What's Inside the Father's Day Box

We work closely with cheese selector and importer Essex St. Cheese to source this incredibly aged gouda. The cheese is produced in northern Holland by the Cono Co-op and then is aged by affineur and cheesemonger Betty Koster. Betty ages these wheels at a slightly warmer temperature than typically aged gouda. The result is a deep flavor, plenty of tyrosine crunch (proteins) and a texture that is not too dry and brittle. It is creamy with distinctive hazelnut flavor and deep caramel notes.
  • Farm/Producer/Importer: Cono Co-Op/Fromagerie L'Amuse/Essex St Cheese
  • Place: Beemster Region, The Netherlands
  • Style: Hard
  • Milk Type: Cow
  • Rennet: Traditional
  • Age: 24-26 months
  • Pairing: Cabernet Sauvignon, Double IPA

In 2003 esteemed cheddar producer Cabot had a burning desire to produce a more traditional cloth wrapped cheddar, something a bit more artisan, a definite departure from their usual cheddar. The only problem was they did not have the type of aging caves necessary to age a bandaged wrapped cheddar. After a bit of searching, they heard about two brothers, Andy and Mateo Kehler in Greensboro, VT who were making cheese and aging it on their farm. A collaboration ensued and their partnership endures. The wheels are produced at Cabot then sent to the Cellars at Jasper Hill Farm to be aged to their brothy, buttery, earthy glory. The texture is slightly crumbly and crystalline but melts in your mouth. This wheel was selected just for us. Cabot Clothbound is an award-winning cheese, winning Best in Show at the American Cheese Society Conference in 2006.
  • Farm/Producer/Importer: Cabot Cooperative Creamery/Cellars at Jasper Hill
  • Place: Greensboro, VT
  • Style: Firm
  • Milk Type: Pasteurized Cow
  • Rennet: Vegetarian
  • Age: 9-13 months
  • Pairing: Pinot Noir, sparkling cider or a hoppy ale

The sweet-spicy flavors of a classic sriracha meet the fermented complexity of gochujang chile paste. Blended, bottled, and shipped by hand in Brooklyn, NY.

Located in the heart of south central Wisonsin, where some of the nation's most quality pasture-raised heritage pigs and goats are farmed, Underground Meats sources local, humanely-treated and quality animals for their cured meats. Tuscan salami is made in a classic Italian style with pork, red wine, black pepper and fennel.