Create A Cheesy New Tradition

Looking for a fresh new gift exchange idea? Instead of trading ornaments or cookies, give the gift of cheese! Our cheese curators have assembled a mouthwatering collection from renowned cheesemakers. Add delicious accompaniments like crackers, jams, nuts and more—and start sharing!

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Cheese

Starting from the top (left side) and working our way around to the left -

Firefly Moo & Blue Crafted with cow’s milk, this never-bitter blue cheese has a deep, buttery richness and lingering sweetness.

Face Rock Creamery Smokey Cheddar The cheesemakers at this Oregon creamery cold-smoke each batch of their Smokey Cheddar with Northwest Applewood smoke.

Jasper Hill Cabot Clothbound Cheddar A collaboration between Vermont’s Jasper Hill Farm and Cabot Creamery, this aged cheddar brings a signature tang balanced by a caramel nuttiness.

Face Rock Creamery Face2Face Mixed Milk Cheddar Handmade in Oregon, this aged cheddar blends the creaminess of cow’s milk with the salty piquancy of sheep’s milk.

Karst Cave-Aged Cheese A natural rind cheddar with added Gruyere cultures, this flavorful cheese is cave-aged to perfection in the cheese cellars of Vermont’s Jasper Hill Farm.

La Petite Reine Truffle Brie Imported from France, this creamy brie is infused with the earthy flavor of fresh black truffles.

Our Favorite Accoutrements

Regalis Black Truffle Balsamic Glaze Crafted in Italy, this 18-year barrel-aged balsamic vinegar is infused with aromatic black truffles. It’s a decadent finishing touch on creamy cheeses.

Valley Lahvosh Baking Co. Christmas Tree Crackers This California bakery has been handcrafting traditional Armenian crackerbreads since 1922. Their tree-shaped crackers add a festive touch to your holiday spread.

Red Clay Spicy Peach Honey Raw, sustainably sourced and gluten-free, this wildflower honey is infused with juice from fresh peaches for a spicy-sweet indulgence.

Can Bech Just for Cheese Jams Filled with fruits, nuts and spices, these flavorful jams are carefully crafted to enhance the flavor and aroma of cheese—not overpower it.