Cheese and Charcuterie

• Each selection accompanied by chef crafted pairings. $6 each, any three for $13, or any five for $21
• Nancy's Camembert Old Chatham Shepherding Creamery, Chatham, New York
  soft-ripened blend of sheep's milk, cow's milk and cow's cream, delicate, rich and buttery

• Pyramid Scheme Champlain Valley Creamery, Bridgeport, Vermont
  an ash ripened triple cream, supremely creamy with hints of grass

• Ewe's Blue Old Chatham Shepherding Creamery, Chatham, New York Ewe's Blue
  is made with sheep's milk, this Roquefort style blue is creamy, fruity and leaves a pleasing bite

• Manchester Consider Bardwell Farm, West Pawlet, Vermont
  an aged, raw goat peasant tomme, nutty and earthy

• Rupert Consider Bardwell Farm, West Pawlet, Vermont
  an aged, raw Jersey cow milk cheese, in the style of a European Alpine cheese, complex, sharp yet smooth

• Four Corners Cheddar Cobb Hill Cheese, Hartland, Vermont Welsh
  style cheddar, raw cow's milk, sharp, with a tangy finish

• Chèvre Vermont Creamery, Websterville, Vermont
  artisanal, local family farm goat milk cheese

Charcuterie

• Toscano Olli Salumeria, Virginia
  pork fennel pollen dry aged salame

• Calabrese Olli Salumeria, Virginia
  spicy pork dry aged salame

• Cacciatorini Dancing Ewe Farm, Granville, New York
  dry aged pork and beef salame