Our gourmet cheese department spans the globe. We carry more than 400 kinds of handcrafted cheese in our artisan cheese department. From the pungent and fruity Morbier to the hand-made three-milk Italian La Tur. At Eastside Marketplace we are determined to bring cheese lovers a large selection of hand-made, imported artisan cheeses – saving you the trip to Europe.

AMERICAN ARTISAN
American artisan cheeses are made on family farms using a 5000-year old craft. Upholding the American spirit by working and producing from the land, American Artisan cheesemakers truly do create a work of art!

These Four American Cheeses are Society Award Winners!

Champlain Valley Organic Triple Cream – Produced by Carlton Yoder of Champlain Valley Creamery in Vermont. This organic cow’s milk is hand-ladled into small molds to produce a rich & delicate artisan cheese.

Rogue River Smokey Blue – This unique blue is handcrafted in Roquefort-style caves in Oregon. The smokey flavor combined with superb blue qualities creates a sensory sensation.

Humboldt Fog - One of America's most distinctive cheeses, Humboldt Fog is a mold-ripened, goat's milk tomme made according to traditional methods in Northern, California. The pure white interior is set off by a thin layer of vegetable ash. The rich, tangy flavor is a fitting partner for a dry, white wine.

Petit Frere – This handcrafted, wash-rind, cow's milk cheese from the Crave Brothers Dairy in Wisconsin, has a rich, full flavor with a creamy texture and a toast colored rind. A 2007 American Cheese Society Award Winner, it is truly worthy of centerstage on your cheese board. Cheese is milk's leap toward immortality - Cliff Fadiman

Breads – Our artisan breads go deliciously well with any type of cheese. Spread triple crème brie on a piece of French baguette or… try some goat cheese on a slice of fennel-raisin bread. The combinations are endless.
Crackers – At Eastside Marketplace we carry an assort- ment of cheese crackers, crostini and breadsticks. The Fine Cheese Co. cheese crackers are imported from the U.K. and each variety is made to be paired with a specific type of cheese. Try the fragrant Basil Crackers for fruity sheep’s milk cheeses or the Wholemeal Crackers, a wheaty & crunchy cracker for strongly flavoured cheeses like Cheddar and Stilton or try the Charcoal Cracker, a stylish black cracker suitable for all cheese types, from Blue to Brie.
Nuts – Almonds, pecans, and walnuts are just a few of the most popular nuts served with cheese. On most European cheeseboards you will find a variety of fresh nuts. Check out our assortment in the produce department.
Spreads – We carry several different types of spreads to enhance any cheese plate. From savory to sweet we have a spread that will take your cheese and crackers to a whole new level.
Dried Fruits – Dried fruits were made for cheese! Try dried Turkish apricots or Italian stone figs with any hard cheese. You’ll be so glad you did.

Honey – There is something so simply beautiful about honey drizzled over cheese. At Eastside Marketplace we carry LuLu’s Lavender Honey, sinfully delicious when lightly drizzled over a fabulous blue cheese.
Fresh Fruits – Seasonal fresh fruit, a hunk of bread and a wedge of cheese makes a complete meal. Pears, grapes, apples, and figs go well with any type of cheese. You can’t go wrong with fruit, just shy away from citrus.

Here are some tips on storing your cheese at home.

Let it breathe.
Cheese is a living organism and it needs air and moisture to survive. Cheese should be wrapped in a moist piece of cheesecloth then wrapped in parchment paper or aluminum foil. The damp cloth will allow the cheese to breath and keep the cheese moist. This works particularly well with hard cheeses like Parmesan and Locatelli that tend to be on the dry side.
Keep it fresh.
To maintain optimal flavor, once cheese is unwrapped that wrapping should be discarded and the cheese should be re-wrapped in fresh paper or cloth.
Keep it cool.
Cheese should be stored in the vegetable bin in your refrigerator (optimal temperatures are between 35-45 F degrees). Strong cheeses like blues, should be stored separately from other cheeses so they do not pick-up each other’s flavors.
Cut it right.
Using a cheese cutter with an attached wire will cut cheese smoothly without cracking or breaking. If your cheese begins to show mold on the exterior, simply cut off the sections of mold and discard any dry or moldy pieces, the inside is still fine to eat.