August 2017 | Epicure Foods Magazine

EPICURE AUGUST

2017

Must-try

mustard pairings p.16

IN GLORY OF GOATS your go-to guide p.19

MADELEINE MAKEOVER & more p.7

Mt. Vikos SPREADS

Mt. Vikos FETA Feta Cheese

Made at a small family, dairy farm in central Greece using fresh milk from sheeps and goats.

BARREL AGED To give a more robust flavor, it is aged for 4 months in beech tree barrels, a rare, traditional technique.

GR-050 Block | 1x8lb | $54.99/CS GR-053 Portions | 6x6oz | $19.99/CS KASSERI A medium-hard cheese with full rich flavor, distinctive notes of light walnut and a pure milk aroma.

GR-054 | 6x6oz | $23.99/CS

Mt. Vikos Gourmet Spreads are great and easy for serving at parties. They can also be used in dishes. Try the red pepper and feta spread mixed with tomato sauce for a greek-inspired pasta.

ORIGINAL The Original Mt. Vikos Feta contains no preservatives, additives or calcium chloride and is non-GMO. GR-052 Blocks | 2x4.4lb $54.99/CS GR-051 Portions | 12x7oz $35.99/CS

GR-180 Kalamata Olive | 6x7.6oz GR-181 Roasted Eggplant | 6x7.3oz GR-183 Artichoke | 6x7.3oz GR-184 Red Pepper Feta | 6x7.7oz GR-185 Baba Ghanoush | 6x7.6oz $20.19/CS

Flagship

Flagship is a semi-hard cow’s milk cheese with a uniquely robust, nutty flavor.

ORIGINAL It is carefully aged for 15 months to fully develop its complex flavor and ever-so-slight crumble.

US-1061 Loaves | 2x5lb US-1067 Pre-Cuts | 20-27x6-8oz $9.29/LB SMOKED The cheese is naturally smoked over a distinctive blend of apple and cherry wood.

US-1064 Loaves | 2x5lb US-1091 Pre-Cuts | 20-27x6-8oz $10.99/LB KOSHER US-1065 Pre-Cuts | 20-27x6-8oz | $10.49/LB | PREORDER RESERVE CLOTHBOUND Made in truckles, allowing for extra crumbles and earthy aromas.

US-1055 Wheel | 1x16lb | $10.99/LB PREORDER US-1090 4 Year Pre-Cuts | 20-27x68oz | $9.99/LB

Marco Polo

Beecher’s Marco Polo takes lightly milled and cracked green and black peppercorns and blends them with their creamy cheese.

US-1062 Loaves | 2x5lb US-1068 Pre-Cuts | 20-27x6-8oz $8.29/LB

AUGUST 2017 | 2

Dutch Hollow Dulcet

Made only in Beecher’s New York location, Dutch Hollow Dulcet is made with Jersey cow milk straight from Dutch Hollow Farms, just outside of Albany, New York.

US-1063 Loaves | 2x5lb US-1069 Pre-Cuts | 20-27x6-8oz $9.29/LB

No Woman

Adding Jamaican Jerk spices creates a savory cheese that’s earthy, nutty and spicy.

US-1060 Loaves | 2x5lb US-1066 Pre-Cuts | 20-27x6-8oz $8.29/LB

Flagsheep Clothbound

Flagsheep incorporates sheep’s milk into the recipe and is then traditionally cloth-bound and open-air aged. The flavor is dense, fruity and earthy with a butterscotch sweetness.

US-1049 | 1x16lb | $13.99/LB | PREORDER

Yule Kase Clothbound

Firm, natural rind, pasteurized cow’s milk cheese that is aged in red wine and blackberry honey.

Yule Kase is traditionally clothbound and open-air aged.

US-1056 | 1x16lb | $13.99/LB | PREORDER

august

DOMESTIC SPOTLIGHTS

TABLE OF CONTENTS

7. Featured on our Front CoverBiscuiterie la Trinitaine

A butter-ful briefing of one of Brittany, France’s favorite family businesses including a first look at the makeover for their line of Madeleines.

4. Fancy Food Show 2017 Recap

This was a great year for the Fancy Food Show; we have a recap of the participants who helped make it our best yet!

12. Imports and Specials

Each and every month we bring you a selection of items from around the world with exceptional quality- all at rock-bottom prices.

16. Must-Try Mustard Pairings

Make the most out of National Mustard Day on August 5th with our pairing matrix.

19. In Glory of Goats

Goats are some of the most intelligent and intensly curious creatures. Their milk is rich in proteins and fats which makes it great for cheesemaking. But why is their milk white? What are the differences between breeds? And what are some great goat cheeses? We answer these questions and more in Glory of Goats.

23. Epicure Specials

For even deeper discounts, look no further.

27. Take your pick from our Monthly Product Demonstrations.

AUGUST 2017 | 3

Thanks to all of our participants for making this year’s Fancy Food Show in New York one of the best yet!

AUGUST 2017 | 4

GOSHEN, NY

5 Spoke Creamery

Alan and Barbara Glustoff were able to join us for the food show! They sampled their full range of delicious raw-milk cheeses.

Newly Released at the Show!

Epicure 2017 ANNUAL CATALOGUE

GALAX, VA

Meadow Creek Dairy Vito brought Appalachian and Mountaineer in addition to the very popular Grayson, a fudgy, beefy, decadent washed rind.

