Search

A very strong, but sweet type of grape vinegar originating in the Modena region of Italy. Produced from the juice of white Trebbiano grapes, Balsamic Vinegar is made from fresh pressed grape juice, referred to as "must" and therefore is not classifed as a wine vinegar.

A reference to numerous types of cheese that are washed with, or submerged into, a brine bath as part of the cheese making process.

Originating in Portugal, this variety of cheese is made from unpasteurized sheep's milk and is sold after it ages for at least 2 months.

Produced on the Italian island of Sardinia (Sardegna), this cheese is made using a blend of pasteurized cow's and sheep's milk.

Produced as a Italian farmhouse cheese from cow's milk, Bra Duro Cheese is a "sister" cheese to the Bra Tenero cheeses which differ only in the length of aging.

Made from cow's milk, this variety of Gouda Cheese is blended with bits of Stinging Nettles to enhance the flavor of the cheese paste.

A traditional farmhouse cheese that comes from the Piedmont area of northern Italy. Often hard to find, Castelmagno is a pressed curd cheese made from pasteurized and unpasteurized, milk of cow's, goats's or sheep that is partially skimmed.

Made from raw sheep's milk, this variety of cheese comes from the French island of Corsica in the Mediterranean.

Made from pasteurized and unpasteurized cow's milk, this variety of cheese originates from the Burgundy region of France where the town of Epoisses is located.

Made from the leaves of a tea plant grown in Darjeeling, India at the base of the Himalayan mountains.

Often considered to be a perennial ornamental for use in gardens, Germander is a herb that is used in the food industry for the production of beverages or a herb considered by some to be helpful with medical problems.

French in origin, this variety of cheese is made from either pasteurized or unpasteurized cow's milk from Salers cattle that graze in the Auvergne region of central France.

Strong on aroma, this variety of cheese originated when it was first produced by the Trappist monks in Belgium in the early 18th century.

san simon,

st., st, saint andre, saint-andre, st andre, st.andre,

Produced from a plum, this red colored seasoning is made from the juices created by the pickling of ume plums.

A French cheese made from raw (unpasteurized) sheep's milk, considered pure sheep's milk from Manech or Basco-Béarnaise ewes that are raised along the Pyrénées mountain range in the Basque region of France.

A Spanish cheese that is made from unpasteurized milk of Majorera goats on the island of Fuerteventura, which is one of the Canary Islands.

The juice from unripened green grapes that have been processed without allowing it to ferment, so there is no alcohol content.

A variety of Italian dry sausage that is produced in the manner of artisan foods from the rural regions in and around the province of Napoli, Italy.