The Cheese mongers at Katzinger’s are proud to offer a constantly changing and carefully curated selection of artisanal cheeses and charcuterie. Since many cheeses are seasonal (just like fruits and vegetables), some of your favorites may not be available all year long. Our educated cheese mongers will be happy to suggest substitutes and are excited to answer any cheese questions you can throw at us. We’ll even inspect that sketchy cheese you got in a Christmas basket (it’s probably okay to eat).
In addition to our fine cheeses, Katzinger’s also offers Acme’s smoked fish, including hand-sliced-to-order smoked salmon and Lake Michigan whitefish. If you’ve never tried our whitefish salad…it is seriously fantastic. Our selection of sausages and salamis varies in both texture and flavor representing many different cuisines. And, you can also order all of your deli favorites in bulk and make your own Katzinger’s sandwich at home. Call ahead if you’re short on time. Last minute deli dinner to the rescue!
Cheesemakers from the Netherlands have been recognized for their dedication to making pure, quality cheese for centuries. This 5-Year Aged Gouda is made from Pasteurized cow’s milk, salt, cheese cultures, vegetarian rennet, and annatto. It is traditionally aged on wooden shelves for 5 years. It has a strong sharp flavor and a hard texture. This special Gouda is ideal for cutting up during snack time or grating over salads or pastas. It makes a great pair with a glass of Chardonnay or Cabernet.
Meet the blue giant from Vermont that rivals the British titan, Stilton. Made from high-quality whole raw milkm it has a sweet, toasted-nut-like taste with a hint of spice. Great when crumbled over a delicious burger or when added to salad full of spinach, walnuts and dried tart cherries, it pairs well with a red dessert wine, an Imperial Stout, or a piece of dark chocolate. Jasper Hill Farm is a dynamic working farm that includes barns, cellars, creameries, a green machine, a cropping center, whey-fed pork, and a dedicated staff.
Clothbound Cheddar is a natural-rind, bandaged cheddar with a multi-faceted flavor that is unforgettable on the palate. Combining a savory and slightly tangy taste with a smooth caramel sweetness produces a nutty aroma and a crumbly texture that becomes creamy on the palate. Early on, the cheese is coated in lard and an additional layer of cloth is added. The cheese then ripens in a specially calibrated vault. While in the vault, the cheese is constantly brushed, turned, and monitored to ensure the tastiest product. This award-winning cheddar cheese is best when paired with charcuterie, apple jelly, chestnut honey, an off-dry sparkling apple cider, hoppy ale, or an oaked Cabernet Sauvignon.
Cato Corner Farm, located in Connecticut, makes this raw farmstead cheese from the milk of their 45 Jersey cows. With a cheddary acidity balanced with a touch of sweetness, it can be a great substitute for medium cheddar or Spanish Manchego. Try it with sour dough, fig jam, medium bodied red wines, and amber lagers.
Cave Aged Gruyere, a central cheese in Switzerland, is ensured a 12-month aging process in order to reach an aroma of caramelized apples and hints of hazelnut-like brown butter. This versatile cheese is considered a staple for classic fondue or on gourmet cheese platters and tastes delicious melted upon sandwiches such as the Croque Madame. Featured in our #71 grilled on farm bread with sweet onion, tomato and a slash of Dijon mustard. So good! And our classic knish would not be the same without a smidgen of cave aged gruyere!
Challerhocker is a Swiss cheese washed in brine and spiced, then aged for a minimum of 12 months. Its name, which literally means “sitting in a cellar”, is pronounced “holler hocker” and alludes to the extended aging process that leads to its fantastic flavor. Made from thermalized milk resulting in a smooth and dense texture, this unique Swiss cheese was created by master Swiss cheesemaker Walker Rass. The flavor is a satisfying mix of roasted peanuts, brown butter, melted leeks, sweet cream, and caramel, resulting in a smooth and salty finish. An ideal cheese for the Winter season , it pairs well with a glass of Pinot Noir, Chardonnay, and Cider.
This delicate goats milk cheese has a unique, earthy flavor with a distinct, tangy aroma making it an ideal dessert cheese. Don’t let that stop you from sprinkling into a salad, folding it into scrambled eggs or any number of uses. Blue Jacket Dairy owned and operated by Jim and Angel King and is located in Logan, Ohio, and committed to making high-quality, delicious farmstead and artisan cheeses.
