In Stock Now.
Creminelli Artisinal Wild Boar Salami.
Limited Production.
Find our info sheet here:
Wild Boar Salami PDF.

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New New New

Arte Oliva Andalusian Gazpacho.

Our gazpacho is made in the heart of the Guadalquivir valle, the home of the gazpacho, using the best traditional recipe of Andalusian gazpacho. The result is a product that the finest palates will be unable to distinguish from gazpacho made at home.

Ingredients:

• Andalusian Gazpacho.
• Fresh Baguette
• Arugula
• Toasted pine nuts
• Manchego cheese or
• Idiazabal cheese or
• Valdeon cheese
• Membrillo (when using Manchego chese)
• Strawberry tomatoes

Serve the Gazpacho in a bowl (Add shrimp if you like, requires some cooking.)

Make a salad with the arugula, pine nuts, strawberry tomatoes and some sliced manchego or crumbled Valdeon or Idiazabal.

As a side order serve a small cheese platter with Manchego with membrillo, Queso Idiazabal, slightly smoked Basque sheep milk cheese & Queso Valdeon Picon, cow/sheep milk blue cheese wrapped in walnut leaf.

Enjoy the baguette with the Gazpacho and the cheese.

 1 liter (34oz)/ea, in stock $8.99 ea. or 2 for $16.00

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And now the list.

Some help: AOC, DOP & PDO all stand for Name Protected  Products.

Farmhouse or Farmstead – The farmer that produces the cheese also owns and raises the animals that produce the milk. No milk pooling is allowed when a cheese is farmstead.

“From Farmer To Table” – Our program where we purchase the cheese direct from the farmer.

We have Cow's Milk, Water Buffalo Milk, Butter, Goat's Milk, Sheep's Milk & Charcuterie.

Click on a link to jump to that sections, so you do not have to scroll.

 

 

Point Reyes Farmstead Blue – Point Reyes, CA

Overlooking the churning waves of Tomales Bay, a closed herd of Holstein cows meander thoughtfully and graze on the rich grasses that grow on the wild sweeps of land. However, one hundred years ago the terrain was mountainous and the country was Italy. That's where the Giacomini family first started producing superior farmstead dairy products. In 1959, Bob Giacomini was simply milking cows at his Point Reyes dairy but in 2000, the first vat of Point Reyes Original Blue was born and the Point Reyes Farmstead Cheese Company was founded.

Creamy with an elusive, salty flavor that is attributed to the coastal fog and briny breezes flushing around the pastureland, Point Reyes Original Blue is aged for at least six months, giving it plenty of time to develop its sea-blue veins and deep, luscious flavor.

 

La Tur Alta Langa – Italy

La Tur (in Piedmontese dialect) means The Tower this cheese is named for the tower in the village of it’s origin. The cheese is soft, delicate and the perfect blend of the cow, goat and sheep milk give it a very particular taste. It will become slightly softer and more runny as it ages. Delicious and Unique it is aged about 10 days.

 

Cabrales Picon (Valdeon) – Spain. A raw milk name protected blue cheese, from Cow, Goat and Sheep milk, that's wrapped in Sycamore leaves.

Wrapped snuggly in Sycamore leaves, this distinctive blue cheese from the Spanish Castille-Leon province combines the sweet richness of cow's milk with the tanginess of goat milk. Slightly more delicate than Cabrales, Valdeon is a slightly salty, complicated cheese with fragile veins darting through its pungent paste.

 

Mahon DOP - Spain

Second only to Manchego as Spain's most popular cheese, Mahon is produced in a municipality by the same name on Minorca, an agriculturally-devoted island. The most remote of the Balearic Islands, Minorca has been famous for cheese for centuries, and in 1993 the island was designated a biosphere reserve by UNESCO.

Ripened between six months and two years, cow milk Mahon is simultaneously sweet, nutty, sharp, and buttery with a light golden paste and a fiery orange rind.

 

Tetilla DOP - Spain

This medium soft hand shaped "Nipple" cheese from Galicia, has an elastic, creamy texture and a mild tangy flavor. Only available as whole wheel. (1.5 - 2lb)

 

 

Farmhouse Aged, Raw Milk Gouda, stuffed with loads of delicious black truffles.

Why not spoil yourself?

 

Beemster Classic – Beemster, Holland.

