Cheese Club - May 2023

Every taste has a story. Adventure with us through artisanal, handcrafted cheeses from dairy farms all around the world. Bite into flavorful cheese dishes and sip wonderful wines.

Over a decade has passed since Members asked us to pair our wines with cheese and to create a cheese club for them to enjoy our cheese selections and pairings so here is what we have chosen for May 2023.

Drunken Goat Chèvre

Drunken goat cheese from southeast Spain. The purple rind develops in a red wine bath, which also gives the semi firm cheese a slightly fruity flavor and definite wine aroma.

Jenny's Tip: - The taste suggests the sharp tang often associated with goat cheese, but those who generally pass on goat cheese may be surprised by the decidedly un-goaty drunken goat.

Aged Cheddar

Everything to love about classic cheddar, smooth, nutty, and savory, made even better with 100% goat milk. Aged two months or more, this cheese becomes slightly sharp and more complex.

Jenny's Tip: - If you are unable to eat cow's milk products this is such a delicious goat milk cheese that it will put you in food heaven.

Petite Mustard Brie

Petite Mustard, a triple-cream cow's milk brie with crunchy pops of texture infused with slightly spicy flavor.

The smooth texture and creamy taste nicely counterbalance the crunch of the whole mustard seeds

Jenny's Tip: - A classic for a cheese and charcuterie board or spread on a hot bagel - Yum!

Beehive ~ Teahive

Teahive is a “feel good” cheese. The soothing qualities of tea and the relaxing properties of bergamot combine to produce a lovely cheese with the rich fragrance of orange blossoms in April.

Pairs wells with: Stone fruits, Berries, Charcuterie , Toasted nuts, etc.

Jenny's Tip: - Perfect with our Balsamic-Garlic-Herb Jam and Frolic Viognier.

Aged Gouda

A traditional style Gouda, hand-crafted and aged for approximately eighteen months.

Creamy in texture but slightly crystalized, delivering pops of complex, deep flavors of toasted hazelnuts, caramel, cooked cream and butterscotch.

Jenny's Tip: -Pair with hazelnuts and toasted almonds and drizzle this cheddar with local artisanal honey.

Rogue - Smokey Blue

Long, gentle cold-smoking over Oregon hazelnut shells infuses the cheese with a sweet, creamy, smoky flavor ending up with a cakey yet smooth blue cheese reminiscent of candied bacon.

Jenny's Tip: - Try pan-cooking a steak, adding a drizzle of balsamic vinegar, mushrooms, a little half and half and then the Smokey Blue cheese - Oh Yes!