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my) Cs CETL TMM aa Our “workshop’ is filled with delicious savory meats, soft and * hard cheeses, and more to help you build a jolly charcuterie board. ¥ Mild and buttery ¥ Creamier than Brie Ra 13.4 a) Casa Te 2a og vi EM SHE ¥ Salted and air-dried ¥ Pairs perfectly with mozzarella and melon ¥ Aged 3.5 months SAS cent} peppery finish + haa | Made with raw milk SMX ce colar ta ime CCV) SPROUTS FARMERS MARKET ny ¥ Made in France ¥ Simple ingredients UT Rael TE] OLIVE MEDLEY ¥ Perfect for easy ele ucctbebbetss FS Uta xa) cal [d DSi iLiae- tele bye) (aig + ¥ Pickled the traditional pial LM 3 28 UAT 50 5 French way eT ATA Lede AT Ra aa [30 4 Creamy with a hint of cinnamon and rolled in sweet cranberries ¢ Colorful addition to any board MIFROMA TRUFFLE FONDUE ¥ Crafted in the Swiss mountainside ‘ Easy-to-prepare
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