Cheese and Charcuterie, Etc. Menu


We offer Cheese, Cured Meats, Iggy's Bread (Thursday - Sunday), Crackers, and Accoutrements. We have a small, but, delectable selection of nourishing nibbles to go with our amazing wine and beer! All of our cheese is cut to order, with few exceptions. Large orders can take up to 20 minutes to prepare; in those instances it can be better if you order in advance so we can have your order ready for you. 

We are open for in-store shopping. Fiske & Main is a small store, and masks are still required. We currently have a 6 customer max occupancy. For those not wishing to do in-store shopping, ordering cheese, etc. from us is as easy as picking up the phone or sending an email. Please note, phone orders can be ready same day, but email orders need to be sent 24 hours in advance. Simply put, we may not see your email in time to prepare your order.

If you'd like advice or help putting together a selection please call us at (508)-603-1555 and we will be happy to discuss options. If our selections seem like old friends and you know what you want, email us with a list of what you'd like. For cheese, please order in quarter pound increments (1/4 pound, 1/2 pound, 3/4 pound, etc.). We hand cut each piece of cheese, and this is an art, not a science, so the actual weight of each piece may be slightly more or less. Please include your preferred day and time for pick-up. When we have the entire order prepared we will send you a notification and the actual total.


Cow’s Milk

Aged Gouda Classic 18 Month (Beemster)

Rich and robust aromas. Nutty, buttery-caramel flavors and a savory brothiness. Salty, sharp and sweet on the tounge. Very firm, with those lovely crystals. 

Serve with fig jam on a cheese board. Grate it into a grilled geese or over a root vegetable gratin. Very versatile. 

Pasteurized cow’s milk. (Netherlands)

$11 per half-pound
Bayley Hazen Blue (Jasper Hill) 

A Stilton-style blue from Vermont’s Jasper Hill Farm. Gentle pungency, toasted nutty sweetness, a hint of anise spice. Dense and creamy in the mouth, a fudge-like texture. 

Crumble over burgers, add to a hearty winter salad, kick up a grilled cheese or mac & cheese. Perfect on a cheese plate with dried fruits and candied pecans.  

Non-GMO Project verified. Raw milk from Ayrshire cows. (United States,VT)

$14 per half-pound
Brillat-Savarin Mini  (out of stock)

This decadent triple-cream was created as a dessert cheese. Milky aroma with lemon undertones. Buttery and nutty, with slightly soured flavors to complement the richness. The texture is dense, moist, and slightly chalky; this bloomy rind beauty is lusciously creamy. 

Pasteurized cow's milk. (France)

$7.95 each
Burrata, 2 piece (Maplebrook Farm) (out of stock)

A Puglian-style delight, these curds are stretched into a mozzarella and filled with a luscious creamy center (the stracciatella.)

Serve this in a deep plate, sprinkled and drizzled with your favorite herbs, EVOO, coarse salt, and chopped tomatoes. Switch it up by topping with ripe summer peaches and mint. Cut in half to let the creamy center ooze out, slice up a crusty baguette, and let the feast begin!

Pasteurized cow's milk. Vegetable rennet. (United States,VT) 

$10.95 each
Camembert di Bufala  (La Casera) (out of stock)

A twist on a French classic, buffalo milk gives this unusual Italian Camembert an incredible creaminess with sweet and pleasant aromas, and clean, grassy flavors.  A fluffy, delicate bloomy rind lends a slight earthiness to this oozy, gooey, delicious cheese.

Pasteurized buffalo milk. (Italy)

$15.95 each
Chällerhocker (Walter Räss) (out of stock)

Translating to “sitting in the cellar”, this remarkably complex cheese is washed in wine and spices and aged 10 months, giving it superb depth of flavor. Brown butter and cashew aromas; sautéed leeks, salted caramel, and malt on the palette. Dense and silky-smooth, firm yet creamy. Just delicious.  A firm, alpine washed-rind cheese.

Enjoy as a table cheese; indulgent in mac and cheese or gratins (root veg gratin on my mind now!) A great melter. A super choice for nibbling with a nutty sherry.

