June 2017 | Epicure Magazine

EPICURE chorizo

Your meat questions answered p.6

JUNE

2017

jamรณn serrano

june

THE MEAT EDITION

TABLE OF CONTENTS

6. Featured on our Front Cover- Specialty Meats These experts have been creating high-quality and authentic Mediterranean meats for over 15 years.

We get the inside scoop on what makes these brands better than others on the market.

12. Celebrate National Olive Day

Don’t worry if you missed the day itself. Make sure to stock the olive-version of so many of your favorites using this guide.

15. NEW ITEM ALERT- Quadrello di Bufala

Taleggio’s better, lesser-know, Buffalo milk cousin.

This version will be sure to steal your heart, just give it a try!

18. Imports and Specials

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

19. INTO THE DAIRY

Highlighting dairies and producers who put passion and care into their product is vitally important. We share bits of their stories, what makes them special, in this feature.

27. Epicure Specials

For even deeper discounts on a variety of cheese and grocery items, look no further.

31. Check out our Product Demonstrations available this month

domestic artisanal

Local has changed. Your cheese doesn’t have to come from down the street to be local. It’s all in knowing where the product comes from, if the milk is sourced sustainably, whether the producers are stewards of the land. So your customers can say with pride, bought in the USA.

David Gremmels, Owner and Head Cheesemaker at Rogue Creamery with some of their herd.

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Uncured, Maple Brined, Cob & Maple Smoked Bacon They craft their Uncured Maple Bacon by brining Certified Humane pork with Vermont Maple Syrup and just enough sea salt before smoking with sweet, mellow smoke from corn cobs and maple wood shavings. US-577 | 12x10oz | $51.99/CS

Real Beef and Pork Sticks Made with meat raised free of antibiotics or added hormones. US-572 Cracked Pepper | US-573 Chipotle | US-574 BBQ | 48x1oz | $40.99/CS Real Turkey Sticks Made with meat raised free of antibiotics or added hormones. US-578 Ancho | US-579 Honey Mustard | US-580 Uncured Pepperoni | 48x1oz | $40.99/CS Uncured Summer Sausage These Sausages have a clean, tangy flavor from slow fermentation, made without sodium nitrate. US-576 | 12x6oz | $39.99/CS Smoked Pepperoni So much flavor, thin slices go a long way. Try slicing to top your pizza or into spaghetti sauce. US-575 | 12x6oz | $42.99/CS

Stuffed Sweet Peppers

with any of these cheeses. Mix and Match for varying levels of spice.

Seriously Sharp Cheddar The Sharp Cheddar has a dense and crumbly texture and a milky white color.

Redolent of the grassy, clover-covered fields of the North Country. US-028 | 1x10lb | $4.79/LB Extra Sharp Cheddar Creamy white in color with an almost crumbly texture, Cabot Extra Sharp has a sophisticated, citrusy tang. A stellar snacking cheese with roasted nuts and icecold ale. US-050 | 1x10lb | $4.99/LB Hot Habanero Cheddar Their fieriest south-of-the-border lactose-free cheddar yet! Attention-grabbing habaneros offer a blazing taste experience. US-034 | 1x10lb | $5.39/LB Monterey Jack A close cousin of cheddar, their tasty Lactose-Free Monterey is creamy and mild and a classic in most southwestern cooking. Try pairings this with fiery chilies and spice. US-234 Plain | US-235 Pepper Jack | 1x10lb | $3.29/LB McCadam New York Extra Sharp Cheddar Founded by William McCadam in 1876, today McCadam Cheese strives to support local communities just as proudly as they continue to offer New York’s finest cheese. US-232 Yellow | US-233 White | 1x10lb | $4.49/LB McCadam New York Muenster Loaf Muenster is a semi-soft cheese that is an imitation of French Munster. It is smooth, pale yellow with an orange rind from annato added during cheese making. US-236 Plain- $2.99/LB | US-237 Jalapeno- $3.19/LB | 2x5.5lb

Roth Havarti Some cheeses you melt. Some cheeses you grate and sprinkle. With the extra creaminess and the freshest of fresh flavor, Roth Havarti is a cheese you’ll want to eat by chomps and bites- as often as you possibly can.

They took their cues from the early days of Danish cheesemaking, yet added their own recipe of all-natural ingredients.

Then they gave Havarti a modern twist with a plethora of spices, seeds and peppers.

US-130 Horseradish- $3.99/LB | US-1050 Chipotle- $3.99/LB | US1052 Original- $3.39/LB | US-1053 Dill- $3.59/LB | 1x9lb

Top a Carolina pork tenderloin BBQ sandwich with Roth Chipotle Havarti.

Use Roth Dill Havarti for a light and refreshing summer pasta salad. This version with saffron and sun-dried tomatoes packs a ton of flavor.

Another summer salad! Grilled shrimp and a dijon mustard dressing will pair well with the bite of Roth Horseradish Havarti.

Goat Feta Montchevre’s Goat Feta is fresh and flavorful with a nice, soft texture.

US-153 Block | 12x7oz | $32.99/CS • US-156 Crumbles | 12x4oz Cups | $25.49/CS

Goat Cheddar Hand crafted with full respect for the traditional cheddar making. US107 Wax | 8x6oz | $24.69/CS | PREORDER • US-165 Bars | 1x10lb | $7.39/LB • US-206 Sticks | 12x12x0.83oz | $69.99/CS | PREORDER

Cabrie Goat Brie The rind is made with white penicillium, a velvet-like exterior which protects a soft, oozing and creamy inside that has a delicate taste.

