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

Mini Harbison

$15

Indulge in the rich, spoonable decadence of Mini Harbison from Vermont. Wrapped in spruce bark, this bloomy-rind cheese boasts a luscious, custardy texture with deep woodsy, buttery, and savory notes. Hints of sweet cream and roasted mushrooms create a perfectly balanced bite.

This award-winning, soft-ripened cheese is wrapped in a band of spruce cambium harvested from local woodlands, which lends subtle woodsy notes while supporting its luscious, spoonable texture. Beneath its bloomy rind, the paste is rich, buttery, and perfectly dippable—like a mini fondue. Simply slice off the top and scoop away!

You’ll likely notice blue-green mottling on the spruce bark. This is a microflora intentionally left on the bark and is totally harmless. If you prefer, you may wipe it away with a dry or slightly damp cloth. You can learn more from the makers here.

Keep the spruce bark intact! It helps the cheese maintain its structure. To serve, gently slide a knife around the top rind and lift it off to reveal the luscious, spoonable interior. Let it sit at room temperature for at least 30 minutes before serving.

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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Prepare in 10 mins

Each plate has a diagram for preparation; at most you'll need a toaster

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Perfect for special occasions with the family, friends or yourself :)

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Plates are purpose built to eat with a meal or serve up while hosting

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