Atalanta Corporation | www.atalantacorp.com
Atalanta Our History Founded in 1945, Atalanta Corporation is the largest privately held food importer in the United States. The brand name Atalanta derives from the Greek goddess of the same name, who was known for her swift and agile nature, as well as her strength and skill as a hunter. Atalanta’s sales annually exceed $350 million to food service distributors, retailers and manufacturers. Atalanta is a global food importer specializing in meats, cheeses, groceries, and frozen seafood. Our product range has the versatility to meet the requirements of every market, from commodity to specialty. As a fraction of Gellert Global Group, Atalanta is proud to be one of the largest and most established food importers in the U.S.
Our People With over 5,000 products, Atalanta Corporation imports and distributes some of the most sought after items in the world. From the storied Po Valley in Italy to the majestic Incan coastlines of Peru, our products cover an array of regions, flavors, textures and tastes. With a focus on quality, consistency and service, our departments are constantly finding the most innovative and unique products on the market. With a national team of sales representatives and over three dozen product managers, our departments will continue to strive for success.
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Category Descriptions bk
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Category Descriptions Bulk
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Bulk products are a vital resource for food distributors, restaurants, and wholesale accounts. Because they vary in size and shape, bulk products are typically cut and sized to a retailer’s specifications for sale. Items including cheese, meats and accompaniments can start in bulk form before being processed in their desired manner. Whether the final product is developed into a pre-cut, fixed weight, sliced or grated form, bulk cheeses are the heart of the Atalanta distribution process.
Pre-Cut
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Pre-cut products begin as bulk items that are then cut and sized to form retail-sized pieces. Cut from a whole wheel of cheese or a piece of prosciutto, these products vary in weight and size. Most retail items take this form before being sent to retailers.
Fixed Weight
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Fixed weight products are also pre-cut pieces, but with a uniform and specific weight assigned to it by the retailer. These cuts are best for retailers with specific product weight guidelines.
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Another capability of Atalanta is to slice products, an efficient way to sell items to retailers and ultimately, the consumer. Slicing plays a pivotal role in food service, restaurants and supermarkets. From cured meats to loaves of cheese, slicing is an important addition to our line of products.
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Category Descriptions Cups
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Whether grated, shredded or cubed, cheese cups are bulk cheeses that are whittled down to a more consumerfriendly form. Our abilities include taking a 50-pound wheel of Parmesan or a fixed-weight product, and transforming it into retail-centric capabilities. From there, cheeses can be blended for a more customized experience.
Accompaniments
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Accompaniments, or condiments, are foods that compliment cheese, meats and other products. These foods enhance the overall eating experience when paired, creating a better cheese plate, appetizer or meal. Accompaniments like oils, vinegars, crackers, jams and chutneys are often paired with cheeses. Cured meats, olives, fruits and nuts are still popular when considering cheese accompaniments.
Butter
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The staple to almost any meal, butter has grown beyond the brick-like sticks of its past. Made with different types of milks, flavors and textures, butter has now become a top gourmet ingredient in many kitchens. By creating an unmistakable and unmatched flavor, butter enhances any dish, from vegetables to baked goods. A source of vitamins and healthy fats, butter can take on many different shapes, sizes and uses in your restaurant or kitchen.
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Belgium
Steeped in tradition and honor, Belgian cheeses follow a distinct history with multiple influences. With bordering France to the south, Belgian gastronomy is heavily influenced by its French neighbors, as well as Germany and Holland, located on the eastern side of the country. The result is a myriad of tastes, heavily reliant on seafood, agriculture and dairy. The cuisine is infused with the best of Europe’s flavors while maintaining proud traditions of their own. Another important influence is the role of religion; many Trappist monasteries are located in Belgium, the most recognized is that of the Scourmont Abbey, home to the Chimay monastery. The Trappist following was founded in 1850 and is characterized by three elements: manual work, reading and prayer. From these customs, Chimay cheeses and beers were formed. The monasteries produce goods which are sold in order to provide income, ranging from handmade goods to artisan foods such as cheese. Known for their high quality and flavor, these Trappist products are some of the most sought after around the world. Atalanta offers a variety of Belgian products, including the luxurious Chimay line of cheeses, as well as Old Brugge. The tastes transport you to the canal-lined bridges and bicycle-filled streets of these lowlands, flavors which are robust and unique in their own right. Our line of Belgian products include: Hard Cheeses Semi-Soft Cheeses
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Belgium Hard
Belgian hard cheeses range in flavor, texture and influences, from the Rodenbach beer-infused Brugge cheese to the Maasdam-style Nazareth. These cheeses often feature a deep ambercolored rind, evocative of the dark Belgian ales that they often accompany. The Old Brugge line includes aged cheeses with a deep history, carrying the traditions of its namesake city.
Usage: Perfect for a Chimay beer-laden fondue, melt the cheese with beer, sautéed onions and cream and serve with toasted bread and smoked meats.
Accompaniments:
Brugge Old Brugge
Frutto D’Italia Taggiasca Olives
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Brugge Rodenbach
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Brugge Nazareth
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Semi-Soft From “The Jewel of Bruges” to cheeses of French-inspired decadence, Belgian semi-soft cheeses are wonderfully aromatic and unctuous. The washed-rind Chimay cheeses: Classic, Le Poteaupré and Chimay À La Biere feature the signature pungency of these Trappist delights, created on the bright green pastures of the monastery. Brugge Fleuron is both floral and spicy, with the aroma of the Flemish meadows which the cows graze upon.
Usage: Try lightly breading and frying, and place atop a salad of roasted mushrooms and asparagus.
