Honey, Jam & Spreads

Watch out for a sticky nose. The heady aroma of this Catalonian honey may lead you to smell too closely. Create a knock out cheese plate with a drizzle over goat cheese, triple cremes and even gouda for an outrageous combo. Read More

Do like the Spanish: cook quince down with sugar and lemon - the fruit has enough pectin to gel up on its own - and serve with aged sheep cheese, Vella Dry Jack, and hearty Blues. Read More

Fresh and chunky with little sugar and no pectin or additives, these preserves from Armenia should top everything from your toast and yogurt to soft cheese and dessert. Read More

Fresh and chunky with little sugar and no pectin or additives, these preserves from Armenia should top everything from your toast and yogurt to soft cheese and dessert. Read More

Fresh and chunky with little sugar and no pectin or additives, these preserves from Armenia should top everything from your toast and yogurt to soft cheese and dessert. Read More

To make these luscious preserves, green walnuts are carefully picked and then cured whole, young shell and all. As they soften, they gain an incredibly rich taste and pliant texture. The heady mix of cinnamon and allspice that greets your pallet is strictly a result of the walnuts gently breaking down--there are no spices added to the mix. Left whole or carefully halved, these walnuts pair wonderfully with triple cream, fresh goat, or blue cheeses. For maximum decadence, serve them alongside pate or foie gras. Read More