Beneluxx Tasting Room
Please ask server for today’s soup.
Five cheeses blended with a blonde ale beer and smart popcorn
Mixed greens topped with roasted beets
Grùyere and Emmenthaler Swiss cheeses, white wine, garlic, nutmeg, lemon and Kirschwasser.
Chef’s choice of seasonal and special cheese fondue. Ask your server for pricing.
Aged, medium-sharp Cheddar and Emmenthaler Swiss cheeses, lager beer, garlic and seasonings.
Ham, Gruyere Cheese and Classic Bechamel Sauce in a Panini style
Meaty Mushroom, herbed goat cheese, sweetred peppers, hummus
With garlic, fennel, chicken and spinach
Roast Pork, Ham, Swiss Cheese, Pickle and Mustard in pressed bread
Prosciutto, fresh mozzarella cheese, fresh arugula
with port wine and five spice marinated cherries
with seasonal melon, shaved Grana Padano, and truffle vinaigrette
with vanilla infused pineapple and reduced balsamic vinegar
with veal demi glaze
Homemade Mozzarella Cheese, prosciutto, fresh basil, and “ugly” heirloom tomatoes
Potatoes, Onion, Beef, Egg, Cheddar Cheese
Chorizo with La Peral Blue Cheese, port Dijon cream, Spanish onions and peppers
French style featuring onions, olives, shrimp, fennel and goat cheese
Gouda from Holland that is a modern day classic cheese. The obvious sweetness comes from the skills of the Gouda makers and the high quality milk that gives a lightly carmelized nutty flavor with the twang in the finish that speaks of goats milk.
A classic Italian table cheese, enjoyed both before and after meals in Italian dining. Wonderfully mild, chewy, fresh-tasting sheep’s milk cheese with a good, salty-sweet backbone and a smooth, fruity finish.
(Identical to Cana de Cabra but a sheep’s milk version) A soft-ripened sheep log with a natural, bloomy rind. Similar in style to Bucheron, with hints of truffle and mushroom in the thin outer rind, giving way to a rich, slightly oozy coating below the skin and full, dense sheep’s milk cheese in the center. Slightly sweeter and more citrusy than Cana de Cabra.
When fresh, it is quite crumbly and relatively hard, but characteristically ripens and becomes more runny and strongly flavored as it ages. Eaten uncooked on bread or with wine or meat, to enjoy the subtle flavor and texture which does not survive heating. It is usually served at room temperature. It is mild and mushroomy with truffle and garlic notes.
This is double gloucester cheese with onion and chive mixed into the creamy, soft interior. Pungent and aromatic.
This cheese is also known as chavignol, and is hard and knobby on the surface, some saltiness, dry consistance. This tiny cheese, generally no more than 2 ounces is wonderful on salad.
The Drunken Goat is a soft goat cheese with a smooth violet rind which has been soaked in Doble Pasta wine for 48-72 hrs. Aged about 75 days, it has a sweet, smooth flavor, with tangible grape must tones and creamy, mouth coating texture.
Aged sheep’s milk gouda. Who knew? Developed strictly for the American sweet tooth this cheese is dessert without having a dessert course. It’s sweet aged crystals hit the mouth and develop a great nutty almost a whiskey aroma. Butterscotch in color this is truly sheeps milk candy.
The most famous Catalan goat cheese, it has luscious depth with a great acidic balance. Creamy, firm texture with a rich, almost fruity interior that exhibits a mild tartness, and finishes with mild herbal and nut flavors. Recognizable by its buffed grey rind, hand made with artisanal care.
A buttery soft green mold cheese with reddish, slippery rind. Artisanally produced in Novara, Piedmont, with milk from both morning and evening milkings allowing for a creamier cheese. It is then aged in caves. Gorgonzola Piccante/Naturale or Mountain Gorgonzola, as it is known, has a deeper color, more blue veins, a more pungent odor and an intense, sharp flavor
Perfect for cheese plates, this is a small, 2lb disc of aged goat’s cheese, rubbed in paprika. It has a sharp, crisp, clean flavor, with grassy, herbal notes and a silky texture.
Made in Extremadura, in southwest Spain, this is one of the most sought after cheeses in Spain. Made from the very thick raw milk of merino sheep, it is hand produced with vegetable rennet. Very buttery, with thick spreadable texture. Full flavor on the palate with underlying tart flavor. Characteristic sheep’s milk aroma, with a delicate, herbal flavor derived from vegetarian thistle rennet. Wrapped in white lace to keep shape, sometimes accom
Unusual cheese made with thistle rennet, making it suitable for vegetarian uses. Buttery, nutty, and slightly creamy with sweet, fruity finish; a few small eyes in the paste. sourced with entirely organic sheep’s milk, but exhibits gouda flavors more than classic sheep’s milk cheese.
Pale yellow in color with numerous eyes in the cheese, coated in orange plastic rind & aged 2-3 mos. Made entirely with milk from Friesan and “Menorquina” herds indigenous to the island of Menorca. Creamy flavor with nutty finish and slight sharpness.