US-043 Full | 2x2.2lb | $6.89/LB • US-161 Mini | 6x4.4oz | $13.99/CS

Bucheron The ivory-colored Bucheron is usually matured for 5-10 weeks, giving it a dense center and gooey cream line rich in flavor with discreet, earthy undertones. US-104 | 2x2.2lb | $26.49/CS JUNE 2017 | 5

M E AT

The basics on salami, jambon and many of your other favorites. These brands have been crafting authentic, cured meats with a Mediterranean focus for years.

italian style salumi Italian-Inspired, Domestic Made

We got some insight from the experts on meat and Italian salami- Bellentani. They are masters in everything they do, from salumi to prosciutto and many other Italian specialties. Sitting down with Joseph Saracino, their Charcuterie Specialist, cleared up many questions on how these are made and why they are better for you than other versions on the market.

How can Bellentani be Italian, when it’s made in the United States?

These salumi are made by a century old producer in the Pocono Mountain area. Bellentani’s attention to their raw ingredients and process is exquisite, and because of their location they can replicate and enhance the traditional Italian processes.

Salami actually predates ancient Roman times; it was the ideal way for these ancient people to save meat and make it last when times were tough. The Italian terrain, studded with mountains that had cool, dry, high-altitude climates, served as the perfect long-term storage space. The salami could dry out for extended periods of time without rotting.

Bellentani Salumi are made in

a near-identical climate in the Pocono Mountains in New York, so there is no need for them to artificially create the aging conditions. Beyond that they believe in making a real product, one that is handmade with high quality ingredients and no articial additives or coloring.

What is in Bellentani Salami?

All of the salumi are made with locally sourced pork. It is made with a combination of pork meat and fat (only the highest quality fat) that is then minced and mixed in to meat mixture. The pork fat shows up in the final salami as the white pieces dotted throughout. Having the correct meat to fat ratio is crucial in making a good salami, but all of Bellentani salumi are leaner- and better for you.

At that point, spices and seasonings are added based on the desired final product. Each Bellentani salami is mixed with spices and stuffed in to casing. At the end of the process they are delicately hand-rolled in spices.

What is fermentation?

Fermentation is a required step in salami production in the United States. Consider it like pasteurization and acidification in cheesemaking- it allows the maker to ensure only good flavors and the right bacteria are developing. A safer product is a result.

Most producers do fast-acting fermentation, which gets the job done but ultimately the flavor suffers. The resulting salami develops an unappealing sour tang. Bellentani takes the traditional Italian approach, using lower temperatures for a longer period of time to ensure the correct flavors are developing. Bellentani Salami has a lighter, sweeter taste than others.

US-480 Tuscan Herb| US-482 Italian Dry | US-483 Red Pepper | US-484 Black Pepper | 12x7oz | $45.99/CS US-485 Combo Pack | 24x7oz | $92.99/CS

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THE ULTIMATE FACEOFF It all starts with a leg from a pig. The rear leg is the traditional cut we call ham, and if you get it fresh it can be cooked in to a delicious and traditional holdiay dish. The alternative version of this tasty cut of meat is cured ham, which comes in many different varieties from the Mediterranean region. It’s easy to see them as identical, but regional differences in the pigs, salt, temperatures and curing procedures create differences that can be identified by a discerning palate.

jambon de bayonne

Origin: France Salt Level/Texture: Light/ Moist and Tender

A PDO product from the Pyrennes mountain range at the southern edge of France. The pigs must be raised on fresh grass and hay in the South West of France; the salt must be saline du bearn, pulled deep from the earth in the Adour basin as water and evaporated out.

Whole fresh hams are rubbed with this salt and then covered with a thick layer of salt and allowed to rest. After resting, they are hung to dry for 9-12 months in the Pyrennes. Pannage is the process of applying a lard and flour mixture to the exposed muscle tissue of the ham, moderating the drying rate throughout maturation. The final product is very delicate and flavorful, which goes wonderfully with French cuisine. FR-958 | 1x12lb | $9.99/LB

vs

prosciutto

Origin: Italy Salt Level/ Texture: High/ Soft and Elastic

vs

Prosciutto, often called “parma-style ham” based on where it originated, is made by first laying the pig leg skin side down.

Salt is heavily applied to the top side, where the meat is open and exposed. This is allowed to sit until the salt has been fully absorbed in to the meat.

It is then dryed for a period of 9 to 18 months.

It all depends on the size of the piece and the desired level of moisture. Prosciutto is usually aged at colder temperatures than others, which changes the flavor. When aged correctly, the flavor is mild and sweet, with a buttery, melt-inyour-mouth texture. US-487 | 12x3oz | $35.99/CS

jamón serrano

Origin: Spain Salt Level/ Texture: Medium/ Silky

Jamón Serrano literally means “ham from the mountains” and is one of the most traditional Spanish preparations. They take the whole leg and bury it in coarse sea salt for ten days. Solera Serrano is Consorzio approved, and comes from the Pyrennes mountains of northern Spain.

Slowly dry aged to develop the perfect texture and flavor. It is characterised by a silky texture and a rustic flavor profile- bold, rich and aromatic. They like to call is salted, not salty.

SP-107 Solera Mandoline | 1x12lb | $9.89/LB SP-108 Solera Block | 1x9.7lb | $10.99/LB SP-106 Solera Slices | 12x3oz | $41.99/CS

Does Chorizo need to be cooked?

Not at all. Chorizo is a mixture of pork, pork fat, garlic and smoked paprika (DOP Pimenton de la Vera to be exact). It is cured like salami and can be eaten without any further treatment. They are great for crumbling in to paella, rice dishes, salads, wraps and scrambled eggs. Slice them and put in sandwiches.

If you do want to cook them, make sure to just sear quickly on the outside. You don’t want to cook off the interior fat globules, which are a sign of quality and pack a punch of flavor.

What does natural casing mean?

