Wild Arugula, Prosciutto Di Parma, Burrata, Melon, Blueberries, Sliced Almonds & Tomatoes, Tossed in Olive Oil & Balsamic.

Kale, shrimp, aged parmigiano reggiano, grapefruit, almonds, cherry tomatoes, and pepperoncini. Tossed in an apple cider and honey vinaigrette.

Local smoked duck breast, manchego (Spanish sheep’s milk cheese), kale, dried figs, fresh pear, and toasted pumpkin seeds. Tossed in an apple cider and honey vinaigrette.

Sliced chicken breast marinated with garlic, lemon and oregano, romaine lettuce, Bucherondin (goat’s milk cheese), marinated artichokes, and roma tomatoes. Tossed in an apple cider and honey vinaigrette.

This pasteurized cow's milk made in France has the name of a French gastronome. This triple cream cheese dessert is pretty buttery with a dense texture.

Camembert au Calvados is a mini camembert with a subtly sweet essence from the Pays d’Auge region in Normandy, France. To prepare this variant, the rind of ripened Camembert is delicately scraped off and then soaked in Calvados brandy for 3 to 5 hours. The process of infusing the creamy Camembert with apple Calvados brandy, results in a nutty, rich and intense flavor.

This cheese is an authentic one from Belgian, originally developed from the knowhow of the monks. Chimay is a semi hard cow's milk cheese with a particular taste because of a wash with the chimay beer. Of course, this cheese is a great pairing with Chimay beer.

French cheese made from unpasteurized cow's milk in the Eastern France (Franche Comte Region) produced since the time of Charlemagne. This cheese is still traditionally made in more than 190 cheese diaries, known as the "fruitieres" in the Jura plateau. Comte has a complex, nutty and caramelized flavor. Perfect as an appetizer, it can also be grated, chunked or melted.

Hard cheese made from cow's milk, aged for 18 months and produced on the region of northern Holland. Flavors are pretty sharp with salty butterscotch, roasted nuttiness and crystallized crunchy bits of salt that melt into a creamy, meatiness on the tongue.

Dense, creamy blend of cow, goat and sheep milk from Italy. Its flavor is earthy and full with a lingering lactic tang. The effect is just like an ice cream served from a warm scoop, decadent and melting. La Tur is a perfect pairing with medium body reds and most whites. Weight: 0.5 lb

Semi soft cheese made of cow's milk. Ideal for a raclette party. One of the most popular cheese on winters.

In a town where Emmentaler and Appenzeller were made for generations, the Studer family decided to create something new. Through experimentation and innovation, they designed an Alpine gem that is nutty, oniony, bacony and exclusive to Murray's! After a year of aging, the cheese becomes brittle and crystallized, waiting to be chunked and devoured with a handful of hazelnuts. Melt this one of a kind cheese over some spring vegetables or dollop on fresh bread with some sour cherry jam.

Tomme is a name given to a family of cheeses produced in the French Alps, made from raw, skimmed cow's milk after the cream has been drained off to make butter Tomme de Savoie is a semi-soft, pressed cheese with a pliable and firm texture. It has numerous irregular "eyes" spread throughout the ivory-colored paste. The flavors are of grass, nuts and rusticity. Expect some tangy, slight citrus and mushroom notes underlined by odors of cave.

Vacherin Fribourgeois is a Swiss semi-soft cheese made with raw cow's milk. The milk for the cheese is sourced from Fribourgeois breed of cows that graze on the Alpine grass and wild flowers all the way through the late spring and summer. As early fall arrives, the cows are brought down to graze on grass and summer hay. This traditional cheese making process ensures that Vacherin Fribourgeois has a pleasant nutty flavor underpinned by notes of fresh hay and milk. Vacherin has an unpalatable natural and brushed washed rind with a stinky aroma, but it does not overpower the lovely smell of the cheese. The interior of the cheese is straw colored with an open and buttery texture.

Brie Fermier is made with organic, thermalized cow’s milk. It’s buttery, mushroomy, and earthy, with a sticky and spreadable texture.

This triple cream is produced in Burgundy (France) from cow's milk. This particularity gave to the Delice de Bourgogne a unique texture and taste. This cheese has a thin, pungent mold rind that imparts straw and mushroom aromas. Perfect for a fancy breakfast, lunch or dessert with a glass of Champagne or a glass of Bourgogne (JL Maldant).

Piave Vecchio is a cow's milk cheese, that is named after the Piave river in italia. It is a flaky hard, grainy cheese with a dense texture and no holes. The flavor is intense sweet with a tropical fruity taste underlined by an almondy bitterness.

This cheese looks like pudgy brie but it's much creamier. The mild, buttery flavor has a sweetness that goes well with Champagne. Made in Rhone Alpes region (France) from pasteurized cow's milk, the Fromager d'affinois is a double cream soft cheese but because of the ultrafiltration process the texture is luscious and the content is rich on calcium and protein.

Made from rich, unpasteurized Alpine cow's milk this gourmet gruyere has a dense texture with small salt crystals. This cheese is pretty sharp with robust and assertive flavors. Wonderful served unadorned with some dark bread and figs, this is also a great melting cheese, and one that lends itself well to gratins, fondues and soups.

Morbier is an aromatic and surprisingly mild French raw cow's milk AOC cheese defined by the dark vein of vegetable ash streaking through it middle. Produced in Franche-Comté, Morbier has a mild taste and leaves a wonderful, nutty aftertaste.

