Cheese & Charcuterie

We pioneered farmstead and artisanal cheeses in SLC by focusing on authenticity, tradition, and of course, full flavor in every wedge and slice! From local and regional producers, to the very best of European traditions; we have always sought the most outstanding producers of a craft, to bring the very soul of what is great food to your table. 

Our experienced cheesemongers taste everything we sell and love to share their knowledge of the different flavors and histories of our dairy treasures. Plus, we go one extra step that is unique in Salt Lake: all of our cheeses are wrapped with care using a specially designed microscopically permeable wrap that allows the cheese to "breathe" while maintaining its superb flavor and sublime texture.

A Sampling of Our Cheese & Charcuterie Purveyors

VALSERENA Brown Cow Parmigiano Reggiano DOP

The oldest Parmigiano Reggiano dairy in Parma and one of only four members of the Consorzio di Sola Bruna (Brown Cow Consortium).  Valserena is a 5th generation producer operated today by Giovanni Serra and his sister Antoinetta – who is a veterinarian and knows each cow by name.  Valserena is one of the last farmstead producers of this PDO cheese, meaning they grow the feed, raise the animals, and make these cheeseS all at their farm. 

Rockhill Creamery

Before Jenifer Hines and Pete Schrop began making amazing raw cow's milk cheeses in Richmond, Utah in 2005 we shared what we know in hopes of assisting them toward success. Their six Brown Swiss cows now produce fine raw milk that becomes fantastic cheese with the wisdom and experience of Jennifer's years of daily cheesemaking.

PIO TOSINI Proscuitto di Parma

The roots of the Pio Tosini company run deep and date back to the beginning of the last century (1905) in the heart of northern Italy, where Ferrante Tosini (Pio Tosini’s father) started his business slaughtering pigs and curing his own cuts of pork meat in the back room of the family’s grocery store.  After World War I, he was assisted by his young son Pio and together they gradually improved the business, experimenting with new processing techniques and curing methods. Today, Pio Tosini is still a family company, where Pio’s son-in-law and nephew carry on their family’s century old tradition and passion.