Artisanal Cheese Selection

Wine - Enjoy our wine of the month Super Summer Pinot Noir Special!

One of our best-selling Pinot Noirs has gone to a new vintage. This delicious 2023 Tassajara Pinot Noir is produced from 100% estate-grown grapes in the sustainably certified vineyards of the Scheid Family in Monterey, California. The vineyards benefit from a cool, maritime-influenced climate and fertile soils, creating a unique microclimate ideal for Pinot Noir. The winery emphasizes sustainability, using 100% renewable wind energy in its operations. The wine is bottled under a screw cap, ensuring freshness and approachability! 

Tassajara Monterey County Pinot Noir 2023

90/100 Wine Enthusiast

“There's a very savory, likely reductive edge to this bottling, starting with aromas of tar, gasoline and dark cherry on the nose. The palate is brighter and fresher with more cherry and that tarry kick again. This Pinot Noir pairs well with poultry, roasted vegetables, salmon, and lightly spiced dishes, as its bright fruit and soft tannins complement a variety of flavors without overpowering them. Its medium body and fresh acidity make it versatile for casual or more refined meals.

Regular retail - $13.99

Wine Club Members - $12.60

NOW FOR ONLY $9.99

Cheese - 

Melkbus Truffle Gouda

Imported from Holland, Melkbus Truffle Gouda is irresistibly creamy and speckled with bits of real black truffle. It begins as a traditional raw milk farmer cheese, but just before pressing and shaping, generous shavings of Italian black truffle are sprinkled into the curd. The cheese itself is mild, letting the rich truffle flavor take center stage. Not only does it make a stunning addition to any cheese plate, but it also melts and shreds beautifully, making it easy to incorporate into recipes. Imagine the indulgence of a truffled omelet, mac and cheese, or creamy risotto 

Recipe - 

Truffled Gouda Mac and Cheese

This recipe is simple and satisfying. The sauce is a classic béchamel made with equal parts Gouda, for its fragrant earthy flavor, and cheddar, for its sharp bite. It comes together quickly and rivals the fancy versions served at steakhouses—only better and far cheaper. One tip: while it’s tempting for mac lovers to bake it, skip the oven. Too much heat will turn the silky béchamel into a lumpy mess. Just pop it under the broiler until the Panko topping turns golden brown.

Ingredients

4 Tbsp all-purpose flour (King Arthur, if you have it)

5 Tbsp Pulgar European Style Butter, unsalted

4 cups whole milk

2 ½ tsp kosher salt

Dash freshly grated nutmeg

Dash red pepper flakes

Cracked black pepper to taste

1 cup Melkbus 149 truffle Gouda, shredded

1 cup Cabot Clothbound Cheddar, shredded

Japanese Panko breadcrumbs, plus melted butter

Eggshells

Instructions

Boil eggshells in a heavily salted pot of water until al dente.

In a medium saucepan, heat 4 cups whole milk until just to the point of boiling. In a separate larger pot, melt 5 Tbsp butter. Add flour and whisk vigorously until mixture turns sandy blonde and foamy, about 5 minutes. Add milk, one cup at a time, and continue whisking. Turn heat to medium high and stir vigorously, until mixture starts to boil and thicken, about 10 minutes. Remove from heat, and add salt, nutmeg, red pepper flakes, cracked black pepper, and cheeses. Stir until smooth. Taste for seasoning, taking into account that the pasta will dilute the salt.

Combine sauce with cooked eggshells and pour into a baking dish. In a small bowl, mix breadcrumbs with enough melted butter until texture resembles wet sand. Distribute evenly over the dish and broil until golden brown. If browning is uneven, rotate the dish as it cooks.