Served with seasonal fruits, Chef’s spiced nuts + house-made jams. Additional bread for boards +1
In order to preserve the quality of the cheese, we do cut each piece to order. Please allow for additional time.
Nancy’s Camembert | Old Chatham, NY | Cow’s + Sheep’s milk | Pasteurized – A Hudson Valley classic. Lush + buttery with a beautiful white surface mold and sweet, mushroom-like flavor. Il Nocciolo | Bosia, Piedmont | Pasteurized Cow, Sheep, + Goat’s milk – Creamy and bursting with butter, this sweet, silky square from Caseificio Dell’Alta Langa is bright and sweetly acidic.
Thybo | Thy, Denmark | Pasteurized Cow’s milk – The hay-colored paste of this showstopper is butterscotchy + flavorful. A great choice for Gouda lovers.
Weinkase | Trentino, Trentino-Alto Adige | Pasteurized Cow’s milk – Despite the German name, it’s actually from Italy. Soaked for 5 days in the local Lagrein wine and herbs, garlic, and pepper.
Quadrello | Lombard, Italy | Pasteurized Buffalo’s milk – Water buffalo milk is high in fat + protein. An updated version of classic Lombardian Talegio recipe.
Holligan | Colchester, CT | Raw Cow’s milk – Pungent, beefy tomme; a nutty stinker with a supple, savory creamline and mild, milky core. Reminiscent of French Muenster.
Alisios | Canary Islands, Spain | Pasteurized Cow’s + Goat’s milk – From mixed milk of Canary Island cows + goats; coated in sweet pimenton (pepper from which paprika is derived).
Sottocenere | Veneto, Italy | Pasteurized Cow’s milk – Heady, semi-soft. Truffles in the paste, nutmeg, coriander, cinnamon, licorice, cloves + fennel on the ashed rind.
Mitibleu | Spain | Pasteurized Sheep’s milk – Roquefort from Spain! Sticky, pale rind, ivory paste riddled with blue-green mold, and deep, balanced flavor. Sweet, fudgy.
Middlebury Blue | Salisbury, VT | Raw Cow’s milk – Made with Ayrshire milk from the cows next door. Aged 60 days. Both creamy + crumbly, and elegant + earthy.
Please inform your server of any food allergies.
Raw meat & shellfish, or products not cooked to recommended internal temperatures, can increase your risk of illness. Consumers who are sensitive to food-related reactions or illness should eat only thoroughly cooked meats, poultry & seafood. Please no substitutions.