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Chèvre Miami
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Popular ItemsCured MeatDessertsChevre MeatsCheeseGrocery: Cracker, Fruits, Mustard, Honey, SaltsBaked BreadFish\ConservasJams/Pate/Foie Gras/Creams/DipsPastaSauces/DressingsOils & VinegarsMOZZARELLASCaviarRed Wine - ArgentinaRed Wine - AustraliaRed Wine - CaliforniaRed Wine - FranceRed Wine - ItalianRed Wine - SpainRed Wine - WashingtonRed Wine - GermanyWhite Wine - French White WineWhite Wine - Germany White WineWhite Wine - Hungarian White WineWhite Wine - Italian White WineWhite Wine - Spain White WineWhite Wine - Lebanese White WineWhite Wine - California White WineWhite Wine - Australian White WineWhite Wine - Greek White WineWhite Wine - Argentina White WineRose/BubblesDessert WineBeerChèvre SandwichesBeveragesChipsDessert
Delivery & Pickup MenuPopular ItemsCured MeatDessertsChevre MeatsCheeseGrocery: Cracker, Fruits, Mustard, Honey, SaltsBaked BreadFish\ConservasJams/Pate/Foie Gras/Creams/DipsPastaSauces/DressingsOils & VinegarsMOZZARELLASCaviarRed Wine - ArgentinaRed Wine - AustraliaRed Wine - CaliforniaRed Wine - FranceRed Wine - ItalianRed Wine - SpainRed Wine - WashingtonRed Wine - GermanyWhite Wine - French White WineWhite Wine - Germany White WineWhite Wine - Hungarian White WineWhite Wine - Italian White WineWhite Wine - Spain White WineWhite Wine - Lebanese White WineWhite Wine - California White WineWhite Wine - Australian White WineWhite Wine - Greek White WineWhite Wine - Argentina White WineRose/BubblesDessert WineBeerChèvre SandwichesBeveragesChipsDessert
Delivery & Pickup Menu
Popular Items
Voted best Cheesecake in Miami made with World Champion REO Camembert Cheese. A slice of heaven like no other.77.00 USD Unavailable
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Burnt Cheesecake made with our Reo Camembert a World Champion Camembert made in Normandy France. The milk exclusively comes from Normandy cows raised between sea and bocage, bringing unique gustatory qualities. It has an aromatic power and a generous texture.67.00 USD
2 Sandwiches, 2 Chips45.00 USD Unavailable
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Pan de Cristal, Buttery Paleta Iberico, Award-Winning Manchego Dehesa de los Llanos cheese and Spanish olive oil. A simple sandwich showcasing Spain's best ingredients. Perfect Simplicity.28.00 USD Unavailable
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Sandwich, Chips and Drink.27.00 USD Unavailable
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Bettant Bakery Baguette, Porchetta, Honey Ham, Ajo Aioli, Dijon Mustard, Pickled Onions, Swiss Emmenthaler Cheese, Pickled Onions, and World Champion Beurre de Barrate pressed and toasted25.00 USD Unavailable
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Cured Meat
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Bresaola appears to be just like any other Italian cured meat variety. However, it bears some key differences that set it apart from many other offerings. Primarily, Bresaola is made from beef instead of pork. More specifically, it typically is made with meat from the eye of the round cut of the cow, a very lean and tender cut.
Visually, it carries a deep ruby red shading and has very thin lines of marbled fat scattered through it. You’ll frequently see it served as thin slices over a bed of arugula. This often draws the description that Bresaola is essentially Beef Prosciutto.
From a flavor perspective, Bresaola differs greatly from cuts like prosciutto. Whereas prosciutto is distinctly smooth and rich with its fat content, Bresaola prioritizes a sweet, aromatic flavor that accentuates the taste of the lean beef it’s made from and the spices used to impart flavor notes.53.55 USD
Capocollo is a seasoned, cured, and thinly-sliced cold cut of pork taken from the neck or shoulder.
Historical records demonstrate that capocollo has been in production since the early 1800s, but its first origins may go back to somewhere between the 8th and 5th century BC.13.00 USD
This delicious chorizo is made in a style typical of the area around Salamanca and Cantimpalo. The 1.5 inch thick, foot-long chorizo requires no preparation and is ready to eat. Slice it thinly for a tapa with Manchego cheese, or as the basis of a sandwich / bocadillo.6.18 USD Sold Out
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Cinco Jotas acorn-fed ibérico ham is Spain's national treasure. It's an unrivalled product obtained from the rear legs of ibérico pigs raised free range in the meadows of south-west Spain.Cinco Jotas puts a gourmet delight within your reach: the only ham that keeps the purity and distinction of it's historic ibérico breed. At the same time, it unveils textures and aromas able to charm the most demanding of palates. You just can't go wrong with Cinco Jotas ibérico ham.1,412.00 USD Sold Out
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Culatello is one of Italy’s best known and most prized salumi. It comes from the province of Parma and is made by curing only the rear muscle of the haunch of pigs born, raised and butchered in Lombardy and Emilia Romagna.119.50 USD
Finocchiona is one of the most loved among Tuscan pork products. Its name comes from "finocchio", or fennel, used to flavor the lean pork shoulder and cheek fat used in the sausages. This dry-cured salame is often aged as long as five months to a year to develop its delectable flavor and aroma. The salami will be sent to you sliced and vacuum-packed. If you prefer it in a chunk, specify in the "Message" section. A perishable item, finocchiona may require 2nd day shipping, depending on distance.10.12 USD
The Catalan fuet is a pork product that comes from the Catalan region of Spain, it´s shown as a large sausage, white on the outside, and between pink and purple on the inside.
It´s similar to the famous salchichon or the Spanish salami, but don´t say it too loud, because fuet lovers would get really mad if you say these three products are the same. Most of the people choose fuet as their favourite.25.00 USD Sold Out
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Guanciale is an Italian cured meat made from pork cheek that is the key ingredient in many Italian dishes like pasta carbonara or amatriciana.11.50 USD
18.50 USD
A York ham is a leg of pork that has been dry cured using a method traditional to the York region. Current producers describe the process as taking ten weeks. The dry curing process is followed by a maturation period to help the ham develop a greater depth of flavour. Dry curing lends the ham a slightly saltier flavour and drier texture than other hams. The true York ham is said to have been made from the meat of the Large White Pig.10.00 USD Sold Out
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Lardo is thick, unctuous, and silky in texture, qualities that become more pronounced when enhanced with rosemary, garlic, sage, oregano, coriander, anise and cinnamon. Traditionally, lardo was cured in boxes made from Carrara marble, the valuable local stone quarried in Colonnata. The marble would be rubbed with garlic before layering the lardo and spices inside, and the contents left to age for six months.13.87 USD Sold Out
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Lonzino is a cured pork tenderloin. Also known as filetto.12.62 USD
Mortadella is crafted using a time-honored Venetian recipe. Select cuts of pork are accented with pistachio nuts, garlic and spices, then delicately roasted in the Old World Italian way.5.35 USD
Free-range Ibérico de bellota jamon is, quite simply, the best jamon there is. This is a small boneless jamon that can be stored in the refrigerator.33.68 USD
5J paleta ibérica de bellota has an incomparable taste and bouquet. When sliced, it has a uniform colour with myriad shiny streaks of accumulated fat. It is the most appreciated Spanish jamon in the world.697.00 USD Sold Out
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Pancetta is pork belly (the same cut of pork that bacon is made from) that is cured in salt and sometimes sugar and spices, including black pepper, cloves, nutmeg and cinnamon. The curing may be a dry cure or a brine cure, but either way, the cure is what helps preserve it and flavor it, much the same way salt cured salmon becomes lox, and salt-brined brisket becomes corned beef.36.10 USD
10.12 USD
Hot Sopressata is a coarsely ground pork sausage specially seasoned with hot chilies, garlic, savory spices and whole black peppercorns. Cured in a natural casing for over three months, our traditional Southern Italian recipe is fiery and robust with a smooth, meaty texture.10.12 USD
The unmistakeable hallmark taste of Speck Alto Adige PGI is firmly rooted in the culinary tradition of its homeland, and closely-guarded family recipes passed down from generation to generation. The secret lies in the distinctive herby crust formed by a blend of rosemary, bay, juniper and a little salt and pepper. Gentle smoking and slow curing in the abundantly fresh mountain air transform this this culinary treat into a top-quality gourmet product.
Speck Alto Adige PGI is extremely versatile; it is a stalwart of traditional recipes, and adds a fabulously special taste to modern dishes. High in protein and low in fat, it is the ideal nutritious choice at all times of day, for good food-lovers of all ages.9.20 USD
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Full-blood Wagyu round, brined in Lambrusco, cured with northern spicebush and cultured with koji.26.00 USD
18.50 USD
Desserts
Baby Burnt Cheesecake for 2 made with our Reo Camembert a World Champion Camembert made in Normandy France. The milk exclusively comes from Normandy cows raised between sea and bocage, bringing unique gustatory qualities. It has an aromatic power and a generous texture.19.00 USD
Burnt Cheesecake made with our Reo Camembert a World Champion Camembert made in Normandy France. The milk exclusively comes from Normandy cows raised between sea and bocage, bringing unique gustatory qualities. It has an aromatic power and a generous texture.67.00 USD
Burnt Cheesecake award winning Chocolate72.00 USD Sold Out
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20.00 USD
Chevre Meats
berico is the wagyu of pork. These are milk fed Iberico piglets. The result is the most tender and delicious suckling pigs available. You may have read about how wonderful "Ibérico Cochinillos" are in Spain, now you can have it in your home.352.00 USD
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The timeless classic of the steakhouse universe! The “Little Black Dress” as it were of the steak world… this is the quintessential Filet Mignon cut! These steaks are cut from the barrel (chateaubriand) of the Filet. Grilled, sauteed, or roasted under a blistering hot broiler, these Filets take to any cooking technique.
The 8-ounce Filet Mignon is extra trim spec for the most satisfying eating experience.42.00 USD
Prime Boneless Beef ribeye filet is known to most steak-lovers as the most flavorful cut, with the consistency of filet mignon. In fact, its flavor essentially speaks for itself. The cut boasts incredible fat marbling, which helps pack in rich flavors and juicy texture, so all you have to do is lightly season for the perfect taste. Don’t let ribeye’s fatty reputation put you off. We’ve cleaned and removed all the fat, cut it down to 1.5" thick so you get look and feel of a center-cut filet mignon, and then portioned it into medallion-like pieces. Enjoy the best of both worlds – less fat and more flavor packed into easy-to-prep medallions.42.00 USD Sold Out
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Prime Ribeye Burgers. Ribeye is absolutely amazing for burgers. The meat on a ribeye is incredibly flavorful and the steak has enough fat to keep the burger juicy.47.00 USD Sold Out
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St. Elmos steakhouse is considered by many to be the best steakhouse in the USA. They have a USDA Prime Dry-Aged Beef program that sources from corn fed Midwest Black Angus cattle. Traditionally dry-aged then hand cut to our exact specifications; the dry-aging process produces a more robust and intense flavor. succulent and flavorful steak is one of the most elite meats. This 14 oz. Dry-Aged USDA Prime Ribeye is a favorite of butchers, steak connoisseurs and beef aficionados. Extremely tender and flavorful, it packs that much more of a punch after being dry-aged for 45 Days67.00 USD Sold Out
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St. Elmos steakhouse is considered by many to be the best steakhouse in the USA. They have a USDA Prime Dry-Aged Beef program that sources from corn fed Midwest Black Angus cattle. Traditionally dry-aged then hand cut to our exact specifications; the dry-aging process produces a more robust and intense flavor. succulent and flavorful steak is one of the most elite meats.Our memorable Black Grade New York strips are dry-aged 60 days and are hand-cut 1 ½ inches thick and trimmed to a target weight of 12 ounces. Each steak is beautifully marbled and has the buttery aroma and intense beef flavor that only comes from dry-aging.67.00 USD
Meats by Linz has one of the largest state of the art Dry Age rooms in the country! Some of the beef that we dry age has a light age of 2 weeks while others are aged for up to 85 days and beyond. Here we have a 32oz 4-45 Day Dry Aged Prime Angus Tomohawk.137.00 USD
Fullblood Olive Fed Wagyu produced on the most prestigious Wagyu farm in America, the Umami line presents a new standard for Wagyu produced in The United States. Intense marbling, incredible texture, and the distinctive Olive Fed flavor present a level of excellence and prestige previously unavailable in the country.45.75 USD Sold Out
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Kobe Wine Beef is raised in the famous Hyogo prefecture in Kobe, Japan. While Kobe is famous for A5 Wagyu, it also boasts a booming wine industry. The farmers at Kobe Wine Beef Association partnered with the local wine manufacturers and the cows are fed byproduct from the wine production. This fermented byproduct raises the polyphenol levels in the cows. Elevated polyphenol levels create a very low-stress level in the cows, which then yields exceptionally tender meat. A total treat and a must-try. All Japanese A5 Wagyu arrives with a Certificate of Authenticity that includes the nose print of the cow.117.00 USD Sold Out
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Kobe Wine Beef is raised in the famous Hyogo prefecture in Kobe, Japan. While Kobe is famous for A5 Wagyu, it also boasts a booming wine industry. The farmers at Kobe Wine Beef Association partnered with the local wine manufacturers and the cows are fed byproduct from the wine production. This fermented byproduct raises the polyphenol levels in the cows. Elevated polyphenol levels create a very low-stress level in the cows, which then yields exceptionally tender meat. A total treat and a must-try. All Japanese A5 Wagyu arrives with a Certificate of Authenticity that includes the nose print of the cow.117.00 USD Sold Out
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Lamb rack is a premium cut of meat and a darling of fine dining restaurants, for good reason. The meat in a rack of lamb is amongst the most tender and juicy on the animal, while still retaining plenty of flavour.
Properly frenched, a whole rack of lamb makes for a seriously impressive centrepiece and screams luxury. If you’re wanting to turn a meal into an occasion, it’s hard to go past serving a rack of lamb to your lucky guests!54.00 USD
In collaboration with New York City institution, Schaller & Weber, these juicy pork brats are loaded with Black Summer Truffles. Great hot off the grill, in a bun, or as an expected ingredient.18.95 USD Sold Out
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St. Elmos steakhouse is considered by many to be the best steakhouse in the USA. They have a USDA Prime Dry-Aged Beef program that sources from corn fed Midwest Black Angus cattle. Traditionally dry-aged then hand cut to our exact specifications; the dry-aging process produces a more robust and intense flavor. This is a 24 oz. bone-in cut, combines the rich flavor of a strip with the tenderness of a filet. It is Dry Aged for 45 Days.62.00 USD Sold Out
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Prime Ribeye Burgers. Ribeye is absolutely amazing for burgers. The meat on a ribeye is incredibly flavorful and the steak has enough fat to keep the burger juicy.27.00 USD Sold Out
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St. Elmos steakhouse is considered by many to be the best steakhouse in the USA. They have a USDA Prime Dry-Aged Beef program that sources from corn fed Midwest Black Angus cattle. Traditionally dry-aged then hand cut to our exact specifications; the dry-aging process produces a more robust and intense flavor. succulent and flavorful steak is one of the most elite meats. The Spinalis Ribeye Cap, also know as butcher's butter, is very sought after yet rare to find. This cut is in a class of it's own, found usually hugged along the top section of a ribeye. We've portioned this buttery, marbled piece of glory to be eaten by itself.72.00 USD
You'll fall in love on the first bite with the amazing hickory smoked flavor! These sausages are made from Full Blood Japanese Wagyu cattle raised in Texas. The cattle are finished on a 120 day olive feed diet with each cow getting 4.5 pounds of olive feed per day. This olive feed diet gives the wagyu beef an amazing savory flavor in every bite and makes the meat extra tender.
The mild Jalapeño flavor makes these sausages tremendously juicy and packaged with flavor. These are rare to find on any restaurant menu and if you do happen to see them, the pricing is outrageous as Olive Fed cattle sets the bar for Wagyu Beef in the USA.29.50 USD Sold Out
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Cheese
Do you remember what old school Roquefort tastes like? Of course you don't—it achieved AOC status 95 years ago and has been made in a highly regulated fashion ever since. But before that, Roquefort was often made with mixed milk. And that's what Mons has done with 1924 Blue, a wheel that's made with the milk of both cow and sheep and tastes the way Roquefort traditionally did. What is that taste, exactly? In texture, it's dense and smooth. In flavor, it's sweetened condensed milk and light minerality up front, with a bacony finish that carries a trace of cracked black pepper. This is blue cheese the way it used to be.13.25 USD
From Master affineur Rodolphe Le Meunier, this natural-rind tome is a harmonious balance between sweet and rich sheep milk and tangy and bright goat milk. The ivory colored paste is velvety in texture and melts perfectly on the tongue. Notes of custard and cream are balanced with a mild earthiness.15.37 USD
Barely Buzzed is a cheddar-style, full-bodied cheese made with pasteurized Jersey milk. It is produced by Beehive Cheese Company in Utah, United States. A mixture of roasted coffee and lavender buds diluted with oil is hand-rubbed on a one-day-old cheese and allowed to mature for over 8 months in humidity controlled facility. Fully aged cheese is creamy and smooth texture with notes of butterscotch and caramel near the rind. It goes well with full-bodied wines, ports, bourbons, ales, stouts and ciders.
The cheese has won several awards, including a bronze medal at the World Cheese Awards in 2012, 1st place at the American Cheese Society competition in 2007, 2008, 2009, and 2011.14.12 USD Sold Out
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53.95 USD
Bio Truffo is an organic cheese from “De Hoeksche Waard” made with vegetarian rennet. In this creamy cheese are pieces of black organic Italian truffle. The intense taste of truffle combined with the creamy character of this cheese makes this a true delicacy.13.97 USD
This little aged brainy looking cheese is from the Poitou-Charente region , and it is exactly what you expect from a French goat cheese! Sharp, nutty and tangy, is perfect during the summer with a nice crips glass of white wine or if you are like me, a glass of Rose from Provence!23.00 USD
Entirely handmade and prepared from the raw milk produced by the farm’s 150 cows, this Brie de Meaux Fermier is the only one in the world to be awarded the AOP distinction. Unlike other Bries de Meaux, this artisanal recipe never ceases to surprise and delight, as its taste and texture evolve according to the seasons and the herd’s natural diet. A soft cheese with a bloomy rind, this rawmilk Brie can be stored in its original packaging and store it in the lower part of the refrigerator.22.25 USD
The promise of soft riches that glide down the tongue, as Brie de Meaux's cheese eases away from its crust. From the Ile de France outside Paris, and made by the Dongé family. Nine times Winner of the coveted Medaille D’Or. Full-flavoured, with a Camembert-like fruitiness. Absolutely the real thing.11.72 USD
Mr Pette ran the Juchy cheese dairy for 10 years, historically producing Brie de Melun and Brillat-Savarin. As he approached retirement age, he wanted to pass on the production activity. Philippe Delin offered to develop the production of raw milk cheeses, in order to expand the range made at the DELIN cheese dairy. After major upgrading work in 2015 and 2016, the cheese dairy has taken on a new lease of life. Today these efforts are appreciated in the quality of the products made at the dairy.47.00 USD Sold Out
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A World Champion German Cheese.Sure, you've heard of Cambozola. Brie-style pasteurized cow's milk cheese with the barest hint of blue veining - what's not to love? Well, until you've tried the Black Label, you haven't experienced the utmost in creamy blues. How's this one different? Well, for starters, the gray mold on the rind brings another layer of nuance to the flavor profile. A longer ripening time also enhances the taste and texture. A great introduction to blue cheese for those who might be intimidated by some of the more intense specimens on offer - try it with something bubbly and brut.13.25 USD Sold Out
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One of France’s most emblematic and most popular cheeses, the Camembert is almost an institution of French gastronomy. The soft round covered with an ivory bloomy rind encases a cheese that is buttery, with a mild, sweet, and fruity flavor, and a velvety texture that develops as it ages.
Camembert is as crowd-pleasing as a cheese can get, and much like brie, is usually the starting point for any cheese board. Our Camembert is a classic choice, made in Normandy like all Camembert cheeses to be called such. The milk comes from cows from the Orne region in the North of France, where it is produced and aged for a little over a month to fully develop all its flavors.
