Smoked turkey breast, pepper jack cheese, garlic aioli, arugula

Roasted, dry-aged beef, Grafton aged cheddar, horseradish mayo, thinly sliced pickled red onion, arugula

Ham, Genoa salami, provolone, pickled red onion, tomato, extra virgin olive oil, Calabrian chili

Prosciutto, Laura Chenel goat cheese, fig jam, arugula, drizzled with fig balsamic

French ham, Brie de Meaux, Granny Smith apple

Fresh mozzarella, tomato, pesto and house dressing. Unavailable after 6:00 pm

Grafton aged cheddar, griddled to perfection

Bergkäse Gruyère and caramelized onion, griddled to perfection

Grafton Cheddar and rosemary ham on Iggy's sourdough, grilled. Named after our amazing frequent customer Ted. "Best consumed in 3's".

Marinated artichokes, roasted red peppers and arugula.

Rosette de Lyon, cornichons, Paccard raclette, course grain mustard and mayo.

Mortadella, provolone, with artichokes, roasted red peppers, and arugula on a toasted baguette.

Organic rosemary ham, Plough Gate Farms sea salted butter, Dijon mustard, cornichons

Choose your bread, protein, condiments, toppers and cheese.

Arugula, tomatoes, feta, olives, smoked turkey, balsamic & EVOO

Cured meats, a selection of artisanal cheeses; accoutrements such as roasted red peppers, olives, sweet peppadews, pickled onions, cornichons, marinated artichokes. ** This item requires 24 hours notice **

Local and imported artisanal cheeses garnished with seasonal fruits and nuts. ** This item requires 24 hours notice **

A selection of pâtés, artisanal cured meats accompanied by cornichons, olives, pickled onions, dijon and whole grain mustard. ** This item requires 24 hours notice **

a prestigious, cave-aged Swiss Gruyère AOP and has rich, nutty, and complex flavors with notes of caramel, toasted nuts, and fruit, balanced by a creamy, dense texture with tiny crystals. The "1655" designation signifies a cheese made with strict adherence to traditional methods, often aged 12-14 months, and is considered a benchmark for quality, making it excellent for fondue, gratins, or cheese boards.

A unique take on classic Appenzeller, Challerhocker is a raw cow's milk Alpine cheese that is bursting with flavor. Brine washed and made with cooked curds, this cheese is nutty, salty, strong on the nose and absolutely decadent on the pallette.

Often, when a cheese is called cave aged, it is actually aged in a cellar. Not so for Kaltbach Le Cremeux! In 1953, cheesemakers from Lucerne found a winding network of 22 million year old sandstone caves and realized it would be the perfect place to age cheese. The humidity from the river that runs through the natural cave system allows the flavors to become deep and nutty through long aging, while remaining perfectly soft in texture.

Knockout! is a beautiful, full fat Alpine cheese that was created on accident and we're so glad it was. Rich, nutty, and perfectly salty, this one is a real treat.

This Comte is made by one of the oldest producers of this variety of cheese in the world. The Rivoire and Jacquemin families have been working together to craft the finest version of Comte you can try. Aged 24 months, this cheese has a full, developed flavor and a gorgeous, slightly crystalline texture.

Starting from a traditional Allgäu semi-hard cheese, they coat the rind with Wild Madagascar pepper, Long Pepper, tailed pepper, kampot pepper, pink berries and cardamom. Pleasantly soft and crunchy in texture, creamy and buttery in taste, with the kick and complex flavors of six different pepper varieties!

A portmanteau of the French words for goat (chevre) and sheep (brebis), this cheese is a stunner. Semi firm and made in the Pyrenees region, you'll get a zesty, lemony palette with a rich and creamy finish.

Gabietou comes from Pau in the Pyrenees region of France. It is a semi-soft cheese made with a blend of raw cow's and sheep's milks. It is aged for 3-5 months, during which time the rind is washed with a water and salt brine. A beautiful texture with a deep, earthy, slightly nutty flavor makes for a truly special cheese.

Ossau Iraty has a distinctive appearance with a natural, brushed, and rustic rind. The interior of the cheese is firm and smooth, ranging from ivory to pale yellow. The flavor profile is rich and complex, featuring nutty, fruity, and sometimes floral notes.

A beautiful goat's milk tomme made by famed affineur Rodolphe le Meunier, this cheese has been rubbed with a blend of herbes de Provence, white peppercorns, juniper berries and red chiles before being cave aged for 2-3 months. The result is sweet, nutty, aromatic and herbaceous, perfect with Sauvignon Blanc or Semillon wines.

