67Gourmet Staff Favorites

Buttery, nutty and smooth, these Swiss crackers are made with a classic Alpine cheese.  They are less a surface for cheese than they are a great accompaniment for cheese plates and charcuterie boards.  

Pair with your favorite beverage.

Martin Johnson, Cheesemonger

Producer Notes

This flash grilled salmon is straight from the Faroe Islands between Iceland and Norway (though recognized as part of Denmark). Those Scandinavians know a thing or two about salmon; this is great over salad greens, in pasta or just as a snack. - Martin Johnson, 67Gourmet

Faroe Islands Salmon is renowned for its rich, intense flavor and creamy, supple texture.  This presentation is with sea buckthorn and lemon verbena.

Creamy, lush and sumptuous, this triple cream (like a brie but half again richer), this cheese is from Indiana. It pairs wonderfully with almost all sparkling wines and various dry whites. - Cheesemonger Martin Johnson, 67Gourmet

Trillium is a triple cream, mold ripened cheese inspired by the French classics — Camembert and Brie. It has a soft creamy texture, with rich smooth flavors and gentle lactic tones. It ages three to eight weeks, ripening gracefully from the outside to the center.

Tulip Tree Creamery was started in 2014 and is located on the northwest side of Indianapolis. They source all of their milk from a small farm in Seymour Indiana where the cows live at pasture and eat non-gmo hay and silage grown on site. They are epic cheese makers!