Camembert is such a versatile cheese, just as home on the cheese tray as it is baked in its own box and served with seasonal fruit, crackers or just a fresh baguette.25.00 USD
A ewe corsican cheese washed with chestnut beer. Casanu, a ewe Corsican cheese, is a mix between 2 ancestrals corsican know how - ewe cheese and chestnut beer Produced from 100% Corsican ewe milk, the Casanu is daily washed with a mix of water and chestnut beer. During its maturation, the cheese develops a subtile taste of chestnut (of course) and its rind becomes slightly orange.
Casanu has received several awards during the last 5 years! Don't forget to marry the Casanu with a nutty bread.23.00 USD Sold Out
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After over a millennium of development, your rind would be a little wrinkled, too. This pasteurized goat’s milk cylinder—called a “bonde” in the world of French cheesemaking—made its debut in eighth-century France, just south of the Loire in Poitou. The lush vegetation of Poitou is a browsing goat’s delight, and the grassiness shines through in Chabichou’s luscious creamline, tucked just beneath the rind. From a region where the soil is characteristically chalky and this name-protected cheese is decidedly not, Chabichou prances on the palate with flavors of lemon zest, tempered by a deep minerality and the texture of creamy boardwalk fudge. Add a glass of terroir-appropriate Sancerre and toast to the classics.23.00 USD Sold Out
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Challerhocker, pronounced "holler hocker", meaning "sitting in the cellar" is a Swiss cheese washed in brine and spices and then aged for a minimum of 12 months. Made from thermalized milk, the cheese is dense and smooth without any holes or cracks. The repeated brine washing and extended ageing reveal a great depth of flavour and texture, unlike any Swiss cheese. Its initial aroma and flavour is a lovely concoction of roasted peanuts, melted leeks, brown butter, sweet cream and caramel. Made by cheesemaker Walter Rass, the lingering silky, salty finish of Challerhocker makes it an ideal cheese for the winter months. The cheese pairs ideally with a glass of Pinot Noir, Chardonnay and Cider.16.75 USD Sold Out
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A Trappist-style raw goat’s milk cheese from La Fermière de Méan, a cooperative dairy farm in Belgium, Ciel de Chèvre is distinctly savory and meaty with some tanginess. The texture, developed over the six weeks it is washed with brine, is rich, supple, and tacky. Pair with a Belgian ale.13.87 USD Sold Out
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33.25 USD
A special, thirty-six month aged Comté from one of our absolute favorite affineurs, Rodolphe Le Meunier. This wheel was personally selected by us on a trip to France. We chose this wheel especially for its fruitiness (others were meatier.) It is dense and rich, with an abundance of tyrosine crystals. An intense flavor profile that is fruity and nutty.20.75 USD Sold Out
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French cheese made from unpasteurized cow's milk in the Eastern France (Franche Comte Region) produced since the time of Charlemagne. This cheese is still traditionally made in more than 190 cheese diaries, known as the "fruitieres" in the Jura plateau. Comte has a complex, nutty and caramelized flavor. Perfect as an appetizer, it can also be grated, chunked or melted.13.25 USD Sold Out
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Since 1860 the Rivoire-Jaquemin company has been producing and aging the finest Comté. The milk is produced by local farmers who graze their cattle on the mountain grasses. Master affineurs care for the cheese as it ages on spruce planks from the Jura mountains, and rub the rind with Guérande sea salt. The resulting 30+ month aged cheese has intense fruitiness, slightly sharper notes and a nutty finish.16.62 USD
Couronne de Fontenay is one of the several French cheeses coming from master affineur Rodolphe Le Meunier. The name of this elegan cheese means “crown” as it shaped in a small crown shaped ring. This French cheese made with a pasteurized milk, have his peculiarity in small forms coated with vegetable ash for the classic appearance After a 1-month aging period Couronne de Fontenay cheese gets a bloomy geotrichum rind. The longer the period of aging, the drier the paste of the cheese becomes. This esteemed award is only given to craftsmen at the top of their field. The cheeses from Le Meunier certainly prove him worth of the medal! Organoleptic properties Aspect and texture: ash ripened, geotrichum rind. Ash develops a bluish-grey coloring. Paste is stark white with a chalky texture in the center but developing a creamier paste closest to the rind. Flavors: bright and lactic. Serving suggestions Pairs nicely with dry sparkling wines as well as a crisp rose.27.00 USD Sold Out
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Cremeux des Citeaux
One of our most decadent cheeses, Cremeux de Citeaux is a sublime French triple cream cheese, creamy, rich and uber-spreadable. A snowy-white bloomy rind hides a velvety, delicious center that oozes out of its encasing in silky deliciousness.
Similar to the famed Brillat Savarin, Cremeux de Citeaux has a full-bodied cream and milk flavor, with hints of savory mushrooms and a sumptuous texture that feels like thick clotted cream.
The cheese starts in Burgundy, and it finished off in Tours by Rodolphe Le Meunier, one of France’s most acclaimed cheesemakers and affineurs (cheese ager). This gives the cheese a bit of extra time to mature, under the careful watch of Le Meunier, giving it a richer and more complex flavor than other triple creams.
Cremeux de Citeaux is a must-have for an upscale cheese board. Pair with Champagne or Prosecco, juicy fruit and berries and dig in.32.00 USD Sold Out
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44.00 USD
It comes from southern France, and the cross on the cheese makes that clear: it is the Occitan Cross used by local rulers in Provence and Languedoc back in the days when France wasn’t as large as it is today, and the people in the south spoke Occitan (the langue d’Oc), a language still alive in a large part of the country and south of the border in Catalonia. The cross is white on a background of ash, which is used on many goat cheeses in France. The alkaline ash lowers the surface acidity of the cheese, and that in turn allows the molds that form a rind to develop better.Inside, the Croix Catal is a beautiful white. It has everything that makes a goat cheese a goat cheese, but is was unusually creamy, very fresh and clean – just délicieux. It is made on a farm with a little over 200 goats in Rudelle, a tiny little town of less than 200 souls with a remarkable fortified church with crenelated walls.25.00 USD Sold Out
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One of our favorite cheeses, its name doesn’t do it any justice! Translated as “horse dung” in French, because of the shape of the cheese, Crottin is produced in small 2 cylindrical buttons made using pasteurized goat milk. It is a cheese that is slightly aged, so it is firmer than other goat cheeses that share a similar appearance. Made in the Loire Valley, this cheese has a rich and creamy flavor with hints of grass and salt. It is a pasteurized version of the AOC cheese “Crottin de Chavignol”.11.95 USD Sold Out
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Nantais cheese is also known as 'Cure Nantais'. Its history dates back to French revolution. It is said that a priest from Vendee named 'Cure', who was trying to escape from persecution by the French made this cheese for the first and hence the cheese is named after him. Though Nantais cheese was produced in local farms for many years, it is now produced in number of modern dairies and traditional process of making Nantais is still followed. Nantais is served along with fish dishes, or over pears and apples. It can Also be used as an ingredient for various dishes such as gratins or tarts. Moreover, it can be made a part of a cheese platter. If paired with white wine, Gros Plant or Muscadet, Nantais cheese tastes the best.25.00 USD Sold Out
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Delice de Bourgogne is a French classic triple crème cheese made by Fromagerie Lincet on the lines of other classics such as Brillat Savarin or Explorateur. It originated in the Burgundy region of France where the company factory is located. The cheese is made by blending full fat cow's milk with crème fraîche to create an incredibly delicious soft cheese with a rich flavour and a smooth, melt-in-the-mouth texture. Unlike many simple triple crème cheeses, Delice de Bourgogne has a white, bloomy and pungent rind because of the Penicilium Candidum mold. The mushroomy aroma of thin rind adds a playful contrast to the rich, creamy, buttery and tangy notes of the interior. This high fat cheese pairs very well with Champagne or Ciders and Wheat Beers.27.00 USD Sold Out
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The promise of soft riches that glide down the tongue, as Brie de Meaux's cheese eases away from its crust. From the Ile de France outside Paris, and made by the Dongé family. Nine times Winner of the coveted Medaille D’Or. Full-flavoured, with a Camembert-like fruitiness. Absolutely the real thing.
Famous since the time of Charlemagne, Brie de Meaux is the classic and original Brie cheese, made just outside Paris in the Ile-de-France. It was famously crowned the ‘king of cheeses’ by Talleyrand in the 1814 Congress of Vienna.47.00 USD Sold Out
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Maybe it was another one of those farmhouse accidents: a little too much vino, a wheel of cheese rolls off the table into barrel, two days later somebody finds themselves decanting the first wheel of Cabra al Vino! Literally meaning ''goat with wine'' this semi-firm pasteurized goat from Spain's Mediterranean coast is cured for 48-72 hours in Doble Pasta red wine. The paste remains nearly pure white and the rind absorbs a lovely violet hue. The paste is sweet and smooth, delicately grapey, with a gentle, pliable texture and mild fruity flavor. A D.O.P cheese, it pairs well with medium fruity reds.11.25 USD
You may not know it, but Epoisses is actually a French word meaning "completely worth the effort'' or "stinky but incredibly loveable" because the end result, a custardy bacon bomb, is oh-so-worth-it. One slurp of the intensely creamy paste of this French classic, and you'll know why we go to such lengths to ensure that this unctuous pasteurized cow's milk round, made in Burgundy, France, is so delightfully decadent. After near extinction in France during the World Wars, Epoisses de Bourgogne was resurrected in the 1950s by our beloved M. Berthaut. Tucked into a clever wooden box meant to ease transport to our fair shores, serving Epoisses isn't nearly as difficult as aging it. Slice a crusty baguette and dunk away, adding a glass of Burgundian white for terroir-driven perfection.37.00 USD Sold Out
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Originating in the Basque country, this is a cheese from humble means. When made in the tiny, mountain huts of Northern Spain, cheesemakers would store the cheese close to their fireplaces in order to aid the drying of each wheel. However, with no chimneys, the cheese would absorb the smoke of the fire, adding the signature smoky flavor and a beautiful hue to the rind.11.25 USD Sold Out
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Torta-style cheeses are among the most unique cheeses in Spain and perhaps even the world. This is a handcrafted cheese made from the exceptional and pure raw milk from Finca Pascualete’s own flock of Extremadura Merino sheep. The sheep graze on a variety of arboreal species, natural grasses, wild flowers and indigenous herbs that grow naturally in the pastures on their magnificent estate (of 4,000 hectares in southeastern Spain). The name Retorta comes from this cheese’s shape, a rounded disc that resembles a cake (torta in Spanish); it has a thin rind that encases a soft, creamy center. Retorta is made with vegetable rennet using cardoon, a thistle that grows freely throughout the estate. The flavor is delicate and herbal, with a distinctive and persistent tang. It has hints of pistils of the wild thistle used in the curdling process. The consistency is like pudding; dig in with a spoon!27.00 USD Sold Out
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The ''Brothers Pinna'' began their cheese company in the Sardinia's rich pastural land of Logudoro in the early 20th century. These days, they collect the milk of 230,000 sheep grazing across the island of Sardinia to make cheeses steeped in tradition. This one is still produced by smaller shepherds who age the wheels for one month on-site, followed by four or more months in cool cellars, for a traditionally rustic flavor. Firm texture, wet smoke, and a piquant, nutty finish are hallmarks of artisan Fiore Sardo. Made of raw sheep milk, and gamey, slammin' perfection with a glass of Montepulciano.15.65 USD
Crafted by master cheesemaker and affineur Rodolphe Le Meunier, Fourme au Moelleux is a fabulous French bleu cheese injected with Vouvray, a sweet white wine from the Loire Valley.
Fourme au Moelleux starts with a very famous cow’s milk blue cheese, Fourme D’Ambert. It’s creamy and dense, with a bold blue cheese taste that’s perfectly balanced and offset by the sweet wine, which turns a great cheese into a something very special. Complex and delicious, serve this buttery cheese as a dessert cheese, or crumbled over a fresh spring green salad.
Rodolphe Le Meunier is a master affineur and fifth generation cheese-maker, crafting his award-winning cheese in the cheese-heady Loire Valley region of France. Le Meunier comes from three generations of cheese producers from La Croix-en-Touraine. His expertise has earned him both the coveted title of Best Cheesemonger in France and the title of world's best cheesemaker.16.25 USD
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Masterfully aged by Herve Mons for 4 months, this washed-rind blend of cow and sheep's milk has been a staff & customer favorite for years. The thin orange and brown rind is slightly pungent, but not overwhelming. The paste is semi-soft, smooth, and supple with occasional holes, or eyes. Gabietou delivers rich creamy flavors of fruit and earth. Great for your cheese board, it also melts wonderfully.15.50 USD
Soft and very delicate cheese, produced in the Loire, between the fine vineyards of Sancerre and Poiully-Fumé. It has a very creamy texture and a very delicate, fine, but persistent flavor. This type of cheese is also called “a triple créme” (triple cream) because fresh cream is added during the production phase. In the mouth it is creamy and envelops the palate with sweet-sour lactic sensations and slight notes of undergrowth.23.00 USD
Pronounced 'ga-ROCH-ah,' this moist and cakey Catalonian import is fast becoming Spain's most famous goat. Crafted in the foothills of the Pyrenees, expect more than a bit of similarity to French sheep cheeses like Ossau Iraty. They share a semi-firm texture and sweetness but Garrotxa offers a white pepper piquancy and looks like a river-stone. A velvety grey mold coating lends a woodsy aroma, but is not so ideal for eating. Several weeks in Murray's caves ensures that delicately cakey texture won't harden up. Pair with Cava: the clean, lactic qualities strike harmony with Spain's sparkling white.13.37 USD Sold Out
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Ricotta Salata is one of Italy's most unusual and least understood cheeses. Making it from goat's milk makes it even more unique. The goat's milk curds and whey used to make this cheese are pressed and dried even before the cheese is aged, giving this pure white cheese a dense but slightly spongy texture and a salty, milky flavor -- like a dry Italian feta.
Despite its name, this is not the soft, creamy Ricotta as Americans have come to know it. In Italian, Ricotta simply means "recooked". It is a cheese-making process rather than a specific cheese. This goat's milk Ricotta is also a salata, or "salted" cheese. As fresh Ricotta goes through its natural aging process, it becomes harder over time. This goat's milk Ricotta Salata is not overly aged, making it semi-soft in texture.9.19 USD
This famous Italian blue is made from the gently pasteurized morning milk of cows in Lombardy. So thick and rich is the heavy paste, that when pierced to aerate the interior it caves in - thus minimizing oxygen-fueled blue veining within. The resulting flavor is rich, pungent and relatively sweet when considered next to the sturdy, more piquant, though equally notorious Mountain Gorgonzola. Frequently used in Italy in sauces or on fresh bread, but equally superb for dessert with fresh pears, apples and a drizzle of honey. And Moscato, naturally.9.62 USD
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Grana Padano, granted DOP on 12 June 1996, is one of the few kinds of cheese that can compete with the King of Cheeses; Parmigiano-Reggiano. Created by the Cistercian monks of Chiaravalle in the 12th century, it is still made throughout the Po River Valley in northeastern Italy.
The cheese is made from unpasteurised, semi-skimmed cow’s milk from two milkings and generally aged for two years. At the end of the cheese-making process, Grana Padano develops a firm, thick and deeply straw-coloured rind protecting the fragrant, dry, flaking interior. Grana means “grainy” in Italian, which is reflected in the fine granular texture with an intensely sweet flavour. As Grana Padano ages, the flavours become pronounced, savoury and complex, and the texture becomes more crumbly.
Though similar to Parmigiano, Reggiano Grana Padano is inexpensive cheese. Moreover, Grana is less crumbly, milder and less complex than its long-aged sibling.
Grana Padano is manufactured in cylindrical wheels me9.04 USD Sold Out
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From the happy marriage between their Winnimere and Moses Sleeper comes the Cellars at Jasper Hill's newest addition to the family. A cradle of spruce bark imparts a subtle, almost pine forest-y flavor to the oozy, floral, near-liquid paste. This little bundle of joy is meant to be eaten with a spoon. Break through the top of the cheese, and dip in your favorite petite toasts or crusty French bread. Perfect with an effervescent, fruity sipper. Try berry lambic or a dry, fruity rose. One wheel is approximately 9 ounces and perfectly-sized for serving 4 - 6 guests!27.00 USD Sold Out
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From the happy marriage between their Winnimere and Moses Sleeper comes the Cellars at Jasper Hill's newest addition to the family. A cradle of spruce bark imparts a subtle, almost pine forest-y flavor to the oozy, floral, near-liquid paste. This little bundle of joy is meant to be eaten with a spoon. Break through the top of the cheese, and dip in your favorite petite toasts or crusty French bread. Perfect with an effervescent, fruity sipper. Try berry lambic or a dry, fruity rose. One wheel is approximately 9 ounces and perfectly-sized for serving 4 - 6 guests!21.00 USD Sold Out
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Put this cheese on your list of ultimate comfort foods--hailing from Wasen, Switzerland, it’s a firm and snackable Alpine that tastes just like a loaded baked potato fresh from the oven. Made from raw cow’s milk, this Swiss stunner is pungent and grassy, with melt-in-your-mouth notes of butter and caramelized onions. Perfect for hearty meals, hoppy beers, and oaky wines, we love this toasty cheese melted over winter squash or root vegetables.16.37 USD
Jerseyhoeve Organic is an organic cheese made from 100% jersey milk. The cheese is made from milk from 80 Jersey cows on the island of Goeree-Overflakkee. As a result, the different variants have the names of nature reserves on and around the island. The cheese is pasteurized and has a weight of 8 kg.12.52 USD Sold Out
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A tall cylindrical cheese, Ami du Chambertin was created in 1950 by Raymond Gaugry. It is a washed rind soft cheese that is made using the skills and know-how inspired by the farm women of Côte d’Or. Its name is derived from the winemaking region in which it is produced (close to Gevrey-Chambertin). The winemakers of Gevrey-Chambertin appreciated this cheese enormously, and frequently used it to accompany their wines, for which it proved to be the perfect foil and partner.
It’s a cheese with pronounced aromas and a thin, flexible, wrinkled and shiny and orange/red rind in colour. In terms of flavour, this cheese is powerful at the edges and more subtle and creamy at the heart.32.00 USD Sold Out
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Although it has the same shape and colour as Camembert from Normandy, Encalat is made in Aveyron from sheep's milk! Its slightly acidic and penetrating flavours, usual of sheep's milk, intensify as it matures. They add to the damp cellar flavours characteristic of the Camembert flora. They will offer more character than a Pérail, their cousin of local tradition.28.45 USD Sold Out
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Who needs a flute when your cheese can hold your bubbly for you? Made in Champagne and finished with a concave top designed to hold a bit of the eponymous sparkler, cheesemakers wash each little cow's milk round with brine and then rub it with raccou, a natural colorant derived from a tropical shrub. The elegantly wrinkled rind adds textural interest and develops a dense cream that is cakey at the core with a luscious creamline and distinctive porcine savoriness. Langres's signature, though, is its concave cap, designed to cradle a splash of terroir-appropriate Champagne. Cut a small slit into the middle to allow the bubbles to transform its demure fudginess into a brioche-laden creambomb. Cheers to a cheese that just might make a Francophile out of you.27.00 USD Sold Out
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Le Galletout is an unpasteurized chèvre produced in the Lot, in southwestern France. It can be eaten young and mild, after only two weeks of affinage, or it can be aged a little bit longer if a stronger flavor is preferred.23.00 USD Sold Out
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It is produced by Dominique Bouchait, who is a Meilleur Ouvrier de France . Hércule, and a small range of other ewe’s milk cheeses, are fabricated at his fromagerie in the Pyrénées, Les Fromagers du Mont-Royal.t is produced by Dominique Bouchait, who is a Meilleur Ouvrier de France (an official designation, and honor, that denotes someone who is considered a “best craftsperson” in France) in cheese. Hércule, and a small range of other ewe’s milk cheeses, are fabricated at his fromagerie in the Pyrénées, Les Fromagers du Mont-Royal.This hard cheese takes the nutty flavor of ewe’s milk and combines it with the tangy acidity of goat’s milk, resulting in a fromage that is buttery and rich, with an agreeable hint of sweetness on the finish. It is aged between nine to twelve months, and with such perfectly balanced flavor and caramel richness, it’s easy to understand why this one is a crowd-pleas15.75 USD Sold Out
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Made fresh with 100% whole milk. We are proud to produce old fashioned style which is a creamy, large style curd with a delicate sweet flavor. Hand-dipped in a tin. Fina style, which is smooth and creamy with a sweet milky flavor. We also create a basket style which delivers a light creamy texture and delicate sweet milky flavor.
