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1 CATALOG Please contact us directly for current pricing and information about our shipping policies. We ship to regional distributors throughout the U.S. from our warehouse in northern New Jersey. If a distributor is not available in your area, please contact us to receive products directly. JUNE 2016 PRINTING ROGERS COLLECTION 10 Dana Street, Portland, Maine TEL FAX EXTRAORDINARY FOODS NEW WEBSITE: ROGERSCOLLECTION.US

2 CONTENTS ABOUT Olive Oils. 4 Honey & Sea Salt. 11 Fish. 14 Meats. 16 Vinegars. 21 Olives & Condiments. 25 Marmalades & Jams. 29 Pastas & Sauces. 31 Cheeses. 35 Tools & Accessories. 43 Distributor Information. 45 Welcome to Rogers Collection We are an exceptional importer of extraordinary foods handmade using traditional methods and modern technologies in the U.S., southern Europe, the Middle East and Africa. For over 20 years, we have traveled the world in search of the authentic, the artisanal, the absolutely delicious. We ferry those flavors across oceans, countries and time zones to your kitchen. We have sourced every one of the fine foods in this catalog from fields and groves, and hearths and hands that we know and love. Despite their premium lineage, our foods are at their heart home cooking our family hopes to share with yours. SALES 10 Dana Street, Portland, ME TEL FAX WAREHOUSE 1275 Valley Brook Avenue, Lyndhurst, NJ TEL FAX CARRIE BLAKEMAN, JEN BONACCORSI, SERGIO HERNANDEZ, YENNIKA EKSTRAND, JASON ARELA, KAREN FARBER AND KEN CRERAR (NOT PICTURED) 3

3 OLIVE OILS These trees were here long before we were born and will be here long after we are gone. J.B. Hugues CASTELLO DI AMA 2014 Flos Olei, 95 points This oil is on par with the exquisite wines produced by Castello di Ama. Limited quantity, only 8,000 bottles a year! This extra virgin olive oil is a blend of four olive varieties grown in the bucolic countryside of Chianti Classico zone. Olives are hand harvested from an orchard of 10,000 trees. Small batches of olives are pressed the same day as picked, assuring low acidity with dedicated focus on quality over quantity. Unfiltered oil is opaque green in color with a fruity aroma, a strong earthy flavor up front and a lively, peppery finish. Oleic acidity: 0.13% Olive varieties: Correggiolo, Moraiolo, Frantoio. Leccino Tuscany, Italy Case size: Six 500mL bottles TREVI 2011 Award, Ercole Olivario 2011 Three Leaves, Gambero Rosso Savor this distinguished extra virgin olive oil which displays centuries old finesse. Trevi uses similar production techniques as Etruscan people did 2,500 years ago. It exhibits a rich green color, a pleasant bouquet and a delicate taste. The cooler hills of the Umbrian town of Trevi produce olive fruits that are smaller in size with more concentrated flavor than those yielded in warmer climates. All heart this is an unfiltered oil with a rich green hue, a fresh, fruity aroma and a flavor both sweet and peppery. DOP certified. Olive varieties: Frantoio, Leccino, Moraiolo Umbria, Italy Case size: Twelve 250mL bottles Six 500mL bottles Six 1L bottles Hand selected from the finest olive producing regions around the globe: quality above quantity, respect for land, trees, and natural resources. We showcase the full spectrum of flavors in this essential, timeless ingredient. RAVIDA 2015 Flos Olei 92 points 2016 Gold Award, NY Olive Oil Competition 2013 Three Leaves, Gambero Rosso THE oil of Sicily since 1770, Ravida is an estate bottled and produced extra virgin olive oil from the southwest coast of Sicily, Italy. Ravida is home to 300 year-old olive trees of indigenous varieties. Immediate pressing results in unfiltered oil bursting with intense fruity aromas and flavors of green grass, tomato and almonds. The olives are grown without the use of fertilizers or pesticides and in accordance with EU regulations for organic farming. Oleic acidity: 0.10% Olive varieties: Cerasuola, Biancolilla, Nocellara Case size: Sicily, Italy Six 500mL bottles RA0020 Six 750mL bottles RA0030 Four 3L bag in box RA0060 5

4 OLIVE OILS OLIVE OILS ORGANIC BIOLEA Rare Cretan oil, credibly one of best of Greece. Single-variety organic oil comprised of handpicked Koroneiki olives from one of the few family-owned estates in Crete. Stone-milled, cold pressed and unfiltered, the resulting oil is lighter than its Greek cousins. Best used as a finishing oil, it presents a buttery taste with hints of sweetness and a touch of pepperiness. The labor intensive processes of stone milling and cold pressing preserves vitamins, nutrients and aromatic properties of the oil. A distinctive olive oil of superb quality. Olive variety: Koroneiki Crete, Greece Case size: Six 500mL bottles BI100 MARQUES DE VALDUEZA CINVE Gold Medal 2015 and Silver Medal Silver Award, NY Olive Oil Competition Gold Medal, International Wine and Spirits Contest SOFI Silver Outstanding New Product 2006 This standout oil features the rare Morsica olive a fruit native to, and only grown in, Extremadura, southwest Spain. The Marquis blends Morisca with Arbequina, Picual, and Hojiblanca olives. Olives are estate grown, pressed and bottled, on the 200 hectare Alvarez de Toledo family farm. This finished oil is fresh and fruity, with hints of almond, pepper, and an unforgettable sunny fragrance. Oleic acidity: 0.17% Olive varieties: Morisca, Arbequina, Picual, Hojiblanca Extremadura, Spain Case size: Twelve 500mL bottles MERULA SOFI Finalist Outstanding Oil 2007 Merula is a blend of the same four varietals used to make Marques de Valdueza, however these olives are from a slightly later harvest. The added time on the tree gives this oil its characteristic buttery disposition rounded out by a full mouth feel and sensations of green olives, cut grass, green almond, and dried fruit. The name Merula comes from Latin word for yellow-beaked black bird, an elegant bird that populates the estate. Magnificent olive oil that is both harmonious and versatile; ideal for both cooking and finishing. Oleic acidity: 0.19% Olive variety: Morisca, Arbequina, Picual, and Hojiblanca Extremadura, Spain Case size: Twelve 500mL tins One 5L bag in box ORGANIC ORGANIC ORGANIC NUÑEZ DE PRADO The Nuňez de Prado family has been producing olive oil from their groves in Baena, Spain since 1975, and this was one of the first extra virgin olive oils imported into the U.S over 20 years ago under its Spanish company name. Fourteen varieties of certified organic olives are hand-picked and processed at the family s mill under granite stones. Ancient groves and ancient machinery and a first cold press make exceptional flavors concentrated and marked by hints of green apple, almond, and burnt orange with a smooth and peppery finish. Oleic acidity: 0.1% Olive varieties: Blend of fourteen varieties, principally Picuda, Picual and Hojiblanca Andalusia, Spain Case size: Twelve 1L tins Four 5L tins NUÑEZ DE PRADO FLOR DE ACEITE This oil is collected via gravity drip after the olives are crushed, but before the paste is pressed between mats. This unfiltered oil has an extraordinary low oleic acidity of 0.1%, ten times lower than required to be labeled extra virgin. It is called Flor de Aceite (flower of the oil) because many of the savory senses of smell and taste are concentrated within. This is the purest form of oil that can be produced using traditional methods not one short cut taken to produce this oil that is delicate yet sturdy, strong yet smooth, confident yet forgiving. Oleic acidity: 0.1% Olive varieties: Blend of fourteen varieties, principally Picuda, Picual and Hojiblanca Andalusia, Spain Case size: Twelve 500mL bottles LES MOULINS MAHJOUB Nestled in the fertile Mejerda Valley of south Mediterranean, farmers handpick Chetoui olives from unspoiled sun-soaked Tunisian land. Milling and decanting a la feuille (by hand) creates an elegant oil for both cooking and finishing. Soft and clean on the palate, this unfiltered oil is the color of green apples, with aromas of freshly picked vegetables, and a gentle lingering finish. A perfect compliment to the Tunisian diet. Oleic acidity: 0.2% Olive variety: Chetoui Tebourba, Tunisia Case size: Twelve 370mL bottles Six 1L bottles Four 3L tins

