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Archive for June, 2014


Jason Rose

Fireworks! Blow up Your Tastebuds with our 4th of July Menu!

4th of july star-05

Both Bi-Rite Market locations will be open on
Friday, July 4th from 9:00am to 6:00pm!

4th of July is almost here! Time to celebrate with classic fare! We’ve got original spins on your favorite Independence Day celebration dishes. Come stock up, and while you’re here let us recommend great snacks and drinks to go along with your barbecue. Don’t forget dessert! Pick up some Bi-Rite Creamery seasonal fruit pies, galettes and ice cream!

Here’s the holiday menu from our kitchens, available from July 2nd to July 6th:

 Bi-Rite’s Classic Fried Chicken
With Mary’s GMO-free chicken
$12.99/lb

 Chili-Rubbed Heritage Pork Ribs with House-Made Chipotle BBQ Sauce
$13.99/lb

 Summer Pasta Salad with Farfalle, Fresh Ricotta, Cherry Tomatoes, Basil & Black Pepper
$9.99/lb

 Wyatt’s Cornbread with Jalapeño & Cheddar
$2.99/slice

 Carrot, Kale & Cabbage Slaw with Creamy Honey Dijon Dressing
$10.99/lb

Summer Pole Bean Salad with Tarragon, Lemon & Creamy Greek Yogurt Dressing
$12.99 per pound

Watermelon Salad with Cotija, Lime, Cilantro, Mint & Chili Flakes
$6.99/lb

Grilled Corn on the Cob with Chili Lime Butter
$2.99/each

BeefBoard

Grill the best! Celebrate with BN Ranch 100% Grass-Fed Beef!

BN Ranch Beef  is unmatched in quality and flavor.
Raised on pastures and rangelands and 100% grass-fed,
BN Ranch animals are harvested only in season at their peak. 

BN Ranch Prime Rib: $24.99/lb
BN Ranch Ground Beef: $9.99/lb

4th of july firework-05

 


Matt R.

Wines of the Vallée d’Aoste

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The Vallée d’Aoste is one of Italy’s most remarkable wine regions that you’ve likely never had a glass of wine from. It has a long tradition of food and wine dating back to Roman times. Many of the old Roman acqueducts can been still be seen crisscrossing the valley which is dotted with Medieval castles and terraced vineyards. Nestled in the northwestern corner of Italy, sharing borders (and the Alps) with France and Switzerland, the Vallée d’Aoste feels more like its own magical kingdom rather than an integrated part of Italy or France.

Viticulture once played an important role in the region, with upward of three-thousand hectares of grapes planted. However after two World Wars and into the early 2000s, there remained less than eight-hundred hectares. Luckily, the region is making a comeback with many small producers working to preserve traditional grapes and winemaking techniques. The Vallée d’Aoste also boasts the highest elevation vineyards in Europe, with some in the Alps reaching 1,200 meters in altitude. There are thirteen indigenous grapes to the region including Morgex, Malvoisie, Fumin, Petit Rouge, and Petite Arvine that are planted among more recognizable French varietals like Pinot Noir, Gamay, and Syrah. The interplay between Italian, French, and Swiss grapes, languages, food, and traditions is very apparent here.

Wine production here is not easy. Looking at some of the dramatically terraced vineyards, that no tractor could ever survive, you can see the love and (labor!) that’s required to produce wine in the Vallée d’Aoste. Most of the wine produced here is made by small family-owned wineries, many with small plots of grapes not much bigger than a vegetable garden. Thus, it’s truly special to find a wine from this region and appreciate the place it came from and the work that went into it. Come by either Market to try these very limited wines from the Vallée d’Aoste!

Wine12012 Institut Agricole Regional Nus Malvoisie  -  $24.99
The Institut Agricole Regional was founded in 1951 as a professional agriculture program with the sole purpose of preserving the traditional agrarian practices and products of the region. This encompasses everything from wine to native fruits, vegetables, and cheeses. The wine-focused branch of the school works equally in the vineyards and in the lab. They work to genetically identify native varietals and preserve plantings of these indigenous grapes in the region. The wines they produce are a testament to the uniqueness of the Vallée d’Aoste. Nus Malvoisie is the local DOC exclusively for the grape Malvoisie, the local variant of Pinot Grigio. Lightly floral up front, with notes of tart citrus, chamomile, and tart acidity, this white is versatile and food-friendly. 

