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.
A Legacy of Community & Artisanal Cheese
Founded in 2006, Milton Creamery is the realization of a dream in Southern Iowa –a land of rolling hills, lush woodlands, winding rivers, and fertile soil.
Supporting local dairy farmers, creating jobs and crafting cheeses with passion and artistry for all to enjoy.
Bruschettini Crackers
Classico Virgin Olive Oil
Garlic & Parsley
Cracked Black Pepper
Black & Green Olives
Rosemary & Olive Oil
WG-018 Cambozola Blue
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
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 | $8.49/LB
FR-532 Raclette du Haut Livradois Unpasteurized | 1x15lb | $8.99/LB
FR-1075 Sliced French Raclette 12x8.8oz | $63.99/CS - Pre-order
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.
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 centuriesold traditional methods, salted by hand and ripened slowly.
FR-016 Bleu D'Auvergne Or Dome RM | 4x2.75lb | $9.89/LB
UK-520 Honey Lemon White Stilton | 12x7oz | $49.99/CS
UK-521 Fruit Fusion White Stilton | 12x7oz | $49.99/CS
UK-160 Wensleydale with Cranberry | 2x2.2lb | $9.99/LB
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.
Olina’s Bakehouse crackers help turn get togethers into unforgettable moments.
5 Pressed Cheeses Into One. Mature Cheddar, Derby, Double Gloucester, Cheshire & Red Leicester!
Invented by Lactalis and imported from France, P’tit Basque resembles Manchego, but has a milder and more delicate flavor. Made with pure ewe’s milk, it is sweet with a nutty finish, and uniquely creamy for a semi-hard cheese. P'tit Basque is aged for a minimum of 70 days. It has a distinctive aroma of sheep's milk
Try it in a savory bruschetta, paired with tomatoes, olives, and rustic bread; or in a gourmet ham sandwich.
FR-630 Secret De Compostelle Sheep 1x10lb | $ 12.99/LB
FR-487 Moulis Goat's Tomme | 1x8.8lb | $ 15.49/LB
FR-481 Moulis Cow's Tomme | 1x9.9lb | $ 9.99/LB
FR-758 Dark Cherry Jam | 24x3.5oz | $ 99.99/CS
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FR-023 Traditional French Butter with Sea Salt 20x8.8oz | $96.99/CS
Jean-Charles ARNAUD - CEO
Wood River Creamery cheeses are Masterfully Made™ and aged to perfection. These one-of-a-kind Cheddar Gruyere semi-hard cheeses are truly special because they are created and handcrafted in small batches by Wisconsin Master Cheesemakers® and staff.
Meister Cheese, a family-owned business founded by Joseph Meister over 100 years ago in Muscoda, Wisconsin. It has grown from a small rural factory in 1916 to one of the nation's top premium cheesemakers. As demand for specialty cheese surged, Meister developed sustainable manufacturing methods and maintains strong ties with local dairy farmers and suppliers to ensure timely delivery of custom flavors—a promise they proudly uphold.
Cheeses | 12x6oz | $33.99/CS
US-9060 Bruschetta Jack
US-9061 Banana Pepper Jack US-9062 Garlic Pesto Jack US-9063 Muscoda Mayhem Colby Jack US-9064 Wild Morel and Leek Jack
Alpenhorn Cheese proudly ranked among the top 4 finalists out of 4,786 cheeses at the INTERNATIONAL WORLD CHEESE AWARDS, winning SUPER GOLD MEDALS!
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| 2x5lb | $10.69/LB
SW-095 Alpenhorn | 1x15lb
$9.49/LB
SW-025 Gruyere Quarter | 1x18lb | $10.49/LB
SW-020 Gruyere Wheel | 1x75lb | $9.19/LB
SW-032 Shredded Gruyere Bags | 12x5.3oz
$41.99/CS
SW-031 Gruyere King Cut Switerland
FR-8012 French Gruyere Exact Wt. | 8x6oz | $29.99/CS
FR-8000 Emmental Exact Wt. | 12x7oz | $38.49/CS
FR-8005 Comte 12M Exact Wt. | 8x7oz | $37.99/CS
Comte Loaf | 2x5lb | $10.69/LB
Brie 3kg | 1x7lb |
Goat Discs
6x4oz | $21.99/CS
US-593 Sgt. Pepper
US-591 Ms. Natural
US-592 Herbs de Humboldt
US-5952 Meyer Lemon Honey
Goat Discs | 12x4oz | $44.99/CS
US-595 Assorted Flashbacks
Goat Discs | 12x4oz | $44.99/CS
US-563 Purple Haze
Goat Discs | 6x4oz | $21.99/CS
Date Spread | 12x9oz | $43.99/CS
Calabrian Chili Orange Spread | 12x9oz | $45.99/CS
Rouzaire
Fromager d’Affinois - The True Taste of French Craftsmanship.
