Artisanal cheeses Selection of: 3 cheeses. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18.25 5 cheeses. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22.25 Accompaniments: Focaccia crackers, marcona almonds, wildflower honeycomb, quince paste House cured charcuterie plate Please Ask Your Server For This Evening’s selection. . . . . . . . 16.25 English Tickler (England) - A Raw cow’s milk cheddar that is aged for 18 months, this cheese has a sweet and tangy flavor giving it tremendous depth. fiscalini hop scotch cheddar (usa) - fiscalini soaks the cheddar 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 months Grafton 2 year cheddar (usa)- this classic cheddar is an outstanding mature cheddar cheese selected for its pronounced flavor and smooth finish. this two year aaged cheese is excellent when accompanied with dried fruits and nuts, crusty breads, and big wines. Beehive Barely Buzzed (usa) - coffee rubbed to give it a nutty and rich flavor. this cow’s milk cheese is original and extremely cool. Tomme de Savoie (france) -a mild semi firm cow’s milk cheese with a beige interior and brownish grey rind. made from skim milk and aged for 10 weeks, which is why it has a thick rind, low fat content and tremendous flavor. grana padano (italy) - like parmigianino reggiano, grana padano is a semifat hard cheese which is cooked and ripened slowly for at least 9 months. Morbier (france) - a semi soft cow’s milk cheese that is ivory colored and is aged for 45 days to 3 months giving it a soft and slightly gooey texture. sweet grass dairy georgia gouda (usa) - made in the style of a dutch gouda, this semi-soft cheese is both dense and smooth. however, unlike most goudas that are made in holland, it is made with milk from jersey cows providing a more buttery creamy, and mellow flavor than usual. the milk adds sweet, nutty, and rich flavors. it has a great balance of protein, fat and salt making it very versitile. Mahon (Spain) - Boasting a certain sharpness, lemony and salty flavor profile, this cow’s milk cheese has a cheddar like texture with tangy and intense undertones. Cabra Romero (Spain) - a pasteurized goat cheese that is rubbed with rosemary and lard, giving it a tangy, sour flavor. sweet grass dairy green hill camembert (usa) - 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 thin bloomy rind that gives way to a rich and exhuberent paste coating your palate with each bite. sweet grass dairy thomasville tomme (usa)- an hom- age to our hometown, this raw grass-based cow’s milk cheese is 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. comte (france)- Comté is an ancient cheese. it has been produced since the time of charlemagne... Comté has an ivory- color paste scattered of holes the size of a hazelnut. comte has a complex, nutty & caramelized flavor. French Raclette (France) - this french cow’s milk cheese is cave aged for 5 to 6 months. it is semi soft, brine washed, slightly fruity with a pungent and salty finish. maytag blue (usa) - 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 a punch. its semi-hard texture along with being aged in caves gives this blue cheese its own identity. Shropshire Blue (England) - this creamy, robust cow’s milk blue has a semi hard texture and each wheel is made by hand. Shropshire is a full flavoured un-pressed yellow cheese with distinctive blue veining stilton (england) - aged for three months, this cow’s milk cheese has the characteristic blue veining, rich, complex fla- vors and a moist, firm, yet crumbly texture. Cabrales (Spain) - This cheese is made from pure, unpasteurized Cow’s milk which lends this cheese to have a stronger, spicy flavor. Cabrales is among the most distinguished blue cheeses and has a reputation for being the meanest, in a nice way, of course. Epoisse (france) - a very pungent cow’s milk cheese being said 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.