5 OLIVE OILS MORGENSTER 2016 Flos Olei, 98 points 2013 Gold Medal, Los Angeles International Olive Awards 2013 Gold Medal, SA Olive Awards Southern Hemisphere oil of perfection! Estate grown, pressed and bottled in Stellenbosch, the acclaimed wine and olive growing region outside Capetown, South Africa. Year to year this oil offers a consistent flavor profile made from a blend of fourteen varieties originally of Italian origin. An intensely fruity oil tastes of artichokes, green apples and almonds followed by a long peppery finish. Oleic acidity: 0.30% Olive varieties: Blend of 14 Italian varieties Case size: Stellenbosch, South Africa Six 250mL bottles MG100 Six 500mL bottles MG200 OLIVE OILS CASTELINES OLIVE OIL AND CITRON This olive oil is obtained by simultaneously crushing olives (mainly of the Salonenque variety) and fresh Corsican citrons. The olives and citron blend at the beginning of the oil production process rather than during a post-production infusion. The Corsican citrons are known for their exceptional fragrance which develops as the fruit matures. These characteristics then transfer to the olive oil. The resulting oil s palette offers the full aromatics of mandarin, lemon and grapefruit an intensely citrusy nose. Olive variety: Aglandau, Grossane, Salonenque, Verdale Baux-de-Provence, France Case size: Twelve 250mL bottles CA0600 CASTELINES CLASSIC 2016 Flos Olei, 95 points Gold Medal, Concours General Agricole 2016 Genuine Provencal oil. From their orchards near Les Baux, Jean Benoit and Catherine Hugues early hand harvest, cold press and estate bottle superior oil from Provencal terroir. Aromas of cut grass, flavors of artichokes and almonds, and the perfect amount of pepperiness blend a long lasting flavor. Oleic acidity: <0.3% Olive varieties: Aglandau, Grossane, Salonenque, Verdale Case size: Baux-de-Provence, France Six 500mL bottles CA0010 Four 3L bag in box CA0300 CASTELINES OLIVE OIL WITH THYME AND ROSEMARY This olive oil is obtained by simultaneously crushing olives (mainly of the Salonenque variety) and fresh thyme and rosemary, imparting a seductive scent, making it the quintessential oil for meat. Branches of wild thyme and rosemary, freshly picked by hand in the garrigue scrubland, are added during the extraction to impart the fragrance of sun-soaked Provence hillsides. The nose contains fresh herbal notes and thyme comes first in the mouth, followed by rosemary scent. Olive variety: Aglandau, Grossane, Salonenque, Verdale Baux-de-Provence, France Case size: Twelve 250mL bottles CA0800 CASTELINES NOIR D OLIVE Gold Medal, Concours General Agricole 2016 CastelineS revisits the age-old traditions of Provence to create Noir d Olive oil. Produced from four hand-picked native olive varieties. Olives are stored in enclosed tank where a process of oxygen free light fermentation is delicately applied, recreating the taste of preserved black olives. This oil has a sweet bouquet and mild flavor with notes of tapenade and truffle. Serve at room temperature in salads, use to make mayonnaise and drizzle on baguettes, mushrooms and mashed potatoes. An oil like no other don t trust us, taste it! Oleic acidity: <1.5% Olive varieties: Aglandau, Grossane, Salonenque, Verdale Case size: Baux-de-Provence, France Six 500mL bottles CA0115 Four 3L bag in box CA0200 CASTELINES OLIVE OIL WITH BASIL AND MINT This olive oil is obtained by simultaneously crushing olives, (mainly of the salonenque variety) and freshly picked basil leaves and a touch of mint. The resulting oil exudes the seductive flavors of late summer. The nose reveals a strong aroma of basil. When in the mouth, the basil start is followed by the delicate freshness of mint. This oil is a must for spring vegetables. Olive variety: Aglandau, Grossane, Salonenque, Verdale Baux-de-Provence, France Case size: Twelve 250mL bottles CA

6 OLIVE OILS ORGANIC BIOLEA LEMONIO & NERANTZIO The Lemonio and Nerantzio are not infused oils. Koroneiki olives harvested from the Astrikas estate olive groves are stone milled & cold pressed with locally grown lemons and bitter oranges. These fabulous oils explode with lemon zest and a lasting aftertaste of freshly crushed lemons, or an unmistakable punch full of orange blossoms and a teasing tingle of orange rind. Biolea oils are divine dipping oils. They can be drizzled on seafood, grilled lamb and fresh vegetables, or they are used to create wonderful lemon or orange based dressings and marinades and also in cakes. Olive variety: Koroneki Case Size: Crete, Greece Twelve 250ml bottles BI200 (Lemonio) Twelve 250ml bottles BI300 (Nerantzio) From small family apiaries, these raw and rare single varietal honeys represent the complexity of nature s original source of sweetness. RAVIDA LEMON OLIVE OIL Ravida Lemon Olive Oil is produced with organic lemons and Biancolilla olives grown and milled on the estate. The lemons and olives are crushed together capturing all of the fragrance of Mediterranean lemons. The taste profile presents with a delicate fruity and gently spicy flavor with touches of lemon balm. The aroma is bright with an intense lemon zest and fresh clean finish. Acidity is 0.1 to 0.2 percent. Olive variety: Biancolilla Sicily, Italy Case size: Six 250mL bottles RA0085 Salt is core to our existence, an essential component of life. We bring you the purest forms of salt to accentuate and season every bite. Hand-harvested from the shining Isle of Anglesey to the shores of Western Sicily. 10

