Aged for one year, this mixed-milked sheep and cow cheese has flavors that land somewhere between a bright, mouthwatering pecorino and a rich robust asiago—with a creamy-but-toothsome texture that will convince even the pickiest of cheese eaters that there's more to life than just cheddar. Try it melted on a grilled cheese or straight off the block as a next-level midnight snack
Produced with goat's milk singularly sourced from the herb-laden hills of Gerrei in south-eastern Sardinia, the subtle flavors of Lentischio are unmistakably fragrant and floral; notes of citrus and artichoke hide within the dense, crumbly paste of this truly exceptional aged caprino: the perfect cheese for lovers of Sardinian pecorinos looking to branch into new and exciting territory.
A hybrid of several of Crown Finish standbys, this lightly-smoked cheddar style cheese brings together high quality Vermont cow's milk with just a dash of sheep's milk for a nutty, savory flavor. Mixed Signal is cold-smoked over Maple wood before larding and cloth-binding, a process which, with age, ultimately lends this cheese a bright umami punch. Pair with your favorite apple preserve and a dry salami for an unforgettable bite.
A representation of the best of Sardinia, available for the first time at our shops. This curated selection brings some of the rare and delicious cheeses of this pastoral island to Vermont for the first time and covers a range of different flavors. Rich and toasty Grana style cheeses from Caseficio Murtas meet the super herbaceous and complex Lentischio goat cheese, along with an earthy-sweet Wild Myrtle jam for a one of kind journey to the heart of Sardinian terroir.
Made from myrtle berries sourced from local Sarrabus farms, this jam is crafted with five times the minimum amount of fruit required by law. It is then cooked at low temperatures, which helps to preserve the original fragrance and taste of the fresh fruit; notes of rosemary and fennel seed complement a rich texture and a subtle lingering sweetness which make this jam the perfect compliment to bright, grassy Sardinian cheeses.
Graza's new line of Olive Oils bring a transparent approach to their back-to-basics production process. Their Andalusian producers harvest, crush, press and filter, producing a mouth wateringly fresh olive oil that is never blended. Match this quality with a quirky squeeze bottle and you have a product destined to be a kitchen staple.
Made from 100% Spanish Picual olives picked early in the season, this 'drizzle' finishing oil has a bold, slightly spicy flavor perfect for dressing salads, making savory chermoula, or dipping focaccia.
Graza's new line of Olive Oils brings a transparent approach to their back-to-basics production process. Their Andalusian producers harvest, crush, press and filter, producing a mouth wateringly fresh olive oil that is never blended. Match this quality with a quirky squeeze bottle and you have a product destined to be a kitchen staple.
Made from 100% Spanish Picual olives picked and pressed mid-season, this EVOO is buttery and smooth; perfect for pan-fried, herb encrusted fish or squid.
Made from a single varietal Cacao during the industry's peak in the 70s-these beans are left to ferment for five days and then go on to dry for an additional ten before processing, producing a dark milk chocolate with a fruit character reminiscent of ripe banana, and a creamy mouthfeel the producers liken to a yogurt shake; a very special chocolate bar from a one-of-a-kind chocolatier.
Yuzu is an aromatic citrus, similar to a lemon, that is used to add bright, zesty flavors to Japanese dishes. In this bar, sea salt and chewy Yuzu peel top 54% dark Tanzanian milk chocolate marrying a floral bouquet of flavor with a decadent mouthfeel, equal-parts snappy and silky.
The fruit of the Japanese Blue Honeysuckle, a shrub found in forests throughout the Northern Hemisphere contains multitudes; it's sweet like a raspberry, tart like a wild blueberry and punctuated with mouthwatering tannins. It also offers antioxidant health benefits, a fact which makes these berries especially prized on Japan's northernmost island of Hokkaido. Sweetened with organic sugar, this jam is the perfect gift for the preserve lover who has everything.
Martin, one of three founders of Fangst, spent many hours of his youth visiting Trout farms with his father, a biologist dedicated to the development of Danish aquaculture. This Juniper smoked, delicately textured fish is a reminder of that legacy, expertly seasoned with fragrant Lemon Thyme that elevates it from delicious to exceptional. This fish really shines when served atop a bit of crusty baguette with a glass of Chenin Blanc.
Made by the Cerron family in La Mancha since 1987, this ten month-aged goat cheese brings a creamy. crumbly texture and a spicy bite that's offset by an almost sherry-like sweetness. This bold and complex goat's milk cheese pairs with well with almost all charcuterie and floral rose wines.