Solera Thin Sliced Chorizo SP-502 | 12x3oz | $34.99/CS

Solera Chorizo Rings are made with natural casings, meaning pig intestines, and is the traditional way of them. The final sausage ends up slightly uneven because, unlike anything in an artificial casing, cannot be molded into a precise and exact shape. Instead the artisan crafters have general standards for the diameter, but the amount of meat added and stretching to the casing is not uniform. There is an art to making sausage with natural casing, one that can’t be replicated by a machine.

the real kicker

CHORIZO

Making authentic products is something extremely important to Solera across the board. With Solera Chorizo, they wanted to craft a product that was cleaner, more natural and healthier than other Spanish Chorizos on the market. These are all-natural, antibiotic free that have 17% less salt and 16% more protein than others, with a robust flavor that can’t be beat.

Solera Chorizo Rings US-557 Mild | US-558 Hot | 12x7oz | $56.99/CS

What are Chorizo Rings?

Forming a “ring” shape is the traditional way to make Spanish Chorizo, for the simple reason that it makes the sausage easy to tie together and hang for drying. Ring Chorizo in spanish is sarta, literally means string. This format is not popular in the United States, but it is by far the most authentic. Add the Chorizo Rings to a charcuterie board for a delightful centerpiece.

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Crumbles Flavored Crumbled Goat Cheese is 100% all-natural made with their award-winning Chevre and blended with high-quality herbs and dried fruit.

US-990 Original | US-991 Tomato & Basil | US-992 Apricot & Thyme | US-993 Cranberry & Tarragon | 12x4oz | $30.99/CS Goat Logs Don’t forget these classics! The cheese is made with fresh goat’s milk from family farms. The milk is naturally coagulated overnight, drained and then shaped into logs.

US-943 Herbs | US-944 Pepper | US-976 Plain | 12x4oz | $25.99/CS US-977 Plain | 12x8oz | $43.99/CS • US-978 Plain | 12x10.5oz | $51.99/CS

Vermont Creamery

Cashel Blue A semi-sfot, creamy Irish farmhouse cheese, distinguished by its round, full flavor and signature tang. Its buttery color is punctuated by characteristic blue veining.

IR-200 | 2x3lb | $8.79/LB

Kerrygold Butter Kerrygold cows produce the sweetest, richest milk in the world, which makes their grassfed cow’s milk Irish butter taste silky and creamy and gold a healthy, golden yellow.

IR-300 Salted | IR-304 Unsalted | 20x8oz | $45.99/CS IR-021 Butter with Canola Oil | 16x7.5oz | $31.49/CS

Swiss Cheese They age their gourmet Swiss over 90 days to enhance the delciate nuances that give it its signature sweet, nutty taste.

IR-020 | 24x7oz | $64.99/CS Blarney Castle A 100% natural grassfed cheese without a speck of articial flavors or additives. It’s a mild and creamy cow’s milk cheese with rich and velvety undertones.

IR-011 | 24x7oz | $64.99/CS

Skellig A creamy, full-flavored Cheddar imported from ireland. This cheese is crumbly, savory and has a lovely, butterscotch-like sweetness.

IR-019 | 24x7oz | $64.99/CS Dubliner Dubliner is a robust aged cow’s milk cheese with a bit of a hard texture similar to a Cheddar. In one bite you can taste the diversity of flavorsfrom nutty to sharp to sweet.

IR-250 Loaf | 2x5lb | $5.79/LB IR-016 Pre-Cuts | 24x7oz | $64.99/CS

Butter of Parma This butter, with fragrant and delicate flavor, is produced with pasteurized creams from the milk collected from Parma and Reggio Emilia family owned farms. Its quality is without equal because the milk used is strictly selected in accordance with rigorous production principles. The butter has a uniform color, it is dense and tastes clean. IT-416 | 10x8oz | $31.99/CS

Traditional Feta Made authentically by a small family dairy in central Greece using fresh milk from sheep and goats.

GR-051 Portions | 12x7oz | $36.99/CS GR-052 Block | 2x4.4lb | $54.99/CS Kasseri Mt. Vikos Kasseri is a medium-hard cheese with full rich flavor, distinctive notes of light walnut and a pure milk aroma. It can be used as a daily cheese consumed plain or with toasts, sandwiches and other food toppings. It is also used often in the traditional Greek dish saganaki, where the cheese is fried and served with either a hot of ouzo or fresh lemon.

GR-054 Portions | 6x6oz | $24.49/CS Barrel Aged Feta Mt. Vikos takes their traditional feta and ages it for

Buffalo Milk Butter The making of this butter dates back in tradition like its widely known sister, Mozzarella di Bufala. It made with teh cream from production of such a wonderful cheese. Delitia Buffalo Milk Butter tastes best when consumed plain, on rustic bread or seasonal vegetables. IT-417 | 10x8oz | $31.99/CS

4 months in beech tree barrels, a rare technique which creates a more robust flavor.

GR-050 Block | 1x8lb | $55.99/CS GR-053 Portions | 6x6oz | $19.99/CS

Mt. Vikos Gourmet Spreads

Inspired by traditional Greek recipes, these

spreads are great on their own or paired together

for Mediterranean meze. Try a few of these mixed

with cheeses and olives for a Greek-themed spread.

GR-180 Kalamata Olive- 6x7.6oz | GR-181 Roasted

Eggplant- 6x7.3oz | GR-183 Artrichoke- 6x7.3oz |

GR-184 Red Pepper- 6x7.7oz | GR-185 Baba Ghanoush 6x7.6oz | $20.59/CS JUNE 2017 | 11

Celebrate National

Olive Day! National Olive Day is on June 1st, but keep it going throughout the month! Olives are delicious as snacks, perfect for on the go, but they also add a salty, earthy flavor when used as ingredients. We’ve compiled an assortment of items that celebrate olives the way they should.•

Olive OiL & Basil Tresors Crackers

The Olive Oil and Basil has a nice mix of sweet and savory notes that would pair exceptionally well with cheese.