Accompaniments: Black Kassel Mustard Seed Salami
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Chimay Chimay À La Biere
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Brugge Fleuron
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Chimay Classic
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Chimay Le Poteaupré
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Canada
Canada’s cheese history is a special combination of its French and English heritage, beginning with cattle trade in the 17th century. From soft-ripened, Parisian brie to the stoic British cheddars, the traditions of Canadian cheese began with an artisanal approach, and soon progressed to industrialized methods. By the 1900s, the creation, manufacturing and trade of cheese became amongst eastern Canada’s most important commodities. As innovators of new techniques of pasteurization and stringent hygiene methods, Canada implemented a series of laws and guidelines that soon became industry standards. The Frenchcentric province of Quebec is also the center of cheese culture in Canada; more than half of Canadian cheese is produced in Quebec, and almost two-thirds of all specialty cheeses. Atalanta supplies cheeses that are “magnifique,” including French-inspired chèvre by Celebrity, and soft-ripened brie by Eiffel Tower.
Our line of Canadian products include: Goat Cheese Soft-Ripened Cheese
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Canada Goat
From the lush farms of the Mariposa Dairy, the award-winning Celebrity brand goat cheeses are delightfully playful and sinfully delicious. Made with the piquant, cheek-pinching flavor of fresh goat’s milk, these cheeses are smooth, creamy and versatile. Flavored with an array of tastes, including sweet honey, tangy cranberries and fresh pesto.
Usage: Honey goat cheese is masterful on morning french toast; try Mediterranean goat cheese as a spicy sandwich spread.
Accompaniments: Toschi Amarena Cherries
Celebrity International Plain and Flavored Goat Cheese
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Soft-Ripened Heavily influenced by their French heritage, Canadian soft-ripened cheeses are regarded amongst the finest in the world. From creamy, smooth camembert to the mellow tones of Borgonzola (a combination of brie and gorgonzola), these delightful cheeses are useful for a number of culinary applications.
Usage: Try the Fondue Brie at your next cocktail party, or use the classic standby of Brie in puff pastry with a twist - crispy, buttery puff pastry wrapped around Borgonzola!
Accompaniments: MENU Onion & Orange Sauce
Eiffel Tower Brie
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Eiffel Tower Camembert
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Zerto Borgonzola
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Eiffel Tower Fondue Brie
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Denmark
While many Danes mark the beginning of their cheese history with the story of Hanne Neilsen in the 1850s, the real story of Denmark’s cheeses begins around 500 BC with the Vikings. These hearty conquerors would take milk from cows, goats and sheep and use the excess to made cheese. Many of their methods were brought from conquests throughout northern Europe. The modern history begins with a farmer’s daughter, Hanne Neilsen, and the first cheese she produced at her husband’s farm, called Havarthigaad. This soft, creamy cheese, with plenty of “eyes” certainly helped Denmark see the light. This cheese, which came to be known has Havarti, is now considered one of Denmark’s most versatile and popular cheeses. Since the first cooperative farm was founded in 1883 outside of Copenhagen, cheese production in Denmark has reached new heights. As of 2001, Denmark produced nearly 40% of all cheese in the Nordic countries, and 8% of cheese in Europe. The other Danish specialty, blue cheese, is recognized by the European Union as having a Protected Geographical Indication (PGI) status. Atalanta offers an assortment of Danish cheeses, including the beloved havarti in a variety of flavors, as well as famous blue cheese from St. Clemens and Danablu.
Our line of Danish products include: Blue Cheese Semi-Soft Cheese
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Denmark Blue
Danish blue cheese is made with fresh cow’s milk, creating an intense flavor and beautiful blue-green marbling in the veining. Creamy and moist, the cheese is aged for several months, creating a strong and slightly salty taste. Danablu cheese may only be produced in Denmark, as it is designated by the EU as a PGI cheese.
Usage: Lock in flavor at your next party with a pear and blue cheese tartlet; simply crumble over your next salad, or mix into a creamy dressing.
Accompaniments: Frutto d’Italia Green Cerignola Olives
Danablu Green Island Blue Cheese
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St. Clemens Danish Blue Cheese
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Semi-Soft Starting with Havarti and including brie and fontina, Danish semi-soft cheeses have a variety of flavors and textures. Havarti is a washed curd cheese with a ripened interior. With its smooth feel and creamy color, havarti also features small, irregular openings or “eyes,” distributed throughout. Danish brie is a classic bloomy-rind beauty, while fontina features a buttery taste and a classic red wax rind.
Usage: Use havarti and prosciutto to stuff chicken for an elevated weeknight meal. Try fontina melted into a delicious strata.
Accompaniments: Lazzaris Orange Mustard Sauce
St. Clemens Havarti Assortment
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Celebrity International Fontina Friendship Brie
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England
From the countryside of Wales to historical creameries outside London, English products have a long and proud tradition of creating a wide variety of different tastes, textures and flavors in their dairy market. With a history of cheese making that pre-dates the Roman invasions, there are now a total of over 700 English cheese and dairy products. Cheese making in England advanced at a bewildering pace; stemming from a time when monks and monasteries created cheeses, a place where innovation and experimentation were commonplace, to the artisanal creations of today. Traditionally set by regions, from the so-called ‘crumblies’ such as Cheshire, Lancashire and Wensleydale, to the famous Stilton and Cheddar, each cheese has unique characteristics that are as individual as their makers. Atalanta’s premium offerings range from Devon Cream Company’s Clotted Cream, Wexford Cheddar, Collier’s Strong Welsh Cheddar and Texford & Tebbutt Stilton, products worthy of any occasion.