Laurel Valley’s Country Jack is a unique twist on Monterey Jack cheese. Unlike classic Monterey Jack, it is made with raw milk, full fat, and aged. It has a creamy texture and a bold, complex flavor. It is considered a perfect table cheese and is ideal for many culinary uses.
Cremont is a celebration of Vermont Creamery’s spectacular terroir. This “Cream of Vermont” cheese is a mixed-milk cheese that combines local cow’s milk, goat’s milk, and a splash of Vermont cream. A special mix of mold and yeast are included to create flavor and coagulate the milk. The fresh curd is shaped by hand and then aged for two weeks. The outcome of this process is a silky, smooth texture, a unique cream colored geotrichum rind, and a distinct nutty flavor. Cremont tastes great spread on bread with fig jam, as part of a cheeseboard, or paired with pancetta, hazelnut, or Riesling.
Delice de Bourgogne originated in the Burgundy region of France. It was created by Jean Lincet at Fromagerie Lincet in 1975. This French classic is a triple crème cheese. It is a delicious soft cheese with a melt-in-your-mouth texture. It has a buttery, smooth, and tangy with a mushroom-like aroma – especially impressive when paired with something bubbly.
Butter of Parma, also known as “Burro di Parma”, is an Italian butter that is produced with pasteurized creams from milk of the Parma and Reggio Emilia family owned farms. The milk that is used in production is selected using an extraordinary and rigorous discipline. This butter, sweet and creamy with a hint of Parmesan, has a smooth consistency making it easy to spread.
Fromage D’Affinois is a double-cream soft cheese similar to Brie. However, unlike Brie, the cow’s milk used to make this cheese undergoes ultrafiltration which removes water from the milk, concentrating all other components. In the end we have a lusciously edible cheese with a fresh, milky aroma, a sweet, grassy, mild flavor, an edible white rind with a soft oozing texture inside- perfect with fruit, crackers and a dribble of honey.
Gorgonzola Dolce, or Dolcelatte, is a soft cheese from Italy. Originally created by the Galbani Company, which is now part of Groupe Lactalis, its trademarked name translates to “sweet milk”. Dolcelatte is a sweet, buttery cow’s milk cheese with a mild, milky aroma. Pale yellow with blue veins. It’s pinkish grey natural rind is compact and rough but not edible. This award winning sweet Gorgonzola tastes great when paired with Champagne or a Tuscan Vin Santo.
Meadow Creek Dairy in Grayson county, southwest Virginia is a family farm dedicated to producing cheese products that are full of flavor, healthy, and ecologically friendly. It was originally inspired by their trip to Wales and Ireland. After a great deal of configuring, the family created a cheese that compliments their milk and represents the terroir of their cellars. Award winning Grayson is considered a perfect example of a washed rind cheese with its supple texture that becomes silky as it is warmed. It has a slightly sweet taste with nutty grassy hints and an earthy undertone. Grayson tastes great on its own and excellent with bread or dried fruit. It is delicious when served with a full bodied white wine, a medium red, or a refreshing beer.
Harbison named after Anne Harbison, who is known as the “grandmother of Greensboro”. is a soft-ripened cheese with a spoonable texture. When the cheese is young, it is wrapped in strips of a tree’s inner layer of bark, known as spruce cambium, harvested from Jasper Hill. Its taste is sweet and woodsy, mixed with the flavors of lemon, mustard, and vegetal. It pairs well with oaked white wine, a barrel-aged sour beer, crusty bread, or dried fruit.
We can’t talk about Humboldt Fog without first telling you about Cypress Grove of Acata, California. It was founded by entrepreneur Mary Keehn in 1983 and changed the way the country looks at (and tastes) cheese. Mary helped put American cheese making on the map. Take a look at their website: http://www.cypressgrovecheese.com/about-us/
Humboldt Fog is named for the local ocean fog from Humboldt Bay. It is a mold-ripened goat cheese with an edible layer of ash. Ripening from the outside in results in a fresh, creamy, smooth cheese surrounded by a runny, tangy, citrusy outer shell ( we consider the best part of the cheese). Humboldt Fog has won several esteemed awards over the years such as first place at the American Cheese Society and gold at the World Cheese Awards.
Our fresh mozzarella, with its delicate moist texture and clean milky flavor is undeniably a fan favorite. Popular on sandwiches and pizzas, in salads, with veggies or just snacking, fresh mozz is the quintessential summer cheese. The star of the #57- grilled to a gooey melt on sourdough with tomato and fresh Katzinger’s pesto, it is one of our most popular sandwiches.
