Purveyors of fine cheese,

meat & exceptional goods

First and foremost, we are passionate foodies. We are a family-owned and operated specialty shop located in historic downtown Lititz. We carry a unique selection of fine cheeses and meats as well as a variety of gourmet foods. Stop in to sample flavors from around the world, you won’t leave hungry.

717.625.1949
51 N Broad Street, Lititz, Pennsylvania 17543

Order Online

Cheese grazing Boards

Custom made & available for in-store pickup

Cheese is organized by country of origin. Certain selections are seasonal and not all selections are available at a given time. Please call if you have your taste-buds set on something specific. We are always happy to suggest delicious alternatives.

Belgium

Capra Goat with Honey

The tanginess of this delightful goat cheese is tempered by the addition of honey. The flavor is mild, milky and slightly tart, finishing with a citrus tang.

Chimay Trappist

Semi soft Belgian cheese, washed in Chimay Trappist beer. (different ages available)

La Trappe Quadrupel

Semi soft Belgian cheese

ENGLAND

Wensleydale with cranberries

Handmade yorkshire cheese with a sweet flavor of juicy cranberries.

Cromwell Onion & Chive

English Double Gloucester, sharp, tangy and buttery. Great on baked potato & burgers

Red Dragon

This cheddar combines the subtle sharpness and depth of mustard seed with the mild, piquant taste notes of Welsh dark ale.

Shropshire Blue

This musty blue is creamy, yet slightly crumbly. The earthy flavor is sharper than Stilton, with a savory wine-like tang, but the aftertaste is caramel-like sweet. Wonderful with a stout beer.

France

Belletoile Brie

French cheese aged less than one month, high butterfat content, mild yet flavorful and creamy.

Bleu de Basque

Artisan sheep-milk cheese made in the Basque region where sheep graze on fields of grass and wildflowers.

Brie de Nangis

This creamy, smooth brie has a mild, buttery flavor. Sweet, salty with a hint of mushroom on the finish.

Bucheron

Classic goat cheese. Has a distinctive fat creamline forming beneath the downy, edible rind. Fresh fruity flavors, lemony with a mild bite.

Brillat Savarin

Decadent triple crème cheese. Buttery, rich and creamy. Also available in flavored versions, Herb or fruit

Delice de Bourgogne

This triple cream is incredibly rich, with a smooth, melt in mouth texture. The pungent mold rind imparts straw and mushroom aroma, complementing the buttery yellow, sweet cream interior.

Epoisses

Superbly creamy, nutty and buttery made from cows milk. Rind is washed with burgundy and is definitely considered a "stinky cheese."

Etorki

This Basque sheep's milk cheese has a smooth, velvety texture and a rich hazelnut flavor, similar to burnt caramel.

Fleur Verte

The "Green Flower", this soft creamy cheese is made from fresh spring goat's milk. Coated in thyme, tarragon and crushed peppercorns. The flavor is fresh, clean and herbaceous, with a tangy, lemon finish.

Fourme D'Ambert

A semi-hard French blue cheese. One of France's oldest cheeses, it dates from as far back as Roman times

Fromager d' Affinois

Similar in appearance to Brie, but much creamier. The mild, butter flavor has a sweetness that pairs well with fresh fruits and champagne. This double cream is loaded with silky fat, producing a whipped tangy texture.

Fromager d' Affinois w/Truffles

Le Chatelain Brie

Soft bloomy rind cheese made from cows grazing in the Vosges region. Taste is buttery with the consistency of icing and a yellow color. Rind is dry and smells mushroomy.

Le Demon Du Midi

Luscious soft ripened cow’s milk French cheese, with a gooey, creamy texture

Le Roule

Hand-rolled cheese log filled with either garlic and herbs or cranberries. Soft creamy texture.

Mimolette Extra Aged

This hard cheese that has the same texture and spherical shape as Dutch Edam, The taste is somewhat salty, with subdued chocoalate and caramel flavors. Because of its hue, it is sometimes called "Halloween Cheese."

Morbier

Semi soft cows milk cheese with a distinctively thin black layer separating morning milking from night milking.

P'tit Basque

This sheep's milk cheese pairs well with dry red wines and fruit preserves. The smooth, straw colored paste is creamy on the tongue, and as it melts, sweet and salty flavors merge. There are also distinct notes of butterscotch, caramel and grass, with a hint of salt.

Petite Cantal

One of France's oldest cheeses. Dates back over 2,000 years. Semi firm, slightly crumbly, wonderfully complex subtle notes of butter, milk, citrus, caramel and nuts.

