Cheese Library

Pont l'Evêque

One of France's oldest cheeses, Pont-l'Eveque (pohn leh veck) takes its name from a village in Normandy, the region where the cheese originated centuries ago. Historians believe that its early name was Angelot, a cheese mentioned in a 12th-century document as the dessert served at all the best tables.

A washed-rind cow's milk cheese, Pont-l'Eveque was initially a monastery cheese, made by Cistercian monks from their own cows for their own sustenance. Gradually they began to sell the cheese beyond their walls. This story is a familiar one in Europe, where monasteries have a long tradition of cheesemaking.

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Barrel Aged Feta

One of our most popular cheeses, Arvanitis Barrel Aged Feta is a PDO cheese made from Sheep and oat milk that's made in Greece in the traditional way, brine aged in oak barrels for several months before release.

Arvanitis is one of the last remaining family owned traditional Greek dairy companies. Established in 1980, and now run by the 2nd generation, Arvanitis embodies the northern Greek mountain terroir. Located in the best dairy region (the province of Macedonia), Arvanitis is supplied by over 250 farms, many of whom are muli-generational families engaged in tradtional sheep and goat milk farming.

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Brillat Savarin

Are you looking for a triple crème cheese, look no further than this store and staff all-time fave.

Rich in butterfat with a thin, edible, pillowy white rind, Brillat Savarin melts on the tongue with flavors of fresh cream and white mushroom.

Brillat was created in the 1890s as Excelsior or Délice des Gourmets. Cheesemaker Henri Androuët renamed it in the 1930s as an homage to 18th-century French gourmet, writer and political figure Brillat-Savarin.

Brillat-Savarin is produced all year round in Burgundy and Normandy. It comes in 5 inch wheels and approximately 1.5 inches high, and is aged for one to two weeks. 

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Cana de Cabra

Caña de Cabra
Reminiscent of Bucheron, this pasteurized, soft-ripened goat cheese log is made from the same rich Murcia goat milk found in our very popular Capricho de Cabra.

The flavor is creamy and mild, with the soft citric tang one expects from a fresh goat's milk cheese. Creamy and mild, with tangy citrus notes, this soft-ripened goat cheese log is much like the French Boucheron. Murcia is famous for its rich quality goat's milk. It's aged for a minimum of 21 days and is creamy, mild and intensifies as it ages.

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Vacherin Mont d'Or

What's the perfect holiday cheese? Well IMHO, it's Vacherin Mont d'Or, an oozy, creamy, complex and stinky cheese from the French or Swiss Alps.

Served at room temperature or warmed up in a slow oven, Vacherin is a great party cheese, and goes well with crisp white, light red and sparkling wines.

Vacherin Mont d'Or is a seasonal cheese, only available in the winter months, made from the milk of mountain cows who have been brought down from their pastures for the season.

It's related to other mountain cheeses such as Emmentaler and Gruyère, but made in much smaller rounds and also treated differently, so that the cheese is almost liquid when fully ripe.

This unique artisan product has a deep woodsy smell and flavor, Vacherin has an almost liquid interior. It comes in a round pine box, with the cheese enclosed by a birch or spruce strip called a sangle, and a velvety reddish/brownish rind.

To eat the cheese, allow it to breathe at room temperature for several hours before slicing off the rind and enjoying the soft cheese inside, or warm it up,
s l o w l y.

Our version - called Petit Vaccarinus - is thermalized so that it passes FDA muster, but still delivers the wonderful stinky, oozy cheese you know and expect.

Comté

Considered one of the world's greatest cheeses Comté captures the essence of raw, mountain pasture-fed cow milk. Its full name is Gruyère de Comté, which should give you some indication of its flavor profile.

Comté is a French cheese produced in the Jura Massif region of Eastern France. The unpasteurised cow's milk used is mainly from Montbeliarde Cattle or French Simmental (or cross-breeds of the two). This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste, texture and color. There are several maturing cellars in the region where Comté is ripened for a minimum of 4 months to 18 or 24 months. Comté is only made when the cows are outside grazing in the lush Alpine pastures; when it's cooler and the cows aren't on pasture, their milk is used for the fabulous Vacherin Mont d'Or.

The cheeses are made by the farmer, who then transfers the 90 lb rounds to a ripening cellar, or frutière. Each frutière has a slightly different recipe for aging the cheese to perfection, so in essence, each wheel of Comté tastes different (hundreds of farmers, dozens of aging rooms, different breeds, different times of year for the milk, etc., etc.)

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Vlaskaas

Vlaskaas.  This pasteurized cow milk cheese is richer than Gouda, delivering bold flavors and great meltability.    Try it in a cheese plate with fruit, sliced  in a sandwich, or melted (grilled cheese sammy or as the filling in an omelet). 

The recipe for this cheese from Flanders dates back many centuries. Its name means Flax Cheese, owing not to an ingredient but to the plant that dominates the local countryside. In the Middle Ages it was quite popular and always served at the annual oogstfeest (Flemish harvest festival). During the harvest celebration the traditional meal was slijtepap, fresh multigrain bread with thick slices of Vlaskaas. 

Similar to Gouda but richer, creamier and deeper yellow in color, Vlaskaas' purple rind distinguishes it from all other cheeses.

Gold medal winner at the 2004 World Championship Cheese Contest.

Moliterno al Tartufo

PecorinoMoliternoalTartufoProduced on the Italian island of Sardinia Pecorino Moliterno al Tartufo is a raw sheep's milk cheese shot through with thick veins of black truffle.

Unlike most other truffled cheeses, the truffle paste is infused after Moliterno has been aged to perfection from 5 to 8 months, so that the cheese develops its own character before the truffles are injected. Injecting the truffle paste into the Moliterno is a delicate operation.

Though the truffles are only visible in the “veins,” the truffle flavor permeates throughout the entire paste of this amazing cheese. During the aging process, oil and vinegar are applied to the cheese's rind to prevent weight loss.

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Fiscalini bandage wrapped Cheddar

Fiscalini-Bandage-Wrapped-Cheddar-cheeseFiscalini Bandaged Cheddar Award winning cheesemaker Jorge Mariano Gonzalez handcrafts and inspects every 60 pound wheel of Fiscalini Farms' bandage-wrapped raw-milk cheddar. It is quite rare for an English-style farmhouse cheddar like this to be produced in the U.S.

All natural ingredients are used in the cheesemaking process. Made from Fiscalini's own milk and aged for 18 months on the property, this cheese was voted "Best Farmhouse Cheese" at the 2002 American Cheese Society Awards. It's a wonderful example of the success of the artisan cheese movement in the U.S. today. Rich, buttery and sharp, Fiscalini Farmstead Cheddar is a world-class cheese.

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Montasio

montasioMontasio is a raw cow's milk cheese from NE Italy. Montasio is the only DOP cheese of Friuli-Venezia Giulia, specifically Carnia, the northern portion of the province of Udine where the Alps meet the Adriatic. The cheese originated about 300 years ago in and around Tolmezzo, supposedly the invention of a lonely Alpine monk with a herd of cows to milk and some free time on his hands. Today the official production zone also extends to portions of the Veneto, but Friulians justly claim Montasio as their own.

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