Colston Bassett Stilton is a renowned, handmade British blue cheese known for its rich, creamy, and buttery flavor with a balanced, tangy finish, made using traditional hand-ladling methods that create a velvety texture.

Gorgonzola Dolce has a soft paste you will find that gentle sweetness lingers as it melts and releases a fruity tang coating all parts of your mouth. Bright, decadent, and slightly sweet, perfect to pair with fruit and nuts.

Great Hill Blue is a mild and crumbly cow's milk blue cheese from right in Massachusetts.

This American original, the nation's first smoked blue cheese, is cold-smoked for many hours over Oregon hazelnut shells. This process infuses the cheese with unique aromas of barrel-aged vanilla, bread pudding, and candied bacon. You’ll taste spicy-sweet flavors of honey, apple, and nectarine, plus a mild “blue” finish.

In our opinion, Gabriel Coulet is the best of the seven designated Roquefort producers. It is an award-winning example of this famous and ancient cheese: a very strong sheep's milk blue made in France and aged in the famous caves at Roquefort sur-Soulzon. Sharp, salty, and a classic example of refined blue cheese, this is equally at home on a cheese board as melted over a quality cut of steak.

Shropshire Blue is a classic English blue cheese that is derived from a Stilton recipe, with the addition of annatto for that rich orange color. Creamy, crumbly, and punchy, this is a beautiful after dinner cheese to pair with Port or dessert wines!

Brie de Meaux, an AOC cheese should be matured in the regions of Seine-et-Marne, Loiret, Aube, Marne, Haut-Marne, Meuse and Yonne. This is a raw, soft, un-pasteurised cow's milk, double-creme brie with buttery, earthy, and slightly mushroomy notes.

Nettle Meadow’s Camembear puts an Adirondack twist on the traditional double crème bloomy rind we know as “camembert”. Creamy and soft at first, then molten and gooey when ripe. What makes Camembear so unique is the aging process of our Jersey cow milk which produces naturally herbaceous and earthy undertones in the cheese.

Fresh pasteurized buffalo milk cheese from Lombardy with a creamy consistency, sweet taste, flavor and aroma of fresh milk.

If you're a fan of rich, plush cheeses, I have three words for you: Délice de Bourgogne. Produced in Burgundy, this fine French cheese has a handful of exciting flavors hiding beneath its bloomy rind: salty, sour, and tart, with an intoxicating sweetness that pairs perfectly with sparkling wines or rich Pinot Noirs

Fleur de Brebis is a 100% Sheep's milk cheese from Fromage Le Detour in Quebec. Light, somewhat mild, and quite floral on the palette, this one is the perfect Spring and Summer cheese!

This is a lovely and decadent sheep's milk brie from France. Soft and runny with a characteristic tang, try this with a Chablis or any kind of bubbly wine for the perfect pairing.

Mt Alice Organic Brie is a double creme brie from the von Trapp farmstead (the very same family as in the Sound of Music!) This cheese is a pudgy and decadent cow's milk wheel with notes of mushroom and fresh cream.

Pérail by Fromagerie Papillon is a creamy, mild, and runny cheese with notes of sweet grass, wildflowers, and a slight "sheepy" tang. Made from 100% sheep's milk, the one is like a classic brie with a bit more of an interesting bite.

Saint Angel Triple Cream is what you'd get if butter was cheese. Decadent and rich, full fat and full of flavor, this one is the Platonic Ideal of a triple creme brie.

Jasper Hill Farm’s Sherry Gray is an ash-ripened double-crème medallion. The eye-catching, stone-colored rind covers an interior paste with an almost whipped texture. Beyond the creamy flavor, you’ll detect notes of fresh button mushrooms and a nutty essence.

A soft, creamy, surface-ripened cow's milk cheese. A lovely bloomy rind, it has an earthy, full flavored and creamy paste that features mushroom and nutty overtones with an extraordinary aromatic bouquet.

Creamy, lush and sumptuous, this triple cream cheese is from Indiana. It has a soft creamy texture, with rich smooth flavors and gentle lactic tones. It ages three to eight weeks, ripening gracefully from the outside to the center.

A classic brie from Vermont! Creamy smooth texture, rich milky flavor, buttery, with mushroom undertones.

This classic Vermont cheddar is washed in Fiddle Head Brewing company's flagship IPA! Sharp and with the hoppy and yeasty flavors from the beer, this one is perfect for snacking and pairing with nuts and beer!

Deliciously sweet, yet crunchy and sharp aged British cheddar.

Double Gloucester cow's milk cheese with scallions and chives, perfect for melting!

