Products

A rare and delicious triple cream cheese with honey spice, made in the little village of Pommard, Burgundy.

A rare and delicious triple cream cheese with black currant, made in the little village of Pommard, Burgundy.

A rare and delicious triple cream cheese with garlic and herbs, made in the little village of Pommard, Burgundy.

This authentic fresh Italian mozzarella will leave you wanting more. The bouncy texture leads way to tangy and creamy flavors.

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.

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.

An early pioneer in the resurgence of Irish farmhouse cheese, cheesemaker Jeffa Gill began simply at the kitchen stove. Even in her larger operation today, Durrus is made in traditional Swiss-style copper kettles and its are curds cut by hand. To produce the cheese, she uses the milk from two neighboring herds of Friesian cows in County Cork, Ireland. Cows graze on coastal pastures...

Gruyère Alpage is made essentially as Gruyère was 100 years ago. From April through October, the tradition of transhumance takes place. During the springtime, cheesemaking families move their herds from the lowlands up to Alpine mountain chalets. The grasses, flowers and herbs flourish during the warm months, producing lush feed for the cows. Wheels of cheese are produced in the...

This is one of the few Manchegos that is hand made with unpasteurized milk from a single herd, aged with an unwaxed rind. Like with Essex’s other cheeses, they focus on a flavor profile, not a particular age or price. Each Manchego Essex offers has been selected just for them on site. They select for sweetness and balance, avoiding the overly salted and fiery flavors that afflict...

Meaty olives marinated in herbs de Provence (basil, thyme, rosemary, sage, marjoram and savory).