EPICURE September
2017
Loving LaClare Family Creamery p.26
HEALTHY, HAPPY, HUMANE!
GreenMountainGreatness Farm Animal Awareness Week
p.32
featuring Grafton Village Cheese + Vermont Creamery
p.8
Société Fromagère du Livradois FR-621 Saint-Nectaire Auvermont 2x4lb $5.29/LB
No cheese case is complete without these French classics from the Jura Mountains. Both Saint-Nectaire Auvermont (pictured) and Montboissie Morbier are washed-rind cheeses made from the milk of cows grazing the lush, volcanic pasture lands of the Auvergne region. Tasting any of Livradois’ cheeses gives an instant authentic expression of their earthy, rich land. FR-490 Montboissie • 1x8lb • $5.19/LB
FR-491 Montboissie RAW MILK • 1x13lb • $5.69/LB
Quattro Portoni Caseificio
Quadrello di Bufala Made in the style of Taleggio, Quadrello di Bufala is a wonderfully creamy, sweet and unctuous washed rind cheese from Lombardia, Italy. Made with full-fat, pasteurized Mediterranean buffalo milk, this rich and refined take on a beloved classic is sure to please. IT-202 • 2x5lb • $8.99/LB
SEPTEMBER 2017 | 2
september
TABLE OF CONTENTS
ON THE COVER
8. Green Mountain Greatness
A virtual Vermont road trip featuring visits to Grafton Village Cheese, Vermont Creamery & the 2017 Vermont Cheesemakers Festival.
23. Imports and Specials
32. Healthy, Happy, Humane!
26. Loving LaClare
40. Epicure Specials
Each and every month we bring you a selection of items from around the world with exceptional quality- all at rock-bottom prices. Epicure is pleased to welcome aboard LaClare Family Creamery. Learn why there’s a whole lot to love about this award-winning, Wisconsin-based company beyond their delightful cheese.
A sustainability spotlight in honor of National Farm Animal Awareness Week, we’re highlighting companies supporting farmers and the animals they adore.
For even deeper discounts, look no further.
43. Take your pick from our offering
of Monthly Product Demonstrations.
Meet more of the happy herd from Ayers Brook Goat Dairy on page 14.
SEPTEMBER 2017 | 3
Fiscalini Farmstead Cheese Co. Bandaged Cheddar
Hop Scotch Cheddar
Fiscalini Bandaged Wrapped Cheddar has been distinguished as the World’s Best Cheddar at the World Cheese Awards three times, and remains the only American Cheddar to win. Aged 14 months, it is firm, crumbly, earthy. US-208 • 1x7lb • $11.59/LB
Hopscotch Cheddar is truly one of kind, named after the “hops” present in the beer used to create it. Curds are washed in an award winning dark scotch ale beer made by Devil’s Canyon Brewing Company located in San Carlos, CA. US-211 • 1x10.5lb • $7.29/LB
Habanero Cheddar
San Joaquin Gold
Habanero Cheddar really turns up the heat adding the perfect amount of spice to Fiscalini’s traditional award winning Cheddar. Made using all natural habanero peppers and pasteurized California cow’s milk. US-1182 • 1x10lb • $7.29/LB
Named for its birthplace after the rich San Joaquin Valley of Central California, this mildly sweet and nutty flavored, firm textured cheese is aged a minimum of 12 months and strengthens over time. US-210 • 1x13lb • $10.59/LB
Purple Moon
Smoked Cheddar
Fiscalini’s traditional award winning cheddar gets soaked in a North Coast CA Cabernet Sauvignon that leaves the cheese with a distinct purple color on the outside and creamy finish on the inside. Subtly sweet, boldly delightful. US-1180 • 12x8oz • $16.99/LB
Fiscalini’s traditional award winning cheddar is transformed by using a blend of local apple, cherry, and hickory wood chips in a custom built on-site smoker to create a natural smoke that saturates the cheese. US-1181 • 2x5lb • $7.29/LB
Point Reyes Farmstead Cheese Co.
Original Blue Produced in California at the Point Reyes Cheese family farm since 2000, Original Blue was their first cheese and has since become an American contemporary classic. Made from raw rBST-free cows’milk, its flavor is bold and subtly sweet with a peppery finish. US-170 • 1x6lb • $8.59/LB
Bay Blue
Toma
Bay Blue is a rustic-style blue cheese reminiscent of Stilton. It is known for its mellow flavor and sweet, salted caramel finish. With a fudge-like texture and a natural rind, it is made from pasteurized rBST-free cows’ In Italian, Toma means “wheel of cheese made by the farmer himself.” which perfectly milk and aged for 90 days on the farm. sums up this versatile, table cheese. Made from pasteurized rBST-free cows’ milk and aged a minimum of 90 days, Toma is semi-hard and creamy in texture with bright, US-176 • 1x6lb • $10.99/LB buttery, grassy flavors. US-177 • 1x9lb • $8.79/LB
SEPTEMBER 2017 | 4
Mackenzie Creamery
US-1235 Apricot Ginger US-1236 Cognac Fig
Artisan Chèvre Cups Mackenzie Creamery produces award-winning, hand-crafted, artisan goat cheese from the finest ingredients. Located in Hiram, Ohio, they source 100% hormonefree goat milk from local area farms and use it to craft awardwinning goat cheeses.
US-1237 Sour Cherry Bourbon US-1238 Sweet Fire (Black Raspberry Habanero)
In September each year, the Papillon baker makes approximately 300 loaves of rye bread. These loaves are essential to the annual production of Penicilium Roqueforti, which is the name of the original strain of blue-green mold found inside cheese and is still used in their recipe today. The bread is baked long enough that it has a hard, dark exterior yet a moist interior. The Papillon strain of p. Roqueforti is then sown into the heart of each loaf. All are then placed nearby in the Papillon caves in the French Combalou mountains. With the assistance of the environment of the caves and time passing, the precious mold develops for about 40 days in a natural process similar to Roquefort cheese’s origin story.
12x4.5oz $46.99/CS
Papillon Roquefort
They say that a young shepherd, in love, was distracted by a shepherdess. Forgetting his rye bread and sheep’s cheese in the cave of Combalou where he was resting, he left to pursue the girl. A little while later, he returned to this place and discovered his meal covered in a blue-green mold. Famished, he tasted the cheese and was delighted. Roquefort, alchemy between the natural ventilation of a cave, rye bread and the cheese of the Lacaune ewes had been born. In 1925, Roquefort became the first recognised Appellation d’Origine cheese. Additionally, European recognition as Appellation d’Origine Protégée guarantees a high-quality, authentic product to this day. To be considered AOP Roquefort, the cheese must be aged in designated natural caves for a minimum of 14 days and then in an aging room for 3 months. Papillon surpasses these minimum requirements, developing deeper flavors by initially cave-aging for 21 days and then for 5 more months under the close watch of Papillon’s Master Refiner.
FR-563 Papillon Roquefort AOP Black Label • 4x3lb • $7.99/LB
Mini Croccantini 12x3oz - $15.99/CS 12x6oz - $24.99/CS
Dolcetini 12x8oz - $22.99/CS
US-1410 Original US-1416 Garlic are light, crunchy crackers available US-1418 Rosemary
Mini Croccantini
in two pack sizes and an array of gourmet flavors. Every variety pairs beautifully with cheeses, spreads and toppings of all sorts. Great with homemade soups as well as crumbled over salads.
12x3oz $15.99/CS
US-1411 Original US-1413 Cracked Pepper US-1415 Multigrain US-1417 Roasted Garlic US-1419 Rosemary US-1421 Toasted Sesame 12x6oz US-1423 Whole Wheat $24.99/CS
3oz
6oz
Dolcetini
are velvety Artisan Cookies That will delight you with their rich flavor and balanced sweetness. Made with the finest ingredients, they come in a variety of flavors reimagined from timeless European tea cookie recipes for the modern family.