FR- 922 Olive Oil & Basil FR-918 Sea Salt | FR-919 Rosemary | FR-920 Poppy & Pepper | FR-921 Garlic & Herb | FR-923 Whole Grain • 12x3.3oz • $20.90/CS

Black & Green Olive Bruschettini

The Asturi Bruschettini are mini bruschetta toasts baked using only the highest quality olive oil and black and green olives. Bruschettini are toasted to perfection, a great appetizer for any occasion!

IT-511 Classico | IT-512 Garlic & Parsely | IT-516 Cracked Black Pepper | IT-517 Black & Green Olives | IT-518 Rosemary & Olive Oil • 12x4.23oz • $22.49/CS

Dalmatia Savory Spreads Perfect for the olive enthusiasts out there! The olive spread is intense and clean on the palate. The finish is rich and strong; these spreads are flavorful additions to any charcuterie board.

CRO-200 Black Olive | CRO210 Green Olive | CRO-250 Red Pepper • 12x6.7oz • $31.99/CS

Picholines Olives

Olives of the highest quality, selected for their irresistible crunch and hazelnut taste. These green table olives are fleshy, firm and mild. They express herbaceous aromas and an inimitable peppery taste that remains intact in this natural preparation of salted water.

FR-779 • 12x350gram • $62.50/CS

Sugo di Aulive e Chiappariell This tomato sauce is a typical Puttanesca style, but made with the best black olives from Gaeta and capers from Pantelleria. The aromatic scent of the capers, combined with Italianavera’s delicious sauce, adds a unique flavor to a traditional recipe made with good, natural ingredients.

IT-722 Olive & Caper IT-720 Basil | IT-723 Seared Eggplant | IT-724 Marinara | IT-726 Eggplant, Zucchini & Pepper • 12x19.4oz • $70/CS

French Specialities Supreme Brie This all-natural, delicious Brie is meticulously blended without the rind for an ultra-creamy taste that’s rich and spreadable. FR-622 | 2x4lb | $7.29/LB Chavrie Goat Pyramid Chavrie’s all-natural, indulgent flavor comes from the goodness and purity of fresh, creamy goats milk.

US-062 | 6x5.3oz | $12.49/CS

St. Andre

St. Andre is a triple creme cow’s milk cheese produced in Coutances. It has a high fat content which has been supplemented with heavy cream, giving it a dense and buttery texture. Covered in a velvety white mold rind, the interior ranges from ivory white to a light yellow color.

FR-600 Regular | 1x4lb | $8.19/LB FR-605 Mini | 6x7oz | $22.99/CS

Saint Agur A handmade artisan blue-veined cow’s milk cheese from the Auvergne region of France. Made from mountain milk collected locally, all producers sign a “good practice agreement” to provide only the best milk. This double cream cheese has Produced in the heart of the Basque region. Made with the finest quality sheep’s milk, Etorki will age for about a rich, smooth and creamy texture.

9 weeks to develop its fine aromas. Etorki has an amber FR-608 | 2x5lb | $9.19/LB rind and ivory colored paste. FR-319 | 2x10lb | $9.39/LB Chaumes Charazterized by a unique, full flavor.

Genuine Chaumes comes from the washed-rind family. It has a Delice de France

delightfully soft, springy Made in the Camembert

texture and is rich and tradition, Delice de France creamy with a fully edible is a soft and creamy cheese paper-thin rind. FR-255 | that has a beautiful white 2x4lb | $7.99/LB rind and a pale ivory color.

US-290 | 2x4lb | $6.49/LB Creme Fraiche This all-natural, kosher cultured cream product is the perfect culinary alternative to heavy cream and sour cream. US-127 | 12x7oz | $30.99/CS Saint Albray Produced in the Pyrenees region of France.

Famous for its flower shape, Saint Albray is a washed-rind, soft-ripened cheese that is moist and mellow when young. It continues to intensify with age, becoming meatier and robust at the peak age.

FR-595 | 2x4lb | $7.99/LB

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Old Amsterdam Old Amsterdam was officially introduced to the Netherlands in 1985. The cheese was a resounding succes. It is still the same matured cheese with a distinctive character.

Its rich, intense taste is and remains the result of that lengthy search for authentic preparation. Old Amsterdam is one big chunk of character, born from a pure passion for cheese.

ND-203 | 2x11lb | $8.59/LB

Langres This is an AOP cheese, originating from the plateau town of Langres. Originally, Langres was prepared on the farm from warm cow’s milk poured into terracotta molds.

Once demolded, the cheeses would dry on leaves from the plane tree. They would then age on oat straw until ready to be eaten. FR-408 | 6x6.3oz | $31.99/CS

The “King of Cheeses”, Epoisses is a cow’s milk cheese typical of northern Burgundy. It was invented by Cistercian monks in the 16th century. It is smearripened, so it has a distinctive orange rind and pungent smell. The paste itself is spicy, sweet and salty. FR-322 | 6x8.8oz | $45.99/CS

Epoisses

QUADRELLO BUFALA

Based on the Taleggio recipe, Quadrello di Bufala is wonderfully creamy and sweet, with a slight tang in the finish. Made with Mediterranean Buffalo milk, this refined take on a beloved classic will be sure to please.

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In an expanse of the Lombardy region, reaching to the Serio River, Quattro Portoni Caseificio is making buffalo milk Taleggio. Mediterranean Water Buffalo (or bufala in Italian) is much sought after, but hard to produce. Quattro Portoni is a farmstead operation- they tend a herd of about 1,000 buffalo to make their cheeses.

In Italy, local is not a new or novel conceptit is an expected, standard part of life. Go to the market and head to the deli counter in an Italian town and most of what you’ll see was produced in a 50 mile radius, most likely less than that. The food ecosystem in Italy is comprised of many, many microcosms that take fierce pride in tradition.

