Giorgio Cravero and his family have been aging wheels of Parmigiano Reggiano in their caves since 1855. Each wheel arrives in the Piedmont at a year of age and is flipped every two weeks to ensure a smooth texture with delicate crystals throughout. Notes of sweet fresh cream give way to a robust, brothy finish. Pair with Prosecco and a drizzle of Villa Manadori aged Balsamic.
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 jar of V Smiley Preserves, for a trip down a honey-sweetened lane.
Betty and Martin Koster source their Goudas from the best cheesemakers 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. Think butterscotch candy in cheese form.
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.
One of the last small-batch, natural-rind Manchegos in production, the cheesemakers at Sierra la Solana age these wheels a minimum of 6 months to best develop the flavors of the milk. The sheep’s unique diet of grasses, grains, and olives from the groves in which they graze results in a perfectly balanced and complex flavor, carrying notes of buttered toast and green almonds.
A rich and sweet goat’s milk Gouda sourced from a small farm in the Brabandt region of Holland. Aged under the watchful eye of Betty Koster at Fromagerie L’Amuse just outside of Amsterdam, Brabander is silky and sliceable, with a flavor like toasted marshmallows. Capable of convincing even the most goat-skeptic cheese lovers, Brabander is also incredibly wine-friendly, although we love it for a fun dessert bite, topped with some of Venchi's chocolate hazelnut spread.
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 our personally selected flavor profile. Notes of toasty cashew, beef broth, and roasted carrot coexist with Comte's classic buttery richness in these extremely limited edition wheels. All you need is a bit of Vin Jaune.
As the USA's oldest sheep dairy in operation, the cheesemakers at Vermont Shepherd certainly know what they're doing. Extra Aged Invierno is their raw mixed-milk cheese that benefits from an extended aging period in the caves - at least two years before hitting our counters. The cows' milk lends a little sweetness that plays nicely with the earthy richness of the creamery's own sheeps' milk. Expect notes of grass and roasted garlic, with a tiny bit of crunch.
A hearty Alpine cheese made near the ruins of Schlossberger castle in the Emmental region of Switzerland. These wheels are a favorite on our counters - super savory and perfect for both snacking and melting, Schlossberger has the classic alpine brothiness you'd expect with a toasted-nut sweetness and light crystallization that makes it a versatile pairing partner.
A smooth and toothsome cheese, Sparkenhoe Red Leicester was essentially brought back from the dead. Cheesemakers David & Jo Clarke set out to revive a cheese that had only been known as an industrially produced supermarket cheese for 50 years. The Clarkes worked off an old recipe in order to create Leicester as remembered by the previous generation. A smooth cheese with a bit of brown butter sweetness and just a hint of citrusy tartness, Neal's Yard also makes sure to select the wheels with the nuttiest and longest-lasting flavor.
Market Club - Monthly Recurring - Pickup - Burlington
This club is for those who want to be transported to a new region through food. Every month we will curate products from a particular region or producer to show you how we at Dedalus like to eat.
The market club will be a representation of the best our market has to offer each month and an opportunity to explore our latest discoveries. Each month’s Market Club will include 1-2 world class cheeses paired up with equally spectacular offerings from the rest of our market, ranging from preserves to charcuterie & conserva. Each product will be carefully selected to compliment one another and serve as your one stop hosting, picnic or party kit.
Here’s what you get with your Market Club membership:
1-2 cheeses each month along with curated specialty market goods
Get a 10% discount on eligible wine and food from our Market, Wine Bar, and in-store.
The opportunity to be the debut audience for new products and pairings
Recommended wine pairings
Picking up your Market Club couldn’t be easier. We’ll send you a reminder e-mail on the 1st of each month to let you know your club goods are ready to be picked up! Just pop on down, grab your market items and enjoy!
Silex is a rare soil type only found in the Loire that wine geeks will nerd out about forever. Brunet farms the Chenin Blanc for this cuvee on Silex, imparting incredible minerality, structure, and earthiness to this gorgeous pet nat.
A story so dreamy it sounds unreal: a CIA agent working in WWII Spain meets The Count of Romanones and falls in love. Together, they regenerate his Extremadura estates, with the goal of preserving traditional cheesemaking methods. Ridiculously spoiled sheep range free on the green fields, their feed supplemented by the farm’s own sweet granola mix; their rich milk produces these tiny, rugby ball shaped cheeses. These golden little wheels are floral and sweet, with notes of marigold and honey with a slightly wooly finish.
Natural-rinded, raw milk, and made to an historic recipe on certified organic land near the coast of Wales, Hafod stands apart from the rest of the cheddar pack.
Owner Patrick Holden prizes a low input system, grazing a small herd of Ayrshire cows on 300 acres, while Hafod’s cheesemakers approach their work with a combination of historicism and experimentation. Though Hafod began life in 2007 as a clothbound cheddar, recent flavour profile trials have led the cheesemakers to break with tradition - relinquishing the cloth binding in favour of an all-moulded rind.
Expect an overall meaty, savoury quality, underpinned by a saline note that harkens back to the farm's maritime climate. With a hint of sweet mustard near the rind, Hafod is a great choice for those who prefer their cheeses without that characteristic cheddar acidity.
Marcel Lapierre is not any old winemaker. This man single handedly pioneered natural winemaking in his region, creating the benchmark in Beaujolais & inspiring a whole generation of winemakers along the way. “Cuvée Marcel” is a rich, powerful wine with integrated acidity & notes of dark fruit.
This blend of Tai Bianco (otherwise known as Friulano) and Pinot Bianco is crisp, clean, and mineral-driven. Portinari farms organically in vineyards rich in volcanic sediment, lending an elegance and sense of refinement to the wine. He’s part of the Veneto Revolution and we couldn’t be more excited about it.
Ditch the Pageant, Join the Party: France Breton Talks Natural Wine and a New Era at the Domaine