Our line of English products include: Cheddar Creams Specialties Stilton & Shropshire Wensleydale
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England Cheddar
From the county of Somerset, the birthplace of cheddar, this semi-hard, creamy and tangy delight is a staple in the English diet. Though it is now produced all over the world, cheddar plays a prominent role in English cheese history. Through a process that carries its namesake, cheddaring, the additional step in Cheddar-style cheese making, the cheese typically carries an earthy flavor profile and a smooth finish. Cheddar is created in an array of flavors and varieties, making it the most versatile of England’s cheeses.
Usage: Ideal to serve room temperature; Cheddar’s bold flavor pairs perfectly on burgers, pizzas and salads, or make the
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Wexford Irish Cheddar
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Tuxford & Tebbutt Tickler Cheddar
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PUC Sticky Toffee Cheese
perfect macaroni and cheese!
Collier’s Strong Welsh Cheddar
Accompaniments: Del Destino Artichoke Tapenade
Creams Hailing from England’s western shores, English creams are as versatile as they are delicious. Traditionally used atop of scones and fruits, these thick creams are now at the heart of many culinary applications, utilized by a new generation of chefs. The process has remained unchanged for centuries; fresh cow’s milk is heated to a rolling boil, and the cream skimmed from the top, leaving only the best cream for consumption.
Usage: Use these creams for a traditional English tea! Place a dollop atop scones or with fresh fruit for a refreshingly rich
The Devon Cream Company Double Devon Cream
dessert.
Accompaniments: Lazzaris Pear Honey
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The Devon Cream Company Luxury Clotted Cream
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The Devon Cream Company Creme Fraiche
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England Specialty
With over 700 cheeses, England’s assortment of products is astounding. In a land best suited for dairy farming, these cheeses display the range of flavors and textures of England’s best farmhouses and creameries, using cow, goat and sheep’s milk. Whether they are used as an addition to a sandwich or the centerpiece of a cheese board, these products bring out the best of England’s expansive offerings.
Usage: Nothing accompanies a cheese board like a variety of colorful and uniquely appetizing cheeses. Coombe Castle offers an eclectic “Five Counties” cheese; experience the whole of England in just one bite.
Coombe Castle Double Gloucester
Accompaniments: VPC Black Pepper Crackerthins
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Coombe Castle Red Leicester
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Coombe Castle Sage Derby
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Coombe Castle Saxon Shires “Five Counties”
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Stilton & Shropshire English Stilton and Shropshire are the two most prized possessions in the English cheese industry. Made in similar fashions, these semi-hard, sharp and strong flavored cheeses have the traditional veining of blue cheese. Stilton, known as the “King of English Cheeses,” holds a long standing history and strict production guidelines make it a top-shelf item for any cheese counter. Shropshire cheese, originated in Scotland, now enjoys standing amongst the English cheese elite.
Usage: Ideal to serve room temperature; Serve sliced on a cheese board with crusty bread. Stilton also crumbles effortlessly in salads, soups, and dips. Tuxford & Tebbutt Blue Stilton
Accompaniments: VPC Truffle Infused Honey
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Tuxford & Tebbutt Shropshire
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England Wensleydale
Classic English Wensleydale comes from the region of its name, in the lush limestone pastures of Yorkshire. Using a time-honored traditional recipe that starts with pasteurized cow’s milk, traditional Wensleydale has a creamy yet tangy flavor with an almost flaky texture. Wensleydale cheese has a sweet and fruity finish, a natural choice to combine with produce like cranberries and apples.
Usage: Pair with the English favorite, cream crackers, or perfect to pair with fresh fruits and crusty French breads.
Accompaniments: VPC Gluten Free Potato Crackerthins Coombe Castle’s Flavored Wensleydale
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PUC Flavored Wensleydale
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F rance
The moment France became synonymous with cheese may have been when General Charles de Gaulle said, “How can you govern a nation that has 246 varieties of cheese?” Today France has almost 1,000 different types of cheeses and clearly has no shortage of products to choose from. Known for a rich history filled with cheese, French products continue to be made and handled with the utmost care and attention. With a passion for cheese that is unsurpassed, French cheeses range in local flavors and techniques, and are heavy in their regional influences. Like many other countries with a robust cheese culture, France divides their Protected Designation of Origin (P.D.O) cheeses into four categories: Artisanal, Cooperative, Fermier (farmhouse), and Industrial. These distinctions mark where the milk is sourced and how the cheese is produced. Whether made in an artisanal “fromagiere” or through modern processing productions, these cheeses differ from town to town, and farm to farm. From our Papillon Roquefort, to the decidedly French Boursin cheese spreads, French cheeses and products are amongst the most sought after in the world.
Our line of French products include: Blue Cheese Semi-Soft Cheese Soft-Ripened Cheese Cheese Spreads
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France Blue
This classic, creamy sheep’s milk cheese from the Rouergue region in southern France is aged for a minimum of three months, giving the distinct blue-green veining of traditional blues. White to pale yellow in color, tangy in flavor and crumbly in texture, Roquefort cheese has a distinct aroma with a slightly salty finish. True Roquefort can only mature in the village of Roquefort-sur-Soulzon, and this robust and tangy French cheese was amongst the first to hold a Protected Designation of Origin (P.D.O.) status.
Usage: Use Roquefort on a decadent cheese plate with fresh fruits, or drizzled with Balsamic glaze for a tangy treat.
Accompaniments:
Papillon Roquefort
MENU Caper Berries in Vinegar
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Vernieres Roquefort
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Semi-Soft French semi-soft cheeses are typically mild and buttery in flavor, from the French Alps to the land of the Basque people in the Pyrenees. They are ripened between one and three months and retain a high moisture content. Some semi-soft cheeses will develop small “eye” formations during the ripening process, similar to Swiss-type cheeses. Typically, the larger the eye, the more assertive the flavor, due to an advanced fermentation period. In all cases, these delicious cheeses are as rich as the deep history from which they come.
