product

Spanish fava beans fried in vegetable oil.

Named after Judy Schad’s redheaded granddaughter, Piper, this velvety, fudgy goat’s milk cheese has a dusting of bright red paprika under its white rind. As it ages, the subcutaneous paste begins to soften and ooze. Don’t worry if you see occasional spots of blue-green mold, but educate your customers and friends of its natural evolution. Its flavor is refreshing and lactic,...

Brie L’indulgent is made by Societe Fromagere de Raival, the same makers of the ever so popular, le Châtelain Brie. Unlike Châtelain, this brie is a triple crème, meaning it has about 70% butterfat content. The paste is dense and fudgy, it melts in your mouth just like butter.

Winnimere is a take on Jura Mountain classics like Vacherin Mont d’Or or Försterkäse. In keeping with tradition, this decadent cheese is made only during winter months when Jasper Hill’s Ayrshire cows are giving rich, hay-fed raw milk. Young cheeses are wrapped in strips of spruce cambium, the tree’s flexible inner bark layer, harvested from Jasper Hill’s woodlands....

Quite literally Pavé d’Affinois means Cobblestone from Affinois. Unsurprisingly the square shape of the cheese gives rise to this name. Deliciously creamy with a silky-smooth texture, Pavé d’Affinois has a sweet yet mild flavour. It melts in the mouth to reveal a fresh burst of milky goodness and hints of grassy pastures. The soft oozing ivory interiors are coated with an...

Made with three types of chilies, Grafton uses habanero (fruity, citrusy heat), jalapeño (green, vegetal notes) and pasilla (dried fruit flavors) chilies. The cheddar is then smoked over maple wood chips for a smoky finish.

Ashbrook is a buttery-sweet washed rind cheese modeled after Morbier. It is made with unpasteurized Jersey cow’s milk and lingers a bit longer than its French cousin. You may notice its rich flavor being bright and lactic upfront, leading into a slightly meaty finish.  The beautiful golden hue and vegetal ash center make this an aesthetically beautiful addition to a cheese...

Tunworth is a camembert-style cheese made by Stacey Hedges and Charlotte Spruce in Hampshire, England. Rich, sweet, nutty, and milky with a pleasingly vegetal, cabbagey flavor. Long lasting, mouth-filling, and harmonious.

Caprifeuille is a goat milk log covered with a geotrichum rind that gives the cheese a delicate bite. Beneath this rind is a surprisingly dense, yet supple paste. This cheese pairs excellently with honey, figs, and toasted nuts.