Fromage

Brebirousse D’Argental (sheep) (France)
Creamy, silky, brie like

Prairie Breeze (cow) (Iowa)
Sweet, nutty, grassy notes, almond

Matica Leonora (goat) (Spain)
Flaky, creamy texture, mold rind

Camembert (sheep & cow) (NY)
Thick texture, mild well-salted flavor

Cremont (goat & cow) (Vermont)
Rich, creamy, earthy, brie                +$1

Arzua Ulloa (cow) (Spain)
Soft & creamy, rich, buttery

Guntensberg (cow) (Switzerland)
Densely creamy, buttered popcorn

Cabra Romero (goat) (Spain)
Herb-crusted, tangy-sour, creamy texture

Madaio Calcagno (sheep) (Italy)
Pecorino, savory & sweet                   +$2

Taleggio (cow) (Italy)
Meaty, rich, nutty & fruity

Fat Cat (cow) (PA)
Earthy, tangy, grassy finish, semi-soft

Tomme Crayeuse (cow) (France)
Creamy, dense, chalky, mushroomy

Blue D’Auvergne (cow) (France)
Mellow & meaty, sweet, salt & spice

Nektar Wine Bar