Cheve

Whole-wors is a mash up of Whole30 + Droëwors (a South African dried jerky sausage based on the popular boerewors sausage). It's made from beef and beef tallow, coriander, vinegar, and various spices. It's sometimes enriched with garlic or chili peppers. These thin sausages are stuffed into collagen casings and dried quickly to mimic the conditions of hot South African weather. Kind of Andes-ish.

Voted best Cheesecake in Miami, Handcrafted with world-renowned ingredients like award-winning Brie, mascarpone cheese, and tangy goat cheese. These works of art are indulgences for any cheese lover or gourmet sweet tooth.

Voted best Cheesecake in Miami, Handcrafted with world-renowned ingredients like award-winning Brie Donge, mascarpone cheese, and tangy goat cheese. These works of art are indulgences for any cheese lover or gourmet sweet tooth.

From Master affineur Rodolphe Le Meunier, this natural-rind tome is a harmonious balance between sweet and rich sheep milk and tangy and bright goat milk. The ivory colored paste is velvety in texture and melts perfectly on the tongue. Notes of custard and cream are balanced with a mild earthiness.

This little aged brainy looking cheese is from the Poitou-Charente region , and it is exactly what you expect from a French goat cheese! Sharp, nutty and tangy, is perfect during the summer with a nice crips glass of white wine or if you are like me, a glass of Rose from Provence!

Entirely handmade and prepared from the raw milk produced by the farm’s 150 cows, this Brie de Meaux Fermier is the only one in the world to be awarded the AOP distinction. Unlike other Bries de Meaux, this artisanal recipe never ceases to surprise and delight, as its taste and texture evolve according to the seasons and the herd’s natural diet. A soft cheese with a bloomy rind, this rawmilk Brie can be stored in its original packaging and store it in the lower part of the refrigerator.

The promise of soft riches that glide down the tongue, as Brie de Meaux's cheese eases away from its crust. From the Ile de France outside Paris, and made by the Dongé family. Nine times Winner of the coveted Medaille D’Or. Full-flavoured, with a Camembert-like fruitiness. Absolutely the real thing.

Mr Pette ran the Juchy cheese dairy for 10 years, historically producing Brie de Melun and Brillat-Savarin. As he approached retirement age, he wanted to pass on the production activity. Philippe Delin offered to develop the production of raw milk cheeses, in order to expand the range made at the DELIN cheese dairy. After major upgrading work in 2015 and 2016, the cheese dairy has taken on a new lease of life. Today these efforts are appreciated in the quality of the products made at the dairy.

One of France’s most emblematic and most popular cheeses, the Camembert is almost an institution of French gastronomy. The soft round covered with an ivory bloomy rind encases a cheese that is buttery, with a mild, sweet, and fruity flavor, and a velvety texture that develops as it ages. Camembert is as crowd-pleasing as a cheese can get, and much like brie, is usually the starting point for any cheese board. Our Camembert is a classic choice, made in Normandy like all Camembert cheeses to be called such. The milk comes from cows from the Orne region in the North of France, where it is produced and aged for a little over a month to fully develop all its flavors. Camembert is such a versatile cheese, just as home on the cheese tray as it is baked in its own box and served with seasonal fruit, crackers or just a fresh baguette.

Cremeux des Citeaux One of our most decadent cheeses, Cremeux de Citeaux is a sublime French triple cream cheese, creamy, rich and uber-spreadable. A snowy-white bloomy rind hides a velvety, delicious center that oozes out of its encasing in silky deliciousness. Similar to the famed Brillat Savarin, Cremeux de Citeaux has a full-bodied cream and milk flavor, with hints of savory mushrooms and a sumptuous texture that feels like thick clotted cream. The cheese starts in Burgundy, and it finished off in Tours by Rodolphe Le Meunier, one of France’s most acclaimed cheesemakers and affineurs (cheese ager). This gives the cheese a bit of extra time to mature, under the careful watch of Le Meunier, giving it a richer and more complex flavor than other triple creams. Cremeux de Citeaux is a must-have for an upscale cheese board. Pair with Champagne or Prosecco, juicy fruit and berries and dig in.

One of our favorite cheeses, its name doesn’t do it any justice! Translated as “horse dung” in French, because of the shape of the cheese, Crottin is produced in small 2 cylindrical buttons made using pasteurized goat milk. It is a cheese that is slightly aged, so it is firmer than other goat cheeses that share a similar appearance. Made in the Loire Valley, this cheese has a rich and creamy flavor with hints of grass and salt. It is a pasteurized version of the AOC cheese “Crottin de Chavignol”.

