Apricot Conserves 1 Tasting Notes, 0 by Experts
Formerly known as “Abundantly Apricot”; it’s the same delicious product made with Frog Hollow Farm organic goldensweet apricots, this spread has pure unadulterated apricot flavor. Only 20% organic sugar is added so you get a little of that tartness that we love love so much in a fresh apricot.
Apricot Conserves 1 Tasting Notes, 0 by Experts
Formerly known as “Abundantly Apricot”; it’s the same delicious product made with Frog Hollow Farm organic goldensweet apricots, this spread has pure unadulterated apricot flavor. Only 20% organic sugar is added so you get a little of that tartness that we love love so much in a fresh apricot.
Apricot Conserves 1 Tasting Notes, 0 by Experts
Formerly known as “Abundantly Apricot”; it’s the same delicious product made with Frog Hollow Farm organic goldensweet apricots, this spread has pure unadulterated apricot flavor. Only 20% organic sugar is added so you get a little of that tartness that we love love so much in a fresh apricot.
Dried Nectarines 1 Tasting Notes, 1 by Experts
The taste of summer anytime! Made from our organically grown nectarines these have nothing but sunshine added. Dried in the sun, no sulfur, no added sugar (although you’ll swear we did) and shipped in one pound bags these are perfect to take along on a hike or for use in cookies. We recommend adding them to your Thanksgiving stuffing for a sweet twist on a classic holiday dish. Of course, you can always just eat them straight from the bag!
Dried Nectarines 1 Tasting Notes, 1 by Experts
The taste of summer anytime! Made from our organically grown nectarines these have nothing but sunshine added. Dried in the sun, no sulfur, no added sugar (although you’ll swear we did) and shipped in one pound bags these are perfect to take along on a hike or for use in cookies. We recommend adding them to your Thanksgiving stuffing for a sweet twist on a classic holiday dish. Of course, you can always just eat them straight from the bag!
Dried Nectarines 1 Tasting Notes, 1 by Experts
The taste of summer anytime! Made from our organically grown nectarines these have nothing but sunshine added. Dried in the sun, no sulfur, no added sugar (although you’ll swear we did) and shipped in one pound bags these are perfect to take along on a hike or for use in cookies. We recommend adding them to your Thanksgiving stuffing for a sweet twist on a classic holiday dish. Of course, you can always just eat them straight from the bag!
Tasters' 5 Piece Box 1 Tasting Notes, 0 by Experts
This assortment comes with 1 each of our truffles. Currently this consists of Almond Butter & Smoked Sea Salt; Freshly Zested Lime; Toasted Coconut; Warm Ginger Root; and Crushed Bitterweet Nib.
Tasters' 5 Piece Box 1 Tasting Notes, 0 by Experts
This assortment comes with 1 each of our truffles. Currently this consists of Almond Butter & Smoked Sea Salt; Freshly Zested Lime; Toasted Coconut; Warm Ginger Root; and Crushed Bitterweet Nib.
Tasters' 5 Piece Box 1 Tasting Notes, 0 by Experts
This assortment comes with 1 each of our truffles. Currently this consists of Almond Butter & Smoked Sea Salt; Freshly Zested Lime; Toasted Coconut; Warm Ginger Root; and Crushed Bitterweet Nib.
Ommegang 2 Tasting Notes, 0 by Experts
Ommegang, a beer in genuine abbey style, is characterised by a deep brown colour and is famous for its complex fruity aromas with conditioned sweetness (honey, caramel and toffee) supplemented with a touch of liquorice and chocolate. Caramel malt and dry, fruity elements are responsible for the refined taste and balance and the soft, smooth aftertaste.
Ommegang 2 Tasting Notes, 0 by Experts
Ommegang, a beer in genuine abbey style, is characterised by a deep brown colour and is famous for its complex fruity aromas with conditioned sweetness (honey, caramel and toffee) supplemented with a touch of liquorice and chocolate. Caramel malt and dry, fruity elements are responsible for the refined taste and balance and the soft, smooth aftertaste.
