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.

Cheese

Toma Alta Langa

This tender and mild cheese with its oily texture is produced by a short maturation of the mixed milk, giving a quite dense curd typical of sheep milk lightened by the use of cow milk. After a short aging in a ventilated cell the rind results soft and dry, while the heart develops milk and melted butter flavours. Learn more here.

Marin French Petite Supreme

Small-batch buckets used during crafting allow for gentle stirring and cutting of the curds so a fluffy whipped-cream texture can be achieved. After 9-14 days of aging, Petite Supreme develops a thin, snow white rind and a slightly firm yet lush interior. With an aroma of sweet milk, flavors are tangy with grassy and salty notes that develop as the cheese ages. Learn more here.

Schnebelhorn

Named for the mountain that stands at over 4000 feet and divides St. Gallen from Zurich, Schnebelhorn is a bold, washed-rind Alpine cheese with strong flavors and an even stronger funk (just the way we like it). Made high in the Swiss Alps using milk from both Brown Swiss and Braunvieh cows, as well as extra cream retained from the dairy’s Appenzeller production, Schnebelhorn is nutty yet creamy, and has flavors of onions, walnuts, and even an aroma of honey. Learn more here

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.



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. Learn more here.

Quicke's Elderflower Cheddar

Handcrafted using milk from our grass-fed cows and hand-picked elderflowers, clothbound and naturally matured, typically for 6 months. A fresh creamy clothbound cheese with a flicker of real elderflower running through it. Delicately scented, rich and buttery with aromatic floral notes



CowGirl Creamery Mt. Tam

CowGirl Creamery Mt. Tam  Named after the iconic landmark Mount Tamalpais that rises over the San Francisco Bay in Marin County, our Mt. Tam cheese rises above the standard for basic bloomies using local, organic, single source milk from Straus Family Creamery’s network (Tresch Family Farm). A typical trip with 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. 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.

Plum Jam

A simple no pectin jam of Frog Hollow Farms Santa Rosa Plums and sugar.

Charcuterie

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.

Fra’Mani Toscano is  deep burgundy color, with salt slightly more pronounced in the Tuscan tradition of pairing foods with unsalted breads. 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.

Brooklyn Cured Lamb Prosciutto is made by curing boneless leg of lamb with smoked paprika, red wine, garlic, and a hint of spice. Learn more here.

Accompaniments

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.