Usage: Try Semi-soft cheeses with hearty wheat breads, nuts, or melted atop your favorite sandwich.
Accompaniments: Del Destino Oven Roasted Tomatoes
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Port Salut Semi-Soft Cheese
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Eiffel Tower Swiss
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France Spreads
Boursin Grounay cheese spreads are synonymous with French decadence, combining fresh cream, herbs and spices in delightful combinations. Smooth and creamy in texture and savory to the palate, these cheese spreads are popular for a variety of culinary applications.
Usage: Use these cheese spreads for everything from cocktail parties, to a substitute for mayonnaise on a panini.
Accompaniments: VPC Gluten Free Potato & Chive Crackerthins Boursin Cheese Spreads
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Fromagerie Guilloteau Fromager D’Affinois
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Belle Etoile Triple Creme Brie
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Soft-Ripened Some of the most beloved French cheeses include the soft-ripened variety. These cheeses have a “bloomy rind” as the cheese matures, with an extra creamy center. The cheese produced from cow’s milk can have a butterfat content of 50%, 60%, or 70%. They are commonly referred to as single (50%), double (60%), and triple crème (70%). Typically matured for only a few weeks, soft-ripened cheeses are a decadent and classic treat.
Usage: Soft-ripened cheeses are a staple on cheese boards, or wrapped in puff pastry for a delicious dinner party treat.
Accompaniments: Don Juan Quince Paste St. Andre Mini Cheese
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Eiffel Tower Brie
Germany
Whether it is referred to as cheese or “Käse,” Germany boasts an extensive and prosperous tradition of producing an assortment of cheeses. With over 600 known varieties of cheese, German products are specified by region and production type, from Bavaria in the south to the low lying regions in the north. One of the most renowned areas of cheese manufacturing is Allgäu in the Alpine region of southern Germany, where over two-thirds of German cheese is produced. The high mountain pastures and plentiful precipitation result in ideal grazing conditions, producing highquality milk products. Allgäu is home to the Swiss-type Emmental, where the recipe was introduced to the Alpine region by dairyman Josef Aurel Stadler in 1821. Now a Protected Designation of Origin (P.D.O) product, Allgäu Emmental, or Bavarian Swiss, can only be produced with milk from local dairies. Atalanta imports a number of great German cheeses, including the heady Limburger by Champignon, or their creamy Cambozola.
Our line of German products include: Blue Cheese Soft-Ripened Cheese
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Germany Blue
A perfect combination of French and Italian delights help give this cheese a decidedly German flare. With its Camembert-style bloomy rind and the distinctive streaks of blue-green molding in Gorgonzola, this Cambozola is a soft, creamy cousin of its two European counterparts. Champignon has produced Cambozola since the 1970s, and continues to be the industry leader in high quality German Cambozola.
Usage: Evoke the feeling of the holiday season by spreading this creamy “blue-brie” on a warm turkey panini with cranberry sauce.
Accompaniments:
Paladin Regina Blu
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Champignon Cambozola
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Halali Champignon Limburger
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Champignon Mushroom Brie
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Recla Speck Alto Adige
Soft-Ripened From creamy brie to the pungent aroma of Limburger, German soft-ripened cheeses have a history that traces back to Trappist monks in Belgium. Limburger is a cow’s milk cheese with a distinct scent that comes from harmless bacteria in the rind. Surprisingly, the cheese itself is quite mild. The Champignon mushroom brie combines the classic bloomy rind deliciousness of brie with the earthy counterpart of mushrooms – a treat for your taste buds.
Usage: Pair these hearty German cheeses with a cold beer and strong flavors like rye bread, sauteed onions and whole grain mustard.
Accompaniments: Eiffel Tower Honey Dijon Mustard
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Greece
It began with an Odyssey, “His cheese-racks were loaded with cheeses, and he had more lambs and kids than his pens could hold.” Clearly, an over abundance of sheep meant that extra milk could be used for cheese. The existence of Feta cheese, initiated well before Homer’s time, continues today with the simple use of sheep’s milk, salt and rennet. With its arid mountain climate and rocky soil, the main source of agriculture in Greece was farming and milk. Out of necessity, a cheese culture was born. Other popular varieties, like Kasseri and Manouri have also existed for thousands of years, using a combination of goat and sheep’s milk. Greeks also consume plenty of cheese per year, over 30kg per person, more than any other nation in the world. Several varieties of Feta and other cheeses have Protected Denomination of Origin (P.D.O) status, requiring strict production and distribution guidelines. Atalanta offers a variety of quality Greek products, including Mevgal Feta, Kasseri and Manouri – the quintessential Greek cheeses.
Our line of Greek products include: Semi-Soft Cheeses
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Greece Semi-Soft Greeks have strict production guidelines for producing cheese; for the classic Feta, at least 70% of the product must be made of sheep’s milk. Like other semi-hard cheeses, Feta continues to develop complex flavors as it ages. Kasseri is similar to Feta, in that it has a mild and tangy flavor with a salty kick. Manouri is a firm cheese, sometimes produced in a soft, creamy variety, with a mild flavor and a smooth texture.
Usage: Take the simple pleasure of Feta and pair with a classic olive oil, sprinkled
Mevgal Feta
with sea salt and toasted pita bread.
