A very special Gruyere. Made in the summer of 2007 from the milk of cows grazing on high altitude Alpine meadows. Sweet, spicy, nuanced — these wheels are showing their age with a delicious crystalline crunch. At a price almost as tempting as their taste.

Despite the inauguration, we're resisting the temptation to make corny references to America as a melting pot. Faced with a melting pot of cheese, however, our resistance melts away. Fondue. Perfect for a winter night or an inauguration party. A pound of emmental, a pound of mountain cheese like Comte or Gruyere and a recipe. All tied up with a string of cheese. Come get it.

Two Ann Arbor originals! Zingerman's Creamery's very distinctive take on two classic cheeses. One originally British, the other French. Great Lakes Cheshire is the first raw milk cheese made in Ann Arbor — crumbly, buttery and far too likeable! Little Ypsi Crottin is diminutive only in it's size — big, bright flavors and a flaky texture that verges on creamy. Taste them both.

This is the ham that elevates the Cuban Conundrum and Muffaleo sandwiches to classics. It adds zing to our take on the croque monsieur and Italian sub. Rubbed with brown sugar and cracked pepper and hickory smoked for hours on end, the star of the Pork page in our sandwich menu needs a place in your kitchen.

This is how Allan Benton from Tennessee makes his bacon — Rub a pork belly with salt and brown sugar. Let it sit for weeks. Slowly smoke it over hickory and applewood. This is what he says about it — "It's the best bacon we can make." We sure do agree, Mr. Benton.

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On the eastern side of the island of Sardinia lies Mont Albo, whose olive groves bring us this oil. It's bright flavors of artichokes and greens and a lingering spicy finish will bring the warm sunshine of its native island to your table.

They hyperbole that follows is not. This Provencal olive oil is remarkable. As memorable as any Mediterranean vacation you ever took. As deeply olive-y as biting into one. As sensuous as Marilyn Monroe. Yes, we could be exaggerating, but what if we're not?

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We think the bright, sparkly, almost sassy attitude comes from being the youngest in our line of aged balsamic vinegars from Vecchia. But a quick taste reveals it's rich lineage. Remarkably balanced and nuanced for one so young, this a perfect everyday balsamic.

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A passionate and dedicated Italian makes wine from ripe, juicy figs and sends it to a meticulous German who converts it into vinegar.

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If you had a feisty, old uncle Peter (Zio Pietro, in Italian) who made deliciously spicy dinners, served with much wisdom and opinion, he would probably have served you this sauce and pasta. The sauce is from Calabria, long an obscure but beloved member of our collection. The pasta is a new addition, deeply flavourful, germ intact. Served together, they would make Uncle Peter proud.

Bread of the Month!
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.
$3.99/ea

The Reuben gets wrangled in this Tex-Mex/Italian Mashup — the traditional CB is bucked out of the saddle in favor or our sweet and spicy BBQ Brisket (just ask Oprah), Slaw replaces kraut and (the Italian Part) Provolone steps over the alps in place of Swiss and a crispy, grilled Paesano Roll lends incomparable crunch. Your maw will say Yee-Ha!
$11.50/ea

Layers of fluffy yellow chiffon cake, our own white chocolate mousse, and raspberry preserves garnished with white chocolate shavings.
20% off!

Grown at high altitude in the volcanic soil of the Sierra Madre region. This is a lighter bodied, clean lively coffee. It has an aromatic, fruity fragrance and taste with a clean bright finish. An excellent cup for breakfast!
$17.99/pound