Price From:Grafton Village Cheese’s quintessential cheddar is all about mellow tartness and creamy mouthfeel, with flavors of fresh hay and sweet milk. A friend to apple pie; a cheeseburger essential. Break out a California Merlot, or a Vermont farmstead ale. Read More
Price From:Creamy and rich, with the comforting appeal of an old-school farmhouse cheddar—sweet apple and brown butter flavors go down easy. A great snack with ripe pears; perfect for melting on chili. Open a crisp Riesling, or a bright Pilsner. Read More
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 Pigs, 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
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
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! This item will be shipped separately on the Tuesday after you place the order. Trust us, it’ll be worth the wait. Read More
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
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
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