Young Farmdal is a creamy young Belgian Gouda with a soft, buttery texture and sweet little notes of caramel, vanilla, and fresh cream. It brings a mellow, milky charm to the cheese board and pairs beautifully with savory cured meats and candied accoutrement!

Smoking Goat is a captivating smoked goat’s milk cheese from the Murcia region of southeastern Spain, a place known for its rich dairy traditions and bold flavors. Made from pasteurized Murciana goat’s milk—prized for its high butterfat and naturally sweet, creamy profile—this cheese is gently aged, then cold-smoked over beechwood to infuse it with a warm, aromatic smokiness. The result is a semi-firm cheese with a smooth, supple texture and a balanced flavor: bright and tangy from the goat’s milk, with mellow, savory smoke notes that never overpower. It’s complex yet approachable, making it a standout on cheese boards, in sandwiches, or melted into anything that needs a little smoky intrigue.

Handcrafted with premium pork and simply seasoned with red wine, garlic, and cracked pepper, this salami is aged to develop a deep, savory flavor. Each slice is tender and well-marbled, with rich wine notes, mellow garlic, and a buttery finish that melts on the tongue. Crafted in Vermont by artisans trained in Umbria, Italy, this salami is a true showcase of time-honored technique and quality ingredients. 

Spicy Prosciutto is a bold twist on a classic Italian staple. Made from responsibly raised pork and aged to perfection, this prosciutto is tender, silky, and full of umami depth. What sets it apart is the subtle infusion of chili and sugar—creating a slow-building warmth that plays off its natural savory-sweetness without overwhelming the palate.

Salami Piccante with Cognac from Charlito’s Cocina is a slow-cured spicy salami made with heritage pork, warm chile heat, and a splash of cognac for a bold, meaty little firecracker with a polished finish. It pairs beautifully with creamy & aged cheeses, crisp crackers, olives, and great friends!