Bittersweet Goodbyes, with the Ultimate Cheese Plate!

So as my time at the Sacramento Natural Food's Co-op came to a close I found myself daunted with so many conclusions and product knowledge ideas that it was hard to even articulate them into cohesive thoughts, and the main conclusion I drew is how I was overwhelmed by the awesomeness of the staff.

When I first started working there one of my friend's asked "Why would YOU ever want to work there? The people are so sullen and morose when I go in, like their all under-fed vegans?" Well my rebuttal to that was quite the contrary, "When I'm there every one is laughing!" And it's true that there are more than a few Vegans, but it's been a long time since I've found such an unpretentious passion for good food, and a candor about bad food that constantly had me in stitches.

Things that the Co-op does better than anywhere else in Sacramento:

Product Knowledge/ Departments

• Now I know this one is more debatable but there is some serious product knowledge in this store that makes them more of a specialty source than many fakers in the Sac Valley area, it's too bad that they market themselves as normal - because their extreme product knowledge in the obscure is what makes them so unique. 
• From the random uses of Amber Oil to the Medicinal qualities of spirulina Meredith, Jackie, Habib, and all wellness clerks there know a ridiculous amount, and are going to be my go-to for all my medicinal needs - as well as passionate foodies and chefs in their own right
• For those in the local industry Lori and Kevin are well known for their cheese product knowledge, but praise should be paid - there's been no question yet that could stump Kevin or Lori in the making, crafting, curing, or even ethical practices of a world of cheeses - this is one of the best cheese departments in the Sacramento Valley as a direct correlation to the huge efforts put in by these people
• As for the wine department...don't we all wish the likes of David Berkeley and Darrell Corti weren't a dying breed?
• Meat department - I had never had a boneless skinless chicken thigh before this place, and now I'm hooked. From all house-made sausage to marinaded meats, local sustainable producers and the knowledgeable line staff, it leaves little question where you can find high-quality grilling meats
• And finally the produce department, this is a true gem. It's all organic, sustainable, and local. You can't beat that unless your at the farmers market, and even there most of it isn't organic - not even Whole Foods can beat this department! Plus given all of the produce people are essentially farmer's-in-vest's with their product knowledge they can always tell you what good eats, and what's under-ripe...there always candid, cause their product is so precious to them! It's all about people who love and respect food. 

Ok, over is my final homage to the Co-op. They are an untapped abundance of product and talent in Sacramento...it's my little secret, and now yours as true foodies in an overly commercialized, homogenized world of big box stores. I will always value the knowledge and experiences I had there, like cheese knowledge. Here's my ultimate hit-list for must find cheese's for any cheese plate!

• Cowgirl Creamery S.F Drake - A triple-crème pasteurized cow’s milk cheese washed in Beaumes de Venise and topped with macerated currants.
• Beemster XO - An 26-month minimum aged Gouda - Over time, Beemster XO develops aromas of butterscotch, caramel and whiskey
• Marieke Gouda Foenegreek - a soft creamy gouda, with Foenegreek, which is a seed that is native to Holland and has a nutty, maple like flavor.
• Delice d'Argental - Among all the luxurious double-cremes out there, this is one of our favorites. Made by hand on a vineyard in Bourgogne (France), it has creme fraiche added to the curds, giving it extra richness and a gentle lactic tang. There's the faintest earthy note coming from the thin bloomy rind, but the creamy center is velvety and buttery all the way
• Bleu des Causses - The taste is of summer pastures, soft and savoury. In the winter this taste is more pronounced. This cylindrical cheese has an ivory-yellow creamy pate, very consistent. It is shinny in summer, drier and white in winter. I think it tastes like shortbread cookies and mold, so fabulous.
• St. Agur - It entices you with its naked butteriness and delicate sharpness. It contains 60% butter cream, thus qualifying it also as a double-cream cheese. In other words, every bite is sinful. Mild in flavor and not too salty in comparison to other blues, St. Agur appeals to many palettes.
• Buratta - Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. Add a heirloom tomato, a slice of buratta and your in summer heaven.
• Pecorino - it's the newest one we just received, it's perfect in flavor and has hints of cloves and nutmeg - a beautifully spicy pecorino - Sorry, your going to have to ask Kevin.