The Big board club
(THIS MONTH)
Uplands Rush Creek Reserve
This is the kind of cheese people wait all year-round for. Rush Creek Reserve is the cheese world’s version of a snowflake—rare, seasonal, and utterly magical. Produced only in the late fall by Uplands Cheese in Wisconsin, this soft beauty is wrapped in spruce bark, which provides a woodsy aroma and a hint of pine to its rich, custardy interior. Crafted from raw milk of grass-fed cows transitioning their diets to winter hay, giving it a deep, savory flavor with notes of roasted meat and crème fraîche. Create an irresistible pairing by warming the cheese, scooping straight from the rind and topping with our exclusive caramelized onions.
You won't be able to resist a second bite.
Rogue Creamery Rogue River Blue
The fall months are peak for Rogue Valley cows' milk due to the cooler temperatures and wet weather, so this specialty only graces us once a year. Handcrafted in Oregon and wrapped in Syrah grape leaves soaked in pear brandy. Its flavor is bold yet balanced, with notes of fig, vanilla, and toasted nuts, and a creamy texture that melts like snowflakes on the tongue. The leaves add a subtle fruitiness and a touch of holiday spirit, making it a showstopper on any winter cheese board. Rogue River Blue is a celebration of craftsmanship, terroir, and the joy of seasonal eating.
Centrale Moliterno al Tartufo
The cheese develops a rich, buttery taste during its initial aging, then a paste of black truffles is injected directly into the wheel creating that marbled beauty we know and love. Aged in Sardinia, it's savory, nutty, and deeply aromatic. Go ahead and add a dollop of White Truffle Honey and let the festivities begin!
Fermin Black Label 100% Acorn Fed Lomo
Lomo has been a staple in Spanish charcuterie for centuries, prized for its lean texture and rich flavor. This aged specialty is the star of this month's box. Crafted from acorn-fed Ibérico pork, each slice melts on the tongue, revealing layers of nutty richness and delicate spice. Pair it with a Toketti base and a drizzle of White Truffle Honey and let the jingle bells ring!
Coro Orange Cardamom Agrumi Salami
Bringing bright, spiced flavors to your holiday. Tangy citrus, warm cardamom, and a sprinkle of chili flakes makes this variety a cheerful twist on traditional salami. Inspired by Mediterranean flavors and lighter than your average salami.
Eat This Yum! Cabernet Caramelized Onions
Slow-cooked with aged balsamic and a splash of Cabernet. The result? Beautifully caramelized onions that are rich, jammy, and just a bit boozy. They bring a mellow sweetness that’s perfect for layering on crackers or pairing with sharp cheeses. Made exclusively for Di Bruno Bros. in small batches in Pennsylvania—they’re a local gem with holiday charm.
Di Bruno Bros. White Truffle Acacia Honey
Truffles have long been a wintertime luxury, and this jar captures that spirit in sweet, silky form. A little goes a long way: a golden drizzle of this delicate acacia honey will bring earthy, umami flavors to your palate. Try with cured meats and nutty, crystalline cheeses.
Mitica Toketti Di Pane Carasau
These crisp, airy, bite-sized snacks are made from Sardinia’s ancient flatbread, Pane Carasau. Toketti are twice-baked for extra crunch, making them the perfect foundation for scooping, stacking, or snacking straight from the box. Their light texture and subtle flavor allow any meat or cheese pairing to shine.
Di Bruno Bros. Olive Oil Crostini
Your all-around most beloved cracker choice for any board. Top with crumbled Rogue River Blue and a slice of Orange Cardamom Salami for a flavor-balanced bite. Easy stacking and scooping awaits!
(LAST MONTH)
Capra Sarda Pantaleo
A rare gem from Sardinia, crafted from the milk of goats who only produce for half the year! Aged for over 100 days, this semi-firm cheese presents a salty-sweet richness, hints of lemon and white pepper, and a clean floral finish. Its flinty texture makes it perfect for grating over roasted veggies or melting into a cozy pasta dish. A seasonal treasure - worth savoring every bite.
Comté Essex Reservation
This French alpine classic is all about toasted hazelnuts, fried onions, and a hint of spring berries. Aged in the legendary Fort St. Antoine caves, its savory, creamy, and just a little grassy. It’s the kind of cheese that makes you want to cancel plans and stay in with a good baguette.
Salt & Twine Uncured Bacon & Bourbon Salami
This small-batch salami is a blend of smoky bacon, smooth bourbon, and a dash of orange zest. Rich, peppery, and just a little sweet, it’s Southern-inspired flavor that balances well with sharp cheeses, and even better with sweater weather.
Maestri Speck Italiano
Crafted in the Italian Alps, this dry-cured smoked ham is seasoned with herbs and gently smoked over beechwood resulting in a savory, subtly smoky slice. Layer with cheese and crostini or experiment with wrapping around dried fruit like the Pajarero Figs for an extra hint of sweet.
Cypress Grove Truffle Tremor
Earthy truffles meet tangy goat’s milk in this soft-ripened showstopper from California. Its bloomy rind hides a gooey, mushroomy center that’s might just cure your fancy cheese fix.
Eat This Yum! Spiced Caramel Pear Jam
This jam is fall in a jar - ripe pears, warm spices, and a hint of vanilla all slow-cooked to caramelized perfection. Dig in with Pantaleo for a combination of sweet, spice and everything nice.
Mitica Migos Dried Pajarero Figs
These Spanish figs are tiny but mighty. The light sweetness and chewy texture make for a variety of pairings. Add cheese, a light scoop of Spiced Caramel Pear Jam and pop in your mouth for a wholesome autumnal bite.
Di Bruno Bros. Sea Salt Crostini
Twice baked for maximum crunch, these Italian crostini are the ultimate sidekick for cheese, charcuterie, or jam. With a golden drizzle of olive oil and a pinch of sea salt, they’re easily stackable, dippable, and most importantly, munchable!
Di Bruno Bros. Olive Oil Grissini Breadsticks
Light, airy, and oven-baked to a golden crunch. Their slender shape makes them ideal for dipping into spreads, wrapping with prosciutto, or pairing with cheese and jam. Whether you’re building a board or snacking solo, they bring a satisfying snap and a touch of rustic charm.