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June 2025: Celebrating Old World Artisan Excellence for Cheese of the Month

This month, we're taking you on a journey through the time-honored traditions of European cheesemaking with a trio Old World Artisan Excellence cheese. Each of these exceptional cheeses represents generations of craftsmanship, passed down through families and perfected over centuries.

From the Alpine foothills of Germany to the pastoral landscapes of the Netherlands and the rugged coastlines of Scotland, these artisans have mastered their craft using traditional techniques that honor the land, the animals, and the ancient art of cheesemaking.

Cheese and Charcuterie are ready for pickup at the shop, and for those who have set up shipping, we are shipping cheese on Tuesday 6/17 for delivery on 6/18-6/20. Reply to this email if you have any questions! Thanks again for being a part of our club.

Red Casanova - German

Cow’s Milk

From the foothills of the German Alps by a union of local farm, this washed-rind cheese is made using methods that date back centuries. The distinctive orange rind tells the story of careful aging and regular washing in a brine solution—a technique that creates the cheese's characteristic funky, spicy notes and creamy interior. Extra cream is added to the milk during its crafting, for additional delicious butterfat. Red Casanova embodies the German tradition of robust, complex cheeses that pair beautifully with hearty breads and bold wines. 

Pair with a crusty sourdough and a bold red wine.

Truffle Van Goat - Netherlands

Goat’s Milk

An innovative take on traditional Dutch Gouda-making! While respecting the centuries-old methods of Dutch gouda cheese crafting, these artisans have elevated their creation by incorporating luxurious black truffles into their tangy goat cheese base. Semisoft and rich, it’s the perfect blend of tradition and innovation.

Pair with honey and toasted walnuts, or simply savor on its own to appreciate the truffle's earthy luxury.

Isle of Kintyre Cheese - Scotland

Cow’s Milk

From the windswept shores of Scotland's Kintyre Peninsula comes this collection of wax-coated artisan cheeses. You will have the choice of 1: Magnus’ Hammer (aged cheddar), Chilli & Tomato (cheddar with sun-dried tomatoes and cayenne) or Lazy Ploughman (cheddar with caramelized onions). Whichever wheel you choose, you’ll experience the terroir and tradition of Scottish cheesemaking traditions.

Pair each variety with traditional Scottish oatcakes and whisky, honoring its Highland heritage.

Rosemary Lamb Salami

For those that have the meat option, we've included this exceptional artisan salami that honors the same principles of traditional craftsmanship. Made with fresh rosemary, a touch of cayenne, and garlic, this cured lamb salami represents the American artisan movement—where passionate craftspeople draw inspiration from European traditions while creating something uniquely their own. The producer, MeatCrafters has been creating for 15 years, and their commitment to time-honored traditions and flavorful recipes makes them kindred spirits to our featured European cheesemakers. The Mediterranean herbs in this salami create beautiful harmony with our continental cheese selection.

May 2025: American Artisans featured in Cheese of the Month

Celebrating artisan American producers!

This month’s Cheese of the Month selection showcases a few of our favorite artisan American producers. From the heart of Wisconsin to the coasts of Connecticut and Washington, and the lush hills of Vermont, each cheese celebrates the craft and character of domestic cheesemaking. Read on to discover what’s in store!

The Gray by The Mystic Cheese Company in Groton, CT

Cow's Milk

From Mystic Cheese Co. in Connecticut, this Cheshire-style cheese pays tribute to New England’s British heritage. Striking a perfect balance between creamy and crumbly, it offers rich buttery and savory flavors, brightened by a juicy acidity that keeps you coming back for more.

Mariana by Blakesville Creamery in Port Washington, WI

Sheep's Milk

Blakesville Creamery in Wisconsin is best known for its stunning goat’s milk cheeses—but their sheep’s milk offerings are just as exceptional. Crafted from their own farmstead herd, this award-winning tomme was named one of the top cheeses of 2025 by Culture magazine. With a natural rind, a supple, creamy texture, and sweet, nutty notes, it’s a standout wheel worth savoring.

