Homemade Buttermilk Biscuit with a Soft Scrambled Egg topped with Chives, NY State Cheddar, and your choice of spread and protein. Made to order, and can be made without chives!

Made from scratch daily, this hearty biscuit is a fan favorite!

Soft scrambled egg topped with chives, Avocado, Sliced Tomato, Baby Arugula, Vegan Goddess Sauce, NY State Cheddar, on a Housemade Buttermilk Biscuit Made to order, and can be made without chives!

Black iced tea, housemade classic lemonade over ice

Classic espresso latte featuring Pumpkin Syrup and a dash of our fall spice mix on top!

Double Shot of espresso w/ textured milk of choice & light layer of foam

House made cold brew with Cherry Bitters and choice of milk. Topped with a maraschino cherry!

Made in house using locally roasted and sustainably sourced coffee beans, served over ice.

Housemade lemonade with a double shot of espresso over ice.

Brooklyn Blend roasted by Partner's Coffee

Double Shot w/ Milk, Thin Foam, & (vegan) Chocolate, 12oz

Steamed milk with vanilla and a dash of sparkle magic!

Barista Blend Almond Milk

No antibiotics, all vegetable feed

Rodolphe Le Meunier’s churned and cultured butter is made from milk, carefully selected in French farms. According to the traditional method, it is made in a wooden butter churn from pasteurized cream and then molded by hand. This ancestral technique is the guarantee of a high quality butter, a taste like no other. Lightly salted, Rodolphe Le Meunier’s Beurres de Baratte are a treat for the taste buds.

Beaufor, 7.05oz

Snow white with a creamy, feathery texture, this fior di latte is made fresh by our neighbors over at Pecoraro Latteria.

Monte's Fine Foods, vegan, GF, farm fresh.

So you’re not a barista? Just heat this Barista Edition Oatmilk in a container while giving it a whirl until it foams up nicely and then pour yourself a latte without cow’s milk. And if you don’t feel like a latte you might be happy to know that this product tastes just as amazing if you skip all the foaming and pour it right into your coffee or drink it straight out of the container or pour it on your granola or put it to work with your cooking skills. But let’s keep that between us non-baristas, okay?

“Skyr” means thickened milk in old Icelandic. Dating back to the Vikings from over thousand years ago, skyr has always been a dependable source of nutrition through the long cold Icelandic winters. Milk is from grass-fed cows raised on local organic farms.

This bacon is dry cured by hand with salt, brown sugar, and black pepper. After about three weeks curing and drying in refrigeration, it is thoroughly smoked in our wood stove smokehouse for two to three days continuously. Finally, it is packed by hand, mere feet from the smokehouse.

Moutrade à l'ancienne, 7.05oz

The name of this cheese comes from the area of La Garrotxa, in the province of Gerona (Cataluña). Garrotxa fell into extinction for a number of years, but this old-style DOP certified cheese was revived by Catalonian cheesemakers dedicated to traditional production methods. The environmental conditions of the region naturally foster the growth of grey-blue mold, penicillium galaucum, which forms on the rind. Semi-firm paste, tangy flavor, with a nutty, herbal finish are typical of this cheese. The molded cheese is salted in a bath for approximately six hours and finally allowed to mature in a fresh, humid environment. Bauma’s Garroxta presents a bluish-gray velvety cortex with a white interior that is compact, with small cavities throughout. The taste is slightly acidic and pungent with a nutty aftertaste. The pleasing, velvety one-of-a-kind rind and the fresh, tangy, herbaceous paste make Garrotxa a must-have.  Pasteurized Goat, animal rennet. We love to serve Garrotxa with Mitica Guava Membrillo, Pumpkin Village's Buckwheat Honey and freshly sliced il Porcellino Coppa.

duck salame, with just a touch of pork for texture, plus blackberries, white peppercorns, cinnamon, lemon peel, Upland Brewing’s boysenberry sour ale

This unique pork salami is inspired a classic Manhattan cocktail with bourbon and a maraschino cherry garnish. Bourbon's sweet smoky flavors are a great compliment to pork, and the cherries add complexity with their tart and fruity notes

Zesty and grassy with a deep mineral flavor, Chabichou Du Poitou builds on an eighth-century cheesemaking technique to create a modern marvel. Goats graze among the lush vegetation of the cheese’s native Poitou, just south of the Loire in France, and the flavors of the terroir shine through. Made from pasteurized goat’s milk, Chabichou is easily recognized by its characteristic cylinder shape and delicately wrinkled rind. Pairs great with Artisan Crisps, BRINS Cherry Chai Jam and Greenpoint Apple Cider.

