Welcome to St. Kilian's Cheese Shop!
Baby sour gherkins pickled in vinegar and spiced the traditional French way. They are the perfect pairing for pâtés, ham, saucisson a l’ail and other charcuterie.
An inspired take on the classic dill pickle that pays homage to tradition
This inspired take on the classic dill pickle is packed with loads of fresh garlic and dill and a healthy serving of toasted caraway seed. Opening a jar of these is reminiscent of when your grandmother’s freshly baked Rye bread comes out of the oven and the warm aromas pa...
This thoughtfully balanced recipe has been our standard bearer and crowd favorite since day one
Our most popular pickle poses peppery habanero and horseradish against a great deal of dill and floral spices. The contrasting combination blends together harmoniously, proving opposites really do attract. Many flavors have come and gone throughout th...
A wonderfully snappy addition to any cheese plate or to just snack on by themselves! Delectable chopped up in a pasta salad, too!
Ingredients: carrots, sugar, vinegar, water, spices.
Net wt. 12oz
Artichoke Hearts "Romana Style" in Olive Oil
Product of Italy by Antica Valle d'Ofanto Sanferdinandese S.r.l.
Ingredients: artichokes (62%), olive oil, wine, vinegar (traces of Sulfites), salt, spices, citric acid, ascorbic acid.
net wt: 10.2oz
Ingredients: Peppadew Piquante peppers, water, sugar, vinegar, salt, citric acid, ascorbic acid and calcium chloride.
If homemade was a flavor, it’s what you taste in these uniquely familiar, yet one-of-a-kind, pickles
A dynamic combination of Colorado wildflower honey, jalapeño, and onion create a pleasant balance of sweet and savory. The fateful day when we cracked open the first jar of these contrastingly nuanced pickles is now referred to as “The Pickle Epi...
Whole Golden Greek Peperoncini
Ingredients: peppers, water, organic distilled vinegar, sea salt, citric acid, turmeric, beta-carotene, rosemary extract, ascorbic acid.
Net wt: 12floz
Ingredients: Vegetables in variable proportion (peppers, eggplants, zucchini, onions, carrots) 60%, Olive Oil 36%, salt, parsley, wine vinegar (traces of Sulfites), salt, spices, citric acid, ascorbic acid.
Great on anything, so put it on everything. This is where it all started! This is Connie's original recipe who put up cases of these peppers every fall when we were growing up in Youngtown, Ohio. These peppers have a slight kick are a great addition to any table; eggs for breakfast, sandwiches or pizza for lunch, or pasta or steaks for dinner.