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.
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.
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...
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!
From the South of Italy comes a spicy addition to the Casella’s line up. This salame gets its name from the region of Calabria, known for its super hot and flavorful chili peppers. Perfect with a bottle of Gaglioppo wine and some crusty bread, sliced in thin or thick slices. Either way, the flavor of the Calabrian chiles will satisfy the senses....