atalanta corp 2011 Specialty Cheeses, Meats & Groceries

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1 atalanta corp 2011 Specialty Cheeses, Meats & Groceries atalanta corporation 1 Atalanta Plaza Elizabeth, New Jersey Ph: (908) Find Atalanta s Cheese of The Day on Social Networking Sites!

2 ATALANTA CORPORATION Summer 2011 Specialty Cheeses, Meats & Groceries Welcome to Atalanta Corporation s Summer 2011 Specialty Product Book. We have made significant improvements in this, our fourth edition. Between 2006 and 2010 Atalanta Corporation added over 250 new products, most of which are included in this book. In this product book, please note the following improvements: 1. Higher quantity of quality pictures. 2. Increased original writing excerpts from Atalanta s Cheese of the Day mailing list. 3. More Italian products included. (See Italian Specialties Book for complete line) 4. New sections of specialty grocery items including: a. Cookies, Confections, Desserts, & Nuts b. Meats c. Coffee d. Crackers & Flatbreads e. Sauces & Condiments f. Mediterranean Delights As we discover every day, the challenge to produce the best tool for our customers, prospects and own staff is greater than ever. Again we ask that you always consider this product book as a work-in-progress and we welcome your comments on ways to improve our next edition. Further, please remember that not all products are in stock every day of the year, and certain products described here may only be available as special order items. Our Italian, French and Spanish air cheeses are pre-ordered every two weeks and are not stocked items. Please check with your Atalanta sales person for our deadlines and schedule for ordering these cheeses. Lastly, no matter how hard we try, we do make some mistakes and ask that you ignore an occasional typo, spelling or grammatical error. For more information on the items in this book including pricing and availability, please contact your sales representative. You may also contact Atalanta Corporation directly at (908) or visit our website: Ask your sales representative about our Cheese of the Day or visit our website: 2

3 Table of Contents ARGENTINA...5 AUSTRIA...5 BELGIUM...6 BULGARIA...8 CANADA...8 CYPRUS DENMARK FINLAND FRANCE GERMANY GREAT BRITAIN SCOTLAND WALES GREECE HOLLAND IRELAND ITALY NORWAY POLAND PORTUGAL SPAIN SWEDEN SWITZERLAND URUGUAY UNITED STATES KOSHER CHEESE INTERNATIONAL MEATS CRACKERS & FLATBREADS COOKIES, DESSERTS & NUTS COFFEE RICE, GRAINS, FLOUR & PASTA SAUCES & CONDIMENTS OLIVE OILS & VINEGARS

4 OLIVES MEDITERRANEAN DELIGHTS MISCELLANEOUS

5 ARGENTINA Blue Cheese # /5 lb San Ignacio The cheese masters at San Ignacio in Santa Fe, Argentina make blue cheese with the same passion and expertise as those before them. Made from rich, creamy pasteurized cow's milk, the blue mold spores which give this cheese its characteristic color and flavor are imported from France. San Ignacio Blue has a soft, creamy and crumbling texture that displays a balanced contrast between its ivory color and the greenish blue veins. Excellent crumbled over salads or in numerous recipes; San Ignacio Blue is also a delicious snacking cheese when served with fruit and crusty French bread. Edam Balls # /1 lb Magnasco At the beginning of the nineteenth century, three brothers, Luis, Fortunato, and Jose Magnasco, emigrated from Santa Margherita, Italy, to Argentina. Founded in 1855, Magnasco Hermanos has been dedicated to the commercialization of milk derivative products and dairy cattle raising in Argentina for nearly 150 years. Since its foundation as a small family-run business, it has became one of the leading dairy producers in South America while still being run by its founders fourth generation descendents. It is recognized as the country s oldest dairy company. During the last years, main foreign markets have been the United States, the Caribbean and Brazil. Magnasco Edam is a copy of the Dutch original complete with red wax and cellophane overwrap. It is a touch sharper and much harder than the cheese that inspired it. Made from pasteurized whole cow's milk, Magnasco Edam is hard enough to grate and makes a wonderful topping for any rice, vegetarian or pasta dish. Also available: Edam Red Wax Loaf # /8 lb Magnasco Extra Sharp Provolone # /12 lb Magnasco Magnasco's Extra Sharp Provolone cheese is made from the kneading and stretching of cow's milk curd. It is aged for about 6 months, allowing it to create a very sharp taste and making it ideal for grating. This Argentinian Provolone literally has roots in Italy; it is produced by the immigrant-owned Magnasco Company which is well known for its Italian-style cheeses. It is perfect for hearty soups, pastas, or meals in need of an extra kick. Parmesan Reggianito # /15 lbs Zerto Italian cultures and food have traveled far and wide. Parmesan s origins lie in Italy, but it is a hard seasoning cheese produced in many parts of the world. The aging process can last from approximately six months to four years. Younger versions of cheeses are best used for shredding while older varieties are recommended for grating. Provelletta # /2 lb Magnasco Also known as Provoleta, this is a semi-hard cyilindrical Provolone produced by the Argentine Magnasco family of Italian origin. Provoleta cheese is one of the most typical of Argentine cheeses. Usually prepared as an appetizer, it's cooked over an open fire and served in slices topped off with a mix of spices and herb oil or chili pepper dressing. Spice it and cook it until melted. Slice up a loaf of fresh bread and enjoy Provoleta with a plummy, earthy Argentine wine such as Malbec. Reggianito # /15 lb Zerto Many cities across the world have Little Italy neighborhoods. In the cheese world, there is also a Little Reggiano. Reggianito is the Spanish name for a small Parmesan-style cow s milk cheese. Italian culture and foods have traveled far and wide, blessing countries with enticing variations on Italian originals. A huge flood of Europeans moved to Argentina during the open immigration policy. Many Italians came as migrant workers for the harvest season to make their money to return to Italy in the off-season. Other Italians chose to stay. The Italians missed their Parmigiano Reggiano, so they began making it locally. Reggianito is so named because the wheels are small; they were reduced to 15 lbs. from the enormous 80 lb. drums of Italy; the larger wheels were too difficult for oxen to move. Reggianito is cured longer than any other South American hard cheese, leading to a rich, enhanced flavor. It is saltier than its namesake, but with the traditional crystallized crunch. This cheese is ready to shred for a zesty condiment. Also available: Reggianito # /10 lb Zerto Sardo # /6 lb Zerto Sardo is a hard, medium-fat cheese made in the Sardinian style. While this Argentine cow's milk borrows its name from a Sardinian sheep's milk cheese, it has truly made a name for itself. Its firm texture and sharp, salty flavor make it ideal for use as a grating cheese. A dose of Argentine Sardo enhances any pasta dish, adds flavor to a hearty soup, or livens up your favorite medley of steamed vegetables. AUSTRIA Austrian Natural Gruyère # /5 lb Austrian Alps The varied diet of Alpine cows brings out the best in their milk, and Austrian Alps Gruyère brings the best of the Alps to your table. A delicacy originally from the Gruyère district of Switzerland, Gruyère cheese is made throughout the Alps. Although this Gruyère technically comes from Austria, the pastures are so close to Switzerland, they are practically one and the same. Due to its base of raw milk, Austrian Gruyère is delightfully nutty and spicy as a table cheese, and full-flavored and aromatic when melted. An entire wheel weighs approximately 80 pounds and requires 700 pounds of milk to make. Austrian Gruyère is great in fondue or pan-fried on a sandwich. Shredded Gruyère # /5 lb Austrian Alps Our Shredded Gruyère is ideal for cooking or for adding to your favorite dishes. Excellent as an ingredient in french onion soup. Also try blending into a pot of alpine-style fondue. Also available: Natural Thick Shredded Gruyère # /5 lb Austrian Alps Austrian Swiss # /5 lb Austrian Alps Austrian Swiss # /10 lb Austrian Alps Austrian Swiss Sliced # /5 oz Austrian Alps The Austrian version offers all you'd expect in an Alpine Swiss. Austrian Alps Sliced Swiss cheese is a low sodium cheese aged for over 100 days. This semi-soft cheese is made from non-silage, farm-fresh part-skim milk and pre-sliced for convenience. Here available from Alps in various pack sizes. 5

6 Noble Goat Cheese # /550 gr Sennerei Zillertal This dandy of a cheese charms everyone it meets! From the highly esteemed Zillertal (Ziller Valley, Sennerei) in Austria comes an exciting little wheel of pasteurized alpine goat s milk. Weighing in at just over a pound, it is compact, flavorful, and dressed to impress. The semihard paste is slightly creamy and easy-to-slice. After two months, it develops into a brilliant ivory that contrasts nicely with the golden rind. At first glance, the Noble Goat looks like it will be hard to cut, but once the knife breaks through the sturdy rind, it slices with ease. In the original German, it is called Edelziege, which translates as noble goat. It bears the 3-point seal, meaning that the milk comes from hayfed cows, and is silage free and hormone free. Sunday s Best # /550 gr Sennerei Zillertal The name on the label, Kirchtagskäse, translates literally as church day cheese, but we simply call it Sunday s Best. This firm, sturdy wheel is hand-treated and ripened for a respectable 12 months, during which time the rind is smeared weekly for long-lasting aroma. Given its small size, Sunday s Best develops maximum flavor and a hard, slightly granular texture in only one year, making it comparable to an extra-aged mountain cheese at a much younger age. Piquant and spicy nuances of herbs and grass mingle with a nutty taste, the very essence of pure and natural. It is made of raw cow s milk from herds that keep a silage-free diet. 45% fat in dry matter. Taste it and understand why Sunday s Best was recently awarded a gold prize! Purely the best! Herb/Flower Cheeses Austria Alp s True Cheese Two cheese lovers founded Alps True Cheese out of the conviction that Alpine cheese is one of the purest and tastiest in the world. They offer cheeses produced in the German and Austrian Alps through the combined efforts of alpine village farmers and highly skilled master cheesemakers. Their collection demonstrates respect for the Alps pristine environment and for the main player in true cheese production, the dairy cow. In the Alps, brown cows are free to graze on verdant mountain pastures and valleys from summer to early autumn. Over the winter they are housed in cozy mountain dairy huts. The exquisite cheeses of Alps True Cheese hail from a unique harmony between environment, animal and man, and from a spectacular region steeped in centuries-old culture and tradition. Among their cheeses are international award winners as well as all-natural types without chemicals, artificial flavoring, coloring, gelatin or preservatives. Some are derived solely from silage-free milk stemming from cows which are not fed any genetically manipulated cereals. Herbs and Flowers Cow s Milk # /1.8 kg Alps True Cheese/Anderlbauer Herbs and Flowers Cheese, Kuh Heublumenkäse in German, is a seductive blend of fragrant dried flowers, herbs, and pure organic Bavarian cow s milk. Besides coming from high quality milk, the cheese takes on extra character through the selection of organic flowers including safflower, blue mallow, peony and marigold all mingle with rosemary, oregano and a dash of unrefined rock salt. The cheesemakers coat the cheese with herbs and flowers and then seal it with transparent wax. Throughout the cheese s 6-month ripening period, the combined essences seep into the cheese s paste, yielding an innovative semi-hard cheese bursting with aroma. The creamy cow milk balances perfectly with the herb and flower flavors. This delicacy is a fine example of cheesemaking expertise and ingenuity. It comes in a handsome 4 pound wheel and is made of pasteurized organic cow milk with 45% fat in dry matter. Also available: Herbs & Flowers Sheep s Milk Cheese # /2 kg Alps True Cheese/Anderlbauer BELGIUM Chimay Classic # /5 lb Chimay Chimay cheeses are known for their floral character, and this classic version is mild enough to let all the aromas of Belgian wildflowers shine through. The monks at the Chimay monastery draw their milk from herds of cattle that graze in the countryside of Chimay. Of the entire Chimay line, Grand Classique is the first cheese developed by the Chimay monastery. The Trappist monks of Scourmont have been making this cheese since Less forceful than the spicy Grand Cru variety, Chimay Grand Classique is semi-soft with a natural rind and creamy texture. It is aged in the ancient vaulted cellars of the abbey for four weeks, during which time it develops an aromatic bouquet and full, tangy flavor. Also Available: Chimay Classic Lite # /5 lb Chimay with Beer # /5 lb Chimay Cheesemakers have long known that adding spirits to their creations also adds character. The Trappist monks at the Chimay Abbey, who make the world-renowned Chimay beer, combine the fruits of their labor into one product Chimay with Beer. Chimay with Beer bears all the markings of a fine Trappist cheese; it is semi-hard and carefully pressed for a uniform texture with tiny holes, all natural and pasteurized. This cheese is made on the Scourmont farm near the French border, washed in beer to create a distinctive natural rind, and then matured in the cellars of the abbey where it is overseen by the monks themselves. Although Chimay with Beer is not overpowering, it still carries the trademark pungent Trappist aroma and a hints of malt and hops from the beer. Chimay Grand Cru # / 5 lb Chimay Some products even possess a soul, say the Trappist monks of Chimay. Grand Cru has a truly unique character born out of secular know-how. Its creators, the brothers of Scourmont in Belgium, have been making cheese since Chimay Grand Cru is a fine specimen of Trappist cheese semi-hard and carefully pressed for a uniform texture with tiny holes, all-natural and pasteurized. This cheese is made on the Scourmont farm and then matured in the cellars of the abbey for six to eight weeks until its creamy body and floral aromas reach their peak. Although this cheese is not overpowering, it still carries the trademark pungent Trappist character. Its flavor is stronger than the Grand Classic Chimay. It is a natural match for a lightly sweet, fruity, and spicy Belgian ale. Chimay Aged (Vieux Chimay) # /7 lb Chimay (Special Order) This aged ( vieux in French) Chimay was created completely by accident! In 1986 the cheese makers at Chimay began working on a special cheese for the local market. During their research, they created cheeses of all different styles and shapes. Some of those new cheeses were forgotten in the cellars only to be rediscovered 6 months later. The best accident of the bunch eventually became Vieux Chimay, a natural-rind hard cheese of whole cow s milk. Vieux Chimay s compact bread loaf shape sets it apart, and its flavor follows suite. During its 6 months in the cellar, it acquires a persistent fruity flavor and a characteristic nuttiness. A popular cheese to serve during the holidays in Belgium. Also great for snacking or cooking. 6

7 Nazareth Maasdam Wheel # /24 lb (Special Order) Nazareth comes from the makers of Oud Brugge. It is a Maasdam style wheel, complete with a buttery, nutty mild flavor and impressive eye formation. The rind is coated in wax through a series of careful treatments. The cheese makers start waxing the cheese when it s only 15 days old. In the beginning, they wax it every week, but after one month it only receives a coating every 20 days. This wax protects the cheese from mold and also keeps the weight during the ripening. Nazareth is finally released after about 3 4 months. Nazareth is a delicacy for all occasions. It slices up for sandwiches, shreds over lasagna and pizza, and makes a good substitute for Emmenthal. Great with a glass of Leffe Belgian abbey ale. Old Brugge 1 year # /12 lb (Special Order) Tradition and nostalgia were the driving factors behind the creation of Oud Brugge, or "Old Bruges", which is named after the charming Belgian town. This cheese is ripened for twelve months to develop its delicious taste and even texture. Very little salt is used in the creation of this product, which allows it to maintain a mild, but complex flavor in spite of its long ripening time. Similar to Old Amsterdam and Extra Aged Gouda, Oud Brugge is sure to become a new favorite. Passendale # /8.5 lb This cheese resembles a loaf of bread covered in flour; it is round with a warm brown crust and lightly dusted with fine white mold. Passendale s sweet bouquet and irresistible mellow, milky, tangy flavor give it universal appeal. It is made from pasteurized cow's milk from Flanders region of Belgium near Ypres. As a fresh cheese, the interior is cream-colored and smooth with tiny eyes throughout. As it ages, the interior turns into a golden tan. In all its stages, Passendale proves an excellent cheese to serve for snacking or melting. Passendale cheese is named after the Flemish village of Passchendaele which is renowned for its cheese. Père Joseph # /5 lb Named for a 17 th century French mystic, Père Joseph is a perfectly stinky Trappist-style cheese with a tender, mellow paste and pungent aroma. Fundamentally Belgian in style, it bears influences from German, French, and Dutch culinary traditions; it smells like a Limburger, eats like a fine-tuned French cheese, and wears a mantle of wax like a Gouda. Père Joseph amazes with its dueling aromas and flavors. Born of pasteurized cow s milk, this cheese reveals a supple, satiny body with a nutty, milky flavor to appease the palate after the aromatic onset. The finish keeps the senses guessing with its light sharpness and touch of salt. Père Joseph ripens for over a month in a cave before a brown paraffin rind is applied to slow the aging process. Seaweed Cheese, Rochefort aux algues d Ouessant # /4.75 lb A truly unique Belgian cheese made of pasteurized cow s milk and veined with seaweed. It has a milky white color and a fresh cream flavor, but with the sea salt, vegetal flavor of seaweed. It is made of milk, seaweed, salt, rennet, and starter culture. Wynendale # /9 lb Wynendale is a Belgian cow s milk cheese that sets itself apart from the mild-mannered cheeses of the world. Its buttery texture makes it approachable and likeable, and its promise of spice and nuts lures cheese fans through curtains of exotic aromas straight into a medieval palace. Named for the French Burgundian castle of Wijnendale in Flanders, Wynendale carries on the tradition of full-flavored Burgundian cheeses. Although it is larger and firmer than its French cousins, it has all the trappings of washed rind cheese pungent aroma, creamy texture and slow, smooth bite. This cheese works with sturdy wines, beers and even with dessert fruits. Wynendale is one of Belgium s best exported cheeses. Made from pasteurized milk. Butter Chimay Butter Salted # /250 gr Chimay Butter Unsalted # /9 oz Tasty Chimay butter comes from the countryside where Belgium borders on France. To make this fine butter, milk is drawn from herds of cattle that graze in the pastures of Chimay. These lucky cows spend their days wandering along the rivers and through the forests, always in search of the tastiest greens and blooms. Their milk produces a fresh, clean-tasting butter with a light yellow color. This butter is truly a luxury and will grace any table or dish. For a Belgian-themed breakfast, try it on hot waffles. Also available: Chimay Butter Salted # /250 gr Salted Butter # /8.8 oz St. Jacques For over 60 years, the family run company, Mathot-Sofra, has been known for guaranteed quality Belgian dairy products. St. Jacques slightly-salted natural butter is made with fresh milk from cows that graze on the bucolic plateaux of the Belgian Ardennes. The butter is inoculated with lacto-ferments then allowed to mature for 15 hours before churning. Lacto-ferments not only preserve food naturally, but promote healthy digestion. St. Jacques is then molded into a beautiful scallop-shaped roll and wrapped in a three-layer package to protect it against oxidation. St. Jacques sweet, fresh flavor and lovely presentation is reminiscent of the carefully crafted butter from a bygone era.butter is a necessity in any kitchen. St. Jacques fills the need but adds great pleasure. Butter w/seasalt # /8.8 oz Les Pres Sales After churning the cream into butter, big salt crystals are added. The salt is from Camargue, more precisely, the Aigues-Mortes salterns in the South of France, close to Arles in Provence. The salt crystals remain intact in the butter; they will softly crunch under your teeth. A perfect match for seafood, meat and fish. It will bring a touch of Provence to your table. BULGARIA Sheep's Milk Bulgarian Feta # /7 kg Atalanta Feta cheese has a long history in Bulgaria, Greece, Macedon ia and Romania. One feta originated on the Balkan Peninsula in a region called Trakia, which is current-day southern Bulgaria. The Bulgarians call their cheese Sirene or simply white cheese." Although the origins of feta are a source of constant debate, there is no doubt that Bulgarian Feta is heavenly. Bulgarian Feta is made from pure sheep's milk from free-grazing ewes in the Rhodope Mountains. The name "Feta" is related to the Italian word "fetta" which means "slice ; Feta is made in very large blocks and then cut into slabs. Salt water brine is poured over the pieces to arrest the 7

