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Somewhat analogous to Prosciutto di Parma and Serrano, differing microclimates, feed, and aging processes produce similar yet distinct flavor profiles for the three. Bayonne ham is generally sweeter and less salty than its Italian and Spanish cousins

Crunchy, irresistible and addictive, Spanish fava beans are fried in vegetable oil. They are perfect for snack time or midnight munchies.

These “moon rocks” are toasted, salted cashews that have been dipped in chocolate and dusted with cocoa powder. Piedras de Luna are deliciously salty and sweet, and are best enjoyed by the handful. Chop and top sundaes or just enjoy with a glass of cava.

Classic milled-curd cheddar wrapped in cheesecloth, matured slowly in Grafton’s own aging caves for a minimum of six months. Grafton Clothbound delivers a very bold cheese with both nut and mushroom notes.

Pont L’Eveque has been made in Normandy since at least the 12th century, and was allegedly first made by Cistercian monks.  Originally known as “cherub”, it later took the name “augelot”, it then acquired the name of the village around which its production was centered. Under its yellow washed rind lies a blonde, soft textured paste. Styled without...

Cowgirl Creamery’s fall seasonal cheese, Chimney Rock, starts with organic Jersey milk from John Taverna’s Chileno Valley Dairy. These rich, bloomy rind wheels are spritzed with Quady Winery’s muscat wine, Essensia, then dusted with ground organic shiitake mushrooms, summer savory and black pepper. Flavor notes: Piquant, earthy undertones balanced by high notes of...

One of the smallest family producers in Bourgogne perfected this modern twist on a classic French triple crème in 2005. Cremeux marries the silky texture of Brillat-Savarin with the useful format and durability of retail favorite Delice de Bourgogne. A true cheesemongers triple-crème.

Imported from Ferme de la Tremblaye, this irresistibly creamy Goat Camembert is tangy with a mild goatiness and a smooth buttery finish.  The cheese is soft but not runny, surrounded by a delicate bloomy rind.

The Douro Valley, located in the northern part of Portugal, has a temperate climate and is sheltered from harsh winds by its surrounding mountains. The area is known for producing grapes (and its famed DOC Port wines), olives, and almonds. There is a legend surrounding the Douro almond tree. Under Moorish rule a young king, wanting to please his Nordic-born princess, ordered the...

MontCabrer, from cheesemaker Can Pujol, is a goats’ milk cheese from the Catalan region of Spain. You may have remembered an ash-covered version of this cheese from a number of years ago. The new version has a beautifully natural grey rind, but no ash. Cheesemaker Josep Cuixart uses butterfat-rich Murciana goats’ milk for this cheese, producing a flavor that is sweet, earthy...