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. Toma

    Toma

    $9.99

    **Festival Feature!** Stylistically this is a semi-firm Italian cow’s milk cheese traditionally made in the Aosta Valley & Piedmont regions, and closely related to the French Tomme. The origins of the name “toma” (and its derivation in the french “tomme”) are unknown. Some speculate that it comes from the word tomé, which means “fall” in the regional dialect. When curds separate from the whey, they fall to the bottom of the vat, thus giving credence to the name. This particular toma is the work of Bob Giacomini and his family at Point Reyes Farmstead Cheese Co. in Northern California. The milk comes from their own herd of Holstein cows, which graze on organic, pastured hills overlooking Tomales Bay on the Pacific shore. This cheese is at once buttery and grassy with a tangy finish. Learn More
  2. Wabash Cannonball

    Wabash Cannonball

    $9.99

    Judy Schad, owner of Capriole, is a pioneer in the recent American artisan cheesemaking movement. Beginning with the desire to create a sustainable lifestyle for her family, Judy started making handmade goat cheese using the milk from her farm’s goats in the late 1970s. Today, that herd of goats has grown to over 400 Alpine, Saanen and Nubian goats, yet her dedication to farmstead cheesemaking and respect for her land and animals remains the same. The Wabash Cannonball is a fantastic example of the delightful variance that is characteristic of artisan products. With a texture ranging from chalky to smooth and flavors that are earthy and lemony, this ash-coated, soft-ripened boulet carries the expression of the land of Wabash River Valley to your table. Learn More

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