The Culinary Underground

13/10/2025

For this week’s wine + cheese night with and we’ve conjured up a special menu of Halloween centric delights with seasonal cheeses, sharable plates, fall pasta, and pumpkin desserts and more!

Here’s a glimpse of what cheeses we’ll be featuring on 10/15!

🧀🎃🧀

Luna by

This Hill Valley Dairy original is a cave-aged, natural rind alpine/gouda hybrid with a nutty and tangy flavor, slight crunch and earthiness from the rind. She
Won 3rd place in the hard cheese w/ natural rind category at the 2022 World Cheese Championship.

Moses Reaper by

Moses Reaper combines flawlessly crafted cheese with lighthearted Halloween fun! By adding annatto to the unctuous paste of this beloved, brie-like Moses Sleeper, Jasper Hill gives it a macabre twist and transforms it into a festive orange hue. The traditional flavors of Moses Sleeper—button mushroom, fresh milk, and a faint earthy funk—remain, but the rind has a gray tint from the vegetable ash. We’re pairing this spooky season staple with cornichons, Oktoberfest mustard, and small-batch ‘Nduja.

Mimolette 18 Month by

Mimolette is a hard cow’s milk cheese produced in Normandy, Brittany, Nord-Pas de Calais, and other parts of France. Some say it originated in Lille, France, while others think it was first made in Holland. We believe that Mimolette can be traced to the 17th century, specifically to the rule of King Louis XIV.

Mimolette is immediately recognizable by its stunning look, which includes a pumpkin-like color witt cratered rind. Its crumbly, semi-hard structure and sweet, caramel-like overtones are developed over the course of the 18-month maturing process. We’re paring up this Halloween favorite with buckwheat honey and quinoa chocolate crisps.

13/10/2025

For this week’s wine + cheese night with and we’ve conjured up a special menu of Halloween centric delights with seasonal cheeses, quesadilla, fall pasta, and pumpkin desserts special guest appearances, and more!

Luna by

This Hill Valley Dairy original is a cave-aged, natural rind alpine/gouda hybrid with a nutty and tangy flavor, slight crunch and earthiness from the rind. She
Won 3rd place in the hard cheese w/ natural rind category at the 2022 World Cheese Championship.

Moses Reaper by

Moses Reaper combines flawlessly crafted cheese with lighthearted Halloween fun! By adding annatto to unctuous paste of this beloved, brie-like Moses Sleeper, Jasper Hill gives it a macabre twist and transforms it into a festive orange hue. The traditional flavors of Moses Sleeper—button mushroom, fresh milk, and a faint earthy funk—remain, but the rind has a gray tint from the vegetable ash. We’re pairing this spooky season staple with pickles, stout mustard, and small-batch ‘Nduja.

Mimolette 18 Month by

Mimolette is a hard cow’s milk cheese produced in Normandy, Brittany, Nord-Pas de Calais, and other parts of France. Some say it originated in Lille, France, while others think it was first made in Holland. We believe that Mimolette can be traced to the 17th century, specifically to the rule of King Louis XIV.

Mimolette is immediately recognizable by its stunning look, which includes a pumpkin-like color witt cratered rind. Its crumbly, semi-hard structure and sweet, caramel-like overtones are developed over the course of the 18-month maturing process. We’re paring up this Halloween favorite with buckwheat honey and quinoa chocolate crisps.

13/10/2025

For this week’s wine + cheese night with and we’ve conjured up a special menu of Halloween centric delights with seasonal cheeses, fall pasta, sharable plates and pumpkin desserts, and more!

Here’s a glimpse of the cheeses we’ll be featuring on 10/15!

Luna by

This Hill Valley Dairy original is a cave-aged, natural rind alpine/gouda hybrid with a nutty and tangy flavor, slight crunch and earthiness from the rind. Luna
Won 3rd place in the hard cheese w/ natural rind category at the 2022 World Cheese Championship.

Moses Reaper

Moses Reaper combines flawlessly crafted cheese with lighthearted Halloween fun to create a (monster). By adding annatto tothe smooth inside of the beloved, brie-like Moses Sleeper, Jasper Hill gives it a scary twist and transforms it into a festive orange hue. The traditional flavors of Moses Sleeper—button mushroom, fresh milk, and a faint eggy funk—remain, but the rind has a gray tint from the vegetable ash. We’re pairing this spooky season staple with pickles, stout mustard, and small-batch ‘Nduja

Mimolette

Mimolette is a hard cow’s milk cheese produced in Normandy, Brittany, Nord-Pas de Calais, and other parts of France. Some say it originated in Lille, France, while others think it was first made in Holland. We believe that Mimolette can be traced to the 17th century, specifically to the rule of King Louis XIV.

Mimolette is immediately recognizable by its stunning look, which includes nearly pumpkin-like color and cratered rind. Its crumbly, semi-hard structure and sweet, caramel-like overtones are developed over the course of the 18-month maturing process. We’re paring up this Halloween favorite with buckwheat honey and quinoa chocolate crisps.

02/10/2025

26/09/2025

Inspired by Langres, Afterglow is a washed-rind lactic cheese. This beauty gets its fruity, vibrant flavors from New Glarus Belgian Red Ale. Cheesemakers at loving wash each small format 🐐 cheese with 🍒 beer to impart bright tart flavor of the stone fruit. You’ll also notice lactic flavors, crisp minerality, and a goaty tang.

We’ll be pairing up Afterglow with

24/09/2025

Originating in the Swiss Alps, Chällerhocker is a sophisticated yet approachable Alpine cheese that has inviting notes of toasted peanuts, dill, allium, and umami flavors. Renowned cheesemaker Walter Räss () oversees the production of his cow’s milk cheese that is cellar-aged in . It This monger favorite cheese boasts of a crystalline crunch and semi-firm paste.

We’ll be pairing Walter’s renowned Chällerhocker with our small-batch pumpkin aleppo pepper butter, fumme de sel almonds, and Straka tiny big mash skin contact vino on Friday during wine + cheese night with !