We have just received a few shipments from some of our favorite suppliers, and we are so happy!  Our shelves are full of some fantastic yumminess, and we encourage you to get yourself in here this weekend to take a peek!  Here’s a run down on some of the items, but there is much more than what is listed here!

Capriole Goat Dairy Cheeses:

We have been working on getting these into the shop for a while now and just recently secured the final logistical piece. Capriole Goat Dairy has been around since 1988 and was one of the first American Artisanal cheese makers. Capriole has been winning awards at ACS since 1992 and continues to produce some of the best goat’s milk cheeses in the world. We currently have in stock the following cheeses:

Old Kentucky Tomme

Old Kentucky Tomme is produced by one of America’s legendary cheesemakers – Judy Shad – at her Capriole Farms dairy in southeast Indiana. This refreshing and pretty goat’s tomme matures for up to 6 months, developing a natural rind and creamy, firm paste with mushroom overtones at peak. Its character and flavor are somewhat similar to the French Tomme de Savoie.

Mont St. Francis

Intense, beefy, earthy–all describe this 1+ lb. wheel with a reddish, washed rind and the typical pungent odor to match. Named for a nearby monastery, Mont St. Francis is a hearty, stinky, cheese, semi-hard and rich. We love it but it’s not for the faint of heart! Because it is extreme, it pairs well with bourbon or fruity, fortified wines and sweet condiments. Also excellent with hoppy beers.


An old cheese with a new name, the O’Banon was one of the first cheeses we made in 1988, when no one would buy a goat cheese that did not have a French name.  While banon has been made for centuries in the Haute Provence, Steve Jenkins made ours popular when he wrote in his Cheese Primer that Capriole’s “is much, much better than any I’ve tasted in France.”  Ours is larger and fresher than the French to give a lighter, palate cleansing edge to heavier cheeses on a cheese board. Traditionally, the chestnut leaves used to wrap the cheese were soaked in eau de vie. We use Woodford Reserve Bourbon. The tannins in the leaves and the bourbon combine to give this creamy, dense cheese just a nuance of a kick!

Wabash Cannonball

The Wabash Cannonball is a hand-formed spherical goat’s milk cheese from Indiana. The texture is denser and drier than fresh chèvre with a delicate ash and mold rind. The ash coat protects the surface of the cheese and encourages the interior to ripen. A soft white mold rind grows over the ash, giving the cheeses an attractive mottled appearance. Look for a hint of citrus flavors and a touch of spiciness.

Pleasant Ridge Reserve Extra Aged-Best of Show ACS 2010

Cheese maker Mike Gingrich describes it best: ‘Our cows graze lush pastures from early spring through fall just as all cows did before the industrialization of our food system. The result is milk that has excellent nutritional value and more varied and subtle flavor notes as expressed in the delicate flavor profile of Pleasant Ridge Reserve cheese. In Fall 2004 Mike built a cheese making room on premises and enlarged his aging caves, making this a true farmstead production. Uplands milks 150 cows in batches of 16, with an additional 45-50 yearlings and 50 calves. The animals are outside all year round, going dry in early winter and beginning to calve in late March. “Extra Aged” is matured for 12-18 months, intensifying its flavors, especially the sweetness.

Rogue River Blue

Rogue River Blue is a rare cow’s milk blue cheese from Oregon that won “Best-in-Show” at the 26th American Cheese Society conference. This phenomenal cheese was also selected in February 2004 as the Best Blue Cheese at the World Cheese Awards in London, the first time in history that a US cheese has beaten such perennial favorites as Stilton and Roquefort. Rich, creamy, and somewhat sweet, Rogue River Blue is covered in Syrah grape leaves that are macerated in an Oregon pear brandy; this imparts a fruitiness to the flavor. This cheese is available only seasonally October through December here at the shop. We will have two wheels for each month through the end of the year.


We have been slowly expanding our bulk food offerings for some time now. Many of you are familiar with our Olive Oil Bar, the cassoulet beans, the polenta and of course our house made foods as well. We are now offering lentils. I know, its hard to get excited about lentils (you can almost hear your mother saying “they’re good for you”), trust us, these are some really fantastic ones.

“The beans in this list are Food Alliance certified, quality product grown with your health as well as the health of the planet in mind. A Food Alliance certification indicates the product was grown at a farm using environmentally friendly methods in a socially responsible manner. This type of farming practice includes, but is not limited to: safe and fair working conditions; reduced pesticides through integrated pest management systems; protecting soil and air including adjacent wildlife habitat; and practicing the 3 ‘R’s’ (Reduce, Reuse, Recycle). In their own words, “With Food Alliance certification, commercial food buyers and consumers can be confident they are supporting farmers, ranchers, and food handlers with a real commitment to environmental stewardship and the health and wellbeing of their customers and communities.”

Central Bean Co.

Central Bean Company is a family-owned enterprise established in 1983 in Quincy, Washington. Central Bean’s facility uses a unique lot identity system: each grower’s dry beans are stored in small bins and conditioned separately, never commingled, which allows them to monitor quality standards of each grower, each field, and even each load delivered for conditioning. Beans are conditioned over seven different machines in order to separate by size, density, and texture. This attention creates a very consistent product, and as free from foreign material as possible.

We currently have in tiny green lentils and red lentils. We hope to continue to expand our offerings of bulk foods for our community.

Beer Ayinger Weisse Bock

Classic Bavarian weisse beer aroma suggesting spice and cloves; smooth body from wheat and from decoction mashing; extravagant, pinpoint conditioning. The flavor offers the essence of the wheat harvest, fresh-baked bread, maybe even – somehow – the sunshine of a fall afternoon. The finish is tropical fruit, cloves and banana. This is great beer.

We hope you’ll come in for a visit to check out some of these amazing new products, as well as a bunch of others that aren’t even on the list today!

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