Giorgio Cravero and his family have been aging wheels of Parmigiano Reggiano in their caves since 1855. Each wheel arrives at the caves after thirteen months and is flipped every two weeks to ensure a smooth and cake-like texture with small crystals throughout. Notes of fresh cream can be found throughout, along with a brothy finish. Pair with Prosecco and a drizzle of Villa Manadori aged Balsamic Vinegar.
Made especially for Dedalus! The amazing folks of Presqu’ile Winery have produced and bottled this Pinot Noir exclusively for us. Hailing from a special microclimate in Santa Barbara, this lush and fruit-driven expression checks all the right boxes.
Jasper Hill Farm’s Bayley Hazen Blue has developed a loyal following, and for good reason. This raw cow’s milk blue-veined cheese is as creamy and fudgy as they come. Aged for just under 4 months, Bayley Hazen is perfect for both sweet and savory pairings. Melt a fat slice on a burger for the ultimate creamy, umami flavor bomb, or pick up any 2oz jar of V Smiley Preserves, $7.00, for a trip down honey-sweetened lane.
Gregoletto, founded in 1600 (yup), has been crafting delicious, rustic Prosecco for a long time. Bottled using the traditional sui lieviti method, a secondary fermentation occurs in the bottle, producing the classic, crisp Prosecco bubbles. This classically tasty Prosecco is a worthy pizza night companion.
Betty and Martin Koster source their Goudas from the best cheese makers and cheesemaking co-operatives throughout the Netherlands. L’amuse signature is aged at a higher humidity and temperature than most Goudas. This keeps the paste moist and sweet, while still developing crunchy tyrosine crystals.
A delicious and highly decorated Gruyere from Fribourg, Switzerland. 1655 is aged by Fromage Gruyere SA, the smallest of the Gruyere Affineurs and selected from the premier dairies that they source from. 1655 shows considerable seasonal variation though each wheel shows distinct fruit notes up front with a long and savory finish. Pair with Fallot Whole Grain Mustard or England Preserves Red Onion Marmalade.
Dedalus and Jasper Hill Farm work directly together to bring you the highest quality cheese being produced in the state. Each wheel of Alpha Tolman that arrives in the shop is specially selected by the cheese wizards up in Hardwick so that it meets our custom “Dedalus Profile”. Alpha Tolman is a raw cow’s milk, washed rind cheese made using traditional Alpine-style methods. Aging out between eight months to a year, expect notes of tropical fruit, caramelized onions, and beef broth.
An all too rare example of a natural rind Manchego. The sheep’s unique diet of grasses and cereals combined with the aging process results in a flavor that is much more complex and less piquant than most aged Manchegos, with a flavor that calls to mind buttered bread.
Domaine Estelle Sauvion has been making some of the best Muscadet for years now. Since becoming certified organic in 1996 and using a unique approach of aging the wine in large ‘foudres’ (oak barrels) they are making Muscadet that really delivers a unique experience. Pair with oysters.
Harbison, one of the only pasteurized cow’s milk cheeses produced by Jasper Hill Farm, has taken home top prizes at both the annual American Cheese Society conference and the World Cheese Awards, and you can always find it in the case at Dedalus. This spruce-banded, bloomy-rinded nugget boasts notes of mushrooms, butter, and a hint of funk. To best enjoy your Harbison, take it out of refrigeration at least a few hours before serving; our expert cheesemongers suggest even taking it out the night before. Slice the top rind off and dip in with a bag of Torres Iberian Ham potato chips.
A deep and subtle Goat’s milk Gouda style sourced from the Brabandt region of Holland and aged under the watchful eye of Betty Koster at Fromagerie L’amuse outside of Amsterdam. This is a cheese that can convert even the most goat-skeptic of cheese lovers with its rich, almost caramelly flavor.
A unique expression of one of France's most popular cheeses, available only at Dedalus. The affineurs at Marcel Petit make sure that they choose the perfect wheels throughout the year for Dedalus's personally selected flavor profile. Notes of roasted cashew, broth, and root vegetable coexist with Comte's classic buttery brightness in these extremely limited edition wheels. All you need is a bit of Vin Jaune.
Giulia Negri is producing everything we want in a great Nebbiolo at her high-elevation vineyards in Barolo. Her Langhe Nebbiolo is perfumed & precise, bursting with lively fruit & freshness. Giulia is more than a rising star, she’s affirmed talent among Piedmontese vignerons.
Notes of honey, petrol, and lilies greet you on the nose. Bright acidity balances out the honeyed notes on the palate. It’s stony and fresh with lemon and petrol flavors. It makes for a wonderful aperitif but will easily glide into dinner as well - chicken, seafood, spicy dishes.
Food friendly, versatile and perfect with a slight chill. They're BBQ All-Stars.