NERSTRAND, MN

Shepherd’s Way Farms

Jodi Ohlsen Reed makes all of their award-winning cheese. We’re so glad she was able to tear herself away and give tastes of them all!

BANDON, OR

Face Rock Creamery

Face Rock Creamery has an inspiring story of turning their town back around. Thanks for sharing, Greg!

FFS 2017 RECAP CHIARAMONTE GULFI, SICILY

Agromonte This summer was great for Agromonte, who won first place for the most innovative food product in the Italian Food Awards.

Congratulations on this accomplishment!

SOUTH WOODSTOCK, VT

Vermont Farmstead Cheese Co. Representing the great state of Vermont was the Farmstead Cheese Company. They showed off the beautiful Lille Coulommiers, cheddars and Castleton Crackers.

ISIGNY-SUR-MER, FRANCE

Isigny Sainte-Mère

Joining us for all three days of the Fancy Food Show, Cecile gave us a taste of the wide range Isigny has to offer. From fromage frais to butter, Mimolette to Camembert, Isigny offered the best of France.

SALERNO, ITALY

Italiana Vera These delicious, authentic Italian sauces are handmade using only the finest ingredients- and we had the producer sampling them out herself! Using the best tomatoes, high-quality virgin olive oil and freshly picked vegetables, these create a delicate taste with personality!

LLEIDA, SPAIN

CadĂ­ Cadi is a cooperative of family farms that have been the cornerstone in the development of farming in Alt Ugell and Cerdanya counties. They have one of the only PDO butters in the world.

Thank you, Anna for coming all the way from Spain!

MAGNIFICENT MADELEINES & MORE a butter-filled briefing of one of Brittany, France’s favorite family businesses . . .

AUGUST 2017 | 7

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iscuiterie La Trinitaine is as happy and healthy

as ever with 48 boutiques across France today including six new locations opened in the past two years.

Their buttery madeleines are so adored that not only are they available on land but also in the air. Trinitaine’s madeleines are currently served in-flight by Air France while Germany’s largest airline, Lufthansa, is poised to pass the sweets beginning this September. With so much to celebrate it is no wonder all three flavors of the madeleines recently received ‘new outfits’ in the form of redesigned packaging reminiscent of classic French pin-striped party dresses. Madeleines’ makeovers are très, très chic.

Befitting of a brand built on French culinary traditions with a commitment to authenticity, Biscuiterie La Trinitaine’s location in and of itself holds one of the many keys to their success. LaTrinité-sur-Mer is primarily a seaside port located in north-western France. It was home to Biscuiterie La Trinitaine’s original, modest shop opened by Lucien Petit in 1955 in the heart of Brittany (also known as French Bretagne) and remains the home of their headquarters today. Brittany is one of 18 French regions which accounts for 3% of the French population, yet it produces 16% of the total food production in all of France. Delving into Brittany’s history reveals story after story as rich as the foods continuing to put Breton culinary heritage on the map.

During Brittany’s first days as an official part of France in 1532, Bretons found themselves with an abundance of tax-free, natural sea salt thanks to Mother Nature as well as a special agreement between the King and his future Queen. Brittany had previously operated as an independent kingdom, but through this marriage arrangement the region became a province governed under the crown yet treated as a separate nation. This included no taxes on salt, unlike the rest of France, which aided the preservation of Brittany’s economy and the development of a gastronomic legacy that endures today. Add to that a plethora of seaports from which goods abundantly flowed in and out of the region plus plentiful grasslands ideal for dairy animals’ grazing and it’s easy to understand how Breton heritage was largely built on a bounty of butter, meat, seafood, sweets, and salt-forward treats.

According to Trinitaine’s Olivier Blanchard regarding France’s prestigious culinary reputation, “When you use nice ingredients, your products are nice.” This is certainly clear with the buttery cakes and biscuits they produce. Take it from the professional and try enjoying Biscuiterie La Trinitaine’s madeleines or their star-shaped cousins, étoiles, in Olivier’s favorite fashion: heat for 30 seconds in the toaster oven to bring out maximum buttery creaminess and dunk in chocolate sauce, sweet cream, fruit preserves or all three! C’est magnifique!!

3500 T FLOUR

• A Salty Success Story •

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omposed of rugged granite and picturesque cliffs along the extreme West region of France, Brittany has over 1700 miles of beautiful coastline. Having the faint smell of sea salt as a constant in much of the air seems fitting for a place that largely succeeded because of its salt. French sea salt or Fleur de Sel, which translates to ‘flower of salt’, is among the finest, rarest, most expensive salts in the world. About an hour’s drive south along the coast from Biscuiterie La Trinitaine, Fleur de Sel is hand-harvested solely at the salt marshes of Brittany’s coastal town, Guérande, and two nearby islands.

AUGUST 2017 | 8

650 T BUTTER

2500 T SUGAR

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11,500 T CAKES & BISCUITS

• Magnificent Madeleines •

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s with much of the world’s early history, the

details and authenticity of the origin stories for many beloved foods remain a slight mystery. This is attributed to the fact that much was passed largely through oral tradition from person to person, town to town, generations down. The same holds true regarding madeleines creation. France tells a few creation tales of its favorite, shell-shaped tea cakes.