From the Cheese Curd Capital, Ellsworth Cooperative Creamery Natural White Cheddar Cheese Curds taste like no other. The health-conscious consumer will appreciate they are high in calcium and protein, contain no added sugars, low carbs, zero trans fats, and are gluten free.

Treat yourself to Red Barn Family Farm's award-winning Vintage Cupola Artisan Cheese. For this original recipe variety, Red Barn uses a unique blend of cultures to achieve a parmesan meets gouda vibe with a flavor that boasts notes of caramel and toasted pineapple.   Vintage Cupola is aged to perfection. It is creamy on the pallet with pleasing crystallization. Intense caramel notes and a fruity aroma make this the perfect appetizer or dessert cheese. Pair with pears, dried fruit, honey or caramels and celebratory beverages like a Champagne or smokey bourbon.

Dry cured duck breast that is equal parts complex and decadent.

One of the world's best cheeses, Epoisses is carefully made in the Burgundy region of France. Bathed in brine, then Marc de Bourgogne - a fiery French spirit - and aged in humid cellars, the end result is nothing short of gooey, meaty, rich, and pungent. Rumored to be banned on Paris Metro and a favorite of Napoleon! Try with a Pinot Noir, 3 Pigs Mini Toasts, and some fresh apples.

Feta Voras is made in the far Northwestern corner of Greece, in the province of Florina. This is mountainous land, covered in wildflowers and herbs. It’s about as far away from the island of Lesbos and M. Tastanis’s feta as you can get and still be in Greece, but the cheese is still proper feta, recognized with the PDO protected status for traditional feta. The small third generation firm, run by brothers Andreas and Sokratis, makes a creamy, crumbly cheese that you’ll want as a staple in your home. Essex St. Cheese is the exclusive importer. Pasteurized sheep and (a tiny amount of) goat’s milk.

The powerful taste of Brie combines with the full-bodied and highly present flavour of truffle for a refined and perfectly balanced pairing. Folded into a through line of mascarpone, each bite takes you on a journey of savory, milky, unctuous delight! Pair Fromage a la Truffe Noir with a deep red wine, and some local honey.

As nature awakens in the spring, so do our senses and the desire for something new. Thus, the sensual, aphrodisiac fragrance is a clear indication that Kevin uses wild garlic to make this full-fat cheese with daily fresh raw milk. And then there’s another little secret about the early summer note that makes it particularly distinctive. Yes, sun-ripened tomato pieces and cashews are also included. This cheese belongs to the Haute-Couleur collection. The products impress with their visual appeal and unique interplay of aromas. They offer familiar colors and taste combinations that perfectly unite contrasts, providing an unprecedented taste experience. We love pairing this pungent and supple cheese with BRINS Blueberry Sumac Jam or Beaufor Whole Grain Mustard, Duck Prosciutto and Cornichons!

This miniature creamy, bark-wrapped cows' milk cheese from Jasper Hill Farm is characterized by a sweet milky flavor, and finish with meaty, smoky, juniper notes that are imparted via the bark, which is harvested from balsa trees in the surrounding woodlands. These Mini wheels are perfectly portioned for picnics or a dessert cheese course for two.

Goat cheese and honey are the perfect combination. That’s why we decided to add honey to this artisanal goat tomme, along with thyme! In addition to the full, creamy goat cheese flavor, these inclusions create pleasant sweetness with delicate honey flavors and pronounced thyme notes. Along with its subtle taste, this cheese is covered in a blooming thyme rind, presenting a mixture of different colors and enclosing a firm, tender, ivory-colored cheese mottled with thyme. It is ripened for 1 month in cellars where it is turned to develop this unique taste. This honey goat cheese is perfect for a goat cheese salad with nuts, red grapes and apple vinaigrette. It also pairs well with purple fig jam or three-citrus marmalade. If you’re looking for originality, search no more! We love the Honey and Thyme Tomme with Olympia Provisions Rigani Loukanika, dried apricots and Valencia Almonds.

Made from a special breed of pig indigenous to Spain, Fermín rubs the pork loin with salt, wild mountain oregano, and Pimentón de la Vera and allows it to cure in the pure mountain air. The marbling and main flavor profile of this meat is due to the special diet and exercise regimen that these pigs enjoy as they graze freely and happily on their favorite food: acorns. Unlike jamón, Lomo has very little fat, but the pimentón provides a rich smoky flavor Serve thinly sliced on its own or with a drizzle of olive oil.