Withersbrook Blue by Jasper Hill Farms in Greensboro, VT

Crafted in the Northeast Kingdom of Vermont, Witherbrook Blue from Jasper Hill Farm is a testament to American blue cheese at its finest. Aged to perfection in Jasper Hill’s underground cellars and then soaked in cider, this cheese boasts a fudgy texture and balanced blue veining. Earthy, savory, and slightly sweet, it delivers a mellow, approachable bite.

Nduja by Nduja Bella in Seattle, WA

For those that have the meat option, we are so excited to share this new-to-the-USA meat. When Jon first traveled to Calabria, he discovered the bold, spicy magic of real ‘Nduja—but bringing it home wasn’t an option. Fast forward to 2025: at the Fancy Food Show in Las Vegas, Jon met Giuseppe Pezzano of ‘Nduja Bella, a company based in Spilinga, Calabria, now making authentic ‘Nduja right here in the U.S. Using a time-honored family recipe and meeting USDA standards, ‘Nduja Bella delivers the real deal. And now, you can find it at St. Kilians!

April 2025: Spring Cheese of the Month

Spring in your step!

This month’s curated selection of cheeses celebrates the new season with bright flavors edible flowers and herbs, and a bit of spice. These cheese are perfect for spring celebrations, from brunch to dinner. Bask in the longer days and warmer sun as you enjoy this cheese selection. Happy spring! Read on for more info.

Baked Lemon Ricotta by Luigi Guffanti in Puglia, Italy

Pasteurized, Cow & Buffalo Milk

From Southern Italy this mixed milk ricotta is perfect for a spring brunch. With bright lemon and sweet honey, it is dense and almost cheesecake-like. Serve with jam as a dessert or on warm toast for a special morning bite!

Alp Blossom by Hofkäserei Kraus in Bavaria, Germany

Raw, Cow’s Milk

This raw Alpine-style cheese is made in Germany. A true tribute to the spring Alps, coated in a combination of dried flower petals, herbs, and spices that grow in the pastures surrounding the dairy. The cheese is full-flavored with herbaceous notes in its center too, plus a beautiful rind!

Calabrian Chile Mozzamini Pearls by Cheese Bits in California

Pasturized, Cow’s Milk

An artisanal snacking cheese resembling a delightful fusion of fresh mozzarella and mild provolone. Like scamorza! This flavor comes with a perfect spicy zing of Calabrian chili peppers. Perfect for a snack, on cheese boards, in pasta salads with grilled chicken or in omelets.

Uncured Bacon & Bourbon Salami by Salt & Twine in Waltham, Massachusetts

For those that have meat as part of the club, you will have Salt & Twine’s small batch salami with bacon and bourbon. A perfect balance of sweet and salty. Salami is slow-aged with generous amounts of bacon and bourbon to give it a rich flavor that pairs well with both sweet and smoky cheeses or bourbon cocktails.

Preserved Lemon Cookies

Good Food Winners in the Shop!

An annual event, The Good Food Awards recognizes, celebrates and empowers food creators that make delicious food with responsible ingredients. They recognizes food crafters who demonstrate outstanding taste and a deep commitment to building a more sustainable and just food system. Jon was able to attend the ceremony, meeting many artisans and tasting so many great bites.

Check out the map in the link above, Colorado producers are often nominated for and win at Good Foods! We are lucky to have such great food and agriculture in this state. Read a bit about the Good Food Winners we have in our shop.

On Tap Pretzel Shortbread Cookies Lafayette, Colorado

Winner of the Snack Category, these pretzel makers also know how to make a great cookie! They're buttery shortbread, mixed with a salty pretzel. The cookies are made from actual ground pretzels, used like flour in their recipe. Try them with ice cream. Shop them here.

Bibamba Jungle Crunch Denver, Colorado

Our friends at Bibamba won in the Chocolate category. Their single-farm cacao sourced directly from their family-owned farm in Cameroon supports sustainable ingredients. This duo combines crunchy plantain chips with a coating of dark chocolate. Shop the chocolate here.

