Le MaréchalThis firm, nutty, and herbaceous cheese is produced twice each day in a small Swiss town. It uses unpasteurized cow milk from local herds thats no more than 10 hours old. After the curds are moulded, pressed, and soaked in a brine bath, each wheel is ripened more than 120 days and hand rubbed with fresh aromatic herbs. Deliciously flavourful and very unique, this is nothing like plastic y Swiss cheese from the deli counter.

Simply select an order frequency that works best for you (every 1

hand-harvested by Michael in the forest surrounding the Eggemoa farm

Lightweight

Each cylinder weighs ~150 g

Best accompanied by a good brown Ale or a rich fortified wine such as Port

This exquisitely dark and rich Jamón Ibérico (Iberico ham) comes from Spanish pigs that are 50% pure Iberian breed and fed a very specific diet of grass

What more could you want

Aged for 4 to 6 weeks

To make this premium product

this Amarone is very different from other mass-produced Amarones

this fresh

boiled in honey water