Cheese
Truffle Parrano
- Firm, nutty Parmesan style cheese with a liberal amount of truffle oil 10/10
Pecorino Tuscano
Jarlsberg
- Mild, buttery, but almost refreshing. Better by the pound 10/10
Swiss Emmentaler
- Dry, rubbery, very firm. Has little taste but hints at being sweet and nutty. Good for melting 10/10
Caveman Blue
- Blue cheese BUT aged w/ cheese crystals. Eat within 2 days as the freshness falls off fast 10/10
Truffle Tremor
- Aged goat cheese blended with truffle oil. Excellent with beef. 10/10
Murray's Honey Goat Gouda
- imagine eating a honey cheese cake baked by tiny bees in aprons. Has lite, almost topping like crystaling, and juggles a subtle bite of goat cheese with the creamy sweetness of gouda 10/10
- Slow ripened for 2 years. Rich, dense, with beautiful orange coloring. Has crystals and tones of caramel and coffee. No man is an island, but this cheese stands alone 10/10
Mimolette
- Deep orange coloring similar to the edges of unpurified amber. Dense, and much like an aged gouda in consistency. Thick, like biting into a chocolate bar but without melting. A cross between a dessert and a snack for those who like cheese. 10/10
Kerrygold Dubliner w/ Irish Stout
- This is actually a dessert. Sharp, crumbly but melts in your mouth. The stout hits seconds after the creaminess of the dubliner. A wild transition of flavor, but can be overwhelming. Akin to a triple chocolate cake. Savor it and eat in small increments 10/10
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