The Chefs' Warehouse Cheese & Charcuterie Catalog by The Chefs' Warehouse

C H EE SE & C H ARC U T E RI E

www.chefswarehouse.com

The Chefs’ Warehouse is the premier specialty food distributor to unique and independent chefs, gourmet stores, hotels and restaurateurs across the US. From caviar to truffles, olive oil to foie gras, cheese to chocolate – our ingredient selection spans the diverse needs of creative, food-driven menus. Our perfectly seasoned team of professionals – the majority of which have earned culinary degrees – understand the unique needs of the challenging restaurant industry and partner with our customers to provide the ingredients, services and tools needed to ensure their success. Our Products The Chefs’ Warehouse is proud to offer a distinct variety of products to meet the unique needs of every kitchen. Our category managers are searching the globe to bring back the most impressive and innovative products in the world. Their discoveries – coupled with the requests of the customers we work with in each area – define our regional item selections. This catalog represents the depth of options our customers utilize for their Cheese and Charcuterie needs. Our Vendors & Brands The Chefs’ Warehouse is proud to partner with suppliers of exceptional quality and unique products. We work directly with our vendors to ensure that they are available for customer questions, concerns and face-to-face visits. In addition to offering many nationally and regionally sourced brands, we also source a variety of private labels that enable us to provide exceptional quality and great value. Catalog Notes With the ever changing dynamic of the food industry our selection is always evolving. The items in this catalog are a representation of products available throughout our company but not guaranteed to be stocked in all locations. Additional regional products are also available. Please use our website and contact your sales representative for more details and local options so that we can fully service your needs.

KEY/LEGEND

Exclusive Item

Pasteurization

Contains Pork

Animal Type

Item Number

Antibiotic Free

All Natural

Buffalo

Product Name

Contains Nitrates

Location

Cow

Pack Size

Sustainably Raised

Special Order

Goat

Rennet Type

Fully Cooked

Organic/GMO Free

Sheep

CONTENTS

TABLE OF INTRODUCTION TO CHEESE

RICOTTA

PROCESS OF CHEESE-MAKING

SOFT-RIPENED

CHEESE CLASSIFICATIONS

SPANISH

CHEESE AROMAS & FLAVORS

UNIQUE

CHEESE STORAGE & HANDLING TIPS

UTILITY

AMERICAN ARTISANAL CHEESE WHEEL

WASHED RIND

CHEESE TERMS

INTRODUCTION TO CHARCUTERIE

CALIFORNIA MILK ADVISORY BOARD

ORIGIN & CLASSIFICATIONS OF CHARCUTERIE

WISCONSIN MILK MARKETING BOARD

CHARCUTERIE TERMS

CHEESE

CHARCUTERIE

ALPINE

PROSCIUTTO, SERRANO & IBÉRICO

ASIAGO

PANCETTA, GUANCIALE & LARDO

BLUE

SALAMI & CURED MEATS

CHEDDAR

COOKED MEATS

110

FETA

PÂTÉ & RILLETTES

116

FONTINA

RESOURCES

GOAT

CHEESE & CHARCUTERIE PLATES

120

GOUDA

WINE & BEER PAIRINGS

121

HISPANIC

CROSS REFERENCE

JACK

CHEESE BY BRAND

122

MOZZARELLA

CHARCUTERIE BY BRAND

123

PARM & GRANA

PECORINO

PROVOLONE

BRINGS USER BACK TO TABLE OF CONTENTS www.chefswarehouse.com

CHEESE CHEESE

INTRODUCTION TO CHEESE PROCESS OF CHEESE-MAKING.................................6 CHEESE CLASSIFICATIONS........................................7 CHEESE AROMAS & FLAVORS...................................8 CHEESE STORAGE & HANDLING TIPS........................9 AMERICAN ARTISANAL CHEESE SELECTION............10 CHEESE TERMS.......................................................12 CALIFORNIA MILK ADVISORY BOARD.....................14 WISCONSIN MILK MARKETING BOARD..................16

ALPINE....................................................................18 ASIAGO...................................................................22 BLUE.......................................................................24 CHEDDAR................................................................28 FETA........................................................................34 FONTINA.................................................................36 GOAT.......................................................................38 GOUDA...................................................................44 HISPANIC................................................................48 JACK.......................................................................52 MOZZARELLA..........................................................54 PARM & GRANA......................................................60 PECORINO..............................................................64 PROVOLONE...........................................................66 RICOTTA..................................................................68 SOFT-RIPENED........................................................72 SPANISH.................................................................78 UNIQUE..................................................................80 UTILITY....................................................................81 WASHED RIND........................................................84 www.chefswarehouse.com

PROCESS OF CHEESE-MAKING MILK + CULTURE

ACIDIFIED MILK + RENNET

CURDS (SOLID)

WHEY (LIQUID)

CUT TO EXPEL MORE WHEY

RICOTTA

CURDS

FORM & SALT

APPLY SURFACE BACTERIA

SURFACE WASH

INOCULATE WITH BLUE MOLD & PIERCE

UNCOOKED & PRESSED

COOKED & PRESSED

FRESH

SOFT-RIPENED

WASHED RIND

BLUE

FIRM

HARD

CHEESE CLASSIFICATIONS Cheese falls into a wide range of classifications, flavor profiles and styles. The following is a list of common varieties, with examples. Fresh Coagulated milk, drained of its whey. Curds are never ripened or cured. Examples include Cream cheese, Quark, Cottage cheese, Mascarpone and fresh Goat cheese.

Soft-Ripened/Bloomy Rind Surface-ripened, i.e. sprayed or exposed to molds, with soft, creamy interiors. Their exteriors are thin, white and velvety. High moisture content lends itself to the creamy texture. These cheeses are never cooked or pressed. Examples include Brie and Camembert.

Washed Rind Cheeses that are rubbed, washed or immersed in spirits or brine during the ripening process. Their ruddy, stinky rinds are the result of bacteria consuming the wash on the exterior of the cheese. High-moisture washed rind cheeses like Taleggio and Epoisses break down further, become soft and creamy and have sticky rinds.

Blue Ripened with penicillium. Veining, or the development of the blue mold within the cheese, is created by piercing or “needling” the cheese to allow oxygen to interact with the mold. Examples include Gorgonzola, Roquefort, Stilton and Cabrales.

Uncooked, Pressed (FIRM) Uncooked, pressed cheeses achieve their firm texture solely by pressing the drained curds to further extract moisture. Examples include Cheddar, Gouda and many Basque sheep’s milk cheeses.

Cooked, Pressed (HARD) These cheeses are heated before pressing, making for a more elastic texture that can tolerate longer aging. Examples include Cantal, Gruyère, Swiss, Emmental, Reggiano and Grana.

www.chefswarehouse.com

CHEESE AROMAS & FLAVORS MILK FLAVOR DISTINCTIONS BY ANIMAL

Cow

Sweet Creamy Buttery

Milk per day: 8 gallon avg.

Goat

Earthy Lemony Tangy

Milk per day: 1 gallon avg.

CHEESE

Milk per day: 1 quart avg.

Buffalo

Creamy Rich Tangy

Milk per day: 4 gallon avg.

AROMA

FLAVOR

FRESH

Clean Creamy

Milky Not Sour

Mild Milky

Sweet Tangy

SOFT-RIPENED

Earthy Floral

Milky Mushroomy

Buttery Creamy

Milky Mushroomy

WASHED RIND

No Ammonia Barnyard Beefy

Pungent Toasted Nuts Truffles

Barnyard Beefy Creamy Earthy

Milky Salty Yeasty

BLUE

Bacon Beefy Buttermilk Grassy Herby

Pungent Smoky Sweet Toasted Nuts

Bacon Buttery Earthy Floral Grassy

Pungent Salty Smoky Yeasty

UNCOOKED & PRESSED FIRM

Butterscotch Earthy Floral

Fruity Pungent Toasted Nuts

Buttery Earthy Grassy Hay Herbal

Meaty Rich Rustic Spicy

COOKED & PRESSED HARD

Caramel Coffee Floral

Gamey Pungent Pineapple

Butterscotch Earthy Floral Fruity Grassy

Nutty Salty Sharp Sweet Tangy

(I.E. CAMEMBERT)

(I.E. TALEGGIO)

(I.E. GORGONZOLA)

(I.E. MANCHEGO)

(I.E. GRUYERE) 8

Sheep

Buttery Earthy Nutty

CHEESE STORAGE & HANDLING TIPS CUTTING Soft (Brie, Taleggio): Wire cutters are best to use as they will disrupt the delicate rind and paste of soft cheeses the least and render a clean, precise cut. Soft cheeses are generally wedged. Tile-shaped soft cheeses (such as Taleggio) should be cut into squares, rectangles or wedges, essentially cutting it like a cake so that each cut includes the rind. When done in rectangles, the edge pieces will have a higher rind to paste ratio. Firm (Manchego, Gruyère): A large, double-handled cutting knife is a good option for with smaller wheels, while a cheese wire is useful with larger format cheeses such as Gruyère. Once a larger wheel is halved or quartered with the wire, use a double-handled cheese knife to section it out. Smaller wheels should be wedged, and larger wheels may be wedged or blocked. Ensure each piece has adequate rind. Block/Loaf (Cheddar, Jack): Pull or spring-loaded wire cutters are useful for block cheese, as there is less drag on the surface while cutting, particularly on softer cheeses like Jack, and they make even, squared-off cuts. Hard (Parmigiano-Reggiano, Grana): These cheeses require specific tools to score, crack and split a wheel. A Scoring Knife will have a curved hook at the end for scoring the hard rind bilaterally. The teardrop shape of a Parm Knife is inserted into the cheese to crack it and ultimately split it in half.

HANDLING When handling moldy, washed rind or blue cheeses, prevent the transfer of molds and flavors by covering the cutting board with paper. Fresh cheeses packed in water should always be accessed with clean, sterilized spoons or tongs to prevent the introduction of bacteria to the brine. Hands, surfaces and cutting tools should all be cleaned and sterilized between handling different cheeses.

MOLD As a rule, green and blue molds on the surface of cheeses may be cut away, if they have not compromised most of the cheese. Mottling on the exterior mold of soft-ripened cheeses is perfectly normal and is less an indication of undesirable mold than an ammoniated aroma. Black molds however should be avoided and generally indicate a cheese should be discarded. It is also important to carefully store particularly moldy and blue cheeses separately from other cheeses to prevent the transfer of mold.

TEMPERATURE & HUMIDITY Cheese should be stored between 35° F and 42° F, ideally in a humid environment and away from drying fans or vents. While not always feasible, separate storage for cheese away from other foods is ideal to avoid the transfer of molds to the food and other flavors to the cheese.

WRAPPING It is of utmost importance when unwrapping cheese, to discard the wrapping every time and re-wrap the cheese in fresh plastic wrap or paper. This minimizes undesirable mold development on the cheese and extends its shelf life. Perforated cellophane is an excellent wrapping choice for surface-ripened cheeses as it allows for air flow to and from the rind. Cheeses should be otherwise kept in their original wrapping until they are ready to be cut.

www.chefswarehouse.com

ALPINE BLUE CHEDDAR FETA FRESH

nne RMSTEAD Ke sa TOMALES FA As TEAD n ARMS rotti LES F L C vre HIL TOMA e t h OD L C here n WO c ro HIL RED u D e L B ch OO L DW HI Bu D RE RÉ OO EV DW CH RE NT O

GOAT GOUDA HISPANIC

JACK MOZZARELLA PARM, GRANA

LA UR

RICOTTA SOFT-RIPENED SPANISH UNIQUE

epato

CA E

A STE

M FAR

K' S

Tr ip

Pl ay

sH cy'

n Na n so

y Blue HOOK’S Little Bo

lue

we's B

dd ar

VA L

LE Y

TTL

HAM E

Ch e

ika At

lle Va em am

yC rt be

a leek D Te

HOOK'S EWE CALF to be KIDding

OLD CHA T

Sh ee p

ES AL

AM TH HA

ilk ep M tS he Go a ay ob YM

SheepMilk

da ou pG

HO OK

M TO

RM FA

S ALE TOM

DC OL

we TE

u niq

h eS

per b Chop VE Lam

CE N

lso Cow &

sh e

RR VA L

ed ve Ag

MS P

TR EN

nA Sa

S S GR CYPRE

R FAR

Fla g

ETHE

LLEY Ben

R FA

a Ca Maris

R HE

BELLW

CARR VA

LLEY R VA

W LL

EC H

edictine (a

CAR

GoatMilk

hre e

Sis

ters

ri ap

ri S ap

k mo

at Go

a ud Go

I TF IELD ST OA ES TF ta LC W ES icot A MR W NTR R A E ack C ACH F pper J at Pe CO o G 'S HOOK DOW Kunik NETTLE MEA WESTFIELD Bluebonnet TOMAL ES FAR CAR MSTEA D Atika TO R VALL M E Y CA AL Mob E R ay G NE R V S FAR oat She AL MS TT ep M T L EA LE EY ilk DT Be M ele EA ne eka d DO ict ine W (al Th so re Co e w Si & ste Go rs at)

ing Dd KI be to LF CA E y EW Pla 'S ie ple OK t Br Tri Goa 'S HO NEL OK lue CHE HO oat B RA eld G LAU 'S Barnev at Cheddar HOOK Snow White Go CARR VALLEY

Goat)

WASHED

D EL

TR AL CO Sn AS o w CA T W RR Go hit VA e at LLE Go G at YC oco Che oud CAR aC d a R VA ar dar LLE Y Bil dona ly B VERM lue ONT C REAM ERY F eta MONTCHEVRÉ Feta Dom estic

A UR CH AC LAU EN HE RA NE EL CH EN L C Cro CYP EL RES ab tti Buc S GR het ecou n OVE te A CYPRE T ruffle s SS GRO Trem h VE Mid or night M oon Go uda CYPRESS GROVE Humboldt Fog Mini rande boldt Fog G nc GROVE Hum S ES R YP C ge Bla le roma g F n E V d Tria GRO uda e Age k ESS R m P r Y e ic k C t B m e VE Cr ing S tic RO e l S G p at Tri ESS Gr ged M PR R Y M A C A R M HF FA AC H AR O C F C A H CO AC O C

PECORINO

TOMALES FARMSTEAD Liwa VERM ONT C R E AM VER ERY B ijou VE MONT CRE VE RMO A M ERY VE RM NT C B on RE RM ON ne B AM ouch ON T CR ER e Y EA T C oup CR ME ole RY EA Cr M ER ott in Y Cr em on t

FONTINA

ARETHU SA FAR M DAIR CENT Y Cryba by ROT RAL COAST H Holey S ROT urcho Cow ix JAS H Gru ME PER yere NI ADO HILL Gran C NICCASI W CR Landa ru ff EE N A OR KA R ICA SIO es ppa UPUMI SO Squ erve lach J L A Sa are ian B AS AN NO n C EL PE DS Or Gero g C AS G R n a EN C IO H CH nic imo TR AD IOS ILL EES Sw AL IA O Alph E P iss C C RE Gor a T leas O o AS AM gon lma ant Ri T ER zol n dg a Bi eR g YG es R er oc lac ve i er k Bl B ue lu e

NICASIO Square NICASIO Loma Alta MEADOW CREEK Grayson Schloss MARIN FRENCH mere ILL Winni JASPER H L Willoughbya R HIL L Omek JASPE R HIL e E r JASP Rush C rgie a E EES ad & M mage a u S CH he o AND Kink RS Cl D Tomse UPL o art, Bog THE STEA ky R ison n c b M ARM BRO u r e t R a EK F SHY S FA Ken L H eyd Hill CRE YE USE HIL N L ear ape y OUT RE O B c t R O SPR INT RMH SPE AFT N eas eaunza y O PO JA FA GR FT T S g B sce od A S in e m YS NN GR OA eep Cr Car KE L C Sl S S R A RY R M M NT E FA AR CE EAM ER R F CR TH HE IA WE ET LL LW L BE

AMERICAN ARTISANAL CHEESE WHEEL SC

U E C Q CA AC ue E IQ so LAN M C a HO D'S ri CA anc IQU UE Fr LLA FAM eke G ND CI he E Pa es oud ILY 'S F g Q O n c AM aS Ma CA UE o Me axa ela o ILY riek HOL m o En x c Ma eG C LAN k e I r d ieke c ic a Q D'S o FAM Gou uda J Cum UE hila an in 2 C do ala ILY da p Mar F e 4 ot oen ieke egr no 2- Mon ija Gou da 2 eek 2- 4 Mon th NIC ASIO -18 M 4 Mo th CARR Fog onth A nth VALL EY Fo gy Morn ged in n BEL GIO tina Smok g IOSO Fo ed ntina

HO L

LLA

ND 'S

FA M

ILY M

CowMilk

ue Bl u ue Bl Ble ilk e ill ue ty m lu H r n l tte y B eat n B Cou e Bu ood Gr aze ren Blu lue H M ar ay M H lB T H AR ley E B D B n i a g O T y i F A S r a U O TE I R O LL B e M I R HI ILL MHO RMS EAD n Blu ake T EMMMEAT R H FAR FA MS vema rater L S AR Ca E R PE S lue C E nB G A S N Y E Y E S F RY nic rga rego E J EN T R EY O O M c i Y A z K OIN T R RE n ola R an rego P O I N E C E A M E RY O r g ic O lue n a P GU E CR AME g r an B RO GU CRE RY O anic Tolm E M O g R GUE REA lue Y Or iver B RO GUE C EAMER gue R RO GUE CR RY R o E e M lu B A RO UE CRE Smokey R O G E C R E A M E RY ROGU RIVER Flora Nelle ROGUE SHAFT'S Bleu SHAFT'S Ellie's Vintage 2 Year Reserve BEECHER'S Flagship/Reserve BEECHER'S Fla gship Smoked BEECH BEEH ER'S Marco Polo BEEH IVE Barely Bu IVE B BE ig Joh zzed BE EHIVE n's CABEHIVE SeaHive Cajun Tea CA OT Hive C BO Clot CAARR T New hboun d V R E Y A F LLS R V LLE ork E FI ISC WO ALLE Y 10 xtra Sha F S A R Ye Y ar rp F IS CA LIN TH 6 FI ISC CA LIN I B Wh Year SC A LIN I H an ite d AL LIN I P op age Cur IN I S urp sco W ds I S an le tch rap pe m Jo Mo dC ok a o he ed qu n i dd C nG ar he o dd ld ar

r ed da ag ed Ch ar nic ye 4 rga 1dO d ar nd ge e k dd u dA o o ve he b m hili d Ca C oth S ge le ra N Cl ple ed C ob a ea TO N M o k 8y hN O A F T N S m u ff l e m i s r 1 R F O A a G RA FT ON Tr Y dd G A FT N LE he sh GR A TO VAL rp C radi ze ree GRRAFEN Sha orse t ie B G RE K'S M H arp rair Stou A G O YP late Sh HO CAD AM AMER Choco MC CAD CRE E RY MC ON EAM e R T ite MIL GUE C K Vintag rp Wh RO LAMOO a Sha K Extr TIL MOO TILLA OOK Sharp TILLAM 'S 4 Year WIDMER

LL W EC ET HE HE CA R R MA VE RR 'S FA RIN RM V Du RM FR ON ALL tch S EN T EY Ho Bl CH FA G ll ac N o MA Tripl ETT NIC RM ran w kst eC AS ST C Du on MA RIN L E RIN r I a l e E è O FR FREN me MEA Lo AD nar cet EN B CH CH T rie w DOWma Lilléia A r Su pre iple C ith T Kun lta m r M A R M A R I N e E x r è m e u ff l e i k s tr IN F F REN RENC a CrèBrie JAS CH H P me P C e E a R ti JASP m ER H HILL W embe te rt eyb ILL M FOUR FAT FO oses Sleridge epe WL BEL GIO St. Stephenr IOSO ARETHUSA FA RM DAIRY Ca Asiago me CALABRO Ricotta Hand Dipp mbert ed Cone BELLWETHER FARMS Ricotta Jersey san BEL GIOIOSO Parmerana erican G lla Am SO IO BEL GIO Mozzare E Fresh ozzarella GRAND sh M Burrata re F O O lla EFAN EFAN ciate DI ST DI ST RO Stra amorzala c arel B S A L O z ta CA ABR Moz rra a CAL resh O Bu arell ta F R zz rra a B O o u m R LA CA esh M O B Par cco k LAB CA Fr IOS ma Se ac k O O no zo r J Jac ck OS GI IOI BEL y So Mez ppe ey Ja ua G r L y Pe ter st ah u u k D Dr BE ac ck anic on S J hih J M ' a g A LL LA J Or nic ER O C E L V O ga H VE IAN Or EC EM M O BE PR U N R SU IA M VV RU

www.chefswarehouse.com

CHEESE TERMS Affinage: French word for ripening cheeses. Affineur: Oversees the final aging and development of cheese to be ready for sale and/or consumption. Skilled in understanding all varieties of cheese and the particular environment and aging conditions that result in the best cheese.

Ammoniated: Describes a decidedly pungent, ammonia-like nose and/or flavor of a cheese, usually soft-ripened, when it has passed its prime. Depends on personal preference, but generally considered an indicator that the cheese is overripe. AOC: Stands for “Appellation d’Origine Contrôlée.” This is the French designation of authenticity for cheeses that are produced to exacting standards in specific regions. Examples include Roquefort, Livarot, Reblochon and Selles Sur Cher.

Au Lait Cru: French for “made with raw milk.” Bacterial Cultures: Used as starters in cheese-making to bring the milk to the proper acid level. They also contribute to the flavors and textures found in cheese.

Barnyard: A descriptor for cheese that references a musty, hay-like nose, or something akin to a barnyard. Generally considered a good quality in certain cheeses, and rarely translates to flavor. Brine: A mixture of salt and water used to wash or soak cheeses. Originally used to preserve and season cheeses, brines create a protective barrier on the exterior allowing for longer aging.

Butterfat: The amount of fat in milk, and for cheese, the amount of fat found in the cheese solids. This is commonly labeled as matières grasse on French cheeses. A triple-crème cheese will have 75% butterfat in its solids, but because it is a high-moisture cheese, the fat content overall will amount to closer to 40%.

Butterscotch: The caramel-like flavor that develops in some aged cheeses. Often found in aged Goudas and some sheep’s milk cheeses. Casein: The principal protein in cheese, it is precipitated out of the milk by curdling. Cave: Natural or constructed storage rooms for cheese. Preferred for their low light, high humidity levels and naturally-occurring bacteria that may be used to flavor the cheese.

