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Deli

Salami

Molinari Tuscano

This flavor-rich pork and beef salami is coarsely ground in the traditional Tuscan-style. Salami Toscano is studded with piquant black peppercorns, which provide a pleasantly tangy flavor profile without being overly spicy. A terrific accompaniment to sharper Italian cheeses.

 
Molinari Finocchiona

Finocchiona Salami is a classic dry-cured salami with fennel. Finely minced in texture, sweet and flavorful.

 
Molinari Hot Genoa Salami

This dry-cured sausage has a mild yet full aroma, complemented by delicious spices. Seasoned with Paprika and Chili peppers it has a savory, rich and bold in taste.

 
Columbus Genoa Salami

Made of extra lean pork and slow aged with garlic, cracked pepper and wine. Smooth textured and mild flavored.

 
Olli Genoa Salami

Genoa is our mild salami seasoned with salt & white pepper allowing the flavor or our premium pork to shine through.

 
Olli Sopressata

Sopressata is a robust salami flavored with cracked black pepper & garlic. It's the quintessential Italian salami.

 
Olli Napolio-Applewood Smoked Salami

Smoked over applewood chips with a hint of fennel giving it a sophisticated, hearty flavor.

 
Volpi Genoa Salami

Volpi Genoa Salami, made famous by the ancient port of the same name, is made of extra lean pork and lightly seasoned with natural spices. This sliced salami, with a classic taste of garlic, is stuffed in natural casings & slowly air-dried to perfection.

 
Pillars Old Forest Salami

A nod to its Germanic roots, this salami is made with the subtle flavors of ginger, cloves, and a hint of pepper. Made in a unique flower-shaped casing. Perfect on charcuterie boards paired with hard and soft cheeses and figs.

 
Pillars Mailander Salami

This flavorful salami is made from hand-selected cuts of lean pork that are carefully ground and combined with a fragrant mix of salt, spices, and garlic before being smoked over hardwood. Smoky, richly complex flavor.

 
Levoni Milano

Impressive, large and covered with white molds, the color of the slice is ruby red and its aroma is ripe and balanced in spices. On the palate it is mouth-watering and pleasant, tasty with sweetness, capable of releasing autumn notes of walnuts.

 
Levoni Finocchiona

Salami born in the Medieval Florence, it is the king of Tuscan deli meats. When sliced, it is soft, and the intense, fresh aroma of fennel dominates the slight scents of garlic and pepper, which are almost indiscernible.

 
Levoni San Gennaro

Southern Italy’s Campania region’s typical salami has a coarse grain and a characteristic rustic appearance. The delicate and mild flavor is boldly enriched with white and black pepper corns, sprinkled through chunky fat marbles and deep red meat. The surface is washed to bring out the salami’s dark colors.

 
Coppa

Traditional Coppa Salami is a masterpiece toasty pig muscle with salt, pepper and spices including cloves, cinnamon and nutmeg. The meat is uniformly red and speckled with white fat between the muscle fibers. The scent is intense and distinctive, while the taste is also sweet and delicate.

 
Citterio Hot Sopressato

This sopressato features a time-honored blend of ground pork and spices for a hot, spicy flavor with subtle hints of salt, black pepper and fresh garlic.

 
Citterio Sweet Sopressato

Subtly seasoned, it's authentic with the taste and texture of coarsely ground cuts of fresh pork – typical of the traditional hand-cut specialties made in old-country farm kitchens. The rich, classic flavor is brought out by natural, deliberately slow aging.

 
Maestro Calabrese

Generously seasoned with a selection of bold spices and chiles, pressed and slowly cured to achieve a robust flavor like no other. Perfect in sandwiches or with mozzarella and pizza bread. The Calabrian chiles provide a warm, hot, spicy, smoky, fruity, pervasive flavor.

 

Soft Cheese

Champignon

This triple-cream, soft-ripened cheese has a mild mushroom flavor derived from hand-picked German A-quality white mushrooms that give it a one-of-a-kindest. The champignons used for this cheese are harvested at the optimum time to provide the best mushroom flavor experience.

