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.
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 Sopressata has a subtle heat that makes it the perfect way to add a little spice to your next cheese plate.
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 Finocchiona is delicately spiced with a bright flavor and a supple texture that reflects Erika's technique. Fantastic alongside flavorful northern Italian cheeses like Fontina and Pecorinos.
An 8-year-old Balsamic made from the private vineyard of the Cattani family in the hills of Modena. Aged in Oak as per the traditional balsamic process and then finished in Olivewood, which adds a distinctive earthy flavor and a light tartness to the finish. Heaven when drizzled over a little Gorgonzola Dolce or even a bit of vanilla ice cream.
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.
While this vinegar is barrel-aged over the course of one year in a process that mirrors the aging process of Balsamic vinegar, this vinegar is made from organic apples. Italy's northern regions are well known as a prominent and traditional apple-growing region within Europe, so its only natural that apples eventually found their way into one of Italy's most renowned culinary products. The resulting vinegar is sweet but not cloying with a distinct baked apple aroma.
Underground Meats Wisco Old Fashioned pays homage to Wisconsin’s love of the Brandy Old Fashioned cocktail. This sweet and lively salami is made with the classic ingredients of an Old Fashioned: aromatic spices, orange, and cherry.
Bénédicte Leroy boldly left her job as a physical education teacher to take over the family domaine after her father’s retirement. On a quest to practice “simple” winemaking, bringing forth the essence of the grapes, they’ve been farming organically for 30+ years, using zero dosage. The result is magical champagne.
The family-owned Lucedio estate at the base of the Alps in Piedmonte produces some of Italy’s finest rice. Harvested in the late summer and packed as soon as possible, this rich, starchy rice does extremely well with a heavy pinch of lemon zest and drizzle of Agrumato oil for the perfect summertime risotto.
The Acetaia Cattani estate has vinegar-making history dating back to the early 19th century, and now harvest grapes grown in their own organic vineyard. Sweet Trebbiano grape must is gently reduced over low heat to preserve the light golden color and barrel-aged for nearly 6 months. The result is a floral perfume with balanced acidity and notes of young peach. The right choice to replace your basic white vinegar in sauces and dressings, or over grilled fish.
A stunning and velvety oil, Fruité Noir is one of the only in our collection not labeled “Extra Virgin,” owing to its unique fermentation process. The oil is a blend of native Provençal olives, grown and milled on the Castelas estate. Olives are hand-harvested only once fully ripe; they’re then stored airtight for 3 days to ferment. The result is a deep, rich, silky oil with notes of cocoa and cured black olive tapenade. Serve over garlic confit for a savory spread or pasta sauce.
Black Garlic is garlic which has been slowly fermented until amino acids undergo a Maillard reaction, altering formerly intense aromas and flavors into notes of roasted nuts and balsamic vinegar. Underground Meats slowly caramelizes their own in-house black garlic, which lends this hard pork salami an unmistakable umami character. Try it sliced thin and paired with a nutty sheep cheese and a glass of Txakolina for a unique and delicious experience.
Jan, Roos, and their single herd of cows make these intensely crystalline wheels on a tiny island in South Holland. Wilde Weide carries a much brighter flavor profile than other goudas - think perfectly ripe pineapple and an undercurrent of toasted cashews and sweet cream butter. One of our favorite summertime snackers.
Our best (ok, only) Belgian offering. OG Kristal is a Gouda style that has the same crystalline texture and caramel flavor of the finest cheeses from across the border in Holland but with a flair all its own. Big brown butter notes persist throughout with a slight acicidty in the end.
An award-winning chocolate bar from these Singapore-based magicians. Inspired by Satay sauce, Fossa mixes ground peanuts and sun-dried chilis into their 54% dark chocolate for a fiery and complex treat. Try it with a crisp and funky Pet Nat to temper the flame.
Quite possibly the best butter in the United States. Diane St Clair makes this extremely decadent butter from the milk of her small herd of Jersey Cows in Orwell, Vermont. Hand skimmed, hand-churned, and cultured using Diane’s own Buttermilk, Animal Farm Butter is the definition of an artisan product and one that reflects its unique Vermont terroir. Dedalus is one of the very few retailers with access to this highly limited production and highly delicious butter.
ORDERS LIMITED TO 2 LBS. PER CUSTOMER
Please note: If ordering for shipment, be advised that the butter is shipped separately, overnight via FedEx. It can get pricey! But we want to be certain you have the best possible experience with this fantastic butter. If your shipping charge at checkout is high, that's why.
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.
Ditch the Pageant, Join the Party: France Breton Talks Natural Wine and a New Era at the Domaine