REAL GERMAN BRATWURST
DALMATIA SPREADS | 12X8.5oz
CRO-120 Fig with Orange | $35.79/CS CRO-128 Plum | $33.59/CS
CRO-160 Sour Cherry | $34.49/CS
CRO-100 Fig | $34.39/CS
CRO-180 Organic Apricot | $39.49/CS
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
FR-367 Truffles | 2x4.4lb | $128.69/CS
FR-370 D'Affinois Blue | 1x4.4lb | $49.69/CS
FR-372 Garlic & Herb | 2x4.4lb | $94.09/CS
FR-373 Plain | 2x4.41lb | $89.59/CS
FR-552 Brebis (Rocastin) | 1x2.2lb | $12.29/LB
FR-515 Chevre (Florette) | 1x2.21lb | $13.49/LB
FR-950 Excellence | 1x4.4lb | $49.39/CS
FR-951 Red Chili Pepper | 1x4.4lb | $45.19/CS
FR-952 Campagnier Washed Rind | 2x4.4lb | $93.09/CS
FR-889 Saint Angel Original | 2x1.7lb | $11.19/LB
US-334 Maple Smoked Cheddar Loaf | 2x5lb | $8.59/LB
US-018 Clothbound Cave Aged Cheddar | 1x20lb | $11.49/LB | Pre-order
US-331 Two Year Aged Cheddar | 1x10lb | $8.29/LB
CHEESE ON A MISSION
As a part of the Windham Foundation, Grafton Village Cheese Company works to support Vermont's rural communities. You directly support that mission when you purchase Grafton Village Cheese.
Cheddar Bars Cryovac | 12x8oz
US-1325 One Year Aged | $54.89/CS
US-1327 Maple Smoked | $57.89/CS
US-341 Smoked Chili | $60.99/CS
GREAT FOR VALENTINE'S DAY!
WHIPPED CREAM VANILLA FROM MADAGASCAR
MADE WITH GRASS-FED ORGANIC CREAM AND NATURAL BOURBON VANILLA FROM MADAGASCAR. FLUFFY FRESH, AND NEVER SYRUPY IN TASTE AND TEXTURE. THICK AND RICH, USING ORGANIC GRASS FED CREAM. FR-204 | 12x7oz | $49.69/CS
ENJOY THE TASTE OF LEGACY
Hearts & Roses
A Double-Crème Jersey Cow’s Milk Cheese Delicately Infused With Rose Hips, Rose Petals, and Hibiscus Flowers, its Natural Rind Is Dusted With Dried Rose Petals for an Enchanting Finish.
US-1231 Heart & Roses | 6x6oz | $42.49/CS | Pre-order
Handcrafted, carefully cave-aged, and wrapped in their signature silver and blue foil.
Breakfast recipes to celebrate NATIONAL BIG BREAKFAST DAY .
FR-012 Henri Hutin Belletoile
IT-973 Bacon Italiano | 10x5oz | $51.49/CS | Pre-order
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 cup sharp cheddar cheese, shredded
• 6 slices Maestri Bacon Italiano, cooked and crumbled
ND-904 Smoked Goat Gouda | 1 2X6oz | $44.39/CS
CRUST
• 1 cup all purpose flour
• ¼ teaspoon salt
• 6 tablespoons unsalted butter
• 2-4 tablespoons water (as needed) FILLING:
• 2 tablespoons unsalted butter
• 1 large shallot, sliced
• 2 cloves garlic, sliced
• 8 ounces mushrooms, sliced
• 2 cups fresh kale, roughly chopped
• 5 large eggs
• 2/3 cup half & half or whole milk
• 1 teaspoon fresh thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• 6 ounces Artikaas Smoked Goat Gouda, shredded
1. Crust: Cut butter into small cubes and place in the fridge to become firm
2. Combine flour and salt in a medium sized bowl. Add the cold chunks of butter and combine until they become pea sized crumbs.
3. Add cold water 1 tablespoon at a time and combine forming a nonsticky ball. Shape ball into a slightly flattened disk. Wrap in plastic wrap and chill 30 minutes
4. Remove the dough from fridge and place on lightly floured work surface, roll out dough to about ¼ inch thick and about 2 inches wider than your pie pan.
5. Roll the pie crust into the pie pan and poke the bottom a few times with a fork to allow air to escape during baking. Cut away excess crust and crimp edges. Chill the pie crust in the freezer for at least 30 minutes.
6. Preheat the oven to 425°F.Place a piece heavy duty aluminum foil inside the pie crust, fill with pie weights. Bake at 425°F for 15 minutes. Remove weights then return crust to the oven to bake for another 5 minutes. Set aside and let cool slightly while you prep the filling.
7. Filling and Assembly: Preheat the oven to 375°F. In a small skillet over medium heat, sauté the sliced shallots in butter until softened.
