We're so excited to introduce our Winter Cheese Club, featuring the one-and-only Bob Ross, a limited-edition, raclette-style cheese only for club members. Crafted with the same creativity and care that goes into a masterpiece. A true work of art for your tasted buds. It's sure to bring a little joy to your plate. Learn more about how we made this exclusive cheese and its namesake connection in the video below:
What Makes It Special?
The creamery team crafted this cheese with a hard apple cider wash from our good friends Mikey & Gina Giugni, owners of Scar of the Sea. Fun fact: Michelle and Mikey used to work together at a local winery, and we’ve all stayed close friends ever since. That friendship shows in the care we take with every batch of Bob Ross.
The cheese is washed with a blend of salt brine, cider, and a culture called Brevibacterium linens (or B. linens for short). B. linens is responsible for giving washed rind cheeses their reddish-orange color and, yes, that funky aroma. The crew diligently washes the cheese, lets it dry, then repeats the process throughout aging—layering flavor over time.
We used to make this cheese regularly, but it’s quite labor-intensive, so now we make it exclusively for our Cheese Club members. It’s a treat worth the effort.
Tasting Notes:
Expect fudgy, creamy, and salty flavors, with hints of lactic, earthy, and meaty notes. There’s a touch of mushroom, honey, and even some fruitiness to round out the flavor profile. And don’t skip the rind—it’s 100% edible and adds even more depth to the cheese.
How It Got Its Name:
The name Bob Ross? Well, that’s a nod to the iconic painter. Back in the early days of making this cheese, Jack and Michelle would joke that washing the cheese felt like “painting” it, just like Bob Ross working on one of his landscapes. You sort of doubt the process and the progress the rind is making then all of a sudden, Voila! A beautiful cheese. The name stuck, and now every time we make it, it feels like a little piece of art.
Also included in this season's shipment...
Big Sur: A true Stepladder classic – hybrid goat and cow, bold and rich. A fan favorite that never disappoints.
Paso Vino: Aged to perfection and soaked in a locally sourced Syrah for a smooth, flavorful finish.
Spicy Fromage Blanc: Creamy with a kick, this one’s guaranteed to add a bit of excitement to any spread.
