Cheese of the Month

Cheese Platters

Let us help in planning a wonderful cheese platter for you and your guests. We will help in selecting cheeses that are well paired along with accruetments such as nuts, olives, jams and crackers. We have disposable platters or you can drop off one for us to work with.

Meats, Paté and Tapas:

  • Spotted Trotter, Creminelli, La Quercia and Fra'Mani Dry Salames
  • Duck, Pork, Chicken Mousse and Paté
  • Fermin Cured Meats
  • Duck Leg Confit
  • Spanish Tapas of Mussels, Octopus, Tuna and Sardines

Cheese Selections

Our staples include:

  • Parmigiano Reggiano
  • Provolone
  • Aged Gouda
  • Irish Cheddar
  • Manchego
  • French Double Creams
  • Triple Cream Blue
  • Goat's Milk
  • Gruyere
  • Fontina Valle d'Aosta

Our cheese selection comes from around the world to bring the best to Ormond Beach. While we have our staples and customer favorites, we aren't afraid to experiment with bringing new discoveries.


Cheese -Fresh Cut  & Artisanal

French Cheeses Include:


Cantal
A firm A.O.C. name protected cheese from the mountains of the Auvergne region of central France. Paul Dischamp is the master affineur who selected and aged this cheese. An excellent everyday cheese that seems a bit like a cheddar but isn't. It also works perfectly grated into mashed potatoes.  
Goat Crottins
From the Loire Valley in France, these little Crottins (buttons) are perfect with one of our Tribeca Oven French baguettes. They are just the right size for 2-4 people who enjoy a tangy, grassy little goat cheese.
Bethmale
Jean Faup's Bethmale is a rustic looking wheel of goat cheese (blue label in the picture) that has a semi-firm texture. The cheese is made in the Pyrenees mountains of southwest France. I really love these beautiful aged goat cheeses.
Beaufort Ete
Over in Eastern France is a region called Savoie. We brought in two cheeses from Savoie on this tour. Beaufort is an enjoyable cheese all by itself. It's raw milk from the hills south of Geneva. The term "Ete" means this is a summer wheel of cheese. The cow's were milked while feeding in the hills enjoying the grasses and flowers of the hillsides. 
Tomme de Savoie Fermier
Joseph Paccard is the affineur of this lovely cheese from the Savoie. Fermier means it's from an individual farm. Semi-firm with some small holes in the paste here and there. Rustic on the outside and lovely inside. Try this with a nice dry white wine and some fruit.
Ossau-Iraty Vallee D'Aspe Fermier De Montagne
From one individual farm, we brought in this Ossau as a more aged, more flavorful version of what we normally offer. The paste is firmer and the flavors more distinct.
Gaperon by Garmy
I only have five of these balls available. They are about the size of a grapefruit, $20 and filled with pepper and garlic. I intend to melt one with bacon and potatoes.
We can also make up cheese platters with these selections for your next get together.


 Cheeses of France

We have some exciting additions to our cheese case as we continue our exploration of some of the top cheeses of the world. Switzerland was first, then Ireland, and now we have selections from France for a short stint.

Order a Platter

We appreciate  a little notice to create your custom platter.
Call us at 386-671-7757

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