La JAMBE

1309 5th St NE, Washington
(202) 547-1309

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Cheese Plate

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Featured items
Ossau Iraty
A semi-hard earthy sheep's milk cheese Near the border with Spain, Ossau-Iraty is made from the milk of the local Manech ewes and has herbaceous, fruity and nutty flavors. The Basque region is home to strong and long-standing cheese-making traditions that both France and Spain share.
Le Cremeux
Brillat Savarin triple cream, Jambon de Paris, Blood orange jam and mixed greens on a Baguette
Chorizo Iberico
Dry cured sausage made from 100% acorn-fed Ibérico pork. Iberico pigs are naturally raised without antibiotics or hormones. This Ibérico chorizo has an exquisite aroma with a rich and intense flavor.
Delice de Bourgogne
A classic triple crème from Burgundy, made by blending full-fat cow's milk with crème fraîche to create an incredibly rich flavor and a smooth, melt-in-the-mouth texture. The mushroomy aroma of the thin rind adds a playful contrast to the rich, creamy, buttery and tangy notes.
Jamon Serrano 18 months
The finest white Duroc pork buried in sea salt, then dry-cured in mountain-air conditions. Result in a deep, nutty flavor. Serrano's are aged on average 6 to 18 months, 18 months being the most prestigious
Cheese & Charcuterie for 2p
Chef's choice of cheese and charcuterie for 2.Does not come with any accompaniments

Food menu
Le Cremeux
Brillat Savarin triple cream, Jambon de Paris, Blood orange jam and mixed greens on a Baguette
Alpine Grilled Cheese
Raclette, gruyere, house made tomato jam and arugula on brioche
Green Mountain Grilled Cheese
Vermont cheddar, fig jam, apple and Jambon de Paris on brioche
Le Caractere
Speck, blue cheese, fig jam, apple and mixed greens on a Baguette
Quiche Lorraine
Kids Grilled Cheese
Cheddar on Brioche
French Onion Soup
French apple tart slice
Salade Grecque
Grilled Halloumi cheese, cucumber, crispy chickpeas, kalamata olives and pickled onions in a creamy yogurt Za'tar dressing

Cheese
Delice de Bourgogne
A classic triple crème from Burgundy, made by blending full-fat cow's milk with crème fraîche to create an incredibly rich flavor and a smooth, melt-in-the-mouth texture. The mushroomy aroma of the thin rind adds a playful contrast to the rich, creamy, buttery and tangy notes.
Raclette
Most famous for the Swiss dish (of the same name) where the cheese is melted and scraped onto diner's plates over small potatoes, cornichons, pickled onions, and charcuterie. Try it also in our Grilled Cheese!
Truffle Moliterno
Moliterno sheep's milk cheese is injected with earthy black truffles during the aging period. These injections create gorgeous black veining throughout the paste and the rich flavor flows through the body of the cheese.
Ossau Iraty
A semi-hard earthy sheep's milk cheese Near the border with Spain, Ossau-Iraty is made from the milk of the local Manech ewes and has herbaceous, fruity and nutty flavors. The Basque region is home to strong and long-standing cheese-making traditions that both France and Spain share.
Brillat Savarin
A soft cow's milk cheese made near Paris. Buttery and nutty, creamy and dense - with a 75% fat content due to the addition of heavy cream to the whole milk. This triple-cream cheese has notes of mushrooms, nuts, and truffles.
Morbier
A semi- hard nutty cow's milk cheese A great melting cheese from high in the Alps, Morbier is traditionally made from both the milk gathered in the morning and the milk gathered in the evening. The evening cheese was protected from dirt and insects by placing a layer of spruce ash on top of it. The milk from the net morning's milking is then placed on top, producing the striking horizontal line directly through the middle of the cheese.
Comte
The cattle in this steep region between the Vosges and Jura mountains get fat from lush green pastures. Sweet, nutty, and superior melting capabilities make this cheese chef-friendly.
Bleu d'Auvergne
A funky & earthy blue cow's milk cheese. From the high altitudes of the Midi-Pyrenees, Bleu d'Auvergne is entirely edible, rind included, and maintains a texture between creamy and crumbly. It presents earthy, grassy, herbal notes, indicative of the cows' diet.
Vacherousse D'Argental
a soft and creamy cow's milk cheese. The rind is washed with salt water and then aged for 3 weeks. This mildly flavored washed rind cheese is a crowd pleaser.
Manchego reserve 14 months
Fully aged cheese smeared with olive oil during the process. It has holes throughout the paste with a mild, slightly briny, nutty flavor. There is a peppery bite to cheeses that have reached a great age.
Brebirousse
An ooey-gooey wonder sure to please any crowd, with a creamy paste that threatens to run free of its annatto-tinged rind. Luscious and silky enough for brie-lovers, sheepy and full-flavored enough for the most adventurous palate, its bright orange rind refuses to be ignored, but its delicate sweetness balances the buttery intensity with aplomb. Made in Lyon, France, of pure pasteurized sheep milk. Brebirousse (literally: red sheep) is everything we could want in a cheese: savory, creamy, nutty and complex.
Camembert
Northwest France's salt-sprayed pastures keep the distinctive Normande dairy cows happy, producing very rich milk. The high butterfat lends a mild buttery, fruity, and creamy flavor.
Grayson
A local washed rind cow's milk cheese. The texture is supple and fudgy, becoming silky as it warms; the rich, beefy paste is slightly sweet, with grassy, nutty notes and a solid earthy undertone.
Halloumi Grillies 8.8oz
Beecher's Handmade Flagship Smoked
Fans of the toasty, complex flavors that come from smoking food will crave this ultra-snackable selection from Beecher's Handmade Cheese. This is a variation of their semi-firm Flagship, and it boasts a fruity profile with a true smoke flavor from the apple and cherrywood used for smoking.