Wine22012 Grosjean Freres Petite Arvine ‘Vigne Rovettaz’  -  $29.99
The Grosjean family has been cultivating land in the Vallée d’Aoste since 1781. Today, Dauphin Grosjean and his five sons have just seven hectares of vineyards in the small town of Ollignan. In addition to winemaking, they cultivate chestnuts and graze cattle on the Alpine slopes. Their Petite Arvine is from the single vineyard ‘Rovettaz’ made from 100% Petit Arvine grapes. It’s lightly floral with notes of white peach, green almond, and a light, refreshing texture. We see this easily paired with pork or veal tenderloin topped with prosciutto and Fontina cheese. 

Wine32012 La Cantina di Cuneaz Nadir ‘Badebec’  -  $34.99
Winemaker Nadir Cuneaz has a mere half hectare of vineyards. Total. That’s basically 1/16th the size of Dolores Park. His grapes are a mix of various native varietals, many planted over 100 years ago. The ‘Badebec’ is a blend of mostly Petit Rouge, with small amounts of Fumin and Vien de Nus. Since it’s a blend of various grapes, which are all fermented together, the earliest ripening grapes are allowed to dry for two weeks until the remaining grapes are ready to harvest. The resulting ‘passito’ grapes are combined and vinified with the rest giving a concentrated dark and sweet blackberry quality to the wine, complemented by notes of Alpine forest and rustic herbs.

Wine42010 Institut Agricole Regional Fumin  -  $36.99
Fumin is a grape native to this ItalianFrench/Swiss area that’s a bit reminiscent of Syrah in its herbal and peppercorn notes. Very little is left planted in the Vallee d’Aoste and the Institut Agricole Regional is working hard to preserve what’s left and hopefully encourage local growers to plant more. Notes of dusty dark fruits, balsamic covered berries, pine forest, and smoke are well-integrated in a mid-weight palate with enough acidity to stand up to a variety of dishes. This would be killer with the traditional Fontina Fonduta (melted cheese and broth!) served with bread, veggies, and charcuterie for dipping! 

Upcoming Events:

Raph

Sharing in LGBT Pride

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The 2014 San Francisco Pride Celebration is coming up this weekend, June 28th and 29th. It’s one of our favorite times of the year because we get to join in the fun and festivities, watch the inspiring Dyke March pass through our neighborhood, and express our love and support for the LGBT Community.Our 18th Street Market is the place to be on Saturday; we’ve got everything you need to stay fed, hydrated and in good spirits for what promises to be a day of beautiful weather and celebration.

Here’s some special stuff we’re preparing just for Saturday! All of these great sandwiches, drinks and snacks will be available right out in front of our 18th Street Market! Just stop by our table outside, grab what you need and go show your pride.

SPECIAL SANDWICHES

Caprese Sandwich     $6
Belfiore Mozzarella, Heirloom Tomatoes, Picked Basil, Olive Oil, Balsamic, Maldon Sea Salt on Acme Rustic Baguette

Rainbow LGBLT     $10
House-Made Bacon, Lettuce & Heirloom Tomato with Pickled Carrots, Coleslaw & Aioli on Bakers of Paris Sweet Roll

Bangin’ Weiner     $6
BN Ranch All-Beef Hot Dog, House-Made Kraut & House-Smoked Ketchup on an Acme Hot Dog Bun

COLD DRINKS & SNACKS

Waters & Munchies
C2O Coconut Water                    $3
Renewal Water                           $2
Kettle Chips                               $1.50
Organic Fresh Watermelon Slice  $1

Beer (Cans)     $4
21st Amendment IPA
21st Amendment Seasonal
New Belgium Shift Lager

Tallboys     $5
PBR
Sapporo
Tecate


Kiko’s Food News, 6.20.14

Amidst skyrocketing college fees, Starbucks is leading the way with education just like they did with health insurance decades ago; the company will provide a free online college education to thousands of its workers: (New York Times)

Uruguay might have beaten England in yesterday’s World Cup match, but we know their mojo didn’t come from their favorite snack: Brazilian officials confiscated 86 pounds of dulce de leche caramel spread from the team as it arrived to the Cup, since it was made with milk and therefore needed sanitary documentation: (BBC)

