From the foggy hills of Northern California to the Rocky Mountains, from the plains of Wisconsin to beautiful upstate New York, this collection of cheeses will transport you to four exquisite parts of the country where five exceptionally delicious cheeses are made. Why five? Thanks to the generosity of Wisconsin’s Deer Creek Cheese owner, Chris Gentine, everyone will receive a bonus cheese in this collection and along with it the opportunity to taste two versions of his award-winning cheddar. Not only that, Chris will be there to personally take us on this tasting journey. All five of the cheeses in this collection represent the best of the best in their particular styles and together, make for a very special Cheese O’Clock.
- Foggy Morning by Nicasio Valley Cheese Company: Made by Nicasio Valley Cheese Company in California, Foggy Morning speaks both to the cheese and the setting in which it’s made. Hailing from the wind-swept coastal region of west Marin County north of San Francisco, this moist, fresh cheese is made by California’s only organic farmstead cheese operation. The texture is a bit like ricotta meeting panna cotta, and its flavors are light and refreshing, like fresh milk. Foggy Morning is equally at home on a piece of toast with jam as it is on a cheese board with fresh or dried fruit and a few toasted pumpkin seeds alongside. (6 oz)
- Snowmass Raclette by Haystack Mountain Cheese: Snowmass Raclette from Haystack Mountain Cheese in Colorado is aptly named. Snowmass is a famous ski resort near Aspen, and raclette is the cheese most often served melted as a dish with the same name in the mountains of Switzerland, often after skiing. While Snowmass Raclette lives up to its name as a melting cheese, it is also full of flavor in its natural form. Think caramelized onions, a smoky note (but no – the cheese is not smoked), and a slight milky tang. (7.5 oz)
- Deer Creek Vat 17 Cheddar: What do you get when you try to take the best and most distinguishable characteristics of some of the world’s finest cheddars and combine it into one cheese? You get this – a nutty and tangy cheese so weighted down by blue ribbons that making its way onto our tables is an impressive feat. Deer Creek Vat 17 Cheddar is named for the particular vat in which, after two years of experimentation, the cheese Deer Creek team had been trying to make finally hit the mark. That perseverance clearly paid off, and this collection is all the better for it. (4 oz)
Deer Creek Cheese The Imperial Buck: Take Deer Creek Vat 17 Cheddar, make it in a different shape, age it a whole lot longer, and
you’ll get this multiple award-winning cheese. Deer Creek Cheese owner Chris Gentine is one of America’s most experienced people in the cheese industry, which translates to a whole slew of great cheeses under the Deer Creek name. He will join us for this exciting tasting journey and
explain what makes his cheeses the award-winners they are. (7.5 oz)
- Old Chatham Ewe’s Blue: Made just up the hill from the milking dairy, Ewe’s Blue pays homage to the king of blue cheeses, Roquefort. But unlike its more pungent French counterpart, this version is mellower with its caramel-like and earthy flavors, a little bit of spice, and a healthy sprinkling of salt. Under almost any circumstance, a blue cheese with a blue ribbon is hard to resist, but if you’ve got some toasted walnuts, fig jam, and a hunk of really good bread nearby, then you’ve almost certainly elevated the experience to best of show. (6 oz)
Cheese O’Clock is a four-week Zoom cheese and wine tasting of "American Cheese Society Blue-Ribbon Winners" led by cheese authorities Laura Werlin and Janet Fletcher. Different themes, cheeses and wines every time! View the other week’s cheese collections: Clever Creations with Markham Vineyards, How The West Was Won with MacRostie Winery and Vermont Master Class with Argyle Winery.
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