In a converted old French Fort, high in the Alps, thousands of giant wheels of this mountain cheese slowly mature. Our tasters at Fort St. Antoine pick three or four of the very best wheels and send them our way. Eighty pounds each, every wheel has a distinctive character. This April we hope to have a super special tasty version — buttery, sweet, savory, impossible not to love.

Iowa's finest just got better. Acorn finished hogs from Herb Eckhouse. Lardo, which Mario Batali euphemistically calls "white prosciutto". We like to call it what it is. Lardo: Cured back fat, spiced with cloves, nutmeg, coriander and pepper. Use it like butter, melted on toast. Use it like pancetta in your best pasta sauces. Super limited supply. We have 24 lbs and once it's out, you won't find it anywhere else in the world.

The American king in our own backyard. This gouda is handmade right on the farm in London, Ohio. The King family milks only 80 cows and just started making cheese a few years ago. A sure-fire, everyone wants another bite gouda for the whole family, look for this cheese to put Ohio on the cheese map. MOO-ve over Wisconsin.

Line-caught fresh Blue fin tuna. A coveted variety. Aged for over two years. Aged fish? Yep. As it ages the fishy flavor mellows out and the firm flesh just becomes more complex and full-flavored. This canned tuna is splendid in a Nicoise salads, stupendous on crackers, and dare I say, the primary component in the world's greatest tuna sandwich.

No better way to load up on oil. How many spices and sauces do you own? Think of olive oil the same way. Use it like a condiment. All of our oils from North America and Europe are on sale. Buttery French Maussane, Peppery Tuscan Podere Forte, Light French Alziari, Big bold American Pasolivo. 10 percent off your first bottle, 20% percent off both if you buy two. 30% off for three or more.

Bread of the Month!
Better than San Francisco Sourdough bread

Classic American bread with a beautifully blistered crust, pleasant sour tang and chewy texture.
$4.50/each

Special Bread Bakes
Alsatian Rye bread — 4/11 & 4/12
Rosemary baguettes — 4/18 & 4/19

A toasted sesame bagel with grilled mushrooms and pepperoni covered in melted mozzerella and served with a side of warm pomodoro sauce (for dipping!) And sometimes you just want a slice... French Bread Pizza goes to Heaven in this bit of gustatory ga-ga from Alex on the Sandwich line... grilled mushrooms and pepperoni topped with melted fresh-made mozzarella set up camp atop a toasted Zingerman's Sesame Bagel (think of it as lush, round breadstick) with a side of warm, housemade Pomodoro sauce for dipping. Just Keep Eating, Baby... $9.99/each.