La Tur is produced in the Alta Lange region of Italy by Caseficio dell’Alta Langa. It is a cylinder-shaped cheese made from a blend of sheep’s, cow’s and goat’s milk. This soft-ripened cheese tastes sweet and creamy, followed by a more acidic and yeasty flavor. It has a fluffy texture and a soft, edible, mold-ripened rind. It is a light straw yellow color and smells lactic and earthy. La Tur pairs well with wines that have a floral or honey flavor.
Laurel Valley’s Country Jack is a unique twist on Monterey Jack cheese because it is aged. Made with raw, full fat milk, it has a creamy texture and a bold, intricate flavor. Great for snacking, it also melts beautifully into a complex mac & cheese or ham and cheese omelet cheese. Take it anywhere your palette leads!
Laurel Valley Creamery in Gallipolis, Ohio produces their cheeses from grade-A Jersey milk on the farm the Nolan family has owned for 70 years. This is definitely a grass to cheese small batch operation. Flavored with their own peppers and herbs, this Pepper Jack is savory, creamy, mildly-spicy and perfect for taking your grilled cheese to the next level!
Produced in western Spain in the mountainous region of Leon, Leonora is made from the pasteurized milk of Alpine goats. Its texture starts out very smooth and dense and grows runnier and more translucent as it ages. When young, this cheese has a balanced, creamy and lactic flavor with grass and lemon overtones. As it ages, it grows stronger and more intense, especially near the rind. This Spanish goat cheese is often enjoyed with dried meat or delicious dessert wine.
Mackenzie Creamery has created a smooth and creamy fresh chevre that is topped with a Courvoisier cognac and fig syrup. It comes in a cup with the sauce provided on the bottom making is easy to open, unmold upside down, and enjoy. This cheese has won several awards and proves to be a favorite of cheese lovers. Mackenzie Creamery is located in Hiram, Ohio where they produce hand-crafted artisan cheese using 100% hormone-free goat milk from local farms.
Manchego is produced in the La Mancha region of Spain. Made from the raw milk of sheep in the manchega breed and aged for one year, it originated from a third generation producer in the Cuenca province. This cheese has a firm and compact consistency and a smooth, buttery texture. It often contains air pockets unevenly distributed throughout. The Manchego has a distinct flavor that is prominent but not too strong. It tastes nutty and fruity and leaves an aftertaste reminiscent of sheep’s milk.
Midnight Moon, sold under the Cypress Grove label, is produced in the Netherlands and the United States. It is a matured Gouda-style cheese made from pasteurized goat’s milk and aged for at least 6 months. During the aging process, it becomes firm and smooth. The longer it ages, the more the cheese develops a slightly granular feel. The flavors are typically very nutty, with the strong taste of sweet butterscotch and caramel. This award-winning cheese tastes great with Belgian Dark, Stout, Trippel, or wines such as a Zinfandel, Syrah, or a Sweet Sherry.
Flory’s Truckle is an aged clothbound cheddar cheese made at the Milton Creamery in Iowa with the milk of the Jersey cows of the Flory Family of Jamesport, Missouri. We know it sounds complicated but they sure do make it work! Together, they create a cheddar that has a delicious buttery, fruity, caramel flavor with a rich, peppery aroma and a crumbly, dry texture. The cheese ages for a year while covered in cheesecloth and coated with lard in order to minimize mold penetration. It is named after the cylinder-shaped truckles that were used to mold old world Cheddars.
This cow’s milk Stilton is created with the traditional technique of using hand-ladled curd and animal rennet. The outcome is a very luscious, creamy, full-bodied cheese. The flavor is very complex and deep, making it shine in comparison to cheeses produced with vegetable rennet. It tastes very rich and buttery, yet milky and earthy. The creamy, smooth texture involves a pale ivory paste with blue veins. The orange-brown natural rind is speckled with patches of white mold and is slightly sticky.
Oregon Blue is known as the West Coast’s model cow’s milk blue cheese. Aged at least 90 days in Rogue Creamery’s Roquefort modeled caves, this welcoming blue cheese has a clean, slightly salty flavor with notes of sweet cream, and a buttery texture with blue veins throughout.
Ossau-Iraty is one of only two sheep’s milk cheeses that have AOC (“controlled designation of origin – a great honor ” ) status in France. Known for its robust, nutty, delicious taste and its supple and creamy texture, it is produced from June to September when herds reach the high mountain meadows. (Roquefort is the other AOC cheese).