Looking for info on global meat consumption, GMO labeling policy, or obesity by state? There’s a map for that: (Vox)

Soul searches looking for a dramatic catalyst for inner growth are sipping ayahuasca tea, but experiences while under its influence “work” because, in addition to causing vomiting and diarrhea, it can be frightening and challenging to the psyche: (New York Times)

Diet fads come and go, but observers of nutrition and eating trends say the gluten free food regimen is likely to last longer and have more impact than others…or do “people just seem to like making eating difficult for themselves?”: (New York Times)


Rose

Washed Rinds in the Summertime

Greetings, friends! I’m Rose, Cheesemonger at Bi-Rite Market on 18th Street, and it is an absolute pleasure to be writing to you from our cozy cheese corner. I hope that we will go on many enjoyable voyages together, sailing the Seven Bries, the Ched-lantic Ocean, and exploring all the islands of Fromageria.

JasperHillCellarsToday I write to you about one of my very favorite styles of cheese, one that’ s perfect for this time of year when the weather is bright and warm and the green grass of Dolores Park is glistening. We’re talking Washed Rinds. The beautiful , full-flavored B. Linens bacteria-covered cheeses that glow and make a room smell like a campfire, or roasted meats, or peat, or your grandparents’ favorite Limburger. Each cheese is washed in a particular bath, be it salt brine, liquor, or just plain water, that builds that beautiful orange rind and imbues the paste with character and flavor. These cheeses, though not always crowd-pleasers, can, in the right setting, make a “stinky” cheese-lover out of the most unsuspecting palate. Fortunately for us all, our cheese counter at 18th Street is awash (hah!) with a multitude of options in this cheese genre.

WRcropFirst up is the delightful Kinsman Ridge, a New Hampshire-made cow’s milk cheese from Landaff Creamery, a small farmstead cheese company. Known for their Landaff, a cheese made in a style similar to the Welsh Caerphilly, Kinsman Ridge is another homage to a cheese from across the pond, but with a domestic twist. St. Nectaire, the French inspiration for Kinsman, is an earthy, almost sunchoke-y tomme in a charming discus shape. Kinsman has a similarly pleasing form, but with much creamier flavor tones and a less earthy funk. We’re finding flavors like roasted green veggies, hazelnuts, and a spring onion bite at the end of the palate–one of my favorite tell-tale washed rind traits. It’s not super whiffy as you will find with many washed rinds, but it will let you know it’s in the room with wafting notes of butter and forest floor.

AmeribellaSecond is Ameribella, a simply divine washed rind cow’s milk from Jacobs & Brichford Farmstead Cheese in Connersville, Indiana. For those who are fans of Winnimere (how we’ll miss that cheese until later this year!) and Grayson (another seasonal that we’ll hopefully be seeing again soon), this is a cheese to enjoy. A beautiful deep butter-yellow paste (their farm has a cross of Jersey, Normande, and Tarentaise cows) is paired with a terra cotta colored rind, creating that classic color combo that we have become accustomed to with washed rinds. The silky smooth, almost voluptuous paste very clearly sings its flavors of nettles, tangy strawberries, sweet grass, and that trademark spring onion. I’m a fan of this new cheese and invite you to revel in it as it announces itself with a strong aroma of brine, smoky meats, and vinegar.

Stay tuned for my next missive!

Curds and whey,

Rose


Christine Mathias

Celebrate Summer! Our New Seasonal Catering Menu

ApricotsPrettyI know, I know, summer in San Francisco isn’t necessarily “summer,” really, but c’mon! We still get all the amazing tomatoes, stone fruit, vegetables, and good vibes that summer brings to everyone outside the fog bank. The days are luxuriously long, BBQs can last well into the wee hours, and with the solstice and 4th of July just around the corner, there’s no better time of year to slather on the sunscreen and invite everyone you know over for a little sun (or not-sun) worship.

Bi-Rite Catering is gearing up for a great season using many of the fantastic seasonal fruits and veggies that are carried by our markets! There are so many new veggie options on the menu, in fact, that by the time you get to the Focaccia Flatbread with Peaches, Bacon, Goat Cheese, Fresh Thyme and Rooftop Honey Drizzle and the brand new Ciabatta Finger Sandwiches with Estancia Beef Tenderloin, Roasted Red Peppers, Grilled Onions, Chimichurri Sauce and Mixed Greens, you’ll have to figure out how to make room. And you’ll do it, too.

