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| Cheese - Taste Over 100 Artisan and Farmstead Varieties |
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Do you know the difference between a fromage d'affinois and a fromage blanc? It's okay if you don't, because our Cheese Department staff is here to help. Whether you're trying to pick a cheddar for the burgers at your next barbecue or something fancier for your next formal party, we can help you decide what to buy and custom cut it for you. If you need cheese for a specific purpose such as a formal cheese course, an appetizer, a fondue, or just for pairing with a new wine or bread, our cheese stewards can help.
We have over 100 varieties of delicious artisan and farmstead cheeses, cut and wrapped daily. Many of them are Home Grown, like Rogue Creamery's Crater Lake Blue and Oregonzola. Our Home Grown cheeses also include customer favorites like Ancient Heritage Dairy, Appel Farms, Beecher's Handmade Cheese, Cowgirl Creamery, Cypress Grove Chevre, Juniper Grove Farm, Laura Chenel's Chevre, Marin French Cheese, Redwood Hill Farm and Creamery, River's Edge Chevre, Tillamook, Willamette Valley Cheese and a whole lot more.Come on in and we'll be happy to slice you off samples of whatever you'd like to try. There's a whole world of cheese out there just waiting to be explored!
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| Our Home Grown Cheese Profiles |
| Ancient Heritage Dairy - Scio, Oregon |
Kathy and Paul Obringer of Ancient Heritage Dairy use the best of old techniques and modern methods to make clean, wholesome, antibiotic- and hormone-free sheep's milk cheeses. Creating farmstead, artisan products means they raise and produce the sheep's milk for their cheese right there on the family farm... Learn more about Ancient Heritage Dairy.
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| Beecher's Handmade Cheese - Seattle, Washington |
A cheese lover since childhood, Kurt Beecher Dammeier remembers encouraging his mother to buy premium cheese at a time when processed cheese was overtaking the market; and he recalls his great-grandfather, whose first name was Beecher, purchasing Stilton by the wheel. All of Kurt’s cheeses are made with rBST-free milk from a single local herd, allowing greater control over the quality and purity of the milk that becomes Beecher’s Handmade Cheese... Learn more about Beecher's Handmade Cheese. |
| Bellwether Farms - Sonoma County, Northern California |
Family owned and operated, Bellwether Farms is located in Sonoma County, California, just a few miles from the Pacific Ocean. The American Cheese Society gave Bellwether Farms Crème Fraîche blue ribbons in the cultured products division contests in 2002, 2003 and 2004. In 2005, their San Andreas took 2nd place in Farmstead sheep category and in 2004 Bellwether’s Pepato took 1st place in the same category... Learn more about Bellwether Farms. |
| Cowgirl Creamery - Point Reyes Station, Northern California |
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Sue Conley and Peggy Smith bought an old hay barn in downtown Point Reyes Station, refurbished it, and named it Tomales Bay Foods. What now stands is a popular market with an artisan cheese counter, delicious local deli, a produce stand and they even sell natural fabric clothing. Then they decided to pursue cheese making. When telling their idea to organic milk producer Ellen Straus, she commented “It’s the Wild West out there, ladies,” and in keeping with the spirit, they named the business Cowgirl Creamery... Learn more about Cowgirl Creamery.
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| Cypress Grove Chevre - Northern California |
Cypress Grove Chevre grew out of a mother’s determination. Wanting a source of healthful milk for her children, Mary Keehn began raising Alpine goats in the 1970s. She quickly discovered that she had a natural talent for selectively breeding goats. Her herd began winning numerous awards and before she knew it, Mary was recognized as America’s premier breeders. Today her goat cheese, Cypress Grove, is known as as a leader in the market... Learn more Cypress Grove Chevre.
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| Juniper Grove Farm - Tumalo, Oregon |
Pierre Kolisch hand creates his elegant chevre in Cenral Oregon and is particularly proud of his Tumalo Tomme. It’s a semi-soft, slightly orange washed rind cheese with a strong grassy aroma. Its earthy flavor reflects the earthy region of Tumalo, Oregon... Learn more about Juniper Grove Farm.
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| Laura Chenel's Chevre - Sonoma County, Northern California |
One might say that Laura Chenel is the godmother of American chevre. A legendary pioneer cheese maker since 1979, Laura’s goat cheeses have been crowned "American Treasures" by cheese expert Steven Jenkins, the first American inducted into France's Chevaliers du Taste-Fromage. She was the first person to commercially make French-style chevre (goat cheese) in the United States 24 years ago... Learn more about Laura Chenel's Chevre. |
| Marin French Cheese Co. - Marin County, Northern California |
Basked in the gentle breezes of the California coastline, the Marin French Cheese Company has handmade and hand-packed their cheese for more than 140 years. Aside from making cheese, the Marin French Cheese Company is in keeping with sustainable farming practices through its collection of rainwater from the pristine coastal hills. They then hold that water in ponds on the ranch and run it through a purification facility on the grounds. No other water is used is the production of their cheese... Learn more about Marin French Cheese Co. |
| Redwood Hill Farm and Creamery - Sonoma County, Northern California |
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Forty years of milking goats and 25 years of making cheese have made Redwood Hill Farm and Creamery one of the most decorated artisan cheese producers in the country. All of their products have won awards at American Cheese Society and other prestigious competitions. It helps, naturally, if the happy goats are superior themselves. Redwood Hill Farm is the first goat dairy in the United States to become certified humane by Humane Farm Animal Care... Learn more about Redwood Hill Farm and Creamery.
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| River's Edge Chevre - Logsden, Oregon |
“What makes us special is that we’re a small family operation," Pat Morford said. "We’re probably the largest employer in Logsden,” Pat laughs. The entire staff consists of Pat, her fisherman husband, two daughters, two hired milkers, and one intern learning the ropes... Learn more about River's Edge Chevre. |
| Rogue Creamery - Central Point, Oregon |
Since 2002, David Gremmels and Cary Bryant have helped Rogue Creamery receive numerous prestigious cheese awards. They can now say you can buy their Smokey Blue and Oregonzola in more than two countries, and yes, you can enjoy it at our New Seasons Market cheese counter as well. Do so knowing you taste a fine piece of Oregon’s history and cheese making future... Learn more about Rogue Creamery. |
| Tillamook Creamery - Tillamook, Oregon |
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Simple cheddars and colbys from the century-old Tillamook Creamery Association have been hailed as some of the finest cheeses in the world, and are made less than two hours from Portland in Tillamook, Oregon... Learn more about Tillamook Creamery.
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| Willamette Valley Cheese - Salem, Oregon |
The best thing about the Willamette Valley Cheese Company is their meticulous attention to detail. They use the freshest milk, from their own herd of cows that they’ve been taking care of for years. Those dairy cows roam the countryside next to flowing, cold creeks while chomping away on lush certified organic foliage. Once the cows are milked, the nutrient-rich cream is either pasteurized on-site or left in its raw state to become one of the four types of hand-crafted cheeses created in their certified organic facility: Farmstead Gouda, Eola Jack, Brindisi Fontina and Havarti. Learn more about Willamette Valley Cheese.
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