Cheese Options:  Each portion feeds 4-6 people
 
A Triple Crème Brie is rich, buttery, fruity, and increasingly earthy with age. It has a runny, creamy texture and a plesant earthy aroma.  A wonderful hit with adults and kids alike.  
 
Aged Cheddars crystalline cracks and drier, flakier texture are packed with complex, tangy flavor. Leave the melting, gooey dishes to younger cheeses – aged cheddar has earned the right to stand on its own with breads, pastas, and the big flavors of a charcuterie board.
 
Stiltons are made exclusively from the milk of Shorthorn cows, as some still is, Stilton has a rich, intense flavour that is less salty than that of Roquefort.
 
Manchego is firm and springy when young, but becomes drier, crumblier, and more crystalline as it ages.  Symphonic strokes of fruits and nuts resonate in clear unison along zesty undertones of piquancy. Induced by the woven mold of grass, unique to Manchego, aromas of dried herbs marinate the interior in vivid contrasts. With flavors sharpening with age, so does the texture.
 
Goats' cheese is intense in its youth, providing earthy and tangy nuances that sharply sweep the palate. Letting it linger means allowing the flavors to settle and clean up, providing plenty of opportunity for other pairings to stand out.
 
Gouda has its roots in the southern regions of the Netherlands, made from cow's milk, this semi-hard cheese is characterized by its aromatic and caramel-like flavor combined with its dense and springy texture.