New Items! US-1425 Chocolate US-1426 Cinnamon US-1427 Meyer Lemon US-1428 Vanilla
12x8oz $22.99/CS
8oz
Old Amsterdam Old Amsterdam was officially introduced to the Netherlands in 1985 and became a resounding succes. Today it is still made using the original, well-guarded family recipe to create a mature cheese with distinctive, rich flavors. Old Amsterdam is one big chunk of character born from a pure passion for cheese.
A mild, semi-soft, part skim cheese made from cow’s milk. Jarlsberg is famous around the world for its characteristic mild, sweet and nutty taste and its large round holes. For the diet conscious, Jarlsberg Lite has the same mild, nutty flavor as regular Jarlsberg with 50% less fat and 30% fewer calories.
ND-203 • 2x11lb • $8.29/LB
NW-060 Jarlsberg Loaf • 2x12lb NW-055 Jarlsberg Lite • 1x11lb $5.19/LB Hickory Smoked Jarlsberg has a darker, browner surface and a piquant, smoky taste perfect for sandwiches and cheese boards. NW-070 Hickory Smoked Jarlsberg • 1x10lb $6.19/LB
The farm families that own Cabot Creamery Co-operative love what they do and are proud of their thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk used to make Cabot’s award-winning cheeses and dairy products since 1919. Cabot cheeses are made with love and pride in Cabot and Middlebury, Vermont and Chateaugay, New York, using only the finest, freshest milk from their 1,100 farm family owners.
Cheddar Perfect for all-around grating, cooking and melting, Cabot Cheddars have a creamy, smooth texture and a slightly acidic taste. Nuances of sweetness are balanced with a rich buttery tang.
1x10lb
US-028 Sharp • $4.79/LB US-050 Extra Sharp • $4.99/LB US-034 Habanero • $5.39/LB
Muenster
McCadam Cheese Company, Inc. was established in 1876 by William McCadam in the small community of Heuvelton, New York. His cheese making expertise was first recognized nationally by winning the first medal at the Chicago Exposition in 1894. In 1934, during the “Great Depression,” McCadam reorganized and expanded its cheese manufacturing to a facility in Chateaugay, New York, which is still where they operate today.
Created in the United States in the style of French Munster, Muenster is a smooth, mild flavored, semi-firm cheese with exceptional melting abilities. Its distinct orange rind is the result of natural vegetable coloring added during cheesemaking. US-236 Muenster Slicing Loaf 2x5.5lb • $2.99/LB US-237 Jalapeno Muenster Slicing Loaf 2x5.5lb • $3.19/LB
Cheddar
Monterey Jack & Pepper Jack
There are few cheeses in the world that melt quite as beautifully as Monterey & Pepper Jack. A close cousin of cheddar, Monterey Jack cheese is creamy and mild and a classic in most southwestern cooking. US-234 Monterey Jack US-235 Pepper Jack
1x10lb • $3.19/LB
Fresh, wholesome milk is collected daily from cows that thrive on the abundant green pastures of Northern New York creating the authentic, home-grown taste of McCadam’s cheeses. US-232 Extra Sharp Yellow US-233 Extra Sharp White 1x10lb • $4.49/LB
Nothing feels quite so quintessentially Fall as eating freshly picked apples with Vermont cheddar while watching the leaves change color. Give yourself a stellar September and try this two year aged cheddar, Grafton’s most award winning cheese.
US-331 Two Year Raw Milk Cheddar 1x10lb | $6.09/lb
Green Mountain Greatness
A Virtual Vermont Road Trip This summer the Epicure team had the pleasure of hitting the road for an epic, cheese-filled adventure around Vermont. Read on to learn why we think the Green Mountain state is so great.
Driving through the incredible, lush green hills and valleys that house Vermont’s abundant, thriving cheesemaking culture is a beautiful and delicious experience recommended to everyone. It is easy to see the correlation between Vermont having the highest number of cheesemakers per capita (nearly 50 of them!) and their un-defeated #1 state yearly ranking on the Locavore Index for the six years that non-profit, Strolling of the Heifers, has catalogued states’ commitment to local food. Eating like a local in Vermont is easy, inspiring and a cheese lover’s dream. With the Vermont Cheese Council’s official Vermont Cheese Trail Map in hand and a growing hunger in our bellys, we set out for visits to Vermont Creamery, Grafton Village Cheese, and the 9th Annual Vermont Cheesemakers Festival to see some of our favorites first-hand .
SEPTEMBER 2017 | 9
♥
SEPTEMBER 2017 | 10
Green Mountain Greatness
9th Annual Vermont Cheesemakers Festival
at the Coach Barn on SHELBURNE FARMS The Vermont Cheese Council has been representing Vermont artisan cheesemakers since 1824. Their mission includes promoting farmstead VT cheeses through public, educational events such as The Vermont Cheesemakers Festival. Among this group’s current members are many of the nation’s specialty food industry leaders, innovators, and repeat award winners sought after globally for the incredible foods they produce. At the heart of this group of proud, hard working Vermonters there is a palpable sense of community, support, and transparency undoubtedly stoking this state’s successes. With Lake Champlain serving as the tranquil backdrop, on the gorgeous grounds of picturesque Shelburne Farms, the 9th Annual Vermont Cheesemakers Festival provided a delightful opportunity to not only taste wonderful offerings and shake hands with some of our favorite producers, but also to witness a group of like-minded, passionate people gathering together in celebration of each other and the foods they love.
celebrating the
state of rind
Vermont Creamery’s Bonne Bouche continues winning some of the most prestigious honors in the cheese world since its introduction in 2001. A decadent, geotrichum rinded goats’ milk cheese reminiscent of French Loire Valley styles, “good mouth(ful)” is indeed a most fitting name for this ash-sprinkled beauty.
US-984 Bonne Bouche | 6x4oz *INQUIRE FOR PRICING
Green Mountain Greatness
SEPTEMBER 2017 | 13
THE
KIDDING AROUND WITH
OF AYERS BROOK GOAT DAIRY
llison Hooper has certainly earned her reputation as one of the ‘founding mothers’ of America’s modern artisan cheesemaking movement. At the urging of chefs wanting more of Allison’s exceptional goat chevre after just one taste at a benefit dinner and with encouragement from future business partner, Bob Reese, she took a leap of faith and co-founded Vermont Creamery in 1984 driven by a passion to put her French-learned cheesemaking skills to work for an American audience. Over the course of her career alongside co-founder, Bob, and instrumental dairy science intern-turned-current president, Adeline Druart, Allison lead Vermont Creamery to become the well-respected, highly decorated company it is today. During a mid-tour sit down, Allison shared her inspiring story including many aspects she attributes to Vermont Creamery’s steady growth. These include an innovative team; healthy business relationships built on honesty; maintenance of tight quality control over a unique and varied product line; strong packaging and placement; and a little serendipity in the form of being in the right place at the right time with the skills and perseverance to last. With other notable business accomplishments such as B Corp certification and Open Book Management practices, transparency plus social and environmental responsibility are also natural hallmarks of Vermont Creamery’s company culture and successes. The resulting atmosphere is infectious. It was felt in the bright, light, often humorous air that filled the space. It was seen in the easy smiles and laughter bubbling up between colleagues including that of the goats as well as the people all working tirelessly (albeit happily) to create the incredible cheeses and dairy products in their repertoire.
