Cheese

Fresh and aged goat cheeses; other fresh cheeses

CAPRINO CAPRA (Piedmont, Italy · Goat-P)   

Shaped like a cupcake yet soft as a cloud: a spectacular fresh cheese   $6

PICO PICADINE (Poitou, France · Goat-P)  
Light and bright goat’s milk tartlet with a languid ooze   $7½

HAYSTACK MOUNTAIN HAYSTACK PEAK (Niwot, CO · Goat-P)   

Perfect white pyramid of bright, refreshing, melt-in-your-mouth velvet   $8½

LUSCIOUS

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

BRUNET (Piedmont, Italy · Goat-P)   

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

Triple-crème delight that dissolves, instantly, into a flood of salt, cream and delicate mushroom   $7

QUESO GALLEGO (Galacia, Spain · Cow-P)
Simply spreadable and refreshingly tart, with the texture of warm marshmallows   $6½

STINKY

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

TOMME DU BERGER (Provence, France · Sheep & Goat-R)
Wonderfully soft and sticky, with a supple interior and meaty, salty flavor   $8

GRÈS DES VOSGES (Alsace, France · Cow-P)  

Bathed daily in Kirsch: voluptuous, earthy paste with damp fungal aromas   $7½

APPROACHABLE

Easy going and generally semi-hard cheeses of many sorts

CABRA AL VINO (Murcia, Spain · Goat-P)   

Sweet and nutty purple-hued wheel, thanks to a three day bath in Monastrell   $6½

OSSAU VIELLE (Pyrénées-Aquitaine, France · Sheep-R)   

Solid proof that sheep’s milk tommes reign supreme: full, fat, complex   $7

BEEHIVE CHEESE CO. BARELY BUZZED (Uintah, UT · Cow-P)
Firm buttery paste rubbed in lavender and fortified with the zip of roasted espress on the finish   $8

STOIC

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

DALLENWILER WYCHAS (Niwalden, Switzerland · Goat-P)    

Compact cylinder washed in red wine blossoms into gorgeous barnyard herbs   $8½

BERGKASE ALT (Vorarlberg, Austria · Cow-R)
Toasted nuts and winey fruit: expect small crystalline crunch and a mouthwatering finish   $7

CABOT CLOTHBOUND CHEDDAR (Greensboro, VT · Cow-P)   

Firm, slightly crunchy American dream, palate pleasing layers of toasted nut, toffee and cooked fruit   $7½

RACY

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

CASHEL BLUE (County Tipperary, Ireland · Cow-P)  

Overtones of buttermilk and herbs flow over sea salt creaminess   $7

ASTURIAN BLUE (Asturias, Spain · Sheep-P)