Crème Fraiche: Cultured milk or cream, or a combination of both. The result is a thick fresh cheese similar in consistency and flavor to sour cream. Curds: The cheese solids remaining after milk is curdled and drained of its watery whey. Formed, pressed, cooked or uncooked, curds are the infant stage of cheese. DO: Spain’s designation for protected cheeses. Stands for Denominación de Origen, and ensures any DO-marked cheese has been produced under exacting standards in specified regions. May be used in conjunction with the European Union PDO designation. Examples include Manchego, Valdeon and Cabrales. DOP: Denominazione di Origine Protetta, or Protected Designation of Origin (PDO), established for Italian food

products. Cheeses that are assigned the DOP denomination must be produced exclusively in very limited and strictly defined areas. Gorgonzola and Tallegio are two good examples of DOP cheeses.

CHEESE TERMS Double Crème: French term for cheese with at least 60% matières grasse, or fat in its solids. Farmer Cheese: A fresh cheese that is essentially pressed fresh curds. Tangy, somewhat crumbly and dry. Farmstead: A cheese that is made exclusively from milk that comes from the cheesemaker’s own animals. Fromage Blanc: Literally “white cheese” in French, Fromage Blanc is a fresh, cultured cheese similar in texture to cream cheese, but with a lower fat content. Similar to Quark. Harp: A device, like a large rake or comb, used for cutting cheese curd. It has a long metallic handle and stiff tines or blades that can be pushed and pulled through the curds.

Natural Rind: A natural rind is the naturally-developed exterior of a cheese without any additives such as wax, cloth

or brining.

Pasta Filata: Literally “stretched curd,” pasta filata cheeses are those that are hand or machine-stretched while still warm and made into a variety of shapes. This stretching creates the stringlike characteristic common to all pasta filata cheeses, such as mozzarella, provolone and, of course, string cheese. Paste: The interior of the cheese as opposed to the rind or exterior. Known in French as pâté. PDO: Like DOP, also refers to Protected Designation of Origin. This designation was established by the European Union to recognize and create a legal framework to protect the integrity of certain European products. The designation may be used in addition to country-specific designations like AOC (France) and DO (Spain). Examples of PDO cheeses include Parmigiano-Reggiano, Feta, Roquefort and Manchego. Quark: A German staple, Quark is a spreadable, often low- or non-fat fresh cheese. Rennet: An extract of the stomach lining of animals such as cow or sheep that contains digestive enzymes designed

to coagulate milk. Vegetarian rennet can be produced from plants such as thistles and microbial rennet is made from fungi or yeast.

Soft-Ripened: The soft, white, downy surface of a bloomy rind or surface-ripened cheese such as Brie. Usually results

from a spray of penicillium on the exterior of the cheese.

Triple Crème: French term for cheese with at least 72% matières grasse, or fat in its solids. Whey: The watery part of the milk that remains after the formation of curds. Whey contains proteins that when re-heated will coagulate to form ricotta cheese.

www.chefswarehouse.com

SUSTAINABILITY SUSTAINABILITYISISA AFAMILY FAMILYTRADITION. TRADITION.

REALCALIFORNIAMILK.COM REALCALIFORNIAMILK.COM ©2016 ©2016 California California MilkMilk Advisory Advisory Board, Board, an instrumentality an instrumentality of the of the California California Department Department of Food of Food & Agriculture. & Agriculture. 14

CALIFORNIA MILK ADVISORY BOARD

(Oregon)

is proud to partner with

www.chefswarehouse.com

WISCONSIN MILK MARKETING BOARD

is proud to partner with

TRUE FARMSTEAD CHEESE

WASHED RIND

www.chefswarehouse.com

ALPINE Born of geographic necessity, Alpine cheeses are the result of difficult-to-cultivate land that was repurposed for grazing. Originating from the Alps bordering Switzerland, France, Austria and Italy, herders would start their cows grazing in the lower valleys and move up the mountainside as the snow melted to make the most of lush alpine grasses, wildflowers and herbs. The resulting milk was turned into large wheels of cheese along the way to be carted down and sold later. Alpine cheeses are notable for their distinctly sweet and nutty flavor, and smooth, dense texture. Also common to Alpine cheeses are “eyes,” or holes throughout the paste that result from CO2-producing bacteria. The resulting gas creates bubbles in the cheese curds that are captured as the cheese ages, resulting in “eyes.“ Many Alpine cheeses, like Gruyère and Emmentaler, are PDO (Protected Designation of Origin) cheeses, requiring they be produced only in specified regions under exacting standards. Milk: Cow Appearance: Natural brushed rind, often has holes or “eyes” Texture: Smooth, semi-firm to hard Flavor: Rich, complex, sweet, nutty, floral, herbal, grassy, buttery Aroma: Nutty, milky and sweet Pairing Suggestions: Gratins, sauces, soufflés, galettes, egg and poultry dishes Interesting Fact: Due to the harsh conditions in the Alps, the cowherds made extremely large batches of cheese so they could bring the wheels down from the mountain all at one time. Wheels of Gruyère and Comté measure up to 40 inches in diameter and weigh anywhere from 65-85 pounds. Wheels of Emmental measure up to 44 inches in diameter and can weigh up to 220 pounds!

ALPINE

10318258

ARETHUSA FARM DAIRY Crybaby

4.5 LB

Cow

Animal

Pasteurized

Connecticut

10114888

CELLARS AT JASPER HILL Alpha Tolman

5.5 LB

Cow

Animal

Raw

Vermont

10342709

CELLARS AT JASPER HILL Landaff

2.5 LB

Cow

Animal

Raw

New Hampshire

CENTRAL COAST Holey Cow

10 LB

Cow

Vegetarian

Pasteurized

California

NWC3171

EMMI ROTH Gruyere Aged Surchoix

18 LB

Cow

Animal

Pasteurized

Wisconsin

VN231001

EMMI ROTH Swiss Sliced

4/2.5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

EMMI ROTH Swiss Super Cut

14 LB

Cow

Animal

Pasteurized

Wisconsin

10262910

GRAFTON Bear Hill

11 LB

Cow

Vegetarian

Raw

Vermont

NWC3170

GRAND CRU Gruyere Grand Cru Wheel

18 LB

Cow

Animal

Raw

Wisconsin

MEADOW CREEK Appalachian

7.5 LB

Cow

Animal

Raw

Virginia

NICASIO Reserve

10 LB

Cow

Animal

Pasteurized

California

10294321

NICASO San Geronimo

10 LB

Cow

Animal

Pasteurized

California

NWC2304

RUMIANO Swiss

8 LB

Cow

Vegetarian

Pasteurized

California

UPLANDS CHEESE Pleasant Ridge Reserve

10 LB

Cow

Animal

Raw

Wisconsin

DOMESTIC

390282

361055

2701MC1005 390212

CB107

Nicasio Valley Cheese California family owned organic farmstead cheese company. Practicing sustainable dairy methods since 1919.

www.nicasiocheese.com 19 www.chefswarehouse.com

ALPINE

ARDIGASNA Abbaye De Belloc

10 LB

Sheep

Vegetarian

Raw

France

CUCULO Crucolo

7 LB

Cow

Animal

Raw

Italy

EMMI ROTH Emmental Center Cut

15 LB

Cow

Animal

Raw

Switzerland

EMMI ROTH Emmental Cave Aged Clean Rind

15 LB

Cow

Animal

Raw

Switzerland

80102

EMMI ROTH Swiss Emmentaler Center Cut

16 LB

Cow

Animal

Raw

Switzerland

CG140

EMMI ROTH Gruyere King Cut

5 LB

Cow

Animal

Raw

Switzerland

CG140A

EMMI ROTH Gruyere Gran Cru King Cut

6 LB

Cow

Animal

Raw

Switzerland

930293

EMMI ROTH Gruyere Cave Aged

17 LB

Cow

Animal

Raw

Switzerland

CG141

EMMI ROTH Gruyere Swiss Import

70 LB

Cow

Animal

Raw

Switzerland

10230791

EMMI ROTH Gruyere Kaltbach AOP

75 LB

Cow

Animal

Raw

Switzerland

C193

FRENCH Tête de Moine AOP

2 LB

Cow

Animal

Raw

Switzerland

CT105

FRENCH Tomme De Savoie

4 LB

Cow

Animal

Raw

France

CS135

FINLANDIA Swiss High Cut

14 LB

Cow

Vegetarian

Pasteurized

Finland

CS130

FINLANDIA Swiss Sandwich Cut

7 LB

Cow

Animal

Pasteurized

Finland

FRANTAL French Emmentaler Swiss Cut

8 LB

Cow

Animal

Raw

France

CJ105

JARLSBERG Slicing Loaf

12 LB

Cow

Animal

Pasteurized

Norway

CJ100

JARLSBERG Wheel

22-24 LB

Cow

Animal

Pasteurized

Norway

361103 BC430601 360098

IMPORTED

360099RP2

BC450004

BC430082

LES TROIS COMTOIS Comte Extra 6-8 Month

22 LB

Cow

Animal

Raw

France

BC430183

LIVRADOIS Raclette

14 LB

Cow

Animal

Raw

France

923810

ONETIK Ossau Iraty

9 LB

Sheep

Animal

Pasteurized

France

EIFR8300

PRÉSIDENT Emmental

7 LB

Cow

Vegetarian

Pasteurized

France

ALPINE

AWARD-WINNING SPECIALTY CHEESE At Emmi Roth USA, we believe in respect for the people, land and animals AWARD-WINNING SPECIALTY CHEESE AWARD-WINNING SPECIALTY CHEESE that make our cheese possible. We believe that everyone deserves to eat

At Emmi Roth From USA, we believe in respectoffor the people, land to and animals great cheese. specialties Emmi Switzerland adventurous At Emmi Roth USA, imported we believe in respect for the people, land and animals that make our cheese possible. We believe that everyone deserves to eat we originals Roth Wisconsin we are tradition deserves and innovation, that makeofour cheese possible. We committed believe thattoeveryone to eat great cheese. From imported specialties ofspecialty Emmi Switzerland to adventurous craft only the highest quality, best tasting cheeses. great cheese. From imported specialties of Emmi Switzerland to adventurous originals of Roth Wisconsin we are committed to tradition and innovation, we originals of Roth Wisconsin we are committed to tradition and innovation, we craft only the highest quality, best tasting specialty cheeses. craft only the highest quality, best tasting specialty cheeses.

www.chefswarehouse.com Emmi Roth USA, Inc. | 5525 Nobel Drive | Fitchburg, WI 53711 | emmirothusa.com

ASIAGO Asiago represents a cheesemaking tradition in Italy that dates back over 1,000 years. Originally produced from sheep’s milk, today’s Asiago is produced from unpasteurized cow’s milk and is a DOP cheese, requiring exacting production methods and regions. Its texture ranges from soft and delicate to firm and crumbly depending on age. Milk: Cow Appearance: Pale ivory butter Texture: Creamy, smooth, to firm, crumbly Flavor: Salty, sweet, tangy Aroma: Sweet, delicate, fresh Pairing Suggestions: Grated on sauces and served on cheese platters Interesting Fact: Asiago Pressato is aged 3-5 weeks and Asiago d' Allevo is aged 4 months or longer. About 75% of Asiago produced is Pressato.

DOMESTIC

ASIAGO

IMP

VN215415

BEL GIOIOSO Asiago Black Wax

12 LB

Cow

Animal

Raw

Wisconsin

CA145

BEL GIOIOSO Asiago Black Wax

22 LB

Cow

Animal

Raw

Wisconsin

VN215612

BEL GIOIOSO Asiago Fresco

12 LB

Cow

Animal

Pasteurized

Wisconsin

NWC2940

BEL GIOIOSO Asiago Shredded

5 LB

Cow

Animal

Raw

Wisconsin

NWC1712

VELLA Asiago

5 LB

Cow

Vegetarian

Thermalized

California

C219

AGRIFORM Asiago d'Allevo 2 Month

5 LB

Cow

Animal

Raw

Italy

BC400140

IL FORTETO Asiago Fresco Young DOC

30 LB

Cow

Animal

Pasteurized

Italy

www.chefswarehouse.com

BLUE Blue cheese is produced with cow’s, sheep’s or goat’s milk that is ripened with cultures of the mold penicillium. Veins are created in blue cheese during the production process when rounds of cheese are “needled” or pierced, allowing oxygen to circulate within the cheese and encourage growth of the mold. As a result, blue cheese develops its distinctive flavor and characteristic veining. Blue cheese varies in shape, culture, method, age and handling thereby affecting the flavor and texture. Most famous blue cheeses • Roquefort from France • Gorgonzola from Italy • Stilton from England • Cabrales from Spain Milk: Cow, sheep or goat Appearance: Ivory to butter yellow with veins/spots that can be green, grey blue or black Texture: Soft, spreadable and creamy to firm and crumbly Flavor: Earthy, pungent, spicy, salty and complex Aroma: Mellow and musty to assertive and sharp Pairing Suggestions: Apples, mostarda, honey, walnuts, dressings, on top of steak and burgers Interesting Fact: Blue cheese is believed to have been discovered by accident. Centuries ago a piece of fresh cheese left behind in a moist cave developed natural veining and became the precursor to the vast array of blue cheeses available today.

BLUE

CB123

BEL GIOIOSO Gorgonzola Crumbled

5 LB

Cow

Animal

Pasteurized

Wisconsin

CG108B

BEL GIOIOSO Gorgonzola

8 LB

Cow

Animal

Pasteurized

Wisconsin

CB101

CELLARS AT JASPER HILL Bayley Hazen Blue

7 LB

Cow

Animal

Raw

Vermont

CENTRAL COAST Big Rock Blue

5 LB

Cow

Vegetarian

Pasteurized

California

EMMI ROTH Buttermilk Blue Aged

3 LB

Cow

Vegetarian

Raw

Wisconsin

EMMI ROTH Buttermilk Blue

6 LB

Cow

Vegetarian

Raw

Wisconsin

EMMI ROTH Moody Blue

6 LB

Cow

Vegetarian

Pasteurized

Wisconsin

BC916113

GREAT HILL FARM Great Hill Blue

5 LB

Cow

Vegetarian

Raw

Massachusetts

1009550

HOOK'S Barneveld Goat Blue

5 LB

Goat

Vegetarian

Pasteurized

Wisconsin

1009551

HOOK'S EWE CALF to be KIDding

5 LB

Cow, Goat, Sheep

Vegetarian

Pasteurized

Wisconsin

400902

HOOK'S Little Boy Blue

6 LB

Sheep

Vegetarian

Pasteurized

Wisconsin

3.5 LB

Cow

Vegetarian

Pasteurized

Kentucky

6 LB

Cow

Animal

Pasteurized

Wisconsin

2.25 LB

Sheep

Vegetarian

Pasteurized

New York

6 LB

Cow

Animal

Pasteurized

California

16/6 OZ

Cow

Vegetarian

Raw

California

5 LB

Cow

Vegetarian

Raw

California

6.5 LB

Cow

Vegetarian

Raw

California

1009346 CB119 VN210926

DOMESTIC

928043

10337926

KENNY'S FARMHOUSE Barren County Bleu Cave Aged

SHUG0100

MONTFORTE Gorgonzola

NWC4507

OLD CHATHAM Ewe's Blue

1009314

POINT REYES Bay Blue

10369101

POINT REYES Blue Wedges

1000081

POINT REYES Original Blue Crumbles

109844

POINT REYES Original Blue

WHY POINT REYES? As a true farmstead cheese producer, we use only Grade A milk from our family’s herd of cows raised from birth right on the property where the cheese is made, which means we have complete control over its quality from start to finish. It also means you’ll never taste the same unique flavors anywhere else. www.pointreyescheese.com

www.chefswarehouse.com

quality • sustainability • service

central point • oregon • u.s.a. • www.roguecreamery.com

1005339

ROGUE CREAMERY Blue Heaven Blue Cheese Powder

3 OZ

Cow

Vegetarian

Pasteurized

Oregon

926613

ROGUE CREAMERY Caveman Blue

5 LB

Cow

Vegetarian

Pasteurized

Oregon

ROGUE CREAMERY Crater Lake Blue

5 LB

Cow

Vegetarian

Pasteurized

Oregon

ROGUE CREAMERY Flora Nelle

5 LB

Cow

Animal

Pasteurized

Oregon

ROGUE CREAMERY Oregon Blue Crumbles

5 LB

Cow

Vegetarian

Pasteurized

Oregon

360178

ROGUE CREAMERY Oregon Blue

5 LB

Cow

Vegetarian

Pasteurized

Oregon

VN233500

ROGUE CREAMERY Oregonzola

5 LB

Cow

Vegetarian

Pasteurized

Oregon

ROGUE CREAMERY Rogue River Aged 1 Year Seasonal

5 LB

Cow

Vegetarian

Pasteurized

Oregon

VN233502

ROGUE CREAMERY Smokey Blue

5 LB

Cow

Vegetarian

Pasteurized

Oregon

10341933

ROGUE CREAMERY Tolman Blue

1 LB

Cow

Vegetarian

Pasteurized

Oregon

VN210485

SHAFT'S Bleu Vein

5-6 LB

Cow

Vegetarian

Pasteurized

California

VN210501

SHAFT'S Ellie's Vintage 2 Year Reserve

2.5 LB

Cow

Vegetarian

Pasteurized

California

WESTFIELD Bluebonnet

3 OZ

Goat

Vegetarian

Pasteurized

Massachusetts

VN233501 390184

DOMESTIC

10360131

360789

C312

BLUE

C186

AUVERGNE FRANCE Fourme D'Ambert

CC103

4.5 LB

Cow

Animal

Raw

France

CAMBOZOLA Cambozola Wheel

5 LB

Cow

Vegetarian

Pasteurized

Germany

CAS AMBROS Gorgonzola Dolce DOP

3 LB

Cow

Animal

Pasteurized

Italy

BC914584

COOMBE CASTLE Shropshire Blue

5 LB

Cow

Vegetarian

Pasteurized

England

C114

COOPERATIVE CALS SPA Valdeon

5.5 LB

Cow, Goat

Animal

Pasteurized

Spain

CR140

FROMAGERIES PAPILLON Roquefort

2/3 LB

Sheep

Vegetarian

Raw

France

BC400178

GELMINI Gorgonzola Dolcelatte DOC

3 LB

Cow

Animal

Pasteurized

Italy

GREEN ISLAND Danish Blue

6 LB

Cow

Animal

Pasteurized

Denmark

IGOR Gorgonzola Piccate DOP

14 LB

Cow

Animal

Pasteurized

Italy

KERRY GOLD Cashel Blue

3 LB

Cow

Vegetarian

Pasteurized

Ireland

LIVRADOIS Blue D'Auvergne

3 LB

Cow

Animal

Raw

France

QUEEN ANNE Tuxford & Tebutt Stilton PDO

9 LB

Cow

Animal

Raw

England

VN230230

SAINT AGUR Saint Agur

5 LB

Cow

Vegetarian

Pasteurized

France

BC460077

SOCIÉTÉ ROQUEFORT Roquefort Societe Bee

3 LB

Sheep

Animal

Raw

France

5.8 LB

Cow, Goat, Sheep

Animal

Raw

Spain

IMPORTED

EGCHIT2050

CB120 BC400167N C215 BC430269 CB135

C115

SPANISH Cabrales DOP

www.chefswarehouse.com

CHEDDAR Cheddar originates from the village of Cheddar in England. The traditional method of production is called “cheddaring,” wherein blocks of cheese curd are stacked atop one another, releasing moisture and contributing to the smooth, dense texture of the final product. Cheddar may also be produced using the stirring method, wherein the resulting cheese has a more open, curdy texture. Cheddar may be wrapped in cloth, waxed or left rindless. Its texture will range from dense and smooth to crumbly as it ages. Its flavor ranges from mild and buttery to rich and sharp. Milk: Cow or goat Appearance: Ranges from white to deep orange Texture: Semi-firm to firm and crumbly Flavor: Mild and buttery to rich and sharp Aroma: Fresh, rich, buttery Pairing Suggestions: Apples, chutney, mustard, jam, nuts, olives, burgers, dark beers Interesting Fact: Cheddar is the most widely purchased & consumed cheese throughout the world.

