Cheese & Honey

One of the last small-batch, natural-rind Manchegos in production, the cheesemakers at Sierra la Solana age these wheels a minimum of 6 months to best develop the flavors of the milk. The sheep’s unique diet of grasses, grains, and olives from the groves in which they graze results in a perfectly balanced and  complex flavor, carrying notes of buttered toast and green almonds. 

A sweet marriage of Mario Bianco's saffron honey and locally sourced Piedmontese saffron. A sheep's milk cheeses best friend.

Two of our favorite Italian estate producers have joined forces to bring us this artfully spicy honey. The Bianco family harvests linden flower honey from its busy Piedmontese hives and infuses it with estate-grown Calabrian peperoncini and a touch of bright pink peppercorn. This honey is equally perfect as a topping for your next pizza night or drizzled on slices of your favorite Italian sheep's milk (we're fans of the Pecorino Tuada). 

Goats graze on coastal hillsides and produce milk with incredible, nuanced flavor. Casa Madaio's three generations of cheesemakers handle the milk with the utmost care to form compact wheels of Caprotto - a cheese they describe as "delicate and harmonious," with notes of hazelnuts and bright flowers. Sliceable, snackable, and loveable.

Produced in the mountain dairy Frtizenhaus, this three time world champion cheese is made by the Spycher family, who have been producing Alpine cheeses in Switzerland for generations. You can truly taste their commitment to preserving Alpine terroir and the passion that goes into their craft of cheesemaking. Notes of baked ham and warming spices persist throughout this truly unique cheese.  Spycher would be best paired with a complex wine with hints of warm spices such as Castagnoli Chianti Classico Riserva Terrazze.