Grafton’s Maple Smoked Cheddar has a mild, buttery body with heady aromas of campfire and smoked ham. A sweet finish recalls memories of toasted marshmallows.

This Vermont cheddar from Grafton Village Cheese Co. is aged two years, for that sharp, salty, and crystalline bite. The ideal picnic cheese, casual snacking with a refinement about it.

Old Quebec 10-Year Aged Cheddar is a premium, award-winning Canadian white cheddar known for its intense sharpness, crumbly texture, and complex, lingering flavor with hints of caramel.

Hot and spicy cheddar blended with habanero and jalapeno peppers from an artisan producer of Vermont cheeses

Prairie Breeze is an award-winning, aged white cheddar-style cheese from Milton Creamery in Iowa, known for its unique sweet, nutty, and tangy flavor with hints of pineapple and almond, a crumbly yet creamy texture, and crunchy calcium lactate crystals.

A versatile cheddar that has a supple texture and delicate flavors of fresh cream and buttered toast. It is perfect for breakfast with preserves or melted as part of your favorite dish. Pair with fresh berries, wheat beers, and sparkling wines.

This award winning 6 Month Cheddar is hickory wood cold smoked for six hours to give it a subtly sweet, bacon-like flavor that is pleasing to the palate without overpowering it.

Aromatic with a buttery body and earthy aromas of black truffle make this a decadent cheese worth savoring. Grafton uses both fresh truffles and truffle oil to infuse this mild cheddar throughout with the telltale truffle quality. Sweet and buttery flavors provide the anchor for the musky, sensual aromas of truffle that pervade this cheese.

Original Plymouth granular cheese is handmade with raw whole milk. With a similar taste and texture to cheddar, this signature cheese offers a full-bodied, sharp flavor rounded out with notes of butter, fruit and nuts. Traditionally hand-waxed, enjoy this cheese revived using the original Coolidge recipe from over 125 years ago.

This cheddar offers a perfect introduction to Grafton's artisan cheese-making tradition, delivering a mellow yet complex taste profile that appeals to both traditional and adventurous palates. This cheese is what makes our classic grilled cheeses so delicious! Not available after 6 pm.

Bergkäse, German for "mountain cheese," is an Alpine cheese that melts beautifully. Nutty, rich, and perfect in a grilled cheese or fondue.

Classic, sliceable and meltable pepper jack cheese that makes the perfect spicy bite! Unavailable after 6:00 pm

Perfect deli provolone with a sharp bite!

Reading is a wash-rind cheese and aged an average of three months. It offers a unique creamy texture balanced by nutty, grassy undertones. It matures into a versatile semi-soft cheese ideally suited to melting, but it exhibits a subtle yet complex flavor profile that allows it to stand alone on any cheese plate.

Emmi Emmentaler AOP is carefully matured for over 4 months, developing its signature nutty flavor, gentle acidity, and delicate herbal notes. The best Emmentaler for Belmont's best deli!

Chemin Hatley is a farm-certified organic cheese. Its firm rind is ripened between three to eight months on wood boards, and the paste yields of floral, fruit and almond aromas. Simply a well done cow's milk cheese; no fuss but still impressive!

Lively Run Dairy's award-winning goat's milk hard cheese, aged 10-12 months. A bit sharp, with a milky, nutty taste.

Roxanne is a New England original, hailing from Maine and made on Oakland Farm in Gardiner. The cheese is a cow's milk cheese aged around 4 months and rubbed with sumac and olive oil. The result is a bright, pudgy young cheese with a dijon-y bite.

Wilde Field is a tasty pressed curd cheese made with pure Jersey cows' milk. Sharp & nutty; complex on the tongue with a bold bite of roasted coffee beans upfront, and a mellow sweetness in the finish. Firm and crumbly yet surprisingly creamy. Aged for over a year, the rind is washed in a locally made Hazy IPA from Antimony Brewing in Lenox to impart subtle flavors of wheat, hops, and citrus.

Lillian is a mixed cow and sheep's milk cheese from Parish Hill up in Vermont. She is lovingly washed in a Belgian quadruple ale and aged at least three months. The resultant cheese has a light, feathery, and melty texture, with a bright and complex flavor that is sure to have you coming back for more. Pair with hard cider or local beer!

Parish Hill Humble is pudgy, bright and nutty with an edible, golden-hued rind formed through frequent washing with hard cider that is spontaneously fermented up on Parish Hill. This grows bolder as it ages, ripening reveals vegetal notes and an earthy funk.

Reading is a wash-rind cheese and aged an average of three months. It offers a unique creamy texture balanced by nutty, grassy undertones. It matures into a versatile semi-soft cheese ideally suited to melting, but it exhibits a subtle yet complex flavor profile that allows it to stand alone on any cheese plate.