Ricotta can be used on top of pasta, stuffed inside ravioli, shells, and manicotti. Layer it in lasagna or add on top of pizza. Spread our hand dipped ricotta on toasted Italian bread slices topped with fig jam for a mouth watering treat! And let's not forget desserts! Some of the best cheesecakes are made with ricotta as well as cannoli's too.14.95 USD Sold Out
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One of the oldest and greatest Normandy cheeses, Livarot is a monastic French cheese easily distinguished by its washed rind and pungent aroma. Originating in the commune of Livarot and protected by AOC since 1975, the cheese is also called "The Colonel" because of the five strips of raffia that encircle the cheese, similar to the one worn on a French army colonel's uniform.
Livarot is considered to be one of the finest cheeses by aficionados who love its soft, golden paste with little holes and springy texture. The taste is nutty, melting in the mouth, to release flavours of a salty lemon and spiciness. The texture is creamy, smooth and quite runny at room temperature. Each wheel is washed in brine, coloured in annatto and matured for up to two months in warm, humid cellars to develop the delicious taste.27.00 USD
An aged version of the most famous cheese from the Balearic Islands. Mahon Reserva is a square-shaped cheese with a characteristic burnt orange rind and deep yellow firm paste. Cheesemaker Pedro, with whom we’ve been working over 20 years, takes his cow’s milk cheese and rubs it in olive oil as it ages for 1 year, creating a not too dry, smooth cheese with some piquancy in the finish. While full-flavored, the taste is balanced and accessible. Excellent for grating and shaving over pasta or salads.11.12 USD Sold Out
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Dehesa de Los Llanos Gran Reserva is Spain's finest Manchego cheese. This impeccable raw milk cheese has a delightful sharpness and a firm, almost flaky texture. It has a warm nutty flavor with hints of the herbs and grasses of the extensive estate where the sheep roam. It is best enjoyed cut thinly and served at room temperature with a glass of full-bodied red wine.14.25 USD
The Manchego cheese is produced in the La Mancha region of Spain, which is also home to Don Quixote. It is made from pasteurised sheep's milk. It is one of the popular cheeses from Spain and comes under the PDO (DOP) guidelines.
The traditional use of grass moulds leaves a distinctive, characteristic zigzag pattern on the Manchego cheese. Authentic Manchego is only made from the Manchego sheep's milk. Manchego cheese is made from both pasteurised and unpasteurised milk. The farmhouse version is produced from unpasteurised milk while the industrial version is produced from pasteurised milk. The Corcuera Family was the first in all of Castilla La Mancha to make and commercialize Manchego Cheese. They produce the cheese in Toledo province.
El Trigal® brand Manchego cheese is available in many varieties depending on its age, milk used. This one is extremely buttery and aged to perfection.12.62 USD
The Baldauf 1862 Meisterstück was named the best German cheese at the 2019 World Cheese Awards in Bergamo, Italy, and in one taste you will see why! Master cheesemakers at Baldauf have crafted this superb cheese from homemade cheese cultures and fresh, unpasteurized milk from Allgauer Braunvieh cows that feed exclusively on hay and grass. Slow ripened and aged for 8 months, the 1862 Meisterstück has a natural rind and exceptional aroma and taste. Ripening and refining is a delicate process that Baldauf has perfected, and master cheesemakers handcraft each individual form with care in their own ripening cellars. This slow and gradual process results in a cheese that is aromatic, full of flavor and a true expression of the land.14.75 USD Sold Out
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This organic Farmstead Dutch gouda is made in Ouddorp Netherland on a small farm, where the goats are fed exclusively on grass, clover, herbs and hay. If you’ve tried Cypress Grove’s Midnight Moon, this cheese is a must try cheese for you! Mekkerstee is aged, some crystallization appearing, yet its texture is very creamy on the palate. Nutty, with some sweet buttery notes and some salinity.15.29 USD Sold Out
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This organic Farmstead Dutch gouda is made in Ouddorp Netherland on a small farm, where the goats are fed exclusively on grass, clover, herbs and hay. If you’ve tried Cypress Grove’s Midnight Moon, this cheese is a must try cheese for you! Mekkerstee is aged, some crystallization appearing, yet its texture is very creamy on the palate. Nutty, with some sweet buttery notes and some salinity.16.25 USD
Gourmino Gruyere named world champion for third time. Made by Michael Spycher of Mountain Dairy Fritzenhaus in Bern, Switzerland. Stop by to grab a piece before its gone.14.25 USD
This hardy cheese from France couldn't be more different from its neighbor Camembert more. Looking like a cratered, dusty cannonball, Mimolette is infamously difficult to open for its super-hard, craggy countenance. Inspired by Dutch Edam, it has since gone in a unique direction; the appearance and floral aroma of the rind is the work of tiny mites, specially evolved to cheese. The French call them tiny affineurs for their important role in the aging process. Its electric-orange paste has sweet, caramelized depth and smooth, fudgy finish, maybe a little Calvados will help you forget about the bugs.11.75 USD
The Moelleux des Alpes is a small production that subtly incorporates summer truffle (1% Aestivul tuber). A kind of creamy raw milk Reblochon, it has character but lets the truffle express itself in a balanced way thanks to the aging process at Maison Bouchet.39.00 USD Sold Out
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Moka Bleu 🧀 is Coated in crushed coffee ☕️ Pasteurized cow’s milk blue cheese 🐮🥛 Produced in Auvergne, France Aged 60-90 days.16.75 USD
Morbier? Try More Bien! From the Jura comes this legendary cow's milk cheese. Legend has it that Comte makers with extra curds at the end of each day sprinkled them with soot to protect them from flies until they could add curds from the following morning's milking. The wheels were then pressed and washed with brine. Today the layer is one of vegetable ash, a merely a decorative cue to a washed rind that we finish to pungent and peanutty perfection. No dry rinds here.12.87 USD
Mothais a la Feuille is a French goat’s cheese originating in the Poitou-Charentes region of western France. It is named after the town of Mothe-Saint-Héray, where the cheese has been made and sold since the 19th century. In 2002, the cheese was awarded an AOC designation to protect the quality standards. Fresh goat’s milk is used to prepare the cheese, and it matured in a room with unusually high humidity. It is covered in a protective chestnut, sycamore or plane leaf coating during the maturity period. The unique combination of earthy, lemony and mould flavours of the leaf become intense as the cheese matures. On the surface, the rind of the cheese is delicate and wrinkled with blue and green mould underneath the leaf shell. It has been injected with a strain of Geotrichum that allows the cheese to breathe and develop the typical goat milk flavour. Mothais a la Feuille pairs well with Champagne or a single-malt whisky.25.00 USD
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Made in the Pays Basque region of France. Brebis Napoleon is made from the milk of sheep that graze the high meadows of the Pyrenees. Matured for six months.14.81 USD Sold Out
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Said to be one of the first cheeses ever produced, this gem from Aquitaine, France has only gotten better with age. The wheels here at Chèvre are rumored to descend from those produced by Aristee, Apollo's sheepherding son. Beneath its amber, mold-dappled rind lies an ivory paste that is both slightly granular and very rich, boasting toasted wheat aromas and nutty, grassy-sweet flavors. The unctuous sheep's milk curds are warmed before being pressed into wheels--its resulting texture makes it a superb melter, and its pious origins (often made in by monks in the western Pyrenees) ensure the high quality of the entire cheesemaking process. Ossau stands as one of the most pairable cheeses around. Perfect for a big Bordeaux, raisiny Port, or any new world red.15.25 USD Sold Out
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A distinctive buttery aroma hints at the barrage of nutty sweetness and spice followed by a salt-caramel finish. We're quite sure that the squat 80 pound kegs of cheese are made from raw, partially skimmed milk in Parma - thanks to strict D.O.P regulations. We choose 24 month wheels; any younger and we miss the intensity, any older and the salt and sandy texture overwhelms. Those white specks there are clusters of amino acids. They reflect proper aging and create a delightful crunchy texture. You can put parm on anything, but a traditional approach might involve ribbons of prosciutto and a swirl of Lambrusco.16.33 USD
Aged 24 Months Whole Wheel Parmigiano Reggiano is imported from Italy and made with the freshest milk from the famous Parma and Reggio Emilio provinces in Italy, Parmigiano Reggiano is the apex of Italian cheese making and a symbol of Italian culture and civilization. Aged a minimum of 24 months, this product is brushed completely and regularly inspected to comply with the strict standards of the Consortium Parmigiano Reggiano. This extravagant blend of old world cheese making and unrivaled quality fuse to create a delicate and savory rich full flavor that has made Parmigiano Reggiano world renowned and an immediate favorite to those who try it. In addition to being eaten alone, shredded or grated Parmigiano Reggiano transforms any pasta, soup or salad into an exquisite gourmet experience.1,527.00 USD Sold Out
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A distinctive buttery aroma hints at the barrage of nutty sweetness and spice followed by a salt-caramel finish. We're quite sure that the squat 80 pound kegs of cheese are made from raw, partially skimmed milk in Parma - thanks to strict D.O.P regulations. We choose 24 month wheels; any younger and we miss the intensity, any older and the salt and sandy texture overwhelms. Those white specks there are clusters of amino acids. They reflect proper aging and create a delightful crunchy texture. You can put parm on anything, but a traditional approach might involve ribbons of prosciutto and a swirl of Lambrusco.11.30 USD Sold Out
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Pecorino is a term used to define Italian cheese made from 100% sheep’s milk. Pecorino Romano is the most ancient type of cheese and the most famous cheese outside of Italy. The six main Pecorino cheese have received Protected Designation of Origin (PDO) status under European Union law. All these varieties differ from each other, depending on their ageing period. As per legislation, production of Pecorino Romano is allowed only on the islands of Sardinia, Lazio and in the Tuscan Province of Grosseto.9.84 USD
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Our Plymouth Black Truffle granular cheese is handmade with raw whole milk sourced from a closely monitored local herd. With a similar taste and texture to cheddar, this mellow, creamy cheese is loaded with white truffle oil, and Italian black truffles to give you the full decadent experience of fine truffles, and artisan cheese.19.00 USD
Sweeter than a typical cheddar, Prairie Breeze is a twist on a well-aged white cheddar that is aged for a minimum of nine months. Made with vegetable rennet and no color added, this cheese is creamy yet crumbly with an added crunch from the calcium that develops during the aging process. Extremely versatile, try this cheese grated on salads or soups, in mac and cheese, and on cheeseburgers or sandwiches. Additionally, it will shine on its own on your cheese board. As always, make sure Prairie Breeze comes up to room temperature before serving.10.75 USD
If we had a nickel for every time someone asked us for Reblochon—that famous French washed rind from Savoie—well, we probably wouldn’t have been so driven to find an apt substitution. The real deal was banned from import due to its high moisture and raw milk status. After a flurry of imposters, we finally found this unassuming offering with uncanny resemblance. Enjoy the sticky orange rind, which when cut into wafts an aroma of hazelnuts and oaky white wine. A hint of pungency pushes this decadence over the edge, where unctuous buttery flavor and tender rind linger. Old pairings die hard—go with a fruity Beaujolais.37.00 USD Sold Out
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Water buffalo captured the hearts of 7th century Italian cheesemakers and continue to do so even today. And for good reason. The unusually rich and flavorful milk is high in fat and protein. This pasteurized cheese updates the classic Lombardian Taleggio recipe. It combines the borrowed recipe with something old and something new to create something distinctly buffalo. Creamy, sweet, and robustly pungent, it's a perfect match with a hefty Barbera.15.37 USD Sold Out
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Vallée Brebidoux is made from 100% organic alpine sheep’s milk and matures in the cellars of La Fromathèque. Shortly before it is delivered to the customers, the cheeses are brought to the Gourmino cellar in Langnau. The master cheesemakers and affineurs check the quality of the cheese one last time before it is delivered.16.37 USD
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Made from the raw milk of cows grazing in the Alps, Emmentaler is the original "Swiss" cheese (holes and all). Murray's selects wheels aged 12 months for balanced sweetness and sharpness and a long nutty finish. Its subtlety and meltability make it incredibly versatile. It's the perfect snack with fruit, the required base for fondue and an ideal sandwich topper. A knockout with Riesling.11.93 USD
This raw milk Reblochon de Savoie AOP is produced and matured in the Pochat et fils dairies. It is creamy and smooth, thanks to the brand's specific recipe and ripening. The black packaging of La Pointe Percée is reserved for the cut section for an amateur cheese. The red paper of Pochat et fils in the self-service section of your store is the sign of a softer Reblochon.37.00 USD
Heated in a steam kettle then hand-dipped into traditional tins, our Renaissance Ricotta can be enjoyed savory or sweet. This cheese has won many awards and once you taste it, you'll know why.18.95 USD Sold Out
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A wander through the Lombardy pastures in the Paduan plains to the coasts of the Mediterranean. This is what happens when you taste this cheese. This white cheese with its dense and compact yet crumbly texture will plunge you into the piquant flavours and wealth of aromas of the mediterranean coastline without overpowering the soft and delicate taste of the milk from our pastures. The meeting of these two worlds, brought together by the olive oil with which each little individual cheese is treated and the dried rosemary leaves into which it is dipped, is like a journey full of pleasant surprises. To be enjoyed paired with aromatic, fruity and fresh white wines and cold dishes or salads accompanied by wholesome bread and plain breadsticks.34.00 USD Sold Out
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Fall marks the beginning of production for Rogue River Blue. This limited-edition selection from Rogue Creamery benefits from the season’s cooler, wetter climate, which makes the pastures lusher and the cow’s milk richer. A complex cheese, its paste is fudgy and rich. Each wheel is wrapped in syrah grape leaves soaked in pear spirits, imparting a ripe, bright flavor into the cheese. Notes of vanilla, truffle, and fig mingle with the traditional piquancy of blue. Slice and top with Black Cherry Confit for some sweet balance.21.75 USD Sold Out
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Milk from Lacaune sheep is transformed into cheese and aged in the Combalou caves of Roquefort-sur-Soulzon to create the eponymous classic Roquefort cheese, a king among blues. For centuries, the cheese has been made in the small, southern French village, where its name and production methods have been protected since 1411. The creamy paste gives way to a spicy, peppery bite and earthy undertones thanks to the blue mold that penetrates the cheese. Contrast the savory richness of this cheese with a bright and tart pairing of Blenheim Apricots.13.00 USD
Yet another classic Loire Valley goat. Pasteurized chevre with a vegetable ash coat and piece of straw reinforcing its midsection. Hand-ladled curds receive close attention in our caves where we develop the thin, mottled mold rind over a period of 3-4 weeks. The result: no thick, slipping skin, no soapy, goaty bite. Just balanced tang with walnut aromas and a lemony finish. Beautiful with a Red Chinon or a dry Vouvray.32.00 USD Sold Out
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Sardo Magno Pepato, a striking looking peppercorns studded Pecorino, made from raw sheep's milk on the Italian Island of Sardinia. This one is Lactose free and for the strong cheese lovers ! Great as a table cheese, or grated on salads, in pasta & risotto.13.44 USD Sold Out
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If you love sheep's milk cheeses, you are going to love this one. It is a semi-soft paste with a lot of cream notes and nice umami flavors. The aroma is of warm hay. The cheese was been infused with truffles to give it that extra flavor that you would love.16.75 USD
Unaged goat’s milk cheese arrives from France’s Loire Valley to Murray’s aging caves, where it’s coated in vegetable ash and salt which develops the perfect rind. Thin and cohesive, the rind cloaks a tiny, oozing creamline atop a fluffy paste with the texture of damp clay. The mineral flavor of the rind gives way to a briny, tangy center with notes of freshly-mowed grass. Balance its earthy notes with some Rustic Bakery Meyer Lemon Shortbread cookies and a spoonful of honey.23.00 USD
Sottocenere al Tartufo is a truffle-infused Italian cheese made with pasteurized cow's milk in the northern region of Veneto. Its name meaning "under ash", is derived from the layer of ash that covers the cheese as it ages.
It is a pale yellow, semi-soft cheese. Black truffles are added in the paste which is then aged in ash. A green leaf and spices like nutmeg, coriander, cinnamon, liquorice, cloves, and fennel on the rind retain the aroma of the cheese.
This exotic cheese is best appreciated on its own yet if you wish, pair it with a glass of sparkling wine or Italian Barbera.13.62 USD Sold Out
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Soumaintrain is a farmhouse (fermier) French cheese made with raw cow’s milk in the Burgundy region of France. The soft, uncooked, and un-pressed paste has a distinct pungent yet sweet and creamy flavour resulting from numerous washings with a solution of brine and Marc de Bourgogne. The quantity of Marc de Bourgogne is increased during the maturation period until the cheese develops an excellent orange coloured, aromatic and sticky rind.
Usually eaten young, Soumaintrain exposes a mild, white paste with a close and fine texture when cut. As it ages six to eight weeks, the flavours become ripe, divulging sweet, salty and creamy milk notes. The cheese tastes excellent with Chablis, Rose, Petite Sirah and of course Marc de Bourgogne.47.00 USD Sold Out
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One of the most famous blue cheeses in the world. This british classic is made with pasteurized milk and aged for 3 to 4 months. The milk is inoculated with blue mold before coagulation and the wheels are pierced after 5 weeks. The paste is a delicate white color with veins of blue mold. The paste is buttery with some notes of yeasty bread, with nice tangy notes and a mouthfeel that is full of savory notes.12.25 USD
Made with goat’s milk from carefully selected farms, an aromatic and delicate cheese is born, characterized by its compact texture and complex taste. Perfect for a unique, delicious aperitif, accompanied with a glass of sparkling white wine.13.06 USD Sold Out
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This cheese is produced mainly in the Milan and Pavia area, and at one time particularly around Lodi. Originally known by the Latin term “Crescenza,” today it is also called “Stracchino.” It has a creamy yet dense paste that is more similar to the original product and therefore somewhat different from the softer and more buttery type of stracchino that has become widespread in recent years. Our Stracchino has a fresh, mild and extremely milky flavor with a slightly tangy aftertaste.18.00 USD Sold Out
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Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It is one of the oldest soft cheeses produced every autumn and winter. During cheese making, the acidic milk is brought to the lab and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent the cheese from mould infestation, it is washed with seawater once a week. The maturation takes 6 - 10 weeks forming a thin crust.
These days the cheese is made from both pasteurised and unpasteurised milk in factories. These factory-made cheeses have brighter and moderate flavours.
Taleggio has been granted a PDO designation and contains 48% fat. The cheese has a strong smell, but the taste is relatively mild with an unusual fruity tang. Taleggio can be served grated on salads. Since it melts well, it can be used in risotto or on polenta.8.87 USD
Michele’s persistence paid off in the discovery of another goat milk gem in the mountains of Piemonte. Made with 100% goat’s milk, the roughly 16 pound wheel has a ruddy grey patterned rind. The paste, aged for 45 days, has a great density and is creamy and semi-firm. Its assertive goaty flavor is tempered by sweet and nutty notes, making for a remarkable cheese. Preorder only.27.50 USD Sold Out
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Eight centuries ago, in the Swiss Jura Mountains, monks of Bellelay Abbey had a sense of humor. Fashioning small cylindrical ''monk's head'' cheeses, they invented a machine, called a girolle, to thinly shave away layers from the top, exposing a bald spot. Made of raw cow's milk, this semi-hard cheese has a dense texture and a seriously intense, fruity flavor. One of the stronger, sweeter Swiss cheeses we've experienced, it pairs nicely with fresh or dried fruits or hearty dessert wines of equal intensity.13.62 USD
A truffle-forward cheese made with the rich milk from the Murciana goat. Wheels of Naked Goat (Queso de Murcia DOP) are pierced during aging and black truffle paste is introduced into the cheese, giving it a stunning marbled appearance. The rind is also spread with black truffle paste, contributing to a strong but balanced truffle flavor and aroma. The cheese starts off lactic and mild with a sweet and tangy finish. The marbled truffle paste adds a lovely truffle flavor and aroma that plays well with the existing flavors of the cheese rather than overpowering them.44.50 USD Sold Out
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A real treat as this creamy rich tasting tomme has a wonderful hazelnut sweetness matched with a floral finish. Traditional tommes from the alpine region have an acidity from the added skimmed milk, but the Cremeuse has the buttery finish which is delightful when tasting in spring into early summer. Later in the season the flavours will be more pronounced. Perfect with Chignin Bergeron, Mondeuse or Pinot Noir reds.9.87 USD Sold Out
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Brûlée isn't just for creme anymore! This little wheel of sheep's milk from the Basque region has its rind scorched, which adds a smokiness to the brown butter and crispy Sunday pot roast flavor of the cheese. With only a few months of aging, the paste is supple yet sliceable, and smells of fresh grass and the barnyard the sheep graze about. The flavor will coat your tongue, a sweet and salty combination that is balanced by a Malbec or Cabernet Sauvignon.16.87 USD
Tomme de Chevre or Tomme de Chèvre de Savoie is an artisanal goat’s milk cheese made in Savoie and Haute-Savoie regions of France, in the valleys of Abondance, Maurienne and Tarentaise in particular.
