• Over 50 types of cheese representing
  more than a dozen countries


• Assorted Pates


• Wide variety of olives, cornichon and capers


• Fresh-baked bread daily


• Cheese platters of all sizes and types


• Variety of baked bries available

Parmigiano Reggiano (Italy) Hard, unpasturized cows milk,  pressed, granular, piquant, slightly salty

Jarlsberg (Norway) Semi-firm, cows milk, pressed, sweeter and softer than Gruyere

Manchego (Spain) Firm, sheeps milk, natural rind, briny nuttiness

St. Andre (France) Soft, cows milk, bloomy rind, rich, creamy, sweet

Tomme de Savoie (France) Semi-firm, unpasturized cows milk, rustic, natural rind, peasant like

Aged Gouda (Holland) Hard, cows milk, pressed, sharp, molten honey

Hunstman (England) Semi-firm, cows milk, layers of Stilton and Double Gloucester

English Farmhouse Cheddar (England) Firm, cows milk, full deep flavor

Fourme D’Ambert (France) Semi-soft, cows milk, blue veined, sharp woodsy flavor

Camembert (France) Soft, cows milk, bloomy rind, delicate slightly salty, creamy and earthy

Stilton (England) Semi-firm, cows milk, natural rind, blue veined, crumbly, full and rich

Morbier (France)  Semi-soft, unpasturized cows milk, morning and evening milk separated by ash, pungent aroma

Talegio (Italy) Soft, cows milk, washed rind, tart, salty, very cheesy aroma

Humboldt Fog (United States) Soft, goats milk, bloomy rind, creamy, light, earthy and layered with ash

Carre d’Berry (France) Soft, goats milk, fresh chevre, rolled in aromatic herbs and juniper berries

Petit Basque (France) Firm, sheeps milk, nutty, olivey and fruity

Banon (France) Soft, cow or goats milk, ripened, pronounced winey rustic flavor, wrapped in chestnut leaves

Fromanger D’Affinois (France) Soft, cows milk, bloomy rind, slightly sweet and flawless