A hearty Alpine cheese made near the ruins of Schlossberger castle in the Emmental region of Switzerland. Schlossberger is super savory with a toasted nut profile almost reminiscent of Parmigiano. Schlossberger has the classic alpine brothiness with a sweetness that makes it a versatile pairing partner.
Historically, Cinsault is often blended with other, darker fruited and fuller bodied grapes. Here, however, it is left to shine on its own, bringing with it crunchy red fruits, notes of hibiscus tea and black cherry. Farmed bio-dynamically in South Australia’s Barossa, this is one of our favorite discoveries this year.
Juicy Spanish mussels are char-grilled in their shells over fragrant Eucalyptus wood. They're then shucked and carefully hand-packed in a dressing of Arbequina olive oil and sweet cider vinegar. Toss 'em into your next pasta, or pop some on a freshly toasted baguette.
Arroyabe has been sourcing the finest fish from the waters off Cantabria, Spain for over 100 years. Considered to be the finest Tuna throughout Spain, Bonito del Norte is famed for its firm, flavorful flesh. We enjoy it with a drizzle of olive oil and a few Sweety Drop peppers on grilled bread.
Ocean-fresh squid is grilled to blissful tenderness over live fires of oak and eucalyptus wood. Drenched in a rich, garlicky sauce of its own ink, this squid is a snapshot of the coastal abundance that the Gueyu Mar team pride themselves on perfecting.
Guy Breton’s expertise started in his hometown of Morgon, but extends to the glorious, volcanic Côte de Brouilly appellation with a recent acquisition. Guy picks earlier than most, favoring freshness and elegance in his Beaujolais. This wine is floral, earthy, and oh so drinkable–yet with the complexity of truly fine wine. Enjoy it cool.
Chef Abel Alvarez connects his team with traditional Spanish fishermen, who use sustainable, ancient methods of catching juicy Albacore tuna. Select cuts are then grilled over live fires before being packed into tins of pure Spanish olive oil.
Native Taggiasca olives are harvested from the Armato family groves in coastal Liguria and pressed on heritage stone mills. The cold extraction yields a sweet and nutty oil with a rich, dense mouthfeel. Perfect drizzled over ripe melon slices finished with sea salt for a stellar summer snack.
A bold and chocolatey blue from cheesemaker Stan Biasi. Patrolman's Blues is a peppery new addition to the Vermont cheese scene. As at home melted on a steak as it is alongside some fresh figs and dark honey.
Food friendly, versatile and perfect with a slight chill. They're BBQ All-Stars.