P’tit Basque is a pure sheep’s milk cheese that was created by the French dairy giant Lactalis in 1997. It is a semi-hard cheese that is aged for a 70 day period during which it develops a light brown rind with a basket weave patter. The small wheels of cheese are then covered in plastic wrap to prevent molding. The flavor of this smooth, creamy cheese is mild, earthy, and nutty. It has a fresh, distinctive aroma of sheep’s milk and is excellent paired with fruits, grilled vegetables, cured meats, and salads.
Parmigiano-Reggiano, also known as “Parmesan cheese”, is named for the areas in Italy where it is produced – the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantova. By Italian law, only the cheese produced in these areas can be labeled “Parmigiano-Reggiano”. This widely popular cheese is made much the same as it has for the last 700 years! The unpasteurized whole milk that comes from the morning milking is mixed with the naturally skimmed milk from the previous evenings milking. The mixture then goes through an extensive aging process and . after about 12 months, the cheese wheels are inspected to determine if the quality of the cheese meets the top-quality Parmigiano-Reggiano standards. True Parmigiano-Reggiano has a slightly grainy texture and a sharp, savory and complex fruity and nutty flavor. It is most commonly eaten grated or shaved over salads or pastas or stirred into soups and risottos. It also makes a perfect snack and here’s a tip- save the rind to throw into any soup, stew or sauce to enrich the flavor.
Prairie Breeze Cheddar from Milton Creamery in Iowa is a twist on a well-aged white Cheddar cheese. Made with a vegetarian rennet and aged for a minimum of 9 months, this cheese is sweeter than typical cheddar yet packs in a lot of flavor. Both delightfully creamy and crumbly, this four-time Blue Ribbon Winner is luscious grilled on hearty bread, grated on soup or salad, in mac n cheese, or accompanying apple pie. Try it with a delicious chocolate chip cookie!
Quadrello di Bufala is made from pasteurized water buffalo’s milk in the Lombardy region of Italy. It has a sweet, grassy smooth flavor, and an earthy, mushroom-like aroma. Wonderful for snacking, it also melts beautifully. This semi-soft artisan cheese pairs well with Cider, Farmhouse Ales, Riesling, and Malbec.
Deer Creek works with some of the best cheesemakers in Wisconsin to create unique, original cheeses and put a twist on the classics. Deer Creek has created a truly unique cheese with the Rattlesnake. This creamy medium aged cheddar is infused with gold tequila and Habanero peppers creating a bite that begins with the sweet taste of tequila and the mellowness of the creamy aged Cheddar and ends with a kick of Habanero hotness. This distinctive cheese is best paired with tequila, margaritas, iced sangria, Mexican beer, pineapple, mango, chocolate, potato chips, tortilla chips, chicken, and burgers.
Spring Brook Farms adapts traditional French methods to their unique setting in Reading, Vermont to produce award-winning Alpine-style artisanal cheese. They support local agriculture by partnering with two Jersey dairies to provide the milk for their famous Reading Raclette cheese. All profits from this cheese supports the mission of the Farms for City Kids Foundation. Raclette, which means “to scrape” is the appropriate name for this specialty cheese because it is gooey in texture, causing those who indulge in its tastiness to scrape up every last bit off of their plate. The Reading Raclette preserves the salty funk of classic cheeses, but has a more structured flavor with nutty undertones.
This semi-soft classic blue cheese is made from sheep’s milk in the south of France. First created (by accident) around 1017, it is known as the King of cheese . In the 15th century, thanks to King Charles VI, exclusive production rights were granted to the people of Roquefort protecting the caves forever. In 1925, Roquefort became the first recognized Appellation d’Origine cheese. To date, it benefits from European recognition as Appellation d’Origine Protégée, which guarantees the provenance of a product.
Saint Agur Blue, made in the village of Beauzac in the mountainous region of Auvergne, has been produced by the Bongrain Cheese Company since 1988. This French double-cream cheese is made from pasteurized cow’s milk and enriched with cream, containing 60% butterfat! With its smooth, creamy texture and olive green mold veins, this seriously creamy, spicy cheese won “flavor of the year” in both 2000 and 2001. Saint Agur Blue is a great simple snack on its own. Great for both snacking and cooking, it goes well with Chardonnay, Porto, and Brouilly.