Created in 1981 by Jean-Claude Guilloteau in France, Fromager d ’Affinois offers rich, creamy soft cheeses that have delighted cheese lovers worldwide.
Produced in the scenic Rhône Alpes region, Guilloteau’s technique,still in use today, creates smooth, buttery cheeses that melt in your mouth.
Origin Story: In the early 80s, Guilloteau and his wife moved to a farmhouse in the Rhône Alpes to combine local dairying traditions with innovative techniques. He developed a velvety cheese rich in proteins and minerals, named Pavé Dauphinois after the region’s cobblestone streets. As demand grew, he expanded with dairies in the Massif du Pilat and the Alps.To share this creation globally, he rebranded it as Fromager d’Affinois, blending the concept of affinage (cheese ripening) with the brand’s name.
Behind the Scenes: The Rhône Alpes, known for its rich culinary heritage, is home to the historic Pelussin dairy. The region's pastures provide the perfect milk from mountain breeds like Montbéliardes and Holsteins, essential to the cheese's quality.
Guilloteau’s unique cheesemaking method preserves the milk’s nutrients, resulting in soft, flavorful cheeses with fine rinds. After ripening for three weeks under a white mold rind, the cheeses develop their signature mild, creamy taste.
Today, Fromager d’Affinois is enjoyed worldwide, still crafted in the same Rhône Alpes dairies.
Fromager d’Affinois—smooth, indulgent, and a true taste of French craftsmanship.
Fromager d’Affinois Garlic & Herbs
A striking presentation. Garlic, chives, parsley and chervil enrobe the exterior of this soft ripened cheese and it is speckled throughout the cream, making for a striking presentation and an irresistible flavor combination. It is fantastic with cured ham, crusty bread and olives on a meat and cheese platter. Save leftovers for an ooey gooey garlic mac and cheese.
Merlot is a fine choice to serve alongside this satiny cheese.
CHEESY PULL-APART GARLIC BREAD
Time: 30 minutes
Serves: 4-6 people
INGREDIENTS
• Rustic Italian loaf of bread
• 1 8-ounce triangle of Fromager d’Affinois Garlic & Herbs
• 1 tablespoon olive oil
• 1 sprig fresh rosemary
DIRECTIONS
1. Preheat oven to 350F. Slice bread horizontally and vertically to create 1-inch cubes, being careful not to actually slice all the way through the bread.
2. Place the loaf on a baking sheet and, using a butter knife, spread the cheese inside the bread, filling in all the spaces between the cuts. Use a pastry brush to coat the top of the loaf with olive oil. Cut fresh rosemary over the top of the loaf.
3. Transfer to the oven and bake for 20 minutes or until the cheese is melted and the bread is golden brown and crusty. Serve immediately.
A Legacy of Community& Artisanal Cheese
Founded in 2006, Milton Creamery is the realization of a dream in Southern Iowaa land of rolling hills, lush woodlands, winding rivers, and fertile soil.
Supporting local dairy farmers, creating jobs and crafting cheeses with passion and artistry for all to enjoy.
About the Musser Family
Over three decades ago, Rufus Sr. and Jane Musser moved from Pennsylvania to Milton, IA. After farming for more than ten years, they pursued their dream of starting a creamery, backed by local dairy farmers and careful market research.
From day one, the Mussers pledged to support the local dairy farming community by paying a premium for every gallon of milk and creating fulfilling jobs at the creamery and warehouse. That's why Milton Creamery has always been
committed to sourcing milk from small, local dairy farms within a 30-mile radius of our creamery.Their partner farms, with herds no larger than 120 milking cows, are managed and milked by immediate family members. These dedicated families work hard to maintain the high quality and hygienic standards they require. This ensures a fresh milk supply 365 days a year from a total of about 300 cows .