Sweet and delicate cockles, hand-harvested from the Estuaries of Portugal and Northern Spain. These Cockles are processed within hours of harvest to preserve their texture and delicate flavor. Add them to your next charcuterie board with alongside a lively Spanish Wine and save the flavorful brine for sauce.
A new shape from Giampiero Bea. Like his other pastas, it is created using Senatore Capelli whole durum wheat grown on the Bea estate, ground into flour using a thousand-year old mill, and then sent to Pasta Fabbri, a fifth generation pasta maker in Chianti, where it is drawn through using antique bronze molds. This pasta holds sauce exceptionally well, try it with a traditional ragu or pasta a la norma.
In the 1860s, cowherd Giuseppe Pedroni used his lottery winnings to buy several farms and renovate an old benedictine monastery into a roadside tavern, where he began producing balsamic vinegar using his empty Marsala and beer barrels.
Six generations later, Giuseppe III carries on his namesake and family's legacy, hosting visitors to the tavern and making balsamic according to traditional methods. Trebbiano di Spagna and Ruggine grape varieties are pressed, cooked, fermented, and then aged in a series of barrels made of different types of wood, a process referred to as a 'battery.' This resulting vinegar is slightly syrupy, well-balanced and sweet with a distinctive earthy richness. Try it drizzled over Bea pasta, tossed into a risotto, or served simply on pieces of Parmigiano Reggiano.
Few words can describe how special this olive oil truly is. Made just north of Rome in picturesque Lazio, this small batch production is handmade by eighty nuns of the Cistercian Order at the monastery where they live and work. Their organic olive grove is home to five native varieties of olive, including the late-ripening Canino, giving this otherwise buttery oil its vibrant green color and enticing aroma. Don't miss this truly unique, limited-run oil.
Jumi's expert cheesemakers make truly stellar raclette. This one feels (and tastes) extra luxurious, thanks to the addition of whole slices of black truffle. Earthy and aromatic, this is a very special addition to your next raclette night.
Hailing from Roelli Cheese Haus in the Driftless region of Wisconsin and aged at Crown Finish Caves beneath Brooklyn, Crown Jewel is a decadent new addition to our Alpine collection. Coming from the milk of a single family farm in southern Wisconsin, Crown Jewel boasts a smooth, creamy texture and a sweet, earthy flavor reminiscent of caramelized onions.
Originally created as a limited edition bar for Valentine's Day 2020, this wine infused, raspberry-topped bar proved so popular that it became a permanent staple of Ritual Chocolate's Mountain Line. The decadent combination of flavors make it a perfect gift for any special occasion...and since you're celebrating, why not pop a bottle of sparkling wine (or two) to go along with it?
Porto Muinos combines one of Spain's signature products with diver foraged Seaweed for unique and delicious vegetarian Conserva. Their Kombu is harvested by hand and adds a distinct body to these preserved smoky and sweet Spanish peppers. Best enjoyed with a bit of robust goat's or sheep's milk cheese and something from our charcuterie case.
A Conserva of wild-harvested Gallician Mussels with a little extra texture gained through the addition of bright and smoky Salsa Brava and a bit of diver-foraged Kombu. This distinctive, savory seaweed brings out a an almost fruity quality in the mussels resulting in a surprisingly hearty and complex Conserva.
A second-generation family owned business in Galicia, Spain. Porto Muinos are bringing innovative pairings to the world of Conserva by combining wild-harvested Galician Seafood with locally foraged seaweeds. This combination brings together sweet Razor Clams with a snappy and bright variety of Seaweed known as Sea Spaghetti. Along with a bit of garlic oil, this Conserva is a tapa in itself.
These travel-sized salami have a cult following - and for good reason. Woman-owned salumeria Coro does their small-batch curing just outside of Seattle using responsibly raised pork and globally-sourced spices. Their Mole salami is liberally seasoned with cocoa, cinnamon, and chipotle for a warming bit of spice.
Seattle Salumi artisans at Coro source global spices for their small-batch cures. Agrumi is bright and a little spicy, seasoned with coriander, a touch of chili, and some zippy orange zest. Ready to slice and snack, with no peeling or refrigeration required, these travel-sized salami are perfect for your next hike or picnic outing.
Made by veteran cheesemaker Walter Rass high in the mountains of St Gallen, Switzerland. Challerhocker is an evolution of Walter's Appenzeller recipe. By altering a number of factors in his cheesemaking process, Walter has created a more savory, yet slightly caramelly cheese that calls to mind roasted meat and cooked peanuts. Made using his own culture blend and homemade rennet, Challerhocker represents the culmination of Walter's cheesemaking expertise.
Ditch the Pageant, Join the Party: France Breton Talks Natural Wine and a New Era at the Domaine