Pur Brebis

Sheep milk aged 5-6 months in a mountain tunnel in a Pyrenees. A flavor resembling abbaye de belloc.

Raclette de Savoie

This French Raclette is softer than the Swiss version. The semi-soft interior is creamy and fruity. Serve as a table cheese or melted.

Saint Agur

A double cream blue, moist, creamy and mild. The gentle boldness of this blue is addictive.

Saint Nectaire

Semi soft washed rind from cows that feed on rich volcanic pastures. Takes 6-8 weeks to mature on rye straw mats imparting a peculiar pungent smell.

Secret de Scey

Pasteurized version of Morbier, Buttery, nutty flavor with hints of grass and leaves.

Germany

Cambozola Black Label Blue

Triple cream blue cheese. Sweet and savory, with a mild nutty flavor. Very soft and buttery.

Grand Noir Blue

Aged in a black wax rind. Intense buttery blue with a bold flavor and aluscious, creamy texture.

Limburger

Famous washded rind soft cheese. Not as pungent as the infamous American version. Delicious soft paste, often served with red onions on rye toast. Great melted.

Holland

Ballerina

Aged goat cheese with a stunning complex flavor, nutty and caramel.

Beemster

Hard cows milk cheese from grass grown on c-clay in a polder.

Ewephoria

Very mild sheep's milk gouda. Begins with a sugary brown butter note, then reveals hints of pineapple, and finishes with the taste of salted pecans.

Isabella Gouda

Dutch gouda, cows milk. Sweet, nutty, with a toasty flavor closer to the rind.

Kokos

Coconut cheese. Fresh cows milk and organic coconut cream.

Lamb Chopper

Aged sheep milk cheese smooth and buttery. Beautiful nutty flavor. Redolent of salted caramel and fresh vanilla.

Maasdam Smoked Gouda

Slow smoked over hickory wood, this soft Gouda has an edible rind reminiscent of dark beer and bacon. The pale tender paste is buttery and sweet. Pairs well with lager, pale ale, Chardonnay and white Zinfandel.

Old Amsterdam Gouda

Aged for 18 months, this rich, classic gouda has an ivory colored pate with a nutty, robust flavor. The firm textured cheese has hints of caramel and butterscotch, and a lingering sweet finish.

Paradiso gouda

Italian style Dutch gouda, with a smooth creamy texture.

Prima Donna

This aged cheese is a blend of gouda and parmesan. It has a sweet nutty flavor and caramel aftertaste.

Italy

Auricchio Provolone

Aged italian. Very sharp and known as one of the best tasting provolones in the world.

Baked Ricotta Lemon

Italian baked buffalo ricotta cheese with lemon. Serve with fruits and sorbet.

Bel Paese

Semi soft Italian cheese. Mild and delicate. Made in Lombardi.

Dolce Gorgonzola

This blue is delicate, buttery and sweet. Very mild, perfect for melting or with fruits

Fontina val d'aosta

Cows milk cheese. Smooth and buttery. Exotic, earthy and enchanting.

Gran Mugello

Milk sourced from cows that drink mineral water from the Panna Mountain. Aged in grottos for 15 months and massaged daily with olive oil.

Gran Tartufo

Made from a mixture of cows milk and sheep milk using black summer truffles. Distinct, robust aroma and flavor with a light delicious taste.

Parmesan

Italy's king of cheeses

Pecorino di Moliterno

Crumbly sheep cheese, rubbed with olive oil as it ages. The cheese is filled with plugs of black truffle paste

Pecorino al Tartufo

Sheep cheese with a musky, earthy flavor, ehanced by the slivers of black truffle.

Piave

Named after the Piave river. Tropically fruity cheese with an almond undercurrent. If you like parm and gouda, you will love Piave.

Taleggio

This buttery Italian square cheese has a yeasty, mild flavor. Slightly salty, tangy with meaty notes and a fruity finish.

Tavoliere

Made from cow's milk, this classic table cheese is rubbed with olive oil and tomato sauce. Aromas are reminiscent of yogurt and butter, with only a slight hint of tomato near the rind. A very mild delicious cheese with a slight tangy finish.

Toma Piedmontese

Italian mountain cheese with a thin, rough rind and a pale, earthy paste. The flavor is sweet and fragrant. Traditionally used with lasagna, risotto and as a filling in pasta.

Truffle de Moliterno

A well truffled sheep milk cheese that has been pampered with attention. The cheese is aged before the truffles are introduced. The paste then develops a succulent buttery flavor.

Ireland

Cashel Blue

Still made by hand after 31 years, a semi-soft creamy farmhouse cheese.

