Flor de Garum is a fish sauce made popular by the Romans. This specialty condiment is made with a variety of bluefish and a mix of over 20 spices. It is similar to Colatura di Alici, another ancient fish sauce. Our producer, Joaquin, developed his recipe for Garum to be as historically accurate as possible. It […]
Our latest newsletter is all about the woman behind La Dama Sagrada® (The Sacred Dame) aged raw goat’s milk cheese, Fátima. Plus, some new products like Sbrisolona and Porta Rocca™, a new buffalo milk caciotta. Winter is over and we’re shedding our winter blues and stepping out with some new products for spring. Read more […]
Our latest newsletter focuses on the special breeds of goat behind some of our most original cheeses. Click here to read more!
An in depth look at the process of testing Parmigiano Reggiano and what makes our Mitica® brand better than others. Read about it here.
Our latest newsletter focuses on the celebration of désarpa that takes place every fall in the Valle d’Aosta, Italy. It marks the descent of the Valdostana cows from the mountain pastures to the valleys for the upcoming winter. It also means that Fontina d’Alpeggio is on its way! Learn more about it here.
Our most recent newsletter focuses on Marcona almonds. You can read about what makes them special here.
Manchego producer Quesos Corcuera, who sell under the El Trigal® brand, recently won two prestigious awards for their cheese in Spain. Read more about it here.
Ojos de Guadiana, maker of our 1 year aged raw Manchego, won the award for the best artisan aged cheese in Castilla La Mancha as a part of the Gran Selección competition. Congratulations!
Congratulations to our Valdeón, which got Silver at the 2015-16 World Cheese Awards!
Here in Catalunya the tradition of cheese had been lost. At the end of the 70s and beginning of the 80s the hippies left the cities for rural areas and masias (isolated farmhouses) and amongst the things they began to do was make cheese. Some of the people who worked the fields, like myself, got […]
Please click here for a wonderful article on the water buffalo. It highlights Quattro Portoni, the producer of our buffalo milk cheeses from Italy.
Click here for our latest newsletter about mold.
Click here to listen to Cutting the Curd on Heritage Radio about water buffalo. They talk to Bruno Gritti of Quattro Portoni about water buffalo in Northern Italy.
The world’s most coveted blind-tasted food awards, Great Taste, has just released the Great Taste stars of 2015 and PAIARROP S.L. is among the producers celebrating as its Fig Almond Cake and Date Walnut Cake is now able to proudly carry the little gold and black Great Taste logo. Judged by over 400 of the […]
Click here for a review on Nocetto di Capra by notable cheese blogger Janet Fletcher. Find out more about this cheese in its profile.
We showed a lot of great new items at the Food Show this year. Please click here for a list of all the items we showed. Talk to your Sales Associate today about bringing them in!
Cheese has been a part of my life since I was a little boy. At home we always had a flock of goats and sheep and my grandma made Mató, a typical cheese from the center of Catalunya. In the morning while I ate breakfast, before I went to school, my mother boiled milk to […]
Sheep cheese and goat cheese are made with very special milk. These sheep and goats pasture in the Star Mountain Range (Serra da Estrela). The shepherds come out with the flock in the morning and return in the evening. The sheeps and goats pasture freely and are not fed diet. Wives and daughters make the […]
Click here for a post on CheeseRank about cheeses made with beer. Scroll down to learn more about our L’Ottavio!
Click here for a review of our Blu di Bufala on CheeseRank.