Extraordinary Food of Distinctive Quality
Started in 1980, Toni Chueca, owner and master cheese maker, was a pioneer in the recovery of the cheeses typical from Catalonia, including Garrotxa. The Bauma dairy, located in Borredà, now is owned by a collection of goat farmers who sell their milk to Bauma, most notably David Blanco. The environmental conditions of the region…
The depth and complexity found in Vinagres de Yema’s sherry vinegars are the result of use of the solera aging method and the high-quality Palomino Fino grapes used in production. Vinagres de Yema also holds the highest level of food safety certification–no small feat!
The Asturias Kingdom is nestled in the northwest region of Spain. Lush meadows dotted with wildflowers are home to the Asturias cows, whose raw milk is at the heart of the cheesemaking at Rey Silo. The name Rey Silo itself means “King Silo,” an homage to the king of Asturias in the 700s. Aged in…
Pasamontes Manchego, made at the same location since 1896, has long been known as Spain’s best Manchego and has more recently been recognized as a consistent DOP winner. It is made proudly by Maria Dolores Palomares Pasamontes, who is the fourth generation in her family to carry on the cheese making tradition that was started…
Seven generations of the Nunez de Prado family have dedicated their lives to the production of extraordinary olive oil, and the family’s mill still crushes olives in the ancient way: under true granite stones. The family owns four different estates, housing over 100,000 olive trees (none of which are fertilized or sprayed with pesticides).
The Marqués family has produced some of the world’s finest olive oils on the Perales de Valdueza estate for over half a millennium. The estate’s land has an unbroken tradition of olive oil production dating over two thousand years back in time.
Nestled in the Castilla-Leon region of Spain, cheesemaker Joaquin Casado makes beautiful Boucheron-like goat cheeses to order for Rogers Collection. His Veigadarte is an homage to his northern neighbors’ tradition. The milk comes from his own herd of a mix of Spanish goat breeds, one called “Florida,” and one called “Murciana.” Walkers along the Camino…
For over 30 years, Josep Quixart Ribet of Can Pujol has been making cheese in eastern Catalonia, just five kilometers from the Mediterranean Sea. Quixart’s Pau is a Sant Mateu cheese, which means it is a pasteurized goat’s milk cheese of orange color due to the unique rind. His milk comes only from his own…
A cheesemaking history so remarkable you couldn’t make it up: a Spanish Count falls in love with an American CIA agent. They marry and preserve the local artisanal cheesemaking traditions by launching their own business. The sheep at Finca Pascualete roam freely and are treated to a luxury feed (their own granola) that is ground for…
Founded in 1956 by Fermin Martin and his wife Victoria Gomez, the company has expanded to include curing the Serrano breed and, in 2005, it became the first company in Spain with a USDA approved slaughterhouse. Fermin Iberico hams are produced from free roaming pigs – direct descendants of wild boars who crossed the Mediterranean from mainland…