Fall Festival of Cheese

We’re bringing together a mix of rare, limited release and exotic cheeses to celebrate the craft of cheesemaking and help you explore the diversity of flavors, textures and pure deliciousness that abounds. So that you can sample the incredible selection and learn more about categories we are passionate about, we will be offering a different selection of bite-sized samples all wrapped up in a sampler box. These will be free while supplies last each week and all you need to do is ask your Market of Choice Cheesemonger for your sample box to explore with us. Hurry, sample boxes are limited and you sure won’t want to miss these cheeses.

Farmstead Sample Box

Farmstead cheeses are made with milk from animals raised and milked at the same farm where the cheese is made.

Farmstead

September 18-19

  • Jasper Hill: Harbison
    This absolutely gorgeous, soft-ripened cheese is wrapped in spruce bark and develops a gooey, spoonable texture as it ripens.
  • LaClare: Evalon
    An aged, raw goats milk gouda made by America’s premiere farmstead goat cheese producer.
  • Rogue Creamery: Oregon Blue
    Made by Oregon’s producer of the world’s best cheese, Oregon Blue is Rogue Creamery’s flagship Roquefort-style blue. Creamy, decadently rich and slightly fruity – it’s Oregon’s bounty embodied in a single organic, farmstead cheese!
  • Spring Brook Farms: Ashbrook
    An elegant, domestic ode to the French Morbier-style. This mildly funky, washed-rind, raw-milk cheese features a distinctive streak of vegetal ash through its center.

September 25-26

  • Ferndale Farmstead: Fontina
    Made in the Pacific Northwest, this natural rind fontina is mild and pleasant, with notes of butterscotch and brown sugar.
  • LaClare: Evalon
    An aged, raw goats milk gouda made by America’s premiere farmstead goat cheese producer.
  • Point Reyes Farmstead Cheese Company: TomaRashi
    A wild take on Point Reyes’s mild, buttery Toma, blended with Togarashi, a Japanese spice mix of toasted sesame seeds, poppy, hemp, chili flakes and ginger.
  • Uplands: Pleasant Ridge Reserve
    This Wisconsin farmstead producer makes a small variety of cheeses using hyper-traditional methods. Pleasant Ridge Reserve is a washed-rind, Alpine-style cheese made only with summer milk, when the cows are feeding on grass.

Artisanal Sample Box

Artisanal cheeses are handmade using traditional methods by skilled cheesemakers.

Artisanal

October 2-3

  • Boxcarr: Cottonbell
    This cheesemaker specializes in heirloom, washed-rind and bloomy Italian-style cheeses. Cottonbell is made with the high butterfat milk of cows during the coldest months of the year. Complex notes of oyster and mushroom make this cheese a real standout.
  • Cowgirl Creamery: Mt. Tam
    A luscious triple cream that’s covered in a beautiful snow-white rind and made with all organic milk from Straus Family Dairy.
  • Dorothy’s: Keep Dreaming
    This soft-ripened, bloomy little beauty contains a luscious, buttery paste that develops in flavor as it ripens. It’s attractively molded in the shape of the spring flowers that grow in the Apple River Canyon near the creamery in Lena, Illinois.
  • Pascal Affinage: Teetoos
    We are very proud to offer this amazing Alpine-style cheese from one of Oregon’s smallest cheese producers. Teetoos is inspired by the Comtes that cheesemaker Patrick Lee enjoyed during his childhood in Paris, France.

October 9-10

  • Briar Rose: Butterbloom
    A locally made, delicate and decadent bloomy rind cheese with an intense custard-like interior.
  • Cowgirl Creamery: Mt. Tam
    A luscious triple cream that’s covered in a beautiful snow-white rind and made with all organic milk from Straus Family Dairy.
  • Cypress Grove: Humboldt Fog
    Possibly the most recognizable American artisan cheese there is, this is a gorgeous marriage of crumbly, tangy goat cheese in a soft-ripened rind, finished with a striking layer of purple ash that runs through the center of the wheel in the fashion of a French Morbier.
  • FireFly Farms: Merry Goat Round
    An award-winning, sustainable, goat cheese producer out of Maryland. This cheese is a beautiful melding of the signature lactic tang of goat cheese with the buttery richness of Brie, all wrapped in an earthy white rind.

Affinage (The Art of Aging) Sample Box

Affinage is the French word used to describe the process of aging cheese. This cycle of our Fall Festival focuses on the magic created by aged cheese and all the distinctive and idiosyncratic ways they are refined over time.

Affinage

October 16-17

  • Cascadia Creamery: Cloud Cap
    This organic, locally made, washed-rind cheese is meticulously cared after in a special aging room built in a natural lava tube cave, resulting in an extremely earthy and complex cheese.
  • Deer Creek: Night Walker
    From Wisconsin, this deeply complex, sweet and nutty 18-month cheddar is soaked in J. Henry and Son’s small-batch bourbon. Traditional craftsmanship meets flavor infusion wizardry!
  • Face Rock: Face2Face Mixed Milk Clothbound Cheddar
    This new, mixed milk cheddar from local heroes Face Rock Creamery is bandaged in cloth and dipped in butter made with the same milk used to produce the cheese. It is then aged for a minimum of 13 months in their aging cellar, all culminating to create a deeply complex cheese.
  • Midfroma: Cave-Aged Gruyere
    Made with the raw milk of cows that graze on fresh mountain grass, herbs and flowers and cave-aged for a minimum of 12 months, this cheese has a deep nutty and fruity flavor. Use in scalloped potatoes or traditional French onion soup, or on its own as an elegant and flavorful snack.

October 23-24

  • Crown Finish Caves: Crown Jewel
    This is quite literally the same base cheese as Roelli’s Little Mountain Cheese, shipped to Crown Finish Caves and aged under different conditions. One base cheese, two different end products – the power of affinage!
  • Deer Creek: Night Walker
    From Wisconsin, this deeply complex, sweet and nutty 18-month cheddar is soaked in J. Henry and Son’s small-batch bourbon. Traditional craftsmanship meets flavor infusion wizardry!
  • Roelli: Little Mountain Cheese
    This is a washed-rind, Appenzeller-style cheese made with raw cows milk and aged for at least 6 months in Roelli’s cellar.
  • Singletons: Parlick
    A unique and provincial cheese named after the hill in Lancashire, England, where the sheep graze that produce the milk for this cheese.