MEATS & CHEESES
A selection of Artisanal cheeses and charcuterie with house cured olives, country pate, and accoutrements.
Below is a sample of what we have offered over time. We will help choose an array of the freshest, most delicious cheeses offered at the time of your event. From different animal’s milk, to the varied palates we encounter…we will find the perfect fit for you!
Organic cow’s milk from Thistle Hill Farm in Vermont, fairly firm, aged at least 6 months
Cheddary acidity with a touch of sweetness, aged 6-7 months, from Cato Corner Farm, Ct.
Ripe and stinky, washed-rind with a soft creamy interior and gorgeous orange rind, aged for 2+ months, Cato Corner as well
Hooligan rubbed in Willimantic Brewing Co’s brown ale, pungent and ripe with a hint of peanut butter aftertaste
Sweet, chewy and moist, a medium-mild cheese reminiscent of a Swiss, aged 2-3 months
Aged 3-4 months, cow’s milk, similar to a young manchego, medium-mild and a tad sweet with hints of fruits and nuts
Creamy and mild with a slight nutty undertone and a rich, well balanced flavor, a variation of Gouda
BLACK LEDGE BLUE
Natural rind blue with yellow color and blue speckles, moderately creamy and medium strong with a rich, slightly earthy finish
Thinly sliced with a balance of sweet and savory
Chili pepper and paprika seasoned, shoulder meat
Noted for use of fennel seeds, dry aged 3-4 months, spicy sausage served in thicker slices
Italian dry-cured pork salami, flavored with wine, fennel seeds and red chili peppers
Smooth and tender, a fattier version of prosciutto from Spain
Unique nutty flavor, perfect paired with grilled bread or fruit
Robust flavor mildly studded with fats for a superb texture
Hand crafted in-house from duck and pork