For your next party, serve up this sophisticated sampler of three of the best cheeses California has to offer, highlighting three different dairy farms. Each leverages different milks and cheese making techniques, resulting in three very different cheeses that have their own appeal.
- Black Butte: Handcrafted by third-generation dairy farmer Tim Pedrozo and his wife, Jill, this cheese is made from raw cow's milk, produced only in springtime, when the pastures are in full bloom—the secret to its robust, grassy flavors and deep golden hue. 8 oz.
- Golden Valley Delight: A buttery, semi-hard sheep’s milk cheese that melts in the mouth, revealing fruity overtones. Mario and Sandra Daccarett scoured the country to bring back the highest-quality goats for their farm, which is reminiscent of those in Italy or France. 8 oz.
- Bianchina: Made with a blend of cow's milk and goat's milk for a rich bloomy rind cheese whose toothsome texture and soft, milky flavor give it the character of a firm cream cheese. Located in California’s lush San Joaquin Valley, Walter and Elizabeth Nicolau tend their dairy goats carefully, crafting exceptional cheeses right on the farm. 8 oz.
- 1 lb., 8 oz. total.
- Shipped chilled.
- Made in USA.