Green Mountain Greatness
Pictured from left: Vermont Creamery co-founder Allison Hooper, Creamery Supervisor Joey Conner, Education, Training and Sales Representative Sam Hooper
Vermont Creamery has become so valuable in every sense of the word that it attracted a Land O’Lakes acquisition earlier this year. We are left feeling nothing but shared excitement after hearing Allison explain how the decision to sell Vermont Creamery means more wins for everyone including fans of their products both far and wide. As plans are developed to quadruple production in the next four years, it is clear that it will be done in their signature sustainable, responsible style with only positive impacts for all. As Allison approaches full retirement from Vermont Creamery over the next year it seems fitting that among other things such as teaching, consulting, and enjoying being a grandmother, she’ll continue turning her attention to what started it all – the goats. Never one for unfinished business, Allison did not sell Ayers Brook Goat Dairy in the Land O’Lakes acquisition choosing instead to keep it in the family. Since its 2012 start with the sale of about 125 acres of a retiring neighbors’ farmland, Ayers Brook has served as a key component in working toward Vermont Creamery’s larger vision of creating a thriving goats’ milk industry in Vermont. Developing a profitable, modernized goat dairy suits Allison’s son, Miles Hooper, very well. At age 26, he skillfully manages the state’s largest goat dairy with an easy-going, friendly demeanor that surely affects the nearly 1,000 happy goats in his keep— 500 of which are regularly milking. The clean, organized pens and much of the dairy structure were welded by Miles and his younger brother, Sam, another key contributor to the family business. As a sales, training, and education expert, and our delightful host, Sam eloquently shared an impressive and expansive body of knowledge throughout our exploration of the offices, production and aging rooms, and perhaps most memorably in the open, airy, sun-filled dairy. There the sweet, inquisitive expressions on each animal’s face seemed to echo Vermont Creamery and Ayers Brook’s ongoing dedication to providing the best quality of life for the whole herd—humans included. Ayers Brook continues refining its best practices while offering support and knowledge to a growing group of peers looking to get their own farms off the ground. It’s exciting to know that the Hoopers will continue providing their much needed goats’ milk to Vermont Creamery while also progressing their goal of dotting the Green Mountain state with flourishing goat-filled farms. This aim is also shared by both Vermont Creamery’s dedicated management team as well as Land O’Lakes’ leadership eager to invest in Vermont. To borrow from Vermont Creamery’s ever entertaining marketing team, there’s no telling just how far the group’s ‘No Goats, No Glory’, ‘Vermont State of Rind’ will positively ripple outward from this powerful meeting of resources and like-minds.
celebrating the
state of rind
Cremont named for the “Cream of Vermont” is a delectable mixed milk, double-cream cheese combining local fresh cows’ milk, goats’ milk and a hint of Vermont cream. Modelled after the French Crottin with a name meaning ‘jewel’, Bijou is made with goats’ milk and has a uniquely sweet, delicate and yeasty flavor.
US-983 Bijou 6x(2x2oz) • $28.99/CS
US-979 Cremont 6x5oz • $27.49/CS
Green Mountain Greatness
Making Better Through Cheddar Grafton Village Cheese + The Windham Foundation: Promoting Vermont Vitality
Grafton’s Clothbound Cheddar strikes the perfect balance between rich, rustic, sharp and savory flavors. Made of primarily Jersey cow milk from local farms and aged a minimum of six months in Grafton, it offers a true taste of Vermont with every creamy, crunchy bite.
US-018 | 1x20lb | $9.99/LB
SEPTEMBER 2017 | 17
Cheddar Making with Grafton Village Cheese
01
Starter cultures and rennet are added to (mostly) Jersey cows’ milk which comes from small, local farms. Starter cultures facilitate the development of flavors & textures. Grafton uses vegetarianfriendly rennet to coagulate all of their cheeses.
02
Within minutes, the mixture turns from liquid into a jiggly solid mass. The resulting gel also known as the ‘curd’ is cut into thin ribbons to help release whey, a protein-rich liquid byproduct of the cheesemaking process.
SEPTEMBER 2017 | 18
03
Curd is heated and continuously stirred to encourage further coagulation. Cheesemakers evenly push the freshly formed curds to both sides of the vat walls. Whey is then drained from the vat leaving only the solid curd behind.
Green Mountain Greatness
04
Cheesemakers hand cut the two massive curd ‘rows’ into evenly sized loaves which are then stacked on top of each other tightly along the outside edges of the vat. This moisture-expeling process is known as ‘cheddaring’ and helps create cheddar’s characteristic texture.
05
The pressed loaves are put through a mill that cuts them into small pieces. Salt is now added to help absorb even more moisture, to bring out flavors, and to slow natural bacterial growth during the aging process.
SEPTEMBER 2017 | 19
06
The squeaky, salty curds are finally poured and tightly pressed into molds to further help create the desired texture. Natural ingredients are added now if a flavored cheddar is being made. Each block or wheel of cheese is then sealed and aged in humidity and temperature controlled rooms until ready for sale.
G
rafton, VT – On sunny, vibrant, tree-covered Main Street nestled within a quintessential Vermont country village, The Grafton Inn stands proud and prestigious; seemingly untouched by time since its doors first opened in 1801. At first glance one is transported to another, very colonial, place while taking in the symmetrically column-lined, rocking chair-filled porches and large shuttered windows making up the various buildings and rooms of the gorgeous inn. Once through any of the historic doors, it’s clear that great lengths are taken to maintain the beauty and heritage of this village while offering all the modern touches to make today’s guests feel comfortable and cared for during their stay. This feeling became evident in all of the places we visited involving any Windham Foundation affiliates in Grafton, VT, the town’s non-profit partner. One can get spoiled from such an abundance of hospitality and genuine pleasantness, especially where cheese tasting is involved. The historic Phelps Barn restaurant with its welcoming, weathered wood walls, friendly servers and delectable menu of farm fresh food featured an array of exciting ways to eat Grafton Village Cheese beyond a cheese plate. (Though that is a fantastic available option, too.) It was the perfect place to meet up with one of our lovely, generous hosts, Grafton Cheese’s own ACS Certified Cheese Professional®, author and sales guru, Elena Santogade, to get some sustenance for the next day’s rigorous cheddar-making adventure and learn more about how it all came to be. The Windham Foundation was established in 1963 by Mr. Dean Mathey, a successful investment banker from Princeton, NJ, with long family ties to Grafton. The original mission remains the same today: ‘to promote the vitality of Grafton and Vermont’s rural communities through its philanthropic and educational programs and its subsidiaries whose operations contribute to these endeavors’. Early foundation efforts include restoration of some of its major subsidiary businesses such as the Grafton Inn in 1964 and the revival of Grafton Village Cheese the following year. Growth of these partner companies also meant growth and an increased opportunity to launch foundation projects. All involved parties’ continuous efforts to pay it forward have paid off. Their increasingly fruitful highlights over the years are impressive. The Windham Foundation has given millions of dollars directly benefitting Vermont and Vermonters through college scholarship programs, land conservation projects like the picturesque nine-mile community recreational trail, quarterly grants to local nonprofit organizations throughout the state, advocacy work shaping public policy, and historic preservation efforts.
Green Mountain Greatness
Q: Why did the cows cross the bridge? A: “To get to the greener side!” Pictured here are some of the incredible Jersey cows from Richardson Farm, one of Grafton’s milk suppliers through Agri-Mark Dairy Cooperative. Grafton receives fresh milk from over 30 small family farms to produce their awardwinning cheddar.
Both the Grafton and Brattleboro locations offer visitors a first-hand look at the cheddaring process with large viewing windows built into the cheesemaking rooms.
Vince Razionale works for Grafton Village Cheese grading and cave aging cheeses. He is shown here expertly plugging a wheel of clothbound cheddar in order to taste for quality assurance. Vince brings a wealth of industry experience to the job along with his discerning palate. He was recently named the 2017 Daphne Zepos Teaching Award recipient and will be further studying the flavor and techniques of traditional bandaged/ clothbound cheddar with cheesemakers in Somerset, England.
SEPTEMBER 2017 | 21
Once learning all of this, Grafton Village cheddar forever tastes even better. The knowledge that a good portion of money spent does so much good for such a beautiful and respectable community only fuels our Grafton Village Cheese habits. Many others must agree as the Grafton Village Cheese Company is not only synonymous with Grafton, but also with ‘Vermont’ and ‘Vermont Cheddar’ on a larger scale. It has come a long way since its simpler beginnings as a local cooperative for dairy farmers that struggled to thrive after a devastating fire burned down the original location in 1912. Today Grafton Village Cheese Company artfully makes 1.6 million pounds of cheese per year- and all by very strong, skilled hands.
