Create a stunning charcuterie tray in minutes using ChefSofi’s excellently thought-out cheeseboard. Complete with four ceramic bowls, four cheese knives and a two-layer swiveling acacia wood board, this German-made board has space for all the crackers, hard and soft cheeses, olives, meats, spreads and nuts that you’ve been dreaming of. We appreciate that the swiveling board reveals a storage compartment to keep all four knives safe, which is just as handy as the four ceramic bowls that are removable if extra space is needed to add more goodies. Take your entertaining to the next level or gift this board to the host/hostess in your life.

Inspired by the caves used for centuries by cheesemakers to store their wheels and wares, this cheese grotto is aptly designed to preserve the food’s freshness, aroma and taste using natural materials and careful climate control. It’s handmade from breathable bamboo wood to prevent premature molding and contains a clay brick humidifier on the bottom that, when soaked in water regularly, regulates moisture (no more crumbly cheese!). A vaulted ceiling makes for ideal airflow and condensation control, while an adjustable back panel promotes extra breathability. Plus, you won’t waste any more plastic wrap on cheese that’ll only make it slimy. The Grotto Classico is the most similar to a cheese cave out of the grotto collection; it can hold up to 8 pounds of cheese and will fit well in a medium-large-sized refrigerator. Its two removable shelves help to accommodate wheels and wedges of all sizes, while the plexiglass windows and pull-down door let you easily access and keep an eye on your cheese. And for budding cheese makers, this grotto can also be used to age homemade cheeses thanks to its air channels. Includes a 2oz bottle of mineral oil to help care for the wood.

This sampler pack of thin-sliced Ibérico meats includes classic Jamón Ibérico ham as well as Lomo Ibérico, dry-cured pork loin. Similar to prosciutto but with a drier texture—which actually makes it less stringy and tough—Jamón Ibérico's high fat content yields a sweet, decadent and intensely aromatic flavor. And slightly leaner Lomo Ibérico is nutty and meaty, with a touch of sweetness; smoky pimentón de la Vera (a type of Spanish paprika) and earthy garlic enhance the pork's savory flavor, which is best served at room temperature to fully savor its complexity. Adhering to tradition, these artisanal meats are dry-cured in mountain air with only salt as a preservative during the curing process; a ham master decides by smell, sight and touch when the pork is perfectly done.

Casablanca Market's simple and delicious Black Olive Tapenade has a rich olive flavor and even, spreadable texture. It's not overly salty like so many supermarket versions, but rather balanced between briny capers, fruity extra-virgin olive oil, savory garlic and an unconventional ingredient: herbs de Provence, an aromatic blend that often includes parsley, thyme, rosemary, savory and marjoram. The herbs act as a counterpoint to keep the spread from tasting cloying or fatty. Instead, the tapenade has light floral notes on top of the grassy-fruity aroma of the olive oil.

Marinated in turmeric, lemons, sea salt and extra-virgin olive oil, these Marrakesh Spiced Olives from Morocco have a complexity similar to Casablanca Market's Preserved Lemons (a Milk Street favorite), with an added earthy element from turmeric. The olives have small pits so they're especially meaty and bursting with savory, grassy and buttery flavors. And not only do the lemons lend an intense aroma and brighten up the briny mix, the tender chunks of preserved citrus also taste great on their own.

Most people only know Ibérico pork for jamón ibérico, the ultra-luxe Spanish cured ham, but the melt-in-your-mouth meat tastes delicious in any form. For the highest-quality Ibérico products, we trust family company Fermín, which is based in Salamanca, Spain, and was the first authorized exporter of Ibérico products to the United States. We love that these dry-cured sausages are coarsely ground for a meatier texture and to emphasize their marbled appearance. Thinly sliced, they taste tender and rich, with the naturally nutty and sweet flavors that Ibérico pork is prized for. This set of 3 includes warm, peppery Mild Chorizo made with sweet paprika and balanced by garlic and oregano; smoky Spicy Chorizo with hot paprika, cumin and a nutty boost from nutmeg; and Salchichón, a Spanish equivalent of salami that is minimally spiced to highlight its robust meaty flavor. As an added bonus, Fermín only uses pure salt to cure its chorizo, for a cleaner flavor than other brands made with nitrates.

As opposed to jamón ibérico made with the hams, or upper hind legs, of the pigs, Lomo Ibérico is dry-cured pork loin prepared using the same artisanal methods. The pork is aged for three months in open mountain air with no artificial preservatives and has an amazingly tender texture. It's nutty and meaty, with a touch of sweetness; smoky pimentón de la Vera (a type of Spanish paprika) and earthy garlic enhance the savory flavor of Fermín's Lomo Ibérico, which is best served at room temperature to fully savor its complexity.

