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Challenger IPA Cheddar

This sweet cheddar has notes of wheat and hops from the addition of an IPA. A thin ash line cuts the cheese in half, making a dramatic presence on a cheese plate.

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Cabra La Prudenciana

Led by the Alvarez Valera family, Finca La Prudenciana is located in the core of the Castilla-La Mancha region in central Spain, approximately sixty miles south of Madrid. Although the family is famously known for their unpasteurized Artequeso Manchego, D.O. cheeses, Finca La Prudenciana extends their cheesemaking philosophies to Cabra La Prudenciana, their newest goats’ milk...

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Chili Fig Spread

Crafted from Aegean figs, Divina Chili Fig Spread is deeply fruity and sweet. Chili pepper flakes adds a nice contrast and kick.

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Emmengoat

As an attempt to broaden people’s idea of goat milk, DeWaag has created an original cheese called Emmengoat. An emmental style cheese made with goat milk, it’s not your typical goat cheese. It’s approachable, nutty, and sweet with a nice tang at the end.

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Sweet Sangria Olives

These olives are marinated in a tangerine and orange brine, mimicing the flavors of a sweet Sangria. Serve with chilled Prosecco or pair with fresh goat cheese and walnuts.

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Bloody Mary Olive Mix

Mt. Athos olives are marinated in a savory Bloody Mary brine, consisting of tomato juice, pickled garlic, horseradish, and lemon juice. Not just a garnish for a Bloody Mary, try pairing it with some salami and Burrata.

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Wensleydale with Lemon and Honey

Our favorite Wensleydale is now flavored with lemon and honey. Sweet and tangy, try pairing this with fresh berries.

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The Smokin’ Goat

Grupo Ganaderos de Fuerteventura is a family run dairy whose mission is to protect cheesemaking traditions in the Canary Islands. Smokin’ Goat is made with local Majorero goat milk, which is naturally high in fat and protein, making for a smooth paste. The cheese is lightly smoked over beechwood, adding toasted notes to an otherwise sweet and tangy goat cheese. The rind pattern...

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Cabra al Gofio

Gofio is a type of roasted corn flour specific to the Canary Islands. It’s used for everything from stews, sauces, ice cream, and now cheese! The rind of this semi soft cheese is covered with gofio, creating a roasted yeasty flavor balanced out by the bright sweetness of goat cheese.

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Prosciutto Speciale Casellas

When starting Casella’s Salumi Speciali, Chef Cesare Casella went back to his roots to Lucca, Italy; where his family ran a small trattoria called Vipore. One of his first jobs was making country cured meats for the restaurant, as well as caring for his family’s pigs. Now in New York, this ‘prosciutto whisperer’ has become an authority on Italian cuisine, with restaurants...

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