Cheese
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Fontina Fontal
$14.99/LBYoung, mild cheese seeks sandwich, pizza, or nourishing snack with anyone up for a good time. A little dense - but flexible, sweet and easygoing. Will stop the world to melt with you. Read More -
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Cave Aged
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Castelrosso
$20.99/LBThis tri-layered Italian wonder is a cross between a smooth, creamy-driven French tomme and a firm, curdy English cheddar. Read More -
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Solo di Bruna Parmigiano-Reggiano
$24.99/LBMade from the milk of only Italian Brown cows, we've never tried parm like this. Buttery and caramelly, like grown-up Cracker Jacks-with that hopelessly addictive crunch as your prize inside. Curl atop your pasta or just lob off a hunk, and foist a glass of Barolo to new levels of delicious. Salute! Read More -
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Tete de Moine
$27.99/LBIf you have a Girolle, you too can shave ''the monk's head.'' A strong raw cow's milk cheese from the Jura Mountains, assertively fruity and full-bodied. Read More -
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Caciocavallo
$18.99/LBCaciocavallo earns its name, literally ‘cheese on horseback’, from the way duos of gourd-shaped rounds are rope-bound and slung over a wooden board to drain and age. Read More -
Cave Aged
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Fontina Val d'Aosta
$21.99/LBRespect the Matterhorm. Each mountainous wheel is grassy, slightly truffly, and subtly fruity. Regular washing in our caves preserves and develops complex flavor. Read More -
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Angel Food
$16.99/EAAmidst the sprawling soybeans and copious cornfields of central Illinois, if you listen closely you can hear an occasional bleat or baa and can sometimes catch the scent of just-formed curd on a warm breeze. Here you’ll find Prairie Fruits Farm, owned by soil scientists Wes Jarrel and Leslie Cooperband, just a few miles away from the University of Illinois at Urbana-Champaign, where people take farming so seriously that they built their library below ground so as not to block the on-campus corn plots from sunlight. Read More
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