Cheese Library

Cheese, Fish and Bulk Antipasti

We sell a variety of imported Italian, European and artisan domestic cheeses, Italian antipasti and refrigerated preserved fish on a rotating basis. The following are the cheeses, fish and antipasti from which we make our selections.

Fresh Cheeses and Butter

Belfiore Mozzarella. Berkeley, California. The classic, young, stretched cow’s milk cheese made by one of the pioneers of fresh mozzarella in water. Still a family-owned operation, Belfiore’s mozzarella is perfect in caprese salads, with a drizzle of balsamic vinegar or on pizza or in baked pastas. Available by the whole piece only (approximately 8 ounces each).

Bellwether Whole Milk Ricotta. Petaluma, California. A fresh ricotta made with whey left over from the making of Bellwether’s Carmody and the addition of whole Jersey Milk. With a higher protein and fat content than most other cow’s milk, the Jersey milk results in a ricotta that is soft, pillowy and almost sweet. Delicious on its own, use it in baked pastas or drizzle with either sweet or savory toppings (such as honey or olive oil and herbs), or serve with fresh fruit.  Vegetarian.

CHEVOO. Sonoma, California. Young goat cheese marinated in an infused blend of extra virgin olive oil. Available in Italian Truffle, Smoked Salt & Rosemary, Tupelo Honey & Lime, Fennel Pollen & Orange, and Dill Pollen & Garlic.

Cypress Grove Herbs de Humboldt. Arcata, California. A fresh chevre sprinkled with Herbs de Provence. We love it baked in a coating of breadcrumbs and served atop a mixed green salad. 

Cypress Grove PsycheDillic. Arcata, California. A fresh chevre sprinkled with dill and dill pollen, it is the perfect foil for lox, smoked salmon and other smoked fish. 

Cypress Grove Purple Haze. Arcata, California. A fresh chevre sprinkled with lavender blossoms and fennel pollen, it has notes of lavender and anise. A perfect bruschetta topping. 

Lightly Salted Mozzarella. Upstate New York. The classic young, stretched cow’s milk cheese made fresh from high-quality cows’ milk in upstate New York. Perfect in caprese salads, with a drizzle of balsamic vinegar or on pizza or in baked pastas. Available by the whole piece only (approximately 1 pound each).

Osella Fresh Robiola. Cuneo, Piedmont. A luscious, fresh cow’s milk cheese packaged into tiny cubes in northern Italy. Akin to cream cheese, it is pure spreadable deliciousness, perfect with breakfast, canapés or, our favorite, smoked or cured salmon. Available by the whole piece only (100 grams each).

Straus Family Butter (Unsalted). Petaluma, California. A European style butter with a higher butterfat content (85%) than almost any other available on the market, this organic butter not only has a delicious flavor and amazing texture, but its low moisture content means it’s less likely to burn when sautéing and makes flakier crusts and baked goods that rise higher and brown more evenly. Made in small batches in a 1950’s butter churn, Straus’ butter is a favorite of some of the best chefs in the U.S.

Westfield Herb & Garlic Capri Hubbardston, Massachusetts. A fresh goat cheese flavored with garlic, parsley and thyme. Try it with our vodka dill smoked salmon!

Soft Cheeses

Bellwether Creamery Crescenza. Petaluma, California. A 2-3 week old cow’s milk cheese. Extremely soft, creamy and spreadable texture. Buttery and lactic flavor. Vegetarian. Available by the whole piece only (approximately 1/2-pound each).

Briar Rose Maia. Dundee, Oregon. A 60-day old, washed-rind cow’s milk cheese. The prefect introduction to washed-rind cheeses, this creamy beauty has a delectable, creamy flavor and a creamy line that is almost runny at room texture. It has a slightly funk aroma, but no funky flavors at all – just complex, creamy goodness. Vegetarian.

Brilliat-Savarin. Burgundy, France. A rich, mellow triple-cream cow’s milk cheese with a very thin, very edible, rind.

Casatica. Lombardy, Italy. A bloomy-rind cheese with a dense, milky sweetness, it is one of the few cheeses made with Italian Water Buffalo milk other than mozzarella. The rich and sweet buffalo milk gives the cheese a creamy and dense texture.

