All natural. Raw. Organic. Fresh. Caseus strives in procuring the best ingredients to create each and every dish served in our bistro. Whether its beef, poultry or locally grown veggies, Caseus goes above and beyond to research every supplier so we know exactly where our ingredients come from, how they are processed, and who is behind them. Our philosophy: Great food comes from the best ingredients used with respect and care and delivered without pretentions.
Connecticut’s most diverse and detailed selection of artisan cheeses, French olive oils, Italian chocolates, un-pasteurized olives, locally made artisan goods, Spanish charcuterie, English preserves, antibiotic/hormone-free meats, spices and salts from the World’s farthest regions featured with comprehensive and detailed descriptions. An education and enlightenment of each product, including utilitarian purpose, specific history of origins, production processes and connectivity to land and artistic producers, culminating in the unique concept of terroir. In other words, food glorification accomplished through classes, seminars, and abundant staff knowledge and enthusiasm for every product sold.
Come visit our mongers and check out our selction of cheeses sold by the pound in the Cheese Shop.
View our Cheese and Charcuterie Platters available from the Cheese Shop.
Bonnie Shershow’s hand-made jams, jellies and preserves are a delicious addition to the cheese shop. Based in Cambridge , MA, Bonnie uses seasonal local fruits to make small batches of jam in copper pots. She uses no pectin and only half the sugar of commercial jams. The Raspberry is a favorite, and pairs well with goat cheese. For a little spice, the Red Pepper Jelly is a great addition to cheddar or pecorino.
All natural OATCAKES and CORNCAKES. These shortbread-like confections can be served as cookies or crackers, and work equally well with cheese or as a perfect addition to a cup of tea. mmmMMMmmmm!
Jim’s Organic Coffee
We use Jim’s Wonderbrew as our house blend in the Bistro, and can grind the beans to order for you in the cheese shop. It is a medium-bodied lower acid blend that is 100% organic. We also carry the water processed decaf and a delicious espresso for those who prefer a darker roast. Try a cup in the bistro and decide for yourself.
A variety of artisan pickles developed by Rick Fields, a Yale alumni. Flavors include pickled beets, curried green tomatoes, spicy green beans, and pickled okra with smoked paprika. Great paired with cheese, or eat them right out of the jar as a healthy snack.
This organic chocolate is made in the Mexican style in Massachusetts, using traditional methods of stone grinding beans in small batches. With a crystallized texture this chocolate is great for snacking, baking, and making Mexican hot chocolate for a special treat.
Poco Dolce Chocolate Tiles
More great chocolate. Poco Dolce tiles are hand made from bittersweet chocolate and finished with gray sea salt producing a rich satisfying flavor that is just a little sweet, a little savory. The Aztec Chile tiles are the best!
JUST IN! Come and try new individually wrapped tiles availble in the Cheese Shop.
Lark Fine Foods is a small, family-owned business in neighboring Massachusetts that specializes in cookies for grownups. We love the Salted Rosemary Shortbread for its versatility, but the olive Scourtins are also a favorite with cheese.
This traditional Vincotto from Italy is made from two grape varietals: Malavasia and Negroamaro. It is delicious drizzled on salads, roasted meats, cheeses and even fruit for a light dessert option.
Askinosie Chocolate is a small batch bean to bar chocolate manufacturer located in Springfield, Missouri, sourcing 100% of their beans directly from the farmers. We have a variety of single-origin bars, with tasting profiles. A great way to learn more about chocolate and have fun in the process.
Castillo de Canena Olive Oil
This extra virgin olive oil from Andalusia is bottled right on the estate and cold-pressed from Arbequina olives for maximum flavor.
It’s The Word On Cheese! At Caseus we’re all about learning, check out Culture, America’s first consumer cheese magazine. Produced quarterly, Culture is a great way to learn about new recipes, techniques, and artisanal cheese makers. Keep a look out for a Caseus feature!
Wild Boar Salame from Olli
Made in Manakin Sabot, Virginia. It is smoked over applewood and and flavored with sangiovese wine. The selected cuts used come from the lean shoulders and legs, giving it an almost purple color.
Olympic Provisions Salumi from Portland, Oregon
Starting with fresh Northwest pork, Elias Cairo (Owner) and his team hand-butcher the pork to 100% lean, then add back hand-cut fat. This nearly extinct Old World technique results in charcuterie that’s as smooth and creamy as it is true in pure pork flavor. Garlic is freshly chopped and spices are ground daily in-house so that the flavors within the salumi are as vivid and pure as possible.
Choose from Finocchiona, Saucisson d’Alsace or Chorizo Navarre.
Caseus is committed to showcasing seasonal products from local artisans and cheesemakers. Our regulars from Connecticut include:
- Tom Salemme’s delicious Salemme crushed peppergrown in Cheshire
- Gracious Gourmet’s savory and sweet condiments for cheese and charcuterie
- Vincent Kay’s Swords into Plowshares Honey
- Swamp Yankee Hot Sauce
- Savor Cookies from Andre Kreft, (the Roasted Leek are amazing with cheddar or try the Lavender with chevre) and a variety of locally made cheeseboards.
Stop in the cheese shop to check out our latest local finds!
…Or to taste Local cheeses from:
Beltane Farm, Lebanon
Mystic Cheese Co., Lebanon
Cato Corner Farm, Colchester
Arethusa Farm, Litchfield