Below you will find descriptions and ingredient lists of items we use in our grazing boxes and boards. What is in your order is based on the size and any dietary requirements. Please do not hesitate to contact us with any questions.
CowGirl Creamery Mt. Tam
CowGirl Creamery Mt. Tam Named after the iconic landmark Mount Tamalpais that rises over the San Francisco Bay in Marin County, our Mt. Tam cheese rises above the standard for basic bloomies using local, organic, single source milk from Straus Family Creamery’s network (Tresch Family Farm). A typical trip with Mt. Tam takes you from fudgey firmness to buttery softness with flavors spanning from bright creme fraiche to complex and mushroomy, evoking North Bay’s lush green and gold pastures. Learn more here.
Garrotxa is a traditional goat’s milk cheese produced in the Garrotxa area of Cataluna in Northern Spain.
Garrotxa is a semi-firm cheese aged for 75 days. The full-bodied cheese is rich in flavour with a soft paste and a moist, creamy, yet almost flaky, texture. It is covered by a velvety grey mould coating that lends it a woody aroma. The flavour is reminiscent of damp earth underlined by slightly nutty & herbal essences. Its milky, delicate taste is not at all typical of a goat’s cheese. Garrotxa pairs well with crusty country bread, nuts and is best served with white wines such as a Catalonian Priorat, Pinot Gris, Verdejo, or Chardonnay. Learn more here.
Jasper Hill Harbison Mini
Harbison is a soft-ripened cheese with a rustic, bloomy rind. Young cheeses are wrapped in strips of spruce cambium, the tree’s inner bark layer, harvested from the woodlands of Jasper Hill. The spoonable texture begins to develop in our vaults, though the paste continues to soften on the way to market. Harbison is woodsy and sweet, balanced with lemon, mustard, and vegetal flavors. Learn more here.
Central Coast Creamery Goat Gouda
Central Coast Creamery Goat Gouda is made from 100% whole goat milk and goat cream and aged on pine wood in our ripening room for at least 5 months. This semi-soft cheese is ivory colored with a smooth mouth feel and the slightly grainy texture of an aged cheese. Goat Gouda has a caramel scent and a slightly nutty and sweet flavor. Learn more here.
Marin French Petite Crème
Petite Crème is everything a Brie style cheese should be – smooth, creamy, and elegant. Our California original has a creamy paste, slightly sweet flavor, and a velvety white rind that provides a delicate, tangy finish.
Stepladder Creamery Ragged Point
Ragged Point is a small format bloomy rind triple crème cow’s milk cheese named for the gateway to Big Sur just North of our farmstead. The paste stays firm as the cheese matures, and does not become overly soft. As Ragged Point ages past four weeks, it takes on a peppery character and a distinct cream line underneath the rind forms. Learn more here.
Pascal Beillevaire Comte 24 Months
Pascal Beillevaire’s comte is aged a minimum of 10 months, this cheese has a rich, semi-firm texture with a buttery mouthfeel. The flavors are a smooth nuttiness with hints of dried fruit and coffee character, and a hint of natural milk sweetness in the finish.
Beehive Cheese Barley Buzzed
The espresso and lavender rub imparts notes of butterscotch and caramel, which are prevalent near the rind, but find their way to the center of the cheese. This is a full-bodied cheese with a nutty flavor and smooth texture.
Hours after it’s made, the special grind is rubbed on the rind. The 20-pound wheel ages for 6-8 months.
Carr Valley Glacier Wildfire Blue
Our newest blue cheese produced in our Glacier Point facility, it is a delectable symphony of mild blue notes and Peperoncino peppers that bodes a smoothness that can only be described after trying it for yourself.
Fresh, tangy, and earthy — Fog Lights brings new depth and complexity to the Humboldt Fog family of cheeses. This dense and fudgy little goat cheese is ash covered and mold ripened, and like other soft-ripened cheeses, it continues to ripen from the outside in as it ages. Learn more here.
This unique goat’s milk cheese from Saragossa, Spain is made in the brick shape of a Pata de Mulo (“Mule’s Leg”), a similar cheese made of sheep’s milk. Cheese maker Julian Cidraque makes each brick by hand, which results in a cheese that varies throughout the year. It is a washed-rind cheese that is wonderful young as well as aged. It is quite pungent in aroma, yet smooth on the palate with flavors of hay and citrus. Gooey by the rind, the interior of the cheese has a thick, chewy texture that adds a unique contrast to the strong-flavored rind. The rind turns from a reddish, slightly sticky one into a faded, pale orangey brown.
Vegan Cashew Cheese spread
We make our vegan cheese in house with cashews, lemon, nutritional yeast and salt.
Jams and Spreads
The first spread we ever made to put in our boxes and our most popular. It is made from bacon, onions, shallots, garlic, brown sugar, maple syrup, apple cider vinegar and chili. This jam is gluten and dairy free.
A tart jam made with cranberry, orange and sugar.
We slow cooked apples with a bit of sugar and thyme to make this apple stread.
Molinari Sopressata, All pork dry cured with burgundy wine.
Olli, Sopressata All pork salame with burgundy wine; dry cured.
Brooklyn Curred, Smoked Coppa with Tasso Spice Emilia-Romagna meets the Big Easy. Our version of coppa is inspired by Cajun-style tasso ham, which is the same cut of pork use to make Italian-style dry-cured coppa.
Brooklyn Cured, Pork Salami with Belgian Ale and Lemon Zest This pork salami is inspired by beer gardens in Belgium and Germany, where ales are garnished with lemon wedges. Lemon zest and a hint of ginger add brightness to this new American classic.
Angel’s Salami Bison Salami Our Bison Salami is made of Bison and is wrapped in a beef casing (making it pork-free). From there the Bison Salami is fermented is aged in a dry room for two months. It is seasoned with Whisky, black peppercorn, and fresh garlic.
La Panzanella Mini Original Croccantini crackers nutritional information available here.
Mary’s Gone Crackers Gluten Free crackers nutritional information available here.
The Peppadew is actually a piquante pepper, also known as the Juanita pepper, that has been pickled. It resembles a cherry tomato, but it has no relation.
French cornichons are tiny pickles—about the size of your pinky finger—and have a bumpy exterior. The taste is tart, and the texture is crunchy.
Castelvetrano olives are Italy’s most ubiquitous snack olive. Bright green, they’re often referred to as dolce (sweet), and come from Castelvetrano, Sicily, from the olive variety nocerella del belice. They have a Kermit-green hue, meaty, buttery flesh, and a mild flavor.
Bruleed Fog Lights, Crispy caramelized sugar coating on Cypress Grove Fog Lights
Pacific Cookie Company, A selection of freshly baked Pacific Cookie Company cookies. Current selections, Chocolate Chip, Lemon, Ginger Spice and Snickerdoodle. Learn more here.
Mitica Piedras de Luna, Each of these “moon rocks” is a toasted cashew sprinkled in salt, enrobed in rich chocolate, and finished with a dusting of cocoa powder.
Chocopologie, Burnt Caramel and sea salt infused into Dark Organic and Fairtrade chocolate.
Chocopologie, Flat white espresso bar, Dark and Milky White Chocolate infused with Organic Espresso Beans.
Mitica Chococherries, Mitica’s cherries, macerated in sugar and local liqueur for one month to candy them, then they are hand dipped in luxurious dark chocolate.