Extraordinary Food of Distinctive Quality
This oil is is gathered after the olives are crushed, but before they are pressed between mats. Only the oil that flows through with gravity is bottled in its unfiltered form. This oil has an extraordinary low oleic acidity of 0.1%, ten times lower than required to be labeled Extra Virgin. It is called Flor…
World renowned, 100% organic, and one of Spain’s most famous olive oils. Seven generations of the Nuñez de Prado family have been grinding olive oil in the sun kissed hills of Baena, Spain. Olives are handpicked and crushed in the family’s granite stone wheels, similar to those used by the Romans 20 centuries ago. This…
The name of this cheese comes from the area of La Garrotxa, in the province of Gerona (Cataluña). Garrotxa fell into extinction for a number of years, but this old-style DOP certified cheese was revived by Catalonian cheesemakers dedicated to traditional production methods. The environmental conditions of the region naturally foster the growth of grey-blue…
These brainy little buttons herald from the Asturias region in Spain and are cousins of Afuega’l pitu, considered to be one of the oldest Spanish cheeses. These classic jewels feature cow’s milk with pimenton spice. A firm, surface ripened cheese, Rey Silo Rojo is aged for two months in underground cellars on the banks of…
These brainy little buttons herald from the Asturias region in Spain and are cousins of Afuega’l pitu, considered to be one of the oldest Spanish cheeses. A firm, surface ripened cheese, Rey Silo is made from raw cow’s milk and aged for two months in underground cellars on the banks of the Nalon River. It…
If you are used to flavorless, pasteurized Manchego, often found throughout the United States, you are in for a treat! Pasamontes Manchego is on another level of complexity with a long-lingering finish, and noticeable depth that set this producer and their methods apart from the rest. Añejo refers to the age of the manchego, Añejo…
If you are used to flavorless, pasteurized Manchego, often found throughout the United States, you are in for a treat! Pasamontes Manchego is on another level of complexity with a long-lingering finish and noticeable depth that set this producer and their methods apart from the rest. Semi-Curado refers to the age of the manchego, Semi-Curado…
A rare made-to-order Rogers Collection selection, Veigadarte is a rulo de cabra (goat’s roll) made in Spain with a soft ripened bloomy rind. The cheesemaker, Joaquin Casado, makes this delightful ash rind cheese with milk from his own goat herd, a mix of two special Spanish breeds, one called “Florida,” and one called “Murciana.” The…
The best type of truffle cheese, Pastura con Trufa highlights the eye-opening notes in black truffle while not losing what’s special about the milk. Rich, buttery with notes of nutmeg, warmed milk and a hint of lanolin, this is a complex yet subtle gem.
There is no truer expression of the Navarra Mountain area than this Alain Idiazabal DOP cheese. Made with an adherence to ancient techniques, the milk from local wild-grazing herds and smoked over local beechwood, it’s as transportive as you can get. This Idiazabal is naturally coated and produced with pure sea salt (no additives).