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 2oz jar of V Smiley Preserves, $7.00, for a trip down 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.
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.
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 our 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.
There's a good reason we sell out of this cheese each week: it’s absolutely delicious. Extra Aged Invierno is a raw mixed milk cheese that is matured in the caves for at least two years before entering the shop. The cow's milk brings a welcome creaminess while the sheep’s milk provides an added tanginess to the flavor and mouth-feel of this cheese. Expect notes of garlic, crunch, and gentle spice.
A traditional English style Clothbound Cheddar made right up the road in Shelburne, VT. Shelburne’s take on this classic has big brothy notes with a bit of a kick reminiscent of onion or horseradish. Great with Edmund Fallot Walnut Mustard.
The name means the blood of the stones and for good reason. Here, the vineyard site is on top of a plateau of red clay, limestone, and copious round stones. These stones are influential in the creation of this wine’s depth of flavor and intensity. Rich notes of earth and dark, brooding fruit.
A hearty Alpine cheese made near the ruins of Schlossberger castle in the Emmental region of Switzerland. Schlossberger is super savory with a toasted nut profile almost reminiscent of Parmigiano. Schlossberger has the classic alpine brothiness with a sweetness that makes it a versatile pairing partner.
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!
For 140 years, the Osborne family has harvested salt from pristine estuaries on the southern coast of England. These crystalline pyramid-shaped flakes are favored by professional chefs and home connoisseurs alike, prized for their gentle saltiness and pure, clean flavor. Time to upgrade your salt game.
Historically, Cinsault is often blended with other, darker fruited and fuller bodied grapes. Here, however, it is left to shine on its own, bringing with it crunchy red fruits, notes of hibiscus tea and black cherry. Farmed bio-dynamically in South Australia’s Barossa, this is one of our favorite discoveries this year.
You know the gang by now–Lapierre, Foillard, and Breton. These guys banded up in their twenties to (help) change the world of French wine, natural wine, and Beaujolais forever. But the name Thévenet, the fourth gang of Four member, rarely gets mentioned. That's partially because Jean-Paul makes far less wine than the others. The single wine he makes, perhaps the most elegant and long-lived expression of Morgon I've ever tasted is a true study on that lovely village. It is high-toned, zesty, and lightly funk in its youth, and can age like great Burgundy–if, unlike me, you have the patience to wait. I've gone through chilled bottle after chilled bottle this summer. If you love Beaujolais and haven't yet experienced Thévenet's rendition, now's the time to do it!