Accompaniments: Carli Olive Oil, Frutto d’Italia Mediterranean Mix Olives
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Mevgal Kasseri
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Mevgal Manouri
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Holland In the windmill dotted landscape of the Netherlands, some of the most fertile lowlands and pristine grasses can be found. These ideal farming environments breed a unique brand of cattle, farmers, and ultimately, cheese. Produced since prehistoric times, cheese has been made throughout the Netherlands, with a focus on North and South Holland, as well as Friesland, which are all situated along the shore, ideal for their wet soil. By the Middle Ages, Dutch cheese were shipped abroad, and by the 18th century, the Netherlands had a strong reputation for producing outstanding cheese. By the turn of the 19th century, cheese making progressed beyond the family-owned farms to more industrialized creameries. Cooperative farms soon became the fastest way to combine artisanal techniques with modern machinery, with the first co-op farm established in 1886. From the blue-clay soils of the Beemster polder, to the Mill Dance creameries, Holland’s rich tradition of cheese making has never looked, or tasted, stronger.
Our line of Dutch products include: Beemster Cheese Hard Cheese Semi-Hard Cheese
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Holland Beemster
From the rich pastures of their North Holland home, Beemster has been producing cheese for over 100 years. Renowned for its rich texture and sweet taste, these award-winning cheeses are aged from 2 to 24 months. From their traditional mild Gouda-style to the intense Extra Aged, Beemster’s products are amongst Holland’s most revered cheeses.
Usage: Try Beemster stuffed into spicy piquillo peppers, or melted into a traditional strata with spinach and tomatoes
Accompaniments: VPC Cranberry and Almond Crisps
Beemster 2% Milk
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Beemster Vlaskaas
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Beemster Aged
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Beemster Mustard
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Mill Dance Edam Loaf
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Mill Dance Edam Baby Ball
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Hard One of the most versatile and important cheeses in Holland’s arsenal is Gouda; a hard cheese with upwards of 50% milk fat and always robust in taste. Differences in the aging process produces several types of Gouda, traditionally wrapped in red wax. Edam is another Dutch favorite, with a mellow taste and smooth texture. Typically made into a spherical shape, Edam is also wrapped in red wax.
Usage: Try slicing Gouda into your next homemade apple pie for a cheesy treat; hollow out a ball of Edam and use the filling for a unique beer and cheese dip!
Accompaniments: Del Destino Giardiniera, MENU Grilled Artichokes Mill Dance Red Wax Gouda
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Holland Semi-Hard
Holland’s famous Gouda is not only a hard cheese, but can be classified as semi-hard depending on the ripening and aging process. Gouda is delicious as a smoked cheese, resulting in a younger, softer cheese. Another specialty is Dutch Maasdam cheese, similar to Swiss cheese with its distinctive holes and high moisture content. Traditional smoked Maasdam has a warming flavor with a unique brown edible rind.
Usage: Smoked Maasdam is delightful piled high on a turkey sandwich, while softer Gouda is perfect for melting in a grilled Mill Dance Smoked Maasdam
cheese.
Accompaniments:
Celebrity Red Wax Gouda
Frutto d’Italia Taggiasca Olives
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Celebrity Smoked Gouda
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Italy
With a history of cheese and meats that dates over thousands of years, the Italians are amongst the most passionate and particular about their cuisine. Though cheese is believed to have originated in the Middle East, it was the Romans who made it a staple of the Italian diet, streamlining its production and inventing new cheese making techniques. Cheese was so important to the Romans, that they had separate kitchens solely for making cheese. Through the medieval times, monasteries became the epicenter of the cheese-making industry in Italy. It was here that methods were developed that are still in use today. Farmers and cheese makers were careful to use every resource available to them; this resulted in the creation of Mozzarella di Bufala, one of the world’s most popular cheeses, made from the milk of the Water Buffalo who were originally intended to pull the plows on the farm. Italian meats enjoy the same elite status as their cheese counterparts, with Prosciutto di Parma or Speck Alto Adige earning Protected Designation of Origin (P.D.O) status along with cheeses like Pecorino Romano or Grana Padano. Steeped in history and centered on local and regional traditions, Italian cheese and meats are known for their quality, taste and unique Italian flare. From Gelmini Gorgonzola, to Red Label Piave and Fontana Prosciutto, Atalanta’s selection of Italian specialties is as passionate as their Italian heritage. Our line of Italian products include: Blue Cheese Fresh Cheese Hard Cheese Specialty Meats
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Italy Blue
As the most recognized Italian blue cheese, Gorgonzola has come from the town of the same name for centuries. Now produced in other regions of northern Italy, Gorgonzola is made from whole cow’s milk, in which the bacteria Penicillium Roqueforti is added to give the cheese its distinctive bluegreen veining. Two different types of Gorgonzola are produced; Gorgonzola Dolce, (Sweet Gorgonzola), and Gorgonzola Piccante, (also known as Mountain Gorgonzola). With textures that range from creamy to crumbly, with a tangy, intense flavor, Gorgonzola is a truly special cheese.
Usage: Try Gorgonzola with fresh fruit or spread on a sandwich with Italian salami for an unique burst of flavor.
Accompaniments:
Gelmini Gorgonzola DOP Cinque Stelle Piccante
Il Forteto Millefiori Honey
Gelmini Gorgonzola DOP Cinque Stelle Dolce
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Fresh Italian fresh cheeses range from the immensely popular mozzarella, to the dessert-friendly mascarpone. Each with a distinct flavor and texture, these cheeses are amongst the most popular cheeses in northern Italy and around the world. Some cheeses are soft and creamy in the middle, with a bloomy rind exterior. The beloved mozzarella is a time-honored cheese with simple and lasting traditions. These cheeses can go sweet – mascarpone in the classic Italian dessert tiramisu, or in fresh, flavored cheesecakes. These cheeses are flown in as part of Atalanta’s Air Program.
Usage: Try these cheeses across the board -
Gelmini Mascarpone
breakfast, lunch, dinner or dessert!
