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Waverley Aufmuth

What Are You Cooking for 4th of July?

The weather (and the grills!) are heating up, which means the 4th of July is nearly here!  We’ve got everything you need to plan your epic independence feast, from meats and marinades to snacks and condiments – and don’t forget the BBQ friendly wines!  Whether you’re celebrating at home, picnicking with fireworks, or road tripping with friends, we’ve got your 4th
festivities covered.  Shop for everything you need in both Markets or order online for delivery from our special 4th of July Instacart.com!

Master the Grill, SF-Style

4th-of-July-Ribs-(2)Starting this Saturday, June 27th until Sunday, July 5th, get your Niman Ranch St. Louis Pork Ribs for only $4.99/lb. (normally $7.99/lb.)  Whether you prefer to dunk your ribs in sauce or braise them on the grill, San Francisco’s “signature barbecue sauce,” SFQ BBQ Sauce ($7.99) – with its spicy, smoky tang – is the perfect pair for ribs, grilled peaches or tofu too!  Try our all-weather St. Louis Ribs SF-Style recipe to get the party started:

4th of July Ribs_recipe card

Chips, Dips and Condiments, Oh My!

primary_99e7a439-b1f3-4ec2-80e4-91ba6d017146 Because no barbecue is complete without the full roster of condiments, snacks, and seasonings, we’ve got some of our local favorites that are sure to liven up any party.  Spice things up with 4505 Chicharrones or go the classic route with Nopalito Tortilla Chips and three varieties of Papalote salsas – Roasted Tomato, Habanero or Serrano-Tomatillo.

primary_0ea2f938-d855-44f0-94e4-36ed550cd7ccFor your burgers, brats and buns, we’ve got some great twists on the classics.  Mix it up with sweet and spicy Sosu Srirachup and Mother In Law’s tangy umami-filled Garlic Chili Gochujang; or dress your burgers in the French tradition with KL Keller Dijon Mustard and Sir Kensington’s Mayonnaise.  For seasoning your ribs, burgers, and corn look no further than Omnivore Salt.  Top it all off with Cabot Vintage Cheddar and you’re sure to be the envy of every party!

primary_eb613a9d-7ba2-4e20-b110-03f92e39e55aWhether you like your pickles speared, sliced, or whole, on the bun or as a side, we’ve got what you need with our own Bi-Rite Market Public Label Dill Pickles, Boozely’s Pickles (spears), and Pacific Pickle Works’ Bread & Buddas.

 

Sweet Tastes of Summer

primary_3eafcc43-3f5c-4e39-abe7-af2bbdfc1bccOur Organic Sweet Corn is great for grilling!  It wouldn’t be a summer barbecue without the Watermelon and the best of summer’s berries with our Mixed Berry 3-Pack.

BBQ Friendly Wines

Dry-Farmed-WinesPerfectly paired with barbecue fare, these wines are dry-farmed and drought friendly, showcasing some wonderful California vineyards who are doing their part to conserve water while making delicious wines.

Bucklin “Bambino” Old Hill Ranch $21.99
This young vine field-blend contains several grape varieties, principally Zinfandel, but also Petite Sirah, Alicante Bouchet and Grenache.

Bucklin Rosé of Old Hill Ranch $19.99
Whole-cluster pressed and finished dry, this wine has beautiful floral aromas with a crisp finish.

Calder Wine Co. Charbono $24.99
This wine has vibrant aromas of cherry cola and ripe plums, backed by intense secondary flavors of forest floor, mustard flowers, dark chocolate, sour cherries and bee pollen.

Birichino Besson Vineyard Grenache $19.99
Modest and bright, with a bit more tannin than up-front fruit and a pleasant dried-herb aspect – perfect for a weeknight.


Jon Fancey

Fresh Cheese Makes All the Difference

Burrata, Chevre, Fromage Blanc, Queso Fresco, Mozzarella–these are just a handful of the fresh cheeses available here at Bi-Rite Market. Fresh cheeses are the best expression of the milk that’s used to make them, and they are easy to enjoy every day! May and June bring a bounty of stone fruit, berries, and tomatoes so it’s the perfect time of the year to pair them up with these fresh cheeses crafted in California. Here are a few you can look out for when you’re shopping at Bi-Rite!

