The family that eats cheese together stays together. This is such a widely accepted fact that scientists are now looking into whether gibbons and prairie voles do, in fact, eat cheese. Indeed, many of America's great cheeses are made by families as well.
The Giacomini family has been making Point Reyes cheese in California for over a decade. The Toma, modeled after classic Italian table cheese and in stock at the warehouse this weekend, is made with the dairy's own certified organic milk. It's semi-firm and straw colored, the subtle, sweet and grassy flavors great for snacking or melting.
Beehive Cheese was founded by brothers-in-law Tim Welsh and Pat Ford, a team that's proved to be good at pairing different flavors. This week we'll have their smoked Habanero cheddar that has a slow-to-surface sweet-to-hot flavor.
Of course, over at Pure Luck Dairy, the Nubian and Alpine goats are practically part of Amelia Sweethardt's family and we'll have lots of fresh chevre on hand.
Remember that wine bath cheese? We'll have Cowgirl Creamery's Pierce Point and Mozzarella Co.'s gooey, slightly tart Crescenza too.
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