8 ripening process and keep the cheese young and fresh. Both creamy and crumbly and not too salty this feta is a popular choice for cooking. Also available in a convenient smaller pack: Sheep s Milk Feta # /32 oz Sheep s Milk Crumbled Feta # /5 lb Sheep s Milk Feta C/W # /10 lb Bulgarian Kashkaval # /1 lb wheels, # /8 kg wheels, # /1 kg wheel Atalanta Remotely similar to Cheddar for its tangy, nutty flavor, this yellow sheep s milk cheese is popular throughout the Mediterranean and beyond. Kashkaval has a mysterious name; there is the obvious resemblance to Italy s Caciocavallo ( cheese on horseback ), but the word is also possibly of Turkish or Eastern European origin. Atalanta brand Bulgarian Kashkaval is matured for around 6 months and with further aging, it reaches grating cheese status. Kashkaval is tasty enough to serve as a table cheese, but melts with ease. It can even be breaded and pan fried. CANADA Borgonzola # /3.3 lb Borgonzola is an intriguing blend of cheese styles; it is soft and creamy with a bloomy rind, meaning that it ripens from the outside in like a Brie. Underneath its smooth, white exterior, you will discover a blue-veined body with blue and green mold actual Italian Gorgonzola mold that the cheese makers, Bill and Albert Borgo, import from a town outside Milan. Borgonzola truly stands out for its rich, creamy flavor (65% fat with dry matter) and versatility on a cheese tray or in a recipe. It appeals to blue cheese lovers as well as those who prefer just a dash of blue. It was a finalist in the Blue Cheese category in the 2000 and 2002 Canadian Cheese Grand Prix. Brie # /1 kg Eiffel Tower Brie # /3 kg Eiffel Tower Brie has been made in Canada since the French colonization. This classic, soft ripened seductive cheese is always the first to disappear from the cheese plate. Perfect size and value for catering and food service. This cheese is also Tablet K kosher. Also available: Canadian Eiffel Tower Kosher Brie # /7 oz Canadian Eiffel Tower Kosher Camembert # /7 oz Creamy Camembert from Canada is a rich addition to cold-weather cheese boards, but also a delicate accompaniment to warmweather fruit and vegetable plates. Its flavor is fuller than that of the Canadian Eiffel Tower Brie, but Canadian Camembert is milder than its French cousin. It comes in small rounds that look sharp on the shelf and make a charming centerpiece for catering or other foodservice presentations. It is the perfect size for baking under preserves, and can be sliced and filled with sweet or savory ingredients such as fruits, nuts, or even pesto. Try it cubed and melted (preferably without the rind) into a cream of asparagus purée soup, garnished with diced asparagus.tablet K kosher. Fondue Brie # /500 gr Eiffel Tower Fondue Brie is an innovative Brie designed for baking. It comes in a rectangular tray that can go into the oven; melt the lightly herbed cheese directly in the tray and then serve in the same dish! Tablet K kosher. Also Available: Fondue Brie # /8.6oz Eiffel Tower Panini Brie # /500 gr Zerto This conveniently shaped Brie comes in a flat rectangle that is easy to slice into the perfect Panini size. The traditional round, thick Brie is not well suited for most Panini breads and causes restaurateurs to lose product during trimming. Panini Brie always comes out perfect. It is easy to custom cut for a variety of sandwich shapes and will not overpower other ingredients. Grill up this creamy Brie with prosciutto, tomatoes, preserves, figs the possibilities are endless! Great way to add value! Tablet K kosher. Celebrity International Goat Celebrity International, although a relative newcomer to the goat cheese business, has nonetheless created a sensation with some of their new and innovative flavors. Located in Ontario, they are proud to feature cheeses made with 100% pure goat s milk, no frozen curd, and are animal-rennet free. Sea salt is also added to their products, which because it is iodine-free - are preferred by the health conscious and vegetarians. All certified COR kosher except for the Fig Goat. All certified Crescent-M Halal except for Rum Raisin. Celebrity International Cups & Bags Available: Cheddar [Goat] Shredded Cup # /5 oz Celebrity Cheddar [Goat] Shredded Bag # /2 lb Celebrity Cranberry [Goat] Crumbled Bag # /2 lb Celebrity Cranberry [Goat] Crumbled Cup # /4 oz Celebrity Mozzarella [Goat] Shredded Cup # /5 oz Celebrity Mozzarella [Goat] Shredded Bag # /2 lb Celebrity Pesto [Goat] Cup # /5 oz Celebrity Mango Chutney [Goat] Cup # /5 oz Celebrity Plain Goat # /10.5 oz Log Celebrity A 100% pure chèvre with 0% animal rennet! In true celebrity style, these vegetarian goats are fed a special diet of roasted soybeans, which are higher in protein and energy. Sea salt brings out the delicate flavor of their creamy milk and does not add unwanted iodine to the diet. For customers with lactose intolerance, goat cheese is a healthy alternative to cow's milk products. Goat s milk is lower in fat and cholesterol and higher in calcium and Vitamins A & B. Goats convert all the carotene in their diet to vitamin A, leaving the milk and cream pure white. Great on its own or with wine, this cheese can also be used for cooking applications on Bruschetta, in salads, in omelets, creamed into potato dishes, or blended into stuffings. COR Kosher and Crescent-M Halal. Also available: # /2.2 lb Log, # /4.5 oz and # /4 lb Tub, # /4 oz Cup 8

9 Honey Goat # /4.5 oz Celebrity International A drop of "liquid gold" gives this cheese a hint of sugar that is extremely pleasing to the palate, and its sweet side tempers the tanginess inherent in all goat cheeses. Honey Goat is creamy and rich, and is delicious on crusty bread for breakfast. COR Kosher and Crescent-M Halal. Also available: # /10.5 oz Cranberry Goat with Cinnamon # /4.5 oz Celebrity International Creamy, light Celebrity goat cheese rolled in a coating of cranberries and cinnamon. This tangy chèvre blends perfectly with the sweet and sour berries, and the touch of spice adds just enough extra warmth to the pairing. Cranberry goat is unique in that it is covered in whole fruit rather than berry paste. This cheese makes a beautiful presentation any time of year. The cranberries give it winter holiday appeal, but its flavor is light and fresh enough for any time of year. It can even be crumbled over salads! COR Kosher and Crescent-M Halal. Also available: # /10.5 oz Rum Raisin Goat # /4.5 oz Celebrity International Smooth, creamy goat cheese studded with rum-soaked raisins. The tanginess of the goat cheese combined with the dried fruit and liquor creates a uniquely festive cheese that could not be more ideal for entertaining. The cheese is fresh and creamy with a slightly sharp and lightly acidic flavor and the rum and raisins add a warm fruitiness to the mix. Great flair for a variety of uses and a refreshing appetizer at parties. COR Kosher. Also available: # /10.5 oz Fig Goat Cheese # /4.5 oz Celebrity International After a long association with warmer climates, figs have made their way into to a cooler land to pair up with a tangy, fresh Canadian goat. Smooth and creamy, this chèvre has no hard edges. And to enhance its natural loveliness is an award-winning fig spread from the Dalmatian Coast in the Mediterranean. The fruit purée gives the cheese a touch of sweetness as well as an unmistakable aroma of fig on the finish. Figs are known for their heavenly flavor, but also for their gorgeous pink ruby flesh which stains the goat s milk with a tinge of peach. Not to be missed are the tiny flecks of fig inside! Crescent-M Halal. Also available: # /10.5 oz Blueberry Goat with Cinnamon # /130 gr (4.5 oz) Celebrity International The folks that make the wildly popular Cranberry Goat with Cinnamon have come out with another tasty dessert cheese - Blueberry Goat with Cinnamon. A healthy pinch of cinnamon is always needed to make blueberry pie, so the same theory has been used to create their latest cheese. The result is a sweet and tangy delight that tastes like summer. Limited availability. COR Kosher and Crescent-M Halal. Goat with Garlic & Fine Herbs # /4.5 oz Celebrity International Roll creamy Canadian goat cheese in the classic Mediterranean blend of herbs and garlic and you have a delicacy that is welcome at any party. Herb & Garlic Goat is delicious spread on crackers or bread, and it can also be used as a filling or addition to hot dishes. The larger log is coated in herbs whereas the smaller log has the herbs mixed into the cheese. COR Kosher and Crescent-M Halal. Also available: # /10.5 oz Goat Cheese with Dill # /4.5 oz Celebrity International Refreshing and herbaceous, dill is a natural complement for a young goat cheese. Dill is used to flavor many foods, including soups and cured salmon. Try it on a bagel with lox in place of cream cheese. COR Kosher and Crescent-M Halal. Also available: # /10.5 oz Mediterranean # /4.5 oz Celebrity International Topped off with the finest flavors of Italy garlic, herbs, onion, and tomato! New on the market is a full-bodied goat cheese with all the garnishing, ready to eat straight on a baguette or gently toasted. There is no need for too much heat to make this cheese glow, but for added depth, warm it just enough to get it extra soft and melty. Bruschèvre is ready for sunshine. Celebrity International goats are known for their flashy headgear. The new Bruschèvre goat sports a Venetian-style straw hat with a ribbon. The decoration on the cheese itself is even more interesting. Crushed into the outside of each creamy, spreadable goat log is a mélange of Mediterranean vegetables and greenery. The idea of bruschetta was born during the Italian Renaissance. The standard bruschetta was a simple slice of bread rubbed with olive oil and then topped with spices. Along came cheese and the rest is Italian history! Also available: Mediterranean # /10.5 oz Celebrity International Other Canadian Cheeses Canadian Cheddar, Black Diamond # /5 lb Robert F. Hart began making this fine Canadian cheddar in Today, Black Diamond is probably Canada's most wellknown cheddar. The "Grand Reserve" signifies that this cheddar is aged a minimum of two years. Made from raw milk, this white cheddar encased in black wax has a sharp, robust, tangy flavor. Cheddar, White Block # /40 lb Cheddar cheese making techniques travelled from England all the way to England s colonies, including Canada. Today Cheddar is manufactured in a number of countries, and Canada has made great cheddar for a long time. Fully cured, Canadian Cheddar is a hard, natural cheese. Cheddar is made from cow's milk and has a slightly crumbly texture if properly cured. The longer it matures, the sharper its flavor becomes. Normally the color of Cheddar ranges from white to pale yellow. Some Cheddars, however, have a vegetable dye added, giving the cheese a yellow-orange color. Canadian Cheddar comes in both white and yellow. 9

10 Mascarpone # /17.6 oz or # /4 lb tubs Zerto Mascarpone is made from the cream of cow s milk, but no cheese starter or rennet is used in its production; instead, a small amount of citric acid is added to the heavy cream. Once the mascarpone thickens, it is drained through a finely woven cloth. The result is an extremely smooth, slightly sweet fresh cheese. Mascarpone is a key ingredient in desserts such as Tiramisù, and is also a good companion to fresh berries. CYPRUS Halloumi # /8.8 oz or # /26 oz Logs Atalanta Halloumi is the cheese that grills. No, this cheese won t cook your hamburger for you, but it is right at home at a barbecue! Halloumi comes from Cyprus, an island in the Mediterranean Sea near Greece. Atalanta s Halloumi is made of pasteurized sheep s milk and contains no animal rennet, making it suitable for vegetarians. Halal certified. Halloumi is an extremely versatile cheese with a texture similar to that of a firm mozzarella, but with the briny moisture of a feta. When heated, it becomes soft without melting or running, and it browns beautifully on the grill. It has a bouncy texture, and it squeaks like Wisconsin cheese curds. The flecks of mint scattered throughout are both flavorful and possibly even functional; rumor has it that mint has antibacterial qualities that help the cheese last long er. Typically, Halloumi is sliced, grilled or pan-fried, and then served with oil and herbs such as oregano or mint. In Cyprus, it serves as the basis of the flaming cheese dish called Saganaki. DENMARK Danish Blue Cheese Danish Blue cheese was invented early in the 20th century by a Danish cheese maker named Marius Boel who had a vision of emulating Roquefort. Although decidedly different from its French inspiration, Danish Blue has since become one of the most popular blue cheeses of modern times! This semi-soft creamery cheese comes in a drum shape and has a white to yellowish, slightly moist, edible rind. Made from cow s' milk, its fat content is 50-60% fat in dry matter, and it is aged for eight to twelve weeks. Its flavor is creamy with just the right amount of earthiness. Blue Cheese # /6 lb Green Island Green Island Danish Blue is made for Atalanta by the prestigious St. Clemens Cheese company located on the island of Bornholm, in the east of Denmark close to Sweden and Poland. This idyllic island is known for its picturesque coastal vistas, serene forests and very rich grazing pastures. The main industries on the island include fishing, arts and crafts such as glass-making and, of course, dairy farming. St. Clemens is the only cheese prod ucer in the world to win the title of World Cheese Champion twice in 1980 and in Also available: Fresh Crumbled Blue # /5 lb Frozen Crumbled Blue # /55 lb (Special order) Frozen Crumbled Blue # /20 kg (Special order) Blue Cheese # /6 lb Blue Cheese C/W # /10 lb Crumbled Danish Blue Cups # /6 oz St. Clemens Blue Cheese Wedges # /4.4 oz St. Clemens This cheese in packed in 4.4 oz. wedges and is great for retail, for foodservice as a centerpiece of a salad, on a cheese board and more. Packed in plastic tubs for convenience and freshness. Danish Havarti Creamy Havarti 60% # /9 lb Atalanta or # /9 lb St. Clemens Atalanta s Creamy Havarti, which boasts a hefty 60% fat in dry matter, is actually enriched with more cream than regular Havarti so that it feels silkier and more luxurious in the mouth. This lovely cheese tastes just as buttery as it smells, and is ready to melt at the drop of a hat. Havarti is a semi-soft cow s milk cheese with myriad tiny holes and a creamy texture. About 100 years ago, a Danish farmer s wife traveled throughout Europe to learn the secrets of making cheese. She named her creation after her farm "Havarthi." Atalanta s Creamy Havarti works well both grilled and melted, but also as a snack with figs, raisins, walnuts, apples and hearty bread. Havarti with Flavors Havarti Plain C/W # /10 lb Havarti with Dill # /9 lb Havarti with Dill C/W # /10 lb Havarti with Chives # /9 lb Creamy Havarti with Dill # /9 lb Creamy Havarti with Caraway Seeds # /9 lb Havarti with Caraway Seeds C/W # /10 lb Creamy Havarti with Herbs # /9 lb Creamy Havarti with Jalapeño # /9 lb Havarti with Jalapeño C/W # /10 lb Havarti Light Danish Havarti Lite Plain # /9 lb St. Clemens Danish Havarti Lite Plain # /9 lb Atalanta 10

11 Danish Havarti Lite Plain C/W # /10 lb Danish Havarti Lite with Dill # /9 lb St. Clemens Danish Havarti Lite with Dill # /9 lb Atalanta Havarti Lite is a lower fat version of a regular cream havarti. Although the fat content is reduced by 50%, giving the cheese 1/3 fewer calories than the regular Havarti, the flavor remains full and satisfying. Since it is not quite as creamy, it is an excellent cheese for slicing. Available plain or with dill. Other Danish Cheese Danish Fontina # /15 lb St. Clemens Danish Fontina, a semi-soft cow s milk cheese, is the ultimate melting cheese, as well as an interesting substitute for Cheddar and Swiss in cooking. Although this Fontina is not as complex as its DOP Italian/Aosta namesake, it has nevertheless amassed a legion of fans for its mild, tangy, milky flavor, its silky texture, and its exquisite melting quality. It has a distinctive aroma that gives it enough character to hold up on a pizza. It also pairs well with fruit on a cheeseboard and is easy-going enough to accompany a variety of wines, red or white. Also Available: Danish Fontina # /12 lb Celebrity Danish Fontina C/W # /10 lb Danish Shredded Fontina # /5 lb Brie in Tins # /4.5 oz Danish soft-ripened Brie in tins lends itself to a variety of uses. These quarter pound rounds are canned, giving them a much longer shelf life. They are also an ideal treat for those on the run. The cheese inside is mild-flavored with a fairly creamy, ivory-colored texture. It is perfect for catering, appetizers, camping, hikes, picnics and more. Many chefs use this Brie to stuff and fry for a great addition to a salad. Kefalotyri # /17 lb Originally a Greek delicacy, Kefalotyri is a very firm cow s milk cheese with tight and and sporadic irregular holes that are distributed equally throughout the paste. It is yellowish in color varying to white, and its texture is uniform and easy to slice. The taste is milky, slightly acidulous and a little salty. Being a very hard cheese, Kefalotyri is consumed as is, fried in olive oil or grated. It is an excellent cheese for making Saganaki, the cheese-based Greek fried appetizer. Also Available: # /2000 lb Vello Romano Cheese # /17 lb This cow s milk Romano is an alternative grating cheese to the original (and pricier) Pecorino Romano Cheese. Vello Romano is white and salty with a slightly higher moisture content, but with the same grating possibilities and similar sharp characteristics of its namesake. Vello Romano can be used in the same way as a Pecorino Romano. Grate it over pasta or chicken dishes. Shred it and mix it with mozzarella for a sharp pizza, or sprinkle it on top of a Bruschetta with chopped tomato & pesto. Also available: Vello Grated Romano/Parmesan Blend # /5 lb See the Kosher section for our fine line of Kosher Danish Blue, Havarti, Edam and Cheddars. FINLAND Swiss Hi Cut # /12 lb Finlandia Swiss Sandwich # /6 lb Finlandia A distinctive robust, nut-like flavor. The clean, rich taste comes from a perfectly controlled aging process that brings this classic Swiss to the peak of its flavor. Havarti Loaf # /6 lb Finlandia A mild yet full bodied cheese with just a hint of tang. The smooth, lacey texture melts in your mouth, delivering a long-lasting aroma. Lappi Loaf # /6 lb Finlandia This semi-firm mild cow s milk cheese has a well-balanced, pleasant cheese flavor that everyone in the family will love. Lappi cheese is so named because its recipe was developed in the Lapland region of Finland. It is made from partially skimmed cow's milk, which results in a cheese nearly identical to Swiss cheese except that it is pasteurized with smaller holes and a slightly firmer texture. FRANCE Soft-Ripened Berthaut Epoisses # /9 oz Epoisses originated in the Abbaye de Cîteaux where monks first produced this remarkable and complicated cheese. It is first washed with salty water. The cheese is kept in a humid cellar. After one month, it is washed again with a mix of rainwater and Marc de Bourgogne spirit two to three times a week. Epoisses has a powerful, rich flavor. It is salty and creamy with a pungent smell. Try it with a raisin bread and white wine. Brie # /2 lb Val de Saône Brie cheeses are known world-wide for their downy white rind and cream-colored, soft interior that oozes when at the peak of ripeness and temperature. Brie s taste is sweet and buttery with hint of almond flavor. At 60%, Val de Saône Brie has higher than average fat in dry matter for a double cream, as well as a moisture content of 50%. (Some other Bries contain as low as 40%, while most fall around 50 %.) With its ultra-milky interior and tender rind that is not overly pungent, this Brie is a true French delicacy. This Brie comes from the Val de Saône near the river Saône. Brie has a long history; Charlemagne was allegedly a fan of these bloomy-rinded cheeses as early as 774. Traditionally Brie is a table cheese, but today it has become popular for cooking applications as well. 11

