Spain

Ibores is a zesty, warm-flavored goat milk cheese from the rugged province of Extremadura in Spain. It is firm, with a pleasant, lingering tangy finish. Rubbed with pimentón and olive oil during the two month aging process, the wheels are visually striking and offer a great alternative to fresh goat cheeses.

Monte Enebro is handmade in Avila, Spain, by legendary cheesemaker Rafael Baez and his daughter Paloma. The Baezs make their complex goat’s milk cheese from pasteurized milk and then inoculate the logs with the mold that is used to make Roquefort, adding to Monte Enebro’s complexity and distinctive appearance. It is creamy, lemony and slightly acidic; as it ages, the...

The rind of Ulloa is smooth, pliable and waxy. It is pale yellow in color and dotted with sporadic blue or white mold spots. The interior paste is an ivory color, and has a smooth, velvety texture dotted with occasional holes or “eyes”. Aromas are reminiscent of a cheesemaking room – fresh, lactic and pleasantly sour. Flavors are very fresh and milky with a...

This cheese has a natural rind that has been washed with a salt water brine. Unlike the younger Mahon this cheese is robust, salty and stinky. The barnyard qualities stand out and there is a lingering taste of salty bacon.

The gourmet San Simon cheese has a delicious, creamy buttery texture. The cheese has a thin chestnut-orange rind, a soft inside and is mild but full of flavor. This versatile cheese is great on its own, and sublime when paired with fresh fruit or served as a dessert cheese.

Tronchon is a very small village in the southeastern part of Spain’s wild and mountainous Teruel province. The town and its surrounding area has an age-old tradition of raising sheep and goats in mixed herds. This tradition led to the creation of Tronchon cheese, which is made from a blend of goat, sheep and cow’s milk. This uniquely volcano-shaped cheese is beautiful...

These Pajarero Figs from Spain are naturally dried then hand dipped in Caro Dark Chocolate. Pajarero figs are delicate, sweet figs and have thinner skins than other varieties. Caro’s rich dark chocolate is made according to the family recipe passed down for 3 generations. Perfectly sublime.

The most prized almond in the world, reinvented. For this new, modern way to enjoy Marconas, their grower leaves the skins on for added texture. They fry the almonds in olive oil, drain the excess oil and salt them before packaging in vacuum-sealed bags. Absolutely irresistible. The skins and olive oil bring great texture and depth.

A single estate varietal olive from the southern Region of Murcia in Spain. A very buttery olive with incredible texture and an amazingly naturally bright green color.

Hand-pressed fresh dates and walnuts make this a special treat. Pair with cheese, salads, or on its own.