Cavemaster Reserve Cornelia . Point Reyes, California & New York, New York. Taking a young cheese made and California, the cheesemakers at Cavemaster Reserve gently wash the rind at their caves in New York, resulting in a cheese that is anything but your typical washed-rind cheese. Smooth and creamy with a delicate hint of mushroom. Vegetarian.

Cowgirl Creamery Chimney Rock. Pt. Reyes, California. Cowgirl Creamery’s fall seasonal cheese is a rich, creamy cheese washed in muscat wine and dusted with dried organic shitake mushrooms, summer savory and black pepper. The earthy flavors of the rub balance the bright flavors of the cheese. Organic and vegetarian. Available by the whole piece only (approximately 1/2-pound per piece).

Cowgirl Creamery Mt. Tam. Pt. Reyes, California. A triple-cream, camembert-style cow’s milk cheese. Creamy, lactic deliciousness. Organic and vegetarian.

Cowgirl Creamery Red Hawk. Pt. Reyes, California. A washed-rind cow’s milk cheese. Exceedingly dense and creamy with a noticeable pungency. Organic and vegetarian. Available by the whole piece only (approximately 1/2-pound per piece).

Cowgirl Creamery St. Pat. Pt. Reyes, California. Cowgirl Creamery’s spring seasonal cheese. A creamy, camembert-style cow’s milk cheese wrapped in nettle leaves and aged for four weeks. An earthy, creamy cheese with an added depth and slight smokiness. Organic and vegetarian. Available by the whole piece only (approximately 1/2-pound per piece).

Cypress Grove Humboldt Fog. Arcata, California. An elegant, complex, three week old goat cheese. Chalky in the center and creamy at the edge of its bloomy rind, it is tangy, with classic goat cheese flavors mixing with citrus and herbal notes. It gets runnier and more tangy as it ages. Pair it with a crisp, citrusy white wine like a Vermentino. 

Four Fat Fowl St. Stephen. Stephentown, New York. A silky, decadent, triple cream bloomy-rind beauty made from Jersey Cow’s milk and fresh Jersey cream.

Gioia Mini Burrata. South El Monte, California. A soft, silky, creamy center barely held together by a handmade mozzarella caseing. Made by hand daily.  Serve over salads or pasta, on a cheese plate drizzled with olive oil or balsamic vinegar, or as a dessert, drizzled with honey or chocolate sauce. Available by the whole piece only (approximately 1/4-pound per piece).

Jasper Hill Farm Harbison. Greensboro, Vermont. A soft, boomy-rind cheese wrapped in spruce bark, Harbison is delicious and creamy when young, developing a woodsy complexity and scoopability when more mature. For a memorable presentation, leave it wrapped in the bark, cut off the top rind and serve with a spoon.

La Tur. Piedmont, Italy. A blend of cow, goat and sheep’s milk from Piedmont in Italy’s northwest. It has a cakey center that softens around its edge and a creamy, rich mouthfeel.  It pairs wonderfully with a glass of bubbly and figs marinated in Barolo wine.

Le Chatelain Camembert. Normandy, France. Pretty much as close as you can come to the real thing in the U.S. (AOC protected French Camembert must be made using raw milk and therefore, because of its young age, cannot be imported into the U.S.) Made with pasteurized milk, this version still has that creamy, slight funky flavor you recall sitting streetside in Paris.

Marin French Petite Creme. Petaluma, California. An individual triple-creme cow’s milk brie-style cheese. A creamy, tangy, spreadable beauty that is perfect on a cheese plate, on a baguette for a quick lunch, paired with berries at brunch, or with a glass of Prosecco. Vegetarian. Available by the whole piece only (approximately 4 ounces each).

Nettle Meadow Kunik. Thurman, New York. An individual triple-creme brie-style cheese with a twist. Made of both cows’ and goats’ milk, it’s creamy and sweet, but with a tang and complexity added by the goats’ milk. Vegetarian. Available by the whole piece only (approximately 9-10 ounces each).

