Appenzeller ExtraFrom the district of Appenzell in northeast Switzerland Appenzeller Extra is made with raw milk, washed in a secret herb brine, then left to age for a minimum 6 months. The results: a unique, fruity, yet spicy flavor that intensifies with age. Notes of toasted nuts, clover and a bit of funk add to the character of this cheese. It's not one you want to miss trying.

hand cured with pure sea salt then smoked in small batches using oak logs from the Santa Ynez Valley

It's complex and balanced with a sweet

smooth and tangy Bleu d'Auvergne is enjoyed on cheese platters

- Water Biscuits

Notes of toasted nuts

Pasta Sauce

the US Good Food Awards and The World Marmalade Awards

Enjoy with coffee or tea

Accompanied by a matching Rechaud

one of Italy's most famous and protected cured meats

Dutch Maasdam (Swiss style cheese)

caramel-like finish to the natural tang of goat's milk