When this comes to cheese, the same principles apply. In part because of PDO requirements for a given cheese, climate and terrain differences which can significantly alter the production and final product and regional taste preferences.

So in the early 2000s, when Alfio and Bruno Gritti wanted to make a cheese that would stand out in the Lombardy region, they went in an unforseen direction. They chose to work with buffalo milk, even though it is traditionally used to make mozzarella in southern parts of Italy.

Water buffalo are notoriously difficult milk producers; they are extremely sensitive, needing the exact right environment and conditions to make milk. Relocating them and getting a steady supply of milk to produce cheese is no easy feat, but the Gritti brothers are well suited to the task. Alfio and Bruno

The curds are hand stirred and ladled into molds to retain mositure after 30 days of aging.

Made with pasteurized buffalo milk and aged a minimum of 30 days.

They use calf rennet and a salt brine to make a succulent and meaty Taleggio style cheese with the same iconic reddish-brown rind.

IT-202 | 2x5lb | $9.99/LB

grew up on the farm and studied Veterinary Medicine and agronomic land management, respectively. They continue the farm tradition, cultivating the fodder used to feed their herd of approximately 1000 buffalo themselves.

The challenge is worth it when you taste Quadrello di Bufala. It is sweet and milky, with aromas of mushroom. There is a notable tanginess in the finish, with a richness from the buffalo milk and the saltiness of a washed rind cheese. •

What’s the big deal about Water Buffalo?

Use Quadrello to make a traditional, northern Italian-style polenta. Cut the rind off of the cheese and add it in chunks to give a meatiness and creamy finish to the rice dish. For the full recipe, visit http://www. quattroportoni.it

Mediterranean Water Buffalo (not related to the American Bison) produce a lot less milk than cows and require more attention, but their yield is higher. This means buffalo milk is more nutirent dense, with twice as much fat and more protein per gram than cow’s milk.

Ultimately, buffalo milk produces a creamier, more flavorful cheese because the solid content is much higher.

JUNE 2017 | 17

Imports and Specials FRANCE a. Fromager d’Affinois Truffle A double cream, soft ripened cheese made with cow’s milk. Though similar to brie, this is actually much creamier and is ripened for less time. This version has black truffles. FR-367 | 2x4.4lb | $85.99/CS b. Brie Couronne 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, grayish tinge under a rind of white mold. FR-037 Plain- $21.99/CS | FR-038 Herb- $22.99/CS | 2x2.2lb c. Madrigal Swiss type cheese with large holes and a slightly sweet taste. Produced using original recipes from milk of the highest quality. FR-439 | 1x26lb | $4.99/LB d. 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. FR-199 | 2x3.86lb | $42.99/CS e. Comte Le Montarlier Portions Originally from the Jura Mountains in the western portion of the French Alps, this cheese dates back to the 12th century. Le Montarlier matures their Comte in cellars for 6 months, which helps give it a distinct, nutty flavor and a hint of hazelnut. It’s hard pressed with a semi-sweet finish. FR-1001 | 6x8.8oz | $26.99/CS

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f. French Emmental Based off of the original Swiss Emmetnaller, it has many eyes and a savory but mild taste. Perfect for melting on sandwiches or in recipes. FR-272 | 2x6.6lb | $3.69/LB g. Germain Triple Cream Triple Cream is the latest creation of the Fromagerie Germain.

A soft-ripened, cow’s milk cheese with 75 percent fat. It has an extremely smooth texture and is sweet for a ripened cheese.

FR-311 | 6x6.35oz | $37.99/CS h. Secret de Compostelle A raw sheep’s milk cheese from the Basque country of France.

FR-630 | 2x9.92lb | $7.99/LB

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ITALY a. Gorgonzola Piccante This is an aged blue cheese made with full fat pasteurized cow’s milk.

Flavors are strong, intense and sharp with a pungent, spicy bite. It is i. Mozzarella di Bufala Produced using Italian Water Buffalo milk, which is higher in calcium aged for a minimum of 80 days. IT-024 | 4x3lb | $5.89/LB and protein and lower in cholesterol than cow milk. IT-177 Cups | b. Gorgonzola Dolce 6x5.29oz | $16.99/CS • IT-178 Bags | 6x8.81oz | $28.49/CS Dolce is a soft, blue cheese made with whole unpasteurized cow’s SOUTH AFRICA milk. The flavors are sweet, with mild notes of sour cream. Aged for a minimum of 50 days. IT-025 | 4x3lb | $4.69/LB j. Peppadew Peppers c. Pecorino Romano Pep up your favorites with the sweet heat of Peppadew whole Made with 100 percent sheep’s milk, this cheese has a sharper, piquante peppers. Halaal and Kosher certified, all-natural, non-GMO smokier flavor than Parmesan. It is a hard, salty cheese often and gluten free. OL-941 Mild | OL-942 Hot | 12x14oz | $35.99/CS used for grating. IT-414 | 1x45lb | $3.59/LB d. Provolone Piccante Cow’s milk cheese with a firm texture and a mild, smoky flavor. It has been aged for two to three months. IT-289 | 2x11lb | $4.49/LB e. Grana Padano, 10-12 Months Grana Padano is a hard cheese produced with cow’s milk and characterized by a long maturing period; comparable to a Parmigiano Reggiano. IT-296 | 1x76lb | $5.09/LB f. Ricotta Salata This sheep’s milk ricotta is produced using whey from pasteurized milk and salt. It aged for at least 90 days. IT-058 | 2x7.7lb | $2.69/LB g. 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 a slightly salty aftertaste. IT-300 | 1x28.6lb | $4.29/LB h. Amaretti Cookies The Asturi Amaretti Cookies follow an 18th century recipe first made in Venice, Italy. They are the original macaroons: wonderfully light, sophisticated and crunchy. IT-510 | 10x6.35oz | $18.99/CS

g

SPAIN

k. Iberico Cerrato Iberico Cerrato has a marked softness that gives it a slightly sticky and pleasantly oily sensation. It is made with pasteurized cow, goat and sheep’s milk cheese. SP-494 | 2x6.6lb | $4.59/LB