BEECHER'S Curds

5 LB

Cow

Vegetarian

Pasteurized

New York, Washington

390171

BEECHER'S Flagsheep

16 LB

Sheep

Vegetarian

Pasteurized

New York, Washington

BEECHER'S Flagship (West Coast Only)

5 LB

Cow

Vegetarian

Pasteurized

New York, Washington

BEECHER'S Flagship

5 LB

Cow

Vegetarian

Pasteurized

New York, Washington

2701AMER961

BEECHER'S Flagship Reserve

16 LB

Cow

Vegetarian

Pasteurized

New York, Washington

10291471

BEECHER'S Flagship Smoked

5 LB

Cow

Vegetarian

Pasteurized

New York, Washington

10331655

BEECHER'S Flagship Smoked (West Coast Only)

5 LB

Cow

Vegetarian

Pasteurized

New York, Washington

10112006

BEECHER'S Marco Polo

5 LB

Cow

Vegetarian

Pasteurized

New York, Washington

DOMESTIC

360975RP

109427

CHEDDAR

109040

Flavor and purity go hand in hand at Beecher’s Handmade Cheese. Since 2003, Beecher’s has been crafting award-winning cheese in traditional ways using only the freshest ingredients available. Their signature, all-natural cheeses, such as the buttery, dense and creamy Flagship, have been staples on cheese plates and in kitchens for over a decade.

www.beecherscheese.com www.chefswarehouse.com

BEEHIVE Barely Buzzed

5 LB

Cow

Vegetarian

Pasteurized

Utah

108515

BEEHIVE Big John's Cajun

5 LB

Cow

Vegetarian

Pasteurized

Utah

CFM114

BEEHIVE SeaHive

5 LB

Cow

Vegetarian

Pasteurized

Utah

108786

BEEHIVE TeaHive

5 LB

Cow

Vegetarian

Pasteurized

Utah

8.75 LB

Cow

Vegetarian

Pasteurized

Vermont & New York

10370620

DOMESTIC

361086RP 99431

CABOT Mild White

10 LB

Cow

Vegetarian

Pasteurized

Vermont & New York

931533

CABOT Mild Yellow

10 LB

Cow

Vegetarian

Pasteurized

Vermont & New York

NWC1640

CABOT New York Extra Sharp White

10 LB

Cow

Vegetarian

Pasteurized

Vermont & New York

CC140

CABOT New York Extra Sharp Yellow

10 LB

Cow

Vegetarian

Pasteurized

Vermont & New York

CABOT Vintage Sharp

2 LB

Cow

Vegetarian

Pasteurized

Vermont & New York

CABOT White

10 LB

Cow

Vegetarian

Pasteurized

Vermont & New York

VN210810H

CARR VALLEY 10 Year

5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

925190

CARR VALLEY 6 Year

5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

NWC1638 CC120

CABOT Clothbound 12 Month

6 LB

Cow

Vegetarian

Pasteurized

Wisconsin

925028

CARR VALLEY Cranberry Chipotle

12 LB

Cow

Vegetarian

Pasteurized

Wisconsin

931744

CARR VALLEY Snow White Goat

12 LB

Goat

Vegetarian

Pasteurized

Wisconsin

109148

CELLARS AT JASPER HILL Clothbound

4 LB

Cow

Vegetarian

Pasteurized

Vermont & New York

CB104

CELLARS AT JASPER HILL Cabot Clothbound

8 LB

Cow

Animal

Pasteurized

Vermont

925726

CELLARS AT JASPER HILL Cabot Clothbound

35 LB

Cow

Animal

Pasteurized

Vermont

390192RP

CENTRAL COAST Seascape

5 LB

Cow, Goat

Vegetarian

Raw

California

10299288

ELLSWORTH White Curds

5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

EI400960

FISCALINI Cheddar 1 Year

10 LB

Cow

Vegetarian

Pasteurized

California

VN210834

FISCALINI Bandage Wrap Cheddar 18 Month

15 LB

Cow

Vegetarian

Pasteurized

California

931888

FISCALINI Hopscotch

5 LB

Cow

Vegetarian

Pasteurized

California

1008525

FISCALINI Purple Moon

8 OZ

Cow

Vegetarian

Pasteurized

California

VN210831

FISCALINI San Joaquin Gold

7 LB

Cow

Vegetarian

Pasteurized

California

931934

FISCALINI Smoked Cheddar

5 LB

Cow

Vegetarian

Pasteurized

California

DOMESTIC

CHEDDAR

CARR VALLEY Apple Smoked

VN210809H

FiscaliniCheese @fiscalinicheese Fiscalini Cheese www.fiscalinicheese.com

We are committed to producing the highest quality, best tasting cheese in the world. Our commitment to quality starts with how we care for our animals and extends through to the all-natural ingredients we use in our cheese, and touches every facet in between.

www.chefswarehouse.com

DOMESTIC

CHEDDAR

C301C

GRAFTON Cheddar 1 Year

10 LB

Cow

Vegetarian

Raw

Vermont

VN210305

GRAFTON Cheddar 2 Year

10 LB

Cow

Vegetarian

Raw

Vermont

2701CS3515

GRAFTON Cheddar 3 Year

10 LB

Cow

Vegetarian

Raw

Vermont

919487

GRAFTON Clothbound

20 LB

Cow

Vegetarian

Raw

Vermont

76511

GRAFTON Maple Smoked

5 LB

Cow

Vegetarian

Raw

Vermont

10310993

GRAFTON Smoked Chili

5 LB

Cow

Vegetarian

Raw

Vermont

10317503

GRAFTON Truffle

10 LB

Cow

Vegetarian

Raw

Vermont

BC917747

GREEN VALLEY Amish Noble Caved Aged

10 LB

Cow

Animal

Raw

Pennsylvania

10315410

HOOK'S Sharp 4 Year

5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

390320

HOOK'S Sharp Orange 1 Year

5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

10359244

HOOK'S Sharp Orange 3 Year

5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

400899

HOOK'S Sharp Orange 5 Year

5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

390321

HOOK'S Sharp White 2 Year

5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

400911

HOOK'S Sharp White 8 Year

5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

10263488

HOOK'S Sheep Milk

5 LB

Sheep

Vegetarian

Pasteurized

Wisconsin

10263429

HOOK'S Triple Play

5 LB

Cow, Goat, Sheep

Vegetarian

Pasteurized

Wisconsin

Hannmaae in Vermonn

32A

MISSION-DRIVEN BUSINESS OF THE NON-PROFIT WINDHAM FOUNDATION

THE IRRESISTIBLE TASTE OF KERRYGOLD BUTTER & CHEESE THE IRRESISTIBLE TASTE OF KERRYGOLD BUTTER & CHEESE Kerrygold butters and cheeses are produced Kerrygold butters and cheeses are produced with milk from grass-fed cows that graze on with milk from grass-fed cows that the lush green pastures of Ireland. graze on the lush green pastures of Ireland.

All our products are natural, hormone All products arecontaining natural, hormone andour antibiotic free, no GMO and antibiotic free, containing no GMO ingredients. ingredients.

DOMESTIC

Facebook “f ” Logo

www.kerrygoldusa.com www.kerrygoldusa.com CMYK / .ai

Facebook “f ” Logo

CMYK / .ai

Facebook “f ” Logo

CMYK / .ai

926098

MCCADAM Horseradish

10 LB

Cow

Vegetarian

Pasteurized

New York

931092

MCCADAM Sharp Yellow

10 LB

Cow

Vegetarian

Pasteurized

New York

roseCow de Heer design Vegetarian rose de Heer design

Pasteurized

Iowa

3593 Kerrygold ad for10295009 Chef’s Warehouse trim size:Breeze 8.5 x 5.5” 11/7/16 MILTON Prairie Whitebleed size: 8.75 x 5.75 v45 LB 3593 Kerrygold ad for Chef’s Warehouse trim size: 8.5 x 5.5” bleed size: 8.75 x 5.75 v4 11/7/16

1000190

ROGUE CREAMERY Chocolate Stout

10332455

10 LB

Cow

Vegetarian

Pasteurized

Oregon

TILLAMOOK Extra Sharp White

5LB

Cow

Vegetarian

Pasteurized

Oregon

VN210098

TILLAMOOK Medium

5LB

Cow

Vegetarian

Pasteurized

Oregon

1009482

TILLAMOOK Medium

10 LB

Cow

Vegetarian

Pasteurized

Oregon

5LB

Cow

Vegetarian

Pasteurized

Oregon

VNR154937

TILLAMOOK Sharp

924631

TILLAMOOK Sharp Red

10 LB

Cow

Vegetarian

Pasteurized

Oregon

81933

TILLAMOOK Vintage White

5 LB

Cow

Vegetarian

Pasteurized

Oregon

81932

TILLAMOOK Vintage White

40 LB

Cow

Vegetarian

Pasteurized

Oregon

WIDMER'S 4 Year

5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

928414

KERRY GOLD Aged with Irish Whiskey

5 LB

Cow

Vegetarian

Pasteurized

Ireland

CC104

KERRY GOLD Dubliner Irish

5 LB

Cow

Vegetarian

Pasteurized

Ireland

927994

KERRY GOLD Vintage

5 LB

Cow

Vegetarian

Pasteurized

Ireland

EI450197

IMP

Facebook “f ” Logo

www.chefswarehouse.com

FETA Feta originates from Greece and its production dates back to the 8th century B.C. A brine-cured cheese, Feta’s texture and flavor can differ widely depending on the type of milk used to produce it, the animal’s diet and its place of origin. Feta can range from creamy and mellow in texture and flavor to crumbly and tangy. All feta will have a curd-like texture that crumbles easily. Milk: Cow, goat and/or sheep Appearance: White Texture: Creamy, crumbly, curdy Flavor: Salty, tangy, lush Aroma: Briny, strong Pairing Suggestions: Salads, spanakopita, vegetables, rice, pasta Interesting Fact: The name Feta is protected by European Union legislation and manufacturers are only allowed to call their cheese “Feta” if it originates from Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese and Lesvos. European Authentic Feta must be made with all sheep’s milk or a combination of no less than 70% sheep’s milk and 30% goat’s milk.

IMPORTED

DOMESTIC

FETA

CF100

EUPHRATES Feta In Brine

8 LB

Cow

Vegetarian

Pasteurized

New York

CF110

EUPHRATES Feta In Brine

28 LB

Cow

Vegetarian

Pasteurized

New York

CGC4

MONTCHEVRÉ Feta Goat

2/2.2 LB

Goat

Vegetarian

Pasteurized

Wisconsin

6 LB

Goat

Vegetarian

Pasteurized

Vermont

931389

VERMONT CREAMERY Feta Goat

CF112

KOLIOS Feta Goat In Brine

4.5 LB

Goat

Vegetarian

Pasteurized

Greece

VN230108

VALBRESO Feta Sheep

2 KG

Sheep

Vegetarian

Pasteurized

France

103883

VALBRESO Feta Sheep

1 LB

Sheep

Vegetarian

Pasteurized

France

BC430253

VALBRESO Feta Sheep In Brine

7 KG

Sheep

Vegetarian

Pasteurized

France

BC912895

VALBRESO Feta Sheep In Brine

34 LB

Sheep

Vegetarian

Pasteurized

France

www.chefswarehouse.com

FONTINA Genuine Fontina hails from the Val d’Aosta region in Italy, crafted there since the 12th century, but is also produced in other countries such as Denmark, France, Sweden and the United States. Fontina Val d’Aosta has a buttery, smooth paste with scattered eyes and a pungent, natural rind. More mature Fontina will be darker and more firm in texture. Fontina produced elsewhere is notable for its red wax rind and/or mild flavor. Milk: Cow Appearance: Thin, natural rind or waxed, smooth paste with small eyes Texture: Smooth, supple, semisoft to firm. Flavor: Buttery, fruity, savory, earthy Aroma: Mellow to pungent Pairing Suggestions: Fonduta, risotto, grilled cheese, sauces, fruit, charcuterie Interesting Fact: Fontina is produced year-round, but wheels crafted in the summer are held in particularly high regard due to the herd’s access to sweet alpine grasses and herbs. The resulting cheese is particularly lush and flavorful.

IMPORTED

DOMESTIC

FONTINA

926439

BEL GIOIOSO Fontina Loaf

5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

10342186

BEL GIOIOSO Fontina Loaf

6 LB

Cow

Vegetarian

Pasteurized

Wisconsin

VN215230

BEL GIOIOSO Fontina

20 LB

Cow

Vegetarian

Pasteurized

Wisconsin

10303128

CARR VALLEY Fontina Smoked

10 LB

Cow

Vegetarian

Pasteurized

Wisconsin

DANISH Red Wax

11 LB

Cow

Vegetarian

Pasteurized

Denmark

FONTINA Valle d'Aosta DOP

20 LB

Cow

Animal

Raw

Italy

ITALIAN Fontal

6 LB

Cow

Animal

Pasteurized

Italy

CF135 BC440100 CF131

www.chefswarehouse.com

GOAT Known in France as chévre, Spain as queso de cabra and Italy as formaggio di capra, Goat Cheese takes many forms and flavors, and is produced widely throughout the world. The flavor can range from mild and lemony to flinty and tart, and the texture varies from creamy to hard. Milk: Goat Appearance: White to pale yellow Texture: Soft and spreadable to firm and grateable Flavor: Earthy, lemony, tangy, tart, barnyard Aroma: Bright, lemony, barnyard Pairing Suggestions: Olives, roasted nuts, dried fruit, chutneys, cured meats Interesting Fact: Goat cheeses are typically lower in fat, and higher in vitamin A and potassium. Goat cheeses are also well-tolerated by those that otherwise cannot consume cow’s milk.

for more information on all things chèvre

please visit: www.montchevre.com

www.chefswarehouse.com

GOAT

VN210812H

CARR VALLEY Billy Blue

3 LB

Goat

Animal

Pasteurized

Wisconsin

VN210807H

CARR VALLEY Cocoa Cardona

4 LB

Goat

Animal

Pasteurized

Wisconsin

VN210806H

CARR VALLEY Mobay Goat Sheep Milk

5 LB

Goat, Sheep

Vegetarian

Pasteurized

Wisconsin

CARR VALLEY Snow White Goat Cheddar

12 LB

Goat

Vegetarian

Pasteurized

Wisconsin

390191RP

CENTRAL COAST Goat Gouda

5 LB

Goat

Vegetarian

Pasteurized

California

10300509

COACH FARM Aged Stick

5/6 OZ

Goat

Vegetarian

Pasteurized

New York

4 OZ

Goat

Vegetarian

Pasteurized

New York

931744

DOMESTIC

109973 109746

COACH FARM Triple Creme Aged

6 OZ

Goat

Vegetarian

Pasteurized

New York

109465

CYPRESS GROVE Bermuda Triangle

1.5 LB

Goat

Vegetarian

Pasteurized

California

103487

CYPRESS GROVE Flashback Assorted Disc

6/4 OZ

Goat

Vegetarian

Pasteurized

California

10314978

CYPRESS GROVE Herbs de Humboldt Disc

6/4 OZ

Goat

Vegetarian

Pasteurized

California

10314994

CYPRESS GROVE Ms. Natural Disc

6/4 OZ

Goat

Vegetarian

Pasteurized

California

10314986

CYPRESS GROVE PsycheDillic Disc

6/4 OZ

Goat

Vegetarian

Pasteurized

California

10313300

CYPRESS GROVE Purple Haze Disc

6/4 OZ

Goat

Vegetarian

Pasteurized

California

VN210028

CYPRESS GROVE Fromage Blanc

4 LB

Goat

Vegetarian

Pasteurized

California

10368440

CYPRESS GROVE Goat Log

11 OZ

Goat

Vegetarian

Pasteurized

California

VN210122

CYPRESS GROVE Humboldt Fog Mini

16 OZ

Goat

Vegetarian

Pasteurized

California

VN210112

CYPRESS GROVE Humboldt Fog Grande

5 LB

Goat

Vegetarian

Pasteurized

California

10315006

CYPRESS GROVE Sgt. Pepper

6/4 OZ

Goat

Vegetarian

Pasteurized

California

10297354

CYPRESS GROVE Truffle Tremor

1 LB

Goat

Vegetarian

Pasteurized

California

VN210213

CYPRESS GROVE Truffle Tremor

3 LB

Goat

Vegetarian

Pasteurized

California

GRAND RESERVE Montrachet

11 OZ

Goat

Vegetarian

Pasteurized

Wisconsin

CM120 10263461

HOOK'S Pepper Jack Goat

5 LB

Goat

Vegetarian

Pasteurized

Wisconsin

10233027

LAURA CHENEL Buchette

8/4.5 OZ

Goat

Vegetarian

Pasteurized

California

10233001

LAURA CHENEL Buchette Ash

8/4.5 OZ

Goat

Vegetarian

Pasteurized

California

VN210861

LAURA CHENEL Cabecou

6/6.2 OZ

Goat

Vegetarian

Pasteurized

California

VN210123

LAURA CHENEL Cabecou

VN210637N

LAURA CHENEL Crottin

C146A

COACH FARM Grating Stick

LAURA CHENEL Goat

30 OZ

Goat

Vegetarian

Pasteurized

California

12/3 OZ

Goat

Vegetarian

Pasteurized

California

4 LB

Goat

Vegetarian

Pasteurized

California

Goat

Vegetarian

Pasteurized

California

10302045

LAURA CHENEL Goat Brie

6/5 OZ

VN210150

LAURA CHENEL Goat Log

11 OZ

Goat

Vegetarian

Pasteurized

California

VN210862

LAURA CHENEL Goat Log

2 LB

Goat

Vegetarian

Pasteurized

California

VN210561

LAURA CHENEL Goat Tome

4 LB

Goat

Vegetarian

Pasteurized

California

10334557

LAURA CHENEL Herb Cabecou

9/6.2 OZ

Goat

Vegetarian

Pasteurized

California

10354734

LAURA CHENEL Spicy Cabecou

9/6.2 OZ

Goat

Vegetarian

Pasteurized

California

CB170

MONTCHEVRÉ Bucheron

2/2.2 LB

Goat

Vegetarian

Pasteurized

Wisconsin

BC400177

MONTCHEVRÉ Goat Bulk

20 LB

Goat

Vegetarian

Pasteurized

Wisconsin

VN210900

MONTCHEVRÉ Goat Crumbles

2 LB

Goat

Vegetarian

Pasteurized

Wisconsin

Goat

Vegetarian

Pasteurized

Wisconsin

10366401

MONTCHEVRÉ Goat Log

12/10.5 OZ

78684

MONTCHEVRÉ Goat Log

2/2 LB

Goat

Vegetarian

Pasteurized

Wisconsin

CM139

MONTCHEVRÉ Goat Tub

5 LB

Goat

Vegetarian

Pasteurized

Wisconsin

CM120S

MONTCHEVRÉ Montrachet

11 OZ

Goat

Vegetarian

Pasteurized

Wisconsin

10369848

MONTCHEVRÉ Creamery 333 Tricycle

6/5 OZ

Goat

Vegetarian

Pasteurized

Wisconsin

10369864

MONTCHEVRÉ Creamery 333 Trivium

10 LB

Goat

Vegetarian

Pasteurized

Wisconsin

www.chefswarehouse.com

DOMESTIC

GOAT

NWC4443

REDWOOD HILL Bucheret Aged

6/6 OZ

Goat

Vegetarian

Pasteurized

California

NWC4430

REDWOOD HILL Chevre Tub

3.5 LB

Goat

Vegetarian

Pasteurized

California

NWC4441

REDWOOD HILL Crottin Small

6/3 OZ

Goat

Vegetarian

Pasteurized

California

10354718

TOMALES FARMSTEAD Assa

3.5 LB

Goat

Animal

Pasteurized

California

10354726

TOMALES FARMSTEAD Atika

3.5 LB

Goat, Sheep

Animal

Pasteurized

California

10354697

TOMALES FARMSTEAD Kenne

6/7 OZ

Goat

Animal

Pasteurized

California

10354671

TOMALES FARMSTEAD Liwa

6/7 OZ

Goat

Animal

Pasteurized

California

10354700

TOMALES FARMSTEAD Teleeka

6/7 OZ

Cow, Goat, Sheep

Animal

Pasteurized

California

CF146

VERMONT CREAMERY Bijou Bulk

15/2 OZ

Goat

Vegetarian

Pasteurized

Vermont

931154

VERMONT CREAMERY Bonne Bouche Retail

6/4 OZ

Goat

Vegetarian

Pasteurized

Vermont

930813

VERMONT CREAMERY Bonne Bouche Bulk

6/4 OZ

Goat

Vegetarian

Pasteurized

Vermont

21853

VERMONT CREAMERY Chevre

4 LB

Goat

Vegetarian

Pasteurized

Vermont

99859

VERMONT CREAMERY Chevre Herb

12/4 OZ

Goat

Vegetarian

Pasteurized

Vermont

99858

VERMONT CREAMERY Chevre Plain

12/4 OZ

Goat

Vegetarian

Pasteurized

Vermont

CF141

VERMONT CREAMERY Coupole

6/6.5 OZ

Goat

Vegetarian

Pasteurized

Vermont

78158

VERMONT CREAMERY Cremont

6/5 OZ

Cow, Goat

Vegetarian

Pasteurized

Vermont

78156

VERMONT CREAMERY Crottin

12/2.5 OZ

Goat

Vegetarian

Pasteurized

Vermont

VERMONT CREAMERY Crumbles

4/2.5 LB

Goat

Vegetarian

Pasteurized

Vermont

6 LB

Goat

Vegetarian

Pasteurized

Vermont

10.5 OZ

Goat

Vegetarian

Pasteurized

Vermont

10231638 931389

VERMONT CREAMERY Feta

CF145

VERMONT CREAMERY Fresh Logs

2UI15

VERMONT CREAMERY Goat Creamy Tub

5 LB

Goat

Vegetarian

Pasteurized

Vermont

C312

WESTFIELD Bluebonnet

3 OZ

Goat

Vegetarian

Pasteurized

Massachusetts

C310

WESTFIELD Capri Plain Fresh Log

5 OZ

Goat

Vegetarian

Pasteurized

Massachusetts

C309

WESTFIELD Capri Smoked

4 OZ

Goat

Vegetarian

Pasteurized

Massachusetts

WESTFIELD Goat

2.2 LB

Goat

Vegetarian

Pasteurized

Massachusetts

BC400185

GOAT

CM130I

COUTURIER Montrachet w/Herbs

6/11 OZ

Goat

Vegetarian

Pasteurized

France

CM120I

COUTURIER Montrachet White

6/11 OZ

Goat

Vegetarian

Pasteurized

France

CM140

COUTURIER Rondin

2/1 KG

Goat

Vegetarian

Pasteurized

France

9 LB

Goat

Vegetarian

Pasteurized

Holland

JACQUIN Le Crottin de Chavignol

12/2 OZ

Goat

Animal

Raw

France

JACQUIN Le Valençay Pyramid Fresh

6/8.8 OZ

Goat

Animal

Raw

France

6/7 OZ

Goat

Animal

Pasteurized

France

1 KG

Goat

Animal

Pasteurized

Spain

2/2.34 LB

Goat

Vegetarian

Pasteurized

Italy

NWC4354

IMPORTED

C143 BC430032

CYPRESS GROVE Midnight Moon Gouda

C129

LE CHEVROT Aged Round

56304

MURCIA Miti Cana De Cabra

BC400174

PIER FRANCO Goat

BC490015

SANT GIL D' ALBIÓ Garrotxa

2.2 LB

Goat

Animal

Pasteurized

Spain

SPANISH Monte Enebro

3.25 LB

Goat

Animal

Pasteurized

Spain

SPANISH Montesino's Cabra Romero

2.5 LBS

Goat

Animal

Pasteurized

Spain

360753 NWC4012

cheeseboard how-tos, pairing guides and recipes at vermontcreamery.com/

www.chefswarehouse.com

#cheesebutterlove

GOUDA Gouda is an authentic farmers cheese from the Netherlands. The name Gouda is not protected, therefore it has become a standard classification. Goudas range from semi-soft and mellow when young to hard and butterscotch-sweet when aged. Milk: Cow, Goat, Sheep Appearance: Pale yellow to deep orange Texture: Dense, smooth and springy to flinty and firm Flavor: Creamy, nutty, fruity, sweet, pungent Aroma: Mellow, butterscotch, sharp Pairing Suggestions: Fruit, charcuterie, chutney, sandwiches Interesting Fact: This cheese is named for the city of Gouda in the Netherlands, not because it was first produced there, but because this was where Gouda was legally traded and sold, a practice that still continues today.