Ommegang 2 Tasting Notes, 0 by Experts
Ommegang, a beer in genuine abbey style, is characterised by a deep brown colour and is famous for its complex fruity aromas with conditioned sweetness (honey, caramel and toffee) supplemented with a touch of liquorice and chocolate. Caramel malt and dry, fruity elements are responsible for the refined taste and balance and the soft, smooth aftertaste.
Ommegang 2 Tasting Notes, 0 by Experts
Ommegang, a beer in genuine abbey style, is characterised by a deep brown colour and is famous for its complex fruity aromas with conditioned sweetness (honey, caramel and toffee) supplemented with a touch of liquorice and chocolate. Caramel malt and dry, fruity elements are responsible for the refined taste and balance and the soft, smooth aftertaste.
Maple Whole/Nonfat Yogurt 2 Tasting Notes, 1 by Experts
This is the yogurt hater's favorite. That's right, even people who don't like yogurt love this one!! It's more like a creamy, delectable pudding with a cream top finish. Better yet, it's so good for you! Made with real organic maple syrup so it's really, really yummy. Ingredients: Pasteurized organic whole milk, organic evaporated cane juice, organic maple syrup, organic maple extract and living yogurt cultures: L. acidophilus, L. bulgaricus, S. thermophilus and bifidus.
Maple Whole/Nonfat Yogurt 2 Tasting Notes, 1 by Experts
This is the yogurt hater's favorite. That's right, even people who don't like yogurt love this one!! It's more like a creamy, delectable pudding with a cream top finish. Better yet, it's so good for you! Made with real organic maple syrup so it's really, really yummy. Ingredients: Pasteurized organic whole milk, organic evaporated cane juice, organic maple syrup, organic maple extract and living yogurt cultures: L. acidophilus, L. bulgaricus, S. thermophilus and bifidus.
Maple Whole/Nonfat Yogurt 2 Tasting Notes, 1 by Experts
This is the yogurt hater's favorite. That's right, even people who don't like yogurt love this one!! It's more like a creamy, delectable pudding with a cream top finish. Better yet, it's so good for you! Made with real organic maple syrup so it's really, really yummy. Ingredients: Pasteurized organic whole milk, organic evaporated cane juice, organic maple syrup, organic maple extract and living yogurt cultures: L. acidophilus, L. bulgaricus, S. thermophilus and bifidus.
Cream-Top Reduced Fat 2% Milk 1 Tasting Notes, 1 by Experts
All of our milk products are pasteurized at 170F degrees for a total of 19 seconds, about the same temperature as a nice toasty cup of hot chocolate. Unlike most organic milk, you'll really taste the true flavor of our cow's diet. Our grasses tend to be sweeter because of the salty ocean air out here in northern Marin. First thing you'll notice when you pop the top of our milk is the beautiful aroma. But, please don't be afraid, milk is supposed to have an aroma and a distinct taste!!
Cream-Top Reduced Fat 2% Milk 1 Tasting Notes, 1 by Experts
All of our milk products are pasteurized at 170F degrees for a total of 19 seconds, about the same temperature as a nice toasty cup of hot chocolate. Unlike most organic milk, you'll really taste the true flavor of our cow's diet. Our grasses tend to be sweeter because of the salty ocean air out here in northern Marin. First thing you'll notice when you pop the top of our milk is the beautiful aroma. But, please don't be afraid, milk is supposed to have an aroma and a distinct taste!!
Cream-Top Reduced Fat 2% Milk 1 Tasting Notes, 1 by Experts
All of our milk products are pasteurized at 170F degrees for a total of 19 seconds, about the same temperature as a nice toasty cup of hot chocolate. Unlike most organic milk, you'll really taste the true flavor of our cow's diet. Our grasses tend to be sweeter because of the salty ocean air out here in northern Marin. First thing you'll notice when you pop the top of our milk is the beautiful aroma. But, please don't be afraid, milk is supposed to have an aroma and a distinct taste!!
