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The People Behind
the Cheese.
Our buyers only work with creameries that put quality ahead of volume. Here's who is making the cheese in our baskets, what they're known for, and how to put it on a board.
Five Creameries, One Board.
Pick a maker to read their profile.
Original Blue is still made a mile from the Pacific, by the family that started it.
The oldest continuously operating cheesemaker in the country, and still the softest thing on the board.
Two brothers-in-law who quit their day jobs and started rubbing cheddar with espresso.
Wisconsin cheddar crossed with an alpine recipe - nutty, dense, and built to keep.
Straightforward Wisconsin cheese from a family operation that has no interest in reinventing it.
Tell our buyers about a maker worth tasting. Every lineup starts with a tip.
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Point Reyes Farmstead Cheese Co.
Everything they make comes from one herd on one coastal ranch in Marin - the cows are visible from the creamery door.
Original Blue was California's first blue cheese made without added smoke or heat, and it's still the reason people ask for them by name.
Marin French Cheese Co.
They've been making cheese in Sonoma County since 1865 - through earthquakes, two world wars, and every change in American taste since.
Their triple-cremes are the cheese that converts people who think they don't like cheese. Put one out and watch the plate empty.
Beehive Cheese Company
Beehive started in a garage in 2005 with a simple idea: full-fat Jersey milk cheddar, then finished with something unexpected on the rind.
Their rind-rubbed cheddars - espresso, lavender, sea salt - are the ones people photograph before they eat.
Wood River Creamery
Made in Wisconsin by cheesemakers working from an alpine playbook: cheddar's backbone with the sweet, nutty finish of a mountain cheese.
It grates, it melts, and it slices clean for a board - from the black pepper rind to the smoky chipotle, there's a version for every taste on the table.
Milton Farms
A family-run Wisconsin creamery making the everyday cheeses that hold a board together - the ones guests reach for twice.
Nothing on their list is trying to be clever. it's milk, salt, time, and a cheesemaker who's done this a few thousand times.
Styling the Board
Take everything in the box and turn it into one board, start to finish.
What goes straight in the fridge and what can wait in the pantry.
What to Pour With It.
Match weight to weight - a big red flattens a delicate cheese, and a crisp white disappears behind an aged one.
Tannin needs fat and age to hold onto. Firm, nutty, well-aged cheeses stand up to a big red; a young soft cheese gets flattened by one.
Acidity cuts cream, so the softest cheeses pour best with white. Buttery Chardonnay for triple-cremes, sharper Sauvignon Blanc for anything tangy.
Dry rose sits between the two and handles the cheeses that fight everything else - salty, tangy, or blue. The one bottle to open if the board has all three.
Everything They Need, Straight to Their Door.
These cheeses ship together, packed with the crackers, cured meats, and preserves that go with them. Shipping is handled. So is the board.
See the charcuterie giftsSending 25 or more? Our corporate team handles one deadline, one invoice, one list. Corporate gifting →
