One of Casa Madaio's most precious wheels, this sheeps' milk cheese is aged to crystalline perfection in natural stone caves perfumed with spring herbs. A bit of toothy bite gives way to flavors of sweet thyme blossoms and sun-baked grasses.
Ocean-fresh squid is grilled to blissful tenderness over live fires of oak and eucalyptus wood. Drenched in a rich, garlicky sauce of its own ink, this squid is a snapshot of the coastal abundance that the Gueyu Mar team pride themselves on perfecting.
Succulent sardine tails, locally caught, are grilled over live fires stoked with holm oak, birch, and eucalyptus woods. Generously spiced and packed in 100% Arbequina olive oil and wine vinegar, these special tins are a rare find.
This Piedmontese hazelnut spread is the real deal. Venchi roasts locally-grown hazelnuts in-house and swirls them into a velvety cocoa spread - perfect on your favorite toast, or just by itself on your favorite spoon.
A complex but approachable goat's milk cheese made in a classic Belgian Abbey style by the cheesemakers at Het Hinkelspiel in East Flanders. Cabriolait is made from the milk of Saanen goats and has a lightly washed rind that imparts a flavor of hazelnuts and buttered toast with only a hint of goat's milk tartness.
A brand new, super melty savory cheese from our neighbors at Stony Pond Farm. This hardy mountain cheese is sure to appeal to fans of Raclette and Gruyere alike. Just slighlty funky wirh the all the buttery flavor you'd expect from Stony Pond's grass-fed Jersey milk.
A toasty little sheep's milk Gouda from the North Sea island of Terschelling. The Fresian sheep that live there graze on the seaweed on the shore in addition to the local grasses found on the island. This gives Terschelling cheese a slight sea breeze saltiness amidst its caramelly, roasted nut flavor.
Red Table's Pork Queen Salami is a celebration of simple flavors and above all, the quality of the Pork that Charcutier Mike Philips is working with. Pork Queen is seasoned with Black Pepper, Garlic & White Wine in a classic central European style. Perfect when paired with an alpine-style cheese such as Schlossberger Alt .
Another hit from local producer Babette's Table, who we think make some of the finest charcuterie in the United States. This lightly spiced but super flavorful chorizo displays the perfect, hand-cut texture that is salumi maker Erika's signature.
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.
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.
Pump Street Chocolate 58% Dark Chocolate with Hot Cross Buns
Making a very rare stateside appearance, Sparkenhoe Blue is a take on a British Farmhouse original blue. It is the project of young cheesemaker Will Clarke. Will is the son of David & Jo Clark, producers of SparkenhoeRed Leicester. Will is reviving the once common practice of Leicester cheesemakers producing Stilton styles. This is in addition to their main cheese production. Will is writing a new chapter to the story of farmhouse cheesemaking at Sparkenhoe Farm. Sparkenhoe Blue has the playful brightness and chocolatey texture of a classic Stilton style. Its vibrant, almost vegetal snap, would be perfect with plum preserves or a bit of dark honey.
Scout Seacuterie Wild White Albacore Tuna with Garden Herb Pesto
Prized chrysanthemum buds, thought to carry cooling properties and respected as a symbol of longevity, are blended with Rehoboth Estate dark milk chocolate. The result is a bar of beautifully aromatic chocolate with a gently honeyed finish.
A West Coast cheese making a rare New England appearance! Glacier Blue is savoury and restrained, punctuated by notes of mushroom, cream and beef. Established in 2010, Cascadia Creamery sits at the foot of Mt. Adams in Washington state, producing organic cheeses from a local grass-fed dairy herd. The region’s rich volcanic soil and natural lava tube caves (where owners John and Marci age their cheeses!) provide a unique and exciting terroir for their products.
A collaboration between Andalusian cheesemakers Queseria El Gazul and the affinage team at Madrid's Queseria Cultivo, Pepe Botella is a complex take on a southern Spanish classic. This firm goat's milk cheese has the nuance and smooth paste of a younger Manchego while retaining the salinity and herbaceous pop characteristic of the Payoya goats that roam southern Spain, foraging on Wild Olives and Holm Oak.
A seasonal product, made once a year during the southern Indiana persimmon harvest, South Cider Salame is one of the more unique cured meats we’ve come across.
Indiana charcuterie company Smoking Goose has been a favourite of ours for a while now. This is their winter-themed salame, with free-range goose and pork from family farms, cider by Indianapolis’ New Day Craft, and local Indiana persimmons, seasoned with a warming spice blend. The pork and persimmon (both pulp and dried) contribute a dense, almost creamy texture to this salame. We’d pair this with soft-ripened bloomy or washed rind cheeses, bread and butter pickles, and chewy country-style loaves.