Accompaniments:
Tricotta Lemon Cheese Cake
Del Destino Oven Roasted Tomatoes
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Italy Hard
From the so-called “King of Cheeses,” Parmigiano Reggiano, to the crumbly tang of Grana Padano, Italian hard cheeses are among the oldest and most popular varieties of cheeses in the world. Whether made with cow’s or sheep’s milk, these cheeses are pressed and aged over several months, and sometimes years. Hailing from across northern Italy, from the Po Valley to the Veneto region, their distinctive firebranded logos and large, cylindrical shape, make these cheeses useful for a variety of applications.
Usage: Though commonly used as a grating cheese over pasta or salad, try these hard cheeses with a drizzle of balsamic
Agriform Grana Padano
glaze.
Accompaniments: VPC Truffle Infused Honey
Zerto Pecorino Romano
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Lattebusche Red Label Piave
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Agriform Parmigiano Reggiano
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Specialty Meats Italian meats are as synonymous with Italian food as their cheese counterparts. Cured meats are typically made from either pig or boar’s legs and thighs, and the process for making these meats can take upwards of several months or years. Stemming from the root meaning, “thoroughly dry,” cured meats like prosciutto and speck are usually cured in salt and spices, and then smoked over wood with a low temperature. Mortadella is a sausage-type meat, made from pork and pork fat, and can be flavored with olives, nuts or spices.
Usage: Use these meats on everything from sandwiches, salads or even as a substitute for bacon at breakfast.
Alcisa Mortadella with Pistachio
Accompaniments: Carli Olive Paste
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Fontana Prosciutto Di Parma
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Recla Speck Alto Adige
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From the ski slopes to the streets, Norway is known for its variety of flavorful cheeses, including the illustrious Jarlsberg. Over a span of 100 years, the production and manufacturing of cheese products in Norway would reverberate across the globe. First was the creation of Jarlsberg, similar to the Swiss Emmental, pioneered in Norway by Anders Larsen Bakke in the 1850s. The second revolutionary event was the invention of the cheese slicer, fashioned by a carpenter named Thor Bjørklund in 1927. After trying to divide slices of cheese that had melted, he simply used a piece of steel to fashion a slicer that would divide a block of cheese into uniform slices. After this invention, the deli counter was transformed forever. Beyond Jarlsberg, Atalanta supplies a variety of Norwegian specialties, including the Ski Queen Gjetost.
Our line of Norwegian products include: Semi-Soft Cheeses
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Norway Semi-Soft
Jarlsberg is famous for its sweet, nutty flavor and distinctive large holes. Part of Jarlsberg’s lore is its strict production guidelines, and secretive recipe for the bacterial culture that gives the cheese its holes. The Norwegian favorite Gjetost is made from a mixture of cow and goat’s milk with a unique cooking method. The milk is heated until the sugars caramelize, giving the cheese its unique brown color and slightly sweet taste.
Usage: Use Gjetost as a sweet balance to peppery pastrami, piled high on rye bread and smothered with mustard.
Accompaniments: Don Juan Apricot & Almond Cake
Jarlsberg Lite
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Jarlsberg Wheel, Quarter Wheel
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Ski Queen Gjetost
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Spanish cheese and meats are like many other countries throughout Europe – their histories and traditions stem from a local and regional level. While the Romans are credited with bringing more sophisticated cheese making techniques to Spain, it is believed that cheeses were being produced centuries prior. The cheeses of Spain have a sordid history; during the Franco regime, artisanal cheese making was outlawed, and many varieties of cheese became extinct. With the end of this era, and the inclusion of Spain into the European Union in 1980, cheese production quickly returned to the everyday culture. Spain was also given access to award “Denominacion de Origen” (D.O. or D.O.P.) recognition to the production of several meats and cheeses. While Spain is known for the dry, arid landscapes that produce Manchego, much of Spain is outlined by mountainous pastures and coastal terrain that now produce a variety of cheeses. With over 100 known types of Spanish cheese, these products range from the region of their production, the time of year, and the animal used. Atalanta offers an extensive line of Spanish cheeses and meats, including our own Don Juan line of Manchego and Mahon, to the Revilla Serrano hams.
Our line of Spanish products include: Sheep’s Milk Cheese Goat’s Milk Cheese Specialty Cheese Specialty Meats
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Spain
Sheep’s Milk
The most notable of the Spanish semihard cheeses is Manchego, with its strict production guidelines and uniquely crumbly yet creamy texture. Produced only in the La Mancha region, and only by Manchega sheep, true Manchego has a buttery and nutty flavor, with the distinct herringbone pattern on the rind, produced when the cheese is pressed into textured molds.
Usage: Manchego is masterful when tucked into a panini, or accompanied with a robust Spanish red wine.
Accompaniments: Balmi Balsamic glaze, Don Juan Quince Paste Don Juan Manchego, Aged 6 Months
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Don Juan Manchego, Aged 4 Months
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Goat’s Milk These Spanish goat’s milk cheeses each have a distinct flavor and texture, determined by their production methods and artisanal craftsmanship. Servilleta is known as the “handkerchief cheese,” as the curds are molded into a unique shape. Vall de Cati Pell Florida cheese is cured for up to 45 days. A creamy texture and earthy undertones, slightly sweet and nutty finish define this cheese. Don Wine goat cheese hails from the Murica region, and is washed in red wine during the curing process. Features a robust flavor and a unique color, featuring heavy floral and herbaceous undertones.
Usage: Try Don Wine cheese to enhance a panini with Spanish Jamon and oven roasted tomatoes.
Accompaniments: Carli Olive Oil, Frutto d’ Italia Mediterranean Olive Mix
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Don Wine Wine Aged Goat Cheese
Vall de Cati Pell Florida Oveja
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Jamesa Servilleta
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Specialty Meat Spanish cured meats range in flavors, textures and origins, making them an important part of Spanish gastronomy. From the black Iberian pigs that produce the spectacular Jamon Iberico, to the Serrano hams with a salty bite, the production of these meats are meticulously carried out from the diet of the animals in the field, to the areas in which these hams are spiced, dried and matured for several months, or several years.
