California Grill

Banon de Chalais - Hails from the sunny and windswept hillsides of Provence, France. This French cow's milk Cheese is wrapped in fresh chestnut leaves that are briefly steeped in brandy. Still young and fresh flavored, it absorbs the delicate, subtle vegetal flavors of the leaves. The leaves turn Brown when the Cheese has reached its peak ripeness.

Comte - Its name is French for "county," and is named after the Franche-Comte region. The manufacture of the Cheese began as early as the 12th century, when shepherds would spend the summer months in their remote huts of the Jura massif. The rind is usually a dusty-Brown color and the internal Pâté is a Pale Creamy yellow. The texture is relatively hard and flexible and the taste is mild, slightly Sweet

Monte Enebro- Handmade in Avila, Spain, by legendary Cheese maker Rafael Baez and his daughter Paloma. The Baezs make their complex Goat's milk Cheese from pasteurized milk and inoculate the logs with the same mold used to make Roquefort, adding to Monte Enebro's complexity and distinctive appearance. This Cheese arrives Creamy, Lemony and slightly acidic; as it ages, the texture becomes denser and the flavor acquires a more intense, pungent finish.

Fleur de Maquis - Produced in Corsica from the milk of the Lacaune ewes. This Cheese also goes by Brin d'Amour, meaning "a breath of love." During production, the smallish wheels are enCrusted with rosemary, fennel seeds, juniper Berries and the occasional bird's eye chile. It strikes a wonderful balance for an Herb-Encrusted Cheese, with the flavors and Aromas of the Herbs subtly enhancing the taste.

Rogue River Blue- This is a seasonal cheese available only in the Fall months. It is naturally rinded. This aging process imparts flavors from the Rogue River Valley. These naturally occurring molds impart flavors of Wild Ripened Berries, Hazelnuts and Pears.