Other Specialty Foods Available: Alaskan Crab Claws, Colorado Lamb Chops, Wyoming Pure and Natural Beef Burgers and Steaks Did You Know? Cheese Facts: There are over 400 types of cheese. What appears to be the remains of cheese have been found in Egyptian tombs over 4,000 years old. Cheese takes up about 1/10 the volume of the milk it was made from. Cheese Tips: Cheese is more flavorful at room temperature. Let it stand for at least a half hour before serving. Cheese should be stored at temperatures between 35° F and 40° F. Aromatic cheeses (blue, etc.) should be stored in airtight containers.

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Artisan American Cheeses

• Old Chatham Sheepherding Co, New York - Hudson Valley Camembert This lush, buttery cheese with its unusual shape, makes a wonderful addition to any cheese plate. Buttery, creamy, lush with a natural edible rind.Winner of "Best

cheese in America" 2001 and Best of Class in 2002 World Cheese Contest - Sheep's Milk

• Old Chatham Sheepherding, New York, - Peppered Shepard
This is a soft ripened cheese with a white surface mold that is slightly tangy with a rich creamy texture and added peppercorns. - Sheep's Milk

• Old Chatham Sheepherding, New York - Ewe's Blue
100% sheep's milk blue cheese made in the Roquefort style. Creamy and nutty with a touch of white pepper spice. Great cheese with Sauterne or Port. - Sheep's Milk

• Cypress Grove, McKinleyville, CA - Midnight Blue
Aged goats milk cheese made in a Gouda style with a wax rind. Long and sharp on flavor, especially lovely with Sauvignon Blanc.

• Cypress Grove Chevre, McKinleyville, CA - Humbolt Fog
One of America's most popular artisan cheeses, this cheese is creamy and light and has a balance of sweet and savory flavors when young and develops a full flavored richness as it ripens. The cheese, which has a layer of grey ash and a coating of white mold, reminded the maker of fog in Humbolt County. Goat's Milk

• Cypress Grove, McKinleyville, CA - Purple Haze
A young chevre, this beautiful cheese is infused with fennel pollen and lavender. Drizzle a little honey over it and spread on crackers, yummy!!

• Three Sisters Farmstead Cheese - Lindsay, CA - Serena
Unique savory flavor that has won many National and International competitions. Italian in style and having a taste reminiscent of Asiago, this semi-hard cheese is perfect in salads, pasta or with a full body white wine. - Cow's Milk

• Three Sisters Farmstead Cheese - Serenita
A young creamy cheese, similar in texture to a Beaufort, sweet and savory. The natural rind allows subtle qualities in the raw milk to develop gradually. Great with full flavored foods - even softens peppers, or with a fruity white wine. - Cow's Milk

• Bellwether Farms, Sonoma County, CA - Pepato
Raw, semi soft sheeps milk cheese, aged two to three months with whole black peppercorns. An excellent cheese for a cheese plate, shaved over salad or into pasta dishes.

• Upland's Cheese Co., Dodgeville, WI - Pleasant Ridge Reserve
This is a cheese that is closely linked to the seasons. Only made with milk from cows grazing on lush pastures in the spring through early fall. Aged a minimum of 6 months in limestone caves and washed frequently with a brine solution, a technique rarely used in cheese making today. Sweet and creamy this is a beautiful cheese that allows the clover, grasses and flowers to show through.

• Haystack Mountain, Longmont, CO - Peaks
Slow ripening goat's milk cheese has a snow-white, edible rind that contributes to its creamy, mild flavor. A thin layer of ash enhances the cheese creamy texture.

• MouCo Dairy, Fort Collins, CO - ColoRouge
A natural rind cheese that is mostly redish-orange in color, it is soft and creamy with mild buttery tones that give way to complex spice tones. This cow's milk cheese improves with age giving it depth and complexity.


Imported Cheese

Westcombe Red, English - Cow's Milk

Borough Market Farmhouse Cheddar, English - Cow's Milk

Keen's Farmhouse Cheddar, English - Cow's Milk

El Trigal Manchego 6 mo aged, La Mancha, Spain - Sheep's Milk

Pecorino Toscano in Walnut leaves, Tuscany, Italy-Sheep's Milk

Berkswell, Warwickshire, Great Britain - Sheep's Milk

Fiore Sardo, Sardinia, Italy - Sheep's Milk

Chevre de Poitou, France- Goat's Milk

Condio, Italy - Herb encrusted Goat's Milk

Parmigiano-Reggiano, Emilia-Romagna, Italy - Cow's Milk

Raclette, Livradoux, France - Cow's Milk

Cave Aged Gruyere, Fribourg, Switzerland - Cow's Milk

Beemster Gouda 18 mo aged, Gouda, Netherlands - Cow's Milk

Mahon, Menorca, Spain - Cow's Milk

Cabrales, Northwestern Spain - Cow, Sheep and Goat's Milk

Taleggio, Lombardy, Italy - Cow's Milk

Mimolette, Normandy, France - Cow's Milk

Morbier, Franche- Comte region, France - Cow's Milk

Chevre de Poitou, Loire, France - Goat's Milk

Roaring 40's Blue, Kings Island, New Zealand- Cow's Milk

Gorgonzola Picante, Lombardy, Italy - Cow's Milk

Bra, Piedmont, Italy - Cow's Milk

Bourough's Stilton, England - Cow's Milk

Specialty Meats

Italian Speck $25 lb

Prosciutto di Parma  $24 lb

Romano Salame Links  $8 each

Molinari Dry Aged Salame (Milanese Style) $14 lb

Sopressata (pork w/ black peppercorns & wine) $14 lb

Finocchiona (pork w/ fennel)   $ 19

Pancetta (Italian bacon)     $15 lb

Mortadella (pork & beef w peppercorns, nutty & lean) $14 lb

Capicolla (pork and spicy hot) $ 14 lb

Genoa Salame (pork & beef)    $11 lb

Cornichones   $4 lb

Assorted Olives  $12 lb