Cheese & Charcuterie
| The freshest selections of Artisan Cheese and Meats available daily at Vallozzis. |
| Alta Badia (Italy) cow’s milk cheese with a nutty, straw like flavor and a spicy aroma and taste; elegant with a dense texture |
| Mountain Gorgonzola Piccante (Italy) from mountain pasture-fed cows; firm, earthy, sharp blue flavor & creamy texture. |
| Ilchester Stilton (England) Blue-Veined cheese made from the milk of the cow; it’s aged over 60 days, amplifying flavo |
| Manchego (Spain) sheep’s milk, tangy and hearty, dark ivory to yellow interior; a firm cheese with subtle flavors, aged one year |
| Queso Azul de Valdeon (Spain) this not too spicy blue is a blend of cow and goat’s milk; wrapped in sycamore leaves, giving it an earthy flavor with offsets the tangy blue soft Loire Valley goat cheese; salty and moist with an intense rich flavor |
| D’Affinois (France) a double cream Goat’s milk, very soft; Brie-like, but a silkier texture and full of sweet, mild flavors |
| Red Dragon (Wales) cow’s milk Cheddar with whole grain mustard seed and brown ale. It is vegetarian; try with Shiraz/Syrah |
| Ilchester Cheddar (England) mellow in character or quality; rich cow’s milk cheese with a tendency to melt in the mouth |
| Troyer Aged Cheddar (New York) cow’s milk with Habanero & Jalapeno peppers – wow! From the heart of Amish country |