This translates to six vats of fresh cheese made per day, Monday- Friday, at their facility in nearby Brattleboro plus two to three more per weekday in Grafton where they are also working at perfecting their continuously expanding cave aged cheeses. In true Vermont fashion, sustainable practices have been put into place such as saving energy while also controlling aging temperatures with a system that delivers fresh, cool, country air as needed as one example. They take utmost care to monitor the health of the 1500 gallons of local, raw, farm fresh milk used per vat and their diligence to ensure highest standards is evidenced in receiving an ‘Excellent’ rating during their annual Safe Quality Foods Certification for the past two years. Excellent, indeed!
Grafton Village Cheese Company produces handmade, raw milk cheeses with premium hormone-free milk collected from small family farms. Their original cheddars include distinctive cheeses that have been aged for up to three years and a selection of flavored cheddars made using only natural ingredients. All Grafton cheeses are a quality addition to any cheese board and are also great for grating & melting. For a true taste of Vermont, grab some Grafton! US-018 Clothbound Cheddar • 1x20lb • $9.99/LB US-330 One Year Cheddar • 1x10lb • $5.59/LB US-315 One Year Wax Wheels • 12x8oz • $51.99/CS US-331 Two Year Cheddar • 1x10lb • $6.09/LB US-318 Two Year Wax Wheels • 12x8oz • $59.99/CS US-930 Two Year Wax Bars • 12x8oz • $59.99/CS
US-332 Three Year Cheddar • 1x10lb • $7.89/LB US-334 Maple Smoked Cheddar • 2x5lb • $5.89/LB US-316 Maple Smoked Wax Wheels • 12x8oz • $53.99/CS US-339 Smoked Chili Cheddar • 2x5lb • $6.19/LB US-341 Smoked Chili Wax Bars • 12x8oz • $40.99/CS US-342 Truffle Cheddar • 2x5lb • $6.79/LB
Imports and Specials
a
FRANCE
b
a. Bleu d’Auvergne A blue-veined cow’s milk cheese, cylindrical in shape and covered with a natural rind. Blue d’Auvergne has a rustic flavor and has been made for over 150 years. i. FR-016 l’Or des Dômes Raw Milk | 4x2.75lb | $5.99/LB ii. FR-088 Milledome Pasteurized | 2x6lb | $4.59/LB b. Fourme d’Ambert A mild, cow’s milk blue cheese with a beautiful ivory paste and bluish-gray veins. i. FR-371 l’Or des Dômes Raw Milk | 2x5.5lb | $5.99/LB ii. FR-089 Milledome Pasteurized | 2x4.5lb | $4.69/LB
c
c. Delice De Bourgogne A classic, triple crème brie from Fromagerie Lincet in Burgundy made by blending pasteurized, full fat cow’s milk with crème fraîche. FR-040 | 1x4lb | $6.29/LB d. Brillat-Savarin Affinè A decadent, rich triple crème brie from Fromagerie Delin made from pasteurized, full fat cow’s milk and cream. FR-184 | 3x1.1lb | $36.99/CS e. Cantalet Cantal AOC is one of the oldest cheeses in France. A well-aged cheese with a thick crust and a strong flavor. The paste is firm, brittle and crumbly with a peppery, spicy aroma. It pairs well with nuts, grapes and apples and can be used in salads, soups, cheese fondue or gratin. FR-248 | 1x16lb | $5.49/LB
d
f. French Emmental Blocks Based off of the original Swiss Ementaller, it has many eyes and a savory but mild taste. Perfect for melting on sandwiches or in recipes. FR-272 | 2x6.6lb | $3.49/LB g. French Comte Blocks A cooked curd, semi-firm classic aged 4 months. Known for its subtly nutty, sweet, oniony notes and meltability. FR-273 | 4x5.5lb | $6.79/LB h. President Valbreso Feta Valbreso Feta has a unique creaminess with no bitterness or after taste and a rich tangy yet delicate flavor. It has a very subtle saltiness and is made with a very unique breed of sheep- the Lacaune, which is renowned for its rich and creamy milk. i. FR-346 Loaves| 2x4.5lb | $5.09/LB ii. FR-348 Pre-pack | 12x7oz | $33.79/CS
h
SEPTEMBER 2017 | 23
f
e g
Imports and Specials FRANCE (Continued)
ITALY
i. Madrigal Swiss style cheese with large holes and a slightly sweet taste. Produced using original recipes from milk of the highest quality. FR-439 | 1x26lb | $5.29/LB
r. Provolone Piccante Aged a minimum of four months, this provolone has a very sharp, piquant taste ideal for slicing & melting. IT-289 | 2x11lb | $4.69/LB
j. Mimolette France’s answer to gouda, this younger mimolette is aged 2-3 months has a mild, lactic flavor and a firm texture. Vibrant color comes from natural annato coloring. FR-483 | 2x7lb | $6.49/LB k. Agour Ossau-Iraty, 10-12 months This is a PDO cheese from the Basque country of France. Made using milk from only from the Basco-Bernaise (a sublocal breed), Manechtête noire, and Manechtête rousse sheep. FR-486 | 1x10lb | $9.99/LB
s. Grana Padano, 10-12 months Similar in make & taste to parmesan, it is a slightly sweet, buttery, very firm cows’ milk grating cheese. IT-296| 1x76lb | $5.29/LB t. Asiago Pressato DOP, 20 days Asiago is an Italian cow’s milk PDO cheese produced in the Alpine region of the Asiago plateau in Italy’s Veneto region. It is semi-soft, with irregularly shaped eyes and balanced sweet, sour, and salty notes. IT-300| 1x28.6lb | $4.29/LB
l. Petit Billy Fresh or ripened, Petit Billy is made with goat’s milk collected from local milk producers, located within less than 70 kilometers around the cheese site of production. Petit Billy is hand molded to offer a unique, fresh and creamy texture. FR-504 | 6x7oz | $23.49/CS m. Roquefort Societe Societe is the largest producer of PDO Roquefort in the world. Made only in the Cambolou mountains of France, their cheese is creamy and extremely spreadable with a strong flavor. FR-560 | 10x3.5oz | $21.99/CS
i
k
j
n. Fromager d’Affinois Brebicet A subtly complex, melt in your mouth, brie style cheese made from rich sheep’s milk. FR-552 | 1x2.2lb | $7.89/LB o. Selles-Sur-Cher This small, cylindrical cheese is a classic from Central France made of pasteurized goat milk and coated in vegetable ash. FR-586 | 6x8oz | $23.49/CS
q
p. Le Secret de Compostelle A Basque cheese made from Spanish sheeps’ milk which is tranported just over the border to France. Rich, nutty, semi-firm. FR-630 | 2x9.92lb | $8.39/LB
l
q. Saint Angel Saint Angel is a triple creme with a delicate, bloomy white rind and mild mushroom flavors that become more rich with age. Its interior paste is luscious with a delicate taste of sweet cream. FR-889 | 2x1.7lb | $6.99/LB
p
m
n o
SEPTEMBER 2017 | 24
SPAIN
NETHERLANDS
u. Cerrato Iberico Iberico Cerrato is made with pasteurized cow, goat and sheep’s milk. It is semi-firm and offers balanced, earthy, lactic flavors. SP-494| 2x6.6lb | $4.49/LB
w. Organic Whole Grain Crispbreads 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 | $25.99/CS
BELGIUM
DENMARK
v. Balade Light Butter From Corman, the worldwide leader in milk fat research, Balade is the only butter that is 100 percent dairy, giving it the same rich flavor as other butters with half the fat and 6 times less cholesterol. BE-280| 12x8.8oz | $38.99/CS
x. Creamy Danish Havarti & Light Danish Havarti Traditionally aged on rye straw and occasionally brine washed to create its aroma of an old, humid cellar. The texture is semi-soft often with small eyes in the paste and a combination of summer pasture and sweet, fruity milk flavors. DK-055 Original | DK-085 Dill | DK-075 Chive | DK-065 Caraway | DK-095 Herbs | DK-105 Jalapeno | DK-137 Light Original | DK-138 Light Dill | 1x8lb | $2.89/LB
v r u
t
UNITED KINGDOM y. Somerdale Mango Ginger White Stilton White Stilton is a perfect partner for sweet fruits. Made in the same way as Blue Stilton but without the addition of blue mold, White Stilton is a clean, fresh, slightly acidic cheese that is lightly textured and crumbly. UK-088 | 4x2.2lb | $7.29/LB z. Quicke’s Mature Cheddar, 12 months Rich and creamy, clothbound cheddar matured for 12 to 15 months with brothy, grassy complex flavors. UK-130 | 2x6lb | $8.29/LB aa. Quicke’s Vintage Cheddar, 24 months Bold, crumbly, clothbound cheddar matured for 24 months with huge depth of flavor and sharpness. UK-133 | 1x6lb | $11.49/LB ab. Quicke’s Oak Smoked Cheddar, 12 months Sublimely smoky, rustic clothbound cheddar matured for 12 months and smoked using trees from the Quicke’s estate. UK-134 | 1x3lb | $8.99/LB
y z
s
x
ab
aa
w
Wisconsin’s LaClare Family Creamery has been on a winning streak and it’s easy to see why everyone is . . .
