Chorizo Iberico de Bellota

This Chorizo is made from an acorn-fed, free range Iberico pig. The pork is blended with smoked paprika, and garlic. It is cured for two months in the mountains of La Alberca, Spain.

Los Camerous De Romero

This robust and balanced hard cheese has refined peppery and herbal aromas. The rosemary rind adds flavor. Produced from cow, sheep, and goats milk in La Rioja, Spain and aged six months.

Made with milk from cows who live on the island of Menorca and aged for four months, this cheese has a creamy texture with plenty of moisture. Enjoy a mild & buttery flavor with a nutty finish.

Smoked Red Pepper Romesco

Made in our kitchen, this nutty romesco is topped with pine nuts and parsley. Enjoy with the crackers provided or serve atop crostini.

Sweeter, moister, and softer than the classic almond variety with a buttery flavor and texture. It has a delicate aroma and taste.

Smaller and sweeter than its cousin from Turkey, the Pajarero Fig has a thin, delicate skin that allows the fig flavor to really shine through.

Olive Oil & Sel Gris Crackers

Light & flaky crackers made from extra virgin olive oil & sel gris from France

Entlebucher Barlauchkase - Ramp Cheese (Raw) (1/9#)

A springtime specialty, this raw cow’s milk cheese is made with fresh wild ramps that are foraged by the cheesemaker and added to the paste. This limited production cheese has culinary and visual appeal, a wonderful fragrance, and fresh delicate garlic flavor.

Appearance Round nine-pound wheel with light tan natural rind. The paste is semi-firm and light yellow with small pieces of ramps generously studded throughout. Flavor Robust, hearty, and herbaceous, with the flavor of fresh garlic. There is some slight sharpness, but the cheese is very well balanced. History Cheesemaker Franz Renggli forages fresh wild ramps around his dairy for this special seasonal cheese. He adds them to local cow’s milk from the Biosphere Entlebuch, a small, high plateau in central Switzerland that is protected by UNESCO and known for its biodiversity. This artisan cheese is only made in the spring and has a delicate garlicky flavor that will appeal to many palates. It melts superbly and would be delicious in a grilled cheese, omelet, or simply with some crackers.

Ingredients: Raw Cow's Milk, Ramps, Rennet, Enzymes, Salt

Your First AppyHour: From Spain

: This Chorizo is made from an acorn-fed, free range Iberico pig. The pork is blended with smoked paprika, and garlic. It is cured for two months
in the mountains of La Alberca, Spain.
: This robust and balanced hard cheese has refined peppery and herbal aromas. The rosemary rind adds flavor. Produced from cow, sheep, and goats milk in La Rioja, Spain and aged six months.
: Made with milk from cows who live on the island of Menorca and aged for four months, this cheese has a creamy texture with plenty of moisture. Enjoy a mild & buttery flavor with a nutty finish.
: Made in our kitchen, this nutty romesco is topped with pine nuts and parsley. Enjoy with the crackers provided or serve atop crostini.
: Sweeter, moister, and softer than the classic almond variety with a buttery flavor and texture. It has a delicate aroma and taste.
: Smaller and sweeter than its cousin from Turkey, the Pajarero Fig has a thin, delicate skin that allows the fig flavor to really shine through.
: Light & flaky crackers made from extra virgin olive oil & sel gris from France

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