CHOCOLATE ETOILES FR-332 | 10x8.5oz | $22.99/CS

Traditionally, especially in the story’s setting, the Lorraine region, madeleines are believed to have 18th century origins in the town of Commercy. It is there a young maid named Madeleine Paulmier is believed to have made them for King Stanisław Leszczyński of Poland when he was exiled to Lorraine. He loved these sweet, buttery cakes so much he named them for her.

The madeleines’ popularity really exploded when the king’s daughter, Marie, who married France’s King Louis XV, introduced them to the court at Versailles. It was only a matter of time before the coveted recipe was widely passed among bakers and monastery nuns selling the specialties all over, leaving a sweet trail of success paved in shells from shore to shore.

• Trinitaine Trivia •

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n the French tradition of having strong stories

behind their foods, Biscuiterie La Trinitaine’s history shows no exception. Their reputation as an iconic Breton heritage brand revolves around family, community, and a specific area of expertise: that of cake and biscuit-making. Passed down through the generations, this expertise draws on original recipes, accompanied by a daring, open-minded approach to ensure continued innovation and the development of new products.

Driven by its origins as a small store, Biscuiterie La Trinitaine today produces over 11,500 tonnes of cakes and biscuits a year, which converts to over 25 million pounds, while remaining one of the last French companies of this size in its industry to have retained their independence. Always remaining a family operation, in 2010 the third generation of owners took the reins. Today, founder Lucien Petit’s grandchildren continue to expand the company’s range of products and geographical reach while staying true to their family and company values.

MADELEINES FR-435 Plain | 12x7oz | $21.99/CS | FR-447 Chocolate | FR-446 Lemon | 12x7oz | $23.99/CS

With a focus on respect for all people and partnerships, a dedication to local sourcing while keeping high product quality standards, and a commitment to ethical environmental and social practices, Biscuiterie La Trinitaine is sure to enjoy at least another 60 years of sweeter and sweeter success.

AUGUST 2017 | 9

Fromager d’ Affinois

Classic Fromager d’Affinois gets some really exciting twists! The newest variations are Excellence, a triple cream version of the already decadent classic, and Red Chili Pepper, which brings some heat.

FR-950 Excellence | $31.99/CS FR-951 Red Chili Pepper | $28.99/CS 1x4.4lb FR-372 Garlic & Herb FR-368 Pepper 2x4.4lb | $59.99/CS

Saint Geric

Discover the mildness and richness of Saint Geric combined with the characteristic flavor of blue cheese. A delicious mild and melt in-your-mouth blue cheese!

Saint Angel is the same square format but without the addition of blue mold. Deliciously creamy and mild.

FR-889 Saint Angel | $6.99/LB FR-890 Saint Geric | $7.99/LB | PREORDER 2x1.7lb

BISTRO WAFERS Made with real cheese, Danish Blue to be exact. These savory wafers are made with real blocks of cheese, not powdered, fake or imitation.

And with only 190 calories in each box they’re a guilt-free snack!

HU-100 Classic HU-105 Tuscan HU-110 Pepper HU-115 Variety 18x1.8oz | $16.99/CS

AUGUST 2017 | 10

LEYDEN

Originates from the area around the city of Leyden. It is also made from skimmed cow’s milk and is spiced with cumin seeds. As this cheese matures, its cumin flavor develops and becomes stronger.

ND-125 | 1x20lb | $6.09/LB

EDAM

This twist on Edam adds a tantalising combination of mild cheese with spicy red chili peppers.

ND-215 | 2x4lb $5.99/LB

Mediterranean Herbs

Gouda with Mediterranean Herbs The delicious combination of olives, basil and garlic give this cheese the unmistakeable taste of the Mediterranean.

ND-216 | 1x10lb | $7.89/LB

AUGUST 2017 | 11

Imports and Specials FRANCE a. Blue d’Auvergne OR DOME RM A blue-veined cow’s milk cheese, cylindrical in shape and covered with a natural rind. Blue d’Auvergne has a rustic flavor and has been made for over 150 years. FR-016 | 4x2.75lb | $5.99/LB b. Explorateur Cups- An Oldie but a Goodie!

A soft ripened French cow’s milk cheese. It has a cylindrical shape and comes in cups. The texture is smooth and it has a white bloomy rind. It has 75% fat content. FR-340 | 6x8.8oz | $34.09/CS c. Boursin Garlic & Herb Make your next celebration great with this elegant blend of delicate garlic and herbs. FR-025 | 12x5.2oz | $36.99/CS d. Brie Brie is a soft-ripened cow’s milk cheese named after Brie, the French region where it originated. It is pale in color with a slight, yellowish tinge under a rind of white mold. i. FR-038 Couronne with Herbs | 2x2.2lb | $22.59/CS ii. FR-049 Ermitage 3K | 1x7lb | $4.29/LB iii. FR-064 Nangis Rouzaire | 2x2.2lb | $28.69/CS iv. FR-066 De Meaux Rouzaire | 1x7lb | $6.59/LB e. Comte Comte is aged for 4 to 6 months, which helps give it a distinct, nutty flavor and a hint of hazelnut. i. FR-260 Bellecombe 4 Months | 1x80lb | $6.49/LB ii. FR-1001 Le Montarlier Portions | 6x8.8oz | $26.39/CS

g. Valbreso Feta Valbreso Feta has a unique creaminess with no bitterness or after taste and a rich tangy yet delicate flavor. It is made with milk from a very unique breed of sheep- the Lacaune, which is renowned for its richness and creaminess. FR-350 Tub | 1x17lb | $4.99/LB h. Trouvillais Cookies The Trouvillais biscuit combines creme fraiche and fruit in an all butter shortbread pastry. It is made with local produce and AOC butter. FR-815 Apple | FR-817 Mixed Berry | 10x4.4oz | $16.19/CS i. Le Pico Germain The Pico is a delicious, soft-ripened cheese made from goat’s milk.