Loving LaClare LaClare’s flagship cheese and 2017 ACS award winner, Evalon, continues to wow fans everywhere since its creation in 2008. Named after owner Larry’s grandmother, Evelyn, Evalon is made of solely LaClare Farms’ raw goat milk and is a delicious cross between a young gouda and a parmesan. US-1268 Evalon | 1x10lb $10.99/LB
SEPTEMBER 2017 | 26
After falling in love with cheesemaking on a trip to Holland in 2009, head cheesemaker and founding LaClare Family Creamery member, Katie Hedrich Fumann, has won multiple national and international cheesemaking awards ever since.
Martone is a cheese inspired by owner of LaClare Farms, Clara Hedrich’s, grandfather, Martin Kozlowski. Martin was the first generation of their family to settle in Wisconsin and begin dairy farming. Martone is a spreadable, soft-ripened, pleasant little puck of pasteurized cows’ and goats’ milk. It is sprinkled with vegetable ash and aged for 7 days to create a mildly tangy, earthy, and ultra-creamy cheese.
US-1269 Martone | 6x6oz | $8.69/LB
For Larry and Clara Hedrich it has always been a family affair. In 1978, desiring a return to their rural roots, the “La” and ‘Clare” of LaClare Family Creamery bought a hobby farm in the heart of Wisconsin. There in America’s Dairyland with little more than two inherited goats, a pair of peacocks, and around a dozen or so chickens, the couple started the foundation of what would become an award-winning farmstead operation with their growing family at its center. The Hedrich’s dream of raising children on a farm that could be kept in the family undoubtedly came true through their passion for sustainable agriculture, humane dairy goat farming, artful cheesemaking, and good old fashioned family values. Influenced by repeated goat dairy visits on family vacations and further encouraged by the growing demand for farm fresh goats’ milk products, four of their five grown children joined the business full time. Their array of talents nicely rounds out the many facets of operations. From spearheading farm operations to award-winning cheesemaking to business management, the Hedrich children regularly lead LaClare Family Creamery to new heights alongside their proud parents. A trip to the farm today offers visitors abundant opportunities to enjoy the many fruits (and cheeses) of the Hedrich’s labors. This includes tours with twice daily viewings of the milking of their over 800 goats, a petting and feeding area for baby goats aptly named the Kid Zone, a farm to table shoppe/café, and yoga classes where baby goats roam as practitioners ‘OM’. The LaClare family-focused environment spreads 2017and | 27cheese fans afar benefitting from their labors of love. joySEPTEMBER to both lucky locals
To celebrate their dual 2017 American Cheese Society awards, LaClare is generously offering an extra deep discount on Cave Aged Chandoka & Evalon. Don’t wait to taste these winners! US-1267 CAVE AGED CHANDOKA 1x20lb | $10.69/LB Chandoka is inspired by the mother and three aunts of Larry Hedrich, owner of LaClare Farms. The four sisters, Charmaine, Ann, Donna and Kathy grew up on the farm where LaClare Family Creamery is now located. They used the first two letters of each of their names and came up with CHANDOKA as kids. Cave Aged Chandoka is a clothbound New Zealand style cheddar made from pasteurized cow and goat milk. Aged for a minimum of 8 months, it smells of cellar and vegetable notes with a fudgy paste that tastes of rich butter, citrus, grass and horseradish. US-1260 CHANDOKA (Pre-cuts) 12x6oz | $30.99/CS For a milder, sweeter version of the Cave Aged Chandoka, try this cheese made from the same recipe. Aged only 4 months and not wrapped in cloth, classic Chandoka showcases the subtly fruity and tangy flavors of the cow and goats’ milk from which it is made.
US-1262 GOAT JACK US-1264 GOAT PEPPER JACK US-1266 GOAT CHEDDAR 12x6oz | $38.99/CS LaClare’s Jack & Pepper Jack cheeses are monterey jack styles made with pasteurized, whole goats’ milk by stirring, washing and pressing the curds. Pepper Jack is made with fresh jalapenos to add a snap without becoming overwhelming. Goat Cheddar is LaClare’s young, mild and sweet style cheddar made with pasteurized whole goats’ milk and ripened for 10 days. Enjoy melted, shredded, cubed, or sliced. SALES TIPS: As naturally lower fat alternatives to styles made from cows’ milk, these all make great, creamy replacements for a variety of uses; especially as cooking cheeses for their superb meltability. Additionally, consumers with cows’ milk sensitivities tend to find digesting goats’ milk cheeses easier. All LaClare Family Creamery cheeses are made with microbial coagulant making them suitable for vegetarians as well.
SEPTEMBER 2017 | 28
US-1268 EVALON
US-1267 CAVE AGED CHANDOKA
SEPTEMBER 2017 | 29
Lesley Stowe Raincoast Oat Crisps
Crisps made with gluten-free ingredients that truly taste great! CN-360 Cranberry CN-361 Plain CN-362 Rosemary Raisin 12x6oz • $40.99/CS
Raincoast Crisps These signature crisps are great to enjoy on their own, but see them really shine when topped with your favorite dip, cheese or antipasto. CN-348 Pumpkin Spice NEW CN-349 Apricot Ginger NEW CN-350 Cranberry Hazelnut CN-351 Fig and Olive CN-352 Original CN-353 Rosemary Raisin Pecan CN-354 Salty Date and Almond 12x5.3oz • $40.99/CS
Raincoast Veggie Flats These fabulous flatbreads are made with care in small batches using the finest quality ingredients. They are Non-GMO Project verified and certified kosher. CN-370 Beet and Balsamic CN-371 Butternut Squash & Canadian Maple Sryup CN-372 Kale & English Walnut 12x5.3oz • $40.99/CS
Edel Suisse
Urnäscher Black Label
Emmentaler AOP
Appenzeller
This semi-hard alpine style cheese is made from fresh cow’s milk in the Swiss Bernese Alps. Ornately embossed in edelweiss, Edel Suisse is caveaged for 4 months to give added spice to its sweet, nutty flavor.
A full fat, semi-hard cheese made from thermalized milk, it has small, round eyes and a dark brown rind with an ivory paste. The flavor is slightly earthy, quite spicy yet fine and aromatic with roasted after notes.
SW-092 • 1x12lb $9.29/LB • PREORDER
SW-094 • 1x15lb $9.49/LB • PREORDER
The pale and creamy Emmentaler AOP is the most icnic of all Swiss cheeses, characterized by its mild flavor and cherry sized holes. Produced in the east of Switzerland in the picturesque valley of the river Emme, this king of cheeses has been made locally since the 13th century.
Appenzeller cheese owes its name to the region in which it is produced, the Appenzell, situated in beautiful northeastern Swiss mountains. The fertile herbal meadows lend Appenzeller its unique flavor. The cheese is washed at regular intervals with an aromatic herbal brine, the ingredients of which are a closely guarded secret, passed down from generation to generation. Appenzeller is a medium-hard, spicy cheese with a maturation period between three to six months whose flavor intensifies with age.