Beemster Classic is matured for no less than 18 months to ensure a wonderfully complex taste. The beautiful color of this cheese instantly reminds you of caramel. Classic was the first cheese from Beemster introduced to the United States and to this day remains the best selling Beemster cheese. Beemster Classic is the perfect age for any kind of cheese connoisseur to enjoy. One can enjoy Classic on a lunch sandwich in grade school or with fine wines at a dinner party.

Most people prefer to savour Classic only with a glass of wine, as not to interrupt the multitude of flavors. Other people prefer Beemster Classic with their morning coffee or in their favourite dish. No matter how you prefer to enjoy it, we guarantee Beemster Classic to never disappoint.

 

Beechers Flagship Reserve – Seattle, WA

Flagship Reserve is a special version of their signature Flagship cheese. It is made only on days when the milk composition is just right.

The last curds on the table from these makes are used to produce Flagship Reserve truckles as it allows for slightly lower moisture, higher salt content and thus a richer taste and texture while maintaining a clean, creamy finish.

In addition to using this special raw material, Flagship Reserve is traditionally cloth-bound and open-air aged. This method allows a 14 to 16% moisture loss during aging, concentrating the already rich, robust, nutty flavor and producing a long finish.

Awards:

2nd Place Best in Show,

1st Place Aged Cheddar

2007 American Cheese Society

Serving Suggestions:

    * Give Flagship Reserve a place of honor on an artisan cheese & charcuterie plate, add our Fra’ Mani Sallametto Picante

    * Shave Flagship Reserve over a fresh salad

Pairing Suggestions:

    * Flagship Reserve pairs nicely with a Syrah

    * Flagship Reserve can also be enjoyed with a brown ale.

The fertile San Joaquin Valley rests peacefully in the long shadow of the vast Sierra Nevada mountain range. It is a land where the precise combination of sun, good soil, and water result in a variety of crops, including vast pasturelands. Tulare County, within the San Joaquin Valley and the largest dairy region in the nation, is where Three Sisters Farmstead Cheese has set up shop. Three Sisters hand wraps their cheeses in cheesecloth before allowing the cheese to air dry and age naturally.

 

If classic Italian Parmigiano-Reggiano and tulip-sniffing Gouda were to marry, Serena would be their delicious progeny. A rich, nutty, and bright flavor develops in the cow's milk cheese during the nine to twelve month aging process and the texture becomes dry and flakey.

Awards: 3rd Place Ribbon, American Cheese Society Competition in Burlington, Vermont, 2007.

 

Mascarpone - Vermont Butter and Cheese Company. Mascarpone is Italian for "cream cheese," often used in Tiramisu or mixed with berries. VBC's luscious and

sensuous variation is made with high quality cream and butterfat, no artificial preservatives and has a slightly sweet taste. (90 day shelf life) What most people don't realize is that is the most decadent substitute for the most authentic of creamy sauces, both savory and sweet. Or simply put some on a strawberry.

 

Burrata (Bufala Mozzarella).

Make your own! Get our fresh Buffalo Mozzarela and our Mascarpone. Take a slice of Mozzarella and a dollop of Mascarpone and your burrata is ready.

 

St. Marcellin – France

A soft-ripened disk of sweet, pasteurized cow milk with a rindless golden crust and an unparalleled silky texture. Each cheese comes as a small crock full of rustic, creamy, flawless gems. Aged about one month, the flavor is comparable to a Brie de Meaux: mushroomy, truffly and earthy with a delicate residual tang; as it ripens further, the flavors concentrate, becoming quite robust. Oddly enough, this cheese used to be made with goat milk, sort of like a Banon without a leaf-wrapping. They are often warmed in the oven and served with a fresh baguette; for extra points, open a bottle of spicy Syrah-based red or Chateauneuf du Pape.

Each piece weighs approximately 4 oz

 

 

Brie De Meaux, France. - The King Of Bries - Yes the originator! Made since 775.

One of only two name protected bries.

Tempting sweetness with hazelnut and fruit aromas. Try with our organic Fig Spread and our Marcona almonds.

 

Roaring Forties King Island Blue Cheese - Australia.

King Island, home to the eponymous dairy, is located just south of Melbourne, Australia.

On this pollution-free land, cows graze upon a variety of grasses,

supplemented by the occasional meal of sea kelp washed ashore during the powerful storms known as "the roaring forties." The island's cows pasteurized milk is used to make this creamy, superbly fruity, nutty blue. Rindless, it is covered with blue-purple wax.