Under its slightly downy rind hides a creamy center with a minor goaty flavor. FR-317 | 8x3.5oz | $32.39/CS j. Chocoladises Noir Made for all those addicted to chocolate. These sweet biscuits are coated in real dark chocolate. FR-801 | 12x4.8oz | $19.99/CS k. Brebirousse d’Argental This may look like a stinky washed rind, but it’s actually just sprinkled with annatto to give it a bright color. It is a soft-ripened, bloomy rind sheep’s milk cheese. FR-058 | 1x2.2lb | $23.29/CS

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f. Fromager d’Affinois Though similar to brie, this is actually much creamier and is ripened for less time. The Brebis version is made with sheep’s milk. i. FR-367 Truffles | 2x4.4lb | $85.49/CS • FR-373 Original | 2x5.5lb | $54.99/CS ii. FR-552 Brebis | 1x2.2lb | $7.99/LB

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FRANCE CONT. m. Delice de Bourgogne Bulk A French cow’s milk triple cream cheese. It has a fluffy white rind and uniform ivory paste. FR-040 | 1x4lb | $6.29/LB n. Raclette Raclette is a semi-hard cow’s milk cheese that is most commonly used for melting. It is often heated in the rind.

FR-530 Livradois | 1x8lb | $4.99/LB FR-532 RM | 1x15lb | $5.49/LB o. Beaufort Alpage (1/8th Wheel) A firm, raw cow’s milk cheese associated with the Gruyere family.

An Alpine cheese that is pale yellow with a smooth and creamy texture, but without holes. FR-029 | 1x12lb | $11.59/LB p. Petit Tresors Shortbread with Ginger and Lemon Bakers knead the creamy butter shortbread dough to reveal the bits of fruit inside. They add just the right amount of spices and top with a layer of chocolate. FR-805 | 9x3.17oz | $12.99/CS q. Roquefort Societe Wedges Societe is the largest producer of PDO Roquefort in the world.

Made only in the Cambolou mountains, it is creamy and extremely spreadable with a strong flavor. FR-560 | 10x3.5oz | $21.99/CS r. St. Nectaire Auvermont A treasure made in the heart of Massif du Sancy. Made with pasteurized milk, it matures for 28 days and is washed with salt water multiple times. It has a round, generous shape and a soft paste that is tender, delicate and nutty. FR-621 | 2x4lb | $5.19/LB s. Fourme d’Ambert OR DOME A mild, cow’s milk blue cheese with a beautiful ivory paste and bluish-gray veins. FR-371 | 2x5.5lb | $5.99/LB t. Jacquin Made with goat’s milk, Jacquin is a traditional fresh cheese that is made in different varieties. i. FR-274 1/2 Aged Crottin Chavignol | 12x2oz | $24.49/CS ii. FR-586 Selles/Cher Fresh Rond | 6x8.8oz | $23.49/CS

u. Montboisse It is made with cow’s milk and has a line of wine running through the middle. Montboisse has a milky flavor with a hint of fruit and a nutty finish. FR-490 | 1x8lb | $4.99/LB v. Pont l’Eveque Coupe Made from cow’s milk in a square shape, it has a whitish-orange rind and a pale yellow paste. Soft and rich, this cheese is creamy and best at room temperature. FR-513 | 2x3.6lb | $8.29/LB w. St. Paulin First made by Trappist monks, this traditional semi-soft French cow’s milk cheese has an edible washed rind. It is soft and creamy, yet firm enought to be sliced. FR-612 | 2x5lb | $4.59/LB x. Prefere de Nos Montagnes Half-pressed cheese made from pasteurized cow’s milk from the Jura Mountains. It has a washed rind and a fine distinguished taste with a light hazelnut flavor. FR-666 | 6x1lb | $7.49/LB y. Petit Billy Petit Billy is a fresh cheese made with goat’s milk collected from local producers within 70 kilometers of the production site. It is traditionally wrapped in a chestnut leaf. FR-504 | 6x7oz | $23.49/CS z. Epoisse Berthaut The Berthaut family began making Epoisse is 1956 in Burgundy. This cheese has a washed-rind with an intense aroma. It has a meaty flavor with notes of roasted peanuts. FR-320 | 6x8.8oz | $59.99/CS