Raw (thermalized) milk from Swiss brown cow. (Switzerland)

$17.50 per half-pound
Clothbound Cheddar (Cabot and Jasper Hill)

A traditional English-style cheddar made superbly in Vermont. Deeply savory with a slight tang, caramel sweetness, and nutty aroma. Hard with a crumbly and crystalline texture.

Wonderful with charcuterie, apple butter, or one of our rich honeys (like avocado flower or blueberry flower).  Pair with hard ciders, hoppy ales, or full-bodied reds.

Pasteurized cow’s milk. Vegetable rennet. (United States, VT)

$15 per half-pound

Coastal Cheddar (Ford Farm)

A slightly sweet, rich, and nutty mature cheddar from the Jurrasic coastline on the English Channel. Loaded with lovely calcium lactate crystals.

Very versatile. Wonderful and classic for burgers, mac and cheese, sandwiches, etc. Great for nibbling and cheese boards. Try it with apple butter on a cracker; or with a rustic loaf, a dollop of pickled onions, and some cider or ale for a classic Ploughman’s lunch!

Pasteurized cow’s milk. Vegetable rennet.  (England)

$7.50 per half-pound

Cossanella (Alta Langa) (out of stock)

A luscious sweet cream flavor with light earthy and grassy aromas. A very soft cheese, the rind is washed with annatto to give it its beautiful red/orange coloring.

Pasteurized cow’s milk. (Italy)

$10.95 each
Delice de Bourgogne (Lincet) (out of stock)

This super creamy triple-cream is made with cow’s milk and crème fraïche, which creates its rich flavor and melt-in-the-mouth texture. Mild when young, developing pungency and a tang as it matures. The bloomy rind adds a slight mushrooms aroma. Buttery and smooth. 

Heaven smeared on a crusty baguette. Sparkling wines or ciders will complement the richness of this triple-cream.

Made from pasteurized cow’s milk. (France)

$10 per half-pound
Fontina Val d'Aosta PDO

There are many imposters, but this is the original classic from the Aosta Valley in northwest Italy, made since the 12th century. The cows graze on the wide variety of flowers and grasses on the hillsides of the Alps. The paste is dense and smooth, rich and creamy, with lots of small eyes. Aromatic with an earthiness and fruitiness, and slightly pungent; a mellow flavor with nutty, fruity, and slightly tangy notes. Mild to strong, depending on the time aged.

A sister of raclette and cousin of Gruyere, this is a born melter. Polenta is a northern Italian staple, and in Aosta, Fontina is melted into many of the region's myriad polenta dishes. Melt this into a fonduta (the Piedmont version of fondue), and dip into it with some dark bread; or on a pizza with bold toppings such as olives, artichoke hearts, and speck. Pop the cork on a Nebbiolo for a perfect complement.  

Raw milk form Valdostana cows. (Italy)

$11 per half-pound
Fromager d’Affinois

A super-creamy French double-cream from the Rhône-Alpes region. Mild with a buttery sweetness. A classic soft, Brie-style bloomy-rind cheese.

A crowd-pleaser on the cheese board. Lovely with Champagne and fresh fruit.

Pasteurized cow’s milk. Vegetable rennet. (France) 

$9 per half-pound
Gruyère Reserve

Firm and nutty, salty and a bit sweet, dense yet creamy, distinctly grassy. A hard, alpine, washed rind cheese. 

Perfect for melting on gratins; traditional for toasted baguette rounds on French Onion Soup. Very snackable and great on a cheese board.

Raw cow’s milk. (Switzerland)

$13 per half-pound
Harbison (Jasper Hill Farm) (out of stock)

This fantastic cheese from the Cellars at Jasper Hill in Vermont is wrapped in strips of spruce cambium, the tree's inner bark layer, which lends a woodsy note to the mushroom and vegetal flavors.  Rich and unctuous, sweet and buttery.  This is a soft-ripened cheese with a rustic, bloomy rind. 

Gather some friends, slice off the top and spoon out the oozy paste onto a crusty baguette for a decadent treat.

Pasteurized milk from Ayrshire cows. (United States, VT)

$18.95 each

9 oz.