Guinness Cheddar

Combination of a west country cheddar and the stout give it a complex malty cheese flavor. Beautiful creamy taste.

Porter Cheddar

Brown waxed and made with porter since 1759. Blended to create a visually dramatic mosaic pattern. Rich, tangy and chocolatey.

Irish Whiskey Cheddar

Aged cheddar infused with Irish whiskey. Robust yet smooth, woody, nutty taste. Sweet whiskey finish.

Spain

Cabra al Romero

This dense, pale goat cheese has a thin layer of lard, and then coated with fresh rosemary, giving it a irresistable aroma of rosemary, gently perfuming the interior. Pair this with a herbaceous Sauvignon Blanc or a Merlot.

Cana de Cabra

Semi-soft goat cheese. The tangy citrus notes balance the rich creaminess of this cheese.

Compo de Montalban

Semi-firm cheese made from a blend of cows, sheep, and goat milk. Cheese resembles Manchego.

Garrotxa

Aged goat's milk cheese. Bright, tangy and herbal, with hints of hazelnuts and lemon.

Idiazabal

This Basque sheep’s milk cheese is lightly smoked over beech and cheery woods. Firm crumbly texture, but the taste is rich and nutty.

La Dama Sagrada

This goat cheese is aged 6 months to better accentuate the sweet grassy flavor. The ivory interior is firm and brittle, buy not too dry. Lightly salted with a nutty finish, reminiscent of a goat milk caramel.

Leonora

Soft-ripened goats milk from Leon. Made from the milk of Murciana goats. Bloomy white rind. The cheese balances acidity and richness with a mushroomy creamline that develops as it ripens.

Mahon

A semi-soft cow’s milk cheese with a bold, sharp taste. Can be grated or paired with nuts, dried fruits, sliced meats and olives. Serve with a robust red or beer.

Manchego

This is a young, 3 month old sheep's milk cheese from the Castilla region of Spain. The color of the paste is light - the taste is buttery and delicate with hints of spiciness.

Manchego El Trigal Reserve

Raw sheep's milk cheese, aged 14 months, rubbed with olive oil. Salty and briny with a slightly nutty flavor and a peppery finish.

Ossau-Iraty

One of the oldest known recipes for cheese. Sheep milk from the basque region. Butterscotch paste.

Pedro Ximenez

Soaked in Sherry, this cheese has hints of raisins and rich molasses. Very mild goat cheese but with a intoxicating finish.

Pico Melero

Sheep's milk cheese, similar to Manchego but with the bite of a Pecorino. Spicy, buttery and complex with a sherry-like finish Flaky texture, with flavors of hazelnuts, cream and olives.

Queso de Valdeon

Blue cheese wrapped in sycamore, maple or chestnut leaves. Made from sheep, goat, and cows milk.

Servilleta Jamesa

A rustic semi-soft goat's milk cheese. Delicate, silky white, with a rich, creamy paste. Mild goat taste with a buttery finish.

Zamorano

Sheep's milk cheese, similar to Manchego, but with a higher butterfat. This gives it a softness, but it still retains that nutty, gritty flavor.

Switzerland

Gruyere

The texture of this cow's milk cheese is firm, dense and slightly flaky. It has a nutty, sweet taste with complex musty and mushroomy notes.

Hay Bits

Mountain cheese with bits of hay incorporated from fields where the cows graze. The bits of hay are visible not only in the rind but in the paste as well. Made with certified mountain-meadow milk.

Hoch Ybrig

Classic swiss mountain cheese. Pungent meaty aroma. Flavors are rich and warm with hints of toasted nuts and sweetness on the finish.

Raclette

Pungent semi-hard cheese commonly used for melting but also beautiful on a cheeseboard.

United States

Bayley Hazen Blue

Vermont. Natural rind, aged cows milk blue. Big, bold and boisterous in flavor. Hints of buttered toast, chocolate and hazelnuts.

BellaVitano Balsamic

Creamy Parm/Cheddar blend, flavored with Balsamic Vinegar

BellaVitano Chipotle

Creamy Parm/Cheddar blend, flavored with spicy chipotle peppers

BellaVitano Merlot

Creamy Parm/Cheddar blend, soaked with Merlot wine. Flavors of hazelnut, brown-butter with berry and plum.

BellaVitano Raspberry

Creamy Parm/Cheddar blend, soaked with Rasp. Tart Ale. Flavors of hazelnut & brown-butter.

