CHEESE

Served as 2 oz. portions with housemade fruit chutneys, vegetable relishes, mustards, nuts and other accents:

~ Carr Valley’s cave aged cheddar – 7

LaValle, WI – cow’s milk, open air aging in Sid’s caves allow a natural mold rind that gives an extra smoothness, earth and flavor to this cheese

~ Roth Käse Knight’s Vail – 5

Monroe, WI – German style cheese, in the style of a rich semi-soft butter-cheese from whole milk, with full affinage and a slight tang

~ Blue taster flight – Three 1 oz. portions – 12

Bleu d'Auvergne

Auvergne , France – A tasty French blue made from cow’s milk, less salted with a creamy, buttery taste and a moist texture

Hook’s Paradise Blue

Mineral Point, WI– blue vein, Stilton style creamy, slight chalk, and taste of spring grass, aged over 60 days

BelGioioso’s Gorgonzola

Wisconsin – Aged 90 days with blue-green veins has a full, rich taste and creamy texture

~ Roth Käse Gran Cru Gruyere surchoix – 8

Monroe, WI – Swiss style cheese with a nutty, Alp floral palate, aged a minimum of 9 months, semi-dry, pairs well with clean white wine (bin 670W)

~ Schoenegger Kaese-Alm beer cheese – 7

Bavaria, Germany – semi-hard cheese, aged in King Ludwig dark beer giving this cheese its hearty taste and delicate yellow color