12 Brie # /3 kg Eiffel Tower French Brie is a double cream Brie with a high moisture content of 60 %. The extra cream and higher moisture create a refreshing taste, providing the cheese lover with an especially enjoyable experience. Eiffel Tower Brie has a white velvety rind which ripens the cheese from the outside in, creating a creamy texture. This Brie comes in protective cardboard packaging. Also available: Brie # /2 lb Eiffel Tower Brie C/W # /7.5 oz (Special Order) French Couronne Brie # Kilo This truly excellent, premiere Brie is imported from France, which is widely considered to be the home to the best Brie cheese. It is sure to leave you more than satisfied with its richness. Couronne Brie is creamy and has an abundance of flavor, yet it is not too sweet and sugary. Even more than that, its soft and silky white rind is actually edible unlike many other cheeses. Its interior has a cream-like coloring which often seeps like juices from a fruit at peak ripeness, making it quite delicious. Crémeux # /1.7 kg Eiffel Tower Atalanta s French Crémeux Eiffel Tower is a truly rich and rewarding treat for the discriminating palate. Crémeux means "creamy" in French, and this cheese definitely lives up to its name! With 72% fat in dry matter, Crémeux is downright decadent. It belongs to a family of soft-ripened cheeses called triple crèmes that have higher fat in dry matter than the average Brie; additional cream is added during the cheese making process, resulting in a delicate, fluffy, and velvety interior reminiscent of whipped butter. Just as other Brie styles, Crémeux ripens from the outside in. The wheel is covered with a white, downy rind that makes it as pretty as an iced birthday cake and twice as delicious. Camembert # /8.5 oz Val de Saône Camembert is a soft, creamy cow's milk cheese named after the village of Camembert in Normandy in northwestern France. Similar to Brie but smaller, it is made from pasteurized cow's milk and treated with white mold. It is ripened under a coating of Penicillium candidum and Penicillium camemberti for at least three weeks. The small rounds are then wrapped in paper and/or boxed in thin wooden cartons. When fresh, it is crumbly and firm, but as it ripens, it becomes runnier and takes on a stronger flavor. Camembert can be used in many dishes, but it is popularly eaten uncooked on bread or with wine. Fontal # /7 lb Originally the French version of Fontina, Fontal has evolved into a distinct cheese of its own. It is generally made commercially on a large scale. It is tender with a yellow paste speckled with tiny holes. Its flavor is mild and buttery. This semi-soft table cheese pays homage to the classic Italian mountain cheese - Fontina Val d'aosta. Like true Fontina, Fontal offers a nutty flavor and leaves behind a sweet aftertaste. Gres Vosges, Ginger Petite # /4 oz (Pre-Order) The famous Grès des Vosges flavoured with a layer of ginger jam. From the first mouthful the fresh taste and slightly piquant taste typical of ginger will enchant all true ginger lovers. Le Roule Garlic & Herb # ¼ lb The Original French rolled soft cream cheese. The unique spiral of fresh gourmet cheese offers smooth, mellow, and spreadable garlic and herb flavor. A fantastic compliment to bread and crackers, salads and vegetables, and with its striking visual appeal is the perfect hors d oeuvres ingredient. Mini St. Andre # St André is a soft, ripened cheese in the tradition of Brie and Camembert. Delice de Bourgogne # ¼ lb (Pre-Order) Délice de Bourgogne is a soft-ripened triple crème cheese in the tradition of St. André, but made in Burgundy. A luxuriously creamy, rich, full-flavored cow's milk cheese, Le Délice has all the buttery flavor of a Brie, but with the extra addition of cream to give it a texture of whipped butter. The exterior is encased in a chalky, soft rind that is yellowish-white in color. True to its Burgundian roots, le Délice has a dimension of earthiness as well. A buttery, melt-in-your-mouth, fromage experience! Saint Albray # /4.4 lb A soft, cow's milk gourmet cheese that comes from the Aquitaine region, and can be immediately recognized by its flower shape and whitered colored crust. The cheese is similar to Camembert, but not as strong. This bloomy gourmet cheese has a rich flavor that can be enhanced by eating it with the rind. Veritable Chaumes # /4.25 lb A round, soft-ripened cheese with a bright orange washed rind and an ivory paste. Distinguished by a soft, springy texture, rich, creamy paste, and hazelnut aftertaste. An excellent table cheese, it also melts well for an addition to any recipe. Serve Chaumes on a cheese platter with meats, Camembert and Blue Stilton or with Brie and Roquefort. Ale, sparkling apple cider and dry whites are ideal pairings for Chaumes. Goat Goat Cheese # /1 kg Couturier Goat s milk produces a deliciously tart and tangy cheese which, in its younger and fresher stages, is called chèvre after the French word for goat. Couturier is well-known brand of chèvre from the Loire Valley, popular for its fresh, mild flavor that is slightly acidic. Chèvre is white and moist, and it has a 12

13 creamy yet crumbly texture that can slice, spread or even crumble over salads and pizza. It is also naturally lower in fat and calories than most other cheeses. It is produced year-round without the addition of animal rennet, making it suitable for vegetarians. The 1 kilo log is an ideal item for salads or for use as an ingredient in recipes. Its larger size makes it easy to use for many applications including salad, pizza and pasta. It may also be sliced and re-packed. Also available in the following sizes for catering and cheese boards. Goat Cheese # /11 oz Couturier Goat Cheese Plain # /4 oz Couturier (Pre-Order) Bûche Goat Log (a.k.a. Bûcheron or Bucherondin) # /1.75 kg Sèvre et Belle The word bûche translates as log in French. This cheese is also commonly called bûcheron, which means lumberjack. An all-time favorite in the cheese shops, this wonderful mold-encrusted goat's milk log comes from Poitou in the Loire Valley. Each log weighs in at nearly 4 pounds! Bûche is aged for two months, during which time it develops a firm, edible crust complete with a bloomy white mold coating. It ripens from the outside in so that towards the rind, it is sharp and creamy, and in the center, fudgy and flaky. Its flavors range from tangy to earthy all in one bite. Serve Bûche de Chèvre with a warm, crusty French baguette and a glass of robust red wine from neighboring Bordeaux. 50% fat in dry matter. Crottin Papaye # /1 oz St Valentine (Pre-Order) Fresh Crottin de Chèvre produced in the Périgord and covered with pieces of papaya. This Crottin de Chèvre is a very sweet cheese and is perfect for dessert at a romantic meal. Pyramide Blanche # /8 oz (Pre-Order) Pyramide Blanche is a bloomy-rind goat s milk cheese made in the shape of a pyramid with the top cut off. Many legends surround this type of cheese. One legend suggests that Talleyrand had the cheese invented for Napoleon during the Egyptian campaigns to remind him of the pyramids. When his campaign failed, he flattened the tops. Another story claims that after his defeat in Egypt, Napoleon went through the town of Valençay (where the cheese originated) and out of anger, cut off the tops of the cheese with his sword. Either way, this cheese is delicious. When young, it exhibits a texture and flavor profile close to that of a fresh chèvre. When aged, it becomes thick and silky, and grows a wrinkly rind full of character. Chèvréchard is located in Poitou-Charentes, one of the premier goat cheese regions of France. Crottin Blanc # /2.5 oz (Pre-Order) Crottin Blanc is a tiny button of goat s milk prod uced in western France. The most famous of this style is Crottin de Chavignol, produced in the Loire Valley. This version comes from Chèvréchard in Poitou-Charentes, another great goat region just south of the Loire Valley. Crottin has been produced since the 16th century. It has a natural rind which ranges from pale ivory to almost black when aged. It is taken out of molds after hours, salted, dried and ripened at least ten days. For a stronger flavored Crottin, its affinage can last anywhere from 2 weeks to 4 months. 45% fat in dry matter. Blue-Veined Roquefort # /3 lb Vernières The classic sheep s milk blue cheese! Roquefort is made from the milk of the red Lacaune ewes that graze on the huge plateau of Rouergue, Causses in the Aveyron area of southern France. First evidence of Roquefort was discovered in 79 A.D. when Pliny the Elder wrote of its rich aroma. It was the favorite cheese of Charlemagne. In 1411 King Charles VI gave rights to the ageing of Roquefort to only one village: Roquefort-sur-Soulzon. Today this cheese is still matured naturally in the same caves of this village for a minimum of 4 months. Roquefort quality comes from the ewe's milk, the processing of the curd, the penicillium roqueforti and then the maturation in natural caves. The taste is complex, creamy and soft. Excellent for cooking, salads or cheese boards! Also available: Roquefort Wedges # /3 oz Roquefort Papilon Black Label # /3 lb This world famous Roquefort is a noble, all-natural ewe's milk blue cheese from the Auvergne region of France. Papillon (which means butterfly in French) wraps their top-of-the-line Roquefort in black foil to distinguish it from lesser brands. Bleu d'auvergne # /6 lb Livradois With suppleness and power, Bleu d Auvergne takes the palate hostage! This intensely flavored blue is produced in south-central France in the Massif Central area, known for its craggy, granitic terrain and volcanic soil. Although sheep are mostly raised there, producers use cow's milk for Bleu d'auvergne to give it a creamier taste and texture than Roquefort. The blue mold makes it spicy, and it has a tart, lactic flavor with a mellow saltiness. In the mid 1850s, Antoine Roussel developed the recipe for Bleu d Auvergne by blending penicillium roqueforti and penicillium glaucum molds from rye bread into his cheese curds and piercing it to introduce air into the center of the cheese. It is aged for at least 4 weeks, but often longer. It was granted A.O.C. status by the French government in % fat in dry matter. Fourme d'ambert # /4 lb Livradois Fourme d Ambert is recognizable first for its tall cylindrical shape. One of France's oldest cheeses, it is a true farmhouse blue made by a cooperative. It is made of pasteurized cow s milk and is matured for 3 to 4 weeks in humid cellars. It sets itself apart from other blues with its savory, nutty flavor and its extremely supple and dense paste. Its texture owes to the special care it receives. Every week the cheese is injected with a syringe of Vouvray Moelleux, a sweet white dessert wine from the Loire Valley. The result is a creamy texture with a lasting taste of wine. 13

14 Boursin This creamy cow s milk cheese is flavored with garlic and herbs, including parsley, chives and pepper. Mild, delicate and herbaceous, it goes well with fresh bread and dry white wine. Boursin is a staple on modern kitchens today, but it has a history that stretches back over half a century. Boursin was created in 1957 by François Boursin, a cheesemaker in Normandy. His first variety, Boursin Garlic & Fine Herbs, was inspired by a traditional French dish, fromage frais (fresh cheese). The cheese is served with a bowl of fine herbs on the side, allowing each person to create his or her own personally seasoned cheese. The package also calls Boursin Gournay Cheese. When François Boursin first sold his creation, he had to classify it for customs. He chose the name "Gournay for the small town in Normandy where he grew up. Boursin is not only a bread and wine cheese, but also a delicious ingredient in hot dishes. Try it blended into polenta, risotto or mashed potatoes. For a Boursin surprise, place a layer of buttery mashed potatoes in the bottom of an oval crème brûlée dish. Set two halves of Boursin on the potatoes, side by side. Cover the Boursin with a second layer of potatoes on top. Bake at 325 until browned and serve. Each forkful gives way to a creamy center of melted Boursin! OU kosher. Garlic & Herbs Boursin # /5.25 oz Black Pepper Boursin # /5.2 oz Garlic & Roasted Red Pepper Boursin # /5.2 oz Garlic & Herbs Light Boursin # /4.4 oz Shallot & Chives Boursin # /5.2 oz Apple, Cranberry & Cinnamon Boursin # /5.5 oz Swiss/Emmenthal France has long been known for its Emmenthal cheeses. Since France borders on the Swiss Alps, French cheese makers share traditions and expertise with their neighbors. Atalanta offers a variety of French Emmenthal and Swiss cheeses. Swiss 4x6 # /8 lb Celebrity French Swiss cheese Swiss 4x4 # /5 lb Celebrity French Emmenthal, cuts from wheels Swiss 4x6 # /10 lb Frantal Swiss 4x4 # /5 lb Frantal Swiss 4x4 # /6 lb Eiffel Tower Swiss 4x6 # /10 lb Eiffel Tower Eiffel Tower s French Swiss is a distinctive cheese with a smooth, firm, straw-colored paste, a sweet, nutty flavor, and a delicate aroma. The marblesized holes are formed by the gas produced by a special culture of bacteria. Made from unpasteurized cow s milk. Other French Specialty Cheeses Abondance # /18 lb Tournette Full of character and brimming with flavors of fruit and hazelnut, Abondance brings great gifts to the table. This name-protected cheese comes from the Haute Savoie in France. It is a relative of Comté and Raclette, and is recognizable for its reddish-brown crust and concave edges. It has a semi-firm texture that melts into a buttery fondue. It is named Abondance because one of the three breeds of cattle that provide the milk is the Abondance cow. The cheese uses whole raw milk from cattle that have grazed in the mountain pastures only no silage or fermented fodder allowed. It is aged for at least 90 days. Amour De Bourgogne Papaya Cogue # /8 oz (Pre-Order) Original, heart-shaped Brillat Savarin from Burgundy. Decorated with pieces of papaya and has a very subtle and mild taste. Amuse Bouche, Ginger Rose # /3.5 oz (Pre-Order) Small, delicious amuse-bouches made from goat s milk and various flavours. The cheese is lightly whipped in order to obtain a fine mousse. It is then filled into small plastic glasses. The amuse-bouches are flavoured with rose jam and ginger. Irresistible colours, freshness and flavors! Atout Cour Heart Cheese # /6.3 oz (Pre-Order) Soft specialty cheese from the Burgund region. Slightly ripened with a thin mold rind. It has a smooth dough and a mild, creamy taste. The peculiarity of this cheese is that it is enriched with essential unsaturated omega-3 fatty acids. Our body cannot produce these omega-3 fatty acids, however they are very important for our health. The enrichment is very easy: The cows have to feed on cooked linseed in addition to hay. There are more and more farmers who produce this way. The Atout Coeur combines healthiness and culinary delight with cheese tradition. Belletoile # /7 lb Belletoile is one of France s best known triple crème Bries. It is made entirely of cow s milk and contains around 75% butterfat due to the additional cream that has been added. The result is a heavenly, buttery-rich Brie with a downy white rind. Belletoile is mellow enough to pair with a variety of accompaniments including fruits, nuts and jams. It comes in a large wheel that cuts into neat wedges with a star label on each slice hence the name Belletoile, beautfiul star. Pair this cheese with champagne for a decadent combo. Calisson, Papaya Ginger # /2 oz (Pre-Order) Small diamond-shaped fresh goat s cheese made in the Perigord region and coated with papaya and ginger. A bitesized refined treat! Camembert An Calvados # /8 oz Combines Camembert and Calvados cheeses. Made in France's northern town, Normandy. This cheese has a creamy, white rind and boasts its full flavor. 14

15 Cœur Du Berry, Ginger # /7 oz (Pre-Order) This famous Coeur du Berry goat s milk cheese is a truly refreshing cheese with a ginger coating that is sweet, and slightly spicy. Cœur Du Berry, Ash # /7 oz (Pre-Order) A creamy goat cheese, Coeur du Berry is made from pasteurized milk covered with ash which gives it a smokey flavor. A favorite for any romantic ocassion, Coeur du Berry is soft inside, and will develop more complex flavors the longer you keep it. Cœur Du Berry, Cranberry # /7 oz (Pre-Order) The famous Coeur du Berry goat s milk cheese with a Cranberry coating. A truly refreshing cheese with a sweetand tangy taste. Cœur Gourmand D été Rose # x6/1 oz (Pre-Order) Exquisite fresh goat cheese product with rose jam. An especially delicious confection from Périgord region of France. Cœur Monchevri Chevre, Mini # /1 oz (Pre-Order) Little hearts from the Périgord region, flavoured with fruits (ginger, cranberries, papaya, fig). A charming way to say I love you. Cœur Fluer Fruits, [cow] Mini # /1 oz (Pre-Order) These dainty little cheeses come from the Périgord region in central-southwestern France. Chévre from this area is popular for its mellow, creamy flavor that creates harmonious combinations with fruits and nuts. One cheese is filled with sweet fig jam, and the other with luscious chestnut cream. Each cheese is showcased in its own personal cake form in clear plastic. But the cake similarities don't end there. With a light, fluffy texture reminiscent of cheesecake and a gentle sweetness to match, these tiny indulgences are better than any dessert could hope to be (and lower calorie.) The 80 gr rounds (approximately 3 oz.) are ideal for an after-dinner treat, or even a romantic breakfast. Also available: Cœur Fluer Fruits, [goa] Mini # /1 oz Comté Aged 1 Yr # /80 lb Comté an ancient French Gruyère style cheese from the Jura mountains is a staple in any French household for both cooking and snacking. Fondue, sandwiches, and salads Comté does it all. Made from raw cow s milk, this sizable wheel is aged for at least one year to ensure an authentic sweet mountain flavor, nutty tang, and complex flavor sometimes even reminiscent of hazelnuts, nutmeg, and caramel. When the cheese is made with summer milk, it tastes fruity, and with winter milk, it takes on a pronounced nutty flavor. Comté is cleaned and rubbed with brine during its aging process. Although the crust is tough, the interior is soft and chewy. The eyes in the pâte are the result of careful affinage and vary from the size of a pea to that of a small cherry. This cheese is a natural match for a red Burgundy. Comté Cuts 10 Months # /22 lb Same as above, but in 22 pound cuts. Le Fromager D Affinois # /4.4 lb This is a great appetizer cheese; serve with French style ham and cornichons. Made from cow s milk, it is creamy in texture, deliciously rich with a grassy finish. Also available: Le Fromager D Affinois Blue # /4.4 lb Le Fromager D Affinois w/garlic & Herbs # /4.4 lb A soft-ripened delicacy from France, loved for its fluffy cloud-like texture and tender, blooming rind. Fromager d Affinois is a double crème brie-style cheese. Added to this cheese is a blend of garlic and herbs, to give this cheese a succulent flavor. It obtains its extra silky texture through a French process of ultrafiltration. Before the rennet is added, the pasteurized cow s milk passes through a filter which removes water from the milk. The result is a curd with a higher concentration of nutrients and flavors, and a swift ripening time of only two weeks. Fromage d Affinois has a fat in dry matter content of 60%. Mimolette, Aged 6 months # /7 lb Isigny Aged 3 months # /7 lb Aged 12 months # /7 lb How can you govern a country with 246 varieties of cheese? Charles de Gaulle once asked. Mimolette, the cheese that looks like a cantaloupe, was the favorite of de Gaulle. Mimolette is made of whole, pasteurized cow s milk and comes in a round 7 lb. boule. The rind is brown and rough, and when cut open, it exhibits a brilliant orange hue, partly due to the richness of the milk, but mostly to the natural annatto coloring. Overall, Mimolette is a fairly mild cheese with pleasant sweet and nutty qualities. As it ages, its flavor gets stronger and its color darkens. Mimolette is ready to be released at 3 months, but this version is aged 6 months. Also available: Mimolette Cuts # /3.5 lb Morbier # /13 lb Morbier C/W # /10 lb Montboisse Morbier is It is an uncooked, pressed cheese made with pasteurized cow s milk produced in the in the Jura mountains of eastern France. It is recognizable for its layer of ash running through the center. This ash stripe is rooted in aesthetics and practicality. In modern times, it acts more as decoration, but according to tradition, it separates the morning milk from the evening milk. Before the days of climate control, soot was sprinkled on leftover Comté curd to prevent a rind from forming and to keep the insects away. The next day, more leftover curd put on top. Morbier is uncooked and pressed, and allowed to mature for two months. It is brushed with brine so that it develops a natural fine rind and a soft, yellow interior. Its flavor savory, fruity, and mild, contrary to what its aroma might suggest. 45 % fat in dry matter. Morbier is a name-controlled AOC cheese. Petit Brebis # /2 lb Agour Petit Brebis means little sheep cheese in French. This delightful cheese hails from the mountainous Basque area between France and Spain where sheep graze on the plateaus of the Pyrénées. It is truly petit, smaller than other rustic mountain cheeses of the area. Made of 100% pasteurized sheep s milk, it ages for about 6 months. Petit Brebis has a nutty taste with a firm, crumbly texture. The rind is reddish and hard and contrasts nicely with the white paste. It can be served as a robust table cheese alongside red wines or used as a shredding cheese to add zest to pasta dishes, minestrone or stews. An earthy Côtes-du-Rhône or a juicy Spanish Garnacha is especially nice with Petit Brebis. 15

