Contents
New! Henning's Cheese Mozza Whips! Henning's Mozza Whips are a deliciously tangy, low-moisture, part-skim mozzarella snack that's perfect for a guilt-free, cheesy treat on the go!
Hop 'Til You Drop
Elevate your Easter Brunch with these delicious and unforgettable recipes this spring!
New! Introducing Gouda Gruyère From Wood River Creamery! Wood River Creamery Gouda Gruyère is a masterful blend of smooth, creamy Gouda and the rich, nutty sharpness of Gruyère. Aged to perfection, it delivers on every bit of the excitement it has garnered.
Purely Delicious - Raw Milk Cheeses!
This month, discover the richness of these raw milk artisan cheeses for Raw Milk Cheese Appreciation Day! 4 10 19 20
Epicure Foods' story begins in 1971 when founder Damir Drezga imported his very first pallet of Gouda from the Netherlands. Today, over 50 years later, Epicure has grown to importing quality cheese, charcuterie, and various gourmet products from all around the globe.
US-9000 Henning's Cheese Mozza Whips 6x10oz | $28.99/CS
At the heart of every Thistle Hill White Stilton is a light and fresh, yogurt-like flavor with a soft, dense and crumbly texture. White Stilton is widely used by blended cheese makers as its crumbly texture and creamy flavor compliment both savory and sweet additions.
Stilton | 2x2.2lb | $9.49/LB
UK-155 Mango & Ginger
UK-158 Blueberries
UK-154 Apricot
UK-156 Cranberries
UK-163 Raspberry Prosecco
UK-160 Wensleydale with Cranberry | 2x2.2lb | $9.49/LB
White Stilton | 12x7oz | $48.99/CS
UK-520 Honey Lemon
UK-521 Fruit Fusion
The people of Kindred Creamery believe in the importance of personal integrity, fairness, equity and responsibility to the community. Kindred Creamery believes that how cows are treated not only builds their contentment but leads to higher quality cheese
12x7oz | $38.99/CS
US-1466 Ghost Pepper Colby Jack US-1467 Spicy Sriracha Jack US-1468 Forage Mushroom & Scallion Jack US-1469 Sweet Fire Mango Jack US-1465 Natural Smoked Gouda 12x7oz | $43.99/CS
US-1470 Hickory Smoked Cheddar 12x7oz | $43.99/CS
& SPECIALTY MEATS
Alexian Pâté | 6x5oz
US-8180 Eggplant, Goat Cheese, & Roasted Peppers | $21.99/CS
US-8181 De Campagne | $18.99/CS
US-8182 Mushroom & Artichoke | $21.99/CS
US-8183 Wild Forest Mushroom | $19.99/CS
US-8186 Mixed Vegetable | $19.99/CS
US-8187 Pheasant & Rosemary | $25.99/CS
US-8188 Chicken & Veal | $25.49/CS
Alexian Mousse | 6x5oz US-8184Truffle | $21.99/CS
US-8185 Duck Liver | $18.99/CS
US-8189 Chicken Liver | $19.99/CS
MWG-685 Oktoberfest
MWG-690 Beer
Bratwurst | 8x12oz | $42.99/CS
MWG-688 Cheddar
This silky, triple cream brie has a unique flower shape and a refined crème fraiche taste. WG-074| 2x2.6lb | $7.69/LB
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.
Bavarian
MWG-687 Caramelized Onion
MWG-689 Jalapeno Cheese
Fiorella Triple Cream Brie
It all started in the early 80's when Jean-Claude Guilloteau set out to create his own cheese. This passionate man devoted 10 years of his life to developing a recipe that Fromagerie Guilloteau still uses today in the French countryside. In 1981, he made his first cheese using a unique approach to cheese making that filtered the milk and kept the best it had to offer! The cheese features a unique thin rind, a unique taste and a melting texture. The cheese-making savoir-faire has remained the same: that of Mr. Guilloteau. His knowledge has been passed on by Fromagerie Guilloteau cheese makers for over 40 years now Fromagerie Guilloteau uses only fresh milk from local French farms that is never more than 24 to 72 hours old, adding even more value (and flavor!) The cheese's even, creamy textures, delicate and unique tastes, and very fine rinds must be tasted to be truly valued. And for those who already know-- the value of any bite of Guilloteau is truly priceless.