Barely Buzzed Cheddar

Utah. Cheddar rubbed with ground espresso beans and a touch of French Lavendar

Cabot's Cloth Bound Cheddar

Vermont. This cheddar has a savory, nutty taste, but is also tangy with a sweet caramel finish.

Cabot's Habanero HOT Cheddar

Aged Vermont cheddar, loaded with tangy slivers of Habanero peppers.

Humboldt Fog

California. Elegant soft ripened goat cheese. The texture is creamy and luscious with a subtle tang. Featuring a ribbon of edible white pine ash along its center.

Lamb Chopper

This Sheep's milk cheese is buttery in color and flavor with a long, complex finish. The texture is smooth and soft-firm.

Midnight Moon

This is a delicious goat milk gouda, rich, creamy and easily melted. Nutty and buttery up front, but with a long caramel finish. Pairs nicely with a Pinot Noir.

Moses Sleeper

Vermont. Triple cream cow's milk cheese, with a soft fragrant paste and a milky, slightly grassy taste.

Purple Haze

California. Goat cheese disc, with a creamy texture and a sublime taste. Flavored with Lavendar buds and Fennel Pollen

Sartori MontAmore

Wisconsin. This is a rich creamy blend of cheddar and parmesan. Salty and sweet, with a fruity tang finish.

Sea Hive Cheddar

Utah. Hand rubbed with Beehive wildflower honey and Redmond Sea Salt.

Truffle Tremor

Elegant soft ripened, creamy goat cheese, speckled with black truffles. The luscious texture is rich and earthy with a subtle tang.

Von Trapp's Oma

Washed-rind cheese, mildly pungent and sweet. Undertones of chocolate and rich cream.

Wales

Ginger Spice

Smooth Welsh Cheddar spiced with candied Ginger.

Harlech

The texture is smooth and creamy with a peppery, fresh and zingy flavor of horseradish and parsley. It's very tangy and zesty with a nice edge of heat that tingles on the tongue.

Tintern

A tangy, creamy cheddar blended with chives and shallots. Tintern floods your mouth with flavor and sets your taste buds tingling with a tang of sour cream, a bite of sweet shallots and grassy chives. Excellent shredded over baked potato or hearty soup

Varied

Roaring Forties Blue

Creamy Australian blue that's both sweet and salty. Delicate texture with a mild bite, then finishes with a hint of smoke and honey.

Extra Old Vintage Cheddar

Canada. Aged a minimum of seven years, the cheddar has a crisp clean flavor. A robust cheese, with a pleasing sharpness and hints of fruit and caramel.

Paski Sir

From the island of Pag, this sheep's milk cheese is salty, piquant and nutting tasting.

Gjetost "Yay-toast"

This caramelized goat cheese has a sweet butterscotch taste. Great with apples and pears.

Mull of Kintyre Cheddar

Extra mature Scottish cheddar with a honey sweetness and a sharp tang.

Halloumi

Cypress' version of mozzarella. Beautifully grillable cheese that is delicious served warm.

MEATS

Just some of the many offerings we carry. Please call ahead if you’re looking for something specific.

Alligator

Tenderloins

Antipasto

A selection of gourmet salumi, deli-meats, prosciutto, genoa.

Bison

Ground, Steaks, Patties, Sausage

Camel

Patties, Tenderloin

Duck

Sausage, Bacon, Breast LG, Breast SM, Prociutto

Elk

Ground, Medallions, Patties, Tenderloin, Sausage

Heritage Pork

Berkshire Bacon, Chops, Tenderloin

Kangaroo

Tenderloin, Ground, Patties

Lamb

Ground, Sausage, Patties

Ostrich

Steaks, Tenderloin, Patties

Pasture Raised Turkey

Ground, Patties

Rabbit

Sausage, Whole, Filets

Venison

Ground, Patties, Medallions, Tenderloins, Sausage

Wagyu Beef

Ground, Patties, Steaks

Wild Boar

Ground, Leg Roast (Whole), Patties, Sausage

Yak

Ground, Patties

Class is now in session

Join us at the Savory Gourmet for a class or tasting that will take you on a guided tour of the wonderful worlds of cheese.

See the Events Calendar

In the heart of America's coolest small town

(717) 625-1949 | savorygourmetlititzpa@gmail.com

Monday - Saturday | 10AM - 6PM

Sunday | 10AM - 4 PM

“As soon as I walked in, I knew I had struck gold! The owners are so inviting and incredibly knowledgeable of all the products - which impressive because there is SUCH a variety! Even if you’re a bit uncomfortable diving into the world of exotic meats, there are great products to start with (jerky, summer sausage, etc)! I will definitely be going back!”

— Reba B, Facebook

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