CornYou’ll have to! Otherwise how else are you going to figure out your favorite new salad dish? It’s going to be tough to choose between Summer Corn and Tomato Salad with Mediterranean Cucumbers, Peppers, Red Onions, Cilantro, and Parsley and something like our Fresh Summer Bean and New Potato Salad with Parsley and Roasted Shallot Vinaigrette. You know what? Don’t choose. Get them both! And if you absolutely must have some sort of food on a stick (who doesn’t?), we are all really excited about the Mozzarella Bocconcini and Cherry Tomato Skewers with Basil Dip. So simple yet so, so delicious.

So if it’s a 4th of July party, an office cocktail reception, or Aunt Dorothy’s family reunion in Golden Gate Park, we have your food desires covered. Now go chase some sun!

 


Kiko’s Food News, 6.13.14

The FDA and the EPA for the first time advised that pregnant women, nursing mothers and children should eat two to three servings a week of low-mercury fish; regulators have for years warned that eating certain fish can interfere with neurological development: (Wall Street Journal)

In a partisan battle over what to feed America’s school students, the School Nutrition Association (which organizes lunch ladies/men nationally) is allying with a number of conservatives that oppose school nutrition standards: (NPR)

Who knew that José Andrés, perhaps the best known celeb chef in our nation’s capital, has cooked up several food-based programs in Haiti after the 2009 earthquake? He’s sent pastry chefs to train orphanage staffers to bake bread, is supporting a culinary school, opened a community kitchen, and is helping convert urban schools from charcoal cooking to gas: (Washington Post)

Increasingly wealthy consumers in emerging economies are eating and feeding their children more meat and milk; combine that with health-conscious Americans who are replacing carbs with protein, and we can understand the rise of food industry giants like the maker of Jimmy Dean sausages and Chobani Greek yogurt: (Wall Street Journal)

But those Chobani marketers better pay attention to food science supporters, as they had to apologize for a slogan on some of their yogurt lids which read “Nature got us to 100 calories, not scientists”: (ABC News)


Stephany

Apricots Are My Jam

ApricotsPrettyApricot season is here! The season is short, but these beautiful and versatile stone fruits are at their peak right now. At Bi-Rite we’re lucky to have access to lots of different varieties, including Blenheim Apricots, which are one of the best for making jam. We’ve got Blenheims in the Markets right now, so it seems like a good time to share my recipe for Apricot Jam, along with our Cheese Buyer Anthea’s recommendation for some perfect cheeses to pair with it.

The beauty of jam is that the fruit doesn’t have to be perfect. Bruised, soft, unsightly or a day overripe–jam welcomes all fruits and makes them beautiful again. A mix of less-ripe and more-ripe fruits is good; less-ripe contains more natural pectin, and more-ripe contains more sugar, so the two balance each other out nicely. You can make a big batch of jam at the height of summer ripeness and put it away until the winter, then crack it open and take yourself right back to summertime. And jams are beautiful with lots of other foods, including yogurt, toast, pork, chicken, and cheese!

I asked our Cheese Buyer, Anthea, to try my Apricot Jam and recommend cheeses to go with it. She suggested fresh chèvre such as Andante’s, but also feels that any number of fresh, creamy cheeses would do well. She also recommends sweeter jams like this one with bleu cheeses (“Mold loves sugar,” she told me), such as Bay Bleu from Point Reyes. For a harder cheese pairing, try goat cheddar. Personally, I love sneaking a schmear of jam inside of a goat cheddar grilled cheese sandwich!

Simple Apricot Jam

This recipe is easy to scale up or down and adjust according to your tastes. This recipe uses the “noyau,” or almond-like inner kernel of the apricot, to flavor the jam. Amaretto and almond extracts are traditionally made using apricot kernels rather than actual almonds because the fragrance is much stronger. Other stone fruits share this quality, such as cherries and peaches, though apricots tend to be the most potent aroma. Just crack the pits open, and remove the little “almond.”

ApricotsRosesI recently made an apricot rose jam using this recipe, just added a few handfuls of organic rose petals at the beginning of the cooking process- they candy themselves and lend a gorgeous rosy color to the jam. Rosemary, saffron or lavender are also some of my favorite variations. You can adjust the sugar and lemon juice to make it either sweeter or brighter, depending on the sweetness of the apricots. You can process this in a traditional water bath to preserve it for the coming months, or it will keep for several weeks refrigerated.

