Cheese and Charcuterie

Local Cheeses and Charcuterie Boards
paired with Chef’s choice chutney, pickles, spiced nuts &
served with Rupert Rising bread or * GF crackers

choose and combine any to make a tasting board
single, 7 each, any three for 16, or any five for 25

Chèvre ~ Goat’s Galore Farm, Hartford, NY smooth mild goat milk chèvre-r served with honey and pepitas

Chèvre ~ Vermont Creamery ~ goat milk, smoky pepper jelly*

Pyramid Scheme ~ Champlain Valley Creamery ~ ash ripened triple cream, supremely creamy, hints of grass*

Bayley Hazen Blue ~ Jasper Hill Farm ~ raw cow milk blue cheese, subdued, sweet, creamy and grassy -r

Beer Cheddar~Vermont Farmstead ~ bold cheddar with a hoppy finish from Rock Art Brewery*
Four Corners Cheddar ~ Cobb Hill ~ welsh style cheddar, raw cow milk, sharp, with a tangy finish-r

Truffle Cheddar ~ Grafton Village ~ raw milk infused with specks of black truffle, earthy flavor -r

Tilsit~ Vermont Farmstead ~ German style semi-soft, nutty butter flavors*

Wensleydale ~ Vermont Farmstead~ Vermont maple syrup, sweet spicy bold flavors-r

* Pasturized, r =raw

Charcuterie
Tartufo ~ Olli black truffle salame
Wild Boar ~ Olli applewood smoked salame