Genuine Fulvi Pecorino Romano 1 Tasting Notes, 1 by Experts
Made from 100% sheep's milk collected in the countryside of Rome and produced nearby in our plant, Fulvi is aged 10 months to 1 year and coated in black wax as per tradition. Fulvi is never as hard or dry as a Pecorino Romano made in Sardinia. The richness of the milk coupled with using whole milk are factors in our producing cheese that is less salty, thus allowing you to enjoy the rich flavor of the cheese.
Genuine Fulvi Pecorino Romano 1 Tasting Notes, 1 by Experts
Made from 100% sheep's milk collected in the countryside of Rome and produced nearby in our plant, Fulvi is aged 10 months to 1 year and coated in black wax as per tradition. Fulvi is never as hard or dry as a Pecorino Romano made in Sardinia. The richness of the milk coupled with using whole milk are factors in our producing cheese that is less salty, thus allowing you to enjoy the rich flavor of the cheese.
Genuine Fulvi Pecorino Romano 1 Tasting Notes, 1 by Experts
Made from 100% sheep's milk collected in the countryside of Rome and produced nearby in our plant, Fulvi is aged 10 months to 1 year and coated in black wax as per tradition. Fulvi is never as hard or dry as a Pecorino Romano made in Sardinia. The richness of the milk coupled with using whole milk are factors in our producing cheese that is less salty, thus allowing you to enjoy the rich flavor of the cheese.
Genuine Fulvi Pecorino Romano 1 Tasting Notes, 1 by Experts
Made from 100% sheep's milk collected in the countryside of Rome and produced nearby in our plant, Fulvi is aged 10 months to 1 year and coated in black wax as per tradition. Fulvi is never as hard or dry as a Pecorino Romano made in Sardinia. The richness of the milk coupled with using whole milk are factors in our producing cheese that is less salty, thus allowing you to enjoy the rich flavor of the cheese.
Cacio de Roma 1 Tasting Notes, 1 by Experts
Cacio de Roma is a classic caciotta table cheese eaten in Italy. Caciotta have been produced for centuries all over Italy using every type of milk. The Sini Family began making Cacio de Roma over 35 years ago on a small farm in the countryside of Rome. They use same day sheeps milk collected from local shepherds. Once the cheese obtains its form and some texture, it is bathed in sea salt for 24 hours and then aged on wood in cellars.
Cacio de Roma 1 Tasting Notes, 1 by Experts
Cacio de Roma is a classic caciotta table cheese eaten in Italy. Caciotta have been produced for centuries all over Italy using every type of milk. The Sini Family began making Cacio de Roma over 35 years ago on a small farm in the countryside of Rome. They use same day sheeps milk collected from local shepherds. Once the cheese obtains its form and some texture, it is bathed in sea salt for 24 hours and then aged on wood in cellars.
Cacio de Roma 1 Tasting Notes, 1 by Experts
Cacio de Roma is a classic caciotta table cheese eaten in Italy. Caciotta have been produced for centuries all over Italy using every type of milk. The Sini Family began making Cacio de Roma over 35 years ago on a small farm in the countryside of Rome. They use same day sheeps milk collected from local shepherds. Once the cheese obtains its form and some texture, it is bathed in sea salt for 24 hours and then aged on wood in cellars.
Cacio de Roma 1 Tasting Notes, 1 by Experts
Cacio de Roma is a classic caciotta table cheese eaten in Italy. Caciotta have been produced for centuries all over Italy using every type of milk. The Sini Family began making Cacio de Roma over 35 years ago on a small farm in the countryside of Rome. They use same day sheeps milk collected from local shepherds. Once the cheese obtains its form and some texture, it is bathed in sea salt for 24 hours and then aged on wood in cellars.
Rustico with Red Pepper / Black Pepper / Lemon 1 Tasting Notes, 1 by Experts
Each Rustico is made from the same base with the addition of either whole black peppercorns, crushed red pepper or lemon peel. These cheeses strike the perfect balance between cheese and pepper. It is easy to incorporate them into everyday cooking, and they can be enjoyed as a snack, melted on pizza or on a cheese plate.
