Cheese

Pastoral takes pride in carrying an array of various types of cheese to serve your gourmet needs. Whether it’s pillowy goat cheese, salty Manchego cheese or crumbly Cabot cheese wrapped in cloth, our carefully chosen selections showcase the bounty of artisans who produce hand-crafted types of cheese from around the world. Rustic and traditional French and Italian cheeses may garner the most love, and rightly so, but here at Pastoral we also believe in a sourcing a wide variety of sustainably produced local cheeses from right here in the USA.

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  1. Pleasant Ridge Reserve

    Pleasant Ridge Reserve

    $13.99

    Voted the No. 1 cheese out of several hundred by the American Cheese Society in 2001, 2005 and 2010, this Wisconsin farmstead cheese is fashioned in the style of the finest European Gruyeres. Nutty, rich and earthy with a satisfying, complex finish. As delicious on a cheese board as melted in your favorite cheese recipe. Seasonally made at Mike and Carol Gingrich's Uplands Dairy by cheesemaker Andy Hatch. Pastoral's fromager, Cesar Olivares, hand-selected one of the 2010 season's the most outstanding batches of Pleasant Ridge for our cheese case. Taste the delicate, nuanced flavors from the cows' diet of lush, rolling pastures in this American treasure! Learn More
  2. Spring Brook Tarentaise

    Spring Brook Tarentaise

    $12.49

    **Festival Feature!** John and Janine Putnam studied their craft from an artisan cheesemaker in the French Alps a decade ago. Today, after several years of practice on their own Vermont farm, they are sharing what they have learned with the young students at Spring Brook Farm. The Farms for City Kids Foundation brings students to this dairy farm to participate in their interactive, agricultural classroom. The raw milk from the farm’s 40 Jersey cows is used to make the 20 pound wheels of the complex, nutty Alpine style cheese that both the students and the American Cheese Society give top honors. Tarentaise won first prize in the farmstead category and third place over all at the 2010 ACS competition and one student from PS282 declares, “This cheese is awesome!” Learn More

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