7 HONEY & SEA SALT HONEY & SEA SALT BEE RAW HONEY Bee Raw Honey is dedicated to sourcing domestic, raw, unfiltered honey made from a single flower variety. Offering the most diverse assortment of varietal honey in the marketplace, Bee Raw has been working with family-owned apiaries since 1999, and helps to support the rich beekeeping heritage represented in each region of the United States. Case size: Six 10.5oz jars Maine Blueberry RBH001 Washington Buckwheat RBH002 Colorado Sweet Yellow Clover RBH003 Florida Orange Blossom RBH004 Maine Wild Raspberry RBH005 California Sage RBH006 Colorado Star Thistle RBH008 North Carolina Sourwood RBH009 RAVIDA SEA SALT Wisconsin Cranberry (seasonal) RBH010 New York Basswood (seasonal) RBH011 New York Aster RBH012 Oregon Meadowfoam RBH013 Oregon Maple RBH014 Ravida Sea Salt is a natural, untreated salt, made using traditional methods of evaporation. In spring, salt pans are filled with waters from shallow lagoons and evaporation takes place over the next six months in intense Sicilian sun and with strong African winds. The salt is piled in small heaps inside the saltpans. and then into larger piles around the edges, where they are protected from rain with clay tiles After harvest it is crushed and ground without any additional refining. It is naturally low in sodium chloride imparting a delicate flavor. Small grain/flake size allows for consistent seasoning and makes it an ideal salt for homes and chefs. Case size: Twelve 200g containers RA0120 Twelve 500g containers RA0110 Four 1.6 kg containers RA0100 PURE HALEN MÔN SEA SALT British Great Taste Gold Award by Guild of Fine Foods 2013 The Halen Môn story began with a bubbling pan of seawater on an Aga stove in a kitchen in North Wales, UK. Today, it is produced in in Angelsey in a newly built salt cote (traditional salt factory). Pure sparkling sea water is naturally filtered over mussel beds. When the salinity levels are right, it is pumped (with permission by the Queen) a few yards to the salt cote and harvested by hand. Crunchy, crisp and so pure you detect sweet notes on the finish, it was voted outstanding product by Feria de Gastronomia and is loved by chefs and home cooks worldwide. Soft enough to crumble between your fingers yet structured enough to hold its shape, these dazzling white flakes are a perfect finish to all dishes. Case Size: Ten 100g pouch HM100 One 1kg bag HM140 One 5kg bag HM150 SMOKED OVER WELSH OAK British Great Taste Gold Award by Guild of Fine Foods 2013 Slowly smoked over Welsh oak chippings until the crystals become soft, toffeecoloured flakes redolent of autumn bonfires. Finish eggs, poached chicken, fish and oysters, or add to chocolate and caramel desserts. Ten 100g pouch HM600 One 5kg bag HM650 WITH CRUSHED CELERY SEEDS Perfect as a dipping salt for quail eggs, in a traditional Bloody Mary or Caesar salad, or in savory dishes like winter casseroles and roasted vegetables. Ten 100g pouch HM500 WITH CHILLI AND GARLIC An intensely savory secret blend of cayenne and ancho chillis and golden roasted garlic with a warm, glowing kick. Perfect on steak, roasted vegetables or stir fries. Ten 100g pouch HM200 WITH GOLDEN ROASTED GARLIC Delicious on chicken, in buttery mashed potato or sprinkled over French fries. Ten 100g pouch HM300 One 5kg bag HM350 WITH VANILLA Pure salt flakes mixed with sticky vanilla powder for a salty-sweet accent on whitefish, shellfish, salads, creamed vegetables and for all your baking. Ten 100g pouch HM400 One 1kg bag HM

8 FISH No savory pantry is complete without these culinary treasures from the sea. Anchovies salted and packed by hand, enjoyed simply with a drizzle of olive oil as a tapas, or to enhance sauces and dressings. Grey mullet Bottarga, one of the healthiest foods whose flavor captures both the richness and delicacy of the sea. TRIKALINOS BOTTARGA-PREMIUM BOTTARGA OF GREY MULLET Listed among Chef Ferran Adrias choice for 30 best products in the World, Fragile Feast, Route to Ferran Adria by Hannah Collins Since 1856, a family passion for curing grey mullet roe (Avgotaraho in Greece). Cured naturally without the use of preservatives, the final product has a higher moisture content and contains less sodium than others produced in Mediterranean. Hand coated with 8 layers of natural bee s wax, this preserves the delicate taste and texture. Rich in protein, Omega 3, selenium, vitamins A, B, and C, iron, and calcium. Spread on slices of bread with olive oil and drops of lemon juice. Also pairs well with omelets, pasta, and seasonal fruit. Case size: Four 1/2 lb sticks ROQUE ANCHOVIES The small French fishing village of Collioure has been renowned for their anchovies since Medieval times. Today, the Roque family is one of two families left producing anchovies in an extremely labor intensive process. Fresh fish are sorted by hand and packed in salt barrels for approximately three months. Then they are removed, beheaded, and gutted by hand, repacked in salt, and transferred to a cool warehouse for 3-12 months. Each fillet is individually layered in glass jars to preserve the integrity of the fillet. All of the ingredients used in production of Roque anchovy products, including the sunflower oil, vinegar and sea salt, are sourced in France. Roque believes the origin and tradition of these ingredients are important in upholding their high quality standards. CREAM OF ANCHOVY Anchovies are ground into a paste and blended with sunflower oil and vinegar. Case Size: Twelve 5.29oz jars RQ0010 ANCHOVIES IN SUNFLOWER OIL Deboned filets in neutral sunflower oil, allowing the full flavor to be enjoyed. Case Size: Twelve 5.29oz jars RQ ANCHOVIES IN SALT Bone-in filets. Soak in cold water for minutes to desalinate and remove spine. Case Size: Twelve 3.88oz jars RQ0080 NATURAL ROQUERONES Deboned filets of uncured fish, marinated in 80% white vinegar and 20% red vinegar, rinsed and packed in sunflower oil. Case Size: Twelve 5.29oz jars RQ0200 Four 1kg containers RQ0020

9 MEATS Our producers start with the highest quality raw meats and ingredients which they transform through time honored traditions. Responsible and traceable, the cured meats chosen for our collection emphasize the marriage of old world flavors and new world innovations. PIO TOSINI PROSCIUTTO DI PARMA 10 Best Prosciutto di Parma 2012 by Slow Food Italy Family-owned and operated for four generations, Pio Tosini is one of the most credible and sought-after producers of Parma ham by the Italian domestic market. They have been in operation for over 80 years and we have been their honored importer since their introduction into the U.S. in This delectible prosciutto, sweet to the palate, is cured in the town of Langhirano, Italy, and bears the honorable mark of the Consorzio del Prosciutto di Parma. The Consorzio sets minimum standards to be able to qualify for this mark and Pio Tosini far exceeds each standard. Their whole process starts with strict selection of the highest possible quality raw pork, each piece hand-salted and cured for longer than the Consorzio requires. Instead of 13 months, they cure a minimum of 17 months and more often up to 20 months. Why? The extra time allows for slow and even salt penetration and assures the sweetness of the hams. Made using four simple ingredients: fresh pork, salt, air and time. Each ham that is imported to the US is handpicked by the two owners Nicola or Giovanni, the founder (Ferrante Tosini s) great grandsons. At Pio Tosini each ham is trimmed and de-boned by hand, the final step to personally assure the product we import is top quality. BONELESS ( Pressed One 16lb piece BONE-IN One 20lb piece LEGATO Rolled One 16.lb piece On a limited basis, Rogers Collection also carries a 24-month Prosciutto di Parma from Pio Tosini, which is unrivaled in quality and flavor. Meltingly sweet due to the longer aging period and lower salt quantity, this product is unlike any other cured ham on the market. Call for availability. PIO TOSINI 24 MONTH AGED One 16lb piece