 

 

Parmigiano Reggiano  PDO Mantovani- Italy

Cows milk, the king of Italian cheeses.

 

Chimay Bier - Belgium

Its natural rind is bathed in Chimay Trappist beer so that its incomparable flavor flatters the palate and the nose.

 

Camembert, Tasmanian Signature Camembert - Australia

An award winning cow's milk cheese from Tasmania. (In a decorative crate)

 

Brillat Savarin  AOC France

Cow's milk, triple-crème brie-style cheese. The ice cream of cheese.

 

Extra Sharp Cheddar - Cabot USA

Aged for 12 to 14 months, extra sharp has reached a flavor that separates Cabot from all other brands.

 

Sharp Cheddar Portions - Canada

Handy .75oz. pieces, perfect as a snack together with our Applegate Farms Joystick or as a lunch box snack for the kids.

 

 

 

 

From our “From Farmer To Table” Program:

 

Mozzarella Di Bufala – Bubalus Bubalis, Bangor CA.

Traditional artisinal Buffalo Mozzarella. The water buffalo grace in Northern Caifornia.

We get fresh Mozzarella every Monday, Wednesday & Friday

Perfect with some vine ripened tomatoes, basil, olive oil and a pinch of black pepper.

Italian Buffalo Mozzarella can not be imported currently, due to a salmonella outbreak in Italy, found in buffalo mozzarella.

 

Boccocini Di Bufala – Bubalus Bubalis, Bangor CA.

Traditional artisinal Buffalo Boccocini. Boccocini are little 2oz balls The water buffalo grace in Northern Caifornia.

We get fresh Mozzarella every Monday, Wednesday & Friday

Perfect in your salad, on your Piza or a quick snack with some fresh tomatoes.

 

 

 

Jana unsalted butter – Czech Republic.

Made from 100% grass fed cows milk.

Only one ingredient; Fresh Whole Cream. 8.8oz package.

 

 

 

Humboldt Fog - Cypress Grove, CA.

Humboldt Fog is an elegant, soft, surface ripened cheese. The texture is creamy and luscious with a subtle tangy flavor. Each handcrafted wheel features a ribbon of edible vegetable ash along its center and a coating of ash under its exterior to give it a distinctive, cake-like appearance. An American Original and the King of American Cheeses.

Awards: Top 100 Designs Worldwide, Metropolitan Home Magazine, 2003

Best Cheese & Dairy Product, IFFCS (New York), 2002

Gold, London International Cheese Competition, 2004

First Place, American Cheese Society, 1998, 2002, 2005

Serving Suggestions:

1) For a simple yet elegant dessert or snack: serve with Dalmatia Fig Spread, pears, and a crisp white wine.

2) Place a slice atop a delicious salad of spinach, apple, mandarin oranges, Marcona almonds, cranberries, and red bell pepper. Drizzle with raspberry-balsamic vinaigrette.

3) Humboldt Fog pairs nicely with wild mushrooms and other earthy flavors.

 

Bermuda Triangle - Cypress Grove, CA.

A triangular prism of pure white goat cheese. Bermuda Triangle's distinctive double rind -- one of ash covered by a layer of velvety white bloom -- encourages a firm, smooth interior. The flavor is earthy yet mild; the texture becomes creamier with age. Handmade with the chef in mind, Bermuda Triangle, sliced thinly with a wire, creates the distinctive presentation needed by today's food professionals.

Serving Suggestions:

1) Bermuda Triangle is the perfect highlight for a cheese or fruit platter.

2) Use as a garnish on pasta and wild mushroom sauce.

3) For a refreshing treat: try atop Fuji apple slices with a teaspoon of our fig spread.

 

Truffle Tremor - Cypress Grove, CA.

The classic flavor of truffle meets the velvety perfection of ripened goat milk cheese. Earthy, elegant, and sophisticated, it's sure to make even the most distinguished taste buds shake!

Serving Suggestions:

1) For a luxurious appetizer, enjoy a slice of Truf?e Tremor with nothing but a dry white wine. May we recommend Pinot Grigio or Albariño?

2) A twist on an old classic: add an ounce per serving to your favorite polenta or risotto recipe. Pair with a glass of Dolcetto and imagine yourself in the hills of

Northern Italy.

3) Looking for a deliciously earthy dish? Place a thin layer of Truf?e Tremor over mashed potatoes and parsnips. Enjoy!

 

 

Chevre Log - Cypress Grove, CA.

