Cheese Selections for August 26, 2008:

Get some great cheese for your Labor Day get-togethers!

* 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, creamy and decadent
* 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, Cabot Clothbound- Semi-hard VT cow’s milk cheese; limited edition specially aged cheddar, sharp and caramelly
* Cheddar, Grafton 4year- Semi-firm VT cow’s milk cheese; aged 4 years, sharp with smooth finish, dry and slightly crumbly
* 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, brie like
* Dry Jack- Hard CA cow’s milk cheese; rubbed with soybean oil, pepper and cocoa, nutty and sweet
* Gouda 4-year- Hard Dutch cow’s milk cheese; salty and sweet, crunchy and flaky, smooth
* Humboldt Fog- Mild California goat’s milk cheese; moist, clean, lemony, coated in vegetable ash
* La Tur- Soft Italian mixed milk (cow, sheep & goat) cheese, fresh milky taste, firm but creamy texture
* Monte Enebro- Semi-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 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
* Point Reyes Blue- Soft CA cow’s milk cheese; creamy, sweet and salty, Roquefort mold
* 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
* Roncal- Semi-firm Spanish sheep’s milk cheese; nutty and piquant, similar to Manchego
* Roquefort Petit Cave- Firm French goat’s milk cheese; tangy and salty, pockets =of blue cheese, extremely creamy, aged for 3-6 months
* Saint Marcellin- Soft French cow’s milk cheese; creamy texture, slight mushroom aroma
* Tomme Crayeuse- Semi-firm French cow’s milk cheese; creamy and buttery with a tangy finish
* Tomme de Savoie- Semi-firm French cow’s milk cheese; nutty and smooth that melts in your mouth, earthy
* Ubriaco Gran Riserva- Semi-firm Italian cow’s milk cheese; aged in crushed grape skins of Raboso wine, sweet and nutty

Cheese Selections for August 21, 2008:

Call us anytme for special orders or to make the perfect cheese plate for your party!

* 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, creamy and decadent
* 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, Cabot Clothbound - VT cow’s milk cheese; limited edition specially aged cheddar, sharp and caramelly
* 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, brie like
* Coupole - Soft VT goat’s milk cheese; dusted with vegetable ash, creamy and delightful)
* Dry Jack - Hard CA cow’s milk cheese; rubbed with soybean oil, pepper and cocoa, nutty and sweet
* Gouda 4-year - Hard Dutch cow’s milk cheese; salty and sweet, crunchy and flaky, smooth
* Humboldt Fog - Mild California goat’s milk cheese; moist, clean, lemony, coated in vegetable ash
* La Tur - Soft Italian mixed milk (cow, sheep & goat) cheese, fresh milky taste, firm but creamy texture
* 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 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
* Point Reyes Blue - Soft CA cow’s milk cheese; creamy, sweet and salty, Roquefort mold
* 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
* Roncal - Semi-firm Spanish sheep’s milk cheese; nutty and piquant, similar to Manchego
* Tomme Crayeuse - Semi-firm French cow’s milk cheese; creamy and buttery with a tangy finish
* Tomme de Savoie - Semi-firm French cow’s milk cheese; nutty and smooth that melts in your mouth, earthy
* Ubriaco Gran Riserva - Semi-firm Italian cow’s milk cheese; aged in crushed grape skins of Raboso wine, sweet and nutty

Cheese Selections for August 14, 2008:

Stop in to see what we have left or call us to special order cheese for you!

* 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
* 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, Pepper - Soft CA goat’s milk cheese; fresh disk, covered with pepper
* 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, brie like
* Coupole - Soft VT goat’s milk cheese; dusted with vegetable ash, creamy and delightful
* Dry Jack - Hard CA cow’s milk cheese; rubbed with soybean oil, pepper and cocoa, nutty and sweet
* Fleur du Maquis - Semi-soft French sheep’s milk cheese; covered in rosemary, fennel and juniper berries, mild creamy
* Humboldt Fog - Mild California goat’s milk cheese; moist, clean, lemony, vegetable ash through the middle
* La Tur - Soft Italian mixed milk (cow, sheep & goat) cheese, fresh milky taste, firm but creamy texture
* 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
* 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
* 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
* Tomme Crayeuse - Semi-firm French cow’s milk cheese; creamy and buttery with a tangy finish
* Tomme de Savoie - Semi-firm French cow’s milk cheese; nutty and smooth that melts in your mouth, earthy
* Ubriaco Gran Riserva - Semi-firm Italian cow’s milk cheese; aged in crushed grape skins of Raboso wine, sweet and nutty