The Market

A unique and super savory cheese from the Mediterranean island of Menorca. Made exclusively from the milk of the island's indigenous cattle, Mahon's complexity reflects the hundreds of grasses indigenous the fields of Menorca. Quintana sources raw milk from a nearby Binicano family farm and press and mold the cheese using a traditional Catalan cloth called a Fogasser. Mahon is most traditionally enjoyed with with a drizzle of smooth olive oil like Moulin des Ombres

A traditional recipe of the shepherds of Extremadura and expressed here by the talented cheesemaking team at Finca Pascualete. Cumbre de Trujillo has a firm but rich texture with the subtle notes of vanilla and lanolin that are a signature of the style. Best enjoyed with a sweet and complex partner like Mario Bianco Saffron 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.