Cheese Selections for July 30, 2008:

As always, please call the store to make sure we still have what you want! (203) 254-8020

* Affidelice - Soft French cow’s milk cheese; rind is washed in Chablis wine, satiny texture
* Banon - Soft French cow’s milk cheese; wrapped in chestnut leaves that are steeped in brandy, earthy, creamy
* Brie de Nangis - Soft French cow’s milk cheese; buttery, grassy and smooth
* 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 pepper or plain
* Coulommiers - Soft French cow’s milk cheese; mushroomy flavor, brie like
* Coupole - Soft VT goat’s milk cheese; dusted with vegetable ash, creamy and delightful
* Dry Monterey Jack - Hard CA cow’s milk cheese; rubbed with soybean oil, pepper and cocoa, nutty and sweet
* Fleur du Maquis - Soft French sheep’s milk cheese; covered in rosemary, fennel and juniper berries, mild creamy
* Grayson - Semi-soft VA cow’s milk cheese; washed rind, pungent savoriness, tangy, fresh and smooth
* Humboldt Fog - Mild California goat’s milk cheese; moist, clean, lemony, vegetable ash through the middle
* Nettle Meadow Kunik - Soft NY mixed milk (goat and cow) cheese; triple crème with bloomy rind, tangy and buttery
* Ossau Iraty - Semi-hard French sheep’s milk cheese; aroma of toasted hazelnuts, sweet, buttery and firm
* Piave - Hard Italian cow’s milk cheese; intense, full-bodied flavor similar to a Parmigiano Reggiano)
* Point Reyes Blue - Soft CA cow’s milk cheese; creamy, sweet and salty, Roquefort mold
* Roncal - Semi-firm Spanish sheep’s milk cheese; nutty and piquant, similar to Manchego
* Saxon Green Fields - Semi-soft German cow’s milk cheese; earthy and elegant, washed rind, tangy and creamy
* 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 July 11, 2008:

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

Weekly Cheese Tasting - EVERY Saturday 1-4pm...stop in!

* Banon - Soft French cow’s milk cheese; wrapped in chestnut leaves that are steeped in brandy, earthy, creamy
* Brillat Savarin - Soft French cow’s milk cheese; triple-crème, buttery, rich, creamy and decadent
* 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
* Chimay Grand Cru - Semi-soft Belgium cow’s milk cheese; washed in Chimay ales, heady, rich aroma, clean, smooth finish
* Comté 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, creamy
* Fleur du Maquis - Semi-soft French sheep’s milk cheese; covered in rosemary, fennel and juniper berries, mild creamy
* Gouda 3-year - Hard Dutch cow’s milk cheese; salty and sweet, crunchy and flaky, smooth
* Grayson - Semi-soft VA cow’s milk cheese; washed rind, pungent savoriness, tangy, fresh and smooth
* Great Hill Blue - Semi-firm MA cow’s milk blue cheese; zesty, full-flavored and sharp yet smooth, slightly sweet
* Humboldt Fog - Mild California goat’s milk cheese; moist, clean, lemony, sprinkled with vegetable ash
* Langres - Soft French cow’s milk cheese; creamy and rich flavor, strong and pungent yet delicate
* Monte Enebro - Soft Spanish goat’s milk cheese; intense, pungent flavor, covered in same mold as Roquefort
* Nettle Meadow Kunik - Soft NY mixed milk (goat and cow) cheese; triple crème with bloomy rind, tangy and buttery
* Ossau Iraty - Semi-hard French sheep’s milk cheese; aroma of toasted hazelnuts, sweet, buttery and firm
* Pecorino Foglie di Noce - Hard Italian sheep’s milk cheese; wrapped in walnut leaves and rubbed with olive oil, satisfying
* Piave - Hard Italian cow’s milk cheese; intense, full-bodied flavor similar to a Parmigiano Reggiano
* Purple Haze - Soft 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
* Rosso di Langa - Semi-soft Italian cow’s mixed milk (cow & sheep) cheese; smooth, tangy, washed rind
* Saxon Green Fields - Semi-soft German cow’s milk cheese; earthy and elegant, washed rind, tangy and creamy
* 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