What's Included In Our Monthly Club Selections...
Cheeses for February Club Members...
Hailing from the Extremaduran county of La Serena in Spain, this raw, full cream sheep's milk cheese has been a Protected Designation of Origin (PDO) by the European Union in 1992. Aged for a minimum of 60 days before release La Serena is created using the artichoke thistle (Cynara cardunculus) to aid in the coagulation of the sheep's milk curd. The outside of this cheese is rubbed down with a brine solution giving the cheese a yellow rind with an imprint of the esparto grass in which it is molded. La Serena's texture ranges from butter-creamy to semi-soft and looks almost like a wheel of France's famed Vacherin Mont d'Or. The sheep's milk flavor has a sharp tangy bite from mid palate to the finish. Perfect for spreading on a baguette or spicing up your toast in the morning, La Serena marries decadently with bright white wines.
Named after Lake Raschera, which lies at the foot of Mt Mongioie, this thermalized cow's milk cheese comes to you from the surrounding area of Piemonte, Italy. Although this cheese is dominantly cow's milk, the cheese makers have the license within the Protected Designation of Origin to add small amounts of sheep and goat's milk to their wheels as long as the milk is sourced within the Cuneo Region. With an ivory pate, Raschera has a supple texture and irregular holes throughout the cheese…sort of like a holey Fontina. Weighing in at approximately 8 kilos (17 lbs for us Yanks!) Rashera can be either shaped in a wheel form, typically made in dairies from the flat plains of this DOP, or a square form which are typically made in Mountain sites (as our wheels are this month). When enjoying this cheese, you'll encounter hints of grassiness on the palate with a savory bite to the finish. Perfect to have in Risotto dishes, or melted over veggies, try Raschera with spicy reds which will draw out more classic “terrior” flavors.
From one of our favorite Italian cheese companies, Luigi Guffanti, this cheese is named Salva (meaning saved) because the cheese was traditionally made from the left over milk after butter was made to prevent it from spoiling. Made from raw cow's milk, Salva Cremasco hails from hillside farms in Crema, a northern part of Lombardy, Italy and just a 1.5 hour drive east of Milano. Salva Cremasco is a more aged version (over 3 months, but as much as a year) to its younger family of cousin cheeses: Quartirolo & Stracchino (typically a few weeks to a month old). This DOP region of Lombardy has been producing cheeses since the 9th century! Salva Cremasco is formed in a square shape and ripened in caves for 75 plus days. The texture of this cheese is semi-soft on the outside edges, getting firmer towards the center core of the cheese. It has a natural molten rind that will develop grey, yellow molds with age. Herbal, earthy notes, and bright tangy acidity are hallmark flavors, and we find this cheese pairs well with fruit forward 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 February Club Members...
Last month we kick-started the 2015 year off with a wonderful trio of wines from our dear friends Ali & Charles Banks and their CULTIVATE WINES project! So what to do for February? We’ll YES, it’s the month for lovers with Valentine’s Day approaching, so we could do a sparkling wine. Or we could present a Rosé as a wine selection, in the name of love. But instead we’re going to change things up: first we want to bring you a racy, crisp and delicious Sauvignon Blanc from HORSE & PLOW WINERY. Then, since it is February and we have our AT&T golf clients arriving, well they love big, bold and intense red wines…so we want you to try Tannat from CAMBIATA.
2013 Horse & Plow Sauvignon Blanc -
I was so impressed with this wine that I bought the last 8 cases the wine company had, and personally want to drink them all myself. But then again, it’s more fun to share!! This tiny production, 275 cases made, is sourced from totally organic grapes farmed at the famed Preston Vineyard of Dry Creek Valley. Both stainless steel and neutral oak barrels were used to allow the fruit to shine and the brilliant crisp finish to be highlighted! Pale yellow in color this lively white dances on your palate. Serve with any seafood or light pasta meals, this beauty would of course be great paired with cheeses, like this month’s La Serena, a raw sheep cheese from Spain.
2010 Cambiata Tannat - Monterey County
The month of February sees much of our clients still dealing with very cold temperatures. Nothing warms the heart up better (err, in addition to LOVE) than a big, bold and delicious red wine! Tannat is a grape that has both red skin and red meat insides, making for a truly inky dark wine (do NOT wear white when drinking)!! The origins for Tannat are at the foothills of the Pyréenées Mountains, in Madiran the southwest corner of France (Gascony…think d’Artagnan of the Musketeers), but it is well planted worldwide, with Uruguay claiming it as their national grape! Eric Laumann, owner/winemaker of our home grown (Soledad, CA) winery Cambiatia has produced a dark colored, robust red wine that sings with plum, raspberry, along with notes of smoke and spice. While this is an intense red wine with good grip (tannic) it can be enjoyed while young when served with big flavored foods: barbequed meats/game or strong aged cheeses, like this month’s Raschera from Italy.
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 2014
Food and Wine Festival
August 29th -
The Hawai‘i Food & Wine Festival is the premier epicurean destination event in the Pacific. Set in the lush island paradise of Hawai‘i, our seven-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 on
Friday September 5th at 5 pm for the
Fourth Annual Halekulani Master Chefs Gala Series
Saturday September 6th at 6 pm for
Hawaiian Airlines Presents Corks & Forks
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
Pebble Beach Authors and Ideas Festival
The Authors & Ideas Festival hosts more than 30 award winning authors and speakers, including authors of New York Times best-sellers, Pulitzer- and Nobel Prize-winners, as well as winners of virtually every prestigious literary award and much more.
You will find our cheesy staff rubbing elbows with all the literary enthusiasts on Friday September 26th from 4-6 pm during the opening reception.
Tickets are currently on sale for this bibliophilic extravaganza
Big Sur Food and Wine Festival
The Big Sur Food and Wine Festival is a giving organization that holds events to promote Big Sur as a culinary destination, supporting the overall health, character and vitality of the Big Sur community.
“Bringing together roughed coastline, refined cuisine, a sense of old California, elegant wine tastings, new friendships and old relationships all in the backdrop of the soul of what is uniquely Big Sur.”
-Stuart Bryan, Pride Mountain Winery
Look for Tickets going on sale soon.
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