SW-062 Super Cut • 2x13lb $7.29/LB
SEPTEMBER 2017 | 22
SW-005 Classic (3 mo) • 1x15lb • $9.49/LB SW-006 Extra (6mo) • 1x15lb • $10.49/LB
Henri Hutin Belletoile Goat Cheese Spread The Fromagerie Henri Hutin was founded in 1922 in Lacroix-sur-Meuse, France by Henri Hutin. His recipes, knowhow, and diligence quickly earned him a reputation for excellence in the region and far beyond including the title of “Master Cheese Maker”. The company maintains his respected reputation with a commitment to quality, innovation, and sustainability. Belletoile soft whipped goat cheese spreads, as well as all other Henri Hutin cheeses, are made from only the freshest hormone-free milk. Try an authentic taste of this classic French cheese from a classic French company. FR-011 • 12x4.4oz • $23.99/CS
The Somerdale ‘Heraldic’ range of flavored cheddars has gained a loyal following over a number of years. We all have our favorite cheese accompaniment so why not have it already blended into a creamy English cheddar? The Heraldic range consist of naturally produced cheeses containing no artificial flavors or preservatives. Microbial rennet is also used in production so the range is suitable for vegetarians.
UK-180 RED DRAGON | Wholegrain Mustard & Ale Cheddar 2x4.96lb • $5.69/LB UK-182 HARLECH | Horseradish & Parsley Cheddar UK-184 TINTERN | Chive & Shallot Cheddar UK-187 POACHER’S CHEDDAR | Carmelized Onions 2x4.96lb • $5.29/LB
Participate in National Farm Animal Awareness Week this September 16-23 by supporting companies dedicated to keeping their farm animals healthy and happy through humane treatment every week of the year. Specialty foods, especially cheeses and cured meats, are only as good as the ingredients used to produce them. With extra care and attention paid to the quality of life provided to the animals involved, the results are undeniably superior. Plus the feel good factor earned by promoting these honorable brands is priceless.
Montchevre Montchevre’s commitment to quality begins first and foremost with their network of 360+ independent American family farms across Wisconsin, Iowa, Missouri, Minnesota and Illinois making up the largest single pool of goat milk in the country. Because every farm produces its milk exclusively for their benefit, Montchevre assists them in running sustainable operations. This includes compensating producers with premiums for quality, providing a team of field technicians dedicated to farm support & sustainability, and analysis of crops and feed to benefit goats’ health. Montchevre also continues to raise the bar as the leading goat cheese manufacturer in the US by producing the only non-GMO certified goat logs on the market. Goat Logs | 12x4oz | $21.99/CS US-135 Pumpkin (PREORDER) US-136 Fig & Olive US-145 Assorted US-146 Plain US-147 Garlic & Herb US-148 Pepper US-154 Honey US-157 Cranberry & Cinnamon US-158 Peppadew US-159 Lemon Zest US-204 Blueberry Vanilla US-205 Tomato Basil
Crottin | 18x3.5oz | $29.99/CS US-088 Plain • US-089 Garlic & Herb US-092 Four Pepper • US-093 Assorted Cabrie Goat Milk Brie US-043 | 2x2.2lb | $6.69/LB Mini Cabrie Goat Milk Brie US-161 | 6x4.4oz | $13.49/CS Goat Feta US-153 | 12x7oz | $31.99/CS Crumbled Goat Feta Cups US-156 | 12x4oz | $24.69/CS
US-336 Goat Logs with Truffle | 12x4oz | $31.99/CS
HEALTHY, HAPPY, HUMANE! Bellentani
A sustainability spotlight in honor of Farm Animal Awareness Week
US-480 Tuscan Herb Salami US-482 Dry Italian Salami US-483 Red Pepper Salami US-484 Black Pepper Salami 12x7oz | $44.99/CS
Dedication to honoring old-world Italian methods while crafting premium cured meats extends to every aspect of Bellentani’s operations. Their lean salamis and prosciutto are made from locally sourced, humanely raised pork from the New York Pocono Mountains fed a simple diet of corn and soybeans. The resulting products are naturally lower in fat than other brands, higher in quality, and strikingly rich with robust flavors.
US-485 Combo Pack 24x7oz | $89.99/CS US-487 Sliced Prosciutto 12x3oz | $35.49/CS
Kindred Creamery Based in Muscoda, Wisconsin, the multi-generational family behind the Meister Cheese Company created Kindred Creamery out of a passion for integrity, sustainability, and equitable practices concerning their land, animals, and community. The company believes that how you treat animals reflects not only their contentment, but also leads to higher quality milk and the best possible cheese. They reward dairy farmers by paying higher prices for their milk when they follow strict & humane agricultural and animal rearing practices as outlined in Kindred’s Cows First program. This includes allowing all cows from the 208 participating farms to roam freely outdoors, grazing naturally as they please. Kindred also shows respect to the environment through producing wood-fired clean energy to run their creamery from ‘waste wood chips’ from a sawmill next door. This practice displaces the amount of fossil fuels otherwise needed to power approximately 650 homes—saving on natural gas and avoiding carbon emissions while creating their delicious cheeses. Hickory Smoked Cheddar Squares US-1470 | 12x7oz | $29.99/CS Smoked Gouda Rounds US-1465 | 12x7oz | $30.99/CS Sharp Cheddar Wedges US-1472 | 12x7oz | $25.99/CS Jack Rounds | 12x7oz | $26.99/CS US-1466 Ghost Pepper Colby Jack (Spicy) US-1467 Spicy Sriracha Jack (Medium Heat) US-1469 Sweet Fire Mango Jack (Sweet Heat) US-1468 Forage Mushroom & Scallion
SEPTEMBER 2017 | 33
Tillamook Cheddar
All Tillamook cheese starts with simple, real ingredients. You’ll never find anything artificial or hurried about their cheese- just good, old-fashioned farmer values and cheddar aged the right way- with time. US-281 US-282 US-284
Sharp Yellow Loaf Extra Sharp Yellow Loaf Sharp Yellow Pre-cuts
1x10lb 1x10lb 12x8oz
$40.99/CS $44.99/CS $28.99/CS
For nine long months, they wait. That’s what it takes to produce the full-bodied, naturally-aged sharpness of Tillamook Sharp Cheddar. For their farmer-owners, patience is a value that guides the cheesemaking process. US-289 US-285 US-292
Medium Pre-cuts 12x8oz Smoked Medium Pre-cuts 12x8oz Kosher Medium 12x8oz
$27.49/CS $31.99/CS $27.49/CS
A century in the eating, Tillamook Medium Cheddar is still made from the same recipe used for over 100 years. While their equipment might be a little different now, they still use only four simple ingredients and age every batch naturally for at least 60 days. The Smoked Medium is put in a hardwood smoker, coming out hickory-kissed and ready to add to your cheese plate or sandwiches.
Inspired by the proud culinary traditions of Italy, Pasta Chips put the passion and tradition of Tuscany at your fingertips in an unforgettably flavorful, healthy snack. Pasta Chips are certified Non-GMO, made with fresh pasta, real semolina flour and baked with herbs and spices inspired by traditional Italian recipes. The result is a tasty, crispy chip with only 120 calories per serving and 20% less fat than pita chips. Enjoy them as a snack or paired with cheeses, charcuterie, dips, hummus and salsas of all kinds.
