This award-winning Honey Clover Gouda is made by a female "Wisconsin Master Cheesemaker" and crafted on the Penterman Farm in Wisconsin. It begins with farm-fresh, raw cow’s milk collected daily. This creamy Gouda is infused with sweet honey and delicate clover, offering a balanced, slightly nutty flavor with floral notes. Each wheel is lovingly handcrafted using time-honored Dutch cheesemaking techniques and aged on Dutch pine planks.

Alp Blossom isn’t just a cheese—it’s a celebration of alpine terroir. Produced in Germany's Allgau region by Albert Kraus, this semi-firm cow’s milk cheese is unforgettable for its striking rind, coated in wildflowers and herbs like cornflowers, marigolds, and lavender.  Inside, its smooth and buttery with a rollercoaster of nutty, grassy, toasted bread, and floral notes.  Stunning both in flavor and appearance, Alp Blossom offers a balanced, rustic-meets-refined experience—an edible stroll through sunlit alpine meadows.

Crafted in France’s Jura mountains, this Comté AOP is aged six months for a smooth, supple texture and balanced alpine flavor. Expect gentle nuttiness, sweet cream, and grassy notes with a clean finish. Approachable yet complex, it melts beautifully and shines on any cheese board.

A Tuscan tradition elevated. This dry-cured, Tuscan-style pork salami is studded with pieces of black truffle, delivering an earthy, umami-rich depth with every slice. Slowly aged to develop complexity, the truffle's mushroom-forward aroma weaves through the savory, well-seasoned pork. An effortless way to bring a touch of Italian luxury to any board.

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.