Rustico with Red Pepper / Black Pepper / Lemon 1 Tasting Notes, 1 by Experts
Each Rustico is made from the same base with the addition of either whole black peppercorns, crushed red pepper or lemon peel. These cheeses strike the perfect balance between cheese and pepper. It is easy to incorporate them into everyday cooking, and they can be enjoyed as a snack, melted on pizza or on a cheese plate.
Rustico with Red Pepper / Black Pepper / Lemon 1 Tasting Notes, 1 by Experts
Each Rustico is made from the same base with the addition of either whole black peppercorns, crushed red pepper or lemon peel. These cheeses strike the perfect balance between cheese and pepper. It is easy to incorporate them into everyday cooking, and they can be enjoyed as a snack, melted on pizza or on a cheese plate.
Pecorino Pepato Aged 1 Tasting Notes, 1 by Experts
Pepato is a hard sheep's milk cheese aged for 6 months. Ours is creamier than most as it is made with Roman milk. The name means with pepper as the cheese has whole black peppercorns in it. Traditionally used for grating.
Pecorino Pepato Aged 1 Tasting Notes, 1 by Experts
Pepato is a hard sheep's milk cheese aged for 6 months. Ours is creamier than most as it is made with Roman milk. The name means with pepper as the cheese has whole black peppercorns in it. Traditionally used for grating.
Pecorino Pepato Aged 1 Tasting Notes, 1 by Experts
Pepato is a hard sheep's milk cheese aged for 6 months. Ours is creamier than most as it is made with Roman milk. The name means with pepper as the cheese has whole black peppercorns in it. Traditionally used for grating.
Pecorino Pepato Aged 1 Tasting Notes, 1 by Experts
Pepato is a hard sheep's milk cheese aged for 6 months. Ours is creamier than most as it is made with Roman milk. The name means with pepper as the cheese has whole black peppercorns in it. Traditionally used for grating.
Drunken Goat (D.O. Queso de Murcia al Vino) 1 Tasting Notes, 1 by Experts
This semisoft goat cheese, from the village of Jumilla, is soaked in Doble Pasta wine (Mourvedre grape) for 72 hours. Lorenzo uses the finest Murciana goats milk from the region to produce the cheese. Aged for roughly 75 days, it has a sweet, smooth flavor. The first Queso de Murcia al Vino imported to the U.S. The rind is an attractive violet color.
Drunken Goat (D.O. Queso de Murcia al Vino) 1 Tasting Notes, 1 by Experts
This semisoft goat cheese, from the village of Jumilla, is soaked in Doble Pasta wine (Mourvedre grape) for 72 hours. Lorenzo uses the finest Murciana goats milk from the region to produce the cheese. Aged for roughly 75 days, it has a sweet, smooth flavor. The first Queso de Murcia al Vino imported to the U.S. The rind is an attractive violet color.
Drunken Goat (D.O. Queso de Murcia al Vino) 1 Tasting Notes, 1 by Experts
This semisoft goat cheese, from the village of Jumilla, is soaked in Doble Pasta wine (Mourvedre grape) for 72 hours. Lorenzo uses the finest Murciana goats milk from the region to produce the cheese. Aged for roughly 75 days, it has a sweet, smooth flavor. The first Queso de Murcia al Vino imported to the U.S. The rind is an attractive violet color.
Drunken Goat (D.O. Queso de Murcia al Vino) 1 Tasting Notes, 1 by Experts
This semisoft goat cheese, from the village of Jumilla, is soaked in Doble Pasta wine (Mourvedre grape) for 72 hours. Lorenzo uses the finest Murciana goats milk from the region to produce the cheese. Aged for roughly 75 days, it has a sweet, smooth flavor. The first Queso de Murcia al Vino imported to the U.S. The rind is an attractive violet color.
