It is a smooth and buttery Spanish cheese, where characteristics of the three milks are appreciated: the acidity of cow's milk, the sharp taste and whitish color of goat's milk and the flavor of sheep's milk.
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Triple Cream Brie is a classic soft-ripened cheese with a snow-white edible rind. It has all the subtle yet characteristic flavors of regular Brie but with a buttery core that gets even smoother with the addition of extra cream.
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Chorizo often refers to a specific type of pork sausage with many regional variations. This sausage is fermented and cured, resulting in a dry sausage that can often be eaten without cooking, almost like salami or pepperoni.
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Soppressata is a cured meat based on pork processed with only lean cuts (haunch, shoulder, fillet or ham scraps) and packed in a thick intestine, tied by hand with a natural string.
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Gorgonzola tastes like a rustic barnyard nestled in a field of lush, green grass. While that might sound crazy, you'll know what we mean once you try it. This blue cheese is full-flavored, salty, and earthy. Depending on how long it's aged, the texture can range from creamy and soft to semi-firm and crumbly.
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A classic, traditional Swiss cheese, gruyère is a semi-hard cheese made from cow's milk that was first made in the town of Gruyère, Switzerland. Gruyère cheese has a firm texture, a rich, slightly nutty taste, and a pale yellow color.
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Prosciutto Crudo di Parma is a typically Italian culinary product. It is a cured meat from the haunch of pigs processed and seasoned exclusively in the province of Parma.
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Pepperoni is an American variety of spicy salami made from cured pork and beef seasoned with paprika or other chili pepper.
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