La Jambe Union Market

Caramelized onion, Aged Gruyere and Bresaola on brioche

An ooey-gooey wonder sure to please any crowd, with a creamy paste that threatens to run free of its annatto-tinged rind. Luscious and silky enough for brie-lovers, sheepy and full-flavored enough for the most adventurous palate, its bright orange rind refuses to be ignored, but its delicate sweetness balances the buttery intensity with aplomb. Made in Lyon, France, of pure pasteurized sheep milk. Brebirousse (literally: red sheep) is everything we could want in a cheese: savory, creamy, nutty and complex.

Kunik is a unique and voluptuous triple crème cheese only made in Thurman, New York in the Warrensburg area. It is a white mold-ripened wheel made from goat’s milk and Jersey cow cream. The blend makes Kunik far richer and more flavorful than a brie-type cheese yet more subtle and sumptuous than similarly ripened goat cheeses

A semi- hard nutty cow’s milk cheese A great melting cheese from high in the Alps, Morbier is traditionally made from both the milk gathered in the morning and the milk gathered in the evening. The evening cheese was protected from dirt and insects by placing a layer of spruce ash on top of it. The milk from the net morning’s milking is then placed on top, producing the striking horizontal line directly through the middle of the cheese.

Semi soft cheese produced in the Savoie region. Complex and intensely earthy. Rinds are natural with a cellar-like aroma.

The finest white Duroc pork buried in sea salt, then dry-cured in mountain-air conditions. Result in a deep, nutty flavor. Serrano's are aged on average 6 to 18 months, 18 months being the most prestigious

Fresh baked daily. Limited availability

Provence | Grenache, Cinsault, Syrah Did you know Provence has crus now?! This rosé comes from a family estate in Pourcieux dating to 1760. The cru designation for Sainte-Victoire was earned in 2025, recognizing its mountain terroir that stands out from the rest of the appellation. Pale pink, with red fruit, peach, and lychee on the nose and a fresh, bright finish. Beautiful, classic Provence rosé.

Willamette Valley | Mondeuse Mondeuse is a red grape native to the Savoie in France, but Brianne Day has been making a compelling case for it in Oregon's Willamette Valley. Named for a Greek river god, Achelous comes from Johan Vineyard, a biodynamic site shaped by the ancient Missoula Floods. It’s one of the only known sites in the Willamette Valley that has deposits of granite, with basalt boulders, marine sediment, and volcanic loam. The wine is red and blue fruited, medium-bodied, with sweet botanicals, fine tannins, and a fresh, lively acidity. It’s Mondeuse through and through.