Caspian from Jasper Hill Farm is a raw-milk natural-rind tomme inspired by the funky Savoie-style cheeses of Eastern France, given an American twist by the cheesemakers at Jasper Hill. Cave-aged in the underground Cellars; earthy, mushroomy, and deeply satisfying — the farmhouse cheese that tastes like the Northeast Kingdom landscape it comes from.

A delicious, handwrapped Mozzarella made with pateurized, hormone-free cow's milk that is perfectly light and feathery. Once you try this, you'll never want to go back to the mass produced stuff again!

This is a high-quality French feta made from 100% pure Lacaune sheep's milk, known for its creamy, rich texture and mild, tangy flavor. Produced in Southern France and matured in brine, it is less salty and more luscious than traditional Greek feta.

Deliciously rich cultured cows' cream with a thick, creamy texture and a slightly tart, nutty flavor.

A D.O.P product from Campania in Southern Italy, this cheese is the quintessential Neapolitan pizza cheese. Try drizzled with olive oil and chopped pistachios to bring out its refined charm.

Halloumi is the famous traditional white cheese of Cyprus which has been produced on the island for centuries. It is an un-ripened, brined cheese made from a mixture of goat's and sheep's milk. Ideal for grilling and frying!

With its creamy, fresh, and pillowy texture, this chèvre has won over many former goat cheese skeptics! Each batch of curds is hand-ladled, giving the cheese its light, delicate consistency. 4 oz medallions, vacuum-sealed in easy-peel packaging, with a shelf life of 120 days.

One of the most popular goat cheeses worldwide, Bucherondin has a wonderfully sharp and tangy bite. Bucherondin is great for snacking, it would work fabulously crumbled over a salad or melted on a toasted baguette

Capriole Tea Rose

Vermont Creamery has been consciously crafting cow and goat milk-based cheeses and butters since 1984. This deliciously mild cheese log is made from cultured goat's milk and just the right amount of salt for a fresh and creamy taste. Try it spread on crackers and sandwiches, crumbled atop salads, flatbreads, and pizzas, or stuffed into ravioli, burgers, and quiches.

Délice de Poitou is a small, ash-coated goat's milk cheese from the Poitou-Charentes region of France, and has a creamy, tender texture and herbaceous, citrusy flavor. It is shaped like an oval, featuring a distinct dark grey, ash-dusted rind and a white paste.

Nettle Meadows newest artisan hand-packed cheese option is a mixed milk cheese made from goat and cows milk. Blended with honey and fig for a sweet and fresh cheese.

This flower-shaped wheel of fresh Loire Valley Goat's Milk Cheese is coated with fresh tarragon and pink peppercorns. It's light and fluffy like a mousse cake. Serve it with crusty french bread and a crisp Sancerre.

An ash ripened goat's milk cheese from Quebec! Visually striking with a strong yet balanced tang, perfect with Sancerre!

Kunik is a triple crème wheel made from goat’s milk and Jersey cow cream. It has a white rind and a tangy buttery flavor. Delicious on its own or with fruit and crackers. A wonderful addition to any cheese plate.

This is one of those cheeses you did not know you NEEDED in your life. These cheese cubes of soft goat and sheep's milk cheese are blended in a marinade with olive oil, peppercorns, fresh thyme and garlic. This is an award winning cheese that presents a refreshing citrus tang and soft, spreadable texture. It's delicious in salads, soups and sandwiches and on crusty bread. You're sure to love to this versatile, healthy treat!

Sage Farm Fresh Chevre with Chive is a light, feathery fresh chevre from Sage Farm in Vermont, a woman owned operation that is entirely run by wind power! The care they put into production shines through in the final result, with just the freshest goat's milk cheeses often with creative additions, in this case bright chives!

Montchevre Triple Creme Goat Brie is a soft-ripened cheese with a rich, velvety texture and mild, slightly tangy flavor. It features a bloomy, edible white rind and a creamy, runny interior.

Vermont Creamery has been consciously crafting cow and goat milk-based cheeses and butters since 1984. This herby, deliciously mild cheese log is made from cultured goat's milk hand-rolled in a bright blend of basil, oregano, rosemary, and thyme. Try it spread on crackers and sandwiches, crumbled atop salads and flatbreads, or mixed into burgers, omelettes, and quiches.

Double Cream Gouda is a young Gouda from the Netherlands that is perfect for melting in a cheese sauce or just snacking on. Kiddo tested and approved!

