Named for its shape, Fourme d’Ambert is said to be one of France's oldest cheeses, dating back to Roman times. Made from pasteurized cows' milk, its paste is cream-colored and flecked with blue mold. One of the richer, creamier blues available, Fourme d'Ambert offers balanced flavors of nuts, chocolate and damp earth.
Tomme de Savoie is a classic cow's milk cheese from the mountains of southeastern France. This artisan version is made with whole raw cow’s milk and aged a minimum of 60 days. The natural rind is brushed during maturation, and can sport black, brown, gray and white molds. Underneath, the semi-soft paste offers a sweet lactic tanginess, tempered by the rind's mellow earthiness.
Prosciutto Cotto Tartufato is a cooked prosciutto with whole black truffles embedded in the meat. Our producer is San Marino Prosciutti, based in the microstate of San Marino, located within the boundaries of Italy itself. They take great pride in making exceptional cooked meats, including their methodical production process, which lasts about 30 days. Unlike many Italian producers who use lower quality pork from northern European countries, San Marino only uses pigs raised in Italy for these premium hams. In Italy, pigs are allowed to live longer and grow larger, giving the meat an incredible depth of flavor. San Marino's rigorous selection process ensures the use of only the choicest pork, with ample fat marbling and a rosy color.
Casella's Prosciutto Speciale is made in America using heritage breeds (Duroc, Old Spot, Tamworth, Berkshire, Large Black) which are raised on pasture by small family farms. The curing process is simple yet complex. It's just beautifully marbled pork, salt and time. The resulting prosciutto is silky and balanced with nuanced flavors breed by breed.
Atika from Tomales Farmstead Creamery
Tarentaise from Spring Brook Farm
Bayley Hazen Blue from Jasper Hill Farm
Green Hill from Sweet Grass Dairy