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Cheese |
"Wine & cheese…
What could be simpler?" |
(as of:October 11, 2011) |
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Handcrafted cheeses, served at perfect ripeness with walnut cranberry bread, crostini, house made fruit compote, & honey. Each cheese is served in 1-oz portions.
Select any 3 cheeses, $15 • Select any 5 cheeses, $25 |
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1 |
Beemster XO - An artisan cow’s milk Dutch cheese which is a type of Gouda that comes from a single region in Holland (Beemster Polder). It is a firm cheese that has been aged 26 months. The cows of Beemster Polder graze on pesticide free pastures that contain a rare blue sea clay. It has strong flavors of butterscotch, whiskey and pecans and pairs well with dessert wines, port and sherry. |
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Ibores – A zesty, warm-flavored, salty, earthy, semi-firm goat’s milk cheese from the Provence of Extremadura, Spain. The vibrant rind is a result of rubbing with paprika and olive oil during the 2 month aging process. Ibores pairs well with Reisling but is a versatile cheese that pairs well with many wines including the Red Spanish wines and lighter beers. |
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Gorgonzola - A cow’s milk Italian blue cheese from the Piedmont and Lombardy regions. Gorgonzola pairs well with many red wines such as Cabernet Franc, Bordeaux, Zinfindel, Sauternes and, of course, the Italian Sangiovese. .
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4 |
Cherry Glen Farm Monocacy Ash - This is a local soft-ripened goat cheese from Boyds, MD. It won the Bronze award at the American Cheese Society Competition beating out Cypress Grove Humboldt Fog. It has a creamy internal consistency that is more tangy, flavorful and complex than Brie. It presents an earthy flavor with a deep depth to it. It pairs well with light white wines like Sauvignon Blanc as well as Pilsner beers. |
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5 |
Morbier - Despite being quite aromatic, it is a semi-soft mild cow’s milk cheese from France. It has a nutty aftertaste and is defined by the dark vein of vegetable ash streaking through its soft middle. Morbier pairs well with Gewurtztraminer or Pinot Noir. |
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Cabot Clothbound Cheddar - A firm Holstein(cow) milk cheese from Vermont. It is a nutty, supple and grassy, perfectly sharp cheddar. It has been aged 10-14 months using traditional British methods of wrapping the cheese in bandages. It pairs well with Cabernet or a big brown ale. |
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7 |
Delice de Bourgogne - A super creamy and buttery cow’s milk cheese from the Burgundy region of France. A triple-cream cheese; it has a very mild, salty earthy flavor that becomes spicy towards the bloomy (snowy, fluffy) rind. The rind is fully edible but can get tart and sharp. Pairs well with white wine (white Burgundy or not-very-oaky Chardonnay) but is especially nice with Champagne or sparkling wine. |
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8 |
Boucheron - Translated as “lumberjack” or “ logger”. It is a log-shaped, goat’s milk cheese from the Loire Valley of France. It is a mild flavored, two-textured cheese with an ivory-colored pâte surrounded by a bloomy white edible rind. As it ages, the texture becomes drier and more sharp. Boucheron pairs well with a robust Bordeaux, Sauvignon Blanc or Loire Valley white such as Sancerre and Pouilly Fumé. |
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| Charcuterie Plate: Salame Toscano, Finocchiona Salame, Cantimpalo Chorizo, house made pate, cornichons, whole grain mustard, seasonal compotes $22
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18% gratuity may be added to parties of six or more.
Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase
your risk of food-borne illness. We use Creekstone Farm grass fed beef. Our produce comes from Hickory Lane Farm in Maryland. Our frying is done in pure peanut oil. |