Sottocenere with Truffles Mitica (SO-toh-CHEH-nay-ray) 1 Tasting Notes, 1 by Experts
An exotic semisoft raw cows milk cheese, Sottocenere has been aged in ashes to preserve it, as per Venetian farmers tradition. Sergio then jazzed up the ashes by using nutmeg, cloves, coriander, cinnamon, licorice, and fennel; the cheese itself has black truffles in it. The rind is aromatized with truffle oil. An original of our artisan and imported exclusively by us.
Sottocenere with Truffles Mitica (SO-toh-CHEH-nay-ray) 1 Tasting Notes, 1 by Experts
An exotic semisoft raw cows milk cheese, Sottocenere has been aged in ashes to preserve it, as per Venetian farmers tradition. Sergio then jazzed up the ashes by using nutmeg, cloves, coriander, cinnamon, licorice, and fennel; the cheese itself has black truffles in it. The rind is aromatized with truffle oil. An original of our artisan and imported exclusively by us.
Sottocenere with Truffles Mitica (SO-toh-CHEH-nay-ray) 1 Tasting Notes, 1 by Experts
An exotic semisoft raw cows milk cheese, Sottocenere has been aged in ashes to preserve it, as per Venetian farmers tradition. Sergio then jazzed up the ashes by using nutmeg, cloves, coriander, cinnamon, licorice, and fennel; the cheese itself has black truffles in it. The rind is aromatized with truffle oil. An original of our artisan and imported exclusively by us.
Sottocenere with Truffles Mitica (SO-toh-CHEH-nay-ray) 1 Tasting Notes, 1 by Experts
An exotic semisoft raw cows milk cheese, Sottocenere has been aged in ashes to preserve it, as per Venetian farmers tradition. Sergio then jazzed up the ashes by using nutmeg, cloves, coriander, cinnamon, licorice, and fennel; the cheese itself has black truffles in it. The rind is aromatized with truffle oil. An original of our artisan and imported exclusively by us.
PataCabra 2 Tasting Notes, 2 by Experts
This unique goat's milk cheese is made in the brick shape of a Pata de Mulo. Julian makes this washed-curd cheese, which is wonderful young as well as aged. It is quite pungent yet smooth. The rind turns from a reddish, slightly sticky one into a faded, pale orangey brown.
PataCabra 2 Tasting Notes, 2 by Experts
This unique goat's milk cheese is made in the brick shape of a Pata de Mulo. Julian makes this washed-curd cheese, which is wonderful young as well as aged. It is quite pungent yet smooth. The rind turns from a reddish, slightly sticky one into a faded, pale orangey brown.
PataCabra 2 Tasting Notes, 2 by Experts
This unique goat's milk cheese is made in the brick shape of a Pata de Mulo. Julian makes this washed-curd cheese, which is wonderful young as well as aged. It is quite pungent yet smooth. The rind turns from a reddish, slightly sticky one into a faded, pale orangey brown.
PataCabra 2 Tasting Notes, 2 by Experts
This unique goat's milk cheese is made in the brick shape of a Pata de Mulo. Julian makes this washed-curd cheese, which is wonderful young as well as aged. It is quite pungent yet smooth. The rind turns from a reddish, slightly sticky one into a faded, pale orangey brown.
Quadrello di Bufala 1 Tasting Notes, 1 by Experts
Buffalo were originally brought to Italy in the 7th Century and references to cheese made from their milk appeared in the 1300s. Today, Quattro Portoni makes over 25 different types of cheese from buffalo milk. We are lucky enough to carry their Quadrello di Bufala. Essentially a buffalo milk Taleggio, it has a soft, ivory pink rind with a deliciously creamy paste. The flavor is rich and slightly sweet.
Quadrello di Bufala 1 Tasting Notes, 1 by Experts
Buffalo were originally brought to Italy in the 7th Century and references to cheese made from their milk appeared in the 1300s. Today, Quattro Portoni makes over 25 different types of cheese from buffalo milk. We are lucky enough to carry their Quadrello di Bufala. Essentially a buffalo milk Taleggio, it has a soft, ivory pink rind with a deliciously creamy paste. The flavor is rich and slightly sweet.