Red Camper's Pueblo Chile Peach Deliciousness Denver, Colorado

We are good friends with the team at Red Camper and we love pairing their preserves and mustarda with our cheese and meat boards. It's no surprise that this Colorado-proud flavor won an award. Roasted green chilies from Pueblo combine with sweet Paonia peaches for the perfect spicy-sweet spoonful. All their produce is sourced from local farms. Read about it here.

Table Mountain Farm's Lavender Vanilla Goat Milk Caramel Longmont, Colorado

We love goat cheese and we now also love goat milk caramel! Winning in the Confections category, this caramel is made with lavender from the farm and fair trade Vanilla Beans steep in fresh goat's milk. Perfect as a dessert sauce or stirred into coffee. While we don't yet have the Lavender flavor in the shop, we do have their Vanilla, Whiskey and Chocolate flavors in the store. Check out Vanilla on our site here.

Bee Squared Apiaries Fennel Pollen Honey Berthound, Colorado

There's honey and then there's good honey. Fennel pollen and Bee Squared Apiaries' award-winning alfalfa/wildflower honey marry to make one of those truly synergistic flavor combinations. The subtle licorice flavor of fennel enhanced by their buttery smooth alfalfa honey is perfect with pork dishes or a gin cocktail. Shop the honey here.

Mountain Girl Pickles Pickled Okra Black Hawk, Colorado

With a good crunchy, these okra are a perfectly preserved taste of summer, truly worthy of their Pickle category award. Mountain Girl sources the fresh okra locally and perfectly seasons it for happy hour spreads, Bloody Mary's, salads and more. Shop the pickles here.

Click here to shop all Good Food winners.

Cold Weather Comfort Food: Risotto

Stay cozy by making these warm winter risottos. One features ham and corn and the other an ode to the Alps, using nutty Alpine cheeses. We always make our risotto with Organic Carnaroli Rice from Abruzzo, Italy and Denver Bone Broth for max flavor. 

Ham & Pan-Roasted Corn Risotto

1. Bring stock to a simmer in a medium saucepan
2. In a large cast iron or nonstick pan melt the butter at medium high heat, add the corn and roast stirring frequently until browned (about 12 minutes), add the rice and and stir to coat with butter and cook another 2-3 minutes to toast rice.  Pour in the wine and evaporate off for another minute
3. Cook the Risotto in traditional method, adding 1 cup of stock at a time and stir over medium heat until is is incorporated, then add another cup and repeat.   Continue until rice is fully cooked and has a rich creamy texture.  (If you need additional stock add water to the saucepan when it gets low). This should take a bout 20-25 minutes
4. Turn of the heat and fold in the Parmigiano Reggiano along with 1 Tbsp of butter or Olive Oil, add meat or vegetables if using.  Season to taste with salt and pepper
5. Drizzle with Balsamico for serving

Alpine Cheese Risotto

Ingredients

a few tablespoons Butter or Oil

1 Onion, diced

1 cup Carnaroli Rice

1/4 cup White Wine (optional, you can also increase the broth)

2-3 cups Denver Bone Broth

Salt and Pepper, to taste

1 cup Appenzeller, grated

Optional stir-in's: Sautéed Mushrooms, Gorgonzola

1. Over medium heat, heat the butter or oil in a large sauce pot.
2. Add the onion and saute until transparent.
3. Meanwhile, warm the broth in another saucepan.
4. Add the rice and stir to combine. Toast the rice in the oil for a few minutes.
5. Add the wine and cook until it has evaporated (about 1-2 minutes).  
6. Add the warmed broth a little about a 1/2 cup at a time, stirring frequently. Keep the temperature low, at a low simmer.
7. Once a 1/2 cup of broth is absorbed, add another until fully cooked, al dente, about 20 minutes.
8. Remove from heat and stir in the cheese. Taste, adjust flavor with salt and pepper.