10 MEATS MEATS FERMIN IBERICO & IBERICO DE BELLOTA 2006 Best Spanish Food Company FERMIN was started in 1956 by Fermin Martin and his wife Victoria Gomez. Using traditional knowledge of how to raise and mature the best Iberico pigs. FERMIN helped generate a flourishing industry for both the family and the entire region. In fifty years FERMIN has become a clear standard of reference for Spain s Iberico pig products. Produced from free roaming Iberico pigs indigenous to the Iberian peninsula in Spain. (Popularly known as Pata Negra, or Black Hoof). Iberico bellota pigs feed exclusively on fallen acorns (called bellota) for three months prior to slaughter. The resulting meat is rich in high levels of flavorful, natural fats and healthy oleic acid, for which these pigs have gained international notoriety. Air-cured for months. BONE-IN Dry cured hams and dry cured shoulder (paleta) IBERICO DE BELLOTA HAM Two 15lb pieces F01001 IBERICO Two 16 lb pieces F01011 SERRANO Two 18 lb pieces F01031 PALETA IBERICO DE BELLOTA Two 11lb pieces F01051 PALETA IBERICO Two 11 lb pieces F J CINCO JOTAS The unrivaled taste and quality of pure Iberian ham elevates 5J to a noteworthy position as a leader in the production of Iberico Bellota ham. It is located in the Southern Spanish town of Jabugo (ha-boo-go), near Seville, made famous for its unique micro-climate and well preserved ecosystem. 5J s use Iberian pigs that roam freely in the Picos Aroche National Park, which has been declared a Biosphere Reserve by UNESCO. 5J s (Sanchez Romero Carvaja), has been awarded the Spanish certified black bracelet to ensure pure breed of Iberico (black hoof) pig which they have been curing since This breed is prized for the fat accumulation that takes place each fall during the Montanera period when the pigs diet consists solely of acorns and aromatic herbs. The exercise the pigs get while naturally foraging ensures that they fatten at a slower and natural rate and the accumulation is more even between their muscle fibers. The maestro Jamoneros that constantly monitor the curing process begin by selecting only the best legs. The outer fat is then removed and legs are salted, cleaned, weighed, dried, and cured in natural cellars. 5J ham has a velvety texture, and distinct aroma recognizable! 5J PALETA BELLOTA BONE IN 5J JAMON BELLOTA BONE IN 5J PALETA BELLOTA BONELESS One 11 lb piece CJ0100 One 14.5 lb piece CJ0200 One 5 lb piece CJ0600 5J pre-sliced ham is hand sliced by expert Master Carvers. Hand slicing avoids friction and any warming of the ham to preserve the integrity of each piece. This process also allows different parts of the leg to be included in one single packet, a standard way of packaging this Iberian product, so the consumer can savor the different tastes each part has to offer. BONELESS IBERICO DE BELLOTA One 9 lb piece F02000 IBERICO One 10 lb piece F02010 JAMON SERRANO One 12 lb piece F02020 PALETA IBERICO DE BELLOTA One 6 lb piece F02030 PALETA SERRANO One 6 lb piece F02050 PRE-SLICED Dry cured hams, shoulder (paleta), loin and sausages IBERICO DE BELLOTA JAMON Fifteen 2 oz packages F02002 IBERICO JAMON Fifteen 2 oz packages F02012 IBERICO DE BELLOTA LOIN Fifteen 2 oz packages F05012 PALETA SERRANO Fifteen 2 oz packages F02052 IBERICO CHORIZO Fifteen 2 oz packages F03012 IBERICO SALCHICHON Fifteen 2 oz packages F04012 DRY CURED SAUSAGES Traditional Spanish sausages made exclusively from Iberico pork. CHORIZO IBERICO Ten 7 oz sausages F03010 SALCHICHON IBERICO Ten 7 oz sausages F04010 DRY CURED LOMO Dry cured pork loin marinated in olive oil and spices. LOMO IBERICO DE BELLOTA Five 1.5 lb loins F J PALETA BELLOTA PRESLICED Twelve 1.5 oz packages CJ

11 MEATS GOLFERA Golfera is located in the ancient village of Lavezzola in Italy s Emilia-Romagna region. Lavezzola has always embodied a long-standing bond between food and landscape and is famous for traditional Italian charcuterie. The phrase new products with traditional flavor effectively expresses what Golfera is all about: quality mortadella and hams that are new in their nutritional properties, but traditional in flavor, texture and fragrance. They are new in use of modern production technology and unsurpassable standards of hygiene and traditional in terms of the depth of culture brought to bear in the preparation. Golfera maintains complete control over their production chain. This starts with animal welfare, humane feeding and breeding and no antibiotic use after the third month of an animal s life. Their mortadella s and cooked hams are made with genuine clean labels, meaning free of dairy, gluten, monosodium glutamate, nitrates and nitrites. The mortadella s pistachios are Sicilican and the black truffle is from Bologna, both ingredients strictly Italian sourced. Likewise, Golfera uses only fresh, high quality cuts of shoulder meat (no tripe or lesser cuts), fat from the neck of the animal, and warm spices to achieve superior taste. BRACERI HAM WITH HERBS BRACERI HAM WITH HERBS One 10 lb piece GF2000 MORTADELLA One 11 lb piece, GF2210 MORTADELLA CON PISTACHIO One 11 lb piece GF2240 MORTADELLA CON TRUFA One 11 lb piece GF84TU Vinegar is the inevitable product of wine an essential preservative as well as one of the most important elements in cooking. Bright flavors of traditional Orleans method vinegars are used daily by the most discerning chefs in the world for seasoning and balancing sauces and dressings, while sweeter, richer and viscous finishing vinegars can take even the dessert or cheese plate to the next level! 20

