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

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.

Cascadia Creamery Sleeping Beauty

Smooth and buttery with a supple sharpness. Named after a signature landmark of the Cascade Range – the legendary “Beauty” that came between the mighty Pahto (Mt. Adams) and Wy’East (Mt. Hood) peaks. Like its namesake, this alluring cheese can move mountains. Natural rind – aged 75 to 100 days. Learn more here.

Vally Ford Estero Gold Reserve

Estero Gold Reserve is aged for a minimum of 18 months. As it ages, it develops a stronger flavor, a harder and dryer texture, and becomes similar to a parmesan style cheese.  If you enjoy extra-aged cheeses with those little granular “crunchies” known as crystals, you will love this cheese. The “crunchies” are formed from the amino acid tyrosine, which are common in high-protein, extra-aged cheeses. Learn more here.

Vermont Creamery St. Albans

St. Albans is an aged cows’ milk cheese and takes its name from the town of St. Albans, Vermont. Hand-shaped and aged for eleven days, these delicate cheese disks are packaged in sturdy ceramic crocks that double as a baking vessel. 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.

St. Stephen Four Fat Fowl

St. Stephen Four Fat Fowl is a hand-Crafted triple cream that bursts with buttery and milky overtones. A smooth, silky interior  made from all natural Jersey’s cow’s milk and fresh Jersey cream creates the perfect texture, while our soft, bloomy rind adds an earthy flavor with nutty undertones. Learn more here.

Cypress Grove Fog Lights

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. 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.

Rhubarb Jam

A bright jam made of rhubarb and Meyer lemon.

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.

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.

Cape Gooseberry is a South American plant native to Peru and Colombia in the nightshade family (Solanaceae), commonly known as Cape gooseberry or goldenberry. The fruit is a round, smooth berry, resembling a miniature yellow tomato. Removed from its calyx, it is bright yellow to orange in color, and sweet when ripe, with a characteristic, mildly tart grape- or tomato-like flavor.