product

Buttery and rich with mild “cellar” and white mushroom overtones, Old Kentucky Tomme falls somewhere between an American Jack and a Tomme de Savoie. When young, it has a smooth paste and a bloomy natural rind. The rind becomes crusty and darker with age and the flavor develops a slight lipase kick at the finish, while the texture becomes more translucent and shiny like a...

This white cheddar is apple smoked and then hand rubbed with paprika. It has a light smoky flavor that balances very well with the paprika.

Made from fresh milk of pasture grazed Wisconsin goats, it’s aged four months for distinctive “blue” flavor.

This white cheddar has cranberries and chipotle peppers added, which contributes to the subtle heat, resulting in a very warm finish.

Made from sponge cake batter and dried these “Savoiardi” are used in the classic dessert Tiramisu. The light, dry texture also makes them a good snack with coffee or tea.

Dark and bitter, high Cocoa content.

A sauce made of clarified butter and egg yolks flavored with tarragon and shallots, with chervil and tarragon simmered in vinegar to make a reduction.

An emulsion of butter and lemon juice using egg yolks as the emulsifying agent, usually seasoned with salt and a little black pepper or cayenne pepper.

Fig Almond Cakes are made with whole premium Pajarero figs and Marcona almonds. The figs are de-stemmed by hand. There are other fig cakes on the market, but they are typically a puree of stems, figs, and other spices mashed into a bread.

Piedras translates to stones in Spanish. They are large toasted Largueta almonds, dipped in chocolate and finished with a dusting of cocoa. The result is a treat that is crunchy and not too sweet.