Cheese Selections for February 26, 2008:

Please call the store to get up-to-date selections! (203) 254-8020

• Affidelice - Soft French cow’s milk cheese; rind is washed in Chablis wine, satiny texture
• Brie de Nangis - Soft French cow’s milk cheese; buttery, grassy and smooth
• Brillat-Savarin - Soft French cow’s milk cheese; triple crème, buttery, rich and creamy, great champagne cheese!
• Chabichou du Poitou - Semi-firm French goat’s milk cheese; dense, melts in your mouth, tangy finish
• Cheddar, Shelbourne 2-Year - Semi-firm Vermont cow’s milk cheese; farmstead cheddar, sharp but not peppery, milky and pleasant
• Comté Fort Saint Antoine - Semi-firm French cow’s milk cheese; aged for 15 mos., rich, buttery with hints of pineapple & hazelnuts
• Gouda 4-year - Hard Dutch cow’s milk cheese; salty and sweet, crunchy and flaky, smooth
• Great Hill Blue - Semi-firm MA cow’s milk blue cheese; zesty, full-flavored and sharp yet smooth
• Humboldt Fog - Mild California goat’s milk cheese; moist, clean, lemony, sprinkled with vegetable ash
• Majorero Pimenton - Semi-firm Spanish goat’s milk cheese; smokey, spicy flavor, sprinkled with paprika
• Nettle Meadow Kunik - Soft NY mixed milk (goat and cow) cheese; , triple crème tangy, buttery
• Pecorino Tartufo - Hard Italian sheep’s milk cheese; nutty with shavings of black truffle
• Piave - Hard Italian cow’s milk cheese; intense, full-bodied flavor similar to a Parmigiano Reggiano
• Seal Bay - Soft Australian cow’s milk cheese; triple crème, rich, smooth and buttery
• Tomme Crayeuse - Semi-firm French cow’s milk cheese; creamy, buttery with a slightly tangy finish
• Valdeon - Blue Spanish mixed (cow & goat) milk cheese; wrapped in Sycamore leaves, complex flavor, salty and earthy
• Zamorano - Hard Spanish sheep’s milk cheese; sharp, nutty, a cousin of Manchego, melts in your mouth