A worker owned co-op
since 1971

General News & Events

Loulou’s Thai Fried Chicken Sandwich PopUp

Thai Fried Chicken Sandwich served with green papaya slaw, spicy mayo, cilantro, mint, on a seeded challah bun. $10
House made chips. $3
Thai Iced Tea w/ buffalo milk. $3
Buffalo milk soft serve. $3
Starting at 12PM until sold out.
1512 Shattuck Avenue, Berkeley.

March Newsletter

Photo Credit: Linh Nguyen

Have you noticed especially tasty greens and bright orange flower petals in your salads lately? Do you remember those sweet and juicy cherry tomatoes on your pizza? That’s the work of Olson Farms and our pizza produce team, partnering up to bring you the best locally-grown produce when you eat at Cheese Board. We are excited to feature our friends at Olson Farms and highlight their sustainable farming and environmental conservation work. Olson Farms is a family owned farm, headed by Anders Lief (“Andy”) Olson, and consists of three parcels in Penngrove, Petaluma, and West Oakland. Major crops grown are fresh greens, tender vegetables, pasture raised eggs, culinary herbs, tomatoes, fruits, edible flowers, and root vegetables. The farm incorporates multi-faceted and innovative conservation methods to promote sustainability. Projects include soil conservation, native plant restoration, watershed management, rainwater catchment systems, pollinator habitat, and wildlife monitoring. The Marin county parcel has been registered with the NRCS for conservation farming.  Olson Farms employs nearly 100% drip irrigation.  Chemical-free weed management is accomplished through an integrated system (including lots of hand weeding!).
This month’s featured cheeses are in honor of International Women’s Day. We are highlighting our favorite cheeses made by lady cheese-makers. Each one of these cheeses are handcrafted with the utmost care, artistry, and precision which makes for extraordinary flavor. Aside from the lady power that goes into making these cheeses, they are among our favorites in their respective categories. They each have something truly unique to offer the cheese world: raw milk gouda, mushroomy camembert, earthy cheddar, nutty toma, and meaty melter.
Marieke Gouda
Having grown up on dairy farms in Holland, Marieke and Rolf Penterman dreamed of having their own farm. Scarcity of land in Holland moved them westward to the US but when they arrived they couldn’t find cheese that met their standards. Instead of settling for less than ideal, the Pentermans made their own gouda. The milk comes from Rolf and his brother Sander’s dairy just down the road and the cheeses are aged on pine planks until ready for shipment. Marieke is pronounced mah-REE-kah, made in Thorp, Wisconsin with raw cow milk and aged 6-9 months, lending a nuanced butterscotch and roasted nut flavor profile.
Flory’s Truckle
The Flory family of Jamesport, MO are the makers of this raw milk cheddar, with Jennifer, the eldest of 8 daughters at the helm. “Truckle” refers to the shape of the cheese; it arrives as a tall cylinder, which used to be a common shape for clothbound cheddars. Milk for the cheese comes from a neighboring farm owned by the cheese maker’s uncle. After being aged for 60 days at the Flory’s, the truckles are finished at Milton Creamy (makers of Prairie Breeze), aging for up to 12 months. Jennifer uses traditional cheddar process, such as cheesecloth-lining the truckle molds for air access and coating the young truckles with lard to control moisture and develop the rind.
Adelegger is a made by Evelyn Wild in the Bavarian alps of southern Germany with organic, raw cow milk. Evelyn sources her milk from Kaskuche Isny, a dairy cooperative that was established by seven ecologically minded dairy farmers, wanting to make ecologically sound, organic cheese. Their goal was to create traditional cheese to showcase the high quality of their Alpine milk. The cheese is  made of pressed curd that is repeatedly brined in an herb-infused white wine, and then aged from 14-18 months.
This raw Jersey milk cheese is an adaptation of Northern Italian Toma-style cheeses. However, it is washed in brine as it ages, giving it some of the aromatic characteristics found in other washed rind cheeses. It has a natural rind and buttery paste, with notes of beefy mushrooms. Leslie Goff started milking goats the dairy in 2005 at age fifteen. Now Leslie is the Creamery Manager and Head Cheesemaker, overseeing all production and staff.
Estero Gold

Located in Valley Ford, California, the Bianchi family has owned the dairy since 1918. In 2008, fourth generation farmer Karen Bianchi started making Estero Gold in honor of her Swiss-Italian heritage. Estero Gold showcases the dairy’s quality Jersey cow milk. Like a Piave Riserva or an aged Swiss alpine cheese, the cheese is ages for 16-18 months, giving it sweet nuttiness, parmesan-like dryness, and mature crunchiness.
Tunworth is a cross-cultural cheese experience. It is modeled after French camembert and made by an Australian in Tunworth, England. Stacey Hedges started making cheese in 2004 after visiting traditional Camembert producers in Normandy, France. She uses local milk to produce the boldest camembert you’ve ever tasted on this side of the Atlantic. For those of you looking for a “strong brie”, this is for you.

