All Together Now

White Beans, Feta, Herb Pistou, Pickled Shallot, Focaccia. Please be aware that this sandwich cannot be made without feta.

A real French guy told us these baguettes from Aya Bakery are the best in the city so it must be true

Candied almonds, cashews, pecans, rosemary, Aleppo pepper, crispy favas, and big corn nuts are having a party and you're invited. 7 ounce bag.

Roasted Red Kuri Squash Soup, Pickled Fennel, Koji Cream, Toasted Pepitas

Blakesville Creamery Curds, Pepper + Honey Relish, Fresh Herbs

Underground Meats Salami, Pleasant Ridge Reserve Cheese, Aioli, Mustard, Demi Baguette

Slagel Farms Beef Patties, Fried Onions, Malt Vinegar Mayo, Pickles, Aged Cheddar, Griddled Shokupan

White Beans, Feta, Herb Pistou, Pickled Shallot, Focaccia. Please be aware that this sandwich cannot be made without feta.

Soppressata, Aged Cheddar, Fresno Aioli, Housemade English Muffin

Roast Beef, Housemade Pickles, Red Cabbage Kraut, Havarti Cheese, Caraway Rye Bread, Dipping Jus

Blakesville Mariana Sheep’s Milk Cheese, Mick Klug White Grape Jelly, Garam Masala Almond Butter, Sourdough

Scallion + Lemon Powder, Malt Vinegar Mayo, Fresno Hot Sauce

Revol Farms Greens, Sarvecchio Cheese, Tarragon Dressing

Two Slices with Cultured Butter

House-made Seasonal Preserves, Mascarpone-Yogurt Frosting (Gluten Free)

Chocolate-Studded Pecan Shortbread, Chocolate Dulce de Leche Filling

It's a Sandwich, But Better Because It's a Cookie

Honey Marshmallow Filling

Dark Chocolate, White Chocolate, Coconut, Marshmallows, Corn Nuts, Sea Salt

One of everything! Malted Chocolate Oreo, Pecan Shortbread, Monster Cookie, Oatmeal Sandwich Cookie

A cheese board to go wherever you do. Three of our current favorite cheeses, accompanied by crostini, jam, honey, mustard, and pickles. Serves 2-3 people. Default packaging is a cardboard to-go box, but we can snazz it up by plating on a sturdy reusable wood board if you'd like.

Our tastiest cheeses and meats and all the accompaniments, sized for a 4-6 person gathering. Boards are served with crostini, preserves, cornichons + raw honey and are presented on a sturdy, table-ready, reusable wood board. Cheese and meat board includes three cheeses and two meats, and a cheese-only will have four cheeses. Looking for something larger? Check out the catering menu on our website.

Balanced and luscious. A pasteurized sheep and goat's milk cheese from northern Greece. Perfect for cooking!

It’s easy to eat an immodest amount of these fluffy, creamy Aussie cheese cubes. Consider yourself warned. Meredith Dairy’s Marinated Sheep & Goat Milk Cheese can slide onto your plate at all hours of the day. Spread on hearty toast for a great morning. Add to your midday sandwich. Toss a few pieces and their herby, garlicky marinating oil with hot pasta for an insta-sauce situation. When you inevitably empty the jar of cheese cubes, turn the remaining oil into dressing by whirling it in a blender with sherry vinegar.

A delightful, dense round washed in New Glarus Belgian Red, a cherry ale. Goat milk from Blakesville Creamery in Wisconsin. 8 ounce piece.

A lightly-aged brick with veins of vegetable ash from Capriole Farms. Soft, silky, and lemon meringue-like. Goat milk from Capriole Farms in Indiana.

We all know someone like Julianna: buttery and smooth, nutty and firm, covered in flower petals and herbs. Or we wish we did, at least. This goat milk round from Capriole Farms is just as pretty as it is tasty. Pasteurized goat milk from Indiana.

Silky, custardy, earthy Piedmontese goodness. Cow and sheep milk from Italy. 9 ounce piece.

A soft-ish torta-style cheese from the Azores. Buttery and pleasantly tangy. Pasteurized cow milk from Portugal.

Gooey, woodsy, sweet, and mustardy. Spruce bark-wrapped cow's milk from Cellars at Jasper Hill in Vermont. 9 ounce wheel.

This sought-after spruce bark-wrapped wheel is made only from winter milk from the cows at Uplands Cheese in WI, and it's back for the season. Warm it up in a low oven, peel back the gorgeous mottled rind, and get acquainted with its custardy, resiny, bacony perfection. 12oz piece.

