Chariot de Fromage
Bouley’s Cheese Cave, located in the Chef’s Pass room, is filled with select cheese from Rodolphe Le Meunier, Meilleur Ouvrier de France (MOF) awarded craftsmen and 2007 World Champion Cheese Affineur. Continuing five generations of aging and cheesemaking in the Loire Valley, France, Le Meunier’s expertise complements Chef Bouley’s Tasting Menus with choices of sheep, goat or cow cheese, regionally and internationally sourced. Our cheese wagon also offers a rotating selection from Spain, Portugal, Holland, Italy and the United States.
Comté d’Alpages AOC 18 Months Cow—Jura. One hundred percent Montéliarde cow’s milk and free of additives, the Comté is aged for a minimum of 120 days. It has a nutty, slightly salty, yet sweet taste.
Morbier AOC Cow—Jura. This smooth and slice-able cow’s milk cheese is still made according to centuries-old tradition, with a fine dusting of ash between two layers.
Fourme d’Ambert AOC Cow—Auvergne. A semihard blue cheese that is aged for a month during which time it is injected with sweet Vouvray moelleux wine, which also makes an excellent pairing.
Timanoix Cow—Morbihan. A washed-rind cheese produced at a monastery in southern Brittany, it is rinsed in a walnut brandy and has a nutty note.
Tomme de Savoie Cow—Savoie. Made from raw milk exclusively from cows in Savoie and Haute-Savoie, this traditional tomme is rich with distinctive herbal aromas that vary by producer.
Fouchtra de Vache Cow—Auvergne. Similar to the Saint-Nectaire, this raw-milk cheese is aged for six months and has a brushed, clean crust. Volcanic terroir imparts distinctive flavor.
Puits d’Astier Sheep—Auvergne . Aged on straw, this sheep’s milk cheese has a delicate paste and a natural rind. Distinctive for the hole in its center, it’s named is derived from the French word for well.
Galette d’Astier Goat—Auvergne. Smooth and melty on the palate, the 10-week aging process allows for salty and pleasantly acidic notes that leave a delicate aftertaste of goat’s milk.
Mimolette Vieille Cow–Lille . Also referred to as the Boule de Lille, it resembles a cantaloupe at first glance. Naturally colored with annatto, the aged version, vieille, is chewy with a nutty flavored crust.
Fumaison AOC Sheep—Cantal. A raw sheep’s milk cheese that resembles a sausage, and is smoke-cured in much the same way.
Ossau-Iraty AOC Sheep—Pyrénées. A firm, classic Basque cheese that has been made in the same tradition for centuries. It has an earthy quality similar to Sardinian pecorino, and is revered as one of the region’s finest.
Petit Munster Cow–Alsace . A 1,000-year-old recipe, this miniature round of washed rind cheese is luscious on the palate with sweeter notes of hay.
Tomme aux Piments d’Espelettes Sheep–Basque Country. A firm sheep’s milk cheese that is coated in a light dusting of the Basque paprika, piment d’espelette, which imparts a toasty spiciness that enhances the cheeses own nutty, sweet flavor.
Tomme du Vieux Saulnois Cow—Alsace. A semi-soft, washed-rind cow’s-milk cheese, it is rinsed with wine as it matures, which helps it to develop fruity notes with hints of mushrooms, grass, and butter.
Ossau-Iraty AOC Sheep–Basque Country . A light, balanced Pyrénées sheep’s cheese with fruit and nutty notes, it’s considerably delicate for a mountainous-region cheese and has a thin, tart crust.
