Spain

Flor d’Esgueva is handmade and traditionally produced, thanks to the ancient recipe followed by 5 generations of expert cheese makers. It is made from 100% raw sheep’s milk collected daily in the Peñafiel area in Northern Spain. Flor d’Esgueva is a “Viejo curado” Spanish cheese matured between 6 and 9 months. Using 100% raw milk in its recipe provides Flor d’Esgueva...

Malvarosa is made from the milk of the nearly extinct Guirra sheep. This Manchego-like wheel is firm, buttery, rich, and sweet with a butterscotch finish. Aged for a minimum of three months.

These small, tender, Nicoise-style olives have a flavor that is smoky with a subtle red wine flavor. They are shiny, purple-black in color.

A rare Spanish sheep’s milk blue, this cheese is full-bodied and fruity with a slightly salty finish.

An exceptional goat cheese from a small producer, Leonora is a brick shaped, natural mold rinded cheese which envelops a compact white paste. With a layered, complex flavor and a long finish, Leonora presents great balance of acidity and tanginess.

Cana de Cabra is a soft-ripened cheese made from pasteurized goat’s milk, in Murcia, Spain. It is similar to French Bucheron, with a touch more sharpness and complexity. Cana de Cabra has a dry bloomy rind that encases a buttery, dense paste with a semi-soft texture. Cana de Cabra is aged for 21 days- as it ages, the flavor intensifies.

Crunchy walnuts in a refreshing, raw lemon honey.

A firm nougat made with marcona almonds and honey. Although firm, it is not too hard and has just the right amount of sweetness.

A buttery confection comprised of Marcona Almonds and honey and coated in rice paper.

Tortas are crisp, sweet, cracker discs that dates back to the 8th Century. These Tortas are made by five sisters, who make each one by hand including the large sugar crystals sprinkled on top.