South Slope Cheese Co.

10/29/2026

Free Tasting | Friday, October 30th

In all our Friday tastings, we have never put these two cheeses out for free. Tomorrow we are doing both.

Prairie Breeze is the most popular cheddar we've ever had in our shop, full stop. Rogue River Blue is the king of the season, released once a year, crowned best cheese in the world, and gone before you know it. Same table, same afternoon, on the house.

The Lineup

Here's what we're pouring this Friday:

🧀🍷 The Cheddar Everyone Comes Back For. Prairie Breeze with Sandlands Chenin Blanc. Sweet, nutty, loaded with those crunchy crystals you keep sneaking off the cutting board. The Chenin comes partly from 1979 vines that have never seen irrigation, and it brings citrus, flint and sea salt to cut right through it.

🍷The Reset. Passerine Blanc de Blancs Brut between rounds, from Limoux, the town that claims the world’s first sparkling w**e. Crisp and green apple bright.

🧀🍷The King. Rogue River Blue with J.K. Carriere Provocateur Pinot Noir. Wrapped in Syrah leaves soaked in pear spirits, fruity and boozy and a little unhinged. The Pinot is a fellow Oregonian, bright red fruit and acid built for exactly this. If you only come for one pour, make it this one.

What You Need To Know

📅 Friday, October 30th

🕐 3pm – 6pm
💰 Completely free — no ticket, no reservation needed

Just stop in, grab a glass, and let us walk you through each pairing. We'll have the cheeses ready, the w**es open, and plenty of time to answer any questions about the bottles you want to bring home.

See you all Friday!

-Abby, Maria, Nate, Jeremiah

Click here for an update from South Slope Cheese Co.!

10/08/2026

Free Tasting | Friday, October 9th

This Friday we're clearing space, opening bottles, and letting the cheese do the talking. Come in any time between 3pm and 6pm for a free tasting. The lineup starts on an Alpine slope, gets fizzy in the middle, and ends somewhere warm and dark.

The Lineup

Here's what we're pouring this Friday:

🧀🍷 Tomme de Evanston × Blanc et Fils Apremont 2025
Blanc et Fils Apremont 2025 is Jacquère from the steep mountain vineyards, crisp and stony with green apple and a little wet rock. We put it next to Tomme d’Evanston, because a mountain white and a good tomme have been finishing each other’s sentences for a few hundred years.

🧀🍷 Robiola Bosina × Carafoli L'Onesta Lambrusco di Sorbara
Carafoli L’Onesta Lambrusco di Sorbara is the palest, tartest, and most vibrant Lambrusco there is. It’s pink, fizzy, bone dry, and full of sour cherry. Robiola Bosina is a soft cow and sheep milk square from the hills of Piedmont region of Northern Italy, and the bubbles cut straight through all that cream. This is the pour people come back for twice.

🧀🍷 'Nati Gouda × Bodegas Ponce Clos Lojen 2025
Bodegas Ponce Clos Lojen 2025 is Bobal, Spain’s most underrated red grape. It's juicy and dark-fruited with a little wildness to it. With ‘Nati Gouda from Urban Stead, a natural-rind Gouda that’s nutty, buttery, and quietly sweet, it’s the coziest thing we’ll pour all fall.

What You Need To Know

📅 Friday, March 13th

🕐 3pm – 6pm
💰 Completely free — no ticket, no reservation needed

Just stop in, grab a glass, and let us walk you through each pairing. We'll have the cheeses ready, the w**es open, and plenty of time to answer any questions about the bottles you want to bring home.

See you all Friday!

-Abby, Maria, Nate, Jeremiah

Click here for an update from South Slope Cheese Co.!

09/03/2026

You're invited!

3 to 6pm, Friday only. Walk in.

One afternoon. Three w**es open, three cheeses cut, and when the bottles are empty that is the end of it. Friday, 3 to 6, free, no reservation.

Here's where we're going:

Young Comté with Arndorfer Grüner Veltliner. Buttery seven month Comté next to an Austrian Grüner made in old barrels instead of steel. White pepper, orange peel, and a texture most Grüner never gets close to.