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ITALY a. Caciocavallo DOP This is a seasoned, spun curd style cheese. It has an oval form, with a small “head” where laces are put for preservation. It is very aromatic, with a spicy taste. IT-281 Regular | 6x3.3lb | $5.99/LB • IT-283 | 6x2.2lb | $6.29/LB b. Gorgonzola Piccante This is an aged blue cheese made with full fat pasteurized cow’s milk. Flavors are strong, intense and sharp with a pungent, spicy bite. It is aged for a minimum of 80 days. IT-024 | 4x3lb | $5.99/LB c. Provolone Piccante Cow’s milk cheese with a firm texture and a mild, smoky flavor. It has been aged for two to three months. IT-289 | 2x11lb | $4.59/LB d. Asiago Pressato, 20 Days Asiago is an Italian cow’s milk PDO cheese, which is semi-soft with irregular shaped eyes. It has a sweet, buttery taste and a slightly salty aftertaste. IT-300 | 1x28.6lb | $4.29/LB e. Mozzarella di Bufala Produced using Italian Water Buffalo milk, which is higher in protein and lower in cholesterol than cow’s milk. IT-177 Cups | 6x5.29oz | $17.29/CS • IT-178 Bags | 6x8.81oz | $28.89/CS f. Ricotta Salata This sheep’s milk ricotta is produced using whey from pasteurized milk and salt. It aged for 90 days. IT-058 | 2x7.7lb | $2.79/LB g. Montasio, 60-120 Days This is a semi-firm cheese made of compact and pressed curds. It has a noticeable smell and mild taste. IT-277 | 1x14lb | $5.19/LB h. Romano Locatelli Pecorino Romano is one of the world’s oldest cheeses. This version was first produced by the Locatelli family over 200 years ago. Made from the finest quality sheep’s milk and aged 9 months. IT-063 Quarter | 1x17lb | $6.89/LB • IT-066 Wheel | 1x60lb | $6.79/LB

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i. Aurrichio Provolone Considered the world’s finest provolone. IT-078 Quarter | 1x17lb | $6.79/LB • IT-079 Salami | 1x60lb | $6.69/LB

UNITED STATES j. Mini Babybel Mild, creamy and delicious, Original Mini Babybel makes snack time an adventure. Similar to Edam, this cheese is a good source of calcium and protien. US-054 | 12x4.5oz | $30.29/CS k. Kaukauna Cheddar Spread These spreads get their tangy flavor from a real cheddar base. Each is a versatile and delicious spreading cheese. US-055 Original | US-056 Vegetable- $62.99/CS | US-057 Port Wine | 2x10lb | $62.49/CS l. Milano’s Sopressata Chubs Neapolitan-style salami, spiced with whole black peppercorns in the sweet style and with calabrian chilies, fennel seed and cayenne pepper in the hot. US-1009 Hot | US-1010 Sweet | 12x8oz | $40.69/CS m. Carr Valley Bread Cheese In Finland there is a cheese called Juustoleipa, which translates to cheese bread. They make theirs by oven baking it until golden brown and crusty. US-1214 Plain | US-1215 Garlic | 14x10oz | $6.49/LB n. Old Fashioned Cheese Spread Creamy and spreadable in many flavors. US-460 Hot Horseradish | US-462 Beer | US-463 Swiss Almond | US-470 Pistachio | US-471 Champagne | 2x10lb | $62.39/CS

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UNITED STATES CONT. o. Menage This mixed milk beauty is aged for intense flavor and a drier texture. It’s dipped in a lovely wax as vibrant and green as Wisconsin’s summertime pastures. US-1211 | 1x10lb | $8.29/LB p. Truffle Tremor Elegant and pungent truffles collide with the velvety perfection of soft-ripened goat cheese. It has heavy floral, herbaceous and mushroom notes. US-571 | 1x3lb | $13.49/LB q. Organic Cracklebred Cracklebred is a unique, gourmet cracker that is perfect to top with cheeses, spreads or crumbled on fine salads. US-915 Original | US-916 Tomato & Oregano | US-917 Multigrain | US-918 Lentil & Chickpea | 12x3.5oz | $24.99/CS r. Grafton Clothbound Cave-Aged Cheddar Their classic milled curd cow milk cheddar is wrapped in cheesecloth and aged for a minimum of 6 months. A very bold cheese with mushroom and nut notes. US-018 | 1x20lb | $9.99/LB

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s. Iberico Cerrato Iberico Cerrato has a marked softness that gives it a slightly sticky and pleasantly oily sheen. It is made with pasteurized cow, goat and sheep’s milk. SP-494 | 2x6.6lb | $4.49/LB t. Valdeon A blue-veined cheese, manufactured with a mixture of cow or goat milk. Wrapped in maple, sycamore or chesnut leaves, it has a spicy and buttery flavor. SP-190 | 2x6lb | $6.89/LB

WEstminster Cheddar

Westminster Cheddar is lovingly hand-crafted and picked by the Barber and Heler families. The Westminster Reserve features naturally formed explosions of salt crystals and a heavenly cheddar bite. The Vintage Cheddar is s super-strong and powerful cheese with a punchy kick.

UK-700 Sharp |UK-701 Vintage | UK-702 Farmhouse 12x7oz | $21.49/CS

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ENJOY ME WITH Food and drink pairing can be a tricky business. We are not all experts at the subject, so Somerdale has created the “Enjoy me with” range of cheeses. These three, distinctly different Cheddars make perfect pairings for red wine, white wine and beer. They have done the pairing work so you can sit back and sip on your favorite drink while snacking on their favorite cheese!

UK-752 Red Wine UK-753 White Wine UK-754 Beer 12x7oz | $25.49/CS

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MUSTARD pair ings

What better way to squeeze the most fun out of National Mustard Day on August 5th than to give cheese and mustard pairings a go! Though often overlooked or perhaps underconsidered, this duo is dynamic and delicious when done right.

