Our cheese case has always been a dreamy spot of the store, but our lead cheesemonger Liana has stepped it up another notch lately. Here are her picks of the month.

Everton Reserve from Jacobs & Brichford
(raw cow, Southeast Indiana)
If you want good cheese, you gotta have good milk, and if you want good milk, you gotta grow good grass. That’s the mindset at Jacobs & Brichford, where all their cheeses come from 100% grassfed cows, which you can see in their golden hues (a result of beta carotene from the grass making its way to the milk!). Everton Reserve is a raw cow’s milk alpine-style cheese that spends extra time in the aging cellar, resulting in flavors that are sharper than a gruyere with tropical fruit notes and a satisfying crystalline crunch.

Sawtooth from Cascadia Creamery
(raw cow, Trout Lake, WA)
Terroir is a French term that loosely translates to “taste of place”—how a food’s flavor is often influenced by the place it was made. The cheeses from Cascadia Creamery are a perfect manifestation of terroir: located in the tiny town of Trout Lake, Washington at the bed of volcanic Mt. Albans, cows graze on grass rich in nutrients from the volcanic soil. From their raw milk, Cascadia Creamery creates 100% organic cheeses that age within volcanic caves, imparting an earthy minerality, perfectly reflecting the region. Sawtooth is a pudgy washed-rind cheese, imparting a light tangy funk reminiscent of fresh bread dough amongst the creamy and beefy undertones. Transport yourself to Trout Lake with a wedge today!