A succulent, gooey washed-rind cheese with savory aromas and milky, herbal, lightly floral flavors within. Cow's milk from Cellars at Jasper Hill in Vermont. 8 ounce wheel.

A striking, ooey-gooey orange-rinded beauty. It’s luscious and silky, with a touch of funk on account of the sheep milk. Savory, nutty, creamy, and complex. Pasteurized sheep milk from France.

Is it a truffle sandwich? Is it goat cheese? IT'S BOTH! Truffle Shuffle is a bloomy-rinded round from Blakesville Creamery with a double dose of truffles (black truffle tapenade AND black truffle salt) in the middle. It's earthy, bright, and festive, with umami to spare. Pasteurized goat milk from Wisconsin.

A fresh, sweet stunner from famed French cheese guy Pascal Beillevaire. Young goat milk cheese from Burgundy gets a showy, tasty coating with wildflowers and is now ready for the (cheese board) spotlight. Pasteurized goat milk from France. 3 ounce piece.

A subtle, gorgeous washed rind cheese with a distinctive cane (canet if you're Italian) shape and tangerine-hued exterior. It's a mix of cow and goat milk that calls to mind salted cream and Meyer lemon. Pasteurized milk. 4 ounce piece.

A rich, salty wedge with a long, fruity finish inspired by famous Alpine styles (think Gruyere, Comte). Cow's milk from Uplands Dairy in Wisconsin.

‘Ombra’ means ‘shadow’ in Spanish, referring to its gray mottled natural rind. It lures you in with its irresistible flakey texture and then hits ya with the one-two punch of tropical fruit notes and a piquant, long finish. Pasteurized sheep milk cheese from Spain.

Pata Cabra is a washed-rind log with a nice balance of fruitiness and tangy acidity. Think lemon and creme fraiche, with a delightfully crumbly texture. Pasteurized goat's milk from Spain.

This sheep milk round takes a bath in balsamic vinegar and juniper berries before aging in oak barrel. And you thought the Italians were only serious about wine... A little bit granular and flaky, full of flavor, with a lingering fruity, woodsy finish and hints of juniper. Pasteurized sheep milk from Italy.

Buttery, nutty, dreamy. Jasper Hill Farms has done it again with this Alpine style banger. Named after a philanthropic dairy farmer in their region, Alpha Tolman contains multitudes -- snacks well, pairs well, MELTS WELL (fondue, anyone?).

You haven't tried Dalmatinac yet? Let's change that. Fun to say (dahl-mah-TEE-nahts), even more fun to eat. This Croatian blend is 90% cow's milk, 10% sheep's milk. Toasty, herbal, buttery, nicely salted --a true hero on the cheese board.

Prairie Breeze is an unfussy and highly snackable cheddar that hails from Milton, Iowa. It’s got bright notes of fresh pineapple, so be prepared for a mini vacation with each bite. Pasteurized cow milk.

All hail Jacob Rispens, and while you're at it give his kids a nod for asking their dad to switch from cow's milk to sheep's milk- ultimately switching up the Dutch tradition and giving cheese lovers this knockout. Complex, custardy, sharp, dreamy. Delicious alongside wine, beer, cider, or your own happy tears once you take your first bite.

Malvarosa is a relative newcomer to the scene. Its production began as a way to save a nearly-extinct breed of sheep, but now its raison d'etre is simply deliciousness. It's firm, buttery, rich, and sweet, with a nearly butterscotch-like finish. The unique shape comes from aging in a knotted cheesecloth. Pasteurized sheep's milk from Spain.

Sure, you could top your French onion soup with Challerhocker. But this Swiss cow's milk morsel basically IS French onion soup in cheese form - savory, brothy, deep, complex, and warming. Raw cow's milk from Switzerland.

Smooth, dense texture, with sweet, nutty, grassy flavors. Semi-firm. Sheep's milk from France.

Reading Raclette is a semi-firm wheel of cows' milk cheese that is washed with saltwater brine as it matures. Texture is soft and supple, with heady flavors that leant toward fruity and milky notes. This baby is a great melter and an ideal cheese for fondue, raclette, mac and cheese, other melty cheese dishes, and snacking, of course. Raw cow's milk from Vermont.

Deep and rich with hints of crunchy butterscotch and hazelnuts. Very firm. Cow's milk from Holland.

A friendly but complex aged cheddar with crumbly texture, savory caramel flavors, and a bright sweetness at the finish. Cow's milk from Cellars at Jasper Hill in Vermont.

