Sheep’s milk’s abundance combined with newly lush pastures make Springtime the ideal season for crafting sweet and buttery Sheep’s milk cheeses.

Our curators selected this stunning Sheep’s milk cheese from the western Basque region. Hailing from the foothills of Mount Baigura, Tomme Brulee is crafted only from local milk.

The smooth, delicate smokiness of the Tomme Brulée comes from the cheesemonger hand-burning the surface similar to that of a creme brulée. "Brûlé" literally means burnt in French! This cheese has a smooth paste and notes of grass and brown butter.

Named for the Morbier region of France, this nutty, creamy cow’s milk cheese is as visually striking as it is delicious. The line in the center of this semi-soft cheese traditionally came from Old-World cheesemongers separating curds from each day’s milking with vegetable ash. The layer of ash was added to protect the curds, then the next day’s curds were poured on top, giving the finished wheel of cheese its’ signature gray ashline.

Morbier has notes of fruitiness, which make this complex, zingy cheese an excellent accompaniment to this month’s curations.

Hailing from the Netherlands, this unique cheese combines cow and goat’s milk into a creamy melangé of bright flavors. The Gouda-style goat’s milk cheese brings floral notes and fruitiness, which serves as a unique contrast to the buttery, caramel undertones of the cow’s milk layer. Separated by a layer of grape leaf ash, this visually stunning and delicious cheese is sure to be the star of your charcuterie board.

Brightly flavored with lemon zest and roasted pistachios, this salame truly captures the essence of springtime. This unique and beautiful salami is made from free range American Northwest pork in small batches by artisan salumieres. The bright, zingy flavor of the lemon contrasts the rich fattiness of the pork, while the roasted pistachios bring an earthy, nutty flavor.

Robust and bold, this classic cut of charcuterie was chosen for its versatility and well-rounded flavor. The all-pork salame is made using traditional Artisan salumi techniques, combining coarsely chopped peppercorns and red wine, giving it a zingy, slightly spicy flavor. The Sopressata is delicious whether paired with sweet or savory, and plays well with the unique items in this month’s curation. 

This artisan salami’s history dates back to the Renaissance, when fennel was a popular substitute for expensive pepper. Hand chopped pork from Tuscany is aged for up to five months and infused with red wine and spices. The wild fennel brings a bright anise flavor to the salami, which provides a lovely contrast to the smokiness of the Tomme Brulee.

With a rich, savory flavor, this classic salume is flavored with black pepper and garlic. Paprika brings brightness, which provides a delicious contrast to the depth of flavor that air-cured fermentation creates in this Old-World salami tradition. A harmonious bite includes dry salami and Ossau Iraty. The nuttiness of the cheese is accentuated by the chewy texture of this handcrafted salami.

This handcrafted jam from Rhode Island is created in small batches using a family heirloom recipe that combines fruity figs with slowly caramelized onions for a sweet and savory combination. Richly flavored with tangy balsamic vinegar and orange, this spread was specifically chosen for this month's curation to lend its savory, jammy notes to your cheeses and charcuterie.

Crafted from Sicilian oranges, these soft, sweet bites add a burst of bright, zesty flavor to compliment your cheeses. These are made the old-fashioned way—Cooked in syrup in small batches and cured for four weeks. The smell of orange blossom oil brings the freshness of Spring to your tasting experience. 

With a pronounced, sweet flavor and a striking red-orange hue, these nectarines have a sunbaked flavor from slowly drying in the California sun. Enjoy these chewy dried fruits on their own, or paired with the nutty Salami Etna. 

These golden, chewy treats provide a beautiful compliment to the cheeses in this month's curation. Naturally sweet and slowly dried, these Turkish apricots are a soft and sweet juxtaposition to the unique flavors of this month's curation.

Cheese and chocolate were made to be enjoyed together. These cherries are sourced from the West Coast and enrobed in many layers of premium milk chocolate by artisan chocolatiers. The sweet, tart flavor provides a delightful and surprising contrast to this month’s cheeses.