NETHERLANDS l. Organic Crispbread The Crispbreads are certified USDA Organic. Each cracker Crispbread has no trans fat, cholesterol or hydrogenated oils. ND-998 Sunflower & Sesame | ND-999 Pumpkin Seeds | 10x4.2oz | $24.99/CS m. Smoked Gouda Gouda cheese is traditionally washed curd, which means it is sweeter than others. It is then smoked, adding a savory flavor that balances the natural sweetness. ND-110 | 4x6lb | $2.39/LB | PRE-ORDER

UNITED STATES n. Midnight Moon Aged six months or more, Midnight Moon is a blushing, ivory colored cheese that’s nutty and brown buttery up front with a long caramel finish. US-561 | 1x10lb | $11.99/LB

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JUNE 2017 | 19

Left: The farm at Mackenzie Creamery. It is a sustainable, eco-friendly production facility.

Middle: Rob Demuch repping Mackenzie Creamery at North Union Farmer’s Market.

Right: Beecher’s Handmade Cheese is no jokethey make it all by hand in their production facilities in New York City or the Pike Place Market of Seattle.

Behind the Dairy

Mackenzie Creamery

Hiram, Ohio When it comes to making fresh goat chevre, Mackenzie Creamery does it unlike anyone else. This family-run operation starts by purchasing milk from local goat dairies, which herds consist of breeds that produce protein-rich milk.

This milk then gets gently transported as slowly as possible in a 300 gallon stainless steel tank, done to avoid churning or shaking the milk unnecessarily. Even subtle churning during transportation would affect the taste and quality of their final product.

Wasabi Sesame Chevre Log

Fresh chevre combined with wasabi and sesame oil. Try using this as a substitute for cream cheese in homemade sushi.

US-1239 • 12x4.3oz • $52.99/CS

Goat Chevre and Marmalade Cups To serve, simply unmold upside down. The homemade marmalade will cascade over the creamy goat chevre for a delicious appetizer or a sweet, after dinner treat. US-1235 Apricot Ginger | US-1236 Cognac Fig | US-1237 Sour Cherry Bourbon | US-1238 Sweet Fire • 12x4.5oz • $52.99/CS

Flagship Reserve Clothbound Flagship Reserve is a speical version of the signature Flagship, which is aged for 15 months and has a robust, nutty flavor. The last curds on the table from makes with just the right milk composition are used to make Reserve.

US-1055 Reserve • 1x16lb • $10.99/LB • PREORDER ITEM US-1061 Flagship • 2x5lb • $9.19/LB

We take a closer look at some of the best dairy products.

While they range from days to years in the making, they all are made with thought and purpose, by makers dedicated to their craft.

Beecher’s Handmade Cheese

Seattle, Washington & New York, New York A cheese lover since childhood, Kurt Beecher Dammeier remembers encouraging his mother to buy premium cheese at a time when processed cheese was overtaking the market. In 2003, Kurt put his passion for artisan cheese in to action and opened the first Beecher’s shop. He acquired cheesemaking equipment piece-by-piece and welded together a custom pasteurizing and cheesemaking facility. Then came the milk- he sourced local milk from well-treated Holstein and Jersey cows in Duvall, Washington.

Central Coast Creamery

Goat Gouda Made from 100% whole goat milk and goat cream.

Aged on pine wood in their ripening room for at least 5 months. This semi-soft cheese is ivory colored with a smooth mouth feel and the slightly grainy texture of an aged cheese.

Goat Gouda

has a caramel

scent, with a

slightly nutty

and sweet flavor.

US-1246 • 1x10lb • $11.79/LB

Paso Robles, California At Central Coast Creamery, they focus on making small, handcrafted batches of cheese using 500 gallons or less of quality milk that is free of artificial hormone and sourced from local dairies. Reggie and Kelly Jones dreamed of opening their own creamery and after working in the dairy industry for 25 years, they had the know-how to do so. They settled on Paso Robles, in an area known for its hot springs, an abundance of wineries and production of olive oil. It’s an area of breathtaking natural beauty, with a burgeoning wine region and the developing fine food industires that continue to define the area as a destination for fine food lovers!

Holey Cow Holey Cow is one of their crowd favorites! It is made from whole cow milk. This semi-soft cheese is filled with small round openings characteristic of a Swiss cheese but with a smooth, creamy texture and a crispy, buttery finish. It’s ridiculously cheesy!

US-1247 • 1x10lb • $8.29/LB

Ewenique The only thing “ew” about this cheese is the ewe’s milk used to make it. Made exclusively for Central Coast Creamery in Holland, it has a velvety pale beige to golden brown hue and a delicate texture. This extremely complex cheese boasts incredible sweetness and flavors redolent of salted caramel, fresh vanilla beans, with a slight hint of citrus to balance the savory sheep milk. ND-115 • 1x9lb • $13.99/LB

Bishop’s Peak

Bishop’s Peak is a whole cow milk cheese. This semihard cheese is made in the tradition of alpine cheese, but with a California twist to make it have a more creamy mouthfeel. The flavor is sweet, complex and earthy. The paste is smooth and slightly yellow due to the carrot rich diet of the cows that supply the milk.

US-1245 • 1x10lb • $10.19/LB

Jana Valley Butter

A delicious unsalted, sweet cream butter produced in the Southern Bohemian region of the Czech Republic. Herds of wellcared for cows graze on lush pastures and produce pure, all-natural milk that gives the butter its unique and pleasant flavor.