GOUDA

CENTRAL COAST Ewenique Sheep Gouda

5 LB

Sheep

Vegetarian

Pasteurized

California

390191RP

CENTRAL COAST Goat Gouda

5 LB

Goat

Vegetarian

Pasteurized

California

NWC3174

EMMI ROTH Natural Smoked

10 LB

Cow

Animal

Pasteurized

Wisconsin

10355041

HOLLAND'S FAMILY Marieke Gouda 2-4 Month

5 LB

Cow

Animal

Raw

Wisconsin

10364001

HOLLAND'S FAMILY Marieke Gouda 4-6 Month

5 LB

Cow

Animal

Raw

Wisconsin

10364019

HOLLAND'S FAMILY Marieke Gouda 6-9 Month

5 LB

Cow

Animal

Raw

Wisconsin

10364027

HOLLAND'S FAMILY Marieke Gouda 9-12 Month

5 LB

Cow

Animal

Raw

Wisconsin

10364617

HOLLAND'S FAMILY Marieke Gouda 12-18 Month

5 LB

Cow

Animal

Raw

Wisconsin

10364043

HOLLAND'S FAMILY Marieke Gouda Cumin Smoked 2-4 Month

5 LB

Cow

Animal

Raw

Wisconsin

10364035

HOLLAND'S FAMILY Marieke Gouda Foenegreek 2-4 Month

5 LB

Cow

Animal

Raw

Wisconsin

10364511

HOLLAND'S FAMILY Marieke Gouda Jalapeno 2-4 Month

5 LB

Cow

Animal

Raw

Wisconsin

DOMESTIC

10260754RP

TRUE FARMSTEAD CHEESE At Marieke Gouda and Penterman Farm we take pride in modern family farming and handcrafting our award winning, dutch style Gouda cheese. Marieke Penterman and her team put their passion for making true farmstead artisan cheese into every wheel they make...and you can taste it! Come visit us in Thorp, WI. | www.mariekegouda.com |

www.chefswarehouse.com

VN230900

BEEMSTER Classic 18 Month

6 LB

Cow

Animal

Pasteurized

Holland

EGCHWNL3030

BEEMSTER Classic 18 Month

25 LB

Cow

Animal

Pasteurized

Holland

VN230908

BEEMSTER Goat Gouda

6 LB

Goat

Vegetarian

Pasteurized

Holland

EGCHWNL3040

BEEMSTER Goat Gouda

22 LB

Goat

Vegetarian

Pasteurized

Holland

BEEMSTER Hatch Pepper Seasonal

10 LB

Cow

Animal

Pasteurized

Holland

CG116

BEEMSTER Mustard Seed

4/3 LB

Cow

Animal

Pasteurized

Holland

VN230904

BEEMSTER Mustard Seed

10 LB

Cow

Animal

Pasteurized

Holland

10301157

BEEMSTER Smoked

7 LB

Cow

Animal

Pasteurized

Holland

VN230902

BEEMSTER Vlaskaas

8 LB

Cow

Animal

Pasteurized

Holland

GOU37

BEEMSTER Wasabi

10 LB

Cow

Animal

Pasteurized

Holland

BEEMSTER X-O 26 Month

6 LB

Cow

Animal

Pasteurized

Holland

NWC4354

CYPRESS GROVE Midnight Moon Gouda

9 LB

Goat

Vegetarian

Pasteurized

Holland

VN210770

CYPRESS GROVE Lamb Chopper

10 LB

Sheep

Vegetarian

Pasteurized

Holland

RENY PICOT Red Wax

10 LB

Cow

Animal

Pasteurized

Holland

IMPORTED

10363454

C218

CG115

Learn more about Cravero & Galloni by watching our Appetite Web Series! Visit: www.chefswarehouse.com/appetite

www.chefswarehouse.com

HISPANIC Traditional Hispanic cheeses range from soft and milky to firm and pungent, each playing a pivotal role in the deep culinary traditions of Mexico, Central and South America. Most Hispanic cheeses produced in the U.S. will be made with cow’s milk, although some small producers use goat or sheep. Cotija Milk: Cow Appearance: White Texture: Dry, crumbly, dense Flavor: Strong, salty Aroma: Pungent Pairing Suggestions: Soups, legumes, grilled vegetables Interesting Fact: Named for town of Cotija, Michoacán where it originated. Queso Fresco Milk: Cow, goat Appearance: White Texture: Crumbly Flavor: Mellow, mild, buttery Aroma: Mild Pairing Suggestions: As a topping and to balance hearty and/or spicy dishes, chili, chorizo, fruit and desserts Interesting Fact: For years, it was Mexican custom for cooks to make their own queso fresco well before eating; letting it hang to drain until it was time to eat. 48

www.chefswarehouse.com

DOMESTIC

HISPANIC 50

10294276

CACIQUE Cotija Grated

5 LB

Cow

Vegetarian

Pasteurized

California

10306695

CACIQUE Cotija

12 LB

Cow

Vegetarian

Pasteurized

California

10336536

CACIQUE Crema Mexicana

32 LB

Cow

Vegetarian

Pasteurized

California

10294268

CACIQUE Enchilado

5 LB

Cow

Vegetarian

Pasteurized

California

10294241

CACIQUE Mexican Manchego Style

5 LB

Cow

Vegetarian

Pasteurized

California

10294217

CACIQUE Oaxaca

5 LB

Cow

Vegetarian

Pasteurized

California

10294250

CACIQUE Panela

8 LB

Cow

Vegetarian

Pasteurized

California

10294209

CACIQUE Queso Fresco

6 LB

Cow

Vegetarian

Pasteurized

California

10318160

CACIQUE Queso Quesadilla

5 LB

Cow

Vegetarian

Pasteurized

California

CQ102

SUPREMO Queso Fresco

5 LB

Cow

Vegetarian

Pasteurized

Illinois

109315

SUPREMO Queso Sierra Cotija

3.5 LB

Cow

Vegetarian

Pasteurized

Illinois

CQ103

SUPREMO Chihuahua Shredded

5 LB

Cow

Vegetarian

Pasteurized

Illinois

CQ105

SUPREMO Crema Supremo

5 LB

Cow

Vegetarian

Pasteurized

Illinois

CQ101

SUPREMO Chihuahua

6 LB

Cow

Vegetarian

Pasteurized

Illinois

National Cheese & Charcuterie Catalog

Place Your Online Order Today! Online Ordering Now Available on www.chefswarehouse.com • Place Orders • Access Item Pricing • View Inventory Availability • Review Account History • Create Favorites Lists • And more! Contact your sales represenative for more information.

www.chefswarehouse.com

JACK Jack cheese, despite claims to the contrary, was not invented by David Jacks in Monterey in the late 19th century. Jacks was simply a savvy business man, and successfully marketed an already well-established cheese, queso del país, believed to have made its way to California via Franciscan monks in the 18th century. Customers requesting cheese from “Monterey Jack” and “Jacks’ Cheese” led to the eventual designation of the name by the FDA in 1955. Jack cheese continues to be a popular cheese produced throughout the United States and can be found in forms young and aged alike. Milk: Cow Appearance: Soft white to deep amber color, rindless to hard, dark rind Texture: Creamy, dense and smooth to hard and splintered Flavor: Mild and buttery to deep, savory and caramelized Aroma: Milky to savory Pairing Suggestions: Young versions are excellent for sandwiches and melting, aged versions for cheese boards and grating Interesting Fact: The United States actually has very few native cheese types. As a country, we grew so fast that most of our cheeses are imported from somewhere else or are domestic adaptations of the ones our ancestors had grown up eating before migrating.

DOMESTIC

JACK

10292377

BEECHER'S Just Jack

5 LB

Cow

Vegetarian

Pasteurized

New York, Washington

918077

CABOT Monterey Jack

40 LB

Cow

Vegetarian

Pasteurized

New York, Vermont

2UM15HW

CABOT Pepper Jack

10 LB

Cow

Vegetarian

Pasteurized

New York, Vermont

VN210425

RUMIANO Monterey Jack

5 LB

Cow

Vegetarian

Pasteurized

California

RUMIANO Pepper Jack

5 LB

Cow

Vegetarian

Pasteurized

California

VELLA Jack Fresh

5 LB

Cow

Vegetarian

Pasteurized

California

VELLA Jalapeno Jack

5 LB

Cow

Vegetarian

Pasteurized

California

NWC1706

VELLA Dry Jack

8 LB

Cow

Vegetarian

Pasteurized

California

VN210327

VELLA Mezzo Secco

9 LB

Cow

Vegetarian

Thermalized

California

VELLA Special Select Dry Jack

9 LB

Cow

Vegetarian

Raw

California

CP500A NWC1700 929179

CM117

Taste The Cabot Difference

Earle Elliott Cheese Grader sinCe 1985

Home of tHe world’s best cHeddar & otHer award-winning dairy products. Cabot Creamery is a dairy farm family cooperative owned and operated by its members from New England and Upstate New York. 100% of profits go to our farmer owners. We value community, craftsmanship and local ownership, and we support the places where our families and consumers live and do business. Every Cabot product is packed full of great taste and family pride that comes from generations of traditional cheesemaking. We carefully craft our all-natural dairy products and cheeses from the freshest milk and finest ingredients to assure uncompromised taste and quality.

cabotcheese.coop

www.chefswarehouse.com

MOZZARELLA Mozzarella is a pasta filata cheese originating from southern Italy made with water buffalo's milk. This variety of fresh buffalo mozzarella now enjoys PDO/DOP designation, and other varieties made with cow's milk are widely produced as well. Fresh mozzarella will be high in moisture and traditionally packed in water to maintain its delicate texture. Low-moisture mozzarella is firmer and springier with a longer shelf-life. Burrata is a version wherein a thin “skin” of mozzarella is wrapped around a center of cream and fresh mozzarella shreds. Milk: Cow, water buffalo Appearance: White, rind less Texture: Semi soft, stringy and supple Flavor: Milky Aroma: Fresh, milky Pairing Suggestions: Low moisture for cooking and fresh for salads Interesting Fact: The name Mozzarella derives from the verb mozzare, or “to cut off” a reference to the cheese-making process wherein stretched curds are cut and formed into balls.

1 LB

Cow

Vegetarian

Pasteurized

New Jersey

931093N

DI STEFANO Burrata 24 x 2 oz Ball

3 LB

Cow

Vegetarian

Pasteurized

California

80910

DI STEFANO Burrata 12 x 4 oz Ball

3 LB

Cow

Vegetarian

Pasteurized

California

4/5 LB

Cow

Vegetarian

Pasteurized

California

DOMESTIC

10285943

DI STEFANO Pizzarella Fresh

NWC2420

GRANDE Ciliegine 144 x .3 oz Ball (OR/SF Only)

3 LB

Cow

Vegetarian

Pasteurized

Wisconsin

NWC2421

GRANDE Bocconcini 32 x 1.5 oz Ball (OR/SF Only)

3 LB

Cow

Vegetarian

Pasteurized

Wisconsin

NWC2422

GRANDE Ovoline 16 x 4 oz Ball (OR/SF Only)

3 LB

Cow

Vegetarian

Pasteurized

Wisconsin

NWC2423

GRANDE Rotondo 8 x 10 oz Ball (OR/SF Only)

5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

82456

GRANDE Cepponelli (OR/SF Only)

5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

360093

GRANDE Curd (OR/SF Only)

2/10 LB

Cow

Vegetarian

Pasteurized

Wisconsin

NWC2412

GRANDE Part Skim (OR/SF Only)

7 LB

Cow

Vegetarian

Pasteurized

Wisconsin

NWC2411

GRANDE Whole Milk (OR/SF Only)

7 LB

Cow

Vegetarian

Pasteurized

Wisconsin

NWC2904

GRANDE Mozzarella Provolone Diced (OR/SF Only)

5 LB

Cow

Animal

Pasteurized

Wisconsin

NWC2902

GRANDE Whole Milk Diced (OR/SF Only)

5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

POLLYO Curd

21 LB

Cow

Vegetarian

Pasteurized

New York

POLLYO Impastata

10 LB

Cow

Vegetarian

Pasteurized

New York

POLLYO Loaf

7.5 LB

Cow

Vegetarian

Pasteurized

New York

CM166 D116 CM136 VN210739

POLLYO Shredded

5 LB

Cow

Vegetarian

Pasteurized

New York

CM157

POLLYO Smoked

6 LB

Cow

Vegetarian

Pasteurized

New York

ANTICA Burrata 12 x 250 g Ball

3 KG

Cow

Vegetarian

Pasteurized

Italy

ANTICA Burrata Ovaline 24 x 125 g Ball

3 KG

Cow

Vegetarian

Pasteurized

Italy

BC701710

ANTICA Mozzarella Di Bufala 12 x 250 g Ball

3 KG

Buffalo

Vegetarian

Pasteurized

Italy

BC401500

ANTICA Mozzarella Di Bufala DOC 12 x 250 g Ball

3 KG

Buffalo

Vegetarian

Pasteurized

Italy

BC701559

ANTICA Mozzarella Di Buffala Bocconcini 60 x 50 g Ball

3 KG

Buffalo

Vegetarian

Pasteurized

Italy

BC801632B

ANTICA Straciatella

8/250 G

Cow

Vegetarian

Pasteurized

Italy

BC401340

BOVINA Mozzarella Di Bufala 20 x 250 g Ball

5 KG

Buffalo

Vegetarian

Pasteurized

Italy

C900

LUPARA BUFFALO Mozzarella Di Bufala Frozen 12 x 200 g Ball

2.4 KG

Buffalo

Vegetarian

Pasteurized

Italy

BC801632A

IMPORTED

930419

www.chefswarehouse.com

MOZZARELLA

BEL ARIA Smoked Ball

CM156

BelGioioso’s commitment to tradition and excellence carries with it the value of knowing how to make Italian cheeses just as they were long ago from recipes passed down by generations. As the company has grown, the passion for tradition and quality has never diminished. www.belgioioso.com

MOZZARELLA

QG11988

BEL GIOIOSO Bocconcini 54 x 1.75 oz Ball

2/3 LB

Cow

Vegetarian

Pasteurized

Wisconsin

10292713

BEL GIOIOSO Burrata 24 x 2 oz Ball

6/8 OZ

Cow

Vegetarian

Pasteurized

Wisconsin

930710

BEL GIOIOSO Burrata 12 x 4 oz Ball

6/8 OZ

Cow

Vegetarian

Pasteurized

Wisconsin

CB900

BEL GIOIOSO Burrata 6 x 8 oz Ball

6/8 OZ

Cow

Vegetarian

Pasteurized

Wisconsin

BEL GIOIOSO Ciligene 288 x .3 oz Ball

2/3 LB

Cow

Vegetarian

Pasteurized

Wisconsin

BEL GIOIOSO Crescenza-Stracchino

3.5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

12/8 OZ

Cow

Vegetarian

Pasteurized

Wisconsin

BEL GIOIOSO Curd

20 LB

Cow

Vegetarian

Pasteurized

Wisconsin

10303241

BEL GIOIOSO Fresh 3 x 1 lb Ball

3 LB

Cow

Vegetarian

Pasteurized

Wisconsin

10256237

BEL GIOIOSO Fresh Loaf

2/5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

CM141

BEL GIOIOSO Fresh Log

8/1 LB

Cow

Vegetarian

Pasteurized

Wisconsin

QG44603 CM146 QG11919

DOMESTIC

CM143

BEL GIOIOSO Cryovac

10342223

BEL GIOIOSO Fresh Log Pizza Formula

2 LB

Cow

Vegetarian

Pasteurized

Wisconsin

10299237

BEL GIOIOSO Fresh Log Smoked

2 LB

Cow

Vegetarian

Pasteurized

Wisconsin

CM00044

BEL GIOIOSO Fresh Pearls 1088 x 2.5g Ball

2/3 LB

Cow

Vegetarian

Pasteurized

Wisconsin

10283737

BEL GIOIOSO Fresh Pearls 1360 x 2.5g Ball

6/1.25 LB

Cow

Vegetarian

Pasteurized

Wisconsin

10293927

BEL GIOIOSO Log Sliced

8/1 LB

Cow

Vegetarian

Pasteurized

Wisconsin

BEL GIOIOSO Mozzarella Sliced

6/2 LB

Cow

Vegetarian

Pasteurized

Wisconsin

928920 EGCHUS1135

BEL GIOIOSO Ovoline 12 x 4 oz Ball

3 LB

Cow

Vegetarian

Pasteurized

Wisconsin

QG11916

BEL GIOIOSO Ovaline 24 x 4 oz Ball

2/3 LB

Cow

Vegetarian

Pasteurized

Wisconsin

10364262

BEL GIOIOSO Stracciatella

6/2 LB

Cow

Vegetarian

Pasteurized

Wisconsin

www.chefswarehouse.com

DOMESTIC

MOZZARELLA

10293370

CALABRO Burrata 12 x 4 oz Ball

12/4 OZ

Cow

Vegetarian

Pasteurized

Connecticut

10376950

CALABRO Burrata Truffle 12 x 4 oz Ball

6/8 OZ

Cow

Vegetarian

Pasteurized

Connecticut

CM143D

CALABRO Ciliegine Fresh 144 x .3 oz Ball

3 LB

Cow

Vegetarian

Pasteurized

Connecticut

CM141D

CALABRO Bocconcini Fresh 32 x 1.5 oz Ball

3 LB

Cow

Vegetarian

Pasteurized

Connecticut

CM160

CALABRO Ovaline Fresh 16 x 4 oz Ball

3 LB

Cow

Vegetarian

Pasteurized

Connecticut

CM142D

CALABRO Fresh 3 x 16 oz Ball

3 LB

Cow

Vegetarian

Pasteurized

Connecticut

929681

CALABRO Curd

2/10 LB

Cow

Vegetarian

Pasteurized

Connecticut

933319

CALABRO Fior Di Latte 12 x 8 oz Ball

2/3 LB

Cow

Vegetarian

Pasteurized

Connecticut

EGCHIT1245A

CALABRO Fior Di Latte 10 x 8 oz Ball

5 LB

Cow

Vegetarian

Pasteurized

Connecticut

2/10 LB

Cow

Vegetarian

Pasteurized

Connecticut

920599

CALABRO Impastata

CM137

CALABRO Loaf Old Fashioned

6 LB

Cow

Vegetarian

Pasteurized

Connecticut

926458

CALABRO Loaf Part Skim

6 LB

Cow

Vegetarian

Pasteurized

Connecticut

103343

CALABRO Loaf Whole Milk

5 LB

Cow

Vegetarian

Pasteurized

Connecticut

5/2 LB

Cow

Vegetarian

Pasteurized

Connecticut

5 LB

Cow

Vegetarian

Pasteurized

Connecticut

10359666 103340

CALABRO Loaf Smoked Whole Milk

931446

CALABRO Pollice Log

2/3 LB

Cow

Vegetarian

Pasteurized

Connecticut

927068

CALABRO Rotolini Prosciutto Roll

8/8 OZ

Cow

Vegetarian

Pasteurized

Connecticut

919409

CALABRO Scamorza Smoked

6/1.5 LB

Cow

Vegetarian

Pasteurized

Connecticut

915405

CALABRO Scamorza Vacpac

1.5 LB

Cow

Vegetarian

Pasteurized

Connecticut

CALABRO Straciatella

16 OZ

Cow

Vegetarian

Pasteurized

Connecticut

CALABRO White Fresh Wrap

6/1 LB

Cow

Vegetarian

Pasteurized

Connecticut

10293361 CM158

CALABRO Log Fresh

A World of Taste Manufacturers of Premium Quality Specialty Cheeses. Proudly serving you and your family for over 63 years.

