January Bread of the Month
Rustic Italian Bread

A traditional Italian bread that's crusty on the outside, yet soft and slightly sweet on the inside. Delightful with dinner or just to dip in full-flavored olive oil.

$3.50/ea.

Gabietou

A new addition to our cheese counter that is well on it's way to becoming a classic. a mixture of raw sheep and cows milk from bearn, this cheese is luscious, melt in your mouth and finishes long and clean.

We can't get enough of this cheese! The tastiest Ossau cheese we've ever found. Made from raw sheep's milk—it's nutty, rich, mellow. Delicious at any age.

We've finally found a Comté that is the perfect fit for us. Aged by Marcel Petit at Fort Saint-Antoine in the Jura mountains, this Comté is well aged with a smooth, complex and long flavor. Selected especially for us, this is not your run of the mill Comté.

This oh-so silky, sheep's milk blue from Central France has been around far, far longer than our nation! We did not think it could get any better but thanks to Carlos, our cheese guy, we're now flying in whole wheels. Usually sold in halves, whole wheels of Roquefort are a rarity—making an already silky cheese even silkier. Try some today. It's exquisite.

We have riots in the Deli when we run out of this lovely oil from Provence. Intensely and gorgeously olive-y. Very, very buttery and silky—this is as voluptuous as an olive oil gets. It's the Marilyn Monroe of olive oils, which explains the riots.

If the silver, blue, gold and green tin does not attract your attention, the taste of this oil certainly will. From the Alziari shop, the center of oil culture on the Cote d'Azur, this is a classic Provencal oil—light, elegant and delicious, almondy, a little buttery.

Made in the Pyrenees, from Banyuls, the famous fortified wine of the region. Aged for six long years. The smoothest, most feathery flavors we've ever tasted. Subtly sweet, softly spicy, a touch of almond, a whisper of dark chocolate, a hint of aged sherry.