Jana Valley Unsalted Sweet Cream Butter has low moisture, high butterfat and smooth, creamy flavors which assures excellent performance, particularly in baking and cooking. CZ-101 • 20x8.8oz • $39.99/CS

Formagerie Arnaud Comté

Comté is an iconic French cheese that has an AOC. It is one of many European cheeses which truly showcase terroir, or a connection to place. The unpasteurized cow’s milk used to make this cheese must come from the Franche-Comté region where it must also be made. When all steps of the cheesemaking process remain in the same region, the flavors and identity of that area come through in its iconic flavor. FR-260 4 Months- $6.49/LB • FR-261 6 Months- $6.79/LB • 1x80lb

JUNE 2017 | 21

Rogue Creamery

Grant Pass, Oregon At Rogue, they are dedicated to holistic, organic, biodynamic and sustainable make processes. Their dairy features 68 certified organic acres and they are in the process of controlling their milk source.

They found an old dairy in 2011 and have been refurbishing it.

Since they have introduced 125 cows, and are planning to grow the herd incrementally and generationally.

Smokey Blue A long, gentle cold-smoking over shells from Oregon hazelnuts infuses this blue cheese with an added layer of rich flavor and terroir. Sweet cream flavors and caramel notes balance earthy flavors of smoke and hints of roasted nuts. The result is a cakey yet smooth blue cheese reminiscent of candied bacon. US-829 • 1x5lb • $13.59/LB

Hopyard Cheddar After the curds are cut, they are salted and rolled with hop blossom petals. These provide an herbaceous olfactory hit like the first notes of a freshly poured IPA. The flavors start with sweet, buttery tones followed by fresh floral hop flavors. US-519 • 4x10lb • $12.79/LB

Henri Hutin Belletoile 70% Henri Hutin has been making Brie since 1922, by the company’s namesake in Lacroix-sur-Meuse. They have grown larger over the years but continue to operate with a dedication to quality and the environment. This Brie is going to be extremely creamy because it has 70% fat. FR-012 • 1x6lb • $4.49/LB

Prima DonnaFormaggio con Passione

Bodegraven, Holland A cheese lover from Holland traveled to Italy, and so it began. When he returned to the Netherlands, he created a Dutch cheese with Italian characteristics.

Inspired by Parmesan and soft, sweet Gruyere cheese, the Dutch cheese master created Prima Donna. Softer than Parmesan, yet harder than Gruyere, with a lovely, soft, nutty taste.

Echo Mountain Blue Made from a sustainable blend of cow and goat’s milk. The flavor is clear, crisp, brilliant and complex in its subtle hint of goat’s milk.

Brightly hued veins traverse the body of this cheese, infusing it with a bold, earthy flavor.

Aged for a minimum of 180 days, this unique blue has a semi-soft texture and silky mouth feel. US-379 • 1x5lb • $15.49/LB

“This is a cheese I eat daily and incorporate into my cooking. Its richness has converted many to loving blue cheese.”

-David Gremmels, Owner and Cheesemaker of Rogue Creamery

Mount Mazama Cheddar Made with a combination of cow and goat’s milk, Mount Mazama has the best of both. It has the flavor of sweet cream, with a touch of tanginess from the cows, and caramel and nutty notes with a hint of acid from the goats.

US-833 • 1x10lb • $11.69/LB

Maturo, Aged Red

An extra ripened variety, featuring a pleasantly piquant flavor and solid consistency.

The fine, yet visible salt and protein crystals mark it as a well-aged cheese. When finely grated, Prima Donna Maturo works outstandingly well in Mediterranean dishes.

ND-202 • 1x22lb • $6.19/LB

Fino

Best known for its rich, full flavor and its slightly sweet and nutty taste. ND-201 • 1x26lb • $5.49/LB

Made from 100% sheep’s milk in the southern region of France, Valbreso Feta has a unique creaminess. It is a delicate balance of rich tanginess that is like no other.

It’s refined flavor is the perfect complement to bright, fullflavored dishes.

Elevate your summer salad 100%

with

Sheep’s Milk

FETA

Valbreso comes from the rugged plateaus surrounding the Mediterranean Sea in Southern France. Within this setting of wild mountain ranges and rivers, the Feta is crafted following traditional methods and matured in brine. The rich, high quality milk of the Lacaune ewe ensures a distinctive taste and superiors texture.

Raspberry Crush

FR-346 Loaves | 2x4.5lb | $5.09/LB FR-347 Tub | 1x35lb | $4.59/LB FR-348 Portion | 12x7oz | $30.99/CS FR-350 Mini Tub | 1x17lb | $4.99/LB

Apple and BEet

Summer Veggie

JUNE 2017 | 23

Vermeer ND-280 | 1x24lb | $7.19/LB

Rembrandt ND-219 | 1x22lb | $7.19/LB

Vincent ND-220 | 1x22lb | $6.29/LB

Smoked Gouda Pasteurized cheese with a rich, smoky beachwood flavor. It has a mild and creamy taste with a smooth texture. This cheese is nice on sandwiches or in an apple pie. ND-887 | 4x6lb | $2.89/LB Vintage Gouda Aged 36 Months A vintage Gouda traditionally aged for 3 years on wooden shelves. It has a hard texture with sharp flavor and a scotch, whiskey aroma. Great for snacking with dried apricots and nuts. Grate it over pastas and salads. ND-888 | 1x26lb | $10.29/LB

Papillon Roquefort

In September each year, the Papillon baker comes to make approximately 300 rye bread loaves, which are then used to make penicilium roqueforti. The bread is baked long enough that it has a hard, dark exterior with a moist interior. The Papillon strain of p. Roqueforti is injected into the bread, where it develops for a month and is then transformed into a fine powder.