From legendary La Mancha, made from the sheep unique to the region. A much more aged, much more developed cheese than regular manchego. Rough, crumbly crystallized texture and an elegant, mature array of flavors. At once powerful but smooth, best eaten in thin shavings, to allow the balance of nuttiness and fruit to shine through.
An amazing ripening goats milk cheese, this fresh log is rolled in ash and if allowed to age, softens into an almost spreadable consistency, sharp and creamy, with a tangy, slightly salty, and lingering flavor
This trappist brewery also creates a phenomenal cheese, created within the Orval Cistercian Abbey in the town of Port-du-Salut. It resembles Port Salut, with a natural orange rind and rich, pleasant flavor and aroma.
Made in the style of a classic Sardinian Pecorino, but much milder in flavor and texture. Subtle moistness. Sweet, with mild walnut overtones and hints of sharpness, fantastic
Spain Piave is a firm, grainy cheese, with a sharp fruity flavor. An excellent alternative for grating.
Creamier style, full-flavored blue cheese. Made from a closed herd of grass fed Holsteins, within hours of milking, then aged for a minimum of 6 months. The result is indescribably delicious and unique.
The newest of the gouda imports, Prima Donna is deserving of the distinctive title. A hard cheese, it has a more complex flavor, with a distinct sharpness, nuttiness, and hints of red wine
Reblochon is a soft washed-rind cheese made from raw cow's milk. Reblochon has a nutty taste that remains in mouth after its soft and uniform centre has been enjoyed.
Ribiola is unique because it can be made from one, two, or three types of milk from cows, sheep, and goats, something a bit unusual in the cheese making world. It is also made in several styles as well, including fresh and aged
Rocchetta is a tasty, smooth cheese made with three milks: cow, sheep and goat. It is made according to a regional recipe known only to the farmers who specialize in mixed-milk cheeses.
The cheese is white, crumbly and slightly moist, with distinctive veins of blue mold. It has characteristic odor and flavor with a notable taste of butyric acid; the blue veins provide a sharp tang. The overall flavor sensation begins slightly mild, then waxing sweet, then smoky, and fading to a salty finish. It has no rind; the exterior is edible and slightly salty and is one of the most famous of all French cheeses.
Much more refined and mature than standard Gouda, developing elegance and balance with age. Amber colored, perfume-y paste with Scotch whiskey and caramel overtones and a sharp, sweet finish with unbelievable length. The only way Gouda should be eaten. Outstanding.
A must for truffle lovers, this labor-intensive semi firm Italian delicacy is maxed out with slices of black truffle shavings, peaking with about as much truffle flavor as human tastes can handle. Rich, full textured, coated with ash (nutmeg, cloves coriander, cinnamon, licorice, fennel - sotto cenere literally means under ash) and altogether otherworldly.
The cheese has a strong smell but its flavour is comparatively mild with an unusual fruity tang. Its crust is thin and studded with salt crystals.
Full flavored, exciting blue cheese – rich, creamy paste with sharp, blue piercings. Colorful rind with oranges and browns. Approachable for blue cheese, with a chewy, long finish.
The result of a harmonious blend of two rare cocoa beans, Araguani releases intense aromas of liquorice, raisin, and chestnut over its distinctively bitter base notes.
Rich and creamy with gentle long lasting flavor Milk 21.2% Cacoa 35.3%
Silky milk taste laced with a sweet natural vanilla 19.8% Milk 29.2% Cocoa
This chocolate is the result of the combination of the finest cocoa beans from the Caribbean islands. Aromatic and long in the mouth, its fruity and barely sweet taste reveals the delicate savours of almonds and roasted coffee.
Bitter savor and intense taste of cocoa. Cacao 60%
With a minimum of 50% cocoa, have a consistently robust and well rounded flavor. The product possesses a biscuity texture, and top notes that evoke gingerbread to the discerning palate.
A hint of youthful pepper tones, aniseed and liquorice, and on the other, fl oral, wooded, red fruit and black olive suggestions, lightly shaded by Arabic coffee notes. Extra-Bitter Guayaquil renowned for its much appreciated lingering bite.
Made with a blend of the finest cocoa beans from South America. An exceptional bitter chocolate, its intense flavour, enhanced by floral notes, has a powerful, lingering intensity.
Ivoire is a delicately flavored low-sugar white chocolate which makes a delicious match for the taste of fruit or liqueur.
Intense hints of caramel and vanilla.
Fresh, sharp bouquet. A blend of precious Criollo and Trinitario beans from Madagascar, Manjari releaes red fruit notes that captivate the senses.
This dark couverture is widely praised for its consistent aromatic rounded flavor, as well as for its tantalizing suggestion of vanilla. Very slightly sweet and with an abundance of character
A dark chocolate made from single-origin Tanzanian cocoa beans. Combines subtle fruity flavors with natural vanilla for a distinctly rich taste. 75% cocoa content.
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