Quadrello di Bufala 1 Tasting Notes, 1 by Experts
Buffalo were originally brought to Italy in the 7th Century and references to cheese made from their milk appeared in the 1300s. Today, Quattro Portoni makes over 25 different types of cheese from buffalo milk. We are lucky enough to carry their Quadrello di Bufala. Essentially a buffalo milk Taleggio, it has a soft, ivory pink rind with a deliciously creamy paste. The flavor is rich and slightly sweet.
Quadrello di Bufala 1 Tasting Notes, 1 by Experts
Buffalo were originally brought to Italy in the 7th Century and references to cheese made from their milk appeared in the 1300s. Today, Quattro Portoni makes over 25 different types of cheese from buffalo milk. We are lucky enough to carry their Quadrello di Bufala. Essentially a buffalo milk Taleggio, it has a soft, ivory pink rind with a deliciously creamy paste. The flavor is rich and slightly sweet.
Blu di Bufala 1 Tasting Notes, 1 by Experts
This semifirm buffalo milk blue is from Bergamo. Rare to find an aged buffalo milk cheese, this one is distinctive and full bodied. Bruno and his brother of Quattro Portoni decided to raise water buffalo in 2001 and moved onto making cheese in 2005. The cheese is a balance of sweetness with a slight tang in its lingering finish. It is delicate and will often turn gray early on and will not be the same each time. A must have.
Blu di Bufala 1 Tasting Notes, 1 by Experts
This semifirm buffalo milk blue is from Bergamo. Rare to find an aged buffalo milk cheese, this one is distinctive and full bodied. Bruno and his brother of Quattro Portoni decided to raise water buffalo in 2001 and moved onto making cheese in 2005. The cheese is a balance of sweetness with a slight tang in its lingering finish. It is delicate and will often turn gray early on and will not be the same each time. A must have.
Blu di Bufala 1 Tasting Notes, 1 by Experts
This semifirm buffalo milk blue is from Bergamo. Rare to find an aged buffalo milk cheese, this one is distinctive and full bodied. Bruno and his brother of Quattro Portoni decided to raise water buffalo in 2001 and moved onto making cheese in 2005. The cheese is a balance of sweetness with a slight tang in its lingering finish. It is delicate and will often turn gray early on and will not be the same each time. A must have.
Blu di Bufala 1 Tasting Notes, 1 by Experts
This semifirm buffalo milk blue is from Bergamo. Rare to find an aged buffalo milk cheese, this one is distinctive and full bodied. Bruno and his brother of Quattro Portoni decided to raise water buffalo in 2001 and moved onto making cheese in 2005. The cheese is a balance of sweetness with a slight tang in its lingering finish. It is delicate and will often turn gray early on and will not be the same each time. A must have.
Malvarosa 1 Tasting Notes, 1 by Experts
A beautiful sheeps milk cheese from Valencia, formed in the shape of a servilleta as it is aged knotted in a cheesecloth. Enrique uses a rare and native breed of sheep, the Guirra, and the result is a buttery, smooth, exciting cheese.
Malvarosa 1 Tasting Notes, 1 by Experts
A beautiful sheeps milk cheese from Valencia, formed in the shape of a servilleta as it is aged knotted in a cheesecloth. Enrique uses a rare and native breed of sheep, the Guirra, and the result is a buttery, smooth, exciting cheese.
Malvarosa 1 Tasting Notes, 1 by Experts
A beautiful sheeps milk cheese from Valencia, formed in the shape of a servilleta as it is aged knotted in a cheesecloth. Enrique uses a rare and native breed of sheep, the Guirra, and the result is a buttery, smooth, exciting cheese.
Malvarosa 1 Tasting Notes, 1 by Experts
A beautiful sheeps milk cheese from Valencia, formed in the shape of a servilleta as it is aged knotted in a cheesecloth. Enrique uses a rare and native breed of sheep, the Guirra, and the result is a buttery, smooth, exciting cheese.
