Caciocavallo di Latte di BufalaA rare buffalo milk Caciocavallo cheese from Tuscany. Silky, slightly tangy, and mellowyet full of character. Made the old school way: two teardrops tied and hung over wood to age like saddlebags on a horse. Perfect for slicing neat or melting into your next obsession. Try it with prosciutto, fresh figs, or a drizzle of wildflower honey. Sold in 200 g or 300 g wedgesgrab yours before theyre gone.

the anchovies are meticulously washed to achieve the perfect level of saltiness and then expertly sliced to remove the bones

accented by piney notes and a slight spiciness

The flavour is fairly mild without the barnyard-y flavours some associate with sheep-milk cheese

The addition of peppercorns and lengthy aging results in a pleasantly piquant and slightly pungent cheese

A classic Alpine cheese from Switzerland

combining vibrant green Castelvitrano and rich red Cerignola varieties

a silky texture

The result

Sold in ~200 g or ~300 g wedges

Malga Verde is a unpasteurized cow-milk cheese that offers sweet

this pork sausage is an absolute stunner with incredible taste to boot

and endlessly snackable