We’ve rounded up six hot products that you should look out for on your next shopping trip.
The Blue Jay from Deer Creek Cheese
What’s that? Triple-cream cheeses aren’t rich enough for you? Try The Blue Jay, a Wisconsin-born quintuple-cream blue infused with juniper berry. Extra salty with a hit of pepper on the finish, it seems destined to be melted over a New York strip steak (a preparation recommended by its maker, Deer Creek Cheese).
Halloumi Cheese from Grillies
To make these conveniently packaged slices, Cypriot halloumi producers reimagined their famously grillable cheese with the United States market in mind. Following tradition, Grillies Halloumi Cheese is crafted on the Mediterranean island from 100 percent sheep’s milk—but it has a mild flavor, closer to mozzarella. Bonus: The precut rounds are perfectly sized for burgers and ready for cookout season.
Olives with Provolone and Chipotle Olives with British Red Fox Cheese from Unearthed
Now that Britain’s Unearthed has opened a Los Angeles office, its olive-and-cheese combos are hitting shelves stateside. The UK company prides itself on strong partnerships with European suppliers, including Spanish, Greek, and Italian olive growers and PDO-certified cheese producers. Our picks? The earthy, briny Olives with Provolone and the intensely spicy Chipotle Olives with British Red Fox Cheese.
Organic Pâtés and Mousse from Les Trois Petits Cochons
When Les Trois Petits Cochons sought to create organic versions of its pâtés and mousses, the challenge wasn’t just in finding a certified meat supplier—it was also the search for the best organic added ingredients such as mushrooms, cider, and wine. After three years of experimenting, the New York-based company finalized the recipes for its Organic Pâté de Campagne, Organic Mousse aux Cèpes, and Organic Pâté aux Pommes et Cidre, much to the delight of eco-conscious charcuterie lovers everywhere.
Papaya Rosemary Rita Butter from Jammit Jam
To create their new Papaya Rosemary Rita Butter, Dallas-based Jammit Jam founders Andrea Chatterji and Stephanie Magilow blended the tropical fruit and roasting herb with tequila and lime juice for extra kick. The resulting spread is papaya-forward and super-sweet, just begging for feta or another salty cheese.
Fromage Frais from Isigny Ste. Mère
French dairy cooperative Isigny Ste. Mère is now exporting its much-beloved Fromage Frais to the United States. The classic Normandy-made sweet might resemble yogurt in the dairy case, but don’t be deceived: This silky staple is in a class of its own. Dig into the thick, mildly fruity decadence of the caramelized apple variety (pommes caramélisées) postmeal—voilà, dessert.
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