July Bread of the Month
Better than San Francisco Sourdough round

Good Enough to Ship Back to California! Crisp, crackly crust, moist honeycombed interior and the trademark sour tang that will tickle your tongue.
$3.50/ea.

Special Bread Bakes
Cranberry Pecan Bread—Every Weekend in July

Teleme Cheese

Jess says this super ripe cow's milk cheese from California is like a marshmallow in cheese form. Patrick says it's perfect on top of a burger. From a third generation cheese maker, Teleme has an intriguing story. Its name is Greek, it's maker is Italian, the cheese itself is strictly American.

Wild and untamed like Oregon's Rogue River, the story of this blue cheese reads like a who's who in American cheese making. Made from Roquefort mold acquired by Tom Vella of Dry Jack fame, it is now made by David Gremmels and Cary Bryant. Made from raw cows milk from a single herd, aged for a year and then wrapped in grape leaves soaked in pear brandy, its won more awards than we can list here; you've got to taste it.

Please help us welcome this new American cheese to our deli counter — the Aakvale King from London, Ohio. It's a simple cow's milk cheese, with clean, honest-to-goodness-flavor. Come to think of it, it's a lot like the Kings — the family that makes it. We've never seen Carlos, our cheese guy, so excited about a cheese. he drove out to Ohio to meet the King family and picked out the best two batches for us. Come taste what the excitement is all about.

From Herb and Kathy Eckhouse, who are reviving old traditions in their corner of the world in Iowa comes the La Rossa Berkshire ham. Made from a heritage breed of pig that can trace its lineage back to Ace of Spades, a boar owned by Queen Victoria. Nothing added other than sea salt and time. So sweet and nutty you'll swear there are more ingredients than pork and salt.

We get this salmon from Richard Penfold in Deer Isle in Penobscot Bay, Maine. He learned how to smoke salmon in the Shetland Islands. Each side of salmon is hand salted before it is put in his traditional Scottish kiln to slowly smoke overnight. Try the classic cure with kosher sea salt or try the demerara sugar cure that he developed exclusively for us. Either way — his salmon is great on a bagel, or rolled up with some cream cheese and capers for an instant hors d'ouvres.

Rich cow's milk. Spicy telicherry peppercorns. Hand-made and carefully aged by John Loomis at Zingerman's Creamery.

From Lila Jaeger, who some believe is single handedly responsible for putting California on the world olive oil map. A unique blend of olives give this oil the best flavors of two worlds — the classic fruity pepperiness of Tuscan oils and the silky softness of oils from Provence. This year's harvest is exceptionally silky. Pair with a light vinegar for the perfect dressing for a summer salad.

From a family owned ranch out in California that's doing all the right stuff — a gorgeous, cloudy, emerald green olive oil in the Tuscan style — with a flavor that is all American — bold, sassy, peppery! Hand harvested with loving care and pressed within a day of picking, this olive oil has the further distinction of coming from our favorite family! Pour some over warm Paesano for a perfect snack.

Organically produced on a sustainable farm in Suisun Valley in California, this oil is the latest addition to our growing collection of American oils. A blend of handpicked Taggiasca, Casaliva and Leccino olives pressed by a Jesuit Monk who has made it his "mission" to mill the best oils under the most pristine conditions. The oil is silky, clean, green with a surprisingly sweet start.