An extra-aged, holiday-only goat milk gouda from Betty Koster, the gouda queen. It's rich, sweet, and intense, but the savory tanginess of goat milk shines through. Pasteurized goat milk from Holland.

Whitney is an original from the cheese maestros at Jasper Hill in Vermont. A bite is a lasting experience, with tasting notes ranging from floral and fruity on down to savory, roasted nuts. It's washed with cultured brine and spent yeasts from La Garagista, a natural winemaker in Vermont. Raw cow's milk from Vermont.

A rustic, buttery, and nutty raw goat's milk cheese from France.

Creamy, salty, spicy blue cheese that you should most definitely slather with That Honey We Put On Our Cheese Boards. Pasteurized sheep milk from France.

By now we think it's fair to call Bayley an American classic. This is a dense, earthy, nutty, fudgy-textured blue that's at home on cheese board, of course, but is also sublime on a burger. Raw milk from the Cellars at Jasper Hill in Vermont.

This dense, creamy blue is also known as the “Best Cheese in the World” per the cheese cognoscenti at the 2019/20 World Cheese Awards. This is a damn fine wedge no matter what you call it. It's got creamy, fruity nuance and whispers of smoke, all wrapped in pear brandy-soaked Syrah grape leaves. Cow's milk from Oregon.

Earthy, Savory Salami Made with Mushroom + Black garlic. 2oz Piece.

The Calabrian Salami is Meat with Gentle Heat. It's Made with WI-Grown Calabrian Peppers + Red Wine. 2oz Piece.

A Jar of Decadence + Deliciousness. 4oz Portion.

Pork Salami with Bright Fennel Flavors, Black Pepper + White Wine. 2oz Piece.

German-Style Salami with Rum + Coriander. 6oz Piece.

Calabrian-Style Spreadable Salami with Ancho Chili + Ghost Pepper. 3oz Piece.

Classic French-style Salami with Garlic + Black Pepper. 2oz Piece.

Mildly Spicy Spanish-Style Chorizo with Smoky Paprika + Cayenne Pepper. 2oz Piece.

Classic Italian-Style Salami with Black Pepper, Fennel + Red Wine. 6oz Piece.

The Wisco Old Fashioned is Underground Meat's Twist on a Wisconsin Cocktail Tradition: the Brandy Old Fashioned. They Use Heritage Pork with Allspice, Brandied Cherries, Orange Peel + a Hint of Red Chili. 2oz Piece.

3.2 oz portion.

Cured dried beef by Brooklyn Cured. 3.2 oz portion.

Dry-cured Berkshire pork shoulder based on a classic Italian recipe. Produced by Il Porcelino in Colorado. 3.2 oz portion.

Spanish cured pork loin rubbed with garlic and pimentón. 3.2 ounce portion. Produced in Castilla y León.

Traditional lightly smoked and cured ham style from the mountains of northern Italy. Rubbed with a blend of spices including bay and juniper, it’s then cold-smoked in the mountain air, retaining flavors of pine and tobacco. 3.2 oz portion, pork from Italy.

Agrumato Blood Orange Olive Oil captures the true essence of Sicilian blood oranges through its unique process of crushing whole blood oranges together with olives, sealing in the essential oils of the zest. The resulting extra virgin olive oil is bursting with fresh, authentic blood orange flavor. Drizzle it over cheeses like Shabby Shoe or use it to top a scoop of vanilla gelato finished with a sprinkle of flaky salt.

Lake trout spread with lemon and dill

Candied almonds, cashews, pecans, rosemary, Aleppo pepper, crispy favas, and big corn nuts are having a party and you're invited. 7 ounce bag.

Better butter made by us with local cream

Toasted, salted, and tossed with olive oil. 4 ounce tub.

Spread it on your crackers, bread, and sandwiches. Dunk your veggies in it. There are a lot of ways to win with this one.

Few things are more ridiculous and fun than popping yourself a bag of popcorn covered in BLACK TRUFFLE. It's the ultimate high-low eating experience. Each box contains three bags.

Crunchy. Classic.

Like a really good salt + vinegar chip, but with a Creole twist

These milk chocolates heard that sardines are trending and showed up as school of six fish-shaped delights. Made by family-owned French chocolatiers Cluizel.

Plump lil Spanish white anchovies in white wine vinegar. Drape over bread and butter and get yourself to snack heaven.

Bright green, buttery, rich, and delectable

A classic spear everyone can get behind. Made right here.

Crunchy, snacky, star anise and bay leaf-spiked carrot sticks. Made right here.

Pure pickled gold(en beets) with a kick. Made right here.

