Cheese & Charcuterie

Delice de Bourgogne is a French classic triple crème cheese made by Fromagerie Lincet on the lines of other classics such as Brillat Savarin or Explorateur. It originated in the Burgundy region of France where the company factory is located. Type‎: ‎soft, soft-ripened.

• Producer: Fromagerie Lincet

• Milk source: Dairy cattle

• Country of origin: France

• Region of origin: Burgundy

• Rind: Bloomy

• Texture: Creamy, smooth, soft

• Aging: 2 weeks

Montboissié is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which separates horizontally in the middle. Earlier, Morbier was made by a layer of the morning and the evening milk, but these days it is made by a single milking, while ash is added to it to follow the tradition. The cheese takes about 45 days to 3 months for full maturation with yellowish, moist and leathery rind. Together with 45% fat, it is protected by AOC designation. Morbier has a rich and creamy flavour with small eyes or holes. Sometimes, the cheese leaves a slightly bitter aftertaste and has strong aroma as well.

• Producer: La Société Fromagère du Livradois

• Milk source: Dairy cattle

• Country of origin: France

• Region of origin: Morbier

• Rind: Washed (moist and leathery)

• Texture: Semi-soft, Creamy, Springy, Supple

• Aging: 45 days to 3 months

Also known as "Drunken Goat" due to the dousing in red wine that gives this cheese a sassy edge, while the interior is mild and smooth. The reddish purple rind is a stunning contrast to the bright, white cheese, making an eye catching addition to any cheese plate. Pair with a bold Spanish red, such as Rioja, and figs.

• Producer: Montesinos

• Milk source: Goat (the Murciano-Granadina breed)

• Country of origin: Spain

• Region of origin: Murcia

• Rind: Washed

• Texture: Semi-hard

• Aging: 75 days

Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly distributed air pockets.

• Producer: El Trigal

• Milk source: Sheep (the Manchega breed)

• Country of origin: Spain

• Region of origin: La Mancha

• Rind: Washed

• Texture: Hard

• Aging: more than 1 year

It has a uniquely rich flavor and flinty texture. Mary Keehn and Malorie, named this cheese after the fog that rolls over Humboldt County's coastal landscape each morning. Its central layer is vegetable ash, a nod to the traditional French custom. Pair with marcona almonds and a glass of Sauvignon Blanc.

• Producer: Cypress Grove

• Milk source: Goat

• Country of origin: U.S.A.

• Region of origin: California

• Rind: Bloomy

• Texture: Semi-soft

• Aging: 60 days

Feta is a brined curd white cheese made in Greece from sheep milk or from a mixture of sheep and goat milk. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture.

• Producer: Athenos

• Milk source: Dairy cattle

• Country of origin: Greece

• Region of origin:

• Rind: None

• Texture: Crumbly

• Aging: 3 months

Chèvre (pronounced "SHEV-ruh" or sometimes simply "SHEV") is the French word for a female goat, but in the culinary arts, it refers to cheese made from goat's milk. Since goat's milk contains less lactic acid than cow's milk, people who are lactose intolerant often find they can enjoy chèvre without symptoms.

• Producer: Montchevre

• Milk source: Goat

• Country of origin: U.S.A.

• Region of origin: Belmont, Wisconsin

• Rind: None

• Texture: Soft

• Aging: None

The Buffalo Mozzarella from Campania is a product with a unique, intense flavour and certified by the European Union. It is made with just buffalo milk, which even after being worked keeps its typical intense, slightly sour flavour. It is produced with quality ingredients, without preservatives.

• Producer: Fattorie Garofalo

• Milk source: Buffalo

• Country of origin: Italy

• Region of origin: Campania

• Texture: Soft

• Aging: None

Parmesan Crisps are the perfect cheesy, crispy snack or party appetizer.

Bresaola is a lean dried salted beef from the Valtellina, a long Alpine valley in the Lombardy region of Northern Italy. Bresaola has an IGP trademark (Protected Geographical Indication) limiting its production only to certified master butchers in the Lombardy region. It is pronounced breh-ZOW-lah.

Capocollo, coppa, or capicola is a traditional Italian and Corsican pork cold cut made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly.

Confit is an old French technique for preserving duck legs in fat. Although most people no longer have to keep duck through the winter without refrigeration, the technique is still used a lot because it makes for delicious eating.

Confit is an old French technique for preserving duck legs in fat. Although most people no longer have to keep duck through the winter without refrigeration, the technique is still used a lot because it makes for delicious eating.

Opa's has been bringing Texans the best in award-winning smoked meats since 1947. 

Saucisson sec de canard is rich, flavorful French cured duck salami that has an excellent balance of seasoning and salt as well as a pleasant moist texture. 

Two of three great Italian loves - Wine and Salami - come together resulting in one of the most authentic and innovative products in today's world of charcuterie. Experience the unique, old world style of Volpi's Chianti Salami. This mouth-watering salami is infused with high quality chianti, dry cured and aged to perfection. This gourmet wine salami is made with all natural fresh pork, minimally processed and contain no artificial ingredients or nitrites.

