Our first ever Iberico is here just in time for Spring! It's a riff on our fan favorite Cabrillo, but instead of goat milk, we sourced some luscious sheep milk to blend with cow milk and aged it extra long for 18 months. The extra year of aging makes for a balanced caramelly, nutty cheese studded with cheese diamonds (Calcium lactate crystals for the turophiles tuning in). We recommend it with Syrah, an Amber Ale or Lager, or a Mojito.
FREE SHIPPING - FOUR QUARTERLY DELIVERIES PER YEAR
Our quarterly shipments are crafted and assembled by our team and shipped to you directly from our creamery in Cambria, CA.
In each box, you'll receive 3-4 of our own unique farmstead goat and cow milk cheeses (1.5 lbs. in each delivery) along with corresponding tasting notes and a recipe from our very own cheesemaker, Robin. We include a special, exclusive Cheese Club release in every shipment!
Want to give the gift of cheese?! Just add the recipient's name and address at checkout along with your payment information. Please use your shipping address for delivery. Questions? Email us at firstname.lastname@example.org
Delivery Range + Details
We currently ship to the following states via GLS 1-2 day shipping: Arizona, California, Idaho, Nevada, New Mexico, Oregon, Utah, and Washington. Stay tuned for more delivery locations in the future. Included in each shipment will be one limited-release Cheese Club Exclusive cheese dedicated to our loyal Cheese Club members. Cheese Club shipments deliver quarterly - November, February, May, August and so on. Your shipments will begin upon the next approaching shipment date and you'll receive a total of four deliveries/year, billed annually upon agreed terms. No refunds, transfers OK.
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.
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
Take out your cream cheese and allow it to come to room temperature.
Bring a large pot of water to a boil.
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.
In a bowl mix together the Cream Cheese, granulated garlic. Then fold in the grated Moonstone and finely chopped Green Onion.
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.
Gently Shake and towel the peppers dry, making sure the inside of the pepper is dry as well. Then stuff with cheese mixture.
Divide the ground sausage in an equal amount for each pepper and wrap the sausage around each pepper.
Then wrap each sausage covered pepper in one to two slices of bacon for complete coverage and toothpick in place.
Peppers can be refrigerated overnight at this point or grilled right away.
Preheat your grill to 400F.
Place prepared Armadillo eggs over direct heat and grill for 15-25 minutes until bacon is crispy and the sausage is cooked completely through.
Serve Hot and Enjoy.