Gordon Edgar's 2011 Finds: New Cheeses to Discover

Categories: Food Find
Avalanche Cheese Co.
Lamborn Bloomers: Silly name, great cheese.
SFoodie is calling up food types around the city to ask them about their favorite discovery of the past year, whether it's new or ancient, an ingredient or a person. We'll be running their responses through the end of the year.

By this point in his career, Gordon Edgar, head cheese-buyer at Rainbow Grocery and author of Cheesemonger: A Life on the Wedge, knows a good cheese when he sees one. "The most exciting thing I found this year," he says, "was Avalanche Cheese Company in Paonia, Colo., which I'd never heard of before 2011."

"They make goat cheeses exclusively," he continues, "and two of their cheeses are the best versions of those types of cheeses that I've tried. One is a traditional, bandaged-wrapped goat cheddar, which not many people have attempted to make. Their version has big flavor, sharp like you'd expect, then really grassy, earthy, and complex. On the other end of the spectrum is their Lamborn Bloomers, an Italian robiola-like cheese normally made with cow's milk. Avalanche's is incredibly oozy -- especially for a goat cheese -- and buttery. "

"On the local front," Edgar says, "Franklin Peluso, a third-generation cheesemaker who makes teleme -- for years, you couldn't go to a Bay Area Italian deli without finding teleme -- is now making a washed-rind teleme that just came to the market this week. It's more like a taleggio. Whereas teleme is really mild and milky-sour, this washed-rind is stinky, intense, and rich and creamy."

Needless to say, all three cheeses can be found in Rainbow.

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Location Info



Rainbow Grocery

1745 Folsom, San Francisco, CA

Category: Restaurant

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Andy Fitzgerrell
Andy Fitzgerrell

I love seeing that someone else has discovered this cheese! As of right now, Wendy and company are only available to the good folks of Colorado... and people in Salt Lake that come to my Whole Foods (where I work as "head of cheese"). Their cheese is so beautiful. It's lush... and rich... and flavorful... and fresh. I love it. I heavily recommend their fresh chevre, as well. To many folks, chevre is a cheese of no significance. It's a cheese to be added to a recipe or a salad. But Avalanche's chevre is rich, tangy and creamy. Not chalky, crumbly and dry. It is absolutely fabulous. Great find to Jon Kauffmann. So happy to see Avalanche gaining for followers! 


With SFweekly writers so quick to point out that some restaurants serve "healthy" food, how ever defined, I'm surprised this article about new cheeses hasn't labeled cheese as an "unhealthy" food. It is mostly fat. 


So is Avocado, and nuts. Doesnt mean they're "unhealthy". Good quality cheese is absolutely a "healthy" food and has gotten a bad rap, particularly in fat-obsessed America. http://blog.artisanalcheese.co...

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