France

Somewhat analogous to Prosciutto di Parma and Serrano, differing microclimates, feed, and aging processes produce similar yet distinct flavor profiles for the three. Bayonne ham is generally sweeter and less salty than its Italian and Spanish cousins

A tantalizing and colorful blend packed with heat. Pulpy green Azzizi olives and purple Picual olives absorb spices, hot pimientos, zesty lemon slices and a hint of cinnamon.

10.5oz Fresh goat cheese log.

The goats of Ferme de Jouvance provide top-quality milk for a surprisingly clean tasting Chevre Brie. It has a nice tang up front and a smooth buttery finish, without any aggressive goatiness. The paste is uniform, soft but not runny, beneath a delicate bloomy rind.

Brie Fermier is assertive, complex and unforgettable. Our staff praised its buttery texture, oozy at the rind with a firmer center that softens and runs as it reaches peak ripeness. The sweet cream and button mushroom flavors characteristic of a well-made brie are deepened by a distinct vegetal note, with hints of asparagus, broccoli and tomato. The thin but toothy rind adds a...

This smaller-format Camembert Fermier echoes the mushroom and butter flavors of the Brie Fermier but with the vegetal notes toned down. Its aroma is mustier, with a suggestion of herbs. The texture is more uniform, on the springy side but still creamy.

The ash-rinded Persille de Chevre is a rich and hearty goat blue. The goat flavor is more pronounced here, with more aggressive salt and a nice peppery finish.