While this tomato relish can be considered a relative of ketchup, its complexity and nuanced taste plants it more firmly in the use-everywhere condiment camp. Deep red with a pleasantly chunky texture, Ballymaloe Original Relish will be just as good at home paired with french fries as it would on an elegant cheese plate. A concentrated sweet-savory tomato flavor gives way to a delicious tang, with subtle notes of spices and mustard seed that work to enhance the tomato flavor. This beloved Irish condiment is difficult to find on supermarket shelves, the closest substitute being a tomato jam. But Ballymaloe’s tomato relish is brighter and far less sweet, allowing the savory notes to shine—resulting in a more balanced product than those sugary tomato jams or the occasional too-tangy chutney.

Fermín's thinly sliced dry-cured Iberian ham is slightly drier than Italian prosciutto—a sign that it's been made properly—but never stringy or tough; rather, its higher fat content yields a tender consistency and intensely aromatic flavor: meaty, almost gamey, with a lovely background sweetness. Adhering to tradition, this Jamón Ibérico is cured for about 36 months with salt as the only preservative; a ham master decides by smell, sight and touch when the pork is perfectly cured.

Most people only know Ibérico pork for jamón ibérico, the ultra-luxe Spanish cured ham, but the melt-in-your-mouth meat tastes delicious in any form. For the highest-quality Ibérico products, we trust family company Fermín, which is based in Salamanca, Spain, and was the first authorized exporter of Ibérico products to the United States. The company's traditional chorizo is coarsely ground for a meatier texture that shows off the pork's marbling; thinly sliced, it tastes tender and rich with the naturally nutty and sweet flavors that Ibérico pork is prized for. This mild version is made with sweet Spanish paprika, or pimentón, that gives it a warm, peppery flavor, with a fruity undertone that brings out the natural sweetness of the pork. We like that the sausage is robust and meaty, with its fatty richness balanced by garlic and oregano. As an added bonus, the company only uses pure salt to cure the meat, for a cleaner flavor than other brands made with nitrates.

Most people only know Ibérico pork for jamón ibérico, the ultra-luxe Spanish cured ham, but the melt-in-your-mouth meat tastes delicious in any form. For the highest-quality Ibérico products, we trust family company Fermín, which is based in Salamanca, Spain, and was the first authorized exporter of Ibérico products to the United States. The company's traditional chorizo is coarsely ground for a meatier texture that shows off the pork's marbling; thinly sliced, it tastes tender and rich with the naturally nutty and sweet flavors that Ibérico pork is prized for. This spicy version gets its smoky depth from hot paprika and cumin, with a nutty boost from nutmeg and lactic tang from the fermentation process; as an added bonus, the company only uses pure salt to cure the meat, for a cleaner flavor than other brands made with nitrates.

Most people only know Ibérico pork for jamón ibérico, the ultra-luxe Spanish cured ham, but the melt-in-your-mouth meat tastes delicious in any form. For the highest-quality Ibérico products, we trust family company Fermín, which is based in Salamanca, Spain, and was the first authorized exporter of Ibérico products to the United States. You can think of this dry-cured sausage as the Spanish equivalent of salami. We love that it's coarsely ground, which preserves the pork's meaty texture and marbled appearance. Thinly sliced, it tastes tender and rich, with the naturally nutty and sweet flavors that Ibérico pork is prized for. Unlike chorizo, which is made with paprika, salchichón gets its warming boost from black and white pepper; the minimal spices allow the Ibérico pork's delicate flavor to come through in the sausage.

Juicy cherry chunks are scattered throughout this vibrant jam. Although all of V Smiley’s preserves have unique and complex flavor profiles, this one is particularly special. Not too sweet, the cherries pair beautifully with the summery fennel. And sherry vinegar made from high-quality Spanish grapes creates the perfect foundation for both sweet and savory applications. A dash of honey rounds out the tartness of the cherry, adding a botanical complexity unmatched by jams sweetened with sugar alone.

This berry-red jam is leaps and bounds better than the sickly-sweet jams populating grocery store shelves these days. It’s complex in flavor—expertly balancing herbs and flowers to enhance the fresh, Vermont-grown fruit packed into every jar. Not too thick or too runny, it’s studded with generous pieces of berry, for a jam that tastes like a summer evening: sophisticated, with the gentle botanical nuance of rosemary. Rather than overpowering the strawberries and currants, it creates a feeling of nibbling fresh berries while sitting on a porch next to an herb garden or pine tree. Never too sweet, the tart fruits are rich and juicy thanks to the black currant. Although it’s much more challenging than incorporating standard sugar, honey adds a special complexity you won’t find in nearly any other jam.