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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Great marinated artichoke hearts are bright and herby and have a pleasant balance of salt and vinegar.
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Roquefort Cheese is white, soft, crumbly, and rindless. Its distinctive blue-green veins provide a sharp tanginess to create a well-balanced complex, creaminess and a range of sweet, smoky and salty flavors.
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Havarti is a semi-soft, Danish-style cheese made from cow's milk and can be easily sliced, grilled or melted. Havarti has a smooth surface, a creamy texture and a sweet, buttery flavor.
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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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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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Camembert is a cheese made from cow's milk. It is soft and creamy with an earthy, mushroomy flavor and an edible bloomy rind.
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