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These buttery biscuits are crunchy and salty; great for dips, as an accompaniment to salads and soups or for snacking alone.

We like this Valencian Orange Preserve because of its balance of flavors. Citrus fruits are plentiful in this area of Spain, and its shining essence comes through. The mixture is simmered to a semi-smooth consistency, making it spreadable without being gelatinous. Sugar is added to preserve, but the blend isn’t cloying or heavy.

Inspired by the traditional Catalan dish of smoky grilled vegetables, this flavorsome compote is made with roasted eggplant, onions, and peppers. The compote is especially tasty with fresh goat and sheep’s milk cheeses. Traditionally, Escalivada is served alongside tapas, as a relish for fish, with hummus, or on top of grilled flatbreads.

Amanteigado (which translates to “buttery”) is a creamy cow’s milk cheese made on the island of Faial in the Azores, Portugal’s autonomous region located in the mid-Atlantic. The producers from Queijaria Omorro, Rui and Nuno Caldeira, suggest serving it similarly to other torta-style cheeses; slice and remove the top rind, allowing guests to spoon its buttery and gooey...

This unpasteurized goat’s milk cheese is produced using Murciana goat’s milk in the Spanish Castilla-La Mancha region. Known for producing butterfat-rich milk, these Murciana goats belong to a cooperative of farmers in central Spain. The farmers are also members of the dairy, Señorio de la Mancha, contributing to the production of the cheese. La Dama Sagrada (“The Sacred...

This isn’t your ordinary butter, this decadent French Beurre d’Isigny is name protected; meaning there are specifications on how it’s made in order for it to be called Beurre d’Isigny.  Milk must come from the designated AOP (Appellation d’Origine Protégèe) zone – which is in Isigny sur Mer, Normandy. Milk collection must take place every 48 hours, the cows must be...

This isn’t your ordinary butter, this decadent French Beurre d’Isigny is name protected; meaning there are specifications on how it’s made in order for it to be called Beurre d’Isigny.  Milk must come from the designated AOP (Appellation d’Origine Protégèe) zone – which is in Isigny sur Mer, Normandy. Milk collection must take place every 48...

This sweet cheddar has notes of wheat and hops from the addition of an IPA. A thin ash line cuts the cheese in half, making a dramatic presence on a cheese plate.

Led by the Alvarez Valera family, Finca La Prudenciana is located in the core of the Castilla-La Mancha region in central Spain, approximately sixty miles south of Madrid. Although the family is famously known for their unpasteurized Artequeso Manchego, D.O. cheeses, Finca La Prudenciana extends their cheesemaking philosophies to Cabra La Prudenciana, their newest goats’ milk...

Crafted from Aegean figs, Divina Chili Fig Spread is deeply fruity and sweet. Chili pepper flakes adds a nice contrast and kick.