Ingredients:

  • 1 lb apricots
  • 1 ½ cups (300 g) granulated sugar, divided in half
  • ½ tsp kosher salt
  • Juice of 1 lemon

Directions:

ApricotJamCloseupWash the apricots, and chop into roughly even pieces. Save the pits. Toss the chopped apricots in a bowl with half of the sugar. Set aside to macerate for at least 10 minutes, although up to 1 hour is ideal. This will start drawing out the juices and dissolving the sugar.

Place the pits in a clean kitchen towel, and fold it over. Use a hammer, mallet or other heavy object to crack the pits open. Remove the inner almond-like kernel and place one in each of your clean jars.

Place the apricots and their juices in a large, heavy-bottomed pot and add the rest of the sugar, salt and lemon juice. Using a wider pot will make the cooking process faster, since a wider surface area will allow for the fastest evaporation of excess liquid. Place a few saucers in the freezer- you will use these to test the viscosity as the jam cooks.

Bring to a boil, then reduce to a hearty simmer (you want it going pretty strong, but not so much so it is splashing hot sugar/apricot juice). Stir occasionally using a heatproof rubber spatula or wooden spoon, scraping down the sides periodically. It should take about 15 minutes after it comes to a boil to reduce down enough. Once the foam subsides, stir the bottom more often and keep a close eye on it. Be careful, it will start spattering once it thickens up, just turn the heat down a touch. Then, start testing it. Dribble a little bit of jam onto the frozen saucer and wait for it to cool down (you can put it back in the freezer for a minute or two)- this will give you an idea of how thick it will be once cool. Once it has thickened to your liking, turn it off, and ladle into clean jars over the noyaux. Seal and process or let it cool down and then refrigerate. Enjoy!


Matt R.

Chill Out: Wines for San Francisco Summer‏

Memorial Day is behind us; that means it’s officially summer! And nothing better signals the arrival of San Francisco summer than the triumphant return of Karl the Fog from Spring Break. We all the know the drill for summer around here, but if you’re new to San Francisco, let us fill you in: it’s cold! Grab those scarves, parkas, and wind breakers because summer in San Francisco is no tropical retreat.

So what do you drink during these next chilly, windy, and foggy few months? The temptation to steer towards our favorite sunny-day whites and rosés remains strong, and when the sun does peek through the fog, that’s what we’ll be drinking. But what about when that wind is just too much and the fog is billowing around your house? Rather than go for our typical heavy and ‘winter red wines’ we like to split the difference. These couple of red wines are perfect for keeping in the summer mood! They’re light and crisp, and are both perfect served slightly chilled. And what about if you need something refreshing but also a bit stronger to keep the blood flowing? Try the Cocchi Americano, a classic Italian aperitif, much like Lillet!

So don’t be afraid of the chilly months ahead and embrace the best of both worlds with these summer sippers!

2013 Copain Wines Estate P2  -  $24.99Copain
Copain Wine Cellars are producing wines that are both deeply traditional and somewhat experimental. From Burgundian-inspired Chardonnay and Pinot Noir to experimental bottlings of Picpoul, Trousseau, and Poulsard, winemaker Wells Guthrie keeps things interesting at Copain! Their summer release is their P2, a blend of equal parts Pinot Noir and Pinot Gris from the vineyards surrounding their winery. Both grapes are fermented together and aged in neutral French oak for 5 months. The resulting wine has unmistakable white floral aromatics from the Pinot Gris and the palate is full-on tart red raspberry, cherry, and spice notes. A zippy acidity on the finish make this an easy pairing with most summer meals. Chill for a bit before serving for a refreshing summer red!

Agostino2012 Agostino Pavia Girgnolino d’Asti  -  $14.99
The Piedmont is known for lots of things, and Grignolino is not one of them. Home to Barolo, Barbaresco, Barbera, and Dolcetto, not very much Grignolino is made (nor taken seriously) in the Piedmont. However, Agostino Pavia is making a remarkable Grignolino in Asti. Grignolino is a grape often made into young easy-drinking reds, usually for drinking while awaiting the more serious Barolos and Barbarescos to be released. Agostino’s version is just as light and easy to drink as you’d expect, but with a solid herbal and tannic finish. The name for the grape originates from the word ‘gringole’ which means ‘many pips’ in the local dialect and refers to the abundance of seeds in the grapes that contribute to its tannins. Chill this down slightly and enjoy with grilled pizza or flat-breads for an easy summer meal!