Crafted by master cheesemaker and affineur Rodolphe Le Meunier, Fourme au Moelleux is a fabulous French bleu cheese injected with Vouvray, a sweet white wine from the Loire Valley. Fourme au Moelleux starts with a very famous cow’s milk blue cheese, Fourme D’Ambert. It’s creamy and dense, with a bold blue cheese taste that’s perfectly balanced and offset by the sweet wine, which turns a great cheese into a something very special. Complex and delicious, serve this buttery cheese as a dessert cheese, or crumbled over a fresh spring green salad. Rodolphe Le Meunier is a master affineur and fifth generation cheese-maker, crafting his award-winning cheese in the cheese-heady Loire Valley region of France. Le Meunier comes from three generations of cheese producers from La Croix-en-Touraine. His expertise has earned him both the coveted title of Best Cheesemonger in France and the title of world's best cheesemaker.

Soft and very delicate cheese, produced in the Loire, between the fine vineyards of Sancerre and Poiully-Fumé. It has a very creamy texture and a very delicate, fine, but persistent flavor. This type of cheese is also called “a triple créme” (triple cream) because fresh cream is added during the production phase. In the mouth it is creamy and envelops the palate with sweet-sour lactic sensations and slight notes of undergrowth.

This famous Italian blue is made from the gently pasteurized morning milk of cows in Lombardy. So thick and rich is the heavy paste, that when pierced to aerate the interior it caves in - thus minimizing oxygen-fueled blue veining within. The resulting flavor is rich, pungent and relatively sweet when considered next to the sturdy, more piquant, though equally notorious Mountain Gorgonzola. Frequently used in Italy in sauces or on fresh bread, but equally superb for dessert with fresh pears, apples and a drizzle of honey. And Moscato, naturally.

Grana Padano, granted DOP on 12 June 1996, is one of the few kinds of cheese that can compete with the King of Cheeses; Parmigiano-Reggiano. Created by the Cistercian monks of Chiaravalle in the 12th century, it is still made throughout the Po River Valley in northeastern Italy. The cheese is made from unpasteurised, semi-skimmed cow’s milk from two milkings and generally aged for two years. At the end of the cheese-making process, Grana Padano develops a firm, thick and deeply straw-coloured rind protecting the fragrant, dry, flaking interior. Grana means “grainy” in Italian, which is reflected in the fine granular texture with an intensely sweet flavour. As Grana Padano ages, the flavours become pronounced, savoury and complex, and the texture becomes more crumbly. Though similar to Parmigiano, Reggiano Grana Padano is inexpensive cheese. Moreover, Grana is less crumbly, milder and less complex than its long-aged sibling. Grana Padano is manufactured in cylindrical wheels me

From the happy marriage between their Winnimere and Moses Sleeper comes the Cellars at Jasper Hill's newest addition to the family. A cradle of spruce bark imparts a subtle, almost pine forest-y flavor to the oozy, floral, near-liquid paste. This little bundle of joy is meant to be eaten with a spoon. Break through the top of the cheese, and dip in your favorite petite toasts or crusty French bread. Perfect with an effervescent, fruity sipper. Try berry lambic or a dry, fruity rose. One wheel is approximately 9 ounces and perfectly-sized for serving 4 - 6 guests!

Although it has the same shape and colour as Camembert from Normandy, Encalat is made in Aveyron from sheep's milk! Its slightly acidic and penetrating flavours, usual of sheep's milk, intensify as it matures. They add to the damp cellar flavours characteristic of the Camembert flora. They will offer more character than a Pérail, their cousin of local tradition.

Who needs a flute when your cheese can hold your bubbly for you? Made in Champagne and finished with a concave top designed to hold a bit of the eponymous sparkler, cheesemakers wash each little cow's milk round with brine and then rub it with raccou, a natural colorant derived from a tropical shrub. The elegantly wrinkled rind adds textural interest and develops a dense cream that is cakey at the core with a luscious creamline and distinctive porcine savoriness. Langres's signature, though, is its concave cap, designed to cradle a splash of terroir-appropriate Champagne. Cut a small slit into the middle to allow the bubbles to transform its demure fudginess into a brioche-laden creambomb. Cheers to a cheese that just might make a Francophile out of you.

One of the oldest and greatest Normandy cheeses, Livarot is a monastic French cheese easily distinguished by its washed rind and pungent aroma. Originating in the commune of Livarot and protected by AOC since 1975, the cheese is also called "The Colonel" because of the five strips of raffia that encircle the cheese, similar to the one worn on a French army colonel's uniform. Livarot is considered to be one of the finest cheeses by aficionados who love its soft, golden paste with little holes and springy texture. The taste is nutty, melting in the mouth, to release flavours of a salty lemon and spiciness. The texture is creamy, smooth and quite runny at room temperature. Each wheel is washed in brine, coloured in annatto and matured for up to two months in warm, humid cellars to develop the delicious taste.

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 dry, smooth cheese with some piquancy in the finish. While full-flavored, the taste is balanced and accessible. Excellent for grating and shaving over pasta or salads.

Moka Bleu 🧀 is Coated in crushed coffee ☕️ Pasteurized cow’s milk blue cheese 🐮🥛 Produced in Auvergne, France Aged 60-90 days.

