Alphabetical Listing
of our Summer Cheeses

Buffalo Mozzarella
A satisfying cheese: moist, sweet, tender,
milky, nutty and buttery. Drizzle with some
olive oil, sprinkle with some sea salt. Wow!

Butter – Salted
My brother used to bring a French version
of this home from Paris. This domestic
version is just as good.

Butter – Unsalted
For those who appreciate the higher quality
of fresh butter but do not want the salt.

Camembert
Hudson Valley – A locally produced
camembert that rivals its French cousins.

Camembert
French – Camembert, similar to its
Brie cousin, is formed into smaller wheels
with a slightly more robust flavor. Firm when
chilled or runny at room temperature,
Camembert is a delight with bread, fruit or nuts.

Cana de Cabra
A goat cheese from Spain.
Pungent, creamy and just delicious.

Capra Goat with Honey
Creamy and rich, as a goat cheese should be,
Capra Goat is aged for a few weeks. It is firm
enough to slice but creamy enough to spread.
Drops of sweet Belgian “liquid gold” gives
a hint of sugar, extremely pleasing.

Cashel Irish Blue Cheese
This has been called the world’s finest gorgonzola.
Cashel Blue is made in Ireland by one family.
It is aged 2-3 months and is so creamy at room temperature, that it becomes runny.
Worth the mess!

Coastal Cheddar Cheese
This aged Cheddar has a little sharpness to it.
Just the right combination of sharp and tasty.

Vintage Irish Cheddar Cheese                      A mild but very flavorful cheddar, aged to a buttery finish

4-Star Grafton Cheddar

This is a very sharp cheddar from Vermont.                                                

Comte Juraflore
An aged, raw cow’s milk cheese from France,
this is certainly one of the finest cheeses.
This cheese has won many awards.
Aged for one year, this is a versatile
cheese for the table and for the kitchen.

Delice di Bourgogne
This brie is a little slice of heaven. Creamy,
sweet and with a lot more flavor than the
run-of-the-mill brie. Irresistible!

Fromager d’Affinois
A fabulous triple cream brie
that just melts in your mouth.

Fromager de Chevre
An excellent goat’s milk cheese.

Gloucester – Double
A traditional English farmhouse cheese.
Aged 6-9 months, this has a creamy
consistency and a subtle flavor.

Gorgonzola
This sweet, young cheese is marvelous anytime
with fruit and wine. It is also a superb cheese
for salad, in sauces and on pizza.

Gouda – Beemster Classic
Extra aged Gouda, intense flavors with a
sweet finish. Serve cubed with a good wine,
grated over pasta or shredded over salads.

Huntsman
Layered Double Gloucester and Blue Stilton.
A dry, crumbly texture similar to cheddar in
taste but slightly creamier and less sharp.

Manchego
This mild cheese with a slightly briny nuttiness
has a simple appeal and enhances the
flavors of its accompaniments.

Maytag Blue
The wonderful flavor of this moist yet crumbly
texture with its lemony finish, make Maytag
one of the world’s great blue cheeses.

Ovation Brie
This brie is so creamy and delicious. Try it with a great, fresh bread. You won’t need anything else.

Parmigiano Reggiano
Sweet fresh milk in its pristine state, with
artisans’ ancient skills is aged with nature’s
own good time from 18-36 months.

Pecorino Stagionato
Pasteurized ewe’s milk, aged for 3 months
and encased with its hard black coating to
protect its savory flavors is “complete”.

Pecorino al Tartufo
The long maturation process of this cheese
balances the taste of Pecorino with the
strong flavor of truffle.

Pecorino Toscano
A sturdy, nutty table cheese with a
hint of salt on the palate from Tuscany.
Pairs well with olives, meats and wine.

Piave
Piave is named for the river Piave in the
northernmost part of Veneto, Italy.
It has an intense, full bodied flavor and
pairs well with a crusty french bread.

Queso de Valdeon
This cheese from Leon has a strong flavor:
aromatic and very sharp. It is butter to the palate.
It is the least strong and aggressive of the
“picones” (sharp cheeses) It is a mature
cheese, made from cow’s and goat’s milk.

Roquefort – Gabriel Coulet
One of the most famous makers of Roquefort
cheese, Gabriel Coulet has produced a tangy,
spicy, round flavor of this cheese for generations.

Stilton
– White with Cranberries –
This extra creamy deliciously tangy cheese
is the young cousin to the British Blue Cheese.

Stilton
– White with Mango and Ginger –
This extra creamy deliciously tangy cheese
is the young cousin to the British Blue Cheese.

Taleggio
An exceptional cheese from the
Lombardy region of Italy. The soft texture,
pungent aroma and butter flavors
make quite an addictive combination.

La Tur
A 3 milk, very lush ripened cheese from
Piedmont. Extremely fresh with a rich flavor.

Additional Favorites:

Country Olive Mix
Petite Provencal Olives
Green Olives

Truffle Mousse Pate
A marvelous mousse of
chicken livers and truffles.

Pate l’Orange
An elegant pate garnished with
pistachios and flavored with
Gran Marnier liqueur
and orange peel.