Old Chatham Sheepherding Hudson Valley Camembert, Groton, New York – A soft-ripened cheese made from a mix of cow’s and sheep’s milk, this personal-sized (4 oz) beauty is rich and creamy with a subtle flavor that pairs with both sweet and savory accompaniments. Vegetarian. 

Pecorino Tartufello. Tuscany, Italy. A young, earthy sheep’s milk peppered with slivers of black truffle. The springy, salty sheep’s cheese perfectly compliments the earthy truffles in this Tuscan gem, resulting in a table cheese that is deliciously exotic yet familiar.

R & G Eclipse. Troy, New York. A delicate, flavorful button of ash-ripened goat cheese. Soon afre its introduction, it appeared on the 2010 and 2011 US Open cheeseboards. Approximately 4 oz. each

Robiola Bosina. Piedmont, Italy. Made from a mix of cow’s and sheep’s milk. It has a silky texture and beautiful balance of salty, creamy and mushroomy flavors. Try it instead of brie and pair it with something bubbly, like a Franciacorta.

Smoked Mozzarella. Upstate New York. The classic young, stretched cow’s milk cheese made fresh from high-quality cows’ milk in upstate New York and then lightly smoked using cedar and hickory wood. Delicious on an antipasti plate or use it to punch up your pizza or pasta salads.

Stepladder Carmel. Cambria, California. A small format, bloomy-rind cheese ready for your next picnic, Carmel is more firm than many bloomers. A blend of sheep and cow’s milk, it has a nice sweetness from the cow’s milk and complexity – but no funk – from the sheep’s milk. Enjoy it on its own or paired with almost any tapenade or chutney.

Vermont Creamery Bonne BoucheWebsterville, Vermont – Forget everything you know about chèvre before you dive into this delightful 4 oz aged goat’s milk cheese.  Sprinkled with ash and aged for 1-2 months to wrinkly-rind perfection, it is rich and creamy with a pleasant tang. 

Semi-Firm Cheeses

Asiago Fresco. Veneto, Italy. A young cow’s milk cheese, semi-soft and delicately-flavored. It melts wonderfully and is great in panini or grilled cheese.

Beehive Cheese Barely Buzzed. Uintah, Utah. A four-month old vegetarian cow’s milk cheese. Made in the cheddar style and hand rubbed with finely ground espresso beans, lavender and vegetable oil. It has a rich, almost beefy taste.

Bellwether Carmody. Petaluma, California. A six week old Jersey cow’s milk cheese. Firm, golden in color, buttery and slightly tangy. Sweetens as it ages. A great snacking cheese that pairs well with a crisp white wine. Also good cubed into a pasta salad.  Vegetarian.

Cavemaster Reserve Project X. Finger Lakes, New York. This raw cow’s milk tomme takes its inspiration from the rugged mountain cheeses of Italy. The wheels are coated with fennel pollen and then bathed in Gewurztraminer from New York’s Finger Lakes. The cheese is lusciously moist, with flavors of roasted walnuts, cocoa and anise. Equally at home on a cheese board or melted in pasta, with a glass of Alpine-style white wine. Raw.

Central Coast Creamery Goat Gouda. Paso Robles, California. A six month old, tangy, slightly nutty, and slightly sweet goat’s milk cheese. Firm.

Central Coast Creamery Seascape. Paso Robles, California. Made from a blend of cow and goat milks, Seascape is a cheddar-style cheese with a semi-firm, smooth texture. The sweetness from the cow’s milk is balanced by the slight tang from the goat’s milk, resulting in an irresistible snacking cheese. Vegetarian.

Cowgirl Creamery Hop Along. Pt. Reyes, California. A 45 day old cow’s milk cheese washed with apple cider. The cheese is melt-in-your-mouth soft, with a silky mouthfeel and minimal resistance to the bite. The cider gives the cheese a slightly sweet, yeasty flavor with a gentle tang to balance out the creamy, buttery goodness. Pair it with pears or apples on your cheeseboard. Organic.

Cowgirl Creamery Wagon Wheel. Pt. Reyes, California. A 75-day old cow’s milk cheese. Mild sweet and very meltable. Perfect for grilled cheese or eating out of hand. Organic.