Hay Flower Rebel (Kässer Rebellen) (out of stock)

This lovely cheese is encrusted with meadow flowers and greens, and is made with “hay-milk”, the milk from cows grazing on mountain herbs and alpine flowers. Floral and woody aromas. It is firm and creamy, with grassy and rich meadow-flower aromas and a hint of wild onion. A semi-hard cheese with a natural rind.  

This is lovely to nibble, and a great melter. 

Made from raw cow’s milk. (Austria)

$11 per half-pound
Landaff (discontinued)

(United States)

$11 per half-pound
Lincolnshire Poacher (Lincolnshire Poacher Cheese)

A gorgeous English Farmhouse style cheese with a bit of a Swiss accent. A bite of the golden paste fills the mouth with lots of savory flavor, buttery and toasted almond notes, a hint of fresh grass; a pineapple-fruitiness near the rind. Robust, firm and smooth in the mouth, with both cheddar and gruyere characteristics, which will linger on the palate. An exceptional cheese.

This calls for full-bodied red or white wines, or a rich farmhouse beer.

Organic, raw milk from Holstein-Friesian cows. (England)

$17.50 per half-pound
Maggie’s Round (Cricket Creek)

Semi-firm yet buttery smooth, this Italian Alp-inspired toma is sweet and tangy. Flavors are fruity, with citrusy and tropical notes in the center, and hinting at an olive tapenade towards the edges. 

Raw milk from grass-fed cows. (United States, MA)

$16 per half-pound

Montboissié (Morbier Style) (out of stock)

From the Jura mountains of France. A notable feature is the traditional ash layer which traditionally separated the morning milk from the evening milk. Aromas of fruit and fresh hay. The washed rind gives it a pungency, yet it is mild and silky with a slightly nutty finish. Springy textured, semi-soft with a washed rind.

Pairs well with dried fruits and nuts. In the Franche-Comte villages they melt it over potatoes and serve with bacon for a warming winter breakfast.

Pasturized cow’s milk. (France)

$8 per half-pound
Mt. Tam (Cowgirl Creamery) (out of stock)

A luscious triple-cream using milk from a single source - Straus Family Creamery in Sonoma. Notes of creme fraiche and cultured butter, especially when young. Luscious and creamy, with grassy and white mushroom notes. A dense fudge core in this bloomy rind, soft-cured cheese.

Pasteurized cow's milk. (United States,CA)

$19.50 per half-pound
Mozzarella (Fresh Maplebrook Farm) (out of stock)

Pillowy soft and moist, fresh and milky. Use on salads, pizza, lasagnas; classic for a Caprese salad (with tomatoes and basil leaves.)

Pasteurized cow's milk. Vegetable rennet. (United States,VT) 

$6.95 each
Oma (Von Trapp and The Cellars at Jasper Hill) (out of stock)

A long-time favorite. Soft and buttery, almost pudding-like, but not runny. The thin orange rind lends an earthy flavor to the cheese. The pungency is balanced with creamy sweetness. A washed rind tomme style cheese.

Try this if you are a fan on Reblochon or St. Nectaire.

Organic, pasteurized milk from Jersey cows. (United States, VT)

$16 per- half pound
Oregon Blue (Rogue Creamery)

Rogue Creamery’s signature blue, created in 1954. Rich and beautifully creamy, this Roquefort-style blue is semi-firm and crumbly. Savory with a hint of honey and a moderate “blue” flavor.

Super on salads or crumbled into an omelette. A wonderful addition to a cheese and charcuterie board, and don’t forget the candied pecans, figs, rich honey, and some grapes or sliced pear for a bright and juicy complement. Open a riesling, viognier, or pinot noir to sip with this; nice with a dark beer; try with a cup of coffee and some Effie’s Oatcakes for a lovely, simple dessert. 

Organic, pasteurized cow’s milk. Vegetable rennet.  (United States, OR)
$15 per half- pound
Parmigiano Reggiano Riserva

An ancient cheese from the Emilia-Romagna and Lombardy, with historical references back to the 12th century!  Salty with sharp and savory flavors, fruity and nutty notes. A very hard cheese with a grainy texture.

The quintessential grating cheese to be sprinkled over pasta, shaved over salads, stirred into soups or risotto. Save the rinds for the stock pot to add depth and an umami complexity to your broth or soups.