The 3-Year Aged Cheddar at Shelburne Farms, Vermont, undergoes thorough testing and sensory evaluation in order to reach its distinct peak flavor. This cheddar has a slightly crumbling texture and a fruity flavor. It is best paired with a full-bodied red wine such as Merlot or a Cabernet Sauvignon. Shelburne Farms is a nonprofit organization that focuses on education for sustainability on a 1,400-acre farm, forest and National Historic Landmark in Shelburne, Vermont. They run a grass-based dairy and cheese-making facility, an organic market garden, a maple sugaring and lumber operation, and a seasonal inn in order to support their educational efforts.
Sottocenere al Tartugo is an exotic semi-soft cheese infused with truffles. This Italian cheese is off-white or a very pale yellow with a gray or brown ash rind. It is aged in a coat of cinnamon, licorice, nutmeg, coriander, fennel and cloves. Slivers of rich black truffle are mixed throughout acting as both a preserative and a flavor enhancer. This cheese with its salty and savory flavor and firm, smooth texture pairs nicely with a glass of sparkling wine of Italian Barbera.
St. Helen’s Farm has been in operation in East Yorkshire England for almost 30 years. Producing fresh award winning goats’ milk products, the farm makes their butter in small batches focusing on creamy consistency and texture. Just look for the “D” shaped rolls!
Taleggio, named after Val Taleggio, an alpine valley in the Italian region of Lombardy, has been around since Roman times. It has been mentioned in the writings of Cicero, Cato the Elder, and Pliny the Elder.. Pale yellow in color with a creamy texture and a strong aroma, this semi-soft, washed rind cheese has a mild, fruity tang. It is often enjoyed grated on salads or on bruschetta. It also is known for melting well and being used in risotto or on polenta.
Tomme de Savoie is a semi-soft, pressed cheese made from the raw, skim milk left over after the cream is used to make butter or richer cheeses. Its taste can vary depending on the time of year and the cows’ diet. The flavor ranges from grass, nuts and rusticity to tangy and with a hint of citrus and mushroom. Maturing from 1-4 months, this unpasteurized French cheese is low in fat content and pairs well with bread, fruit, sausage, and medium red wines.
Vella Dry Monterey Jack of Sonoma, California, is similar to fresh Monterey Jack aged for another 7 to 10 months. Its sweet, nutty flavor and a firm texture makes it is a great cheese for grating, slicing, shredding, cooking, and snacking. Try it in sandwiches, omelets, pastas, soups, tacos, enchiladas, and casseroles. Vella boasts that this Dry Jack is historic – preceding the artisan cheese movement. It has won several awards for its great flavor and many uses.
Columbus Craft Meats was founded in 1917. It is located in San Francisco’s North Beach neighborhood. They use only premium cuts of pork and beef, whole chicken and turkey breasts, and a special blend of spices carefully chosen to highlight flavor.
The Peppered Salami is hand rolled in freshly cracked black peppercorns resulting in a peppery kick before reaching the delectable flavor of the original Columbus salami. It is aged 21 to 55 days depending on its size. This irresistible salami can be enjoyed alone or on a sandwich. It pairs well with Amber beer, Barolo, and Irish Cheddar or Pepper Jack cheese.
Finnochiona Italian Salami is a fennel infused salami that is not as salty as traditional salami. Legend says that this tasty recipe was discovered by a Tuscan peasant who ran into a field of wild fennel to enjoy a salami he had stolen from a fair.
The combination of coarsely chopped pork and fennel seeds results in a unique and pleasant aroma and flavor. It pairs well with strong cheeses and hearty wines and is a great addition to any gourmet sandwich, party tray, or pizza.
Salame al Tartufo is considered the perfect salami for special occasions. It starts out as Felino salami until Creminelli’s adds black summer truffles, providing a delicate, earthy aroma. The combination of the truffles, the Felino spice blend, and the all-natural pork results in an unforgettable salami experience. It has been a finalist for two national food awards, including Outstanding Meat Product and Outstanding New Product.
Creminelli’s Wild Boar Salami is a combination of all natural pork belly and field harvested Texas wild boar. It is seasoned with cloves and juniper berries, resulting in a strong yet sweet flavor. It tastes great when paired with walnuts, dates, figs, pistachios, rosemary bread, potatoes, fried polenta, spinach that has been boiled and butter-fried.
