The Wine Steward revels in their cheese, the soft, the hard, the fruity, the salty and of course the stinky. We fill our cheese case with the most delectable and voluptuous pieces of artisanal made delights. 

I delight in cheese as much as I l do wine. Partly because of the process of cheese which is so parallel with wine production.

To make truly wonderful product they both need an artful producer who cherishes and cares for the most important ingredient of their masterpieces. Of course, for wine, it is the grape, the soil, the yeast and the environment with the wine making facility. A great cheese must have the same quality in the milk which is deeply influenced by the herd, the pasture, and micro-organisms added or in the atmosphere. 

While I am writing this I am biting into a cow’s milk Paso Vino from Stepladder Ranch & Creamery in Cambria, Central Coast California. It is a full-bodied inky wine cheese. It is soaked in a bath of local Syrah before aging and produces a nutty warm taste. This is cow’s milk but Stepladder ranch is known for their happy goats and their cheese always reflects the love of an artful cheesemaker. Bless all of you cheesemakers out in the world. I am truly thankful!