Fresh goat cheese in a convenient log shape is perfect for

recipes, especially where a medallion is desired. The logs have a similar texture

and the same fresh, clean flavor as our disks.

Serving  Suggestions:

1) Roll the log in toasted nuts and herbs of your choice, then cut to single

serving slices. Broil or sautée slices for a few moments to warm, and serve in the center of a salad.

2) For a beautiful first course: Wrap the log with cold grilled eggplant, red roasted peppers, and steamed red chard leafs. Slice, warm, and serve.

3) Crumble one log over hot pasta and add the your choice of chicken, broccoli, smoked salmon, etc. Toss to melt chevre... dinner is done!

 

Peppadew Goat Log - Montchevre - USA

Made with goat milk from WI, this log offers a soft and smooth texture with a mild and fresh tangy flavor. Montchevre is the only goat cheese with PeppadewTM in the US.

 

 

Murcia Al Vino DOP - Spain

Drunken Goat (Pasteurized), red wine bathed cheese from Murcia Spain.

 

Cabrales Picon (Valdeon) – Spain. A raw milk name protected blue cheese, from Cow, Goat and Sheep milk, that's wrapped in Sycamore leaves.

Wrapped snuggly in Sycamore leaves, this distinctive blue cheese from the Spanish Castille-Leon province combines the sweet richness of cow's milk with the tanginess of goat milk. Slightly more delicate than Cabrales, Valdeon is a slightly salty, complicated cheese with fragile veins darting through its pungent paste.

        

Garrotxa – Catalunya, Spain.

A relatively new arrival on the Spanish cheese scene, Garrotxa is made in Girona, a north-central Catalonian province. Snow-white and firm with a soft suede-like rind, this aged goat cheese has a moist, yet almost flaky, texture that melts across your tongue. Garrotxa is mildly herbal and tangy with the briefest whisper of hazelnuts in the aftertaste.

        

Chevre, Fresh- Redwood Hill Farm, CA

Since 1968, when her parents founded their goat dairy farm in Sonoma County, California Jennifer Bice has been intimately involved in raising goats, milking goats, and making Certified Humane goat cheese. Located in warm and verdant Sebastopol, Jennifer's Redwood Hill herds of Nubian, Alpine, Saanen, and LaMancha goats clamber around green pastures when the weather is fine but are kept snugly inside when the winds and rains buck up.

 

Made in the French style, Redwood Hill's chevre is light, fluffy, and sumptuously spreadable. Its ethereal notes of citrus make it delicious in both savory and sweet dishes.

 

Bucheret - Redwood Hill Farm, CA

Bucheret has a white, bloomy penicillum candidum rind and a dense, buttery interior. The cheese evolves from mild when young to tangy and slightly sharp as it ages. As the cheese ripens, it will soften under the rind, and the flavors will become more rich and complex. Wrap this cheese in waxed paper and store in a cool environment; an uncut cheese will last for about two months, or until the rind becomes brownish and smells ammoniated.

 

Serve Bucheret on a cheese platter with seasonal fresh fruit, or try it for dessert drizzled with local honey.

 

California Crottin - Redwood Hill Farm, CA

Our traditional French-style California Crottin has a wrinkly, geotrichum candidum rind, a fluffy texture and robust, earthy flavor. Twice it was voted "Best Farmstead Goat Cheese" at the prestigious American Cheese Society judging and chosen as the best Crottin, better than the French originals, in a recent Wall St. Journal tasting.

 

Store this cheese in waxed paper, which will allow it to breathe as it continues aging. If kept whole and stored in a cool, dry environment, at about two months of age this cheese becomes grateable with a sharp and complex flavor.

 

Superb for salads as well as an excellent cheese plate selection, this handmade delicacy should be served at room temperature. It pairs well with Pinot Grigio and Sauvignon Blanc wines.

 

All Redwood Hill Farm Cheeses are Kosher.

 

Pond Hopper Organic, Beer washed – Tumalo Farm, OR

Tucked away in the cool shadows of the majestic Cascade mountain range near Bend in Central Oregon, Flavio DeCastilhos and his wife use traditional Dutch and Italian cheesemaking methods to produce unique goat cheeses at Tumalo Farms. Because the farm is situated about 3,500 feet above sea level, the Saanen and Alpine goats at Tumalo Farms frolic in clean alpine air and revel in the three hundred days of sunshine that saturates the area every year.