Hungarian salami is considered one of the “aristocrats” of all sausages. It is ranked highly on the hierarchy of
Hungarian meat products due to its good shelf life, wonderful aroma, and widespread popularity worldwide. Winter salami, also known as Téliszalámi, is a very popular type of Hungarian salami that is made following a centuries-old tradition. It is made from Mangalica, a Hungarian breed of domestic pig and spices. The meat is cured in cold air and smoked slowly.
Jamon Serrano is a Spanish term that translates into “ham from the sierra, or mountains.” It refers to a delicious dry-cured ham that originated in SpainIt is generally sliced thin or diced and served cold.
The Jamon Serrano production process includes salting, resting, and dry curing. During the first step, the fresh ham is covered in sea salt. This salt remains on the ham for approximately 20 hours to two days per kilo of ham. During the resting stage of production, the ham is rinsed, causing the salt to diffuse through the meat, slowly equalizing throughout. This step is followed by dry curing the ham. The meat is hung in a space that portrays each changing season, such as cold, moist air and dry heat. This leads to the melting away of fat and the occurrence of chemical changes, resulting in a perfectly cured ham. Jamon Serrano is more intense, and salt-forward, in contrast to Proscuitto di Parma’s friendlier, buttery, melt-in-your-mouth style.
Molinari Delicatessen was established in San Francisco in the year 1896, making it one of the oldest delis in the U.S. Their salami is sold nationwide and has received a gold medal award for their delicious cured and dried meats in Italy. Their namesake product is an Italian style, Dry-cured salami with a slight peppercorn kick.
Molinari Salami is perfect for pairing with cheese and wine
The Neuske family came to Wisconsin in 1882. They brought with them multiple delectable recipes for spicing and curing meat and the European skills of Applewood smoking.
Neuske’s Applewood Smoked Bacon is smoked for 24 hours over glowing Applewood embers, resulting in a delicious signature, smoky flavor. This bacon is very lean and hardly shrinks when being cooked in a skillet. It has won national acclaim from The New York Times, Cuisine Magazine, and Chicago Tribune. It won gold in the Specialty Food Association’s national competition for four of the last seven years.
Old Forest Salami is a lean blend of pork meat. It is ground and stuffed into a floral shaped, black casing. The salami is then smoked over maple and natural beech for seven days and then dried for 42 days. This specialty Canadian product is a welcome addition to any sandwich or cold cut platter.
Palacios Chorizo is all natural, dry-cured, and ready to slice. It is perfect for enjoying with cheese or wine, or for adding delicious flavor to an omelet, stew, or rice dish.
The Hot Palacios Chorizo is seasoned with hot smoked Spanish paprika from the La Vera Valley in Western Spain. The only other ingredients in this tasty product are pork, garlic, and salt, making it a simple yet robust natural sausage. It tastes great with cheese and wine or simmered in a red wine for a delectable appetizer.
Parma Meats specialize in a wide variety of Italian pork products. The small family business uses only the highest quality ingredients including fresh pork and spices and a great deal of time and care.
The Hot Italian Sopressata has an authentic, spicy flavor and a coarse texture. This cured dried sausage is a delicious mixture of ground pork and carefully selected spices and seasonings. It can be enjoyed on its own or with cheese on an antipasto platter.
Pate de Campagne is a classic French dish. It is a country style pate that mixes the flavors of several types of meats such as ground pork, veal, liver, and ham and some sort of binder and seasoning. It is cooked in fat for an extra boost of delicious flavor. It is great paired with cornichons, Dijon, a baguette, a charcuterie plate, a light dinner, or a glass of wine.
A long standing Italian classic, Prosciutto di Parma is considered the “King of Hams”. Due to the combination of sea salt, carefully chosen pork, fresh Italian air, and time, this dry cured ham boasts high quality authenticity. It is typically served uncooked and thinly sliced, a style that is referred to as prosciutto crudo.
Prosciutto di Parma is also commonly known as “Parma ham” in Europe and in some traditional retailers and restaurants in the United States.
Sy Ginsburg Gold Label Pastrami is made from choice-or-better grade meat. It is trimmed for a perfect fat-to-lean ratio and then hand-rubbed with a signature blend of spices. It is then hardwood smoked to add a delectable smoked flavor and then vacuum-packed to ensure freshness.
Usinger’s has been producing a variety of gourmet German style sausages and smoked meats in Milwaukee, Wisconsin for over 130 years. This nationally recognized family business sticks to it its original family recipes in order to make unforgettable products.
