In the spirit of St. Mark's Street, we've taken a beloved traditional cheese and given it an avante garde spin. This complex, unctuous cheese is fragile—we keep it safe in a little red terra cotta crock. So cute. Plus, the crock helps St. Mark's double as a perfect, personal fondue. Top with some fig jam and walnuts—or be a purist and leave it as is—and pop the cheese in the oven for a few minutes. It will get oozy, melty, and glorious. Scoop up the creamy goodness with crusty bread for the perfect fall/winter treat.
Pair with Beaujolais, or a crisp ale, and some Village swagger.
80 grams
