Cheeses

    • Cheeses

    • 5 Spoke Creamery - Tumbleweed

      8

      New York – Cow – Raw – Deep, golden, sweet. A mix of Cantal Fermier & aged cheddar

    • 5 Year Gouda

      9

      Holland – Cow – Past - deep sweet notes of butterscotch and the surprising crunchy salt crystals that come with age

    • Cabot Clothbound

      8

      Vermont – Cow – Past – Aged & crumbly. Nutty, slightly salty “Old World Style”

    • Cabra La Mancha

      9

      Maryland – Goat – Past – Spanish-inspired, earthy, flavorful orange colored washed rind

    • Cambozola

      7

      Triple cream, brie style cow's milk with the barest hint of blue

    • Chorizo Andalucia

      11

      sweet paprika, garlic & clove

    • Colston Bassett (England)

      8

      smooth and creamy with distinctive blue veins which become more strongly defined as the cheese matures. An excellent dessert cheese it is traditionally popular at christmas, however it is also a wonderful cheese to enjoy at anytime of the year.

    • Delicapra

      8

      Spanish Pasteurized Goat's milk. .Hints of sweet cream & citrus

    • Etna

      9

      pistachio, sea salt & lemon zest

    • Ewephoria (Netherlands)

      8

      the cheese has a few of the calcium deposits that give aged goudas those wonderful flavor bursts when you bite into one. this particular gouda-style cheese was pasteurized at least six months. the cheese is sweet and nutty and melts on the tongue and leaves a slightly caramel after-taste.

    • Fanticini - Vacche Rossa Parm

      9

      fruity, grassy & rich

    • Grilled Andoullie Sausage

      5

      coarse- grained smoked meat using pork, pepper, onions, and seasoning

    • Grilled Merguez Sausage

      9

      Moroccan style lamb sausage has moderate spice of paprika & chili

    • Hot Coppa

      6

      dried cured pork shoulder, slated, rubbed with chili's and stuffed in a casing

    • Humboldt Fog (California)

      8

      subtle, tangy, soft goat's milk cheese with a bloomy rind and a distinctive center layer of edible vegetable ash, clean citrus finish, it pairs well with a West Coast IPA.

    • La Quercia Prociutto Picante

      9

      rubbed with crushed peppers and fennel

    • La Querica American Prosciutto

      Norwalk, Iowa - Berkshire hog, earthy & rich, deep & sweet

    • Lomo Iberico

      14

      cured Spanish pork tenderloin fromblack iberian pig

    • Manchego (La Mancha, Spain)

      6

      a pasteurized sheep's milk cheese with a mild, slightly briny and nutty flavor. aged in natural caves for 3-6 months, imparting a zesty flavor. pair it with a lovely rioja, or a medium bodied beer.

    • Midnight Moon (Cypress Grove, California)

      8

      Holland – Goat – Past – Dense & smooth with long caramel finish

    • Morbier

      7

      French cow's milk. Gently beefy with a golden creamy center & vegetable ash

    • Ossau Iraty

      8

      France – Sheep – Raw – Thick buff rind with gray mold. Nutty & fruity

    • Palacios Aged Chorizo

      6

      fermented cured and smoked, mixed with spanish smoked paprika and garlic

    • Pecorino Toscano

      9

      Pasteurized Italian sheep's milk, 40 days young, hints of Tuscan herbs, grass & wildflowers

    • Point Reyes

      9

      California – Cow – Raw – sweet fresh creamy layered

    • Salame Gentile

      9

      extra sweet porkiness

    • Salame Toscano

      9

      Tuscan salinity

    • Salami Sopressata

      7

      traditional air dried salami

    • Saucisson Sec

      10

      garlic & black pepper

    • Seven Sisters Gouda (Coatesville, PA)

      8

      raw cow milk cheese from Pennsylvania's Doe Run Dairy cross between a Gouda and an Alpine style of cheese, a little sweet and savory with a wonderful toothsome texture.

    • Sottocenere al Tartufo

      8

      Cow's milk, rich creamy texture with a truffle aroma

    • Truffle Tremor

      9

      Californian goat's milk. Summer black truffle shavings, floral & herbaceous

    • Vermont Creamery Cremont

      8

      Cow & goat, pasteurized, giving & creamy

    • Add Ons

      4 each

      Spanish raw chestnut honey
      Chili pepper jelly
      Marcona almonds
      Picholine olives

    • L'edel de Cleron

      8

      France – Cow – Pasturized – Soft chive, onion & grassy

    • Pierre Robert (France)

      8

      a decadent triple-creme-style cheese from seine-et-marne. buttery, smooth, and mild you can spread it on bread or crackers. pair this cheese with champagne, muscat, or hearty stout.

    • St. Andre (France)

      6

      a soft-ripened triple-creme made from pasteurized cow's milk. the buttery and silky cheese caresses your palate with a velvet touch. It makes for an excellent companion after dinner with a glass of veuve cliquot