A hearty Scottish cheese with a firm, fondant-like texture that tends to be slightly more compact than other Cheddars of its age. A perfect balance of bright lactic and pineapple notes up top, Isle of Mull finishes with a savory and brothy end. You may even get hints of horseradish near the rind! Isle of Mull will be the standout Cheddar for your next cheese board! Pair Isle of Mull with Spicebush Beef Bresaola and the Quince and Apple Black Tea Jam.

The Crémeux des Alpes Signature with 5 months maturation is the result of the very close collaboration between our Master Cheesemaker and the Fromagerie Moléson. This cheese is made from mountain milk produced in the canton of Fribourg. The farms are located around the famous Mount Moléson in the Pre-Alps of Fribourg, which peaks at an altitude of 2002 meters. To make Crémeux des Alpes, the cheesemaker must first enrich the milk with cream. The manufacturing process is very tricky, because when milk is enriched with cream, the curd is more likely to spoil. Le Crémeux des Alpes is a cheese full of character, with a superb length on the palate, a particularly delicious and creamy cheese. It’s beautiful dark rind, its markings on the wheel and its original shape, which means it can also be cut into generous portions, will add character to your display, and generate additional sales. Raw Cow's Milk, Animal Rennet The Cremeux des Alpes is perfect with the Maritime Lavender Honey, Smoking Goose Blackberry Duck Salame, and a fresh baguette.

LITTLE HOSMER is a Jasper Hill Creamery original, a mini version of a new world-style brie. This cheese is named for a small pond in nearby Craftsbury, Vermont. Little Hosmer Pond is adjacent to Great Hosmer Pond, both favorite destinations for rowing, swimming, fishing and cross-country skiing after a long day of cheesemaking. Naming this little cheese after a Northeast Kingdom gem ties out our quest for meaningful work in a place that we love. Small and dense, both in flavor and texture. Distinct aromas of mushroom and forest emanate when cut into. The exterior is white and delicate with a dense meaty paste inside. Tasting notes of Cauliflower, Crème Fraîche, Toasted Nuts, And A Hint Of White Mushroom. We love to lean savory with this customer favorite. Try Little Hosmer with Olympia Provisions Rigani Loukaniko, BRINS Chili Pepper Jam, and our House Olive Mix.

Soft, creamy, salty, and saturated with a delightfully herbed olive oil. This feta is a cut above the rest.

Handcrafted in small batches using farmstead raw milk of the highest quality, Mount Raclette cheese is truly a work of art. Fashioned after a favorite French & Swiss mountain cheese but with a Wisconsin twist, the classic Raclette is characterized by its creamy texture with prominent earthy and fruity flavors that will please your taste buds.   All our cheese are aged at least 60 days on rustic wood boards in our cave-like cellar.   Enjoy this cheese in the traditional way melted over a plate of baby potatoes, cured meats and dill pickles, or simply as a delectable table cheese paired with crusty bread, apple slices & a glass of either white Savoyard wine or red Burgundy wine.

Old Witch (Die Alte Hexe) is a 100% raw cow’s milk cheese and the older sister of Red Witch. Though both cheeses start out the same, after aging 4 months, those wheels with the most potential are separated onto a different shelf and aged an additional 4 months, becoming Old Witch. Despite its long aging of 8 months, it retains an almost magical creaminess and toasty, nutty flavor. The cheese is produced by Bodenseekäse in Rossrüti, in the northeastern part of Switzerland close to the German and Austrian borders. Extremely interesting eat with notes of grass, roasted coffee and cultured butter. Melts in the mouth - we can't get enough of it! While we can't get enough of Old Witch on its own, we love to pair it with sour dried cherries, Brins Blueberry Sumac Jam, and some il Porcelino Coppa.

A thick, creamy disc of fresh sheep’s milk with a fudgy center and downy velvet rind. The sheep graze lush floral pasture on the French massif des Causses, a group of limestone plateaus rich in minerality. All of this is translated into the full-flavored wheels, perfect centerpieces for your cheese plate! The rind of the cheese is smooth, revealing a pate that is pale yellow, soft and thick. It is the perfect choice for those who want a creamy and rich cheese with a strong taste and balanced earthy undertones. The cheese requires a very short maturation period. M: Pasteurized Sheep R: Animal

Brooklyn Cured

Slow-Cured for over 12 Months this prosciutto is created by salting and curing selected fresh hams from pigs raised and slaughtered in Europe. It is an all-natural product, minimally processed, using only pork ham and Mediterranean sea salt.