Caro Chocolates
If we told you how we found out about this amazing chocolate producer, you would not believe us. We are proud to be the first to introduce Caro chocolate to the United States. Caro buys 100% Forastero cacao grown on the Costa de Marfil, Africa, to make this chocolate in Aragon, Spain. It is beautifully packaged in rustic paper with twine. The 68% Dark is intense, with notes of cinnamon and clove and a touch of earthiness. The Milk is creamy with toffee and caramel flavors.
Caro Chocolates
If we told you how we found out about this amazing chocolate producer, you would not believe us. We are proud to be the first to introduce Caro chocolate to the United States. Caro buys 100% Forastero cacao grown on the Costa de Marfil, Africa, to make this chocolate in Aragon, Spain. It is beautifully packaged in rustic paper with twine. The 68% Dark is intense, with notes of cinnamon and clove and a touch of earthiness. The Milk is creamy with toffee and caramel flavors.
Caro Chocolates
If we told you how we found out about this amazing chocolate producer, you would not believe us. We are proud to be the first to introduce Caro chocolate to the United States. Caro buys 100% Forastero cacao grown on the Costa de Marfil, Africa, to make this chocolate in Aragon, Spain. It is beautifully packaged in rustic paper with twine. The 68% Dark is intense, with notes of cinnamon and clove and a touch of earthiness. The Milk is creamy with toffee and caramel flavors.
Asian Pears
Also called “apple pears,” Asian pears are often described as having the texture (and shape) of an apple combined with the taste of a pear. Botanically, though, they’re true pears, native to China and Japan. While some are smooth-skinned, the majority have a skin that’s thicker and rougher than a typical European pear, in shades ranging from pale yellow to deep tan.
Asian Pears
Also called “apple pears,” Asian pears are often described as having the texture (and shape) of an apple combined with the taste of a pear. Botanically, though, they’re true pears, native to China and Japan. While some are smooth-skinned, the majority have a skin that’s thicker and rougher than a typical European pear, in shades ranging from pale yellow to deep tan.
Asian Pears
Also called “apple pears,” Asian pears are often described as having the texture (and shape) of an apple combined with the taste of a pear. Botanically, though, they’re true pears, native to China and Japan. While some are smooth-skinned, the majority have a skin that’s thicker and rougher than a typical European pear, in shades ranging from pale yellow to deep tan.
Extra Virgin Olive Oil - 100% Organic
Vivid and peppery, our 100% organic olive oil is made in the Tuscan style. This requires picking a mix of both black (fully ripe) and greener olives in order to get just the right blend. Green olives don’t yield as much oil, but they create an oil that’s richer in health-boosting antioxidant properties, with a bright, grassy bite that’s as perfect for summer salads as it is for cooking.
Extra Virgin Olive Oil - 100% Organic
Vivid and peppery, our 100% organic olive oil is made in the Tuscan style. This requires picking a mix of both black (fully ripe) and greener olives in order to get just the right blend. Green olives don’t yield as much oil, but they create an oil that’s richer in health-boosting antioxidant properties, with a bright, grassy bite that’s as perfect for summer salads as it is for cooking.
Extra Virgin Olive Oil - 100% Organic
Vivid and peppery, our 100% organic olive oil is made in the Tuscan style. This requires picking a mix of both black (fully ripe) and greener olives in order to get just the right blend. Green olives don’t yield as much oil, but they create an oil that’s richer in health-boosting antioxidant properties, with a bright, grassy bite that’s as perfect for summer salads as it is for cooking.
Extra Virgin Olive Oil - 100% Organic
Vivid and peppery, our 100% organic olive oil is made in the Tuscan style. This requires picking a mix of both black (fully ripe) and greener olives in order to get just the right blend. Green olives don’t yield as much oil, but they create an oil that’s richer in health-boosting antioxidant properties, with a bright, grassy bite that’s as perfect for summer salads as it is for cooking.
Stilton 1 Tasting Notes, 1 by Experts
Stilton 1 Tasting Notes, 1 by Experts
Stilton 1 Tasting Notes, 1 by Experts
Stilton 1 Tasting Notes, 1 by Experts
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