CocchiCocchi Americano  -  $21.99
Modeled after the original recipe for Lillet, Cocchi Americano was first produced in 1891 by Giulio Cocchi and is the closest one can get to the original recipe for Kina Lillet, developed in 1872. The recipe has remained unchanged since then and is a base of Moscato d’Asti wine insued with cinchona bark, gentian, and sweet and bitter citrus peels. The Italians would serve this over simply over ice with an orange peel and splash of soda water, but use this in your Vesper Martinis or Corpse Reviver cocktails for a more authentic experience. A must have for the serious home bartender! 

Upcoming Events:
  • Wine Tasting with Daniel of Kermit Lynch Wines – Friday, June 6th, 4-6PM – At Bi-Rite Divisadero
  • Anchor Beer Tasting – Saturday, June 7th, 3-5PM – At Bi-Rite Divisadero
  • Ridge Estate Wine Tasting – Saturday, June 7th, 5-7PM – At Bi-Rite Divisadero
  • Women Organic Winemakers of Italy - Saturday, June 7th, 3-5PM – At 18 Reasons

Kiko’s Food News, 6.6.14

Wondering why some of us like the taste of artichokes, coffee, blue cheese, ice cream or mushrooms more than others? Studies are showing how it’s in our genes, and this may unlock the key to diet as health prescription: (Medical Daily)

Cuba opened its first wholesale market for farmers in decades; even though the farming sector has been the most liberalized, Cuba continues to import more than 60% of its food: (Reuters)

The word “clean” has become a trendy umbrella phrase to describe food that’s fresh, whole, good for you, local, hormone-free, grass-fed or really anything that makes us feel virtuous: (Forbes)

Speaking of “clean”, Revolution Foods received a $30 million investment in its school-lunch business, a vote of confidence for school meals made with real food and without unhealthy additives: (Time)

The cutting edge of urban cuisine today is the diet of 19th-century Jews in Eastern Europe, as a new generation of entrepreneurs is learning to ferment pickles and bake pumpernickel bread in the ways their ancestors did: (New York Times)


Celebrate Summer with Point Reyes Mozzarella!

PtreyesLogoSummer is here (can’t you feel the fog?!) and we’re thrilled to celebrate one of San Francisco’s summer’s stars: Point Reyes Mozzarella. This mozzarella has a special place in our hearts – we were the first retailer to sell this farmstead pasta filata back when the only other place to score a fresh ball was at the farmer’s market.

I remember the days when our wine buyer Trac received our tiny allocation of Point Reyes mozzarella (thirty balls every other week) directly from Point Reyes family member Jill Giacomini Basch as she headed home from the farm.

pt_reyes_family

The Giacomini family owns and operates Point Reyes Farmstead Cheese Company

But aside from that bit of nostalgia, why is this mozzarella special? And why do we still get excited to stock all these years later? Because it’s local, farmstead and cultured. The Giacomini family has a rich history in Point Reyes Station and has been dairying on their farm since 1959; they expanded their operations and began making cheese in 2000.  All of their cheeses are farmstead, meaning that milk comes from their own herd of Holstein cows and is transformed into cheese right on the property. Mozzarella is one of the newer additions to the Point Reyes cheese offerings. In a quest for great flavor, cheesemaker Kuba Hemmerling spurns the common commercial practice of relying on citric acid or vinegar to acidify the milk and relies instead on a process of culturing the milk to allow flavor to develop slowly, yielding a much more flavorful mozzarella.

peachescheese2

A fruity take on classic Caprese salad.

We all know that tomatoes, basil, and mozzarella are a great combination, but don’t feel limited by that classic trio. I love roasting peaches or nectarines and serving with fresh mozzarella and topping with a chiffonade of basil or mint. Or try it drizzled with olive oil and a sprinkling of sea salt and pepper.

At our Markets on 18th Street and Divisadero Street, you can discuss Point Reyes Mozzarella with any of our expert cheesemongers. Come by to admire the beauty and enjoy the incomparable taste of this true local favorite.