Now taking orders for Christmas Boards, Cheese Balls, Wrapped Bries and Caviar.
We're thrilled to be re-stocked on Spacecoast Spreads jams, jellies and Amy's Candied Jalapenos. Any of these are sure to spice up your next cheese board, sandwich or whatever.
Vacherin is known as the holy-grill of cheese. A beautiful silky, unctuous and rare cheese, this seasonal beauty is best when slightly heated and drizzled with honey, especially truffle honey! Hurry while our supply lasts.
Look at those little cuties, Goat cheese stuffed Peppadews. We make these tangy, spicy and sweet temptations every Thursday. Or call us a day ahead and special order a couple containers. Check out all of our house made dips, spreads and our famous Olive Crack!
The one that won it all! Rogue River was judged "best cheese in the world" at the 2019/2020 World Cheese Awards. This organic, semi-soft blue has one of the most distinctive flavors of any blue you've tried. The cheese ages for at least 9 months and then it is hand wrapped in pear liqueur soaked Syrah grape leaves. It is released on the Autumnal Equinox each year. It's worth the wait and it's worth the price.
This list shows the types and brands of cheese we carry. We rotate cheeses, some are seasonal, everything is not always available. If there is a specific cheese your searching for, please call ahead. Updated 6/16/23
Fromager Double Creme - Cow - FR
Saint Angel Triple Creme - Cow- France
Pierre Robert - Cow - France
Green Hill - Cow - GA
Rockets Robiola - Cow - NC
Walden - Cow -TN
Nancy's Wheel- Sheep & Cow - NY
Cambazola Black Label - Cow - DE
Hummingbird* - Cow - PA
Sandy Creek - Goat - NC
Coupole - Goat - Vermont
L'Encalat du Larzac - Sheep - France
Goat Lady Goat Logs - Goat - NC
Thomasville Tomme -Cow - GA
Taleggio - Cow - IT
Morbier - Cow - FR
Comte - Cow - FR
Organic Smokey Blue - Cow - OR
Bleu d'vecor - Cow - France
Organic Smokey Blue - Cow
Shakerag Blue - TN
Asher Blue - Cow - GA
Schellen Bell - Cow - SZ
Morbier - Cow - FR
Rogue River Blue - Cow - OR
Flagship - Cow - WA
Cabot Clothbound Cheddar - Cow - VT
Karst - Cow - VT
Manchego - Sheep - SP
Parmigiano Reggiano - Cow - IT
Prima Donna - Cow - NZ
Pecorino Romano - Sheep - IT
L'Amuse - Cow-NZ
Brabander - Goat - NZ
Midnight Moon - Goat Gouda - NZ
Lamp Chopper- Sheep's Milk - NZ
Seven Sisters - Cow - PA
St. Malachi's Reserve - Cow - PA
An arm of French cooking to do with the cooking or preserving of meat. (not a board with cheese on it!)
Salami is a cured sausage of fermented and air-dried meat, typically pork.
Dodge City Salami - Pork Salami with pink peppercorns and fennel pollen.
Soppressatta- Traditional Italian style salami with clove, nutmeg, ginger and black pepper.
Mortadella - Smooth pork salami with chunks of fat back and black pepper.
Spicy Capicola - Pork salami with garlic paprika and crushed red pepper.
This type of charcuterie is made from the breast, loin, jowl, collar or leg.
Bresaola - Wagyu beef loin cured with spruce tips salt and pepper
Coppa - Pork collar with paprika, garlic and pepper
Duck Prosciutto - Prosciutto style cured duck breast
Lomo - Pork loin, black pepper and garlic
Proscuitto - Ham, Salt and time.
French country style pate, chunkier than the smooth text of a traditional pate.
Pig and Fig
Pork, pork liver, pork heart, dried figs. black pepper, garlic , white pepper and cinnamon, ginger and cloves.
Rabbit and Pork Cheek
Rabbit, rabbit liver, pork liver, pork cheeks, black pepper, garlic, white pepper, cinnamon, clove, nutmeg and corriander.