16.25House Cured Charcuterie PlatePlease ask your server for this evening’s selection
English Tickler (England)A raw cow’s milk cheddar that is aged for 18 months, this cheese has a sweet & 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 before 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 & smooth finish.This two year aged cheese is excellent when accompanied w/ dried fruits & nuts, crusty breads, & big wines.
Beehive Barely Buzzed (USA)Coffee rubbed to give it a nutty & rich flavor.This cow’s milk cheese is original & extremely cool.
Sonoma Dry Jack (USA)Made like fresh monterey jack & further aged for another seven to ten months.Firm, pale yellow w/ a sweet nutty flavor.
Tomme de Savoie (France)A mild semi-firm cow’s milk cheese w/ a beige interior & brownish Grey rind. Made from skim milk & aged for 10 weeks, which is why it has a thick rind, low fat content & tremendous flavor.
Grana Padano (Italy)Like parmigiano reggiano, grana padano is a semi-fat hard cheese which is cooked & ripened slowly for at least 9 months.
Morbier (France)A semi soft cow’s milk cheese that is ivory colored & is aged for 45 days to 3 months giving it a soft & slightly gooey texture.
Sweet Grass Dairy Georgia Gouda (USA)Made in the style of a dutch gouda, this semi-soft cheese is both dense & smooth. However, unlike most goudas that are made in holland, it is made w/ milk from jersey cows providing a more buttery creamy, & mellow flavor than usual.The milk adds sweet, nutty, & rich flavors. It has a great balance of protein, fat & salt making it very versatile.
Tetilla (Spain)a soft & creamy cow’s milk cheese that is most often used for dessert, this spanish cheese is the most characteristic cheese made in Galicia
Mahon (Spain)Boasting a certain sharpness, lemony & salty flavor profile, this cow’s milk cheese has a cheddar like texture w/ tangy & intense undertones.
Cabra Romero (Spain)A pasteurized goat cheese that is rubbed w/ rosemary & lard, giving it a tangy, sour flavor.
Sweet Grass Dairy Green Hill Camembert (USA)A double-cream beauty made from pasteurized cow’s milk, this soft ripened camembert-style cheese has a silky texture & a sweet, buttery flavor. Each wheels handcrafted giving it a thin bloomy rind that gives way to a rich & exhuberent paste coating your palate w/ each bite.
Sweet Grass Dairy Thomasville Tomme (USA)An homage to our hometown, this raw grass-based cow’s milk cheese is made in the style of the French. The higher butterfat milk provides this cheese w/ smooth, rich, & buttery characteristics. tomme is subtle & complex w/ a thin, natural rind that gives way to a semi-firm golden interior. it’s finish is tangy & 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.
Maytag Blue (USA)This blue cheese is made from sweet cow’s milk cheese instead of the traditional sheep’s milk. Maytag is considered one of the milder blue’s, but it still holds a punch. Its semi-hard texture along w/ 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 & each wheels made by hand. Shropshire is a full flavored un-pressed yellow cheese w/ distinctive blue veining
Stilton (England)Aged for three months, this cow’s milk cheese has the characteristic blue veining, rich, complex flavors & 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 & 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 proclaimed ‘the king of all cheeses’. it is aged for at least 6 weeks & it is creamy & super soft.