Spring New Milk, The Best Time For Local Fresh Goat and Sheep Cheeses


When considering seasonal products, what usually jumps to mind are fruits and vegetables. Winter squash, spring asparagus and fava beans, summer stonefruit and tomatoes. Milk also goes through seasonal variations, and for a brief period of time in early spring (right now) milk from local sheep and goats is at its best.


Why? The answer is freshening, when the goat does and sheep ewes give birth and start producing their first milk after a period of drying off, when they are not milked for a period of months to allow their mammary system to rest, and to conserve nutrients and energy.


The new spring milk will contain the highest amount of milkfat and protein of the year in the first weeks after the animals give birth. The first cheeses of the year that are produced from this new milk are truly special. Right now, we are getting in the first of the season Laychee from Pennyroyal Farm in Boonville. The fresh cheese, similar to a fromage blanc,  is all goat for now, but soon will be a mix of new milk from both sheep and goats. Next will come the Velvet Sister from Pennyroyal, a mixed milk camembert style cheese that during the first weeks of production will come in extra rich and already oozing from its high milkfat content.


We are also getting in the mixed milk (cow, sheep and goat) Teleeka from Tomales Farmstead in Marin, inspired by the popular La Tur from Northern Italy. Look out for 8 ounce containers of Liwa, the fresh chevre also from Tomales Farmstead in our precut case.

Photo Credit: Janet Fletcher's Planet Cheese
What is fatty and flavorful and goes really well with Guinness? CHEESE! Drinking beer on St. Patrick’s Day is expected, but the cheese brings the party. Here are our featured Irish cheeses for the week of St. Patty’s Day.

Fergusen Family
County Cork, Ireland
Washed-rind, soft-ripened cow milk cheese with meaty, savory notes.

Ornau Foods under the Kerrygold label
County Cork, Ireland
Cheddar-like, but not a true cheddar, mild, slightly sweet, and a little nutty.

Cashel Blue
Jane and Louis Grubb under the Kerrygold label
Tipperary, Ireland
Buttery and sweet blue with a hearty Irish punch.
Breda and Pat Maher at Cooleney Farm
Thurles, Ireland
A camembert style cheese with a satisfying creamy butter flavor.

St Killian
Patrick and Juliet Berridge at Carrigbyrne Farmhouse cheese Co
County Wexford, Ireland

A soft-ripened cheese that resembles a delicate brie with flavors of salted butter and button mushrooms.

February Newsletter

Cheese Board UPDATES


  • The bakery will be open on February 20th, President’s day, for normal business hours. That’s 7am-1pm, baked goods, coffee, and pre-cut cheese case only.
  • The bakery will be closed on Monday, March 13th for our annual retreat.

Mardi Gras is celebrated on the day before Ash Wednesday. It’s a wild party celebrated all over the world although we take our inspiration from New Orleans where it involves lots of costumes, parades and music. The cake was introduced to New Orleans in 1870 by the French and honors the 3 kings. The colors were created by the Krewe de Rex in 1872. Purple for justice, green for faith and gold for power. The tradition of the baby originally symbolizes the baby Jesus but also luck and prosperity. The tradition is to hide the baby in the cake and whoever finds it is crowned king or queen for the evening, but also is responsible for providing next year’s cake. We have the baby on the outside so that the person who buys the cake can hide it if they choose to.


Our king cakes are a brioche dough filled with a lemony cream cheese and decorated with colorful sugar icing.


The king cake will be available on Fat Tuesday, February 28th starting at 12pm. Place your orders by Monday, February 27th at 8am. Available at the bakery until supplies last. $22 each.

We are in our third year of the the Adopt-an-Alp program. This program brings awareness to Swiss cheese-making traditions, transhumance in particular, and introduces consumers to some of the best, small-production, artisan cheeses in the world. Transhumance is the traditional practice of moving livestock to pasture for grazing. Livestock is lead from the valleys and lowlands where they graze during the winter months, to the highlands during the spring and summer. Herbs, grasses, flowers, and insects cover the mountainsides and imbue the milk with rich flavors and micro-nutrients. This practice is very important in maintaining the quality, flavor, and tradition of the alpine cheeses and without it, the world would be without these fantastic, flavorful fromages. The program is the brainchild of Caroline Hostettler of Quality Cheese, in conjunction with Mifroma and the Swiss Government Agency, SAV. We’ve teamed up with Adopt-an-Alp for the past three years to ensure demand for these spectacular cheeses and to support small producers using traditional cheese making methods that are threatened by industrial cheese making. This year we are carrying cheeses made in Alpkäseri Maran by Walter Niklaus and his five employees.



