Truffle Brie is luxurious and silky smooth with black summer truffles from the Sabatino family in Umbria, Italy, complementing the cream-filled texture, for a perfect combination of decadence and deliciousness. Enjoy alongside savory crackers, sliced meats, fresh berries or bake inside puff pastry for a delectable appetizer. The rind of Truffle Brie is a work of art, smooth and creamy, with just the right amount of bloomy mold to add earthy depth to its flavor profile. It's a testament to our cheesemakers’ craftsmanship and adds a beautiful complexity to each bite. The Truffle Brie is a small round, about 4” in diameter, weighing about 8.5oz.

Something new AND something blue! Fan-favorite Bay Blue now comes in a flavored version infused with Fennel seeds. Fennel Blue has a mild blue pungency with a hint of fennel sweetness while showcasing the beautiful earthy & umami flavors of Bay Blue that we all know and love.

Try it alongside a gin & tonic, crumbled on top of a salad, or incorporated into your favorite pasta dish.

Bright and full of truffle flavor, TomaTruffle spread is perfect alongside anything from chicken dinners to happy hour cocktails.

A staple for entertaining guests, this delicious cheese spread made in The Fork kitchen uses Original Blue and dried dates to create irresistible (and addictive) flavor. Perfectly balanced with a touch of sweetness and a mild blue pungency, it's sure to be your new favorite snack. Indulge in this delicious spread as a dip for veggies or potato chips, or slather it as the very best topper to a toasted bagel or even a burger. Either way enjoy it with friends or choose to savor it all yourself (we won't tell anyone)!

A luxurious and addicting combination of Toma & White Cheddar brings this spread to life, followed closely by a little spicy heat to finish it off. Made by hand in The Fork kitchen, it’s the perfect accompaniment to next week's dinner, a date night cheese board, or as a hostess gift that is meant to impress.

Ingredients: Point Reyes Toma, Mayonnaise, (Soybean Oil, Water, Whole Eggs, Egg Yolks, Distilled Vinegar, Salt, Sugar, Lemon Juice Concentrate, Calcium Disodium EDTA (Used To Protect Quality) Natural Flavors), Red Bell Pepper, Onion, Black & Cayenne Pepper.

Smooth and rich, with a slightly musty aroma that can sometimes be funky or "stinky"

The flavor is beautifully buttery with a silky, melting mouthfeel - if the rind is a little too funky for your preference, simply cut it away and enjoy the buttery paste inside

At room temperature there are notes of roasted peanuts and buttered toast, lots of mushroom flavors and the finish is rich with umami notes

Ingredients: Cultured Pasteurized Cows’ Milk (MILK), Salt, Enzymes.

Topped with CA Bay Laurel leaves, Quinta is a soft-ripened, bloomy rind cheese, inspired by the very famous, seasonally-made Vacherin Mont d’Or and its close variation L’Edel de Cléron, both from the Jura mountain region along the French-Swiss border.

Quinta is a small round, about 4” in diameter, weighing about 10oz.

The interior texture is silky-smooth and the rind is fluffy, yet slightly firm with a Bay leaf embedded on the top.

Ingredients: Cultured, Pasteurized Cows’ Milk (MILK), Salt, Enzymes, Bay Laurel Leaves

Part of our Library Collection, Gouda is hand-crafted using traditional methods and is one of the most-special cheeses we produce.

Pair with hazelnuts and toasted almonds. Drizzle with artisanal honey.

Scotch, bourbon, sweeter white wines and craft beers all go well.

Ingredients: Cultured Pasteurized Cows’ Milk (MILK), Salt, Enzymes.

In Italian, Toma means “wheel of cheese made by the farmer herself.” What better way to describe this, our most versatile, any time, any table cheese. All natural, pasteurized, semi-hard table cheese with a waxed rind.

The perfect any time snacking cheese, Toma is excellent for melting into pasta or risotto or in grilled cheese sandwiches. Spread on top of grilled vegetables, burgers or soups. Pair with sweet (peaches, fruit compotes), savory (toasted nuts, sautéed greens) and serve with hop-heavy beers, Pinot Noir or barrel-aged scotch. Toma loves an Old Fashioned cocktail or a Mai Tai!

