Old World Classics Collection

Ossau Iraty — Sheep's milk cheese from the green foothills of the western Pyrenees, where shepherds have been moving their flocks to high mountain pastures each summer for a thousand years. One of only three French sheep's milk cheeses to hold AOC status.

Bru-XL — Made in the Netherlands to a traditional Gouda recipe and aged in Belgium for at least 16 months. Dense and crystalline, with deep notes of caramel and cream.

Comté, Marcel Petite — Raw milk from the Jura Massif, made in village cooperatives for over a thousand years and aged by Marcel Petite in the Fort Saint-Antoine, a 19th century mountain fortress where some 100,000 wheels mature at any given time.

Camembert Fermier, Ferme de la Tremblaye — Made on a single farm in the Rambouillet forest, just west of Paris, from the milk of their own herd. One of a handful of true farmhouse Camemberts still in production.

Fourme d'Ambert — One of France's oldest cheeses, made from cow's milk in the volcanic Auvergne since Roman times. The mildest of the French blues, creamy and unhurried.

Jamon Serrano — Dry-cured mountain ham, salted and hung to cure in the cool mountain air of Spain's sierras. The practice dates to Roman times and the method hasn't changed much since: sea salt, the right climate, and time.

Salchichon Iberico — Made from the black Iberian pig, a breed native to the Iberian Peninsula and the last free-ranging pork breed in Europe. The pigs graze the oak pastures of the dehesa, feeding on acorns that give the meat its characteristic nuttiness. Seasoned with whole peppercorns and cured in a natural casing.

Membrillo — Quince paste, the traditional partner to cheese and cured meat throughout the Iberian Peninsula.