And you thought wool was the only way sheep could keep you warm in the winter! This cheese is as rich as Brebis, and as silky as a velvet blanket. Brought to you straight from the mountains of southwestern France, Gabietou will sustain you through the coldest evenings.

You may not think of this German cheese when you think of fondue. Heck, you might not even think of this cheese when you think of cheese. We'd like to change that. Use it as Gruyere in your fondue. Grate it over pasta like Parmigiano. Try it in place of Piave on a cheese board. Maybe we're crazy. Ask for a taste and tell us if we are.

Have you ever wondered what it takes to make "the big cheese with all the holes?" To make it right, it takes Bruce Workman — a Wisconsin cheesemaker with the resolve to set aside modern technology and use his eyes, hands and old-fashioned copper vats instead. There's nothing babyish about this 1 year old 200 lb Swiss.

Herb Eckhouse's reason to exist seems to be to continually challenge this little food obsessed deli's impression of what the best cured pork is and where it comes from. Forget Italy and Spain — go to Iowa. Pancetta: like bacon, but unsmoked, because why bother?

If the smell of this sausage frying in your kitchen on a cold winter morning isn't comforting, we'll buy it back from you. The sound of the sizzle alone will pull you out of the warmest bed. If only everything that tasted this good was this easy to cook. You owe this to your eggs.

January Featured Bread
Paesano Bread

The traditional bread of the Puglia region of Italy. Pass it around the table for ripping and dipping in great olive oil, soup or pasta.
$4.50/each

Pain de Montagne bread
3/4 kilo rounds only, available everyday in January at a special price!

Vying with Farm Bread for top spot on Frank's list of favorite breads is the Pain de Montagne bread. This bread is the closest thing we've ever tasted to the much-loved loaves of Paris' premier baker, Lionel Poilane.

Special Bread Bakes
Black Olive Farm bread — 1/18 & 1/19
Pumpernickel Raisin bread — 1/25 & 1/26

Heard of Christmas in July? Why not picnic in January? Reina's picnic pup features housemade baked beans, chopped red onions, a little yellow mustard, on an all-beef dog. A picnic in your mouth!

Waverly Root described this classic Piedmontese dish as "born of the local genius and found nowhere else". Warm up this "hot bath" of olive oil, anchovies and milk & serve it as a dip for bread or vegetables.

The Marilyn Monroe of our olive oil selection. Heartwarming, luscious and silky — it will liven up any salad or soup with the warm flavors of sunny Provence.

From the north of Provence, with its sunny days and cool nights — Eric's oil is complex and smooth, yet finishes with enough spice to warm upa wintery night.

The perfect antidote to soups & stews you crave all winter but are tired of eating. A thimbleful of this will brighten any stew with its complex and deep flavors.

With all the bounty of a summer garden — vegetables and herbs — and a lively spicy kick, this sauce from Calabria is an all-arounder. Pasta, pizzas, sandwiches... you name it!