Tiny lil pickles

Agrumato Blood Orange Olive Oil captures the true essence of Sicilian blood oranges through its unique process of crushing whole blood oranges together with olives, sealing in the essential oils of the zest. The resulting extra virgin olive oil is bursting with fresh, authentic blood orange flavor. Drizzle it over cheeses like Shabby Shoe or use it to top a scoop of vanilla gelato finished with a sprinkle of flaky salt.

This cold-pressed Ligurian olive oil is delicate and fruity, with buttery, smooth texture. 500ml bottle.

Ripe, sweet cherry tomatoes harvested at the height of Ligurian summer, gently dried and packed in Armato's stellar olive oil. Delicious with literally everything, but especially with cheese and cured meat.

Blackberries and thyme in spreadable deliciousness form. A pleasing yin and yang of fruit and herbs. Made right here. 6oz jar.

Blackberries and thyme in spreadable deliciousness form. A pleasing yin and yang of fruit and herbs. Made right here - 4oz jar. Perfectly portable for snacks on the go!

Blueberries, lemongrass, and delight in a jar. Made right here. 6oz jar.

Blueberries, lemongrass, and delight in a jar. Made right here - 4oz jar. Perfect for picnicking.

A mustard with a jolt of kicky horseradish for when you want to be EXTRA. Awesome with cured meats and all other places you need some pizzaz.

A stone-ground, lively, classic mustard that's perfect on sandwiches and charcuterie boards. It comes from Caplansky's Deli in Toronto, folks who know a thing or two about condiments. 8 ounce jar.

Bright, balanced, fruit-forward red wine vinegar from venerable Piedmont winemaker Castello Conti. It's made from old estate grape vines and aged slowly over two years. Unfiltered, intense and delightful. 250ml bottle.

Concord grapes (aka the grape-iest of the grapes) from Mick Klug cooked down with a touch of Vietnamese cinnamon. Floral, bright, and classic. Made right here. 6oz jar.

Concord grapes (aka the grape-iest of the grapes) from Mick Klug cooked down with a touch of Vietnamese cinnamon. Floral, bright, and classic. Made right here - 4oz jar. Perfect for picnics!

A stellar, slightly spicy olive oil from COS, legendary Sicilian natural winemaker. They hand-harvest and immediately cold press Tonda Iblea olives into a vegetal olive oil (think tomatoes and peppers) with vibrant color and rich texture. 500ml bottle.

A classic spear everyone can get behind. Made right here.

Gently-pressed olives from the Tuscan estate of Montenidoli, one of our all-time favorite winemakers. Grassy, spicy, artichoke-y, and perfect for finishing grilled veggies and seafood.

Sweet, delicately spicy red pepper jelly from famed Tuscan butcher Dario Cecchini. Eat this on soft cheese (Robiola Bosina, perhaps?), stirred into vinaigrette, slathered on roasted meats, layer it into sandwiches. There's no bad way to do it. 220g jar.

Crunchy, snacky, star anise and bay leaf-spiked carrot sticks. Made right here.

Pure pickled gold(en beets) with a kick. Made right here.

Thai roasted chili jam from local maker Pink Salt Kitchens that checks all the boxes: umami, smoky, tangy, sweet, and spicy. It's amazing with soft cheese, and in dressings, stir fries, and soups. 6 ounce jar. * Contains shellfish *

Few things are more ridiculous and fun than popping yourself a bag of popcorn covered in BLACK TRUFFLE. It's the ultimate high-low eating experience. Each box contains three bags.

Local strawberries and a whisper of citrus. Makes friends easily, especially with goat cheese and/or a nice biscuit. Made right here. 6oz jar.

Local strawberries and a whisper of citrus. Makes friends easily, especially with goat cheese and/or a nice biscuit. Made right here. 4oz jar - Perfect for packing on a picnic to the park.

Raw honey that spreads like frosting and improves LITERALLY EVERYTHING IT TOUCHES from Trillium Woods Apiary in Sheboygan Falls, WI. 6oz jar.

Big crunchy corn nuts. 4 ounce bag.

Crispy, snacky fried fava beans. 4 ounce bag.

The best granola around, made by ATN owner Erin's mom. It's a seedy, crunchy blend made with maple syrup, olive oil, sea salt.

A bag o' beans roasted by our pals at Ruby Coffee Roasters in Nelsonville, WI just for us. The "Breakfast of Champions" blend is rich, vibrant, and chocolatey.

These milk chocolates heard that sardines are trending and showed up as school of six fish-shaped delights. Made by family-owned French chocolatiers Cluizel.