16 Petit Jurassic # /5 kg Fromi Petit Jurassic is a rustic mountain cheese made from aromatic raw cow s milk. Petit Jurassic is produced in a cheese dairy in a village high in the Jura Mountains of eastern France. It matures in rock cellars for at least 5 months during which time the rind is treated regularly according to an old home recipe. Petit Jurassic is a proud, rugged mountain cheese, complete with cracks in the rind. On the inside, the paste is firm with a tangy, nutty, fruity flavor typical of sturdy cheeses from this region such as Raclette and Gruyère. Petit Jurassic keeps for a long time when stored at 6-7 C wrapped in a damp cloth. It makes a great table cheese and also melts well for cold-weather fondues and casseroles. Try with an herbaceous Côtes-du-Rhône for a delightful taste of the French outdoors. Port Salut # /5 lb Port Salut C/W # /10 lb (Special Order) Port Salut is a creamy, mellow semi-soft cow s milk cheese with a bright orange rind. It was originally made by Trappist monks in the west of France. During the French Revolution, a group of Trappist monks fled France to escape persecution. In order to survive abroad, they learned to make cheese. When they returned to France, they continued to make their new style of cheese. Unlike many other French cheeses, Port Salut is rather mild and sweet in flavor. Its light yellow paste is smooth and velvety with a touch of tanginess. Port Salut may be served at room temperature as a table cheese, but it also melts well for cooking. Port Salut Wedges # /5.3 oz Pre-cut 150 gr (about 5 oz) wedges. Raclette # /15 lb Thuaire Raclette is a famous melting cheese from Savoie. It is made in the Alps in both France and Swiss. Although the flavor profiles are similar in texture and taste, the French version is softer. Raclette has a semi-soft interior dotted with small holes and a rosy, inedible rind. The name derives from racler, meaning to scrape. This cheese is traditionally cut into a half wheel and melted next to a fireplace. As the surface of the cheese melts, it is scraped off continuously onto boiled potatoes, pickles, fresh vegetables and sliced meats. When a fireplace is not available, the cheese is broiled in tiny skillets with the usual Raclette fare. It may also be blended into fondue. Raclette au Lait Cru (Raw Milk) # /15 lb Pochat - Same as above but made with raw milk and a more pronounced aroma. Pyrénées Montcaynol Poivrevert # /4 kg Onetik (Pre-Order) Poivre Vert (pronounced pwah-vr vehr) is just a fancy way of saying green peppercorn. Yes, this cheese is très French! But it comes from a lesser known French cheese region in the Pyrenees mountains, home of many interesting sheep s milk cheeses and also cow s milk. Poivre Vert is quite mild with a fresh, lactic, yogurt-like taste. Beneath its black wax rind lies a pale-white interior dotted with small holes and unevenly distributed chopped green peppercorns. As with other semi-soft cheeses like Doux de Montagne, this cheese has an even-tempered, buttery flavor. When allowed to come to room temperature, it becomes even softer and more buttery with a fresh, piquant note from the peppercorns. It melts exceptionally well over low heat, giving your hot sandwich or burger a gourmet touch. St. Nectaire # /4 lb Livradois Saint-Nectaire is a semi-soft cow's milk cheese from the Auvergne region in south-central France. Its rind is gray, sometimes reddish, and speckled with white or rust-colored mold from the brine washing. Saint-Nectaire is soft to the touch and has a distinctive musty scent. To develop its rustic crust, it rests in a dark, extremely humid cellar on a bed of rye straw. When cut, the interior reveals a silky consistency and a spicy, nutty, lactic pâte. The French countryside provides a variety of aromas and flavors to create a complex milk year round. Saint Paulin Mère # /4 lb Isigny Ste.-Mère Originally the masterpiece of French monks, Saint Paulin is a monastery-style cheese from northern France. This version is made of pure raw cow s milk from the famed butter and cheese cooperative, Isigny Sainte-Mère. Literally born of divine inspiration, Saint Paulin spends over 60 days in the hallowed caves of Normandy, during which time the rind is washed with brine and then carefully brushed to give it a touch of French esprit. The result is a silky textured cheese with a sweet and salty taste. Isigny Sainte-Mère s milk is the white gold of the French dairy world. The Isigny Cooperative was created in 1932 to defend the name of the Norman town "Isigny" and the products which are produced in Isigny and in the surrounding area. It later merged with the Sainte-Mère Cooperative to form the Isigny Ste- Mère Cooperative Dairy Union (UCL). This dairy holds a firm position in France because it produces a fabulous butter as well as the AOC cheeses Camembert and Pont l'evêque. 45% fat in dry matter. Suprême # /2 kg Also known as "The Queen of Cheeses," Suprême is a luxurious triple crème cow s milk cheese from the Burgundy region of France. A generous addition of crème fraîche gives Suprême its richness and smoothness. Suprême is perfectly matured; it has an edible, bloomy white rind and a mellow, soft paste that turns the color of cheesecake during the aging process. Suprême has humble origins. It was born in a windmill! In 1926 François Paul-Renard, heir to the family cheese-making business, started a small cheese dairy in an old windmill. He introduced this triple crème in the 1930s under the name Les Ducs, first in Camembert size. By 1950 Suprême had gained a strong reputation, and reached international stardom in the 1960s. Tomme de Brebis # /9 lb Agour This Tomme hails from the mountainous Basque area between France and Spain where sheep graze on the plateaus of the Pyrénées. Made of 100% pasteurized sheep s milk, Tomme de Brebis has a nutty taste with a firm, crumbly texture. The rind is reddish and hard and contrasts nicely with the white paste. It can be served as a robust table cheese alongside red wines or used as a shredding cheese to add zest to pasta dishes, minestrone or stews. An earthy Côtes-du-Rhône or a juicy Spanish Garnacha is especially nice with Brebis. Tomme de Savoie # /3 lb Tournette 1/3 lb A cheese of humble mountain beginnings, Tomme de Savoie from eastern France has proven itself as one of the true French greats. Tommes are traditionally lower in fat (20 to 40%) because after the collection of milk, the farmers take the cream for butter, leaving the remaining skimmed milk for the cheese. Tommes are made in a sturdy mountain style for longer preservation. They are pressed so that their paste is firm and speckled with small holes. Tommes are aged for several months and can even be served extra aged. Their flavor is smooth with hints of nuts and grass. Also available: Tomme de Savoie # /3.5 lb Tournette Feta # /18 lb Valbreso Produced in the region of Roquefort, Valbreso Feta is a fresh white cheese in salt brine. It is made exclusively from 100% sheep's milk, which creates a sharp-flavored cheese with a slightly salty bite and rich, tangy flavor. It has a creamy, melt-in-your mouth texture, yet a firm consistency. Valbreso Feta is good cut into cubes for salads and pasta, or crumbled onto pizza or bruschetta. 50% fat content. Also available: Feta # /2 lb Feta 16

17 Pre-Order Air Shipments Affidélice au Chablis # /200 gr Affidélice is a cow s milk cheese from Burgundy that bathes in Chablis, a crisp Burgundian Chardonnay. Like Époisses, it comes packed in a wooden box. Affidélice, however, is smaller and has a more delicate flavor due to the lighter style of alcohol on the rind. Affidélice ages for 3 to 4 weeks, during which time it is washed weekly. The rind takes on the trademark orang e color, sticky touch and pungent aroma and the paste becomes creamy with complex flavors ranging from sweet and fruity to savory and meaty. Aged Selles-sur-Cher # /16 oz Jacquin Selles-sur-Cher is a disk-shaped goat's milk cheese from the Loire Valley. It owes its dark dusty-looking rind to the coating of ash, usually oak, that is so common to cheeses of this area. The ash helps mellow the acidity to promote a better affinage, and it also attracts mold to the cheese that adds to the complexity of the overall flavor. After an affinage of four weeks, Selles-sur-Cher is covered in a gray mold. Its texture is moist and dense, and its flavor covers all the goat cheese bases sour, sweet and salty. It pairs well with a Sancerre or Pouilly-Fumé white wine from the Loire Valley. Banon Feuille # /8 oz Banon is a complex little cheese with a history that dates back to Roman times. It comes from the arid pastures that surround Banon in Haute Provence. Traditionally it is made of goat s milk, but cow s and sheep s milk are often added. After an ageing period of two weeks, it is dipped in eau-de-vie and then wrapped in chestnut leaves. The alcohol protects the cheese against mold and the fragrant chestnut leaves. Banon is uncooked and unpressed, giving it a soft, yet dense paste that turns a yellowish color when aged. It has a creamy, milky taste with an aroma of chestnut leaves. It can even be eaten with a spoon! It pairs well with white wines and lighter reds. Brebicet # /4.4 oz Fromager d Affinois From Fromager d Affinois, the prod ucers of the wildly popular soft-ripened cows milk Brie comes a pavé made of pasteurized ewe's milk. The name is based on the French word for ewe, brebis. Brebicet is creamy and smooth with a savory edge. Its flavor is simultaneously sturdy and mild. Its compact size and unique flavor profile make it a great cheese for snacking, cheese trays, dessert and even breakfast. Brebicet pairs well with a light white wine and fresh or dried fruits. Brie de Meaux (Fromage de Meaux) Rouzaire # /7.4 lb Fromage de Meaux is the pasteurized version of the name controlled cheese, Brie de Meaux AOC. Since Brie de Meaux is aged less than 60 days and is made, according to French law, with raw cow s milk, Rouzaire of Tournan-en-Brie compromised and made an equally delicious version with pasteurized milk for export. Since the pasteurization excluded it as a Brie de Meaux AOC, it took on the name Fromage de Meaux. It is thermalized pasteurized for a longer time at a lower temperature, so that the milk retains its flavor. The result is a cheese very close to the raw milk original; it is more aromatic and robust than industrial Bries. Aged for 4 to 6 weeks, it develops a heady aroma and pungent flavor of mushrooms, truffles and ripe fruit. The rind becomes golden with rosy tinges, and the interior turns the color of straw. Brie de Nangis # /2.2 lb Rouzaire Brie de Nangis was originally an artisan cheese made in the town of the same name. Though no longer produced in Nangis, it remains true to the original style. A less ripened version of Brie de Meaux, this cheese has almost become extinct several times in its history. Luckily a cheese maker revived the recipe and brought the cheese back to the market. The export Brie de Nangis is made out of pasteurized cow's milk and ages for 4 to 5 weeks. It is much smaller than its sibling, Brie de Meaux, but shares many of the same texture and flavor characteristics. When young, it is milky and sweet with just a hint of earthiness and hazelnuts. Over time, the flavor becomes more pronounced and even pungent. Try it with a red Burgundy or a Côtes-du-Rhône. Brillat-Savarin # /1 lb Lincet "A meal without cheese is like a beautiful woman with only one eye," said the famous 18 th century gastronome Jean Anthelme Brillat- Savarin, author of The Physiology of Taste. This triple crème Brie was created in the 1930 s by Henry Androuët, father of French cheese expert Pierre Androuët. During the brief maturing period of one to two weeks, the cheese attracts a downy rind of white mold. After more aging, it may even become speckled with orange flecks. Brillat-Savarin is slightly neutral when fresh, but can develop a pronounced taste if well matured. (see below). Its taste is soft and faintly sour, and its texture is as creamy and luscious as whipped butter. It pairs beautifully with Champagne. Brillat-Savarin Affiné # /16 oz Salaipro This aged version from Salaipro has a milky, slightly sour, and sometimes tangy flavor and a sweet cream smell. Its tender, creamy consistency makes it a star in the category of triple crème cheeses. This decadent triple cream cheese should only be eaten with friends! It is one of the richest cheeses you will ever taste, so a full pound of it will easily serve 12 people. This cheese is perfect for dessert and should be served with ripe, fresh fruit and crusty, French bread. Brillat-Savarin Amour with Truffles # /1 lb From such great inspiration comes a soft, white, fresh version of Brillat-Savarin called Petit Brillat. Channels the classic triple crème Brillat- Savarin, but with the addition of truffles. As the name suggests, this little cheese is coated with fine mixtures irresistible to those who love lively garden flavors and the smooth, fluffy texture that only triple crème cheese can deliver. Petit Brillat contains 72% fat in dry matter. Brillat-Savarin is produced all year around, mainly in Normandy, though Fromi s creation comes from Burgundy. Also available: Petit Brillat with Herbs # /7 oz Petit Brillat with Papaya # /7 oz Petit Brillat with Pepper # /7 oz Petit Brillat with Raisins # /7 oz Petit Brillat with Truffles # /7 oz 17

18 Brin d'affinois # /4.4 oz The French word "brin" means something very small and light. Le Brin is a small washed rind cheese in a hexagonal shape. This cheese is a cross between a washed rind and a soft-ripened cheese. Its reddish-orange rind gives it away as a b. linens variety, but it is much milder and less aromatic than the likes of Muenster and Epoisses. To add an extra flavor dimension and creamy texture, it is dusted with white penicillium candidum mold. Le Brin is velvety smooth and has a mild, sweet aroma and flavor, making it the perfect accompaniment for fresh fruit. It is a vegetarian cheese made of pasteurized cow s milk. Cabri Corolle # /16 oz Cabri Corolle may taste like it was born on a Mediterranean island, but it actually comes from Poitou-Charentes in western France, a prime source for goat s milk cheeses. The rich milk from this area produces a buttery cheese that is soft and creamy. The Chèvréchard cheese makers took their inspiration for this goat ball from Corsica s Fleur du Maquis sheep cheese. Like Fleur du Maquis, Cabri Corolle is coated in spices such as rosemary, peppers, peppercorns and juniper berries. The herbs infuse their natural fragrance into the tangy goat s milk cheese, creating a harmony of zest and spice. Cabriflore Chèvre Cendré # /7 oz Born in the small town of Celles-Sur-Belle which is famed for its extraordinary dairy products, comes Cabriflore Chèvre. Smooth and delicate, this ashed goat s milk round boasts notes of sweet cream and almond. Cabridoux # /5 oz Sèvre et Belle Cabridoux is a fresh, spreadable goat cheese in a hexagonal dome package. It comes from the expert cheesemakers at at Sèvre et Belle. The name doux hints at the mild nature of this cheese. Cabridoux is a wonderful cheese for breakfast or snacks, and because it is not overpowering, it blends well with other flavors and is ideal for those who find other Chèvres too strong. Camembert # /8 oz Le Châtelain Camembert Le Châtelain is a classic Camembert from Normandy. It is succulent, golden, perfectly ripe, rich and creamy. Gently pasteurized at moderate temperatures, Camembert Le Châtelain retains most of the authentic flavors and qualities of the raw milk cheese sold only in France. Camembert is excellent served with light reds from the Loire Valley or Champagne. In Normandy, a region known for its apples, this cheese is paired with an apple liqueur called Calvados. The countryside full of fruit gives this cheese a unique flavor. Camembert # /9 oz Le Rustique Le Rustique Camembert is made in Normandy home of the original Camembert using milk from cows which graze on the lush green pastures. It owes its authentic flavor to the quality of its ingredients and the traditional savoir-faire in its making. With its white bloomy rind and deliciously soft smooth centre, Le Rustique Camembert is a must on any cheese board. It is best enjoyed soft and runny at full room temperature. Chabichou du Poitou # /8 oz Poitou is the most important goat-breeding region in France and the cradle of goat cheese production with traditions dating back centuries. The victory of Charles Martel over the Sarrasins at Poitiers in 732 created a rebirth of goat cheeses (chebli in Arabic, from which comes Chabichou). Chabichou was awarded AOC status in This cheese is a cylinder-shaped with a bluishgray mold that overlays the thin, white mold when mature. It has a delicate and slightly sweet, nutty flavor touched by a faintly acidic and salty flavor. The soft, even-textured pâte becomes hard and brittle when the cheese matures. After a long period of maturing, it becomes crumbly. Try with Sancerre or Pouilly-Fumé. 45 % fat in dry matter. Chaource # /1 lb Chaource looks and tastes like a triple crème Brie, but with only 50% fat in dry matter, it is a double crème! Chaource (pronounced shah-oorse) is a beautiful soft-ripened cow s milk cheese known for its light and fluffy texture. Besides being a great match for Champagne, Chaource actually has its roots in the Champagne region of France; it is named for the small champenois town of Chaource and has been produced in the surrounding areas for over 600 years. This Chaource is made from pasteurized milk. It smells slightly of mushrooms and has a rich, fruity and creamy flavor. When young, its paste is smooth, and when aged, it becomes very creamy and almost liquid with a nutty, salty flavor. Clochette Chèvre # /7 oz Possibly France s cutest cheese, the Clochette goat bell charms everyone with its sweet notes of fresh cream. Clochette translates as little bell in French. It achieves its unique shape through the careful ladling of curds into a bell-shaped mold. Affinage takes between two and four weeks, during which time the rind attracts a bouquet of natural mold. Clochette is native to Poitou-Charentes in western France, one of the country s premier sources of goat s milk. It is excellent served at room temperature with a bottle of Sauvignon Blanc, or even gently warmed for breakfast. Shelf life of 35 days. 45% fat in dry matter. Coeur Gourmand Filled Goat Cheeses, Coque # /3 oz Figue (Fig) # /3 oz Marron (Chestnut) These dainty little goat cheeses come from the Périgord region in central-southwestern France. Chèvre from this area is popular for its mellow, creamy flavor that creates harmonious combinations with fruits and nuts. One cheese is filled with sweet fig jam, and the other with luscious chestnut cream. Each cheese is showcased in its own personal cake dome in clear plastic. But the cake similarities don t end there. With a light, fluffy texture reminiscent of cheesecake and a gentle sweetness to match these tiny indulgences are better than any dessert could hope to be (and lower calorie.) The 80 gr rounds (approximately 3 oz.) are ideal for an after-dinner tête-àtête, or even a romantic breakfast. Coulommiers Rouzaire # /14 oz Pronounced koo-lom-yay and named for the town of Coulommiers in the Île-de-France, Coulommiers is known as the ancestor of all Brie cheeses. It is ripened between 4 and 8 weeks until it achieves an extra rich and creamy body. With 50% fat in dry matter, Coulommiers falls under the category of double cream cheeses. While it is a member of the Brie family, it 18