An original recipe, American style and hailing from Wisconsin, naturally bloomy rinded cheddar cheese with a slight blue vein that's the result of fourth generation cheese maker Chris Roelli puncturing holes in the logs so that blue mold grows organically during the brief 60 day aging process. Richly colored with annatto and cave aged to maturity, imparting the rind with a gentle fungal/savory flavor. Mild flavored with a creamy texture and lightly peppery when enjoying the crosshairs of blue! Made with pasteurized cow’s milk and aged at least 60 days. A Fan Favorite, we love to pair this with Dodge City Finocchiona, Brins Cherry Chai Jam, and the Lite Work Hibiscus.

A classic Old Fashioned garnished with an orange twist is the inspiration for this fresh new take on a whiskey salami. Rye whiskey, orange zest, and warm spices add a depth of flavor and brightness to this pork salami.

This rich sheep and cow mixed milk gouda-style is the latest creation from Shooting Star Creamery. Sweet and savory aromas of melted butter and overripe strawberries permeates the room as you cut into this beauty. Notes of nuts, olive oil, and fresh herbs wam your palate as its delicious golden paste melts in your mouth. Pair Sagittarius with your favorite Sag friend, a fresh bottle of Beaujolais and Dalmatia Fig Jam.

With a buttery or dry dough, yellow color and intense flavor, Serra da Estrela cheese is made exclusively with milk from Bordaleira breed sheep, and puts all the generosity of Serra da Estrela on the table. Ancient techniques and rituals used in the making of this cheese are still unaltered, providing it with a rich touch that will make you remember its taste. Serra da Estrela is semi-soft, spreadable cheese with a buttery rich, citrus, and intense flavor. Made with thistle rennet. Leave your piece of Serra da Estrela out to come to room temp. Enjoy the spreadable delights of your patience on fresh baguette with a slice of Mitica Guava Membrillo!

Caramel cheese. Now that's an interesting idea! This beautiful cheese has it's curd caramelized before being turned into cheese, giving a uniquely sweet and savory taste.

After 35 days aging in pine boxes with periodic brine brushings, Taleggio Castel Regio is ready to wow customers, both new and long-standing. Fresh and bright flavors highlight the quality of the milk and make for a perfect version of this Italian classic. Savory, meaty and salty, try pairing Taleggio with Dalmatia Fig Jam and Tost Sparkling White Tea.

This spruce wrapped Vacherin is smokey and earthy. In addition, this unique cheese is great for fondue or any other occasion where a wonderfully melty cheese is welcomed. In the past, the Vacherin Fribourgeois used to be encircled with a band of spruce, but producers gradually forgot this traditional skill and replaced the band with gauze, which was easier and cheaper to fit. In partnership with Fromagerie Moléson, the tradition has now been revived. As a result, we have an authentic Vacherin Fribourgeois with a strong character. Slightly tart with a pleasant aroma. The paste is creamy, soft and delicate. The spruce band adds a woody aroma, coupled with the undeniable charm of yesteryear. Perfect for melting into your fondue or grilled cheese! Add some Comte and Cremeux des Alpes for a flavorful and buttery experience.

We use homegrown non-gmo popcorn and season with all natural, gluten free, and vegan ingredients. We perfected our signature recipe using the heat of the sun!

We use homegrown non-gmo popcorn and season with all natural, gluten free, and vegan ingredients. We perfected our signature recipe using the heat of the sun!

Torres all-natural potato chips made with Spanish black summer truffles, sunflower oil and sea salt – that's it! Light, crispy and addictive!

Roasted red peppers, Campbell cheese mix, cream cheese, mayo, salt, nutmeg, paprika, garlic, Frank's red hot sauce

Smoked whitefish, mayo Acme, Brooklyn, NY

lightly salted nixtamal tortilla chips - 100% Natural Stone Ground Nixtamal (Traditional totopos / blanca)

Banana bread loaf topped with pecan streusel - Contains: Nuts, eggs, dairy.

A nostalgic treat! Rice krispies with butter, marshmallows, vanilla, salt.

Classic vanilla sugar cookie with festive sprinkles!

Baked from scratch with dark chocolate, espresso powder made with Partner's coffee beans, and a sprinkle of Maldon sea salt

Thick-cut Smoked Bacon, Tomato, Local Greens, Choice of Mayo, on Toasted Sliced Sourdough

Campbell Cheese Blend melted on Sliced Sourdough

Campbell Cheese Blend, Bacon, Fig Jam, Scallions, Sourdough Pullman

Parisian Bistro Ham, Comte Cheese, Whole Grain Mustard Butter on a Pretzel Baguette, with Cornichons on the side

Mixed Market Greens, Radicchio, Roasted Seasonal Squash, Brussel Sprouts Slaw with Pickled Red Onion, Toasted Pepitas, Feta Cheese and Dried Cranberries (GF) Served with Cider Vinaigrette Dressing

Mortadella (w/pistachios), Spicy Soppressata, Speck, Fresh Mozzarella, Parmigiano Reggiano, Mixed Greens, Spicy Peppadew Relish, Mayo, on a seeded Italian Baguette

Schaller & Weber Pastrami, Cherry Compote, Brussels Sprouts Slaw, Pickled Red Onions, Horseradish Mayo on Pretzel Baguette.