Usinger’ Braunschweiger Liver Sausage has been a specialty since 1880. Fred Usinger’s old world recipe results in a carefully seasoned liver sausage that is creamy in texture and smoked to perfection. When combined with thinly sliced onion on rye bread is it considered a delicious Milwaukee sandwich.
Usinger’s Old Fashioned Liverwurst is a “country style” liver sausage from Milwaukee, Wisconsin. It is coarsely chopped and slightly spicier than over types of liver sausage.
Since 1893, Vienna Salami has focused on producing a real, old fashioned taste. Their salami is a combination of lean meat and beef brisket trimmings, tasty spices, and their notorious hardwood hickory smoking.
In order to reach a firmer bite, Vienna’s All Beef Hard Salami is naturally dried for 30 days. This results in a smoky, garlic flavor and a garlic aroma.
A fabulous way to sample our delicious, finally curated cheeses and meats.
Each of our made to order boards will serve 2-3. All served with appropriate accouterments.
Available on Fridays.
With over a half pound of cranberries and pecans packed in every loaf, this dense delicacy makes the perfect gift –even for yourself! It is perfect toasted and with a schmere of peanut butter you’ve got one hearty breakfast!
With its crisp crust and subtle flavor, this is the kind of bread that is perfect for sandwiches, toast, or simply by itself. A French country classic!
This versatile loaf is perfect for sandwiches, toast or the table. With a touch of honey added, it’s sweet but balanced by the organic grains and whole wheat flour.
Available by preorder with 5 days notice.
Chewy and dense and dripping with Old World lusciousness. Made with organic whole wheat flour, finished with a quarter-inch chestnut colored protective crust, this signature bread improves with age. Perfect dipped in soup, slopping up gravy, enjoying with family and friends.
Available on Fridays.
Mediterra Bakehouse’s Italian “ripping and dipping” bread. A delicious organic cornmeal crust surrounds a chewy interior crumb full of air holes perfect for dipping that enticing olive oil!
Coarsely ground whole grain rye flour is gently infused with molasses creating a bread hearty in texture with a crackling crust. Absolutely old world and amazingly yummy. Diane loves it smeared with cream cheese, topped with slices of smoked salmon and tomato. You won’t believe how those flavors marry!
This is THE bread of Northern Italy with its crusty exterior and a slightly sweet, slightly chewy interior.
Crafted in the centuries old traditional manner, this Jewish rye is is both delicious and sturdy enough to make Katzinger’s reuben #1! Absolutely The deli essential.
The seedless version of our Jewish rye is just as Reuben worthy- especially for those of you that don’t like seeds. And, without seeds, this dense, tasty rye is a whole new experience. Try it!
Available by preorder with 5 days notice.
An exquisite breakfast bread. 100% whole wheat, this one is full of honey, buttermilk and sunflower seeds.
These Atlantic salmon sides are salt and brown sugar brined for a week before cold-smoking (not cooked) for 24 hours over a blend of fruitwoods. The result from this meticulous process is a silky smooth, slightly smoky, wee bit salty slice of the sea that will melt in your mouth.
The same processes used to create the melt-in-your-mouth hand-sliced nova is on display again. A mild salt and brown sugar brine sets the stage for 24 hours of cold-smoking. This machine-sliced version is slightly thicker, yet still full of flavor.
Not the jarred stuff you’re used to at all. Katzinger’s pickled herring arrives plump and flavorful then we add thick sour cream and fresh red onions. Simple and unbelievably flavorful.
Wild caught in Icelandic waters then cured in vinegar, white wine, onion and spices, this herring is plump and flavorful.
These freshwater trout are cold smoked over hard wood for up to 20 hours. The result is a tasty, mild, slightly sweet earthy flavor that beautifully complements fresh veggies, soft cheese, rustic bread- perfect for breakfast, lunch or dinner.
A great lakes fish, whitefish has a modestly firm texture and a fairly mild, yet still rich, smoked flavor. It is divine flaked onto a cream cheese bagel with fresh tomato and onion slices, but don’t stop there. Toss with pasta, fried onions, fresh herbs and a squirt of lemon juice. Take it where ever your palette leads you – you won’t be disappointed.
Toss smoked whitefish with parsley, red onion, cucumber, mayo/sour cream dressing and it becomes a refreshingly delicious salad. We love it with scallion cream cheese and tomato on pumpernickel (#15!) and it’s just as nice served on a bed of lettuce with crackers or seeded rye.
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