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Selection of:3 cheeses. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18.255 cheeses. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22.25

Accompaniments: Focaccia crackers, marcona almonds, wildflower honeycomb, quince paste

HHoouussee ccuurreedd cchhaarrccuutteerriiee ppllaattee

Please Ask Your Server For This Evening’s selection. . . . . . . . 16.25

EEnngglliisshh TTiicckklleerr ((EEnnggllaanndd))- A Raw cow’s milk cheddarthat is aged for 18 months, this cheese has a sweet and tangyflavor giving it tremendous depth.ffiissccaalliinnii hhoopp ssccoottcchh cchheeddddaarr ((uussaa)) -- fiscalini soaks thecheddar curds in devil’s canyon scotch ale for two hours be-fore pressing the curd into blocks, giving this cheddar a most distinctive flavor. aged 2-5 monthsGGrraaffttoonn 22 yyeeaarr cchheeddddaarr ((uussaa))-- this classic cheddar is an outstanding mature cheddar cheese selected for its pronounced flavor and smooth finish. this two year aagedcheese is excellent when accompanied with dried fruits andnuts, crusty breads, and big wines.BBeeeehhiivvee BBaarreellyy BBuuzzzzeedd ((uussaa))- coffee rubbed to give it anutty and rich flavor. this cow’s milk cheese is original andextremely cool. TToommmmee ddee SSaavvooiiee ((ffrraannccee)) -a mild semi firm cow’s milkcheese with a beige interior and brownish grey rind. madefrom skim milk and aged for 10 weeks, which is why it has athick rind, low fat content and tremendous flavor. ggrraannaa ppaaddaannoo ((iittaallyy))- like parmigianino reggiano, granapadano is a semifat hard cheese which is cooked and ripenedslowly for at least 9 months.MMoorrbbiieerr ((ffrraannccee))- a semi soft cow’s milk cheese that isivory colored and is aged for 45 days to 3 months giving it asoft and slightly gooey texture.sswweeeett ggrraassss ddaaiirryy ggeeoorrggiiaa ggoouuddaa ((uussaa))- made in thestyle of a dutch gouda, this semi-soft cheese is both denseand smooth. however, unlike most goudas that are made inholland, it is made with milk from jersey cows providing amore buttery creamy, and mellow flavor than usual. the milkadds sweet, nutty, and rich flavors. it has a great balance ofprotein, fat and salt making it very versitile.MMaahhoonn ((SSppaaiinn))-- Boasting a certain sharpness, lemony andsalty flavor profile, this cow’s milk cheese has a cheddar liketexture with tangy and intense undertones.CCaabbrraa RRoommeerroo ((SSppaaiinn))- a pasteurized goat cheese that isrubbed with rosemary and lard, giving it a tangy, sour flavor.sswweeeett ggrraassss ddaaiirryy ggrreeeenn hhiillll ccaammeemmbbeerrtt ((uussaa))- a dou-ble-cream beatuy made from pasteurized cow’s milk, this soft-ripened camembert-style cheese has a silky textrue &a sweet,buttery flavor. each wheel is handcrafted giving it a thinbloomy rind that gives way to a rich and exhuberent pastecoating your palate with each bite. sswweeeett ggrraassss ddaaiirryy tthhoommaassvviillllee ttoommmmee ((uussaa))-- an hom-age to our hometown, this raw grass-based cow’s milk cheeseis made in the style of the french. the higer butterfat milk provides this cheese with smooth, rich, and buttery characteristics. tomme is subtle & complex with a thin, natural rind that gives way to a semi-firm golden interior.it’s finish is tangy and slightly salty.ccoommttee ((ffrraannccee))-- Comté is an ancient cheese. it has beenproduced since the time of charlemagne... Comté has an ivory-color paste scattered of holes the size of a hazelnut. comtehas a complex, nutty & caramelized flavor.FFrreenncchh RRaacclleettttee ((FFrraannccee)) -- this french cow’s milk cheeseis cave aged for 5 to 6 months. it is semi soft, brine washed,slightly fruity with a pungent and salty finish.mmaayyttaagg bblluuee ((uussaa))- this blue cheese is made from sweet cow’s milk cheese instead of the traditional sheep’s milk. may-tag is considered one of the milder blue’s, but it still holds apunch. its semi-hard texture along with being aged in cavesgives this blue cheese its own identity.SShhrrooppsshhiirree BBlluuee ((EEnnggllaanndd))-- this creamy, robust cow’smilk blue has a semi hard texture and each wheel is made byhand. Shropshire is a full flavoured un-pressed yellowcheese with distinctive blue veiningssttiillttoonn ((eennggllaanndd))-- aged for three months, this cow’s milkcheese has the characteristic blue veining, rich, complex fla-vors and a moist, firm, yet crumbly texture.CCaabbrraalleess ((SSppaaiinn))-- This cheese is made from pure, unpasteurized Cow’s milk which lends this cheese to have astronger, spicy flavor. Cabrales is among the most distinguished blue cheeses and has a reputation for being themeanest, in a nice way, of course.EEppooiissssee ((ffrraannccee))- a very pungent cow’s milk cheese beingsaid to be Napolean’s favorite, this cheese has been pro-claimed ‘the king of all cheeses’. it is aged for at least 6 weeks and it is creamy and super soft.