This is it! The greatest gift you’ll give or receive this year! One of our favorite things about finally having a physical storefront is being able to fill it with all of the products we’ve discovered over years in the biz! We’ve amassed the best sellers stocked at our brick & mortar, which all also happen to be incredible, small producer-made consumables (well minus the soap)! Whether you’re sharing it all with with friends/family or showering one person with all of these lovely things, this collection is the answer! What’s in the box, you ask?

• Three third pound wedges of our favorite cheeses of the moment

• A bag of our housemade crackers

• A third pound log of Banner Cultured Butter w/ Sea Salt

• A small format La Salumina Salame

• A bag of My Brothers’ Farm Organic Roasted Hazelnuts

• A tin of Tenorio Tuna in Olive Oil

• A bar of Potomac Chocolate

• A bag of Kolsvart Swedish Fish candies

• A bar of La Salumina Lard Soap

This natural rind raw cow’s milk from the Southwestern tip of Virginia showcases the incredible work of Meadow Creek Dairy. The combination of the higher moisture, semi-soft raw Jersey cow’s milk paste and the delicate mix of molds that the earthy rind is comprised of just scream GRASS. And when it comes to grass cultivation and land stewardship, the crew at Meadow Creek are leading the charge (since 1988). Beyond the overarching flavors of thick, damp grass, there are lovely notes of sautéed hen-of-the-woods mushrooms, digestive biscuit toastiness, and lavish egg custard.

Our favorite application: Keep it simple, stupid! Perhaps a lovely little picnic or porch-hang with some of our Cultured Crackers and a bit of V. Smiley Strawberry-Black Currant-Rosemary Jam for a complementary bit of fruitiness!

Tastes like: Lush meadow grasses, egg custard, digestive biscuits.

The Brass Tacks:

• Meadow Creek Dairy - Galax, VA

• Natural Rind Tomme

• Raw Cow

• Animal Rennet

• Farmstead Operation

• Season: Year Round

After Sequatchie Cove Creamery form these dense, buttery wheels, they get pierced to allow blue formation then wrapped in whiskey-soaked fig leaves (!!!) before being vacuum packed for aging. Leaf wrapping cheese has been around for years, but we’re not sure leaves have ever imparted this much flavor! The combination of slightly broken down fig leaves (from the leaf sanitization process), whiskey, and blue veining results in a nearly otherworldly level of fruitiness.

Our favorite application: Little endive boats with crumbled Shakerag, chopped Roasted Hazelnuts, and Barrel Aged Honey.

Tastes like: Juicy Fruit gum, buttermilk, mild baking spice.

The Brass Tacks:

• Sequatchie Cove Creamery - Sequatchie, TN

• Blue

• Pasteurized Cow

• Animal Rennet

• Milk sourced from neighboring farms

• Season: Year Round

A vegetable ashed pasteurized goat milk from Capriole Goat Cheese. Sofia takes inspiration from Loire Valley-style goat cheeses such as Valencay and Selles sur Cher, combining citrusy, salty goat milk with a vegetable-ashed geotrichum rind (the wrinkly, doughy kind). The result of a couple weeks of aging is a multi-textural treat as the once flakey paste just below the rind becomes a buttery oozing creamline. Calling this a customer favorite would be an understatement as we’ve received several notes claiming it to be “the best cheese I’ve ever tasted”. It is most certainly a case of a new world cheese surpassing its old world counterparts.

Sofia logs typically weigh 14-16 oz

Our favorite application: Less is more here…or actually better is more here. Get the best baguette you can find and grab that bottle of Chenin Blanc from the “no touching!” rack that you’ve been aging for a few years.

Tastes like: Clotted cream, lemon poundcake, fleur de sel.

The Brass Tacks:

• Capriole Goat Cheese - Greenville, IN

• Vegetable Ashed Bloomy Rind

• Pasteurized Goat

• Animal Rennet

• Milk Sourced from Nearby Farms

• Season: Year Round

If you’re seeing these, you might want to give them a try, because who knows how long they’ll be around for! After a pretty lengthy mid-pandemic recipe testing period, we seemingly cracked the cracker code and began selling these babies at our regular farmers market to much acclaim! Maybe it’s the nutty sesame seed studdings, maybe it’s the extra crunch semolina flour provides, maybe it’s the cultured Banner Butter (probably this one), or maybe it’s the combination of all of these things. Whatever it is, they are really quite a perfect cheese pairing. Adding insult to injury, they’re very difficult to stop eating just on their own.

3.5 oz bag

As you may know, “-ella” or “-ello” on the end of all sorts of Italian things usually means ‘a smaller version’. So actually, Eric’s last name, Casella (casa + ella) translates to ‘little house’, and in Italy, post office boxes are referred to as ‘casella postale’! Anyway… this little aged pork sirloin (essentially a smaller version of prosciutto) is earthy, fruity, super-special, and quite limited stuff… hence the hefty price tag… But hey, we all know what we’re doing here- enjoying life and small-scale specialty fermented foods! So live a little and have a little prosciutto! (See what I did there?)

Expertly sliced to order.

Gotta say, we’ve only ever heard bad things about cod liver…and it was usually about cod liver oil…and usually from our parents or grandparents. Meanwhile, we love tinned seafood and liver products of all sorts, so we didn’t know what to expect diving into this can of oily, cod liver pieces of all shapes and sizes. Well, perhaps unsurprisingly (because we’re selling the stuff), we love it! Minnow’s Cod Liver is caught in the frigid waters of Iceland’s Westfjord region and has a beautifully delicate lightness to contrast the rich, fattiness and mellow oceanic flavors you might expect. Velvety and spreadable, it’s a bit like foie gras of the sea! And, hey! Bonus! It’s great for you! So why not pair it with Banner Cultured Butter like we do!

4.3oz tin

What is cheese without a cracker? Well, yeah… it’s cheese. But isn’t a cracker such a lovely addition? A lovely little textural treat. These rye crisps are made from a danish style rugbrød that we make in the shop. The rye flour and cracked rye meal comes freshly milled from Anson Mills in Columbia, SC, and is leavened with our sourdough starter (named Levi) along with some dark beer, sunflower, flax, and pumpkin seeds. The baked off loaves then get sliced thinly and baked further into this super savory seeded crackers! They are especially good with stronger flavored cheeses.

3.5 oz bag