Pont l'Évêque

Pont l'ÉvêquePont l'vque is a washed rind cow's milk cheese made in Normandy. It is similar to Livarot, with warm, buttery, savory flavors and tangy, fruity undercurrents. Legend has it that Pont l'vque was introduced by monks in the Pays d'Auge during the Middle Ages and it was known by its current placename by the seventeenth century. With its mild, milky, and grassy flavors, Pont l'vque is a prime example of the very high quality of French washed rind cheeses.

The Keen family uses the West Country tradition of cloth-binding and larding their cheeses and age the large wheels for nearly two years

Available in 3-

the aged richness of Italian Prosciutto di Parma

Especially tasty with soft creamy cheeses like Chabichou du Poitou

a Tuscan style salami with a cute origin story

Four premium hand-crafted cave aged cheeses:

Grand Cru Surchoix

Robiola Rocchetta pairs with a wide variety of wines ranging from sparkling wines

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we age it further in the Artisanal Premium Cheese caves until its paste has turned a luscious ivory

the traditional Sopressata

by legendary cheese maker Rafael Báez and his daughters Paloma and María Jesús