Welcome to St. Kilian's Cheese Shop!
Our cheesemongers do all the work for you by selecting some of our favorites, then slicing your order so it's ready to serve. We'll typically include 3 varities of cured meats with one spicy option.
This makes a great addition to a cheese plate or served on it's own with cornichons, mostarda and fresh bread.
This famous Prosciutto from Italy is reserve (extra aged) version of the San Danielle Varietal. We love this Prosciutto for its concentrated flavors, natural sweetness and rich texture.
Traditional Italian style salami, modeled after the sopressa vicentina from the Vicenza province of Northern Italy. Coarsely cut and scented with clove. Moist and full-flavored.
Jamon serrrano is the spanish cousin of Prosciutto. This dry cured leg of pork is subtle and slightly sweet, sliced thin and ready to eat. For our Serrano, we usually select a leaner cut and younger age, this results in a tender alternative to our reserve prosciutto.
The Calabria region is known for spicy foods, including the all-important Calabrese salami, also known as pepperoni. The Creminelli version is spicy but not overwhelming making it ideal as a pepperoni for pizza.
Traditional coarse ground dried salami from the Rhône-Alpes region of France. It has a hint of red wine along with clove that has made it one of the most famous salamis in France and now in the US!
Similar to prosciutto but smaller in size, a prized whole cut of pork is used, a perfectly marbled, shoulder cut that is dry-rubbed, marinated and then air-dried to perfection. Like prosciutto, coppa should not have distinctive flavors beyond the sweet aged meat flavor. Coppa can replace prosciutto in most applications, and makes a great additio...
A midwest staple, made front range style. 7x Wagyu Beef Smoked, then spiced with strong flavors of mustard, red pepper and coriander. A great treat for all your outdoor or indoor adventures.
About River Bear - River Bear American Meats is a Denver-based company owned by Chef Justin Brunson that uses old world techniques to make new world fresh a...
Classic dry cured, Italian style pork salame with whole fennel seed, garlic and wine. Great for a antipasto dishes or on sandwiches.
Traditional coarse ground dried salami from Basque region of France. Similar to the Rosette de Lyon but with a little spice!
PDO certified cured ham from southwest France, made using traditional methods from hogs native to the region and salt from a saline spring.
Air-dried beef selected from Black Angus top rounds grown on a small farm in Pennsylvania. Bresaola is a specialty of Valtellina, Lombardy. Typically this would be sliced thin and served with shaved Parmigiano, lemon juice and a very nice olive oil.