Perlini Perla = Pearl 2-4 grams Ciliegine Ciliegia = Cherry 1/3 oz. Bocconcini Bocca = Mouth 1.5 oz. (bite size)

Ovoline Uovo = Egg 4 oz. Fior Di Latte 8 oz. (size of baseball)

Life Size

www.calabrocheese.com

www.chefswarehouse.com

PARM & GRANA Long considered the “King of Cheeses,” Parmigiano-Reggiano is a PDO/DOP cheese produced exclusively in the Italian provinces of Parma, Reggio Emilia, Modena, Manuta and Bologna. Made much in the same way for over nine centuries, each 80 lb wheel of Parmigiano-Reggiano requires close to 150 gallons of milk to produce. At 12 months, every wheel is inspected by the Consorzio Parmigiano-Reggiano to ensure quality, and branded on the rind if they pass. Wheels must be aged at least 12 months, and some are aged more than two and a half years. Milk: Cow Appearance: Hard golden rind with distinctive Consorzio markings, ivory to golden yellow interior Texture: Crystalline, grainy, firm, crumbly Flavor: Fruity, nutty, savory, caramelized Aroma: Nutty, warm Pairing Suggestions: Aged balsamic, dates, figs, risotto, pasta, soups, grilled vegetables, salads Interesting Fact: Wheels of Parmesan are required to weigh at least 66 pounds with a maximum weight of 88 pounds. Grana refers to a family of hard, “grainy,” aged cheeses from Italy that are typically used for grating. Similar to Parmigiano-Reggiano in style, Grana cheeses are produced in a wider region than Reggiano and have slightly less stringent production requirements. They are generally less complex and nuanced in flavor than Reggiano. Nonetheless, Grana Padano and other Grana cheeses, carry the PDO/DOP designation. Milk: Cow Appearance: Hard golden rind, pale yellow interior Texture: Granular, flaky, crystalline Flavor: Milky, fruity, buttery, straw Aroma: Warm, nutty Pairing Suggestions: Grated over pasta, figs, dried fruit, apples, honey Interesting Fact: Monks crafted Grana cheeses nearly a thousand years ago in order to preserve the surplus milk yielded by their herds. The long aging process ensured availability of a valued protein for an extended period of time. 60

ARGENTINIAN Reggianito

12 LB

Cow

Animal

Pasteurized

Argentina

BC450755

CRAVERO Parmigiano Reggiano 26 Month

10 LB

Cow

Animal

Raw

Italy

BC450754

CRAVERO Parmigiano Reggiano 26 Month

80 LB

Cow

Animal

Raw

Italy

CP132

DOP Parmigiano Reggiano 18 Month

10 LB

Cow

Animal

Raw

Italy

CP112

DOP Parmigiano Reggiano 18 Month

20 LB

Cow

Animal

Raw

Italy

CP113

DOP Parmigiano Reggiano 22-24 Month

80 LB

Cow

Animal

Raw

Italy

CP157

BEL GIOIOSO Parmesan Shredded

5 LB

Cow

Animal

Raw

Wisconsin

QG12058

BEL GIOIOSO Parmesan

6 LB

Cow

Animal

Raw

Wisconsin

VN215465

BEL GIOIOSO Parmesan Black Wax

24 LB

Cow

Animal

Raw

Wisconsin

BEL GIOIOSO Parmesan

25 LB

Cow

Animal

Raw

Wisconsin

DOMESTIC

IMPORTED

CP115

CP155

PARM & GRANA

For five generations, our family has been selecting and maturing the very best Parmigiano Reggiano and Grana Padano. www.cravero-cheese.it

www.chefswarehouse.com

Medium

Extra Aged

AGED 2-6 MONTHS

1 Atalanta Plaza, Elizabeth, NJ, 07206

AGED 12+ MONTHS

www.atalantacorp.com

IMPORTED

CR132

DOP Grana Padano 16-18 Month

10 LB

Cow

Animal

Raw

Italy

CP107

DOP Grana Padano 16-18 Month

20 LB

Cow

Animal

Raw

Italy

CP105

DOP Grana Padano 16-18 Month

80 LB

Cow

Animal

Raw

Italy

DOM

78239

BEL GIOIOSO Grana American

18 LB

Cow

Animal

Raw

Wisconsin

AGRIFORM Montasio Young DOC

15 LB

Cow

Animal

Raw

Italy

C224

AGRIFORM Piave Aged Vecchio 10 Month

3 LB

Cow

Animal

Pasteurized

Italy

BC915301

AGRIFORM Piave Aged Vecchio 12 Month

14 LB

Cow

Animal

Pasteurized

Italy

BC440031

AGRIFORM Piave Young 1-3 Month

13 LB

Cow

Vegetarian

Pasteurized

Italy

PARM & GRANA

GRANA

HARD CHEESES

IMPORTED

BC440500

www.chefswarehouse.com

PECORINO Pecorino, “of sheep” in Italian, is a hard cheese traditionally made with sheep’s milk. There are seven types of PDO Pecorino cheeses recognized by the EU that include: Pecorino Romano, Pecorino Toscano, Pecorino Sardo, Pecorino di Filiano, Pecorino Crotonese, Pecorino di Picinisco and Pecorino Siciliano. Pecorino Romano is the most famous of the Pecorino family, and has been produced since Roman times. Other varieties of Pecorino, such as Sardo and Toscano, refer in part to where they are produced, and also the length of time for which they are aged. Sardo is made into two types, fresh and aged and is made from pasteurized Sardinian sheep milk. Toscano is a soft or semi-hard cheese made exclusively from sheep’s milk. Pecorino is a PDO/DOP cheese, and is often made with the addition of black pepper or truffles. Pecorino’s flavor profile will range from mellow and sweet to sharp and tangy depending on age. Milk: Sheep Appearance: Drum shaped, pale yellow with a natural rind Texture: Hard, crumbly and dense to soft and mild Flavor: Buttery, creamy, salty, sharp Aroma: Nutty, strong, acidic Pairing Suggestions: Pears, walnuts, over pasta and soups, truffles Interesting Fact: Pecorino Romano was a staple of the Roman soldiers’ diet during war. 64

BEL GIOIOSO Pepato

5 LB

Cow

Animal

Raw

Wisconsin

VN233805

BELLWETHER Pepato

3.5 LB

Sheep

Animal

Raw

California

VN233802

BELLWETHER FARMS San Andreas

3.5 LB

Sheep

Animal

Raw

California

BC400190

IL FORTETO Moliterno Black Truffle

6 LB

Sheep

Animal

Pasteurized

Italy

C203

IL FORTETO Pecorino 1 Year

4 LB

Sheep

Animal

Pasteurized

Italy

C214

IL FORTETO Pecorino Brillo Chianti Wine

5 LB

Sheep

Animal

Pasteurized

Italy

C207

IL FORTETO Pecorino Brinata Fresh 20 Day

2 LB

Sheep

Animal

Pasteurized

Italy

VN230819

IL FORTETO Pecorino Cacio Di Bosco with Truffle

5 LB

Sheep

Animal

Pasteurized

Italy

BC440059

IL FORTETO Pecorino Cacio Di Fossa

2.2 LB

Sheep

Animal

Pasteurized

Italy

1008909

IL FORTETO Pecorino Il Mugellano

2 LB

Sheep

Animal

Pasteurized

Italy

IL FORTETO Pecorino Stagionato with Black Pepper

4 LB

Sheep

Animal

Pasteurized

Italy

926760

LOCATELLI Pecorino Romano

15 LB

Sheep

Animal

Pasteurized

Italy

NWC3990

MITICA Pecorino Fiore Sardo

6 LB

Sheep

Animal

Raw

Italy

MITICA Pecorino Fiore Sardo DOP

8 LB

Sheep

Animal

Raw

Italy

IMPORTED

C204

400007

MITICA Pecorino Toscano Aged DOP

4 LB

Sheep

Animal

Pasteurized

Italy

C200

PIER FRANCO Pecorino Toscano DOP 1 Month

4 LB

Sheep

Animal

Pasteurized

Italy

C201

PIER FRANCO Pecorino Toscano DOP 4 Month

4 LB

Sheep

Animal

Pasteurized

Italy

C202

PIER FRANCO Pecorino Oro Pierfranco 6 Month

Italy

C205

PIER FRANCO Pecorino Truffetto with Truffle

NWC3968

BC404282

SOLP Pienza Corsignano Tuscan

4 LB

Sheep

Animal

Pasteurized

1.3 LB

Cow, Sheep

Animal

Pasteurized

Italy

4 LB

Sheep

Animal

Pasteurized

Italy

BC400289

SOLP Pienza Pientino Tuscan

3 LB

Sheep

Animal

Pasteurized

Italy

BC404280

SOLP Pienza Rossellino Tuscan

4 LB

Sheep

Animal

Pasteurized

Italy

ITALIAN Pecorino Pepato Black Pepper

7 LB

Sheep

Animal

Pasteurized

Italy

EGCHIT1720 CR125

ITALIAN Pecorino Romano

13 LB

Sheep

Animal

Pasteurized

Italy

CR124

ITALIAN Pecorino Romano Wheel

50 LB

Sheep

Animal

Pasteurized

Italy

PECORINO

DOM

CP156

“IL FORTETO, TOWARDS THE FUTURE WITH OUR FEET SOLIDLY ON THE GROUND.”

www.forteto.it

www.chefswarehouse.com

PROVOLONE Provolone is an Italian cheese with two distinct flavor profiles. Piccante is aged longer and has a distinctly tangy, beefy flavor. Dolce is aged far less and has a mellower, nutty flavor. Provolone produced in the U.S. tends to be very mild and bear little resemblance to its Italian counterparts. Provolone should be dense, smooth and buttery in texture, and will melt exceptionally well. Milk: Cow Appearance: Pale yellow with a thin, hard, golden-yellow, shiny rind Texture: Firm, dense, smooth Flavor: Buttery, nutty, piquant, salty Aroma: Tangy and milky Dolce • Mild, sweet taste • Aged 2-3 months Piccante • Strong, sharp taste • Aged 6-12 months Pairing Suggestions: Spicy foods, salami, olives, roasted peppers, hearty bread Interesting Fact: Provolone is a pulled curd cheese like mozzarella, but instead of serving it fresh, it is formed and brined before aging. 66

DOMESTIC IMPORTED

BEL GIOIOSO Cacio Cavallo Provola

5 LB

Cow

Animal

Pasteurized

Wisconsin

923254

BEL GIOIOSO Provolone Caciocavali Wax Rope

5 LB

Cow

Animal

Pasteurized

Wisconsin

CP145

BEL GIOIOSO Provolone Domestic

11 LB

Cow

Animal

Pasteurized

Wisconsin

EGCHIT1220

CALABRO Smoked Scamorza

1.5 LB

Cow

Vegetarian

Pasteurized

Connecticut

BC401657

AURICCHIO Provolone Aged

17 LB

Cow

Animal

Pasteurized

Italy

10339673

AURICCHIO Provolone Classico 12 Month

17 LB

Cow

Animal

Pasteurized

Italy

10339711

AURICCHIO Provolone Classico Mandarini

20 LB

Cow

Animal

Pasteurized

Italy

10339729

AURICCHIO Provolone Classico Famous Bell

33 LB

Cow

Animal

Pasteurized

Italy

10339681

AURICCHIO Provolone Stavecchio Affettato

44 LB

Cow

Animal

Pasteurized

Italy

10339841

AURICCHIO Provolone Classico Mandarini

66 LB

Cow

Animal

Pasteurized

Italy

10339690

AURICCHIO Provolone Stavecchio Zuccotto

66 LB

Cow

Animal

Pasteurized

Italy

10339948

AURICCHIO Provolone Stavecchio Salame

200 LB

Cow

Animal

Pasteurized

Italy

CP146

BEL GIOIOSO Provolone

15 LB

Cow

Animal

Raw

Italy

108941

CACIOCAVALLO OF SASS Caciocavallo

3.5 LB

Cow

Animal

Pasteurized

Italy

PROVOLONE

CC133

THE AMBRIOLA COMPANY IMPORTERS OF THE FINEST CHEESES FROM ITALY SINCE 1921

www.ambriola.com

www.chefswarehouse.com

RICOTTA Ricotta came about when cheesemakers endeavored to find a use for the leftover whey from cheese production. Ricotta, or “re-cooked” cheese is produced by heating the leftover whey until the small, granular curds coagulate. These are skimmed and drained, traditionally in baskets. It may also be made with part-skim or whole milk. Ricotta ranges from dry to very moist and creamy in texture, depending in some part on fat content and region of production. Ricotta Salata is fresh Ricotta that has been salted, pressed and aged until it is firm and somewhat crumbly in texture, with a mellow, salty finish. Milk: Cow, sheep, goat or buffalo Appearance: White Texture: Grainy, creamy, moist Flavor: Rich, sweet, fresh milk Aroma: Milky, sweet Pairing Suggestions: Grilled bread, honey, olive oil, black pepper, pasta, desserts Interesting Fact: Ricotta is technically not a cheese, but rather a dairy product like sour cream, as no rennet or cultures are used in its production.

Our philosophy? Use the highest quality milk available to make the best cheeses possible. Period.

@BellwetherFarms

www.bellwetherfarms.com 69 www.chefswarehouse.com

DOMESTIC

RICOTTA

10297864

BEL GIOIOSO Ricotta Con Latte 75 Smooth

5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

QG54512

BEL GIOIOSO Ricotta Unwhipped Part Skim

5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

10303267

BEL GIOIOSO Ricotta Impastata

10 LB

Cow

Vegetarian

Pasteurized

Wisconsin

NWC4444N

BELLWETHER FARMS Ricotta Jersey Whey

3.5 LB

Cow

Animal

Pasteurized

California

108618N

BELLWETHER FARMS Ricotta Whole Milk

3.5 LB

Cow

Animal

Pasteurized

California

360757

CALABRO Ricotta Hand Dipped Tins

1.5 LB

Cow

Vegetarian

Pasteurized

Connecticut

928246

CALABRO Ricotta Hand Dipped Cone

8/1.5 LB

Cow

Vegetarian

Pasteurized

Connecticut

3 LB

Cow

Vegetarian

Pasteurized

Connecticut

2/5.5 LB

Cow

Vegetarian

Pasteurized

Connecticut

D128 927229

CALABRO Ricotta Hand Dipped Tub Bulk

390188

CALABRO Ricotta Fat Free

1 LB

Cow

Vegetarian

Pasteurized

Connecticut

CALABRO Ricotta

3 LB

Cow

Vegetarian

Pasteurized

Connecticut

D126

CALABRO Ricotta Fresh Cone

DOMESTIC

RICOTTA

931388

CALABRO Ricotta Impastata Whole Milk

2/5.5 LB

Cow

Vegetarian

Pasteurized

Connecticut

360981

CALABRO Ricotta Impastata Whole Milk

30 LB

Cow

Vegetarian

Pasteurized

Connecticut

360766

CALABRO Ricotta Part Skim

1 LB

Cow

Vegetarian

Pasteurized

Connecticut

360767

CALABRO Ricotta Whole Milk

1 LB

Cow

Vegetarian

Pasteurized

Connecticut

400609

CALABRO Ricotta Whole Milk

5.5 LB

Cow

Vegetarian

Pasteurized

Connecticut

360790

CALABRO Ricotta Whole Milk Chicago Style

5.5 LB

Cow

Vegetarian

Pasteurized

Connecticut

933283

COACH FARM Ricotta Goat Milk

1/3 LB

Goat

Vegetarian

Pasteurized

New York

POLLYO Ricotta TLC

5 LB

Cow

Vegetarian

Pasteurized

New York

POLLYO Ricotta Whole Milk

3 LB

Cow

Vegetarian

Pasteurized

New York

BC401820

BEL ARIA Ricotta Fresh Sheep

2 KG

Sheep

Animal

Pasteurized

Italy

10340754

LOCATELLI Ricotta Salata

2/5 LB

Sheep

Animal

Pasteurized

Italy

7 LB

Sheep

Animal

Pasteurized

Italy

VN210031

IMPORTED

D125

CR110

ITALIAN Ricotta Salata Sheep

View our full selection of butter and other dairy products at www.chefswarehouse.com

www.chefswarehouse.com

SOFT-RIPENED Soft-ripened cheeses are also commonly known as bloomy rind or surface-ripened cheeses. Their shared characteristic is a downy white mold that forms on the exterior of the cheese during aging, and often a creamy, soft paste. The rind is produced by spraying the exterior of the cheese with penicillium candidum, a mold that ripens the cheese from the outside in. Brie and Camembert are the most famous soft-ripened cheeses, but myriad varieties are produced around the world. Soft-ripened cheeses should be approached with caution if they smell strongly of ammonia or have dark mottling on the rind as this may be an indication that they are beyond their prime. Some mild ammonia aroma is an acceptable and a natural occurrence. Milk: Cow, goat, sheep Appearance: White to straw-colored, slightly mottled Texture: Creamy, soft, smooth Flavor: Buttery, mild, sweet, earthy, mushroomy Aroma: Mushroomy, buttery, ammonia, barnyard, stinky Pairing Suggestions: Fresh and dried fruit, chutney, toasted walnuts, honey Interesting Fact: Before soft-ripened cheeses are packaged, their rinds will appear fuzzy. The wrapping tamps down the mold, rendering the rind smooth and downy.

ALTA LANGA La Tur

6/8.1 OZ

Cow, Goat, Sheep

Animal

Pasteurized

Italy

IT1700

ALTA LANGA Robiola Bosina

12/8.8 OZ

Cow, Sheep

Animal

Pasteurized

Italy

922405

ALTA LANGA Robiola Bosina

250 G

Cow, Sheep

Animal

Pasteurized

Italy

CA DE AMBROS Nocetto Di Capra

1 LB

Goat

Animal

Pasteurized

Italy

FRENCH Brie

1 KG

Cow

Animal

Pasteurized

France

BC430012

FROMAGER D’AFFINOIS Double Crème

2 KG

Cow

Vegetarian

Pasteurized

France

BC430235

FROMAGER D’AFFINOIS Florette

2.2 LB

Goat

Vegetarian

Pasteurized

France

BC430141

FROMAGER D’AFFINOIS Formage D'Affinois de Brebis

2.2 LB

Sheep

Vegetarian

Pasteurized

France

ILE DE FRANCE Suprême

6.6 LB

Cow

Animal

Pasteurized

France

KASEREI CHAMPIGNON Cambozola Black Label

4.4 LB

Cow

Vegetarian

Pasteurized

Germany

LE CHÂTELAIN Camembert

8 OZ

Cow

Animal

Pasteurized

France

LINCET Délice De Bourgogne

4 LB

Cow

Animal

Pasteurized

France

EGCHIT1541

IMPORTED

CB157

CB168 10263980 C161 1000162

SOFT-RIPENED

924026

Introducing Our Best Of The Best Specialty cheese imported from France to unlock the full potential of your finest culinary creations and bring out the very best in every cheese pairing. www.alouettefoodservice.com

www.chefswarehouse.com

IMPORTED

SOFT-RIPENED 74

C113

PETIT MORIN Explorateur

C187

PIERRE ROBERT Triple Crème

C191

8 OZ

Cow

Animal

Pasteurized

France

17.6 OZ

Cow

Animal

Pasteurized

France

ROUZAIRE Brie de Meaux

6 LB

Cow

Animal

Raw

France

360051

ROUZAIRE Brie de Nangis

2.2 LB

Cow

Animal

Pasteurized

France

C105

SAINT ANDRÉ Triple Crème

7 OZ

Cow

Vegetarian

Pasteurized

France

CS105

SAINT ANDRÉ Triple Crème

4 LB

Cow

Vegetarian

Pasteurized

France

C111

Brillat Savarin Triple Crème

17 OZ

Cow

Animal

Pasteurized

France

CR100

Robiolina

9/100 G

Cow

Animal

Pasteurized

Italy

CR ACK E R pa iri ng guide

COW

SHEEP

GOAT

Fresh

Chocolate Cacao Nib Shortbread Cookie - COCOA50 - 2/1 LB

Soft-Ripened

Rosemary & Olive Oil Flatbread - 10232972 - 4/1 LB

Washed Rind

Savory 3 Cheese Coins - COINFS - 2/1 LB

Blue

Walnut Pan Forte Crostini - 10232948 - 4/1 LB

Uncooked, Pressed

Tart Cherry Pan Forte Crostini - 10232999 - 4/1 LB

Cooked, Pressed

Kalamata Olive Flatbread - 10291315 - 4/1 LB

Fresh

Sweet Onion & Creme Fraiche Flatbread - 10291286 - 4/1 LB

Soft-Ripened

Hazelnut Pan Forte Crostini - 10232964 - 4/1 LB

Washed Rind

Cranberry Pan Forte Crostini

Blue

Pecan Shortbread Cookie - PSHOR50 - 2/1 LB

Uncooked, Pressed

Kalamata Olive Flatbread - 10291315 - 4/1 LB

Cooked, Pressed

Olive Oil & Sel Gris Flatbread - 10291278 - 4/1 LB

Fresh

Rosemary & Olive Oil Flatbread - 10232972 - 4/1 LB

Soft-Ripened

Meyer Lemon Shortbread Cookie - 932788 - 2/1 LB

Washed Rind

Walnut Pan Forte Crostini - 10232948 - 4/1 LB

Blue

Tart Cherry Pan Forte Crostini - 10232999 - 4/1 LB

Uncooked, Pressed

Sweet Onion & Creme Fraiche Flatbread - 10291286 - 4/1 LB

Cooked, Pressed

Multi-Grain Flatbread

www.chefswarehouse.com

w w w.ru s tic bak ery.com

The California Original

THE STORY OF

Handcrafted award-winning

AMERICAN CHEVRE

California Cheese Since 1865

LAURACHENEL.COM

MarinFrenchCheese.com

LAURA CHENEL’S CHEVRE

@LAURACHENEL

MarinFrenchCheeseCompany

@marinfrenchcheese

8 OZ

Cow

Animal

Pasteurized

Connecticut

100017

CELLARS AT JASPER HILL Harbison

10 OZ

Cow

Animal

Pasteurized

Vermont

99376

CELLARS AT JASPER HILL Moses Sleeper

1.25 LB

Cow

Animal

Pasteurized

Vermont

103470

CELLARS AT JASPER HILL Weybridge Aged 2-3 Weeks

4.5 OZ

Cow

Animal

Pasteurized

Vermont

10283972

FOUR FAT FOWL St. Stephen

6/8 OZ

Cow

Animal

Pasteurized

New York

10302045

LAURA CHENEL Goat Brie

6/5 OZ

Goat

Vegetarian

Pasteurized

California

BC801654

MARIN FRENCH Camembert

8 OZ

Cow

Vegetarian

Pasteurized

California

10295287

MARIN FRENCH Petite Breakfast

6/4 OZ

Cow

Vegetarian

Pasteurized

California

MARIN FRENCH Petite Camembert

6/4 OZ

Cow

Vegetarian

Pasteurized

California

EIUS9928

MARIN FRENCH Petite Crème

6/4 OZ

Cow

Vegetarian

Pasteurized

California

10304868

MARIN FRENCH Petite Supreme

6/4 OZ

Cow

Vegetarian

Pasteurized

California

10337230

MARIN FRENCH Petite Truffle

6/4 OZ

Cow

Vegetarian

Pasteurized

California

10297784

MARIN FRENCH Schloss

8 OZ

Cow

Vegetarian

Pasteurized

California

10337221

MARIN FRENCH Supreme

1.1 LB

Cow

Vegetarian

Pasteurized

California

10334565

MARIN FRENCH Traditional Brie

6/8 OZ

Cow

Vegetarian

Pasteurized

California

1008358

MARIN FRENCH Triple Crème Brie

8 OZ

Cow

Vegetarian

Pasteurized

California

10118723

MARIN FRENCH Triple Crème Brie

1 LB

Cow

Vegetarian

Pasteurized

California

10288044

MARIN FRENCH Triple Crème Brie with Truffle

1 LB

Cow

Vegetarian

Pasteurized

California

109758

NETTLE MEADOW Kunik Buttons

8 OZ

Cow, Goat

Vegetarian

Pasteurzied

New York

109757

NETTLE MEADOW Kunik

14 OZ

Cow, Goat

Vegetarian

Pasteurized

New York

109759

NETTLE MEADOW Three Sisters

6 OZ

Cow, Goat, Sheep

Vegetarian

Pasteurized

New York

10294330

NICASIO Loma Alta

4 LB

Cow, Goat

Animal

Pasteurized

California

NWC4557

OLD CHATHAM Nancy's Hudson Valley Camembert

2.5 LB

Cow

Vegetarian

Pasteurized

New York

DOMESTIC

81322

CB155

PRÉSIDENT Brie

2 LB

Cow

Animal

Pasteurized

United States

C122

RENY PICOT Brie

8 OZ

Cow

Animal

Pasteurized

Michigan

CC101

RENY PICOT Camembert

7 OZ

Cow

Vegetarian

Pasteurized

Michigan

99856

VERMONT CREAMERY Cremont Retail

6/5 OZ

Cow, Goat

Vegetarian

Pasteurized

Vermont

9/2.82 OZ

Cow

Vegetarian

Pasteurized

Vermont

10367607

VERMONT CREAMERY St. Albans

10362048

VERMONT FARMSTEAD Lillé Bébé Coulommier

6/7 OZ

Cow

Animal

Pasteurized

Vermont

10303806

VERMONT FARMSTEAD Lillé Coulommier Style

3 LB

Cow

Animal

Pasteurized

Vermont

10362030

VERMONT FARMSTEAD Lillé Petite Coulommier

14 OZ

Cow

Animal

Pasteurized

Vermont

www.chefswarehouse.com

SOFT-RIPENED

ARETHUSA FARM DAIRY Camembert

10318240

SPANISH Manchego hails from Spain, specifically the La Mancha region when covered by the PDO/DO designation. It is produced from the milk of Manchega sheep, and is encased in an inedible rind notable for its zigzag pattern. Traditionally Manchego was aged in baskets made of esparto, a grass grown in the southern Iberian Peninsula. Modern-day molds recreate the distinctive pattern, and PDO/DO cheeses will have a serial number and seal. Milk: Sheep, cow, goat Appearance: White to pale yellow with a brownish-beige rind Texture: Firm, supple, satiny Flavor: Fruity, nutty, savory, rich Aroma: Grassy, nutty Pairing Suggestions: Membrillo, bread, chorizo, olives, honey with tapas or in salad Interesting Fact: The La Mancha region in Spain is the fictional home of Don Quixote, Miguel de Cervantes Saavedra’s novel that is widely considered to be one of Spain’s preeminent contributions to literature.

