Our fantastic gruyere is hitting its flavorful peak at about 18 months for a full, concentrated flavor and plenty of those little flavor crystals we love! Makes the tastiest fondue we’ve ever had!

A Zingerman’s exclusive and one of our favorite Dutch cheeses! Made from 100% raw Jersey cow’s milk and aged about 8 months, this cheese hits a perfect balance of creaminess and the full flavor of a well aged cheese.

Still the king of English Farmhouse Cheddars! We select our wheels from exceptional batches that are aged to at least 18 months which makes for a fuller, more complex flavor.

Our current batch of dry-cured Parma hams have been aged for 40 months (12 months is the standard) making for some really amazing, sweet and surprisingly mellow ham. Hand-sliced to order right off of the bone!

These are still some of the best American salamis we’ve ever tasted. From salami-veteran Francois Vecchio’s traditional recipes, made with fresh Berkshire pork in natural casings, seasoned just enough to highlight the natural pork flavor.

These tins have about 3 years of age on them now, making for really rich and mellow tuna flavor. Pair with a handful of our niçoise olives and make yourself the best niçoise salad ever!

It’s summer in Australia right now, so it’s the perfect time for us here in wintry MI to enjoy their latest harvest of olive oil. Pressed in June ’10, the Meltzer family created a special blend just for us — buttery & silky with nutty undertones and a peppery finish.

From our friends’ family estate in Zakynthos, Greece to your table, this delicious blend of two classic Greek olive varietals are bottled unfiltered and have a pleasantly bitter, fresh, bright flavor. A great oil for any dish.

From the South Australian plains comes this smoky, caramel-y and a tiny-bit sweet aged vinegar. Reduced over open air fires and then carefully aged in old wine casks, it’s reminiscent of a sherry with a down under twist.

Hand picked, unfiltered and as fresh as it gets from California. Only a limited amount of Pasolivo’s olive oil harvest is bottled immediately after pressing, capturing its burst of intensity and raw flavor that eventually fades over time.