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Cheese +: Prosciutto Old and New


On my first day of work at a gourmet cheese and charcuterie shop, prosciutto wasn’t part of my formal onboarding. But at the end of my seven-hour shift—my head filled with SKUs, PLUs, and daily to-dos—someone requested a quarter pound of prosciutto di Parma. She was one of our tougher regular customers, but I didn’t […]

Litehouse’s Classic Charcuterie Board


Perfect for a small group of people, this charcuterie board is a fun, versatile, and delicious dish, sure to please any guest!

Great 28 Pairings: Bresaola


Bresaola is lean and packed with lots of flavor, creating a smoky, herbaceous situation that elevates any antipasto experience.

In Queso You Missed It: April 5th


We created a roundup of quarantine-friendly recipes for you to make while you’re stuck at home. And don’t worry, there’s plenty of cheese in there.

Volpi’s Carta di Musica Flatbread


Sponsored by Volpi Foods

Watermelon and Tomato Salad with Queso Fresco and Sweet Peppers


Crumbled queso fresco rounds out this salad that pairs sweet, salty, and bright acidic flavors. Omit the country ham for a vegetarian-friendly version.

Salumi and Formaggi


We’re not entirely sure how dry-cured meats and cheeses became such a quintessential pairing. But the resulting taste is undeniable.

Volpi Prosciutto and Arugula Tartine


The beauty of this prosciutto and arugula tartine (just a fancy, classic name for an open-faced sandwich) is that it showcases beautiful ingredients in a carefully constructed manner.