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Fresh Crotonese is creamy with slightly piquant flavors.

This is an artisanal sheep’s milk cheese aged in wicker baskets. Aged Crotonese is golden in color with purple and orange veins staining the rind. The taste is meaty and robust, somewhere in between a Parmigiano and a Pecorino Romano.

A washed-rind D.O.P. characterized by a reddish brown, mold-marbled rind.

Cured in a light salt-brine, these bright green olives with a meaty texture emerge with a mild taste that can be appreciated by everyone from someone trying olives for the first time to a true olive aficionado.

Black olives marinated in herbs from Provence: basil, thyme, rosemary, sage, marjoram, and savory.

Rice, dill, onions, and mint rolled in grape leaves.

Thin wafers that are great to accompany any specialty food.

This preservative free french mayonnaise, the first of its kind, is made with fresh garlic.

Fresh Mayonnaise made with sunflower oil and a hint of lemon.

St. Angel is a triple cream specialty cheese. This cheese knows no season. Regardless of which batch you get your hands on, St. Angel will be consistent, extremely creamy, and very succulent. This very approachable cheese consists of a mild and buttery paste surrounded by a very thin and soft edible rind. Try this cheese on a cheese plate as a dessert course, or a light meal with...