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Andante Dairy Fresh Goat Cheese

Andante Dairy Fresh Goat Cheese – Soyoung Scanlan is a true renaissance woman: musician, biochemist, dairy scientist, and cheese maker. We sell a small selection of her cheeses at both Bi-Rite Markets, and her fresh rounds of goat’s cheese are the favorite of staff and guests.  Made one day a week in Sonoma County and delivered to the markets the following day, it’s always the freshest cheese in our case. Perfect with peaches and berries or a glass of rose.

Pennyroyal Farm Laychee – Boontling is a jargon spoken in one specific part of Northern California. Laychee means “milk” in Boontling and is an appropriate name for this fresh cheese from Boonville. It’s crafted from the milk of a small herd of goats that graze this Mendocino farm, neighboring the famed Navarro Vineyards.  It’s one of our favorite brunch cheeses — sweet, creamy, and spreadable – and pairs well with sparkling wines.

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Burrata from DiStefano Cheese Company

Di Stefano Cheese Company Burrata – Mimmo Bruno started working in an Italian cheese factory at the age of 11, earning $1 a week. In 1993 the Bruno family opened the Di Stefano Cheese Company in Southern California and introduced Americans to Burrata!  These cream bombs of stracciatella wrapped in a delicate mozzarella shell are a much-loved specialty of Puglia, the region Bruno and his family call home. Serve it as an appetizer with crusty bread and charcuterie, as a side dish with grilled vegetables, or as a dessert with roasted strawberries and a glass of Moscato d’Asti.

Point Reyes Farmstead Cheese Fresh Mozzarella – The Giaconmini Family has been operating their dairy from the rolling green hills overlooking Tomales Bay for more than 55 years. Their beautiful land and herd of cows produce amazing milk that’s easily tasted in this fresh mozzarella. A favorite of guests at both Bi-Rite Markets: this is the cheese to use with this season’s best tomatoes!

Please come by and ask our knowledgable and friendly Cheese Team about our incredible fresh cheeses. They can help with pairings, wine suggestions, and are a great bunch of folks who love to share tastes and knowledge. Looking forward to seeing you!


Jason Rose

Super Bowl = Food, Food, and…FOOD!

IMG_0120Food, friends, beer, and bone-crushing football. Even if your team didn’t make it to the Super Bowl, it’s still a great opportunity to gather and enjoy each other’s company, the great commercials, incredible snacks, and festive food!

The Super Bowl Classic, of course, is chips and dip. We have house-made 7-Layer Dip, plus Bi-Rite Guacamole and Spicy Buffalo Wings with Blue Cheese Dip all made by our talented chefs. And we are so happy to now offer Nopalito salsas and chips, too, from one of our favorite neighboring businesses. There are also delicious salsa FullSizeRenderofferings from Santipapas and Papalote! And our chip options are killer: Casa Chicas, Primavera, Dosa Chips, and 4505 Chicharrones are all recommended for pleasing your crowd. We even have featured cheeses representing your preferred tea: Beecher’s Flagship Cheddar for the Seahawks fans, and Cabot Vintage Cheddar for you New England folks! Pair either with Rustic Bakery or Raincoast Crisp crackers for a perfect match.IMG_0118

And we’ve taken the hard work out of your heartier fare, too. Each Bi-Rite Market has a special menu of prepared items, perfect for a party, that are ready to pick up and take home.

                   Bi-Rite Market Divisadero Street Super Bowl Menu

                      Bi-Rite’s Barbecued St. Louis Ribs $13.99 per pound

Buttermilk Fried Chicken $12.99 per pound

Victory Chicken Wings with Sweet Chili Sauce,
Sesame, and Scallion
 $7.99 per pound

Pigs in a Blanket: BN Ranch Grass Fed Hot Dog
Wrapped in Puff Pastry 
$1.50 each

German Potato Salad $8.99 per pound

Pasta Salad with Seasonal Vegetables
& Red Wine Vinaigrette
 $7.99 per pound

Grilled Chicken Quesadillas $7.99 each

Bi-Rite Market 18th Street Super Bowl Menu

Bi-Rite’s Barbecued St. Louis Ribs $13.99 per pound

Buttermilk Fried Chicken $12.99 per pound

Victory Chicken Wings with Sweet Chili Sauce,
Sesame & Scallion
 $7.99 per pound

The Pig-Skin: Braised Pork Belly Sandwich
with Orange Mostarda & Chicory Slaw
 $10.99 each

German Potato Salad  $8.99 per pound

Winter Waldorf Salad  $10.99 per pound

Fried Falafel with Tahini  $5.99 for four

And don’t forget our amazing platters from Bi-Rite Catering! It’s not too late to get an order in for Sunday; you  have until Friday January 30 at 3pm to get it your Super Bowl yummies ordered and on their way.


