Cheese Selections for June 24, 2008:

* Affidelice - Soft French cow’s milk cheese; rind is washed in Chablis wine, satiny texture
* 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, melts in your mouth, tangy finish
* Cheddar, Grafton 4-Year - Semi-firm VT cow’s milk cheese; aged 4 years, sharp with smooth finish, dry and slightly crumbly
* Chevre, Assorted Herb-Soft CA goat’s milk cheese; fresh disks, covered with chives, dill, mixed herbs or pepper
* Comté Fort Saint Antoine- Semi-firm French cow’s milk cheese; aged for 15 mos., rich, buttery with hints of pineapple & hazelnuts
* Coulommiers -Soft French cow’s milk cheese; mushroomy flavor, brie like
* 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
* Lancashire-Semi-firm British cow’s milk cheese; delicate, lemony flavor with butter crumble texture
* Langres -Soft French cow’s milk cheese; creamy and rich flavor, strong and pungent yet delicate
* La Tur -Soft Italian cheese; combination of cow, sheep and goat’s milk, fresh milky taste, firm but creamy texture
* Monte Enebro-Soft Spanish goat’s milk cheese; intense, pungent flavor, covered in same mold as Roquefort
* Munster, Petite-Soft French cow’s milk cheese; rich tangy flavor, washed in beer
* 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-CA goat’s milk cheese; fresh, smooth and creamy, flavored with wild fennel pollen and lavender
* Robiola Rocchetta -Soft Italian mixed milk cheese- cow, goat and sheep’s milk; creamy and balanced, buttery and smooth
* Seal Bay-Soft Australian cow’s milk cheese; triple crème, rich, smooth and buttery
* Tomme Crayeuse-Semi-firm French cow’s milk cheese; creamy and buttery with a tangy finish

Cheese Selections for June 4, 2008:

Please call the store (203) 254-8020 for up to the minute cheese inventory!

• Affidelice (7oz) - Soft French cow’s milk cheese; rind is washed in Chablis wine, satiny texture
• Camembert, Hudson Valley (5.5oz) - Soft NY sheep and cow’s milk cheese; buttery smooth with a hint of mushroom flavor
• Chabichou du Poitou (5oz)-Semi-firm French goat’s milk cheese; dense, melts in your mouth, tangy finish
• Cheddar, Artisanal 2Year-Hard, Vermont cow’s milk cheese; balance of creamy and sharpness, focused flavors, caramelly
• Chevre, Assorted Herb (4oz)-Soft CA goat’s milk cheese; fresh disks, covered with chives, dill, mixed herbs or pepper
• Chimay Grand Cru-Semi-soft French cow’s milk cheese; heady, rich aroma, sweet with a clear, smooth finish
• Coulommiers (16oz)-Soft French cow’s milk cheese; mushroomy flavor, brie like
• 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 through the middle
• Lancashire-Semi-firm British cow’s milk cheese; delicate, lemony flavor with butter crumble texture
• Langres (8oz)-Soft French cow’s milk cheese; creamy and rich flavor, strong and pungent yet delicate
• La Tur (8oz)-Soft Italian cheese; combination of cow, sheep and goat’s milk, fresh milky taste, firm but creamy texture
• L’Edel de Cleron0-Soft French cow’s milk cheese; encircled by thick spruce bark, runny and sweet nutty interior, deep woodsy
• Monte Enebro-Soft Spanish goat’s milk cheese; intense, pungent flavor, covered in same mold as Roquefort
• Nettle Meadow Kunik-Soft NY mixed milk cheese; goat and cow’s milk, triple crème tangy, buttery flavor
• PecorinoTartufo-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 (4oz)-Soft CA goat’s milk cheese; fresh, smooth and creamy, flavored with wild fennel pollen and lavender
• Robiola Rocchetta (8.8oz)-Soft Italian mixed milk cheese- cow, goat and sheep’s milk; creamy and balanced, buttery and smooth
• Seal Bay-Soft Australian cow’s milk cheese; triple crème, rich, smooth and buttery
• St. Felicien (5.3oz)-Semi-firm French cow’s milk cheese; nutty and smooth that melts in your mouth, earthy)
• Tomme Crayeuse-Semi-firm French cow’s milk cheese; creamy and buttery with a tangy finish
• Zamorano-Hard Spanish sheep’s milk cheese; sharp, nutty, a cousin of Manchego, melts in your mouth