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Cheese

Cheese

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  1. Weekend at Murray's Quick View

    Weekend at Murray's

    $275.00/EA
    Weekend at Murray’s is a one-stop shop for lavish party throwers. We carefully curated this collection with the biggest shindigs in mind – we’re talkin’ big birthdays, wedding parties, work events and game day bashes. This spread is made to impress, so don’t be surprised if you steal your own show. Read More
  2. Maple Smoked Cheddar Quick View

    Grafton
    Maple Smoked Cheddar

    Price From:
    $11.00/EA
    A four-hour visit to smoldering Maplewood imparts smoky, campfire flavors to this award-winning Cheddar. Melt on a roast beef sandwich, stuff a quesadilla, or snack away with apples and crusty bread. Read More
  3. Old Chatham Large Yogurt Case (6/16 oz containers) Quick View

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

    $30.99/EA
    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
  4. Hamden Quick View

    Vulto Creamery
    Hamden

    $34.99/LB
    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
  5. Murray's Cheese Storage Bags Quick View

    Murray's Cheese Storage Bags

    $9.99/EA
    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

    $15.99/EA
    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

    $10.99/EA
    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

    $11.99/EA
    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. Three Little Figs Jams Quick View

    Three Little Figs Jams

    $17.99/EA

    Three Little Figs Balsamic Fig Jam

    Three Little Figs founder Liz left her globe-trotting fashion stylist life to make jam. She moved to her hometown, Portland, and basked in the delicious, inventive local foods that were everywhere. But she noticed a sad lack of local condiments to help make cheese and meat sing. So she created Three Little Figs, her own small-batch jam with local, organic ingredients and big flavor.

    This is Liz’s original creation, and it’s a classic. Fresh local figs, aged balsamic, and a hint of rosemary are awesome as a glaze on salmon or pork. And it’s a no-brainer with cheeses galore—fresh goats, pillowy bloomy rinds, cheddars, blues…you can’t possibly go wrong. (Go ahead, try to mess it up.)

    Three Little Figs Puddletown Pub Chutney

    Old (the age old art of preserving) meets new (modern, awesome flavor). Three Little Figs of Portland, Oregon slow-simmer crisp apples and onions in espresso stout with cider vinegar, brown sugar, molasses, mustard seeds and currants. Autumn in a jar. Nibble with cheddar cheese and brats on a rainy day; smear on a grilled cheese or a roast beef sammy.

    Three Little Figs French Onion Confit

    The slower Walla Walla onions get cooked down ‘til melty and sweet, the better. So the Three Little Figs folks in Portland cook low and slow, with wine, fragrant herbs and a glug of cognac. Spread on a gruyere grilled cheese, or serve beside Olympia sausages. A friend to picnics everywhere.

    9.25 oz. Read More

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