Would you Brie mine? St. Angel is a triple cream brie with a thin delicate rind and a rich creamy texture. It is firm to touch, yet melts nicely in your mouth. As it ages, the rind becomes richer and the paste creamier to create a flavor sensation you will just love. If you like it softer and warm, top it off with chopped Marcona Almonds and Fig Jam and bake til golden brown.

Honey you’re looking Gouda tonight! It’s amazing what a little honey can do to this aged goat cheese. This creamy dreamy gouda from the Netherlands is first rubbed with honey, then aged in wax. Honey Bee has a cashew-like nutty sweetness, full of flavor, yet not strong, or salty. It’s beelicious.... Pair with a Viognier, Sauvignon Blanc or Pinot Noir.

I’d be Blue without you! St. Agur is made from pasteurized cow’s milk in the village of Monts du Velay. It entices you with its naked butteriness and delicate sharpness, every bite is sinful. Mild in flavor and not too salty in comparison to other blues. Due to its creaminess, it melts and spreads easily. Put a thin slice in your salad or steak or spread it on one of our crusty baguettes. Serve with Chardonnay, Syrah, Port, or Vouvray Moelleux.

Sweet Fire of mine! Mackenzie Creamery produces award-winning, hand-crafted, artisan goat cheese from the finest ingredients. Located in Hiram, Ohio, they source 100% hormone-free goat milk from local area farms and use it to craft award-winning fresh goat cheeses. This chèvre IS topped with black raspberry habanero syrup. It comes in a cup with the sauce on the bottom. Simply open and unmold upside down. The sweetness of the black raspberries coupled with the spice from the habanero peppers is a match made in heaven.

I’m so Fondue you! Swiss Emmentaler AOP is from the raw milk of cows grazing in the Alps, this is the original "Swiss" cheese (holes and all). It has a balanced sweetness and sharpness with a long nutty finish. Its subtlety and meltability make it incredibly versatile, it’s the required base for fondue. You can also add our Cave Aged Gruyere to the pot, use it as a sexy topping on French onion soup or take your Mac and Cheese up a notch. Don’t forget that bottle of Riesling.

Olive you, Feta believe it! Apetina is the Danish version of Feta cheese. It is made from cow milk instead of sheep and goats milk like the Greek version of Feta. It is mild, tangy, and creamy. These tasty cubes are marinated in oil with Olives and Herbs. Serve it with Busseto’s Antipasto tray, it’s the perfect solution for those seeking an assortment of cured meats; Italian Dry Salami, Dry Coppa, Prosciutto, and Black Pepper Salami. It’s the perfect time to try a Moscofilero or Assyrtiko from Greece.


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