Feta. Thessaly, Greece. Real Greek Feta made using the millennia-old recipe, which includes the use of sheep’s milk and 60 days’ aging in wooden barrels. The result is a creamy and intensely flavorful cheese that is salty and slightly briny with a hint of earthiness. Use it to punch up vegetable or grain salads, on pasta or with chunks of watermelon. Only 2% of the Feta consumed in the US comes from Greece. The real thing is worth a try.

Jasper Hill Farm Vault No. 5. Greensboro, Vermont. An intriguingly different cheddar-style cheese, Vault No. 5. is smooth and meltable, but cave-aged, which imparts a complexity to its sweetness not usually seen in such a creamy cheddar.

Jasper Hill Farm Whitney. Greensboro, Vermont. A Jasper HillFarm creation, Whitney is meltably, complex and just a tad bit funky (but not too funky!) Rinsed during cheesemaking to make it more creamy, then washed during aging in a mixture of brine and spent lees from a nearby natural winery. Try it in a grilled cheese or mac and cheese or eat it on its own paired with almost any of our Alto Adige wines. Raw.

Pt. Reyes Toma. Pt. Reyes, California. A three month old cow’s milk cheese. A crowd pleaser – semi-firm, with a slightly complex, buttery and lactic flavor. Mild enough for everyday, but complex enough to keep the cheese lover engaged. Also very meltable. Vegetarian.

Ricotta Salata. Sicily, Italy. A dense sheep’s milk cheese aged for three months. Firm, salty and not meltable, it’s the perfect addition to salads and pasta sauces.

Rusticapra. Lombardy, Italy. A one month old goat’s milk cheese. It develops a dense paste with a springy texture, and a complex earthy flavor that mixes with a hint of sweetness and a dash of acidity. A perfect pairing for a fig and almond cake.

Toma Piemontese Riserva. Piedmont, Italy. A 60-day old cow’s milk cheese. It has a dense, smooth texture and a nutty and slightly sweet/flavor, balancing its earthy aroma. One of the oldest known Italian cheeses, it pairs perfectly with a nice Chianti.

Valley Ford Highway 1. Sonoma County, California. Modeled after an Italian Fontina. Aged 80 days, it has a complex flavor – nutty, sweet and slightly assertive – that pairs wonderfully with Italian wines and cuisine. Great for melting as well as on a sandwich or on an appetizer plate with crackers. Raw. Certified Humane.

Weinkase Lagrein. Alto Adige, Italy. A delicious, captivating, Toma-style cow’s milk cheese. Bathed in the local Lagrein wine and a mix of garlic, pepper and spices, it develops a rich, meaty flavor and texture reminiscent of salume. Try it with – you guessed it – a glass of Lagrein.

Firm Cheeses

Asiago Stagionato, aka Asiago d’Allevo. Veneto, Italy. An aged cow’s milk. Intense and sharp – great on a cheese plate or added to soups, salads, and pastas. 

Beecher’s Flagship. Seattle, Washington. A 15-month old cheddar-style cow’s milk cheese. Incredibly complex. Nutty but sharp, salty but sweet, firm yet creamy.

Caciocavallo, smoked. Sicily, Italy. A stretched curd cheese (like mozzarella) made of cow’s milk, it is salty and smoky, with a taste reminiscent of bacon, and a firm texture. Eat it straight or shred it over your favorite pasta! 

Cabra al Vino (aka Drunken Goat). Murcia, Spain. A young goat cheese washed in Doble Pasta wine and aged for 60 days, it is stark white in color with a rich purple-red rind that makes it incredibly eye-catching on a cheese plate. With the characteristic tangy zip of a younger goat cheese balanced by a gentle sweetness and delicate notes of grape, it is also delicious in a grilled cheese sandwich. Eat alone or pair with a bold, fruit-forward red wine.  

Central Coast Creamery Midnight Moon. Holland.  Made in Holland for Central Coast Creamery here in the United States, this is a goat cheese for those who think they don’t like goat cheese. Made in the Gouda style, it is aged for 12 months, developing a sweet, brown-butter flavor. Best in class in the 2020 World Cheese Championships. Vegetarian.

