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  1. Old Chatham Large Yogurt Case (6/16 oz containers) Quick View

    Old Chatham Large Yogurt Case (6/16 oz containers)

    Pure and simple, 100% sheep’s milk. No thickeners, no stabilizers. Live and active pro-biotic cultures and real flavors! Old Chatham yogurt is a specialty item, made with love and made to order! Please allow extra time for this item, as it will be shipped separately from the rest of your order. Trust us, it’ll be worth the wait. Read More
  2. New Mystic, Melville Quick View

    Mystic, Melville

    Melville is a brand new cheese, from a brand new cheesemaking operation in Mystic, Connecticut, and we’re excited about it. Here’s why you should be, too: a white whale, it’s the rare American super-fresh Stracchino cheese, inspired by the Northern Italian style, which is all about smoothness, pliability and awesome meltability. Melville’s namesake is Herman Melville—homage to the texture of the soft, luxuriously buttery square of cow’s milk cheese. It’s a supple, silky “singularly fatty globule of pure deliciousness,” and a mere few weeks old. It’s a revelation with sweet tomatoes, or atop pizza and pasta, a bottle of Champagne highly recommended. Read More
  3. New Hamden Quick View


    Named for the next hamlet over from Vulto creamery in Walton, NY, Hamden is cheese gone wild. Its birth story: cheesemaker Jos Vulto took a few wheels from their Ouleout batch and let them free to develop their own natural rind. Lo and behold: a rich diversity of molds and yeasts on the rind for plenty of earthy crunch. Its semi-soft paste tastes of the valley in spring—fresh milk, just-cut grass, hay. Hamden is Tomme de Savoie’s Hudson Valley soul sister. It begs for farmhouse ale, a crusty baguette, and ripe stone fruit. Jos Vulto left his career as a metal-worker to follow the siren-call of cheesemaking. He started out in his Brooklyn apartment, crafting cheese in his kitchen and aging his wheels beneath the sidewalk. In 2012, he opened a real-deal operation in New York’s western Catskills. We’re happy he did. He sources milk his neighbor, farmer Dan Finn’s herd of Holstein and Jersey cows and makes raw milk beauties full of charisma and depth. Read More
  4. New Chevrotin Quick View


    Seal Cove Farm’s rounds of grana-style goat’s milk goodness are bright and briny, just like the creamery’s namesake, even if they’re made (just a bit) inland. They are brined and aged for more than two months for a crumbly texture and a wallop of sweet, just-a-bit floral, yogurty flavor. It’s a perfect texture for crumbling over pasta or roasted veggies, or snacking on beside a crisp cider or a minerally Riesling. Seal Cove Farm began in 1976 in Lamoine, Maine with a pair of impressive dairy goats. “Each spring, we enjoy watching the newborn baby goats frolic with their mothers, knowing that with a happy life on our farm, these goats will create better tasting milk for our cheeses,” they say. Happy goats, happy cheese. Read More
  5. New Murray's Cheese Storage Bags Quick View

    Murray's Cheese Storage Bags

    Love your cheese, and your cheese will love you back. Keep cheese at its tastiest and freshest with these super convenient storage bags. An outer waxy layer and an inner plastic layer allows the cheese to breathe--ultimate cheese TLC. Cheesy design is bonus. 15 bags. Read More
  6. Omnivore Salt Quick View

    Omnivore Salt

    Chef secret: season everything. Even better: season with Omnivore Salt. A bag of Omnivore Salt is full of sea salt harvested from salt beds off the coast of Northern California, plus a secret and genius blend of organic spices. Salt Man Angelo Garro hails from Siracusa, on the Sicilian coast. He grew up cooking, pickling, foraging, and he took all this culinary soul with him to San Francisco. We have Angelo’s grandmother to thank for the Omnivore Salt recipe, which has the magic property of making nearly everything you cook taste better. Use this baby as a rub on meat and fish, sprinkle on veggies, soups, eggs and salads. 6 oz. Read More
  7. Valliser Membrillo Quick View

    Valliser Membrillo

    Raw quince is so woolly, sour and astringent that in Turkish, the phrase "eating the quince" is slang for "getting into serious trouble." But when cooked slowly with the right amount of sugar and lemon juice, sweet alchemy happens. This membrillo, Spanish for quince paste, comes straight from Penedés, Spain. It’s floral notes of apple and pear make a pitch perfect pairing for oh so many cheeses. Manchego is classic—and there’s nothing wrong with classic!—but we also love it with blue cheese (Pria Azul!) and goat cheese (Bauma Madurat!). So versatile. So beautiful. 350g. Read More
  8. Dragonfly Granola Quick View

    Dragonfly Granola

    Granola guru Susan Weseen grew up in British Columbia, with summers filled with dragonflies. When she moved to Brooklyn, she noticed the buzz of dragonflies and boom! Susan had a name for her addictive granola, made with organic, highest quality, organic ingredients. Dragonfly granola is not too sweet, super crunchy, and made for snacking out-of-hand or sprinkling atop yogurt and ice cream. Fig Hazelnut: Toasty hazelnuts, mission figs, maple syrup, and a dusting of nutmeg. Date Pistachio: Deglet dates (sometimes called the “queen of dates”), pumpkin seeds and pistachios, coconut flakes, and a pinch of ras el hanout. Cherry Walnut: Sour cherries, walnuts, coconut sugar and flakes, and cloves. 7 oz. Read More
  9. Ouleout Quick View

    Vulto Creamery

    Ouleout is named after a creek which flows through Delaware County, where Vulto Creamery is located. Ouleout is an Algonquin name meaning "a continuing voice." A raw milk, grass-fed cow's milk round in the vein of Ardrahan and Munster, Ouleout is medicinal and briny, with strong notes of roasted coffee. Read More

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