12 VINEGARS VINEGARS MARQUES DE VALDUEZA RED WINE VINEGAR In 2007, the Marques de Valdueza Estate set aside 3000 liters of their wine (a blend of Cabernet Sauvignon, Merlot, and Syrah) to begin the fermentation process using traditional Orleans method. The process begins in stainless steel tanks and then it goes into four-year-old French oak barrels for 20 months marked the first year of this vinegar s release! Complements the Marques de Valdueza wines and EVOO. This vinegar is honey colored with intense and complex aromas of vanilla, fennel, and licorice spice. It finishes with a hints of almond. 9% acidity makes it perfect for finishing a variety of cold and hot dishes. Case Size: Six 250mL bottles ACETAIA CATTANI Acetaia Cattani is a fifth-generation, family-owned balsamic producer located in Modena, Italy. They have an unbridled passion for producing balsamic in the Modenese tradition, with sweet indigenous grapes from their vineyard in the Modenese hills. Since the 1980 s they have practiced organic agricultural methods in order to guarantee the highest quality grapes. In 1993 they were the first to bring ceritifed organic Aceto Balsamico di Modena. TRADIZIONALE DI MODENA EXTRAVECCHIO D.O.P. SOFI Silver Outstanding Vinegar 2010 This 25-year-old balsamic is dense, full flavored, and highly fragrant. Each numbered bottle has a gold foiled neck with the Consorzio Seal of Guarantee. This vinegar is both DOP (Donominazione di Origine Protetta) and DOC (Denominazione di Origine Controllata) certified. Case Size: One 100mL bottle WHITE BALSAMIC A true white (rather golden) balsamic vinegar manufactured with sweet must derived from organic Trebbiao (white) grapes. The richly perfumed must is reduced at low temperatures to preserve the delicate golden color and mixed with aged white vinegar, then barrel-rested for about 6 months. Perfect with grilled vegetables and fish, it won t change a dish s natural color. Unlike most white balsamic vinegars, Cattani never uses bleach or additives to affect color. Case Size: Twelve 250mL bottles Twelve 500mL bottles TRADIZIONALE DI MODENA VECCHIO D.O.P. This 12-year-old balsamic is made with the same traditional techniques used for the Extravecchio. Each numbered bottle has a gold foil neck which is the Consorzio Seal of Guarantee. Also both DOP and DOC certified. Case Size: One 100mL bottle OLIVEWOOD BALSAMIC Aged just over 8 years in oak and finished in olivewood barrels for a subtle, but distinct, sweet and earthy flavor that pairs very well with red meats. Case size: Twelve 250mL bottles BALSAMINA, BALSAMIC JELLY Developed exclusively for the Rogers Collection, the sweetness of this decadent condiment dances on your tongue, and pairs well with creamy cheeses and cured meats. It also makes a beautiful gift in its thick-glass, wide-mouthed jar. Case size: Twelve 125g jars ORGANIC VINAGRES DE YEMA CEPA VIEJA A sherry vinegar with the depth and complexity of the timehonored tradition of solera aging Palomino grapes grown near Jerez, Spain, and a series of barrels called criaderas. Each criadera contains vinegars with similar flavor characteristics aged for different lengths of time. When the solera, the barrel with the oldest vinegar, is tapped, it is never fully drained. The remaining vinegar is blended with vinegar from the next younger criadera, and so on until the youngest is topped off with fermented must. Cepa Vieja comes from a solera containing vinegar that is 25 years old with 7% acidity. Case size: Twelve 500mL bottles VINAGRES DE YEMA BOTA VIEJA Bota Vieja is the younger version of Cepa Vieja. It has a shorter aging process and is available for Food Service only. Popular in fine kitchens around the country for its quality to price ratio. 7% acidity, contains solera of 15 years. Case size: Four 5L containers VINAGRES DE YEMA TIERRA VIEJA This DOP Organic vinegar is made using the traditional soleracridera method of aging and contains solera that is 5 years old (which is when their Palomino grapes were first certified organic). This youthful vinegar is light golden in color and will not dampen the colors of vegetables or protein it is paired with. At 7% acidity, the flavor is bright but has a complexity on the finish that comes from aging in oak barrels. Case size: Twelve 250mL bottles

13 VINEGARS RAVIDA WINE VINEGAR Full of the rich, intense aromas of Marsala wine, this is certainly a new entry in the world of vinegars. It is made using the same grape varietals used to produce the famous wine from Marsala, Sicily. Produced from a secretly guarded recipe, Ravida Vinegar blends Grillo and Catarratto grape varietals. Grape must freshly pressed grape juice, skins, seeds, and stems), is allowed to ferment, then mature and age in wooden barrels for a minimum of four years to develop a complex and long lasting flavor. It is dry, yet full of the sweet flavors of Marsala, with resonances of aceto balsamico. Case size: Twelve 250mL bottles RA0086 Vegetables preserved at their peak in extra virgin olive oil... tomatoes and peppers literally dried under the Tunisian sun... hand-cracked olives preserved using only salt, water and time... bold flavored and filled with love and respect for the harvest. 24

14 OLIVES & CONDIMENTS OLIVES & CONDIMENTS ORGANIC ORGANIC LES MOULINS MAHJOUB ORGANIC OLIVES SOFI Silver Outstanding Product Line 2002, 2009 The Mahjoub family farms the soil in the lush Mejerda Valley of Tunisia located on the southern shores of the Mediterranean. It is here that they produce handcrafted products under the Les Moulins Mahjoub label and are known for their steadfast commitment to artisan standards and sustainable farming. The Mahjoubs are recognized in the culinary world as one of the premier producers of extra virgin olive oils, table olives, and condiments. Products are produced using no additives or artificial processes. These all natural organic olives are cured using two ingredients: salt and time. (Most olives available on the commercial market are cured using lye or citrus for either part or all of the curing process.) These olive varieties are native to Tunisia. The green Meski variety is known for its meaty flesh and each of these olives is individually cracked to ensure even curing. The black Sahli variety is tiny and dark violet in color. Olives are placed in a natural brine and allowed to soak for about 9 months, producing a cured olive with a rich and buttery flavor. NATURAL MESKI OLIVES WITH LEMON & FENNEL Meski variety, made with lemon zest, fennel and bottled in brine. Case size: Twelve 125g jars Three 4.3kg containers NATURAL MESKI OLIVES WITH GARLIC & WILD HERBS Meski variety, made with garlic, wild mountain herbs, and bottled in extra virgin olive oil. Case size: Twelve 200g jars Three 4.3kg containers NATURAL MESKI OLIVES & HARISSA Meski variety, made with Harissa spice and bottled in extra virgin olive oil. Case size: Twelve 200g jars Three 4.3kg containers NATURAL SAHLI OLIVES Sahli variety, bottled in brine. Case size: Twelve 130g jars Three 4.3kg containers LES MOULINS MAHJOUB ORGANIC SPREADS SOFI Silver Outstanding Product Line 2010 NATURAL BLACK OLIVE SPREAD Made with two varieties of olives, Sahli black olives and a small percentage of Meski green olives, blended with extra virgin olive oil. Case size: Six 200g jars Six 700g jars SPICY SUN-DRIED TOMATO SPREAD Sun-dried tomatoes chopped and blended with extra virgin olive oil and fresh chilis. Case size: Six 185g jars H ROUSS & HARISSA ARTICHOKE SPREAD Puree of fresh artichoke hearts and extra virgin olive oil. Case size: Six 185g jars Both of these popular Tunisian condiments are pepper based, but there are two major differences. H rouss is made from lightly crushed fresh peppers, while Harissa is made from heavily crushed dried peppers. Harissa is generally consumed year round, while H rouss is heavily consumed during the winter months when fresh peppers are not available. ORGANIC HARISSA SPREAD Made from sun-dried ground peppers, extra virgin olive oil, garlic, cardamom, salt and coriander. Case size: Six 185g jars Six 700g jars TUNISIAN SWEET PEPPER HARISSA SPREAD (H ROUSS) Made from chopped fresh red peppers and extra virgin olive oil. Case size: Six 200g jars

