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Water's Edge

Chef Ari's Selection Of Artisanal Cheeses

Pennsylvania Noble Cheddar Organic cow's milk cheese aged for Seven months in a cave. Produced by the Amish of Lancaster County, Pennsylvania.

Ubriaco Amarone A full cream cow's milk cheese washed in the "must" of Amarone Wine. Tangy, candied taste of sour cherries & handcrafted in Lessina.

Venta D'Estate Aged in a wooden wine barrel under hay & grasses. Produced in the region of Treviso.

Pecorino Fossa Tuscan raw sheep's milk cheese with a sharp flavor. Aged in an underground cave for four months.

Bleu D'auvergne Traditonal farmhouse & creamery blue cheese. Tart & gluey; with age crust becomes sticky, taste more intense & spicy.

Pont L'eveque Soft supple taste, while deliciously savory & piquant, this semi-soft French dessert cheese has just a hint of sweetness and robust tang.

Tomme De Savoie A semi firm skim milk cheese from the French Alps. Mild but savory taste with a cheese cellar aroma.

Chevres Made from goat's milk & textures often vary from soft to firm. An excellent French dessert cheese.

Brillat-Savarin This is a triple cream soft white cheese similar to Boursalt. Named after the renowned 18th century French food writer Brillat-Savarin.

Morbier A semi-soft unpastueurized cow's milk cheese from Franche-Comte with layers of morning & evening milk separated by ash. Nutty & fruit with a fresh hay aroma.

Epoisses De Bourgogne Cow's milk cheese with a washed rind. Pungent & spicy aroma matched by a strong & meaty taste.

Mimolette A hard cow's milk cheese with an intensely fruity taste. Matured six to nine months.

Camembert De Normandie A cow's milk cheese with delicately salty taste that is crumbly & soft & gets creamier over time.

Served With Fig & Almond Cake And Walnut Raisin Toast

Selection of Three (3) $12.
Selection of Five (5) $19.