Comte. France-Comté, France . An alpine cow’s milk cheese that is France’s most popular AOC cheese. Available in varying ages from 4-36 months, our slightly yonger version is meltable, with a smooth paste and savory, not sweet notes. Raw.

Fontina Val D’Aosta. Aosta Valley, Italy. A 6-9 month old washed-rind cow’s milk cheese. Dense, nutty, robust and aromatic. It is a wonderful melting cheese (try it in mac and cheese!) and shines on a cheese plate, especially when accompanied with dried fruits and nuts. Pair it with a Nebbiolo, Barolo or Barbaresco or a crisp white.  Unpasteurized.

Grafton Village 1-year Cheddar. Grafton, Vermont. As its name suggests, this is a one year old cheddar, but it tastes older and more mature. Salty and sharp, it’s a textbook aged cheddar.  Available by the whole piece only (8 oz. piece). Raw and vegetarian.

Grafton Village Truffle Cheddar. Grafton, Vermont. Truffle. Cheddar. In perfect balance. What more can we say? Available by the whole piece only (8 oz. piece). Raw and vegetarian.

Gruyere. Fribourg, Switzerland. A traditional, cave-aged version of the classic cheese made in the Swiss Alps since the 1200’s. Aged for a full 12 months, it develops a rich, nutty, sweet complexity that makes it compulsively snackable and one of the most versatile cheeses around. It’s equally at home on a cheese board, mixed into a frittata, on french onion soup, in a gratin (try cauliflower for a twist!), in a grilled cheese sandwich or on a cheeseburger (just to name a few options). Raw.

Jasper Hill Farm Cabot Clothbound. Greensboro, Vermont. A clothbound cheddar produced by Cabot and aged at Jasper Hill, it has everything you expect from a clothbound – creaminess, crumbliness, complexity, sharpness and a hint of chivy/oniony allium goodness. The American Cheese Society’s 2006 Best in Show.

Mitica Sardo. Sardinia, Italy. An 8 month old salted sheep’s milk cheese. Salty, nutty, earthy, firm, and slightly sharp, it is much like Fiore Sardo, except pasteurized. This delicious, versatile cheese is equally at home on a cheese tray as shaved over pasta. It can be paired with a variety of red wines, but we love it with a Cannonau di Sardegna.

Provolone. Lombardy, Italy. A sharp, salty, tangy cow’s milk cheese aged for 9-12 months. While it’s the classic addition to Italian-American sandwiches, it’s also perfect as a counterpoint on a cheese plate. Try it and forget everything you know about mass-produced provolone.

Pecorino con Pepe. Tuscany, Italy. A sheep’s milk cheese aged for three months and studded with peppercorns. The age balances out the sheep cheese’s typical earthiness and the peppercorns add a wonderful complexity without the pepper sharpness you’d expect. A great cheese plate cheese and also makes a great risotto.  See our recipe here:

Piave Vecchio. Piedmont, Italy. A 6-12 month old cow’s milk cheese. Deliciously nutty and firm, but will still melt in your mouth if you let it. Try it if you like aged Greuyere.

Quicke’s Mature Cheddar. Devon, England. Made since 1540, this is a 12-15 month old clothbound cheddar. Incredibly complex, somewhat sharp with spicy notes like chive and horseradish.

Ricotta Salata. Sicily, Italy. A dense sheep’s milk cheese aged for three months. Firm, salty and not meltable, it’s the perfect addition to salads and pasta sauces.

Ricotta Salata. Sicily, Italy. A dense sheep’s milk cheese aged for three months. Firm, salty and not meltable, it’s the perfect addition to salads and pasta sauces.

Tickler Cheddar. Devon, England. An 18-24 month old month old cheddar. Slightly sweet, salty, nutty and melt-in your mouth creamy, with notes of chives and horseradish. Vegetarian.

