Organic coconut and locally grown organic sunflower oil with local bees wax and 100% pure essential oils (not in plain). Smooth, creamy, not greasy. One application lasts for a long time.
A subtle nutty flavor with wildflower honey sweetness, inspired by Swiss and German health bread. It’s a hearty blend of sesame, flax and sunflower seeds, plus grains and oats.
A sandwich loaf with delicate tangy flavor, a golden ridged crust and a pleasing light interior. Ideal for soups and stews or paired with savory spreads and meats for a hearty sandwich or Panini.
Lomo is dry-cured pork loin with paprika on the rind and mixed into the grain of the meat, as is customary in Spain. Tender and lean, it is deep pink with a layer of fat around the perimeter, with a savory and nutty flavor and a hint of smoky spice. Our lomo is the only loin made from 100% Ibérico…
An aged version of the most famous cheese from the Balearic Islands. Mahon Reserva is a square-shaped cheese with a characteristic burnt orange rind and deep yellow firm paste. Cheesemaker Pedro, with whom we’ve been working over 20 years, takes his cow’s milk cheese and rubs it in olive oil as it ages for 1 year, creating a not too…
This organic farmstead Manchego is made with raw Manchega sheep’s milk and aged six months. The semi-firm cheese retains a good amount of moisture during aging, giving it a creamy mouthfeel with a just a bit of crumble. It has aromas of buttered popcorn and lanolin and perfectly balances salt and sweetness with herbal, nutty notes. The Parra family has…
This organic farmstead Manchego is made with raw Manchega sheep’s milk and aged six months. The semi-firm cheese retains a good amount of moisture during aging, giving it a creamy mouthfeel with a just a bit of crumble. It has aromas of buttered popcorn and lanolin and perfectly balances salt and sweetness with herbal, nutty notes. The Parra family has…
Manchego is a DOP cheese, which can be made only from the milk of the Manchega sheep that graze in the provinces of Albacete, Ciudad Real, Cuenca and Toledo, all of which form the region of La Mancha. The best cheese is produced when the milk is the richest, between August and December. The pattern on the rind honors a…
Pastuerized, not Raw Milk. There are fewer than ten cheesemakers left in Spain making farmstead PDO Manchego artesano with a natural rind like the one we offer at Essex St. Cheese. Farmstead means the animals live at the same farm where the cheese is made. PDO Manchego artesano is the Spanish government's seal of approval saying this is the real…
Manchego is a DOP cheese, which can be made only from the milk of the Manchega sheep that graze in the provinces of Albacete, Ciudad Real, Cuenca and Toledo, all of which form the region of La Mancha. The best cheese is produced when the milk is the richest, between August and December. The pattern on the rind honors a…
There are fewer than ten cheesemakers left in Spain making farmstead PDO Manchego artesano with a natural rind like the one we offer at Essex St. Cheese. Farmstead means the animals live at the same farm where the cheese is made. PDO Manchego artesano is the Spanish government's seal of approval saying this is the real deal, the same great…
There are fewer than ten cheesemakers left in Spain making farmstead PDO Manchego artesano with a natural rind like the one we offer at Essex St. Cheese. Farmstead means the animals live at the same farm where the cheese is made. PDO Manchego artesano is the Spanish government's seal of approval saying this is the real deal, the same great…
A close relative of oregano, marjoram has a mild, delicate flavor that enhances soups, sauces, dressings, and meat and vegetable dishes. It also makes a delicious herb butter.