24 months Parmigiano Reggiano, cow's milk cheese

Blue cheese from Auvergne (south central of France), made from raw cow's milk, one of the cheeses granted the AOP (Appellation d'Origine Controlee). It has a pungent and strong taste but with a creamier and more buttery taste that the other blue cheeses. Perfect in salad dressings and pasta seasonings.

Sold by the unit, Aprox 0.5lb
Fresh Italian cheese made from cream and mozzarella giving a soft texture to the cheese. Burrata literally translates into “buttered,” which acts as a sneak peek into its rich flavor. At first glance it might look similar to a fresh ball of mozzarella, but the real charm of burrata — and what sets it apart — is what’s on the inside. Burrata has a solid outer curd made from fresh mozzarella, which is formed into a hollow pouch, then filled with a soft, stringy curd and fresh cream. It has a milky, buttery flavor that’s rich without being too indulgent.

Sold by the unit, Aprox 0.5lb
Camembert is a soft, creamy, surface-ripened cow's milk cheese. The rind is bloomy white caused by a white fungus, called “penicillium candidum’’. It has an earthy, full flavored and creamy fromage that features mushroom and nutty overtones – with an extraordinary aromatic bouquet. Weight: 0.5 lb

Gouda Truffle cheeses are matured for about 4 months to obtain the right level of balance between the cheese and the truffle. There is still the salty, chewy taste of the pate, but the earthy taste of truffles is persistent, and takes the whole arc of flavor to new heights.

Produced around the town of Lille, in the Flanders area of Pas-de-Calais, northern France, Mimolette is an aged, raw cow's milk cheese. The appearance and floral aroma of the rind is the work of tiny mites, specially evolved to cheese. It normally weighs about 2 kg (approximately 4.5 pounds) and is made from cow's milk. The orange color comes from the natural seasoning, annatto, which has a sweet and nutty flavor.

Semi hard cheese, made from pasteurized cow's milk. This cheese has a creamy and buttery flavor with a grassy tang finish. Perfect cheese for children because of its texture and flavor. Nice to cook in a omelet or on a burger.

The production of genuine Parma Ham is the story of a special relationship between man and nature. Since Roman times, the unique conditions of the Parma region have made it possible to produce the highest quality hams that have been appreciated by gourmets for centuries.

Serrano ham (literally "ham from the sierra, or mountains") is a type of jamón (dry-cured Spanish ham), which is generally served in thin slices, or occasionally diced.

Bresaola is an air-dried cured beef round. Sometimes referred to as beef prosciutto, this specialty meat is lean and delicious with subtle floral notes. Sliced thin with a cornichon or with some cheese is the best way to enjoy this delicate meat.

This duck breast is fully cooked and ready to enjoy. Simply slice it and place it on your favorite greens.

Made near Sevre et Belle in the Loire Valley of France, Bucherondin is produced from pasteurized goat's milk in the shape of a 2lb log. Cheeses are matured for five to ten weeks, by which time they are coated with a bloomy, white rind. Soft, but semi-firm in texture, this cheese when young has a mild taste and it has a harder texture. As it ages, is gets a softer texture and a sharper, more intense taste.

Manchego is a hard cheese made in the La Mancha region of Spain from the milk of sheep of the manchega breed. It is made from unpasteurized sheep's milk. The rind is inedible with a distinctive, traditional herringbone basket weave pattern, pressed on it and the flavor is fruity, grass, hay with a tangy note.

Ossau Iraty is a classic sheep's milk cheese made in the French Pyrénées in two neighboring provinces: the Ossau Valley in the Bearn and the wooded hills of Iraty in the French Basque country. Its fragrance is reminiscent of toasted hazelnuts, and its taste encapsulates the sweet, buttery flavors that a great sheep's milk cheese can deliver.

Sheep's milk cheese produces in France's Basque region in the Pyrenees Mountains, the geographic border between France and Spain, this cheese's flavor is creamy and sweet with a nutty finish. It also features an appealingly smooth texture and an aroma that is reminiscent of crème brûlée.

One of the most unique American goat cheeses out there, Humboldt Fog is Cypress Grove's signature cheese. Elegant and luscious, this three-week old cheese pays homage to classic French Morbier by running a thin line of grey vegetable ash through its creamy, white center. The cheese is creamy, light, powdery, slightly lemony and mildly goaty.

Roquefort is a popular French cheese, reported to be a favorite of Emperor Charlemagne. In France, it is called the 'cheese of kings and popes'. This sheep's milk cheese is protected by AOC guidelines. Roquefort cheese is moist and breaks into little pieces easily. Genuine Roquefort is rich, creamy and sharp, tangy, salty in flavor. It is aged for 5 months. It is also mostly used in salads and dressings.

Truffle Tremor is the newest creation from Cypress Grove. The flavor of truffle comes through in this velvety goat milk cheese. The earthiness of the truffles combined with a creamery texture makes for another distinctive cheese from Cypress Grove.

Diced 18 months aged Gouda, cow's milk cheese.

Diced 12 months aged Mimolette, cow's milk cheese.

Diced 12 months cave aged Gruyere, cow's milk cheese.

Pistachio or Raspberry

5 stroopwafles

Specialties Almonds

These crackers are full of toasty pecans, fresh rosemary and dark and juicy Thompson raisins, you won't be able to get enough of these taste bud-tantalizing crisps! Amazing on their own, these crisps are even more fabulous when paired with soft cheeses like Brie, St Andre, Cambozola and Boursin.

Organic Flatbread Crackers Fabrique Délices