June in Japan - June 2026

Setting Up

Pull the cheeses out of the fridge about an hour before you plan to eat. Don't throw away the cheese paper or wrappers- these are the best ways to store the leftovers (if there are any) 

Best Bites

Buttercup + Wild Blueberry Jam

Roxanne + Cider Coppa

Opus 42 + Wild Blueberry Jam + Toasted Almond Biscuit

Learn more about the cheeses and makers behind your box below 

Buttercup by Crooked Face Creamery

There’s something comforting about the way this buttery Havarti-style cheese comes together, with its silky texture, mellow richness, and delicate notes of fresh cream and sweet butter that linger on the finish. Made in Skowhegan by woman-owned Crooked Face Creamery, it shows founder Amy Rowbottom’s connection to Maine farming and local agriculture, shaped by her return to the slower pace of her hometown roots. Recognized by FOOD & WINE among the top cheesemakers in the country, the creamery still keeps its approach grounded in small-batch craftsmanship and high-quality local milk. Its easygoing charm feels perfectly suited to Maine’s rural dairy country, where small farms and changing seasons continue to shape the landscape.

Opus 42 by Lakin's Gorges

Some cheeses lean hard into boldness, but this one takes a more balanced approach, bringing together buttery richness, toasted nutty notes, and just enough sharpness to complement the earthy character of its natural mottled rind. Made in Waldoboro by Lakin’s Gorges Cheese, the creamery has earned international recognition, including a silver medal at the 2025 World Cheese Awards, while still holding onto the quiet, hands-on feel of coastal Maine craftsmanship. Its pale yellow interior carries subtle hints of earthiness, yeast, and lemon, giving the cheese a little extra depth beneath its welcoming nature. There’s something about it that fits naturally with Maine’s rocky shoreline, cool ocean air, and midcoast fishing towns.

Roxanne by Oaklands Farm

At first glance, the deep reddish sumac coating is what catches your attention, and not many cheeses manage to feel this distinctly tied to where they’re made. Made with rich Jersey cow milk and aged for at least 60 days, this washed curd cheese has a smooth, savory paste balanced by subtle citrusy brightness drawn from native sumac foraged directly from the farm. Produced at Oaklands Farm in Maine’s Kennebec River Valley, it reflects cheesemaker Kristian Holbrook’s goal of creating something approachable while still feeling unmistakably connected to the region. The farm itself has been worked by the same family for more than 250 years, giving the cheese a sense of place that feels closely tied to the rugged Northeast landscape.

Wild Blueberry Jam by Maine Maple Products

Tart, deeply fruity, and packed with the concentrated flavor Maine wild blueberries are known for, this preserve reflects the rugged growing conditions that make the berries so distinctive in the first place. Made in Madison by Maine Maple Products, it comes from a family-run business with deep roots in maple sugaring, where Marc and Hélène Larivière work alongside their seven children and oversee more than 80,000 maple trees. It has the kind of straightforward authenticity you’d expect from a backroad Maine sugarhouse during blueberry season.

Hard Cider Brined Coppa by A Small Good

What starts as a traditional cured pork shoulder takes on a completely different personality through the use of Maine hard cider, wild fermentation, and koji aging. Crafted in Rockport by A Small Good, this richly savory coppa develops layers of umami alongside subtle floral notes and a faint apple brightness that lingers beneath the surface. Founders Oliver and Kelly Perkins built their Midcoast salumeria around old-world charcuterie techniques, but their approach leans heavily into experimentation, from house-grown fermentation cultures to seam butchery and locally sourced pasture-raised pork. It has the kind of depth and individuality that feels especially fitting for a place like Maine, where tradition and reinvention exist side by side.

Toasted Almond Biscuits by Lark Fine Foods

There’s a subtle sophistication to these buttery little biscuits, where toasted almond flavor and a delicate sweet-salty balance come through without feeling overly rich or heavy. Produced in small batches by the woman-owned bakers at Lark Fine Foods, they reflect the understated style of coastal New England baking, built around quality ingredients and flavor combinations that feel refined without being fussy. The crisp texture and gentle almond warmth make them feel perfectly suited to the cozy rhythm of seaside towns, whether along the coastline of Maine or farther south in historic 
Essex, Massachusetts.

Didn't finish all the cheese? Wrap them back in the cheese paper they came in- they will last longer and taste better that way. 

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