 
Cambazola

A rich and creamy Camembert-type cheese with a bloomy white rind. Beneath its crust, one finds streaks of tangy blue. Hence its name: the marriage of Camembert and Gorgonzola gives us Cambazola.

 
Devile de Bourgogne

Produced in Burgundy, this fine French cheese has a handful of exciting flavors hiding beneath its bloomy rind: salty, sour, and tart, with an intoxicating sweetness that wraps the whole thing together.

 
St Angel (Brie)

Saint Angel has a delicate, bloomy white rind with an inoffensive hint of mushroom-like flavor that becomes richer with age. Its interior pâte is rich & luscious with the delicate taste of sweet cream. It pairs well with sparkling wines and can be served as a gourmet treat with ripe berries.

 
Belletoile

A triple cream cheese produced in the Lorraine region of France. This delicious cheese has the qualities of Brie. It is made by the cow's milk and offers a soft texture with surface moulds when aged. Bloomy rind and creamy, buttery, smooth and mellow in flavor.

 
D’affinois (Double Cream)

This French innovation may look like pudgy brie, but it's actually much creamier. The mild, buttery flavor has a sweetness that goes very well with champagne and fresh fruit. Fromage d'Affinois may remind you of a triple-creme, so loaded it is with silky fat.

 
Provolone

A cow's-milk cheese from southern Italy. Provolone, like mozzarella, is a plastic curd cheese; the curd is mixed with heated whey and kneaded to a smooth, semisoft consistency.

 
Swiss

Sweet, mild, and nutty—everything an alpine-style cheese should be!

 
Muenster

Pale in color and smooth in texture with an orange rind. The cheese is made from cow's milk. The rind's orange color is from annatto, a sweet and nutty seasoning used to add flavor and color to cheeses such as Cheddar and Colby.

 
Whole Milk Mozzarella

It has a denser texture and a tangier, saltier flavor than mild, milky fresh mozzarella. It's most popular use is on top of pizza but it can be sliced or grated and added to lasagna, sandwiches, quiche, dips, and so much more. It is also great for cheese platters and snacking.

 
Havarti

Havarti is a semi-soft, Danish-style cheese made from cow's milk and can be easily sliced, grilled or melted. Havarti has a smooth surface, a creamy texture and a sweet, buttery flavor.

 
Dill Havarti

Havarti Cheese that is infused with small, aromatic shoots of dill to create a slightly tangy taste with a hint of freshness that develops more character as it matures. The easy-to-slice Havarti cheese has a soft and creamy consistency, allowing for simple enjoyment.

 
Cotswold

Hearty cheese that combines Double Gloucester with flavorful bits of minced onion and freeze-dried chive.

 
Smoked Gouda

Smoked in ancient brick ovens over flaming hickory chip embers. This hard cheese has an edible, brown rind and a creamy, yellow interior; buttery, creamy and smooth with sweet and salty notes.

 
Old Quebec 3yr White Cheddar

Old Quebec Vintage Cheddar has a crisp, clean flavor with an appealing sharpness that stimulates the taste buds. At times there is a pleasing hint of fruit or even caramel.

 
Colliers Welsh Cheddar

This young cheese has an ivory white rind with a pale colored paste and semi-firm texture. It's a moist, crumbly cheese, and its flavor is usually described as salty buttermilk, slightly sour, but buttery.

 
Welsh Extra Sharp

Extra sharp cheddar cheese is a cheddar that is typically aged from 12 to 24 months. As cheddar ages, its flavor profile changes from mild to something much tangier and more complex.

 
Red Dragon

This smooth, firm, tasty cheddar is made with Welsh brown ale and mustard seeds. Red Dragon is a buttery and spicy cheese with plenty of bite but is not too hot. Not only do the mustard seeds give Red Dragon its marvelous flavor, but also its texture. The brown ale makes the cheese moist and tangy. Red Dragon is aged for three months, made from cow's milk, and is vegetarian.

 
Polder Goat Gouda

A unique variety of gouda cheese, made with goat's milk in Dutch Holland. Its characteristic mild flavor is ensured by the deliciously juicy grasslands of the Dutch Polder that the goats feed upon.