Ubriaco Raboso. Veneto, Italy. A fruity and complex cow’s milk cheese. Washed in red wine and aged for 12 months, the wine flavor permeates the cheese, with hints of red wine and blackberry in the center and getting increasingly wine-y near the rind. The name means “drunk on Raboso,” Raboso being the red wine in which it’s washed.

Rouge Creamery Chocolate Stout Cheddar. Central Point, Oregon. A 24-month-old cheddar made by pouring Rouge’s Chocolate Stout beer over the cheese curds during cheesemaking. The result is a mellow, savory, but sweet cheddar with readily identifiable notes of ale and chocolate. Vegetarian.

Hard Cheese

Asiago d’Allevo Vecchio. Veneto/Trentino Alto Adige, Italy. An aged cheese made on the Asiago Plateau in Italy for over 1,000 years from raw cow’s milk. It is a complex cheese, at once earthy, sharp, sweet and slightly nutty. Delicious on a cheese plate, it’s also hard enough to be grated. Pair it with a light, fruity wine.

Bianco Sardo. Sardinia, Italy. A sheep’s milk cheese aged 6-9 months. Earthy and dry with a hint of sweetness, it is surprisingly creamy given its age.

Fiore Sardo. Sardinia, Italy. A sheep’s milk cheese aged 8-10 months and lightly smoked. Sharp, complex and smoky. Close to the rind, the smoke gets more prominent, almost creating two cheeses in one – a smoky gem and a sharp aged pecorino.

Grana Padano. Piedmont, Italy. Made in Italy for almost 1,000 years, it is an aged cow’s milk cheese perfect for grating on pasta or including on your next cheese plate. Nutty and slightly salty, it is similar to Parmigano-Reggiano but a bit more mild. Our Grana Padano is aged over 18 months for a more concentrated flavor. Pair it with a bold red or crisp white wine.

Manchego (1-year old). Spain. Spain’s most famous cheese gets its recognition for good reason. Our 1-year-old version of the classic sheep’s milk cheese is sweet and complex, with notes of pineapple and the slightest hint of sheep’s milk complexity at the very end.

Parmigiano Reggiano. Emilia-Romagnia, Italy. The real deal. A 24-month old Parmigiano, aged twice as long as required to be called Parmigiano Reggiano, for an added depth of flavor and nuttiness. Salty, nutty and sweet.

Parmigiano Reggiano Solo di Bruna. Emilia-Romagnia, Italy. Made by only a handful of cheesemakers in Emilia-Romagna, Solo di Bruna is a 24-month aged Parmigiano Reggiano made from the milk of brown cows that has a high casein content, giving the cheese a buttery, nutty flavor that is more creamy than a typical Parmigiano. Try it on a cheese plate by itself or drizzled with traditional balsamic vinegar.

Pecorino Romano. Lazio, Italy. A hard sheep’s milk cheese made for almost 2,000 years. Salt, hard, tangy and sharp. Can be used for grating but also delicious on a cheese plate.

Piave Vecchio Selezione Oro. Piedmont, Italy. A 12-18 month old cow’s milk cheese. Deliciously nutty and sweet, with texture between firm and hard. A showstopper on a cheese plate. Try it if you like aged Gouda.

Valley Ford “Estero Gold” Reserve. Sonoma County, California. Modeled after an Italian Montasio. 18 months old. Harder and dryer than Valley Ford’s “regular” Estero Gold texture, it’s reminiscent of an aged gouda, but with the saltiness of a parmigiano. Raw. Certified Humane.

Blue Cheeses

Blu di Langa. Piedmont, Italy.  Made from a mix of cows’, goats’ and sheep’s milk, it is firm but creamy, with a subtle tang from the goat and sheep’s milk balancing its earthy blue cheese flavor. We love it with a glass of Prosecco! 

Cascadia Creamery Glacier Blue. Trout Lake, Washington The perfect blue for a crowd – salty but sweet, creamy yet crumbly, with a gentle, enchanting blue flavor. It’s the perfect introduction to blue cheese for those that may not have had it or think they don’t like it, but will also keep the blue cheese lover coming back for more. Made with organic milk.