15 OLIVES & CONDIMENTS ORGANIC Marmalades, jams, and chutneys are the essence of fruit preserved at its peak. Trust your taste buds and savor these pure fruit flavors of the southern Mediterranean. LES MOULINS MAHJOUB ORGANIC CONDIMENTS MAHJOUB WILD MOUNTAIN CAPERS Capers are the flowerbuds of a native Mediterranean bush and are hand-gathered in the mountains of Tunisia. Unlike most commercial capers which are packed in brine, these capers are dried in sea salt to preserve their distinct flavor. Case size: Six 100g jars Twelve 500g jars Three 4kg containers SUN-DRIED TOMATOES Dried during the summer months in Tunisia, these tomatoes are individually layered in jars and packed with extra virgin olive oil. It takes 14 to 15 kilos of fresh tomatoes to make just 1 kilo of sun-dried tomatoes. When the tomatoes are gone, drizzle the tomato flavored oil onto grilled bread or use in dressings. Case size: Six 200g jars NATURAL PRESERVED LEMONS An ingredient that is exemplary of Tunisian cooking, these petite lemons are preserved whole in brine. Known for their intensity and concentrated citrus flavor, try them in the popular dish of chicken with lemon and olives. Case size: Twelve 200g jars Twelve 400g jars ARTICHOKES IN EXTRA VIRGIN OLIVE OIL Cultivated since ancient times, with origins in the Southern Mediterranean, artichokes are celebrated in Tunisia and beyond. Carefully preserved in extra virgin olive oil, these whole artichoke hearts of the local variety Violette are wonderful as antipasti or in a variety of preparations from salads to stuffings, delicious in soups and pastas. Harvested from mid-february to mid-may in a festival-like atmosphere, artichokes are an important staple of the Mediterranean cuisine and can still be found growing wild. Case size: Twelve 300g jars TUNISIAN ARTICHOKE LEAVES H ROUSS STYLE Lightly chopped fresh artichoke leaves packed in extra virgin olive oil. Great on pizzas, added to salads, or as a garnish for grilled fish. Case size: Six 185g jars

16 MARMALADES & JAMS LES MOULINS MAHJOUB JAMS Whole pieces of fruit are preserved through a delicate canning process. These jams are subtly sweet and more fruit-forward than their American counterparts. LEMON MARMALADE Six 240g jars GRAPEFRUIT MARMALADE Six 240g jars PIQUANT ORANGE SLICES Six 240g jars ORGANIC FIG JAM Six 240g jars WILD MULBERRY JAM Six 240g jars STRAWBERRY JAM Six 240g jars APRICOT JAM Six 240g jars LES MOULINS MAHJOUB CHUTNEYS Prepared as a tribute to the sweet and salty flavors of Mediterranean cooking. The fruits are blended with vinegar, sugar and spices. ORGANIC CANDIED LEMON & FIG CHUTNEY Six 210g jars ARTICHOKE & SEVILLA ORANGE CHUTNEY Six 210g jars We traveled to the birthplace of pasta to discover pasta made using ancient wheat, and we delight in sharing the traditional hand rolled couscous, and sauce made from umami-bursting tomatoes... these selections nurture and comfort the soul. 30

17 PASTAS & SAUCES PASTAS & SAUCES SPAGHETTI MEZZI PACCHERI RIGATI PENNE BUCATINI ELICHE RIGATONI PASTIFICIO GENTILE PASTA Established in 1876, Pastificio Gentile is one of the historic artisanal factories that made the city of Gragnano famous around the world for its pasta. Today, Gentile preserves the traditional production methods and the attention to every detail from selection of raw materials to the production processes. The semolina chosen is strictly of Italian origin and of the best quality. Among the selected wheat varieties is the renowned Senatore Cappelli. All wheat used in Pastificio Gentile pasta is single-sourced and processed with care and respect at the Ferro Brothers Mill in Campobasso (in the Molise region of southern Italy). The excellent raw material allows for the production of a premium quality pasta and the low temperature drying method known as Cirillo preserves its distinct aroma and texture. LINGUINE SCIALATIELLI PENNETTE RIGATE Each of Pastificio Gentile s pasta shapes are bronze cut, meaning that the molds or dies used in production are made of bronze. The bronze mold creates a rougher more porous pasta giving the pasta a homemade quality. As a result, sauces and seasonings do not slide off of the pasta as they would with a smoother type. SPAGHETTI Twelve 500g bags GP030 BUCATINI Twelve 500g bags GP003 LINGUINE Twelve 500g bags GP006 CANDELE CORTI Twelve 500g bags GP012 PACCHERI Twelve 500g bags GP015 MEZZI PACCHERI RIGATI Twelve 500g bags GP039 ELICHE Twelve 500g bags GP022 SCIALATIELLI Twelve 500g bags GP023 CASERECCE Twelve 500g bags GP024 ZITI CORTI RIGATI Twelve 500g bags GP025 PENNE Twelve 500g bags GP026 RIGATONI Twelve 50g bags GP031 PENNETTE RIGATE Twelve 500g bags GP033 VESUVIO Twelve 500g bags GP043 WHOLE WHEAT ORGANIC FUSILLI Twelve 500g bags GP728 WHOLE WHEAT ORGANIC SPAGHETTI Twelve 500g bags GP730 CANDELE CORTI PACCHERI CASERECCE CASERECCE ZITI CORTI RIGATI VESUVIO WHOLE WHEAT ORGANIC FUSILI AND SPAGHETTI 32 33

18 PASTAS & SAUCES ORGANIC LES MOULINS MAHJOUB COUSCOUS SOFI Silver Outstanding Pasta, Rice or Grain 2008, 2012 Les Moulins Mahjoub produces their M Hamsa Hand-Rolled Couscous using traditional Berber methods dating back thousands of years. Semolina is hand-rolled with olive oil, water and salt which is then pushed through screens, and dried in the sun for a rich and toasty flavor M HAMSA HAND- ROLLED COUSCOUS Case size: Twelve 500g jars One 8kg tin ORGANIC M HAMSA HAND- ROLLED WHOLE WHEAT COUSCOUS Case Size: Twelve 500g jars LES MOULINS MAHJOUB SAUCES SHAK-SHUKA A traditional North African dish of three ingredients (tomatoes, peppers, and onions) lovingly cooked down into a flavorful sauce. Heat Shak-Shuka in a sauce pan, crack in eggs and finish in oven. Enjoy with plenty of crusty bread. The ultimate comfort food, Shak -Shuka can also be used as an accompaniment to grilled fish or baked chicken and even as a pizza sauce. Case size: Twelve 340g jars M HAMSA HAND- ROLLED COUSCOUS WITH PEPPERS Case size: Twelve 500g jars SAUCE FOR COUSCOUS & PASTA Case size: Six 680g jars TIBAR Tomatoes, harissa, capers TESTOUR Tomatoes, artichokes, preserved lemons TEBOURSOUK Tomatoes, green olives, preserved lemons, and capers TEBOURBA Tomatoes, artichokes, harissa, and black olives From the best caseificios and queserias our artisan cheeses are a labor of love starting with the thriving happy cows, ewes and goats and restoring ancient traditions of cheese making. Every cheese is different and requires careful handling to ensure that our cheesemaker s highest standards of quality and flavor are brought to your table. 34

