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The largest of the white bean family, gigandes grow extraordinarily large, tender and creamy thanks to Northern Greece’s mineral rich mountains.

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.

Peppers, canola oil, extra virgin olive oil, vinegar, salt, garlic, spices, lemon juice.

Peppers, water, vinegar, sugar, maple syrup, garlic, fennel seed, salt, calcium chloride.

Oma is an American original,  an intriguing but approachable washed-rind cheese that balances pungent and sweet flavors. The paste is soft, buttery, and almost pudding-like, but never runny. The rind is thin and mild for the style – an earthy foil to notes of roasted nuts and sweet cream.

Kinsman Ridge is a semi-soft, tomme-style cheese with aromas of fresh butter, forest and cured meat. Young wheels are washed with brine before a natural, mottled rind is cultivated. During ageing Kinsman’s interior transitions from smooth and firm to a more giving and creamy consistency. Flavors are rich, savory, and softly floral, with hints of roasted artichoke and asparagus.

Alta Langa has taken inspiration from the classic French Camembert while still using the techniques of an Italian Robiola. This cheese is made with cow, goat, and sheep’s milk, making the flavors more complex.

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

A mix of pitted olives (Halkidiki & Kalamata), florina red pepper strips, parsley, thyme, and sea salt.

Chickpeas are a tradition on Mediterranean tables – mild, tender, and creamy in an aromatic herb marinade with dill and cumin.