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this week's cheese plate
featuring selected cheeses from our neighbors at PEDESTRIAN CHEESE
St. Stephen’s
Cow, Four Fat Fowl NY
Made in the style of a French brie, this cheese is buttery, milky and creamy. Four Fat Fowl hand-makes these small, bloomy rounds that are delicately buttery, with hints of sun-dried wheat and sweet cream beneath its pillowy rind, making St. Stephen a true expression of local terroir
Honey Bee Goat Gouda
Goat, Belgium
Aged for six months, Honey Bee is full of flavor, but neither too strong nor too salty.
Beaufort AOC (aged 2 years)
Cow, France
A firm, raw cow’s milk cheese in the Alpine-style cheese realm. This genre encompasses Gruyere, Comte, and is a cousin to the Fontina. A firm yet creamy paste, and a slightly stinky washed rind lead to a very balanced cheese with meaty flavors, notes of nuts and butter.
Pico Melero AOC
Sheep, Spain
Pico Melero sheep cheese is made with raw milk and ripening over 270 days... It is a matured cheese with a developed flavor, with 1ight acid touches. Reminiscent of a Manchego but a bit more wild, with stronger flavors of roasted nuts, accompanied with a slightly lactic smell.
2-person plate: $15
4-person plate: $30
cheese plates include crackers, olives, assorted fruits & other seasonal accoutrements
St. Stephen’s
Cow, Four Fat Fowl NY
Made in the style of a French brie, this cheese is buttery, milky and creamy. Four Fat Fowl hand-makes these small, bloomy rounds that are delicately buttery, with hints of sun-dried wheat and sweet cream beneath its pillowy rind, making St. Stephen a true expression of local terroir
Honey Bee Goat Gouda
Goat, Belgium
Aged for six months, Honey Bee is full of flavor, but neither too strong nor too salty.
Beaufort AOC (aged 2 years)
Cow, France
A firm, raw cow’s milk cheese in the Alpine-style cheese realm. This genre encompasses Gruyere, Comte, and is a cousin to the Fontina. A firm yet creamy paste, and a slightly stinky washed rind lead to a very balanced cheese with meaty flavors, notes of nuts and butter.
Pico Melero AOC
Sheep, Spain
Pico Melero sheep cheese is made with raw milk and ripening over 270 days... It is a matured cheese with a developed flavor, with 1ight acid touches. Reminiscent of a Manchego but a bit more wild, with stronger flavors of roasted nuts, accompanied with a slightly lactic smell.
2-person plate: $15
4-person plate: $30
cheese plates include crackers, olives, assorted fruits & other seasonal accoutrements