First developed in the 17th century, Tomme de Chèvre de Savoie is a moist, white uncooked pressed cheese with a bluish grey bloomy rind. Made from full-fat raw milk, the cheese casts out a strong goaty smell with flavours reminiscent of fruits and hazelnut. The cheese is matured for seven weeks before being sold in the form of a Tometta or toma cylinder.
The cheese is best eaten with potatoes, bread or simply melted like a raclette. White wines from Savoie, Apremont, Abymes or Roussettes perfectly complement this mountain cheese.15.75 USD Sold Out
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Grandmother Adrienne” is a beautifully bloomed goat cheese. It has a fudgy texture towards the center and a runny, melted ice cream consistency near the rind. A thick layer of black truffle bisects the cheese and heightens its richness with umami flavors.16.37 USD Sold Out
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Crayeuse, meaning "Chalky," is an integral characteristic of this raw cow's milk cheese from Savoie. The cheese is set to age in a warm, moist cave that speeds ripening, developing a thick, creamy outer layer. When moved to a cooler cave, ripening slows, leaving an interior dense and chalky. The flavor is complex: lactic, mushroomy, and earthy blending into an elevated essence of buttered toast. The stunning yellow-mottling on the rind develops naturally as a result of cellulose in the cows' diet. You may already know that crayeuse can change your life - bring along cool climate wine and never look back.11.75 USD Sold Out
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The pudding-like paste of the Torta del Casar is so gooey, you’ll need a spoon to enjoy it properly. Made from raw sheep’s milk, it develops a semi-firm outer crust. Its aroma—sweet honey mixed with a distinct vegetal funkiness—will get your mouth watering. Buttery notes, roasted artichoke, and a hint of brine and bitterness mingle together. It brims with complex flavor. This is a cheese worth savoring, so spoon some onto slices of fresh bread and complement it with a glass of crisp sauvignon blanc.44.00 USD Sold Out
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Vacherin Fribourgeois AOC is a Swiss semi-soft cheese made with raw cow’s milk in the towns of Bulle (Canton Vaud) and Fribourg (Canton Fribourg in west-central Switzerland). This cheese is also made in other parts of Switzerland including the Jura Mountains on the border of France.
The milk for the cheese is sourced from Fribourgeois breed of cows that graze on the Alpine grass and wildflowers all the way through the late spring and summer. As early fall arrives, the cows are brought down to graze on grass and summer hay. No other fodder is given to the cows except the Alpine meadows.15.37 USD Sold Out
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Vacherin Mont D'Or is perhaps one of the most sought-after cheeses on the market. A thermalized cow's milk cheese wrapped in spruce to contain the woodsy liquid interior that, with one taste, commands spontaneous exuberance. Extremely rare and highly seasonal, Vacherin Mont d'Or hails from Switzerland on the border of France near the mountain D'Or. Traditionally made with the winter milk of the same cows that produce Gruyere in the summer, this cheese is only available from October until April, making it all the more precious. The cheese must be made from cows munching on straw and fodder; once outside to graze at pasture, their milk is used for larger alpine cheeses. Swiss regulations also dictate the cheese must be produced at elevations of 2,297 feet or higher. Not a dictate, but we highly recommend you enjoy this delectable cheese with a bottle of Gewurtztraminer.47.00 USD Sold Out
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The AOC has designated that Valencay is one of France's elite cheeses. Century-old techniques are used to make Valencay. This white cheese is made in the shape of a pyramid with the point missing at the top. It was first made into a perfect pyramid until Napoleon, after losing his campaign in Egypt, caught a glance at the cheese and it reminded him of the Egyptian pyramids. In a violent outrage, he chopped off the top of it with his sword. Afterwards, cheese makers throughout France were ordered to created Valencay the way Napoleon “revised it.” Covered with ash to facilitate the development of mold, this cheese ripens in a well-ventilated room at 80% humidity. It matures for 3 weeks before it is ready for sale.33.00 USD Sold Out
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Whitney is a Jasper Hill Creamery Original. Inspired by the classic, mid elevation mountain cheeses from Europe. It has a smooth semi-firm, meltable texture and is washed with a mixture of morge. Yeast from the tanks of La Garagista winery, bringing a floral punch to the mellow paste16.12 USD Sold Out
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Grocery: Cracker, Fruits, Mustard, Honey, Salts
Snacking simplified. These adorable little toasts from France are the perfect bite for cheese, charcuterie, spreads and dips.4.50 USD
Our take on a classic coconut macaroon but gluten and dairy free! With every bite you take you get a burst of coconut sweetness, leaving you wanting more.11.95 USD Sold Out
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OUR BEST SELLING, GLUTEN FREE CROCCANTE IS NOW EVEN BETTER, DIPPED IT IN 70% DARK CHOCOLATE!
We then took a classic cookie and went a step further by dripping it in smooth and rich dark chocolate. Enjoy the extra CRUNCH!13.95 USD Sold Out
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OFT AMARETTI ITALIAN MACAROON
Our signature creation! Similar to a soft Amaretti, it’s like biting into a cloud.. silky and moist, a melt in your mouth flavorful cookie.11.95 USD Sold Out
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SOFT AMARETTI ITALIAN COOKIE WITH ALMONDS
Our most versatile Italian Macaroon cookie! Croccante is made with pure almond meal and is covered with sliced almonds for an added crunch, intensifying the almond flavor!11.95 USD Sold Out
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Bacon, bacon, bacon. Yum, yum, yum. It never goes out of style. Never endangered, never forgotten. Now, with just a sprinkle, you can capture this star and season all you can think of; savory or sweet. We blend a good dose of bacon with moist, crunchy sea salt, and a nice hint of spices. Bacon Sea Salt adds a deep savoriness to every dish it dresses. Keep this one in the fridge to retain freshness of flavors.13.50 USD Sold Out
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Los Palitos de Guayaba son finas y aromáticas galletitas artesanales confeccionadas con pasta de guayaba y otros ingredientes de primera calidad, que resultan en un manjar simple y crujiente, con toques amelcochados muy agradables al paladar. La receta de Palitos de Guayaba, se ha convertido en el sello de marca de la empresa, catalogada por su exclusiva clientela como una inigualable exquisitez.10.50 USD
Ultra-thin and very aromatic "artisan made" cookies prepared with a guava paste base, hand packed in a convenient resealable pack to hold freshness between tastes28.50 USD Sold Out
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Los Palitos de Guayaba son finas y aromáticas galletitas artesanales confeccionadas con pasta de guayaba y otros ingredientes de primera calidad, que resultan en un manjar simple y crujiente, con toques amelcochados muy agradables al paladar. La receta de Palitos de Guayaba, se ha convertido en el sello de marca de la empresa, catalogada por su exclusiva clientela como una inigualable exquisitez.34.00 USD
A Bordier classic, this unsalted butter showcases a delicious flavor of sweet cream, yet is exceedingly savoury and full of complexity, all combined with the natural tonic and iodic essences intrinsic to the coastal terrain of Breton.19.00 USD Sold Out
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Delicately salted (2.8%), this subtly nuanced Bordier butter is delightfully creamy and flavorful, making it perfect for baking and cooking… or even just spread on a slice of fresh bread!19.00 USD Sold Out
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Rodolphe Le Meunier’s flavored churned and cultured butter is made from milk, carefully selected in French farms. According to the traditional method, it is made in a wooden butter churn from pasteurized cream and then molded by hand. This ancestral technique is the guarantee of a high quality butter, a taste like no other.18.00 USD
This completely edible honeycomb, comprised of a deep golden hued star-thistle honey, is infused with fresh black Tennessee truffles from Chuckey, Tennessee. Perfect for any cheese board, our honeycomb pairs perfectly with your favorite salty cheese or a generous scoop of creamy gelato. This is the true definition of Southern comfort.
REGALIS WINTER BLACK TRUFFLE HONEYCOMB 6OZ QUANTITY40.25 USD Sold Out
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This completely edible honeycomb, comprised of a deep golden hued star-thistle honey, is infused with fresh black Tennessee truffles from Chuckey, Tennessee. Perfect for any cheese board, our honeycomb pairs perfectly with your favorite salty cheese or a generous scoop of creamy gelato. This is the true definition of Southern comfort.24.40 USD Sold Out
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French cornichons are tiny pickles—about the size of your pinky finger—and have a bumpy exterior. The taste is tart, and the texture is crunchy.8.57 USD Sold Out
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It's always a good time to have some delicious sun dried tomato spread. The spices, tomato, and mozzarella blend together to create a one of a kind taste. This provencal specialty can be incorporated into recipes that call for tomato paste or concentrate, spread onto toast for a light snack, or used to create a delicious appetizer. This spread has the ability to be the foundation of so many wonderful recipes, that your options for it are endless.10.95 USD
Revitalize your taste buds with this Burgundy White Wine Vinegar. It's flavor, that was perfected decades ago by Edmond Fallot, will provide the tangy touch to your salad dressing, sauce, or pickling recipe that you have been looking for. It's uses are endless and will quickly become a favorite item in your kitchen.11.50 USD Sold Out
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This gourmet specialty mustard is made with mustard seeds ground with silex grindstones and white wine from Burgundy.
The origin of Maison Fallot dates back to 1840. The family-owned company has remained true to the traditional craft of mustard-making over now more than 180 years.11.95 USD Sold Out
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The bright and spicy notes of green peppercorn are blended perfectly with dijon to create a delightfully pungent addition to any sandwich or burger. Made the old fashioned way, this mustard contains only the highest quality ingredients and is full of rich flavor. We love this mustard in a sauce for a steak or roast, or whipped right into mashed potatoes.11.95 USD Sold Out
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The piquancy of the mustard does not overpower the delicate sweet flavors of the balsamic and honey, but are balanced so that the peppery and honey flavors compliment one another beautifully. Create a creamy vinaigrette, add to sauces, or use to marinate chicken, this mustard will not disappoint.11.95 USD Sold Out
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At long last - a real Provencale style mustard from France. They had all but disappeared from the mustard shelves of America but Edmond Fallot of Beaune, France's premier old-fashioned mustard producer, has brought one to the U.S. Stone ground in the traditional method. Superb with grilled chicken or fish.11.95 USD Sold Out
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This mustard brings together Napa Valley's Pinot Noir and Edmond Fallot's tradition dijon mustard. The grape must and mustard seeds are blended together to create a mustard that is a rich purple in color and divine in taste. The pinot noir and dijon meld together to form something that is great with red meats, fish, pasta, and salads.12.95 USD Sold Out
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A French classic, Edmond Fallot's traditional dijon mustard is the original mustard that started it all. Still made from the same recipe, it is full of flavor and has just the right amount of spice. This classic piquant mustard is beautiful as a major spice or accompaniment to any meal. Use it on fish, chicken, pork, or in a sauce to brighten and enhance the natural tastes of any dish.11.00 USD Sold Out
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Fleur de sel is a hand-harvested sea salt, that is collected by workers who scrape only the top layer of salt--the moist, flaky, and textured kernels--that forms on the top of the salt beds. This delicate salt is comprised of larger kernels with more mineral complexity than table salt. Used as a "finishing" salt rather than for cooking, sprinkle this on fresh salads, eggs, or other cooked dishes to add flavor and texture!19.00 USD
Handmade Sweets that provide a purpose.Organic, Vegan, No Sugar, Gluten Free, Non GMO, No Soy, No trans fat. Healthy Bella’s is a 501c3 Foundation that aims to create a Bakery, a Café and a State of the Arts Center for young adults with special needs.10.50 USD Sold Out
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With its rich and creamy texture made from egg yolks and a unique blend of vinegars, this “umami” style mayonnaise has a refreshing aroma and a tangy depth of taste.15.95 USD
High oil content, this is why it is usually harvested for oil purposes, although it is also used for table olive. Very intense taste, crunchy texture and flesh slides off the stone with no resistance. Oval shaped, this variety is commonly known as cornicabra because of the small peak at one end that reminds to a goat horn.13.00 USD Sold Out
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Dijon Mustard is a smooth mustard perfect for mustard chicken recipes or slathered on a fresh baguette topped with ham. Incredible flavor without overpowering your dish.
Ingredients: Water, Mustard Seeds, Vinegar, Salt, Sodium Bisulphite17.00 USD Sold Out
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Gordals are truly the queen of olives, and these are among the best in Spain. Our large Gordals have a meaty texture and are light on salt so the true olive flavor comes through. Enjoy these plump olives as a tapa, on a fresh green salad or as a tasty addition to your next cocktail!
Losada is a small family company in Carmona, outside of Sevilla, that makes their olives in small batches. They carefully select blemish-free Gordal olives and pack them in a mild brine so the salt does not overwhelm the pure olive flavor.
We recommend serving these olives chilled or at room temperature according to your taste.13.00 USD Sold Out
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Marky’s Caviar Butter is made with high quality French butter and 35% Marky’s Osetra Caviar. It is great for sandwiches or simply spread on a good piece of bread. This butter is also a delicious garnish for cold hors-d'oeuvre, canapés, and entrées, such as lobster or steak. Caviar butter is the perfect way to add a bit of luxury to your next dish.72.00 USD Sold Out
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A true classic of our region, the Mustard, reworked with the Burgundy Truffle. In partnership with Maison Edmond Fallot, l'Or des Valois produces its mustard in Beaune with mustard seeds from Burgundy. Ideally spice up all your dishes and will be an essential ingredient in your sauces...19.50 USD Sold Out
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Produced in the town of Meaux 40 miles north east of Paris. Pommery Meaux mustard is a rustic mustard, pleasant on the palate and full of sweetness. In antiquity Meaux mustard was prepared exclusively by the religious orders and known and prized by gourmets and epicures. In 1760 a dignitary of the chapter of Meaux passed onto MJB Pommery the secret of the original mustard that since 1632 enjoyed the envied privilege of appearing officially at the royal table.
Made with 6% cognac by volume, this seriously sophisticated Royal mustard, delivers the taste and scent of French Cognac giving it a smooth, rich flavor. A bold large grain spicy mustard with a nutty dijon flavor infused with the bright sweet smooth notes of high-quality brandy. Slather Moutarde Royale on a sandwich or enjoy with roasted veal, lamb, chicken, or beef. Serve with cheese or your favorite cured or smoked meats.33.00 USD Sold Out
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Olina’s Fig and Almond Seeded Toasts Loaded with fruit and nuts.11.25 USD Sold Out
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Pommery Mustard from Meaux has been served at the tables of French kings since 1632 and made by the Pommery family according to a closely guarded secret recipe since 1760. The whole grain mustard is a grainy delicious and slightly spicy mustard.17.00 USD Sold Out
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The Moutarde de Meaux Pommery dates back to the 13th century and oficially takes place at the royal table in 1632. Manufactured from thoroughly selected ingredients, it's long conservation is guaranteed by a stoneware jar and a natural cork. In the continuity of the centuries-long tradition, the Moutarde de Meaux Pommery is now exclusively produced by a father and a son since several generations near Meaux city. It was nominated as the best Mustard in the World at the World-Wide Mustard Competition in 2019. Presented in a stoneware jar with a natural cork and a sealed wax top, you will have to open it in a traditional ancient way. Pommery experience guaranteed.30.00 USD Sold Out
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The sifted Pommery fine herb mustard is prepared in the tradition of the best Dijon mustards. It reveals all the aromatic flavors of your garden. Chives, parsley and tarragon combine to accompany any type of culinary preparation.17.00 USD Sold Out
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The green peppercorn mustard Pommery 250g is a fine mustard, filtered, enriched with finely crushed green pepper of Madagascar which will add a very particular savour to your dishes.30.00 USD
A slightly sweet grainy mustard which brings out the figs' unique flavor. Ideal with chicken, pork and duck, or with foie gras on toast.17.00 USD Sold Out
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We suggest them for your selection of soft cheese as: brie, emmental, robiola or mozzarella.8.50 USD
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Porcini mushrooms have a rich color, plump stems and hefty caps. When cooked, they give a luscious, buttery aroma and an earthy flavor, with a smooth, silky texture that makes them wonderfully versatile to prepare.34.00 USD Sold Out
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This mayonnaise, seasoned with espelette chilis, provides a delightful kick to anything it is added to. Use it as a substitute for regular mayonnaise to give recipes some heat, or simply add it to a sandwich. It is also ideal with fish soups and grilled meats.10.95 USD
Artisan crafted crunchy crisps made with Black Summer Truffles. Truffle Crisps are made in small batches to preserve their authentic flavor and signature seasoning. Serve as an appetizer, enjoy on a salad or mix into soup.13.95 USD Sold Out
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Imported from Italy thee Spiny Artichoke is one of the traditional products of Sardinia: a PDO (Protected Designation of Origin) mark has been granted to recognize its particular and unique features . The environment and climate of Sardinia enable the Spiny Artichoke to get its own features and properties you cannot find in the plants grown in other parts of the earth.
Its head is oblong and conical, while its strong leaves are coloured from the green to the purple. If the leaves are crisp, the stem is quite soft.You just need to approach your nose to get its strong flavour, while its taste is a perfect blend of bitter and sweet.38.00 USD Sold Out
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This sourdough starter is taken directly from our own batch in its live form and not dehydrated. It is the same starter we use in all our sourdough baking. A hearty strain of wild yeast, fed exclusively organic bread flour, that has served us well for many years.
You will receive a healthy, moist ball of live sourdough starter along with detailed instructions for how to quickly build up a sufficient quantity of active starter to begin baking. With regular feeding, your starter can be sustained indefinitely.11.50 USD Sold Out
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Our tasting collections are a great way to try a lot of new high-quality spices at very affordable prices. Each collection comes with the spices sealed in individual foil packs, perfect for sampling.
The Special Blends Collection contains 10 tasting packs that contain our signature recipes reflecting classic and contemporary flavours and cuisines from around the world.21.75 USD Sold Out
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Acacia honey with Alba white truffles slices is a unique combination of flavors perfect for sophisticated palates.
Acacia honey is mildly sweet honey produced with the flowers of the black locust tree. Temptingly golden in color, this honey has a light texture and enchanting floral aroma. However, Tartuflanghe managed to elevate it with the unique flavors of one of the staple ingredients of Italian cuisine. White truffles from Alba are one of the rarest gastronomical treasures in the world thanks to their irresistible aroma and firm fles21.95 USD
Tartufi di Fassia's thin fragrant slices of black summer truffle are enriched with high-quality extra virgin olive oil so you can prepare creative dishes while maintaining the perfume and aroma of fresh truffles.
Because they are preserved in extra virgin olive oil, sliced black summer truffles provide the perfect balance of flavor to serve with roasted or grilled meats, appetizers, and crostini, with salty cheeses, risotto or pizza.