Today, Rufus IV, Junior, keeps things running smoothly at Milton Creamery. Rufus Sr. travels the country, sharing their award-winning cheeses at trade shows, conferences, and stores. Jane holds down the fort at home but always lends a helping hand at the creamery when needed.
Great cheese starts with exceptional milk. What does this mean? All-natural, betterfor-you cheeses.
Prairie Breeze™
A twist on a well-aged cheddar, Prairie Breeze™ is unlike any other. Sweeter than your typical cheddar, Prairie Breeze starts with adding a proprietary blend of cultures and vegetarian rennet to coagulate the milk.The curds are cheddared and then aged for a minimum of 9 months.
While it has the tangy, piquant, umami-rich flavor of many quality cheddars, a prevailing sweet and nutty profile emerges. It is full flavored with hints of pineapple and almond undertones. A crumbly texture develops along with an abundant amount of tyrosine crystals. Its paste is fudgy on the palate allowing it to linger on the tongue.
They like to say it is affordable enough for back of the house yet sophisticated enough or front of the house and it can compete against any imported specialty cheddar. No surprise it is a six-time award winner!
4. Melt 3 tbsp butter in a saucepan over medium heat.
5. When butter bubbles, add flour. Cook 2 minutes make a roux.
6. Pour hot milk into the roux while whisking. Cook & whisk constantly until the mixture becomes thick and bubbly.
7. Remove the pan from the heat add the salt, nutmeg, black pepper, cayenne, mustard and cheese. Mix well.
8. Cook the macaroni al dente and drain in a colander.
9. Stir the drained macaroni into cheese sauce, transfer to greased casserole dish.
10. Mix the crumbs/panko with melted butter sprinkle over top of macaroni.
11. Bake uncovered until bubbling and brown on top, 25-30 minutes. Enjoy!
It All Began In Ursy...
Mifroma was founded in 1964 in a small village in the countryside of Fribourg, Switzerland…….a quiet, peaceful place which became home to the Mifroma natural cheese cave.
Mifroma takes pride in bringing the best Swiss cheesemaking to tables across the United States. Using a unique process of selection, maturation, packaging and distribution overseen by their expert “maîtres fromagers” (master cheesemakers), Mifroma cheeses are aged to perfection in natural sandstone caves and are available in a wide variety of retail and bulk specialties.
Crafted in the Swiss mountainside, from p asture to maturation, all cheeses boast a truly authentic taste of Swiss heritage for every palate and occasion. Available in retail and bulk forms, Mifroma meets the
needs of those seeking convenience as well as tradition.
The very landscape of this country owes its appearance to the art of cheese. The lush Alpine pastures and picturesque mountains are not merely delightful scenery: this terrain is ideal for the free-ranging cattle herds and robust rural communities that underpin the cheesemaking tradition. In addition to producing delicious gourmet Swiss cheeses, Mifroma focuses on improving environmental sustainability, from the purchasing of raw materials to production, distribution and recycling.
Thinking of Delectable Cheeses?
THINK MIFROMA!
Le Gruyère AOP cheese
The much-loved Le Gruyère AOP cheese has been produced in the region of Gruyère, Western Switzerland, since the 12th century. A staple of all gourmet cheeseboards, and a versatile cooking and eating cheese, Le Gruyère AOP develops extremely refined notes when aged to full maturity. Le Gruyère AOP is prepared from premium unpasteurized milk from cows fed on grass during the summer and hay during the winter. The use of any additives is prohibited.
The character of this superior cheese lies in its specific production methods which, in accordance with AOP requirements, remain true to the original recipe and follow time-honored techniques.
ISABELLE’S GRUYÈRE QUICHE
INGREDIENTS
• 1 ready-made pie crust
• 3.5oz shredded gruyere
• 3 large eggs
• ¾ cup heavy cream
• ¾ cup milk
DIRECTIONS
1. Pre-heat oven to 375˚F.
2. Place pie crust in a pie dish and poke holes in the bottom of the crust with a fork.
3. Fill the prepared pie crust with shredded gruyere.
4. In a 2 cup or larger measuring cup, add the eggs, heavy cream, and milk. Whisk until well blended.
5. Pour the egg mixture into the pie crust, over the shredded gruyere.
6. Bake on lower rack of the oven for 25-30 minutes or until golden brown.
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.
