If 2015 is going to be anything like 2014, I’m going to be excited about a lot of things going on at Caputo’s. Our chocolate selection drastically increased, our cheese cases abounded with new pastes and rinds, we found some amazing new meat and charcuterie choices, and, most importantly, CHEESE CAVE NUMBER TWO! See how excitable I can become?

We’ve been trying to corral our excitement for all these delicious things that have graced our palates, but we just can’t. Please join us on a monthly food voyage where we discover food in a new light with a special emphasis on individual products, origins and tastes. Become more familiarized and get to know your food better.

In the months ahead, look for a consistent dose of credible food knowledge with our monthly cravings. We’ll introduce you, or reintroduce in some cases, to the cheese, chocolate, sweet, and savory ingredients that we just can’t get enough of.

What’s more, we’ll include recipes, drink pairings, serving suggestions, and those little tidbits of information for you to share with your friends that will lead them to believe you are the almighty foodie friend. Each selection will get its very own time to shine whether it’s a new blog post, Facebook blast, or artistically styled Instagram photo. With food this good, we can’t help but share.

So, without further ado, meet our very first cravings of 2015:

CHEESE: Harbison

It’s love in cheese form, and this little guy already has his first love note from Evan!

This is the perfect blend of centuries-old French cheese making and American artisan passion. Like Evan says, don’t over-think this one. It’s perfect as is. Spread on baguette or scoop with spoon from a wheel to your mouth. We’re not kidding here about how fantastic this is on its own.

Really, this is an American gem. What’s more, it is perfect right now. Be sure to get your fill before someone else does!

CHOCOLATE: Mulate Tahini

From the makers of Chocolate Naïve comes Mulate,

the funky fresh younger brother to the sophisticated Naïve line. Bold, breathtaking chocolate meets salty Tahini for a combination meant only for the most wonderful people in the world, you! Think classic peanut butter and chocolate, but instead with really, really good dark milk chocolate and elevated by the flavor of classic sesame paste.

Once you open a bar and have a few nibbles, it’s pretty impossible to stop nibbling until it’s gone or your spouse rips it from your clenched fists. I’m hoping someday to get past this so I can start to experiment with a few baking and ice cream applications. Until then, it might be best to enjoy alone or with people who love you enough to see pass your chocolate obsession.

SWEET: Turron

If there was ever a treat made for royalty, it was turron. This delicate combination of almonds, honey, and egg whites is the stuff dreams are made of. Traditionally eaten around Christmas, this treat has transcended the holiday lineup to a year-round treat for us. It’s dreamy, I tell you. So dreamy in fact, I’m dreaming of financiers made with torrone beneath sticky honey roasted fruit. What could make that even better? More torrone, this time, in blondie form!

SAVORY: Bariani Early Harvest EVOO

As the harvest of late fall/early winter comes and goes, the newest and freshest extra virgin olive oils are released to the masses. Our very favorite domestic olive oil is worthy of international awards, and I can’t wait to get my hands on a new bottle. The Bariani family has historical roots in Lombardia, but now call California their home and playground helping to create truly beautiful olive oil. The possibilities here are endless. So endless, that there should just be a bottle placed in the kitchen and another on the dinner table. It’s perfect for drizzling over roasted meats and veggies, tossing with pasta and a few other choice additions (read: cheese), or as the ulitmate condiment to be drizzled over every single thing that touches your table. See? Easy.

That’s it, friends, our latest and greatest stuff of the month. January has been so good to us already, these four treats are only going to make it better and more delicious. Stay tuned for more blog posts, recipes, pictures, and musings. We can’t wait to share!

One of the understated pleasures I have experienced in my years working for Caputo’s has been watching the gradual transformation and growth of our cheese selection to include some phenomenal domestic cheeses.

Although we remain a Southern European specialty foods store, in my mind, cheese is one of the primary things that sets us apart. Now we, in the good ol’ U.S. of A., may not have as much practice as say, France, but we are making some damn good cheese these days. One of the companies that have been at the heart of the American-made cheese renaissance is Jasper Hill Farm in Greensboro, Vermont.

Jasper Hill is a small dairy farm that’s making a big difference with the food they produce. They are drawing well-earned acclaim for their fantastic skill at promoting the terroir of the Northeast. Jasper Hill has received a lot of deserved fame for their affinage but their creamery is no slouch either. Now to the matter at hand: Harbison, which is my favorite domestic cheese. Well, at least today (I really like cheese).

Harbison, named for a Greensboro icon, comes as a small, self-contained wheel, which weighs about two-thirds of a pound. It has a delicate, white, bloomy rind that is incased in spruce bark early in its six to 13 week aging. Some people mistakenly call this soft ripened cheese a domestic attempt at Camembert or Vacherin Mont d’Or. Comparing Harbison to other cheeses as a sort of poor man’s substitute really cheapens what it is. Harbison is not Camembert. It doesn’t have to be. Harbison is Harbison and it’s really, really good.

When you open a wheel of Harbison you will notice the soft, spreadable texture. Eat this with a spoon or spread on a good baguette. Don’t overthink it. Harbison is rich with woody and vegetal notes like roasted vegetables and mushrooms. Where this cheese really stands out is that those notes are offset with a citrusy sweetness that knocks it out of the park.

Pair this with a good white wine like Latour Grand Ardeche, a French white which is routinely the single best steal in any wine store (I think it’s about $14.99 right now, 2015) and you will have made your evening complete.

The next time you are watching the news and some talking head says something like, “We used to make things in this country,” do what I do, eat some Harbison and celebrate to yourself the fact that some people still do.