Serving Cheese with Wine:

Strong cheese – with full-bodied wines
Soft, creamy cheeses – with sparking wines
Fresh, youthful cheeses – with fruity lighter wines
Blue cheeses – with sweeter wines
Goat cheeses - with crisp, high acid wines


The bayleaf cheese case is jam-packed each week, and the selection will constantly vary. Please email us or call with any specific questions or requests.

If you’re unsure of a particular cheese ask for a sample.  If you’re in need of a special cheese order, ordering for a special event ,or just wanting to try something new, come on in and just ask. Most cheeses are available for sampling before you buy.

Coupeville – (360) 678-6603         

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Below is a small example of some of the cheeses you’ll find at bayleaf

Smoky Blue Cheese: A long, gentle cold-smoking over Hazelnut shells from Oregon infuses our Smokey Blue cheese with an added layer of rich flavor and terroir. Sweet cream flavors and caramel notes balance earthy flavors of smoke and hints of roasted nuts. The result is a cakey yet smooth blue cheese reminiscent of candied bacon.


Little Brown Farm: We are proud to carry Whidbey’s first grade A dairy Little Brown Farm.  The Little Brown Farm is a small farm and micro-creamery on Whidbey Island. They have plenty of happy goats providing the milk for their farmstead cheeses. Little Brown Farm cheeses sell out fast at bayleaf, come in or call to inquire about what we have in stock.  