US-1183 ALFREDO US-1184 GARLIC OLIVE OIL US-1185 MARINARA US-1186 MEDITERRANEAN SEA SALT US-1187 ROSEMARY US-1188 SPICY TOMATO US-1189 VEGGIE
SEPTEMBER 2017 | 26
12x5oz • $19.99/CS
Istara Ossau-Iraty Ossau Iraty (oh-sow ee-RAH-tee) is the proud offspring of the French Basque Country and the nearby Béarn region. Its PDO (Protected Designation of Origin) status guarantees quality in that the origin of the milk and the production process adheres to traditional methods. Ossau-Iraty is aged for a minimum of 90 days. It is ivory with a firm, slightly oily texture. Its taste is simultaneously nutty and sweet, with hints of olive, hazelnut and fig. FR-516 • 1x10lb • $7.99/LB
P’Tit Basque Made by hand in the Basque region using 100% pure sheep’s milk, P’tit Basque is aged for a minimum of 70 days. Milder and more delicate than Manchego, it has a distinctive aroma of sheep’s milk, and a smooth, sweet flavor with a nutty finish. Its creaminess is unique for a semi-hard cheese. FR-500 • 6x1.25lb • $8.79/LB
Président Founded by André Besnier in 1933 in the town of Laval, France, in the Loire Valley, President brings over 75 years of French artisanship and tradition, and the widest range of specialty cheeses, including the largest array of AOC (appellation d’origine contrôlée) cheeses.
Camembert Biologique The organic milk used to produce this camembert is collected from certified French farms in accordance with the regulations governing organic production. Cows live there with the utmost freedom in ecologically maintained pasture. Similar in texture to a brie, Camembert Biologique has a stronger, more pungent flavor with a creamy core. FR-973 • 6x8.8oz • $21.99/CS
SEPTEMBER 2017 | 35
Ford Farm
Wensleydale
Coastal Cheddar
Ford Farms’ lucky makers enjoy spending much of their time developing new and exciting Wensleydale flavor combinations to tempt your tastebuds. Ford Farm's own hand made version of the original Wensleydale recipe is sold fresh and young at only 3 weeks.
Coastal has been developed to appeal to consumer demand for rich, rugged and mature cheddars. Aged for a minimum of fifteen months, it develops a distinctive crunch- a result of the calcium lactate crystals which form naturally in the cheese as it matures. It has a rich, sharp flavor.
UK-082 Cranberry • 2x3lb UK-218 Honey & Figs • 2x2.5lb $5.19/LB
Blue Stilton An iconic English blue cheese, Stilton has a natural rind and contains delicate blue veins. It has an earthy, nutty, subtly spicy flavor with a creamy and smooth texture. Spread on fresh, crusty bread or pair with honey for a milder, sweet treat. UK-065 Long Clawson Blue Stilton 1x17lb • $6.29/LB UK-069 Georgian Blue Stilton 1x9.5lb • $6.49/LB
UK-140 Prints • 1x11.02lb • $4.69/LB UK-022 Pre Packs • 12x7.05oz • $28.49/CS
Top Hat Cheddar Top Hat Cheddar is a deep yellow color with a sharp flavor. It is very creamy and covered in red wax. It is a great party cheese for cubing and can also be melted on burgers and more. UK-014 • 1x9lb • $5.19/LB
Cheddar with Truffle
Made similarly to Stilton, Shropshire Blue is a vibrant orange color from added annato with blue veining. It is slightly more pungent, sharp, and creamy while equally delicious!
Shavings of black truffle have been liberally added to this cheddar cheese. The truffles infuse the cheddar to create a flavor that is so heady it will truly knock your socks off! Enjoy this cheese on its own or paired with prosciutto.
UK-102 Half Wheel• 1x9lb • $7.29/LB
UK-810 • 2x2.8lb • $6.49/LB
Shropshire Blue
Kerrygold
Dubliner
Dubliner is a robust aged cow’s milk cheese with texture similar to a Cheddar and sweet, nutty flavor. IR-016 Pre-cuts • 24x7oz $64.99/CS IR-250 Loaf • 2x5lb $5.69/LB
Blarney Castle
Blarney Castle is a mild and creamy cow’s milk cheese with rich and velvety undertones similar to a young Dutch Gouda cheese. IR-011 Pre-cuts • 24x7oz $64.99/CS
Skellig Sweet Cheddar Kerrygold Skellig is a creamy, sweet, full-flavored Cheddar imported from Ireland. As with all Kerrygold cheeses, Skellig is an all-natural cheese, produced with milk from grass-fed cows that graze on the green lush pastures of Ireland. IR-019 Pre-cuts • 24x7oz $63.99/CS
Swiss Cheese
This gourmet Swiss is aged over 90 days to enhance the delicate nuances that give it its signature sweet, nutty taste. IR-020 Pre-cuts • 24x7oz $63.99/CS
Irish Butter with Canola Oil With a simple list of ingredients, including only pasteurized cream, salt and canola oil, this butter stays true to Kerrygold’s tradition of producing all-natural dairy products. Made with grass-fed cows’ milk, it is super spreadable on everything from toast and bagels to grilled cheese or a fresh baguette. IR-021 • 16x7.5oz • $30.99/CS
Irish Butter Kerrygold cows graze on lush grass year-round from which they produce the sweetest, richest milk. Kerrygold Irish butters taste silky and creamy and glow a healthy, golden yellow. IR-300 Salted Bars IR-304 Unsalted Bars 20x8oz • $44.99/CS
Cashel Blue Lovingly crafted by the Grubb Family on their farm, Cashel Blue is a semi-soft, creamy Irish farmhouse cheese. It has round, full flavor and a signature tang punctuated by its characteristic blue veining and buttery color. IR-200 • 2x3lb • $8.69/LB
Asturi
Asturi Puff Pastry Asturi Puff Pastries are absolutely delicious. They’re flaky, crispy and light making it very easy to devour an entire tray in one sitting! They are lightly dusted with sugar on the outside which becomes caramelized when baked. These traditional Italian sweets are ideal for snacking, for dipping while sipping, and always during dessert. IT-513 Palmine IT-514 Sfogliatine IT-515 Ventaglini 12x7.76oz • $35.99/CS
Asturi Bruschettini
Asturi Bruschettini bruschetta toasts are baked using only the highest quality Virgin Olive Oil. Baked in Italy using age-old artisan recipes, all-natural ingredients, and without containing any preservatives or artificial flavors, each Asturi Bruschettini is a little bite of Italy.
IT-511 Classico | IT-512 Garlic & Parsley | IT-516 Cracked Black Pepper | IT-517 Black & Green Olives | IT-518 Rosemary & Olive Oil 12x4.23oz • $21.99/CS
Couturier
Couturier Goat Logs The team behind one of France’s largest dairy co-operatives, Eurial, representing over 5,500 independent French farmers now share their more than 100 years experience as Couturier. Dig into any of these mildly tangy and richly textured French-style fresh goat chevres. Couturier goat logs are made with vegetarian rennet and are available for purchase in a variety of sizes and flavors.
Merci Chef! by Soignon|Spreadable Goat Cheese Merci Chef is a pleasantly mild, spreadable goat cheese ideal for sandwiches, crudite, and as a great, naturally low-fat cream cheese alternative. Soignon was founded in 1895, in the Poitou-Charentes region of France. With more than 100 years of traditional French cheesemaking experience, Soignon is globally recognized for their goat cheeses and spreads having consistent quality.
FR-440 Plain FR-455 Pepper FR-460 Garlic & Herb 12x4oz • $22.99/CS FR-465 Plain FR-459 Garlic & Herb 6x11oz • $28.99/CS
Merci Chef ! FR-644 6x5.29oz • $11.99/CS
Lamb Chopper
Humboldt Fog
Cypress Grove's only sheep milk cheese, Lamb Chopper, has a buttery color and smooth texture. Aged three months, Lamb Chopper is a real crowd pleaser and a favorite with kids. US-562 • 1x9lb • $12.29/LB
Cypress Grove Chevre
Conceived in a dream by Cypress Grove founder Mary Keehn, this masterpiece paved the way for soft-ripened goat cheese in America. Each handcrafted wheel features a distinctive ribbon of edible vegetable ash. You'll enjoy buttermilk and fresh cream, complemented with floral notes, herbaceous overtones and a clean, citrus finish. Bermuda Triangle is in a trianlge shape, but the same concept as Humboldt Fog. A layer of vegetable ash lines the outside of the cheese surrounded by a bloomy rind. US-559 Mini • 4x16oz • $12.99/LB US-560 Grande • 1x5lb • $12.69/LB US-567 Bermuda Triangle • 2x1.5lb • $12.49/LB • PREORDER
Sgt. Pepper
A secret combination of four peppers, exotic spices and pepper threads results in a complex taste experience with a slight kick in the pants.
