Cheese

Fresh burrata should be served at room temperature. If it is too cold, the creamy filling becomes solid and hard and lacks that essential lusciousness.

Aged over 60 days to meet USDA standards for raw milk cheese, Monterrey Jacques (not misspelled, but rather a play on words), this semi-soft cheese has a remarkably creamy texture and excellent as a slicing cheese.

The most recognized type of goat cheese, this chevre has smooth texture, fresh flavor and a tangy, citrus finish.

Gina Marie cream cheese is made with three ingredients-fresh milk, cream and sea salt. Like the other cheeses from Sierra Nevada, no stabilizers are used, nor gums, fillers or animal rennet.

Sierra Nevada offers an excellent version of this traditional Mediterranean brine cured cheese. The cheese is semi-firm and compact and not as salty as most other European and American versions.

A soft, fresh, vegetarian, cream cheese from the Lombardy region of southern Italy. In fact, it is not cheese at all, but rather the result of a culture being added to the cream skimmed off the milk, used in the production of Parmesan.

True Parmigiano-Reggiano cheese has a sharp, complex fruity/nutty taste with a strong savory flavor and a slightly gritty texture.

A creamy, full flavored Blue cheese made from Grade A raw milk from a closed herd of Holstein cows that graze on the certified organic, green pastured hills that benefit from coastal fog and the salty Pacific breezes.

All-natural, semi hard, farmstead cheese made from pasteurized cows' milk, Toma has a creamy texture and buttery flavor, with a grassy-tangy finish.