More Cheese, Please! Fine Fromage at Bennett’s Will Make You Melt

From creamy Brie to salty, delightfully pungent blue cheese, the right cheese can add an enticing richness that elevates just about any dish. At Bennett’s kitchen•bar•market in Roseville, we love cheese in all its mouthwatering varieties. As with all of our other ingredients, we take pride in procuring the finest quality artisan cheeses sourced from local purveyors whenever possible.

Here are two incredible types of cheese that you will find on the Bennett’s menu:

Point Reyes Blue Cheese

Produced by the Point Reyes Farmstead Cheese Company, this all-natural blue cheese features an ultra-creamy texture and an assertive flavor balanced out by hints of sweet milk and a peppery finish. Made from raw, rBST-free cows’ milk and vegetarian rennet, Point Reyes Blue Cheese has won numerous awards, including (most recently) the Gold Award at the 2019 California State Fair, 1st Place in the 2019 U.S. Championship Cheese Awards, and “Best Cheese” at the 2019 Good Food Awards.

Since 2000, the Point Reyes Farmstead Cheese Company has been producing premium-quality cheese on their family farm, which overlooks Tomales Bay and the majestic Point Reyes National Seashore, about 40 miles north of the Golden Gate Bridge. At the farm’s spectacular location, warm sunshine, Pacific fog, pristine air, native rye grass, and fresh ocean breezes combine to create fresh, delicious products. With a belief that the best cheese comes from happy cows and a healthy environment, the company prioritizes sustainability through a variety of steps--from conserving water to harvesting methane-powered renewable energy.

Try Point Reyes Blue Cheese on the chopped salad at Bennett’s, where this critically acclaimed cheese joins fresh leafy greens, grilled tri tip, bacon, egg, tomato, radish, and a red wine vinaigrette for a nutritious treat.

Laura Chenel Goat Cheese

In 1979, artisan cheesemaker Laura Chenel embarked on a labor of love: crafting her own farmstead goat cheese using techniques she had learned in France and milk from her own goats. With a commitment to creating healthy, natural products and making the most of her goats’ milk, Laura quickly gained acclaim in the food world when legendary chef Alice Waters began sourcing the goat cheese for her restaurant, Chez Panisse in Berkeley--where it was used to make the iconic California goat cheese salad.

Laura’s company grew exponentially over the years, but has always maintained the same dedication to quality. Today, Laura Chenel goat cheese is made using goat milk from family farms in California, Oregon, Nevada and Idaho. Laura Chenel was the first creamery to be awarded LEED Gold Certification in the U.S. for its commitment to sustainability. These famous goat cheeses--which have won countless awards, including the Gold Award at the California State Fair and several distinctions from the American Cheese Society--feature a rich creaminess and bright, tangy flavors that enhance numerous types of dishes. Try Laura Chenel goat cheese in the Mia Salad at Bennett’s, where it serves as a beautiful accompaniment to greens, rotisserie chicken, avocado, dates, grape tomatoes, corn, almonds, cornbread croutons, and a lemon vinaigrette.

From Cotija cheese on our chicken enchiladas to an assortment of artisan cheeses on our butcher board, premium-quality cheeses are ubiquitous on the Bennett’s menu. Check out our full menu, or come to Bennett’s today to see how we deliciously incorporate our fine cheeses into our dishes!

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