Usage: These meats are a tapas staple; try wrapping Serrano around fresh figs, or putting some Jamon in a Spanish omelette.
Accompaniments: VPC Fig & Almond Fruit Pyramid
Revilla Chorizo
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Revilla Jamon Serrano
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Specialty Cheese Named from the small islands of their namesake, Minorca and Flores, Mahón and Azores Flores are both soft cow’s milk cheeses. Mahón is ripened in underground caves for at least 60 days, with a bold, slightly briny and nutty flavor. The yellowish-orange rind, which is rubbed with olive oil and paprika, conceals a soft interior. Azores Flores is aged for only three months, with a clean, piquant taste and a lingering finish. The island of Flores is known for their high quality milk with floral undertones, noted from the grasses that the cows graze on.
Usage: Try Mahon with a simple drizzle of Spanish olive oil, or as part of a tapas platter. Azores Flores
Accompaniments: Lazzaris Wild Berry Mustard Sauce
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Don Juan Mahon D.O.P.
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The history of cheese in Switzerland is literally full of holes. The Swiss cheese trade can be traced back to the 15th century, when travelers moved through the Alps and would store hard cheeses for long periods of time without spoiling. In the snowy and mountainous regions of Switzerland, monks would keep cheeses for their monasteries throughout the winter. One infamous guest, Napoleon, with his army of over 40,000, survived on cheese through their march on the country in 1800. As production became commonplace and cheese became a commodity, Swiss products were sold throughout Europe, creating a strong and valuable market and invaluable master cheese makers. The globalization of Swiss cheese cuisine is due in part to cheese makers taking their skills to America, Russia and beyond, settling in these countries and opening their own creameries. Switzerland’s most beloved cheese, Emmental, may have been developed as early as the 1300s, with full-scale production and distribution implemented by the 1800s. Swiss Emmental quickly became Switzerland’s most prized commodity, with Emmentaler Switzerland gaining Appellation D’Origine Contrôlée (A.O.C) status. With evocations of fresh Alpine air and freshly fallen snow, Atalanta’s selection of cheeses are authentically Swiss, from Emmental to Le Superbe Gruyère.
Our line of Swiss products include: Hard Cheese Semi-Soft Cheese
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Switzerland Gruyère
Swiss cheeses are typically defined by the region of their origin, like the area where Gruyère was first developed. Gruyère, known for its hard and slightly crumbly texture, is a cheese that is built to last, with its low moisture content and heavily developed grassy undertones. Gruyère is typically aged in cave-like environments where the humidity must remain over 90% (according to AOC standards), to create the classic crumbly texture and nutty finishing notes of the cheese.
Usage: Gruyère is great in a hot casserole of macaroni and cheese, or grated into an omelette. Le Superb Aged Gruyère
Accompaniments: Black Kassel Mustard Seed Salami
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Tiger Gruyère
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Le Superb Natural Gruyère
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Swiss Swiss Emmental has various methods of aging, flavor and texture profiles. Emmental is aged between 2-14 months, with the semi-soft variety being less mature. Hard Emmental is made in much the same manner as Gruyère, with a mellow taste and the addition of bacteria which creates the distinct holes. Emmental Switzerland enjoys A.O.C. status, meaning only the highest quality product is produced in Switzerland.
Usage: Emmental is a classic deli companion, piled high with roast beef and mustard.
Accompaniments: Le Superb Emmental AOC Super Cut
VPC Parmesan Crackerthins
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The finishing touches to any meal or celebration may also be the most important ones. From grissini that serve as an accent to antipasto, or honeys that complement the perfect Pecorino, accompaniments are truly the nuts and bolts of pairing meats, cheeses and other fantastic Atalanta products. Our line of products include the classic Lazzaroni Amaretti cookies and bruschette that have been produced since the 1700s, to the unique Duhaime cheese toppings from Canada made with all-natural ingredients. With products hailing from across the globe, including Australia’s VPC crackers and fruit spreads, to Italy’s Il Forteto honeys, accompaniments can be sweet, savory, crispy or soft. With unique combinations and palate pleasing flavors, the options for pairing your favorite cheese to a fabulous accompaniment is endless. Atalanta holds an extensive line of accompaniment products, from our own Eiffel Tower Dijon mustards to Rabitos Royal chocolate covered figs. These accompaniments offer superior taste and quality, while allowing for fun and experimentation with your favorite Atalanta cheese and meat products.
Our line of Accompaniments include: Crackers & Breadsticks Fruit Accompaniments Lazzaroni Mustards Sauces VPC
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Accompaniments Crackers & Breadsticks From classic Italian Grissini to airy focaccia, breads and breadsticks are an integral complement to any meal. Typically pencil-thin in size, grissini originated in the Turin region of Italy sometime in the 14th century. Though simple in taste and crispy in texture, grissini are now combined with upscale ingredients including black truffles, pepper and corn. Focaccia is the classic Italian treat, perfect for stuffing sandwiches or dipping in high-quality olive oils and vinegars. Grissini and focaccia are ideal to serve with gourmet cheeses and meats, olive tapenades or caponatas.
Usage: Wrap grissini with prosciutto or make a focaccia panini with mozzarella and fresh tomatoes.
