Products

Buenalba al Pimentón is made from raw sheep’s milk from the Tembleque region of Spain. Smoked and sweet paprika are added to the cheese to impart its reddish-orange color. The cheese is sharp and lactic thanks to the raw sheep’s milk, but the paprika adds a slight spiciness that cuts through the richness of the cheese. It is a well balanced cheese that can be enjoyed on its...

Quinta is a soft-ripened, bloomy rind cheese, inspired by the very famous, seasonally-made Vacherin Mont d’Or. Each wheel is wrapped in spruce bark that has been infused with the essence of California bay laurel. Quinta is meant to be enjoyed at room temperature in a single sitting by removing a portion of the top rind and digging in with a small spoon or cheese spreader.

Truffle Kunik is a triple crème wheel made from goat’s milk and cow cream. This tangy, buttery cheese features a delicate layer of Truffle Sauce By The Truffleist, adding an earthy, savory finish.

A special extra creamy, decadent Gorgonzola from the experts at Igor. Mild and sweet, it is best served with a spoon, which is why it is also known as Gorgonzola al Cucchiaio (spoon in Italian). Irregularly shaped patches of blue and green penicillium roqueforti mold are found throughout the soft, unctuous bone white paste. The Leonardi family behind IGOR has been making Gorgonzola...

A golden cheese made from 100% pasture-fed cows. Km 39 has intense aromas of fruit and toasted bread and a flavor that has notes of pineapple, banana, and caramel. The long, robust finish brings forward savory flavors of chestnut and walnut. The name is a reference to its location along the Camino. The cheese is deeply tied to its homeland and has a distinct terroir through the use...

A cream-added Gouda-style cheese with a semi-soft, pale yellow interior. Its name literally translates to “cream cheese”, though it does not resemble what we Americans classify as cream cheese. It is rich in flavor and has a texture which melts in the mouth.

Bocconcino means “little mouthful”, and is a take on the traditional Piemontese tomino. For the Bocconcino, Alta Langa uses goat’s milk and cream creating a luxurious texture and a clean goaty flavor. As it ages, the paste softens and has a thin bloomy rind.

Beloved for its bright, emerald green color and fresh, sweet flavor, the Castelvetrano has quickly become one of the world’s most sought-after varietals. Native to Sicily, these olives are cured without fermentation, a key step that locks in its natural brightness and buttery flavor.

Beloved for its bright, emerald green color and fresh, sweet flavor, the Castelvetrano has quickly become one of the world’s most sought-after varietals. Native to Sicily, these olives are cured without fermentation, a key step that locks in its natural brightness and buttery flavor.

Withersbrook Blue is an ice cider soaked, natural rind blue cheese made with raw milk. This sweet libation is crafted from locally grown apple cider that has been stored outside for a freezing  Vermont winter. Withersbrook has a fruity, lactic profile with notes of honey and roasted hazelnuts followed by a lingering savory finish.