The dairy on Alp Maran public domain of the Citizens Union and the farmers of Chur, the oldest alpine city in all of Switzerland. A herd of 400 cows spend their summers grazing on Alps Maran, Carmenna, Praetschli and Sattel, at altitudes of 5,500+ feet. The milk is piped into the dairy where Niklaus and his team make Alpkäse, Grottino, Raclette, and Valser Käse.



This month’s Adopt-an-Alp cheese is Walserkase. Made with raw cow’s milk on Alp Maran, Walserkase is creamy and sweet with delicate yeast and onion flavors on the finish that linger in your mouth. It is a younger cheese, made in the summer of 2016, so the flavor is milky and fresh. It’s pliable but firm, a compliant melter, and great for flavorful mac-n-cheese.
In 2009 Eric and Mollie bought a farm. They had big dreams and little knowledge. By 2010 the dairy was up and running and in 2011, they released their first cheese. Today there are 8 people running the farm. It is all organic and powered with renewable energy. Prufrock is a small brick of washed-rind cow milk. Funky and fresh, it has the flavor of high-quality milk and artisan care. It won 1st place at American Cheese Society for American Farmstead Cheese in 2016.


Each year in June, some 140 shepherds and their flocks migrate to the Béarnaise mountain pastures of Aspe, Ossau or Barétous to make Ossau Iraty in small huts. They stay in these mountain meadows until about August 15th, making cheese at altitude. d’Estive which means “summer pasture” is an Ossau-Iraty designation made from raw milk that comes from three pastures only where sheep graze on flowers and stems and roots of licorice, thyme, and blue thistle. The cheese is top-notch in terms of flavor and quality- fatty and full-bodied with forward notes of grass and hay.
This is believed to be one of the oldest British Territorial cheeses being made today, having originated sometime in the 13th century. In 1939 there were over 200 producers of this cheese. Today Graham Kirkham is the only remaining producer of raw milk, farmstead Lancashire. The cheese is very bright, tangy, and milky; a direct result of the slower make process. Milk is combined from 2 days of milking and inoculated with starter culture that has been used for 60+ years! After the starter acidifies the milk, a small amount of rennet is added and the curd begins to coagulate. Cutting and ladling the curd is all done by hand in order to preserve the curds and create a creamy yet crumbly final product. Our wheel is a “Mature Lancashire” which has been aged for approximately 10 months.


The Cheese Board has partnered with Petaluma-based Double 8 Dairy to bring fresh buffalo mozzarella to Berkeley! For the past few years we have been serving Double 8‘s buffalo milk soft serve ice cream at the pizzeria. They were making ice cream until their water buffalo herd was big enough to produce cheese-making quantities of milk. They have finally hit that point and have been working with us to develop a tasty mozzarella for our pizzas that can stand up to the Italian competition. Look out for their buffalo mozzarella on our pizzas and purchase it at the cheese counter and in the pre-cut cheese case.




Its crowded. It’s a little chaotic. The line is long, the band is loud, and you suddenly find yourself at the register, needing to communicate, through all this cacophony, how much pizza you want to buy. Common vocabulary can only help this situation. And so we present a cheat sheet, or if you prefer, a glossary of terms that we hope will help you cut through the noise and get your pizza even faster!


Slice, not piece

In our world of aural bombardment, the word “piece” is often mistaken for “pizza.” Thus we prefer to use the word “slice” when we’re talking about pizza triangles, and “pie” when we’re talking about pizza circles.


For Here or To Go?

This is the question that pizza workers utter in their sleep. An Individual worker can ask it upwards of 300 times a day, and can sometimes do that multiple times a week. So when we don’t have to ask it, we are always grateful. Also, if you include the information in your order, we can repeat your order to the person preparing your pizza that much more quickly, and get the pizza in your hands pronto.


Light bakes, not half bakes –or– How many halves in a half of a half baked?

Because we sell our light bakes as both halves and wholes, when they are called “half bakes,” the result can be the sort of linguistic brain-twister referenced above. The term “light bakes” is an attempt to avoid such flumdugery*. “Par bakes” also works nicely.