Pasteurized cow’s milk. (Italy)

$12 per half-pound
Pawlet (Consider Bardwell)

An Italian-style toma from the Vermont town of the same name. Mildly sweet, creamy and nutty on the palette; fresh bread and bright grassy aromas, and just a bit of pungency from the washed rind. Somewhat firm yet very creamy, and a superior melter. 

Try with whole-grain mustard, toast, sweet or savory jams.  A go-to for melting into almost anything. 

Raw milk from Jersey cows. Vegetable rennet. (United States, VT)

$16 per half-pound
Prufrock (Grey Barn) (out of stock)

This is the first cheese made at Grey Barn in Chilmark on Martha’s Vinyard, and has won multiple international awards over the years. The moist, salty air of this seaside town are ideal for the development of the washed rind, which encases a beautifully soft and thick golden paste. Salty and savory, creamy on the tounge; prominent nutty flavor, with tropical fruit, apricots, and sour cream aromas. A stunning example of small production, handmade cheese, this perfectly pungent little treasure is one to savor.

Smear some onto a slice of warm baguette and add a dab of fig or apricot jam. Crisp acidic white wines like chenin blanc and gewurztraminer, medium-bodied red wines like Burgundy and cabernet franc, dry cider, Belgian-style Trappist ales would pair beautifully.

Organic pasteurized milk from grass-fed Dutch Belted cows. (United States: Martha’s Vinyard, MA) 
Grey Barn is recognized for its demonstrated commitment to environmental stewardship…these outstanding crafters represent the nation’s best in delicious, sustainable fare.

$22.95 each 

8 oz

Reading Raclette (Spring Brook Farm)

An outstanding Vermont artisan raclette-style cheese. A lovely creamy texture with mild cream aroma, grassy and nutty undertones. The funky aromatics are toned down a bit relative to its Swiss and French brethren. Semi-soft with a washed rind.

In French, "raclette" is a scraper/squeegee. Following Alpine tradition, a wheel of raclette is heated under a broiler (or at the fireside) and as it melts is scraped onto a waiting plate of new potatoes, maybe with some sliced ham and cornichons. Electric raclette griddles are popular these days, but even without one you can try this at home: toast some sliced baguette rounds in the oven, top with a folded slice of speck ham, top with a slice of raclette, and broil until bubbly. Top with some sliced cornichon. Although made for melting, it has enough complexity to make it a welcome addition to a cheese board, or for nibbling. 

Wines such as a dry Reislings, Savoie or Jura whites would be ideal with this. A pilsner or lager would also hit the spot.

Raw milk from Jersey cows. Spring Brook Farm Cheese is fully owned by the Farms for City Kids Foundation, and as such, operates in support of the educational program. (United States, VT)

$11 per half-pound
Smokey Blue (Rogue Creamery)

We are very excited about this unusual cheese! Cold-smoking over Oregon hazelnut shells infuses this Oregon Blue with aromas of barrel-aged vanilla and candied bacon, which are well-balanced with the mild blue flavors. 

Sip a Riesling or other bright and minerally white with this. Nibble with figs and chocolate on a cheese board.

Organic, pasteurized cow’s milk. Vegetable rennet.  (United States, OR)

St Stephen (Four Fat Fowl)

An award-winning lovely triple-cream, buttery and milky, smooth and silky, with a luxuriously rich mouthfeel. A soft bloomy rind adds earthy and nutty undertones.

This cheese can take you from breakfast spread on toast, as part of a pre-dinner cheese board, to a dessert dressed with honey and berries. Perfect with a glass of bubbly!

Pastuerized milk from Jersey cows. (United States, NY)

$16.50 per half-pound
Tartufotta  (out of stock)

Slicing into the humble looking rind reveals a pale-yellow interior with specks of black truffle, which imbue their heady fragrance into the soft and creamy paste. A balance of rich intensity and milky mildness make this a delicious treat. This washed-rind cheese from Piedmont looks similar to a Taleggio, with the same characteristic tacky orange/tan rind creamy center.

Delicious with a simple cracker, and decadent melted over polenta or potatoes.

