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We ate fresh goat cheese from a farm down the road, slathered atop sour-cherry lemon bread from Breadfarm bakery in Edison. May I just say, ahem: “Yum.” It was a pairing we’d chosen on a whim in a couple of quick stops along our drive, but apparently we weren’t the first.

”Brian J. Cantwell”
”Brian J. Cantwell” ”The Seattle Times”

Gothberg Farms makes some of the best chèvre I’ve ever tasted. Her other choices are spectacular, especially "Woman of La Mancha". At the end of the day, you can taste the love and passion that goes into each ounce of cheese, literally.

”Chef Andy Nguyen”
”Chef Andy Nguyen” ”Chuckanut Manor Seafood & Grill”

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