Cheese Plates

Choose your own cheese assortment and quality

One cheese    7

Two cheeses    13

Three cheeses    18

Four cheeses    22

Five cheeses    25

Addition of Jamon Serrano and  6

Finocchiona Salami

Soft

Brillat Savarin

very mild with a slight tanginess; triple cream

cow’s milk; pairs well with Champagne

(Chardonnay grape) and red wine St. Emilion

(Merlot, Cabernet-Franc grape)

 

Bûche de Chèvre

aged for two months, during which time it

develops a hard, edible crust complete with a

bloomy white mold coating; sharp and tangy

near the rind, and gets progressively richer and

creamier toward the center; a true delicacy

that begs for a warm, crusty French baguette and

a glass of robust red wine from neighboring Bordeaux

 

Humboldt Fog

creamy, light and mildly acidic with a stronger

flavor near the rind; aged goat’s milk cheese made

by Cypress Grove Chevre of Arcata, CA in

Humboldt County

Semi-soft

Bleu des Causses

creamy texture with full flavor; 3 to 6 weeks in the

natural caves of Gorges du Tarn of France; pairs

well with tanic red wine Cornas (Syrah grape)

Ubriaco Gran Reserva

Italian cow’s milk cheese; aged for 12 months

in crushed grape skins of Raboso wine; paste

is pale white with a sharp, fruity well balanced flavor

Mahon Gran Reserva

traditionally the orange rind on Mahon comes

from being rubbed in butter, paprika and oil; when

a cheese is aged, the taste intensifies and becomes

bolder and nuttier; this Mahon is aged in the caves

of Menorca for at least a year; it maintains a slightly

briny, sharp taste but now becomes hard and granular,

on a par with parmesan; enjoy with a cold glass of

beer, hazelnuts and dried fruit

Manchego

nutty, sweet and tangy with a firm texture; gold

medal artisanal Manchego made from raw milk

aged for several months; pairs well with

Tempranillo

Boschetto al Tartufo Bianchetto

sweet, savory, tender, mild, woodsy with white

truffle shavings; Italian sheep and cow’s milk cheese

aged for 4 months

Cantalet

firm and moist with mild but buttery flavor; one

of the world’s oldest cheeses, this cow’s milk

cheese is produced in the Auvergne Valley of

France

Hard

Abrigo

farmhouse cheese aged for three to five months

made from gently pasteurized goat’s milk;

develops a rustic gray mold rind for which the

cheese is named Abrigo (translates to “coat”)

Beemster

toothsome but smooth texture; gently

pasteurized Gouda aged for 3 years; it is the

only Gouda to receive official appointment

to court by the King and Queen of the

Netherlands; pairs well with dry white wines

such as Pinot and Chardonnay, and Port and

most dessert wines

Tomme de Chevre Aydius

rich flavor due to the high fat content of the
alpine goat’s milk, which results in a sumptuous
and savory cheese; the texture is pliable and 
when tempered, the cheese weeps woundrous
oils, one of many results of mile high free range
grazing; this rare goat’s milk cheese is
produced in the Aspe Valley, high in the
Pyrenees, on the cusp of the Basque country