This cheese is named for the “Cream of Vermont”. It combines local fresh cow’s milk and goat’s milk, and a hint of Vermont cream. This cheese originally crafted in the bucolic Green Mountains of Vermont, combines nutty taste with a creamy texture. The fresh curd of Cremont is shaped by hand and then aged for two weeks to develop the unique cream-colored rind and luxurious, smooth interior
This cheese is produced by Beehive Cheese Company. Each round of cheese is rubbed with local wildflower honey and Redmond Sea Salt, harvested from an ancient seabed near Redmond, Utah. SeaHive is made from the milk of Jersey cows in northern Utah. This is a full-bodied cheese with a smooth, creamy texture. SeaHive gains its unique flecks of color from more than 50 natural trace minerals
Bayley Hazen Blue
This natural-rind blue cheese is named for the iconic Bayley Hazen Military Road that traverses the Northeast Corridor of the US and Canada. The usual peppery spice character associated with traditionally produced blue cheese takes a backseat to sweet, nutty, and grassy flavors. The breakdown of fats and proteins during ripening often show a distinct liquorice flavor
From the Cooking Place
Piri Piri Chicken Flatbread
Piri Piri Chicken, House-made Hummus, Rocket, Bhuna Masala Sour Cream
Charcuterie and Cheese
Chef's Selection of House-made Meats and Artisanal Cheese with Seasonal Accompaniments
Inguday Tibs in Brik
Mushroom, Spinach, Cheese in crispy Tunisian Filo, Apples, Curry Vinaigrette
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