The word “artisan” implies that a cheese is produced primarily by hand, in small batches, with particular attention paid to the tradition of the cheesemaker’s art, and thus using as little mechanization as possible in the production of the cheese. Our cheeses are purchased directly from small cheesemakers, ensuring only the freshest cheeses.  Artisan cheeses may be made from all types of milk and may include various flavorings.

Cheese Plates

$4 per Cheese

Baetje Farms – Bloomdale, MO. Goat’s Milk Cheeses

Cherbourg: Talaggio style washed rind cheese, a little stinky with orange rind and creamy center

Fleur de la Vallee: This is a hard washed rind cheese. "Hard" meaning this cheese has been pressed and aged. It has a washed rind and is made with raw milk. More stinky than the Cherbourg

Sainte Genevieve: This cheese is rich and creamy. It is a mold ripened cheese and has a beautiful fragile yellow rind, firm smooth paste with a delicious liquid just under the rind that reminds one of fresh buttermilk.

Bloomsdale: It is a mold ripened cheese and is rolled in a mixture of ash and salt. As this cheese ages it becomes progressively softer to the point of runniness. The cheese at that point takes on some blue cheese flavor compounds.

French-style Brie: A goat milk version of traditional Brie, Baetje's French-style is delightfully creamy.

Hooks Cheese Co.  Mineral Pt. WI Cow’s Milk Cheeses

4 Year White Cheddar: - A white cheddar with a nice, sharp cheddary flavor.

 10 Year Sharp Cheddar: A white cheddar with a huge, sharp cheddary flavor with a touch of sweetness. $5

3 Year Swiss:  A full flavored, nutty cheese with a tang.

Tilston Blue:  A washed-rind Blue with a grainy texture and a nutty flavor. Similar to a stilton.

Little Boy Blue:  A blue cheese made from SHEEP milk instead of cows milk just like true Roquefort is made from sheep milk in France.

Cypress Grove Cheese – Arcata, CA Goat’s Milk Cheeses

Humboldt Fog®: is an elegant, soft, surface ripened cheese. The texture is creamy and luscious with a subtle tangy flavor. Each handcrafted wheel features a ribbon of edible vegetable ash along its center and a coating of ash under its exterior to give it a distinctive, cake-like appearance.

Lambchopper: This sheep’s milk cheese is buttery in color and flavor with a long, complex finish. The texture is smooth and soft-firm.

Midnight Moon: Aged six months or more, this pale, ivory cheese is firm, dense and smooth with the slight graininess of a long-aged cheese. The flavor is nutty and brown-buttery, with prominent caramel notes.

Cato Corner Farm – Colchester, CT Cow’s Milk Cheeses

Bridgid’s Abbey:  Trappist-style monastery cheese with a smooth, creamy consistency and a slightly acidic aftertaste.

Bloomsday: Bloomsday is drier textured than many of our cheeses with a fabulous nutty flavor and addictive lingering aftertaste.

Hooligan: Hooligan is a ripe washed-rind cheese with a soft creamy interior and a gorgeous orange rind. Hooligans are bathed twice a week in brine to encourage the growth of pungent, surface-ripening bacteria.

 Accompaniments:

 Mixed Greek Olives $2.5

Volpi Salami $2.5

Marcona Almonds $3.5

Quince Paste $2

Strawberry Jam $2

 Plates come w/Lavosh crackers & Toasted Baquette