Cheese Counter

We’ve got Spring Fever!

April 20th, 2017 Posted by Cheese Counter, Retail, TRiO Wine Beer Cheese News 0 thoughts on “We’ve got Spring Fever!”

Literally. One of our favorite new cheeses in the case is Spring Fever from NC’s own Prodigal Farm. While all their other cheeses are made with milk from their own goat herd, this wrinkled-rind beauty is is their first cow’s milk cheese made using milk from the Jersey herd over at Reverence Farms. Both farms are committed to pasture-based, humane-focused animal husbandry and it shows in the quality of the milk and resulting cheeses. This one’s mild but with a surprising complexity for young cow’s milk cheese. It’s on the cheese board in the bistro today or just stop by the cheese counter for a taste. 

Cannot WAIT to get into these beauties that just arrived fro…

April 6th, 2017 Posted by Cheese Counter, Retail, TRiO Wine Beer Cheese News 0 thoughts on “Cannot WAIT to get into these beauties that just arrived fro…”


Cannot WAIT to get into these beauties that just arrived from #cascadiacreamery. Thanks to @tomalesbayfoods for introducing these raw cow’s milk #cheeses from Washington state to the #obxtrio #cheese case! #artisancheese #rawmilkcheese #winebeercheese



Say Hello to Alp Blossom 

January 25th, 2017 Posted by Cheese Counter, Cheese Selections 0 thoughts on “Say Hello to Alp Blossom ”

Perhaps the most beautiful wheel ever to grace our cheese counter, Alp Blossom is born in Austria but aged in Germany. Rarely exported, this cheese is made in the Alpine region where those two countries and Switzerland meet at Sennerei Huban, Austria’s first cheese vocational school founded in 1901. Milk is sourced from a cooperative of 34 dairy farmers. At 6 months, the cheese takes a ride over to aging caves in Bavaria where it is coated in herbs and flowers from the local Alpine meadows. It is silky smooth and rich with an herbaceousness that perfectly complements the savory flavors characteristic of cheeses from the region. Stop by for a taste at the cheese counter or, better yet, grab a seat in our bistro and enjoy it on a cheese plate! 

Our first-ever truckle of Beecher’s Handmade …

December 9th, 2016 Posted by Bar and Bistro, Cheese Counter, Retail, TRiO Wine Beer Cheese News 0 thoughts on “Our first-ever truckle of Beecher’s Handmade …”


Our first-ever truckle of Beecher’s Handmade Cheese Flagsheep has arrived at the cheese counter! An American Cheese Society Best in Show winner, it’s made by adding sheep’s milk to their Flagship recipe and then cloth-bound and open-air aged. The result? A dense paste with an earthy flavor perfectly balanced with sweet notes. On the cheese board in the bistro and our featured sample at the cheese case now. Come get yours!



Look who’s back for a guest cheesemonger shif…

November 25th, 2016 Posted by Cheese Counter, Retail 0 thoughts on “Look who’s back for a guest cheesemonger shif…”


Look who’s back for a guest cheesemonger shift at the TRiO cheese counter: Jojo!! She might shy away from the attention, but she’s not shy about sharing her love of cheese. Stop by and let her introduce you to something delicious!



Rush Creek Reserve

Rush Creek Reserve

November 14th, 2016 Posted by Cheese Counter, Retail 0 thoughts on “Rush Creek Reserve”

Rush Creek Reserve is our most anticipated cheese of the year! Available only from mid-November until early January, this bark-wrapped, raw cow’s milk beauty is barely legal having been aged just 60 days, the minimum for raw milk cheeses in the US.

Rogue River Blue Cheese

Rogue River Blue Cheese

November 9th, 2016 Posted by Cheese Counter, Retail 0 thoughts on “Rogue River Blue Cheese”

Rogue River Blue has a cult-like following among blue cheese lovers. Two time winner of Best of Show at the American Cheese Society Competition, it also famously bested European titans such as Roquefort and Stilton at the 2003 World Cheese Awards in London.

This weeks staff pick is from JoJo

October 15th, 2016 Posted by Cheese Counter, Retail 0 thoughts on “This weeks staff pick is from JoJo”


This weeks staff pick is from JoJo and boy does she love cheese! Two of her favorites are Valdeon blue cheese from Spain which is funky, balanced and smooth, and Mahon Reserva from Spain which she believes is the most complex cheese in our cheese case! Stop and and ask her for a sample today!!



Caciotta Paesanella Cheese at TRiO

Caciotta Paesanella Cheese

September 23rd, 2016 Posted by Cheese Counter, Retail 0 thoughts on “Caciotta Paesanella Cheese”


This weeks #newitem is Caciotta Paesanella #cheese. This fabulous cows milk cheese from #italy?? is a washed rind cheese that is mild and supple with a great milky flavor. Stop by for a sample today! #obxtrio #outerbanks #kittyhawk



Roaring Forties Blue Cheese

Roaring Forties Blue

August 30th, 2016 Posted by Cheese Counter, Retail 0 thoughts on “Roaring Forties Blue”

Roaring Forties traverses the globe to reach TRiO’s cheese counter and we couldn’t be happier that it’s made the trip. Hailing from King Island, off the coast of Melbourne, Australia it has been unavailable to us for several years but has returned just this week.

King Island lies on 40 degrees latitude and the cheese is named for the strong winds that often sweep over the island. With mineral rich soils, cool annual temperatures, abundant rainfall and a consistent salt spray thanks to the constant westerly winds, the environment contributes to quality milk production. The herds that graze the windswept pastures produce purest, sweet milk perfect for cheese making.

The cheese is aged in its signature black wax rind which helps it retain moisture during aging resulting in a rich, creamy texture. The sweetness of the milk comes through in the cheese which is full bodied, sweet and nutty. Stop by the cheese counter and ask for a taste!

Old Kentucky Tomme Cheese at TRiO

Old Kentucky Tomme

August 16th, 2016 Posted by Cheese Counter, Retail 0 thoughts on “Old Kentucky Tomme”

Old Kentucky Tomme is a wonderful example of the care and craftsmanship that goes into all of Capriole’s cheeses. It is buttery and rich, with mild “cellar” and mushroom overtones. It has a semi-firm, smooth paste when young, but becomes creamier with age. If you’re a fan of goat milk Goudas, you should try Old Kentucky Tomme for something with a bit more complexity and earthiness.

Burrata Cheese

The Beauty of Burrata

July 19th, 2016 Posted by Cheese Counter, Retail 0 thoughts on “The Beauty of Burrata”

During the steamy days of summer, we tend towards foods and drinks that are lighter, fresher, and simpler. Our choice of cheeses is no different. In my mind, Burrata could be the poster child for summer cheese. While made all year round, the simplicity of the style and the flavors that compliment it make it perfect for the hot summer days.

So what is Burrata anyway? Burrata is a fresh cow’s milk cheese traditionally made with the curds left from mozzarella production. Once the curds could no longer be formed into mozzarella balls, an ingenious cheesemaker created Burrata. A smooth pouch of mozzarella is filled with the bits of curd — ritagli or “rags” — left from cheesemaking, cream is added, the pouch is closed and the cream and curd work their magic. The result is a cheese with a fresh, creamy flavor, and silky paste that showcases the flavor and quality of the fresh milk and cream.

One of the best things about Burrata is how simple it is to enjoy. A drizzle of olive oil, and a grind of salt and pepper is simple perfection. Burrata can also be substituted for mozzarella to take the traditional caprese salad to the next level. It also is fantastic paired with the fruits of the season. Just pair with some grilled peaches or figs and a drizzle of balsamic for a summery, elegant dessert. Stop by the cheese counter and get yours!