New Cheeses Another shipment of Bohemian Creamery's Bo-Poisse arrives Friday, and Cowgirl's Devil's Gulch is in the cases now. Both will hopefully last through the weekend.
Bo Poisse, an organic, locally made Jersey cow milk cheese, is based an Epoisse recipe, and blends salty and sweet together - combining the pungency of a washed rind with the richness of a triple cream.
Devil's Gulch, also an organic, locally made Jersey cow milk cheese, has a paste is similar to that of Cowgirl's Mt. Tam and Pierce Point, but the rind is lightly dusted in sweet and spicy dried red pepper flakes.
We're also bringing in three more new cheeses discovered at the recent Fancy Food Show : Fiorito, Tome des Bauges and Quattro Stagione.
Quattro Stagione is a rich Jersey cow's milk cheese made by local cheesemaker Soyoung Scanlan of Andante Dairy for Italian importer Fresca Italia. 
These smallish, bloomy rind rounds are covered with flowers or fruit, depending on the season. 
Then there's Fiorito in Foglie di Ciliege, a goat's milk cheese wrapped in cherry leaves from Basilicata, Italy. Cheesemaker Giovanni Samela uses pasteurized goat's milk only from his own and his brother's herd. The disks weigh about a pound and have a bloomy rind dusted with gray mold underneath their crispy leaf coat. They ripen for about 20 to 25 days before being shipped.
This is a lovely cheese with a silky and lush paste that looks like a million bucks!
Finally, there's Tome de Bauges, an AOC raw milk cow cheese from the Savoie. Slightly denser than its cousin Tomme Crayeuse, this fermier cheese has a slightly bitter finish and tons of flavor.
We've brought in tiny quantities of each of these cheeses, as we want to see what you think of them before we commit to them. Please let us know your reactions to these new finds.
Tastings This is the last week of our Inventory Reduction special - with about a dozen wines on sale through Sunday. We're featuring many of them this week at the tasting - up to thirteen wines (depending upon availability in each shop)!!
It's your last chance to stock up on some amazing wines at better than normal pricing.
This Friday from 5:30-7:30 in Montclair and Saturday from 2:30-4:30 in Alameda, we're pouring:
HoneyBee has a wee bit of honey added to the paste for a slightly sweet finish (hence the name). Look for caramel, butterscotch overtones, a rich dense paste, and a nice finish. Perfect for cheese plates, snacks, or with dry white wines.
Honey - Speaking of honey, we quietly brought in a Spanish Orange Blossom Honey from Mitica (a favorite importer of Spanish and Italian cheeses) a few months ago. It has sold steadily since its introduction in the shops.
When we tried Mitica's line of Italian raw honeys at the Fancy Food show, we flipped.
These are small production honeys (one beekeeper, who takes the bees around to various spots in Emilia Romagna to collect the pollen from prime orchards, fields. and groves). We've brought in Sunflower and Cherry to start.
These are great accompaniments to cheeses. Let us know what you think.
Crisps - Speaking of great accompaniments to cheese, we've brought in a new line of crisps - Raincoast Crisps from chef Lesley Stowe of Vancouver.
The crackers come in several different flavors — Rosemary Raisin Pecan, Cranberry Hazelnut, Fig and Olive, along with Original — and are extremely crispy, nutty, and slightly sweet.
They are also very pretty, with little nuggets of fruit and nuts. A nice alternative to cocktail crackers if you're putting out a cheese tray.
Look for them in both shops, starting today.
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