Spain

These Quicos de Chocolate are the perfect combination of salty and sweet. The producer takes GMO-free giant crunchy corn kernels, salts them, and covers them in rich chocolate. They lightly dust them in cocoa powder for the perfect finish.

White, soft, creamy paste. White bloomy rind. Mild goat flavor.

This is one of the few Manchegos that is hand made with unpasteurized milk from a single herd, aged with an unwaxed rind. Like with Essex’s other cheeses, they focus on a flavor profile, not a particular age or price. Each Manchego Essex offers has been selected just for them on site. They select for sweetness and balance, avoiding the overly salted and fiery flavors that afflict...

Cherries with a hint of liqueur and covered with dark chocolate.

The secret to Serrano’s quality is that it is dry-cured in clean mountain air for 12-14 months. Over the seasons, a profound change occurs. Each ham loses 20 to 40 percent of its weight as fat melts away and complex flavors develop. Mildly salty and full of ham flavor.

Serrano ham sliced and packed by hand from a single 12 to 14 month leg. Perfect for a grab and go.

The farm from which Almondeli Marconas are grown is a small family-run operation located between Alicante and Murcia in Spain. The climate is very hot in the summer and dry in the winter. This climate is perfect for creating the beautiful buttery, crunchy and sweet quality of the Marcona almond. The nuts are fried in sunflower oil and sprinkled generously with sea salt.

On the same Almondeli farm from where their Marconas are sourced, comes the Valencia almond. This farm does not use chemical insecticides and includes natural fertilizer for blossom growth. Valencias are a bit larger than Marconas with a firmer texture. Almondeli Valencia almonds are fried in sunflower oil and sprinkled with sea salt. The sweetness of Valencia almonds is...

Elaborated in Toledo in a small dairy from pure unpasteurized milk from Manchega sheep from their own herd. Pressed, not cooked. Surfaces marked with the pattern left by the grass in which it was wrapped and pressed. Natural rind and firm texture. Very developed flavor, with strong sheep’s undertone.

Made from raw sheep’s milk and aged a minimum of 4 months. This cheese has rosemary into the paste of the cheese. This sets it apart from others that only have the rosemary on the rind. The flavor is more subtle and less astringent. The rosemary perfumes the cheese beautifully. Creamy texture, with a slight sweetness and a smooth lingering finish. Try some shaved on a ham...