 
Aged Sheep Gouda

Aged gouda is similar to parmesan in texture, developing crunchy cheese crystals and more crumbly texture. Aged gouda has a rich, nutty, caramelly taste, often reminiscent of butterscotch. Both aged gouda and young gouda are delicious, just in different ways.

 
Youngsters Gouda

Milder and sweeter than you expect, this 100% goats milk Gouda has a delicate, citrus 'tang' and firm yet creamy texture. It's the perfect balance of sweet and savory and feels oh so smooth and rich.

 
Irish Cheddar

A robust aged cow's milk cheese with a bit of a hard texture similar to a Cheddar. In one bite you can taste the diversity of flavors – from nutty to sharp to sweet – that can only come from a natural cheese made from the milk of grass-fed cows.

 
Farm Country 5yr Cheddar

This Wisconsin Cheddar has been aged for over 5 years, giving it a rich flavor and slightly tangy bite. As cheddar ages it loses its smooth, firm texture and becomes more granular and crumblier.

 
Farm Country Medium Yellow Cheddar

The texture is slightly buttery, moist, and a little melty. It's truly a versatile crowd-pleaser. Aged cheddars become more nutty, crumbly, and sharp. During the aging process the cheese develops a slightly tangier finish, some earthy notes, and some hard salt-like crystals that add a slight crunch to each bite.

 
Hooks 8yr Sharp Cheddar

An extra sharp cheddar with some calcium (calcium lactate) crystals that add a little crunch. This cheddar has a lot of flavor and is a little smoother than the Five Year. Hook's Eight Year Sharp Cheddar. An extra sharp white cheddar with a lot of flavor.

 
The Doe

The Doe is a creamy, bandaged-wrapped cheddar that is marbled with pure Madagascar Bourbon vanilla bean not only giving it a unique flavor but is exquisite visually!

 
The Rattlesnake

The Rattlesnake is a true flavor experience - spicy, sweet, tropical, and hot. We start with a smooth, creamy medium aged Cheddar and infuse it with premium gold tequila and Habanero peppers. The warmth and sweetness of the tequila opens your palate to the smooth and creamy mellowness of a perfect aged Cheddar.

 
Cheddar Gruyere

A unique fusion of Cheddar and Gruyere that is classic, creamy and aged to perfection. This Cheddar Gruyere semi-hard cheese is made in limited quantities and aged to develop sweet and nutty notes.

 
Horseradish Cheddar

Horseradish Cheddar Cheese delivers a taste experience unlike any other. This bold cheddar bursts with a zing of horseradish bite and a creamy smooth texture for an unforgettable flavor ride.

 
Gruyère

Gruyère is classified as a Swiss-type or Alpine cheese, and is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures.

 
Bulgarian Feta

This is the saltiest type of feta, with a firm yet creamy texture.

 
Greek Feta

It is soft, with small or no holes, a compact touch, few cuts, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp.

 
Brick Cheese

Brick cheese is from Wisconsin, made in brick-shaped form. The color ranges from pale yellow to white, and the cheese has a sweet and mild flavor.

 
Mango Ginger Stilton

A blended cheese which incorporates mango and Australian Buderim ginger to impart a sweet, savory intense flavor to the traditional Stilton cheese.

 
Locatelli Romano

ged for a minimum of nine months, this cheese is hard and dense; strong and sharp in flavor. It is pale yellow in color, with a black paper rind bearing the name Locatelli. Grate this cheese and serve it over pasta, soups, and salads.

 
Parmigiano Reggiano

Parmigiano-Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard pale-golden rind and a straw-colored interior with a rich, sharp flavor. Parmigiano-Reggianos are aged at least two years.

 
Manchego

Spanish Sheep’s milk aged 6 months to 2 years. It’s a semi-hard, buttery cheese with a distinctive zigzag pattern on its inedible wax rind. The cheese’s interior is firm and dense, with the color ranging from white to ivory yellow. It has a rich, salty taste with a distinctive nutty flavor.

