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 and any dietary requirements. Please do not hesitate to contact us with any questions.


Capriole, Sofia

Capriole, Sofia is a soft surface ripened goat cheese with a marble of vegetable ash. Sofia is sweet and dense and represents everything you’ve ever wanted from a ripened goat cheese. Learn more about this cheese here.

Mitica Sardo

This semihard sheep’s milk cheese from Sardinia is made in the style of Fiore Sardo. Nutty and a bit sharp with a great depth of flavor, MiticaSardo maintains its moistness although aged 8 months. Learn more here.

Central Coast Creamery Seascape

Seascape is made from a blend of cow and goat milk.  The Seascape name is inspired by a luxury resort in the Central Coast town of Aptos.  It is a semi-hard cheese with a slightly crumbly texture and a complex tanginess that make this cheese a true American Original. Learn more here.

Langres AOP​

The Langres AOP Germain is a cheese made from cow’s milk with a soft centre and a washed rind. The cheese is matured according to a very demanding method of successive washings which gives it a beautiful orange colour. It’s a cheese that has a pungent, intense and characteristic aroma which gives way to a fairly mild taste. Learn more here.

Tiroler Gergkäse

This Austrian hard cheese is made from raw cow’s milk obtained exclusively from cows feeding on green fodder and hay. The milk must be free of any additives, which is what gives this Tyrolean cheese its distinctively intense natural flavor. Tiroler Bergkäse has a hard rind, while the paste is somewhat softer, ivory to light yellow in color and it has evenly distributed pea-sized eyes.

The flavor of this Alpine delicacy ranges from mildly aromatic to slightly piquant. It’s recommended to pair it with light dry white wines.

CowGirl Creamery Inverness

Made with organic Holstein cow’s milk from John & Karen Taylor’s Bivalve Dairy and inspired by the French St Marcellin, an iconic cheese from Lyon, Inverness is a 2 oz cylinder aged a minimum of 2 weeks. Made much like a soft-ripened goat cheese, this “lactic” style cheese has a bright, yogurty flavor with a cheesecake-like texture. Learn more here.

Beehive Cheese Co. Seahive

Seahive is a true expression of the flavors of Utah. Sweet and creamy, we rub the rind of this Utah cheddar with local wildflower honey and ancient salt. Yes, ancient salt. Our salt is harvested from a pristine ocean deposit in Redmond, Utah. This gives Seahive its signature pinkish hew. Learn more here.

Vegan Cashew Cheese spread

We make our vegan cheese in house with cashews, lemon, nutritional yeast and salt.

Jams and Spreads

All of our jams and spreads are housemade.

Bacon Jam

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

This bright citrus jam is made from the flesh of blood oranges with a hint of vanilla.


Fra’Mani Sopressata is the base for all of our salami roses. It is modeled after the sopressa vicentina from the Vicenza province of Northern Italy. See here for full nutritional information.

Columbus Dry Italian Salami is made in San Francisco from select cuts of pork, cracked black pepper, our signature blend of spices, and burgundy wine. We serve it simply folded in our boxes. See here for full nutritional information.

Fra’ Mani Spicy Uncured Capicollo is produced in the traditional Italian method from hand-trimmed boneless pork shoulder. We place this organically in our large boxes and boards. Full nutritional facts can be found here.

Les Trois Petits Cochons Vegan Terrine is a great addition to our Vegan and Vegetarian boxes and boards. Full nutritional facts can be found here.


La Panzanella Mini Original Croccantini crackers nutritional information available here.

Mary’s Gone Crackers Gluten Free crackers nutritional information available here.

The Peppadew is actually a piquante pepper, also known as the Juanita pepper, that has been pickled. It resembles a cherry tomato, but it has no relation.

French cornichons are tiny pickles—about the size of your pinky finger—and have a bumpy exterior. The taste is tart, and the texture is crunchy.

Castelvetrano olives are Italy’s most ubiquitous snack olive. Bright green, they’re often referred to as dolce (sweet), and come from Castelvetrano, Sicily, from the olive variety nocerella del belice. They have a Kermit-green hue, meaty, buttery flesh, and a mild flavor.

Marcona almonds, the “Queen of Almonds,” are imported from Spain. They are shorter, rounder, softer, and sweeter than the California variety. These blanched Marcona almonds are roasted in olive oil and then sprinkled with sea salt, offering a delicious taste.


Muscat grapes taste like lychee fruits. They taste the way a light, floral perfume smells.

Seedless Kishu is one of the most delicious of mandarins, smaller than a golf ball but easy to peel, tender, juicy, fragrant and sweet.


Red currants grow on stout woody shrubs approximately 1.5-2 meters tall. The pearl sized berries are loosely clustered in elongated strands and have a somewhat translucent sheen. Their brilliant red skin encases a pulpy flesh that contains 3-12 tiny edible seeds. Less robustly flavored than black currants, but more tart than white currants, they offer flavors of raspberry, cranberry, gooseberry, rhubarb, hints of rose and a moderately acidic finish.

Valentine’s Sweets the Valentine’s box includes house made  chocolate chip cookies,  dark chocolate rose bark, and dark chocolate hearts