19 CHEESES GARROTXA BAUMA DOP certified. This old-style cheese was revived by Catalonian cheesemakers dedicated to traditional production methods. The environmental conditions of the region naturally foster the growth of grey-blue mold penicillium galaucum which forms on the rind. Semi-soft paste, tangy flavor, with a nutty, herbal finish. Producer: Toni Chueca Catalonia Goat 2-3 months Case size: Four 2 lb wheels FINCA PASCUALETE LA RETORTA 2015 Gold Award and Best Cheese in Spain Award, World Cheese Awards Finca Pascualete La Retorta is a unique handcrafted cheese. Finca s exceptional and pure raw milk comes from its own flock of Extremadura Merino sheep. The Retorta is made using a vegetable rennet, cardoon, a plant that grows freely throughout Finca s estate, and salt. The Retorta s flavor is delicate yet distinctive, well defined and persistent on the palate, with hints of the pistils of the blue wild flower used in the curdling. Producer: Finca Pascualete Extremadura Sheep (raw) days Case size: Six 140g La Retortas Eight 300g La Retortas ALAIN IDIAZABAL D.O.P. Using raw Latxa sheep s milk sourced from several small local herds, they smoke the cheese themselves, using beech wood and it is matured for a minimum of 3 months. Its rind is smooth and pale yellow in color. Its paste is firm and compact, whitish, with little eyes irregularly scattered throughout. This traditional cheese has intense aroma with a persistent aftertaste reminiscent of the wild grasses and herbs growing in the Basaburua valley. This cheese is completely natural and produced using exclusively local ingredients. Producer: Juan Miguel Gascue Navarra, Spain Sheep (raw) 3 months Case size: Six 2.6lb wheels CHEESES QUINTANA MAHON Winner 2013 Best Artisanal Cheese of the Year Awarded by Regulatory Board of DOP This is a semi-hard cheese from the island of Menorca. The production of this cheese dates back to the Roman times and has always been an important industry for the people and farmers of the island. The paste is slightly acidic with a salty flavor and a bit of spice that comes from paprika that is rubbed onto the rind during the aging process. This cheese is pressed and molded by hand in a fogasser which is Catalan for cloth and is the traditional method of separating the cheese curds from the whey. Producer: Quintana Catalonia Cow (raw) 3-4 months DO Certified Case size: Two 6 lb wheels PASAMONTES MANCHEGO 2012 Gold Medal Manchego DOP Artisan Semicured, Premio Gran Seleccion publication Spain s legendary cheese, our Pasamontes has been made in the same location since Our producer uses only RAW milk in order to preserve the subtle and delicate flavors of the milk from the Manchego sheep. Pasamontes uses no chemical wash on the rind not only is it truly natural, also edible! We don t eat it due to rough texture, but we surely cook with it and you should, too! Producer: Maria Dolores Palomares Pasamontes Castilla la Mancha Sheep (raw) 3-4 months and 12 months Case size: Two 6 lb wheels, 3-4 months Two 6 lb wheels, 1 year aged PAU SANT MATEU This cheese is from a village located in the mountains north of Barcelona and is named after the cheesemaker s son. The goats are raised on hills that are about 5k from the Mediterranean and feed on the natural flora which imparts a unique savory flavor. The paste is creamy and transforms with age into a more solid paste with a more complex, richer flavor. Producer: Josep Cuixart Catalonia Goat 2-3 months Case size: Four 2 lb wheels

20 CHEESES REY SILO BLANCO Y ROJO A revived ancient cheese almost lost to history afuegal pitu. First mentions of this cheese come from letters to the Emperor Charlemagne. Aged for 60 days in an underground cellar on the banks of Nalon River in Pravia, hand-salted and turned daily to ensure even conditions throughout, this cheese is produced from raw, whole cow s milk from a farm in the village of Cogollo. The natural rind has a mold that is predominately geotricum candidum. Intense flavor of wildflowers and fresh milk, with hints of hazelnut and butter. The paste is a magical mix of creamy yet dry. Pair with cider and enjoy! Producer: Queseria Artesanal de Pravia Asturias Cow (raw) 60 days Case size: BLANCO one 8oz piece ROJO one 8oz piece REY SILO MASSIMO This is a firm, surface-ripened cheese, aged for three to five months in an underground cellar on the banks of the Nalon River in Pravia, Asturias. Massimo is produced using raw, whole milk from cow s milked on a farm in Cabo Vidio. The natural rind is produced by the geotrichum culture. This type of mold is called toad s skin by the local people due to the wrinkles it causes on the rind. Each cheese is a cylinder with a diameter of approximately 7 inches. It stands about 3 inches tall and weighs between 3 and 4 pounds. The paste is white, dense and creamy. Each cheese has an intense flavor of fresh milk and butter with an aftertaste of toasted hazelnut. Producer: Queseria Artesanal de Pravia Asturias Cow (raw) 4-6 months Case size: One 4 lb piece VEIGADARTE This cheese is made by a small artisanal producer using milk from two breeds: Verata and Avila. This cheese has a high butterfat content and has the characteristic tang attributed to goat s milk. This cheese has an ash rind that is covered by a white mold. Producer: Mr. Joaquin Villanueva Casado Castilla-Leon Goat 1 month Case size: Two 2 lb rolls BRICA CHEESES This cheese is made in the small town of Pieve Fosciana located about 20 miles north of Lucca and is one of the most traditional cheeses produced in this mountainous region of Tuscany. Bruno Bertagni and his son Verano make this small production cheese, using raw cow s milk from 6 small herds located around the Garfagnana region. Producer: Caseificio Bertagni Tuscany Cow (raw) 60 days Case size: Three 1 lb pieces FONTINA VALLET PIETRO This is a soft paste cheese that is compact and springy in its consistency and straw yellow in color. An excellent melting cheese, this is the main ingredient for the regional dish fonduta, a staple in many alpine skier diets. This cheese is made from milk from the cheese makers brothers cows which only graze on fresh grass. Production does not involve high heat and this protects the natural enzymes and produces a cheese with subtle flavors. Producer: Caseificio Vallet Pietro Valle d Aosta Cow (raw) 3 months, minimum DOC Certified. Case size: One 19 lb wheel FORMAGGIO AL TARTUFO This cheese is from a blend of pasteurized cow and sheep s milk and is also referred to as Caciotta. Small and semi-hard with a thick, flat, yellow rind that is edible. It undergoes a short aging of only 30 days. Most truffle cheeses use truffle aroma, but our cheeses uses black truffle shavings which can be seen in the paste and produce a fuller flavor. Producer: Caseificio Bertagni Tuscany Cow and Sheep 30 Days Case size: Three 1 lb wheels

