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Cheese

All your favorites. Locally and internationally-sourced staples and specialties with a large variety of sheep and goat-milk options as well as conventional cow.

Handmade Raw Milk Cheese

kes : September 18, 2014 12:09 pm : Cheese

Rose Bud from Gypsy Rose Cheese Company

photo from Gypsy Rose Cheese Company

Gypsy Rose Raw Milk Goat Cheese

Other Avenues is proud to offer Gypsy Cheese Company Cheeses!

The story behind the cheese is kind of a dream story: Jon & Lauren Bowne founded Gypsy Cheese Co. in 2013, after working as attorneys in SF. They dreamed big enough to quick their day jobs and pursue cheesemaking in rural Valley Ford.

The Bownes craft their cheese by hand in small batches, using the best local milk.

gypsy rose cheeseWe admit it. We’re in love with Gypsy Rose & the smaller Rosebud cheese rounds:

The rind is a delicate orange/pink hue – all from a whey-brine during the aging process. The texture of the cheese is soft & yielding.

Best Semi-Soft Goat Cheese at the 2014 California State Fair!

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Winter Cheese at OA, circa 2013

kes : November 7, 2013 1:28 pm : Cheese
ledyard cheese at OALedyard, Reading Raclette & Landaff

 

Our cheesemonger has chosen three perfect cheeses for us, this late fall/early winter season.

Ledyard (Sheep, Pasteurized, Trad. Rennet, New York) - An oozy, soft-ripened, leaf-wrapped ewe’s milk cheese, aged 4-6 weeks. The leaves are local (Cazenovia, New York) grape leaves, soaked in a Syracuse wheat beer called Deep Purple - beer infused with Concord grapes. (Pictured)

Reading Raclette  (Cow, Raw, Trad. Rennet, Vermont) - Made in copper vats and with traditional methods, the semi-soft cow’s milk cheese has a creamy, nutty flavor unfused with the flavor of the Vermont pastures and the rich milk of their small herd of Jersey cows. All profits of this cheese support Farm for City Kids; which teaches city children about hands-on farming and cheesemaking. Very cool!

Landaff  (Cow, Raw, Trad. Rennet, VermontThis buttery Caerphilly-inspired cow’s milk cheese “takes  your taste buds on a journey through brackish wetlands, and rolling moors within the safety of its mushroom marshmallow paste.” Worker Favorite!

 

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Beer + Cheese

kes : January 30, 2012 4:57 pm : Cheese
Misty Creek, Raw Cow Beer Tomme (PA) / Temptin (Germany)

Beer + Cheese, together forever…

Both of these cheeses deliver their own punches. Our cheesemonger sez, “(The raw tomme) can hardly stand up straight!”  Great with hearty sourdough bread.

 

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A bark-wrapped cheese…

kes : January 30, 2012 4:28 pm : Cheese

Harbison from Jasper Hill

Cellars at Jasper Hill, Harbison

Keep it all for yourself. Oh, all right. Share, if you must.

Harbison is a pasteurized cow, bloomy-rind, bark-wrapped cheese – a cheese that you scoop out with your most favorite large ice cream spoon, but not so gooey that it falls apart. This is a cheese that stands out among cheeses, with a bold, woodsy flavor.

Harbison even has a short movie.

 

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Goat cheese discovery

kes : January 30, 2012 4:10 pm : Cheese

Avalanche Cheese Company

Avalanche Cheese Company, Lamborn Bloomer

From Colorado, a relatively new cheese! Lamborn Bloomer is soft-ripened over just a month – Robiola-style. Only, this isn’t cow’s milk! It’s a gooey, buttery, dreamy goat milk cheese.

(Please ask us for assistance – we’ll gladly help you locate this delectable cheese.)

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Winter cheese…

kes : January 9, 2012 1:10 pm : Cheese
Uplands Cheese, Rush Creek Reserve, LIMITED TIME ONLY – 1/30/12: SOLD OUT, CHECK BACK FOR AVAILABILITY

Our cheesemonger, JB, sez: “This is the cadillac of cheese!” It could very well be a life-changing event, spooning out this cheese.

The cheesmakers at Uplands only make Rush Creek in the autumn, as the cows begin to eat the winter hay. It’s a raw cow milk cheese, aged many months to bring out the complex taste of their grass-fed cows. The cheese is wrapped in spruce, to hold the shape – which also adds an aromatic & meaty taste to the cheese.

 

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