Each kit includes:

A light & fluffy blend of cow and goat’s milk flavored with cranberries, orange zest, and a touch of maple syrup. 

Aged 7 months with notes of sweet cream and buttered popcorn. 

Aged on Dutch pine planks for 60 days, flavored with black pepper, paprika, onion, coriander, & allspice. 

Raw cow’s milk Alpine style aged for 9-12 months, complex notes of cream, umami, and pine nuts. 

Reminiscent of prosciutto but with a Texas flair. 

100% Iberico pork infused with Mexican oregano. 

Buttery-crisp biscuits with sweet southern pecans and a touch of honey. 

Made by Andy Hatch at Uplands Cheese in southern Wisconsin, Rush Creek Reserve is a washed rind, raw cow's milk cheese made in the style of France's Vacherin Mont d'Or.  Rush Creek is made only between September and November each year.  Produced from fresh, raw, warm, evening milk; the curds are cut and ladled by hand to protect the delicate texture.  Rich, salty, and savory, flavors of smoked and cured meat dominate, with notes of sour cream and grass in the background.  Just cut the top off and dive in with a spoon!  

The Rontets estate dates to the 18th century with the current family having held the property since 1848. The Clos Varambon includes exclusively planting from their Clos, a humble 4.5 hectares, with vine ages dating to 1945. A period of 2 years is spent in bottle maturing after spending time in oak vessels for fermentation and aging. The Varambon is focused on clearly expressing the fruit and aromatic complexities of this rich iteration of Pouilly-Fuissé.

Winemaker Angela Osborne connects deeply with this single vineyard old-vine Grenache grown at 3200 ft. and uses biodynamic principles to convert the energy of the land into this graceful (no pun intended) Rosé. Angela foot treads the whole-cluster fruit before fermentation to extract color for this Rosé. With this bottle you can expect a palate packed with delicate floral and stone fruit flavors with bright acidity and an herbal anise-tinged finish.

A wild yet lively and very drinkable red wine blend from Burgenland, Austria that's made from Saint Laurent and Zweigelt. Delicate tannins and a vibrant red and black berried fruit character make this an excellent wine for the table. Drinks well with a slight chill.

Naturally made Prosecco, made by refermenting in bottle without disgorgement. It has the slight cloudiness of a pet-nat with bracingly pure, clean flavors. It is crafted via sustainable, traditional practices in the hilly epicenter of the vast Prosecco zone, and that great terroir shines through with clarity in each mouthwatering sip. You’ll see that the Gregoletto family is in a league all their own when it comes to old-school Italian farmer fizz.

Juicy, opulent, palate wetting, and diverse, the array of Beaujolais we’ve gotten together will provide an immaculate pairing alongside Thanksgiving dinner and festivities alike. Here at Montrose Cheese & Wine, we have a proclivity to the delectable array of expressions based in Beaujolais; you deserve to taste through the entirety of what Beaujolais has to offer as well! As a region, Beaujolais is divided into 10 different departments, titled crus, shown by a declaration of which cru on the face of the label. Each of these crus have a unique expression and allow a different part of the delicious gamay grape to shine, from the aromatic nature of Fleurie to the bold presence of Moulin-à-Vent. We’ve put together a selection of 10 bottles, one from each of the 10 crus, plus a Beaujolais Nouveau and Beaujolais-Village, to make a full 12 bottle case!

Ten crus, North to South: Saint-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Côte de Brouilly, and Brouilly

A spin on the classic opera cake. Thin layers of maple soaked jaconde cake, maple buttercream, pecan feuilletine, and chocolate glaze. Feeds 6-8 people.