We’ve put our palates to work and are pleased to present our favorite combinations. Let our easy (cheesy!) mustard matrix help the hunt for your next favorite pairing. Whether adding tiny dollops to your cheese-and-cracker-snacks or going for the gusto with an extra generous smear on your favorite sandwich, we’re confident that you’ll want to keep spicing up your life with the magic of mustard.

Three types of edible seeds with varying potencies come from the flowering mustard plant. From just these three comes an abundant variety of mustards in a multitude of styles which exist on a delicious spectrum running from sweet to nasal-igniting heat. White mustard seeds (sometimes known as yellow mustard seeds) are the mildest in flavor and most common. Brown and black mustard seeds are more pungent and are typically mixed with yellow seeds in varying combinations. The heat factor of each mustard is determined by the general amount of seeds used, the degree of grinding of these seeds, plus the type of liquid used for mixing— typically a vinegar, water or wine.

With so many variations available that pair beautifully with so many types of food, it’s no wonder that mustard has thrived and evolved ever since its creation during Roman times.

In fact, mustard is only second to the peppercorn in the United States as most-used spice. When it comes to pairing mustard and cheese, we keep these tried and true principles in mind:

1. Similar flavors and/or textures— tangy with tangy; smokey with smokey; spicy with spicy 2. Opposites attract—sweet with sour; salty with sweet; creamy with crunchy 3. Terroir aka ‘taste of place’—items from the same country or region such as French Epoisses from Fromagerie Germain with a Dijon mustard. Oui oui!

Incorporate mustards into cheese-focused recipes for easy updates on classics such as super heating your fondue pot with alpine cheeses mixed with some spicy brown. Whip together endless, easy dips featuring your favorite flavors like a unique and spicy-sweet chevre spread. Let your imagination be your guide alongside our pairing chart and you’ll expertly navigate the seas of (mustard) seeds and cheese in no time. Here’s to ‘cutting the mustard’ more than ever.

AUGUST 2017 | 16

Spice up your sandwiches and cheese plates with these must-try mustard pairing suggestions. Taste and experience the fantastic new flavors that emerge when mixing and matching. We especially love the magical way a sweet or stone-ground mustard mellows out even the funkiest of washed rind cheeses, making for an extra earthy and complex bite. Bonus points when enjoyed on a fresh baguette with country ham! For another top terroir pairing, we’ll even go out on a limb(urger) and bet you’ll just melt after trying St. Mang’s melted over a Bavarian mustard-smeared burger.

WG-055 St. Mang Bavarian Limburger 6x6.35oz $15.99cs | FR-322 Germain Epoisses 6x8.8oz $44.99cs

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HONEY MUSTARD

medium

YELLOW

BROWN/ DELI STYLE

hot

DIJON

STONE GROUND WHOLE GRAIN

AUGUST 2017 | 17

CH

E

AR DD

LE

N

PI

AL

TY S E

UE

BL

Castello Havarti Castello Havarti is a mild and aromatic cheese with just a hint of tanginess. Soft and creamy, its taste develops more character as it matures. It is made to a traditional Danish recipe and crafted by their master cheese makers.

Try all the flavors: DK-108 Plain DK-109 Dill DK-110 Jalapeno DK-111 Caraway DK-113 Herbs DK-115 Wild Garlic DK-116 Light Plain 12x8oz | $32.99/CS DK-044 Reserve Aged 3x3.5lb | $6.49/LB

Blue Rosenborg

Extra creamy Danish Blue has a soft texture, mild aroma, a hint of oiliness and a sharp blue sourness, overlaid on tempered, salty butter.

Creamy and juicy, it is perfect for everything from grilled foods to gratin, as the cooking process rounds off the sharp edges of this unique flavor.

DK-000 Loaf 1x4.4lb | $4.69/LB DK-006 Wheel 1x6lb | $4.39/LB DK-009 Crumble Cups 6x5oz | $14.99/CS

Lurpak Butter

Made with fresh cream, Lurpak Butter has a legendary subtlety and freshness. It is perfect to mix, fry, drizzle and bake into all kinds of creations. For an amazing summer treat, try making Grilled Lobster with Lurpak Harissa Butter.

DK-024 Unsalted | DK-027 Salted 20x8oz | $54.99/CS

AUGUST 2017 | 18

Feta in Oil

These Apetina classic chese cubes with a rich and milky taste are semi-firm yet smooth. They are the perfect match for salmon salad or summer salads.

DK-127 | 6x5.25oz $18.29/CS

MONTCHEVRE | THE GOAT GIRLS VERMONT CREAMERY | WOOLWICH GOAT BRIE

IN GLORY OF GOATS FULL OF SPUNK AND INTELLIGENCE, GOATS ARE SOME OF THE BRIGHTEST ANIMALS OUT THERE.

AUGUST 2017 | 19

MEET THE BREEDS Each one is different with a personality all their own. While they share a similar friendliness and curiosity, no one goat is like any other!

SAANEN

LA MANCHA

TOGGENBURG

ALPINE

These ladies are named for the Saanen Valley in Switzerland are the largest of all the goat breeds.

They can produce up to 10% of their bodyweight in milk in one day. Saanen’s are often considered the easiest breed to work with; they are docile and sweet.

This is the oldest known dairy breed, originating from the Toggenburg Valley in Switzerland.

They are the hardiest breed that can withstand cooler conditions than others. Toggenburg goats are industrious and inquisitive, but still friendly and gentle.

Originally from the plains of central Spain, La Mancha goats are the only breed to have been developed in the United States.

