1. What is cacciatorini? How would you describe our cacciatorini?
2. Describe our chicken liver mousse as you would to a guest. How is it made?
3. What is ventresca?
4. Describe the frontage de tete as you would to a guest.
5. What gives the chorizo it's color?
6. How is the coppa di testa made?
7. What is on the rind of the Bonne Bouche?
8. What makes the cabot cloth bound cheddar unique?
9. Name and describe our two unpasteurized cheeses?
10. What is a bloomy rind? Which cheeses have bloomy rinds?
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