Spain

The authentic French varietal. Smoky, fruity with a velvety smooth texture.

Flor d’Esgueva is handmade and traditionally produced, thanks to the ancient recipe followed by 5 generations of expert cheese makers. It is made from 100% raw sheep’s milk collected daily in the Peñafiel area in Northern Spain. Flor d’Esgueva is a “Viejo curado” Spanish cheese matured between 6 and 9 months. Using 100% raw milk in its recipe provides Flor d’Esgueva...

Malvarosa is made from the milk of the nearly extinct Guirra sheep. This Manchego – like cheese is firm, buttery, rich, and sweet with a butterscotch finish.  Aged for a minimum of three months.

These small, tender, Nicoise-style olives have a flavor that is smoky with a subtle red wine flavor. They are shiny, purple-black in color.

A rare Spanish sheep’s milk blue, this cheese is full-bodied and fruity with a slightly salty finish.

An exceptional goat cheese from a small producer, Leonora is a brick shaped, natural mold rinded cheese which envelops a compact white paste. With a layered, complex flavor and a long finish, Leonora presents great balance of acidity and tanginess.

Cana de Cabra is a soft-ripened cheese made from pasteurized goat’s milk, in Murcia, Spain. It is similar to French Bucheron, with a touch more sharpness and complexity. Cana de Cabra has a dry bloomy rind that encases a buttery, dense paste with a semi-soft texture. Cana de Cabra is aged for 21 days- as it ages, the flavor intensifies.

Crunchy walnuts in a refreshing, raw lemon honey.

A firm nougat made with marcona almonds and honey. Although firm, it is not too hard and has just the right amount of sweetness.

A buttery confection comprised of Marcona Almonds and honey and coated in rice paper.