Below you will find descriptions and ingredient lists of items we use in our grazing boxes and boards. What is in your order is based on the size, seasonal availability, and any stated dietary requirements. Please do not hesitate to contact us with any questions.
Fromager D'Affinois is a generous, melt-in-the-mouth cheese. Its rich and creamy soft texture releases a fresh and fine taste with a delicate flavor.
Cowgirl Creamry Mt. Tam
An organic American Original cheese recipe, our best-selling cheese has all the lusciousness you expect from a triple cream with a unique heart that upholds its texture. Named after the iconic landmark Mount Tamalpais that rises over the San Francisco Bay in Marin County, Cowgirl Creamery’s Mt Tam cheese is produced with organic, locally sourced milk and rises above the standard for bloomy rind cheeses. Mt Tam takes you from fudgey firmness to buttery softness with flavors spanning from bright creme fraiche to complex and mushroomy, evoking North Bay’s lush green and gold pastures.
Jasper Hill Harbison
Harbison is a soft-ripened cheese with a rustic, bloomy rind. Young cheeses are wrapped in strips of spruce cambium, the tree’s inner bark layer, harvested from the woodlands of Jasper Hill. The spoonable texture begins to develop in our vaults, though the paste continues to soften on the way to market. Harbison is woodsy and sweet, balanced with lemon, mustard, and vegetal flavors.
Central Coast Creamery Goat Gouda
Central Coast Creamery Goat Gouda is made from 100% whole goat milk and goat cream and aged on pine wood in our ripening room for at least 5 months. This semi-soft cheese is ivory colored with a smooth mouth feel and the slightly grainy texture of an aged cheese. Goat Gouda has a caramel scent and a slightly nutty and sweet flavor.
Fresh, tangy, and earthy — Fog Lights brings new depth and complexity to the Humboldt Fog family of cheeses. This dense and fudgy little goat cheese is ash covered and mold ripened, and like other soft-ripened cheeses, it continues to ripen from the outside in as it ages.
La Tur is a soft-ripened cheese made from a blend of sheep's, cow's and goat's milk. It is produced by Caseficio dell'Alta Langa in the Alta Lange region of Italy. The cylinder shaped cheese is a light straw yellow colour with an edible soft and wrinkled rind.
Point Reyes Creamery Toma
In Italian, Toma means “wheel of cheese made by the farmer herself.” What better way to describe this, our most versatile, any time, any table cheese. All natural, pasteurized, semi-hard table cheese with a waxed rind.
Ponce de Leon 6 month old Manchego
This Ponce de Leon 6 months old Manchego has a sweet, candied undertone that contributes to its popularity
Beehive Cheese Co. Barely Buzzed
The espresso and lavender rub imparts notes of butterscotch and caramel, which are prevalent near the rind, but find their way to the center of the cheese. This is a full-bodied cheese with a nutty flavor and smooth texture.
Alpine style cheese made from raw whole milk, aged for 5 to 8 months for a flavorful and nutty taste. Smooth, creamy, and easy melting, with a paprika-rubbed red rind.
Drunk Monk is semisoft, silky, and sweet like freshly churned butter or heavy cream, but with brioche-like yeasty notes from the Belgian blonde ale wash. The Cascade hops influence takes a backseat to the sweet creaminess of the cheese, adding an appealing bitterness on the finish, especially closer to the rind.
Soft cow's milk fromage from the Cote-d'Or and Burgundy regions of France. Covered with a beautiful orange rind (thanks to the Marc de Bourgogne), it is superbly creamy with a very intense aroma but a sweet and subtle flavor. From Fromagerie Berthaut.
Jams and Spreads
All of our jams and spreads are house made.
The first spread we ever made to put in our boxes and our most popular. It is made from bacon, onions, shallots, garlic, brown sugar, maple syrup, apple cider vinegar and chili. This jam is gluten and dairy free.
Blood Orange Jam
A seasonal jam of blood oranges, lemon, sugar and vanilla.
Olli Sopressata is a robust salami flavored with whole black peppercorn and garlic. It has a memorable, classic salami taste that embodies all that we love about this cured meat. Learn More
Olli Calabrese Salame gets its kick from cayenne pepper and paprika, making it zesty but not overpowering. Calabria is a region in Italy known for its spicy foods.
Italiani Prosciutto Italiano air cured made with traditional method, a strong attention to the best raw materials and high productive standards, producing an amazing all natural final product that is comparable in value.
Brooklyn Cured Bresaola is best described as beef prosciutto. Dry-cured beef top round is elegant and lean, but when seasoned with porcini mushrooms and black pepper, its flavor gets funky and deep. It’s all about the umami with this one. Learn More
Brooklyn Cured Lamb and Pork Salami with Za'atar Our love of Mediterranean food inspired this salami. Za'atar is a blend of sumac, thyme, and sesame that compliments grilled lamb, and it's even better in this salami.
Smoked Coppa with Tasso Spice Emilia-Romagna meets the Big Easy. This version of coppa is inspired by Cajun-style tasso ham, which is the same cut of pork use to make Italian-style dry-cured coppa
Pacific Cookie Company, A selection of freshly baked Pacific Cookie Company cookies. Current selections, Chocolate Chip, Lemon, and Midnight. Learn more here.
Mitica Piedras de Luna, Each of these “moon rocks” is a toasted cashew sprinkled in salt, enrobed in rich chocolate, and finished with a dusting of cocoa powder.
Feve Truffles, Cabernet, Carmelia, Strawberry Lemon, Crispy Hazelnut, Single Orgin Dominican Republic Elvesia, Irish Cream, Maple, Limoncello
Feve Strawberry yogurt almonds and Chai spiced almonds
French Macarons, Raspberry, Lemon, Vanilla and Pistachio