The Market

Goats graze on coastal hillsides and produce milk with incredible, nuanced flavor. Casa Madaio's three generations of cheesemakers handle the milk with the utmost care to form compact wheels of Caprotto - a cheese they describe as "delicate and harmonious," with notes of hazelnuts and bright flowers. Sliceable, snackable, and loveable.

Chef Abel Alvarez connects his team with traditional Spanish fishermen, who use sustainable, ancient methods of catching juicy Albacore tuna. Select cuts are then grilled over live fires before being packed into tins of pure Spanish olive oil. 

A sweet marriage of Mario Bianco's saffron honey and locally sourced Piedmontese saffron. A sheep's milk cheeses best friend.

Native Taggiasca olives are harvested from the Armato family groves in coastal Liguria and pressed on heritage stone mills. The cold extraction yields a sweet and nutty oil with a rich, dense mouthfeel. Perfect drizzled over ripe melon slices finished with sea salt for a stellar summer snack. 

One of family cheesemakers Casa Madaio's most precious wheels, this sheeps' milk cheese is aged to crystalline perfection in natural stone caves perfumed with locally-sourced spring herbs. A bit of toothy bite gives way to flavors of sweet thyme blossoms and sun-baked grasses.

Bluefin tuna are caught fresh on the Spanish coast using an ancient, sustainable net method. The richest loin cuts are char-grilled to smoky perfection before being packed in floral Arbequina olive oil.

Local fisherman hand-harvest razor clams to ensure the freshest, juiciest catch; the clams are then grilled over fires of birch and beech and neatly packed in tins of pure olive oil for the ultimate conserva experience.

Juicy sardine tails, locally caught, are grilled over live fires stoked with holm oak, birch, and eucalyptus woods. Packed in fragrant Arbequina olive oil, these sardines are an easy choice with a crusty baguette and a glass of Albariño.

A simple pleasure - whole, roasted Piedmontese hazelnuts set in a bar of Venchi's luscious milk chocolate.

Carrying on a timeless Turin tradition, Venchi's classic bar is a layer of silky almond paste surrounded by hazelnut milk chocolate that melts like a dream. A Piemontese (and Dedalus) favorite.

One of the most iconic pasta shapes, Rustichella’s heritage grains make this fusilli exceptional. Bronze die extruded and slow-dried, these twists hold sauce like no other. 

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 with the all the buttery flavor you'd expect from Stony Pond's grass-fed Jersey milk.

Situated on the Italian Riviera in Liguria, this onion jam is made for Frantoio Armato by the nuns of the nearby Carmelo Monastery. Equal parts sweet and savory, try this with your favorite pecorino for a classic pairing, or with a rich Alpine cheese for a French onion soup flavor experience. 

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.

Cheesemaking brothers Maugan & Todd Trethowan are dedicated to reviving this classic Welsh style using milk from their own herd of Holstein and Jersey cows. Aged longer than most other Caerphilly on the market, these wheels have a characteristic two-tone paste just under the velvety gray rind. The creamline, mushroom-y and silky, gives way to a crumbly center with notes of lemon yogurt and fresh-cut grass.

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.

A fluffy little cloud of a cheese from the Charentes region of France. Salty sweet with notes of fresh hay and lemon curd. A friend to Chenins  of all origins. 

One of just four traditional Somerset cheddars in the Slow Food Ark of Taste, Westcombe Cheddar is balanced and complex. The farm practices thoughtful herd management geared toward producing the best cheese milk possible, while cheesemakers strive to recreate cheddars as they were over a 100 years ago. This slower make process produces a gentler texture in the paste, and a mild yet juicy acidity. Fruity and savory flavors up front, chased by a pleasing saltiness. A monger favorite!

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 toasty cashew, beef broth, and roasted carrot coexist with Comte's classic buttery richness in these extremely limited edition wheels. All you need is a bit of Vin Jaune.

Once the most well-known and widely-available British cheese, true Cheshire is now one of the rarest of birds. In fact, there remains only one surviving farmhouse Cheshire producer in the UK - the Appleby family on Hawkstone Farm. The farm is currently owned and operated by Sarah Appleby, who - together with cheesemaker Garry Gray - oversees cheese production, and her husband Paul, who takes care of the cattle and ensures their milk is of the highest quality. Their herd of cows graze on Shropshire's mineral-rich grasses, resulting in a flinty but still super rich paste.

A piquant oil from the Savannah-like terrain of the Perales de Valdeuza estate in Extremadura, Spain. The Alvarez de Toledo family brings 500 years of oil making knowledge to bear in this blended oil, centered around the Morisca Olive. Fresh, with notes of red fruit and almond, with a white peppery finish. A sublimely complex finishing oil.