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We think Capriole Farm makes some of the best goat cheese in the world and Sofia is truly a cheesemonger favorite. Ask any cheesemonger in the United States, this slightly aged chevre makes us all swoon! Hand-ladled and ash ripened (which is neutral in flavor) with flavors of citrus and cream and a texture that just melts in your mouth. Goat cheese doesn't get much better.

Farm/Producer/Importer: Capriole Farm
Place: Greenville, IN
Style: Bloomy, geotrichum ash-ripened
Milk Type: Pasteurized goat
Rennet: Traditional
Age:1-3 weeks
Pairing: Sauvignon blanc, sparkling white wine or a hefeweizen

Farms for City Kids Foundation is a program that brings students from nearby cities, most of whom have never had the chance to travel, up to the farm in southwestern Vermont to spend time helping with farm chores while learning. The farm also produces cheese which helps support the foundation. Cheesemaker, Jeremy Stephenson crafts Reading in a raclette style, so it also is an excellent melting cheese. The flavors cheese are buttery and nutty, and the texture is smooth. The cheese is washed with brine which contributes some funkiness. Reading is cheese we can't get enough of, and we love the idea that when we buy it, we are supporting a farm that contributes to the lives of kids.

Farm/Producer/Importer: Spring Brook Farm/Jeremy Stephenson
Place: Reading, Vermont
Style: Semi-soft
Milk Type: Raw cow
Rennet: Traditional
Age: 3-5 months
Pairing: Pinot Gris, Belgian blond ale

In 2003 esteemed cheddar producer Cabot had a burning desire to produce a more traditional cloth wrapped cheddar, something a bit more artisan, a definite departure from their usual cheddar. The only problem was they did not have the type of aging caves necessary to age a bandaged wrapped cheddar. After a bit of searching, they heard about two brothers, Andy and Mateo Kehler in Greensboro, VT who were making cheese and aging it on their farm. A collaboration ensued and their partnership endures. The wheels are produced at Cabot then sent to the Cellars at Jasper Hill Farm to be aged to their brothy, buttery, earthy glory. The texture is slightly crumbly and crystalline but melts in your mouth. This wheel was selected just for us. Cabot Clothbound is an award winning cheese, winning Best in Show at the American Cheese Society Conference in 2006.

Farm/Producer/Importer: Cabot Cooperative Creamery/Cellars at Jasper Hill
Place: Greensboro, VT
Style: Firm
Milk Type: Pasteurized cow
Rennet: Vegetarian
Age: 9-13 months
Pairing: Pinot Noir, sparkling cider or a hoppy ale

Located in Marin County, north of San Francisco, Rustic Bakery produces top-notch crackers and baked goods. We think these Olive Oil & Sel Gris flatbreads are the perfect match to cheese. They are made by hand using organic grains and extra virgin olive oil and finished with a sprinkling of French sea salt. Their flaky, crunchy texture is light yet crispy.

This chutney is the perfect blend of spicy and sweet and the ideal late-summer condiment as the days get shorter and we gather around the grill for a few last BBQs! Made in the Blue Hills in Virginia, with a gingery balance of local fruits and spices.