BITES earthy, full 601 aromatic, creamy, salty and savory /past. sheep/Italy 615 smooth and dottedoily, with flecks of truffle/past. cow 608 elegant and sophisticated/pasteurized goat/California 703 flavorful infusion of black truffle flavor/ 707 strong, peppery and intense/raw cow/italy 712 rich, slightly sweet, pungent, tangy, lingering/past. buffalo/Italy 514 wrapped in fig leaves soaked in whiskey/ 803 smooth and creamy/past. goat/france 817 buttery, earthy, sweet/past. cow/france 811 mellow, sweet and approachable/raw cow/vermont 801 rich and complex/raw cow/oregon 814 bit saltybut quickly becomes complex, tangy, spicy/past. sheep/france 815 rich and mellow with piquant aftertaste/pasteurized cow/england 515 creamywith a mild taste/pasteurized cow/france 509 saltyup front, mellowing into mushroomy, meaty note /rawgoat/italy 716 buttery, earthy, mild, spicy /past. cow/colorado 810 sweet, slightly aromatic/raw cow/italy 607 rich and silky triple cream/pasteurized cow/france 613 triple cream peppered with mustard seeds/pasteurized goat/france 807 creamy, mild milky flavor and hint of salt/pasteurized cow/france 804 mushroomy, gooey and creamy/pasteurized cow/france 812 butteryand tangy/pasteurized sheep/spain 603 clean finish with hints of oyster mushrooms/pasteurized cow/vermont 706 clean and balanced with citrus finish/pasteurized goat/california 705 (washed with brine or alcohol creating an environment where molds grow) molds where environment an creating alcohol or brine with (washed (with added pencillium to the milk, then pierced to promote mold growth) mold promote to pierced then milk, the to pencillium added (with

BAYLEY BLUE HAZEN TRUFFLE TREMOR TARTUFOTTA BLU DEL MONCENISIO 5 BLU DICARAVAGGIO SHAKEREG BLUE PERSILLE DERAMBOUILLET FOURME D’AMBERT CAVEMAN BLUE BLEU DEBASQUES BLUE STILTON EPOISSES DEOVEJACANA MOSES SLEEPER HUMBOLDT FOG BLACK TRUFFLE 7

SOTTOCENERE AL TARTUFO BOSCHETTO AL TARTUFO FIACCO DICAPRA MOUCO COLOROUGE TALEGGIO D.O.P. DELICE DESCREMIERS 5 DELICE DEPOMMARD FROMAGER D’AFFINOIS BRIE FERMIER – flavored with intense truffle notes/raw sheep/italy - (commonly with an edible white bloomy rind) bloomy white edible an with (commonly

BERTHAUT 7 (aromatized with white or black truffle) black or white with (aromatized -

- - LA CASERA 7

- -

FERME DE LA JOUVENCE 4 LANG CLAWSON 4 - - - -

ROGUE CREAMERY 6

- MITICANA 4 JASPER FARMHILL 5 CYPRESS GROVE 5 ARRIGONI 4 - SEQUATCHIE COVE CREAMERY 7

LA CASERA 6 - - CYPRESS GROVE 6

-

washed soft -

RODOLPH LE MEUNIER 4 blue veined blue DEFENDI LUIGI 4 BERRIA DEONETIK 5 - -

JASPER FARM HILL 5

- ALAIN HESS 7 MOUCO CHEESE 7

truffled

FROMAGERIEGUILLOTEAU 3

-

-

ripened ripened

All are served with nuts, dried fruit, fruit and nut baguette nut and fruit fruit, dried nuts, with served are cheeses All

- IL FORTETO 6

pasteurized cow/Italy

-

FERME DELA JOUVENCE 5

- MITICA 5

raw cow/tennessee

rind

-

sheep/italy

nutty and smooth/raw cow/france 609 intense and rich, slightly salty/raw sheep/spain 504 creamy, dense with burnt caramel flavor/raw cow and sheep/france 710 creamy, smooth and nutty/raw cow/switzerland 508 sweet and slightlyfruity, with pleasant floral and lactic hints /past. sheep/italy 701 flavor of fresh, floral notes and toucha of tang /pasteurized cow/belgium 704 touch of refreshing sweetness /past. cow 512 slightlyfruity but not sweet 616 slightlysweet, full of flavor /past. goat 709 nutty fruity,and full 502 sweet and intense with dense a texture/raw cow/switzerland 507 mild and buttery/pasteurized cow 510 crusted with rosemary, light yet complex/pasteurized goat/spain 503 strong and intense/past. cow 506 rich and complex , with herbal notes intense but refined/raw cow 805 sweet and nuttyflavor/pasteurized sheep/netherlands 809 sharp tangy/rawand cow/spain 602 sweet, caramelized depth and smooth, fudgy finish/past. cow/france 513 balanced and mild/pasteurized cow/california 711 full 604 deep, roundand verycomplex flavor/pasteurizedin cow/england 611 unique nutty, fruity, grassyflavor, richer than most Reggianos/raw cow/Italy 606 sweet with and mild flavors of fresh milk and toasted nuts 717 settled flavor with some nuttiness/raw 819 rich and milky with delicate aroma of orange blossom/past. cow/Utah 511 fragrant and savory/raw sheep/Italy 605 -

MATURE CHEDDAR TEAHIVE EMMENTALER COMTE SEIGNEMARTIN 10 MO. MANCHEGO 3MONTHS ABBAYE DEBEL’ LOC 6 GRUYERE CAVE AGED TETE DEMOINE ROSSO DILANGA CABRA ROMERO CASTELMAGNO D’ALPEGGIO STAVECCHIO D.O.P.ALPEGGIO 2010 EWEPHORIA GOUDA AGED MAHON DRY RESERVE JACK MANCHEGO 12 MONTHS RED COW PARMIGIANO REGGIANO PECORINO DIPIENZA CROSTA NERA FIOR DI NOCI D.O.P. flavored, nutty/pasteurized sheep/spain (high moisture content and flavors from very mild to pungent flavor) pungent to mild very from flavors and content moisture (high PECORINO CROTONESE CHIMAY GRAND CRU KOKOS COCONUT GOUDA CACIO E FICHI HONEY BEE GOAT MIMOLETTE (firm with a low moister content from mild to pungent flavor) pungent to mild from content moister low a with (firm (firm with a very low moister content and pungent flavor) pungent and content moister low very a with (firm -

BEEHIVE CHEESE CREAMERY7 - - - flavored/raw cow/switzerland

- - - CANTI 5

ISIGNY ST. MERE 5

MITICA 4 EMMI 4 - CANTI 5

- FROMAGERIE KAMPF H. 5 -

MONTESINOS4

- CASEIFICIO ALTA LANGA 5 - /past. sheep/Italy -

-

QUICKES 5 CHEESELAND INC. 4 -

- VELLA 4 - semi

CHEESELAND 4 goat semi

CISTERCIAN TRAPPIST MONKS 5

KALTBACH 5 -

-

- -

LA MANCHA 3

EL TRIGAL 5

sheep/italy hard -

SFIZIO 4 SFIZIO 4

- sheep/italy -

– - -

- CHEESELAND INC. 3 sheep/Italy

MITICA 4

hard honey/Holland

- soft soft GUFFANTI 8

- LA GELINOTTE 5

coconut cream/Holland

-

- GUFFANTI 6

LA CASERA 6

-

GUFFANTI 8 raw

sheep/Italy

-

goat/italy