Ingredients: Cultured Pasteurized Cows’ Milk, Salt, Enzymes.

TomaTruffle is the perfect combination of classic Toma paired with the aromatic flavors of Italian Black Truffles from Umbria. Reminiscent of undergrowth, fresh strawberries, dried fruit and a hint of cocoa, the earthy flavor marries beautifully with the buttery richness of Toma. TomaTruffle is the perfect decadent cheese for any celebration!

Great as a snacking cheese or perfect for melting on eggs, sprinkled on warm potato chips or just enjoyed on its own with a glass of dry sparkling wine.

Ingredients: Cultured Pasteurized Cows’ Milk (MILK), Salt, Truffle Zest (Carob Powder, Black Summer Truffles), Black Truffle Brisures (Black Truffle, Truffle juice), Natural Flavoring, Enzymes.

TomaTruffle is the perfect combination of classic Toma paired with the aromatic flavors of Italian Black Truffles from Umbria. Reminiscent of undergrowth, fresh strawberries, dried fruit and a hint of cocoa, the earthy flavor marries beautifully with the buttery richness of Toma. TomaTruffle is the perfect decadent cheese for any celebration!

Great as a snacking cheese or perfect for melting on eggs, sprinkled on warm potato chips or just enjoyed on its own with a glass of dry sparkling wine.

Ingredients: Cultured Pasteurized Cows’ Milk (MILK), Salt, Shichimi Togarashi blend (chili flakes, nigella, chili powder, orange peel, ginger powder and nori), Enzymes.

TomaProvence is full of savory Mediteranean flavor. Complementing the creamy butter notes of Toma, we've added Herbs de Provence. Our blend includes Rosemary, Basil, Marjoram, Savory, and Wild Thyme.

Great as a snacking cheese, TomaProvence is also perfect for pairing with olives, a fresh baguette, an abundant charcuterie board and a buttery chardonnay.

Ingredients: Cultured Pasteurized Cows’ Milk (MILK), Salt, Enzymes.

In Italian, Toma means “wheel of cheese made by the farmer herself.” What better way to describe this, our most versatile, any time, any table cheese. All natural, pasteurized, semi-hard table cheese with a waxed rind.

The perfect any time snacking cheese, Toma is excellent for melting into pasta or risotto or in grilled cheese sandwiches. Grate on top of grilled vegetables, burgers or soups. Pair with sweet (peaches, fruit compotes), savory (toasted nuts, sautéed greens) and serve with hop-heavy beers, Pinot Noir or barrel-aged scotch. Toma loves an Old Fashioned cocktail or a Mai Tai!

Ingredients: Cultured Pasteurized Cows’ Milk, Salt, Enzymes.

Inspired by the sheer natural beauty of our coastal climate and locale, Bay Blue is a rustic-style blue cheese with a natural rind. It is known for its mellow flavor and sweet, salted caramel finish.

The star of an after-dinner cheese course, Bay Blue is perfect for savoring alongside a glass of Vintage Port or Barrel-Aged Scotch. In the kitchen, the options are endless. Bay Blue is a great topper for a succulent steak or burger, shaved onto poached pears or grilled peaches or melted into mushroom risotto. Wine suggestions include a Chenin Blanc or an earthy Pinot Noir.

Ingredients: Cultured Pasteurized Cows’ Milk, Salt, Enzymes and Penicillium Roqueforti.

Produced on our family farm since 2000, California’s classic style blue cheese is rindless, all natural and gluten-free.

Ultra-creamy texture. Sweet, fresh milk with a medium-to-strong punch of blue flavor. The addictive flavor is bold with hints of sweet milk and a peppery finish. Milky white in color with blue-green veins throughout. Aged 3-4 months.

Original Blue is great as a stand-alone table cheese and for topping salads, melting onto burgers and steak, mixing into pasta or risotto, incorporating into scrambled eggs, mashed potatoes and so much more.

Pairing recommendations: Red wine such as Cabernet and Zinfandel, Malt-centric craft beer or Vintage Port.

Ingredients: Raw (non-pasteurized), cultured rBST-free cows’ milk, kosher salt, enzymes, Penicillium Roqueforti. Made with microbial (vegetarian) rennet.