Roasted Carrots, Arugula-Pepita Pesto, Kale, Pickled Fennel, Sorghum-Sherry Vinaigrette, on Toasted Multigrain Pullman. **Vegetarian**

Wagyu Roast Beef, Sharp Cheddar, Arugula, Pickled Onions, Horseradish Mayo on Foccacia.

Shaved Smoked Turkey, Cheddar, Jalapeno Slaw, Berbere Mayo, on a Ciabatta Hero

Market Greens, Roasted Chicken Breast, Chopped Bacon, Cherry Heirloom Tomatoes, Soft-Boiled Egg, Chopped Pecans, Crumbled Blue Cheese, Buttermilk Ranch Dressing Gluten Free

Little Gem Lettuce, Shaved Parmigiano-Reggiano, Cherry Tomatoes, Lemon Zest, crispy seasoned breadcrumbs, miso-caesar dressing (vegetarian).

House-made! Tomatoes, Provolone, Shaved Parmigiano Reggiano, Heavy Cream, Onions, Crushed Red Pepper, Black Pepper, Basil, Salt, Garlic, Extra Virgin Olive Oil

Black iced tea, housemade classic lemonade over ice

Classic espresso latte featuring Pumpkin Syrup and a dash of our fall spice mix on top!

Double Shot of espresso w/ textured milk of choice & light layer of foam

House made cold brew with Cherry Bitters and choice of milk. Topped with a maraschino cherry!

Made in house using locally roasted and sustainably sourced coffee beans, served over ice.

Housemade lemonade with a double shot of espresso over ice.

Brooklyn Blend roasted by Partner's Coffee

Double Shot w/ Milk, Thin Foam, & (vegan) Chocolate, 12oz

Steamed milk with vanilla and a dash of sparkle magic!

Barista Blend Almond Milk

No antibiotics, all vegetable feed

Rodolphe Le Meunier’s churned and cultured butter is made from milk, carefully selected in French farms. According to the traditional method, it is made in a wooden butter churn from pasteurized cream and then molded by hand. This ancestral technique is the guarantee of a high quality butter, a taste like no other. Lightly salted, Rodolphe Le Meunier’s Beurres de Baratte are a treat for the taste buds.

Beaufor, 7.05oz

Snow white with a creamy, feathery texture, this fior di latte is made fresh by our neighbors over at Pecoraro Latteria.

Monte's Fine Foods, vegan, GF, farm fresh.

So you’re not a barista? Just heat this Barista Edition Oatmilk in a container while giving it a whirl until it foams up nicely and then pour yourself a latte without cow’s milk. And if you don’t feel like a latte you might be happy to know that this product tastes just as amazing if you skip all the foaming and pour it right into your coffee or drink it straight out of the container or pour it on your granola or put it to work with your cooking skills. But let’s keep that between us non-baristas, okay?

“Skyr” means thickened milk in old Icelandic. Dating back to the Vikings from over thousand years ago, skyr has always been a dependable source of nutrition through the long cold Icelandic winters. Milk is from grass-fed cows raised on local organic farms.

This bacon is dry cured by hand with salt, brown sugar, and black pepper. After about three weeks curing and drying in refrigeration, it is thoroughly smoked in our wood stove smokehouse for two to three days continuously. Finally, it is packed by hand, mere feet from the smokehouse.

Moutrade à l'ancienne, 7.05oz

The name of this cheese comes from the area of La Garrotxa, in the province of Gerona (Cataluña). Garrotxa fell into extinction for a number of years, but this old-style DOP certified cheese was revived by Catalonian cheesemakers dedicated to traditional production methods. The environmental conditions of the region naturally foster the growth of grey-blue mold, penicillium galaucum, which forms on the rind. Semi-firm paste, tangy flavor, with a nutty, herbal finish are typical of this cheese. The molded cheese is salted in a bath for approximately six hours and finally allowed to mature in a fresh, humid environment. Bauma’s Garroxta presents a bluish-gray velvety cortex with a white interior that is compact, with small cavities throughout. The taste is slightly acidic and pungent with a nutty aftertaste. The pleasing, velvety one-of-a-kind rind and the fresh, tangy, herbaceous paste make Garrotxa a must-have.  Pasteurized Goat, animal rennet. We love to serve Garrotxa with Mitica Guava Membrillo, Pumpkin Village's Buckwheat Honey and freshly sliced il Porcellino Coppa.