Vacherin Mont D'Or is perhaps one of the most sought-after cheeses on the market. A thermalized cow's milk cheese wrapped in spruce to contain the woodsy liquid interior that, with one taste, commands spontaneous exuberance. Extremely rare and highly seasonal, Vacherin Mont d'Or hails from Switzerland on the border of France near the mountain D'Or. Traditionally made with the winter milk of the same cows that produce Gruyere in the summer, this cheese is only available from October until April, making it all the more precious. The cheese must be made from cows munching on straw and fodder; once outside to graze at pasture, their milk is used for larger alpine cheeses. Swiss regulations also dictate the cheese must be produced at elevations of 2,297 feet or higher. Not a dictate, but we highly recommend you enjoy this delectable cheese with a bottle of Gewurtztraminer.

Mothais a la Feuille is a French goat’s cheese originating in the Poitou-Charentes region of western France. It is named after the town of Mothe-Saint-Héray, where the cheese has been made and sold since the 19th century. In 2002, the cheese was awarded an AOC designation to protect the quality standards. Fresh goat’s milk is used to prepare the cheese, and it matured in a room with unusually high humidity. It is covered in a protective chestnut, sycamore or plane leaf coating during the maturity period. The unique combination of earthy, lemony and mould flavours of the leaf become intense as the cheese matures. On the surface, the rind of the cheese is delicate and wrinkled with blue and green mould underneath the leaf shell. It has been injected with a strain of Geotrichum that allows the cheese to breathe and develop the typical goat milk flavour. Mothais a la Feuille pairs well with Champagne or a single-malt whisky.

Said to be one of the first cheeses ever produced, this gem from Aquitaine, France has only gotten better with age. The wheels here at Chèvre are rumored to descend from those produced by Aristee, Apollo's sheepherding son. Beneath its amber, mold-dappled rind lies an ivory paste that is both slightly granular and very rich, boasting toasted wheat aromas and nutty, grassy-sweet flavors. The unctuous sheep's milk curds are warmed before being pressed into wheels--its resulting texture makes it a superb melter, and its pious origins (often made in by monks in the western Pyrenees) ensure the high quality of the entire cheesemaking process. Ossau stands as one of the most pairable cheeses around. Perfect for a big Bordeaux, raisiny Port, or any new world red.

Pecorino is a term used to define Italian cheese made from 100% sheep’s milk. Pecorino Romano is the most ancient type of cheese and the most famous cheese outside of Italy. The six main Pecorino cheese have received Protected Designation of Origin (PDO) status under European Union law. All these varieties differ from each other, depending on their ageing period. As per legislation, production of Pecorino Romano is allowed only on the islands of Sardinia, Lazio and in the Tuscan Province of Grosseto.

This raw milk Reblochon de Savoie AOP is produced and matured in the Pochat et fils dairies. It is creamy and smooth, thanks to the brand's specific recipe and ripening. The black packaging of La Pointe Percée is reserved for the cut section for an amateur cheese. The red paper of Pochat et fils in the self-service section of your store is the sign of a softer Reblochon.

The ripening of the Saint-Nectaire AOP Fermier Xavier David is really something: it takes place on rye straw for at least 4 weeks in damp volcanic cellars in the town of Allanche. The Allanche site has ancestral know-how and its very own terroir and authenticity. The ripeners rub and turn the cheese over on a regular basis to get this bloomy rind with naturally brown, grey or blue mould that are so specific to this cheese.

Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It is one of the oldest soft cheeses produced every autumn and winter. During cheese making, the acidic milk is brought to the lab and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent the cheese from mould infestation, it is washed with seawater once a week. The maturation takes 6 - 10 weeks forming a thin crust. These days the cheese is made from both pasteurised and unpasteurised milk in factories. These factory-made cheeses have brighter and moderate flavours. Taleggio has been granted a PDO designation and contains 48% fat. The cheese has a strong smell, but the taste is relatively mild with an unusual fruity tang. Taleggio can be served grated on salads. Since it melts well, it can be used in risotto or on polenta.

Eight centuries ago, in the Swiss Jura Mountains, monks of Bellelay Abbey had a sense of humor. Fashioning small cylindrical ''monk's head'' cheeses, they invented a machine, called a girolle, to thinly shave away layers from the top, exposing a bald spot. Made of raw cow's milk, this semi-hard cheese has a dense texture and a seriously intense, fruity flavor. One of the stronger, sweeter Swiss cheeses we've experienced, it pairs nicely with fresh or dried fruits or hearty dessert wines of equal intensity.

Brûlée isn't just for creme anymore! This little wheel of sheep's milk from the Basque region has its rind scorched, which adds a smokiness to the brown butter and crispy Sunday pot roast flavor of the cheese. With only a few months of aging, the paste is supple yet sliceable, and smells of fresh grass and the barnyard the sheep graze about. The flavor will coat your tongue, a sweet and salty combination that is balanced by a Malbec or Cabernet Sauvignon.