8. Add in the mushrooms and garlic and continue to cook until just about to caramelize
9. Add in the kale and cook for 2-3 minutes until wilted. Set aside.
10. In a large bowl, whisk together the eggs, half and half, fresh thyme, & salt & pepper.
11. Layer the shredded Artikaas Smoked Goat Gouda and sauteed veggies in the bottom of the pie crust.
12. Pour the egg mixture over the top. Sprinkle with a little extra cheese if desired.
13. Bake at 375˚ F for 25-35 minutes or until the top is golden brown and eggs are cooked through and set. Remove from oven and lcool for about 15 minutes before slicing.
Ski Queen is a typically Norwegian full fat whey cheese with a fudge-like texture and sweet caramel flavor that was first made in Gudbrandsdalen valley more than 130 years ago.
NW-042 Retail Classic | 12x8.8oz | $52.79/CS
NW-043 Retail Goat | 12x8.8oz | $52.79/CS
for cooking and for
Jarlsberg
IR-062 Wheel | 1x22lb | $7.89/LB
NW-055 Lite | 1x11lb | $7.99/LB
NW-060 Loaf | 2x12lb | $7.99/LB
SHARING LIFE, LOVE & FOOD.
Deeply rooted in traditional Italian values and uniquely crafted recipes perfected over generations.
Jarlsberg has a buttery, rich texture with a mild, nutty flavor. It is the perfect cheese
snacking.
Croccantini Minis
IT-973 Bacon Italiano | 10x5oz | $51.49/CS | Pre-order
Strips | 10x3.5oz
IT-968 Prosciutto Strips | $26.99/CS
IT-977 Pancetta Strips | $35.59/CS
IT-975 Guanciale Strips | $43.49/CS | Pre-order
Antipasto | 10x4oz
IT-971 Panino Prosciutto & Provolone | $44.69/CS
IT-972 Rustico Salame & Spianata | $46.09/CS
IT-970 Classico Prosciutto, Salame, Coppacola | $51.99/CS
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.
Sliced Trays | 10x3oz
IT-950 Speck Italiano | $36.39/CS
IT-952 Prosciutto Italiano | $34.09/CS
IT-953 Prosciutto Chianti | $51.49/CS
IT-966 Coppa Italiana | $37.49/CS
SP-790 Jamon Serrano | $33.89/CS
SP-791 Salame Rustico | $32.79/CS
SP-793 Chorizo Iberico | $45.99/CS
WG-550 Black Forest Schinken | $37.09/CS
IT-969 Sliced Spianata Piccante | $34.09/CS
SP-792 Jamon Iberico | 10x2oz | $83.18/CS
Raincoast Crisps
Cranberry Hazelnut
& Olive
Raisin Pecan
Almond
Almond Flour Crisps
US-290 Delice De France
Brie
US-295 Alouette Creme De Brie Spread
Cheddar | 12x7oz | $41.19/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
Each of these hand-rolled, fresh cows’ milk cheeses is made in France and filled with cranberries or garlic & herbs. Le Roulé has a distinctive spiral and is light and spreadable with a creamy melt in your mouth texture. Perfect for any occasion
Single Slices
TRUE TO THEIR BROOKLYN ROOTS!
Charcuterie inspired by the cultural diversity and culinary history of Brooklyn neighborhoods that have attracted hard-working people from all over the world.
Brooklyn Cured Salami Chubs | 12x5oz | $65.19/CS
US-8800 Finocchiona
US-8802 Sweet Soppressata
US-8804 Pork Rye Whiskey Orange
US-8805 Pork Mezcal & Lime
US-8806 Bourbon Sour Cherry
US-8807 Belgian Ale Lemon Zest
US-8808 Pork with Black Truffles
Brooklyn Cured Trios | 12x5oz
US-8824 Beef Salami Smoked, Spicy, Tuscan | $82.89/CS
US-8825 Italian Salami Sweet, Hot, Fino | $71.19/CS
US-8826 Sliced Bresaola Truffle Gouda | 12x1.8oz | $44.79/CS
US-8827 Smoked Beef Salami & Gouda | 12x2oz | $44.79/CS
US-8828 Bresaola & Gouda | 12x1.8oz | $44.79/CS US-8829 Red Wine Beef Rosemary & Gouda | 12x2oz | $44.79/CS
• ½ cup of Saint Angel Original
• 4 cups pasta
• 1 head garlic
• 1 shallot
• 1 cup mascarpone cheese
• 1 cup sparkling wine
• Splash lemon juice and its zest
• Finely chopped chives
• Salt and pepper to taste
FR-889 Saint Angel Originial | 2x1.7lb | $11.19/LB
1. Cut the top of the garlic head, add a drizzle of olive oil and a bit of salt, and wrap it in aluminum foil. Bake for 45 minutes at 350°F.
2. Cook the pasta according to the package instructions in a pot of boiling salted water. Be sure to reserve two cups of cooking water before draining the pasta.