duck salame, with just a touch of pork for texture, plus blackberries, white peppercorns, cinnamon, lemon peel, Upland Brewing’s boysenberry sour ale

This unique pork salami is inspired a classic Manhattan cocktail with bourbon and a maraschino cherry garnish. Bourbon's sweet smoky flavors are a great compliment to pork, and the cherries add complexity with their tart and fruity notes

Zesty and grassy with a deep mineral flavor, Chabichou Du Poitou builds on an eighth-century cheesemaking technique to create a modern marvel. Goats graze among the lush vegetation of the cheese’s native Poitou, just south of the Loire in France, and the flavors of the terroir shine through. Made from pasteurized goat’s milk, Chabichou is easily recognized by its characteristic cylinder shape and delicately wrinkled rind. Pairs great with Artisan Crisps, BRINS Cherry Chai Jam and Greenpoint Apple Cider.

From the Cheese Curd Capital, Ellsworth Cooperative Creamery Natural White Cheddar Cheese Curds taste like no other. The health-conscious consumer will appreciate they are high in calcium and protein, contain no added sugars, low carbs, zero trans fats, and are gluten free.

Treat yourself to Red Barn Family Farm's award-winning Vintage Cupola Artisan Cheese. For this original recipe variety, Red Barn uses a unique blend of cultures to achieve a parmesan meets gouda vibe with a flavor that boasts notes of caramel and toasted pineapple.   Vintage Cupola is aged to perfection. It is creamy on the pallet with pleasing crystallization. Intense caramel notes and a fruity aroma make this the perfect appetizer or dessert cheese. Pair with pears, dried fruit, honey or caramels and celebratory beverages like a Champagne or smokey bourbon.

Dry cured duck breast that is equal parts complex and decadent.

One of the world's best cheeses, Epoisses is carefully made in the Burgundy region of France. Bathed in brine, then Marc de Bourgogne - a fiery French spirit - and aged in humid cellars, the end result is nothing short of gooey, meaty, rich, and pungent. Rumored to be banned on Paris Metro and a favorite of Napoleon! Try with a Pinot Noir, 3 Pigs Mini Toasts, and some fresh apples.

Feta Voras is made in the far Northwestern corner of Greece, in the province of Florina. This is mountainous land, covered in wildflowers and herbs. It’s about as far away from the island of Lesbos and M. Tastanis’s feta as you can get and still be in Greece, but the cheese is still proper feta, recognized with the PDO protected status for traditional feta. The small third generation firm, run by brothers Andreas and Sokratis, makes a creamy, crumbly cheese that you’ll want as a staple in your home. Essex St. Cheese is the exclusive importer. Pasteurized sheep and (a tiny amount of) goat’s milk.

The powerful taste of Brie combines with the full-bodied and highly present flavour of truffle for a refined and perfectly balanced pairing. Folded into a through line of mascarpone, each bite takes you on a journey of savory, milky, unctuous delight! Pair Fromage a la Truffe Noir with a deep red wine, and some local honey.

As nature awakens in the spring, so do our senses and the desire for something new. Thus, the sensual, aphrodisiac fragrance is a clear indication that Kevin uses wild garlic to make this full-fat cheese with daily fresh raw milk. And then there’s another little secret about the early summer note that makes it particularly distinctive. Yes, sun-ripened tomato pieces and cashews are also included. This cheese belongs to the Haute-Couleur collection. The products impress with their visual appeal and unique interplay of aromas. They offer familiar colors and taste combinations that perfectly unite contrasts, providing an unprecedented taste experience. We love pairing this pungent and supple cheese with BRINS Blueberry Sumac Jam or Beaufor Whole Grain Mustard, Duck Prosciutto and Cornichons!

This miniature creamy, bark-wrapped cows' milk cheese from Jasper Hill Farm is characterized by a sweet milky flavor, and finish with meaty, smoky, juniper notes that are imparted via the bark, which is harvested from balsa trees in the surrounding woodlands. These Mini wheels are perfectly portioned for picnics or a dessert cheese course for two.

Goat cheese and honey are the perfect combination. That’s why we decided to add honey to this artisanal goat tomme, along with thyme! In addition to the full, creamy goat cheese flavor, these inclusions create pleasant sweetness with delicate honey flavors and pronounced thyme notes. Along with its subtle taste, this cheese is covered in a blooming thyme rind, presenting a mixture of different colors and enclosing a firm, tender, ivory-colored cheese mottled with thyme. It is ripened for 1 month in cellars where it is turned to develop this unique taste. This honey goat cheese is perfect for a goat cheese salad with nuts, red grapes and apple vinaigrette. It also pairs well with purple fig jam or three-citrus marmalade. If you’re looking for originality, search no more! We love the Honey and Thyme Tomme with Olympia Provisions Rigani Loukanika, dried apricots and Valencia Almonds.