SPANISH

AURORA Manchego 3 Month

6 LB

Sheep

Animal

Pasteurized

Spain

C172

DON JUAN Mahon

7 LB

Cow

Animal

Pasteurized

Spain

2SP01

EL TRIGAL Manchego 6 Month

7 LB

Sheep

Animal

Pasteurized

Spain

NWC4006

EL TRIGAL Manchego 8 Month

6 LB

Sheep

Animal

Raw

Spain

VN230185

ETORKI Etorki - Seasonal

10 LB

Sheep

Animal

Pasteurized

France

EXTREMADURA Queso La Serena DOP

1 KG

Cow

Vegetarian

Raw

Spain

6/1.5 LB

Sheep

Animal

Pasteurized

France

LA COFRADIA Ibores Paprika Rind

2 LB

Goat

Animal

Raw

Spain

MITICA Campo Montalban

7 LB

Cow, Goat, Sheep

Animal

Pasteurized

Spain

CM105

926715

C104

BC490001

IMPORTED

SP111

ISTARA Petit Basque

NWC4017

MITICA Cana De Oveja

2.2 LB

Sheep

Animal

Pasteurized

Spain

BC490020

MITICA Drunken Goat

6 LB

Goat

Animal

Pasteurized

Spain

MITICA Leonora

4.5 LB

Goat

Animal

Pasteurized

Spain

NWC4012

MONTESINO'S Cabra Romero

2.5 LBS

Goat

Animal

Pasteurized

Spain

56304

MURCIA Miti Cana De Cabra

1 KG

Goat

Animal

Pasteurized

Spain

VN230652

SAN SIMON San Simon DOP

1 KG

Cow

Animal

Pasteurized

Spain

BC490015

SANT GIL D' ALBIÓ Garrotxa

2.2 LB

Goat

Animal

Pasteurized

Spain

BC490012

SPANISH Idiazabal 100% Smoked

7 LB

Sheep

Animal

Raw

Spain

NWC4009

SPANISH Mahon Reserva DOP 1 Year

6LB

Cow

Animal

Thermalized

Spain

SPANISH Manchego 1 Year

6 LB

Sheep

Animal

Raw

Spain

7.5 LB

Sheep

Animal

Pasteurized

Spain

2 LB

Cow

Animal

Pasteurized

Spain

361175

55889

BC701496

C173

SPANISH Manchego DOP 1 Year

TETILLA Spanish

www.chefswarehouse.com

IMPORTED

DOMESTIC

UNIQUE 1009238

BEECHER'S Dutch Hollow Dulcet

2/5 LB

Cow

Vegetarian

Pasteurized

New York, Washington

10364431

BELLWETHER FARMS Blackstone

3.25 LB

Cow

Vegetarian

Pasteurized

California

VN233800

BELLWETHER FARMS Carmody

4 LB

Cow

Vegetarian

Pasteurized

California

VN233801

BELLWETHER FARMS Crescenza

3 LB

Cow

Vegetarian

Pasteurized

California

VN210811H

CARR VALLEY Gran Canaria 1/2 Wheel

5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

VN210814

CARR VALLEY Marisa Cave Aged

10 LB

Sheep

Vegetarian

Pasteurized

Wisconsin

FRANKLINS TELEME Teleme

6 LB

Cow

Animal

Pasteurized

California

10113826

GRAFTON Leyden

5 LB

Cow

Vegetarian

Raw

Vermont

10337871

KENNYS FARMHOUSE Kentucky Rose

4 LB

Cow

Vegetarian

Raw

Kentucky

10294815N

NICASIO Foggy Morning

6/6.5 OZ

Cow

Animal

Pasteurized

California

361104

390185

POINT REYES Toma

10 LB

Cow

Vegetarian

Pasteurized

California

928334

ROYAL MAHOUT Paneer

4/5 LB

Cow

Vegetarian

Pasteurized

United States

10313959

SHY BROTHERS Cloumage

4 LB

Cow

Animal

Pasteurized

Massachusetts

10118281

SPROUT CREEK FARM Bogart

6 LB

Cow

Animal

Raw

New York

10118272

SPROUT CREEK FARM Kinkead

6 LB

Cow

Animal

Raw

New York

10118264

SPROUT CREEK FARM Margie

1 LB

Cow

Animal

Raw

New York

1000106

FINO Halloumi

8.75 OZ

Cow, Goat, Sheep

Vegetarian

Pasteurized

Cyprus

BC430020

ISIGNY Mimolette Aged 12 Month

7 LB

Cow

Animal

Pasteurized

France

NWC3984

MORO Sottocenere with Truffle

12 LB

Cow

Animal

Pasteurized

Italy

12/8.8 OZ

Cow, Goat, Sheep

Vegetarian

Pasteurized

Cyprus

5 LB

Buffalo

Animal

Pasteurized

Italy

81426 NWC4102

Halloumi Quadrello Di Bufala

UTILITY DOMESTIC

LOAF

IMP

CM135

DFA Whole Milk Loaf

6 LB

Cow

Vegetarian

Pasteurized

United States

C305C

EMMI ROTH Havarti Horseradish

9 LB

Cow

Vegetarian

Pasteurized

Wisconsin

QG14121

GREAT LAKES Baby Swiss

5 LB

Cow

Animal

Pasteurized

Ohio

QG14090

GREAT LAKES Swiss Sandwich Cut

8 LB

Cow

Animal

Pasteurized

Ohio

10332172

LAUBSCHER Kojack Colby/Jack

6 LB

Cow

Vegetarian

Pasteurized

Pennsylvania

CM110

LAUBSCHER Monterey Jack Prints Mild

10 LB

Cow

Vegetarian

Pasteurized

Pennsylvania

CM115

LAUBSCHER Monterey Jack

40 LB

Cow

Vegetarian

Pasteurized

Pennsylvania

CM116

LAUBSCHER Pepper Jack

10 LB

Cow

Vegetarian

Pasteurized

Pennsylvania

CP139

LAUBSCHER Provolone Cortina

6 LB

Cow

Vegetarian

Pasteurized

Pennsylvania

CP140

LAUBSCHER Provolone

12 LB

Cow

Vegetarian

Pasteurized

Pennsylvania

CS122

LAUBSCHER Swiss High Cut Domestic 4 x 8

12 LB

Cow

Vegetarian

Pasteurized

Pennsylvania

361221

DANISH Havarti

9 LB

Cow

Vegetarian

Pasteurized

Denmark

CH110

DANISH Havarti Dill Creamy

9 LB

Cow

Vegetarian

Pasteurized

Denmark

CH100

DANISH Havarti Plain Creamy

9 LB

Cow

Vegetarian

Pasteurized

Denmark

SHREDDED/GRATED

DOM

921066

BEL GIOIOSO Fontina Shredded

4/5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

924369

BEL GIOIOSO Grana Grated

4/5 LB

Cow

Animal

Raw

Wisconsin

www.chefswarehouse.com

UTILITY

SHREDDED/GRATED (CONT'D.) CP158

BEL GIOIOSO Parmesan Grated

5 LB

Cow

Animal

Raw

Wisconsin

931716

BEL GIOIOSO Parmesan Shaved

5 LB

Cow

Animal

Raw

Wisconsin

CALABRO Parmesan Grated

5 LB

Cow

Vegetarian

Pasteurized

Connecticut

CM500

DFA Whole Milk Feather Shredded

5 LB

Cow

Vegetarian

Pasteurized

United States

10305107

GBC Pepper Jack Feather Shredded

4/5 LB

Cow

Vegetarian

Pasteurized

Texas

VNR147377

GOLDEN BRAND Monterey Jack Feather Shredded

5 LB

Cow

Animal

Pasteurized

United States

GRANDE East Coast Blend Shredded

5 LB

Cow

Animal

Pasteurized

Wisconsin

10114597

GRANDE Mozzarella Provolone Shredded

5 LB

Cow

Animal

Pasteurized

Wisconsin

NWC2906

GRANDE Blend 50/50 Shredded

5 LB

Cow

Animal

Pasteurized

Wisconsin

NWC2905

GRANDE Whole Milk Shredded

5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

CM118

LAUBSCHER Monterey Jack Shredded

5 LB

Cow

Vegetarian

Pasteurized

Pennsylvania

918578

LAUBSCHER Mozzarella Provolone Shredded

6/5 LB

Cow

Vegetarian

Pasteurzied

Pennsylvania

CM163

LAUBSCHER Mozzarella Shredded

5 LB

Cow

Vegetarian

Pasteurized

Pennsylvania

CC156

LAUBSCHER Orange Shredded

5 LB

Cow

Vegetarian

Pasteurized

Pennsylvania

CP150

LAUBSCHER Pepper Jack Shredded

5 LB

Cow

Vegetarian

Pasteurized

Pennsylvania

BC912690

LAUBSCHER Swiss Shredded

5 LB

Cow

Vegetarian

Pasteurized

Pennsylvania

QG14165

SCHREIBER Swiss Shredded

5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

VN210570

Parmesan Shaved

5 LB

Cow

Vegetarian

Pasteurized

Illinois

CP100

Parmesan Grated

5 LB

Cow

Vegetarian

Raw

Illinois

78429

EMMI ROTH White Cheddar Sliced

4/2.5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

928849

EMMI ROTH Jalapeno Jack Sliced

4/2.5 LB

Cow

Animal

Pasteurized

Wisconsin

1.5 LB

Cow

Animal

Pasteurized

Ohio

EGCHIT1252

DOMESTIC

80873

DOMESTIC

SLICED

QG54606

GREAT LAKES Swiss Sliced

DOMESTIC

925992

LAUBSCHER Provolone Sliced

CS128

LAUBSCHER Swiss Sandwich Cut Domestic 4 x 4

UTILITY

SLICED (CONT'D.) 8/1.5 LB

Cow

Vegetarian

Pasteurized

Pennsylvania

8 LB

Cow

Vegetarian

Pasteurized

Pennsylvania

10310707

LAUBSCHER Swiss Sliced

8/1.5 LB

Cow

Vegetarian

Pasteurized

Pennsylvania

921039

LAUBSCHER Swiss Sliced

10/2 LB

Cow

Vegetarian

Pasteurized

Pennsylvania

5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

QG14166

SCHREIBER Swiss American Sliced

www.chefswarehouse.com

WASHED RIND A washed rind cheese is just that: Brine and/or spirits are used to coat the exterior of the cheese, allowing the growth of "B. linens" bacteria. The result is a pungent, tacky, moist rind with a distinctive ruddiness. The most well-known washed-rind cheeses are Epoisses from France, Taleggio from Italy and Limburger from Germany. All will have an assertive, fermented nose that belies far mellower flavor inside. Milk: Cow, goat, sheep Appearance: Reddish-orange rind, moist or sticky Texture: Soft and oozy to firm Flavor: Yeasty, meaty, salty, savory Aroma: Stinky, pungent, yeasty, barnyard Pairing Suggestions: Fruit, bread, crackers Interesting Fact: It is common to avoid eating the rind of washed rind cheeses, but this depends entirely on personal taste. Washed rinds are perfectly safe to consume and some feel enhance the overall experience of the cheese.

5 LB

Cow

Vegetarian

Pasteurized

Wisconsin

1000282

CELLARS AT JASPER HILL Oma

2 LB

Cow

Animal

Raw

Vermont

1000281N

CELLARS AT JASPER HILL Willoughby

8 OZ

Cow

Animal

Pasteurized

Vermont

10331356

CELLARS AT JASPER HILL Winnimere

1.5 LB

Cow

Animal

Raw

Vermont

MEADOW CREEK Grayson

5 LB

Cow

Animal

Raw

Virginia

390154

NICASIO Square

4 LB

Cow

Animal

Pasteurized

California

CT100

CARROZZI Taleggio DOP

5 LB

Cow

Animal

Pasteurized

Italy

CHAUMES Chaumes

4.4 LB

Cow

Vegetarian

Pasteurized

France

C179

CHIMAY A La Biere

4.25 LB

Cow

Animal

Pasteurized

Belgium

BC430059

BERTHAUT Epoisses

8.8 OZ

Cow

Animal

Pasteurized

France

BC430016

ISIGNY Pont L'Eveque

250 G

Cow

Animal

Pasteurized

France

C144

MONTBOISSIE Morbier

15 LB

Cow

Animal

Raw

France

CS106

SAINT NECTAIRE Saint Nectaire

4 LB

Cow

Animal

Raw

France

C803

REBLOCHON Doucer Du Jura

500 G

Cow

Animal

Raw

France

DOMESTIC

2701MCD1002

IMPORTED

BC430092

WASHED RIND

CARR VALLEY Benedictine 1/2 Wheel

VN210808H

Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. An underground aging facility maximizes the potential of cheeses made by the creamery, as well as those made by other local producers. Jasper Hill’s mission is to be the standard bearer of quality and innovation in the artisan cheese industry while promoting our regional taste of place. www.jasperhillfarm.com

www.chefswarehouse.com

CHARCUTERIE INTRODUCTION TO CHARCUTERIE ORIGIN & CLASSIFICATIONS OF CHARCUTERIE.................88 CHARCUTERIE TERMS.......................................................89

CHARCUTERIE

PROSCIUTTO, SERRANO & IBÉRICO..................................90 PANCETTA, GUANCIALE & LARDO......................................96 SALAMI & CURED MEATS..................................................98 COOKED MEATS............................................................. 110 PÂTÉ & RILLETTES........................................................... 116

www.chefswarehouse.com

ORIGIN & CLASSIFICATIONS OF CHARCUTERIE

Lomo

LOIN

Lonza

Coppa Lardo COLLAR

JOWL

Guanciale Spallacia

Pork Jowls

PICNIC SHOULDER

Paleta

Lonzino

Bacon

BELLY Pancetta

Jamón Ibérico

Jamón Serrano

HAM Prosciutto Speck

The tradition and history of charcuterie boils down to one thing: Refrigeration, or lack thereof. Charcuterie, salumi and other cured and preserved meats from around the world found their beginnings hundreds of years ago when the lack of reliable refrigeration, and often meager supplies of meat, necessitated the preservation of this valuable resource. Charcutiers in 15th century France salted, smoked and cooked mostly pork, and sold their wares in charcuterie shops. Salumi’s history pre-dates ancient Rome, and picked up steam when the breeding of animals, particularly pigs, became more commonplace. While pork is the cornerstone of charcuterie and salumi, other meat, fowl and game made their way into the lexicon, including beef, duck, goose and fish. Some cured meats continue to be produced much in the same way today as they were centuries ago. A terrific example is prosciutto, which in its most protected form (i.e. the DOPdesignated Prosciutto di Parma), is simply trimmed, salted and air-dried. 88

CHARCUTERIE TERMS Aspic: Gelatin made with stock, used to coat, preserve and decorate certain types of charcuterie like pâté. Charcuterie/Charcutier: The French term Charcuterie refers to a family of prepared and preserved meats, in particular pork. Examples are jambon, saucisson, and pâté. A Charcutier is the person responsible for the preparation. Confit: The process of slow-cooking in fat to tenderize and preserve. Finished confit is cooled and stored in the fat as a protective barrier. Before refrigeration, food could be stored safely for months this way. From the French verb confire, or “to preserve.”

Cotto: Italian for “cooked.” Curing: The process of preserving by salting, drying or smoking. Fatback: The firm layer of fat from the back of the pig. May have the skin attached. Rendered to make lard, seasoned and cured to make lardo, and cut to make lardons.

Fermented: The process of adding beneficial bacteria to cured meats that increases acidity via the production of lactic acid. This protects the meat from spoilage and creates a uniquely tangy flavor.

Foie Gras: The fattened liver of a duck or goose. Often cooked in a terrine or used in mousses and pâtés. Forcemeat: Ground meat combined with fat. Textures range from smooth and mousse-like to coarse. Forcemeats are formed into molds, stuffed into casings or packed into crocks to make numerous varieties of charcuterie and salumi.

Jamón/Jambon: Spanish and French terms (respectively) for ham. Pâté: A forcemeat of meat, poultry, fish, game or liver, of fine to coarse texture, formed in a mold and cooked. As it cools, the top of the pâté is weighted to compress the ingredients. Pâté may be finished with aspic and is served chilled or at room temperature.

Rillettes: Any combination of meat, fish or poultry that is cooked slowly in fat, shredded, then packed in more fat and chilled. Enjoyed as a spread. Salumeria: A shop specializing in salumi, or cooked and cured meats. Salumi: The Italian counterpart to “charcuterie,” Salumi refers to the family of cooked and cured meats such as salami, prosciutto and pancetta.

Salame/Salami: Salame is the Italian word for a cured, fermented or dried sausage. Salami is the plural form of Salame.

Saucisson: French for “sausage.”

www.chefswarehouse.com

PROSCIUTTO, SERRANO & IBÉRICO Prosciutto is an Italian ham made only from the hind leg of a pig, which is salt-cured and airdried. Prosciutto di Parma is the most well-known, and enjoys PDO designation by the European Union. It may only be produced in the countryside surrounding the city of Parma to exacting specifications. Prosciutto di Parma is an uncooked prosciutto, known as crudo, and cooked prosciutti are known as cotto. Prosciutto should be very thinly sliced. Speck is an Italian meat that is both cured and smoked. Speck most commonly comes from the Alto Adige region which connects Northern Italy and Southern Austria and is designated PDO. Speck is made using a boned pork leg that is cured in salt, and often spices such as laurel and juniper. It is then slow-smoked, using pine or juniper wood for several months. Speck has a deep red color and is heavily marbled with traces of fat. It is often served thinly sliced as an appetizer, or used to flavor cooked dishes. Jamón Serrano is a dry-cured Spanish ham traditionally made from the white pig. It is produced in every region of Spain and is a staple of Spanish cuisine that dates back to the Roman Empire. “Serrano” translates as “de la sierra,” which means “from the mountains.” This refers to the method in which Jamón Serrano was traditionally dried in the cool mountain air. Jamón Ibérico is a dry-cured ham originating from Spain made from the black Iberian pig. Their diets consist of corn and grain, and the animals may be free-range or stabled. Jamón Ibérico is generally cured longer than Serrano, a minimum of 12 months and up to 4 years. Jamón Ibérico de Bellota is produced from pigs that range free in oak forests and consume only acorns, or bellota, in the final months before slaughter. The pigs are known as “pata negra” due to their black hooves. Jamón Ibérico de Bellota is considered the finest in all of Spain and is cured a minimum of 36 months.

Specially Selected by The Chefs’ Warehouse

www.chefswarehouse.com

exceptional cured meats from exceptional pork “

“A joy to taste”

company would make an Italian weep with its award-winning balance of salty, creamy, sweet, and rich” - Bon Appetit Magazine

- New York Times

“Ultrameaty, superluscious” - Food & Wine

without the use of sub-therapeutic antibiotics. No nitrites or nitrates.

PROSCIUTTO M10610

COLUMBUS Prosciutto Sliced

12/16 OZ

California

10113631

CREMINELLI Prosciutto Sliced

6/12 OZ

Yes

Utah

932348

DOMESTIC

VN048005

FABRIQUE DÉLICES Duck Prosciutto Split Breast

10 LB

Yes

Utah

6/.5 -.75 LB

Yes

California

75846

LA QUERCIA Americano Sliced

12/3 OZ

Yes

Iowa

77529

LA QUERCIA Americano Sliced

1 LB

Yes

Iowa

M3061

LA QUERCIA Americano

8 LB

Yes

Iowa

103543

LA QUERCIA Berkshire Acorn Bone In

17 LB

Yes

Iowa

10263314

LA QUERCIA Berkshire Acorn Boneless

8 LB

Yes

Iowa

10293441

LA QUERCIA Berkshire Cross

8 LB

Yes

Iowa

M306

LA QUERCIA Berkshire Rossa

8 LB

Yes

Iowa

10293468

LA QUERCIA Nduja Retail

1009657N

LA QUERCIA Nduja Prosciutto Spread

109968 M034

CREMINELLI Prosciutto

LA QUERCIA Piccante Sliced LA QUERCIA Piccante

12/5 OZ

Yes

Iowa

12 OZ

Yes

Iowa

12/3 OZ

Yes

Iowa

3.5 LB

Yes

Iowa

75847

LA QUERCIA Speck Americano Sliced

12/3 OZ

Yes

Iowa

77530

LA QUERCIA Speck Americano Sliced

1 LB

Yes

Iowa

M3062

LA QUERCIA Speck Americano

7.5 LB

Yes

Iowa

IMPORTED

DOM

1008395

LA QUERCIA Tamworth Acorn Bone In

18 LB

Yes

Iowa

10257862

LA QUERCIA Tamworth Acorn Boneless

8 LB

Yes

Iowa

103544

LA QUERCIA Tamworth Boneless

8 LB

Yes

Iowa

82400

OLLI SALUMERIA Prosciutto Boneless 14 Month

11 LB

Yes

Virginia

BC701702A

GALLONI Parma 16 Month Red

16 LB

Yes

Italy

BC701702

GALLONI Parma 18 Month

16 LB

Yes

Italy

BC701703

GALLONI Parma 24 Month

16 LB

Yes

Italy

77342

GALLONI Parma 30 Month

17 LB

Yes

Italy

919324

GALLONI Parma Bone In

20 LB

Yes

Italy

M330

NATURA ANTICA Prosciutto Italiano 14 Month

13 LB

Yes

Italy

M302

NATURA ANTICA Parma DOP 16 Month

17 LB

Yes

Italy

M303

NATURA ANTICA San Daniele DOP 16 Month

16 LB

Yes

Italy

MP312

PRINCIPE San Danielle 14 Month

14 LB

Yes

Italy

M301

PRINCIPE San Danielle Black Label 16 Month

15 LB

Yes

Italy

MP305

PRINCIPE Parma 14 Month

15.5 LB

Yes

Italy

MP306

PRINCIPE Parma Black Label

16 LB

Yes

Italy

MP307

PRINCIPE Speck

5.5 LB

Yes

Italy

BC602036

RECLA Alto Adige Speck

4.85 LB

Italy

BC602035

RECLA Alto Adige Speck

12 LB

Italy

PROSCIUTTO, SERRANO & IBÉRICO

PROSCIUTTO (CONT'D.)

