Extraordinary Food of Distinctive Quality
This DOP Organic vinegar is made using the traditional solera-cridera method of aging and contains solera that is 5 years old, which is when these Palomino grapes were first certified organic. The minimum aging period of this sherry vinegar is 24 months. The vinegar itself is light golden in color and will not dampen the…
The depth and complexity of this vinegar is a result of the time honored tradition of utilizing the solera method of aging. The process begins with the harvest of Palomino grapes grown near Jerez, Spain, and a series of barrels called criaderas. Each criadera contains vinegars with similar flavor characteristics but have been aged for…
This oil is is gathered after the olives are crushed, but before they are pressed between mats. Only the oil that flows through with gravity is bottled in its unfiltered form. This oil has an extraordinary low oleic acidity of 0.1%, ten times lower than required to be labeled Extra Virgin. It is called Flor…
World renowned, 100% organic, and one of Spain’s most famous olive oils. Seven generations of the Nuñez de Prado family have been grinding olive oil in the sun kissed hills of Baena, Spain. Olives are handpicked and crushed in the family’s granite stone wheels, similar to those used by the Romans 20 centuries ago. This…
From the same producer as our Marqués de Valdueza oil, Merula is also an early harvest oil that lends a versatility in the kitchen. It is made using the same olive varieties as the MdV oil, but they are specifically harvested and carefully blended to create the unique Merula personality. The name Merula comes from…
The region of Extremadura is renowned for its rare Morisca olive, and the Marqués de Valdueza extra virgin olive oil utilizes this variety, as well as the aromatic Arbequina. These olives have a lower fruit yield, but the fruit has immense flavor characteristics. Estate grown and pressed, this oil is made from the first early…
The name of this cheese comes from the area of La Garrotxa, in the province of Gerona (Cataluña). Garrotxa fell into extinction for a number of years, but this old-style DOP certified cheese was revived by Catalonian cheesemakers dedicated to traditional production methods. The environmental conditions of the region naturally foster the growth of grey-blue…
These brainy little buttons herald from the Asturias region in Spain and are cousins of Afuega’l pitu, considered to be one of the oldest Spanish cheeses. These classic jewels feature cow’s milk with pimenton spice. A firm, surface ripened cheese, Rey Silo Rojo is aged for two months in underground cellars on the banks of…
These brainy little buttons herald from the Asturias region in Spain and are cousins of Afuega’l pitu, considered to be one of the oldest Spanish cheeses. A firm, surface ripened cheese, Rey Silo is made from raw cow’s milk and aged for two months in underground cellars on the banks of the Nalon River. It…
If you are used to flavorless, pasteurized Manchego, often found throughout the United States, you are in for a treat! Pasamontes Manchego is on another level of complexity with a long-lingering finish, and noticeable depth that set this producer and their methods apart from the rest.