Roquefort $7
Sheep, Raw, 3 months, Sharp & Citrusy, Calabria, IT
Raw sheep’s milk cheese from the midi-pyrenees in france. The original AOC cheese in France, received its designation in 1921, it is also one of the older continuously produced cheeses in europe with suggestion that it was produced as far back as 79 AD. Made from raw sheep’s milk cheese by only 7 producers. Injected with penicillin and aged for 3 months, Roquefort is rich and creamy, but aslo sharp tangy a peppery.
Ouleout $7
Cow, Raw, 3 months, Washed, Full Bodied, Walton, NY
Raw, Cow’s Milk Cheese from Vulto Creamery in Walton NY, aged 3 months. The creamery was started by Jos Vulto, a dutch artist who began cheese making as a hobby and aged his cheeses under a brooklyn sidewalk. Now located near the catskills vulto uses only raw milk from 2 local farms and much of the production is done by hand uses classic methods. Ouleout is a classic washed rind style cheese similar to reblochon, or epoise. Rich and funky with strong savory/meaty/mushroom notes, the cheese has an orange rind and a fudgy paste.
Mrs. Quickes Cheddar $8
Cow, Raw, 18 months, Big & Sharp, Devon, England
Raw Cow’s milk cheese from The Quicke Creamery in Devon England. A farmstead creamery the quick creamery has been operating for over 450 years. To make Mrs. Quickes cheddar, the curds are pressed into a giant molds, then wrapped in cheesecloth, and then coated in lard to seal in the moisture. The cheese is then cave aged for 18 months developing sharp lactic notes classically found in cheddar, some earthy funk, and a hint of horseradish.
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