British-style cheddar from Sonoma County, named for the street where it's made. Crafted by Keith Adams at Wm. Cofield Cheesemakers using milk exclusively from Willow Creek Jerseys—a grass-fed organic dairy. The rich Jersey milk and local pasture create a notably bright yellow color and complex, buttery character. Aged six months wrapped in muslin cloth, it's crumbly with the signature crunch of tyrosine crystals, balanced by a subtle tang. Pair with tart green apples or use in a grilled cheese for extra depth and bite.

Note about mold: You may notice some blue-grey veining running through McKinley Cheddar. That's completely normal and safe to eat. McKinley is a clothbound cheddar wrapped in cloth and aged for months in a cave instead of being sealed in wax or plastic. This allows natural molds to colonize the rind as it breathes. As the rind dries, small cracks develop and mold can work its way into the interior, showing up as veining near the surface. It's simply a sign of a well-aged, naturally breathing cheese doing exactly what it's supposed to—not a flaw.