Stunning New Rosé from Muga!

Saint Paulin A cousin to Port-Salut with a milder flavor, this tasty washed rind cheese was originally made by Trappist monks at Saint Paulin in Brittany. The rind has a touch of anatto to give it a distinctive orange tint and spends three weeks in a ripening chamber....

Fresh Padron Peppers Arrive!

Padron Peppers Are Here! The first delivery of Padron peppers arrived in the shop yesterday, officially signalling the end of Padron pepper drought.    Our crop is grown in West Seattle, and picked once or twice weekly as the season progresses; peppers don’t get...