Cheese

Fresh and aged goat cheeses; other fresh cheeses

PETIT BILLY (Billy, France · Goat-P)  
Clean, mild and smooth–the troll might have let the first little billy goat pass, but we want a bite    $7½

 

MONTE ENEBRO (Castille-Leon, Spain · Goat-P)   

Slightly sour, yogurt flakiness with a spicy smack on the finish   $8½

 

LUSCIOUS

Bloomy-rind (Brie and such) and semi-soft cheeses   

BREBISROUSSE D'ARGENTAL (Argental, France · Sheep-P)

A true Southern Belle with a graceful balance of grass, cream and roasted mushroom notes  $7½

 

DELICE DE BOURGOGNE (Burgundy, France · Cow-P)    

Sexy like silk pillows and a down bed; creamy, mushroomy and salty   $7

QUESO GALLEGO (Galicia, Spain · Cow-P) 

Unique plump marshmallowy texture and a rich, lactic flavor   $6

 

STINKY

Washed-rind cheeses—the ones with “pronounced” aroma

QUADRELLO DI BUFALA (Lombardy, Italy · Buffalo-P)    

Oh, give me a home where this buffalo roams: balance of sweet/salt with robust animale notes    $7½

CATO CORNER HOOLIGAN (Colchester, CT · Cow-R)

“The Man” might not approve, but you’ll have a blast anyways – meaty, buttermilky and rich   $8

 

APPROACHABLE

Easy going and generally semi-hard cheeses of many sorts

SAN TUMAS (Lombardy, Italy · Goat-P)   

Goat’s can make hard cheeses too! Delicate and sweet with a tickle of lemon and pepper   $7

VENDÉEN BICHONNÉ (Pays de La Loire, France · Cow-P)

Rich and ivory-colored with a silky, fudgy texture–no wonder they call it the pampered cheese   $8

PECORINO ORO ANTICO (Tuscany, Italy · Sheep-P)    

With rich notes of olive and toasted nuts, it’s no empty boast to call this sheepy beauty “Old Gold”   $7½

 

STOIC

The big, hard cheeses (Parmigiano Reggiano, Comte, etc.)

MRS. QUICKE'S CHEDDAR (Devon, England · Cow-R)    

Buttery and bright cheddar with vegetal notes from a 450-year-old farm   $6½

CONSIDER BARDWELL RUPERT (Pawlet, VT · Cow-R)   

Award winning cheesemaker Peter Dixon does it again; toasted nuts, buttery shallots, a touch of fruit   $8

PIAVE VECCHIO (Veneto, Italy · Cow-P)   

The dashing Duke to Parm’s king of Italian cheese; vibrant pineapple and a crackling salty wit   $7

TÊTE DE MOINE (Bern, Switzerland · Cow-R)
Dense and intense, fruity and balanced by roasted nut aromas and brine washing   $7½

RACY

Blue-veined cheeses (Stilton, Roquefort and the like)

                                                                                        

JASPER HILL FARM BAYLEY HAZEN BLUE (Greensboro, VT · Cow-R)   

Fudgey complexity: sweet cream, licorice and nuts—the Stilton of the Northeast Kingdom   $7½

BLEU DU BOCAGE (Bocage, France · Goat-P)   

Not a beastly blue; this beauty is meaty on the front, vegetal on the finish and melted butter in between   $8½