This weekend our cheese plate has a lot of interesting Californian selections. Come in to try the cows-milk Matos St. Jorge, named after a Portuguese island where the cheesemaker's family has been making cheese for five generations. As it ages, Matos becomes delightfully brash, with a texture similar to an aged Manchego.
We'll also be sampling Bellwether Pepato, an Italian-style raw sheep's milk cheese studded with black peppercorns from Sonoma County, and Point Reyes Blue. The four Giacomini daughters credit the Californian climate and the salty coastal air for the great flavor of this cheese, which is rindless and crumbly despite a creamy mouthfeel.
From Wisconsin, we also have the season's last batch of gooey, wonderful Rush Creek!
As always, you can find these cheeses at the warehouse, 2201 Airline, today from 3pm-6:30pm and tomorrow from 10am-2pm.