19 has a nuttier flavor and thicker crust than the standard Brie. On the finish is a note of bitterness that gives it added complexity. This cheese shows its colors best at room temperature. Good wine accompaniments include red Bordeaux, Côtes-du-Rhône or even Sauvignon Blanc. Crottin Affiné # /1 oz Crottin de Chavignol is a goat cheese native to the Loire Valley in western France. Although it is good fresh, it is even more complex when it is aged to hardness. When young, it has a bluish rind with a glossy texture. The flavor is salty and full of minerals with sweet and sour milk. When aged, the smell is strong with a meaty texture and a robust flavor. The rind becomes rough and hard, but a quick brush with a grater will remove the surface. Hot crottin on salad with wine vinegar makes a good appetizer, especially when paired with Sancerre. Délice de Pommard # /7 oz Usually one associates triple crème cheeses with big, bloomy cow Bries, but from the Burgundy region of France comes a triple crème goat ball rolled in mustard seeds. Délice de Pommard named for the village of Pommard where it is handmade boasts a super creamy 70% fat in dry matter and a coating of tiny, tangy dots. This odd delicacy is the brainchild of Alain Hess, and it pairs well with a red wine from the area. l Edel de Cléron, Small # /16 oz A most gracious Brie style model of Vacherin du Haut-Doubs made in Franche-Comté with gently pasteurized cow's milk. Because the paste is very soft, it's packaged with a traditional wooden rind to hold the cheese in place. Each delicate wheel is enclosed in a chipwood box. The perimeter of the cheese itself is banded by a strip of an aromatic spruce bark which lends a woodsy, resinous flavor to the cheese. The crust is a pale gold with specks of pink throughout, and you will notice the checked cloth markings on the top of the wheel from a special 3 week brining process. Best eaten at a fully ripened stage, L' Edel is creamy and almost liquid-like so runny and creamy you'll need a spoon! Epoisses AOC # /9 oz Epoisses originated in the Abbaye de Cîteaux where monks first produced this remarkable and complicated cheese. Rumor has it that Epoisses was also a favorite of Napoleon, especially with Chambertin wine. Epoisses became very popular in the early part of the twentieth century, but disappeared during the Second World War. It was only in 1946 that two local Bourguignon families started to produce it. Epoisses is first washed with salty water. The cheese is kept in a humid cellar. After one month, Epoisses is washed again with a mix of rainwater and Marc de Bourgogne spirit two to three times a week. Epoisses has a powerful, rich flavor. It is salty and creamy with a pungent smell. Try it with a raisin bread and white wine from Burgundy, or sweet wine such as Sauternes or even the liqueur, Marc de Bourgogne. Explorateur # /9 oz Petit Morin Introduced in the 1950s in honor of the first U.S. satellite, Explorateur is truly a product of its era the decade in which triple crème cheeses were invented and when space exploration was all the rage. Explorateur was on the market before man set foot on the moon! Even though it is a modern cheese, it has become an instant classic that will persist into the future. Explorateur boasts 75% fat in dry matter, making it as close to butter as a cheese can get. This high fat level is achieved by adding pure cream to the milk and the result is a cheese with an ultra rich, buttery paste. Explorateur comes in its own plastic dome that allows it room to breathe and grow. Its white rind blooms over the edges of the label to give the cheese a look of freshly fallen snow. Fleur du Maquis Herbs # /32 oz All decked out in a furry mantle of herbs and gray mold, and then topped of with a crown of red chili peppers and juniper berries; this Corsican sheep s milk cheese makes quite an impression. The name Fleur du Maquis means the flower of the maquis in French. The maquis is a type of high ground in Corsica where sheep enjoy a wealth of shrubs and herbs. Because of this unique grazing land, their milk takes on an herbaceous quality. To enhance the cheese s Mediterranean character, each little wheel is coated in rosemary needles. The berries and peppers on top add aroma and spice. When young, it is white with a fresh sheep s milk flavor and green herbs. As it ages, the interior softens, the rosemary browns, and the cheese acquires an edible fuzzy gray mold. Florette Chèvre # /4.4 oz Affinois This is a Brie-like goat cheese that comes in a hexagon-shaped wheel. Even though it is made of goat s milk, it has a delicate, mild flavor that never develops into bitterness. The goat cheese aroma is noticeable, yet faint and pleasant. After 4 weeks of aging, the texture becomes satisfyingly creamy and spreadable. Florette is a must for any goat cheese lover! It hails from the Southern Rhône. Gaperon # /12 oz Known in Auvergne for at least 1,200 years, Gaperon comes from the word gap or "gape which means buttermilk in the local dialect. This soft cow s milk cheese was created from the liquid that was left in the butter churn (buttermilk) and mixed with fresh milk. Today it is usually made with partially skimmed milk and inoculated with penicillium candidium to create a white mold on the rind and to allow it to ripen from the outside in. Garlic is plentiful in Auvergne, hence the generous addition of garlic to the paste. For even more spice, cracked black pepper is mixed in. This cheese has an almost Brie-like texture and can be eaten at any stage of ripening. Gaperon is a tender, tangy treat that can stand up to beer and even vodka. Gratte-Paille # /12 oz Rouzaire This decadent triple crème cow s milk cheese was invented in the 1970's by a creamery in Seine-et-Marne. The name of this cheese derives from two French words: gratte (scratch) and paille (straw). This soft white brick of a cheese has natural bloomy rind. Gratte- Paille is buttery and creamy with an oily texture and a mushroom flavor which sharpens with age. 70% fat in dry matter. Grès des Vosges # /4.4 oz This traditional soft-ripened, washed rind cheese is a true farmhouse delight. Grès des Vosges is carefully matured for at least 3 weeks in humid cellars, located in the vineyards of the Alsace region. Each cheese is hand-packed in oval cardboard trays and decorated with a fern leaf. Made with pastuerized cow's milk, Gres Des Vosges has a full flavor and luscious texture. You wouldn't believe that such a small cheese could have such a powerful aroma! Sure to become a new favorite of washed-rind cheese lovers everywhere. 19

20 Goat Camembert # /7 oz Jacquin This extra creamy goat's milk Camembert from Jacquin is satiny smooth. Its flavor provides everything you expect in a goat; it is tangy and rustic with hints of lemon. This Camembert provides an interesting blend of Norman soft-ripened cheese texture and Loire goat character. Le Chevrot # /7 oz Sèvre et Belle From the famed Loire Valley producers Sèvre et Belle comes a little goat cheese nugget with a wrinkly rind. Le Chevrot can be eaten young or aged. When mature, Chevrot's outer wrinkly mold begins to firm up and the interior layer softens and shows vegetal, tart flavors. Its buttery, nutty flavor and lush quality win over goat cheese fans worldwide. Made from pasteurized goat's milk. Pair this cheese with Sancerre and Vouvray. Livarot # /250 gr Livarot (pronounced lee-vah-roh) earned the title of the Colonel for its bands of rush leaves or in modern times more often paper that strap the soft cheese into place during its ripening. These bands resemble the five stripes of a colonel s uniform. Besides the decorative trimming, Livarot s rind is unique as well. Livarot is a washed rind pasteurized cow s milk cheese; it is bathed in brine and turned regularly to develop a commanding character appropriate for a military hero. The rind is also treated with Roucou, the French term for annatto, which gives it an orange tint. It has a strong smell and spicy flavor, but the paste underneath is creamy and buttery. Since Normandy, a region known for its apples, this normal cheese is a natural match for Calvados or apple cider or apples! Also available Livarot Grandoge # /9 oz Montbriac # /1.3 lb Rochebaron Montbriac is made in Pouligny-Saint-Pierre in central France. It is the result of a successful experiment that combined blue mold with a typically French soft, creamy cheese. Montbriac is made by injecting the cheese with the same mold that is used to produce Roquefort. Rich and sinfully creamy, this wonderful product is a fantastic example of the French love for fine cheeses. It has a strong, blue flavor and a texture similar to that of Brie. Made from pasteurized cow's milk. Munster Haxaire Small # /8 oz Munster from Alsace comes exclusively from an area spreading between the East of the Vosges in Alsace and the West of Lorraine. In the 7th century Irish monks settled in what is now called Munster Valley in Alsace. They created Munster to preserve milk and feed their people. Farmers still use the traditional production methods to make Munster. The cheese is rubbed by hand with a solution of salt and water. The brine helps the growth of bacteria and gives a strong flavor to the cheese and prevents mold from developing. Maturation of farm Munsters initially takes place outside for one week. Munsters are then transferred into caves next to old Munsters. Every other day the Munsters are washed and brushed so that they develop a strong and powerful aroma. The paste is fine-textured and golden, slightly sticky, and sweet. Also available Munster Haxaire Large # /1.7 lb Pavé d'affinois # /5.3 oz Pavé d Affinois is a simple, white-rinded cheese with a pleasing finish. Made in small, individually wrapped squares called pavés, this cheese fits into any cheeseboard. As a soft-ripened cow s milk cheese, Pavé is reminiscent of Brie or a Camembert. Its mild flavor makes it a favorite of lighter style soft-ripened cheeses. With its delicious richness, this double cream cheese provides an unforgettable tasting experience. It gets its character from buttery flavor of a cow s milk cheese, and it has a slightly grassy finish. It is great for intimate get-togethers and small parties. Made from pasteurized cow s milk and suitable for vegetarians. Persillade de Chèvre # /16 oz Chèvréchard Chèvréchard has been making fine goat s milk cheeses in Saint Laurent Vault in the classical region of Poitou-Charentes since In this area of France, the cheese is almost exclusively goat s milk. They have created a delicious spreadable cheese known as Persillade de Chèvre. "Persil" is French for parsley, and "persillade" is a mix of parsley and garlic. This fresh, tangy cheese blends well with these ingredients. Serve with raw veggies such as celery or carrots or spread on crusty bread. Persillade de Chèvre is easy to bring along for a picnic or for a quick and tasty snack when company comes calling. Pierre Robert # /18 oz Pierre Robert is a triple crème cheese named for two friends, Pierre and Robert Robert being of Rouzaire cheese family fame. Robert and Pierre invented it in the 1970 s in the Seine-et-Marne of the northern Ile de France region. Their creation was an immediate success not only tasty, but also beautiful with a soft rind that literally bloomed tiny white flowers. This rather small wheel is packed with buttery goodness; it is made of whole pasteurized cow s milk enriched with crème fraîche, which brings its decadence level up to 75% f.d.m. Affinage lasts around 3 weeks for a full cream effect. Delicious with Bordeaux or Champagne. Pont l'evêque Au Cidre # /8 oz Near the coast of Normandy, Pont l'evêque is made on small farms using rich, salty cow's milk. This washed rind cheese is well known for its delicate bouquet, which is rumored to be reminiscent of the Norman countryside. Pont l'evêque is a very rich and soft cheese with a creamy and full-bodied flavor. The rind becomes pinkish, sticky and smelly with age. This beefy cheese is more intense than Camembert. Pont l'evêque pairs well with Pinot Noir, Pomerol, or Saint-Emilion red wines, Norman cider or beer. Also available # /12 oz by Graindoge Reblochon Large # /1.2 lb Reblochon was born as a cheese of tax evasion. In the middle Ages, farmers in the mountains of Haute Savoie used to pay their taxes with part of their milk production. They did not fully milk their cows so as to lower their level of production. Once the tax officers came to measure the milk produced and left, the farmers went back to milk the cows again. The milk they got was much richer and was used to make Reblochon. Modern Reblochon is still aged in cellars or caves in the mountains. The cheesemaker turns the cheese every two days and washes it with whey in order to speed the aging process. Reblochon has a creamy, softerthan-brie texture, a nutty aftertaste, and a strong herbal aroma. Also available Petit Reblochon # /2 20

21 Roucoulons # /8.8 oz Roucoulons (roo-koo-lawn) is a small, soft-ripened mini wheel similar to Brie, but with a touch more richness. Closer in flavor to Camembert, this cheese has a straw-colored interior that is ripe, but not too chalky. It is traditionally produced by Milleret in the heart of the Franche-Comté region. Like Camembert, it claims to be a soft-ripened variety, but like Pont l'evêque, its predominantly red rind has only a dusting of white mold. Its flavor lies somewhere in the middle as well between buttery and savory. Its wrapper has a big red heart on it, making this cheese a nice gift for a loved one. Soumaintrain # /14 oz Soumaintrain is a farmhouse cheese made with pasteurized cow's milk. Inside the disk-shaped wheel is a soft pâte that is uncooked and unpressed. The rind develops an orange color from continual washing in brine. The affinage takes about 6 to 8 weeks, with continual brushing in a solution of brine with Marc de Bourgogne added. Over the maturing period, the quantity of Marc is increased. The final result is a rich, tasty cheese, excellent for the winter months. When served fresh, it has a white interior that melts in the mouth. Soumaintrain has a powerful, rich flavor with a pungent smell. The pâte is fine-textured with a taste of sweet, salty and creamy milk flavors. St. Félicien # /5.3 oz St. Félicien is a soft-ripened cow's milk delicacy from the farms in the Rhône-Alpes area of France. It is similar in style to St. Marcellin it, too, comes in a ceramic bowl but St. Félicien is petite. It only weighs about 5 oz. whereas St. Marcellin comes in 8 oz. and 11 oz. rounds. The French call this type of cheese "caillé doux," which means "soft curd. The rind and pâte are both soft because a soft curd was used in the production. Affinage takes at least two weeks, and the result is a luscious bowl of creamy, tangy cheese with a natural yellow-ish bloomy rind. St. Marcellin Ceramique # /11 oz This small cheese in a crock from the Dauphiné region in southeastern France is soft and creamy. St. Marcellin is often made with cow s milk, but originally it was a goat s milk cheese. It is aged for at least 2 to 6 weeks, and sometimes even longer for a chewy texture. (Most versions sold in the U.S. are meant to be eaten young and soft.) St. Marcellin is by definition a rindless cheese, but it acquires a dusting of ambient white mold that makes it wrinkle up on top. The pâte has a rustic, nutty aroma. Its light acidity and yeasty, vegetal flavors set it apart from other soft French cheeses, but its flavor profile appeals to fans of Banon, Brie and fresh Piedmontese cheese. Better yet, it comes in a reusable crock that makes a great olive oil bowl or butter dish! Saint-Marcellin Cup # /8 oz Same as above packed in ceramic cup as pictured. Tamié Abbaye # /1 lb The Abbey of Tamié, located in Savoie, was founded in It is an old monastery where cheese is still made to this day by the Trappist monks. Tamié cow's milk cheese is a mild type from the same family as Reblochon. It is wrapped in blue paper and emblazoned with the white cross of Malta. Production is solely artisanal with an affinage of at least one month, during which time the cheeses are washed in brine twice a week. It has a moist, pink washed rind and a semi-hard paste which is uncooked and pressed. Valençay Pyramide Ash # /8 oz Jacquin This Valençay is a pasteurized goat s milk cheese made by the famed Loire Valley producer, Jacquin. It has an earthy, tangy flavor that is sweetened by the gray mold surface. Its bloomy rind helps it to ripen from the outside in, giving it a creamy texture when fully mature. Why the flattened pyramid shape? One story claims that Napoleon himself went through the town of Valençay after his disappointment in Egypt, and at the sight of the little pyramids, lopped their tops off with his sword. Valençay Pyramide is a delightful nibbling cheese that pairs well with steely Sauvignon Blanc and Sancerre from the Loire Valley. This goat is an AOC name-protected cheese. Valençay Pyramide Aged # /1 lb Jacquin Aged Valençay is the same cheese as above, but more aged. At this stage, it has an earthy, piquant quality with a great depth of flavor. Its bloomy, wrinkly gray rind helps it to ripen from the outside in, giving it a creamy texture when fully mature. It has the familiar lopped off pyramid shape, supposedly the design of Napoleon who was angered to see pyramids after his failure in Egypt. Also AOC. Butter Sèvre et Belle was founded in 1893 as a small cooperative in the village of Celles-sur-Belle in the west of France. Throughout the generations, the company has grown, creating products of consistently exquisite taste with an unfaltering dedication to quality. Run by locals, it has remained faithful to tradition while constantly adapting to advances in technology. From the century-old dairy Sèvre et Belle in Poitou-Charentes, France, comes this sophisticated, highend butter. The original and first butter they produced, it is manufactured following traditional methods to preserve the real flavor of rustic butter. Produced in barrel-shaped drums, the cream is matured for 24 to 36 hours to allow the full development of flavor with a "nutty" taste typical of the region. This method produces a pure butter with an incomparable texture. It is washed with clear water to obtain a very pure, raw and perfumed butter. Also available: Butter Rolls Unsalted # /250 gr Sèvre et Belle French Goat Butter # /250 gr Sèvre et Belle Sèvre et Belle makes goat butter in the traditional way, using barrel-shaped churns and cream matured for 36 hours to develop the world-famous distinctively nutty taste - a real "rural flavor" that is typical of the region. Their methods produce a pure butter with an incomparable texture. Their use of rustic packaging, including a hand-wrapped roll of butter carefully placed in a wooden basket, further indicates the premium nature of this product. 21

