What's Included In Our Monthly Club Selections...
Cheeses for September Club Members...
Brothers Andy & Mateo Kehler from Jasper Hills Creamery have created this raw cow’s milk cheese. Inspired by classic alpine-style cheeses such as Comté or Appenzeller, Alpha Tolman comes in a hefty 22 lb wheel that is aged for 8-11 months in the Cellars at Jasper Hills, based in Greensboro, Vermont. During the aging process, the rind is rubbed down with a salt brine, adding a touch of bite to the cheese. Made with animal rennet, this cheese has meaty and nutty flavors, the texture is semi-firm on the palate with flavors that are both smooth/complex from start to finish. Alpha Tolman is delectable when sliced on to your favorite sandwich, yet melts well and would add a nutty twist to your favorite mac & cheese recipe. Don’t forget to pair Alpha Tolman with either an earthy red wine, herbal white wine, or your favorite Lager/Pilsner or Amber Ale!!
This thermalized cow’s milk cheese (a more gentile form of pasteurization) comes to you from the tiny Swiss village of Entlebuch, about an hour southwest of the city of Lucerne. Cheesemaker Franz Renggli sources the milk for his cheese from 15 dairies within the Entlebuch district. This region’s land is protected by the UNESCO-designated biosphere, a protected region wherein the area is suitable both for a village/city environment, as well as the stainability of rural pastures where animals graze. In Entlebuch, they believe that great pastures make great cheese. Berggenuss is aged for six months and during this time the rind is rubbed with a brine solution resulting in a hearty, sometimes tacky, natural rind. The cheese is semi-firm in texture, with a mild yellow color and showcases a nice beefy earthiness in flavor. Pair Berggenuss with a robust red wine, or try a twist by having it with a beautiful German Riesling!
Mastorazio….wait, what?! Is Masserati Car Company now in the cheese-biz?!?! No, no, no…that’s MASTORAZIO cheese!!! This raw sheep’s milk cheese comes to you from the Campania region of Italy (the eastern/southeastern counties around Naples), and is age for 12 to 18 months in the caves of Castelcivita. The 4th generation family dairy, Casa Madaio, of Eboli, produce this cheese by letting their herds of sheep graze on the mountain pastures within the National Park of Cilento. This imparts grassy/woody aromas to the cheese and gives Mastorazio a picante flavor with an herbaceous twist to the finish. With a rough brown rind similar to Parmigiano, Mastorazio has a dense light yellow paste that is perfect for grating over your favorite salad or pasta dish. Also enjoy this cheese with a spicy Italian red like the Chianti featured in this month’s wine club selection.
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 September Club Members...
2012 Le P’Tit Paysan Jack’s Hill Chardonnay
Ian Brand is the talented culprit for this unique Chardonnay. After honing his skills working for Bonny Doon, Big Basin, Nicholson, and Pierce Vineyards, Ian set out to discover great vineyards at the “edge of sensible farming” that he could bring to life. It was in this search that a partnership was formed with John and Julie Allen of Coastview Vineyards in Monterey. This vineyard is located on the east side of the Salinas Valley (across from the Santa Lucia Highlands AVA) where the soil is rocky and granite based. The distinct iron rich granite gives Le P’Tit Paysan Chardonnay a palate cleansing minerality. The grapes for this Chardonnay are picked at moderate sugars and aged for nine months in a combination of steel tanks and neutral oak. This gives the wine pineapple and citrus notes with a creamy roundness on the palate. This perfect balance of acid and oak makes Le P’Tit Paysan the perfect pairing for food. Try this wine with this month’s earthy alpine style cheese called Alpha Tolman.
2005 Castello di Monastero Chianti Classico Riserva
One of the most scenic wine regions of the world is Tuscany’s Chianti, a beautiful large swath of land ranging between two famous cities: Florence to the north, and Siena to the south. Within Chianti is a smaller Chianti Classico DOCG. It's from this region we present to you our second Wine of the Month selection: the 2005 Chianti Classico Riserva by Castello di Monastero. A blend of 85% Sangiovese, 8% Merlot, and 7% Cabernet Sauvignon, this wine is fruit dominate on the mid palate…think red cherry and blackberry. The grapes were selected from the best plots of land on the Poggio Petroio estate near the town of Radda (just northeast of Siena). On the palate, this wine is full of fruit, firm but smooth tannins, and spice notes of herbs, rose petal with touches of cocoa & mint. This Chianti would be perfect when paired with wild game, robust pasta dishes and a wonderful match with Mastorazio an aged sheep's cheese from this month's cheese selections.
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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