Made from a special breed of pig indigenous to Spain, Fermín rubs the pork loin with salt, wild mountain oregano, and Pimentón de la Vera and allows it to cure in the pure mountain air. The marbling and main flavor profile of this meat is due to the special diet and exercise regimen that these pigs enjoy as they graze freely and happily on their favorite food: acorns. Unlike jamón, Lomo has very little fat, but the pimentón provides a rich smoky flavor Serve thinly sliced on its own or with a drizzle of olive oil.

A hearty Scottish cheese with a firm, fondant-like texture that tends to be slightly more compact than other Cheddars of its age. A perfect balance of bright lactic and pineapple notes up top, Isle of Mull finishes with a savory and brothy end. You may even get hints of horseradish near the rind! Isle of Mull will be the standout Cheddar for your next cheese board! Pair Isle of Mull with Spicebush Beef Bresaola and the Quince and Apple Black Tea Jam.

The Crémeux des Alpes Signature with 5 months maturation is the result of the very close collaboration between our Master Cheesemaker and the Fromagerie Moléson. This cheese is made from mountain milk produced in the canton of Fribourg. The farms are located around the famous Mount Moléson in the Pre-Alps of Fribourg, which peaks at an altitude of 2002 meters. To make Crémeux des Alpes, the cheesemaker must first enrich the milk with cream. The manufacturing process is very tricky, because when milk is enriched with cream, the curd is more likely to spoil. Le Crémeux des Alpes is a cheese full of character, with a superb length on the palate, a particularly delicious and creamy cheese. It’s beautiful dark rind, its markings on the wheel and its original shape, which means it can also be cut into generous portions, will add character to your display, and generate additional sales. Raw Cow's Milk, Animal Rennet The Cremeux des Alpes is perfect with the Maritime Lavender Honey, Smoking Goose Blackberry Duck Salame, and a fresh baguette.

LITTLE HOSMER is a Jasper Hill Creamery original, a mini version of a new world-style brie. This cheese is named for a small pond in nearby Craftsbury, Vermont. Little Hosmer Pond is adjacent to Great Hosmer Pond, both favorite destinations for rowing, swimming, fishing and cross-country skiing after a long day of cheesemaking. Naming this little cheese after a Northeast Kingdom gem ties out our quest for meaningful work in a place that we love. Small and dense, both in flavor and texture. Distinct aromas of mushroom and forest emanate when cut into. The exterior is white and delicate with a dense meaty paste inside. Tasting notes of Cauliflower, Crème Fraîche, Toasted Nuts, And A Hint Of White Mushroom. We love to lean savory with this customer favorite. Try Little Hosmer with Olympia Provisions Rigani Loukaniko, BRINS Chili Pepper Jam, and our House Olive Mix.

Soft, creamy, salty, and saturated with a delightfully herbed olive oil. This feta is a cut above the rest.

Handcrafted in small batches using farmstead raw milk of the highest quality, Mount Raclette cheese is truly a work of art. Fashioned after a favorite French & Swiss mountain cheese but with a Wisconsin twist, the classic Raclette is characterized by its creamy texture with prominent earthy and fruity flavors that will please your taste buds.   All our cheese are aged at least 60 days on rustic wood boards in our cave-like cellar.   Enjoy this cheese in the traditional way melted over a plate of baby potatoes, cured meats and dill pickles, or simply as a delectable table cheese paired with crusty bread, apple slices & a glass of either white Savoyard wine or red Burgundy wine.

Old Witch (Die Alte Hexe) is a 100% raw cow’s milk cheese and the older sister of Red Witch. Though both cheeses start out the same, after aging 4 months, those wheels with the most potential are separated onto a different shelf and aged an additional 4 months, becoming Old Witch. Despite its long aging of 8 months, it retains an almost magical creaminess and toasty, nutty flavor. The cheese is produced by Bodenseekäse in Rossrüti, in the northeastern part of Switzerland close to the German and Austrian borders. Extremely interesting eat with notes of grass, roasted coffee and cultured butter. Melts in the mouth - we can't get enough of it! While we can't get enough of Old Witch on its own, we love to pair it with sour dried cherries, Brins Blueberry Sumac Jam, and some il Porcelino Coppa.