22 Isigny The Isigny terroir has the advantage of a mild and damp climate. Located near the sea, it enjoys the benefits of the Bessin and Cotentin marshes. The cows which graze there fed on grass rich in iodine, beta carotene and trace elements. The quality of Isigny butter reflects all these natural advantages; it is impossible to confuse it with any other butter. The fame of Isigny butter goes back to the 16th century. By the 19th century, the population of Paris alone consumed 800 tons of butter a year. Butter Bars Salt # /9 oz Unsalted # /9 oz Isigny Sainte-Mère butter bars have a faint taste of hazelnuts and are rich in vitamin A. Isigny Sainte-Mère butter shows its pedigree with a buttercup yellow color and a silky smooth texture. Beurre Le Gall Fleur de Sel # /250 gr Isigny Fleur de Sel is a rare and sophisticated salt from France that is very hard to procure. Isigny artfully incorporates this sophisticated product into their already divine golden "baratte" butter. The process used to create "baratte" butters was developed in French dairies. They use a unique system that separates the milk, "spinning" the heaviest part into a thick cream (which later turns into butter), and then injecting it with another dose of sumptuous cream for a texture that is fabulously smooth. Made with fleur de sel from the marshes of Guerande. Also available: Beurre Baratte Sel Guerande, Isigny # /250 gr GERMANY Atalanta Gold Swiss Cheese # /6 lb Atalanta Gold Swiss Cheese # /12 lb Made from pure Bavarian milk from southwestern Germany, this cheese is high in protein and has a familiar yet special flavor. The German style of Swiss cheese has a more pronounced flavor than many others in the Emmental family. Its extra character keeps it from disappearing into the background when added to sandwiches and dishes. Blue Cheese # /6 lb Paladin This tangy, crumbly blue cow s milk cheese is produced in Bavaria's alpine countryside. German cheesemakers have spent centuries taming the inherent sharpness of the original blue-veined cheeses, passing their time-tested methods down from generation to generation. The result is an incredibly smooth, mellow white cheese with distinct blue veins. Paladin does crumble, but has enough moisture to slice as well. Take it along with you on a picnic, or add it to your favorite green salad. A company near Nuremberg produces Paladin blue cheeses out of milk from the surrounding alpine countryside. Paladin guarantees excellent quality and attractive pricing in comparison to other blues. Paladin Regina Blu # /6 lb Paladin s Regina Blu is the queen of Bavaria. It is a luscious cow s milk blue with a creamy flavor and light aroma. Its extravagant richness is due to the 65% ratio of fat in dry matter! Regina Blu is obviously smooth enough for spreading, but will melt over steak or potatoes. Its mild blue mold flavor complements crusty, earthy pumpernickel bread. Regina Blu also works as a dessert cheese with pears, apples or grapes. Bajuval Baby Swiss Loaf # /7 lb Paladin Is it Swiss or is it German? It s both! Bajuval Baby Swiss is made from pure Bavarian cow s milk from Germany. A favorite of adults and children alike, Baby Swiss is known for its creamy, buttery, slightly nutty, sweet flavor. (48% fat in dry matter) While it is an obvious relative of Swiss and Emmenthal, it tends to have a milder flavor and slightly smaller holes, which makes it easier to slice for sandwiches. It comes in a rindless loaf with big wheel character, but ready for the deli. It may also be cubed or shredded for melting. Butterkäse (Butter cheese) # /7 lb Paladin This German cow s milk cheese does indeed have a buttery flavor and a soft, creamy texture similar to that of Havarti, but even though it is mild and creamy, it also carries a heady aroma typical of Bavarian cheeses. For those who find Raclette too strong in fondue or on Raclette skillets, Butterkäse is the perfect alternative. Much milder than Raclette, it nevertheless has a full flavor and is ideal for melting over roasted vegetables or serving with sausages and other charcuterie. Also available: Butterkäse C/W # /10 lb (Special Order) FitnessRebell # /11.5 lb James Dean move over! There s a new rebel on the road with extra light and speedy wheels. Fitness Rebell breaks the mold and sets a high standard for reduced fat dairy products. There is no lack of flavor or texture in this German Alpine cheese; it has an herbaceous aroma and spicy, almost woody taste that is only found in true mountain creations. Fitness Rebell is made ith raw milk from cows that graze on the fresh mountain grasses rather than on silage, giving the cheese a fuller, rounder flavor. Fitness Rebell proves that a lower fat cheese can deliver! With only 35% fat in dry matter (vs. the 45% of Bergrebell), this version of Rebell cheese has the lowest fat content of the entire Rebell product line. The natural rind is treated with cultures that produce a reddish tint that imparts extra aroma and flavor to the dense yet creamy paste that lies beneath. Fitness Rebell cheese is truly unlike any other lower fat cheese on the market. The Rebell line is a creation of the self-proclaimed "cheese rebels of Sulzberg winner of the cheesemaker s Käsekaiser award! German Farmer Cheese # /1 kg Farmer Cheese is a soft cow s milk cheese with a washed rind. It has an original hexagonal shape which makes the cheese easy to divide into equal parts. The edible orange rind is colored with annatto, berries from a South American tree used by Indians to paint their bodies red. The color gives the cheese an attractive, rustic appearance. It is very creamy, even when still young, and its flavor is soft, mild, and slightly fruity. This cheese will melt in your mouth! It can be served on a cheese board with red wine, in a salad, or on a slice of bread with ham, pickles and radishes, avocado, or other fresh vegetables. Also available: German Beer Cheese C/W # /10 oz (Special Order) 22

23 King Ludwig King's Cheese # /13 lb King Ludwig s playful, yet regal spirit is reflected in the cheese that bears his name. It is a delicate, classic Bavarian cheese yellow, semihard with small holes, and slightly aromatic. The flavor is full and well-balanced. It made from fresh, unpasteurized milk from cows raised on mountain farms in protected regions of Europe where they are fed on fresh grass and hay. The label is an eye-catcher on the retail shelf as well; it is in full color with detailed images of the king and his exotic castle. King Ludwig Beer Cheese # /11 lb King Ludwig beer cheese is washed in King Ludwig brand dark beer, named for Ludwig the Second eccentric Bavarian king who built the Cinderella castle. Featured on the label are images of the king and his castle. King Ludwig beer cheese is based on a typical Bavarian style of cheese yellow, semi-hard with small holes. This beer version has a hearty, almost meaty flavor from the dark beer. It made from fresh, unpasteurized milk from cows raised on mountain farms in protected regions of Europe where they are fed on fresh grass and hay. Terrific on its own or served with German whole grain bread and a mug of Bavarian beer. Prost! Beer Cheese Spread # /4.4 oz Beer Cheese Spread is a German specialty refined with König Ludwig dark beer. The tub and box bear the King Ludwig label and Bavarian imagery, including a shot of the beer mug, the Neuschwanstein castle, and the eccentric Ludwig II himself. The base of the spread is the famous King Ludwig Beer Cheese, which is washed in König Ludwig dark beer. Although the spread comes in a cream form, it tastes like a piece of cheese lopped right off the wheel. Instead of showing distinctive beer flavors, the cheese takes on a hearty, almost meaty flavor from the rind treatment. It is made from fresh milk from cows raised on mountain farms where they eat grass and hay. The spread can be enjoyed straigh t out of the tub at room temperature, or warmed gently and served fondue-style with dark bread, meats, and crudité. Also available: Beer Cheese Spread, King Ludwig # /4.4 oz Peppercorn Cheese # /13 lb Vibrant colors and flavors! Pepper cheese is based on same delicate, classic Bavarian cheese made by the producers of King Ludwig, but with added zest. Pfefferkäse (aka Peppercorn Cheese) is a yellow, semi-hard cow s milk cheese with small red and green peppercorns embedded throughout the paste. Not only do these bright little nuggets create a refreshing taste, but they also add visual appeal and texture to the creamy cheese. It is made from fresh, unpasteurized milk from cows raised on mountain farms. Silage free! High Alps (Hochalpkäse) # /65 lb High Alps (Hochalpkäse) # /8 th wheel 8.5 lb Schönegger High Alps cheese is a raw cow's milk from Bavaria with a pronounced, yet delicate, herbaceous flavor and an outstanding aroma. The interior is firm and tasty with very small, regular holes. The 65 pound wheel is aged for 18 months. The rind is not edible. It is 48% fat in dry matter. In the Werdenfelser region of the Bavarian Alps where the milk is sourced, the cattle graze on wild herbs and flowers that blanket the meadows in spring and summer. They produce milk that is prized for its nutritional qualities. The local farmers use this raw milk to make this traditional High Alps cheese. It is noted for its hearty, spicy flavor and its characteristic salt crystals which form during the aging process. Golden Smoked Cheese # /7.5 lb This smoky German cow s milk cheese has a superb melting quality. It has been smoked over alpine wood to achieve a deep golden andtasty rind, an outstanding character, and an incomparable spiciness. Golden Smoked pairs well with a Rauchbier, "smoked" beer in which the malt has been dried over an open fire. Process Gruyère Yellow Loaf # /5 lb Celebrity (PR) Process Gruyère White Loaf # /5 lb Celebrity (PR) German Process Gruyère comes in both yellow and white. The cheese is made of pasteurized milk, cheese cultures, salt, enzymes, water, emulsifying salts, and annatto, a vegetable coloring. These cheeses melt extremely well on sandwiches and are a great favorite of children. Also available: Process Gruyere White Loaf # /5 lb Celebrity German Swiss Cuts 4x4 # /6 lb Atalanta Gold German Swiss Cuts 4x6 # /10 lb Atalanta Gold Made from pure Bavarian milk from southwestern Germany, this cheese is high in protein and has a familiar yet special flavor. The German style of Swiss cheese has a more pronounced flavor than many others in the Emmental family. Its extra character keeps it from disappearing into the background when added to sandwiches and dishes. GREAT BRITAIN England Double & Clotted Creams Devon County in the South West of England is famous for thick creams which are mainly produced on farms and in small dairies. The most famous of all is Clotted Cream. It achieves its thick clotted texture by heating cream of high-fat breed cows, such as the Jersey type. The cream is heated in pans, traditionally made of copper but latterly stainless steel. It then cools slowly. In the farmhouses, the pans were heated crudely over a fire or stove and the cream was rich in acid and aroma-producing bacteria. Dairy or factory methods are much better controlled, using steam heated pans. The cream is usually packed in shallow trays a few inches deep and forms a crust. The consistency is thick and heavy, almost like treacle, and is traditionally served by scooping the cream out into cups or small cartons. Double cream is the British term for heavy or whipping cream in the United States, but it is a little thicker than our whipping cream. It contains about 48% butterfat. Double cream is so rich, in fact, that it is easy to over whip it and get it too thick. Some cooks add a tablespoon or so of milk to 8 to 10 ounces of double cream before whipping it to keep it loose. Double Devon Cream is the most versatile type of fresh cream. It can be used in cooking, for pudding or as a pouring cream. It can even be frozen for up to two months. The Devon Cream Company has been producing its range of fabulous creams for over 20 years. These creams are carefully heat-treated to preserve freshness and they have a long shelf life. 23

24 Double Devon Cream # /6 oz Devon Cream Company Traditional Double Devon Cream contains 48% milk fat and has a distinctive flavor. Spoon it straight from the jar onto fruit, scones, gateaux or warm apple pie. It also works in a variety of savory recipes including pasta and sauces. Also available # /1 lb Clotted Cream # /6 oz Devon Cream Company Traditional Clotted Cream contains a minimum of 55% milk fat. Its richer flavor and thickened texture set it apart from Devon Cream. It is usually spread on fresh baked scones, topped with strawberry jam and served with piping hot English Tea. Also available: # /1 oz and # /1 lb jar Crème Fraîche # /6 oz Devon Cream Company Creamy, fresh and tangy, Crème Fraîche is the answer to cravings for a little bit of luxury. French for fresh cream, it is a heavy cream that has been slightly soured with a bacterial culture, much in the way that sour cream is. However, it is much milder and sweeter than sour cream, and it has a silky smooth texture. Since its fat content is higher than that of sour cream, it can be fluffed up into a lightly tangy whipped cream to complement fresh fruits. Its lower protein content keeps it from curdling when cooked. Crème Fraîche is delicious whipped with powdered sugar and vanilla. It can be ladled over fresh berries, or used as a dessert topping or sweet filling for crêpes. But Crème Fraîche is not just for breakfast and dessert. It blends well into savory soups, pasta dishes and casseroles, and adds richness and body to sauces. It also makes a good substitute for mayonnaise in dips, especially a creamy blue cheese dip with a healthy dash of pepper. The colorful, glossy label shouts Buy me! while the glass jar, with its screw-on cap, can be recycled or re-used. Once opened, Crème Fraîche should remain chilled and used within 5 days. Crème Fraîche with Lemon # /6 oz Devon Cream Company Lemon Crème Fraîche is a blend of tangy, cultured Devon cream with a bit of lemon and sugar. It is an ideal accompaniment to a variety of desserts ranging from poundcake to pies. It is firm, but thick, so it can be spooned into mini tart shells for dainty desserts topped off with a raspberry. Try it with scones at tea time alongside a fresh white English Stilton. Devon Crème Fraîche with Strawberries # /6 oz Devon Cream Company Just don t forget the cream! Strawberries-and-cream is a classic pairing, showing up everywhere from ice cream to shortcake. Now this combo is available in a convenient 6 oz jar. Strawberry Crème Fraîche is a blend of tangy, cultured Devon cream and sweet strawberries. It is an ideal accompaniment to a variety of desserts ranging from chocolate fudge cake to apple pie or fresh fruit. Strawberries have been used in many recipes dating back to Roman times and the Middle Ages. They are, in fact, the only fruit with seeds on the outside. A few words from the English themselves: Whilst tucking into our yummy Strawberry Crème Fraîche, we hope you will feel part of a long historic line of strawberry lovers! The Strawberry flavor of Double Devon Crème Fraîche has been awarded a gold star at 2008's Great Taste Awards by the Guild of Fine Food Retailers. Butter Double Devon Cream Butter, Salted # /8 oz Coombe Castle Happy Devon cows gaze on lush Devon grass to provide the richest cream simply churned in the traditional way and lightly salted to produce the best tasting English butter. This hand wrapped butter is made with fresh Double Devon Cream using milk from the herds of 41 farmhouse cooperatives in North Devon. St. Helen s Goat Butter # /9 oz Coombe Castle St. Helen s Goat Butter is a smooth, creamy butter made from freshly-churned, pure, pasteurized goat s cream. A pinch of salt brings out an amazing full cream flavor. Although one might expect a goat s butter to taste overpowering or goaty, this one does not. The goat character comes out instead as a fresh tanginess that balances out the rich mouthfeel. Suitable for a cow s milk free diet, it can be used in the same way as any other butter. Better yet, goat s milk typically has 20% less cholesterol than cow s milk. St. Helen's Farm is located near the Vale of York where the goats feast on organically grown red clover leys and sugar beets as well as fresh meadow grasses and hay. Stilton Stilton is one of England s most famous cheeses. It is produced in two varieties: the well-known blue and the lesser-known white. Hailed by some as the king of cheese, both have been granted PDO status by the European Commission. Only cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire and made according to a strict code may be called Stilton. Lighter than Gorgonzola, richer than Danish blue and more intense than domestic blues, this cheese is aged for nearly three months. Its blue veins radiate outward from a natural, crinkly brown crust, revealing the prized smooth honeyed flavor of traditional Stilton. Flavor ranges from mild and sharp when young to rich and tangy when mature. Blue Stilton Blue Stilton # /8 lb Coombe Castle Stilton has become a favorite of all who value naturalness and originality in fine cooking. Lighter than Gorgonzola, richer than Danish blue and more intense than domestic blues, this cheese is aged for nearly three months and its blue veins radiate outward from a natural, crinkly brown crust, revealing the prized smooth, honeyed flavor of traditional Stilton. Flavor ranges from mild and sharp when young to rich and tangy when mature. The cheese has a smooth creamy pale curd with blue veining throughout. The rind is gray to brown in color and should be dry to the touch. Also available: Stilton Jars # /5.3 oz Coombe Castle 24

25 Blue Stilton, Waxed Halves # /9.5 lb Tuxford & Tebbutt Set deep in the heart of traditional Stilton cheesemaking country is the small English market town of Melton Mowbray where the Tuxford & Tebbutt Creamery stands externally unchanged in appearance since its construction in the eighteenth century. Established in 1780, the creamery is one of only six in the world licensed to prodouce Blue Stilton The King of English Cheeses. The Tuxford & Tebbutt brand is a guarantee of prize-winning Supreme Champion traditional Blue Stilton which will delight the palate of the most discerning cheese connoisseur. Also available: Whole Stilton Wheels # /17 lb Tuxford & Tebbutt Stilton Blue Wedges # /4.9 oz Tuxford & Tebbut Retail Pack Stilton Quarters Waxed # /4 lb Queen Anne Stilton Halves - Waxed # /9.5 lb Tuxford Baby Stilton - Holiday Item # /3 kg (Pre-Order) Blue Stilton Crock # /170 g Tuxford & Tebbutt (Special Order) This amazing Stilton comes in an individual blue ceramic crock which can be reused for many purposes far after the delectable cheese is gone. Inside each crock, you'll find a wax disc sealing in the cheese, allowing it a fairly long expiration date. After prying up the wax seal, you will be rewarded with an incredible blue with just the right amount of sharp tang and salt, and a creamy, spreadable consistency. This Stilton goes perfectly with a crusty baguette, a tart apple, and a glass of your favorite wine! Also available: Blue Stilton Crock # /100g Tuxford & Tebbutt White Stilton White Stilton # /4 kg Coombe Castle White Stilton is made in the same way as Blue Stilton except that white Stilton has not had the Penicillium roqueforti mold introduced into it, which would otherwise lead to the blue veining normally associated with Stilton. It is often blended with other materials such as chocolate or dried fruit. Otherwise it is served with fruit cake and tea. White Stilton is a young, close-textured cheese with a very mild, fresh flavor. Wonderful as a table cheese or melted. Flavored White Stilton Cheeses (Left to Right) White Stilton with Cranberries # /2.5 lb Fresh, clean flavor and honeyed aftertaste enhanced by the delicate, fruity succulence of pure, sweet cranberries. White Stilton with Mango & Ginger # /2.5 lb A mild White Stilton cheese base with the addition of refreshing mango and spicy ginger. Also available: White Stilton with Mango & Ginger C/W # /10 lb Long Clawson White Stilton with Cherries "Cerise" # /2.2 lb This delicious blend of creamy English White Stilton and sweetened American dark red cherries leaves you wanting more! White Stilton with Pear and Apple # /2.5lb The succulent chunks of pear and apple combined with the White Stilton give this delicacy a true orchard taste. Also available: White Stilton with Pear and Apple C/W # /10 lb White Stilton with Lemon # /2.5 lb White Stilton with Lemon has become a great favorite combining the mildness of White Stilton with the zing of lemon resulting in a refreshing dessert cheese with a clean taste. White Stilton with Apricots # /2.2 lb One of Clawson's most popular blended cheeses - succulent dried apricot pieces add their delicate sweetness to creamy White Stilton. Try on warm buttered scones for a tea time snack. Also available: White Stilton with Apricots C/W # /10 lb Long Clawson White Stilton with Ginger # /2.2 lb A light blend of mild White Stilton and candied stem ginger pieces. It has a sweet aroma & a hot, pleasantly pungent taste. White Stilton with Blueberries "Blueberry Fayre" # /2.5 lb This cheese blends the fresh mildness of creamy White Stilton with the delicate flavor of whole blueberries. Also available: White Stilton with Blueberries C/W # /10 lb White Stilton with Apricot P.U.C. (Pretty Unique Cheese) # /7 oz These wonderful cheeses are called Pretty Unique Cheeses due to the wonderful packaging and delicious topping of apricot on top of the traditional English White Stilton cheese. Shelf life of 6 months. 25

