Tomales Bay Foods

Pulling this photo from the Insta archives (courtesy of @fisherscheeseandwine). Pata Cabra is a beautiful, rather unsung, goat cheese that deserves its time in the spotlight. The paste is semi firm yet creamy on the tongue and chock full of citrus notes. Try it with some Iberico ham or Prosciutto for an extra special NYE treat. . . . Reposted from @fisherscheeseandwine Pata Cabra. This unique and delicious washed-rind cheese is made from the milk of goats that feed on a lus...h, grassy meadow located in a mountainous region of #Zaragoza, Spain. It's vibrant exterior turns a deeper orange hue as it ages, and it boasts flavors and aromas of mandarin oranges, lemons, and cream with an earthy, politely funky finish. For eats, try shaving it over a fresh farro salad. The tangy, musky flavors would pair nicely with a full white or light red wine. See more

@essexstcheese Comte. Hand-selected to fit their profile. @artisancheesecompany captures the process perfectly below. We honestly couldn't say it better so we'll leave it to Louise. Try some for yourself. Taste the difference. . . . Reposted from @artisancheesecompany And for a succinct look at what makes Essex Comte the darling of Comtes (in our opinion) we turn to the experts at @essexstcheese ... Comté and Gruyère What’s the difference? Comté and Gruyère are very similar cheeses: the same size, the same shape, the same look. Until recently Comté was even called Gruyère de Comté. They are in the same family but more like cousins than siblings. There are two key differences. One is the breed of cow. Comté comes from Montbéliarde, Gruyère from Fribourgeois, AKA Holsteins. Selecting Essex Comté Jason Hinds and his London-based partner, Dominic Coyte, travel to Marcel Petite’s caves at Fort St. Antoine every six weeks to taste with the Chef du Cave, Claude Querry, pictured. They select wheels using the approach both perfected at their cheese alma mater, Neal’s Yard Dairy. Taste, record, repeat. They're selecting not just for flavor, but flavor that lasts, as the wheel travels across the ocean.Fort St. Antoine - Marcel Petite's Fort St. Antonie is renowned as the aging vault for much of France’s best Comté. It's a temple of cheese, an underground fort housing over a hundred thousand wheels of cheese. We’re not the only importer sourcing Comté from this location. But no other importer comes to taste at all, let alone ten times per year. No other importer gets cheeses that are as consistent, as balanced, and as deeply flavored. Fort St. Antoine Marcel Petite's Fort St. Antonie is renowned as the aging vault for much of France’s best Comté. It's a temple of cheese, an underground fort housing over a hundred thousand wheels of cheese. We’re not the only importer sourcing Comté from this location. But no other importer comes to taste at all, let alone ten times per year. No other importer gets cheeses that are as consistent, as balanced, and as deeply flavored.

Need a little break from cooking? Look no further than this umami bomb of a sandwich. Sure, if you want some greenery in there you could add some peppery arugula to balance out that rich, savory @laquercia Prosciutto Americano. Otherwise, keep it simple. We all deserve a little break. . . . Reposted from @laquercia Because life is too short for bland lunches #prosciuttoofhappiness

We know our monger friends are in the last push before the holidays. While everything certainly looks different, one thing remains the same: copious amounts of caffeine are needed during the final countdown. Sure, @beehivecheese Barely Buzzed might not have the dose that you need, but we're pretty sure that is triggers the same part of your brain. Aged 6-8 months, the paste itself is full of flavor. Dense and creamy, this cheddar has a lovely acidity and finishes with notes of butterscotch. Pair that with the espresso and lavender rub and you've got a show stopper. . . . Reposted from @artisancheesecompany this is the most gorgeous Barely Buzzed from @beehivecheese in Utah! It’s a collab between a coffee guy and a cheese guy and his coffee guy brother. See that’s the beauty of cheese right there.

We may not have snow in Sonoma County but we're making due. @capriolegoatcheese Wabash Cannonball is better than a snowball fight if you ask us. A light, fluffy paste with bright citrus notes and an earthy finish. Plus you get to throw one of these cuties on a plate with some candied orange peel and never leave the warmth of your house. . . . Reposted from @missioncheese Wabash Cannonballs from @capriolegoatcheese for next week’s virtual pairing Getting very excited to share