Cheese

Fresh and aged goat cheeses; other fresh cheeses

GREY OWL, FROMAGERIE LE DÉTOUR (Quebec, Canada· Goat-P)  
This sweet and natural beauty has a mineral depth of flavor to make heads turn   $8

 

QUESO LEONORA (Casille y Leon, Spain · Goat-P)   

Soft and airy as a cloud, but lemon and mineral flavors keep it grounded   $7½

 

LUSCIOUS

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

 

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

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

GREEN HILL, SWEET GRASS DAIRY (Thomasville, GA · Cow-P)

A true Southern Belle with a graceful balance of grass, cream and roasted mushroom notes   $8

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

RUSH CREEK RESERVE, UPLANDS CHEESE COMPANY (Dodgeville, WI · Cow-R)

Cure your winter blues with this sweet, bacony winter treat made with rich winter milk   $8

PONT L’ÉVÊQUE (Normandy, France · Cow-P)    

A Calvados wash makes for a rich, apple scented treat – try it with some cider for a perfect pairing   $7

 

APPROACHABLE

Easy going and generally semi-hard cheeses of many sorts

NUTCRACKER, YELLOW SPRINGS FARM (Chester Springs, PA· Goat-P)   

Homemade black walnut liqueur adds aromatic sweetness to this already elegant cheese   $8

 

SALVA CREMASCO (Lombardy, Italy · Cow-R)   

Fresh spring milk aged for the winter; unusual coconut notes, a hint of beefiness   $6½

OSSAU VIEILLE (Aquitaine, France · Sheep-R)    

The sheep's milk cheese all the others want to be when they grow up; nutty, complex, notes of cocoa   $7½

 

STOIC

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

ISLE OF MULL CHEDDAR (Isle of Mull, Scotland · Cow-R)   

A diet of spent whisky grain adds peaty and malty flavors to this surprising cheddar   $8

RUPERT, CONSIDER BARDWELL FARM (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)

                                                                                        

FOURME D'AMBERT (Auverne, France · Cow-R)   

France’s “other woman” of blue cheese. Rich, buttermilky and sultry – just don’t tell Roquefort   $8

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

Punchy and profound, this bold blue has a finish that just won’t quit   $8½