• cheese

    • goat

    • sheep

    • cow

    • buffalo

    • mixed

  • wine

  • pantry

  • staffpicks

view all

  • an impressive wine selection

  • Puddletown Pub Chutney by Three Little Figs

    Apples and onions are slow simmered in an espresso stout with cider vinegar, brown sugar, molasses, mustard seed, and currants

    For our new kid on the block, we have taken our favorite things (well some of them) about our hometown and put them in a jar. Apples and onions are slow simmered in an espresso stout with cider vinegar, brown sugar, molasses, mustard seed, and currants to create the perfect accompaniment to cheddar cheese and brats. Pint and darts not included.

  • g.s.c Olive Oil

    Made with arbequina olives from the area around Chico, California.

    This is the best stuff we ever tasted. Smooth and buttery without that bitter aftertaste. One try and you will be saying, “Ok, give me a bottle.” I am not kidding here! Discounts on refills. That’s a deal!

  • Buffalo Gorgonzola

    pasteurized buffalo and cow milk

    This unique cheese takes a classic recipe for creamy gorgonzola and uses the naturally butterfat-rich milk from water buffalo to make it extra creamy. Higher in fat that traditional cow’s milk, buffalo milk makes this blue slightly thicker on the palate with the characteristic tang of buffalo milk. The richness of the milk also helps to soften the bite of the blue veining.

  • Asher Blue

    raw cow’s milk made in Georgia

    Creamy and milder than most, this blue is pierced by hand a hundred times and is just hard enough to handle that the cheesemakers decided to name it after their middle son.

  • MitiBlue

    pasteurized sheep’s milk from Spain

    A cheese made to rival Roquefort it’s aged for a ninimum of 4 months to create a creamy texture. The flavor is intense without being too aggressive with spicy notes which become more pronounced when reaching the finish.

  • Persille de Rambouillet

    pasteurized goat’s milk from France

    Mind-blowing goat blue that is incredibly smooth and creamy with terrior-driven notes of white pepper and sweet cream. A rarity to get and once you try some you will know why most of it never leaves France.

  • Tomme de Chevre

    raw goat’s milk from France

    Essentially a goat milk version of Morbier with that same layer of ash. Mild with a touch of citrus and a note of hazelnuts; semi-soft and creamy

  • Navarre’

    thermized sheep and cow’s milk from Italy

    This is a wonderful semi-soft marriage of milks that is sublimely cloaked in an herb-y crust of thyme, fennel, coriander, juniper berries and hot peppers.

  • Buffalo Parm

    raw cow’s and buffalo’s milk made in Italy

    This cheese is aged for a minimum of 24 months which gives it that rich and nutty crunch typical of a fine aged Parm. Perfect for the cheese plate that requires an especially interesting twist.

  • Quadrello di Bufala

    pasteurized buffalo’s milk from Italy

    Water buffalo milk has been used in cheesemaking in Italy since the 7th century. It’s higher in fat and protein than cow’s milk and produces a rich and flavorful cheese. Creamy, sweet and robustly pungent.

  • Mozzarella di Bufala

    pasteurized buffalo’s milk made in Italy

    The is the most tender mozzarella that we’ve ever tasted. Creamy and almost spreadable, this perfect cheese has a bit of a tang that tells you it’s not your average mozzarella.

  • Red Leicester

    raw cow’s milk from England

    A herd of Fresian-Holstein cows produce the milk for this classic moist and chewey cheese. The palate is rich, nutty and complex with a milky sweet essence. The color comes from the addition of annotto, a South American tree seed.

  • Seebodenalp Kase

    raw cow’s milk from Switzerland

    Produced in a copper cauldron then turned and washed daily with apple wine during its long affinage. It develops strong aromatic flavors in the smooth but firm paste with a hint of sweet from the apple wine baths.

  • Canestrato

    raw sheep’s milk from Italy

    Made on small farms and aged in the caves of the Madaio family. This is technically a pecorino but it’s way better than average. Smooth and nutty, not too salty with the most perfect balance of taste and texture.

  • Brebirousse d’Argental

    pasteurized sheep’s milk from France

    This creamy, Brie-like cheese has hints of grass and herbs with no gameyness. Buttery and sweet with a little finish of salt.

  • Garrotxa

    pasteurized goat’s milk from Spain

    This is a moist and cakey cheese that offers a white pepper piquancy with a touch of lemony citrus. A great table cheese with a full bodied, long smooth finish that hints of nuts and herbs.