 

The obvious hints of cascade hops that washes over Pond Hopper's sharp flavor proves what a success it is to concoct a cheese using a local microbrew. This snow white goat cheese has a yeasty aroma that brings out the soft nuttiness buried deep in its soul.

 

La Tur Alta Langa – Italy

La Tur (in Piedmontese dialect) means The Tower this cheese is named for the tower in the village of it’s origin. The cheese is soft, delicate and the perfect blend of the cow, goat and sheep milk give it a very particular taste. It will become slightly softer and more runny as it ages. Delicious and Unique it is aged about 10 days.

 

Bucherondin – France.

One of the more popular goat cheeses, Bucherondin has a wonderfully sharp tangy bite to it. Easy to cut and portion out (entertainers out there, take note), this log shaped chevre cheese is a favorite amongst restaurants and caterers.

 

 

 

 

Sheep’s Milk Yogurt – Bellwether Farms – Sonoma, CA

Bellwether Farms’ naturally homogenized whole sheep milk yogurt has a thick, creamy texture with a clean, refreshing aftertaste. Bellwether also makes award-winning sheep milk cheeses.

 

Idiazabel (Ee-dee-ya-Za-bal) - Spain (Basque) DOP

In the beautiful and completely agricultural Spanish Basque Country, one can explore magnificent local seafood, hams, unique olive oils, robust red wines, and, of course, cheeses. One of Basque Country's most significant cheeses is Idiazabal, a raw, smoked sheep's milk cheese. The smoking of this cheese came about by pure coincidence. Back in the day, the Basque shepherds stored the cheese made from their Pyrenees-grazing sheep's summer milk in their stone chimneys of their tiny mountain huts.

Today, Idiazabal is hardwood-smoked using either beech wood, cherry wood, birch wood, or pine to produce the signature rich smoky flavor and amber paste. Smoke isn't the only flavor in this cheeses, however, you can count on buttery notes as well as deep nutty overtones.

 

Roncal Picos De Espana – Navarra, Spain D.O.P.

Made at the foot of the Pyrenees in Navarra, Spain, Roncal was the first Spanish cheese to obtain D.O. (denominacion de origen) status in 1981. However, only the seven villages that make up the Roncal Valley in Navarra are allowed to make this particular cheese. Following a recipe that has been repeated for over 3,000 years, the cheesemakers use raw milk from Rasa sheep and patiently age it for six to eight months.

Smooth with the sweetness that is characteristic of sheep milk cheeses, Roncal is firm and slightly grainy. Often you can detect gentle glimmers of the wild herbs from the sheep's open-air grazing pastures as well as a briny flavor that puts one in mind of Arbequina olives.

 

Manchego El Trigal DOP - Spain

When paging though Cervantes' work of a man who jousts with windmills and tries vainly to prove that chivalry is not dead, did you find yourself craving cheese? It's no small wonder since cheese is mentioned in Don Quixote no less than thirteen times. Wondering where these quixotic wanderings are going? Well, La Mancha -- the land of Don Quixote -- is also the land of Manchego.

A refreshingly simple and laid-back offering in a world of so many complex cheeses, Manchego is Spain's most popular cheese. Wrapped snuggly in a recognizable wax rind, this raw sheep milk cheese is aged for six months and develops a salty, briny flavor that marries well with a variety of accompaniments, quince paste being the traditional pairing. 12 months aged.

 

Cabrales Picon (Valdeon) – Spain. A raw milk name protected blue cheese, from Cow, Goat and Sheep milk, that's wrapped in Sycamore leaves.

Wrapped snuggly in Sycamore leaves, this distinctive blue cheese from the Spanish Castille-Leon province combines the sweet richness of cow's milk with the tanginess of goat milk. Slightly more delicate than Cabrales, Valdeon is a slightly salty, complicated cheese with fragile veins darting through its pungent paste.

 

Ewes Blue – Old Chatham, NY.

A happy and wooley flock of about 1200 sheep meander through the green and rolling hills of the upper Hudson River Valley, making Old Chatham Sheepherding the largest sheep dairy in the United States. The East Friesian crossbred sheep are raised on organic fields and pastures and their health is meticulously maintained to ensure the best quality of life. This care and quality of life results in some of the best sheep dairy products in the country.

Using 100% sheep milk, Ewe's Blue is made Roquefort style on the farm. It is creamy and rich with a prominent, but not overwhelming, tangy blue flavor.