Pasteurized cow's milk. (Italy)

$17 per half-pound
Triple Cream (Champlain Valley)

Brothy with mushroom and cream aromas, a piquant finish. A fudgy-textured cream line and butter-yellow interior.  Chalky when young, becoming softer with age. When ripe, a nearly liquid center.

Classic with Champagne or other sparkling whites; fruit-forward lighter reds; dry ciders.

Organic, pasteurized milk from grass-fed Jersey cows. (United States, VT) 

$7.95 each

4 oz

Willoughby (Jasper Hill Farm) (out of stock)

Succulent and buttery with herbal, milky, and peachy aromas. A thin, tender, rosy-orange washed rind adds a slight grittiness to the texture, and an earthiness, along with a plethora of strong savory flavors. This pudgy, soft-ripened cheese has a pudding-like texture, yet is still sliceable, with increased ooziest as it ripens. Comparable to the famous French Reblochon.  

Serve on a board with full flavored accompaniments like olives and other brines or pickled vegetables, and dry cured meats. A rich honey gives a delicious contrast. And if there is any leftover, try melting some over roast potatoes. Try this with a juicy, light red or rosé or a funky farmhouse ale to bring out the complexity.

Pasteurized cow’s milk. (United States, VT)

$9.95 each

8 oz.

Young Farmdal Gouda (‘T Groendal)

This young Gouda is all about being smooth and creamy, but doesn’t lack complexity. Notes of caramel, sweet cream, and vanilla, with a slight tang to balance the creaminess. Semi-soft with a waxed rind.

Very versatile, and loved by even the very youngest cheese lovers. Melt this over anything; cube it to nibble with apples or grapes for a snack on the go.

Pasteurized cow’s milk. Vegetable rennet. (Belgium)


$11 per half-pound


Sheep’s Milk

Idiazabal (Smoked)

From the Basque area of Spain. A traditional farmhouse cheese with buttery, nutty flavors, along with burnt caramel and bacon. Slightly smoky aromas. Supple and pleasantly toothsome in the mouth, dry but not crumbly; a hard cheese with a natural rind.

Pairs well with simple reds like tempranillo, dry ciders, or a saison.

Made with raw milk from Latxa and Carranzanna sheep. (Spain)

$10 per half-pound
Kinderhook Creek Mini (Old Chatham Creamery) (out of stock)

When young it is firm, dense, and mild with lightly herbal and grassy flavors. With age the flavors develop and gain mushroomy and meatiness, becoming more spreadable and savory as it matures. A soft-ripened bloomy rind cheese.

Smear a slice onto some warm bread and drizzle with a bit of honey, and sip a dry white for a lovely appetizer.

Certified non-GMO pasteurized milk from East Friesian sheep. Vegetable rennet. (United States, NY)

$9.95 each

3.5 oz.

Manchego 6 Months

Made in La Mancha since Roman times. Sweet and tangy flavors with notes of hay, grass and fruit. Firm and dry, yet rich and creamy.

A crowd pleaser on a cheese board. Makes a glorious grilled cheese with prosciutto and a bit of fig jam.

Made from pasteurized sheep’s milk. (Spain)

$9 per half-pound
Manchego 18 Months

The 18 month maturation brings about flavors of caramel and nuts, toasted brioche, and gentle sheep’s milk notes. Dense and hard with a slightly crunchy texture. 

Friendly, versatile, and easy to pair. Classic on a cheese board with quince paste, figs, or honey. Melt over eggs or potatoes; nibble it with cider, a Rioja, or a fino sherry.

Made from pasteurized Mancha sheep’s milk. (Spain)

$11 per half-pound
Ossau-Iraty (Onetik)

Said to be one of the first intentionally-made cheeses in Europe, dating back about 3000 years! Although not well known, this fantastic cheese will earn a place in your regular cheese rotation. Toasted wheat, earthy and grassy aromas. Buttery and fruity flavors, olive-y, nutty, and sweet with a subtle sheepiness. Slightly granular and very rich, a semi-hard cheese with a natural rind. 

