100% black foot pigs, free range and fed a diet of acorns. Hams are cured and air dried in caves for 3-4 years. Recognized as "the best ham in the world"
Available by the Ounce$18.00
Cow's Milk Cheese
Mimolette, Lille, France
Sweet, Smooth, Caramel Fudge Finish
Moses Sleeper, Jasper Hill, Vermont
Complex Brie, Rich, Salty with Hints of Mushrooms
Brillant-Savarin, Ile de France, France
Triple Creme, Hints of Mushrooms, Nuts and Truffles
Red Dragon, Wales, United Kingdom
Buttery, Rich, Spicy Mustard Seed
10 Year Farmhouse Cheddar, Hook's Dairy, Mineral Point, Wisconsin
1st place '06 American Cheese Society, Sharp and Crumbly
Marieke Gouda, Thorp, Wisconsin
Hollards Family Cheese
Tete de Moine, Abbey Bellelay, Bernese, Jura, Switzerland
Made by monks, Beer Washed Rind, Served in Classic Florets
Blue Cheese
Shropshire Blue, Pasteurized Cow's Milk, England
Cross between Stilton and Cheshire, Tangy, Sharp, Sweet Buttery Finish
Cambozola, Allgau, Germany
Combination of French Triple Cream and Italian Gorgonzola
Doc Gorgonzola Dolce, Raw Cow's Milk, Lombardy, Italy
Creamy, Intensely Nutty and Sweet
Rogue Smokey Bleu, Rogue Creamery, Oregon
Sweet balanced with Smoke and Roasted Hazelnuts
Roaring Forties, Australia
Full Flavored, Sweet, Slightly Nutty
Sheep's Milk Cheese
Pecorino al Tartufo Mogello, Italy
Voted One of the Best in Competitions Worldwide, Sweet, Delicate, Infused with Truffles
Queso Manchego Oro D.O., La Mancha, Spain
Aged 12 months, Grassy, Sharp, and Very Unforgettable
La Tur, Piedmont, Italy
Blend of Cow, Goat & Sheep's Milk, Buttery, Grassy, Hints of Mushrooms, Caseificio dell' Alta Langa
Big time restaurant concept is to appeal to a broad range of customers by offering a wide variety of items in a stylish, relaxed dining atmosphere that is also lively and entertaining. The company's operating strategy is to differentiate its restaurant by providing a fun and lively atmosphere.