This gift kit is a lighthearted, delicious collection of homemade and signature goods that brings the best of ATN to your recipient. Or to you. No judgement here. SMALL KIT includes two artisan cheeses, a piece of Saucisson Sec from Underground Meats, a jar of That Honey We Put on Our Cheese Boards, ATN's seasonal preserves, Homemade Seedy Oat Crackers, Crunch Party, and two Malted Chocolate Oreo cookies. LARGE KIT includes three artisan cheeses, Saucisson Sec and Wisco Old Fashioned salamis from Underground Meats, a jar of That Honey We Put on Our Cheese Boards, ATN's seasonal preserves, Homemade Seedy Oat Crackers, Mitica Olive Oil Taralli Crackers, Crunch Party, and three Malted Chocolate Oreo cookies, and a trio of Mast chocolate bars.

Locally-loomed checked napkins from The Weaving Mill. Excellent for picnics or giving your cheese and bread a rest during cocktail hour. This set of two is 100% cotton, machine-washable, and measures 7.5” x 7.5” each. About The Weaving Mill: The Weaving Mill is an artist-run industrial weaving studio in Chicago. They make projects of their own, textile and otherwise, that respond to the practice of running a small industrial mill, and also collaborate with other artists and designers. Working with people of diverse textile experience, TWM aims to fill the space between hand and industrially made and bring the mechanics of textile production into wider view.

A dried Nomon floral arrangement of lavender, pepper berries, stipa feather, wheat, and more to behold while you enjoy yourself now, later, and way later. Includes white ceramic vase, too. Nomon is Trey and Erin, a couple with design skills and a ‘we can do that!’ attitude. They reimagine what flower delivery looks like with long-lasting flower arrangements that can go anywhere. All their flowers are arranged in Chicago and sourced from top flower farms in the Netherlands.

A real French guy told us these baguettes from Aya Bakery are the best in the city so it must be true

We call them little toasted pieces of bread, the Europeans call them rusks. What a wild world. These ones get a Greek olive oil and oregano treatment and would be delightful underneath an Alpine cheese.

Crunchy, mildly carrot-y, and incredibly snackable. These olive oil and carrot breadsticks are fit for hungry bunnies and humans alike. Dunk into dips and soft cheeses or nibble on 'em just plain. We're not here to tell you how to live.

Hot tip: these are SO good with cheese. Thin, crispy, JUST this side of sweet... A dream. Truly.

A cracker so thin you have to see it to believe it! 'Pane di Musica' is a classic Sardinian semolina and olive oil flatbread named for the sheets of parchment on which music was once transcribed. Delicate, yes, but also rich and flavorful. It's a great sort of dissonance that begs for soft cheese.

Homemade honey-whole wheat rounds studded with sesame, fennel, chia + caraway seeds, urfa pepper, and sea salt.

Crunchy lil wreath-shaped olive oil crackers. Dangerously snackable.

Fennel-flecked olive oil crackers that hail from Southern Italy and want to be friends with your cheese

An aromatic, eminently sippable gin from the Forthave folks. Juicy, herbaceous, and round on the palate. This gin is the reason we broke our own rule of only offering "wine-adjacent" spirits. Drink over ice or mix for a superlative cocktail.

HOSTE is a team of world-class bartenders making cocktails just like the ones they'd pour for you at their bars, but bottled for your enjoyment at home. The Mezcal Negroni, an homage to the bold flavors and rich cultural traditions of Oaxaca, is the latest addition to their lineup. It showcases Paquera’s Artisanal Ensamble Mezcal alongside bitters inspired by Los Pacos Oaxaca’s world-renowned mole, a custom sweet vermouth blend by Little City Vermouth and our own tamarind liqueur. Includes an orange citrus zest atomizer for garnish. Serves 10 drinks.

Kolsch / 4.8% ABV / 16oz / Germany

Cold coffee brewed from Ruby Coffee Roasters beans

Vegan + delicious

Bold, bitter, and herbaceous, just like your favorite aperitivo. Think Sprite with extra ginger. No booze here, though!

Choice of Turmeric Tonic (Herbal Tea, Caffeine-Free), Breakfast Blend (Black Tea, Caffeinated), or Emerald Spring (Green Tea, Caffeinated)

For the kid in you. Or your actual kid.

This tote proves it's possible to be both handsome AND useful. It's sturdy as heck, zips up, has a pocket for small essentials like phone and keys, plus special slots for larger essentials like bottles of wine and baguettes.

This thing is for removing barriers between you and your wine, often called "corks".