Know for its apparent lack of ears (which they do have, just very small ones), La Mancha’s are generally calm, quiet and gentle.

Synonymous with the French Alpine goat, these are the most adaptable to any climate. They have erect ears and horns. Alpine goats are sturdy, independent and strong willed. Still, like the other breeds, they are very friendly and highly curious.

AUGUST 2017 | 20

NUBIAN

Nubian goats are large with long floppy ears and long roman noses.

The breed developed in Great Britain from goats native to India and North Africa, so they can survive in hot climates and have a longer breeding season. They are very sociable, outgoing and noisy.

BUT WHY IS GOAT CHEESE WHITE? When the cows begin to feed on fresh, spring grass, the resulting cheese made is a rich, buttery yellow. Goat’s milk cheese, regardless of the time of year, is a bright white. Why is this the case?

The yellow color in cow’s milk can be attributed to beta carotene, which they get through eating grass. This beta carotene exists in their fat, which is broken down during the cheesemaking process and turns the cheese the yellow color you are familiar with. That is why cow’s milk is white before being processed.

Goats naturally convert beta carotene in to a colorless form of Vitamin A, which releases during cheesemaking but leaves the cheese a bright white. That is also why their cheese is rich in Vitamin A, unlike cow’s milk.

OUR TOP PICKS In a variety of styles- goat cheese is more than just chèvre!

Zucchini Mint Goat Cheese Fritters with Smoked Salmon and Red Pepper Creamy Goat Cheese

VERMONT CREAMERY CREAMY GOAT CHEESE Made with fresh goats’ milk coming from family farms, the milk is first pasteurized and then set overnight for natural coagulation. The next day, the fresh curd is drained and then whipped for a smooth texture. Perfect in sauces, with pasta, as a spread, or simply as a dip drizzled with maple syrup. Creamy Goat Cheese is available in Classic, or blended with the finest ingredients- imported Divina olives and herbes de Provence or roasted red peppers and real garlic. US-985 Classic | US-986 Roasted Red Pepper | US-987 Olives and Herb 9x6.5oz | $13.99/CS

THE GOAT GIRLS

From the expansive plain of the Iberian peninsula in Central Spain, the home of legendary Don Quixote, is a region of romance and history, which gives us the sister cheeses- The Goat Girls.

SP-702 Winey | SP-703 Rosey | 2x7lb | $9.79/LB

1

BATHED IN WINE

WINEY GOAT

This semi-soft goat cheese has its rind washed and rubbed with local Spanish wines during its curing. This rich cheese has a finely developed goat flavor with an aromatic nose of wine.

ORANGE WINDMILL

Cablanca Goat Gouda

Made from 100% pure, pasteurized goat’s milk.

It has a mild, creamy flavor and well-rounded taste.

ND-210 | 1x10lb | $7.89/LB

2

ROSEMARY RUBBED

ROSEY GOAT

A one-of-a-kind semi-soft goat’s milk cheese that is covered with fresh Rosemary. It has a soft and creamy texture that is delicately punctuated by the aroma and flavor of rosemary.

for more recipes follow them on instagram @vermontcreamery @woolwich_dairy

TRIPLE CRÈME GOAT BRIE

It’s called triple crème for a reason! Woolwich Triple Crème Goat Brie cheese, made with fresh Canadian goat milk and cream, is the ultimate, buttery indulgence.

CN-103 | 9x6.5oz $34.99/CS

Grilled Goat Brie Cheese & Olive Crostini AUGUST 2017 | 21

ORGANIC

FRESH GOAT LOGS

MONTCHEVRE FAMILY MADE

Made with respect for traditional French cheesemaking techniques led by fourth generation cheesemaker Jean Rossard.

M

aking outstanding cheese requires the highest-quality milk. One of Montchevre’s greatest accomplishments has been establishing the largest network of independent goat milk farmers in the United States. They are honored and committed to support and maintain close ties with every one of their more than 360 farms across Wisconsin, Iowa, Missouri, Minnesota and Illinois that account for the largest single pool of goat milk in the country.

Because every one of Montchevre’s family farms produces its milk exclusively for their benefit, they have the responsibility to ensure each farm is running a sustainable operation. Monthchevre not only compensates producers with premiums for quality, but also have a team of field technicians dedicated to farm support, sustainability and helping farmers achieve quality goals. Their fresh milk supply is the

driving force of their company

and one of the many charac teristics that differentiates

them from any other goat

cheese manufactuerer in

North America.

Montchevre has a network of over a dozen independent family farms that produce high quality organic milk for its Organic Goat cheese line. The Coeur de Chèvre logs come in Natural and Garlic & Herb, both of which are deliciously creamy and rich in flavor.

US-091 Natural | $34.99/CS US-108 Garlic & Herb | $35.99/CS 12x4oz The Coeur de Chèvre line is certified

by MOSA and carries the USDA organic seal.

RECIPE

MUSHROOM FLEURIE

Roast mushrooms with fingerling potatoes and a slice of Chèvre Fleuire.

ORGANIC

COEUR DE CHÈVRE FLEURIE

RECIPE

RASBERRY FLEURIE SUMMER SALAD

This summer salad is sweet and refreshing. Mix arugula, cucumber slices, raspberries and toasted almonds for the salad base. Then slice Chèvre Fleuire and top with a drizzle of honey!