INGREDIENTS
• 6tbsp butter, divided
• 6 large eggs
• 3tbsp heavy cream
• Kosher salt
• Freshly ground black pepper
• 2tbsp finely chopped chives
• Alexian Truffle Mousse
• 2 tubes refrigerated biscuit dough
• 1tbsp garlic powder
• 2tbsp dehydrated onion
• 2tbsp poppy seeds
• 2tbsp sesame seeds
• 1tbsp Flaky sea salt
• 1 cup of bacon, cooked and crumbled
INSTRUCTIONS
1. Preheat oven to 350 degrees. Grease a bundt pan and set aside.
2. Scramble your eggs, fold in chives and Alexian Truffle Mousse. Set aside.
3. Cut each biscuit in half, rolling each half into a ball. Melt 5tbsp of butter,dunking each ball into melted butter. Set aside.
4. In a large zip-top bag, add garlic powder, onion, poppy seeds, sesame seeds, salt and pepper. Seal and shake to mix ingredients. Add rolled doughs to bag and shake until coated in seasoning.
5. In a large bowl, combine the seasoned biscuit balls, scrambled eggs and cooked bacon. Toss gently to combine then pour the entire mixture into the bundt pan.
6. Bake until golden brown or for about 28 to 30 minutes. Let cool 10 minutes before turning out onto a platter. Serve warm.
INGREDIENTS
• 2 wedges (7 oz.) Fromager d’Affinois Le Fromager
• 1 wedge (7 oz.) Fromager d’Affinois Florette
• 1 wedge (7 oz.) Fromager d’Affinois Excellence
INSTRUCTIONS
1. 1 half chocolate bar (3.5 oz.) of dark chocolate
2. 1 half chocolate bar (3.5 oz.) of milk chocolate and sesame seeds
3. 1 half chocolate bar (3.5 oz.) of Madagascar Single Origin
• 1 wedge (7 oz.) Fromager d’Affinois Bleu
FR-373 Fromager D'Affinois | 2x4.41lb
FR-370 Fromager D'Affinois Blue | 1x4.4lb | $50.99/CS
FR-950 Fromager D'Affinois Excellence | 1x4.4lb | $50.99/CS
FR-515 Fromager D'Affinois Florette | 1x2.21lb | $13.99/LB
67.4 % cocoa dark chocolate
4. 1 half chocolate bar (3.5 oz.) of dark chocolate and walnuts
5. 1 half chocolate bar (3.5 oz.) of milk chocolate and roasted almonds
(*Optional : dried fruits, grapes, strawberries, nuts, edible flowers, crackers…)
• 2 cups grated potatoes
• ½ teaspoon salt
• 1 egg, beaten
• ¼ cup minced onion
• Filling:
• 1 medium cauliflower, broken into small florets
• 4 eggs
• ½ cup milk
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons butter
• 1 cup chopped onion
• 1 garlic clove, finely chopped
• 2 tablespoons chopped fresh parsley
• 2 cups grated Point Reyes Toma (8 oz)
Preheat the oven to 400°F. Generously grease a 9-inch pie pan. Make the crust:
1. Place grated potatoes in a colander over a bowl. Toss with ½ tsp. salt, set aside 10 minutes. Remove excess water.
2. Combine potatoes, beaten egg and onion in medium bowl. Pat potato mixture into the greased pie pan, building up the sides of the crust with lightly floured fingers.
3. Bake for 35-40 minutes, until golden brown. Remove crust from the oven, and reduce the temperature to 350°F. Make the filling:
4. Bring a pot of water to a boil. Add cauliflower water, and blanch, for about 3 minutes. Remove from heat and drain.
5. In a medium bowl, beat together eggs, milk, ½ teaspoon of salt and the pepper. Set aside.
6. Melt butter in large skillet over medium heat. Add cauliflower, onions, garlic, and salt, to taste. Cook until lightly browned, 5 minutes. Add parsleycook until cauliflower is fork tender. Remove from heat.
Assemble Quiche:
7. Sprinkle half of Toma over the potato crust. Add the cauliflower mixture, remaining cheese. Pour the milk-egg mixture over the top.
8. Bake for 35-40 minutes or until set. Remove from the oven and serve.
US-177 Toma Wheel
OSSAU-IRATY AOP ISTARA :
All the authenticity of the Basque Country. It has a Protected Designation of Origin. It is made from whole sheep's milk and matured for at least 4 months. Its taste is fruity and its texture melts deliciously in the mouth. To be enjoyed in Basque style in thin strips with black cherry jam. Bronze medal at the Concours Général Agricole 2020. FR-516 Ossau-Iraty Istara | 1x10lb | $13.99/LB
BELLAVITANO®
A Sartori® original, introduced in 2008. Created for every palate: you can find it soaked or hand-rubbed in an array of flavors like Merlot, Espresso, Balsamic, and more...
US-893 Merlot
US-1481 Garlic & Herb
US-892 Espresso
US-1461 Tomato Basil
US-891 Balsamic
"Our duty is to bring cheese to its best level of quality in order to make it reveal all its flavors. Our medals are our well made job celebration."
Jean-Charles ARNAUD - CEO
Maestri d'Italia offers authentic European salumi renowned for their heritage and artisan tradition. Maestri d'Italia charcuterie will provide you with an authentic taste experience.
IT-973 Bacon Italiano | 10x5oz | $55.99/CS | Pre-order
Strips | 10x3.5oz
IT-968 Prosciutto Strips | $27.99/CS
IT-977 Pancetta Strips | $38.99/CS
IT-975 Guanciale Strips | $46.99/CS | Pre-order
Antipasto | 10x4oz
IT-971 Panino Prosciutto & Provolone | $45.99/CS
IT-972 Rustico Salame & Spianata | $47.99/CS
IT-970 Classico Prosciutto, Salame, Coppacola | $52.99/CS
Sliced Trays | 10x3oz
IT-950 Speck Italiano | $37.99/CS
IT-952 Prosciutto Italiano | $35.99/CS
IT-953 Prosciutto Chianti | $53.99/CS
IT-966 Coppa Italiana | $38.99/CS
SP-790 Jamon Serrano | $34.99/CS
SP-791 Salame Rustico | $33.99/CS
SP-793 Chorizo Iberico | $47.99/CS
WG-550 Black Forest Schinken | $37.99/CS
IT-969 Sliced Spianata Piccante | $34.99/CS
SP-792 Jamon Iberico | 10x2oz | $86.99/CS
MIMOLETTE
HARD CHEESE HAS A SHARP AND NUTTY FLAVOR AND A LONG AFTERTASTE. MIMOLETTE IS A HARD CHEESE WITH A NATURAL RIND.
FR-483 3 MONTH WHEEL | 2X7LB | $7.69/LB
FR-468 6 MONTH WHEEL | 2X7LB | $9.99/LB
FR-484 12 MONTH WHEEL | 2X7LB | $10.99/LB
FR-1096 6 MONTH PRE-CUT | 12X7.4OZ | $58.99/CS - PRE-ORDER
FR-1098 18 MONTH PRE-CUT | 12X7.05OZ | $66.99/CS
FR-524 18-20 MONTH WHEEL | 2X7LB | $12.99/LB
PONT L‘EVEQUE
SOFT RIPENED CHEESE
A SOFT-RIPENED AND SMOOTH WASHED RIND CHEESE. THE FLAVORS ARE COMPLEX WITH CREAMY NOTES OF MALT, APPLE AND FRESH DOUGH. AOP DESIGNATED.
FR-508 | 6x8.8oz | $54.99/CS
CAMEMBERT
IMPORTED FRENCH CAMEMBERT
THIS CAMEMBERT EVOLVES FROM A CHALKY LACTIC CENTER WHEN YOUNG TO A SILKY, CREAMY PASTE WHEN FULLY RIPENED.
FR-242 | 12x8.8oz | $99.99/CS
third Saturday of April each year. The origins of this special day are often traced to April 18th, the date of its first official observance, initiated by the Oldways Cheese Coalition. This day provides cheese lovers, producers, and advocates the perfect opportunity to come together, celebrate the benefits of raw milk cheeses, and raise awareness about the cultural and environmental importance of preserving traditional cheese-making methods. This month, we are showcasing raw milk cheeses that offer a rich and unique tasting experience.
Among the finest examples are French cheeses from ENTREMONT, including Comté and Gruyère, both crafted using time-honored methods in the Jura and Alps regions.
From the Livradois region, LIVRADOIS Raclette stands out as a raw milk delight, known for its creamy texture and perfect melt.
In Massachusetts, GREAT HILL BLUE offers a bold, tangy flavor that rivals the best European blue cheeses, highlighting the creativity and craftsmanship of American cheesemakers. Together, these cheeses promote the incredible diversity and depth of raw milk cheeses, each providing a distinct taste of its origin.
Located on the shores of Buzzard’s Bay, 50 miles south of Boston, Great Hill Dairy in Marion, MA, is producing a unique tasting blue cheese in its turn of the century barn.
Non-Homogenized Raw Milk Blue Cheese
Unlike most blue cheese varieties, the milk they use to produce Great Hill Blue Cheese is raw and non-homogenized. This results in a fully flavored and creamy tasting cheese.
Upon coagulation, the curd is cut and stirred until reaching the desired consistency, at which time the whey is then drained off. Each cheese form is hand-filled, using traditional cheese making techniques. These forms are turned frequently throughout the rest of the day before being salted and heading into the aging process.
At Great Hill Dairy, they make 6-pound wheels out of fresh milk from local farms as well as other packaging options. Consumers love their minimal processing, wholistic process, down-to-earth love of nature, and their smallbatch techniques that result in a truly gourmet blue cheese product.
Great Hill Blue is an internally ripened blue cheese made with raw non-homogenized milk with no bleach or food colorings added. The result is a gourmet quality cheese that has a slightly denser and straw colored curd.
Crumble on a salad, melt on a steak, make a dressing. Pairs well with fresh and dried fruits, fruit spreads, and sweeter white wines like Rieslings.
Raclette is the world’s most famous melting cheese as well as a beloved dish originally created by Alpine cheesemakers feasting upon boiled potatoes and cornichons topped with the melted cheese.
Raclette du Haut Livradois Unpasteurized is a premium cheese crafted by an independent dairy located in the heart of the Auvergne volcanic region of France. This familyowned dairy, with a rich history of ancestral know-how since 1949, is currently run by the third generation. It is renowned for being the only dairy in the Auvergne region that produces all its PDO cheeses using raw milk, offering a true taste of the region’s mountain milk.
The cheese is carefully made with milk sourced from the high-altitude pastures, giving it a distinctive character and authenticity. It has a thin, smooth, orange-ish rind with an ivory-colored paste. Its scent is sweet, blending both lactic and vegetal aromas, which hint at the natural richness of the milk used.
The texture of Raclette du Haut Livradois Unpasteurized is damp and slightly sticky on the rind, while the paste is smooth, soft, and unctuous, making it perfect for melting.
The flavor is soft, fruity, creamy, and nutty, offering a delightful balance that makes it a fantastic choice for a variety of dishes, especially those that call for melted cheese.
For an ideal pairing, Raclette du Haut Livradois Unpasteurized complements a wide range of beverages. It goes particularly well with beer, red wines from Bordeaux or Jura, and even Champagne, enhancing the tasting experience with its rich, comforting flavors.
FR-532 Raclette Du Haut Livradois |
The perfect hard cheese. The cheese that has it all - the biggest, most consumed and all time favorite! Born in the middle age, its long conservation period meant it could feed an entire family all throughout harsh winters.
From the Gruyère family, Comté is exclusively made with raw milk. Farmers quickly understood the importance of joining forces, and as a result, Comté is made using milk collected from several herds. These first attempts at a cooperative system was called ‘Fructeries’ then got its official name ‘Fruitières’ (where milk is made to ‘grow and multiply’).
Mild, fruity or full bodied to suit every tastebud. Comté is the ultimate gourmet cheese, which allows for a multitude of pairings - nuts, honey, pure vanilla or with a classic fig chutney. Comté goes with everything, as a starter, on a cheeseboard and even baked in a gratin.
Born in the heart of Jura, made from raw cow’s milk Comté is crafted using raw milk from Montbéliarde or Simmental breeds. For aged Comté, they use summer milk which is collected when cows are grazing outside in vast fields in the Jura region. Rich in carotin, the grazing fields are the main reason Comté develops its lovely color and fresh taste.
Appearance: Rind ranging from yellow to brown. Texture: Firm and smooth. Taste: Young wheels, will have lactic aromas, which will develop into a fruity taste with hints of citrus and dried fruits.
Born from solidarity. To not be confused with Swiss Gruyère, this one is unapologetically French, originating from the prairies of Savoie & Franche-Comté.
A true family affair, Gruyère was born from the solidarity of farming families who crafted this cheese with the purpose to feed entire communities in harsh winters.
Gruyère is ripened in two stages: pre-ripened for 15 days at a temperature of 8° and 15°C to allow for the rind to form, and to prepare for ripening, the Gruyère then goes into a warm cellar for one day at a temperature of 15°C. As soon as pea sized holes start to appear in the cheese, it goes into a cold cellar, to allow the cheesemakers to control the fermentation.
It’s all about the cows. Only 5 breeds of cows qualify to produce milk for the production of Gruyère PGI. Montbéliarde, la Simmental, Abondance,Tarentaise and Vosgienne. Their milk is brought daily to the dairies where Gruyère is made following traditional methods. One 40kg wheel is made up of 400 liters of milk, and this milk has to be raw.
To be enjoyed everyday, anytime. Gruyère PGI is a very versatile cheese, from a cheeseboard to breakfast, and even as a snack it can do it all. Perfect pairings include lager or a dry cider to bring out its sweetness.
Appearance: Golden cheese with cherry sized holes. Texture: Smooth, springy and soft. Taste: Clear with fresh notes and a slight sweetness.
| 12x7oz | $40.99/CS
US-2996 Special Reserve X-Sharp Yellow
US-2997 Smoked Medium Deli Cut
US-2999 Hot HabaneroJack
US-2991 Smoked Black Pepper White
US-2990 Garlic Chili Pepper
US-299 Cape Meares
US-2989 Vintage X-Sharp 2yr White Cheddar 12x7oz | $38.99/CS
Cheddar | 1x10lb
US-281 Sharp Cheddar Yellow | $49.99/CS
US-282 Special Reserve X-Sharp Yellow Cheddar | $53.99/CS
| $97.99/CS
|
FR-023 Traditional French Butter with Sea Salt 20x8.8oz
US-290 Delice De France 2x4lb | $9.89/LB Supreme Brie
Bulk | 2x4.4lb | $8.99/LB
US-2913 Alouette Garlic & Herb Spreadable Cheese
France
US-295 Alouette Creme De Brie Spread 6x5oz | $21.49/CS
US-062 Chavrie Pyramid 6x5.3oz | $16.99/CS
AMANTI
"cheese
is in our blood"
Amanti Limoncello is perfect spring and summer cheese. It has a bright yellow color, creamy texture and bright, zesty lemon flavor. It will dazzle any cheese board. Pairs delightfully with Belgian White Beer. There’s cheese, and then there’s Amanti cheese. A true feast for the eyes and mouth!
FR-311 Triple Creme 6x6.35oz | $57.99/CS
FR-408 Langres AOP 6x6.3oz | $49.99/CS
FR-317 Le Pico | 8x3.5oz | $47.99/CS
FR-322 Epoisses | 6x8.8oz | $69.99/CS
FR-321 Epoisses Half | 6x4.4oz | $45.99/CS
Bellentani Salami Chubs | 12x7oz | $57.99/CS
US-480 Tuscan Herb Coated | US-483 Red Pepper Coated
US-484 Black Pepper Coated | US-482 Italian Dry Salami
US-485 Bellantani Chubs Combo Pack | 24x7oz | $114.99/CS US-487 Bellentani Sliced Proscuitto | 12x3oz | $41.99/CS
LA GRUTA DEL SOL: ALBERA & BARREJA
BARREJA is crafted in the picturesque region of Catalonia, Spain. It has a harmonious blend of cow, sheep, and goat milk, offering a symphony of flavors and textures. Its smooth, semi-hard body makes it versatile for slicing, grating, or enjoying as-is on a cheese board.
SP-291 Barreja Semi Mature Cow/Goat/Sheep Cheese Blend | 8x5.8oz | $31.99/CS
ALBERA is a semi-mature cheese crafted from a blend of cow and sheep’s milk. Its flavor profile is delicately lactic, complemented by the fresh and creamy notes of high-quality milk.
SP-293 Albera Semi Mature Cow/Sheep Cheese Blend
8x4.9oz | $24.99/CS
Cold Pack Cheese Spread | 12x8oz | $28.99/CS US-4600 Horseradish | US-4601 Port Wine | US-4602 Garlic & Herb | US-4604 Sharp Yellow Cheddar
Cold Pack Cheese Spread | 12x8oz | $29.99/CS US-4611 Toasted Onion | US-4615 Smoky Bacon
Cold Pack Cheese Spread | 12x7oz | $28.99/CS US-4606 Aged Asiago | US-4608 Pimento | US-4609 Swiss & Almond | US-4612 Wisconsi n Beer Cheese
Cold Pack Cheese Spread | 12x7oz | $32.99/CS US-4607 Chunky Blue | US-4613 Ghost Pepper | US -4614 Maple Bacon | US-4616 Vintage Reserve 5 Year
Well-balanced salt and spice makes Bleu d'Auvergne a perfect companion for cooking or for winding down with some Barsac dessert wine. It is still produced by centuries-old traditional methods, salted by hand and ripened slowly.
FR-016 Bleu D'Auvergne Or Dome RM 4x2.75lb | $9.99/LB
France’s response to Stilton, Fourme d’Ambert is the ideal blue. The flavor is buttery, salty, and full, with a nice kick of an earthy flavor on the final note.
FR-089 Fourme D'Ambert Milledome Pasteurized 2x4.5lb | $7.99/LB
FR-371 Fourme D'Ambert Or Dome
Raclette is the world’s most famous melting cheese as well as a beloved dish originally created by Alpine cheesemakers feasting upon boiled potatoes and cornichons topped with the melted cheese.
FR-530 Raclette Livradois
Wheel Pasteurized
1x7lb | $8.69/LB
THE LIVRADOIS CHEESE COMPANY IN A FEW WORDS...
Imagine... a green setting in the heart of Auvergne where cows graze peacefully between 700 and 1,200 m above sea level to produce exceptional milk... It is in this natural setting nestled in the Livradois-Forez regional natural park, on this mountain and plateau terroir that the Société Fromagère du Livradois produces or refines every day the 5 Auvergne AOP cheeses and other regional cheese specialties .
Saint Nectaire Auvermont is a semi-soft, uncooked pressed cheese salted in brine and ripened for at least 28 days. This dense cheese has a silky texture with a soft acidity, and its taste is similar to that of Reblochon with hints of hazelnut and mushrooms.
FR-621 St. Nectaire Auvermont
2x4lb | $8.99/LB
Small
La Gruta del Sol
Manchego
Manchego Truffle 150G Wedges
Manchego Brandy 150G Wedges
Caramelized Sunflower Seeds
SP-916 Marcona Almonds Sauteeed & Salted
Marcona Almonds Salted
Butter Crackers
FR-9239 Sea Salt FR-9241 Comte & Pepper FR-9242 Maroilles Cheese
Roquefort Honey
Boursin
