This bold Vermont cheddar is infused with Fiddlehead Brewing Company’s flagship IPA, giving it hoppy, floral, and gently yeasty notes that set it apart from the classic.

Not only do the cheesemakers add the beer into the vat while making the cheddar, but they add more beer to the finished block of cheese and seal it up so it can absorb the flavors and aromas of this popular Vermont IPA.

It is handcrafted at Shelburne Farms, a nonprofit working farm and education center dedicated to sustainability. Certified Humane and full of character, this cheddar is a true taste of Vermont collaboration.

This Maple Fromage Frais blends creamy cow’s and goat’s milk cheese with pure local maple syrup. Silky and spreadable, it delivers a delicate balance of tang and sweetness—like cheesecake in cheese form. Perfect on toast, fruit, or paired with spiced nuts and buttery shortbread.

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.

Crafted in Vermont by artisans trained in the salumi-making traditions of Umbria, Italy, this thinly sliced fennel salami blends authentic old-world methods with small-batch craftsmanship. Sweet, aromatic fennel seeds and garlic accentuate the natural richness of the premium pork, while careful aging imparts a firm yet tender bite, subtle tang, and luscious texture. Aromatic and approachable, with a touch of sweetness and a delicate coating of coarse-ground fennel, it evokes the timeless flavors of Umbria’s culinary heritage.

Lonza is a traditional Italian-style cured pork loin, prized for its delicate flavor and perfect balance of lean meat and silky fat. This version is dry-cured with just salt, black pepper, and a touch of garlic, allowing the natural quality of the pork to take center stage. Slowly aged to develop a firm yet tender texture, it offers a savory, slightly sweet profile with subtle notes of nuttiness. A refined, minimalist cut that showcases both purity of ingredients and curing expertise.

Crafted from heritage-breed pork and dry-cured simply with sea salt, this prosciutto has a supple texture and clean, concentrated flavor. Its balanced sweetness, elegant salinity, and rich marbling make it a versatile staple.