Blue
jasper hill “baley hazen”
greensboro, vermont
buttery, crumbly, grassy, nutty
maytag “cave ripened”
newton, iowa
tangy, moist, lemony finish
point reyes “original”
point reyes, california
creamy, full-flavored, acidic
rogue “smokey blue”
central point, oregon
hazelnut shell smoked, spicy
Cow
cato corner “hooligan”
colchester, connecticut
pungent, washed rind, creamy
dancing ewe “prima caciotta”
granville, new york
tomato paste rubbed, sweet
green valley “cheddar”
lancaster, pennsylvania
aged 7 months, creamy, soft
jasper hill “constant bliss”
greensboro, vermont
clean, creamy, mushroomy finish
thistle hill “tarentaise”
north pomfret, vermont
hard, grassy, nutty, buttery, fruity
Goat
capriole “old kentucky tomme”
greenville, indiana
aged 6 months, firm, earthy
cypress grove “purple haze”
arcata, california
fennel pollen, lavender, creamy
dallas mozzarella co. “hoja santa”
dallas, texas
fresh, minty tones, grassy notes
Sheep
bellwether “san andreas”
petaluma, california
crumbly, acidic, salty
reny picot ”camembert”
benton harbor, michigan
triple crème, smooth, buttery
• • •
three cheeses 14
four cheeses 18
six cheeses 26
all cheeses 58