OUR BEST SELLING, GLUTEN FREE CROCCANTE IS NOW EVEN BETTER, DIPPED IT IN 70% DARK CHOCOLATE! We then took a classic cookie and went a step further by dripping it in smooth and rich dark chocolate. Enjoy the extra CRUNCH!

Rodolphe Le Meunier’s flavored churned and cultured butter is made from milk, carefully selected in French farms. According to the traditional method, it is made in a wooden butter churn from pasteurized cream and then molded by hand. This ancestral technique is the guarantee of a high quality butter, a taste like no other.

Little jelly spheres with liquid heart to use on cold or warm dishes, suitable for sweet and savoury recipes. Perfect for food service/catering/restaurants or for your private parties. The "Pearls" of balsamic will delight your guests' palates and eyes thanks to the "caviar" shape. Discover another way to serve balsamic vinegar, with a molecular touch! Our Balsamic pearls are colouring and preservative free, and the ingredients are 100% vegetal.

They may look like caviar, but these flavor-packed orbs are pomegranate balsamic vinegar pearls, and they are ready to take your next dish to a new level. These small balls with a liquid core are made ​​of balsamic and are 100% vegetal, without gelatin or ingredients of animal origin. Obtained by spherification of dark and white balsamic condiments, balsamic pearls will instantly upgrade your charcuterie boards, cheese plates, salads, risottos and pastas.

Little jelly spheres with balsamic liquid heart delicately enriched with Truffle flavour to sublime all dishes, especially meat, eggs , potatoes and cheese. The pearls are heat resistant so suitable on warm and cold dishes, they will burst in your mouth providing a delicious sensation. The ingredients are 100% vegetal and the product is colouring and preservative free. Try on your risotto and omelettes!

Get ready to be rocked by the sweet-tart-spicy combination of oranges and Calabrian chili peppers! We love this spread on everything from cheese boards to grilled sandwiches and as a glaze for meat, veggies and seafood. This is destined to become your go-to spread.

This gourmet specialty mustard is made with mustard seeds ground with silex grindstones and white wine from Burgundy. The origin of Maison Fallot dates back to 1840. The family-owned company has remained true to the traditional craft of mustard-making over now more than 180 years.

The bright and spicy notes of green peppercorn are blended perfectly with dijon to create a delightfully pungent addition to any sandwich or burger. Made the old fashioned way, this mustard contains only the highest quality ingredients and is full of rich flavor. We love this mustard in a sauce for a steak or roast, or whipped right into mashed potatoes.

This dijon certainly packs a punch! It's spice is created by the combination of the horseradish and the dijon melding together. This mustard is wonderful on a roast beef sandwich, mixed into a potato salad, or paired with seafood as a dip.

At long last - a real Provencale style mustard from France. They had all but disappeared from the mustard shelves of America but Edmond Fallot of Beaune, France's premier old-fashioned mustard producer, has brought one to the U.S. Stone ground in the traditional method. Superb with grilled chicken or fish.

This mustard brings together Napa Valley's Pinot Noir and Edmond Fallot's tradition dijon mustard. The grape must and mustard seeds are blended together to create a mustard that is a rich purple in color and divine in taste. The pinot noir and dijon meld together to form something that is great with red meats, fish, pasta, and salads.

A combination of black and brown mustard seeds macerated in verjuice, brine and wine vinegar, then roughly milled leaving some seeds whole. This version is not sieved. A hearty, more rustic, less spicy version of Dijon that adds crunch and texture to your dish. Excellent for coating a leg of lamb for roasting or cuts for the grill.

A French classic, Edmond Fallot's traditional dijon mustard is the original mustard that started it all. Still made from the same recipe, it is full of flavor and has just the right amount of spice. This classic piquant mustard is beautiful as a major spice or accompaniment to any meal. Use it on fish, chicken, pork, or in a sauce to brighten and enhance the natural tastes of any dish.

Like our Sweetness pickle chip with a bite - score!! Our best event seller!

This pickle chip is sweet, not syrupy - with a touch of onion. And known to disappear before they get home. Nice!

Our soft, crunchy sea salt flakes contain the perfect balance of natural minerals, offering a fresh intensity and clean taste to enhance any dish.

Our Maldon Smoked Sea Salt flakes is created through hand-harvesting our pyramid-shaped flakes and gently smoking over oak for a distinctively deep, rich and bold taste. Due to the way it is smoked over the wood, the sea salt flakes have a slightly brown/beige colourisation, holding a deliciously smoky flavour that is perfect for fish and grilled vegetables. Smoked salt is suitable for vegetarians and often acts as a great alternative to bacon crumble/bits. The salt is a natural product, being completely different from a smoke-flavoured salt, as this would contain an additive, which is not natural.

The combination of Bordier Butter and the most famous of mushrooms: the Périgord Black Truffle ( Tuber melanosporum, 3.4% ). Bordier Butter with Périgord Black Truffle is particularly enjoyable on its own on a slice of good, lightly toasted bread, or simply to enhance pasta, scrambled eggs, mashed potatoes, or risotto.

