Jay's Faves

A luscious, buttery brie from one of the South's most celebrated creameries. Silky paste, bloomy rind, and a gentle tang that pairs beautifully with honey.

A multi-award-winning cheddar with sweet, nutty notes and satisfying crystalline crunch. Aged to perfection on the Iowa prairie — one of America's finest.

Made in the Dutch tradition by Wisconsin's beloved Marieke Penterman. Naturally smoked with a caramel sweetness and smooth, creamy melt.

A spoonable, bark-wrapped beauty from Vermont's Jasper Hill. Woodsy and rich with notes of mustard and cream — best enjoyed scooped straight from the rind.

Boldly spiced with wild juniper berry, this salami has a resinous, aromatic depth that pairs brilliantly with aged cheddars and a glass of bold red.

Delicately cured pork loin with a clean, sweet-savory flavor and silky texture. The elegant counterpart to the salami — slice thin and savor slowly.

Floral and complex, this raw Georgia honey is a natural companion to any soft cheese. Drizzle over the brie or swirl into a cracker spread.

Sweet, smoky, and deeply savory — this crowd-pleaser spreads on everything. Try it with Prairie Breeze Cheddar for a next-level pairing.

The wildcard that always wins the board. Crunchy, buttery, salty-sweet — the perfect textural contrast between bites of rich cheese.

Plump, oil-roasted Spanish almonds with a buttery richness that standard almonds can't touch. A board essential for crunch and depth.

Light, crisp, and subtly flavored with sea salt and spent grain. A sophisticated vehicle that carries cheese without competing with it.