State: Wisconsin

Vintage: NA

This goat’s milk cheese made by Carr Valley Cheese Co. in Wisconsin is rubbed with cocoa powder on the rind. The cocoa flavor is subtle, the rind is a dark brown shade, and the end result is like nothing you have ever tasted. The cocoa powder infuses the smooth and snowy white cheese with a subtle chocolate flavor, which is balanced by the cheese's natural sharpness. A very wine friendly cheese, it can be paired with a sweet wine or a dry white wine.

Vintage: NA

This pasteurized cow’s milk camembert is made on the “farm of Rejuvenation” outside Paris near Versailles. It has a pale yellow cream-line and a straw colored interior. It smells of hay and earth and has savory mushroom and truffle notes. Wally’s cheesemongers unanimously agree that this is as close as you can get to the Old World in the USA. Like the other cheese we carry from this farm, try with a strong California Cab, or you could just as easily pop a bottle of Champagne.

State: California

Vintage: NA

With the weather warming up, we couldn’t help but highlight our favorite bloody mary mix by La Pans. This mix has a full bodied flavor with a hint of clam and bouillon and just the right amount of heat on the finish. What that translates to is the perfect mix that needs no enhancements. Besides a stalk of celery, some olives, a shot of vodka, tequila, or just enjoy it all alone on the rocks. This mix is so good you can also use it as a marinade or a cocktail sauce.