The OG! What does that mean? Well, it depends on who you ask. It could mean just Original. Or it could mean Original Gangster. Apparently, it could even mean Ominium Gatherum, which is everyone's favorite Finnish Death Metal Band. Our OG means 'The Original' since this is the cookie that started Legally Addictive. Salty, sweet, chocolatey and crunchy. The combination never fails. Made with a crispy combination of a cracker, salted handmade toffee, semi-sweet chocolate and topped with sea salt, the combination results in one of the best tastes known to mankind.

Our 200+ has strong floral flavors and light toffee notes. It is slightly sweeter in taste than our higher MGO grades but still rich compared to regular honey. It has a thick, creamy texture that is also slightly sticky. The perfect addition to your favorite food or beverage.

This is a very rare and highly active raw Mānuka honey sourced from some of our best hives in remote mānuka forests of New Zealand. With a rich yet soft floral taste, this Mānuka honey is one of nature's superfoods and has been aged to develop at least 600+ mg/kg of MGO - the key antibacterial property of Mānuka honey.

Vandy Crisps are the first true potato chips you’ll ever taste-- made exactly the way they used to be over a hundred years ago, when this Great American Snack was born. They are handmade in small batches with only three ingredients: naturally grown potatoes without CIPC*, grass fed beef tallow, and sea salt. They are 100% seed oil and pesticide free.

Dijon Mustard is a smooth mustard perfect for mustard chicken recipes or slathered on a fresh baguette topped with ham. Incredible flavor without overpowering your dish. Ingredients: Water, Mustard Seeds, Vinegar, Salt, Sodium Bisulphite

Olina’s Fig and Almond Seeded Toasts Loaded with fruit and nuts.

Pommery sherry vinegar is a renowned Spanish condiment produced in the “sherry triangle” (Spanish towns Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa Maria) and imported by Pommery. It’s bold, crisp, and tart, with a well-balanced woody aroma, and it’s coming to you in a traditional stoneware bottle.

Subtle and indulgent, these spaghetti-like swimmers are a pantry-friendly way to enjoy one of Spain’s most historic dishes. Known for their noodle-esque texture, they are typically served on holidays sauteed with garlic and spicy peppers and presented in a traditional clay. We enjoy them as such and also like giving them a toss in a skillet with garlic, shallot, white wine, and pillowy soft gnocchi for an even more elevated treat. TASTING: mild, al dente, crunchy PAIRING: garlic bread, txakolina, red pepper INGREDIENTS: Baby Eels, Olive oil, Garlic, Cayenne Pepper, Salt CAUGHT IN: Spain

The Ventresca (belly) is taken from fresh-caught fish from the north coast of Galicia (Puerto de Burela). It is the most tender and juicy part of the tuna due to the high fat content, and its delicate layers are carefully canned by artisans. Olive oil is then added for extra flavor that improves with the passage of time.

World-class Cantabrian anchovies from Don Bocarte located in Santoña, Spain. Picked individually for size and uniformity, these premium anchovies are packed in sea salt for a minimum of 8 months before being packed by hand and preserved in delicious extra virgin Masia el Altet olive oil. Each anchovy is cleaned one by one in an effort to ensure a very strict quality control process. These anchovies are delicate, meaty and creamy and filled with rich and tender flavor. They melt in your mouth.

Delicate, moist and flaky, Conservas de Cambados offers one of the best presentations of bonito del norte we’ve tried. Harvested by pole & line off the north coast of Galicia, this is a product marked with care through every step of the process. It’s also the perfect entry-level tin for any dipping their toe into conserva and it marries beautifully with sharp cheeses like aged cheddar and mildly bitter jams like apricot. TASTING: rich, moist, lean PAIRING: oaky chardonnay, cornichons, gouda

Slim and savory, with their silvery skin intact, these small sardines bathed in golden olive oil and we love them on just about everything. They are hauled from the waters off the north of Spain, hand-selected for quality and packed with care in Conservas de Cambados Galician facility. This tin boasts the largest of the small sardines on offer from Conservas de Cambados and like all their sardinillas we recommend serving them as the centerpiece of a grazing board and trading bites with sharp cheeses and tart, dried fruits.

Meaty, buttery, moist, and rich in octopus flavor, this pulpo from Conservas de Cambados in a Galician sauce is bright and bold in color and taste. Sliced fresh into bite size morsels, the octopus is given a gentle steam before being hand packed in tins with sunflower oil, onion, paprika, and salt. The result is a pulpo product that is equally delicious piled high on bread as it is tossed in jasmine rice with razor thing shallot and heaps of fresh herbs. TASTING: firm, succulent, buttery, bold PAIRING: tempranillo, orzo, preserved lemon INGREDIENTS: Octopus, Sunflower Oil, Onion, Paprika, Salt CAUGHT IN: Spain

Made from the highest quality ingredients, and one of our best sellers, this Fig and Walnut confit is truly divine. A great way to enjoy this confit, is by combining it with goat cheese on a toasted baguette. The rich flavors of this confit will surely delight your tastebuds.

