Jam & Honey

Situated on the Italian Riviera in Liguria, this onion jam is made for Frantoio Armato by the nuns of the nearby Carmelo Monastery. Equal parts sweet and savory, try this with your favorite pecorino for a classic pairing, or with a rich Alpine cheese for a French onion soup flavor experience. 

An ancient confection native to the Iberian Peninsula, this Membrillo is made using Vermont-grown quince fruit and maple syrup. Firm and sliceable, sweet and tangy, Membrillo is easily paired with most cheeses; try it with a bit of Vermont Shepherd’s Verano for a local take on a traditional favorite.

The original iteration of marmelada dating back to Roman times was made with quince — the classic fruit of health, love, and good fortune. Made using Vermont-grown quince and cooked down to a bright red jam, this rich, tangy spread is glorious on a bit of toast with a swipe of Beurre de Baratte.

A sweet and spicy condiment from Jose Gourmet that takes a staple of Portuguese cuisine and turns it into the perfect accompaniment for your next cheese board. Red peppers are sourced from small farms between the regions of Ribatejo and Alto Alentejo, chopped and then blended with sugar and vinegar for a sweet, tart and fiery treat. 

Located next to the Gran Paradiso National Park in Piedmont, Andrea Bianco carries on his father’s legacy of making high quality, single-origin honeys. A bright zesty flavor and subtle floral notes give this honey a complex depth that would pair perfectly with a little Pyrenees cheese or a slice of a firm goat's milk cheese like St Germain. 

 

Jam makers Bresca Dorada use hand picked local citrus from the Sarrabus region of Sardinia to create delicate and delicious jam. Cooking their jam at lower temperatures ensures that the flavor and fragrance of the orange is not lost and captures the essence of the sunny, Sardinian coast.