Happy National Cheese Day! We have about 100 ways to help you celebrate and that’s just in our retail case! Stop by to take some home or enjoy a cheese plate in our bistro. #cheese #artisancheese #nationalcheeseday #cheeseshop #bistro #monday #celebrate #obx #outerbanks #kittyhawk #obxlife #winebeercheese #trio #obxtrio #triowinebeercheese
Caciocavallo is an Italian raw cow’s milk cheese named for the fact that it’s rope bound and hung astride wooden boards for aging. (Cacio means cheese; a cavallo means on horseback.) It’s a stretched curd cheese similar to provolone but with a subtler flavor. Tonight we’ll be featuring it paired with pesto in one of our three special Panini for grilled cheese night. Join us! #cheese #italiancheese #rawmilkcheese #grilledcheese #panini #grilledcheesenight #wednesday #wednesdaynight #wednesdayvibes #yum #yummy #obx #outerbanks #kittyhawk #trio #obxtrio #triowinebeercheese #winebeercheese
Introducing Durrus! This pudgy little thing is a washed rind cheese from Ireland. Buttery yet savory, it’s perfect for your St. Patty’s Day celebration! Pick some up at the cheese counter or stop by the bistro. It’s on our cheese board now! #cheese #artisancheese #irishcheese #durrus #countycork #delicious #cheeseboard #bistro #cheeseshop #obx #outerbanks #trio #obxtrio #winebeercheese #stpattysday #celebrate #tasteofireland
We love cheese for breakfast! Especially when it’s as lovely as this Hummingbird from our friends at The Farm at Doe Run! Get yours at the cheese counter. #hummingbird #farmatdoerun #cheese #artisancheese #cowsmilk #pacheese #farmstead #breakfast #cheeseforbreakfast #food #lovely #cheeseshop #outerbanks #obx #obxcheese #kittyhawk #obxtrio #winebeercheese
Today at the cheese counter we’re sampling Noce, which is also the Italian word for walnut. Wrapped in walnut leaves before being aged in oak barrels, it’s sweet and a bit nutty. Stop by the Cheese counter and let Emily give you a taste! #cheese #artisancheese #italiancheese #obx #obxtrio #winebeercheese
Now back in the cheese case: Etxegarai. Hard to say but easy to love, this Spanish raw sheep milk Cheese is aged 6 months and smoked over Hawthorne and Cherry woods. It’s smoky and full flavored. Stop by the cheese counter to try it! #obxtrio #winebeercheese #artisancheese #spanishcheese #obx #obxcheese
She’s back! Scotty just broke down this wheel of Black Betty. Only available for a limited time each year, the arrival of this extra aged version of Brabander goats milk Gouda is eagerly anticipated by customers and staff. Get yours before it’s gone!
Stop by the bistro for a Lunch of Champions! All five cheeses on today’s board won awards at last week’s American Cheese Society competition. You can enjoy them in the bistro on our one, three, or five cheese plates. Stop at the cheese counter if you just want a taste or to take some home with you!
Super excited for our first delivery of Briar Rose Creamery cheeses. Their Lorelei won third in its category at the American Cheese Society competition last week. Can’t wait to taste what’s inside these beauties. Stop by the cheese counter for your taste!
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.
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 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 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!