 
Smoked Manchego

This cold smoked Manchego cheese is smoked for hours over a combination of oak and beech wood chips for a wonderful authentic smokey flavor. Great on a cheese board with a drizzle of local honey. Its nutty and smokey in taste. Allergen information: Contains fresh pasteurized sheep's milk.

 
Drunken Goat

Drunken Goat is a soft cheese, white, with large eyes and abundant aroma of fresh goat’s milk. Creamy on the palate with a delicate flavor of red wine. The cheese inherits the wine's fruity flavor characteristics which together with the creaminess and softness of the cheese produces a delightfully unique flavor.

 
Gjetost

A Scandinavian cheese Both sweet and salty, with a freshness from the goat's milk, expect this cheese to taste like the most unique fudge you've ever had.

 
Emmentaler Swiss

Emmentaler is pale yellow and riddled with distinctive holes, or “eyes.” It has a hard, thin rind covered by paper with the producer's name on it. The aroma is sweet, with notes described by some as similar to fresh-cut hay. Its flavor is nutty and somewhat buttery, with a slightly fruity, acidic tone.

 
Jarlsberg

A mild cheese, reminiscent of Swiss, Jarlsberg has large irregular holes and a distinct nutty flavor. Its semi-firm yellow interior has a texture that is buttery rich with a mild and slightly sweet flavor. It's an all-purpose cow's milk cheese that's ideal for snacking, sandwiches, entertaining and cooking.

 
Istara Sheep

Its taste is both sweet and distinctive, combining the character of sheep's milk with that of cow's milk. Its supple and melting paste of a beautiful ivory color adds to the pleasure of tasting.

 
Pecorino w/ Truffle

The Truffle Pecorino “Pecorino al Tartufo” is an impressive Italian sheep's milk cheese infused with a good number of black truffles. It has a buttery/nutty flavor enhanced with the perfect flavor and aroma of truffles. It is aged for thirty days.

 
Pecorino Tuscano

Pecorino Toscano is sturdy and nutty with a hint of salt and underlying savory and sweet flavors that intensify with age.

 
Asiago

An Italian cow's milk cheese that has a flavor reminiscent to Parmesan but is a bit nuttier and creamier. Fresh Asiago is actually semi-soft and mild flavored. When it is aged, for upwards of 9 months, it develops a sharper flavor. Asiago cheese can be eaten alone or grated on pasta, pizza or salad.

 
Grana Padano

Grana Padano is hard and naturally lactose-free. Grana Padano tastes delicious on its own, boasting a rich, slightly nutty flavor. It's also the perfect accompaniment to pasta dishes or risotto.

 
BellaVitano

Inspired by Parmesan and cheddar, it's all nutty, fruity, cow's milk goodness up front. When it comes to texture, think young, creamy cheddar with the crystalline crunch of a premium farmstead parmesan. It's often hand-rubbed or soaked with an array of flavors like Black Pepper, Espresso, Chai, Merlot, Citrus Ginger and many more.

 
Aged Provolone Gigantico

Most of us know provolone as a young, slightly soft cheese that is very mild in flavor, but aged provolone can be sharp, almost bitter, and have a crumbly, semihard texture.

 
Raclette (French and Swiss)

While Swiss raclette can be stronger in flavor, with a slightly floral, buttery, and mildly pungent flavor, French raclette is smooth and buttery". Regardless, raclette is often described as having a mild, somewhat nutty flavor profile.

 
Aged Fontina

Incredibly rich and creamy, the flavors of this cheese are sweet and pungent, unveiling tones of butter and roasted nuts as it lingers on your palate. Traditionally made from unpasteurized milk, the texture is semi-hard, smooth and adorned with small holes in the body. Mild provolone, gruyere, and gouda cheeses may all be substituted for fontina, depending on your personal preference and the other ingredients in your dish.

 
Fontinella

Semi soft in texture, this cheese is delicately sweet and creamy smooth with just a hint of sharpness. It melts beautifully in sauces and casseroles and is superb in grilled sandwiches. In fact, the name comes from the Italian word, fondere, which means melt.