Rose

Changing the World With Cabot Vintage

Cabot1Greetings, friends, and welcome to another installment of our cheese news! I’m happy and proud to write to you about a cornerstone cheese that we carry at Bi-Rite, one that is righteous and beautiful in both flavor and backstory, creating change and changing taste buds. 

Cabot Cooperative has been dairy farmer-owned since 1919, establishing itself as a source for sustainable and responsibly-produced dairy products. Currently numbering more than 1,200 family farms, the Cooperative has ensured the survival and growth of many small dairies, during a time when commodity cheesemakers have made it very difficult for most to do so. On top of this, Cabot Cooperative is  a Certified B Corp; the idea behind B Corps is to encourage businesses that focus on more than profit margins, and that give back to their communities and industries in very real, tangible ways. This can be seen in the many jobs that Cabot provides, but also by the fact that such a large organization continues to create such delicious, sustainable, well-made products. This is exactly the type of business that Bi-Rite loves to be working with; one that cares very deeply about the process, the producers, and the community that the product reaches.

My focus today is a very special cheese, one that I am sure you have seen around the market, one that has most likely caught your eye with its captivating form and proud signage: Cabot Vintage Cheddar.

Cabot2Cabot Vintage is aged for a minimum of two years, revealing beautifully buttery round notes that punctuate with a salty sharp bite.  Surrounded by decadent purple wax, (which draws comparison to Elizabeth Taylor’s eyes and royal Roman garb), it is both delicious and beautiful to behold. Our Kitchen and Deli at Bi-Rite Market on 18th Street use it in a variety of dishes, the current crown jewel being the Slow-Roasted 5 Dot Ranch Beef and Cheddar Sandwich (a staff favorite for sure). We find it pairs expertly with apples and mustards, the tangy sweetness complimenting both textures and flavors. It melts like a dream, but also is a frequent guest favorite due to its delightful snackability. When you combine all of these factors with its very Bi-Rite-esque background, you come up with the cheese of the season, one that will fit easily in your backpack as you hike the trails, snuggly in your picnic basket as you picnic on the windswept beaches, or sweetly in your hand as you soak up the crisp fall sun at Dolores Park.

The cheese stands alone, my friends, spreading the good word of the Cabot Cooperative and the B Corps organization. We are pleased to carry Cabot Vintage as one of our many stellar cheeses, and hope to see you in the Market soon asking for a taste. You will not be disappointed.

Curds and whey,

Rose

 

 


Rose

Bent Into Shape

The other night I was with a group of cheesemonger pals sampling a platter of the current offerings at Mission Cheese on Valencia Street. I excitedly pointed out Bent River Camembert, a beauty that had landed on the shelves at 18th Street some weeks back and is still showing beautifully, urging them all to taste it before taking a heaping hunk for myself. We were all struck by the complexity of this divine organic cow’s milk cheese from Mankato, Minnesota. Conversations were sparked, smiles exchanged and joy deeply felt.

Bent RiverThis ripe, pudgy cheese came rolling pleasantly into our lives from Alemar Cheese Company of Mankato. It contains buttery roasted vegetable notes, tangy acidic flavor swings, and that perfect springy bite that extends from the bloomy rind to a bright, creamy paste. It’s truly an expression of artisanal Old-World styles, an archetypal French cheese reinterpreted and expanded upon with typical American gumption. 100% grass-fed cows from Cedar Summit Dairy provide the milk, which pulsates through the cheese with lush ripeness. The vibrant waters of the river bend by Alemar’s production site shine through in the most pleasing way, making this cheese both flavorful and refreshing. And that’s saying something for a rich, buttery cheese like this one!