Charcuterie
Jamon Serrano 18 months
The finest white Duroc pork buried in sea salt, then dry-cured in mountain-air conditions. Result in a deep, nutty flavor. Serrano's are aged on average 6 to 18 months, 18 months being the most prestigious
Prosciutto di Parma 24 months
Produced since Roman times and world renowned for its delicate and sweet flavor. Produced from the hind legs of specially selected heritage breed pigs and aged up to 24 months for the most prestigious Prosciuttos. A slightly nutty flavor comes from the Parmigiano Reggiano whey fed to the pigs.
Chorizo Iberico
Dry cured sausage made from 100% acorn-fed Ibérico pork. Iberico pigs are naturally raised without antibiotics or hormones. This Ibérico chorizo has an exquisite aroma with a rich and intense flavor.
Jambon de Paris
Delicately spiced and slowly cooked in its own juices, then wrapped in its skin. The result is a refined taste and a low sodium content.
Lomo
Lomo-which means "loin" in Spanish-is the finest of Spanish cured meats. Each loin is seasoned with smoky paprika from Spain and fresh garlic, then hung to cure for three months.
Foie gras entier terrine
Terrine, the preparation, is the purest experience of foie gras, since the whole raw liver is packed into a terrine mold and cooked at low temperature in a water bath.One of the most prestigious French delicacy.
Finocchiona
Traditional Italian salami with garlic, black pepper & fennel.Named after its main flavor component (fennel), this is one of Tuscany's oldest and most loved pork products.
Bresaola
air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top round, and is lean and tender, with a sweet, musty smell.
Speck
A distinctive cured ham, gently smoked over several months to compliment the meat's natural flavors.
Coppa
Also known as capicola, this traditional salumi is made from whole meat cuts and has a deep red color from seasoning with peppers and paprika.
Rosette de Lyon
A country-style salami named for its rose-colored appearance. Made with select cuts of pork-coarsely chopped-then fresh garlic and white peppercorns are added, and slow-aged 25 days for a sweet, mellow flavor.
Salametto
La Jambe's favorite. A coarse ground, garlic-scented salami with rich color and flavor. Similar to Brie cheese, the skin of this artisan salami is sprayed with an edible protective white mold.

Pre set Cheese and Charcuterie package
Cheese & Charcuterie for 2p
Chef's choice of cheese and charcuterie for 2.Does not come with any accompaniments
Cheese & Charcuterie for 4p
Chef's choice of cheese and charcuterie for 4Does not come with any accompaniments
Cheese for 2p
Chef's choice of just cheese for 2Does not come with any accompaniments
Cheese for 4p
Chef's choice of just cheese for 4Does not come with any accompaniments

Accompaniment
Baguette
Fresh baked daily. Limited availability
Beautiful Platters and Delicious Boards
Whether it is a gorgeous assortment of cheeses for a formal dinner party, or a simple afternoon nibble of nuts and sliced fruit, offering up anything on a serving board instantly elevates the moment. With Beautiful Platters & Delicious Boards a delicious serving board is within reach no matter the time of day with recipes for homemade crackers and breads to preserves, dips, spreads, pickles, condiments, and more. Learn how to create contrasts of flavor and texture to assemble memorable assortments. Thanks to detailed tips, easy-to-follow recipes, gorgeous photographs, and expert advice you'll be able to craft an array of serving boards sure to satisfy all tastes and budgets.
Spicy Dilly Beans
Grand Dill Pickles
Artisanally brined and hand-packed in the farm-rich region of Eastern Pennsylvania, every jar of Crisp & Co. starts with sourcing local, fresh ingredients right from the farm.
Tea towel "DC Flag" PRINTED WILD
Previously $22. PRINTED WILD is a DC based brand created by a French friend of ours, the artist Eva Calonder.Pattern screen printed with eco-friendly water-based inkMade from pure ring spun cotton. Lint-free and machine washableApproximatively 22" x 36" (55 cm x 83 cm)
Cornichons 3 little pigs
Tea towel "Rooster" PRINTED WILD
Previously $22. PRINTED WILD is a DC based brand created by a French friend of ours, the artist Eva Calonder.Pattern screen printed with eco-friendly water-based inkMade from pure ring spun cotton. Lint-free and machine washableApproximatively 22" x 36" (55 cm x 83 cm)
Brazilian Wildflower Honey
Tote Bag La Jambe
Raincoast Crisp Crackers
La Trinquelinette French Blood orange jam
French whole grain Dijon mustard
Beurre de Baratte Salt Crystals
Handcrafted with traditional French methods, this butter is a creamy delicacy not to be missed

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Recent Reviews

Delicious cheeses and wines. Sandwiches and tomato soup too. The impatient young attendant. You need to work on your temperament. Pay attention to the value of the wines on display, which differ from the price shown for takeaway.
January 2025
The place is a bit small but the desserts are SUPERB! I am a huge chocolate lover but also love a good fruity treat. I’m not a big cheesecake person, but I will say that these desserts there changed my mind!

The service provided by the bartender Keith was great. As a solo lady dinner, I appreciate the balance between convo and being left alone. lol
Good convo but not enough to be a bother or intrusive. Very attentive and fun.

I...
December 2024
I’m not a monster so I will always allot 5 stars to a place with such quality and thoughtful food. I got one of their grilled cheeses and it was made with clear thoughtfulness and intention. The tomato soup was spectacular, filled appropriately with herbs and spices with a sprinkle of oil (as it should have).

Friendly feedback because the food was superb… The woman who made the food was wonderful. The dude taking my order at the bar should work on his energy....
December 2024

More Reviews

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La JAMBE

1309 5th St NE, Washington, DC 20002
(202) 547-1309