 
Appenzeller

Aged for 3 months, this cheese has a mild spicy side with a subtle aroma from the brine aging. Pleasing and smooth, the real charm is its fruity tanginess, imparted with the wine or cider wash it receives during curing.

 
Comte

A semi-hard French cheese, pale yellow in color, with a texture that ranges from open, supple, and grainy for younger cheeses to dense, firm, and crystalline for more aged cheeses. When aged, its flavor is nutty, smoky, fruity and sweet, while the younger cheeses are more milky and fresh tasting.

 
Morbier

Morbier has a countryside fresh aroma, and fruity flavors layered with the rich, creamy texture. It has a slightly bitter and nutty aftertaste but it's certainly not overpowering. This is a great way of branching out from more familiar semi-soft cheeses to something a little bit more exciting.

 
Huntsman

Both creamy and crumbly, Huntsman is a luscious layer cake of cheese featuring Double Gloucester (The full-cream used to make Double Gloucester gives it a rich, buttery taste and flaky texture. Not as firm as cheddar, Double Gloucester is still firm and bitable, like hard chocolate. it has a mellow, nutty character with an orange-zest tang. It melts well, making it perfect for cooking) and blue stilton (Cheese that doesn't meet the Stilton criteria will be labeled and sold simply as "blue cheese." Milder than Roquefort or Gorgonzola, Stilton has a rich and mellow flavor with a pungent aftertaste. Its nutty, spicy, and tangy flavor profile stand up well against the beauty of this golden and white striped cheese.

 
Caciocavallo

Generally mild in taste with a somewhat salty bite, Caciocavallo cheese is often compared to other cow's-milk cheeses, such as provolone. With persistent aging, the cheese picks up intense, earthy undertones and fruity aromas.

 
Beemster

This cheese looks and feels similar to parmesan but it is more closely related to gouda in taste and texture. The first thing you will notice when tasting the Beemster Classic is the smooth, creamy texture followed by a sharp, salty flavor due to its extensive aging.

 
Beemster XO

Revered for its rich flavors of butterscotch, whiskey, and pecan, Beemster XO has a deep ocher interior and a firm, crumbly texture.

 
Blue Stilton

Cheese that doesn't meet the Stilton criteria will be labeled and sold simply as "blue cheese." Milder than Roquefort or Gorgonzola, Stilton has a rich and mellow flavor with a pungent aftertaste. The finest Stilton is creamy with a subtle, yeasty sweetness and a salty, nutty finish.

 
Stella Blue Cheese

Stella Blue Cheese features the trademark attributes that true blue cheese lovers seek: a delectably rich and tangy flavor and an easy-to-crumble, semi-soft texture that's perfect for salads and sauces.

 
Maytag Blue

The texture of Maytag Blue is firm, moist and slightly crumbly with an ivory colored paste shot through with sapphire colored blue veins. Flavors are rich and cream-like, with an assertive salty note and a savory finish.

 
Danish Blue

Also known as Danablu, the cheese is made using cow's milk and displays fine streaks of blue veins along its white interior. Resembling Danish royal porcelain, it enchants with tones of mild bitterness and salt. The flavors are pungent and sharp, with a creamy and smooth texture on par with many soft cheeses.

 
Smoked Blue

Classic Blue Cheese that starts off salty and bold and ends with a little bit of smoke taste.

 
Blue Jay Blue Cheese

Made using 50 gallons of cream in each vat, The Blue Jay is a decadent texture with strong buttery notes. Dazzled with crushed juniper berries for a subtle piney flavor, it's bold and botanical--an ideal wedge for spring.

 
Roquefort

Roquefort has a tingly pungent taste, a distinct bouquet, and a flavor that combines the sweet burnt-caramel taste of sheep's milk with the sharp, metallic tang of the blue mold.

 
Dolce Gorgonzola

A soft, artisanal-style blue-veined cheese. It features a creamy texture and a natural, inedible rind. It has a buttery, creamy, mild and slightly sweet flavor that is not overpowering and may display notes of sour cream with a lactic tang.

 
Tellegio

A semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavor is comparatively mild with an unusual fruity tang.

 
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