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.
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.
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.
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 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!
The village of Rosswag is often forgotten in the conversation about German wines. 99% of grapes go directly to village coops. The other 1% goes to the wines of Olympia and Hannes Roterfaden. They use the old vines, steep slopes, and lack of preconceived notions of what Rosswag wines should taste like, to their advantage.
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.
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.
Coming from a family of vignerons, Yann Bertrand is bringing a fresh take on the great wines of cru Beaujolais. He may be young, but with the guidance of the masters, he’s rising to the top of the new generation of Beaujolais producers at lightning speed.
Please note: Limit 12 bottles per customer. Orders above this will not be filled.
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.
In the center of Meursault village, Pierre-Henri Rogeout is quietly producing some of the best natural wines Burgundy has to offer. With little intervention and zero sulfur, tradition and terroir shine through. This Aligote has weight and will unfold with layers of mineral-driven complexity in every sip.
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.
"It used to be a dream:" A conversation with Chris Barnes