California - Cow - Raw - Soft and buttery with earthy, nutty, and smokey flavors

Holland – Cow – Past - deep sweet notes of butterscotch and the surprising crunchy salt crystals that come with age

Utah – Cow – Past - Unique espresso and lavender hand-rubbed cheese with subtle notes of butterscotch and caramel

Vermont – Cow – Past – Aged & crumbly. Nutty, slightly salty “Old World Style”

Maryland – Goat – Past – Spanish-inspired, earthy, flavorful orange colored washed rind

Triple cream, brie style cow's milk with the barest hint of blue

sweet paprika, garlic & clove

smooth and creamy with distinctive blue veins which become more strongly defined as the cheese matures. An excellent dessert cheese it is traditionally popular at Christmas, however it is also a wonderful cheese to enjoy at anytime of the year.

Spanish Pasteurized Goat's milk. Hints of sweet cream & citrus

pistachio, sea salt & lemon zest

the cheese has a few of the calcium deposits that give aged goudas those wonderful flavor bursts when you bite into one. this particular gouda-style cheese was pasteurized at least six months. the cheese is sweet and nutty and melts on the tongue and leaves a slightly caramel after-taste.

fruity, grassy & rich

coarse- grained smoked meat using pork, pepper, onions, and seasoning

Moroccan style lamb sausage has moderate spice of paprika & chili

dried cured pork shoulder, slated, rubbed with chili's and stuffed in a casing

subtle, tangy, soft goat's milk cheese with a bloomy rind and a distinctive center layer of edible vegetable ash, clean citrus finish, it pairs well with a West Coast IPA.

rubbed with crushed peppers and fennel

a pasteurized sheep's milk cheese with a mild, slightly briny and nutty flavor. aged in natural caves for 3-6 months, imparting a zesty flavor. pair it with a lovely rioja, or a medium bodied beer.

Holland – Goat – Past – Dense & smooth with long caramel finish

French cow's milk. Gently beefy with a golden creamy center & vegetable ash

France – Sheep – Raw – Thick buff rind with gray mold. Nutty & fruity

fermented cured and smoked, mixed with spanish smoked paprika and garlic

Pasteurized Italian sheep's milk, 40 days young, hints of Tuscan herbs, grass & wildflowers

California – Cow – Raw – sweet fresh creamy layered

extra sweet porkiness

Tuscan salinity

traditional air dried salami

garlic & black pepper

raw cow milk cheese from Pennsylvania's Doe Run Dairy. cross between a Gouda and an Alpine style of cheese, a little sweet and savory with a wonderful toothsome texture.

Cow's milk, rich creamy texture with a truffle aroma

Californian goat's milk. Summer black truffle shavings, floral & herbaceous

Cow & goat, pasteurized, giving & creamy

Spanish raw chestnut honey
Chili pepper jelly
Marcona almonds
Picholine olives

France – Cow – Pasturized – Soft chive, onion & grassy

a decadent triple-creme-style cheese from Seine-et-Marne. buttery, smooth, and mild you can spread it on bread or crackers. pair this cheese with champagne, muscat, or hearty stout.

a soft-ripened triple-creme made from pasteurized cow's milk. the buttery and silky cheese caresses your palate with a velvet touch. It makes for an excellent companion after dinner with a glass of veuve cliquot