Cheese Selections

Artisan Cheese Plate

$4 Each

An international selection of artisan cheeses accompanied with wildflower honey, seasonal fruit and house crackers.

Pierre Robert, Cow’s Milk, France

A decadent triple-crème-style cheese from Seine-et-Marne. When Robert Rouzaire and his friend Pierre began to tire of their Brillat-Savarin, inspiration struck. They began aging the same triple-crème longer in their caves, enabling it to further develop its flavor and become even more meltingly rich in texture. They named their new success Pierre-Robert, for obvious reasons. Buttery, smooth, and mild, this cheese ought to be eaten spread on bread or even crackers.

Fontina Val D’aosta, Cow’s Milk, Italy

This centuries old Italian cow milk cheese is named for the village of Fontinaz and Mont Fontin in the northern Italian region of Val d'Aosta. Semi-firm and aged for three months, Fontina is made from raw cow milk and tastes of alpine grasses with a hint of nuttiness.

Midnight Moon, Goat’s Milk, USA                

Aged one year or more, this pale, ivory cheese is firm, dense and smooth with the slight graininess of a long-aged cheese. The flavor is nutty and brown-buttery, with prominent caramel notes. The wheel is finished in a beautiful black wax.

Valdeon, Cow and Goat’s Milk, Spain 

Wrapped snuggly in Sycamore leaves, this distinctive blue cheese from the Spanish Castille-Leon province combines the sweet richness of cow's milk with the tanginess of goat milk. Slightly more delicate than Cabrales, Valdeon is a slightly salty, complicated cheese with fragile veins darting through its pungent paste.