We PRIDE OURSELVES IN CREATING THE BEST CHEESE BOARD
We will not be using nutrition facts on the cheese but a description
Let's face it cheese is on the fat side but it is delish !
Our most popular cheese is named for a Northern California landmark: the majestic Mt. Tamalpais. Made from Straus Family Dairy’s fresh organic milk, this elegant triple cream was our first foray into aged cheeses.
Flavor notes: cultured butter with hints of white mushroom
The wild bacteria that define this bold, sumptuous triple cream are native to Point Reyes; in fact, we could not make this cheese anywhere else. Aged four weeks and washed with a brine solution that encourages the sunset red-orange rind, Red Hawk captures the true essence of West Marin.
Flavor notes: pungent aromas complement rich, smooth flavor
Our spring seasonal cheese, St Pat, has a distinctive green rind that commemorates the arrival of spring in Marin County. Made with single-source, organic milk from John & Karen Taylor’s Bivalve Dairy, these rich, creamy wheels are wrapped in wild nettle leaves harvested by Paradise Valley Farm in Bolinas.
Flavor notes: Mellow and tangy, with notes of smokey artichoke