The 6oz Chèvre Fleurie is a soft-ripened goat cheese with a bloomy white rind that brings out a wonderful earthy flavor. As the cheese ages, a gooey cream line begins to form below the rind, complementing the stronger taste of the firm center.

US-160 | 8x6oz $32.99/CS

AUGUST 2017 | 22

for more recipes follow them on instagram @montchevre

EPICURE SPECIALS Brie d’Amir

Elixia Limonade Artisanale

14

$

56/CS

FR-069 3K

2

$

FR-671Subtle Lemon FR-672 Wild Strawberry FR-673 Passionfruit FR-674 Morello Cherry FR-675 Mango

3

$

40¢

29/LB 1x7lb

off

FR-094 1K

off

15

$

99/CS

$

2x2.2lb

5

off

12x330ml

Estoublon Apothecary

87

$

/CS

FR-792 Balsamic Vinegar 12x200ml

$

1

12 off

50 off

Italianavera

Chef’s Mandala Pomodori Pelati

90

$

15

$

$

78/CS

IT-727 Tartufo

IT-437 Peeled Tomatoes 6x19.4oz

AUGUST 2017 | 23

/CS 12x9.9oz

$

10 off

Belberry Royal Ketchup

26

$

/CS

BE-020 Bloody Beetroot BE-021 San Marzano BE-023 Spicy Mango BE-024 Yellow Bell Pepper

8

$

Walo von Mühlenen

Butler’s Blacksticks

off

8

$

6X250ml

2

$

39/LB

1x5.5lb UK-200 Blacksticks Blue

50 off

2

$

10

$

2

23/LB

$

1x13lb SW-801 Starnachas

off

off

Walo von Mühlenen

10

$

07/LB

SW-804 Red Nose Gold Label Aged 12M 2x8.8lb

Walo von Mühlenen

13

$

2

$

61/LB 2x8.8lb

SW-800 Le Gruyere 14 Months

Simón Coll Xocolaters

23

$

Biscuiterie la Trinitaine

21

$

CSP-1720 Chocolate 32% Cacao

9

99/CS

$

12x7oz

FR-435 Original Madeleines

7

$

off

/CS

Simón Coll Xocolaters Tins

43

$

$

/CS 24x30gram

CSP-1710 Cacao Nibs

AUGUST 2017 | 24

13 off

30x35gram

off

off

Mahon Semi-Cured

Manchego SP-081 Aged 3 Months

5

$

79/LB 2x7lb

SP-082 Aged 6 Months

6

$

85/LB 2x7lb

50

¢

off

50

¢

off

49/LB 2x7lb

SP-084 Pasteurized

$

29

$

16/LB 2x7lb

50 off

$

$

off

44/CS 12x5.29oz

SP-962 Retails Trays

SP-083 Raw Milk

7 7

2x7lb SP-001 3M Raw Milk

6

1

75/LB

50/LB

SP-011 Three Milk

2x7lb

2

$

off

Membrillo Quince

Aged 12 Months

$

5

$

Tres Leches

¢

$

5

off

Fig Cakes- 5KG

3

$

99/LB 1x11.02lb

SP-974 Original SP-975 Almond SP-976 Date and Walnut

50

¢

off

AUGUST 2017 | 25

Marcona Almonds

8

$

49/LB

1x4.41lb SP-917 Fried/Salted Tub

2

$

50 off

Italian deals 1

$

Lentischio

8

$

49/LB

IT-525 Goat Aged 4-6 Months

Aresti

1

$ 1x6lb

8

off

$

13

49/LB

1x6lb IT-580 Goat Semi Stagionato

1

Arrocca $

off

$

99/LB

IT-587 Aged 22 Months

off

7

$

79/LB

$ 1x12lb

IT-527 Sheep Aged 5-6 Months

Nobile

7

$

1x6lb

1

Su Entu

1

$

49/LB 1x5lb

off

IT-584 Aged Pecorino Min 12 Months

La Goccia

1 7

$

$

$

15

25/LB

off

1x6lb

off

IT-582 Aged Min 7 Months

Selvaggio

8

$

99/LB 1x6lb

1

$

off

Franco Boni Parmesan

84

$

/CS

IT-361 DOP Cubes

IT-586 Goat Stagionato Min 9 Months

3x2.2lb

AUGUST 2017 | 26

off

Featured DEMOS F I R S T C O M E, F I R S T S E R V E D August

CHEF’S MANDALA

old amsterdam

CHampignon

Biscuiterie La Trinitaine

valbreso

sweet grass dairy

PROMOTE PRODUCTS

emmi kaltbach

La gruta del sol

BOOST SALES

bavarian made

LA GRUTA MEMbrillo

mifroma

CADI

Waterwheel Wafers

noel & The Goat Girls

BRAND AMBASSADORS are available to

support stores through our demo program

and

with

live, in-store sampling

organic, whole peeled tomatoes Kaserëi from Germany feta- perfect for the summer!

cave-aged gruyere

soft-ripened with herbs AOP Le Gruyere

Australian-made crackers

LET OUR TEAM OF

trained FOOD HANDLERS

certi fied

YOUR CUSTOMERS

AUGUST 2017 | 27

you can’t say no to a great gouda! fabulous french cakes

old world cheeses from Georgia mix and match Spanish pairings

authentic, Spanish quince paste cheeses of Spain

rosey & winey goat, serrano & chorizo

WAFERS