26 Creamy Cinnamon Cheese P.U.C. (Pretty Unique Cheese) # /7 oz These wonderful cheeses are called Pretty Unique Cheeses due to the wonderful packaging and delicious topping of apricot on top of the traditional English White Stilton cheese. Shelf life of 6 months. Cheddar Cheddar was invented in Somerset, England in the 15th century on a dairy farm near Cheddar Gorge. It was a favorite of Queen Elizabeth the 1st and one of the gastronomic delights of the court. Cheddar quickly became a part of the staple diet; great hunks of it were eaten with bread and washed down with strong ale. The recipe was later taken to the USA, Canada, New Zealand, Australia and to anywhere else that the English emigrated. Good Cheddars can be made elsewhere, but the most authentic Cheddars in the world still come from Somerset and the neighboring counties of Devon and Dorset. Atalanta imports one the finest collections of cheddars available outside of England today. T&T Cheddar Lighter 30% C/W # /10 lb The British are taking American taste buds by surprise with the sweet, tangy flavor of Tuxford & Tebbutt s new Lighter Cheddar. Tasty and full-bodied, this lighter version of cheddar is good as an everyday indulgence and perfect from cheese lovers looking for something special with an incredible 30% less fat. This new recipe retains all the flavor and characteristics you would expect from your favorite full-flavored cheddar. Along with experiencing the characteristic full flavor, enjoy the added benefit of being much kinder to your waistline! Typically matured for 6 months, cooks and melts wonderfully. Also available: Lighter Cheddar # /5 lb Tuxford & Tebbutt Lighter Cheddar # /10 lb Tuxford & Tebbutt Cheddar Farmhouse Matured # Quickes 2/6 lb Quicke's Traditional Mature Cheddar is hand made on a farm near Exeter in Devon, one of the top spots in the world for Cheddar production. This traditional Cheddar has been aged for 12 months to give it a deeper, rounder, more complex flavor than most with the trademark sharpness of a real English Cheddar. Full-bodied and buttery, it is utterly divine. Quickes Traditional Cheddar is the most widely available Cheddar matured in a muslin wrapped truckle still to be made and matured on a single farm. Every cheddar is hand made by one of nine skilled cheese makers on their farm. The lush grass produced in the Devon countryside provides the Quickes local cows with the perfect raw material for the highest quality milk. Also available: Cheddar Matured Denhay C/W # /10 lb Oak Smoked Cheddar # /3 lb Quickes Oak Smoked Cheddar by Quickes is well-flavored mature Cheddar, months in age. Each wheel is specially selected to be naturally smoked for 3-4 hours over oak chips from the farm s woodland. The truckles are cut into 1.5 kg pieces prior to smoking to allow the flavor to infuse throughout the cheese. There is no liquid smoke on the Quickes farm! Oak Smoked Cheddar is completely natural with no artificial flavorings. The cheeses are hand made by the nine skilled cheese makers in Devon, one of the top spots in the world for Cheddar production. Deep, round, full-bodied and buttery with a mist of smoke, this cheese is utterly divine. English Mature Top Hat Red Wax # /9 lb Coombe Castle This English cheese is made with cow's milk and has a mild flavor. It is covered in a red wax, has a dark orang e interior, and is aged for 6 to 9 months. Cheddar & Claret Black Wax # /5 lb Coombe Castle According to an anonymous French proverb one should serve libations as follows: Burgundy for kings, champagne for duchesses, and claret for gentlemen. Claret is a term used by the English for red wines from the Bordeaux region of France. This cheese blends fine French wine and Cheddar into a swirl of fruity, tangy flavors. Dark red veins of rich wine work their way throughout the curds, giving the sharp Cheddar heady overtones of wine. Made from pasteurized cow's milk. Also available: Cheddar & Claret Black Wax # /5 lb Tuxford & Tebbutt Cheddar with Caramelized Onions # /2.2 lb Coombe Castle (Pickwick) Seriously savory! This creamy, tangy Cheddar flecked with mouth-watering caramelized onions is the epitome of sweet and savory. Its flavors appeal to the playful palate that likes a merry-go-round of tastes. First there is a fresh tanginess to whet the appetite, and then a burst of sweet onion followed by toasted caramel with a hint of salt and earth. An experience not to be missed! With its light khaki color, darkened bits of onions, and creamy-crumbly texture, Cheddar with Caramelized Onions is an attractive addition to any cheese board. It is so versatile; it can be used in numerous dishes from simple cheese toast to gourmet fare. Cheddar Dorset Drum Mini # /14oz (English Farmhouse Cheddar) Due to its small size and 12 months of aging (lengthy for such a small cheese), Cheddar Dorset Drum delivers a fanfare of complex flavors ranging from sweet and tangy to sharp. Once ripe, it is hand-dipped in a black wax and packaged in a hexagonal box with a picture of a drummer boy on the front. It is produced in Dorset, one of the designated Cheddar counties of southwestern England, and the milk all comes from the farm s own herds. Slightly less than a pound in weight, Dorset Drum makes an excellent gift and sits neatly in a holiday basket. Pasteurized cow s milk, 50% fat in dry matter, and suitable for vegetarians. Dorset Drum can be served in slices, or for a more interactive presentation, lop off the top wax and let guests carve out chunks with a cheese pick! The same delicious Dorset drum as above comes in a larger size as well: Dorset Drum Large # /1 kg Coombe Castle Fiery Spice Cheddar # /3.8 lb Coombe CastleAs masters of the art of savory cheese blends from Moroccan Spice to Thai Curry Cheddar English cheesemakers are always on the lookout for a twist on their standard Cheddars, and they have found it in Fiery Spice. This cheese is not generic Cheddar with a few jalapeños tossed in, but rather a flavorful mature English cheese kicked up with green and red bell peppers, green and red chili peppers, crushed chili and garlic. Chiles originated in Mexico, but were brought to the 26

27 rest of the world in 1494 by Christopher Columbus. Chile has since become an indispensable spice. Fiery Spice offers a broad application in cooking; it works on cheese toast, melted over nachos, blended into chili con queso dip or grated over roasted vegetables. Last but not least, it goes great with cold beer! Suitable for vegetarians. Smoked Sherwood (Smoked Cheddar with Paprika) # /4.4 lb Sherwood Forest is known for its birch trees and legends of Robin Hood. Imagine sitting around a smoky forest campfire with the merry men while eating fine English cheddar and drinking ale! All these flavors are wrapped up in Sherwood cheese. This genuine Somerset cheese is smoked with birch and then coated with paprika. It is delicious melted over a burger. Made from pasteurized cow s milk. Also available: Smoked Sherwood Cheddar C/W # /10 lb Whisky Cheddar # /14 oz English Cheddar and Scotch Whisky are united in Singleton s cheese. This pure tangy authentic farmhouse Cheddar is infused with genuine malt Scotch whisky for a unique experience. Over time, the mature English Cheddar develops a slightly sweet flavor that complements the hint of woody smokiness in the seasoned Whisky. The alcohol disappears during the aging process, but leaves behind a pleasant residual flavor. Rather than tasting of potent liquor, Whisky Cheddar offers a mellow, smooth-textured cheese with an added level of complexity reminiscent of earthy malted barley and oak casks. Also available in cubes: Cheddar Whisky Cubes # /14 oz Thai Curry Cheddar # /3.8 lb Coombe Castle A unique curry experience! Few countries in the world have such an ancient and diverse culture as Thailand; its traditions stretch back in an unbroken sweep to the 10th century. Now Coombe Castle presents to Thailand, and to the rest of the world, a brand new tradition Thai Curry Cheddar! Curry powder is a blend of spices, herbs and seeds. Most Thai spice blenders choose from around 20 spices to work their magic. Coombe Castle s curry is made of coriander, turmeric, allspice, ginger, fenugreek, garlic, pepper, cumin, and bay leaves. This exotic mix gives the cheese a warm, full-bodied taste reminiscent of classic eastern cuisine, but with a firm foot planted in the heart of English Cheddar country. The base cheese itself is white, and is mottled with a tasty powder of yellow and green. Tickler Extra Mature Cheddar # /5 lb Tuxford & Tebbutt Tickler is a mature Cheddar that is hugely popular in England. And it has just made its way across the Atlantic! This cheese is guaranteed to tickle and surprise American taste buds with its sweet, tangy flavor. Sweet, tangy, and full-bodied, Tickler has a flavor profile that goes beyond the range of extra mature Cheddars currently available. Tickler is made in the heart of the Devon countryside in the Taw Valley where it ripens for 18 months. Because of its loaf shape, Tickler is popular for catering and in restaurants. In 2008 it won two awards: The Caterer and Hotelkeeper Excellence in Food and Drink Award for the dairy category and the Grocer Branded Excellence Award for Cheese. Also Available: Tickler Extra Mature Cheddar # /7 oz Wensleydale Wensleydale, Plain # /9 lb Coombe Castle This modern day pasteurized Wensleydale is hand-made by the dairies. The English pastures give the cheese a unique flavor and a crumbly, moist texture with fresh acidity. The milk s natural aroma of honey makes this cheese ideal as an accompaniment for desserts or for blending with fruits; white Wensleydale has taken the reins and become wildly popular for its fresh taste and versatility with fruits. Suitable for vegetarians. 48% fat in dry matter and aged for only 3 months. Shelf life of 4 months. Wensleydale with Cranberry (Burgundy Wax) # /2.2 lb Coombe Castle This traditional Wensleydale has delicious, tangy whole cranberries scattered throughout, displaying an innovative combination of flavors and dramatic visual impact. The flaky open texture, fresh clean flavor and honeyed aftertaste of the cheese are only enhanced by the delicate, fruity succulence of tangy, sweet cranberries. A superb dessert cheese, it perfectly complements a range of medium sweet white wines and light fruity reds. It comes in several shapes including half moons, and it is hand-dipped in luxurious cranberry-colored wax. 4 month shelf life. Wensleydale with Blueberries # /4.6 lb Coombe Castle Cut into the wax of this classic Wensleydale and you will find blue, purple and white! Speckled with colorful blueberries, this tangy young cheese makes a statement at any event. Other English Cheeses Caerphilly # /9.5 lb Coombe Castle (Pre-Order) Caerphilly is an original semi-hard Welsh cheese similar to English Wenslydale and Lancashire. Caerphilly differentiates itself by having higher moisture content. This young cheese has an ivory white rind with a pale-colored paste and semi-firm texture. It is a moist, crumbly cheese, and its flavor is reminiscent of buttermilk slightly sour, but buttery. Left to mature in moist cellars, the whitish molds become thicker and more leathery, the cheese more rounded and creamier, and of course, the taste changes. Although Caerphilly is perfect served alone or with bread and fruit, its flavor is amplified when paired with dry white wines and sparkling wines. Chatel Mini # /7 oz (Pre-Order) Chatel is a small soft-ripened cow's milk cheese made at a creamery in Cornwall. It is made using full fat cow s milk produced on local farms. To intensify the buttery texture, the company adds Cornish double cream along with salt, vegetable rennet and starter cultures. Chatel is mild and creamy with a soft, melting texture. It ripens for 10 days in special climate-controlled rooms. As the cheese matures, it develops a golden straw color and velvety texture. Chatel is Cornish for cattle. Ideal on a cheese platter or in a sandwich. 27

28 Cheshire Colored # /9 lb Coombe Castle Cheshire is England's oldest-known cheese. It is colored reddish-orange from natural annatto, and has a slightly tangy flavor. This dense, crumbly cheese derives its sharp flavor and mild saltiness from the pastures of the Cheshire plains which boast abundant deposits of salt. It is made from 100% pasteurized cow s milk. Cheshire cheese is considered by some to be a variety of Cheddar, but it is not; Cheshire is ripened for two to three months more aged than a typical Double Gloucester, but less than most Cheddars. Also available: Cheshire C/W # /10 lb Celtic Brie # /1 kg (Pre-Order) Cornish Brie is made using full fat, pasteurized cow s milk sourced from Cornwall. Celtic Brie is a beautifully smooth and creamy example of this style of cheese. Cornish milk is rich and creamy and gives this soft-ripened Brie a characteristic yellow, buttery color. Garlic Yarg # /4 lb Garlic Yarg is a semi-hard, pasteurized cow's milk cheese from Cornwall which is covered in wild garlic leaves to produce a distinctive rind and flavor, as well as an unusual and attractive cheese. Cornish Yarg was invented by Welsh cheese makers, Mr. and Mrs. Gray, 15 years ago based on a 13th century recipe. The name itself is gray name spelled backward. The curds are cut, turned, and then cut and turned again until they reach the proper acidity level. Then they are milled, lightly pressed overnight, and brined for a few hours. The distinct flavor of garlic runs throughout for a unique, yet subtle, flavor. Gevrik Goat Cheese # oz (Pre-Order) Gevrik is full fat goat's milk cheese made in Cornwall. It has a clean and fresh taste with a wonderful nutty flavor. As it matures, it develops a creamy melting texture. Gevrik is made of 100% English goat's milk sourced from the producer's own regular supply farms. Gevrik is a healthy and versatile cheese. Weighing in at a convenient 70 gr, they are ideally sized for individual portions. Gevrik fits well on a cheeseboard, in a salad, on a sandwich, or in a flash-fry pan on the grill. It is pasteurized and suitable for vegetarians. Goat, Greens of Glastonbury # /7 oz Our Goats Cheese is made in a cheddar style and has a lovely clean flavor, being moist and sweet. It develops at an early age of 4 to 6 months compared to the cheddar which gives a delicious mild flavour but can be kept longer for those wanting a stronger taste. Dorset Blue Vinney # /12 lb (Pre-Order) Dorset Blue Vinney is a genuine regional cheese made in the Sherbourne Valley. It is a hard cheese made from skimmed cow's milk with 40 to 46% fat in dry matter. Maturing lasts up to 12 months, or even 18. The word "vinney" comes from "vinew," an old English word which meant mold. The word was in common use all over the country until the 16th century when it became confined to the dialect of the southwest where it eventually became associated with the Dorset cheese. A locally produced medium fat hard cheese with a distinctive blue flavor made from unpasteurised skimmed milk. It has a crumbly texture and pale colour with fine blue veining. It is made at Woodbridge Farm near Sturminster Newton in Dorset. Uses: Serve on a cheeseboard as an alternative to Stilton. Sprinkle crumbled Dorset Blue Vinny over salads, soups or pasta dishes. Double Gloucester # /9 lb Coombe Castle A close cousin of Cheshire and one of Britain s most popular cheeses, Double Gloucester is an ideal sandwich cheese, adding creaminess without an over-powering flavor. Double refers to the traditional recipe that uses milk from both morning and evening milkings. Double Gloucester was traditionally made as a large wheel with a thick rind to withstand annual cheese rolling ceremonies when cheeses were rolled down the hills in Gloucestershire to protect the grazing rights. It was originally colored with carrot juice or saffron. These days cheesemakers use annatto vegetable dye to enhance its naturally golden color. Double Gloucester has a silky, buttery texture. It ripens for three to four months for a mellow flavor. Also available: Double Gloucester C/W # /10 lb Double Gloucester # /7 oz Greens of Glastonbury Our Double Gloucester cheese is milder and creamier compared to the Cheddars. Its lovely fresh buttery flavor usually develops between 4 and 5 months. Double Gloucester w/ Blue Stilton # /5.5 lb Stilton has become a favorite of all who value naturalness and originality in fine cooking. Lighter than Gorgonzola, richer than Danish blue and more intense than domestic blues, this cheese is aged for nearly three months and its blue veins radiate outward from a natural, crinkly brown crust, revealing the prized smooth, honeyed flavor of a traditional Stilton. Flavor ranges from mild and sharp when young to rich and tangy when mature. The cheese has a smooth creamy pale curd with blue veining throughout. The rind is gray to brown in color and should be dry to the touch. Cotswold - Double Gloucester with Onions & Chives # /5 lb # /5.5 lb Cotswold Type Double Gloucester with Onions & Chives # /5.5 lb Coombe Castle Cotswold Type Onions & Chives # /5 lb Tuxford & Tebbutt Cotswold C/W # /10 lb Cotswold, also known as Double Gloucester with Chives, is the quintessential pub Cheese of England. Made in Gloucestershire County, Cotswold is actually a variation of Double Gloucester, a whole cow s milk cheese similar to Cheddar, but creamier, softer, and younger. The savory bits of chives and onions give it a distictive flavor that nicely compliments the smooth texture and mellow taste of the cheese. Its deep golden yellow color is enhanced by the bright green flecks, making it as attractive as it is tasty. Cotswold already contains flavorings, making it the perfect quick-fix cheese to add to your favorite dish, omelette, sandwich, or burger. It is also good with simple crackers or hard-crusted, British-style bread. 28

29 Huntsman is a flawless combination of two of England s greatest cheeses Double Gloucester and Stilton. Through a complex process, these cheeses come together to form a seamlessly layered wheel that is as delicious as it is beautiful. Although Huntsman stands out first for its striking cake-like layers of orange and white, its flavor is also remarkable, providing an interesting contrast of mild, cheddary cheese against earthy, pungent blue. Huntsman satisfies the blue cheese connoisseur as well as the cheese lover who prefers a mellower flavor. Huntsman is an obvious centerpiece for a stylish cheese board and also complements port wines, sweet fruits, vegetables, and ales. Also available: Hunstman Blue Stilton Double Gloucester # /2 kg Huntsman Blue Stilton Double Gloucester C/W # /10 lb Huntsman Type Double Gloucester w/stilton # /5.5 lb Huntsman Type Double Gloucester Blue Stilton Tuxford & Tebbutt # /5 lb Jonathan Crump Double Gloucester # /6 lb Coombe Castle (Pre-Order) Jonathan Crump Raw Double Gloucester is made from the milk of an ancient herd of nearly extinct Gloucester cattle. These animals are distinguished by a white stripe down their brown back and tails. Double refers to the traditional recipe that uses milk from both morning and evening milkings. Double Gloucester was traditionally made as a large wheel with a thick rind to withstand annual cheese rolling ceremonies. It is colored with a touch of annatto vegetable dye to enhance its naturally golden color. It ripens for three to four months for a mellow flavor, and silky, buttery texture. Its flavor is accessible, lying somewhere between that of Cheshire and Cheddar. Lancashire # /9 lb Coombe Castle Lancashire is a Cheddar type of cheese now made in Lancashire in western England. (It was originally made just outside of Manchester.) It is a white and slightly salty, crumbly cheese with a full-bodied, buttery character. Firm and rich in both flavor and color; it is known for its clean, sharp, salty taste that smacks of fresh English milk. This ancient cheese, like many other British classics, is dry and crumbly enough for snacking or salads, but since it is made from rich, full-fat cow's milk giving it a higher fat content Lancashire is also excellent for heating in dishes and sauces. Parlick Sheep's Milk # /3 kg (Pre-Order) This tangy white ewe s milk cheese is coated in a vivid green wax that reflects the green countryside of Lancashire, England. Parlick has a semi-soft, crumbly texture and tangy flavor. It is nutty and slightly sharp with a nice touch of salt and a lingering finish. Its extremely milky flavor and creamy texture trick the palate into thinking it is a higher fat cheese. Parlick also has a delicate, sheepy edge without tasting too strongly of animals. Parlick is crafted from 100% sheep s milk that has been pasteurized and treated with vegetable rennet. It is aged for one year. Red Leicester # /9 lb Coombe Castle Leicester was first made by farmers around the city of Leicester to use up surplus milk left over from the production of Stilton. They added carrot juice to give the cheese its vibrant color, and so it became known as Red Leicester. Now Leicester is colored with annatto dye instead, a seed derived from a South American plant once used by Indians as war paint. Mild yet firm, it has a rich flavor and slight tang similar to that of Cheddar. The Red One/Red Leicester # /5 lb Tuxford & Tebbutt, # /10 lb The Red One is truly a Really Remarkable Red Leicester cheese from England. As a mature Red Leicester, it delivers a mild yet tangy nutty flavor, and is perfect for snacking, in sandwiches, or for use in cooking, making it an all round family favorite. It is produced at the renowned Taw Valley creamery in the heart of the lush Devon milk fields, and has already become an award winning cheese. This rugged, slightly open textured flinty Red Leicester cheese has the confidence to carry off the bold pack design and really stand out on shelf. When it was announced as the winner at The Grocer Branded Excellence Awards, the judges remarked; Clever packaging will give great presence on shelf. Compared with a usual Red Leicester this cheese has a bit more to it; much more character, with a smooth taste. Terrine (Red Leicester w/ Red & Black Pepper) # /1.6 kg A soft-textured Red Leicester cheese flecked with black pepper for a warm flavor then cooled with a creamy soft cheese - a great combination and attractive presentation. Red Leicester Whirl with Garlic # /2 kg (Special Order) A smooth, soft-textured outer cheese flecked with herbs plus and a whirl of soft cream cheese filling in the center, presented like a Swiss roll. Red Leicester Whirl with Onion # /2 kg (Special Order) A delicious combination of Red Leicester and cream cheese with onions and chives in a Swiss roll format. Semi-firm. Moroccan Spice Cheese # /2.2 lb Coombe Castle Brand new Moroccan Spice is bursting with 1,001 aromas and flavors! While orange English cow s milk cheese may not be typical of Middle Eastern cuisine, this version is full of exotic Moorish spices that warm the palate in strange new ways. Coombe Castle has blended a traditional Cheddar-style cheese with North African Harissa, a hot red sauce made from chili peppers, garlic, coriander, caraway and cumin. Moroccan Spice has the milky tanginess of a proper English cheese along with an intriguing tingly flavor that is surprising yet pleasant in a dairy product. Great for active or passive demos, and even better with a bottle of Shiraz! 29