Gorgonzola Dolce. Lombardy, Italy. A 6-9 month old cow’s milk cheese. Called “dolce” (meaning “sweet”) to distinguish it from the older, more robust Gorgonzola Picante, Gorgonzola Dolce is creamy, buttery and very spreadable, with a very delicate blue cheese flavor. Equally at home for baking or in sauces as on a cheese plate. It’s the perfect introduction to someone not familiar with blue cheeses or for anyone who likes a mild blue cheese flavor. Spread it on bread or crackers alongside a glass of bubbly or pair it with roasted mushrooms or mushroom bisque. 

Gorgonzola (Mountain). Lombardy, Italy. A 6-9 month old cow’s milk cheese. Dense, creamy and with a medium-blue-sharpness. Equally at home for baking or in sauces as on a cheese plate.

Point Reyes Bay Blue. Point Reyes, California. A mild blue with a firm/slightly crumbly texture. Great on salads, steaks and burgers, mixed into porcini risotto, or on a cheese plate alongside a bold red wine. 

Point Reyes Original Blue. Point Reyes, California. A moderately bluey blue with a creamy texture. Great on salads, steaks and burgers, mixed into porcini risotto, or on a cheese plate alongside a bold red wine. Raw and vegetarian.


Catsmo Gold Label Smoked Salmon. Wallkill, New York. Cold-smoked over fruitwood rather than oak (applewood and cherry wood, Catsmo’s most popular smoked salmon is delicate and silky, with a gentle smoky flavor.  Kosher.

Catsmo Hot Smoked (aka “Kippered”) Salmon. Wallkill, New York. Flaky and moist with an assertive smokiness, its great on its own, alongside eggs, or for cooking in hot dishes.

Catsmo Candied Salmon. Wallkill, New York. The same as the hot-smoked salmon, but first cured in organic maple syrup. A great substitute for bacon!

Catsmo Pastrami Smoked Salmon. Wallkill, New York. Cold-smoked and cured with a proprietary mix of pastrami spices. At Russ and Daughters deli in New York, they serve is with sauerkraut, mustard and cheese on a roll!   Kosher.

Catsmo Scottish Smoked Salmon. Wallkill, New York. Cured in scotch and then, unlike most of Catsmo’s other smoked salmon, Cold-smoked using oak. Sweet & buttery. Kosher.

Catsmo Daniel Boulud Tequila Cilantro (“Baja”) Smoked Salmon. Wallkill, New York. From a recipe created by acclaimed chef Daniel Boulud using Catsmo’s Scottish smoked salmon, tequila and cilantro, this might be the perfect salmon for a South Texas brunch. Kosher.

Catsmo Vodka Dill Smoked Salmon. Wallkill, New York. Cured in Russian vodka, cold-smoked and covered with fresh dill.   Kosher.

Catsmo Smoked Trout. Wallkill, New York. Delicately smoked. Moist & flaky, perfect as an appetizer or for salads (both lettuce and mayonaise- or mustard-based).

Yurrita Cantabrico Anchovies. Gipuzkoa, Spain. The best Bay of Biscay anchovies are cured for 20 months & hand filleted.


Grilled Artichoke Hearts in Oil

Cerignola Olives, Black. Meaty and earthy, with a generous ratio of olive-to-pit.

Cerignola Olives, Green. Meaty and briny, with a generous ratio of olive-to-pit.

Cipollini Onions in Balsamic. Sweet and tart, they’re the perfect counterpoint to soft or funky cheeses. Also great in a martini.

Rum Marinated Figs. Figs dried under the Calabrian sun, and marinated in rum and chestnut honey. Sweet, lightly boozy and complex from the chestnut honey. Perfect with soft cheeses, on yogurt or ice cream or over cheesecake.

Gigandes Beans in Vinaigrette. Large, meaty beans in a tomato vinaigrette. Add to salads, as a light lunch, alongside a hearty roast, or serve on an antipasti plate.

Roasted Red Peppers in Oil.

Pitted Taggiasca Olives in Extra Virgin Olive Oil. Small, buttery, pitted olives packed in their own extra virgin olive oil. Use for nicoise salad, mix into beans for an easy bruschetta topping, or eat straight out.