Learn More About Our Food
Excerpt from Ari’s Top 5 enews Wonderfully Unctuous Cheese from Southern Wisconsin A great sensuous soft cheese from Andy Hatch, the man who also makes the award-winning Pleasant Ridge Reserve in Dodgeville, Wisconsin. Pleasant Ridge is made only when the farm’s herd is out in the pasture, from the spring through to the early autumn. […]
Excerpt from Ari’s Top 5 enews A very special sheep’s milk cheese with thousands of years of history behind it Pretty much everything about Pascualino cheese is intriguing. There’s a solid story and a half in every ounce: an American who became a countess, a two-thousand-year-old estate in Spain’s western region of Extremadura, historical intrigue, […]
Excerpt from Ari’s Top 5 enews Traditional Hungarian flavors re-emerge Most people aren’t familiar, but liptauer cheese (pronounced “Lip-tower”) is a long-standing Hungarian tradition. It’s basically the Hungarian version of pimento cheese—a delicious cheese spread with peppers. It’s slightly spicy, super delicious, and frighteningly addictive. We start with our very fresh Farm Cheese, spice it […]
Our Favorite Producers
Prosciutto di Parma can only be produced from Italian-born and bred pigs raised according to the highest standards, on which they are monitored, inspected and traced. The dry, aromatic breezes from the Apennine Mountains impart a delicate, sweet flavor into the ham that keeps you wanting more. Hand selected for the Deli, our Prosciutto di Parma is aged a bit extra than the standard and we carry various ages to appeal to all palates. Ask for a taste, and take home an ounce or two.
Hailing from Iowa, Herb & Kathy Eckhouse’s pork house produces the most amazing cured meats with exceptional quality & flavor. See what all the fuss is about –ask for a taste!
We make mozzarella from cow’s milk curd from BelGioioso every morning. Fresh, milky, sublime! Try it on the #55 and their punchy provolone, aged a minimum of 60 days, on the #26.
From a Single-Estate in Greece, these hand-picked organic olives are plump, sweetly briny and buttery. We also sell pitted Kalamata olives by the pound.
Made only when the cows are grazing in the lush open pastures of Ireland—you really CAN taste the difference in its big creamy flavor and softer texture.