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.
$9.99**Festival Feature!** The unique flavors of this cheddar exemplify how the creativity and imagination of American cheesemakers can result in unexpected and exceptional cheese. Both sharp and nutty, creamy and crystalline, Prairie Breeze is made by Galen Musser, the son of Milton Creamery’s owner. Less than a year after Milton Creamery opened, Galen took over the cheesemaking process at the young age of 16, and just a few years later, his Prairie Breeze took the Best Cheddar award at the American Cheese Society’s 2009 competition. Made with fresh milk from neighboring Amish farmers who hand milk their cows, we are glad this Davenport Farmers’ Market favorite has moved into the national spotlight. Try pairing Prairie Breeze with a fruit forward Merlot. Learn More
$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