Celebrating the Cheeses of our Great State



We’ve chosen July as our annual ode to California cheese; it’s always such a wonderful reminder of how much we have to celebrate in our own backyard!  This month we’re featuring some longstanding favorites alongside  newcomers that we’re excited to introduce to you.

We have access to some truly wonderful fresh cheeses, which is definitely not something to take for grandted.  Cowgirl Creamery Clabbered Cottage Cheese is a perennial favorite of mine (in fact, I included it on a list of my desert island cheeses a few months ago), and I’ve really been enjoying it for breakfast recently alongside ripe juicy peaches and nectarines.

Burrata oozing with cream, amazing with summer stone fruit or tomatoes

If you’re not a cheese-for-breakfast person, fear not: lunch and dinner are excellent times to enjoy burrata or fresh mozzarella with roasted stone fruit, tomatoes, or just a simple drizzle of olive oil, salt, and pepper. We have two LA area burrata options to choose from: the Gioia burrata tends to be bright and creamy, while the Di Stefano burrata, with the addition of Italian panna, is richer and sweeter.  We’ve been lucky enough to receive Pt. Reyes Farmstead mozzarella on an almost weekly basis, and love its milky character.

For those of you Tomme Fraiche diehards, we’ve brought in the Carabiner from Weirauch Farm and Creamery. Inspired by an Alpine style of cheese, the Carabiner is made with raw milk and aged for a minimum of five months.  Shepardista from Seana Doughty of Bleating Heart Dairy is making its first seasonal appearance on our counter. Just over 60 days old (raw milk cheeses must be aged for a minimum of 60 days), it’s young and lively!

Bleating Heart's Raw Milk Shepardista

Toward the end of the month, we’ll have our first taste of 2012 Baserri from Marcia Barinaga.  She’s elected to age her first wheels of the season to three months before releasing them this year—we’re waiting with bated breath!

 



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