Dehesa Cordobesa® Ibéricos are now available in a presliced retail format! Now in stock, we have presliced Paleta, Chorizo, Lomo, and Salchichon in 10/70g packs. Our Ibéricos come from the Valle de los Pedroches outside of Córdoba, Spain. 100% Ibérico breed pigs graze on acorns from the Holm Oak, considered to be the sweetest in […]
Our Croatian producer, Paška Sirana, won four awards at the 2017 World Cheese Awards last week in London. Paški Sir, their aged sheep’s milk cheese made with milk from the Pag sheep, won a bronze medal. Dalmatinac, a mixed cow/sheep’s milk cheese that we recently started importing, won a silver medal. Read more about their story […]
Our latest newsletter is all about São Jorge: the cheese, and the Azorean island from which it comes. This Portuguese raw, grass-fed cow’s milk cheese is intricately tied to the history and development of the island. Read more here!
Quesos Corcuera, makers of El Trigal® Manchego, won first place at the XVII Concurso Regional de Calidades de Queso Manchego, a regional competition for Manchego cheese held in Toledo, Spain. Their six month Manchego won the top prize out of 28 contenders. We’re proud of our partnership and extend a big congratulations to them on […]
We have been busy traveling in Spain, Portugal, and Italy the past couple of months, visiting producers. Here are some snapshots from our visits. Maintaining our relationships with producers is a very important part of what we do! ” order_by=”sortorder” order_direction=”ASC” returns=”included” maximum_entity_count=”500″]
Happy September, all! It seems we have reached the yearly moment of transition – when a slight chill pervades the air and hot, sweaty, still nights are a thing of the past. In our world, we mark these transitions in the seasons through our products. At their essence, they are agricultural products that are dependent […]
We are proud to announce that El Trigal® Manchego won the highest honor of “Exceptional Taste” at the Superior Taste Awards 2017. Conducted by a jury of top European Michelin-starred chefs and Sommeliers, each product is evaluated based on its overall taste, texture, appearance, and aroma. Judges commented that El Trigal® Manchego was “truly delicious and […]
This month’s newsletter is all about San Marino, the tiny country found within the borders of Italy. We have a new line of prosciutto cotto, or cooked prosciutto, from San Marino Prosciutti, a company devoted to slow production and quality meats. They select Italian pigs for our hams, rather than pigs raised all over Europe. It […]
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.
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.