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This recipe has been made for thousands of years since ancient Greece.  Flavored with paprika, red pepper flakes and garlic, this hot soppressata is a great addition to punch up the flavor of any...

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This classic Spanish recipe kicks things up a notch!  Using only the meat from Iberian pigs, this sausage is mixed with sea salt, paprika, garlic and olive oil.  It's then cured for 1 month...

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One of the most famous cheeses to come out of England, it must be made in 1 of the 3 approved regions in northern England (Derbyshire, Leicestershire and Nottinghamshire).  With a strong, spicy flavor...

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Raw milk from manchega sheep are crafted into wheels that are then aged for 12 months.  Those used to younger, more mild manchego will find this refreshingly sharp and nutty with a crumbly texture...

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With a beautiful rust color, this barnyard flavored, brine washed echo from the past is a very special French cheese.  Unlike most cheeses it is not turned over and over during aging, resulting in...

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Usually aged for 1 to 3 months, this semi-soft and flattened wheel of cheese is known for its buttery yet sweet flavor and rubbery texture.  This cheese is ideal to use in sandwiches and...

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This beautiful, firm Spanish cheese is named after a port on the island of Minorca.  The milk of this island is considered to be among the highest quality produced in Europe.  This cheese is...

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While the name tomme can generically refer to any wheel of cheese, the Tomme de Savoie in particular is from the Savoie region of the French Rhone Alps.  This semi-firm mountain is filled with...

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This soft-ripened, mixed milk is truly unique among Italian cheeses.  It uses a longer, lower temperature type of pasteurization called thermalization.  This "burns" the milk less and allows more of its natural flavor to...

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This cheddar has a crisp, clean flavor with hints of caramel.  Traditionally aged between 3 to 5 years, each batch is unique and aged according to its characteristics resulting in a sharp flavor yet...