Tartufi di Fassia Black Summer Truffle Slices should be refrigerated after opening and consumed within 14 days.34.00 USD Sold Out
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Cultivated mushrooms, truffles, and extra virgin olive oil: these are the perfect ingredients for a fine quality product. The ingredients are all used fresh and never frozen and prepared with freshly pressed olive oil. When using this sauce as a spread on toasted bread, add a few drops of lemon juice, vinegar, and a hint of garlic as a finishing touch. Ingredients: champignon mushrooms (agaricus bisporus), extra virgin olive oil, White Truffles (Tuber Magnatum Pico) 6%, parsley, salt, garlic, flavoring. Sterilized product. Does not require refrigeration until opened. Refrigerate after opening and consume within 14 days. 2.82oz/80g jar.26.95 USD Sold Out
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Our preserved products respect traditional farming methods and only select ripe and fragrant black summer truffles. This product allows for beautiful truffles all year long!36.95 USD
Pommery sherry vinegar is a renowned Spanish condiment produced in the “sherry triangle” (Spanish towns Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa Maria) and imported by Pommery. It’s bold, crisp, and tart, with a well-balanced woody aroma, and it’s coming to you in a traditional stoneware bottle.25.00 USD
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Developed by David Chang and the Momofuku Culinary Lab, Black Truffle Chili Crunch is packed with the same umami-rich ingredients we use in our restaurants.24.50 USD Sold Out
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Baked Bread
Pinsa is the Ancient Roman Pizza. A lighter, healthier version of our beloved authentic Italian Pizza. This mouthwatering Pinsa is characterized by a crunchy outside with a soft inside, artisan hand-stretched oval shape. Pinsa dose not contain additives, preservatives, saturated fats. It’s Low Gluten content, light,Vegan, .
Pinsa’s nutritional and high digestibility properties are two elements that really make the difference.
72 hour dough maturation process, more digestible, low calorie, low fat and low gluten content compared to classic pizza dough.
Due to its organoleptic qualities Pinsarella is a light and healthy Pizza that doesn’t make you feel bloated and doesn’t make you regret.25.50 USD Sold Out
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Pan baked focaccia- style loaf has a soft and chewy lightly textured crust, coated with olive oil and sea salt. Truly ideal for sandwiches and panini.11.50 USD Sold Out
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Focaccia- style 6-inch sandwich loaf, textured crust and sturdy crumb. Light clean flavors; perfect for sandwiches!4.50 USD
Ciabatta means slipper in Italian. Oblong, slipper shape, with a thin, light, golden crust and a well-aerated, irregular crumb structure; malty, toasty, wheaten flavor. Ideal for sandwiches, and also makes an excellent table bread.4.50 USD
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Fish\Conservas
Named for the famous San Sebastian bay, Bahia de la Concha anchovies are fished strictly from the Cantabrian Sea in Northern Spain. Bahia only selects the largest sized anchovies and they pay a premium for the fish that were caught last on the boat. All product is hand fileted and packed by expert artisans.25.75 USD Sold Out
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Named for the famous, shell-shaped, picturesque bay in San Sebastian, their anchovies are fished strictly from the cool waters of the Cantabrian Sea. The plump anchovies are hand-fileted, one-by-one, then cured in sea salt for about five months, before being gently preserved in white wine vinegar, sunflower oil, garlic and parsley. These are the ones you want to savor whole, whether on toast or straight from the tin.162.00 USD Sold Out
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Boquerones in white wine vinegar. Hearty and bright, a classic tapas with olive oil or olive tapenade.27.00 USD Sold Out
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These anchovies, known as boquerón al vinagre, are marinated with a special combination of vinegars using a secret recipe and packed in the best-quality extra-virgin olive oil.16.95 USD Sold Out
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Bottarga is the Italian word for salted, cured fish roe. Often called “the poor man’s caviar,” fish eggs have been preserved this way for centuries and are popular both in the Mediterranean and in Asia. Sardinian bottarga di muggine, from grey mullet, has become famous around the world.45.75 USD Sold Out
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Angulas are one of the supreme seafood delicacies of Spain. These mild, tender baby eels are carefully prepared in olive oil with a touch of red pepper. Served hot in a cazuela, they are one of the most distinctive, delicious tapas you will ever try.
These tiny eels are harvested by net from the streams of northern Spain. They are then carefully cooked in olive oil to preserve the delicate flavor and texture of the precious angulas. Heat the angulas in a cazuela over low heat, or heat the unopened tin in a 'baña maria', or hot water bath. Serve with crusty bread and a crisp glass of Albarino wine from Galicia.65.00 USD Sold Out
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Plump. Meaty. Bright. These cooked whole mussels are the perfect balance between firm enough to hold their shape and tender enough to feel buttery on the palate—not chewy like other inferior brands. Their naturally orange color is intensified from the bold and zingy escabeche sauce, which seems to include a good amount of not-too-smokey19.00 USD Sold Out
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These small, tender squid are served in a delicious sauce made from tomato, onion and squid ink. Serve warm with some crusty bread.
Spain has a long tradition of gourmet canned seafood - some tapas bars serve nothing else! Far from being seen as a cheap alternative to fresh seafood, these carefully preserved squid are seen as a gourmet treat.
The seas off the coast of Galicia in Northwest Spain are cool and rich in nutrients, making them an incredible fishing ground. Conservas de Cambados is located close to one of Spain’s largest Rías (estuaries), known as the 'Ría de Arousa'. Their facilities are very close to where the seafood is harvested, so they are able to use the freshest squid and shellfish available.19.00 USD Sold Out
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The Ventresca (belly) is taken from fresh-caught fish from the north coast of Galicia (Puerto de Burela). It is the most tender and juicy part of the tuna due to the high fat content, and its delicate layers are carefully canned by artisans. Olive oil is then added for extra flavor that improves with the passage of time.29.00 USD Sold Out
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Razor shells will surprise you with their exquisite, meaty texture and mild flavor. Special care is taken to clean each one by hand. They are ready to eat or add to seafood recipes.19.00 USD Sold Out
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We’re going to be blunt here. Open a can of these briny baby clams. Open a bag of salty, crisp potato chips. Brace yourself. Have the snacking quadrant of your brain altered forever.32.00 USD Sold Out
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Daniel Boulud's Epicerie line uses only premium cuts of fresh Atlantic salmon smoked by Catsmo Artisan Smokehouse.
International chef and restaurateur, Daniel Boulud has developed smoking recipes that have been tested and perfected under the leadership of Chef Daniel Boulud himself. Premium cuts of fresh Atlantic salmon are selected and smoked using fruitwood, resulting in a delicate, silky, and lightly fragrant smoked salmon.16.95 USD Sold Out
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Daniel Boulud BAJA is flavored using tequila and cilantro.
The Daniel Boulud Epicerie line of smoked salmon is a culinary work of art. Each of the three flavored varieties start with silky smooth Scottish smoked salmon, cured and smoked using tested and perfected recipes created by Daniel Boulud himself.
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Daniel Boulud HIGHLAND is flavored using Whisky and cardamom.
The Daniel Boulud Epicerie line of smoked salmon is a culinary work of art. Each of the three flavored varieties start with silky smooth Scottish smoked salmon, cured and smoked using tested and perfected recipes created by Daniel Boulud himself.16.95 USD Sold Out
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Ekone's premium tinned seafood products are favored for their fresh and smoky flavors. The original Ekone smoked oysters are among our favorites, as the classic, all-natural brine allows the true flavor of our oysters to shine.19.95 USD
Brined with two different Habañero sauces before smoking, these oysters are hot and spicy for those who like a kick!19.95 USD Sold Out
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The brined oysters are then placed meticulously on stainless steel racks and smoked using maple chips. Ekone has added a subtle lemon pepper spice blend to the original flavor. Perfect for those who like a little tang!19.95 USD
Fire-roasted, tender, and fruity, Espinaler’s whole piquillo peppers come peeled and seeded and ready to be stuffed, sliced for a garnish, or blitzed and whisked into your favorite sauce. Grown in the famous Lodosa orchard in the Navarre region of Northern Spain, these peppers are hand-picked, charred over firewood, and packed soon after, preserving the sweet and smoky flavor that they are known for. Slip a slice of nutty manchego inside and give them a quick grill in a hot cast iron pan. Or place slivers atop toasts with your favorite Espinaler conserva to create some easy and delicious pintxos.18.95 USD Sold Out
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Savory, spicy, smoky, and bright, brava sauce has a taste synonymous with Spain and is the key ingredient of the world-celebrated dish, “Patatas Bravas”
Garlic, cayenne, lemon juice, and Spanish paprika dance together to create an instantly recognizable flavor that you’ll want to heap on everything, not just the crispy, pillowy soft potatoes it was made famous from. We invite you to honor its namesake by making patatas bravas at home, and in addition, we welcome you to enjoy it on grilled vegetables like eggplant, or lightly swirl it with aioli to dip bites of fish and meat.15.95 USD
Hand-packed in the Spanish tradition, these cockles are the best of the catch, and come in packaging appropriate for gift-giving–even if you’re just gifting yourself. Cockles are related to clams but are distinct in both their look and flavor. Can be eaten straight from the tin or with a squeeze of fresh citrus and fresh herbs. Or incorporated into any cooked dish that calls for clams that you love enough to want to upgrade.32.00 USD Sold Out
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Espinaler takes fresh scallops caught in the Iberian Peninsula, steamed and prepared in traditional Galician sauce for delicious taste and tender texture.11.95 USD
The Bonito is fished in the Cantabrian Sea, after cooking the most valued part of the Bonito, with a honeyed texture and great flavor, virgin olive oil and salt are added, a natural product from a high quality blue fish.39.95 USD Sold Out
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Thick layers of moist belly meat, nestled between layers of rendered fat, yellowfin tuna’s ventresca is a deliciously decadent experience you have to see and taste to believe. Because Yellowfin is a larger species, the flaky layers inside this tin are markedly thicker than that of Bonito del Norte. Because of this, they are that much more succulent and bursting with richness. This is another one we recommend pairing with little more than bread and dash or lemon or your favorite vinegary hot sauce. Make sure you save some crust to dunk or grill in the leftover tin oil which is every bit as nutritious as it is flavorful.24.95 USD
Limfjord blue mussels Smoked over beech wood. In the cold water of the Danish inlet Limfjorden, ‘blåmuslinger’ (blue mussels) grow slow to acquire a particularly fine taste and texture. Most of them are then shipped off to foreign kitchens but some we keep for ourselves. These FANGST mussels have been smoked with beech wood and preserved in cold pressed rapeseed oil.15.95 USD Sold Out
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Winner of the 2018 sofi (Specialty Food Association) Award for Best New Product in the Seafood Category. Branzino, known as Mediterranean seabass, has a delicate white, slightly sweet flesh. Fillets are gently grilled and hand-packed with a mild olive oil to allow the fish’s natural delicate flavor to sing. These fillets are perfect to top a salad or substitute it any where you would use canned tuna. No cooking required.16.95 USD Sold Out
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Dorade—known by many names: orata in Italy, daurade in France and sea bream in the United States—is a white fish treasured for its flaky, tender texture and light, clean flavor of the sea. To make this delicacy, the folks at IASA—one of our favorite Italian fish producers—start with sustainably-farmed dorade. The fish is gently steamed, and then hand-packed in cans with water, salt and a touch of lemon. This recipe reflects the tradition of restaurants along the Amalfi coast which serve the fillets simply with salads, sliced tomatoes, potatoes, and a generous drizzle of flavorful Italian extra virgin olive oil. IASA's Mediterranean Dorade is stunning straight out of the tin. It elevates any salad you put it on (try substituting it for tuna in a classic Niçoise salad). Or use to make an easy yet elegant appetizer. Serve on top of crostini alongside glasses of crisp white wine like Verdicchio or Vinho Verde.16.95 USD
A selection box of Jose Gourmet pates from Portugal.
Whilst Jose Gourmet is a new player in the conservas world, they follow age old techniques in production, combined with some of our favourite packaging. This Portuguese producer makes a plethora of different canned seafood of very high quality. Conservas: Spiced Mackerel, Spiced Sardine, Tuna pate, Sardines.37.00 USD Sold Out
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The ultimate foodie gift. Gift pack includes four different tins of preserved seafood from legendary Portuguese producer, Jose Gourmet. Your pack will include:
Spiced Calamari in Ragout Sauce
Smoked Small Sardines in Extra Virgin Olive Oil
Sardines in Extra Virgin Olive Oil
Mackerel Filets in Olive Oil
Conservas is sustainable, versatile, and above-all—delicious. Check Jose Gourmet’s site for awesome recipes and inspiration.65.00 USD Sold Out
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The octopus is a delicious mollusc. Its consistency and soft texture make it a unique delicacy, unparalleled. What we propose is a spicy version of our octopus caught in the Atlantic Ocean. This irresistible combination with piri piri is so appealing that you will want to try this delicacy at every sunset.31.95 USD Sold Out
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Concentrated flavors for you to savor this nuanced tin of treasures. Petinga sardines are unique for the robust taste they pack in such small stature. Spiced with potent piri-piri and laurel, then mixed with pickles, cloves, carrots, and pepper, these small swimmers are nothing if not mighty. Crack open your favorite bottle, bring the crusty bread, and let JOSE take you on a trip to the land of spice and nice.15.95 USD
Buttery, plump, and sophisticated—ventresca is made from the finest parts of tuna belly. Fashionably coated in olive oil and exquisitely sliced…prepare to luxuriate. This is not your everyday tuna. Ventresca is tuna in a tuxedo, keeping posh company with Champagne and caviar. These fancy fillets are creamy and dreamy—cut from the fattest and softest belly muscles. Exclusively opulent, just for you. Sushi lovers know ventresca as toro. And Italian language speakers can relate… ventresca (sounds like an aria) is named from ventre, the Italian word for belly.36.95 USD Sold Out
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Our small sardines are fished in the Atlantic and Mediterranean oceans and bring alone all the quality of fresh fish. After that, a refined and carefully prepared mixture is added, they go through the smoking chamber, and premium quality olive oil is added as well. This mouth-watering delicacy will make your taste buds tingle, accompanied by a glass of delicious Portuguese wine and friendly company at the table.15.50 USD Sold Out
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LES MOUETTES D'ARVOR Mackerel in Mustard & Crème Fraiche is one giant mackerel filet cooked to perfection in a very French, creamy, mustard wine sauce. Les Mouettes d'Arvor Mackerel Fillets rich in Omega-3 and vitamin B, naturally preserved in a mix of vinegar marinade, Muscadet wine and mild spices
The Brittany coast is home to the Gonidec family and their cannery, named after the native seagulls, Les Mouettes d’Arvor. Their early focus on tuna and mackerel preservation in 1959 has expanded to a broader range of offerings with the same dedication with which the family began. Now, under the leadership of the third generation, the company has expanded and revamped its manufacturing facilities to meet European standards while retaining its artisanship. Be sure not to miss the selection of seafood rillettes or sardines with quality ingredients such as, mustard, herbs, olive oil and more. The French coast never tasted so good, nor has it ever been this accessible.14.95 USD Sold Out
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White tuna caught of the coast of Brittany, slow poached, shredded and carefully blended with a delicate, soft, fresh and creamy cheese (Fromage Frais). These rillettes make great hors d'oeuvres on toasted bread, crackers or cucumber slices. The Conserverie Gonidec was created in 1959 by Jacques Gonidec and his parents in Concarneau, Brittany. He took the name of his favorite football team “Les Mouettes d'Arvor” (the seagulls of Arvor) for a line of top-quality sardines and fish. As one of the last remaining bastions of French seafood cannery and now under the helm of the third generation, the company has expanded and updated its production, while retaining its artisanal nature. Recipes are constantly improved and updated with new ingredients. The artisan, hand-made process is meticulous and guarantees the quality of their products.11.95 USD Sold Out
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Les Mouettes d'Arvor sardines, caught off the coast of Brittany and prepared in the old fashioned way with butter and pure sea salt from Guerande. Pair with crostini, baguette or enjoy on their own!15.95 USD Sold Out
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Olasagasti, located in the Basque region of Spain, has been in business since 1929 and produce their products using traditional Spanish methods. Unlike the vinegar-marinated white “boquerón” style of anchovies, these anchovies are fried in olive oil “a la Donostiarra” with garlic and cayenne pepper.
One unique aspect of these anchovies is that the tins are not packed tightly to the brim with fish. This is a trademark of Olasagasti, who feel that using a larger tin gives the anchovies space to move and become covered in the marinade of olive oil, garlic, cayenne, wine vinegar and salt. The leftover oil is a flavorful bonus you can use for sautéing vegetables or shellfish.16.95 USD Sold Out
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Olasagasti's Bonito Del Norte white tuna in olive oil is a tender fish that doesn't taste or smell as fishy as the regular tuna. Characterized by its light flesh and delicate flavor, olive oil adds extra butteriness and flavor to create irresistible seafood that every pantry needs! Bonito Del Norte tuna is considered to be one of the most delicious, protein-rich seafood. The bonito fish are usually caught during the summer months. The fish is caught in a traditional ecological method, then cleaned, cooked, and packed in just under 24 hours to maintain utmost freshness. In Spain, a country with the highest consumption of canned fish per capita in the world, Bonito white tuna is traditionally packed in olive oil, allowing it to "age" and absorb the olive oil.16.95 USD Sold Out
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After cleaning, the cockles are carefully placed by hand in each can and covered with water. They are ideal as an appetizer or as a side dish to an entree. They have an exquisite flavor that delightfully brings together the cockles' flavors with the brine's light, saltiness. The only ingredients are the cockles, water, and a touch of salt. No additives or preservatives.49.95 USD
Amongst the best tinned fish available from Spain, this tin of silver swimmers are everything you hope for in sardines: flavor, texture, color, and size.
Harvested in the waters outside Galicia and hand-selected for quality, freshness, and uniformity, these silver swimmers are the embodiment of over 100 years of practice. It’s a legacy you can taste and it never gets old. We recommend enjoying them on toast, piled high atop a bed of mint-whipped ricotta and finished with lemon zest or simply on a potato chip with a few drops of Espinaler Appetizer Sauce.21.95 USD Sold Out
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One of the most unique and coveted tastes on earth, these uni flavor bombs are sure to shine brighter than just about anything else on the table.
High in iron and phosphorous, sea urchin roe is a blissful blend of richness and brine; its vibrant, orange hue is sure to light up your plate and palate in one fell swoop. Due to the canning process, these tongues are smaller and more delicate than you’d find at you local sushi bar, and because of this we recommend folding them into a pasta sauce or serving them with white asparagus and a drizzle with extra virgin olive oil.67.00 USD
Savory, garlicky, with a gentle kiss of heat, these Silver Line mussels with garlic and chilli are a uniquely delicious way to enjoy Galician seafood.
The mussels are grown on floating rafts called “baixas” in Galician estuaries, selected for size, quality, and freshness, debearded, hand-fried, and packed in a proprietary sauce of fresh garlic and spicy cayenne pepper. Enjoy on salt and vinegar potato chips, or serve atop sushi rice with creamy pops of yolky Japanese mayo.13.95 USD
Ramón Peña Yellowfin Tuna Belly has a rich and delicate flavor. It has been selected for its specific level of fat, in order to offer the richest flavor. The canning process includes: gutting, boiling in brine, cleaning, cutting into logs, filling the cans by hand, and cover them with olive oil.21.95 USD
The Yellowfin Tuna in Olive Oil Ram¢n Pe¤a is an exquisite, this kind of tuna is also known as " Thunnus albacares", it is one of the most valued and traded kinds of tuna within the tuna family. The size of these fish can exceed 230 cm in length and 200kg in weight, their flesh is firm and light brown.We recommend: consume at ambient temperature, perfec11.95 USD
The White Tuna (Albacore) or Thunnus Alalunga is captured, one by one, in the Bay of Biscay and in the best moment of the season respecting the traditional fishing tackle. This age-old technique of selective fishing (which also avoids unwanted fish being discarded) respects the environment and protects marine reserves.
Once Serrats has selected the best fishes, they cook them and, following a meticulous and handmade process, the White Tuna (Albacore) is prepared and packaged. The skill and experience acquired over five generations is the key of the exceptional taste and appearance of Serrats preserves.
