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Cornerstone is a true “American Cheese”. Parish Hill Creamery founder and cheesemaker Peter Dixon has devoted much of his life to shaping the landscape of Vermont Cheese. Peter teamed up with two other creameries across the country to craft a true American original. Following the same recipe but using their own milk, rennet, and native cultures, the Cornerstone project was born. This raw cow’s milk cheese is aged out for just under a year and is reminiscent of a semi-firm Swiss or Alpine-style. The rind is grassy on the nose and the paste is a melt-in-your-mouth cream bomb.

Parish Hill's distinctly Vermonter take on an Italian Fontina style. This gorgeous natural rind cheese is given a wash in beer brine as part of its aging process, resulting in a flavor that's savory while retaining that nutty Vermont Terroir.

A beautifully marbled and flavorful salami from Agricola farm in Panton, Vermont. Monti Verdi's Salame Classico is inspired by the classic Piedmontese Salami that farmer Stefano Pinna grew up with. A simple salami with Herbal flavors and a soft mineral undertone that highlights the exceptional quality of Monti Verdi's heritage breed pork.

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.

The original iteration of marmelada dating back to Roman times was made with quince — the classic fruit of health, love, and good fortune. Made using Vermont-grown quince and cooked down to a bright red jam, this rich, tangy spread is glorious on a bit of toast with a swipe of Beurre de Baratte.

Monti Verdi's pasture raised pork and a cure centered around warming spices makes for a perfect winter salami. Rich and well-marbled with just a hint of nuttiness. Pair up with a bit of alpine cheese for a perfect après ski treat.

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.

Ellison Estate Vineyards are located right in Stowe, producing some of our favorite local wines at the moment. Bright, tart, and rustic, this lightly effervescent pet-nat is made from 100% marquette grapes, adapted perfectly for the cold Vermont climate. But don’t worry, this fun and fizzy wine is perfect for drinking in hot Vermont summers as well!

Ellison Estate Vineyards are located right in Stowe, producing some of our favorite local wines at the moment. Bright, tart, and rustic, this lightly effervescent pet-nat is made from 100% marquette grapes, adapted perfectly for the cold Vermont climate. But don’t worry, this fun and fizzy wine is perfect for drinking in hot Vermont summers as well!

A classic Calabrese style Salami made in Panton, Vermont by the Artisans at Monti Verdi Salami. This particular recipe was inspired by the Salami made by a friend's Southern Italian grandmother.  Full-bodied and rich with an almost olivey note, Best enjoyed with a fruity southern Italian Red.

Produced by Cabot Creamery and aged in the Cellars at Jasper Hill Farm, these Black Label wheels are given special attention to ensure they reach their full flavor potential. Rich and roasty, you’ll find notes of miso and roast chicken. A limited batch that shows the best that Vermont cheddar has to offer. 

 

Monti Verdi Salumi was started in 2019 by Agricola Farm in Panton, Vermont with the intention of merging authentic Northern Italian flavors with ethical and sustainable farming practices. This 'Aromatico' salami is seasoned with fennel and smokey paprika. Enjoy with a glass of Italian Chardonnay and a sliver of Parmigiano Cravero to really feel the warmth!

Babette's table is a labor of love created by french trained chacutier Erika Lynch, who applies her craft to pasture-raised pork sourced exclusively from Vermont and New Hampshire. Her Saucisson is delicately spiced with a truly unique texture that reflects Erika's technique. Perfect alongside any cheeseboard.

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.