Specialized in the production of superior quality Parma ham for close to 60 years.

PROSCIUTTO, SERRANO & IBÉRICO

IMPORTED

SERRANO 926767

SPANISH Jamón Serrano Boneless

12 LB

Yes

Spain

926712

SPANISH Jamón Serrano Paleta Boneless

5 LB

Yes

Spain

M304R

SPANISH Jamón Serrano Boneless 12 Month

17 LB

Yes

Spain

M307R

SPANISH Jamón Serrano Bone In 18 Month

12 LB

Yes

Spain

M306R

SPANISH Jamón Serrano Boneless 18 Month

14 LB

Yes

Spain

M305R

SPANISH Jamón Serrano Deli Loaf

10 LB

Yes

Spain

927600

SPANISH Jamón Serrano Sliced

20/8 OZ

Yes

Spain

SPANISH Jamón Ibérico de Bellota Bone In

16 LB

Yes

Spain

931482

SPANISH Jamón Ibérico Paleta Boneless

6 LB

Yes

Spain

924732

SPANISH Jamón Ibérico Boneless

8 LB

Yes

Spain

925396

SPANISH Jamón Ibérico Boneless

10 LB

Yes

Spain

925101

SPANISH Jamón Ibérico Bone In

16 LB

Yes

Spain

76595

SPANISH Jamón Ibérico de Bellota Paleta Boneless

5 LB

Yes

Spain

400979

SPANISH Jamón Ibérico Paleta Trimmed

5 LB

Yes

Spain

IBÉRICO

IMPORTED

10101016

PROSCIUTTO, SERRANO & IBÉRICO

www.chefswarehouse.com

PANCETTA, GUANCIALE & LARDO Pancetta is made with pork belly, much like bacon. Unlike bacon, it is only cured, not smoked. Pancetta is often rolled and tied off to age. It is most commonly used as a savory component in soups and pasta. Guanciale is Italian cured meat made from pork jowl or cheek. The name guancile comes from guancia, the Italian word for cheek. Lardo is cured slabs of fat, usually fatback, from the pig. It is Italian in origin, and traditionally is cured with a mixture of salt, sugar, rosemary and garlic. It is sliced very thin for charcuterie platters, or may be used over grilled meat or in savory pastry.

BC600114 100179

DOMESTIC

10294065

ALPS PROVISIONS Pancetta Sweet

3 LB

Yes

New York

CREMINELLI Pancetta Rolled

5 LB

Yes

Utah

FRA' MANI Pancetta Diced

5 LB

Yes

California

108998

FRA' MANI Pancetta Smoked Rolled

3.5 LB

Yes

California

M158

FRA' MANI Pancetta Uncured Rolled

4 LB

Yes

California

M3066

LA QUERCIA Pancetta Americana Flat

3.5 LB

Yes

Iowa

VN050803A

LA QUERCIA Pancetta Americana Rolled

5 LB

Yes

Iowa

75848

LA QUERCIA Pancetta Americana Sliced

12/3 OZ

Yes

Iowa

5 LB

California

VN050632

MOLINARI Pancetta Cured

82402

OLLI SALUMERIA Pancetta Tesa Flat

5.5 LB

Yes

Virginia

M149

VOLPI Pancetta Rolled

3.5 LB

Missouri

M149A

LEONCINI Pancetta Imported

6.6 LB

Yes

Italy

EGCMUS5045

ALPS PROVISIONS Guanciale

3 LB

Yes

New York

920278

HOBBS' Guanciale Smoked

13 LB

Yes

California

LA QUERCIA Guanciale Tamworth Acorn

3 LB

Yes

Iowa

IMP

PANCETTA, GUANCIALE & LARDO

PANCETTA

10308965 M3067

LA QUERCIA Guanciale Americano

3.5 LB

Yes

Iowa

82394

OLLI SALUMERIA Guanciale Seasoned 2 Month

1.4 LB

Yes

Virginia

933010

VOLPI Guanciale

4/4 LB

Missouri

DOM

82395

OLLI SALUMERIA Lardo Seasoned 2 Month

3 LB

Yes

Virginia

IMPORTED

DOMESTIC

GUANCIALE

99715

CREMINELLI Lardo Ibérico

2.25 LB

Yes

Spain

M3069

LA QUERCIA Lardo Ibérico de Bellota

3 LB

Yes

Spain

1.1 LB

Yes

Spain

LARDO

10097627N

Lardo Ibérico de Bellota

www.chefswarehouse.com

SALAMI & CURED MEATS Salami is a cured sausage born of the lack of refrigeration that necessitated the preservation of valuable protein. Salami is made with chopped and seasoned meat, usually pork or beef, that is formed in a casing and allowed to ferment slightly, allowing beneficial organisms to proliferate that prevent harmful organisms from taking root. The fermentation also contributes to the tangy flavor profile of most salami. The salami is then hung to cure. Textures can range from coarse to fine, and seasonings commonly include pepper, garlic, wine, juniper and sugar. Cotto salami is cooked rather than cured.

DOMESTIC

ALPS PROVISIONS Cacciatorini

8 OZ

Yes

New York

M200A

ALPS PROVISIONS Capocollo Hot

2.5 LB

New York

M213A

ALPS PROVISIONS Capocollo Sweet

2.5 LB

New York

120039

ALPS PROVISIONS Coppa Hot

2.25 LB

New York

109609

ALPS PROVISIONS Coppa Sweet

2.25 LB

New York

BC600106A

ALPS PROVISIONS Sausage Dry Hot

10 LB

Yes

New York

BC600107A

ALPS PROVISIONS Sausage Dry Sweet

10 LB

Yes

New York

BC600000A

ALPS PROVISIONS Sopressata Hot

10/1 LB

Yes

New York

922571

ALPS PROVISIONS Sopressata Picante

4/4.5 LB

Yes

New York

BC600108A

ALPS PROVISIONS Sopressata Sweet

10/1 LB

Yes

New York

932267

ANGELS Berkshire Lomo

1.5 LB

Yes

California

108769

ANGELS Berkshire Pork Lonzino

1.5 LB

Yes

California

10114124

ANGELS Black Truffle Salami 100% Berkshire

7 OZ

Yes

California

10114116

ANGELS Duck Salami

6 OZ

Yes

California

10113682

ANGELS Rosette Uncured Salami

1.4 LB

Yes

California

10114191

ANGELS Soppressata Piccante 100% Berkshire

1.1 LB

Yes

California

10114204

ANGELS Venison and Berkshire Pork Salami

6 OZ

Yes

California

10113834

ANGELS White Truffle Salami 100% Berkshire

6/7 OZ

Yes

California

10114159

ANGELS Wild Boar Salami

7 OZ

Yes

California

M438

BUSSETO Black Pepper Dry Salami

8 OZ

Yes

California

M439

BUSSETO Green Peppercorn Dry Salami

8 OZ

Yes

California

M436

BUSSETO Herbes de Provence Dry Salami

8 OZ

Yes

California

VN050724

BUSSETO Milano Italia Saucisson

8 OZ

Yes

California

VN050805

BUSSETO Pepper Coated Salami Loaf

3 LB

Yes

California

M437

BUSSETO Rosette de Lyon Dry Salami

8 OZ

Yes

California

VN050825

BUSSETO Rosette de Lyon Dry Salami

2 LB

Yes

California

BUSSETO Sweet Sopressata

8 OZ

Yes

California

CITTERIO Bresaola

3 LB

Yes

Pennsylvania

EGCMUSC144

CITTERIO Capocollo Hot

5 LB

Yes

Pennsylvania

924530

CITTERIO Capocollo Hot

5 LB

Yes

Pennsylvania

M440 925976

www.chefswarehouse.com

SALAMI & CURED MEATS

M217A

DOMESTIC

SALAMI & CURED MEATS

CHO51

CITTERIO Chorizo Bulk

100572

3 LB

Yes

Pennsylvania

CITTERIO Pepperoni Sliced

3.5 LB

Yes

Pennsylvania

80144

CITTERIO Pepperoni Whole

4 LB

Yes

Pennsylvania

100570

CITTERIO Salami Genoa Natural Casing

8 LB

Yes

Pennsylvania

VN049059

CITTERIO Soppressata Hot

7 LB

Yes

Pennsylvania

120070

CITTERIO Sopressata Sweet

7 LB

Yes

Pennsylvania

929843

CITTERO Sopressata Sweet

7 LB

Yes

Pennsylvania

M10716

COLUMBUS Coppa Dry Sliced

12/3 OZ

Yes

California

1202COL0170

COLUMBUS Coppa Hot

2.5 LB

Yes

California

1202COL0172

COLUMBUS Coppa Mild

2.5 LB

Yes

California

M1083

COLUMBUS Genoa Sliced

12/4 OZ

Yes

California

EI577397

COLUMBUS Rosette de Lyon

2.75 LB

Yes

California

1202COL0369

COLUMBUS Sopressata Hot

5 LB

Yes

California

10290654

DONA JUANA Butifarrita Catalana (West Coast Only)

10 LB

Yes

California

VN063103

DONA JUANA Cantimpalitos (Cocktail Sausages) (West Coast Only)

10 LB

Yes

California

10316631

DONA JUANA Chorizo Blanco (West Coast Only)

8/1.3 LB

Yes

California

DONA JUANA Chorizo Cantimpalo Dry Cured Sausage (West Coast Only)

10 LB

Yes

California

DONA JUANA Chorizo de Bilbao (West Coast Only)

10 LB

Yes

California

DONA JUANA Chorizo Herradura Leon (West Coast Only)

14 OZ

Yes

California

8/1.25 LB

Yes

California

DONA JUANA Chorizo Pamplona Sliced (West Coast Only)

4 OZ

Yes

California

10297645

DONA JUANA Chorizo Riojano (West Coast Only)

10 LB

Yes

California

VN063526

DONA JUANA Chorizo Sarta (West Coast Only)

8 OZ

Yes

California

VN063101

DONA JUANA Chorizo Soria (West Coast Only)

10 LB

Yes

California

DONA JUANA Chorizo Soria Sliced (West Coast Only)

4 OZ

Yes

California

VN063430

DONA JUANA Morcilla de Arroz (West Coast Only)

10 LB

Yes

California

920641

DONA JUANA Salchichón de Vic (West Coast Only)

10 LB

Yes

California

933300

DONA JUANA Salchichón de Vic Sliced (West Coast Only)

4 OZ

Yes

California

926679

DONA JUANA Sobrasada Dry Sausage (West Coast Only)

16 OZ

Yes

California

926559 VN063133 926560 EI575264 933301

933302

100

DONA JUANA Chorizo Pamplona (West Coast Only)

6 OZ

Yes

Utah

81853

CREMINELLI Calabrese Italian Salami

3 LB

Yes

Utah

81857

CREMINELLI Capicola

2.25 LB

Yes

Utah

80520N

CREMINELLI Casalingo Salami

5.5 OZ

Yes

Utah

81851

CREMINELLI Felino

14.4 OZ

Yes

Utah

81850

CREMINELLI Finocchiona Italian Salami

5 LB

Yes

Utah

81854

CREMINELLI Milano Italian Salami

5 LB

Yes

Utah

DOMESTIC

10354110

CREMINELLI Pepperoni Sliced

2.5 LB

Yes

Utah

80524N

CREMINELLI Piccante Salami

5.5 OZ

Yes

Utah

81849

CREMINELLI Sopressata Italian Salami

5 LB

Yes

Utah

5.5 OZ

Yes

Utah

10255349

CREMINELLI Sopressata Salami

10255314

CREMINELLI Tartufo Salami with Black Truffle

6 OZ

Yes

Utah

CREMINELLI Varzi Italian Salami

3 LB

Yes

Utah

10255322

CREMINELLI Whiskey Salami

6 OZ

Yes

Utah

10255331

CREMINELLI Wild Boar Salami

5.5 OZ

Yes

Utah

81855

www.chefswarehouse.com

SALAMI & CURED MEATS

CREMINELLI Barolo Salami

10255306

101

SALAMI & CURED MEATS

10263402

ESPUÑA Imperial Spanish Chorizo Hot

10 OZ

New York

10263517

ESPUÑA Imperial Spanish Chorizo Hot

16 OZ

New York

10263411

ESPUÑA Imperial Spanish Chorizo Mild

16 OZ

New York

10263437

ESPUÑA Imperial Spanish Chorizo Hot

6 OZ

New York

10263445

ESPUÑA Imperial Spanish Chorizo Mild

10 OZ

New York

10263496

ESPUÑA Imperial Spanish Chorizo Mild

6 OZ

New York

10362515

FABRIQUE DELICES Bresaola

2.5 LB

Yes

California

VN048400

FABRIQUE DÉLICES Andouillette

1 LB

California

EI803098

FABRIQUE DÉLICES Chorizo d' España

7-8 OZ

Yes

California

VN048923

FABRIQUE DÉLICES Chorizo d' España

1 LB

California

FABRIQUE DÉLICES Coppa Dry Cured Whole Pork Shoulder

2 LB

Yes

California

VN048900

FABRIQUE DÉLICES Duck Prosciutto

8 OZ

Yes

California

VN048922

FABRIQUE DÉLICES Rosette de Lyon Dry Sausage

12 OZ

California

VN048921

FABRIQUE DÉLICES Saucisson Sec

10-12 OZ

California

10286524

FABRIQUE DÉLICES Wild Boar Salami

12/7 OZ

Wild

Yes

California

10294604N

FRA' MANI Salame Calabrese

11 OZ

Yes

California

M133

FRA' MANI Salame Gentile

2 LB

Yes

California

M132

FRA' MANI Salame Nostrano

2 LB

Yes

California

FRA' MANI Salame Piemontese

11 OZ

Yes

California

M131

FRA' MANI Salame Toscano

4.5 LB

Yes

California

M134

FRA' MANI Salametto

11 OZ

Yes

California

M155

FRA' MANI Salametto Piccante

11 OZ

Yes

California

M130

FRA' MANI Soppressata

4.5 LB

Yes

California

5 LB

Yes

California

4/2.5 LB

Yes

California

DOMESTIC

77459

10294647N

929216 10283770

HOBBS' Sopressata Rustica Mild

929219

HOBBS' Wine Cured Salami

3.5 LB

Yes

California

M3068

LA QUERCIA Coppa Americana

1.75 LB

Yes

Iowa

80995

LA QUERCIA Coppa Piccante

1.5 LB

Yes

Iowa

103926

LA QUERCIA Lomo Americano

1.6 LB

Yes

Iowa

932557

LA QUERCIA Lomo Americano Sliced

12/2 OZ

Yes

Iowa

10293450

LA QUERCIA Salami Americano

1 LB

Yes

Iowa

10301026

LA QUERCIA Salami Americano

12/3 OZ

Yes

Iowa

109045

LA QUERCIA Salami Borsellino Plain

6 OZ

Yes

Iowa

109046

LA QUERCIA Salami Borsellino Spicy

6 OZ

Yes

Iowa

931862

MARGHERITA Pepperoni

2/5 LB

United States

80208

MARGHERITA Pepperoni Sliced

2/5 LB

United States

933199

MARGHERITA Pepperoni Sticks

2/5 LB

United States

EIMP1105

MOLINARI Coppa Hot Dry

2 LB

Yes

California

VN050463

MOLINARI Coppa Mild Dry

2 LB

Yes

California

10/1LB

Yes

California

80214

102

HOBBS' Pepperoni Sliced

MOLINARI Finocchiona Picolocini

MOLINARI Finocchiona Picolocini (West Coast Only)

20 OZ

Yes

California

VN050490

MOLINARI Finocchiona Salame Net

3-4 LB

Yes

California

MOL76E

MOLINARI Pepperoni for Slicing 2" x 2"

3 LB

California

400910

MOLINARI Pepperoni Old Fashioned 1" x 10"

8 OZ

California

82035

MOLINARI Pepperoni Picolocini

20 OZ

California

MOLINARI Salame Hot Dry

3 LB

Yes

California

401201

MOLINARI Salame Italian Mild Dry

1 LB

Yes

California

120142

MOLINARI Salame Italian Dry Wrapped

3 LB

Yes

California

EI600064

MOLINARI Salame Italian Style

13 OZ

Yes

California

VN050915

MOLINARI Salame Mild Sweet Dry Jumbo Wrapped

4 LB

Yes

California

10286057

MOLINARI Salame Nostrana Genoa

4 LB

Yes

California

VN050070

MOLINARI Salame Toscano

5 LB

Yes

California

NWC4832

MOLINARI Salame Toscano

4 LB

Yes

California

4.5 LB

Yes

California

10/8 OZ

Yes

California

DOMESTIC

VN050920

120152

MOLINARI Salame Toscano Picante

VN050625

MOLINARI Salametti Secchi Cacciatore

VN050514

MOLINARI Sausage Calabrese

5.5 LB

California

VN050995

MOLINARI Sausage Mild Italian

10 LB

California

VN050810

MOLINARI Sopressata

4 LB

Yes

California

SALAMI & CURED MEATS

10228931

“Made in San Francisco since 1896” P.G. Molinari is a name that has meant excellence in Italian salame and sausage for over 100 years. Founded in 1896, Molinari & Sons has carried on the traditional Italian art of sausage-making in the cool climate of San Francisco. As a 5th generation family-owned business, P.G. Molinari and Sons continues the tradition of quality products and service.

www.molinarisalame.com

www.chefswarehouse.com

103

SALAMI & CURED MEATS

OLLI SALUMERIA Chorizo

6 OZ

Yes

Virginia

10233019

OLLI SALUMERIA Chorizo Hot

6 OZ

Yes

Virginia

1009398

OLLI SALUMERIA Chorizo Hot Organic

4.5 OZ

Yes

California

10313730

OLLI SALUMERIA Pepperoni

5 LB

Yes

California

1008055

OLLI SALUMERIA Pepperoni Salame

6 OZ

Yes

California

10113771

OLLI SALUMERIA Pepperoni Salamini

24/3 OZ

Yes

California

10315284

OLLI SALUMERIA Pepperoni Sliced

24/4 OZ

Yes

California

10313211

OLLI SALUMERIA Salame Calabrese Spicy

6 LB

Yes

California

82396

OLLI SALUMERIA Salame Calabrese Spicy

6 OZ

Yes

California

20/4 OZ

Yes

California

6 LB

Yes

California

20/4 OZ

Yes

California

OLLI SALUMERIA Salame Molisana

6 OZ

Yes

California

10313220

OLLI SALUMERIA Salame Napoli Applewood Smoked

6 LB

Yes

California

82398

OLLI SALUMERIA Salame Napoli Applewood Smoked

6 OZ

Yes

California

20/4 OZ

Yes

California

6 OZ

Yes

California

DOMESTIC

104075

10315250

OLLI SALUMERIA Salame Calabrese Spicy Sliced

10313191

OLLI SALUMERIA Salame Genoa

10315241

OLLI SALUMERIA Salame Genoa Sliced

82397

10315233 82399

104

OLLI SALUMERIA Salame Napoli Applewood Smoked Sliced OLLI SALUMERIA Salame Norcino

1009396

OLLI SALUMERIA Salame Norcino Organic

4.5 OZ

Yes

California

10313166

OLLI SALUMERIA Salame Toscano Fennel

6 LB

Yes

California

DOMESTIC

10315276

OLLI SALUMERIA Salame Toscano Fennel OLLI SALUMERIA Salame Toscano Fennel Sliced

6 OZ

Yes

California

20/4 OZ

Yes

California

6 OZ

Yes

California

4.5 OZ

Yes

California

5 OZ

Yes

California

104076

OLLI SALUMERIA Salame Wild Boar

1009397

OLLI SALUMERIA Salami Molisana Organic

1009399

OLLI SALUMERIA Salami Tartufo

10113746

OLLI SALUMERIA Salamini Calabrese Spicy

24/3 OZ

Yes

California

10113754

OLLI SALUMERIA Salamini Napoli Smoked

24/3 OZ

Yes

California

10113762

OLLI SALUMERIA Salamini Norcino

24/3 OZ

Yes

California

10313203

OLLI SALUMERIA Sopresatta

6 LB

Yes

California

10315268

OLLI SALUMERIA Sopressata Sliced

20/4 OZ

Yes

California

PORK RAISED ANTIBIOTICS EVER

GLUTEN FREE

SALAMI & CURED MEATS

100180

MADE WITH

100%

FED PORK

slow-cured • handmade time honored methods

SALAMI THAT’S READY WHEN YOU ARE

olli products are tree nut & peanut free • egg free milk product free • soy free • fish & shellfish free

west coast oceanside, ca 92056 • east coast mechanicville, va 23116 • tel (877) olli-yes • e-mail info@olli.com www.chefswarehouse.com