3rd Place Ribbon, American Cheese Society Competition in Burlington, Vermont, 2007.

 

Fermier Ossau Iraty – Pays Basque – France A.O.C.

Ossau in the valley of Bearn and Iraty in the forests of the Pays Basque combine to make this cheese. Ossau-Iraty is probably the least known Appelation d'Origine Controlee (A.O.C) cheese. Ossau-Iraty is made from Manech ewes. The cheese is sometimes produced in mountain huts (Ossau-Iraty Fermier). The cheese needs to mature for at least 90 days to develop its nutty flavor.

The pâte is supple and creamy when young and becomes more firm as the cheese ripens. Ossau-Iraty Fermier may have small holes in the pâte and should not stick to the palate. Ossau-Iraty is creamy and buttery in the mouth with flavors of nuts, fruits and herbs.

Ossau-Iraty can be served before and after dinner. In Pays Basque and Bearn, the nickname of Ossau-Iraty is "farmer's dessert".

Ossau-Iraty and wine: Jurançon or white Graves,

 

Roquefort Societe - France AOC

The best blue cheese in the world, cave-aged from ewe's (Sheep) milk.

 

La Tur Alta Langa – Italy

La Tur (in Piedmontese dialect) means The Tower this cheese is named for the tower in the village of it’s origin. The cheese is soft, delicate and the perfect blend of the cow, goat and sheep milk give it a very particular taste. It will become slightly softer and more runny as it ages. Delicious and Unique it is aged about 10 days.

 

Feta Valbreso - France

7oz French Feta, sheep milk, from the left over milk used for Roquefort. Less salty then Greek, Bulgarian feta, and always made from 100% sheep milk.

 

Pecerino Romano - Italy

As irreplaceable in southern Italian cuisine as Parmigiano-Reggiano is in northern Italian cuisine, this pasteurized sheep milk cheese has a bone-white paste that sometimes tinges on a creamy yellow. Genuine Pecorino Romano is made in the Roman province where sheep milk is more abundant. This cheese is dry and crumbly with an oily sheen and a painted black rind, which is inedible. It has a sharp, aged flavor that is delicious grated or shaved over vegetables, pasta, and our grass-fed beef (rare).

 

This first item needs a bit more of an explanation, it deserves it.

 

San Marzano D.O.P. Tomatoes – Sarneso Nocerino, Italy – From he soil of Vesuvius. 14oz Can.

The San Marzano tomato is Italy's most famous plum tomato, grown in Campania, the home of pizza -- since the middle ages. The tomato is prized for its tart flavor, firm pulp, red color, low seed-count and easily removed skin. It is widely used in both pizza and pasta, though recently it has become famous around the world as the base for Vera Pizza Napoletana. It's interesting to note that Naples lays claim not only as the home of pizza, but also tomato-based pasta dishes -- both enjoyed by local royalty in the 17th century.

 

The San Marzano tomato is now protected by tight rules, like many wines, cheeses and even Pizza Napoletana, obtaining the DOP (Denominazione d' Origine Protetta) label in 1996 from the European Union for the processed product. Watch out for domestic imitators using the San Marzano name -- it's like calling jug wine "burgundy" or bulk sparkling wine "champagne."

 

These great tomatoes are the perfect start to the perfect pizza. The harvest of the San Marzano usually begins in August and continues until the end of September and sometimes later. It is a delicate crop and mechanization is not used. The labor required to train the vines, and the hand picked harvest (the true San Marzano is harvested multiple times, only when the fruit is completely ripe, not all at once) are two elements that lead to an increase in production costs.

 

Still, we think it's worth it. Take a can of imported San Marzano tomatoes, hit it with a potato masher, and you have the perfect pizza sauce.

 

Interested in San Marzano D.O.P. (name protected) Tomatoes for your Pizzeria or Restaurant? Call us or contact us or use our contact form.

French Tiny Toast

These delicate mini toasts are crispy with a delightful crunch.

Easy to serve. Serve with Brillat Savarin and or Organic Fig Spread.

 

Marcona Almonds – Murcia, Spain

These unusual almonds, softer and more flavorful than any others, are fried and salted so you can serve them as they are most popularly consumed in Spain.

Slice open a piece of brie, spread Dalmatia Fig Spread on both sides, add crushed Marcona almonds and put in the broiler for a minute or two. Do not walk away, monitor carefully.

 

Guss's Half Sour Pickles - NY

The classic lower east side crunchy pickle from Guss. There simply is no better pickle.

