Cheese Courses

We enjoy serving a cheese course in place of (or in addition to) dessert. We feature an assortment of local fruits of the season as well as locally made cheeses, condiments, and crackers. We supplement this with our favorite cheeses from around the world.

This year's featured cheeses:

• Leelanau Cheese Raclette (cow's milk, locally made at Black Star Farm)
• Leelanau Cheese Fromage Blanc (cow, locally made at Black Star Farm)
• Zingerman' Bridgewater (goat, domestic, Michigan)
• Zingerman's Lincoln Log (goat, domestic, Michigan)
• Grassfield's Lamont Cheddar (cow, domestic, Michigan)
• Montchevre goat blue (goat's milk, domestic, Wisconsin)
• Laura Chenel Chevre (goat's milk, domestic, California)
• St Andre Triple Cream (cow's milk, France)
• Hutin Belletoile (cow's milk, France
• Drunken Goat (goat's milk, Spain)
• Chevre De Poitu (goat's milk, France)
• Huntsman (cow's milk, England)
• Idiazabal (sheep's milk, Spain)
• Rosemary Caesar Romao (sheep's milk, Spain)
• Parmigiano-Reggiano (cow, Italy)
• Dolce Mountain Gorgonzola (cow's milk, Italy)
• Cabrales Blue Cheese (sheep/cow/goat blend, Spain)

Cheese plate featured housemade condiments:

• Onion Marmalade
• Dried Cherry Chutney
• Olive Tapenade
• Honey Vanilla Truffles
• Local Honeycomb
• Olives Insaporite
• Mixed Berry Compote
• Black pepper bittersweet truffles