Because of its aroma, its refined taste, its smooth white meat and its properties, White Tuna (Albacore) composes the elitist range of the tuna fish.14.00 USD
The salmon loin is what the Russian Czars were served during times of great celebration earning it the name ‘tzar cut salmon’. The loin is one of the meatier cuts of salmon: uniform in thickness, flavorful, and with a succulent texture. For an elegant, understated presentation, slice the salmon thin and serve with Bagels, Brown Bread or Blini with Cream Cheese, Diced Red Onion, Caper and Dill. Also, serve on Blini for a delightful canapé with Creme Fraiche and Chive.62.00 USD Sold Out
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A rare delicacy, this pink and orange member of the lobster family lives in the deep burrows of the New Zealand seas anywhere from 200-800 meters deep. Flash frozen at sea for the highest quality preservation, it's white, meaty flesh is sweet and succulent, similar to that of a lobster's but more delicate. It can be prepared raw as sashimi, barbequed, baked or marinated. 4.4lbs of scampi per case.297.00 USD Sold Out
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Caught off the coast of Huelva, in southwestern Spain, these prawns are flash frozen as soon as they’ve been hoisted to the surface, maximizing their longevity and retaining fresh flavor and texture once they’ve shipped.
Carabineros are the world's largest prawns, living far off the coast in deep waters of the Eastern Atlantic and Mediterranean. In Spanish and Portuguese cuisines, they are typically prepared with just a little bit of salt and a few minutes on the grill, showcasing their sheer richness and sweetness. We also love them seared, poached, or steamed, and we often dress them with Nori butter to coax out an even creamier mouthfeel with amplified oceanic herbaceousness. Regardless of how they’re prepared, we implore you not to let any bit of these prawns go to waste -- so much of their distinctive flavor is in the head, which retains its brilliantly red color throughout the cooking process.217.00 USD
We’re talking the most omega-rich portion of the most omega-rich salmon here; a melt-in-your-mouth experience elevated by a touch of salt, smoke, and the alluring appeal of the elusive white king. Superior to their sibling, the red king? Locals would say so, but you be the judge!28.00 USD Sold Out
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World-class Cantabrian anchovies from Don Bocarte located in Santoña, Spain. Picked individually for size and uniformity, these premium anchovies are packed in sea salt for a minimum of 8 months before being packed by hand and preserved in delicious extra virgin Masia el Altet olive oil. Each anchovy is cleaned one by one in an effort to ensure a very strict quality control process. These anchovies are delicate, meaty and creamy and filled with rich and tender flavor. They melt in your mouth.26.95 USD Sold Out
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Jams/Pate/Foie Gras/Creams/Dips
Based on a classic French recipe, this mousse is light and elegant with a buttery flavor of chicken livers creating a moist spread.27.00 USD Sold Out
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A modern combination of sweet and savory coarsely ground duck pâté perfectly balanced with dry Turkish figs and caramelized shallots in red wine.31.50 USD Sold Out
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This luxury foie gras terrine is made of whole duck livers and lightly seasoned to preserve its rich and buttery taste.118.00 USD Sold Out
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French traditional country-style pâté, a tasteful classic on your charcuterie board27.50 USD Sold Out
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Traditionally made this pork rillettes has a smooth texture and spread perfectly on bread.
Similar to the confit method, the meat is seasoned, slow cooked in its own fat and shredded. Prepare your favorite bread, spread rillettes on it, add cornichons or pickles, and serve as an appetizer or enjoy as a light meal.28.00 USD Sold Out
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One of our Spicy Jams, a sweetness of a Mango with a Jalapeno pepper kick, it is not that spicy but you would get a kick after taste it.
SUGGESTED PAIRINGS: You can pair with empanadas, quesadillas or similar appetizers. Aged cheeses such as Cheddar or Manchego are perfect pairing as well as the Pecorino or Fontina cheese.15.95 USD
A perfect balance of Tiny round blueberry with a natural lavender to indulge your palate, we add a lemon to reach the right balance. These round blue-purple berries have long been attributed to the longevity and wellness of indigenous people lives.
SUGGESTED PAIRINGS: You can eat one our signature Jams combining with any fresh ingredients from toast or even a fresh mozzarella, burrata cheese or with any other soft cheese such as Brie, double or triple cream cheese.15.95 USD
A good balance of Pears and truffle delights the most demanding palates and makes you try it with your favorite foods
SUGGESTED PAIRINGS: Works really well with Goat, Gorgonzola, Brie, Stilton or any cream cheese. Also a parmigiano cheese or pecorino.15.95 USD
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This Spicy Jam was awarded with the FLAVE awards in 2020 - Spicy category, its unique Guava flavor with a habanero spice gives a perfect balance to add to many appetizers as well as many cheeses.
SUGGESTED PAIRINGS: This Jam goes well with aged cheeses such as Cheddar or Manchego are perfect pairing as well as the Italian aged cheese such as Pecorino or Fontina.15.95 USD Sold Out
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A delectable combination of Williams Pears and White Wine, this confit will have your taste buds rejoicing. A spread that is fit for a king, this confit is made with only the highest quality of ingredients, and without preservatives or additives. Spread this confit onto a baguette or crackers with Roquefort or Bleu cheese, match it with a chilled white wine.13.95 USD Sold Out
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Made from the highest quality ingredients, and one of our best sellers, this Fig and Walnut confit is truly divine. A great way to enjoy this confit, is by combining it with goat cheese on a toasted baguette. The rich flavors of this confit will surely delight your tastebuds.13.95 USD Sold Out
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With its melting onion cubes, even this great classic will surprise you. Let's go now for its uses: how does it inspire you? Whether you answer us with foie gras, meat, delicatessen or potato dishes, you've got it right! It is even used in the composition of sauces for your roasts. Even he has an answer for everything!17.00 USD Sold Out
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A truly divine product, this Salted Butter and Caramel spread will leave your mouth watering. The salted butter and caramel combine magically to create a caramel spread that is a perfect addition to your ice cream sundae. It will take all of your self control to not eat this spread straight from the jar.19.00 USD Sold Out
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Delicate white figs are paired with almonds in this delightful confit that is both sweet and nutty. Made from the highest quality ingredients, this confit is excellent with cheese and it also accompanies chicken and pork perfectly. Enjoy exploring the different ways to use this confit, as it is very versatile.13.95 USD Sold Out
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One of the best chocolate and hazelnut spreads you will ever come across, this spread is divine. Spread this chocolatey goodness onto farmhouse bread, dip slices of apple or pretzels in it, or served with it ice cream.19.00 USD Sold Out
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One of our favorites, this Fig & Balsamic Vinegar confit is a perfect addition to any appetizer plate. You can see and taste the high quality ingredients, as you spread this confit on a cracker. Enjoy this confit on a sandwich or a cracker with goats cheese or parmesean for a rich treat.17.00 USD Sold Out
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A true French delicacy, this Spiced Fig Chutney will transport your taste buds to the French countryside. This chutney is both sweet and savory, providing you with a great balance of flavors. Perfect for a cheeseboard, charcuterie plate or spread onto a chicken sandwich, this chutney will enhance everything it touches.17.00 USD Sold Out
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Made using only the highest quality ingredients, and with no preservatives or additivies, this Shallot confit will quickly become your favorite way to add extra flavor to a variety of dishes. Uniquely savory and sweet, this confit is lovely on a sandwich or burger, or when it is used as a sauce for red meat. With it's special taste, this confit compliments many dishes.17.00 USD
Much like the bubbly red from which this jam is derived, Lambrusco wine jelly has a floral complexity and acidity that will slice right through any rich cheese board. Pairs well with both goat and sheep milk cheeses such as an herbed chevre or Pecorino.
Paola Calciolari began her career as a pharmacist but her true passion was food. Using traditional recipes handed down from her grandmother, she makes her exceptional mostardas and compotes by sourcing locally harvested fruit, slicing and candying them in their juices, and then adding drops of a very concentrated, spicy mustard extract; it is a highly labor-intensive process. Unlike other whole mustard fruits, these are extraordinarily fresh, flavorful and chunky.18.25 USD Sold Out
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This artichoke cream with summer truffle from Périgord is an exceptional dish. Enjoy it cold on toast with your cocktails or in a verrine. You can also enjoy it hot with fine pasta; or even better use it as a stuffing for homemade ravioli – it’s delicious!19.00 USD Sold Out
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This is a Japanese tweak on old-fashioned marmalade using the little-known yuzu. These wonderfully fragrant citrus fruits are just starting to catch on outside Japan, and since the best part of the fruit is its rind, marmalade is a perfect way to preserve and enjoy it. You can expect the familiar marmalade texture and hint of bitterness, but with the powerful citrusy punch of yuzu.36.95 USD Sold Out
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Pasta
The classic Cipriani pasta sheet, an inimitable combination of subtlety and elasticity, soft and with an extraordinary yield. The excellence of home-made pasta, spread and cut on the marble top of the kitchens of the past. Its16.95 USD Sold Out
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A sheet characterized by firmness and softness, two apparently antagonistic qualities, but that true lovers know perfectly. Egg pasta must never be al dente, but soft and at the same time consistent. You can better understand its quality by not cooking it a minute less, if anything a minute more 'A tip to judge a restaurant: try to order butter and cheese pasta' This advice from Arrigo Cipriani applies to all good quality pasta; this recipe is naked, it cannot hide anything. 1 kg of the best quality durum wheat semolina 7 fresh eggs processed with precision, energy and patience Over 80 folding steps thanks to an exclusive machine designed by Arrigo Cipriani. After 14 hours of drying at low temperature, we obtain a thin and velvety sheet on the palate, which in a few minutes of cooking grows generous and perfectly 'al dente'.
Tagliarelle: the original tagliatelle by Arrigo Cipriani.16.95 USD Sold Out
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One of our classic formats is tinged with green, giving color and flavor to even your simplest dishes. At Harry's Bar we always offer them ‘au gratin’ with a veal ragout.16.95 USD
Our most classic format, the tagliolini, becomes a food specialty of durum wheat semolina and egg white. An absolute novelty in the panorama of protein pastas, it combines traditional taste and consistency with the needs of modern nutrition. They are at their best when lightly seasoned with butter and parmesan or combined with vegetable based condiments.16.95 USD
A format that is unrivaled for delicacy and cooking resistance. Angelo, a waiter at Harry's Bar for many years and one of Truman Capote's favorites, had very clear ideas about food and always liked to tell customers what they had to eat. Since he was usually on a diet, he especially recommended tagliolini with oil and parsley and that was what everyone ordered! 1 kg of the best quality durum wheat semolina 7 fresh eggs processed with precision, energy and patience Over 80 folding steps thanks to an exclusive machine designed by Arrigo Cipriani. After 14 hours of drying at low temperature, we obtain a thin and velvety sheet on the palate, which in a few minutes of cooking grows generous and perfectly 'al dente'.16.95 USD
Gratinated with ham they are the first classic dish of the World famous Harry's Bar. This dish is an Italian-French co-production. Pasta, ham and cheese are Italian while French are the sauce and cooking method. The secret is obviously in the ingredients and production methods; an element common to all Cipriani pasta references. 1 kg of the best quality durum wheat semolina 7 fresh eggs processed with precision, energy and patience Over 80 folding steps thanks to an exclusive machine designed by Arrigo Cipriani. After 14 hours of drying at low temperature, we obtain a thin and velvety sheet on the palate, which in a few minutes of cooking grows generous and perfectly 'al dente'.16.95 USD
Momofuku Soy & Scallion Noodles combine the convenience of packaged noodles with the restaurant-level flavor that Momofuku is known for. Plus our noodles are air-dried, never fried so they’re as nutritious as they are delicious. Each order contains 5 servings of noodles.
Our Soy & Scallion noodles come with a rich sauce made from soy sauce and sesame oil. It creates the perfect balance of salty, sweet, and savory flavors. The included scallion pack takes it to the next level.21.50 USD
Momofuku Spicy Soy Noodles combine the convenience of packaged noodles with the restaurant-level flavor that Momofuku is known for. Plus our noodles are air-dried, never fried so they’re as nutritious as they are delicious. Each order contains 5 servings of noodles.
Our Spicy Soy noodles come with a punchy sauce made from soy sauce, chili, and sesame oil. It creates the perfect balance of savory and spicy flavors.21.50 USD
Momofuku Tingly Chili Wavy Noodles combine the convenience of packaged noodles with the restaurant-level flavor that Momofuku is known for. Plus our noodles are air-dried, never fried so they’re as nutritious as they are delicious. Each order contains 5 servings of noodles.
Our Tingly Chili Wavy Noodles come with an aromatic made from chili paste, Sichuan spices, and sesame oil. It creates the perfect balance of savory, spicy, and tingly flavors.21.50 USD
Arroz a la marinera Conservas de Cambados.
Elaborar un buen arroz marinero nunca había sido tan fácil.
De la mano de una de las conservaras con más prestigio de Galcia, nos facilitan todo lo necesario para elaborar este plato tan sabroso.
En esta cajita encontrarás solo ingredientes naturales, sin conservantes, para que tu arroz además de estar rico sea lo más saludable posible.
Para aquellos días que no tienes tiempo de organizarte para ir a comprar los ingredientes por separado, para aquellos días que tienes que improvisar algo en casa.
Este arroz te permite tenerlo en tu despensa, y disponerlo cuando lo consideres, sin tener que hacer una previsión de cuándo lo vas a cocinar.
Es ideal para tenerlo para cualquier imprevisto.32.00 USD
Arroz a la marinera Conservas de Cambados.
Elaborar un buen arroz marinero nunca había sido tan fácil.
De la mano de una de las conservaras con más prestigio de Galcia, nos facilitan todo lo necesario para elaborar este plato tan sabroso.
En esta cajita encontrarás solo ingredientes naturales, sin conservantes, para que tu arroz además de estar rico sea lo más saludable posible.
Para aquellos días que no tienes tiempo de organizarte para ir a comprar los ingredientes por separado, para aquellos días que tienes que improvisar algo en casa.
Este arroz te permite tenerlo en tu despensa, y disponerlo cuando lo consideres, sin tener que hacer una previsión de cuándo lo vas a cocinar.
Es ideal para tenerlo para cualquier imprevisto.32.00 USD
Arborio absorbs stock without becoming too soft, making it ideal to cook smooth and creamy risottos. This rounded grain rice variety is grown in the Italian Piedmont region, where it has been cultivated since the 15th century. The combination of exceptional climate, soil, landscape and local expertise ensure the quality and uniqueness of this traditional rice variety.11.50 USD
enere Nero originates from China, where black rice or "the forbidden rice" was served exclusively to the Emperor and his court. In the 1990s, an Asian black rice variety was crossed with the Italian Padano rice – a round, medium-grained type of rice – and coined Venere Nero. This whole-grain rice is highly nutritious and has a nutty, aromatic flavour and a firm, slightly chewy texture. Once cooked, the colour shifts from glossy ebony black to rich deep violet. Venere Nero is ideal for rice salads, soups and seafood risotto.16.50 USD
Sauces/Dressings
Give your dishes a little taste of summer! Dare to spice up your recipes with our aromatic fig vinegar. The sweetness of the fig will gently awaken your culinary creativity.26.95 USD Sold Out
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A delicious vinegar that will reinvent your recipes. A sweet, creamy vinegar made from mango purée and vinegar. Its smooth, sweet flavor is accompanied by a slight acidity that really lifts the flavor of the mango. This vinegar tastes great on both sweet and savory dishes. With its perfect balance of floral and fruity notes, it's sure to wake up your taste buds.26.95 USD Sold Out
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Unique and sweet tomatoes from Tuscany. Hand peeled and selected one by one, the traditional confit process makes them perfect for finishing your favorite dishes. Imported from Italy.34.00 USD Sold Out
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Unique and sweet tomatoes from Tuscany. Hand peeled and selected one by one, the traditional confit process makes them perfect for finishing your favorite dishes. Imported from Italy.34.00 USD Sold Out
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Haku Black Garlic Shoyu is a truly extraordinary expression of the progressive next generation of shoyu masters from Kyoto Prefecture, following traditions dating back 3,000 years, while introducing new techniques and ingredients to produce an exceptional product worthy of their ancestors' approval. This Black Garlic Shoyu is packed with funky umami notes & hints of caramel.
These master craftsmen have perfectly paired the individual qualities of shoyu and black garlic to create a symphony of flavors unrivaled by any shoyu today. Complex aromas of earthy must and fermented soy beans are present on the nose while flavors notes of fig, raisin, molasses and subdued hints of garlic fill the palate. Used in Japan as a finishing shoyu or as a stand-alone ingredient, Haku Black Garlic Shoyu stands out among Japan's great shoyus. Ingredients: Water, Soybeans, Salt, Wheat, Black Garlic, Alcohol.42.00 USD
Bring elevated dining home with Carbone Arrabbiata sauce. Each jar of this elegant offering is made from the finest tomatoes imported straight from Italy. Made with fresh garlic, onions, and just the right touch of crushed red pepper flakes to keep this ‘angry’ sauce at just the right level of heat.12.59 USD Sold Out
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Our take on the quintessential homemade sauce straight from the kitchen at Carbone. Using only the finest imported Italian tomatoes our Marinara sauce is cooked slow with fresh ingredients in small batches. Elevate your “marinara” experience with this exceptional offering.12.59 USD Sold Out
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Carbone has created the perfect pairing between garlic flavor and Italian tomatoes with this masterpiece. The only thing overwhelming about this product will be its deliciousness. A truly unique take on a classic red sauce.12.59 USD Sold Out
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Bring elevated dining home with Carbone Arrabbiata sauce. Each jar of this elegant offering is made from the finest tomatoes imported straight from Italy. Made with fresh garlic, onions, and just the right touch of crushed red pepper flakes to keep this ‘angry’ sauce at just the right level of heat.12.59 USD Sold Out
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Delicate, subtle and refined, a fundamental ingredient of Japanese cuisine. Haku Iwashi Whisky Barrel Aged Fish Sauce is crafted following ancestral methods dating back to the Edo period, 400 years ago. Using only the Iwashi sardine from the Sea of Japan which is much bigger and fattier than its Mediterranean counterparts.
The fish sauce is first aged two years before it is further refined and aged an additional twelve months in Japanese whisky barrels, yielding a more mellow, delicate texture and flavor with an understated sweetness. Quintessentially the perfect finishing sauce. Ingredients: Fish, Salt, Sugar.52.00 USD
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Haku Matsutake Shoyu is a truly extraordinary expression of the progressive next generation of shoyu masters from Kyoto Prefecture, following traditions dating back 3,000 years, while introducing new techniques and ingredients to produce an exceptional product worthy of their ancestors' approval. Haku Matsutake Shoyu from Japan is made by infusing matsutake mushroom stems into shiro shoyu—a light, subtly sweet variety of soy sauce with a higher wheat content and mellow golden color—so the mushroom flavor really stands out. The resulting shoyu is earthy, balanced and lightly woody, with a strong mushroom flavor.
These master craftsmen have perfectly paired the individual qualities of shoyu and matsutake to create a symphony of flavors unrivaled by any shoyu today. Complex aromas of earthy must, leather, fermented soy beans and white pepper are present on the nose, while flavor notes of savory, umami, fungal and hints of pine fill the palate.38.00 USD
f you believe a Bloody Mary should be spicy, then Toma Original Bloody Mary Mix hits the mark. It has a peppery, savory, and slightly smoky flavor profile with just the right amount of heat.
Toma Bloody Mary mixer is proudly made in New York with its own sriracha and chipotle tomatillo sauce plus plenty of horseradish. Makes 8-10 Bloodies per bottle.18.95 USD Sold Out
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In 2003, The New York Times named yuzu as “the darling of chefs.” Over the past decade, this delectable hybrid of the Ichang papeda lemon and a sour mandarin orange has grown in popularity making it both the darling of chefs and home cooks alike. With its delicate notes of lemon, lime and grapefruit, yuzu is the ideal citrus for both savory and sweet preparations.14.95 USD Sold Out
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Oils & Vinegars
Delicous in taste, this garlic infused olive oil will become an every day item in your kitchen. With endless uses, you will find yourself wanting to order another bottle. Beautifully packaged, this olive oil is the perfect gift for anyone who likes to cook.43.25 USD
Giuseppe Giusti 'Riccardo Giusti' is a 3 Gold Medals, IGP-certified Italian balsamic vinegar from Modena that has been barrel-aged with the addition of aged balsamic vinegar extracted from a series of centuries-old casks. Made with sweet and sundried grapes, this dense balsamic has aromas and flavors of plum jam, red fruits with hints of honey and vanilla.28.00 USD
A discrete combination of Peranzana olives infused with basil.
