What's Included In Our Monthly Club Selections...
Cheeses for March Club Members...
Tomme de Pictons
Made in the style of Morbier, Tomme de Pictons is a creamy pasteurized cow’s milk cheese from within the Jura region of France. This cheese is characterized by a thin ash layer running through its middle. Traditionally this layer was used to separate the evening from the morning milking sessions, and is flavorless. Now it is used more as a decorative color break. Our Tomme de Pictons is aged by famed affineur Rodolphe Le Meunier in his special “caves” in the Loire Valley. This cheese combines complex flavors of nuts, fruit and often shows hints of grassiness or fresh asparagus aromas. We’d certainly pair this cheese with crisp, high acid wines such as Cru Beaujolais or Arbois from the Jura, but we think you will definitely find pleasure tasting with our Wine-of-the-Month selections: Figge Pinot Noir & St. Come’s Little James Basket Red.
The Central Coast Creamery located in Paso Robles, CA., is owned by Kellie & Reggie Jones, who duals as cheesemaker too! CCC is dedicated to using locally sourced California milk from animals not treated with hormones, and whom lovingly graze upon the verdant pastures of Paso Robles. All the ingredients for CCC’s cheeses are sourced from certified organic dairy producers, and then the Jones’ & staff bring the milks to their production warehouse just north of the town of Templeton. Their Seascape is a unique blend of cow and goat’s milk made in a style similar to cheddar. Aged for a minimum of 4 months, this semi firm cheese is made using vegetable enzymes rather than animal rennet. On the palate, the cow’s milk goes wide and round while the goat’s milk gives Seascape a complex tang in the finish. This cheese would be perfect with either spice driven red wines, or floral whites like a Viognier.
Black Butte Reserve
Some of our cheese lovers may remember a cheese we highlighted last year from the Pedrozo Family named after their first dairy cow: Blondie’s Best. This month, we wanted to treat you to a seasonal cheese from the Pedrozo Dairy and Cheese Co. in Orland, CA, called Black Butte Reserve. The Pedrozo family allow their herd of Holstein and Jersey cows to graze on their pastures while in bloom, and production of their cheeses is done on site, making them a true “farmstead” cheese producer. However the milk for Black Butte Reserve is selected only from spring milking of their cows, hence its seasonality. Aged for a least 6 months, this cheese has a firm texture, exudes sweet clover, herbs, floral grassiness, and has a finish that is bright, crisp and tangy! Perfect for a twist if used for a fondue, this reserve cheese stands up well with meaty red wines.
Cheese of the month members receive....
three wonderful selections equalling about a pound, tasting notes and shipped right to your door, who could ask for anything else.
(Cost is $35.95/month, plus shipping)
Wine for March Club Members...
While March is usually full of Leprechauns and green beer, we decided to take you on a bit of a red wine journey with this month’s Wine of the Month club selections!! First up is our friend and local producer Peter Figge with his tasty Pinot Noir (or as actor/rapper Will Smith would say, “…let’s get jiggy wit Figge…”) followed by a quick trip across the Atlantic to the Rhone valley of France for Chateau Saint Cosme picnic table red called: Little James’ Basket Press. You could make a case that “Little James” on the label is crushing the grapes while listening to legendary singer James Brown!
2011 Figge Pinot Noir “Pelio Vineyard” Monterey County
Peter makes elegant, pretty “terroir” driven wines that exude all the distinctive flavors of the unique sites he works with. In the case with the Pelio vineyard, this vineyard is one of the closest to the ocean, just 6 miles away in Carmel Valley, so it’s classified a Monterey County AVA site. Garnet colored in the center of your glass, fading to a lighter, more currant hue on the edge, this 2011 Pelio Pinot tickles the nose with floral, light spice aromas. On the palate this Pinot is medium weighted (only 13.8% alc), echoes the same elegant cherry fruit, touch of sandalwood spice, and finishing with brightness due to the both the ancient seabed soil type and the cool coastal exposure to the vineyard. Peter’s Pinot would be perfectly paired with grilled salmon or a pork loin layered in a smoked apple glaze!
MV Chateau St. Cosme “Little James’ Basket Press” Gigondas France
Much like the producers from Champagne, the Barruol family make their Little James in a Solera mold. Bottle in 2013, this red is 100% Grenache wine from multiple vintages (MV) blending lots (50%) from the 2012 vintage and a solera (50%) from vintages 1998-2011. This quaffable red wine is both seriously good juice, but also evokes that tongue-n-cheekiness attitude that says: drink me, I’m fun! Former employees of ours, Tobe & Dylan Sheldon (www.SheldonWines.com) actually worked at Ch. Saint Cosme in 2002 where they learned the art of crafting great Rhone wines like their Vinolocity we’ve previously featured. Little James is effusive of jammy fruits like black cherry & red raspberry along with touches of white pepper spice and hints of dry ginger. This would be a great wine for casual lunch time consumption, as well as perfectly paired with this month’s cheese selection: Tomme de Picton!
Wine of the month members receive....
Two wonderful selections with winery notes shipped out monthly.
W.O.M. two bottle sets
cost $49.95 + shipping.
Get two great selections each month from
our hundreds of dynamite choices...
no end of the bin or close out wines
like other clubs have...just AWESOME wines
worthy of being in the mostdiscriminating of cellars, YOURS!!
Upcoming Events 2015
Pebble Beach Food and Wine
Come and Join THE BIG CHEESE and the Cheezy staff for
Opening Night Thursday April 9th
and the Lexus VIP Tent Saturday April 11th
For more information check out their website!
Big Sky Vine and Dine
Join The Big Cheese for another one of his fabulous cheese and wine lectures!
Hawai'i Food and Wine Festival
August 29th - September 13th
The Hawai‘i Food & Wine Festival is the premier epicurean destination event in the Pacific. Set in the lush island paradise of Hawai‘i, the fifteen day Festival features a roster of over 80 internationally-renowned master chefs, culinary personalities, and wine and spirit producers. Co-founded by two of Hawai‘i’s own James Beard Award-winning chefs, Roy Yamaguchi and Alan Wong, the Festival in Hawai‘i Island, Maui, Honolulu, and Ko Olina Resort will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s bounty of local produce, seafood, beef and poultry.
Join our fearless leader Kent Torrey
and The Cheese Shop Staff for our Famous Cheese Table
Yes!!! That's right we are transporting over 1000 pounds of cheese to Hawai'i to knock the socks off of Chefs, wineries and guest alike in Kent's home town of Honolulu (Yes, Kent is a Kama'aina Haole!)
For more information check out their Website
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