With its melting onion cubes, even this great classic will surprise you. Let's go now for its uses: how does it inspire you? Whether you answer us with foie gras, meat, delicatessen or potato dishes, you've got it right! It is even used in the composition of sauces for your roasts. Even he has an answer for everything!

A truly divine product, this Salted Butter and Caramel spread will leave your mouth watering. The salted butter and caramel combine magically to create a caramel spread that is a perfect addition to your ice cream sundae. It will take all of your self control to not eat this spread straight from the jar.

Delicate white figs are paired with almonds in this delightful confit that is both sweet and nutty. Made from the highest quality ingredients, this confit is excellent with cheese and it also accompanies chicken and pork perfectly. Enjoy exploring the different ways to use this confit, as it is very versatile.

One of the best chocolate and hazelnut spreads you will ever come across, this spread is divine. Spread this chocolatey goodness onto farmhouse bread, dip slices of apple or pretzels in it, or served with it ice cream.

One of our favorites, this Fig & Balsamic Vinegar confit is a perfect addition to any appetizer plate. You can see and taste the high quality ingredients, as you spread this confit on a cracker. Enjoy this confit on a sandwich or a cracker with goats cheese or parmesean for a rich treat.

A true French delicacy, this Spiced Fig Chutney will transport your taste buds to the French countryside. This chutney is both sweet and savory, providing you with a great balance of flavors. Perfect for a cheeseboard, charcuterie plate or spread onto a chicken sandwich, this chutney will enhance everything it touches.

Made using only the highest quality ingredients, and with no preservatives or additivies, this Shallot confit will quickly become your favorite way to add extra flavor to a variety of dishes. Uniquely savory and sweet, this confit is lovely on a sandwich or burger, or when it is used as a sauce for red meat. With it's special taste, this confit compliments many dishes.

The classic Cipriani pasta sheet, an inimitable combination of subtlety and elasticity, soft and with an extraordinary yield. The excellence of home-made pasta, spread and cut on the marble top of the kitchens of the past. Its

A sheet characterized by firmness and softness, two apparently antagonistic qualities, but that true lovers know perfectly. Egg pasta must never be al dente, but soft and at the same time consistent. You can better understand its quality by not cooking it a minute less, if anything a minute more 'A tip to judge a restaurant: try to order butter and cheese pasta' This advice from Arrigo Cipriani applies to all good quality pasta; this recipe is naked, it cannot hide anything. 1 kg of the best quality durum wheat semolina 7 fresh eggs processed with precision, energy and patience Over 80 folding steps thanks to an exclusive machine designed by Arrigo Cipriani. After 14 hours of drying at low temperature, we obtain a thin and velvety sheet on the palate, which in a few minutes of cooking grows generous and perfectly 'al dente'. Tagliarelle: the original tagliatelle by Arrigo Cipriani.

One of our classic formats is tinged with green, giving color and flavor to even your simplest dishes. At Harry's Bar we always offer them ‘au gratin’ with a veal ragout.

Our most classic format, the tagliolini, becomes a food specialty of durum wheat semolina and egg white. An absolute novelty in the panorama of protein pastas, it combines traditional taste and consistency with the needs of modern nutrition. They are at their best when lightly seasoned with butter and parmesan or combined with vegetable based condiments.

A format that is unrivaled for delicacy and cooking resistance. Angelo, a waiter at Harry's Bar for many years and one of Truman Capote's favorites, had very clear ideas about food and always liked to tell customers what they had to eat. Since he was usually on a diet, he especially recommended tagliolini with oil and parsley and that was what everyone ordered! 1 kg of the best quality durum wheat semolina 7 fresh eggs processed with precision, energy and patience Over 80 folding steps thanks to an exclusive machine designed by Arrigo Cipriani. After 14 hours of drying at low temperature, we obtain a thin and velvety sheet on the palate, which in a few minutes of cooking grows generous and perfectly 'al dente'.

Gratinated with ham they are the first classic dish of the World famous Harry's Bar. This dish is an Italian-French co-production. Pasta, ham and cheese are Italian while French are the sauce and cooking method. The secret is obviously in the ingredients and production methods; an element common to all Cipriani pasta references. 1 kg of the best quality durum wheat semolina 7 fresh eggs processed with precision, energy and patience Over 80 folding steps thanks to an exclusive machine designed by Arrigo Cipriani. After 14 hours of drying at low temperature, we obtain a thin and velvety sheet on the palate, which in a few minutes of cooking grows generous and perfectly 'al dente'.

