menu
Taralli Classic

Taralli are a classic snack in Puglia, the heel of Italy. These small rings are dense, more reminiscent of a biscuit than a cracker. Mitica’s Taralli are simply made with wheat, white wine, and extra virgin olive oil. Try serving them with your anti pasti plate, and make sure to serve with a classic Italian wine like a Barbera.

View More
Water Wheel Cheese Twists – Cheddar

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

View More
Water Wheel Twists – Parmesan and Garlic

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

View More
Amber Kunik

Many of you already know and love the original Kunik, a dense triple crème made from a perfect balance of goat’s and cow’s milk.  To make the Amber Kunik, the cheese is then washed in both beer and whiskey to bring out the wild side of its flavor profile.  It’s bigger and bolder, with a beefy quality and notes of fresh bread and roasted onions.  Amber Kunik also maintains...

View More
Naranja

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.

View More
Escalivada

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.

View More
O morro Amanteigado

Amanteigado (which translates to “buttery”) is a creamy cows’ milk cheese made on the island of Faial in the Azores, Portugal’s autonomous region located in the mid-Atlantic. The producers from Queijaria O Morro, 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...

View More
La Dama Sagrada

This unpasteurized goat’s milk cheese is produced using Murciana goats’ 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...

View More
Isigny AOP Butter Basket

This isn’t you’re 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...

View More
Isigny AOP Butter Basket Salted

This isn’t you’re 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...

View More
Search: