EPICURE December
2017
white as snow. . . featuring the woolly fleeces & hand-made cheeses of
SHEPHERD’S WAY FARMS p.22
Ford Farm is a West Country Farmhouse Cheesemaker idyllically located in the rolling Dorset Downs, overlooking the World Heritage Jurassic Coast. They are one of the few remaining traditional farmhouse cheddar makers producing cheeses made to methods and recipes that date back many hundreds of years, almost exclusively by hand. Ford Farms uses only the highest quality milk, sourced from local, free-range dairy herds that graze the lush pastures of the surrounding countryside.
Truffler Cheddar
Top Hat Cheddar
Shavings of black truffle have been liberally added to this cheddar cheese. The truffles infuse the cheddar to create a flavor that is so heady it will truly knock your socks off! Enjoy this cheese on its own or paired with prosciutto.
Top Hat Cheddar is a deep yellow color with a sharp flavor. It is very creamy and covered in red wax. It is a great party cheese for cubing and can also be melted on burgers and more.
UK-810 • 2x2.8lb • $6.79/LB
UK-014 • 1x9lb • $5.59/LB
Coastal Cheddar Shropshire Blue Made similarly to Blue Stilton, Shropshire Blue is a vibrant orange color from added annato with blue veining. It is slightly more pungent, sharp, and creamy while equally delicious! UK-102 Half Wheel• 1x9lb • $7.69/LB
Coastal was developed to appeal to demand for rich, rugged and mature cheddars. Aged for a minimum of fifteen months, it develops a distinctive crunch from calcium lactate crystals which form naturally as it matures. It has rich, sharp flavors. UK-140 Prints • 1x11.02lb • $4.89/LB UK-022 Pre Packs • 12x7.05oz • $29.99/CS
December
TABLE OF CONTENTS
ON THE COVER 22. Shepherd’s Way Farms Learn about the family-owned, multi award-winning Minnesota sheep dairy first-hand with a very special feature written by its Co-Founder and Head Cheesemaker, Jodi Ohlsen Read.
8. Can’t Miss Swiss
New items from Mifroma are here that everyone will want to get their hands on. Stock up on these fast fondues for Winter.
13. Pop the Cork & Grab a Fork
As long as we have wine, the Holidays will be fine. Drink up our selection of top wine and cheese pairings for the Holiday season.
16. 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.
28. Treat Yo Self to Truffles
Check out how to enjoy the most expensive food in the world without breaking the bank.
33. Dip Dunk & Be Merry!
For parties of one or up to a ton, our fondue guide is guaranteed to stir up some FUN.
36. ‘Ossau Good’ Get a taste of Northern Basque Country with Istara and the world’s most ancient cheeses. 39. Epicure Specials
For even deeper discounts, look no further.
43. Take your pick from our offering of Monthly Product Demonstrations.
Mackenzie Creamery Artisan Chèvre Cups Mackenzie Creamery produces award-winning, hand-crafted, artisan goat cheese from the finest ingredients. Located in Hiram, Ohio, they source 100% hormonefree goat milk from local area farms and use it to craft awardwinning goat cheeses.
US-1235 Apricot Ginger US-1236 Cognac Fig
US-1237 Sour Cherry Bourbon US-1238 Sweet Fire (Black Raspberry Habanero)
La Panzanella Mini Croccantini
US-1410 Original US-1416 Garlic US-1418 Rosemary DECEMBER 2017 | 4
12x3oz • $16.99/CS
12x4.5oz $50.99/CS
Reminiscent of flatbread, Mini Croccantini crackers bring artfully crafted character to any table. Baked in a variety of savory gourmet flavors, their crispy lightness takes any snack or appetizer from ordinary to singularly special. From elegant holiday spreads to intimate family meals, their golden bubbles and artisan edges help you create a natural, homemade mood.
US-1411 Original US-1413 Cracked Pepper US-1415 Multigrain
US-1417 Roasted Garlic US-1423 Whole Wheat US-1419 Rosemary US-1421 Toasted Sesame 12x6oz • $26.99/CS
Milton Creamery Prairie Breeze
Milton Creamery was started in 2006 as a joint venture between local Amish dairy farmers and the Musser family in Milton, Iowa, who are now the sole owner-operators. The small Amish dairy farms that provide milk to Milton Creamery don’t give their cows artificial growth hormones, like rBGH and rBST. All herds are less than sixty-five cows and are managed and milked by the immediate family.
Bandage Wrapped Cheddar Fiscalini Bandage Wrapped Cheddar has been distinguished as the World’s Best Cheddar at the World Cheese Awards three times, and remains the only American Cheddar to win. Aged 14 months this cheese is firm, crumbly, straw-colored and has a nutty, slightly smoky, earthy and more round finish than most aged cheddars.
Prairie Breeze is a twist on a well-aged white Cheddar style cheese. Aged for a minimum of 9 months, it is made with pasteurized cows’ milk, vegetarian rennet, and no added color. Sweeter than your typical cheddar with lots of flavor, Prairie Breeze is crumbly yet creamy with a little crunch from the calcium crystals developed during the aging process. US-793 Pre-cuts • 12x6oz • $40.99/CS
San Joaquin Gold Named for its birthplace after the rich San Joaquin Valley of Central California, this mildly sweet and nutty flavored, firm textured cheese is aged a minimum of 12 months and strengthens over time. Made in 32-pound wheels and stamped with a cow shape on the center as its trademark identification, San Joaquin Gold is an American original, “awardwinning mistake” created by Fiscalini Cheese Company. US-210 • 1x15lb • $10.99/LB
US-208 • 1x7lb • $11.99/LB
DECEMBER 2017 | 5
Inspired by the proud culinary traditions of Italy, Pasta Chips put the passion and tradition of Tuscany at your fingertips in an unforgettably flavorful, healthy snack. Pasta Chips are certified Non-GMO, made with fresh pasta, real semolina flour and baked with herbs and spices inspired by traditional Italian recipes. The result is a tasty, crispy chip with only 120 calories per serving and 20% less fat than pita chips. Enjoy them as a snack or paired with cheeses, charcuterie, dips, hummus and salsas of all kinds.
US-1183 ALFREDO US-1184 GARLIC OLIVE OIL US-1185 MARINARA US-1186 MEDITERRANEAN SEA SALT US-1187 ROSEMARY US-1189 VEGGIE 12x5oz • $20.99/CS
McCadam Muenster
Created in the United States in the style of French Munster, Muenster is a smooth, mild flavored, semi-firm cheese with exceptional melting abilities. Its distinct orange rind is the result of natural vegetable coloring added during cheesemaking. US-236 Slicing Loaf • 2x5.5lb • $3.19/LB US-237 Jalapeno Loaf • 2x5.5lb • $3.39/LB
Cabot Monterey Jack & Pepper Jack There are few cheeses in the world that melt quite as beautifully as Monterey & Pepper Jack. A close cousin of cheddar, Monterey Jack cheese is creamy and mild and a classic in most southwestern cooking. US-234 Monterey Jack US-235 Pepper Jack
1x10lb • $3.39/LB
McCadam Cheddar
Cabot Cheddar
Fresh, wholesome milk is collected daily from cows that thrive on the abundant green pastures of Northern New York creating the authentic, home-grown taste of McCadam’s cheeses.
Perfect for all-around grating, cooking and melting, Cabot Cheddars have a creamy, smooth texture and a slightly acidic taste. Nuances of sweetness are balanced with a rich buttery tang.
US-232 Extra Sharp Yellow US-233 Extra Sharp White 1x10lb • $4.79/LB
US-028 Sharp • $4.99/LB US-050 Extra Sharp • $5.19/LB US-034 Habanero • $5.69/LB
1x10lb
Brie d ’Amir Brie d’Amir is a classic French Double Creme 60% soft ripened cheese made with pasteurized cows’ milk. The extra cream used during production adds a buttery, mouth-coating richness to the paste which complements the savory, earthy undertones of the edible rind. Enjoy Brie d’Amir topped with honey, fruits, and nuts or baked in puff pastry after coating with jam for an easy, crowd-pleasing appetizer.
FR-069 Brie 3K D’Amir|1x7lb | $3.69/LB
IT-184 Pistachio
IT-180 Lemon
Great dessert accompanying ice cream, nuts, and fruits in season.
Perfect for breakfast, with milk and cereals, tea, orange juice and jams.
Sapori
Dell ‘ Antica Murgia Ricotta Cheesecake
IT-182 Cocoa Ideal as a dessert accompanied with dried fruit.
IT-181 Lemon Chocolate Chip Top with honey for a sweet and savory treat.
IT-185 Almonds Enjoy for lunch or dinner. Ideal after a meal with fruit or liquor also accompanied by dried fruit.
IT-183 Coffee Delicious with coffee and cream, chocolate and cream, and tea.
Sapori Dell ‘ Antica Murgia, a company located in the heart of Puglia that offers a line of delicious cheesecakes made from baked ricotta and enriched by a wide range of delicious fragrances, sweet and savory: lemon, coffee, almond, cocoa etc. Each form is produced with fresh ricotta of the day made from buffalo milk and cow milk and vacuum-packed with protective atmosphere, to preserve the fragrance. 9x7oz • PREORDER • $37.99/CS
Check out these new fondue favorites from Mifroma, as well as their other must-have Swiss cheeses for winter.
Enjoy
The Winter
Bliss
with
from
An authentic Swiss dining experience. Raclette is a fun way to spend time around the table together. Simply melt the pre-sliced cheese over boiled potatoes and your choice of accompaniments. As the cheese softens, it releases it’s intense aroma of the Alps.
SW-512 • 12x7oz • $42.99/CS
Produced since 1115 in the area surrounding the little village of Gruyere in Western Switzerland, Le Gruyere AOP Shredded Cups are made from Traditional Le Gruyere that is minimally aged for 5 months. It has a fruity tatse with hints of alomnd and caramel, and prepared from the finest fresh milk from cows fed on grass during the summer and hay during the winter. The use of additives is prohibited and there are no anti caking agents. Le Gruyere AOP Shredded Cups melt perfectly! Serve it to your guests at your next fondue party.
SW-514 • 9x3.5oz • $28.99/CS
New cheese
the
Swiss
Fondue Express is made with Gruyere AOP, Emmentaler AOP, and the most delicious Swiss mountain cheese, wine and spices. Fondue is the quintessential Swiss dish. Everybody knows it, everybody loves it. Especially when it is ready in 90 seconds. The wonderful, melt in your mouth texture and intense cheesy flavor is prepared in seconds thanks to a microwaveable container.
SW-516 • 12x5.3oz • $33.99/CS
A typically Swiss traditional dish that makes a fun shared meal or snack! This boxed Swiss Fondue includes a variety of delicious Swiss Cheeses (Gruyere AOP, Emmentaler AOP, and Raclette) which harks back to its rural origins when shepherds frugally re-used leftover pieces of cheese and stale bread from their long periods on the mountainside. The fondue also includes white wine and kirsch brandy –key ingredients in a REAL Swiss Fondue! Easy to prepare, just pour the contents of package into a fondue pot or saucepan, heat & stir, let simmer for 3 minutes, and enjoy with bread, vegetables, boiled potatoes, or pieces of fruit.
SW-510 • 10x14oz • $42.99/CS
Can’t Miss Swiss Tête de Moine Pirouette SW-091 (PREORDER) • 6x14oz • $86.99/CS
Taste <Mild
Full>
Emmentaler Super Cut
SW-062 • 2x13lb • $7.69/LB
Taste <Mild
Full>
Apenzeller & Apenzeller Extra SW-005 • 1x15lb • $10.99/LB SW-006 • Extra •1x15lb • $11.29/LB
Taste <Mild
Full>
Tête de Moine Pirouettew is a strong, semi-hard cheese with a robust aroma and texture. Its full flavor is due to natural untreated milk from dairy cattle that have summer grazed on the spicy herbs and grasses of the Jura mountain pastures and winter-fed on fragrant hay from the same rolling meadows.These cylindrical cheeses are produced in village dairies around the Bellelay area - a designated area of origin that earns this cheese its AOC status. The cheese is matured on pinewood boards for approximately three months, which also adds depth of flavor.
Emmentaler AOP has a deliciously mild, sweet and slightly nutty flavor. This exceptional cheese carries the AOP label, as it is a unique product of controlled origin. Only 200 village dairies, located in the picturesque valley of the river Emme, are authorized to make Swiss Emmentaler cheese, which is crafted to a strict set of time-honored methods. A medium-hard cheese, ivory in color and with an even rind, Emmentaler AOP should be a staple of any cheese board. With its sweet, mild taste, Emmentaler AOP is generally enjoyed cold and is excellent at breakfast or as a dessert. It is the staple of any cheese board.
Appenzeller is a medium-hard, spicy cheese with a maturation period of between three to six months. It is during this time that the cheese is rubbed with aromatics: the herbs seep through the rind to give Appenzeller its incomparable flavor. Throughout production, the Appenzeller is fermented and ripened in natural cheese cellars. The texture of this cheese is smooth, with small, pea-sized holes. Appenzeller has been produced locally for over 700 years and today, Appenzeller is one of the most popular cheeses in Switzerland, and for good reason. A wonderful addition to any cheese platter.
US-1372
Cabrie
Crottin Montchevre’s fresh goat milk Crottin is made with full respect for traditional French cheese-making techniques. This fresh goat cheese is folded with highquality ingredients to ensure rich, smooth texture and delicious flavors. US-088 Original • US-089 Garlic & Herbs • US-092 Four Pepper • US-093 Assorted • 18x3.5oz • $31.99/CS
The rind of Montchevre’s Goat Milk Brie is made of a white penicillium, often referred to as the “fleurie.” This white, velvet-like exterior protects a soft, oozing, and creamy inside that has a smooth and delicate taste. Like many soft-ripened cheeses, the taste and flavor profile evolve through a natural aging process called “lipolise”. The cheese will develop stronger, earthy accents and become softer and creamier as it slowly ages from the outsidein. The smooth and earthy flavors of the Cabrie are delightful when served warm! Spread your favorite jam atop a Mini Cabrie, add almonds and fresh basil for a delicious appetizer that will have everyone talking! US-043 Cabrie Wheels • 2x2.2lb • $7.19/LB | US-161 Mini Cabrie • 6x4.4oz • $14.49/CS| US-1372 Creamy Goat Brie • 6x5.5oz • $22.99/CS
Goat Logs
US-149 Plain • US-150 Garlic & Herbs • 12x10.5oz • $44.99/CS
Master cheese-maker Jean Rossard has established a perfectlybalanced recipe for Montchevre’s fresh goat cheese logs, and each is made with full respect for traditional French cheese making techniques. Once the prime quality milk has been collected from our network of independent family farms, it is slowly drained and folded with high-quality ingredients to ensure the rich and smooth texture that chefs and consumers know and love.
Henri Hutin Brie Couronne 60% 1kg FR-038 Chives FR-039 Pepper 2x2.2lb • $25.49/CS
The Fromagerie Henri Hutin was founded in 1922 in Lacroix-sur-Meuse, France by Henri Hutin. His recipes, know-how, and diligence quickly earned him a reputation for excellence in the region and far beyond including the title of “Master Cheese Maker”. The company maintains his respected reputation with a commitment to quality, innovation, and sustainability. Flavored 1kg Brie Couronne is made from only the freshest hormone-free, pasteurized cows’ milk and cream. By adding cream for a total of 60% butterfat, these wheels are classified as double cream brie which gives a rich, mouth-coating, smooth texture. Try these classic French cheeses from a classic French company on a crusty baguette, with berries, chutneys, walnuts and apples.
DECEMBER 2017 | 11
Somerdale
Enjoy Me With Red Wine A beautifully aged, creamy, vintage white cheddar forming the perfect partner for a glass of Cabernet Sauvignon or Merlot. Made with pasteurized cows’ milk and vegetarian friendly. UK-752 • 12x7oz • $26.99/CS
Westminster Farmhouse Cheddar From the birthplace of cheddar, this cheese is aged 10 months and has a smooth, creamy, slightly crumbly texture. Moderately sharp, sweet, earthy notes are perfectly balanced. UK-702 • 12x7oz • $22.49/CS
Enjoy Me With White Wine
Westminster Vintage Cheddar
A robust and savory extra sharp yellow cheddar, perfectly paired to enjoy with your favorite Sauvignon Blanc or Pinot Grigio. Made with pasteurized cows’ milk and vegetarian friendly.
A super-strong and powerful cheese with a punchy kick aged for over 15 months, Vintage Cheddar will satisfy the tastebuds of even the most hardcore cheddar fanatic without overpowering.
UK-753 • 12x7oz • $26.99/CS
Enjoy Me With Beer
UK-701 • 12x7oz • $22.49/CS
Westminster Sharp Cheddar
Slightly crumbly with a wonderful smoked flavor, this cheddar is just the ticket with an IPA (India Pale Ale) or amber beer. Made with pasteurized cows’ milk and vegetarian friendly.
From the birthplace of cheddar, this cheese is aged 10 months and has a smooth, creamy, slightly crumbly texture. Moderately sharp, sweet, earthy notes are perfectly balanced.
UK-754 • 12x7oz • $26.99/CS
UK-700 • 12x7oz • $22.49/CS
Dubliner
Dubliner is a robust aged cow’s milk cheese with texture similar to a Cheddar and sweet, nutty flavor. IR-016 Pre-cuts • 24x7oz $67.99/CS IR-250 Loaf • 2x5lb $5.99/LB
Blarney Castle
Blarney Castle is a mild and creamy cow’s milk cheese with rich and velvety undertones similar to a young Dutch Gouda cheese.
Kerrygold Cashel Blue Lovingly crafted by the Grubb Family on their farm, Cashel Blue is a semi-soft, creamy Irish farmhouse cheese. It has round, full flavor and a signature tang punctuated by its characteristic blue veining and buttery color. IR-200 • 2x3lb • $9.19/LB
IR-011 Pre-cuts • 24x7oz $67.99/CS
Skellig Sweet Cheddar
This gourmet Swiss is aged over 90 days to enhance the delicate nuances that give it its signature sweet, nutty taste.
Kerrygold Skellig is a creamy, sweet, full-flavored Cheddar imported from Ireland. As with all Kerrygold cheeses, Skellig is an all-natural cheese, produced with milk from grass-fed cows that graze on the green lush pastures of Ireland.
IR-020 Pre-cuts • 24x7oz $67.99/CS
IR-019 Pre-cuts • 24x7oz $67.99/CS
Swiss Cheese
DECEMBER 2017 | 12
Pop The
&
Cork Grab a Fork A Guide To Mixing And Matching A Centuries Old Pair
When it comes to pairings, wine and cheese have been gracing taste buds with their combined flavors for centuries. However, which cheese with which wine? There are over 500 different varieties of cheese and over 10,000 different varieties of wine grapes. Although there isnâ&#x20AC;&#x2122;t just one wine for one cheese, not all possible combinations can go together. There are many factors that may go into wine and cheese pairings: location, texture, acidity, etc. If you are not sure what pair goes well together, theres no need to be intimidated. When you are equipped with the right information you can create the perfect match. Keep reading to discover which delicious cheeses and accompaniments will balance out that bottle of Cabernet your friend gave you for Thanksgiving or the Chardonnay you will receive from your co-worker for secret santa.
Purple Moon is often described as the “perfect pair,” Fiscalini takes their traditional award winning cheddar and soaks it in a North Coast Cabernet Sauvignon that leaves the cheese with a distinct purple color on the outside and creamy finish on the inside. Purple Moon is unforgettable, delicious, and completely unique; the perfect addition to any cheese tray with a subtle and delightful flavor that will leave you coming back for more.
Pairs With. . . Cabernet Chardonnay Merlot
• US-1179 Purple Moon EW • 8x6oz • $31.99/CS Just as cheese and wine are a perfect pair, charcuterie and wine are also a great match. Salami has bold and intense flavors that compliment the tart and fruity taste of certain wines. Bellentani’s salamis are traditionally cured which allows the salami to achieve
• US-487 Bellentani Sliced Prosciutto • 12x3oz • $38.49/CS
enhanced flavor complexity versus salamis which have a reduced curing time. Bellentani’s prosciutto is all natural and aged for a minimum of 200 days. Made using only pork and sea salt.
• US-480 Tuscan Herb Coated • 12x7oz • $48.49/CS
• US-482 Italian Dry Salami • 12x7oz • $48.49/CS
• US-483 Red Pepper Coated • 12x7oz • $48.49/CS
• US-484 Black Pepper Coated • 12x7oz • $48.49/CS
Pairs With. . . Sauvignon Blanc Riesling Pinot Grigio
By marrying this rich, creamy cheese to the berry and plum notes of Merlot, Sartori has created a marriage of flavors destined to make your taste buds say, “I do.” On that note, Enjoy with toasted walnuts, thin slices of prosciutto and semi-sweet chocolates for dessert.
• US-893 Sartori Bellavitano EW Wedges • 12x5.3oz • $39.99/CS • US-908 Sartori Bellavitano Merlot Cheese • 1x20lb • $8.99/LB
DECEMBER 2017 | 14
Pairs With. . . Pinot Noir Merlot Shiraz
Boasting similar qualities to Roquefort, and initially created by the same cheesemaker, Bleu d’Auvergne is a French classic with subtle notes of grasses and wild flowers. This rich, delicate cheese is crafted using fresh cow’s milk from the area of Auvergne, France, resulting in an exceedingly creamy, buttery blue cheese. The moist, supple and crumbly texture is accompanied by a heavenly combination of spicy and salty flavors cloaked in a strong, yet appealing scent. Best when enjoyed with dessert wines.
Pairs With. . . Zinfandel Port Sauternes
• FR-016 Bleu D’Auvergne or Dome RM • 4x2.75lb • $6.79/LB
• FR-088 Bleu D’Auvergne Milledome • 2x6lb • $5.09/LB
First created during the Renaissance period in Venice, Italy, Amaretti Cookies are all natural, light and crunchy. A delicious addition to any dessert plate. Incorporate these delicious little bites into your Holiday baking recipe. They are perfect for mixing into cake batter, topping off with fruit, or enjoyed with dessert wines.
Pairs With. . . Vin Santo Lambrusco Moscato d’Asti
• IT-510 Asturi Amaretti Cookies • 10x6.35oz • $19.99/CS
When preparing a wine and cheese pairing this holiday season remember these general tips: • Pair intense flavored cheeses with intense flavored wines. Wines that have a higher ABV taste better with intense flavored cheeses such as cheddar and aged cheeses. • Delicate flavored cheeses such as Brie pair well with wines that have a lower ABV and high acidity such as sparkling wines. •To avoid palete fatigue, try the mildest wines and cheeses first, and let your guests work their way up to the bigger and bolder pairings. • Its always best to pair wine and cheese from the same region. • Dessert wines such as port pair well with blue cheeses. Blue cheese also tastes delicious when topped with dark chocolate or honey.
• When creating a wine and cheese board, try to have a variety of different cheeses (soft, semi-soft, semi-hard, and hard cheese) and wines (red, white, sparkling, sweet) present so that you and and your guests have options to choose from. There are many different opinions on what is best when it comes to cheese and wine pairings. Many have claimed that every cheese pairs with every wine; that there are no factors to consider when pairing. It has been debated whether or not red or white wine is the best partner to accompany cheese. Among all the opinions and suggestions please keep in mind that there are no strict rules when it comes to cheese and wine pairings. Everyone has different palates, and the important thing is that you like your pairing. Wine and cheese is truly a sophisticated and delicious way to enjoy the art of two different flavors coming together to bring out and itensify each other’s taste. Whether you want to enjoy a quiet evening at home, or entertain guests at a dinner party, know that you can never go wrong when you bust out the cheese and pop open a bottle of wine.
DECEMBER 2017 | 15
Imports and Specials France
a. Belletoile 70% Belletoile, meaning “beautiful star,” is a triple creme, buttery, and soft ripened cheese made in the Lorraine region of France. FR-012 | 1x6lb | $5.59/LB b. 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-037 1k Plain Couronne | 2x2.2lb | $23.99/CS ii. FR-036 3k Plain Couronne | 1x6lb | $4.89/LB iii. FR-049 Ermitage 3K | 1x7lb | $4.79/LB
l. Agour Dark Cherry Jam Agour Dark Cherry Jam is made of 65 percent dark cherries and sweetened with cane sugar. This jam pairs well with any type of aged sheep’s milk cheese. FR-758 | 24x3.5oz | $63.99/CS m. Bucheron Bucheron is a goat’s milk log with a soft, bloomy rind. It has a bright, white paste that is chalky in the center, becoming more translucent towards the rind as it matures. This becomes gooier and tangier as it ages. m FR-199 | 2x3.86lb | $47.99/CS
n. Brillat-Savarin Affinè A decadent, rich triple crème brie from Fromagerie Delin made c. Delice De Bourgogne from pasteurized, full fat cow’s milk and cream. n A classic, triple crème brie from Fromagerie Lincet in Burgundy made FR-184 | 3x1.1lb | $40.99/CS by blending pasteurized, full fat cow’s milk with crème fraîche. NETHERLANDS FR-040 | 1x4lb | $6.99/LB d. Roquefort Soc. Bee Halves o. Goat Gouda VSOC White Label 1yr aged Roquefort has an ivory-colored paste with emerald-green veining and A combination of full-bodied cheese with the a creamy moist texture. FR-1050 | 2x3lb | $8.99/LB subtle crunch of crystals makes every bite e. Comte Quarters 12 months something to savor. Perfect with a fresh Created in the Franche-Comte region of France, Comte is a semi-hard salad or a fine white wine. cheese with a sweet, nutty, and savory taste. ND-308 | 1x9lb | $9.69/LB o FR-253 | 1x22lb | $9.59/LB ND-310 | Daily Dairy Brand|1x9lb | $6.89/LB e f. Fromager d’Affinois p. Paulus Abbey Beer Cheese Though similar to brie, this is actually much creamier and is Enjoy the intense combination of a fine Gouda ripened for less time. cheese with aromatic hops and beer flavor. i.FR-373 Original | 2x4.4lb | $60.99/CS ND-320 | 1x4lb | $7.29/LB ii. FR-370 Blue | 1x4.4lb | $31.99/CS iii. FR-368 Pepper | 2x4.4lb | $64.99/LB
f2
g. Agour Ossau-Iraty, 10-12 months This is a PDO cheese from the Basque country of France. Made using milk from only from the Basco-Bernaise (a sublocal breed), Manechtête noire, and Manechtête rousse sheep. FR-486 | 1x10lb | $10.99/LB h. Tomme Pimento D’espelette Made in Espelette, which is located in the Basque region of France. Tomme D’Espelette is created by immersing Tomme Brebis in Espelette powder, creating a strong flavor and reddish rind. FR-541 | 1x10lb | $10.69/LB i. Cantalet Cantal AOC is one of the oldest cheeses in France. A well-aged cheese with a thick crust and a strong flavor. The paste is firm, brittle and crumbly with a peppery, spicy aroma. It pairs well with nuts, grapes and apples and can be used in salads, soups, cheese fondue or gratin. FR-248 | 1x16lb | $5.99/LB j. 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 | $5.89/LB k. Rondin Sheep Papillon This is a sheep’s milk cheese made with pasteurized milk. A typical tomme cheese, its long aging process delivers a balanced taste. It is fruity and slightly salty, and is melt in your mouth delicious! FR-543 | 2x2lb | $8.89/LB DECEMBER 2017 | 16
p q. Gouda 3 Year VSOC Gold Label Naturally matured Gouda cheese with a beautiful crumbly texture, a deep yellow/orange color and a fine structure of crystals. Although naturally matured for at least 3 years, this cheese retains a nice creamy mouthfeel and an excellent taste with hints of roasted nuts and caramel. q ND-312| 1x22lb | $10.19/LB
r. Gouda 1 Year VSOC Black Label V.S.O.C. Black label Aged Gouda has the color, taste and aroma you expect from a classic vintage Gouda. However, since this cheese is naturally matured for 12 months, you get an extra hint of sweetness and the subtle crunch of salt crystals which make it exceptionally robust and irresistible. ND-314| 1x24lb | $7.49/LB s. Old Amsterdam Old Amsterdam was officially introduced to the Netherlands in 1985 and became a resounding success. Today it is still made using the original, well-guarded family recipe to create a mature cheese with distinctive, rich flavors. ND-203 | 2x11lb | $8.29/LB s
a
b1
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United States
SPAIN
t. Carr Valley Bread Cheese Based on a mild, baked cheese from Finland called Juustoleipa which translates to ‘cheese bread’. Carr Valley makes theirs with pasteurized cows’ milk by oven baking until golden brown and crusty. Great to grill, saute, and top with jams, honey, walnuts or syrups. US-1214 Plain | US-1215 Garlic | 14x10oz | $6.29/LB
aa. Cerrato Iberico Iberico Cerrato is made with pasteurized cow, goat and sheep’s milk. It is semi-firm and offers balanced, earthy, lactic flavors. SP-494| 2x6.6lb | $4.79/LB
u. Cave Aged Chandoka Cave Aged Chandoka is a clothbound New Zealand style cheddar from LaClare Family Creamery. Made from pasteurized cow and goat milk and aged for a minimum of 8 months, it smells of cellar and vegetable notes with a fudgy paste that tastes of rich butter, citrus, grass and horseradish. US-1267 | 1x20lb | $10.39/LB v. Evalon LaClare Family Creamery’s flagship cheese and 2017 ACS award winner, Evalon, is made of solely LaClare Farms’ raw goat milk and is a delicious cross between a young gouda and a parmesan. US-1268 | 1x10lb | $10.89/LB w. Merry Goat Round Merry Goat Round is one of Firefly Farm’s original aged cheeses. Launched first in 2002, Merry Goat Round is Firefly Farm’s second most produced and widely distributed cheese thanks to its consistency, broad appeal, and usefulness in the kitchen. It has been consitently ranked amongst the best. w US-277 | 6x9oz | $13.69/LB x. Cabra La Mancha Aged for at least 10 weeks before leaving the creamery, Cabra La Mancha’s semi-soft texture makes it perfect for slicing or melting. A gorgeous silky texture and a progressively earthy, vegetal, orangerinded aroma and taste develops as the rind is washed every other day with a propriety brine. x US-278 | 1x4lb | $13.69/LB y. MountainTop MountainTop takes its shape from pyramid-shaped valancay molds. It is a surface ripened cheese with blue and white molds. The blue mold gives the delicate piquancy of a young blue cheese and the white mold imparts a silky creaminess. y US-279 | 8x6oz | $13.89/LB z. Lille Coulommiers 7oz Bebe This decadently sumptuous soft-ripened cheese has a supple paste core enveloped by a rich creamy body and reveals a subtle mushroom nuance with notes of nut and butter. The rind gives a nice salty bite versus the delicate interior. z US-770 |6x7oz | $28.29/CS r
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ITALY ac. 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 after taste. IT-300 | 1x28.6lb | $4.79/LB ad. Fontal (Fontina) Made from whole pasteurized cow’s milk, Fontal is a mediumsweet cheese with a sweet and delicate flavor. Fontal is a table cheese, great to be consumed as a second dish or to be used as an ingredient for various delicacies IT-264 | 4x6lb | $4.69/LB
BELGIUM
ae. Balade Light Butter From Corman, the worldwide leader in milk fat research, Balade is the only butter that is 100 percent dairy, giving it the same rich flavor as other butters with half the fat and 6 times less cholesterol. BE-280| 12x8.8oz | $40.99/CS
ae
DENMARK
af. Creamy Danish Havarti Traditionally aged on rye straw and occasionally brine washed to create its aroma of an old, humid cellar. The texture is semi-soft often with small eyes in the paste and a combination of summer pasture and sweet, fruity milk flavors. DK-055 Original |DK-085 Dill |DK-075 Chive |1x8lb | $3.19/LB
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ab. 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 | $7.69/LB
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v DECEMBER 2017 | 17
Castello Havarti Crafted from a traditional Danish recipe by master cheesemakers, Castello Havarti is a mild and aromatic cheese with just a hint of tanginess. Soft and creamy, its taste develops even more character as it matures.
Try all the flavors:
DK-108 Plain DK-109 Dill
DK-110 Jalapeno DK-111 Caraway
DK-113 Herbs/Spices DK-116 Light Plain DK-115 Wild Garlic 12x8oz | $34.99/CS
Blue Rosenborg
Apetina Feta in Oil
Extra creamy Danish Blue has a soft texture, mild nutty aromas with hints of marzipan and the pleasant bitterness of sourdough. Rich 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.
These classic cheese cubes from Denmark are semi-firm and smooth with a rich, milky, slighty salty taste. Savor on its own or crumble on salads or on top of grilled chicken or fish.
DK-000 Loaf | 1x4.4lb | $5.39/LB DK-006 Wheel |1x6lb | $5.09/LB DK-009 Crumble Cups | 6x5oz | $15.49/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 a delightful seafood dish, try grilled lobster with Lurpak harissa butter. DK-024 Unsalted | DK-027 Salted 20x8oz | $57.99/CS
DECEMBER 2017 | 18
DK-127 | 6x5.25oz $19.49/CS
The Best from Holland.
Parrano® captures two of the worlds best-known cheeses: Parmesan and Gouda. Melkbus®149 Truffles has earthy flavors infused throughout the cheese along with notes of walnuts. Melkbus®39 Lavender is infused with French lavender blooms, rosemary and thyme, giving it a slightly sweet flair. Hollandse Crème is a young cheese that has a buttery taste and semi-soft texture, making it a family favorite.
ND-167 Lavender Melkbus (Raw Milk) 1x11lb | $4.29/LB
ND-200 Parrano 1x23lb | $5.49/LB ND-165 Truffle Melkbus (Raw Milk) 1x18lb | $11.69/LB
Parrano® 1x20 lbs
Melkbus®149 Truffles 1x18 lbs.
Käserei Champignon Triple Cream Champignon The champignon mushrooms, also called white or button mushrooms, are hand picked in Germany at the optimum time to ensure the best flavor. The cheese is made from pasteurized cow’s milk and extra cream exclusively from the Allgäu region of Bavaria, Germany, and is free of gluten and rBGH. Nutty, rich, silky.
Melkbus®39 Lavender 1x11 lbs.
Hollandse Crème 1x10 lbs.
ND-106 Hollandse Crème Gouda 1x10lb | $5.09/LB
Rougette Bavarian Red Rougette Bavarian Red is extremely creamy, mild and buttery and a perfect introduction to brie or washed rind cheeses. The milk for this triple cream cheese comes from the Allgäu region of Bavaria, Germany. The distinctive look of its red exterior is the natural color of paprika extract. Rougette is lactose free, and tastes mild when it is young and increasingly finely spiced as it matures. WG-090 2x5lb | $8.29/LB
Cambozola Blue
WG-025 2x5lb | $8.29/LB
Did you know? All Champignon cheeses
are made with microbial rennet and are free of gluten and rBGH.
Classic Cambozola is deliciously creamy and mild with a hint of blue; a perfect beginner’s blue. It’s a triple cream, soft ripened cheese with blue veins, made with pasteurized cow’s milk from the Allgäu region of Bavaria, Germany. Its name comes from an ancient Roman settlement in Bavaria called Cambodunum, where the art of cheese-making flourished. WG-020 | 2x5lb | $8.29/LB DECEMBER 2017 | 19
Quadrello di Bufala Made in the style of Taleggio, Quadrello di Bufala is a wonderfully creamy, sweet and unctuous washed rind cheese from Lombardia, Italy. Made with full-fat, pasteurized Mediterranean buffalo milk, this rich and refined take on a beloved classic is sure to please.
IT-202 • 2x5lb • $10.99/LB
Fior d’Arancio Fior d’Arancio is a cows’ milk blue cheese from Veneto, Italy. It is placed in barrels and bathed in Fior d’Arancio DOCG (a sweet wine produced with Moscato grapes grown in volcanic soil) for about 30 days after it is pierced. It is then left to finish aging on wooden planks, developing aromas of stone fruits, honey, and orange blossom, all encased in a lush, full flavored paste. IT-205 • 2x5.5lb • $13.49/LB
83 % Butterfat makes recipes more rich. Ideal for home and professional chefs alike!
Butter of Parma
IT-416 • 10x8oz • $33.99/CS
This butter, with fragrant and delicate flavor, is produced with pasteurized creams from the cows’ milk collected from Parma and Reggio Emilia Italian family owned farms also supplying milk for Parmigiano Reggiano in compliance with the strictest of standards. This butter has uniform color, is dense, smooth, and tastes clean. DECEMBER 2017 | 20
Buffalo Milk Butter
IT-417 • 10x8oz • $33.99/CS
Made with the cream from the production of its widely known sister, Mozzarella Di Bufala, Delitia Buffalo Milk Butter tastes best when consumed plain, on rustic bread or seasonal vegetables as well as in cakes or custards. It is pale porcelain in color with delicately rustic flavors.
The history of the world’s best Provolone starts with a secret. The secret of Gennaro Auricchio, who founded its company in 1877 in San Giuseppe Vesuviano, close to Naples. Thanks to its proprietary special rennet, made by the Auricchio family, Auricchio Provolone develops a unique, unmistakable taste. The carefully kept secret of rennet, an accurate selection of staff, passion and experience make products of the highest quality. More than 100 years of experience are passed down from father to son in the name of superior quality! Auricchio has always been close to its consumers, selecting farms with special breeds and suggesting the best fodder, with the aim to obtain a milk with the required qualities. Milk undergoes thorough qualifying tests and is processed in compliance with the strictest hygiene standards. Still today Auricchio Provolone is a handcrafted product. Auricchio’s centuries-old experience and respect of traditions are the basis on which a modern quality management system has been developed and certified. Auricchio, proud to produce the best!
Fatto a Mano Da Sempre Made by Hand Always IT-078 Auricchio Provolone • 1x17lb • $7.79/LB IT-079 Auricchio Provolone Salami (PREORDER) • 1x60lb • $8.19/LB
white as snow. . . featuring the woolly fleeces & hand-made cheeses of Minnesota’s multi-award winning
SHEPHERD’S WAY FARMS
WRITTEN BY: JODI OHLSEN READ
“ IN 1994, WHEN WE STARTED SHEPHERD’S WAY FARMS, WE WERE LOOKING FOR A WAY TO LIVE THAT WOULD KEEP OUR FAMILY AT THE CENTER, CONNECT US TO THE RHYTHMS OF LAND AND ANIMALS, AND MAKE THE MOST OF CREATIVITY AND HARD WORK.” - JODI OHLSEN READ
T
urn off the gravel road at the top of Valley Grove, down our farm driveway, and you may see just another Minnesota dairy farm – a couple of big white barns, oak trees and pasture, and a pale yellow 1880s farmhouse. But, look a little closer. Things are not quite as expected. The black and white animals contentedly grazing the pastures are dairy animals but they are not cows. Those wooly critters are dairy sheep. Peek inside the classic renovated 1940s barn and you will find a milking parlor, which isn’t unusual, except this setup is much smaller and designed for milking sheep. Through the viewing windows in the barn hallway you can see the sheep being milked, with milk piped directly into the milk room’s stainless steel bulk tanks. A couple of steps away, the cheesemaking room and affinage space can be seen. Production flows from one end of the barn to the other, milk to cheese, in about 150 feet. When we first started milking sheep on this farm, elderly dairy farmers would stop by just to see if it was true, to see if we really do milk sheep. Indeed we do. My husband Steven and I live and work on our 40 acre farm, where we also raised our four boys. Steven is the shepherd, managing our land, animals, milk production and business operations. He truly is the guy in our shepherd-with-sheep-photo, and yes, that is honestly how he dresses. And, yes, that is our sheep-filled Minnesota back yard. You can also find Steven in the cheesemake room many early mornings, starting out the day pasteurizing milk. Thanks to his willingness get up in the dark, I don’t begin my cheesemaking days until 7 am, when I test the milk and add culture to the warm milk waiting in one of our three vats. Then, another quick cup of coffee before launching into the more physical work of cutting curd, stirring, scooping curd into hoops, salting, and at the end of the day, cleaning everything in sight. Between tasks, I must also tend the aging cheeses, as each wheel demands regular attention.
OPPOSITE PAGE: Winner of multiple ACS awards, Shepherd’s Hope is a unique fresh sheep milk cheese created to show off the rich yet delicate flavors of sheep milk. Shown here paired with sour cherry preserves. THIS PAGE: Our author, head cheesemaker, and Shepherd’s Way Farms Co-Founder, Jodi Ohlsen Read, is pictured here on her Nerstrand, Minnesota, family farm with a wheel of Friesago, their flagship artisan sheep milk cheese and 2017 American Cheese Society 1st Place Winner. PHOTO BY CHRISTINE HYATT But, this was not our original plan. In 1994, when we started Shepherd’s Way Farms, we were looking for a way to live that would keep our family at the center, connect us to the rhythms of land and animals, and make the most of creativity and hard work. We had both started other career paths (me as a writer/editor, Steven in agricultural education) and were commuting daily to Minneapolis and St. Paul, an hour each way. With one little boy and another on the way, we were ready to shift our lives. Milking sheep was not something I had ever heard of, let alone considered. I quickly learned that dairy sheep are common in other parts of the world, and that sheep are easy on the land and a good part of a regenerative farming plan. Plus, they are adorable. Still, I may have initially resisted the idea, somewhat loudly. The leap into farming was daunting, particularly when neither of us grew up on a farm
and there was no family farm to take over. But, Steven’s ability to envision possibilities and his enthusiasm for farming were persuasive – within weeks we welcomed 40 range-raised Rambouillet sheep and an East Friesian dairy ram to our rented barn. Initially, we sold our sheep milk through a dairy cooperative. Cheesemaking was not part of the plan until 1998, when our surplus of sheep milk sent us searching for new options. The cheese world was much different in 1998, with limited artisan cheese available and even fewer types of sheep cheese in stores. We decided Minnesota was ready for a local sheep milk cheese. With the help of the University of Minnesota, we made our first batch of Friesago. A young aged, semi-hard sheep milk cheese with a mild, nutty, grassy flavor, Friesago was initially black waxed, in line with cheese fashion of the time.
PHOTO BY JOHN NOLTNER
I
n our early cheese days, Steven and I took turns helping make Friesago. I became more and more intrigued by the mysteries of the transforming of milk into cheese. I watched, worked, asked unending questions and eventually began taking cheesemaking classes. Soon, there was no going back, I could not imagine myself not making our cheese. I took another leap and became our full-time cheesemaker, stepping away from my writing work. Nearly 20 years since our first batch of cheese, we now make a number of cheese styles, including fresh cheese, bloomy rinds, aged pressed cheeses, and blue. I enjoy the challenge of learning new cheeses, adapting recipes to suit my own available tools, milk, and aging spaces. Luckily for me, our sheep provide us with rich, gorgeous milk, higher in fat, protein, and calcium than cow or goat milk, a perfect foundation for our range of cheeses. The elements of our northern environment, shifting with our changing seasons, help create nuances in the cheeses that reflect the essence of place. We are proud to be one of the oldest family-owned and family-operated sheep dairies in America. Our flock has grown to 500 ewes and we consider ourselves immensely lucky to have been able to raise our family on the farm. Our boys have grown up tending sheep, milking, working with cheese and doing cheese dishes, loading up at 4am on Saturdays for farmers markets. Now all young adults on their own â&#x20AC;&#x201C; yet living within an hour of the farm -- they still play a variety of rolls, from milking to helping with cheesemaking to sales. Our farm remains family-based and we now also have a small group of dedicated folks (two in cheesemaking and a few on the farm side) working closely with us and sharing a passion for food and farming.
DECEMBER 2017 | 24
Talking with visiting school groups, Steven often tells them that on our farm we turn sunshine into cheese. And, the sheep do the most important part of that work. Our sheep spend much of their time outside, grazing the pastures of mixed grasses and forbs and lounging under the big Burr Oak trees. Because Minnesota is snowy almost half of the year, our sheep are also fed hay outside. With their wool coats, they are quite comfortable in our chilly winters and often choose to hang out in the snow-covered pastures. When they do come inside, to gather for milking or for lambing, they have hay waiting inside too. To provide enough energy and a wide variety of nutrients, our milking ewes and pregnant sheep are also fed a supplement of measured, carefully chosen small grains. There are still relatively few sheep dairies in the U.S. and we’ve seen quite a few good dairies come and go. For small farms in general, the road is rough, margins slim, and the demands intense. And for sheep dairies, it can be even more challenging. Dairy sheep give much less milk than a cow or goat gives. And, although sheep milk is richer and the cheese yield is a little higher, it costs significantly more to make a pound of sheep cheese than it does to make a pound of cow milk cheese.
“ WE ARE PROUD TO BE ONE OF THE OLDEST FAMILY-OWNED AND FAMILY-OPERATED SHEEP DAIRIES IN AMERICA. OUR FLOCK HAS GROWN TO 500 EWES AND WE CONSIDER OURSELVES IMMENSELY LUCKY TO HAVE BEEN ABLE TO RAISE OUR FAMILY ON THE FARM.” - J.O.R.
On a small farm, every day brings unexpected challenges and we find ourselves wearing many, many hats. Despite, or perhaps even because of, the unrelenting demands of farming, each day also brings its own deep satisfaction. The rhythms of the farm center us. In the early morning, when the day’s to-do list is miles long, I look out the bedroom window overlooking the west pasture, and watch the ewes grazing unconcerned. And, at the end of the ever-long day, we hear them calling back and forth to each other as they settle in for the night. We settle in too, knowing that the next day will again bring new surprises. ✴ OPPOSITE PAGE FROM TOP: Co-Founder and Shepherd, Steven Read, tends to his family’s flock of 500 ewes in the open pastures of home. Shepherd’s Way Farms cheese line-up, center. Friesago’s beautifully rustic, natural rind and buttery paste beg to be eaten, bottom left. THIS PAGE FROM TOP: Jodi and Steven’s four adult sons, Aidan, Elia, Isaiah, and Maitias, help run the family business they grew up learning. New members of the happy herd, center. Cheese power couple Jodi and Steven enjoying their family farm, the warm sunshine, and each other.
PHOTO BY CHRISTINE HYATT
Since we started Shepherd’s Way Farms, the American artisan cheese world has grown dramatically. It is exciting to see so many impressive American cheeses and cheesemakers. As consumer appreciation for all the diversity in small scale cheesemaking and affinage has grown, it has been a pleasure to allow the unique qualities of our cheeses to shine. The Friesago’s progression is a good example of the American cheese world’s evolution, as it shifted from a waxed cheese to a natural rinded, more nuanced version of itself.
PHOTO BY JOHN NOLTNER
Not only do sheep produce less milk, they also produce milk for a shorter time. Their milking season is roughly seven months long, then they need a break before having babies again and producing milk. We stagger lambing groups, but that does not quite lead to year-round milk. These factors are a few of the reasons there are so few U.S. sheep dairies and why sheep milk is so precious.
DECEMBER 2017 | 25
Made by hand, on our farm.
“AS CONSUMER APPRECIATION FOR ALL THE DIVERSITY IN SMALL SCALE CHEESEMAKING AND AFFINAGE HAS GROWN, IT HAS BEEN A PLEASURE TO ALLOW THE UNIQUE QUALITIES OF OUR CHEESES TO SHINE.”
shepherd’s hope:
friesago:
hidden falls:
big woods blue:
Shepherd’s Hope is a unique fresh sheep milk cheese created to show off the rich yet delicate flavors of sheep milk. Ready to eat the day we make it, Shepherd’s Hope is a fresh alternative to mozzarella or feta in salads, on pizza, or melted on sandwiches. Shepherd’s Hope has also won multiple American Cheese Society awards. Create an easy appetizer by serving Shepherd’s Hope on a light cracker with pepper jelly or take it sweet on a vanilla crisp wafer with raspberry Chambord preserves. Pair Shepherd’s Hope with a dark stout for a combination that is remarkably reminiscent of cheesecake. US-1396 | 1X3.75 LB | $12.49/LB
Hidden Falls is named for the small water fall tucked away in the Big Woods State Park, where the Read boys spent many hours playing. Hidden Falls is a blended milk cheese, made with sheep milk and cow milk. It has a soft, delicate bloomy rind that ripens the cheese inward. With a lactic creamy interior, qualities of citrus and wildflower present initially with a lingering woodsy note. A light prosecco is a perfect balance for this rich and creamy cheese. US-1394 | 1X2.5 LB | $13.99/LB
{seasonal} morcella:
Friesago is a 2017 American Cheese Society first place winner in the farmstead aged sheep milk category. Our first cheese, Friesago, is made with sheep milk in small batches and is brined, then washed by hand to create the natural earthy rind. Friesago has a dense semi-hard texture and a mild, grassy flavor with a slightly nutty finish. Friesago plays well as a table cheese and is an excellent cooking cheese, whether topping pasta or melted in a grilled sandwich. Pair Friesago with a Marquette or Pinot Noir for a smooth, delicate balance. US-1392 | 1X8 LB | $14.99/LB
Big Woods Blue
is named after the Nerstrand Big Woods State Park, across from the farm. Made with pasteurized sheep milk, Big Woods Blue is a fullflavored blue with a slightly rambunctious spiciness that is balanced by the sweet, round finish of sheep milk. Big Woods Blue is a multiple American Cheese Society award winner, a 2017 American Cheese Society 1st place winner and was recently named one of the best cheese in the U.S. by Culture magazine. Drizzled with honey and served with figs, Big Woods Blue is a stunner on a cheese plate. Pair it with a Moscato to contrast the spicy with sweet or try it with a hearty dark beer for a rich, satisfying combination. US-1390 | 1X5 LB | $14.99/LB
Morcella is a seasonal sheep milk cheese with a rustic, mottled bloomy rind and a creamy, dense interior accented with bits of morel mushrooms. Made with spring milk when the sheep are back on pasture after a long winter, Morcella is a standout on cheese and charcuterie boards. Decadent and smooth, Morcella can stand up to a hearty, crusty bread and pairs well with a light cider. Morcella’s name is derived from the scientific name for morels, Morchella, which grow in the Big Woods state park (Jodi doesn’t have time to go morel hunting so she relies on a Minnesota mushroom company to source them for the cheese). US-1397 | 1X2.5 LB | AVAILABLE IN SPRING
Ines Rosales Ines Rosales Tortas are still made by hand with the same recipe Ines Rosales created over one hundred years ago. Women from the local village are still employed to hand-form and hand-wrap the tortas that are made in small batches. 10x6.34 oz • $26.49/CS
•SP-873 Orange
•SP-874 Cinnamon
•SP-870 Original Olive Oil
•SP-871 Rosemary & Thyme
•SP-872 Sea Salt & Sesame
Blau de Búfala is a semi hard cheese, with a highly distinctive aroma for a cheese with intriguing origins: buffalo’s milk. With a maduration of 14 months that gives personality and taste complexity to this particular cheese, ideal for savouring slowly, accompanied by quince jelly and walnuts. SP-272 Blau de Búfala• 2x3.75lb • $13.79/LB
SP-270 Sarró de Búfala• 2x3.75lb • $11.59/LB
Sarró de Cabra has an intense, fresh and slightly citric taste, buttery texture and intense aroma. A perfect aroma-taste balance. SP-276 Sarró de Cabra • 2x2.2lb • $10.19/LB
Sarró de Búfala is the buffalo milk version of the award-winning Sarró de Cabra. Each wheel of Sarró is made with pasteurized milk and just enough salt to enhance its natural sweetness. Sarró is wrapped in a cloth that gets knotted and pressed to expel excess moisture and create the unique, signature shape and ultra creamy texture.
SP-273 Blau de Cabra • 2x4lb • $12.79/LB
Blau de Cabra is an authentic tradicionally produced signature cheese made from the best goat milk, notable creamy texture, and sweet perfume coming from the molds crossing inside, an intense flavor for one of the most special cheeses in Montbrú.
Treat Yo Self
to Truffles
Hard to find and even more expensive to buy, they cannot be planted or cultivated. They grow underground near certain tree roots and are later sniffed out and found by trained dogs. The treasured fungi that is truffle is the most expensive food in the world. Think it can’t be true? In 2010 at an auction in Macau, truffles broke a record when a two pound white truffle was sold for over $300,000 dollars. On a daily basis, the famous white truffles of Italy and the Périgord black truffles of France can cost up to $2,500 per pound.
Thankfully, you don’t need to go broke to enjoy this delicious luxury item. Give your tastebuds the ultimate gift and get some of the best truffle products for the Holidays.
DECEMBER 2017 | 28
Fromager d’Affinois Truffles
Truffle Tremor
A Californian flavor powerhouse. Elegant and pungent truffles collide with the velvety perfection of soft-ripened goat cheese. You’ll enjoy the heavy floral, herbaceous, and mushroom notes in this earth-shaking masterpiece from Cypress Grove. US-571• 1x3lb • $13.99/LB
Mousse Truffée & Mousse du Périgord L es Trois Petits Cochons’ best selling Mousse Truffée is a delectable combination of chicken liver, truffles, sherry and Pineau des Charentes. Mousse du Périgord combines duck, chicken, truffles and sherry blended to perfection.
Discover the creaminess and flavor of Fromager d’Affinois combined with the refinement of black truffle from Périgord, in France. The pieces of truffles are spread inside the cheese to obtain a refined and well balanced taste. FR-367• 2x4.4lb • $95.99/CS FR-959• PREORDER • 8x9.52oz • $45.89/CS
Mousse Truffée US-710 Bulk 5Lb • 2x5lb • $7.19/LB US-711 Bulk 3Lb • 2x3lb • $7.39/LB US-713 Terrine • 6x8oz • $26.99/CS US-690 Slice • 8x5.5oz • $23.99/CS Mousse du Périgord US-730 Bulk 3Lb • 2x3lb • $7.79/LB US-699 Terrine • 6x8oz • $27.99/CS
il Truffelino Il Truffelino combines the creamy texture of classic English cheddar with the complex and luxuriant flavor of black Summer truffles. UK-186• 2x4.4lb • $13.99/LB
Now that we know the cost, what about the taste? Truffles have an earthy, pervasive, and deliciously musty taste. They have a very distinct flavor, not something that is easily compared to other tastes. The aroma is the most desirable quality of the truffle, and it is also what aids in their discovery throughout the forest and fields where they naturally grow. Female pigs were once widely used for truffle hunting as they are naturally drawn to the truffles’ aroma, but it became a problem when they were consistently eating the truffles that they found. Now, it is actually illegal to use pigs to hunt truffles in Italy.
Mass for the Truffles (Messe des Truffes), which brings together crowds of people to pay tribute to Saint Antoine, the patron saint of truffle farmers, and to honor the truffle which is also referred to as “the Black Diamond.” During the traditional ceremony, truffles are collected and then auctioned off after the mass to support charity.
France also highly values their truffles. Every year on the third Sunday in January in the village of Richerenches in Southeastern France there is a
Treat yourself this Winter and enjoy these selections with a sliced baguette, crackers, and flatbreads along with a glass of Champagne or Pinot Noir.
These prized culinary gems are not just highly renowned, but are also utterly intoxicating. It is very easy to get hooked on these delightfully decadent mushrooms. Once you’ve tried truffle the mere mention of it is enough to make your mouth water.
The depiction of the raging feisty bull on the label is the first indication that one should take notice of this renegade washed-rind cheese. This is a BIG nose cheese . . . more aromatic than its bite, and it most certainly lets its presence be known. It delivers typical hints of of a fruit-forward flavor, with a nutiness throughout. The addition of cream during the make process offers a rich silkiness that balances and mellows the savory notes of sautéed onion, beef broth, and sweet funk. Makes the perfect grilled cheese. Pair with sweet raspberry jam and smoked ham on rye bread. Also memorable grated over soups or salads. A non-conforming addition to any cheese plate, complex enough to be enjoyed on its own. SW-600 • 1x15lb • $10.59/LB
Le Secret De Compostelle As illustrated by Le Secret De Compostelle’s label art, Basque-owned creamery, Agour, named this French aged sheeps’ milk cheese in honor of the thousand years of shared cheesemaking recipes and techniques passed amongst travelers on Christian pilgrimage. Guided by scallop shell symbols along the route, pilgrims still cross the Pyrenees mountains between French Basque country and the Spanish city of Santiago de Compostela on a near 500 mile annual hike to visit the cathedral and presumed tomb of St. James.
Agour
Good thing ‘Le Secret’ has the richness and depth of flavor to sustain hungry soujourners everywhere. Akin to its iconic PDO cousin, Ossau-Iraty, expect silky, creamy, semi-firm textures and a mix of nutty, salty, sweet, and increasingly savory flavors that delightfully intensify with age. FR-630 | 2x9.92lb | $9.29/LB
Idiazábal (D.O.)
Roncal PDO
SP-500 Idiazábal (D.O.) 2x6.6lb | $8.69/LB
Multi-award winning cheese produced in the Navarra & Basque regions of northern Spain, Idiazábal is made of raw sheeps’ milk from Latxa or Carranza sheep and is smoked. True to its creation story, Idiazábal tastes similar to a nutty, sweet, unctuous Manchego dried by a fireplace. The milk for making Roncal cheese comes from the Rasa and Latxa sheep breeds in Navarre, Spain. The award-winning wheels are made from grain-sized curds that are pressed, drained and ripened for a minimum of four months. Roncal has an intense, pleasant aroma matched by strong, pronounced, gamey flavors and a buttery yet sharp and persistent density on the palate.
SP-600 Roncal PDO 2x6.6lb | $8.79/LB DECEMBER 2017 | 31
• FR-332 • 10x8.5oz • $23.49/CS
• FR-447 • 12x7oz • $24.99/CS
Golden and chocalety, soft and melting, you will not resist the appeal of Biscuterie La Trinitaine’s traditional madeleines. Enjoy with a warm bevarge during those cold Winter nights.
• FR-435 • 12x7oz • $22.49/CS
• FR-446 • 12x7oz • $24.99/CS
DiP DUNK
j
Be Merry
!
Itâ&#x20AC;&#x2122;s fondue season...
Ready ! Set
! Melt !
Nothing warms the heart quite like a good old-fashioned fondue party-especially on brisk winter nights during the Holiday season. Whether a party of one or a ton, know that both making and eating fondue is FUN. We’ve assembled an array of ideas ranging from the tried-and-true to the funky and new guaranteed to have you scraping the pot to get every last drop.
Fondue Review:
Once you know the building blocks that make for first-rate fondues, the possibilities are limitless. Follow these principals to spark your creativity and find the perfect fondue for YOU. 1. All Fondue ingredients: fondues require cheese (to be shredded or grated), an acidic liquid to create the right texture while adding a subtle depth of flavor, and a thickening element such as flour or cornstarch. Garlic is also often considered an essential element.
PRO TIPS Most fondue recipes suggest using a total of 5-7oz of grated cheese per person. For cheese sold by the piece, this translates to needing a total of approximately 1/3 lb of cheese per person. When using multiple cheeses, follow this formula to know your numbers:
# people X 5-7 oz = total # oz of cheese
1.
2. Divide total ounces
by # of cheese varieties in recipe to know how big of a piece is needed for each. 3. When in doubt go
for extra! You’ll have the makings of a lovely cheese plate or a gourmet grilled cheese for another day at the least, but we don’t think there’s ever such a thing as too much fondue to go around.
2. What to dunk: Classic, fail-safe options include cubed bread, quartered, steamed or roasted potatoes, cured salamis, and cornichons. Fresh, pickled, and grilled vegetables, apple and pear slices, cubed cooked meats and shrimp also really up the YUM factor, too.
3. Melting Method:
• In a large bowl, grate or shred cheeses and lightly toss with thickening agent to evenly coat mixture. Gluten-free party? Use rice flour or other gluten-free options such as Cup4Cup as a crowd-friendly alternative.
• Cut up all dunking ingredients and pre-cook any meats or vegetables for skewers and set aside. Warm in oven later once fondue is near ready.
• (Optional) Rub the inside of the fondue pot or stovetop soup pot with garlic. Discard or keep cloves in pot for bolder flavor. Over medium-low heat, warm approximately 1 cup of dry white wine, beer, or other acidic liquid plus a squeeze of lemon juice for a batch 4-6 servings until steaming but not simmering.
• One handful at a time, stir in the cheese mixture until all is melted. If the fondue is too thin, add a few pinches more of the thickening agent with a little more cheese. If the fondue is too thick, gradually stir in up to a half cup more of the liquid starter to desired texture.
• Season to taste with spices of your choosing to compliment the style of fondue such as white pepper, nutmeg, smoked paprika, cayenne pepper, mustard, onion, or garlic powder. Remember to layer in spices little by little. As with all cooking, you can always add more but unfortunately you can’t take out an accidentally agressive dose of spice!
Variations on a theme: Fast Fondue : For beginners or those crunched for time, Emmi has conveniently blended the finest Emmentaler and Le Gruyère AOP cheeses together for a creamy and buttery flavor with a nutty undertone. Just add wine and you’ll be dunking in no time. SW-450 Fresh Blend FONDÜ 12x12oz | PREORDER | $79.99/CS DECEMBER 2017 | 34
Ermitage offers a fabulous brie fondue ideal for a party of 1 or 2. This gooey little wheel comes in a microwave-safe wooden bowl. Heat for FR-082 Brie Fondue two minutes, savor as 6x7oz | PREORDER | long as you’re able. $26.99/CS
Liquid Starter About 1 cup of dry or off-dry white wine :
French Fondue
Sauvignon Blanc Chenin Blanc Riesling Grüner Veltliner Gewürztraminer
One bottle of beer of your choice:
Brew Fondue
Light Lager German Lager Saison IPA American Wild Ale
Cheese Dunks The nutty, fruity, sweeter French version of Swiss Gruyère: Comté
Fromagerie Arnaud Comté FR-260 4mo | 1x80lb | $7.49/LB FR-261 6mo | 1x80lb | $7.79/LB 50/50 mix of sharp, rustic Cheddar + milder, sweet cheese. Try Fiscalini’s Bandage Wrapped Cheddar US-208| 1x7lb | $11.99/LB + San Joaquin Gold US-210| 1x15lb | $10.99/LB
Fondue Español
Mix with tomato sauce + roasted red peppers
Pears Apples
Rye bread cubes Soft pretzel pieces Sauteed brussel sprouts Broccoli florets Steak or chicken, cubed Apples Serrano Ham SP-106 |12x3oz $46.99/CS
Mix with 1-2 Tbsp spicy mustard or to taste About 1 cup of dry Spanish white wine : Albariño Verdejo Viura/ White Rioja Parellada Garnacha Blanca
French baguette cubes Steamed potatoes Sauteed onion rings Cornichons Salami
30/70 mix of Spanish Manchego (30%) and a funky melting cheese such as Livradois Raclette (70%) FR-532 Raw Milk 1x15lb | $6.19/LB FR-530 Pasteurized 1x8lb | $5.49/LB
Country bread, cubed Torta pieces Steamed Cauliflower Cooked Shrimp Chorizo US-502 Thin Sliced|12x3oz $35.99/CS US-557 Mild Ring 12x7oz US-558 Hot Ring $59.99/CS
DECEMBER 2017 | 35
‘O ssau Good’ • French Basque Country Cheeses • by
i STARA
In south-western France, native breeds of sheep graze in open pasture throughout the highest hills and lowest valleys of Northern Basque Country. Their precious milk is used locally to make traditional cheeses including Ossau-Iraty AOP (oh-sow ee-RAH-tee) -- named for the two regions which produce it, the Ossau Valley in Bearn and the Irati Forest of the Western Pyrénées Mountains.
i
n the small village of Larceveau, located in the heart of south-western France’s rocky, sprawling Pyrénées Mountain range also known as Northern Basque Country, Fromagerie Istara majorly supports the local economy by upholding the region’s centuries-old rich, pastoral traditions as one of its oldest and largest cheese producers. Since its formation in 1964, Istara has helped bring some of France’s most delightful and least known sheep’s milk cheeses to the masses. Starting with a strong involvement in the creation of the 1980 AOC,
or appellation-controlled designation (now called an AOP), for its ‘star’ cheese, Ossau-Iraty, Istara still keeps traditional farming, dairying, and cheesemaking practices at the forefront of their operations. In return, this dedication has allowed generation after generation of local families, often with deep ties to Basque cheese history, to continually thrive as volumes have significantly increased over the last fifty-plus years. Today the Istara dairy employs about 135 employees while also partnering with over 500 family farms, most of which are located within 20 miles of the cheese factory. While adhering to strict AOP specifications in line with ancestral best practices, the farms raise sheep of local breeds in the pastures of the Pyrenees and deliver their naturally rich and perfumed milk daily. As with accounts dating back to the 13th century, the production of sheep cheese for home consumption was one of the main sources of income for herd owners and herders in the territory and remains so to this day.
Rumored to be one of the oldest cheese recipes in existence, Ossau-Iraty’s rich, subtly complex, buttery, and rustic flavors continue to please fans over 5,000 years later. Meanwhile, P’tit Basque offers a similar yet notably more petite, soft-textured, milder taste. FR-516 Ossau-Iraty AOP 1x10lb | $9.99/LB
FR-500 P’tit Basque 6x1.25lb | $10.99/LB
Istara produces around 10,400,00 pounds of cheese annually. For emphasis, again, that is ten million four hundred thousand pounds with their wheels of Ossau-Iraty alone accounting for 40% of the total volume of the AOP cheese’s production in general. What began as an effort to ensure Ossau’s longevity against the rising popularity of the only other French AOC sheep cheese, Roquefort, also secured the success of the fromagerie itself. To many, Istara is now synonymous with the ‘Ossau good’ shepherd’s cheese that has served as the unofficial ‘poster cheese’ for French Basque Country since before France even existed-- in fact, since back to before the beginning of recorded history.
Legend has it...
The beginnings of Greek mythology likely developed from the primitive religions of the region’s first civilization around 3,000 BC. Its many creation legends survive to this day including the birth of cheesemaking by Aristaeus (or Aristée in French), the demi-god shepherd son of Apollo and huntress nymph, Cyrene. He is said to have shared his divine knowledge of animal husbandry and dairying, including turning sheeps’ milk into cheese, with countless other shepherds in the form of the recipe for OssauIraty as we still know it today. Word of mouth backed up by truly delicious, tangible results have seen to the preservation and sustained spreading of the cheese nicknamed ‘farmer’s dessert’ to this day. DECEMBER 2017 | 37
‘OSSAU GOOD’ Black Cherry & Cheese Tart Ingredients (Makes 8): 2 sheets frozen puff pastry 1 jar of black cherry jam or compote 1/2 stick butter, melted 2 cups Istara Ossau-Iraty, grated 1 bunch fresh mint, to garnish Powdered sugar, to garnish Parchment Paper
Method: 1. Fully thaw 2 sheets of puff pastry. Unfold or unroll sheets. Remove any packing papers or liners. 2. With a sharp knife, cut all pastry into 4 inch squares and fold each square into a triangle. 3. With the closed point facing away, cut a 1/4’’ border parallel to the two shorter sides of the triangle without cutting through the point to make the rim of the basket. Remove each center piece and place apart on parchment paper-lined baking sheets. 4. Open each triangle and frame each square with 2 basket rim pieces. Lightly brush everywhere with melted butter. 6. Sprinkle 1/4 cup of grated Ossau-Iraty in center of each tart. 7. Bake at 425°F in preheated oven until puffed and slightly brown about 10 minutes. 8. Remove and add 1-2 heaping Tbsps of black cherry jam to each tart. 9. Replace in oven at 375°F until pastries are crisp and deep golden-brown about 3-5 more minutes. 10. Remove and let pastries cool slightly. Dust with powdered sugar, garnish with fresh mint, and serve!
The traditional method for making Ossau-Iraty is to curdle the milk with rennet, cut and cook the curd, and then mold the cheese into one of two specific, approved formats (measured by height and diameter). Follow by pressing and salting the cheese with course salt. The formats are “regulated” because they count for a lot in the taste and the texture of the cheese at the end of ripening. It is indeed necessary to respect a certain ratio between the surface of rind and the volume of paste to optimize the development of the qualities of the product. The wheels are then left to cave-age in about 80% humidity where they will receive daily attention including numerous rubbings and turnings to cultivate cultures until maturation around 90 days. The texture is creamy yet firm; its fragrance and flavors are rich and robust with notes of roasted hazelnuts, buttered toast, and mother nature.
Mini but mighty...
Though Ossau-Iraty may be the star of Istara’s show, its smaller, more reserved little brother earns an equally deserved place at the family table. It is said that a long time ago in the Basque Country, the son of a shepherd had the idea to use his little wicker basket to give his cheese a unique shape and a surprisingly sculpted crust. This is how his name was born: P’tit Basque. Traditionally, shepherds made this small cheese for personal use from the leftover curd set aside after milking their ewes. This small tomme of purely local, French Basque sheeps’ milk, is still handmade and then aged a minimum of 70 days. The Spanish Manchego influence is notable, but its flavors and aromas are milder and more delicate. Both Ossau-Iraty and P’tit Basque are perfectly pairable with big red or white wines, cured meats, grilled vegetables and, especially, tart cherries.
Istara makes award-winning cheeses the traditional way using freshly collected milk from the region’s native breeds of sheep-- Red Headed and Black Headed Manechs, and the Basco-Béarnaise. In order to respect the natural cycle of the ewes, milk production and cheesemaking are seasonal only, including 100 days minimum of rest starting the end of Summer.
EPICURE SPECIALS Butlers
1
50 off
$
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Brie d’Amir $
8
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$
off
69/LB
1x7lb
15
$
FR-069 3K
50
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$
off
5
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Kaaslands
Kanaal 8 $
05/LB
1x10lb
ND-602 Pre-cuts
12x330ml
FR-671Subtle Lemon FR-672 Wild Strawberry FR-673 Passionfruit FR-674 Morello Cherry FR-675 Mango
Kynthos ¢
06/CS
28/CS
CY-500 Halloumi
off
12x8.8oz
16
$
70/CS 6x750ml
FR-685 Subtle Lemon FR-686 Wild Strawberry FR-688 Morello Cherry FR-689 Mango
3
$
off
DECEMBER 2017 | 39
Manchego SP-081 Aged 3 Months
6
$
29/LB
50
6
2x7lb
29
$ 2x7lb
Aged 12 Months
7 7
79/LB
SP-083 Raw Milk
$
SP-084 Pasteurized
$
DECEMBER 2017 | 40
7
$
¢
off
50/LB
$ 2x7lb
1
off
SP-011 Three Milk
off
2
off
12x6oz
SP-962 Retails Trays
5 3
$ 2x7lb
50
2x7lb
SP-001 3M Raw Milk
19/CS $
2x7lb
16/LB
59/LB
Tres Leches
Membrillo Quince
85/LB
$
6
$
off
SP-082 Aged 6 Months
$
Mahon Semi-Cured ¢
65/LB 2x3.09lb
SP-961 Bulk
Fig Cakes
20
$
SP-965 Original SP-966 Almond SP-967 Mixed Fruit SP-968 Chocolate & Orange
$
1
50/CS 6x8.8oz
off
Marcona Almonds
9
$
99/LB
2x4.41lb SP-917 Fried/Salted Tub
$
1
off
4
Affineur Walo
$
1 15 $
$
Belberry Royal Vinegar
11/LB
off
$
2x8.8lb
SW-800 Le Gruyere AOP 14mo Aged Gold Label
11
$
07/LB 2x8.8lb
Franco Boni DOP Parmigiano Reggiano
94
/CS 3x2.2lb
IT-361 DOP Cubes
$
68
99/CS
$
57
$
3x1.65lb
IT-360 DOP Flakes
5
Belberry Royal Fruit Pairings
off
16
$
$
Izaro
/CS
CH-801 Chilean Extra Virgin Olive Oil
30
27/CS 6X200ml
BE-130 Black Currant BE-131 Sweet Raspberry BE-132 Cameroon Mango BE-133 Fresh Lime BE-134 Sweet Tomato BE-135 Green Cucumber BE-136 Kalamansi Citrus BE-137 Red Bell Pepper
SW-804 Red Nose Gold Label Aged 12mo
$
off
15
24/CS 6x4.5oz
2
$
off
BE-101 Apricot & Cumin BE-102 Figs & Black Pepper BE-103 Raspberry & Star Anis BE-104 Rhubarb & Muscat Wine
off
12x500ml
$
10 off
15
$
Maestri Pastai $
Chefâ&#x20AC;&#x2122;s Mandala Organic Pomodori Pelati
32
/CS 12x17.64oz
78/CS
6x19.4oz
IT-437 Peeled Tomatoes
$
1
IT-792 Cavatelli IT-795 Creste di Gallo IT-798 Fettucini IT-801 Fusilli Avellinesi IT-804 Gemelli IT-807 Linguini Lunghe IT-811 Paccheri Ondulati IT-812 Pappardelle Lunghe IT-813 Penne Al Limone IT-815 Penne Rigate IT-817 Rigatoni IT-819 Spaghetti Alla Chitarra IT-820 Spaghetti Lunghi IT-824 Tagliatelle Lunghe IT-825 Torchietti Al Bronzo IT-827 Caserecci IT-850 Orecchiette IT-852 Radiatori 3 Colori
DECEMBER 2017 | 41
50 off
Italian deals Lentischio
1
$
off
$
9
Aresti 23/LB
9
$
1x6lb
IT-525 Goat Aged 4-6 Months
1x6lb
IT-580 Goat Semi Stagionato
1
1
$
23/LB
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off
Arrocca Aged Pecorino
15
$
off
Nobile Pecorino
20/LB
8
$
1x6lb
IT-587 Aged 22 Months
1 7 off
$
88/LB
1x6lb
IT-582 Aged Min 7 Months
1 8 1 $
Selvaggio
9
$
78/LB 1x6lb
$
IT-586 Goat Stagionato Min 9 Months
off
1x5lb
1
$
IT-584 Aged Pecorino Min 12 Months
La Goccia Pecorino
$
14/LB
off
Su Entu
$
47/LB 1x12lb
IT-527 Sheep Aged 5-6 Months
off
Featured DEMOS F I R S T C O M E, F I R S T S E R V E D decemBER
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Laclare Family Creamery award-winning Wisconsin cheeses