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.

Fresh, springy, and irresistibly snackable—cheese curds are young pieces of cheddar, enjoyed before they’ve been pressed and aged into a wheel.

Made on a family dairy with a herd of 650 cows, these curds are rooted in more than 50 years of farming tradition. This Vermont creamery has earned a reputation in international poutine competitions as the benchmark of quality. For this batch, everything bagel seasoning is folded right into the curds—resulting in a savory, garlicky twist that’s just as good for snacking straight from the bag as it is melted over fries.

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.

Seasoned with cracked black pepper, this classic Genoa salami is slow-aged for a silky, buttery texture and balanced spice. Made with 100% Berkshire pork raised on family farms with no antibiotics ever, it contains no nitrates or nitrites added*—just simple, quality ingredients.

This level of craftsmanship reflects a commitment to quality that spans five generations. The result is a timeless artisan salami, rooted in Italian tradition and perfected in the Midwest.

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 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. 

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.

This traditional Italian salami delivers a rustic, countryside flavor with deep, savory intensity. A slow, natural curing process brings out layers of garlic and cracked black pepper, creating a complex balance of earthy spice and gentle sweetness. Each slice offers a tender yet firm texture, rich marbling, and a lingering umami finish that pairs beautifully with nutty alpine cheeses, hearty breads, and full-bodied red wines.