What kind of Cheese do you like?

Moist or dry, soft or hard, sharp or mild—cheese is glorious. That something so essential as milk can be transformed into so many expressions of tradition, place, and culture—is both wondrous and compelling. And while there are seemingly an infinite variety of cheeses in the world, there is but one thing you really need to know: What kind of cheese do you like?

Red Hawk – a washed rind tripple cream from Cowgirl Creamery – is luscious and organic.

Cheddar? Blue? Triple Cream? Stinky? Aged or Fresh? We carry around 120 cheeses from Europe and the U.S. Like good produce, cheese is seasonal, so our selection changes regularly. There will always be something new for you to taste when you come to the shop. If you are looking for a particular cheese, stop by, call or drop us an e-mail. For cheese lovers beyond driving range, we are happy to ship cheese within the Pacific Northwest.

While we carry the classic European varieties, about one-third of our cheese is from closer to home. When it comes to flavor and quality, American cheese makers are standing shoulder to shoulder with their European counterparts. There are extraordinary cheeses being made on farms and in creameries all over this country including many from right here in the Pacific Northwest. Stop in and let us introduce you to these exquisite products. (Below we have sampling of some of our favorite cow’s, sheep’s, and goat’s milk cheeses.)

Photos taken using the Hubble Space Telescope recently clarified that the moon is not made of green cheese. It is made of Mimolette.

In the shop, virtually all of our cheese may be sampled before your purchase. Try as many as you like! We are ready to help guide you through the case and to share the story behind the rind. Of course, all of our cheese is cut and wrapped to order, so you may buy as little or as much as you want.

Want to learn more about cheese? We offer classes, an online primer, a cheese feature, and our own Cheese (B)Log.

Try This A Recent Pick from The Cheese (B)Log

Cheese of the Month Club: A Terrific Gift Idea

If you have someone on your gift list that loves cheese and tasty food, here’s an idea: Give them a membership to Foster & Dobbs’ Cheese of the Month Club. Each month, your loved ones will enjoy a package of...
Read More »

Some Recent Loves

Cow's Milk

Cabot Clothbound Cheddar: An outstanding American cheddar! Creamy but chewy, and sharp with a well balanced saltiness and a bit of tartness. Made in a joint adventure between Cabot Creamery and Jasper Hill in Vermont. (Raw milk)
Extra Aged Comte: Extra aging makes this lovely Essex Comte exceptional. Deep and rich, with browned butter, toast, hazelnut notes. Tiny, delicate crystals and a melt in your mouth texture. Sublime. (Raw milk)
Old Apple Tree Tomme: Bathed in apple brandy, this firm well-aged cheese starts with a tangy salinity and then slides into a slightly mushroomy place. Has a long, soft pepper finish. (Raw milk)
Piavve Vecchio: Fruity, butterscotchy, nutty, salty -- this cheese nods toward Parmigianno, Gruyere and Gouda. A crumbly, slightly dry texture -- this could be the Ruffles Potato Chip of cheese: you'll keep wanting just one more little bite. (Pasteurized)
Rossini Erborinato: A creamy Italian blue cheese rubbed with passito grape must. Tangy, sweet, fruity -- delicious! Hints of apricot and almonds with a floral, herbacious fragrance. For a special treat, drizzle with chestnut honey or orange marmalade.

Cow's Milk

Ewe's Bue: A moist, creamy Roquefort-style cheese with toothsome blue veining. The sheep's milk is rich and slightly sweet. Not as salty as a traditional Roquefort, this cheese has a mellow, full and lingering flavor. (Pasteurized)
Pasamontes Manchego: An especially rich and complex Manchego. Made in the same location since 1876, it is now made by Fernando Peres Guzman and his wife Dolores Pasamontes Palomares (both in their 80s). Big bouquet and a long, savory finish. Aged 12 months. (Raw milk)
Nocino: Herbacious, nutty and savory, this lovely pecorino is wrapped and aged in walnut leaves which give it a delicate earthiness. Smooth texture and rich mouth feel. Pair it with a bold red wine. (Raw milk)
Pecorino Ginepro: This sharp, salty sheeps milk cheese is subtly enhanced by bathing in balsamic vinegar and juniper berries. (Pasteurized)
Ricotto Lucano: An aged sheep's milk ricotta from Basilicata. Smoother and sweeter than the typical aged ricotta with the firm and salty character one expects. The mild quality of this cheese lends it great flexibility as both a cooking and a table cheese.
Taula: A rich and fragrant young pecorino that is matured on beech boards for at least three months. Savory and supple, this is an excellent addition to a grain salad or as an accompaniment to salami and nuts. From the milk of the Garfanina sheep. (Raw milk)

Cow's Milk

Fleur Verte: Soft and creamy young goat's milk cheese coated with tarragon, thyme and pink peppercorns. Tangy and fresh with a lovely herbal finish. (Pasteurized)
Remembrance: Hamlet gave Ophelia a sprig of rosemary for 'remembrance' and the flavor of this rosemary-infused goat's milk gouda is one that will linger in your memory. Sweet, with a slightly salty tang and resinous hints of the herb. (Pasteurized)
Ticklemore: Mild with a light, tangy acidity, this lovely goat's milk cheese has a long, pleasant finish and a smooth, crumbly texture. Try it with a Rioja or Riesling. (Pasteurized)
Zeigenmutschli Dallenwiller: An unusual goat's milk cheese from Switzerland. Has a firm creaminess that melts in your mouth. Washed rind gives it a modestly pungent aroma and a buttery, meaty paste. (Raw milk)