3. In a pan with a drizzle of olive oil, sauté the chopped shallot, then add the wine. Stir constantly over low heat until the liquid is reduced by a little more than half.
4. Add the mascarpone and lemon, and then mix.
5. Squeeze the roasted garlic and adjust the seasoning. This is where you can add some of the reserved pasta water depending on the desired sauce texture.
6. Add the pasta to the sauce, chunks of Saint Angel Original, and a bit of chives. Enjoy!
8 oz. cream cheese
4 oz. Hot Sauce
2 Tbsp Worcestershire sauce
1 1/2 cups Cheddar Cheese, shredded
3 cups shredded chicken
1 cup ranch dressing
3 Tbsp flat-leaf parsley, minced
1. Preheat oven to 350 degrees Fahrenheit.
4 oz. Maytag Blue Cheese, crumbled
2. Combine room temperature cream cheese, yellow cheddar, hot sauce, parsley, and Worcestershire sauce in a large cast-iron skillet.
3. Stir under medium heat until smooth.
4. Fold the shredded chicken into the sauce mixture. Then, fold in 4 oz Maytag Blue Cheese crumbles.
5. Transfer the cast-iron skillet from the stove to the oven. Bake for 20 minutes or until the mixture is heated all the way through.
6. Serve with tortilla chips or your favorite vegetables.
• 1 ¾ cups chocolate wafers
• 5 tbsp. Unsalted Butter, melted
• 16 oz cream cheese, room temperature
8 oz. Vermont Creamery Mascarpone, room temperature
3 tbsp Crème Fraîche, room temperature
¾ cups plus 1 tbsp. granulated sugar
1 tbsp. pure vanilla extract
3 large eggs, room temperature
POMEGRANATE SYRUP
2 cups pomegranate juice
3 tablespoons granulated sugar
CREME FRAICHE TOPPING
¾ cup Crème Fraîche
2 tablespoons powdered sugar
1 cup pomegranate seeds, for garnish
1. Move oven rack to lower third position of oven. Heat to 350ºF . Lightly grease side of springform pan; line base with 9-inch parchment paper round. Set aside.
2. Combine crushed wafers and melted butter in medium bowl until well mixed. Press mixture into prepared pan along bottom and about 1 1/2 inches up side.
3. Cut 20-inch square aluminum foil. Place springform pan middle of foil.
4. Gently wrap side of pan with foil. Repeat once, creating sturdy, waterproof barrier. Place springform pan in oven 8 minutes. Remove to let cool. Reduce oven to 325ºF.
5. Place cream cheese, mascarpone cheese, 3 tablespoons crème fraîche, 3/4 cup plus 1 tablespoon granulated sugar, and vanilla into standing mixer bowl with paddle attachment. Beat on medium speed 3 minutes. Reduce speed to low. Beat in eggs, 1 at a time. Pour cream cheese mixture into prepared crust.
6. Place pan in a roasting pan. Place pan on lowest rack of oven; slowly fill with hot water until water reaches 1-1 1/2 inches up side of springform pan. Bake 40 minutes or until edges are set, but center is still wobbly.
7. Turn off oven. Use handle of wooden spoon to slightly crack open oven door. Leave cheesecake in oven 1 hour to finish baking.
8. Carefully remove cheesecake from roasting pan; discard foil. Cover cheesecake with plastic food wrap; place in refrigerator. Cool 5 hours or up to overnight.
9. Place pomegranate juice and 3 tablespoons granulated sugar in saucepan. Simmer 30-35 minutes until syrup is slightly thick & reduced to 2/3 cup. Place syrup in airtight container. Refrigerate to cool completely.
10. At serving time, remove cheesecake from refrigerator. Whisk together 3/4 cup crème fraîche and powdered sugar in small bowl until smooth. Spread crème fraîche over top of cheesecake. Garnish with pomegranate seeds. Drizzle each slice with pomegranate syrup to serve.
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 | $9.59/LB
FR-088 Bleu D'Auverge Milledome 2x6lb | $7.79/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 | $7.89/LB
FR-371 Fourme D'Ambert Or Dome 2x5.5lb | $9.59/LB
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 Small Wheel Pasteurized 1x7lb | $8.29/LB
FR-532 Raclette du Haut Livradois Unpasteurized | 1x15lb | $8.99/LB
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 | $8.89/LB
flavor powerhouse of ripened goat cheese.
You’ll enjoy the taste of heavy floral, herbaceous, and mushroom notes in this earth-shaking masterpiece.
US-9334 Cheesy Pizza
US-9331 Bakin' Bacon
US-9333 Cranberry
Jean-Charles ARNAUD - CEO
Échiré Butter Bar | 20x8.8oz | $111.29/CS FR-223 Unsalted Blue | FR-224 Salted Green Échiré Butter Mini Basket | 8x8.8oz
Gourmands