Robiola Bosina with Matteo Correggia Roero Arneis. Cow and sheep milk together in a soft square with a bloomy rind, buttery and mild with a quiet tang underneath. The w**e is apple, apricot, and bitter almond from the same Piedmont hills. Cheese and w**e that grew up down the road from each other.

Délice de Bourgogne with Sérol Turbullent. Triple cream against a sparkling Gamay bottled before fermentation finished, so the bubbles come from the grape. This is the pour people will text their friends about, and it is the one most likely to walk out the door before six.

Everything we pour is available by the bottle. Everything we cut is available by the wedge. Come early if you actually want to talk to us, because the last hour is a scene.

See you all Friday!

Love - Abby, Maria, Nate, Jeremiah

Check out our event on Friday, Sep 4, 2026.

Click here for event details from South Slope Cheese Co.!

08/20/2026

You're invited!

No ticket, no reservation, just walk in.

Friday afternoon we are pouring three w**es and cutting three cheeses to go with them. Free. Walk in anytime between 3 and 6.

Here's the lineup.

Caña de Cabra with Lieu Dit Sauvignon Blanc. The cheese is a Spanish goat log, soft and bloomy, tangy with a clean lemon finish. The w**e is grown in the Santa Ynez Valley and it leans green and herbal rather than tropical. Goat and Sauvignon Blanc...it just works.

Los Cameros with Lorenza Rosé. A mixed milk cheese from Rioja, cow, sheep, and goat together, firm and mellow with a nutty edge. Blending three milks rounds off the sharp corners each one has on its own. The rosé is Grenache-driven and dry, made in a Provençal style. It has enough body to sit next to the cheese instead of disappearing under it.

Ossau Iraty with Cava Rimarts Brut Reserva. Basque sheep milk, dense and gently sweet, brown butter and hazelnut. The Cava is bone dry with real bottle age on it. Bubbles cut the fat and reset your palate, which is why we always close on sparkling.

Everything we pour is available by the bottle, and every cheese we cut is available by the wedge. Come early if you want to actually talk to us about it. The last hour gets busy.

Love - Abby, Maria, Nate, Jeremiah

Check out our event on Friday, Aug 21, 2026.

Click here for event details from South Slope Cheese Co.!

07/23/2026

Free w**e and cheese tasting.

Friday, 7/24, 3pm - 6pm

It is July in Asheville, and everything we are pouring Friday knows it. Three bright, high-acid w**es, served cold, against three cheeses made from animals that spent their summer outside eating grass. Walk in, no reservation, no cover.

Tasting 1 - Loire Valley.
Château de Montdomaine sparkling Chenin Blanc with Gabietou.

The Montdomaine is méthode traditionnelle Chenin from a family farming organically outside Amboise, all yellow apple and pear with a little brioche on the finish. Gabietou is a washed-rind wheel from the Pyrenees, made from a blend of cow and Basco-Béarnaise sheep milk and aged a few months until it goes supple and faintly nutty, roasted peanut with a sweetness that lands near the rind. Bubbles against a washed rind is one of the most underrated moves in this shop. The w**e scrubs the palate clean and lets you start over.

Tasting 2 - Portugal and Spain.
Quinta de Santa Teresa Vinho Verde with Manchego 1605.

Santa Teresa farms granite terraces in Baião, right where Vinho Verde runs into the Douro, certified organic since 2019, working with Avesso, a grape with real acidity and more weight than most people expect from Vinho Verde. And Manchego 1605 is not the Manchego most people have had. It is farmstead, raw sheep's milk from a single herd, aged under a natural unwaxed rind instead of the usual black wax, and named for the year Cervantes published Don Quixote. Hay, almond, and a long savory finish. The w**e keeps all of it lifted.

Savoie and Wisconsin.
La Cave du Prieuré Rosé with Pleasant Ridge Reserve.

