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White Tuna in Olive Oil
Made from Atlantic and Mediterranean sardines, this pâté is all about bringing happiness to your crackers. Diced onion and garlic, grated carrots, shredded cottage cheese, sardine pâté and chopped parsley all come together in a soft, joyous aromatic blend.
Some days it’s worth searching for the happiness that’s already there!
One of our favorite Conservas, this perfectly balanced creamy pate has simple ingredients and makes a great addition to any charcuterie assortment or is great on it's own with a fresh baguette.
Ingredients: Tuna (56%), olive oil (21%), Cantabrian anchovies (10%), lemon juice, milk protein
A fantastic Tuna appetizer made with spicy Calabrian Chili Pepper– Use to make niçoise style salads. Also, the perfect addition to pasta dishes or served with beans for a protein rich dish when you want a little kick.
Scout’s lobster is a classic: lobster claw, tail and knuckle meat preserved with butter, cold-pressed sunflower oil and salt. The Lobster is MSC certified, wild-caught and harvested off the shores of Prince Edward Island, Canada.
Tasting notes: King salmon is, well, king. Its texture is tender yet firm. It’s a crowd-pleasing favorite with a delicate flavor and a decadent richness. It’s sweet and a little smoky, and the marbling of healthy fats makes it a guilt-free treat.
Serve it up: Serve it as your centerpiece or eat it straight out of the can. Our favorite is a simpl...
Mouettes d'Arvor Traditional recipe with salmon lemon and dill. Enjoy on toast or with other hors d'oeuvres.
Mouettes d'Arvor Scallop Rillettes is a creamy French pate made with poached scallops and fish poached and mixed with cream and spices.
Prepared in a 100% natural way only with water and salt so that you can enjoy its essence in its purest form.The mussel is shellfish in the best rafts of the Galician Rías. They are made with a unique marinade, made with totally natural ingredients.The Espinaler mussels come from the best punts from Galicia of the Atlantic. They have many benefi...
The scallops are selected and steamed. It is made with scallop sauce, following the traditional recipe.
Variegated Scalops (Mollusks) (Aequipecten opercularis), sunflower oil, onion, tomato, wine, spices and salt.
Spicy version of Espinaler's classic sardines. They are steamed and carefully placed in the can by hand. There they are impregnated with the olive oil and spice. Over time, the sardines get even tastier.
The sardine is fished at different times of the year, being those of September the best quality. They are steamed and carefully placed in the can by hand. There they are impregnated with the mild flavor and aroma of olive oil. Over time, the sardines get even tastier.