Details
A notable collection to incite excitement and live large! Whether you’re diving in solo or sharing with a deserving crowd, these satisfying selections will delight and indulge. We begin with garlicky charcuterie, rich and velvety dark chocolate and handmade preserves. Create your own pairing smorgasbord with a domestic camembert, aged gouda from the source and a creamy sheep’s milk cheese sure to please. All served up on a crispy wafer cracker, these delectable selections are sure to become favorites!
Cacciatorini
Salumeria Biellese, Hackensack, New Jersey
Two Italian immigrants living in New York City in 1925 wanted to open a salumeria focused on recipes derived from their childhood in the northern Italian city of Biella. Now 80 years later their three sons continue the business, making a wide variety of classic italian cured meats that still remind them of home. This ‘hunter’s salame’ is a traditional recipe spiced with garlic and red wine and cured to create a perfect chewy texture and pleasing depth of flavor.
Single Origin Dark Chocolate Bar
Pralus, Roanne, France
Francois Pralus grew up in his father’s patisserie and decided from an early age to dedicate his life to the passion of bean to bar chocolate. The beans for each of his single-origin bars are ruthlessly researched and sought after, finely processed to evoke the soil and flavor of the land. The texture of his bars are incredibly silky, releasing notes of red fruit and biscuits with a deeply roasted long finish.
Spiced Sour Cherry Spread
The Gracious Gourmet, Bridgewater, Connecticut
Nancy Wekselbaum is the brains behind this award winning sweet and savory spread. The Gracious Gourmet creates a line of tapenades, preserves and spreads focused on elevating your meal with a simple step. This blend of whole and pureed tart Morello cherries is simmered with spices and rich Burgundy wine. Fantastic with every type of cheese, chocolate and charcuterie, it is the perfect pairing element.
Green Hill
Sweet Grass Dairy, Thomasville, Georgia, Cow’s Milk
The Wehler family has been in dairying since they came to the United States. What started as Al & Desiree’s larger dairy farm in Georgia evolved over time and a generation into a smaller farm focused on cheesemaking. Sweet Grass Dairy was founded in 2000, and in 2005 the Wehlers passed the torch to their daughter Jessica and her husband Jeremy Little. They have expanded production and caught the eyes and palates of chefs and cheese lovers countrywide. Their brilliantly yellow American double-creme camembert is the work of pasture-fed Jersey cow’s milk, with a thin rind and notes of fresh butter.
L’Amuse Signature Gouda
The Netherlands, Cow’s Milk
This traditional Dutch gouda is made in northern Holland. Wheels are hand-selected for aging at Betty Koster’s cheese shop of the same name in Santpoort-Noord, where they spend two years in an atypically warm aging cellar. Aging at this temperature allows the cheese to maintain a surprising amount of moisture as it develops the anticipated well rounded notes of whiskey and toffee. Dotted with protein crystals, it is dense on the palate with a long, well-rounded finish.
Ossau Iraty
Pays Basque, France, Sheep’s Milk
The French Pyrenees claim the AOC (Appellation D'origine Contrôlée) for this creamy and snackable sheep’s milk cheese made in the shared lands of the Ossau valley in Burgundy and the Iraty valley in northern Basque country. The cheese gained AOC status in 1980 after a rash of attempted copying. It is semi-firm in texture with warm nutty notes and a mild bite.
Wafer Crispbread
Waterwheel, Victoria, Australia
These crispy thin crackers are the perfect plate for any pairing. Made in southeastern Australia their neutral flavor and pleasant crunch is satisfying and delicious.
Cacciatorini
Salumeria Biellese, Hackensack, New Jersey
Two Italian immigrants living in New York City in 1925 wanted to open a salumeria focused on recipes derived from their childhood in the northern Italian city of Biella. Now 80 years later their three sons continue the business, making a wide variety of classic italian cured meats that still remind them of home. This ‘hunter’s salame’ is a traditional recipe spiced with garlic and red wine and cured to create a perfect chewy texture and pleasing depth of flavor.
Single Origin Dark Chocolate Bar
Pralus, Roanne, France
Francois Pralus grew up in his father’s patisserie and decided from an early age to dedicate his life to the passion of bean to bar chocolate. The beans for each of his single-origin bars are ruthlessly researched and sought after, finely processed to evoke the soil and flavor of the land. The texture of his bars are incredibly silky, releasing notes of red fruit and biscuits with a deeply roasted long finish.
Spiced Sour Cherry Spread
The Gracious Gourmet, Bridgewater, Connecticut
Nancy Wekselbaum is the brains behind this award winning sweet and savory spread. The Gracious Gourmet creates a line of tapenades, preserves and spreads focused on elevating your meal with a simple step. This blend of whole and pureed tart Morello cherries is simmered with spices and rich Burgundy wine. Fantastic with every type of cheese, chocolate and charcuterie, it is the perfect pairing element.
Green Hill
Sweet Grass Dairy, Thomasville, Georgia, Cow’s Milk
The Wehler family has been in dairying since they came to the United States. What started as Al & Desiree’s larger dairy farm in Georgia evolved over time and a generation into a smaller farm focused on cheesemaking. Sweet Grass Dairy was founded in 2000, and in 2005 the Wehlers passed the torch to their daughter Jessica and her husband Jeremy Little. They have expanded production and caught the eyes and palates of chefs and cheese lovers countrywide. Their brilliantly yellow American double-creme camembert is the work of pasture-fed Jersey cow’s milk, with a thin rind and notes of fresh butter.
L’Amuse Signature Gouda
The Netherlands, Cow’s Milk
This traditional Dutch gouda is made in northern Holland. Wheels are hand-selected for aging at Betty Koster’s cheese shop of the same name in Santpoort-Noord, where they spend two years in an atypically warm aging cellar. Aging at this temperature allows the cheese to maintain a surprising amount of moisture as it develops the anticipated well rounded notes of whiskey and toffee. Dotted with protein crystals, it is dense on the palate with a long, well-rounded finish.
Ossau Iraty
Pays Basque, France, Sheep’s Milk
The French Pyrenees claim the AOC (Appellation D'origine Contrôlée) for this creamy and snackable sheep’s milk cheese made in the shared lands of the Ossau valley in Burgundy and the Iraty valley in northern Basque country. The cheese gained AOC status in 1980 after a rash of attempted copying. It is semi-firm in texture with warm nutty notes and a mild bite.
Wafer Crispbread
Waterwheel, Victoria, Australia
These crispy thin crackers are the perfect plate for any pairing. Made in southeastern Australia their neutral flavor and pleasant crunch is satisfying and delicious.