Epoisses truffle and produced by traditional method

and produced by traditional method from the must of Lambrusco and Trebbiano grape varietals

Castelvetrano olives and Redcamper Mostarda

house cherry fig mostarda and artisan crackers (let us know if you have any special preferences

this is their most popular fruit syrup

Epoisses truffle and produced by traditional methodA pungent washed rind classic from the Burgundy region of France. This cheese has been made by hand since the 1700's in the town by the same name. The most famous producer Berthaut makes a special version of Epoisses for the US market since the AOC version is not available due to the required use of raw milk.