 

Croccantini - La Panzanella, Seattle, WA. All natural, made to order (no warehousing) Italian recipe croccantini.

The ideal snack food or accompaniment to cheese, dips, spread and soups or as an additional offering in the bread basket.

Available in five flavors, Original, Black Pepper, Rosemary, Garlic and the new Whole Wheat! Certified Kosher Parve.

 

Grab An O Olives - France. French Country Olive Mix: A colorful blend of green, pink and black olives with Lupini beans and bell peppers. These are tossed in a lively French marinade of spices,peppers, and vinegar.

Perfect for any gathering!

 

Kalamata Olive Dip - Seattle, WA. The perfect dip for your BBQ or picnic.

Rich sour cream loaded with kalamata olives, fresh garlic, extra virgin olive oil and delectable spices.

 

Underberg Bitter - Switzerland

The age old digestive from the Swiss alps.

43 herbs. 44% Alcohol.

 

Unforgettables , CA.

 All natural Vinaigrettes (Low fat & Regular) and Balsamic BBQ sauce (Spicy & Regular) Made with Solar Power

 

Bar Harbor Wild herring in Cabernet Wine Sauce. - USA

Sustainable fishing ensures the best tasting product and a healthy fish population.

 

Bar Harbor Wild Natural Smoked Mackerel. - USA

Sustainable fishing ensures the best tasting product and a healthy fish population.

 

Organic Dalmatia Fig Spread. - Croatia.

Outrageously rich Fig Spread captures the sweet concentrated flavor of Adriatic Figs. They are hand picked on the Dalmatian coast of Croatia, sun-dried and carefully cooked to create an unsurpassed flavor.

Try with Bermuda Triangle, Wydeland Oud Brokkel Cheese or on French Mini Toast.

Fun Fig Facts

* Figs have more fiber than any other common fruit or vegetable.

* Their high alkalinity helps those wishing to quit smoking.

Peppadew Peppers - South Africa

A delightful savory fruit, with just the right balance of ingredients. They burst with a uniquely blended flavor of sweet, sour and tangy.

 Chorizo Palacios - Spain

- .5 lb sausage, spicy hot, USDA approved

- Delicious alone or on a sandwich

- Dry-cured and ready to eat!

This Palacios hot chorizo is seasoned with picante smoked paprika from the La Vera valley in Western Spain. It is made from a generations--old recipe by a family owned company in La Rioja, It is not flaming hot in the sense of Mexican cuisine, but rather, spicy.

These delicious pork sausages are seasoned with hot smoked Spanish paprika -- pimentón picante. It is a piquant blend of the distinctive smoked paprika which makes Spanish chorizo truly unique -- unlike sausages from any other country. These chorizos are fully dry-cured and ready to eat with your favorite cheese and wine, or just a chunk of crusty bread. About 1 inch thick.

 

La Quercia Prosciutto Picante - USA

Hand rubbed with a slightly hot Cal-Ital spice rub after the skin has been removed. We grind the spices ourselves just before we rub them on the hams to maximize the freshness and fullness of their flavor and aroma. Great for appetizer platters, sandwiches or dinner, we've been enjoying eating this at home. Ingredients are only pork, sea salt, and spices (no garlic).

 Fra'Mani Sallametto Picante - USA

Spanish-influenced, spicy dry chorizo. Loop-shaped and brick-red in color, with a touch of heat and smokiness. Seasoned with pimenton de la Vera.

 

Prosciutto Crumbles - La Quercia - USA

 

Cornichons - Three Little Pigs - France

Baby sour gherkins pickled in vinegar and spices. They are the perfect pairing for pates, hams, saucisson and other charcuterie.

 

Piparras Pickled peppers - Spain (Basque)

Piparras are green peppers. Mild, slightly pickled flavor, they make a wonderful accompaniment to Herring in Cabernet Wine Sauce, on their own drizzled with olive oil and a bit of salt or chopped up to make the fluffiest omelet.

 

Quince Past (Membrillo) Corazon - Spain

All-natural quince paste. Ingredients: Quince and sugar. 100% all natural ingredients without additives or preservatives.

 

Colmans’ Mustard – Norwich – England.

Colman’s Mustard, a uniquely prepared blend of mustard seed that produces a flavorful heat sensation, is widely recognized as THE English Mustard in the U.K. For nearly 200 years, this time-honored process delivers the finest quality mustards.