21 CHEESES CHEESES GRANA This is a a hard, mature, finely granular cheese in the Grana style. The color of the rind is intense yellow; the paste is slightly grainy and lighter in color. The cheese imparts a sweet and only slightly pungent, fruity, nutty flavor. The maturation process lasts between 14 and 18 months during which the cheese acquires a delicate fragrance along with a sweet taste. Colla SpA started in 1921 as a small dairy farm in Cadeo, located in the Emilia- Romagna region of Italy. This is a fourth generation familyowned dairy, specializing in the production of Grana style hard cheeses as well as Parmigiano Reggiano, and Grana Padano. The milk comes solely from small farms situated in the territory of the Province of Piacenza, bordering the area of production of Parmigiano Reggiano. Producer: COLLA SpA Emilia-Romagna Cow months Case size: Four 9 lb pieces GL0015 LUCIFERO Lucifero is a blue cheese produced with pasteurized milk from a farm in Pagazzano. Aged for a minimum of 50 days, this cheese has a creamy paste that is riddled with pepperflakes, giving it a spicy flavor. Producer: Arrigoni Lombardy Cow 2 months Case size: Four 3 lb wedges MARZOLINO AL POMODOR This cheese is made by Bruno Bertagni and his son Verano who apply a traditional Tuscan method to the rind which involves rubbing dried tomato concentrate into the rind. The tomato concentrate protects the rind from unwanted mold growth. Hand made in the town of Pieve Fosciana. Producer: Caseificio Bertagni Tuscany Cow and Sheep 30 Days Case size: Three 2 lb pieces PALARETO This wonderfully distinctive goat s milk cheese is highly aromatic. Seasoned on pine boards, they achieve their best flavors if eaten within six months of aging. Has a slightly chalky paste, typical aromatic flavor of fresh goat s milk. Available seasonally, May through November. Producer: Caseificio Bertagni Tuscany Goat (raw) Over 60 days Case size: Three 1.3 lb wheels SANTO STEFANO PARMIGIANO REGGIANO 2013 World Cheese Award, Silver Medal Producer: Santo Stefano From a cooperative dairy receiving milk from 12 farms, each farm has its own separate copper mixing pot, so each wheel is unique to one farm. Rogers always purchases from the same farm (2121). The farm we work with uses milk with higher protein and casein contents for consistent granular crunch and rich taste. Emilia Romagna Cow (raw) 24 months Case size: Whole forms One 80 lb wheel Quarters One 18 lb piece GRANA D ORO PARMIGIANO REGGIANO (RED COW) 2015 Super Gold Award, World Cheese Awards 2013 Silver Medal, Concours International des Fromages et Produits Laitiers de Tours For over three generations, the Catellani Family has been producing Parmigiano Reggiano on their farm. They have 180 head of Red Cows (Vacche Rosse) and are committed to preserving this ancient breed, characterized by red fur and a high quality of milk. Thanks to this indisputable local richness, in 1991 a group of breeders decided to collect their own milk and to start to produce again Parmigiano Reggiano of red cows, a unique and precious product, characterized by a yellow paste due to the feeding comprised of hay and grass from reggiano meadows. This Parmigiano Reggiano is characterized by a fatter and more yellow milk, able to face longer aging. Producer: Grana d Oro Emilia Romagna Cow (raw) 24 months Case size: Whole Forms One 80 lb wheel

22 CHEESES VALSERENA PARMIGIANO REGGIANO (BROWN COW) One of only four dairies that are dedicated to producing Parmigiano Reggiano made solely from the milk of Brown Cows, Gian Domenico Serra and his children, Giovanni, Antonietta and Niccolo, manage the Valserena dairy following traditional methods of production. Every five years they change the diet of the cows to create nuances in the flavor of the milk (rotating the feed to include wheat, corn, alfalfa, and sugar beets). 220 cows produce 10 wheels of Parmigiano Reggiano per day. The taste is sweet and delicate, and the paste is golden-yellow in color. Producer: Valserena Emilia Romagna Cow (raw) 24 months Case size: Whole forms One 80 lb wheel Quarters Two 18 lb pieces Eighths Four 9 lb pieces Wedges Ten 1 kg pieces Wedges Fifteen 300g pieces TORREGIO The cylindrically formed cheese is turned every 15 days and carefully aged on wooden boards in cellars full of microflora containing a wide variety of aromas and colors. This cheese is soft near the crust and slightly dry in the center. We call it a cheese maker s cheese because of its extraordinary complexity characterized by a creamy mouth feel and milky texture. Producer: Arrigoni Lombardy Cow 6 months Case size: One 6 lb wheel TUADA 2004 Gold Medal Sheep Cheese, European Mountain Cheese Olympics Tuada, which means cellar in Italian, refers to the fact that it is matured in cellars with a coating of ash and olive oil for more than 5 months on beech boards. This is a Pecorino (sheep s milk) cheese produced with the milk of the Garfanina breed. The taste is exceptionally sweet, considering the long aging process, with an earthy flavor. Producer: Caseificio Bertagni Tuscany Sheep 8-9 months Case size: Two 6 lb wheels

23 TOOLS 2016 DISTRIBUTORS REGION DISTRIBUTOR CONTACT PHONE NEW ENGLAND Associated Buyers Shad Christopoulos (603) NORTHEAST WB Cheese Stephanie Ciano (914) NORTHEAST Provisions International Dondi Ogden-Ahearn (802) NORTHEAST Specialty Foods Boston Tomas Garcia (617) EAST COAST Haddon House Traci Jones-Dorset (609) FERMIN JAMONERO F06010 PROSCIUTTO CLAMP R5999 5J CINCO JOTAS STAND CJ1000 MID-ATLANTIC Avenue Gourmet Patricia Lobel (410) MID-ATLANTIC Julius Silvert, Inc Jim Sorkin (215) FLORIDA Optima Olga Kolker (305) NEW ORLEANS St James Cheese Richard Sutton (504) MIDWEST Great Ciao, LTD Scott Pikovsky (612) CHICAGO Tekla, Inc Sofia Solomon (312) COLORADO Italco Mike Laurita (303) ROCKY MTS Prarie Harvest Steve Hauff (605) TEXAS Ameritrade Francis Abijaoude (602) SOUTH/TEXAS Gourmet Foods International Sales (800) SOUTH Global Specialty Food Eliot Butin (404) SOUTHWEST The Aniata Cheese Company Bob Stonebrook (760) LAS VEGAS Artisanal Foods, Inc Brett Ottolenghi (717) WEST COAST Tomales Bay Foods Aislinn Muir (707) CALIFORNIA GMI- Global Merchants, Inc Seth Feldman (310) BAY AREA Le Sanctuaire Alex Setiyo (415) BAY AREA Rennaisance Specialty Foods, Inc Glenn Seymour (650) LOS ANGELES Gourmet Foods Solutions Alex Tilche (323) PHOTOGRAPHY Cover, inside front cover, staff portraits, pp 4, 11, 14, 16, 21, 25, 29, 31, 35, 43, 46 and 47, inside back cover, back cover J. ELON GOODMAN NORTHWEST Peterson Tyson Danilson (800) NORTHWEST Chef s Warehouse- Portland Chad Church (503) NORTHWEST Crowne Pacific Craig Cayton (425)

24 Curating tastes from around the world... happy eating!

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