When just the curds remain, the rye bread powder is sprinkled over top, which is the most important part of Papillon Roquefort production. The curds are packed into molds, turned and pressed for two days, before they are salted. Coarse salt is placed on both sides of the wheels and then pressed into the wheels when they are pricked with needles. The bacteria needs air to grow, so this controlled process allows more air to enter the wheels throughout aging.

To be considered AOP Roquefort, it must be aged in natural caves for a minimum of 14 days and then in an aging room for 3 months. Papillon surpasses minimum requirements, developing a deeper flavor by initially aging for 21 days and then for 5 months. FR-563 | 4x3lb | $7.99/LB

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DK-110

DK-115 Wild Garlic DK-111 Caraway

Jalapeno

DK-113

DK-108

Spices

Plain

DK-109

Dill DK-116

Havarti Chunks

(12x8oz)

Light Plain

$32.99/CS

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

DK-044

Aged Bulk Havarti

Butter Lurpak Bar

(3x3.5lb)

(20x8oz)

$6.59/LB

$49.99/CS

Made with fresh cream, Lurpak Butter has a legendary subtlety and freshness. It is perfect to mix, fry, drizzle and bake.

DK-024 DK-027

Unsalted Salted

Rosenborg Extra Creamy Blue

DK-127

Feta in Oil Apetina

(6x5.25oz)

$18.79/CS

These Apetina classic cheese cubes with a rich and milky taste are semi firm yet smooth. They are the perfect match for grilled steak, salmon salad, Sunday roast potatoes, summer salads and on grilled bread.

Extra creamy Danish Blue has a soft texture and mild aroma, a hint of oiliness and a sharp blue sourness overlaid on tempered salty butter. Creamy and juicy, it is perfect for everything from grilled foods to gratins, as the cooking process rounds off the sharp edges of its unique flavor. Extra Creamy Danish Blue is made in Denmark and certified by the European Protected Geographical Indication (PGI) as authentic.

DK-000 DK-006 DK-009

Loaf Wheel Crumbled Cups

(1x4.4lb) (1x6lb) (6x5oz)

$4.69/LB $4.39/LB $14.89/CS

EPICURE SPECIALS 6

$

off

FR-069 3K

Elixia Limonade Artisanale

15

$

Brie d’Amir

70/CS

3

$

29/LB 1x7lb

$0.

40

15

$

FR-685 Le Natur FR-686 Fraise de Bois FR-688 Morello Cherry FR-689 Mango

99/CS 2x2.2lb

57

$

off

FR-094 1K

6x750ml

Izaro Olive Oil

$

5

/CS 12x500ml

CH-801 Premium Blend

off

$

15 off

Walo von Mühlenen

11

$

50/LB

SW-802 Emmental Gold Label 14 Months 12x200ml

2

$

50 off

Estoublon Apothecary

87

$

/CS

FR-792 Balsamic Vinegar 12x200ml

$

12 off

JUNE 2017 | 27

Belberry Royal Glaze

28

$

56/CS

BE-060 Alphonso Mango BE-061 Purple Fig BE-062 Seville Orange BE-063 Wild Limon BE-064 Sweet Raspberry

9

$

Belberry Royal Ketchup 6X250ml

26

$

off

/CS

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

8

$

Butler’s Blacksticks

off

8

$

6X250ml

39/LB

1x5.5lb UK-200 Blacksticks Blue

Belberry Royal Vinegar

1

$

50 off

25

$

27/CS

Belberry Royal Preserves

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 6X200ml

9

$

47

$

/CS

BE-122 Acacia Honey 48x1oz

6

$

off

off

Simón Coll Xocolaters Bars

15

$

Biscuiterie la Trinitaine

21

$

CSP-1650 Chocolate 70% Cacao CSP-1670 Chocolate Con Leche 10x85gram

71/CS 10x8.5oz

FR-332 Etoiles Chocolate

Simón Coll Xocolaters Tins

7

$

off

50/CS

41

$

17/CS

CSP-1710 Cacao Nibs

24x30gram

$

13 off

6

$

off

Mahon Semi-Cured

Manchego SP-081 Aged 3 Months

6

$

29/LB 2x7lb

SP-082 Aged 6 Months

6

$

85/LB 2x7lb

$0.

50 $0.

49/LB 2x7lb

SP-084 Pasteurized

$

16/LB 2x7lb

$

50 off

29

$

off

off

44/CS 12x5.29oz

$0.

50

$

50/LB

SP-011 Three Milk

2x7lb

2

$

off

Membrillo Quince

SP-962 Retails Trays

SP-083 Raw Milk

7 7

2x7lb SP-001 3M Raw Milk

6

1

75/LB

off

Aged 12 Months

$

5

$

Tres Leches

$

5

off

Fig Cakes- 5KG

3

$

99/LB 1x11.02lb

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

$0.

50 off

Marcona Almonds

8

$

49/LB

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

2

$

50 off

JUNE 2017 | 29

Italian deals 1

$

8

$

49/LB

Aresti

1

Lentischio

$

IT-525 Goat Aged 4-6 Months

off

8

off

$

49/LB 1x6lb

1

Arrocca

13

$

$

99/LB

IT-587 Aged 22 Months

7

$

IT-580 Goat Semi Stagionato 2x6lb

79/LB

7

1

$

49/LB 1x5lb

off

IT-584 Aged Pecorino Min 12 Months

$

15

La Goccia

1 7

$

$

25/LB

off

off

1x6lb

IT-582 Aged Min 7 Months

Selvaggio

8

$

99/LB 1x6lb

1

$

off

IT-586 Goat Stagionato Min 9 Months

Franco Boni Parmesan

84

$

/CS

IT-361 DOP Cubes 3x2.2lb

off

1x12lb

$

1x6lb

$

IT-527 Sheep Aged 5-6 Months

Nobile

off

1

Su Entu

JUNE 2017 | 31