Since 1976, Laura Chenel has been making European artisan-style chevre with fresh milk from 16 family-raised goats in Sonoma. Top this scrumptious local chevre with locally produced Earth & Vine’s Red Bell Pepper & Ancho Chile Jam (found on our grocery aisle).
8 oz. log, $6.99 ea.
Price valid April 4, 2012 - April 10, 2012.
We love to serve this cheese simply cubed on a cheese tray with olives and cured meats.
2/$5.00, save $4.98 on 2
Hosting an Easter Brunch? Let Nugget Markets do the work for you! Download our Easter Brunch Menu today for a listing of some of our favorite brunch items throughout our store.
It doesn’t get much better than a wine and cheese party with our Specialty Cheese and Adult Beverage buyers! Congratulations to our lucky Wine & Cheese Party winner, Karen Wilkie of Sacramento! Karen, along with her family and friends, enjoyed a Spanish-themed evening of wine and cheese tasting on Friday. Guests tasted a selection of several wines and cheeses along with delicious accompaniments, while our experts educated them on wine and cheese pairings, flavor profiles and more! A great time was had by all, and we were pleased to be able to celebrate the event in conjunction with Karen’s birthday! Happy Birthday Karen, and thank you to all who entered!
Redwood Hill Farm & Creamery was founded in 1968 amongst the beautiful Sonoma County redwoods and has been family-owned and operated by the Bice family ever since. Redwood Hill Farm & Creamery (which is solar powered!) produces both Redwood Hill Farm all-natural goat milk artisan cheeses and products, as well as Green Valley Organics lactose-free cow milk products.
Established in 1912, this family-owned and operated sustainable farm uses milk from their registered Holsteins, Jerseys, and Brown Swiss cows.Known for its unique artisnal and handcrafted San Joaquin Gold, Fiscalini Farms creates its award-winning cheeses with milk piped directly from the milk storage tanks in the dairy farm to the cheese factory.
As a cheese buyer, I’ve tasted a lot of amazing cheeses, yet more often than not it’s the classics that really pique my interest. I mean, think about it: new cheese makers pop up every day hoping to make the best cheese ever, yet still the classics remain.
As I was thinking about new year’s resolutions this season, I stumbled across the following description of one of my favorite cheeses, Piave Vecchio: “…named ‘extra old’ for its extra time in the cellar — an investment that pays off in a rock-hard body glistening with a deep golden tan.”
Every year around the holidays, baked Brie becomes the talk of the town. But to be honest, until I tried this recipe I was ready to kick it to the curb.
The oozy, garlicky, salty creaminess made me wish I’d dipped in a larger chunk of bread, or at least made a double batch. But you don’t have to take my word for it — make it yourself! We’ve even got all the ingredients you need, no hard work required.
Have you ever heard the saying “A slice of pie without the cheese is like a kiss without the squeeze” and wonder, are they serious? Us too! Well it turns out that this came from a tradition that originated in England back before apples were sweet (apparently all apples used to be tart — go figure).