Creme fraiche means "fresh cream" in french, it can be viewed as the european counterpart to sour cream, however, it is slightly thicker, and less sour than the latter, plop on top of fresh fruit, in certain soups, or as a dip, just for starters! great to dollop on caviar and blinis, this item requires overnight shipping

traditionally made by benedictine monks at the abbaye de belloc in pays basque, this cheese has been made for centuries using milk from manech sheep and is ripened for 6 months, it is firm and dense, yet still creamy and the flavor is rich, buttery, nutty, and fruity with hints of caramel

A cows milk cheese named after the famous composer of the same name, wolfgang amadeus mozart, semi-firm and mild in taste, this cheese is great for slicing, melting and on sandwiches!

used as a means of currency in the times of charlemagne, appenzellar continues to thrive in modern day society with over 70 dairies producing it, there are 3 different ages in which this cheese is released: classic (silver label) 3-4 months, surchoix (gold label) 4-6 months, and extra (black and gold label) 6+ months, spicy and flowery, this black label cheese is aged for a minimum of 6 months, initially, it is soaked in a brine, as it ages, the rind is rubbed with this mixture that may contain up to 20

used as a means of currency in the times of charlemagne, appenzellar continues to thrive in modern day society with over 70 dairies producing it, there are 3 different ages in which this cheese is released: classic (silver label) 3-4 months, surchoix (gold label) 4-6 months, and extra (black and gold label) 6+ months, a spicy, flowery cheese, with a sharp finish, the silver label is aged 2 to 4 months, and is more subtle than the black label, which is aged for 6 months or longer

hand packed american paddlefish caviar if you need a quantity other than what is listed or have any questions, please contact us via phone or e-mail

Hand packed golden imperial osetra from russia, if you look closely, you can see the golden flecks, *if you need a quantity other than what is listed or have any questions, please contact us via phone or e-mail

hand packed osetra russian caviar, if you need a quantity other than what is listed or have any questions, please contact us via phone or e-mail

omestically produced and pasteurized black pearl salmon caviar is rich and salty in taste, with a bit pop to give the customary burst of flavor that only caviar can give, red caviar" is a term used interchangeably with salmon caviar, although the color is more orange than red, not only a luxury food, red caviar can also be called a healthy food: an excellent source of dha and epa, the omega-3 acids that work to prevent heart disease, blindness, depression and premature birth, as well as playing an essential role in the healthy development of the brain and eyes, more than a colorful garnish, salmon caviar is an inexpensive way to add a bit of elegance and luxury to any prepared dish

hand packed russian sevruga caviar, if you need a quantity other than what is listed or have any questions, please contact us via phone or e-mail

an italian cold-cut which originated in bologna, the capital of emilia-romagna, in 1376, mortadella bologna has protected geographical indication status under european union law, the areas of production are extensive: as well as emilia-romagna and the neighboring regions of piedmont, lombardy, veneto, marache and tuscany, it includes lazio and trentino, our northern italian mortadella is rich in flavor and speckled with pistachios, dress up your boring bologna sandwich

Coarse pork pate

duck pate with truffles

a traditional cassoulet: beans with duck confit and sausage made with pork and duck in the sauce.

will make a ham sandwhich like you've never tasted before

black winter truffles from italy (tuber melanosporum), also known as perigord truffle, found in italy, france and spain, first discovered about 2000 years ago, mature from november until march, black on the outside with grey colored flesh, delicate aroma, flavor enhanced when cooked, typically black truffles are used in pasta sauces, eggs, potatoes, rice or meat dishes, serving size

located about 90 miles south of oregon, mary keehn established cypress grove chevre in 1983, in the 1970's she bought a few alpine goats to provide milk for her kids, and quickly realized her ability to breed award winning animals, as her goats began to multiply, so did the amount of milk, with a bit of creativity and skill she started making cheese, no longer able to keep up with demands, cypress grove began buying milk from 7 local farms, because the company is no longer farmstead, they work closely with the goat dairies to ensure their supply of premium quality milk,the classic flavor of truffle meets the velvety perfection of ripened goat milk cheese, earthy, elegant, and sophisticated, it's sure to make even the most distinguished taste buds shake, try it as a thin layer on top of mashed potatoes or paired with a dry white wine

a mild, sweet and slightly tangy cheese packed full of white truffles, the aromatics alone will make you fall in love, with the perfect mix of salty and sweet to complement the earthiness of the truffles, this cheese is perfect for melting on a decadent grilled cheese, or alone to savor it's complex flavors