Not only is the Bent River Camembert a delight, but it comes with an interesting origin story.  Alemar founder Keith Adams had started his food career as a co-owner of the Bagel Bros. bagel shops. When the bagel craze subsided in the early 2000s, Adams wished to tap into food in a more interactive and personal way. He found inspiration after attending the American Cheese Society conference and, mentored by California cheesemakers Peg Smith and Sue Conley of Cowgirl Creamery, he set up his aging facility in Mankato and created Alemar. Bent River and his other cheeses have taken off in a very exciting way, and we are honored to carry his excellent product.

I recommend pairing the Bent River with bitter, effervescent beer. At Mission Cheese I tried it with Magnolia’s Blue Bell Bitter and was delighted with the result. You can also try experimenting with light, minerally whites; this should compliment the creamy paste beautifully. I’m sure you’ll love it as much as I do!

Curds and whey,

Rose


Rose

It’s a (Cheese) Block Party!

Greetings, friends, and welcome to another curd round-up! Lately when recommending cheeses to our guests at Bi-Rite, I’ve been a big proponent of block cheeses. This is the designation that we give to cheeses that are perhaps not as unique as, say, an artisanal UK cheddar or a farmstead California sheep’s milk tomme, but still comprise the building blocks that we use for many of our most important and comforting dishes. Block cheeses include selections such as pepper jack, orange cheddar, Havarti or Jarlsberg. They’re often overlooked because of a misconception that they’re made from inferior ingredients. Given the right dish on the right occasion, these fistfuls of creamy goodness can dazzle the taste buds.

My boyfriend is as much a fromage fan as I am, and we’re always happy with a couple of cheese toasties on our plates. But last week I wanted to make something a little different for an evening meal, something that would satisfyingly pull together all of the scraps in my fridge. A closer look revealed that I had the ingredients to create a deceptively simple masterpiece.

CheesePic3First up was Vella Pepper Jack, a creamy and sinfully spicy delight from Sonoma Country’s Vella Cheese Company. This cheese is studded with green and red jalapeños from Vella’s special source in New Mexico; if that secret ingredient pizazz isn’t enough to draw you in, the flavor of the cheese itself certainly does. This cheese melts like a dream and has the perfect balance of milk to spice–making it a perfect offset to the next ingredient.

Cabot Extra Sharp is one of the most fascinating block cheeses I have ever come across. It’s moist and tangy, creating that sought-after burn that sharp cheese fans love. The cheese is supplied by New England/New York cooperative Cabot, and they describe it as “sharp cheddar without the training wheels.” This is the real deal: a salty, flaky, and creamy bite that compliments any dish, but really shines when we combine it with the Pepper Jack and our last cheese.

OK, this is kind of cheating: Point Reyes Mozzarella is certainly not a block cheese. However, mozzarella still sometimes gets a bum rap as a melter without special merit. But if you know anything about us here at Bi-Rite, it’s what shout-out-loud fans we are of Point Reyes Mozzarella. It contains all the flavors of the rainbow: it is at once sweet, salty, flavorful and boisterous. It’s local, which we can’t get enough of. And it melts gorgeously, a treat for both the eye and the palate.

When I toasted these three cheeses with a healthy dollop of mustard, what emerged was a cheese toasty that left both of us dumbstruck. I highly recommend trying this recipe yourself, as well as adding and subtracting other block cheeses to the mix. Let us not treat these block cheeses as mere foundations upon which to pile the “greater” cheeses, but as beautiful notes that can be woven together to form a symphony of taste that you can really sink your teeth into.

Curds and whey,

Rose


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


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!


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.


Zach Berg

All I Want! Sprocket and Manchego!

AllIWant3As a Cheesemonger at Bi-Rite Divisadero, I have access to an array of beers right across the aisle from the Cheese Department. One of the many fun parts of my job is developing pairings of my favorite cheeses and beers to complement and draw out their flavors. My current favorite combination is Sprocket Bier and Artequeso Manchego.

Sprocket Bier won an intra-brewery tasting at Stone Brewery, hosted and judged by their three top brewers. Similarly, the Artequeso Manchego was a standout among the exhausting list of different Spanish Manchego cheeses available to us in the Bay Area.  At Bi-Rite, our Cheese Buyer Anthea has worked to select the perfect Manchego for us–creamy and yet salty and crumbly. The beer is a dark rye with big toasty notes that are balanced by a crisp dry finis –a perfect foil for the rich sheep’s milk cheese. Together they create a perfect snack!