A dry Italian salami which is much leaner than the more common "dry salami". The salami has large bits of fat, garlic, black peppercorns surround by leaner meat which provides a robust, distinctive but not overpowering flavor.

Revered by chefs and connoisseurs worldwide, Kendall Brook is the gourmet prize of smoked salmon and is a mark of unequaled excellence. Always made from fresh salmon, fully trimmed by hand, individually inspected, and with no brown meat and all fat removed.

The fillets are gently smoked to retain their natural moisture and texture. Their distinctive mild taste makes our trout the ideal selection for introducing the pleasures of smoked seafood to an uninitiated palate.

Fresh calamari strips, steamed in sake and brown sugar, softened and sweetened to perfection. Tossed in with a mix of ginger, young lettuce stems, bamboo shoot, red pepper and pepper flakes, sesame seed and sesame oil, soy sauce and sweet Thai chili.

From New Zealand, also known as green-lipped mussels owing to the emerald tinge along the shell edge. These mussels come attached to one of the two sides of their shell. The green-lipped mussel is generally much larger than the European and American mussels. These mussels are cooked and ready to eat.

A country style pâté flavored with black pepper.

Made in France.

A coarse textured game pâté prepared from tender pheasant meat, figs, pistachios & port wine.

The traditional and most popular form is Terrine of Duck Foie Gras with Armagnac, expertly-prepared by Rougie. The main secret of soft pastel shades and irresistible taste of Rougie Foie Terrine is pre-exposure of duck liver before cooking in a marinade with true French Armagnac addition.

Kalamata are known as "the king of olives", and are quite possibly the most popular of the Greek olives. Kalamata olives have a strong fruity flavour, with a smooth meaty texture.

Cornichons are made with mini gherkin cucumbers, one to two inches in length and harvested before reaching full maturity for an extra-tart bite.

All varieties of peppers are excellent sources of vitamins A and C, potassium, folic acid, and fiber. Red peppers pack the most nutrition, because they've been on the vine longest. Green peppers are harvested earlier, before they have a chance to turn yellow, orange, and then red. Compared to green bell peppers, the red ones have almost 11 times more beta-carotene and 1.5 times more vitamin C.

Ideal as a premium cocktail garnish or just as a snack. Made with large, fleshy queen olives. Filled with rich, real sharp premium blue cheese and bathed in brine.

Edmond Fallot Old Fashioned Grain Dijon Mustard (Moutarde en Grains) is a rustic and hearty seed style grain mustard with a mild and smooth flavor and just a little spice. Edmond Fallot mustards are made in Beaune, France near Dijon, where seeds are selected for their high quality and then ground in a traditional stone mill. The Fallot Family has enjoyed a worldwide reputation for exceptional quality since 1840, combining traditional expertise, intimate knowledge of Burgundy wine grapes and passionate quality control.

Grey Poupon contains a small amount of white wine, and uses brown mustard seed grown in Canada.

Major Grey's Chutney is considered by many the gold standard of all chutneys. Complete with its own legend of a 19th-century British Army officer (of the same name) who presumably lived in British India and created this unique condiment made of fruits, vegetables and spices. Using plenty of mangos, red peppers and a variety of seasoning and spices, we created our own delicious version of this timeless classic. Being both sweet and savory it pairs well with smoked meats or strong cheeses and tastes great added to dips, grilled chicken or your favorite vinaigrette recipe.

Our Fig Preserves are made with ripened, tender figs that feature smooth, sweet flavors that are perfect for savory flavor combinations. The figs’ natural flavors combine beautifully with bread, cheese, ice cream and more!

Walnuts (Juglans regia) are a tree nut belonging to the walnut family. They originated in the Mediterranean region and Central Asia and have been part of the human diet for thousands of years. These nuts are rich in omega-3 fats and contain higher amounts of antioxidants than most other foods.

Although commonly thought of as nuts, pistachios are actually the seeds of a plant belonging to the cashew family. It is believed that pistachios were first consumed in the Middle East as far back as 6750 BC.

Dried pomegranate seeds, also known as anardana, are a fairly new ingredient for us, but here are some of the things we have learned. Dried in the sun or with a dehydrator, the pomegranate seeds may be left whole or ground into a powder. The anardana we bought (pictured) was crushed until crumbly and slightly sticky.

Cherries are a great source of antioxidants. They are high in a compound called anthocyanins, which is what gives them their bright red color. Anthocyanins are versatile and plentiful flavonoid pigments, antioxidants that have been shown to potentially provide certain health benefits with reducing inflammation and possibly lowering risk of cardiovascular disease and cancer. It may also help boost cognitive function.

Tender strips of sun-dried tomatoes marinated in extra virgin olive oil.

Honeycomb is rich in carbohydrates and antioxidants. It also contains trace amounts of several other nutrients. Its main component is raw honey, which offers small amounts of protein, vitamins, and minerals — but is composed of 95–99% sugar and water. Because it hasn’t been processed, raw honey contains enzymes like glucose oxidase, which give honey antimicrobial and antibacterial properties.