Both harvested by hand, the olives are cold pressed in the traditional pink granite mills. We subsequently infuse the basil in this delicate extra virgin olive oil, this process captures the taste of basil and flatters our extra virgin olive oil.
PAIRING SUGGESTIONS: Sprinkle some basil oil over fresh mozzarella to create a masterpiece. Drizzle over pasta and add some Parmigiano-Reggiano for a simply wonderful meal. Perfect to enhance meals that you would initially add fresh basil too, also great to combine with fresh basil for Pesto.28.00 USD
A discrete combination of Peranzana olives infused with rosemary.
Both harvested by hand, the olives are cold pressed in the traditional pink granite mills. We subsequently infuse the rosemary in this delicate extra virgin olive oil, this process captures the taste of rosemary and flatters our extra virgin olive oil.
PAIRING SUGGESTIONS: Sprinkle some rosemary oil over any meat or fish. Perfect to enhance meals that you would initially add fresh rosemary too.28.00 USD
A heavenly combination of Peranzana olives and Gargano lemons. Both harvested by hand, the olives are cold pressed simultaneously with the entire lemons in the traditional pink granite mills. This method captures the full essence of the citrus and guarantees this delicate Extra Virgin Olive Oil With Lemon.
PAIRING SUGGESTIONS: Delightful and refreshing with just about anything: tomatoes, summer soups, fish, poultry, seafood and salads.
For a real treat try mixing our Lemon Olive Oil with our White Balsamic Vinegar to obtain a delicious and unique vinaigrette.
“We have never made anyone taste this that hasn’t said WOW”28.00 USD
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The Pensato olive groves are located on the gentle slopes of the hills of Puglia where Frederick II once lived. The climate in this region, along with the quality of the soil are the perfect marriage for the Peranzana olives to grow and ripen to perfection.
The peranzana is a juicy olive, with a firm pulp containing oil of a particularly high quality. The olives are handpicked the moment they are ripe, then carefully selected, cleaned and cold pressed in pink granite mills in order to keep tradition going. Due to it's very low level of acidity (0.2%) our precious extra virgin olive oil – absolutely delicious!
PAIRING SUGGESTIONS:
Just about anything. Mostly used as a finishing oil but can also be used for cooking.41.95 USD Sold Out
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Made from cooked Trebbiano grapes and aged in 5 different kinds of barrels made from woods such as oak and cherrytree this balsamic vinegar characterizes a soft and dense balance of taste. A few drops will enlighten your culinary dishes.43.00 USD Sold Out
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White Balsamic Vinegar is a culinary specialty from Modena, Italy. At the end of autumn, the Trebbiano grapes are harvested with the greatest care. Unlike the traditional balsamic, the white grapes are cooked at low temperature in a vacuum to avoid darkening the blend. To secure the white must of highest quality, it is placed in oak barrels, which get smaller every year. As time goes by, the magic takes place and the oak barrels will give a light brown color. A soft and dense balance of taste characterizes this white balsamic vinegar. Primarily used in salads, white balsamic can also be used in sauces for meat or fish. Mix it with our Lemon Olive Oil for an amazingly fresh vinaigrette!34.00 USD
The Balsamic Vinegar is a culinary specialty from Modena. In the end of autumn the Trebbiano grapes are harvested with the greatest care. The grapes are cooked during long hours; by this way the must, an essential ingredient to produce the Balsamic Vinegar, is made. Then, to secure the vinegar of its highest quality, the must is placed in oak barrels, which get smaller every year. As time goes by, the magic takes place and the balsamic vinegar gets along more and more precious. A soft and dense balance of taste characterizes this balsamic vinegar. A few drops will enlighten your culinary dishes.80.00 USD Sold Out
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Rich bouquet and perfect balance between sweet and sour make of it a very versatile balsamic vinegar, made from the best musts and aged in the barrels of the famous Giusti's cask deposit.26.95 USD
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The ultimate pride and expression of the art of Giusti vinegars, the “Banda Rossa” was the personal gift from Uncle Giuseppe to family members. Of great body and concentration, it is distinguished by its extraordinary complexity and rich bouquet of aromas. Notes of plum, black cherries and sweet spices, infused with the fragrances of ancient woods in which it was left to age.62.00 USD
From the notable producer Giuseppe Giusti, comes this very user friendly glaze to add a gourmet touch to your appetizers and entrees. Crema di Balsamico with Fico (fig).
Dark, rich, and syrupy, this balsamic glaze is the perfect finish for sweet and savory dishes. The squeeze bottle allows plate finishing for meat platters, aged cheeses, and desserts. Great with berries, cheeses, cheesecake, and fruit and cheese platters.18.00 USD
Giuseppe Giusti exclusive and extremely limited collection of Italian balsamic vinegar from Modena that has been barrel aged for 100 years and extracted from some precious series of barrels, which have been in production since 1700’s.
The case is composed of the 5 types of woods that make up a typical series of barrels; the front label is engraved in 24-carat gold, while the back label is made with the ancient technique of letterpress printing, using a classic lead character font of Modena from the 19th century.
This luxurious balsamic has notes of fig, molasses, cherry and chocolate with hints of smokiness from wooden barrels and gives you a long lasting taste and deep flavor.
Barrel aged for 100 years
Awarded gold medal twice in 1861 and 1889
Comes in a 100ml glass bottle with wooden gift box engraved in 24-carat gold1,002.00 USD Sold Out
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Extra Virgin Olive Oil made out of 100% of the variety arbequina. Harvested in mid-November.25.00 USD Sold Out
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The olives used to make this mild, buttery Spanish extra-virgin oil are pressed with fresh basil leaves, producing a fruity flavor and herbal aroma. It has just the right amount of peppery basil essence—not too strong but with enough presence to make it distinctive. O-Med harvests their arbequina olives, a small, mild and fruity variety, in mid-November from their groves in southern Spain. The olives are combined with fresh basil, which accentuates the grassy notes in the oil. Ideal as a finishing and dipping oil, in sauces and dressings, or use it to add a savory hint to ice cream and desserts. The beautiful painted bottle is an added bonus that can find a home on your kitchen counter.25.85 USD Sold Out
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The Molino la Condesa line of olive oils is produced by the same family behind the renowned O-Med oils and vinegars. In this offering, lemons from Andalucia infuse the oil with refreshing brightness and subtly bitter complexity. Rather than highlighting the citrus’s acidity, this effect is akin to a lemon peel in a cocktail - a tannic complement to the olive oil’s richness. This gentle balance is a lovely final accent for ceviche, fish tostadas, or soups, and can also be gracefully worked into any dressing or marinade that calls for both citrus and oil.25.85 USD
Spanish extra virgin olive oil pressed with Andalusian mandarin orange peel rather than post-press blending. The aromatic and floral flavor makes this a great option for sweet or savory preparations. Drizzle this Andalusian mandarin olive oil over sliced tomatoes, with strawberries and cream, or as a fragrant and bright salad dressing base.
The Garcia-Casas family has been farming olive trees for four generations, gaining widespread acclaim for their extra virgin olive oils. Their Molino oils are harvested just after their slightly pricier monocultivar oils, often incorporating other fruits and herbs grown alongside their arbequina olives in southern Spain. Oils in this style are nicknamed pecaditos, or “little sins”, a lighthearted acknowledgement of the inherent irreverence of adding a secondary ingredient to exceptional quality olive oil.25.85 USD Sold Out
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This Rice Vinegar is developed by David Chang and Momofuku's Culinary Lab. They use a proprietary blend of organic rice that they ferment and age until it meets their standards. This rice vinegar is bright and crisp with a citrus finish. It is a great way to add a bit of zesty acid to dressings, marinades, soups, and more.19.50 USD Sold Out
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Meet Momofuku Soy Sauce. If you’re used to grocery store soy sauce, you’ve never had anything like this.
Our restaurant-grade version is made from organic ingredients and steeped with kombu to unlock a world of depth and flavor. It’s built on 10 years of flavor research at the Momofuku Culinary Lab and we’re making it available to home cooks for the first time.19.50 USD Sold Out
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The O-Med Picual Extra Virgin Olive Oil aroma is categorized as medium fruitiness with green fruits and grass. On the nose one gets tomato plant and green almond with hints of aromatic herbs. The palate gives a persistent taste of artichokes, olive leaf, dried fruits, and green walnuts. The flavor profile balances with a long peppery finish. Balance is the key word for this olive oil, providing outstanding complexity and layers of flavor to your dish when used appropriately.17.75 USD Sold Out
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Olive oil on a tropical vacation. Yuzu is a citrus grown in Japan but originally from China with many nutritional and medicinal properties. A high percentage of vitamin C - three times more than the lemon - as well as antioxidants and organic acids, makes Yuzu a healthy and beneficial product. It's the perfect addition to rich, healthy olive oil, bringing it to a different dimension of flavor.46.85 USD Sold Out
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MOZZARELLAS
Our burrata has an outer mozzarella cheese encasing a creamy interior of cows milk and water buffalo cream. Hand tied with our signature knot. Sprinkle with a little salt and olive oil and spread it on bread, crackers, or in caprese! Contains 1 ball of burrata.11.95 USD
Our Mozzarella di Bufala comes directly from the farm of our cheesemaker. Made with the milk of Italian buffalo, it has an unmistakable character that makes this cheese perfect for traditional Italian pizzas, pasta, and appetizers.13.00 USD Sold Out
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Italian is a fresh smoked cheese made from a mix of mozzarella and cream. The outside thin shell is a pasta filata curd made of buffalo and/or cow's milk mozzarella while the insides contain a soft, doughy, stringy, mixture of curd and fresh cream.18.25 USD Sold Out
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Stracciatella is a traditional Italian cheese made from pulled mozzarella curds mixed with fresh cream. This cheese is the inside of the burrata – if you've ever cut into a fresh burrata, the gooey interior that spilled out was stracciatella. As stracciatella is more liquid than solid, spooning it out of the container is usually the best method.16.95 USD
Caviar
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Isigny's AOP Crème Fraîche is a Traditional Cultured Cream with AOP Designation from Normandy, France. This Crème Fraîche has a thick, silky texture making it a perfect pairing for quiches, savoury sauces, caviar, smoked salmon or warm soups. Also delicious served with fresh fruit or pie.16.95 USD Sold Out
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A deliciously rich cultured cows' cream with a thick, creamy texture and a slightly tart, nutty flavor.12.95 USD Sold Out
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The TRUFFLE PERLAGE is a very innovative product invented by Tartulanghe.The Truffle Caviar is made from the black winter truffle juice, which is obtained directly from the fresh truffle during its cooking. This tasty juice is then reduced in small pearls through a verysophisticated technique called “sferification”. We obtain small pearls with the taste of the truffle and the same colour and texture of the caviar!54.50 USD
If you've never had bottarga, Dell'Isola's pre-grated jars are a fantastic entree into this little-known, delicious ingredient. Made from cured gray mullet roe, most bottarga is usually imported from Italy, even though much of the fish comes from the Florida Keys. Dell'Isola makes domestic bottarga that rivals the imports. It's packed with umami, and adds a rich pop of flavor to pasta (spaghetti alla bottarga is a favorite) .27.00 USD
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Farmed from Rainbow Trout in Western France. Beautiful medium-sized grains in a deep orange color. Exudes a briny tang, a bit of smokiness, and a firm pop.19.00 USD Sold Out
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Siberian Sturgeon (Baerii) is a cousin to the Ossetra Sturgeon Unique clean, sweet, crisp flavors with an intense taste of the sea. The grain sizes range from small to medium. The color ranges from dark gray to black.84.00 USD
Kaluga Hybrid (Huso & Acipenser Dauricus Schrenki) is indigenous to the Amur River and is therefore sometimes referred to as River Beluga Hybrid. Sustainably farmed in China, in the mountains southwest of Shanghai, in the Thousand Island Lake natural reserve. Large, light-brown to rich-brown beads, firm texture, and sweet notes of hazelnut.85.00 USD
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Our Royal Belgian Osetra Caviar has a classically smooth, creamy flavor, and nutty finish. The texture is firm and the pearl size is large. Taken from stocks of true wild Caspian Sea sturgeon, Royal Belgian Osetra is as close to wild osetra as possible. You will undoubtedly impress your guests with this selection, whether they are experiencing caviar for the first or hundredth time; it’s no wonder why this osetra is a top favorite at Browne Trading.156.00 USD
Red Wine - Argentina
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Red Wine - Australia
Black Ops – a covert operation that may employ measures not generally authorized – sounds about right for a blend of Shiraz with one of the oldest wine grapes in the world, Georgia’s Saperavi. Of course, it might also refer to the colour of the blended finished Black Ops wine, a deep, deep purple-black. Saperavi is not only high in colour but acidity and tannin! It’s got the lot, including plenty of flavour.
A heady scent rises from the glass, a mix of camphor-sandalwood, earth, black plums, aniseed and game. This is no light-weight wine. It’s an exotic, intoxicating mix of fruit and savoury flavours, of smart oak and, above all, it just glides across the mouth. Those tannins are doing a terrific job. With just 30% Saperavi, it’s enough to bring everything we want from the grape but not too much. Saperavi can be quite over-powering in its youth, but by teaming up with Shiraz it’s found a sympathetic friend. This could be the start of a beautiful friendship.35.00 USD Sold Out
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Magnificent colour with an impenetrable pitch black core and a very deep dark purple black hue. A hedonistic mix of blackberry, cassis and liquorice wafts through the nostrils followed by dark plum, hints of blueberry, vanillin cedar, subtle dried herbs and spice. Full in body the palate is flush with blackberry, cassis, liquorice and dark plum fruits tinged by traces of a blueberry like freshness. Vanillin cedar, subtle scorched earth, faint tobacco and spicy pepper elements sit underneath. Structured tannins provide an excellent framework yet are quite velvet like in their feel. Bright youthful finish with a long seductive aftertaste.81.00 USD Sold Out
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Red Wine - California
Though designated Santa Barbara County on the label, this was sourced entirely from some of the most prized vineyards in Sta. Rita Hills. Partial stem inclusion and a kiss of new French oak aging add lovely dimension to this evocative Pinot's black cherry, sassafras, cinnamon and clove aromas and flavors that leap from the glass. Try it with: Asian-style duck, grilled salmon, Indian meat curries, grilled portobello mushrooms.43.00 USD Sold Out
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The 2019 Optimus should be snatched up by savvy readers. Based on 57% Syrah, 31% Cabernet Sauvignon, and the rest Petit Verdot, it just about jumps out of the glass with gorgeous cassis, floral, pepper, and graphite-like aromas and flavors. As seamless as they come, this full-bodied, elegant, pleasure-bent 2019 is going to evolve for a decade.82.00 USD Sold Out
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The 2020 Pinot Noir Suerte Solomon Hills Vineyard comes from a great, tiny site outside of Santa Maria and was destemmed and spent 17 months in 52% new French oak. It has some classic Santa Maria minerality and marine-like iodine nuances as well as darker cherry and berry fruits, notes of baking spices, chocolate, and loamy earth, medium to full body, a round, concentrated mouthfeel, and a great finish. This rich, serious effort will benefit from just a year or two of bottle age and should have a decade of prime drinking.97.00 USD Sold Out
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e Tablas Creek Vineyard Côtes de Tablas is a blend of four estate-grown Rhône varietals: Grenache, Syrah, Counoise and Mourvedre. Like most wines of the Southern Rhône, it showcases Grenache, featuring that grape's characteristic generous fruit and refreshing acidity, balanced by the spice and mineral of Syrah, the appealing briary wildness of Counoise and the structure of Mourvèdre.47.00 USD Sold Out
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It's a well-made red, with good grip and integration that shines in cassis and black cherry with tobacco notes. The palate is rich and firm laced with classic vanilla and mocha. Supple tannins support the full-bodied weight.39.00 USD Sold Out
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Red Wine - France
The 2009 Beaucastel Chateauneuf du Pape is reminiscent of their brilliant 1985. It will be one of the rare Beaucastels that is drinkable upon release. Made from this estate’s classic blend, it possesses soft tannins as well as a silky, open-knit seductiveness, a dense plum/purple color and a beautiful perfume of smoky Provencal herbs intermixed with grilled steak juices, garrigue, kirsch and blue as well as black fruits. The wine is full-bodied, unctuously textured, and silky smooth171.00 USD Sold Out
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Previously regarded amongst the most esteemed vineyards of Burgundy, Clos de la Perriere is a 1er Cru vineyard in Fixin, often dismissed as a rustic counterpart to Gevrey-Chambertin. It's now a monopole (a rarity in Burgundy) owned by the Joliet family for six generations. Benigne Joliet currently runs the estate and has made improvements since he took over: organic farming, delayed pruning to combat frosts, and the intention to stop tilling. He makes one red and one white from this fabled land. The red is a combination of four distinct parcels and aged in French oak for up to 2 years. It's drinking so easily in its youth: radiating with heady ripe plum, blackberry, with intermingling spice, with a sultry body that really envelops the palate with lush texture.107.00 USD Sold Out
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The flagship Croze release is the 2018 Crozes-Hermitage Roche Pierre. A big, rich, powerful wine, it has plenty of classy oak as well as ripe blue fruits, scorched earth, graphite, chocolate, and assorted meatiness to go with a full-bodied, rich, concentrated style on the palate. Displaying more density than the Cuvée Louis Belle, it needs 3-5 years of bottle age and will keep for 15-20 years. It's up with the crème de la crème of the vintage.73.00 USD Sold Out
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A subtle dollop of wood along with a mentholated top note can be found on the slightly earthier liqueur-like aromas of dark currant, black raspberry and forest floor scents. The sleek, vibrant and solidly rich medium-bodied flavors possess a lovely mid-palate mouthfeel that contrasts somewhat with the mildly rustic and lingering finale. This needs to develop more depth but this wine has a good track record of doing just that if allowed sufficient time. Worth your interest. *Outstanding89.00 USD Sold Out
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The 2019 Goulée by Cos d'Estournel is gracious, perfumed and so elegant. Silky tannins and lifted aromatics give the 2019 a real feeling of finesse that is impossible to miss. Bright red/purplish berry fruit, wild flowers, spice, mint, licorice and underbrush all develop in the glass. Medium in body and all class, the Goulée is an absolute winner. The 2019 is one of the best editions of Goulée I can remember tasting. I loved it.53.00 USD Sold Out
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The Demoiselle de Sociando-Mallet is produced from the younger vines of the property and the plots whose soil is more favourable to the production of very good Merlot. This grape variety represents half of the final blend of this wine. The vines for our Demoiselle cover around twenty hectares and receive the same care and are tended in the same way as the rest of the vineyard throughout the year.37.00 USD Sold Out
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Red Wine - Italian
The 2017 Brunello di Montalcino is wonderfully fresh and lifted, with bright cherries, dusty rose and hints of sweet spice. This is soothingly soft and fleshy in feel, matched by ripe red fruits, licorice and juicy acidity that creates a zesty, fun expression. Saline-minerals saturate, as a gentle tug of tannins and sour citrus helps to create a pleasant tension through the long, classically dry finale.71.00 USD Sold Out
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There is something heady and invigorating about this: a lifted nose of oak and fruit with notions of Marasca cherry, violet and pomegranate. Earthy hints appear, too, as do nuances of sage and soy with increasing age.
The body has densely woven, firm but fine tannins, according the wine a great structure; a skeleton upon which fruit, oak and aroma can express themselves fully.
