Artisanal Cheese + Charcuterie
It's no secret that at TABLE we LOVE cheese! We even have two cases dedicated to queso. Our goal is to provide you with the highest-quality seasonal selection of cheese available, all sourced from local producers. Additionaly, we realize that choosing the perfect cheese is a very personal experience: so don’t hesitate to ask for a sample.
Know Thy Cheese
Raw (unpasturized) cheese is aged for a minimum of 60 days and is made from milk that has not been heated to more that 100 degrees Fahrenheit. This temperature threshold allows for healthy bacteria to thrive
Washed rind cheese is typically bathed in salt water or local sprits. The wash breaks down the curd from the outside and gradually incorporates it into the cheese resulting in a distinct flavor
Bloomy rind defines the velvety ring found on soft cheeses produced by fungus-ripening
Natural rind cheese produces a protective outer layer, inherent to the aging process
Blue-veined cheeses have cultures added, giving them a spotted appearance in colors ranging from blue to blue-green. Veined cheeses have a distinctive “ripe” aroma
TABLE's Cheese Please
what we have to offer:
Who: Old Chatham Farm
Where: Old Chatham, NY, 99.7 miles
What: Ewe’s Blue sheep’s milk, creamy & rich with a prominent, but not overwhelming tangy blue flavor. Made with vegetarian rennet. Sheep graze in organic fields
Who: West River Creamery
Where: Londonderry, VT 171 miles
What: Equinox, Alpine style cheese has a nutty, earthy flavor and is aged 4-6 months
Who: Nettle Meadow Farm
Where: Warrensburg, NY, 183 miles
What: Kunik: Cow & Goat’s Milk. Unique and voluptuous triple crème cheese, called “The sexiest cheese in the USA.” Richer and more flavorful than a typical Brie-like cheese. Spreadable, butter, nutty and sumptuous. Serve alone, on nut bread, in a salad or with a glass of champagne.
Who: 3 Corner Field Farm
Where: Shushan, NY, 42.8 miles
What: Frere Fumant sheep’s milk. Frere Fumant (Smoking Brother) is an aged and smoked cheese made from raw sheep’s milk. This cheese is smoked using Hickory Wood by monks using traditional methods. Basque-style.
Who: Cato Corner
Where: Colchester, CT, 90.7 miles
What: Brigid’s Abbey cow’s milk. Trappist-style monastery cheese with a smooth, creamy consistency. It melts well, performing excellently in quiche, toasted cheese or over vegetable. Winter batches are very creamy, while the summer milk yields slightly firmer cheese.
AND MANY MORE...
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Charcuterie
Our delicious charcuterie is sourced from Salumeria Biellese located in New York City. In business since 1925, they use the highest quality ingredients sourced from local farms in the tri-state area, as well as from select farms that they have been working with for many years. Their pork products feature 100% all-natural Berkshire hogs and their process remains socially responsible. It's no wonder they have received the Slow Food 'Snail of Approval.'
What we have to offer:
Cacciatorini A small, course ground, air cured/dried pork sausage. The recipe originated in the Northern Hills of Italy and is lightly seasoned with red wine and garlic. The name cacciatorini, comes from the hunters who used to carry these treats in their bags for a quick snack.
Coppa A Berkshire pork shoulder is trimmed and seasoned with wine and our heirloom spice mixture. Once spiced, it is cured and aged to achieve a natural earthy sweetness only found in a perfect Coppa.
Chorizo Secco Fine ground Berkshire pork is spiced with Hot Pepper and paprika, and then it is cured/aged until firm. This product is a Spanish-style Chorizo, we also carry a fresh semi-cured Chorizo made in the Portuguese style.
Finochietta This smaller version of the Finocchiona is more delicate. We adapted this smaller version for a more approachable size to take home.
Napolitana Coarse ground air dried salami complete with a spicy touch of Mediterranean and North African spices typically encountered in Naples. Similar and size and shape to our Finochietta.
Pancetta 100% All-Natural Berkshire Pork Bellies aseasoned with fresh bay leaves, rosemary, and whole peppercorns, then cured. When cured, they are rolled, tied by hand, stuffed into casings then hung to dry for months. This arroltolata (rolled pancetta) is the base of soffritos and sauces throughout Italy.
Petite Jesu A coarse ground salame seasoned with red wine and garlic among other family spices is full of velvety rustic flavor. The “Baby Jesus” gets its name from the fact that it ages about nine months and finishes weighing around 9 pounds.
Prosciutto Biellese This is their own house-cured prosciutto. After the arduous drying process, the leg is seasoned with molasses and coarse ground pepper.
Soppressata Coarsely ground Berkshire shoulders mixed with some fat to give the desired marbling. After it is seasoned, cured, and dried, the result is a sweet tasting cured sausage that you would typically find in central Italy.
Speck (Smoked Prosciutto) Prosciutto is covered in ground black pepper and then the whole leg is smoked, just like the Northern Italian and Austrians used to do it. This earthy and smoky product lends itself to fresh regional fruit such as figs.
Cheese and charcuterie boards are available to order for any and all occasions!
