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

Cheese Selections for February 1, 2008

Welcome to this week's "Super" Cheeses! The highlighted cheeses are matched with the wines that Harry's will be tasting in store Saturday 1-4pm...come on in!

• Affidelice - Soft French cow’s milk cheese; rind is washed in Chablis wine, satiny texture
• Brescianella Stagionata - Soft Italian cow’s milk cheese; washed rind, smooth, sweet paste, grassy aftertaste
• Brie de Nangis - Soft French cow’s milk cheese; creamy and smooth, buttery and delicious
• Brillat- Savarin - Soft French cow’s milk cheese; triple crème, buttery, rich and creamy, great champagne cheese!
• Camembert, Hudson Valley - Soft NY sheep and cow’s milk cheese; buttery smooth with a hint of mushroom flavor
• Chabichou du Poitou - Semi-firm French goat’s milk cheese; dense, chalky paste that melts in your mouth, tangy finish
• Cheddar, Cabot Clothbound - Hard VT cow’s milk cheese; aged 12 months, sharp, caramelly notes, aged by Jasper Hill for Cabot
• Coulommiers - Soft French cow’s milk cheese; soft, mushroomy with hint of almonds
• Emissaire de Notre Dame - Semi-firm Canadian goat’s milk cheese; fresh, lemony flavor, sprinkled with vegetable ash, fudgy texture
• Gouda 4-year - Hard Dutch cow’s milk cheese; salty and sweet, crunchy and flaky, smooth
• La Peral - Blue Spanish mixed milk cheese; strong olive flavor, pungent aroma
• Majorero Pimenton - Semi-firm Spanish goat’s milk cheese; smokey, spicy flavor, sprinkled with paprika
• 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
• Pierre Robert - Soft French cow’s milk cheese; decadent triple-crème, buttery, smooth and mild
• Purple Haze - Soft CA goat’s milk cheese; flavored with wild fennel and lavender, creamy and smooth
• Robiola Rocchetta - Soft Italian mixed milk cheese; creamy and smooth texture, goat, sheep and cow’s milk
• Roncal - Semi-firm Spanish sheep’s milk cheese; nutty and piquant with a chewy texture
• Valdeon - Blue Spanish mixed (cow & goat) milk cheese; wrapped in Sycamore leaves, complex flavor, salty and earthy
• Fondue, Artisanal Restaurant Cheese Blend

Please call (203) 254-8020 for the latest selections and any special requests!