Benning Goat Cheese: This popular, versatile cheese has a pleasantly mild, fresh taste and pure white color. It is made from light, fresh goats’ milk, formed into the classic Gouda-style wheels and aged to give it great taste and a creamy smooth texture. It appeals to children as well as adults. Benning Goat Cheese is easy to melt, slice or grate. It makes great sandwiches, perfect for homemade pizza and delicious with fruit.  Try our Benning Goat Mild with  dark beer. It also goes perfectly with Sauvignon Blanc.
Ewephoria Sheeps Mild Gouda is unlike any other sheep milk cheese you have ever tasted. This cheese, aged for nine months, develops a sweet and nutty flavor.  Some say it takes like candy with butterscotch and carmel overtones.  Great with it red or green grapes. Made with vegetable rennet this cheese is a wonderful partner for numerous of our wines and catered trays.  Consult with a bayleaf staffer for more information about catered events. 
Fulvi Pecorino Romano: This tangy, hard cheese is made from 100% sheep’s milk harvested in the countryside of Rome. Aged 10 months to 1 year and coated in black wax as per tradition, it is never as hard or dry as a Pecorino Romano made in Sardinia.  The richness of the whole milk produces a cheese that is less salty, thus allowing you to enjoy the rich flavor of the cheese. It creates a hearty flavor in foods or alone. 
Sottocenere with Truffle (Seasonal): This is a very pale yellow to off-white cheese with truffles has a grey-brown ash rind.  It has a mild taste and is semi-soft in firmness.  Sottocenere (“under ash”) is originally from Venice, Italy, is made with raw cow’s milk, slices of truffles and then rubbed with various herbs and spices. It is aged in an ash rind as a way to preserve it over a long period without losing flavor, a tradition in the Venetian region. The ash also conveys subtle flavors into the cheese, with a variety of spices (cinnamon and nutmeg, among others).
Monte Enebro – (Mon-te Eh-NEB-roh): Handmade in Avila, Spain, by renowned cheesemaker Rafael Baez and his daughter Paloma. It is goat’s milk cheese from pasteurized milk. Monte Enebro is creamy, lemony and slightly acidic at first and as it ages it becomes denser and the flavor is more intense with a pungent finish. This award-winning cheese is versatile partner for many wines, pairing well with Chenin Blancs, Sauternes and sweeter sherries.
Blu Di Bufala: This high-fat (half-and-half like), pasteurized Lombardian water buffalo cheese has garnered lots of attention.  From an ancient recipe that brings an ever-changing texture to the wheels, an attention to detail consistently results in superbly aged cheeses.  Each wheel is aged to creamy and buttery perfection and has an addictive blueing that keeps everyone coming back for more.  This blue cheese is extraordinary and addictive.  
Humboldt Fog: An elegant, soft, surface ripened cheese. The texture is creamy and luscious with a subtle tangy flavor. Features a ribbon of edible vegetable ash at its center and a coating of ash under its exterior for a distinctive, cake-like appearance. An American Original ! Pasteurized cultured goat milk, salt, enzymes, vegetable ash (enzymes are vegetarian-friendly).  Cut and sold in weighed amounts.  Full wheel purchase available. 
Truffle Termor: The classic flavor of truffle meets the velvety perfection of ripened goat milk cheese. Earthy, elegant, and sophisticated cheese impresses even the most distinguished taste buds.  Pasteurized cultured goat milk, salt, truffle (Tuber aestivum Vittadini), enzymes. Partners well with a dry white wine. 
Valdeon: This is a bold spicy blur made from seasonally blended goat and cow milks.   It has a dence veining of blue and is balanced with spice and salt. Valdeon has a powdery white rind behind a protective layer of sycamore or oak leaves. 
Bucherondin:  Also known as Bûcheron this is a “soft-ripening” goat’s milk cheese from the Loire Valley in France.  With a bloomy-white rind & ivory colored paste that ripens from the outside in causing the product closest to the rind to be creamier & the center of the cheese denser & drier. It has a delicious, slightly goaty flavor that intensifies with age.  
Pierre Robert: A triple crème cheese, this is one of our biggest sellers.  Names by the maker Rouzaire, is named after Robert Rouzaire and his son Pierre.  This cheese is ripened to perfection andhas a buttery soft smooth texture and a slightly tangy bite.  Good anywhere, with anything and anytime Pierre Robert is a star at any table or event. 
Carre Du Berry (Seasonal): Carre Du Berry has a soft creamy center and infused with the herbs, juniper berries and peppercorns that are crusted over it.  It’s soft texture is close to cream cheese and wonderful used as a spread for crackers and bread.  Made in the Berry region of France Carre Du Berry is a fantastic addition to any cheese plate or meal.  
Chaubier:  Flavorful and mild semi hard goat and cow’s milk French cheese.  This is an ideal cheese for slicing (amazing for grilled cheese or sandwiches), serving with other cheeses or snacking on with crackers or bread.  Chaubier is gaining in popularity and for good reason, it’s a delicious cheese that appeals to all ages and occasions. 
Fol Epi: A nutty comfort cheese similar to swiss but more delicate.  It’s nutty sweet flavor is rustic and appealing. Melting this cheese will enhance it’s nutty flavor. Produced in Pays de Loire, a region of France widely known for its dairy production, Fol Epi is partnered easily with other foods and wine.  It is also delicious eaten as a snack, sliced into salads, and used in gratins. Its unique recipe is inspired by Emmental cheese. The cheese is aged up to three months to achieve its distinctive taste. 
Rogue River (Seasonal): Blue cheese wrapped in grape leaves that have been macerated in pear brandy. With a forward, well-aged flavor it tastes of brandy, fruit and burnt cream. The antique linen-hued paste features random tôile-styled patterns of green blue veins and the rind is gracefully imprinted by its grape leaf wrapping. The flavors of our signature terroir include hints of sweet pine, wild ripened berries, hazelnuts, morels and pear.
 Join us on facebook for real-time announcements of specials & events.  

This is a small sample of cheeses bayleaf keeps in store.  Please stop by or call either store for more information about catering, bulk orders, and specials. 

Call bayleaf – (360) 678-6603  
Visit bayleaf Catering pages         


bayleaf Cheese Trays are available for all size parties and events. Visit our Tray page 

Start your event with a Cheese Tray and finish with Paella.  Visit our Paella page