Details
A bounty of nourishment and indulgence awaits in this collection to satiate the soul. Wrap your well-being in a nurturing collaboration of artisan cheeses from the States and abroad complemented by handmade charcuterie, chocolates, oatcakes and house-roasted nuts. These savory and sweet accompaniments please palate and spirit.
Cremont Double Creme
Vermont Butter & Cheese Creamery, Websterville, Vermont, Cow & Goat’s Milk
A college internship at a farm in France provided enough inspiration for Allison Hooper to become one of the integral movers and shakers of the new American artisan cheese movement. Her creamery in Vermont produces cheese and butter which are consistently awarded both abroad and at home. Cremont is a double creme blended cheese of cow and goat’s milk with a touch of local cream. The delicate rind adds an earthy note, a nice contrast to the creamy, tangy paste with notes of lemon.
Pleasant Ridge Reserve
Uplands Cheese Company, Dodgeville, Wisconsin, Raw Cow’s Milk
This cheese is near and dear to Pastoral’s heart. The batch we have selected for our stores was awarded a blue ribbon at the 2012 American Cheese Society awards, an addition to the long list of accolades for this Wisconsin cheesemaker. Andy Hatch focuses intently on the quality of milk produced by his cows, and only makes this cheese from May to October. During these months the cows graze on pasture, and Pleasant Ridge is made only when pasture conditions are ideal. A focus on these details provides a rich alpine-style washed rind cheese with savory notes of brown butter and chives.
Young Manchego
Quesos Rocinante, La Mancha, Spain, Sheep’s Milk
From the plain of the central plateau of the Iberian Peninsula in La Mancha this younger version of the well known Spanish sheep’s milk cheese is aged for 3 to 4 months before release. This gives it a higher moisture content and softer finish, while still presenting the iconic Manchego nutty flavor profile.
Salametti
P.G. Molinari & Sons, San Francisco, California
From the historical hands of a four-generation salumeria comes this classic salame of minced pork and garlic. Their founder arrived in San Francisco in 1896, bringing the family recipe with him from the Piemonte region of northern Italy to open his own shop. Now the oldest salame maker in the area, this “little salami” showcases classic notes of pepper, garlic and a hint of smoke.
Milk Chocolate Bar
Amedei, Tuscany, Italy
This beautiful bean to bar chocolate is the product of siblings Cecelia and Alessio Tessieri. When the French chocolatier Valrhona refused to impart their chocolate wisdom to the Tessieris they set out on a chocolate vendetta: Cecelia on a working tour of the best European artisan chocolate producers, Alessio to the cacao producing regions of the world, developing relationships with farmers. Together they produce sophisticated and nuanced bars that satisfy and intrigue. This savory milk chocolate bar is velvety with notes of hazelnuts, caramel and cream.
Oatcakes
Effie’s Homemade, Hyde Park, Massachusetts
Irene Costello and Joan McIsaac have been friends for over 30 years. Their joint venture began with cooking classes, but has expanded to include a range of cookies and crackers created with traditional recipes and a focus on a shorter list of high quality ingredients. The recipe for these addictive cakes comes from Joan’s mother’s childhood in rural Nova Scotia. Now in Massachusetts, Effie’s Oatcakes are sweeter than a cracker and more savory than a cookie: crispy crumbly cakes fantastic for any sort of snacking!
Spiced Almonds
Pastoral Artisan Cheese, Bread & Wine, Chicago, Illinois
These house-roasted almonds have become a staple of our catering trays and cheese pairings. We toss them with a proprietary spice blend from the second generation spice merchants shop, The Spice House, in Chicago. They are crisp and savory with garlic, maple sugar, pepper and other spices.
Cremont Double Creme
Vermont Butter & Cheese Creamery, Websterville, Vermont, Cow & Goat’s Milk
A college internship at a farm in France provided enough inspiration for Allison Hooper to become one of the integral movers and shakers of the new American artisan cheese movement. Her creamery in Vermont produces cheese and butter which are consistently awarded both abroad and at home. Cremont is a double creme blended cheese of cow and goat’s milk with a touch of local cream. The delicate rind adds an earthy note, a nice contrast to the creamy, tangy paste with notes of lemon.
Pleasant Ridge Reserve
Uplands Cheese Company, Dodgeville, Wisconsin, Raw Cow’s Milk
This cheese is near and dear to Pastoral’s heart. The batch we have selected for our stores was awarded a blue ribbon at the 2012 American Cheese Society awards, an addition to the long list of accolades for this Wisconsin cheesemaker. Andy Hatch focuses intently on the quality of milk produced by his cows, and only makes this cheese from May to October. During these months the cows graze on pasture, and Pleasant Ridge is made only when pasture conditions are ideal. A focus on these details provides a rich alpine-style washed rind cheese with savory notes of brown butter and chives.
Young Manchego
Quesos Rocinante, La Mancha, Spain, Sheep’s Milk
From the plain of the central plateau of the Iberian Peninsula in La Mancha this younger version of the well known Spanish sheep’s milk cheese is aged for 3 to 4 months before release. This gives it a higher moisture content and softer finish, while still presenting the iconic Manchego nutty flavor profile.
Salametti
P.G. Molinari & Sons, San Francisco, California
From the historical hands of a four-generation salumeria comes this classic salame of minced pork and garlic. Their founder arrived in San Francisco in 1896, bringing the family recipe with him from the Piemonte region of northern Italy to open his own shop. Now the oldest salame maker in the area, this “little salami” showcases classic notes of pepper, garlic and a hint of smoke.
Milk Chocolate Bar
Amedei, Tuscany, Italy
This beautiful bean to bar chocolate is the product of siblings Cecelia and Alessio Tessieri. When the French chocolatier Valrhona refused to impart their chocolate wisdom to the Tessieris they set out on a chocolate vendetta: Cecelia on a working tour of the best European artisan chocolate producers, Alessio to the cacao producing regions of the world, developing relationships with farmers. Together they produce sophisticated and nuanced bars that satisfy and intrigue. This savory milk chocolate bar is velvety with notes of hazelnuts, caramel and cream.
Oatcakes
Effie’s Homemade, Hyde Park, Massachusetts
Irene Costello and Joan McIsaac have been friends for over 30 years. Their joint venture began with cooking classes, but has expanded to include a range of cookies and crackers created with traditional recipes and a focus on a shorter list of high quality ingredients. The recipe for these addictive cakes comes from Joan’s mother’s childhood in rural Nova Scotia. Now in Massachusetts, Effie’s Oatcakes are sweeter than a cracker and more savory than a cookie: crispy crumbly cakes fantastic for any sort of snacking!
Spiced Almonds
Pastoral Artisan Cheese, Bread & Wine, Chicago, Illinois
These house-roasted almonds have become a staple of our catering trays and cheese pairings. We toss them with a proprietary spice blend from the second generation spice merchants shop, The Spice House, in Chicago. They are crisp and savory with garlic, maple sugar, pepper and other spices.