Made with a drizzle of honey added to pure goat milk for a cashew-like nutty sweetness. Slightly sweet, full of flavor, yet not strong or salty. Easy to slice, grate or cube, wonderful in salads or as a snack with fruit.

A beautiful goat's milk gouda from Holland! Hand selected by legendary cheese monger Betty Kostner, the Brabander gouda is aged only 6-9 months and combines the creamy, buttery texture of Gouda with the subtle tang of goat's milk, developing rich notes of caramel, hazelnut, and sweet cream, with a smooth, dense, and buttery paste.

Marieke's Overjarige Gouda is produced on a woman-owned and operated creamery in Wisconsin. Aged 12-14 months, this gouda has a classic toffee note, delicate tyrosine crystals, and is immensely snackable.

This 22 month aged gouda has it all: rich creamy texture with a fudgy, perfectly balanced butterscotch sweetness, and large, well-formed crystals that pop like candy in bite after bite.

Parèggio is an Italian Gouda-style cheese that is packed with flavor. It has butterscotch notes that you appreciate in an aged gouda, as well as crunchy, sharp, and nutty flavors you expect from a high- quality parmesan.

Pittig Gouda is a 4 year aged Gouda. Our oldest Gouda here at the shop, this has the characteristic tyrosine crystals, and notes of caramel and toffee on the palette. Approachable and absolutely delicious!

Grated Imported Parmesan aged over 10 months.

Simply put, the best Parmigiano that exists. Incredibly snackable. Crafted by hand from milk of cows that graze in the high elevation of Benedello di Pavulo in Emilia-Romagna, wheels are then aged by Giorgio Cravero, a 5th generation affineur, in a cave at his home in Piemonte.

Genuine Fulvi Pecorino Romano is a top-rated, authentic PDO sheep's milk cheese from Lazio, Italy, produced by the Sini family in Nepi. Aged 10–12 months, this cheese uses full-fat milk, resulting in a less dry, creamy texture and a rich, sharp flavor that is less salty than Sardinian alternatives.

A deliciously nutty, pasteurized cow’s milk cheese from the Veneto in northern Italy, Piave is much like Parmigiana Reggiano, but better for snacking and less for grating. It has a concentrated sweet, crystalline paste with a full, tropical fruit flavor and an almost Alpine characteristic

Bergamino di Bufala is an Italian cheese made from buffalo milk in the province of Bergamo, in Lombardy. Bergamino is a soft cheese, with a buttery texture, a fresh milk flavor and a slightly tangy finish.

Castelbelbo is a soft ripened cheese from Piedmont Italy, made from a blend of cow, sheep, and goat's milk. Pudgey, somewhat mild, but with a lovely lactic bite, this one is a shop favorite for sure!

La Tur is a dense and creamy blend of cow, sheep, and goat's milk. The rind is soft, wrinkled, thin and delicate. The interior paste is ivory in color with a light, fluffy, mousse-like texture, becoming extremely soft and creamy under the rind. Flavors are rich and sweet with a subtle tang.

Robiola Bosina is a lovely blend of cow and sheep's milk cheese from Piedmont, with a delicate rind and creamy, gooey interior paste. Very reminiscent of brie only made in Italy, this cheese is made for fans of Italian wines and soft cheeses.

Rocchetta comes from the Piedmont region of Italy. It is a lovely and creamy robiola combining goat's, cow's and sheep's milk as well as a touch of cow's cream into a harmonious balance of flavor. Dense, semi-soft and smooth in texture.

A semi-firm goat's milk cheese from Spain washed in grape must, a byproduct of the winemaking process. Easy going and crowd pleasing, beautiful on boards, especially when paired with Spanish red wines.

Manchego 8 month

This double cream, washed rind cheese has a soft consistency when young and breaks down to a runny and scoop-able cheese as it ages. Earthy, tangy, and savory. If you enjoy Epoisses style cheeses, this cheese may hit the spot.

Oma is an American original, made by Sebastian von Trapp on his family’s dairy farm in Waitsfield, Vermont and aged in the Cellars at Jasper Hill. This pudgy beauty is an approachable brine-washed cheese made with organic milk produced by the farm’s jersey cows.

Jasper Hill Willoughby Special Wash is a rotating washed rind cheese thar always honors the Vermont culinary tradition. The current iteration is washed with Oxbow Brewing's Poly Floral beer, perfect for spring and summer while retaining Willoughby's characteristic funk.

Ciresa PDO Taleggio is a whole cow's milk cheese that is brine washed, giving it its distinctive sticky, peachy rind. An intense meaty flavor and unmistakable, unique fragrance, this cheese is well known and loved. Try it with Lambrusco or other bold Italian wines.