Pasteurized milk from Manech and Basco-Béarnaise sheep in the Basque Country. (France)

$12 per half-pound
Pecorino Toscano, aged (out of stock)

Firm, rich, and nutty, with a hint of butterscotch. Greater complexity and richer flavor than the younger version. A semi-hard cheese.

Wonderful as a grated cheese on pasta, green beans, salads, sautéed greens. Always great on an antipasto plate with olives and sun-dried tomatoes, or with honey and pears.

Made from pasteurized sheep’s milk. (Italy)

$10 per half-pound

Pecorino Toscano, Fresco

Mild and fruity, fresh and milky. Semi-soft.

Great texture for melting. Try on pizza with prosciutto, in egg dishes, or on a frittata. A crowd pleaser on a cheese board.

 Made from pasteurized sheep’s milk. (Italy)

$9 per half-pound

Roquefort (Coulet)

One of the best known blues. Aged in the Combalou caves overlooking the village of Roquefort-sur-Soulzon in southern France. Tangy, sharp, and salty with a notable “blue” taste.  Moist and crumbly, complex and intense.  Historically sought after by kings and popes. A rindless semi-soft cheese. 

Pair with honey and acidic fruit like apples and grapes. Crumble some on top of a steak hot off the grill. Lovely after dinner with a white dessert wine. 

Pasteurized milk from Lacaune sheep. (France)

$13.50 per half-pound


Goat’s Milk

Bethmale (out of stock)

This favorite from the French Pyrenees is aromatic and pleasantly pungent with hints of earth and mushrooms. Flavors are mild and rich, buttery, grassy. This washed-rind alpine-style tomme is supple and yielding.

Goat’s milk. (France)

$15.50 per half-pound
Bonne Bouche (Vermont Creamery) 

French for “good mouthful”, this award winning ash-ripened goat milk disc has a wrinkly, light grey rind. The interior is soft, creamy and white, bright and clean, with citrus and hay flavors.

Pair with a sauvignon blanc or cabernet franc, or a farmhouse beer; top with a drizzle of honey or a dab of berry jam, and serve with dry cured salami, toasted nuts, sliced apples, a baguette or Rustic Crisps.

Made with pasteurized goat’s milk. Vegetable rennet.(United States, VT) Vermont Creamery is a B Corp company. Look it up!

$10.95 each 4oz
Chèvre (Nettle Meadow)

A simply delightful fresh and spreadable goat cheese. 

So versatile - this is lovely spread on a crispy baguette or crackers and eaten as-is, or topped with tapenade, honey or jams, or an olive oil drizzle. Great on salads. Use it instead of cream cheese for savory recipes like quiches, stuffed mushrooms, or in a Sunday omlette! 

Pasteurized goat's milk. Vegetable  rennet. (United States, VT)

$7.95 each 5oz
Finger Lakes Gold (Lively Run)

A shop favorite! Mellow with an understated goat milk flavor, and a lovely creaminess. Beautifully bright, nutty, and milky with a long caramel finish.   A gouda-style cheese with a firm, slightly crumbly texture, and a natural rind.

A favorite on a cheese board with cured meats, fruits, honeys and jams. Melts well and delicious with eggs. Goes great with many beer styles; try with a cab. franc or merlot for reds, chardonnay for white. 

Pasteurized goat’s milk. Vegetable rennet. (United States, NY)

$14.50 per half-pound

Fromage Blanc Lavender Honey (Nettle Meadow) (out of stock)

(United States, VT)

$7.95 each 5oz

Popularized in Norway in the late 1800’s, this “brown cheese” is made by cooking and reducing the whey - normally a bi-product of the cheese making process. The natural sugars in the whey create a sweetness, and the Maillard reaction makes the brown color. It is creamy and semi-soft, with a fudge texture and caramel/penuche flavors. Very unusual, this is one you need to try for yourself!

Thin slices on hot buttered toast make a breakfast treat. Delicious with apple slices or grapes. 

Made from the whey of goat’s and cow’s milk. (Norway)

$8 per half-pound
Humboldt Fog (Cypress Grove) (out of stock)

Named for the ocean fog that rolls in from Humboldt Bay, this beauty from California has a delicate, soft and smooth bloomy rind, and features a ribbon of vegetable ash in the white, creamy paste. Buttermilk and fresh cream flavors, with floral, herbaceous, and citrus notes. As it matures, the flavors intensify and cream line develops.

