Cheese sourced from a natural (artesian) spring?  

Cheese painted by a famous artist? 

No. 

Cheese made by artisans, people who really care about what they’re producing, who actually touch the products & know their livestock & employees. In Sonoma County, there’s Andante Dairy, the passion of one woman, Soyoung Scanlon, who puts her heart & soul into every hand formed cheese, notably “naked goat,” A Cappella. Achadinha, a Portugeuse family who produces one of the most flavorful cheeses in California, Capricious, bathed in olive oil. Redwood Hill, the passion of one family to raise goats humanely & produce classic French style cheeses. Bodega and Yerba Santa Goat Cheese, recreating Peruvian classics like natilla, the sticky sweet combination of goat’s cream & molasses. Matos, who have brought their homeland with them and produce St.George, named for their native Sao Jorge in the Azores. Bellwether Farms, producing handcrafted cheeses & amazing ricotta from their own herd of sheep. And Cowgirl Creamery, using organic Straus milk to make world class triple cream delicacies, and full flavored fresh cheeses.  

NIBBLERS always represents one or more of these local creameries, keeping traditions alive and committing their lives to supply the Bay Area and beyond with extraordinary artisan cheese.

Make a difference.Vote with your dollars.