One and One Is Not Two

This one falls under the category of extra credit.

If you are one person and you want two slices, those two slices will arrive on one plate, with one sliver (the bonus mini-slice you get with each order). If you are one person and you ask for two slices on two plates, you will likely receive “two and two for here,” which is two plates, each with two slices and a sliver. But wait, you only wanted two slices, one on each plate. We call that “one and one for here.”** Each slice will have a sliver, because we like you.

The trick here is that the number that is said aloud is always the number of slices per plate, and the amount of times that number is varied or repeated is the number of plates desired.


One and One = 1 slice, 1 slice
Two and One = 2 slices, 1 slice
Two and Two = 2 slices, 2 slices
Three and Two = 3 slices, 2 slices
Two, Two and One = 2 slices, 2 slices, 1 slice
One, One, One and One = 1 slice, 1 slice, 1 slice, 1 slice


This whole process can be repeated to go, where instead of separate plates, we have separate bags.

Crispy or “on the light side”?

Just as many people like their pizza dark as others like it light. Someone’s “burnt” is someone else’s “crispy.” The same is true on the flip side. Your “under-baked” is “on the light side” for someone else. Just let us know your preference, if any. We like to use the terms “crispy” or “on the light side.” Stating your preference may mean that you will wait a little longer until a pizza that meets your criteria emerges from the ovens.

We hope you have found some useful piece of information that will make you next visit a little bit better. Are there other pieces of pizza talk that confuse you? Let us know!


Thanks for reading, and see you in the pizza line!


*this is a word I made up. Its definition is “continued repetition between two or sometimes three people, of the same, or very nearly the same phrase, the purpose of which is to ensure that the correct amount of pizza is both delivered to the customer and charged for.”
**an example of the second, less repetitious definition of flumdugery.


Visit our website to learn about cheese wheel cakes and cheese platters for special occasions.

Reserve Breads & Special Orders

We allow customers to reserve breads on most days, for most occasions.

To reserve bread please call: 510-549-3183 ext. 4

We are no longer taking orders for breads on Friday and Saturday. If you would like to have an item set aside for either day please call the day before.

Breads must be picked up 30 minutes before the end of the business day.

For large orders please reserve at least 24 hours in advance.

Gluten Free Friendly Pizza Information

Ordering Instructions:

If you would like a fully cooked gluten free friendly* pizza, when the pizzeria is open, please let someone know before you get in line so we can start it for you. This pizza takes 10-15 minutes to bake.


Sorry, we cannot take phone orders for the gluten free friendly pizza.


Gluten free friendly light bakes are available ~ 10am, at the bakery.


*Though many precautions are taken we cannot guarantee this product to be absolutely gluten free. We make this dough in house and the environment has a lot of flour in it. With regrets we cannot recommend this product for those with severe gluten allergies.


Ingredients: Pamela’s G.F. Flour Mix (Brown Rice Flour, Tapioca Starch, White Rice Flour, Potato Starch, Sorghum Flour, Arrowroot Starch, Guar Gum, Sweet Rice Flour, Rice Bran), Sugar, Baking Powder, Salt, Xanthum Gum, Yeast, Water, Olive Oil Blend

Vegan Pizza Information

Ordering Instructions:

If you would like a fully cooked vegan friendly* pizza, when the pizzeria is open, please let someone know before you get in line so we can start it for you. This pizza takes 15-20 minutes to bake.


Sorry, we cannot take phone orders for the vegan pizza.


*Though many precautions are taken we cannot guarantee this product to be absolutely vegan. We make this pizza in house and the environment has a lot of cheese/dairy products. With regrets we cannot recommend this product for those with severe gluten allergies, nut allergies, or those concerned about the possibility of non-vegan contamination.


The cheese is made in Berkeley, by a vegan deli called “The Butcher’s Son”. We hope you will support this new local, small business as well: thebutchersveganson.com

Vegan Cheese Ingredients: Organic coconut oil, filtered water, organic cashew, rejuvilac (from sprouted wheat berries), tapioca flour, kappa carrageenan (red seaweed extract), kosher salt. This cheese contains trace amounts of gluten and contains nuts.

Par-Bake Pizzas Information

We have par-bake and gluten free friendly par-bake pizzas ready to grab and go anytime at the Bakery. Finish baking in your oven to enjoy our fresh pizzas at home.

HEATING Instructions: Pre-heat oven to 400 degrees.  When oven is fully heated place par bake pizza directly on the rack.  Heat for 5-8 minutes.  If the pizza comes with a sauce or salad on the side add it after the pizza is done.  Enjoy!