DeMedici Breadsticks
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DeMedici Focaccia
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Barbero Grissini Tortinesi
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San Martin de Porres Olive Oil Tortas
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Fruit Accompaniments A gourmet upgrade from the classic combination of cheese and fruit, these cakes, sweet toppings and succulent pastes will elevate any accompaniment. Duhaime cheese toppings are allnatural fruit chutneys sweetened with pure Canadian maple syrup, while Don Juan fig cakes combine the wonderful flavors of Spain with almonds and anise. Quince paste, or Dulce de Membrillo, is a traditional compliment of Spanish cheese. A relative of the apple and pear family, the quince is made with no additives using all-natural, traditional methods. Use any of these fruit toppings for a delicious treat when pairing with meats and cheeses.
Usage: Use quince paste drizzled with balsamic vinegar, or feature the figs atop an Italian-style cheesecake.
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Lazzaris Mustard Sauces
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Don Juan Quince Paste
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Rabitos Royale Chocolate Figs
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Duhaime Cheese Topping
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Accompaniments Lazzaroni
The recipe of the Lazzaroni Amaretti is an old secret which has been preserved since 1718. The original recipe, the quality of ingredients and the unique cooking method combine to deliver the full pleasure of authentic Amaretti di Saronno, the flagship of Lazzaroni specialties. Another specialty, Lazzaroni Bruschette, are crispy, bite-sized crackers full of flavor and perfect for pairing with your favorite cheese or charcuterie.
Usage: Pair Lazzaroni Biscotti with a traditional English tea, complete with clotted cream; try Bruschette as a vehicle for pulled pork at your next cocktail party! Lazzaroni Cantucci Biscotti
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Lazzaroni Bruschette Assortment
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Mustards With a range of flavors including robust whole grain mustards, to milder mustard sauces infused with the flavors of France, mustards have been used in gastronomy for centuries. Traditionally made with the must of wine grapes, it is then combined with whole or ground mustard seeds. Varieties include sweet, spicy, sugary and fruity mustards, perfect for any occasion or cooking application.
Usage: Classic Dijon mustard is begging to be spread on a deli sandwich; Whole Grain mustard is fabulous when used in a baked chicken dish. Eiffel Tower Dijon Mustards
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Accompaniments Sauces
Sauces are the base of any substantial meal, from Italian honeys produced using old world recipes, or pesto and olive pastes that are perfect on pasta. Il Forteto honey is made from the nectar of Acacia trees amongst the lush hills of Tuscany. Fratelli Carli pesto is made with the freshest, finest basil from Liguria and combines it with their famous olive oil, pine nuts, cheese and garlic to make a delicious treat.
Usage: Pesto with farfalle and peas is a classic springtime treat, while honey is fabulous when drizzled over Greek yogurt with almonds.
Fratelli Carli Black Olive Paste
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Il Forteto Italian Honey
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Il Forteto Genovese Pesto
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VPC From the Yarra Valley in Victoria, Australia, Valley Produce Company has been producing quality products in one of the country’s most renowned regions for food and wine. From VPC’s crackerthins, available in a variety of flavors, including a gluten-free assortment, to the fruit pyramids that each contain one pound of reduced fruit and no artificial colors or flavors, this line of products is one of Australia’s greatest culinary treasures.
Usage: Use these crackerthins in every meal, from pairing with tuna salad to eating with your favorite cheese. Fruit pyramids are great for snacking or amplifying a gourmet blue cheese. Try truffle infused honey over french toast for a decadent breakfast!
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VPC Gluten Free Crackerthins
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VPC Crackerthins
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VPC Truffle Infused Honey
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VPC Fruit Pyramids
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Butter
Butter with a bright, appealing, golden color can only be the result of plush hillsides with intense green grass, perfect for grazing cows, goats and sheep. Unique and fresh, these butters are made using traditional churning methods, from local, high quality ingredients. Boasting rich and natural flavors, each variety holds a wonderfully creamy texture, a smooth and velvety taste. With the first recorded history of butter stemming from Ancient Egypt, butter has consistently been recognized as a source of power, health and illustrious living through the Middle Ages and the first Pilgrims on the Mayflower. Though traditionally a homemade product, where families would churn, form and salt their own butters, the process soon became industrialized. The process may have modernized, but the simplistic ingredients and traditional methods of the product have essentially remained unchanged. Atalanta offers an array of amazing butters, from the St. Helen’s Goat Butter to the Truffle Occelli Butter. These salted and unsalted varieties feature delicate tastes and prestigious quality. Our line of Butters include: Salted Butter Unsalted Butter
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Butter Salted
From the monasteries of Chimay to the rolling hillsides of Wales, these salted butters provide a variety of tastes, textures and uses. St. Helen’s goat milk butter is a unique alternative to cow’s milk butter, while other butters reflect the environment of the cattle, including grassy undertones and hints of the local soil on which the animals graze.
Usage: Slice and melt atop a baked potato or steak. Perfectly delicious with cream, scones or crusty bread. An ideal base for any type of cuisine.
Chimay Salted Butter
Unsalted
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St. Helen’s Farm Goat’s Butter
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The Devon Cream Company Double Devon Cream Butter
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Using the simplicity of fresh cream, the utmost care goes into producing these delicate butters, usually made in a traditional manner. Depending on the area of production and the varied diets from grasses and flowers in mountain pastures, these butters will take on different characteristics, looks and tastes.
Usage: Enjoy the clean and fresh flavors of unsalted butters gently melted into morning oatmeal or a fresh baked muffin. Perfect for a proper afternoon tea or over fresh steamed vegetables at dinner.
Chimay Unsalted Butter
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Beppino Occelli Unsalted Butter
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Isigny Sweet Bars Unsalted Butter
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Other Atalanta Publications: Olives, Salad Bar & Prepared Foods Sales Guide Center Store & Specialty Grocery Sales Guide
Atalanta Corporation | 1 Atalanta Plaza Elizabeth, NJ, 07206 | 908-351-8000 | www.atalantacorp.com