105

DOMESTIC

SALAMI & CURED MEATS 106

10301499

OLYMPIA PROVISIONS Chorizo Rioja Natural

4.5 OZ

Yes

Portland

10301481

OLYMPIA PROVISIONS Loukanika Natural

4.5 OZ

Yes

Portland

10290128

OLYMPIA PROVISIONS Pepperettes Assorted

30/1.7 OZ

Yes

Portland

10290152

OLYMPIA PROVISIONS Pepperettes Flaco Paco

30/1.7 OZ

Yes

Portland

10290144

OLYMPIA PROVISIONS Pepperettes Kleine Schweine

30/1.7 OZ

Yes

Portland

10290136

OLYMPIA PROVISIONS Pepperettes Petite Pierre

30/1.7 OZ

Yes

Portland

10303478

OLYMPIA PROVISIONS Rigani Loukaniko

2.5 LB

Yes

Portland

10303486

OLYMPIA PROVISIONS Salame Etna

2.5 LB

Yes

Portland

1008775

OLYMPIA PROVISIONS Salami Cacciatore

4.5 OZ

Yes

Portland

1008809

OLYMPIA PROVISIONS Salami Chorizo Andalucia

4.5 OZ

Yes

Portland

1008812

OLYMPIA PROVISIONS Salami Chorizo Navarre

4.5 OZ

Yes

Portland

1008803

OLYMPIA PROVISIONS Salami Chorizo Rioja

4.5 OZ

Yes

Portland

10297531

OLYMPIA PROVISIONS Salami Cotto

4 LB

Yes

Portland

10300402

OLYMPIA PROVISIONS Salami Cotto Natural

4 LB

Yes

Portland

1008808

OLYMPIA PROVISIONS Salami Finocchiona

4.5 OZ

Yes

Portland

1008805

OLYMPIA PROVISIONS Salami Loukanika Greek

4.5 OZ

Yes

Portland

1008811

OLYMPIA PROVISIONS Salami Nola

4.5 OZ

Yes

Portland

10301501

OLYMPIA PROVISIONS Salami Nola Natural

4.5 OZ

Yes

Portland

DOMESTIC

OLYMPIA PROVISIONS Salami Salchichon

4.5 OZ

Yes

Portland

1008807

OLYMPIA PROVISIONS Salami Saucisson D' Alsace

4.5 OZ

Yes

Portland

1008804

OLYMPIA PROVISIONS Salami Saucisson D' Arles

4.5 OZ

Yes

Portland

1008810

OLYMPIA PROVISIONS Salami Saucisson Sec

4.5 OZ

Yes

Portland

1008785

OLYMPIA PROVISIONS Salami Soppressatta

4.5 OZ

Yes

Portland

10301536

OLYMPIA PROVISIONS Saucisson Aux Noisettes

4.5 OZ

Yes

Portland

10313318

OLYMPIA PROVISIONS Summer Sausage

12 OZ

Yes

Portland

SALAMI & CURED MEATS

1008806

HANDMADE WITH PRECISION All of our cured meats are encouraged to age naturally and slowly without being hurried, hot-incubated, cooked or irradiated. This uncommon technique assures a finished product that has deep, nuanced flavor and exquisite texture www.olympiaprovisions.com

www.chefswarehouse.com

107

SALAMI & CURED MEATS

V-30408

VOLPI Chorizo Salame

109373

3 LB

Missouri

VOLPI Felino

1.75 LB

Missouri

BC602018

VOLPI Fizette Salame

12/8 OZ

Missouri

M230

VOLPI Genoa Salame

2/5 LB

Missouri

3 LB

Missouri

DOMESTIC

V-65530 BC602006

VOLPI Hot Sopressata

12/8 OZ

Missouri

BC602024

VOLPI Milano Salame

12/8 OZ

Missouri

BC602031

VOLPI Pepperoni

12/8 OZ

Missouri

VOLPI Sopressata Friuli

2.5 LB

Missouri

VOLPI Sopressata Hot

2.5 LB

Missouri

M215

IMPORTED

V-30709 10110764

VOLPI Sopressata Sliced

12/4 OZ

Missouri

BC602007

VOLPI Sopressata Sweet

12/8 OZ

Missouri

V-65030

VOLPI Sweet Coppa

2.5 LB

Missouri

M145

BERNINA Bresaola

2.7 LB

Yes

Uruguay

10303208

DEHESA CORDOBESA Salchichon Iberico de Bellota

1.3 LB

Yes

Spain

10233385

DONA JUANA Ibérico de Bellota Sliced

20/2 OZ

Yes

Spain

10233861

FERMÍN Ibérico Chorizo

7 OZ

Yes

Spain

FERMÍN Lomo Ibérico de Bellota

1 LB

Yes

Spain

FERMÍN Salchichón Ibérico

7 OZ

Yes

Spain

16/6.5 OZ

Spain

931481 1000345N 78828

108

VOLPI Hot Coppa

PALACIOS Chorizo

1202PAL1020

PALACIOS Chorizo Hot Dry

7.9 OZ

Spain

1202PAL1000

PALACIOS Chorizo Mild Dry

7.9 OZ

Spain

AT VOLPI FOODS, WE’RE PASSIONATE ABOUT PRODUCING DELICIOUS, NATURAL, EXCEPTIONALLY HIGH-QUALITY FOODS.

You’ll find our products behind the deli counter, in the self-serve deli section, or in the gourmet food case. Serve them as a delicious appetizer, layer them onto a sandwich, carry them as an on-the-go snack, or add them to your favorite recipe. www.volpifoods.com

www.chefswarehouse.com

109

COOKED MEATS Mortadella is a smooth-textured sausage that originates from Bologna, Italy. It is cooked, finely ground and incorporates small cubes of hard pork fat and sometimes has pistachios in the filling. It was originally produced by grinding the pork with mortars by hand. Domestic Mortadella produced in the U.S. takes a cue from its origins and frequently labels a similar product, bologna. Porchetta is deboned pork that is seasoned, rolled, tied off and roasted. It may be stuffed and is seasoned with salt, pepper and herbs. The roll is sliced cross-wise, and may be served warm or chilled. Prosciutto Cotto is an Italian cooked ham, in fact it literally means “cooked ham” in Italian. It is has a low sodium content and is most commonly used sliced for sandwiches and a pizza topping.

110

7.5 LB

Yes

Pennsylvania

100571

CITTERIO Mortadella with Pistachios

5.5 LB

Yes

Pennsylvania

81859

CREMINELLI Cotto

5.5 LB

Yes

Utah

81856

CREMINELLI Mortadella

6.5 LB

Yes

Utah

DOMESTIC

1008066

CREMINELLI Porchetta Roasted

4 LB

Yes

Utah

10297557

FABRIQUE DÉLICES Chicken Merguez Sausage

3 LB

California

77547

FABRIQUE DÉLICES Chorizo Sausage

1 LB

California

929020

FABRIQUE DÉLICES Lamb Merguez Sausage

3 LB

Yes

California

M157

FRA' MANI Ham Rosemary

5 LB

Yes

California

M156

FRA' MANI Ham Smoked Uncured

3 LB

Yes

California

FRA' MANI Ham Sweet Apple

4 LB

Yes

California

M147

FRA' MANI Mortadella

6 LB

Yes

California

M143

FRA' MANI Salame Rosa Uncured

6 LB

Yes

California

4.75 LB

Yes

California

6 LB

Yes

California

10310299

109932

FRA' MANI Spicy Capicollo Uncured

M162F

FRA' MANI Turkey Galentine

COOKED MEATS

CITTERIO Culatello

BC701656

Proudly Offering

Salumi Made in the Italian Tradition Meat Raised in the USA with NO Antibiotics EVER! WWW .FRAMANI. COM

www.chefswarehouse.com

111

COOKED MEATS

NWC4809

MOLINARI Mortadella Half

8 LB

San Francisco

10255453

MOLINARI Mortadella with Pistachios

8 LB

San Francisco

7.5 LB

San Francisco

DOMESTIC

MOL86B

112

MOLINARI Mortadella without Pistachios

VN050996

MOLINARI Sausage Coteghino

1 LB

San Francisco

1008735

OLYMPIA PROVISIONS Kielbasa

5 LB

Yes

Portland

10297522

OLYMPIA PROVISIONS Mortadella

4 LB

Yes

Portland

10371833

OLYMPIA PROVISIONS Mortadella Classic Peppercorn

4 LB

Yes

Portland

1008825

OLYMPIA PROVISIONS Pork Sausage with Emmental

5 LB

Yes

Portland

10371711

OLYMPIA PROVISIONS Sai Ua Sausage

5 LB

Yes

Portland

1008824

OLYMPIA PROVISIONS Sweetheart Ham

3 LB

Yes

Portland

QG44749

VOLPI Mortadella Sliced

12/6 OZ

Missouri

V-15520

VOLPI Pistacchio Mortadella

6 LB

Missouri

The Flavor of Quality Using extremely modern production and control techniques, Leoncini pork products continue to maintain the respect of traditional Emilian recipes, today as always.

www.chefswarehouse.com

113

COOKED MEATS

DELPEYRAT Bayonne Ham

13 LB

Yes

France

FONTANA Mortadella without Pistachios

10 LB

Yes

Italy

BC604103

LEONCINI Cotto

16 LB

Yes

Italy

BC604104

LEONCINI Cotto with Herbs

15 LB

Yes

Italy

BC600010A

LEONCINI Mortadella with Pistachios

16 LB

Yes

Italy

BC600006

LEONCINI Porchetta with Rosemary

15 LB

Yes

Italy

MP308

PRINCIPE Ham with Rosemary Oven Roasted

6.6 LB

Italy

MP309

PRINCIPE Ham with Truffle Oven Roasted

6.6 LB

Italy

10313473

IMPORTED

926837

114

COOKED MEATS

In a World of Imitations ONLY PRINCIPE DELIVERS TRUE ITALIAN TRADITION!

Principe’s ever-growing portfolio of products includes various agings of Prosciutto di San Daniele, Prosciutto di Parma and Prosciutto Italiano; an ample selection of cooked and roasted hams, and many other authentic regional Italian deli meats. Principe not only imposes higher restrictive standards on its products than most regulatory boards do, but also demands direct control over every step in the production process, from the development of free range natural farms to in-house de-boning and curing. This meticulous quest for perfection and constant innovation allows for dependable, consistent, top quality products and an exclusive completely closed food safety system.

For more information, please contact Principe as follows: Email: info@principefoodusa.com • Ph: 310.680.5500 Web: www.principefoodusa.com

www.chefswarehouse.com

115

PÂTÉ & RILLETTES Pâté is a mixture of finely ground or pureed meat-liver, pork, poultry, fish or gameand fat that is seasoned and cooked in a terrine. The texture can range from perfectly smooth or emulsified to coarse, and pâté is frequently chilled with a layer of aspic to protect the surface from air. Pâté is best served with bread, cornichons and other pickled vegetables. Rillettes are any combination of meat, fish or poultry that is cooked slowly in fat, rendering a finished product that is easily shredded, then packed in more fat and chilled. The result is rich and spreadable and was historically packed in crocks, the fat serving as a protective barrier that preserves the finished rillettes for several months if necessary.

116

DOMESTIC

PÂTÉ & RILLETTES

932951N

OLYMPIA PROVISIONS Green Peppercorn Pâté Bulk

4 LB

Yes

Oregon

932952N

OLYMPIA PROVISIONS Hazelnut Honey Bacon Pâté

4 LB

Yes

Oregon

1008818

OLYMPIA PROVISIONS Mousse Pork Liver

6/8 OZ

Yes

Oregon

10301528

OLYMPIA PROVISIONS Natural Pâté Pork with Pistachios

6/8 OZ

Yes

Oregon

10301510

OLYMPIA PROVISIONS Natural Rillette Pork

6/8 OZ

Yes

Oregon

1008817

OLYMPIA PROVISIONS Pork Pâté with Pistachios

8 OZ

Yes

Oregon

933003N

OLYMPIA PROVISIONS Pork Pâté with Pistachios

4 LB

Yes

Oregon

1008816

OLYMPIA PROVISIONS Pork Rillettes

6/8 OZ

Yes

Oregon

934144N

OLYMPIA PROVISIONS Pork Rillettes

4 LB

Yes

Oregon

THE OLD WORLD IS NEW AGAIN Everything that we make is handcrafted naturally with the ultimate goal of quality. In order to achieve a finished product that tastes as good as it possibly can, we pay fastidious attention to the details. www.olympiaprovisions.com

www.chefswarehouse.com

117

118

PÂTÉ & RILLETTES

FABRIQUE DÉLICES Bacon Mousse

6/7 OZ

Yes

California

927631

FABRIQUE DÉLICES Black Pepper Pâté

3.1 OZ

Yes

California

77749

FABRIQUE DÉLICES Black Pepper Pâté

6/7 OZ

Yes

California

VN048044

FABRIQUE DÉLICES Black Pepper Pâté

3 LB

Yes

California

3.5 LB

Yes

California

5 LB

Yes

California

10319971

DOMESTIC

77736

FABRIQUE DÉLICES Chicken Terrine with Pistachios

VN048917

FABRIQUE DÉLICES Duck & Pork Galantine Pâté with Pistachios

EI800428

FABRIQUE DÉLICES Duck Mousse with Port Wine

6/7 OZ

Yes

California

VN048337

FABRIQUE DÉLICES Duck Mousse with Port Wine

3.5 LB

Yes

California

EI800239

FABRIQUE DÉLICES Duck Rillettes

6/7 OZ

Yes

California

EI575397

FABRIQUE DÉLICES Goose Mousse Suprême with Sauternes Wine

3.5 LB

Yes

California

EI551306

FABRIQUE DÉLICES Pâté De Campagne with Black Pepper

3 LB

Yes

California

VN048596

FABRIQUE DÉLICES Pâté De Campagne with Cognac

3 LB

Yes

California

EGPATE107

FABRIQUE DÉLICES Pâté Provençal

3.5 LB

Yes

California

77672

FABRIQUE DÉLICES Pheasant Terrine with Fig & Pistachios

3.5 LB

Yes

California

921671

FABRIQUE DÉLICES Rabbit Pâté

3.5 LB

Yes

California

EGPATE105

FABRIQUE DÉLICES Rabbit Pâté with Prunes & Cognac

3.5 LB

Yes

California

EI803228

FABRIQUE DÉLICES Smoked Salmon & Spinach Mousse

6/7 OZ

Yes

California

77739

FABRIQUE DÉLICES Truffle Mousse

6/7 OZ

Yes

California

VN048834

FABRIQUE DÉLICES Vegetable Pâté

3 LB

Yes

California

EI576586

FABRIQUE DÉLICES Venison Pâté with Apricots & Hazelnuts

3.5 LB

Yes

California

www.chefswarehouse.com

119

CHEESE PLATES & CHARCUTERIE BOARDS Designing Cheese Plates & Charcuterie Boards Combine any of the below-mentioned to create a visually appealing plate with a variety of flavors and textures.

How to Design a Cheese Plate • Varieties per plate: 1-5 types • Portion size per cheese: ¾ oz – 1.5 oz per cheese per person depending on the number of cheeses - If serving one cheese, 2 oz per person is appropriate • Choose from a selection of categories: - Fresh, Bloomy Rind, Firm, Hard, Washed Rind, Blue • Vary the cheeses by milk type: - Cow, Sheep, Goat, Buffalo, Blended • Accompaniments: - Fig Jam, Quince Paste, Truffle Honey, Marcona Almonds, Dried Fruit, Apples, Sliced Baguette, Crackers, Flatbreads

How to Design a Charcuterie Board • Varieties per plate: 3 – 5 types • Portion size per person: 1 oz – 1.5 oz per type, sliced • Choose from a selection of categories: - Prosciutto, Salami, Cooked Meats, Pâté, Rilletes • Accompaniments: - Cornichons, Specialty Mustards, Mostardo, Pickled Veggies, Olives, Crusty Bread

Examples of Cheese & Charcuterie Boards San Joaquin Gold, Point Reyes Blue, Jasper Hill Harbison, Laura Chenel’s Goat Brie, Fra’ Mani Salame Rossa La Tur, Piave, Pecorino Tartufo, Galloni 24 Month Prosciutto di Parma Aged Mahon, Monte Enebro, Valdeón, Ibérico De Bellota, Marcona Almonds Tomme De Savoie, Papillon Roquefort, ValenÇay, Fabrique Délices Saussicon Sec, Delpeyrat Bayonne Ham, Baguette, Cornichons Stand Alone: Cravero Parmigiano-Reggiano 26 month, served with a glass of prosecco 120

WINE & BEER PAIRINGS The key when pairing cheese with wine or beer is not to create competing flavors, but rather to choose pairings that compliment one another. For example, hearty red wines are not the best match with fresh goat cheese, but stand up beautifully to a peppered pecorino. Here are some suggestions:

WHITES Champagne and Sparkling Wine Soft-ripened cheeses make a good choice. Triple crèmes, such as a Brillat Savarin, are naturals with champagne, as the bubbles provide a lovely counterpoint to the high fat content and do not overpower the buttery flavor of the cheese. Sancerre and Albariño The minerally, dry whites are excellent with fresh, lemony goat cheeses. Sancerre and goat cheese is a classic pairing. Gewürztraminer and Riesling The off-dry whites are terrific choices with Alpine cheeses like Emmentaler and Gruyere, and also prove to be an interesting foil to saltier, meatier washed rind cheeses such as muenster. Chardonnay and Marsanne The fuller whites call for butterfat to keep up, making Brie, Camembert and even a Clothbound Cheddar good pairing choices.

REDS Pinot Noir and Grenache The light, fruity reds pair well with dense and smooth cheeses with good fat content, such as Gouda and Comté, and also balance the mellow funk of blues such as Point Reyes Bay Blue. Cabernet and Bordeaux Medium-bodied reds need fat to balance the tannins, so go for the dense, aged cheeses with a little salt, like dry Jack, Tomme and Manchego. Malbec and Petit Sirah Sheep’s milk cheeses, with their high butterfat and rich, lush flavor are excellent with big reds. Or consider a washed rind cheese from Burgundy like Epoisses or an assertive blue such as Cabrales.

DESSERT & FORTIFIED WINES There are some classic pairings in the dessert wine category that should not be missed: Port with Stilton and Sauternes with Roquefort. Generally speaking, the sweetness found in dessert and fortified wines pairs well with a wide range of cheeses as it balances their salty, savory notes.

BEER In pairing cheese with beer, try to match age and intensity and you will be in pretty good shape. Light, fresh cheeses like chèvre and fresh mozzarella pair nicely with wheat beers and pilsners. Alpine cheeses enjoy the company of IPAs, Belgian beers and porters. Stouts match up well with aged cheddars, and barleywine and other fortified dark beers are excellent with blues.

www.chefswarehouse.com

121

CROSS REFERENCE 122

CHEESE BRANDS AGRIFORM

23, 63

FRANKLINS TELEME

ALTA LANGA

FRANTAL

ANTICA

FROMAGER D’AFFINOIS

ARDIGASNA

FROMAGERIES PAPILLON

ARETHUSA FARM DAIRY

19, 77

GBC

AURICCHIO

GELMINI

AURORA

GOLDEN BRAND

AUVERGNE FRANCE

GRAFTON

19, 32, 80

BEECHER'S

29, 53, 80

GRAND CRU

BEEHIVE

GRAND RESERVE

BEEMSTER

GRANDE

55, 82

BEL ARIA

55, 71

GREAT HILL FARM

BEL GIOIOSO

23, 25, 37, 57, 61, 63, 65, 67, 70, 81, 82

GREAT LAKES

81, 82

BELLWETHER FARMS

65, 70, 80

GREEN ISLAND

BERTHAUT

GREEN VALLEY

BOVINA

HOLLAND'S FAMILY

CA DE AMBROS

HOOK'S

25, 32, 40

CABOT

30, 53

IGOR

CACIOCAVALLO OF SASS

IL FORTETO

23, 65

CACIQUE

ILE DE FRANCE

CALABRO

58, 67, 70, 71, 82

ISIGNY

80, 85

CAMBOZOLA

ISTARA

CARR VALLEY

30, 31, 37, 40, 80, 85

JACQUIN

42, 43

CARROZZI

JARLSBERG

CAS AMBROS

KASEREI CHAMPIGNON

CELLARS AT JASPER HILL

19, 25, 31, 77, 85

KENNYS FARMHOUSE

25, 80

CENTRAL COAST

19, 25, 31, 40, 45

KERRY GOLD

27, 33

CHAUMES

KOLIOS

CHIMAY

LA COFRADIA

COACH FARM

40, 71

LAUBSCHER

81, 82, 83

COOMBE CASTLE

LAURA CHENEL

40, 77

COOPERATIVE CALS SPA

LE CHÂTELAIN

COUTURIER

42, 43

LE CHEVROT

CRAVERO

LES TROIS COMTOIS

CUCOLO

LINCET

CYPRESS GROVE

40, 42, 46

LIVRADOIS

20, 27

DFA

81, 82

LOCATELLI

65, 71

DI STEFANO

LUPARA BUFFALO

DON JUAN

MARIN FRENCH

EL TRIGAL

MCCADAM

ELLSWORTH

MEADOW CREEK

19, 85

EMMI ROTH

19, 20, 25, 45, 81, 82

MILTON

ETORKI

MITICA

65, 79

EUPHRATES

MONTBOISSIE

EXTREMADURA

MONTCHEVRÉ

35, 40

FINO

MONTESINO'S

43, 79

FINLANDIA

MONTFORTE

FISCALINI

MORO

FONTINA

MURCIA

43, 79

FOUR FAT FOWL

NETTLE MEADOW

CHARCUTERIE BRANDS

NICASIO

19, 77, 80, 85

ALPS PROVISIONS

97, 99

OLD CHATHAM

25, 77

ANGELS

ONETIK

BERNINA

108

PETIT MORIN

BUSSETO

PIER FRANCO

42, 43, 65

CITTERIO

99, 100, 111

PIERRE ROBERT

COLUMBUS

92, 100

POINT REYES

25, 80

CREMINELLI

92, 97, 101, 111

POLLYO

55, 71

DEHESA CORDOBESA

108

PRÉSIDENT

20, 77

DELPEYRAT

93, 114

QUEEN ANNE

DONA JUANA

100, 108

REDWOOD HILL

ESPUÑA

102

RENY PICOT

46, 77

FABRIQUE DÉLICES

92, 102, 111, 119

ROGUE CREAMERY

26, 33

FERMÍN

108

ROUZAIRE

FONTANA

114

ROYAL MAHOUT

FRA' MANI

97, 102, 111

RUMIANO

19, 53

GALLONI

SAINT AGUR

HOBBS'

97, 102

SAINT ANDRÉ

LA QUERCIA

92, 93, 97, 102

SAINT NECTAIRE

LEONCINI

97, 114

SAN SIMON

MARGHERITA

102

SANT GIL D' ALBIÓ

43, 79

MOLINARI

97, 102, 103, 112

SCHREIBER

82, 83

NATURA ANTICA

SHAFT'S

OLLI SALUMERIA

93, 97, 104, 105

SHY BROTHERS

OLYMPIA PROVISIONS

106, 107, 112, 117

SOCIÉTÉ ROQUEFORT

PALACIOS

108

SOLP

PRINCIPE

93, 114

SPROUT CREEK FARM

RECLA

SUPREMO

VOLPI

97, 108, 112

TETILLA

TILLAMOOK

TOMALES FARMSTEAD

UPLANDS CHEESE

VALBRESO

VELLA

23, 53

VERMONT CREAMERY

35, 42, 77

VERMONT FARMSTEAD

WESTFIELD

26, 42

WIDMER'S

www.chefswarehouse.com

CROSS REFERENCE

CHEESE BRANDS (CONT'D.)

123

124