product

True to its name, its paste has a vibrant hue indicative of added annatto seed. Made with pasteurized cow’s milk, its texture is flaky and friable. Its flavors are mellow and toasty with lingering caramel notes. It is striking served on a cheeseboard with pickles and rustic bread. It’s also tasty grated into cheese biscuits or mashed potatoes for topping stews or shepherd’s...

PRiMO is a small independent producer that create their own unique flavors and recipes and lovingly hand-craft them in small batches. They obsess over every detail- from the ingredients they source, to how they might pair with cheese, salumi and wine, and everything in between. On average, they cook their preserves for 1 minute or less, so the fruit’s natural flavor shines in...

PRiMO is a small independent producer that create their own unique flavors and recipes and lovingly hand-craft them in small batches. They obsess over every detail- from the ingredients they source, to how they might pair with cheese, salumi and wine, and everything in between. On average, they cook their preserves for 1 minute or less, so the fruit’s natural flavor shines in...

PRiMO is a small independent producer that create their own unique flavors and recipes and lovingly hand-craft them in small batches. They obsess over every detail- from the ingredients they source, to how they might pair with cheese, salumi and wine, and everything in between. On average, they cook their preserves for 1 minute or less, so the fruit’s natural flavor shines in...

This ancient cheese is made from 100% sheep’s milk collected in the countryside of Rome and produced in Nepi, 15 miles north of the city. Aged 10 months to 1 year , Fulvi® is in a class by itself. What separates Fulvi from other Pecorino Romanos is the higher butterfat content of the whole (not skimmed) sheep’s milk from Lazio, making it less dry and hard than those made...

Originally created in the 1930s and named for the famous 18th-century gastronome, Brillat-Savarin, has recently received a makeover. This cheese still shows its creamy decadence, but the mild, bloomy rind is now coated in candied papaya for a savory and sweet treat.

A little sweet (from the piquillo peppers) plus a little spicy (from the Limo peppers) equals a lot of flavor. We love this jam on grilled cheese, roasted with veggies, or thinned with some water or stock and used as a stir-fry sauce.

Deeply savory, delightfully sweet, and so delicious you’ll enjoy it by the spoonful! We love this onion jam slathered on grilled cheese, burgers, roasted meats, and grilled veggies.

The unpasteurized milk used for Malandrone 1477 Parmigiano-Reggiano is sourced exclusively from the cows born and raised on the Malandrone farm. Being a farmstead cheese means being able to control the aspects of the final product.  Malandrone contributes much of its flavor profile to how the cheese is produced. Of course, because Parmigiano-Reggiano has certain DOP and PDO...

An aged version of the most famous cheese from the Balearic Islands. Mahon Reserva is a square-shaped cheese with a characteristic burnt orange rind and deep yellow firm paste. Cheesemaker Pedro takes his cows’ milk cheese and rubs it in olive oil as it ages for 1 year, creating a not too dry, smooth cheese with some piquancy in the finish. While full-flavored, the taste is...