The wine unfolds slowly in the glass, becomes more sinuous and sensuous with air while the gentle astringency of the tannins is very moreish. Bottle age brings welcome tertiary notes of leather and herb, both grip and aroma are long lasting. This is impressive upon release but even more true to itself with advancing age.77.00 USD Sold Out
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Captivating wines like Castello Romitorio’s 2016 Filo di Seta are why multi-100-point winemaker Carlo Ferrini has been dubbed an “Italian Master” and claimed three Winemaker of the Year awards. It’s a thoroughly enthralling release from a producer whose head-turning wines perennially rank among our favorite Brunellos. And their 2016, from a landmark vintage, is the best Brunello we’ve had from them yet.We’re not alone. Vinous, who has been lavishing praises on the Filo di Seta for years, gave it a best-ever 97 points, applauding its “striking depth and elegant textures,” and calling it “a remarkably pretty and pure expression of the vintage.” That would be impressive in any vintage, but to be called remarkable in 2016—which Wine Advocate rated as the best-ever year for Brunello di Montalcino—means this is the top of the top.161.00 USD Sold Out
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Clerico is one of the most respected names in all Barolo, and his wines are renowned for both winemaking of the highest quality and for exceptional character, deriving from outstanding vineyard holdings in four of the greatest crus of Monforte: Ginestra, Bussia, Pajana and Mosconi. The Barbera d'Alba and Dolcetto d'Alba from this estate are an easy and affordable way to enjoy the genius of this winemaker, and represent two of the greatest wines made from those varietals. Clerico's single-cru Barbera d'Alba "Trevigne" is matured briefly in barriques, 40% of which are new. His Dolcetto "Visadi" regularly receives 90 points from the major international publications. Barrique-aged Nebbiolo/Barbera blend "Arte" was the original "super-Piedmont" wine; Marc de Grazia and Clerico devised this blend together in 1983.119.00 USD Sold Out
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Wine born from the skilled hands of Marco Casolanetti and Eleonora Rossi, pure expression of Montepulciano d'Abruzzo now famous all over the world. A natural wine that impresses any taster and that over the years has been recognized as one of the best exponents of "real wines". The farmer's product without added additives and a brand of Italian style and quality at an international level. A masterpiece of nature. The color is deep dark red shading to purple. The bouquet it has wide primary aromas such as banana and vanilla, later it expresses red fruits and berries, tobacco, leather and oriental spices. It is well balanced, very lingering in the mouth. Tannins are very delicate but specific and almost chewable. A super concentrated wine, almost a grape juice that comes originally from an attentive selection of the grapes. A masterpiece of nature produced only in 5,000 bottles yearly. To match with very aged and fat cheese and important meat courses.173.00 USD Sold Out
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Intense primary aromas of fruit with prune, cherry and violets in harmony with vanilla and chocolate. Secondary aromas of leather, tobacco and damp earth. A full-bodied wine with tannins that are soft and elegant. The aftertaste has hints of licorice and chocolate with a core of fruit and tobacco. A wine of great elegance, lush and rich on the palate with refined aromas. Sensual and balanced.57.00 USD Sold Out
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This year we celebrate a very important anniversary for our cellar and our family: the 100th harvest of Barbera d’Alba MonBirone with the release of vintage 2018! Taste: the entry shows a great stratified and complex strength, the alcohol ensures an initial softness immediately balanced by the acidity, which gives lightness to the fruity pulp. The finish is long and fresh and delivers good harmony between fruity and woody sensations. Food pairings: its richness in alcohol and good acidity recommend its consumption with all meats prepared with long cooking, but also enjoyable with medium aged cheeses.55.00 USD Sold Out
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The Pira family farms several of the most important single-vineyard sites in Serralunga d'Alba, and this one has 50-year-old vines. The Luigi Pira 2017 Barolo Margheria offers a hint of the vintage ripeness with some wild strawberry and dried raspberry. In fact, those sweet fruit flavors emerge here in the Margheria more than they do in the other crus sites from this estate that are now on the market. That extra degree of softness gives this wine a more immediate and accessible personality.85.00 USD Sold Out
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Argentiera, Doc Bolgheri Superiore, draws its strength and uniqueness from the magnificent territory in which it’s generated. The grapes come from the estate’s best vineyards of Merlot, Cabernet Sauvignon, and Cabernet Franc. It is a wine with a rich and silky taste. A long maturation in French oak barrels, the structure of Cabernet Sauvignon, and the unique terroir of Tenuta Argentiera make this wine on of the greatest expressions in the Bolgheri area. 50% Cabernet Sauvignon, 40% Merlot, 10% Cabernet Franc.123.00 USD Sold Out
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Balsam herbs, cocoa and sweet white smoke give way to crushed black cherry and plum as the 2017 Brunello di Montalcino blossoms in the glass. This is elegance personified, silky, deep and round, yet delivering a core of saline-minerality that creates a savory sensation umami, in a way with masses of ripe red fruits and confectionary spices to contrast. The tannins are sweet and round, presenting a chiseled structure; yet its not forceful. This tapers off with a tart twang of sour wild berries under an air of lavender and violets. Wow; there is so much concentration and depth here, but also balance. In fact, theres hardly a sign of this being from a difficult vintage. While I expect it will have a shorter life than an Uccelliera Brunello from a classic year, the 2017 should not be missed.62.00 USD Sold Out
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The Uccelliera 2018 Rapace (a blend of 70% Sangiovese, 20% Merlot and 10% Cabernet Sauvignon) is a lean, medium-bodied red. This is an easy-drinking blend with an especially food-friendly taste profile. The 2018 vintage is on the thinner side, but this wine will appeal to those who appreciate more brightness and aromatic lift.45.00 USD Sold Out
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Red Wine - Spain
Probably one of the most immediately approachable Vina Tondonias of the past few years. Already in balance, already polished. Fruit in perfect balance with oak. Notes of cherry, dried orange peel, resiny woodiness, leather. A nice savory note lingers in the background... sage? saffron? Keeps changing in the glass.61.00 USD Sold Out
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A savory thread of fragrant wild herb, cedar and leather winds through a creamy range of damson plum, dried fig, olive tapenade and smoke in this supple, layered red, which is rich and concentrated, but harmonious overall, integrating a frame of dense tannins and orange peel acidity. Ends with a lingering, spiced finish.217.00 USD Sold Out
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Pago de Santa Cruz is planted entirely to
tempranillo, some of the vines 100 years old. In the temperate 2010 vintage, it offered a balanced wine: Nothing feels excessive here, and if the oak shows at first, it slowly recedes as the tannins take the lead, revealing notes of Indian spices, red cherry, ripe strawberry and earth, together with a mineral note that will evolve as the wine ages.117.00 USD Sold Out
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The fresh and balanced 2010 Viña Bosconia Reserva is a textbook example of the wine, perhaps the successor of the great 2006, a powerful blend of 80% Tempranillo, 15% Garnacha and 5% between Graciano and Mazuelo. It matured in used American oak barrels for five years and is clean and complex with a nutty and mushroomy nose, polished tannins and good acidity.53.00 USD Sold Out
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Red Wine - Washington
Flirting with perfection, instantly impressive and marked with impeccable shine and polish, the 2019 Cabernet Sauvignon is made entirely from Cabernet Sauvignon from Champoux vineyard (90%) and Mach One vineyard (10%). The Cabernet explodes out of a glass with exuberance and power, prancing with layers of juicy black fruit, plum compote, black raspberry jus and hints of cinnamon-spiced black cherries. Full-bodied and with a ripe attack, velvety tannins sway with a glossy mouthfeel that is seductive and hedonistic, and the wine displays a balanced structure with a generous frame. It somersaults to an ever-evolving finish that bursts with layers of complexity, finesse and richness. What a stunning bottle! Bravo! Two thumbs up! This is the only 100 point wine in the USA.209.00 USD Sold Out
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Red Wine - Germany
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White Wine - French White Wine
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It is with an expressive smell of exotic fruits, followed by a nice and fresh taste, with just enough body to be perfect. It will deliciously fit with your fish papillotes with bass fish, cod fish or white butter sole. On the meat side, some veal sauté with carrots will be a good match.73.00 USD Sold Out
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A rare white Burgundy made entirely from 45 and 60-year-old vines of Chardonnay Musqué – a clone of Chardonnay with perfumed, Muscat-like characteristics.49.00 USD Sold Out
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A blend of the best plots close to the premiers crus. Pale colour. The bouquet is much more interesting than the Bourgogne, ripely grapey and quite perfumed. Medium length, a little bit soft to finish but fairly balanced. Drink from 2024-2027. Tasted: October 2022." Bill Nanson Burgundy Report: "The big assembly of multiple parcels – between 55 and 60-year-old vines More open, this width of aroma has a little vibration of energy too. Broad – extra energy but with a good cushion – there’s nothing hard. Some generosity to this layered finishing flavour."69.00 USD Sold Out
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In Sancerre, just a short ride north of Verdigny, lies the village of Sury-en-Vaux, home to Philippe Raimbault, a fifth generation vintner. Owning vines on both sides of the Loire, in the Pouilly Fume and Coteaux du Giennois appellations, Philippe has vines planted on steep slopes of les caillottes soil from the Jurassic period, an era that left behind fossils of sea creatures that are more than 130 million years old. On steep slopes of Silex clay soils, Raimbault grows Sauvignon Blanc and for his Sancerre Rouge and Rose, he grows Pinor Noir and Gamay. The producer of Sancerre "Apud Sariacum" and Sancerre "Apud Sariacum" Rose, he named both after the ancient namesake of Sury-en-Vaux, because the vines encircle the village.
The Apud Sariacum cuvee Sancerre is the most classic example of the steely minerality that everyone has come to love and expect from Sancerre.37.00 USD Sold Out
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Lumpp is a specialist in the terroirs of Givry, located in the southern end of the Châlonnaise, and takes immense pride in proving to his neighbors farther north that Givry is capable of producing great white wine. From his highest-altitude white vineyard, this Chardonnay shows its origins faithfully with a bright, chalky personality full of energy and thirst-quenching savor.
The 2019 Givry Clos des Vignes Rondes Blanc has impressive intensity on the nose, more powerful than the Crausot Premier Cru, and subtle mint and fennel aromas complement the green apples and pear. The palate is well balanced with good weight, plenty of joie-de-vivre, and energy locked into this Givry with a vibrant citric finish. This is a lovely wine, on par with the aforementioned Premier Cru. It will be difficult not to crack this open in its youth.107.00 USD Sold Out
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Made from a blend of four terroirs, this Pouilly Fumé is the heart of their production." The intensity and richness of this wine are impressive. They promise good aging, with a texture that has a taut citrus-zest character as well as powerful white fruits. Green-fruit acidity gives both texture and freshness. Drink from 2022.41.00 USD Sold Out
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This wine spends a year in demi-muid and foudre, then is bottled in the spring, malo completed. It is aromatically firm and assertive, with honey, heather and quince aromas. The palate is lushly textured with a slightly oily side to the palate that coats the mouth in flavour, before finishing on a mineral note. It remains fresh despite the fairly low acidity, with considerable extract and texture.77.00 USD Sold Out
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White Wine - Germany White Wine
Eva's organic 2020 Rheingau Riesling Verde is from grapes grown in Eltville and Martinstal that were gently pressed as whole clusters like a crémant. The nose is clear, fine and elegant, and the palate round and juicy, not fully dry but charming and already accessible. The finish is well structured, finely grippy and salty as well as lush and aromatic. A super charming Riesling for many occasions. 11.5% stated alcohol. Natural cork. Tasted from AP 19 21 in November 2021.41.00 USD Sold Out
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White Wine - Hungarian White Wine
Tokaj-Oremus is a historic wine producer, located in the Tokaj region of northeast Hungary. The estate makes a range of the region's famous botrytized Tokaji wines, with sweetness levels ranging from three to six puttonyos.
The history of Oremus dates back to the 1620s. Remarkably, the Oremus vineyard is credited with producing grapes for the first Tokaji Aszú ever made. Legend has it that in 1650, fearing an attack by the Turks, harvest was postponed for two months. Grapes were able to dehydrate on the vine and eventually produced an exceptional, intensely sweet wine.47.00 USD
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White Wine - Italian White Wine
As of the 2020 vintage, Metafisica IGT Toscana Bianco is a blend of approximately 50% Chardonnay and 50% Trebbiano Procanico. A union of two of the world's most characteristic grapes, the Chardonnay is cultivated in Montalcino and the Trebbiano Procanico in Scansano. The vineyards that produce this white wine are two micro plots harvested at optimal ripeness and vinified and aged separately. The Chardonnay and Trebbiano wines are more than the sum of their parts and create a perfectly balanced Super Tuscan packed with stone and lemon salinity, surprisingly vibrant yet ancient.71.00 USD
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White Wine - Spain White Wine
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White Wine - Lebanese White Wine
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White Wine - California White Wine
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White Wine - Australian White Wine
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White Wine - Greek White Wine
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White Wine - Argentina White Wine
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Rose/Bubbles
A straw gold color and very fine bubbles. Its delicate hue comes from to the use of a high percentage of Chardonnay and of the first pressing only. The first aromas reveal the citrus character of the Chardonnay, such as lime and grapefruits. Red fruit aromas then come out, including redcurrant, raspberry, morello cherry - typical Pinot Noir. On leaving the wine to open up, candied fruits, even exotic fruits of Pinot Meunier appear with aromas of banana and pineapple. The palate is lively. The nose is confirmed by the first taste, including citrus, almonds, toasted bread and "brioche"... but also redcurrant jelly, and dark fruits like cherry, fig or blackberry. The palate is full, quite long, with a very clean finish. Elegant, but not without complexity, this wine perfectly illustrates what is "the house style." The Premiere Cuvee champagne is an excellent aperitif. It matches divinely with cheese (Brie de Meaux, Camembert, aged salers), poultry and shellfish.77.00 USD Sold Out
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Up to 50% of reserve wines can be included in the blending of this Champagne, these reserve wines are made up of 25 different vintages since 1985.
Aged for at least 4 years on the lees and 10 months after disgorgement, the Cuvée Blanc de Blancs Grand Cru reveals a delicate effervescence and the minerality of Chardonnay Grands Crus.
A confidential production of 15000 to 20000 bottles per year only. Each bottle is delivered with an anti-UV film to protect the qualities of this Champagne.97.00 USD Sold Out
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A vintage wine is the jewel in any collection. It has been finely chiseled from the top growths to capture the quintessential qualities of an outstanding vintage in the bottle. The Champagne Jacquart vintage Blanc de Blancs elevates the spirit of Chardonnay and roots it as much in history as in its own specific provenance.85.00 USD Sold Out
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ruity, fresh & refined
It’s the fruitiest and the most gourmant cuvée in the Mosaïque collection. It combines both the punch of the Chardonnay and the strength of black grapes.71.00 USD Sold Out
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The Delamotte Brut is a fine wine that is powerful but not aggressive, with an agreeable freshness, supple roundness on the palate, and a clean and fruity finish. Pleasant, well-balanced, with a light golden color, this wine is mature and ready to drink immediately. The bouquet has a hint of citrus, white flowers, and lemon peel. The Brut is delicious as an aperitif and equally delightful with a fruit dessert.71.00 USD Sold Out
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Dessert Wine
Delicate and fragrant like the flower from which it takes its name (elderflower), the Moscato Biancospino shows elegant hints of citrus and white flowers. The wine is a bright yellow color. Aromas of orange blossoms, pink grapefruit and thyme. Fresh and elegant, with citrus and spicy scents. The finale is long and clean.29.00 USD Sold Out
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Beer
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Chèvre Sandwiches
Bettant Bakery French Baguette filled with thinly sliced Jambon de Paris and 12 month Aged Comte Cheese finished with World Champion Beurre de Barrate, Dijon Mustard, Crisp Cornichon.23.00 USD Unavailable
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Crisp Pan de Cristal filled with thinly sliced Jamon Iberico, Chorizo Cantimpalo, and 6 month Semi-Cured World Champion Manchego Dehesa de los Llanos Cheese complimented by Valencia Orange marmalade chunks and award winning Spanish Omed Olive Oil.21.00 USD Unavailable
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Pan de Cristal, Buttery Paleta Iberico, Award-Winning Manchego Dehesa de los Llanos cheese and Spanish olive oil. A simple sandwich showcasing Spain's best ingredients. Perfect Simplicity.28.00 USD Unavailable
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Sullivan Street Mezzo Doppio filled with Whipped Sheep's Milk Ricotta, Shaved Italian Mortadella, Freshly made Basil Pesto, Crushed Sicilian Pistachios, drizzled with Truffled Wildflower Honey. An italian masterpiece.21.00 USD Unavailable
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Bettant Bakery Baguette stuffed with Creamy Mayo, Roasted Turkey Breast and Sharp White American Cheddar Cheese. An All American classic that even the pickiest of eaters.17.00 USD Unavailable
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Sullivan Street Bianca Roll filled with Creamy French Goat Cheese, Roasted Sardinian Artichokes, Marinated Sun-dried Tomatoes, and Fresh Baby Arugula. A bite of our Shop in one single sandwich.23.00 USD Unavailable
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This Weekends Special. The 𝐇𝐈𝐌𝐌𝐘! In honor of @jimmybutler @miamiheat. Slow roasted Turkey breast with Florida strawberry-rose marmelade, award winning Brie Donge, and arugula on baguette. This one is so good we might have to keep it on the menu full-time. Available starting tomorrow and all weekend. Go HEAT!20.00 USD Unavailable
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Sandwich and Chips.25.00 USD Unavailable
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2 Sandwiches, 2 Chips45.00 USD Unavailable
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4 Sandwiches and 4 Chips87.00 USD Unavailable
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5 Sandwiches. One of each, try them all!97.00 USD Unavailable
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French ham, melting Comte and emmentaler cheeses pressed with creamy béchamel and spicy Dijon mustard on buttered brioche bread.23.00 USD Unavailable
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Bettant Bakery Baguette, Fernando Pensato Peperoncino Olio, Rich tuna blend with Mayo, Dijon, Briny capers, Crunchy Truffle Chips, Cornichon, Vermont Cabot Cheddar.23.00 USD Unavailable
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Bettant Bakery Baguette, Porchetta, Honey Ham, Ajo Aioli, Dijon Mustard, Pickled Onions, Swiss Emmenthaler Cheese, Pickled Onions, and World Champion Beurre de Barrate pressed and toasted25.00 USD Unavailable
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Beverages
Acqua Panna Natural Spring Water is filtered slowly, drop by drop through the sun-drenched hills of Tuscany for an unmistakable taste since 1564. The special mineral balance of Acqua Panna bottled water offers a distinct taste that makes it perfect for pairing with your food and wine, harmonizing and elevating each dining experience. An established leader in fine dining, Acqua Panna water is served in the best restaurants the world over and now can be savored at home. The stylish water bottle design is convenient to bring with you whenever you are on the go. Acqua Panna is truly a water worth savoring.5.00 USD Unavailable
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S.Pellegrino mineral water takes at least 30 years to travel through the rock before emerging from a single source at the foot of the Italian Alps. Along the way, it becomes naturally enriched with the minerals that give it its unique taste and properties.5.00 USD Unavailable
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Chips
Torres Black Truffle Potato Chips Imported from Spain, boldly-flavored Torres Potato Chips are fried in high quality Spanish oil for deep, crispy crunch. The four sophisticated varieties include Black Truffle, Caviar, Olive Oil and Iberico ham. Torres chips are ideal with wine and beer and all varieties are gluten- and lactose-free and contain zero traces of nuts, peanuts or eggs. Torres chips are a perennial CMB favorite. Torres Potato Chips are light and crispy with bold flavors. Torres chips are the perfect snack for those with food sensitivities, as all flavors are free of gluten, traces of peanuts and other nuts, lactose, or egg products.6.00 USD Unavailable
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Torres Potato chips with Mediterranean Salt is a large pack full of crunchy baked potato chips made according to the traditional Mediterranean recipe with superior salt and sunflower oil! Being an exceptional gluten-free potato chip snack, these light and salty munchables are guaranteed to become your favorite!5.00 USD Unavailable
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5.00 USD Sold Out
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Kettle Brand Sea Salt Chips are the OG of all kettle chips. Cut thick and dusted with just the right amount of sea salt they’ve been looking like a snack since the beginning of snacks.5.00 USD Unavailable
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Dirty Potato Chips Maui Onion. The kettle cook in a premium peanut oil blend for a crunchier, tastier potato chip. No artificial colors, artificial flavors, preservatives or artificial sweeteners.5.00 USD Unavailable
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Dessert
Voted best Cheesecake in Miami made with World Champion REO Camembert Cheese. A slice of heaven like no other.21.00 USD Unavailable
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Voted best Cheesecake in Miami made with World Champion REO Camembert Cheese. A slice of heaven like no other.77.00 USD Unavailable
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92.00 USD Unavailable
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22.00 USD Unavailable
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