Cheese Selections Single cheese 8. Selection of three cheeses 22. Selection of five cheeses 38. Tasting of all cheeses 95. Blue Cheeses Bleu d'Auvergne, candied kumquats (Auvergne, France) – Cow's milk, creamy, strong finish, moist texture Grevenbroecker, Il Caratello aged balsamico (Hamont-Achel, Belgium) – Cow's milk, creamy, grassy sweetness, earthy spice Goat's Milk Cheeses (Loire Valley, France) – Ash covered, smooth & dense, citrus undertones Cabra al Romero, white anchovies (Murcia, Spain) – Semi firm, rosemary coated, creamy, smooth, herbaceous Vallée d'Aspe Chevre, rose petal jam (Pyrénées, France) – Raw milk, sweet, fudgy, hints of olive & fig Sheep's Milk Cheeses Vermont Shepherd, marinated olives (Putney, Vermont)- Semi-firm, sweet, rich & earthy with hints of clover & thyme La Serena, membrillo (Extremedura, Spain) – Raw milk, renneted with cardoons, herbaceous, creamy Pecorino Pepato, roasted peppers (Sicily, Italy) – Slightly firm, supple texture, studded with black peppercorns Cow's Milk Cheeses Dom Villas, fig cake (Minho, Portugal) – Semi soft, washed in red pepper & olive oil, mild flavor Pierre Robert, red grapes (Seine-et-Marne, France)- Triple cream, bloomy rind, sweet, buttery, smooth Époisses, sliced apples (Côte-d'Or, France) – Pungent, washed rind, creamy, full flavored Mixed Milk Cheeses La Tur, medjool dates (Piemonte, Italy) – Cow, goat & sheep's milk, creamy, earthy, rich mouth feel Rosso Di Langa, marcona almonds (Piemonte, Italy) –Cow & sheep's milk, creamy, washed rind, colored with annatto seed - Please note that all menus change daily - Back to Top

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        April 27 2009 21:59:30 GMT