This shipment includes Iberico, Fresh Chèvre, Big Sur, and Moonstone.

Fresh Chèvre is the ultimate representation of spring cheesemaking. Making its way from our milking parlor to your plate in less than one week, this soft white cheese speaks freshness.

Big Sur is our small format bloomy rind, ash coated, triple crème mixed cow and goat milk cheese named for the iconic coastline where we are located. The paste is smooth, lactic, light and stays firm as the cheese matures. The balance of farmstead goat milk and local cow milk provides a bit of goaty brightness without being overwhelming.

Moonstone is our natural rind, hard cow’s milk cheese. Made from a 50/50 blend of Jersey and Holstein milk from a local dairy, it has a rich, buttery and creamy flavor with a bit of zip at the end. Moonstone has a naturally pale yellow paste and a rind developed with our natural cave flora. The flavor is reminiscent of stone, burnt caramel and coffee grounds.

Moonstone Armadillo Eggs

Bacon Wrapped Stuffed Peppers

Ingredients

4-6 Anaheim Peppers, depending on size

4oz Moonstone Cheese, Grated

4oz Cream Cheese, Room Temp

2 Green Onions, Finely Chopped

¼ tsp Granulated Garlic

1lb Mild Bulk Ground Pork Sausage

8 Slices of Bacon

Directions

1. Take out your cream cheese and allow it to come to room temperature.

2. Bring a large pot of water to a boil.

3. While heating the water, cut a slit down the length of each pepper. And using a small spoon scrape out the seeds and ribs of the peppers.

4. In a bowl mix together the Cream Cheese, granulated garlic. Then fold in the grated Moonstone and finely chopped Green Onion.

5. Once the pot is at a boil, boil the prepared peppers for 2 minutes. Then place the peppers in a boil of ice water to stop them from over cooking.

6. Gently Shake and towel the peppers dry, making sure the inside of the pepper is dry as well. Then stuff with cheese mixture.

7. Divide the ground sausage in an equal amount for each pepper and wrap the sausage around each pepper.

8. Then wrap each sausage covered pepper in one to two slices of bacon for complete coverage and toothpick in place.

9. Peppers can be refrigerated overnight at this point or grilled right away.

10. Preheat your grill to 400F.

11. Place prepared Armadillo eggs over direct heat and grill for 15-25 minutes until bacon is crispy and the sausage is cooked completely through.

12. Serve Hot and Enjoy.