Ms. Natural PsycheDillic Just the right amount of aromatic and handharvested dill pollen creates a surprising depth of flavor with a tart and bright finish.
Purple Haze
The distinct and unexpected marriage of lavender and hand-harvested wild fennel pollen makes Purple Haze utterly addictive and unforgettable.
Perfectly cultured milk, pure and simple- the building block for their entire line of cheese. Experience fresh cream with a citrus finish- and no goat aftertaste in sight.
Herbs de Humboldt The earthy, hand-mixed blend of Herbs de Provence creates a simple, yet perfect balance.
US-563 Purple Haze US-591 Ms. Natural US-592 Herbs de Humboldt US-593 Sgt. Pepper US-594 Psychedillic US-595 Assorted 12x4oz • $36.99/CS
SEPTEMBER 2017 | 38
Champignon Cambozola Black Label
Made from pasteurized cow’s milk exclusively from the Allgau region of Bavaria, Germany, Cambozola Black Label is aged longer and colder than the classic Cambozola for added boldness and creaminess. WG-023 • 2x4.4lb • $8.29/LB
St Mang Bavarian Made
Champignon’s line of fine, softripened cheeses are made with farm fresh Bavarian milk and delicate herbs and spices. WG-028 Garden Herbs WG-029 Garlic & Chives WG-030 Mild Green Peppercorns 2x3.1lb • $6.99/LB WG-055 Bavarian Limburger 6x6.35oz • $15.99/CS
La Petite Reine N ew
Im
pr
ov
ed
Re c
ipe
! Camembert
New and improved recipe gives La Petite Reine’s camembert an even more authentic taste. Made from pasteurized cow’s milk, this little French wheel is big on savory flavors and butttery creaminess.
SEPTEMBER 2017 | 39
FR-845 • 6x8.8oz • $20.40/CS
EPICURE SPECIALS Trèsors Gourmands
6
$
Brie d’Amir
off
La Petite Reine
FR-069 3K
3
$
20
$
40/CS
FR-918 Sea Salt FR-919 Rosemary FR-920 Poppy & Pepper FR-921 Garlic & Herbs FR-922 Olive Oil & Basil FR-923 Whole Grain
$
24
15
$
Any Mix
6
$
90/CS 12x3.3oz
Heritier Onion Confit
13
$
11/CS 6x6.3oz
1x7lb
40¢ off
FR-094 1K
FR-845 Camembert 6x8.8oz FR-844 Brie
BUY 5 CS GET 1 FREE
29/LB
BE-151 Figs & Port BE-152 Mulhouse Onion
$
7
off
99/CS $ 2x2.2lb
5
off
Kozlik’s Mustard off
$
37
01/CS 12x8.5oz
CN-800 Amazing Maple CN-801 Dijon by Anton (Smooth) CN-802 Double C (Coarse Dijon) CN-803 Grainy Creole CN-804 Horseradish CN-805 Hot Russian (with Honey) CN-806 Orange & Ginger CN-807 Sweet & Smokey CN-808 Triple Crunch (Whole Seeds) CN-809 XXX Hot CN-810 Black Harp (Beer) CN-813 Honey & Garlic CN-814 Balsamic Fig & Date CN-816 Curry CN-817 Hot Garlic CN-819 Herbed Rosemary CN-826 Tarragon • PREORDER
7
Biscuiterie la Trinitaine
22 25
23/CS
$
12x7oz
21/CS
$
12x7oz
$
off
21
28
$
FR-435 Madeleines Plain FR-446 Madeleines Lemon FR-447 Madeleines Chocolate
$
15/CS
off
Chocolate Amatller
19
$
Belberry Royal Preserves
/CS
10x85gram
CSP-1500 Blanco CSP-1520 70% Dark CSP-1530 50% Cacao
8
$
off
Affineur Walo
13 11
61/LB
$
2x8.8lb
50/LB
$
2x24lb
2
$
$ 50 off
SW-800 Le Gruyere Extra Gold Label
SW-802 Emmental Gold Label (14 months)
Chocolate Amatller Tins
41
$
17/CS 20x30gram
CSP-1540 Leaves 32% CSP-1550 Leaves 70%
off
off
4
$
13
6X250ml
12x3.5oz
FR-916 Crispy Butter Waffles Plain FR-917 Crispy Butter Waffles Chocolate
$
56/CS
BE-060 Alphonso Mango BE-062 Seville Orange BE-063 Wild Limon BE-064 Sweet Raspberry
9
Trèsors Gourmands $
Belberry Royal Balsamic Glaze
Simón Coll Xocolaters Bars
55
$
/CS 20x200gram
$
10
CSP-1690 Chocolate 50% Cacao CSP-1700 Chocolate 32% Con Leche
off
17
/CS 6x7.5oz
BE-114 Mango & Maracuja BE-117 Rhubarb & Strawberry BE-118 Strawberry BE-120 Morello Cherry BE-121 Rhubarb & Raspberry BE-123 Victoria Plums
6
$
off
$
14
Cooperativa Cadi
45 6
24x4.41oz
SP-033 PDO Cadi Butter
59/LB
$
$
off
99/CS
$
2x3lb
1
2x5.5lb 2x5.2lb
off
SP-030 Flor Del Cadi SP-031 Urgelia (PDO) SP-032 Neu Del Cadi
Membrillo 3 Fig Cakes 19
La Gruta Del Sol
Mahon 6 $
$
65/LB
SP-961 Bulk Membrillo Quince Paste
2x3.09lb
2x5.7lb
SP-002 Raw Milk Mahon, 12 Months
$
65/LB
1
$
off
50/CS
6x8.8oz
3
SP-967 Mixed Fruit SP-965 Plain SP-966 Almond SP-968 Chocolate & Orange
$
off
$
15
Izaro
$ Italianavera
$
75
12x19.4oz
57
off
/CS 12x500ml
CH-801 Chilean Extra Virgin Olive Oil
$
50/CS
10
Franco Boni Parmigiano
off
63
IT-720 Al Basilico (Basil) IT-722 Aulive E Chiappariell (Olive & Caper) IT-723 Mamma Mia (Seared Eggplant) IT-724 Marinara IT-726 Ortaggi (Eggplant, Zucchini, Pepper)
$
99/CS
3x1.65lb
IT-360 DOP Flakes
50 ¢
Parmigiano Reggiano $ 44/LB $ 97/LB
8
$
1x80lb IT-044 24 Month Wheel
8
off
1x18lb
IT-046 24M Quarter
SEPTEMBER 2017 | 42
$
10 off
1
off
Featured DEMOS F I R S T C O M E, F I R S T S E R V E D m septe ber
BRAND AMBASSADORS are available to
support stores through our demo program
PROMOTE PRODUCTS and
BOOST SALES with
live, in-store sampling
French cow cheeses
kindred creamery
CHampignon
Tricycle & Montchevre
roth blue & Havarti
istara
emmi kaltbach
La gruta del sol
Belletoile Spread
LA GRUTA MEMbrillo
mifroma
Dalmatia & Cadi
make it magnifique!
German soft-ripened cheeses fine Wisconsin cheeses
cave-aged gruyere
snackable French goat cheese
sweet, spicy, sustainable cheeses!
Wisconsin-made, artisan goat cheeses Ossau-Iraty & P’tit Basque cheeses mix and match Spanish pairings
authentic, Spanish quince paste
AOP Le Gruyere
Mediterranean spreads & Spanish cheeses
Australian-made crackers
mature gouda from the Netherlands
Waterwheel Wafers
LET OUR TEAM OF
trained FOOD HANDLERS
certi fied
YOUR CUSTOMERS
SEPTEMBER 2017 | 43
Old amsterdam