Cheeses from Mediterranean Climates
BASERRI
Raw Ewes' Milk Animal Rennet from Marin, California Barinaga Ranch pair with... Rich whites like Arneis, Txacoli (if you can find it) or Lambics The word means “farmhouse” in Basque and betrays the traditional approach taken by Marcia Barinaga to create this delicate and nutty cheese. |
CACIOCAVALLO LUCANO
Pasteurised Cows' Milk Animal Rennet (sometimes ambient bacteria) from Basilicata, Italy Latteria Salvia Maria pair with... Aglianito or a Chianti will do in a pinch; anything will a little spice, like American Cidre or Tempranillo works, too. Also known as "Silano"; naturally cultured, hand-stretched, cooperatively owned and brimming with tangy deliciousness. Don’t miss this one. |
CAPRINO PRATA FIORITO
Raw Goat's Milk Animal Rennet from Piedmont, Italy Luigi Guffanti pair with... Lagers, Marmalade, Maschitano Bianco Fresh, citric goat's cheese is covered (by us) in seasonal herbs and flowers, which imbue their unique scents and flavours to the luscious paste. Seasonal. |
HARLEY FARMS FRESH CHÈVRE
Pasteurised Goat's Milk Vegetarian Rennet from Pescadero, California Harley Farms pair with... Rich Whites (Chardonnay, Arneis, Falanghina) or Rosé We are proud to carry fresh goat's milk cheeses from nearby Harley Farms; Logs (some with chives or herbs), Fromage Blanc, and "Van Goat", decorated with beautiful edible flowers. |
MOZZARELLA di BUFALA D.O.P.
Pasteurised Buffalo's Milk Animal Rennet from Campania, Italy Gustostella pair with... Fresh, dry whites are nice; stick with clean flavours Sweet, pure, clean and milky-everything exceptional mozzarella should be, with a faint note of acid and a very subtle aftertaste of banana. |
RICOTTA di LIMONE al FORNO
Pasteurised Ewes' & Buffalo's Milk Animal Rennet from Puglia, Italy Caseificio Murgiano pair with... Dessert wines or Champagne One may think of think of this creation as ready-made dessert; baked with loads of lemon this is essentially cheesecake-yum! |
ROBIOLA TRE LATTI
Raw Cows', Goat's & Ewes' Milk Animal Rennet from Piedmont, Italy Luigi Guffanti pair with... Fruity wines (Rhônes, Gewürztraminer) and Lagers The addition of ewes' and cows' cream to traditional Piemontese robiola make for a rounder, more acidic flavour than goat alone. This is a cheese for all types, sure to meet the discerning tastes of cheeseheads and novice snackers alike. |
PAGLIERINO
Raw Ewes' Milk Animal Rennet from Cilento, Italy Casa Madaio pair with... Chianti, Pinot Noir, Proveçal Rosés, or Pale Ales An Italian answer to Basque sheep’s milk cheese, this supple and nutty variety is mild, but with great depth and longevity. |
PARMIGIANO REGGIANO
Raw Cows' Milk Animal Rennet from Reggio Emilia, Italy D.O.P. pair with... Heavy Reds (on its own), when using to garnish, Tannic wines tend to be the best. THE KING OF CHEESES! There’s so little to say and yet not enough good can be said about this classic; rich, nutty, butterscotchy, salty - no serious lover of food should ever be without. |
TELEME WASHED-RIND
Pasteurised Cows' Milk Animal Rennet from Los Baños, California Franklin Peluso pair with... Provençal Rosés, light Rhône Reds and Saisons are all great here. Classic Teleme is kicked up by a washing process yielding a tangy, buttery and citric cheese ideal for the table or in risotto; definitely a milder washed-rind, but with a rich, yeasty flavour. |
TENERÌ RICOTTA di BUFALA
Pasteurised Buffalos' Milk Natural Culture from Eboli, Italy Casa Madaio You will be hard-pressed to find a more delicious Ricotta anywhere. Dense, rich, silky and hazelnut-scented buffalos' milk is the perfect candidate for this fresh, clean and delicate style of cheese. |
VACCHE ROSSE PARMIGIANO
Raw Cows' Milk Animal Rennet from Reggio Emilia, Italy Grana d'Oro pair with... Bold Reds like Cabernet, Chinon or Malbecs are ideal. IPAs or nutty Bourbons make a special treat. Keep the top-shelf Balsamic close at hand, too. Once the pride of Emilia, this rare, but recovering breed of red cow produces a vitally rich and caramel-hued Reggiano fit for a king. |