Brown butter & roasted nut aromas
(Spain) Smoked over birch wood,creamy & smoky flavor with a nutty aftertaste.
(Beauzac, France) Double cream, smooth balanced blue cheese.
(Lombardy, Italy) buttery, blue veining, creamy & mild
(France) semi soft, fruity, mild & nutty
(Lombardy, Italy) Aged 60 days, sweet & tangy.
(Menorca, Spain) buttery, sharp, lightly aromatic, slightly salty
(Cypress Grove, California) soft, creamy, ash-washed with milk acidity.
(Cypress Grove, California) soft, mineral & truffle flavor.
(Murcia, Spain) Semi-soft goat cheese, rich flavor, wine soaked for 3 days & aged for 3 months.
Dry-cured pork loin with garlic and paprika.
Maple leaf farms breast.
Spanish, dry cured.
Maple leaf farms duck breast.
Country pork pate.
Sweet, slightly smoky pork prosciutto.
Garlic & smoked paprika sausage
Smoked sausage with bison & pork, garlic & caraway.
(Italy) Dry-cured, aged, salty with hints of garlic & pepper.
(Hudson Valley, New York) light, soft, buttery with notes of hay, grass and
savory vegetal flavor.
( Italia) creamy salty and light smoked finish.
(La Mancha, Spain) semi-firm with sweet rosemary flavor
(Sardinia, Italy) rich, salty, nutty flavors with a smoky finish.
(France) Semi-hard sheep’s milk cheese, has a slightly oily texture and an earthy, nutty flavor.