Fall is a favorite season for many, including foodies. The crisper weather is
reason enough to indulge your palette and opt for something a little more decadent.

Now is the time we usher in beloved cold-weather staples: braised meats, winter squashes, apples and pears, aromatic baking spices, and truffles. A savory, well-balanced cheese and charcuterie plate can be a welcome addition to these classics during the holidays. Much like produce, cheese possesses a certain seasonality. Goudas, cheddars, creamy soft-ripened cheeses, pungent blues and funky washed-rind cheeses are all perfect for fall and winter. Here are a few select picks for the season.

Marieke Gouda | Wisconsin


Handcrafted from raw cow’s milk in traditional Dutch style; a buttery, creamy, award-winning cheese.

Gorgonzola Dolcelatte DOC | Italy


High quality, extremely creamy, semi-soft cow’s milk blue from Italy. Protected Designation of Origin.

Raw Milk Morbier | France


This semi-soft raw cow’s milk cheese is easily identifiable by a line of vegetable ash bisecting it horizontally — a tradition that harkens back to its French roots.

Speck, Alto Adige | Italy


Dry-cured and lightly smoked, this speck’s aroma and mountain flavor are unmistakable.

Wild Boar Salame | Virginia


A mélange of pork and wild boar gives this salame a distinct, robust quality. At the same time, the clove and juniper berry seasoning adds a touch of sweetness.

La Quercia Nduja | Iowa





Can be served warm or cold. Texturally unique. Equally delicious as a spread or as an ingredient. Spicy flavor pairs well with beer.

Our Cheese Plate Accoutrements

Simple’ is often better when composing a cheese plate – the star of the show is the cheese, after all. Serve with a Tribeca baguette or some Rustic Bakery flatbreads. I’m also loving Purely Artisan’s freeze-dried Manuka Honey as a cheese accoutrement; it provides a fun textural contrast and is easier to serve than traditional honeycomb.

We have a selection of Bel Aria olive blends that add color and textural variety, and a plethora of pickled or marinated items — artichokes, gigandes beans, carrots, snap peas, and Peppadew, Sweety Drop and Pippara peppers. Many chefs prefer to pickle their own ingredients, but these items can save time to concentrate on other things in the kitchen.