NEW ART @TASTE!!
An Exhibit by
Sinclair Stratton
Thru August
ARTIST RECEPTION
Saturday August 9th
4-6pm
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NEW CLASS!!
Local Brews/Domestic Chews
SD beers/US Cheeses
@O'Briens Pub 8/3
6:30pm
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NEW - TASTE MOVIE NITES!!
A Taste of France...
"The Dinner Game"
Wine, Cheese & a Movie
Monday 8/11, 6:30pm
@Taste
A Taste of
Italy...
"Big Night"
Wine, Cheese & a Movie
Monday 9/15, 6:30pm
@Taste
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Check out our
Restaurant Cheese Plate Program
"Taste After Hours"
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 Click here for
sheep's milk cheese
Click here for goat's milk cheese
Click here for blue cheese
Click here for cow's milk cheese
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(Click images for larger
view) |
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Agour - French mountain cheese, made from goat and sheep's milk.
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La Tur -
This amazing Italian triple crème blends the richness of ewe’s milk
with the power
of cow’s milk and a tangy goat finish. Great with Champagne! |
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Pilota - Wonderfully creamy cow and sheep's milk cheese from the South of France. |
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Robiola
Bosina -
Washed rind mixed milk cheese from Italy, done in a “brie” style. Rich and
buttery, and a nice match with sparkling wine. |
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Bayley Hazen - Award-winning blue from
Jasper Farms in Vermont. Rich, slightly salty flavor with hints of fruit.
Great with full-bodied reds and ports. |
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Bleuet -
Also known as Bleu de Chevre,
Bleuet is a savory, balanced, complex cheese with a goat milk tang and blue
cheese finish. |
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Bleu des Basques - rich, decadent sheep's milk blue from the French Basques
region. |
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Blue d'Auvergne -
A classic French blue, and one of our best
values. Piquant, rich, tangy, medium dry on the palate. |
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Blue des Causses -
Like Blue D’Auvergne, but more assertive. Creamy
texture with a salty, full flavor from aging in limestone caves. |
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Cabrales Blue - monstrous, powerful Spanish blue made from cow, sheep and goat's
milk. |
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Cashel Blue - from Irish restaurateur Joel Grubb, a tangy, creamy farmhouse
blue. |
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Colston Bassett Stilton -
One of the finest Stiltons in the world! Dry,
mellow, and very flavorful. Great with apples and reds, classic with port. |
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Crozier -
Rich, complex blue cheese from Ireland. Made by Joel Grubb, of Cashel Blue fame, from sheep grazing in the
pastures of Tipperary. |
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Fourme d'Ambert -
This rich, dense
blue is one of France’s oldest cheeses. Creamy and savory, this can stand
up to most full-bodied reds and ports. |
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Gorgonzola Dolce -
Sweet, creamy and decadent. Goes
beautifully with pears for dessert, or with sun-dried tomatoes and pasta for a
rustic entree. |
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Point Reyes Blue - A very dry,
piquant blue from Marin County. Great with salads, fruit, or crusty bread. Pair
with port, Madera, Sherry, or red wine. |
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Roaring 40's
Blue -
Unique and powerful blue from Austrailia's King’s Island. Rich and tangy flavors, with a
long-lasting finish. Amazing! |
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Rogue Oregon
Blue - Award winning raw milk blue aged 90+ days. Semi-soft, smooth
texture with subtle, fruity flavors. Pairs nicely with Viognier. |
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Roquefort
- This sheep's milk blue is one
of the richest, strongest cheeses on earth. Tangy, salty, and very complex, this
one's a true classic! |
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Shropshire
Blue - Similar
to Stilton, but with annatto seed for a creamier texture and
bright orange color. A great addition to any holiday cheese board. |
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St. Agur -
Rich, creamy blue from the Auvergne region, St. Agur is one of the world’s best. Great as a
dessert cheese, with candied nuts and pears. |
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Valdeon Blue - Firm, dry Spanish blue wrapped in leaves.
Nicknamed 'Cabrales Light', this is sharp and pungent, but not quite as intense.
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