Artisan Cheese

Willow Cheese Plate

Your Choice of Cheeses below served with Candied Pecans, Figs, Dates, Honey & House Made Bread

4 Cheeses - 12.00
6 Cheeses - 16.00
8 Cheeses - 20.00

* Selection based upon availability

Cow's Milk

Beemster 3yr Aged Gouda

Holland (Hard)
Beemster cows graze only on pesticide-free pastures which are located 20ft below sea level in North Holland. The rare blue sea clay of these pastures contains special minerals that give the milk a sweeter and softer milk fat.

Buttermilk Blue

Wisconsin (Blue)
The raw milk, higher in butterfat than most, is transformed into delicate curds by hand hooping the curds into traditional round forms. They then pierce the cheese with salt, and cure the cheese for two months or more to allow a lacey network of natural blue veining to develop.

Shropshire Blue

England, (Blue)
Blue Shropshire is a full flavored un-pressed yellow cheese with distinctive blue veining. A full fat Semi Hard cheese with a smooth texture, each Blue Shropshire is made by hand and has an atractive golden russet coat.

Goat's Milk

Midnight Moon by Cypress Grove

Humboldt County, California (Hard)
Aged six months or more, this pale, ivory cheese is firm, dense and smooth with the slight graininess of a long-aged cheese. The flavor is nutty and brown-buttery, with prominent caramel notes.

Capriole Sofia

Indiana,Semi-Soft)
Hand Ladled into 1lb. barquette molds and marbled with ash its texture is fine and silky in the mouth, becoming denser and more velvety with age.

Ibores

Spain,(Firm)
A zesty, warm-flavored goat's milk cheese from the rugged province of Extremadura in Spain. It is firm, with a pleasant, lingering tangy finish. Rubbed with paprika and olive oil during the two month aging process, the wheels are visually strking and offer a great alternative to fresh goat cheeses.

Blended

Casa Bolo Mellage

Carr Valley, WI (Semi-Firm)
Casa Bolo Mellage is made from sheep, goat, and cow milk. Its flavor is complex and pleasing. This delightful cheese took first place at the 2004 American Cheese Society Competition.

La Langa La Tur

Piedmont, Italy (Soft)
Pasteurized Goat, Sheep and Cow's milk from the hills of the Piedmont in Italy. Straw colored with a soft, creamy surface and a delicate harmonious taste. All three milks are well-blanced so that one does not overpower another.