A thick, creamy disc of fresh sheep’s milk with a fudgy center and downy velvet rind. The sheep graze lush floral pasture on the French massif des Causses, a group of limestone plateaus rich in minerality. All of this is translated into the full-flavored wheels, perfect centerpieces for your cheese plate! The rind of the cheese is smooth, revealing a pate that is pale yellow, soft and thick. It is the perfect choice for those who want a creamy and rich cheese with a strong taste and balanced earthy undertones. The cheese requires a very short maturation period. M: Pasteurized Sheep R: Animal

Brooklyn Cured

Slow-Cured for over 12 Months this prosciutto is created by salting and curing selected fresh hams from pigs raised and slaughtered in Europe. It is an all-natural product, minimally processed, using only pork ham and Mediterranean sea salt.

An original recipe, American style and hailing from Wisconsin, naturally bloomy rinded cheddar cheese with a slight blue vein that's the result of fourth generation cheese maker Chris Roelli puncturing holes in the logs so that blue mold grows organically during the brief 60 day aging process. Richly colored with annatto and cave aged to maturity, imparting the rind with a gentle fungal/savory flavor. Mild flavored with a creamy texture and lightly peppery when enjoying the crosshairs of blue! Made with pasteurized cow’s milk and aged at least 60 days. A Fan Favorite, we love to pair this with Dodge City Finocchiona, Brins Cherry Chai Jam, and the Lite Work Hibiscus.

A classic Old Fashioned garnished with an orange twist is the inspiration for this fresh new take on a whiskey salami. Rye whiskey, orange zest, and warm spices add a depth of flavor and brightness to this pork salami.

This rich sheep and cow mixed milk gouda-style is the latest creation from Shooting Star Creamery. Sweet and savory aromas of melted butter and overripe strawberries permeates the room as you cut into this beauty. Notes of nuts, olive oil, and fresh herbs wam your palate as its delicious golden paste melts in your mouth. Pair Sagittarius with your favorite Sag friend, a fresh bottle of Beaujolais and Dalmatia Fig Jam.

With a buttery or dry dough, yellow color and intense flavor, Serra da Estrela cheese is made exclusively with milk from Bordaleira breed sheep, and puts all the generosity of Serra da Estrela on the table. Ancient techniques and rituals used in the making of this cheese are still unaltered, providing it with a rich touch that will make you remember its taste. Serra da Estrela is semi-soft, spreadable cheese with a buttery rich, citrus, and intense flavor. Made with thistle rennet. Leave your piece of Serra da Estrela out to come to room temp. Enjoy the spreadable delights of your patience on fresh baguette with a slice of Mitica Guava Membrillo!

Caramel cheese. Now that's an interesting idea! This beautiful cheese has it's curd caramelized before being turned into cheese, giving a uniquely sweet and savory taste.

After 35 days aging in pine boxes with periodic brine brushings, Taleggio Castel Regio is ready to wow customers, both new and long-standing. Fresh and bright flavors highlight the quality of the milk and make for a perfect version of this Italian classic. Savory, meaty and salty, try pairing Taleggio with Dalmatia Fig Jam and Tost Sparkling White Tea.

This spruce wrapped Vacherin is smokey and earthy. In addition, this unique cheese is great for fondue or any other occasion where a wonderfully melty cheese is welcomed. In the past, the Vacherin Fribourgeois used to be encircled with a band of spruce, but producers gradually forgot this traditional skill and replaced the band with gauze, which was easier and cheaper to fit. In partnership with Fromagerie Moléson, the tradition has now been revived. As a result, we have an authentic Vacherin Fribourgeois with a strong character. Slightly tart with a pleasant aroma. The paste is creamy, soft and delicate. The spruce band adds a woody aroma, coupled with the undeniable charm of yesteryear. Perfect for melting into your fondue or grilled cheese! Add some Comte and Cremeux des Alpes for a flavorful and buttery experience.

We use homegrown non-gmo popcorn and season with all natural, gluten free, and vegan ingredients. We perfected our signature recipe using the heat of the sun!

We use homegrown non-gmo popcorn and season with all natural, gluten free, and vegan ingredients. We perfected our signature recipe using the heat of the sun!

Torres all-natural potato chips made with Spanish black summer truffles, sunflower oil and sea salt – that's it! Light, crispy and addictive!

Roasted red peppers, Campbell cheese mix, cream cheese, mayo, salt, nutmeg, paprika, garlic, Frank's red hot sauce

Smoked whitefish, mayo Acme, Brooklyn, NY

lightly salted nixtamal tortilla chips - 100% Natural Stone Ground Nixtamal (Traditional totopos / blanca)