Handmade sourdough crust topped with a bright tomato sauce, house-made mozzarella and fresh basil

Handmade sourdough crust topped with nine-month aged Cheddar, Parmigiano, charred dinosaur kale, fresh garlic and Calabrian chiles

Handmade sourdough crust topped with bright tomato sauce, housemade mozzarella, aged provolone and chili flakes for a little kick

Haku Black Garlic Shoyu is a truly extraordinary expression of the progressive next generation of shoyu masters from Kyoto Prefecture, following traditions dating back 3,000 years, while introducing new techniques and ingredients to produce an exceptional product worthy of their ancestors' approval. This Black Garlic Shoyu is packed with funky umami notes & hints of caramel. These master craftsmen have perfectly paired the individual qualities of shoyu and black garlic to create a symphony of flavors unrivaled by any shoyu today. Complex aromas of earthy must and fermented soy beans are present on the nose while flavors notes of fig, raisin, molasses and subdued hints of garlic fill the palate. Used in Japan as a finishing shoyu or as a stand-alone ingredient, Haku Black Garlic Shoyu stands out among Japan's great shoyus. Ingredients: Water, Soybeans, Salt, Wheat, Black Garlic, Alcohol.

Need that extra ingredient to take a dish from bland to fabulous? Christian Potier’s incredible French Bearnaise sauce makes it easy to elevate even the simplest of meals – no cooking required! It couldn’t be easier – just heat up this rich sauce in the microwave for 10 seconds and drizzle over steak, grilled meat, fish or vegetables. Bearnaise is a classic French sauce, one of the mother sauces (the great, essential sauces of French cuisine). It’s made with rich butter, wine vinegar, shallots and tarragon, and has flavor that is creamy yet fresh, similar to mayonnaise but richer and more piquant. This makes it a great partner for steak and prime rib, and even burgers, cutting that meaty flavor. Christian Potier’s Bearnaise tastes just as fresh as if it was made in a 5 star restaurant (or your own kitchen!

This hearty sauce is made with stock made from scratch in Provence, and has a rich, natural flavor. This creamy Hollandaise sauce is one of the shinning examples of classic French cuisine. This velvety sauce, typically eaten with poached eggs a la eggs Benedict, is made with eggs, a luscious amount of butter, cooked together while whisked into a silky concoction. Even though it comes pre-packaged, it tastes just like it were made right in your kitchen, with just a fresh and natural flavor.

A versatile sauce you’ll reach for again and again, our Morel Mushroom Sauce from Christian Poitier combines the heady aroma and flavor of morel mushrooms sautéed in port and cognac wines, reduced in cream and butters, and beautifully seasoned with garlic, thyme and rosemary. It’s the perfect sauce for steaks, but we also love to use it as a pasta sauce, it’s creamy texture clinging to tagliatelle and spaghetti. Try it with braised chicken, pork chops and even with venison or elk. The best part? It’s ready to use, just open the jar, heat and serve! Bonus: it’s shelf stable.

Ran out of time to make the perfect sauce for your steak? Fear not! Christian Potier’s Peppercorn sauce is the perfect partner for your steaks and game meats: creamy with just enough spice to match up to the boldest flavors and textures. And is ready in seconds! Christian Potier is a celebrated French chef that was trained by the head chef of the last Russian Czar – Czar Nicolas II. With this pedigree he continued his training, which culminated when the participated in the making of Queen Elizabeth II’s coronation cake in 1953. It was in the 80s that Chef Potier had the idea to create a line of his classic gourmet sauces, and then package them in easy to microwave individual portions.

The classic sauce is made with red wine simmered with butter, shallots, chicken stock and seasonings like thyme. The gravy-like consistency and deep, heady flavor is perfect for a meaty Wagyu rib eye steak and matches up to robust roasts beautifully, succulent pork chops and lamb chops. The flavors are simple, classic, and always delicious.

Delicate, subtle and refined, a fundamental ingredient of Japanese cuisine. Haku Iwashi Whisky Barrel Aged Fish Sauce is crafted following ancestral methods dating back to the Edo period, 400 years ago. Using only the Iwashi sardine from the Sea of Japan which is much bigger and fattier than its Mediterranean counterparts. The fish sauce is first aged two years before it is further refined and aged an additional twelve months in Japanese whisky barrels, yielding a more mellow, delicate texture and flavor with an understated sweetness. Quintessentially the perfect finishing sauce. Ingredients: Fish, Salt, Sugar.

Our whole roasted and handpicked red peppers are meaty, smoky, juicy, and fruity — everything you love about a roasted pepper with none of the DIY hassle. Try them layered into a fresh lasagna or as the star ingredient of a roasted veggie sandwich.

Defrutum Pink Balsamic condiment is a beautifully sweet-sharp dressing, with crisp apple flavours and rich fruity notes. The pink balsamic is made from Italian Ancellotta grapes, then aged in oak wooden barrels, for an extra vanilla note. An extraordinary balance of tart and juicy sweetness, this beautiful pink vinegar has a real richness, which works brilliantly in simple salad dressings or vinaigrette. Try it in a prawn cocktail sauce! Pair it with figs and mascarpone for a decadent dessert, or add a dash to sparkling water for a refreshing summer drink.

