Details
The simplest meals can be the most beautiful when the ingredients are true to themselves. Each aspect of this collection is a classic pairing with any cheese you may choose, and serves to elevate every type of fare. Add a touch of sweet balance to your meal with single origin honey from Italy or small batch, local preserves from Wisconsin. Complex and rich mustard from historic Burgundy lends a bit of spice. Match Spanish born Arbequina olive oil with sweetly decadent balsamic vinegar from Modena, Italy. This is a group of ingredients to stock your shelves and please your palate.
Mono-Varietal Honey
Mieli Thun, Trento, Italy
Born of a beekeeping passion in the 1920s, each jar of this special Italian honey is plentiful with diverse aromatics and rich textures. Since 1992, Andrea Paternoster, the grandson of Mieli Thun’s founder, has been focused on crafting a variety of nectars, promoting the individual qualities and delights of different flowers through these distinctive monovarietal honeys.
Small Batch Preserves
Quince & Apple, Madison, Wisconsin
Husband and wife team Matt & Clare created their small company out of a passion for fruit-rooted seasonal preserves with a balanced and sophisticated flavor profile. Each batch is tweaked and adjusted individually by Matt and highlights the beautiful ingredients within. Crafted for cheese and also fantastic with breakfast, on ice cream or solo on a spoon!
Edmond Fallot Mustard
La Moutarderie Fallot, Burgundy, France
The Fallot family has been creating a wide variety of versatile savory mustards in Burgundy since the 1840s. All of their products feature stone-ground mustard seeds, and in 1903 they were awarded a diploma for excellence from the city of Paris. Generations later their consistent dedication to hand crafted style makes their mustard a delicious and adaptable choice.
Arbequina Extra Virgin Olive Oil
OMED, Granada, Spain
An oil that manages to be complex and approachable at the same time. Processed in a facility that is powered by pits of the olives, OMED olives are cold-pressed directly after hand-picking. The first press is the only one used, and these Arbequinas produce a fruity flavor profile with hints of pepper and an intensely aromatic finish.
Balsamic Vinegar
Acetum, Modena, Italy
In 2002 Acetum became the first brand to create a tiered quality scoring system for balsamic vinegars produced in Modena. In cooperation with the Centro Studi e Formazione Assaggiatori they have differentiated their products in order to establish a clearer picture for the consumer. This three-leaf awarded balsamic is rich and fruity with a pleasant viscosity that lends itself to a wide variety of uses.
Mono-Varietal Honey
Mieli Thun, Trento, Italy
Born of a beekeeping passion in the 1920s, each jar of this special Italian honey is plentiful with diverse aromatics and rich textures. Since 1992, Andrea Paternoster, the grandson of Mieli Thun’s founder, has been focused on crafting a variety of nectars, promoting the individual qualities and delights of different flowers through these distinctive monovarietal honeys.
Small Batch Preserves
Quince & Apple, Madison, Wisconsin
Husband and wife team Matt & Clare created their small company out of a passion for fruit-rooted seasonal preserves with a balanced and sophisticated flavor profile. Each batch is tweaked and adjusted individually by Matt and highlights the beautiful ingredients within. Crafted for cheese and also fantastic with breakfast, on ice cream or solo on a spoon!
Edmond Fallot Mustard
La Moutarderie Fallot, Burgundy, France
The Fallot family has been creating a wide variety of versatile savory mustards in Burgundy since the 1840s. All of their products feature stone-ground mustard seeds, and in 1903 they were awarded a diploma for excellence from the city of Paris. Generations later their consistent dedication to hand crafted style makes their mustard a delicious and adaptable choice.
Arbequina Extra Virgin Olive Oil
OMED, Granada, Spain
An oil that manages to be complex and approachable at the same time. Processed in a facility that is powered by pits of the olives, OMED olives are cold-pressed directly after hand-picking. The first press is the only one used, and these Arbequinas produce a fruity flavor profile with hints of pepper and an intensely aromatic finish.
Balsamic Vinegar
Acetum, Modena, Italy
In 2002 Acetum became the first brand to create a tiered quality scoring system for balsamic vinegars produced in Modena. In cooperation with the Centro Studi e Formazione Assaggiatori they have differentiated their products in order to establish a clearer picture for the consumer. This three-leaf awarded balsamic is rich and fruity with a pleasant viscosity that lends itself to a wide variety of uses.