There's an indescribable charm in gathering around a table, letting the diverse array of flavors bring us together as one. Whether it's exploring neighboring towns or traversing distant cities, the joy of discovery fulfills me. Food is a language of love, a means to spread smiles and forge connections. During my time living in Spain and traveling throughout Europe, I collected tangible memories of culinary treasures native to that destination’s culture to share with my family.

“how can I leave my mark on the world, unless I get out there and see it?”

With each bite, you taste not only the flavors of the backyard, but also the commitment to doing things right, to sharing an art, and to nurturing a connection with the earth right around us.

I taste hints of spice and nuttiness, similar to other blue cheeses like Roquefort from France or Gorgonzola from Italy. There is an intense, robust flavor profile. It tastes strong and tangy, some added spice, and a slightly salty finish.

The creamy texture adds richness to tasting the cheese as it melts in your mouth. The subtle earthy undertone comes from the againg process and the humid caves where the cheese is matured for several months. It is produced from cow’s milk, curdled using rennet, then cut and drained, and hand-molded into various shapes. Then its pierced to allow air to enter to grow the blue mold.

Basque cuisine celebrates simplicity without sacrificing complexity, emphasizing refined dishes with minimal ingredients that highlight the region's natural bounty. With an oral tradition steeped in history, Basques preserve culinary heritage while embracing seasonal delights, sourcing high-quality ingredients from trusted suppliers. Their cooking methods prioritize rustic techniques like grilling over charcoal and hearty stews, eschewing complexity for the pure essence of flavor.