Pecorino Grand Cru 11

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

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

Ossau Iraty  10

France – Sheep – Raw – thick rind, nutty & fruity

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

Morbier  10

France - Cow - Raw - creamy, citrus, grassy and savory with vegetable ash

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

Delicapra  9

Spain – Goat – Past – hints of sweet cream & citrus

St. Andre  9

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

Cowgirl Creamery – Mt. Tam  10

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

Pierre Robert  10

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

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

Fourme D'ambert  11

France – Cow – Past - not overly sharp, mellow but not salty

Saucisson Sec  12

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

Chorizo Andalucia  12

Olympia Provisions – Portland, OR – coarse texture, sweet paprika, garlic

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

Picante Coppa  14

Tempesta – Chicago – Berkshire pork, chili rubbed

La Quicera 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 – artisan country ham made with time honored techniques, salty, rich, delicious

Salame Toscano  11

Fra’ Mani – Berkeley, CA – deep burgundy in color with salinity, born of the tradition of pairing foods with unsalted breads