Handcrafted on a fourth-generation California farm, this award-winning clothbound cheddar channels Old World tradition with roots tracing back to 18th-century Switzerland. Made from raw milk sourced exclusively from the family’s own cows, it’s aged for 14 months in the classic English style—wrapped in cheesecloth to breathe and mature naturally. The result is a firm, crumbly texture and deep, savory flavor with sharp, nutty, and subtly smoky notes. A timeless cheese made with patience, heritage, and care.

Pradera is a hard, extra-aged Dutch cheese made from pasteurized cow’s milk and aged for over 3 years to develop its signature flavor and texture. Crafted using traditional Dutch techniques, it’s slowly matured until it forms crunchy protein crystals and a dense, golden interior. The taste is a rich balance of savory and sweet—nutty and buttery with deep caramel and toffee notes. It’s beloved for its bold flavor and unique texture.

A true classic, this Triple Crème Brie is the definition of timeless indulgence. Crafted from rich cow’s milk using traditional French methods and over 80 years of expertise, it boasts a buttery, cloud-like center wrapped in a delicate, edible white rind. Its ultra-creamy texture and gentle, milky flavor evoke the charm of a Parisian market and the elegance of a well-set table.

This ham is crafted from Heritage Berkshire pork, a breed prized for its rich marbling and deep flavor. It's carefully cured with Iowa honey, Italian herbs, and sea salt, then aged for over 12 months—a process that requires patience and precision. As the meat slowly matures, its texture becomes silky and tender, and its flavor deepens into a delicate balance of sweet and savory complexity. The result is a nuanced, herb-kissed prosciutto that offers a uniquely elegant twist on a French charcuterie classic.

Handcrafted in Vermont with premium pork, infused with bold red wine and fresh garlic, and carefully aged for a rich, 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 an artisan trained in the salumi-making traditions of Umbria, Italy, this salami is a true showcase of time-honored technique and quality ingredients.

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.