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.

This six-time award winner is a unique take on cheddar, delivering a flavor profile that’s anything but ordinary. The milk is sourced from small, family-run farms within 30 miles of cheese production, ensuring quality from the ground up. Nine months of careful aging result in a crumbly texture and an abundance of tyrosine crystals—those satisfying cheese crunches that signal expert aging. Bold, umami-rich notes are balanced by a sweet, nutty finish that sets it apart from traditional cheddar.

This cheese is handcrafted by Marieke Penterman and her team on their family dairy farm in Thorp, Wisconsin. Every wheel is made with fresh, raw milk from their own cows and produced just steps from the barn, ensuring quality and freshness from start to finish.

Drawing on their Dutch roots, they use authentic Old World techniques — even aging each wheel on traditional Dutch pine planks. The result is a cheese with deep, nutty complexity, gentle caramel sweetness, and a smooth, firm texture that develops a satisfying crystalline bite over time. It’s a true farmstead cheese that showcases craftsmanship, heritage, and the character of fresh milk at its best.

Crafted in the Veneto region of Italy, this cow’s milk cheese is made from the rich, high-protein milk of Bruna Alpina cows that graze on fresh mountain foliage. That milk imparts the signature sweetness Piave is known for. Aged over 12 months, it develops toasted walnut notes and a caramel-like sweetness, with a firm, crystalline texture reminiscent of young Parmigiano-Reggiano and a beautifully balanced savory-sweet finish.

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.

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 in Vermont using a traditional Spanish recipe, this dry-cured chorizo has a bold, rustic character. Made with premium pork and a smoky blend of Spanish paprika, garlic, and spices, it delivers a rich, savory flavor with just the right touch of heat. Slowly aged to develop its deep red hue and firm, sliceable texture, this chorizo is a vibrant nod to classic Spanish charcutería—earthy, bold, and unmistakably satisfying.