Super Bowl Cheeses / Thursday Wine Tasting / Raclette
Super Bowl Cheeses
Cheese Bar wants to help you class up the festivities with some of our great snacking cheeses! From a fully formed cheeseboard to the perfect accompaniment for the traditional wings, we’ve got you covered.
Brick Cheese – this spreadable version of the beloved Wisconsin Brick Cheese will be the new favorite of any “Cheese Ball” fans. Grab some pretzels and dig in!
Cheddars
Montgomery’s Cheddar (Raw Cow, UK)
Novak 7 Year Cheddar (Cow, Wisconsin)
Face Rock Clothbound Cheddar (Cow, Oregon)
Soft Ripened Cheeses
Moses Sleeper / Harbison (Cow, Vermont)
Boucherone (Goat, France)
Butterbloom (Cow, Oregon)
Mountain Cheeses
Summer Milk Comte (Raw Cow, France)
Spring Brook Farm Tarentaise (Raw Cow, Vermont)
Pyrenees Brebis (Sheep, France)
Blue Cheeses
Maytag Blue (Cow, Iowa)
Kikorangi (Cow, New Zealand)
Gabriel Coulet Roquefort (Sheep, France)
Don’t Forget the Meat!
Cheese Bar’s got you covered for all your charcuterie needs!
Italian Wine Tasting
January 30th from 5:30 to 7:30
This week’s wine tasting will be hosted by Susan Navarre of Bannville Wines. Susan will be pouring four wines from Italy. This week’s selection includes two white and two red wines from Veneto, Alto Adige, Verona, and Tuscany.
Here’s what Susan will be pouring:
Remo Farina, Soave Classico DOC, Garganega/Trebbbiano di Soave
Andriano, Finado Pinot Bianco, Alto Adige DOC
Tenuta Santa Maria, Pragal Rosso, Corvina, Merlot, and Syrah, Veronga IGT
Tolaini, Al Passo Toscana, Sangiovese, Merlot, and Cabernet Sauvignon, Tuscany
As always, the tasting is complimentary. We hope to see you there!
Raclette Night is Back!!
Every Wednesday until Spring
5:30pm until the cheese is gone!
Every Wednesday until the tulips come up in the spring, we will be doing traditional Raclette service. Starting at 5:30 and going until the cheese is gone! We cut a quarter wheel of Raclette for service every event, so get in early because it could go quick!
$7 per plate
Roasted Potatoes, Ham, Cornichons and House Mustard all topped with ooey, gooey Raclette
