Cheese Program
Chef McClelland’s quest to serve “only the best” extends to L’Espalier’s renowned cheese program, now under the new leadership of Fromager Matthew Helvitz. The cheese selection at L’Espalier has long been nationally recognized and respected for its breadth and quality, and subsequently has been named one of the ten best cheese boards in America by Esquire Magazine, chosen by Phantom Gourmet as “ Boston’s greatest cheese service” and recognized by The New York Times.

Selections from around the globe, including cheeses from England, Italy, France, Spain, Portugal, Australia, and the United States, are available as an à la carte course or as the Grand Fromage portion of the Degustation menu.

Helvitz strives to seek out handcrafted, artisanal cheeses with great character and depth of flavor. L’Espalier is especially proud of the relationships that have been formed with New England artisan cheese makers such as Woodcock Farm and Ruggles Hill Creamery, who provide their artisanal cheeses to L’Espalier exclusively, and is delighted to showcase their sublime efforts.

Cheeses do change seasonally and are always served at the peak of their ripeness. Most of the cheeses offered are also available for purchase to be enjoyed at home.