Pair this with a crisp sauvignon blanc, or a juicy cabernet franc. Serve with nutty Crisps or crusty baguette slices, along with orange blossom honey, black- or blueberries, and toasted nuts. 

 Pasteurized goat milk. Vegetable rennet. (United States, CA)

$16 per half-pound
Lake’s Edge (Blue Ledge Farm) 

A beautiful ash-veined cheese with a lovely balance of sweet, salty, and tangy. A variety of textures in the layers, from the oozy cream line to the denser center. It all melts in your happy mouth. A soft-ripened bloomy rind cheese. 

An attractive addition to a cheese board, especially with red grapes. Perfection with a crusty baguette and a light red wine.

 Pastuerized milk from La Mancha and Alpine goats. Animal Welfare Approved Farm (United States, VT)

$17 per half-pound
Valencay Pyramid (out of stock)


$14.95 each


Mixed Milk

Cremont (Vermont Creamery)

Good things can come in small packages! This award-winning double-cream button is made with goat and cow milk, with crème fraîche added for a delectable treat. Nutty and yeasty aromas with a bit of tang. This bloomy-rind cheese is luxuriously creamy and smooth. 

Try with roasted nuts, or rich honey on a crispy cracker (we love it on Artisan Crisps!)

Pasteurized cow and goat milk. Vegetable rennet. (United States, VT) Vermont Creamery is a B Corp company. Look it up!

$9.95 each
Gabietou (Herve Mons) (out of stock)

This unusual French cheese is made in Aquitaine from 1/3 cow's milk and 2/3 sheep's milk. It is dense, smooth, creamy, and springy, populated with small "eyes". Although the interior is moderately fragrant with fruity, mushroomy, toasted nuts and earthy aromas; the tacky washed rind is quite pungent, but not overwhelming. 

Always stands out on a cheese board. Toasted hazelnuts would bring out the nuttiness, and a Bordeaux or Cotes du Rhône would make a welcome accompaniment. 

Pasteurized cow's and sheep's milk. (France)

$14 per half pound
Kunik (Nettle Meadow)

A gorgeous award-winning triple cream, with a gently tangy and buttery flavor. Voluptuous, soft and dense, it melts in your mouth. This has become a favorite of many who have tried it. The thin bloomy rind adds a subtle texture and light mushroom aromas.  

Pure pleasure on a crusty baguette. A slice on a gingersnap will wow your tastebuds. A slice with ripe mango is ambrosia.

Goat milk and Jersey cow cream. Vegetable rennet. (United States, VT) 

$19.50 per half-pound
Kunik w/Truffle (Nettle Meadow) (out of stock)

The creamery in Upstate NY got together with The Truffelist in the City to make this award-winning truffle-infused beauty. The truffle bits and oil infuse throughout the dense, smooth, creamy paste for a decadent treat. This will be the star of the cheese board. Just fabulous. 

Goat milk and Jersey cow cream. Vegetable rennet. (United States, VT) 

$22 per half-pound


Pate, Cured Meats, Etc.

Duck Liver and Pork Pate with Cognac (Alexian)

(United States, NJ)

$7.95 each
Campagne Pate (Alexian)

(United States, NJ)

$7.95 each

Prosciutto Americano (La Quercia)

(United States, IA)

$9.95 each
Speck Americano (La Quercia)

(United States, IA)

$9.95 each

Mole Dry Salame (New England Charcuterie)

(United States, MA)

$9.95 each
Saucisson Sec Dry Salame (New England Charcuterie)

(United States, MA)

$9.95 each
Hot Soppressata Dry Salame (New England Charcuterie)

(United States, MA)

$9.95 each
Fennel Salami (Vermont Salumi)

(United States, VT)

$9.95 each
Smoked Paprika Salami (Mild Heat) (Vermont Salumi)

(United States, VT)

$9.95 each
French Cultured Butter Salted (Isigny)


$9.95 each
Carmona Mix Spanish Olives (Losada)


$11 per pound
Manzilla Spanish Olives (green) (Losada)


$12 per pound