Two alpine places in one pairing. The rosé is 100% Gamay from Jongieux in the Savoie, where the Barlet family has worked limestone slopes for five generations: wild strawberry, lime zest, bone dry. Pleasant Ridge Reserve is the American answer to Gruyère and Beaufort, made by Uplands Cheese only from May through October while the cows are on fresh pasture. It is the most awarded cheese in American history, with three Best of Show wins at the American Cheese Society and the distinction of being the only cheese ever to take both major national competitions. Nutty, fruity, long. An alpine w**e and an alpine-style cheese made a continent apart, behaving like they grew up together.

Every w**e and every cheese on the table is available to take home, so if one of these wins you over, it leaves with you.

Friday, 3pm - 6pm at the shop. See you in the South Slope.

Love - Abby, Maria, Nate, Jeremiah

Gift the Taste of Pure Bliss!

07/09/2026

Free Tasting! You're invited!

We're clearing a little counter space tomorrow for something new and very Asheville.

Saint Rains makes sparkling cannabis drinks right here in town. Whole plant h**p, organic fruit juice, lightly carbonated, no added sugar, no alcohol, no caffeine. One can, about ten minutes, and a mild easygoing lift.

Three to taste:
-Pear Herer, their indica, built on pear.
-Ojai Kush, the hybrid, white grape.
-OG Mango, their sativa, ripe mango.

We'll have cheese out alongside, because of course we will. Come find out what a pear indica does next to a nutty sheep, or how ripe mango plays against a caramel-sweet aged gouda.

Free to taste. Tomorrow only, 4pm-6pm. First come, while cans and cheese last.

Must be 21+ to sample.

Love - Abby, Maria, Nate, Jeremiah

Check out our event on Friday, Jul 10, 2026.

Click here for event details from South Slope Cheese Co.!

06/25/2026

You're invited!

France, Switzerland, Italy in three pours

Three w**es, three cheeses, no cover.

Plus the first wheel of something we just got in.

A free w**e and cheese tasting. Tomorrow only.

We poured a map this week. Tomorrow you can taste your way across it: three w**es, three cheeses, France to Switzerland to Italy, all in the time it takes to decide what is coming home with you. Walk in, no reservation, no cover.
Here is where we are headed.

France. Domaine St. Cyr 'La Galoche' Rosé 2025 with P'tit Basque. A dry, bright Beaujolais rosé made from Gamay, set against a firm Pyrenees sheep's milk cheese that runs gently nutty and a little sweet. The w**e's red fruit and clean acidity lift that sweetness right up.

Switzerland. Provins L'Alpage 2023 with Vacherin Fribourgeois. L'Alpage is a crisp, mineral Swiss Chasselas, and its name means the high alpine meadows where the dairy cows graze. We are pouring it next to a cheese those same meadows could have made: rich, savory, buttery Vacherin Fribourgeois. The w**e cuts the richness, the cheese gives the w**e something to do.

Italy. Piccolo Goccio Montepulciano d'Abruzzo 2023 with Gran Mugello Riserva. This is the one we are most excited about. Gran Mugello is brand new to the case, an aged Tuscan cow's milk cheese from the Il Palagiaccio dairy, rubbed with olive oil and rested in cellars for over a year until it turns dense, golden, nutty, and faintly earthy. The Montepulciano is juicy and dark fruited with soft tannin, exactly the robust red an aged Italian wheel wants. It is the first time this cheese has been in the shop, and tasting is the best way to meet it.

Every w**e and every cheese is available to take home, so if a pairing wins you over, it leaves with you.

Tomorrow, 3pm - 6pm, at the shop. See you in the South Slope.

Love - Abby, Maria, Nate, Jeremiah

Gift the Taste of Pure Bliss!

Check out our event on Friday, Jun 26, 2026.

Click here for event details from South Slope Cheese Co.!

05/28/2026

Free Tasting | Friday, May 29th!

We've lined up three w**e-and-cheese pairings we're genuinely excited about — plus a French sparkling palate cleanser to keep things interesting between bites.

Tomorrow, Friday May 29th, 3–6pm.

Walk in, taste, no reservation needed.