The Balsamic Vinegar is a culinary specialty from Modena. In the end of autumn the Trebbiano grapes are harvested with the greatest care. The grapes are cooked during long hours; by this way the must, an essential ingredient to produce the Balsamic Vinegar, is made. Then, to secure the vinegar of its highest quality, the must is placed in oak barrels, which get smaller every year. As time goes by, the magic takes place and the balsamic vinegar gets along more and more precious. A soft and dense balance of taste characterizes this balsamic vinegar. A few drops will enlighten your culinary dishes.

Made from cooked Trebbiano grapes and aged in 5 different kinds of barrels made from woods such as oak and cherrytree this balsamic vinegar characterizes a soft and dense balance of taste. A few drops will enlighten your culinary dishes.

The Pensato olive groves are located on the gentle slopes of the hills of Puglia where Frederick II once lived. The climate in this region, along with the quality of the soil are the perfect marriage for the Peranzana olives to grow and ripen to perfection. The peranzana is a juicy olive, with a firm pulp containing oil of a particularly high quality. The olives are handpicked the moment they are ripe, then carefully selected, cleaned and cold pressed in pink granite mills in order to keep tradition going. Due to it's very low level of acidity (0.2%) our precious extra virgin olive oil – absolutely delicious! PAIRING SUGGESTIONS: Just about anything. Mostly used as a finishing oil but can also be used for cooking.

A discrete combination of Peranzana olives infused with rosemary. Both harvested by hand, the olives are cold pressed in the traditional pink granite mills. We subsequently infuse the rosemary in this delicate extra virgin olive oil, this process captures the taste of rosemary and flatters our extra virgin olive oil. PAIRING SUGGESTIONS: Sprinkle some rosemary oil over any meat or fish. Perfect to enhance meals that you would initially add fresh rosemary too.

Like a sprinkle of flaky salt or the squeeze of a good condiment, Drizzle adds a big pop of flavor right before you dig in. (That’s why it’s called a finishing oil!) Drizzle’s flavors are sensitive, though, so keep it off the heat.

Before you say “EVOO isn’t for cooking,” read this: Thanks to the super stable Picual olive, Sizzle was born for the heat. It’s still 100% extra-virgin, but made with mid-harvest olives that give it a more mellow flavor.

On the market since 2007, Lambda Ultra Premium Extra Virgin Olive Oil is the world’s first luxury olive oil. Produced by Speiron, an innovative Greek Luxury Food & Beverage Company, this limited-production, award-winning Greek olive oil is favored by celebrities and socialites worldwide for its pungent, fruity flavor and uniquely elegant presentation.

This Rice Vinegar is developed by David Chang and Momofuku's Culinary Lab. They use a proprietary blend of organic rice that they ferment and age until it meets their standards. This rice vinegar is bright and crisp with a citrus finish. It is a great way to add a bit of zesty acid to dressings, marinades, soups, and more.

Voted best Cheesecake in Miami, Handcrafted with world-renowned ingredients like award-winning Brie, mascarpone cheese, and tangy goat cheese. These works of art are indulgences for any cheese lover or gourmet sweet tooth.

Elevate your culinary experience with Le Beurre Bordier Wild Garlic & Kampot Pepper Butter, a gourmet delight crafted in Brittany, France. This exquisite butter combines the smooth, creamy texture of Bordier butter with the aromatic essence of wild garlic and the mild spiciness of Kampot pepper, creating a symphony of flavors that enhance any dish.

A union of two everyday Breton staples: butter, a vital indulgence, and onion, one of the delicacies the land yields in the Roscoff region. Salty and sweet notes, the creaminess of butter, and the flaky texture of onion. Enjoy it on a flank steak, with potato fricassee, on toast, on a galette, or in a savory crumble!

The combination of Bordier Butter and the most famous of mushrooms: the Périgord Black Truffle ( Tuber melanosporum, 3.4% ). Bordier Butter with Périgord Black Truffle is particularly enjoyable on its own on a slice of good, lightly toasted bread, or simply to enhance pasta, scrambled eggs, mashed potatoes, or risotto.

The butter's smooth, creamy texture is beautifully complemented by the powerful, mouth-watering aromas of smoked salt, offering a unique taste experience that enhances white meats, game, and oven-baked fish.

A bubbly masterpiece that brings the party! This elegant Champagne is fresh, lively, and oh-so-smooth. Perfect for celebrations, brunches, or just because.

Bold, rich, and downright irresistible! This Oakville stunner is packed with flavor and a velvety texture. Big flavors, smooth finish—perfect for Uncle Bruce's Pastrami Reuben or just sipping like a boss.

Pure sunshine in a glass! Bursting with juicy peach, ripe apricot, and fragrant orange blossom, this lightly sparkling beauty is low in alcohol, high in fun.