Pecorino Grand Cru 11

Italy – Sheep – Raw – aged 18 months, sheepy tang, sweet finish

Bonati - 24 Month Parmigiano Reggiano 10

Italy – Cow – Raw – sweet, salty, high butterfat

Fiscalini Bandage Wrapped Cheddar 12

California – Cow - Raw-  buttery with earthy, nutty, smokey

Cypress Grove – Midnight Moon  10

Holland – Goat – Past – dense & smooth with long caramel finish

Ewephoria  10

Holland – Sheep – Past – aged 9 months, sweet with caramel flavors

Doe Run Dairy - Seven Sisters Gouda  10

Pennsylvania – Cow – Raw - sweet milk with butterscotch & herb flavors

Manchego  8

Spain – Sheep – Raw – mild, creamy & slightly nutty

Cabot Clothbound  11

Vermont – Cow – Past –slightly salty “Old World Style”

Comte - 30 Month Aged  12

France – Cow – Raw – similar to Gruyere, nutty flavor comes with age, deep meaty notes

Bear Hill  12

Vermont – Sheep – Raw - washed rind - mild, milky, & nutty

Montamore Cheddar  9

Wisconsin – Cow – Past - creamy, white, parmesan notes

Fontina 9

Italy – Cow – Past – light, mild & nutty

Sottocenere al Tartufo 10

Italy – Cow – Raw – rubbed with truffles, flavors of nutmeg, coriander, licorice & fennel

Boxcarr Campo  10

North Carolina – Cow – Past - creamy, bright, gentle savory smoke

Cowgirl Creamery – Hop Along  12

California – Cow – Past – rich, organic, washed in cider, silky mouthfeel

Delicapra  9

Spain – Goat – Past - hints of sweet cream and citrus

Cypress Grove - Humboldt Fog  10

California – Goat – Past – soft & tangy with a layer of vegetable ash

Cypress Grove - Truffle Tremor  11

California – Goat – Past – summer black truffle shavings,  floral & herbaceous

L'edel de Cleron  10

France – Cow – Past – soft chive, onion & grassy

St. Andre  9

France – Cow – Past – buttery & extremely rich triple-crème

Pierre Robert  10

France – Cow - Past – smooth & decadent triple-crème with a tangy finish

Cowgirl Creamery – Mt. Tam 9  

California – Cow- Past - firm yet buttery with a mellow, earthy flavor

Cambozola 9

Germany – Cow – Past – Camembert Gorgonzola blend

Colston Basset – Blue Stilton  12

England – Cow – Past – deep, creamy & full bodied

Point Reyes  9

California – Cow – Raw – sweet, fresh & creamy 

Saucisson Sec 12 Olympia Provisions – Portland, OR – firm textured with garlic & pepper

Chorizo Andalucia 12 Olympia Provisions – Portland, OR – coarse texture, sweet paprika, garlic

Salame Toscano 11 Fra’ Mani – Berkeley, CA – deep burgundy in color with salinity

Salami Sopressata 8 San Fransisco, CA - traditional air-dried pork salami

Iberico Chorizo 13 Spain - acorn fed Iberico pork, paprika, garlic

Jamon Serrano 9 Spain - dry salt cured Spanish ham from Landrace white pig

Palacios Aged Chorizo 8 Spain - paprika rubbed pork, cured & smoked

Hot Coppa 8 San Fransisco, CA - salted and rubbed with chilis

La Quercia American Prosciutto 10 Norwalk, Iowa - Berkshire hog, earthy & rich, deep & sweet

La Quercia Prosciutto Picante 10 Norwalk, Iowa - Berkshire hog, earthy & rich, deep & sweet, rubbed with crushed red peppers & fennel

Finocchiona 11 Tempesta – Chicago, IL – fennel pollen salumi 

Lemongrass Szechuan Peppercorn Salumi 12 Il Porcellino Salumi – Denver, CO – citrus, spice, garlic

Dodge City Salame 10 Smoking Goose – Indiana – pink peppercorn & fennel pollen

Country Ham 12 WayCo Chesire Ham – North Carolina – artisian country ham made with time honored techniques, salty, rich, delicious