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  1. Westwind Vinegars Quick View

    Westwind Vinegars

    $21.99/EA

    Westwind Honey Vinegar

    Westwind Orchard is a family-run farm in New York’s Hudson Valley. They pick apples and care for Italian and Russian bee colonies—the two come together, age in glass carboys for four weeks, then get hand-bottled and wax sealed. Westwind honey vinegar is a delicious salad revver-upper, and a genius cocktail ingredient. Splash in seltzer for a better-than-soda refresher.

    Westwind Raspberry Vinegar

    Westwind Orchard’s apple cider raspberry vinegar, hand-bottled at a family-run organic farm in upstate New York, is so good you’ll want to swig it, especially mixed with a dash of seltzer. Ahhh. Summer in a bottle. It’s hand-crafted from their own organic apples, then left to ferment and mixed with their crimson, sweet-tart raspberries. What an elegant bottle! What a pretty elixir! Stock this stuff in your pantry, bring to your next dinner party. Your grilled chicken and salmon long to be drizzled with this goodness, your salads crave it, your chevres and fresh cheeses delight in its presence.

    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. 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
  6. 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
  7. 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
  8. Dry Jack Quick View

    Vella
    Dry Jack

    $20.99/EA
    In 1916, an anonymous monk handed David Jacks the recipe for a distant relative of Cheddar: A sudden success, then overproduction, leading to an abundance of fresh ‘Jack’ and unintentional extended aging. The result was as hard as Italian grating cheese even more popular with the many immigrants of the area. The rinds were colored in lamp black after the Italian fashion of the time (now rubbed with cocoa and oil as a food-safe alternative, not intended to flavor the interior). Made with raw cows' milk using vegetarian rennet, the distinctive looking classic is sweet and fruity with a rich, caramel-like finish. Act like an Italian American and get a good bottle of red. Read More
  9. Cave Aged CaveMaster Reserve Cornelia Quick View

    CaveMaster Reserve Cornelia

    $22.99/EA
    An homage to the original location of Murray’s, Cornelia arrives just-formed from Point Reyes Farmstead. Pampered first in our sauna-like washed rind cave, then finished in our natural rind cave, she develops a sublimely buttery, rich paste with a roasted peanut finish. Cornelia is perfect on her own, but she totally digs the company of a medium-bodied red and bold charcuterie. Read More

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