Setting Up & Serving Tips

Pull the cheeses out of the refrigerator about an hour before you plan to eat. The flavors and textures will become much more expressive as everything approaches room temperature.

Don’t throw away the cheese paper—they are the best way to store any leftovers.

Cheese & Charcuterie Notes

The rind on the mimolette isn't edible, so remove the rind before serving.

BUILD YOUR BITES

First, try and savor each cheese and pairing individually so you know what everything tastes like individually. Then it's time to start having fun building bites!

Mimolette + Milk Chocolate Sourdough Pretzel

Maple Chevre + Brown Sugar Shortbread + Cider Caramel

Quebec 10 Year Cheddar + Candied Pecan + Cider Caramel

Maple Chevre + Brown Sugar Shortbread + Candied Pecan

THE ULTIMATE HALLOWEEN BITE
BROWN SUGAR SHORTBREAD + MAPLE CHEVRE + CIDER CARAMEL + CANDIED PECAN

More about the Products....

6-Month Mimolette by Isigny Ste-Mère

If there were ever a cheese dressed for Halloween, it would be Mimolette. With its brilliant pumpkin-orange interior and rough, cratered rind, this French favorite looks like something straight out of a Halloween display. But there's nothing spooky about its flavor.

Made in Normandy by the Isigny Sainte-Mère dairy cooperative, this Mimolette spends six months aging, developing a firm texture and rich notes of toasted hazelnuts, browned butter, and caramel-like sweetness, balanced by a touch of salt.

The cooperative has been making Mimolette since 1951 and earned the title of Best Cheese in the World at the 2023 Lyon International Cheese Competition for its extra-aged version. Our younger, six-month Mimolette brings a gentler expression of that same cheesemaking expertise to this month's Halloween lineup.

10-Year Aged Cheddar by Old Quebec Vintage Cheddar

Ten years is a long time to wait for a piece of cheese, but Old Quebec Vintage Cheddar makes a pretty convincing case for patience. This isn't your everyday cheddar. It's intensely flavorful, wonderfully crumbly, and packed with the kind of character that only a decade of careful aging can develop.

The process begins in Quebec, where the cheese is made using milk from cows raised in the Saint Lawrence River Valley. From there, selected batches make their way to Lancaster County, Pennsylvania, for extended aging. 

All that time brings remarkable depth, sharpness, toasted nuttiness, and occasional hints of fruit and caramel, along with tiny, naturally formed crystals that add a satisfying crunch. 

While Halloween treats lean toward sweetness, this cheddar brings something a little more serious to the party. With its complex undertones and unapologetically sharp personality, it's a reminder that sometimes the greatest treats aren't sweet at all.

Maple Chèvre by Blue Ledge Farm

Vermont knows a thing or two about maple syrup, and it turns out it's a pretty wonderful match for fresh, tangy goat cheese. And here, the rich sweetness of real maple syrup brings a little autumn indulgence to this creamy chèvre.

The cheese has a soft, spreadable texture and a bright, tangy character that keeps the maple sweetness from becoming overwhelming. There's a lovely contrast between the fresh, slightly tart goat's milk and the mellow, familiar flavor of maple, giving it a personality quite different from the deeply aged cheeses in this month's box.

Made by Blue Ledge Farm, a family-run creamery in Vermont's Champlain Valley, this cheese reflects the farm's commitment to small-scale cheesemaking and local ingredients. It's a simple pairing of two Vermont favorites that captures the comforting, familiar flavors of fall.

The Classic Candied Pecans by Fortune Favors

Some treats don't need much reinventing, and candied pecans are a perfect example. Fortune Favors puts a little extra care into this old-fashioned favorite, starting with American-grown pecans toasted until golden and finished with a thin, crisp candy coating.

They're buttery and crunchy, with just enough sweetness to complement the natural richness of the pecans and a touch of salt to balance things out. Made with only four ingredients and 50% less sugar than leading candied nut brands, they let the pecans themselves take center stage.

Handcrafted in small batches in Wisconsin—these sweet-and-salty treats bring a little candy-shop nostalgia to our grown-up Halloween collection, proving that sometimes the simplest treats are still the best.

Other uses: Sprinkle over roasted sweet potatoes, add some crunch to an autumn salad, or use as a topping for pumpkin pie.

Mulled Cider Caramel by Fat Toad Farm

Caramel apples and warm spiced cider are two of autumn's most familiar treats, and Fat Toad Farm has found a delicious way to bring those flavors together. Their Mulled Cider Caramel combines rich goat's milk caramel with apple cider and warming spices for a distinctly seasonal twist.

Made in collaboration with Vermont's Cold Hollow Cider Mill, this small-batch caramel is inspired by traditional Mexican cajeta, slowly cooked and hand-stirred in copper kettles. The goat's milk gives it a creamy richness and a subtle tang, while the cider adds bright apple notes and hints of cinnamon and nutmeg.

It's a little less sweet than conventional caramel, with a depth of flavor that goes well beyond the candy aisle. Familiar enough to bring back memories of fall treats, but with a more grown-up personality that fits this month's box beautifully.

Other uses: Swirl it into warm oatmeal, drizzle it over French toast, or spoon it over vanilla ice cream for a little autumn sweetness.

Milk Chocolate-Covered Sourdough Pretzels by Martin's Handmade

Martin's Handmade puts an old-fashioned spin on a classic sweet-and-salty treat. Their sourdough pretzels are hand-twisted, stone-hearth-baked, and dipped in a generous coating of smooth milk chocolate.

Beneath the smooth milk chocolate is a crisp, hearty sourdough pretzel with a toasted flavor and a touch of salt. Its savory crunch balances the chocolate's rich sweetness, giving every bite the best of both worlds.

Martin's comes from a family-owned bakery whose roots go back to 1935, carrying on a tradition of handmade pretzels rather than mass-produced snacks. There's something fitting about including them in this month's box: a nostalgic chocolate treat with a little more craftsmanship behind it than you'd typically find in a Halloween candy bag.

Other uses: Mix with popcorn for a sweet-and-salty snack, chop and fold into brownie batter, or crush and sprinkle over caramel apples to add some extra crunch.

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