The Lineup

🧀 Neal's Yard Dairy Sparkenhoe + Enfield W**e Co. Club Catalanes
A raw-milk Red Leicester from the Clarke family in Leicestershire — cloth-bound, rich, nutty — paired with Enfield's Catalanes, a juicy California red that meets the cheese right where it lives.

🧀 Jasper Hill Farm Caspian + Presqu'ile Pinot Noir
A silky washed-rind beauty from Greensboro, Vermont. Think Reblochon's American cousin — buttery, earthy, and dangerously good at room temp. The Santa Barbara Pinot is its perfect match.

🧀 Entlebucher Bärlauchkäse + Domaine Marc Portaz Apremont
A Swiss alpine cheese laced with wild garlic, paired with a crisp Savoie white from the French Alps. Alpine meets alpine.

🥂 Passerine Blanc de Blancs Brut
Your palate cleanser between pairings. French sparkling, clean and bright.

What You Need To Know

📅 Friday, May 29th

🕐 3pm – 6pm
💰 Completely free — no ticket, no reservation needed

Just stop in, grab a glass, and let us walk you through each pairing. We'll have the cheeses ready, the w**es open, and plenty of time to answer any questions about the bottles you want to bring home.

See you all tomorrow!

-Abby, Maria, Nate, Jeremiah

Click here for an update from South Slope Cheese Co.!

05/07/2026

She said she didn't want anything for Mother's Day. You know better. For the mother figure who always has something tasty on the table, the woman who taught you the difference between good cheese and great cheese, the grandmother who deserves better than the grocery aisle. The South Slope Cheese Club (https://app.table22.com/product/south-slope-cheese-club?utm_source=partner&utm_medium=email&utm_campaign=2026-5_email-1&utm_content=thema) is for her.

Three artisan cheeses and paired accoutrements and notes each month, curated with heart by four friends in Asheville. Add w**e or cured meat to build out the board. Members get first access to cheese classes, events, and tastings. Gift a membership (https://app.table22.com/product/south-slope-cheese-club?utm_source=partner&utm_medium=email&utm_campaign=2026-5_email-1&utm_content=thema) and Mom’s first order arrives in June.

05/01/2026

Hey Cheese Lovers!

Thank you all for your understanding last weekend during our unexpected closure. We're open regular hours this weekend and we can't wait to see you all!

Spinning Spider Reeling Ruby (https://www.southslopecheeseco.com/product/spinning-spider-reeling-ruby/I4MUJPT52FFTERR23SKT2NUO) is back on the shelf after a long hiatus. This washed-rind stunner from just up the mountain has that funky, barnyardy thing going on with a surprisingly sweet finish. Grab some Roots & Branches Rosemary & Olive Oil Crackers (https://www.southslopecheeseco.com/product/roots-branches-rosemary-olive-oil-crackers/5KCNDUG5BWA5X72D3ZJREQGT) and a jar of Imladris Raspberry Jam (https://www.southslopecheeseco.com/product/imladris-raspberry-jam/7JA26PR6X6XHNQKZFPYYTN47) — the contrast of tangy cheese against bright fruit is the move.

Spring means the blues are rolling back in — and we don't mean the weather.

Parish Hill West West Blue
Just landed this new arrival from Vermont that's earthy and balanced with that classic blue minerality.

If you've been waiting for Looking Glass to fire up their blue program again, Green River Blue is finally here too. Rich, creamy, distinctly local. We missed it.

And then came the heat...

And if you want something with actual heat: Looking Glass Aleppo Magnolia has been flying since it showed up last month. It's a bloomy rind with Aleppo pepper worked into the paste — warmth that builds without overwhelming. Pair it with a drizzle of Spice Witch Spiced Honey (https://www.southslopecheeseco.com/product/spice-witch-spiced-honey/JESFGUYKPVEVFCOWSLMWX2QU) and some Effie's Oatcakes.

One more thing: swing by our sale rack. We've got some great bottles at 20% off right now — worth a look if you're stocking up.

---

Come taste something blue.

-Abby, Maria, Nate, Jeremiah

Click here for an update from South Slope Cheese Co.!