30 Sticky Toffee # /2.2 lb Coombe Castle Sticky Toffee C/W # /10 lb Coombe Castle The lines of savory and sweet are blurred in the latest creation from Coombe Castle. Sticky Toffee is a brand new dessert cheese from England. It s based on traditional Cheddar cheese, but with an overlay of toffee, dates and raisins. Inspired by the classic English pudding called Sticky Toffee, this cheese is sweet, but with a Cheddary tang. Great served with dried fruits and even port wines and coffee. Sticky Toffee Pudding, the inspiration for this cheese, is a moist sponge cake made with finely chopped dates and covered in a toffee sauce. The flavor of caramel already plays into so many cheese profiles, and nicely dried fruits, hence the magic of this cheese. Red Windsor (Derby Cheese with Port & Brandy) # /5.5 lb Red Windsor is an English Cheddar-style wine cheese made using pasteurized cow's milk. Derby cheese forms the basis of this beautiful display. The clever Brits have added wine to the mix for a tangy, slightly crumbly cheese with a touch of fruity, wild-growing wine to create the perfect balance between savory and sweet. In this version, Elderberry wine is added after the curds have firmed up so that the liquid seeps around the cheese, even penetrating it in some areas for a canvass of ethereal watercolor patterns. The coating of sleek black wax offsets the dynamic designs and locks in the tangy, sweet flavors of the cheese and wine. Sage Derby # /9 lb Coombe Castle Sage Derby C/W # /10 lb Sage Derby is a Cheddar type, semi-hard, vegetarian cow s milk cheese made using leaf sage for flavor and chlorophyll (plant coloring) to give its trademark green hue. Just as mild Cheddar, it is matured for around 12 weeks. Sage Derby is one of the oldest British cheeses and also one of the original additive cheeses. The custom of adding sage to Derby cheese began in the seventeenth century when the herb was widely believed to possess health-giving properties. The sage also gives the cheese a flavor of sweet, savory herbs. 45% fat in dry matter. Originally, Sage Derby was only made for festive occasions such as Harvest and Christmas, but today it is available all year round. Also available: Sage Derby Wheel Black Wax # /5 lb Tuxford &Tebbutt Saxonshire 5-Layers Black Wax # /5 lb Coombe Castle Saxonshire is also called Five Counties because it combines five famous British county cheeses in colorful layers Double Gloucester, Caerphilly, Cheshire, Red Leicester, and Cheddar. Saxonshire has a very dramatic appearance and a pleasing flavor to match. Made from pasteurized cow's milk with strips that are sometimes sharp and sometimes sweet, each bite is a dairy surprise. Also available: Saxonshire 5-Layers Black Wax C/W # /10 lb Mrs. Bells Shepherd's Purse Sheep Cheese # /7 lb (Pre-Order) Mrs. Bells Blue is a multiple award winning cheese, including the Gold Medal at the 2001 British Cheese Awards and 2000 Gold Medal winner at the World Cheese Awards. Mrs. Bell started Shepherd's Purse Cheeses Ltd. in 1987 to create an alternative to cow s milk cheeses for the lactose intolerant. After a couple of years of experimentation, she arrived at her final creation, a distinctive, creamy ewe s milk blue she simply named after herself. Matured for 10 weeks, Mrs. Bells Blue has a complex blue flavor and a subtle finish. The cheese is comparable to its French friend, Roquefort, since it is also made from ewe s milk and possesses a soft, creamy texture. However, Mrs. Bells has a less salty taste. Made with vegetarian rennet, this is a great alternative to classic cow s milk blues such as Mature Blue Stilton or Blue Wensleydale (also from Yorkshire). Shropshire Blue # /8 lb Coombe Castle Shropshire Blue Quarters # /4 lb Tuxford & Tebbutt Cow's Milk blue-veined cheese marbled with a bluish-green mold. One of the younger English cheeses, Shropshire Blue is still less than 25 years old. Almost similar to Stilton in size and texture, Shropshire Blue's most defining characteristic is the bright orange color (colored with annatto) of the body with brighter blue veins than that of Stilton. Truly an eye-catching, colorful alternative to its legendary counterpart. With a creamier body than Stilton, you'll notice a more pronounced tangy and sharp aftertaste with lingering hints of red wine. Smuggler's Cornish Blue # /2 kg (Pre-Order) This blue, named for Cornish smugglers of the 1700s and 1800s, is a soft-textured cheese made in the very tip of England's West Country. The milk is sourced from a herd of Friesian cows and then pasteurized. The cheesemakers goal was to make a cheese that was the opposite of Stilton and more in the style of blues from the rest of Europe like Fourme d'ambert and Irish Cashel Blue. The original Cornish blue cheese was hand made on the farm from the milk of pedigree Holstein Friesian herds which roam Bodmin Moor in England. The rich creamy texture perfectly balances the delicate blue veining. Slack Ma Girdle # /2 kg Coombe Castle (Pre-Order) This soft, creamy-flavored cheese is enrobed with nettle leaves and so named for a cider apple native to England s mid-country. It is made on the Martell Farm in Gloucestershire, and the cheese is created by Charles Martell, producer of Hereford Hop and Stinking Bishop. Although no apples are used in its production, its top and bottom are coated with dried nettle leaves, a natural herb that tastes like a cross between parsley and thyme. This cheese is very soft and sticky with a mellow, lemony flavor that owes some of its character to the nettles. Suitable for vegetarians. Stinking Bishop # /2 kg (Pre-Order) Stinking Bishop has a sticky orange rind with a pungent and spirited aroma. The texture can vary from firm to soft and creamy depending on the season. The paste is soft and creamy, the flavor is delicious and, although full and distinctive, it is not quite as pungent as the odor may imply! At certain times of year the paste becomes firmer and slightly crumbly. During the cheese making process, the curds are washed in Perry, a pear solution, before being ladled into molds. To increase the moisture content and to encourage bacterial activity, salt is not added until the cheeses are removed from the molds. The cheese is then washed in more Perry as it matures for 6 to 8 weeks. 30

31 Scotland Highland Pride Scottish Cheddar # /5 lb (Pre-Order) Highland Pride Cheddar comes in a 2.5 kg loaf hefty enough to feed a whole troupe of hungry bagpipe players. Typically Scottish in character, this cow s milk Cheddar is golden yellow with a closed texture that makes it easy to slice. After 9 months of aging, Highland Pride Mature Cheddar develops an irresistible, nutty flavor and a mellow finish. The true creamery Cheddars of the Highlands owe their distinctive taste to the great traditions of Scottish cheesemaking; these cheeses are made using long-established methods based on ancient recipes. Wales Welsh Cheddar # /7 oz Colliers Good value, nutritious and an extraordinary taste. Collier s is made to one recipe, matured and packed in Denbighshire. Throughout the maturation period this cheese undergoes a thorough and highly demanding grading regime, which results in amazing consistency throughout the year. Also available: Welsh Cheddar # /5.5 lb Colliers Welsh Cheddar # /44 lb Colliers Tintern # /4.4 lb Named for the Tintern Abbey, this mature Welsh cheddar is locally produced from pasteurized cow s milk. Its distinctive green wax, its tasty blend of onion flavors and tangy cheddar, and its texture that readily yields to a knife all make it a favorite for both cooking and snacking. It is only fitting that Tintern be spiced with shallots; the White Monks of Tintern who built the abbey in 1131 actually farmed shallots on the abbey grounds. Tintern makes a great pub cheese (read: great with beer or ale), but it also has wonderful melting potential. Harlech, Cheddar with Horseradish & Parsley # /4.4 lb Harlech is a mature Welsh cow s milk Cheddar flavored with horseradish and parsley. Its smooth and slightly crumbly paste is scattered with colorful specks that practically burst with energy. Between the fresh parsley taste and the pleasant burn of horseradish, Harlech invigorates all the senses. Harlech is named for the Harlech castle of Northern Wales that was built in the 13 th century. The namesake cheese comes coated in orange wax with a picture of a Welsh Harlech warrior on the label. Suitable for vegetarians. Also available: Harlech Cheddar w/horseradish & Parsley # /4.4 lb Coombe Castle Black Mountain, Cheddar with Wine, Garlic, & Herb # /4.4 lb Somerdale Black Mountain is a unique blend of white wine, garlic& herbs. Taking it's name from the spectacular mountain range in South Wales where the product is produced. With a wonderful balanced flavor, Black Mountain compliments any food or eating occasion. Perfect for melting on a sandwich or a baked potato. Great on a cheese board, and pairs well with a robust ale, stout or porter. Red Dragon Cheddar # /4.4 lb Red Dragon combines the subtle sharpness and depth of natural mustard with the piquant notes of Welsh ale and traditional Cheddar. It takes its name from the dragon symbol of the Welsh flag. This blended Welsh Cheddar is speckled with wholegrain mustard seeds that literally pop on the palate. For a creamy, crumbly texture, the cheesemakers have added in brown ale and then coated each wheel in a bright red wax to preserve the moisture. This cheese is festive in both flavor and presentation. Red Dragon is aged for 3 months and is made from pasteurized cow s milk with vegetable rennet.also available: Red Dragon Cheddar w/mustard Ale # /4.4 lb Coombe Castle Perl Las Welsh Organic Blue # /5 lb (Pre-Order) Perl Las is an organic blue cow s milk cheese from Wales. It comes from comes from the heart of West Wales where it is made by the Caws Cenarth cheesemakers. The milk is organic, meaning that it must come from an organic farm where the cows are not treated with hormones or chemicals, and they eat only organically grown grass. When young, Perl Las has a light taste and a salty flavor, but as it matures, it takes on a golden strength. It is lovely at any age and always exciting. For traditional English Kosher cheeses, see the Kosher section GREECE MEVGAL Mevgal is the largest Dairy Company in Northern Greece. With more than 1600 farms located close to Mevgal facilities, meeting the national demand for high-quality milk is, therefore, guaranteed. The proximity to the farms ensures the fast delivery of the fresh milk to MEVGAL s plant, the immediate processing and the freshness of the final product. Feta from Greece P.D.O. # /7 oz Mevgal Feta contains no preservatives. Its color is pure white, and its flavour is slightly sweet and tangy, yet never overly briny. Made with sheep and goat s milk. It is a delicately-textured, borderline spreadable cheese that lends itself to salads and sandwiches alike. Also Available: Feta from Greece Pail # /1 kg Feta from Greece Plastic Pail # /4 31

32 Kasseri from Greece P.D.O. # /7 oz This cheese is a young blend of pasteurized sheep s and goat s milk, and it has a consistency that straddles that of Italian Provolone and Cheddar. Kasseri is a born melter. It loves to wallow in phyllo dough with spinach and tomatoes. It sometimes makes an appearance at Greek tables set to flame! Its unique texture gives it a versatility seldom found in standard cheeses of the European Union. It can be served with sandwiches or with wine. Also Available: Kasseri # /8 lb Kefalograviera P.D.O. by Mevgal # /8 lb cuts Kefalograviera pronounced keh-fah-lo-grah-vyer-ah has has an ancient history and a bright, flaming future in Saganaki dishes in restaurants throughout the world. Kefalograviera is one of the original head cheeses. Its name is actually related to the Greek prefix, kefalo, for head. Mevgal sells this cheese in 8-pound cuts, but the original wheel is the size of a giant s head! Kefalograviera is part of great Greek culinary tradition. It has a hard, cream-colored paste and a sheepy, salty flavor that makes it suitable for grating and melting over pasta dishes. It is also a key topping for the béchamel cream of Moussaka the layered dish of eggplant, lamb, and tomatoes, and herbs. Kefalograviera s claim to fame is its pyrotechnical personality; it is perfect for frying and maintains its composure in hot temperatures. Set it aflame with brandy and olive oil, and then put the fire out with a dousing of lemon juice, squeezed straight from the fruit itself. Kefalotyri from Greece P.D.O. # /8 lb Mevgal Kefalotyri is a very firm cow's milk cheese. It has tight and sporadic irregular holes that are distributed equally throughout the paste. Its texture is uniform and easy to slice while it's yellowish in color. The taste is milky, slightly acidulous and salty. Kefalotyri is consumed as is, fried in olive oil or grated. Manouri from Greece P.D.O. Mevgal # /7 oz Manouri Greek cheese gives you a full dairy experience! It contains three types of milk products: sheep s whey, sheep s and goat s milk, and cream. The result is a slightly granular, semi-soft cheese with a creamy texture and milky taste. Because of the whey and goat s milk, it also has a mild citrus flavor that gives it a refreshing edge. Manouri is a rindless cheese, usually sold in log-shaped rolls or sliced into circles. Manouri is popular in salads, pastries, and desserts. It can fill in for any sweet, rich cheese, including cream cheese in cheesecakes or baklava. Its slightly lower sodium content gives it a gentle edge over the more robust, briny products of the Mediterranean area. Manouri is produced in central and western Macedonia and in Thessalia. Manouri cheese is excellent for baking but it s also heavenly with wine, sandwiches, and in green salads with balsamic vinegar. The Greeks suggest enjoying it with a glass of red wine! Also Available: Manouri # /2 kg Myzithra Mevgal # /1.3 kg Myzithra cheese is a bright white cheese that looks like Feta and has a similar granular texture. It s salty and has a strong aroma. It s made from sheep and goat milk and is a fine cheese to cook with. It goes well in numerous dishes, especially pasta, and it is delicious shredded over tomatoes, olives and basil. Myzithra dates back to Ancient times and is an everlasting favorite in the Mediterranean Holland Edam Edam and Gouda are arguably two of the world's most famous cheeses. Holland, where they originate, is one of the oldest cheese-producing countries, and has exported these cheeses for well over 800 years. Edam is similar to Gouda but with less fat and more flavor. Edam cheese (Edamer in Dutch) is a mellow, savory cheese has a pale yellow interior with a red or yellow paraffin coating (the yellow is more common in Holland and the red in the USA). Edam is second only to Gouda as Holland's most exported cheese. It's made from part-skimmed milk (40 percent milk fat) and comes in spheres or loaves. Edam cheese has a very mild taste, slightly salty or nutty and almost no smell when compared to other cheeses. Typically Edam is quite softer compared to other cheeses, such as cheddar cheese, due to its low fat content. It has a significantly lower fat content than many other traditional cheeses being approximately 28% with an average protein content of 25%. It is very popular in North America. It's a great all-purpose cheese, especially good when served with dark beer. Edam is the perfect party cheese; serve on platters with crackers and fresh fruit. It s also great on sandwiches and burgers. Edam Ball Red Wax # /4 lb Mill Dance Edam Ball Red Wax # /4 lb Goldstar Baby Edam Ball # /2 lb Mill Dance Edam Ball Red Wax, North Holland # /4 lb Cono Even though it is double the size of a 2 pounder, it takes four times longer for a 4 pound Edam to age. That is why 4 pounders are typically softer and mellower than 2 pound Edams. Beautifully presented in a red wax with a red cellophane overwrap. Edam Loaf Red Wax # /6 lb Mill Dance Edam C/W # /10 lb Gouda The difference between Edam and Gouda is the fat and moisture content. Gouda has 48% fat in dry matter (FDM) and Edam has only 40%. The Mild version is aged 4 to 6 weeks. A Medium cheese is aged 8 to 12 weeks. A Matured cheese has been aged 12 to 18 weeks, and an Aged cheese has been aged 6 to 12 months. An Extra Aged cheese has been aged for more than one year. The difference between Farmer s Cheese (Boerenkaas) and 32

33 regular cheese made in the factory is that Farmers Cheese is always made from whole, non-pasteurized milk from cows feeding outside in the meadows while factory made cheese is made from pasteurized, skimmed milk. Cheese is often coated in wax (paraffin) to keep the cheese from loosing moisture, thereby halting the aging process and preventing the formation of mold while it is shipped and stored. Gouda Red Wax # /10 lb Mill Dance Gouda Red Wax C/W # /10 lb Gouda is a yellowish Dutch cheese named after the city of Gouda. The cheese (which accounts for more than 60% of Holland's chese) is made from cow's milk that is cultured and heated up until the curds separate from the whey. About ten percent of the mixture is curds which are pressed into circular moulds for a couple of hours. Next, the cheese is soaked in a brine solution which gives the cheese its rind and improves the taste. After the salt soaks in, the cheese is then dried for a couple of days before being coated to prevent it from drying out. Exported Gouda is usually the young variety (aged between 1 and 6 months, rich yellow in color and with a yellow paraffin wax coating. This cheese is easily sliced on bread with a cheese slicer. Farmer Gouda, Yellow Wax # /12 kg The Dutch have been producing hand-made farmhouse Goudas for many centuries. Due to Holland's fertile soil and lush green pastures, its cows produce unusually rich milk which in turn leads to extra creamy cheeses. Gouda is the most famous of Dutch cheeses and is made from whole milk only. This semi-soft cheese has a creamy yellow body with irregular holes and a natural yellow rind. For export, Goudas are always coated in red wax. But we have brought in a shipment of yellow waxed Gouda, the product intended for the European market, so you can enjoy the same rich Dutch Gouda that is enjoyed in its homeland. Made from pasteurized cow's milk. Gouda Cured Yellow Wax # /9 lb Mill Dance Gouda Extra Cured Yellow Wax # /9 lb Mill Dance Gouda Aged Black Wax # /9 lb Mill Dance Exported Gouda aged between 12 and 18 months is orange-yellow in color and is coated by a black paraffin wax coating. This stronger tasting cheese is hard. Gouda, Extra Aged, Yellow Wax, 4/5 yr # /22 lb Mill Dance This amber-colored, very hard cow's milk cheese is one of Holland's best kept secrets. It has a fragrant scotch-whiskey type of aroma with a flavor that is both sharp and sweet at the same time. The rind varies in color from black (3 years) to burnt orang e (6 years), and the deeply complex flavor will bring to mind thoughts of caramel, molten honey, and butterscotch. Old Amsterdam # /12 lb Westland The Dutch Masterpiece is here at last! Made in Holland from local pasteurized cow's milk and imported Italian cultures, gold medal winner Old Amsterdam tastes like a young Parmigiano-Regg iano crossed with an Aged Dutch Gouda. It is well-known for its rich, nutty, robust flavor and firm texture, both the result of it being perfectly matured for over twelve months. Excellent in salads, shredded over soups or chili, and on sandwiches, hot or cold, Old Amsterdam is perfect with a glass of fine wine or port. Made from pasteurized cow's milk. Gouda 24 Mos Yellow Wax Raw Milk Boeren # /30 lb Twin This 4 year Gouda gracefully ages into a mellow, very complex cheese that will add certain wisdom to the cheeseboard. It is a true Boerenkaas Gouda meaning a "farmer's cheese," that is also farmhouse, thus made on a single farm. Boerenkaas cheeses are always made with whole, raw milk from cows that have been grazing on pasture. It is an excellent substitute for grating cheeses and will caramelize nicely under the broiler. The texture is similar to Parmigiano-Reggiano - very firm and flaky with the same clusters of protein crystals that burst with flavors on the palate. The color is deep amber and burnt orange, and the flavor is sweet and salty with a butterscotch finish. Baby Gouda # /10 oz Mill Dance Baby Holland Red Wax # /9 oz Mill Dance Baby Gouda imported from Holland. Covered in wax for freshness. Ingredients: pasteurized cow milk, cheese cultures, rennet, annatto, salt. Enrobed in beautiful red wax and overwrapped in red cellophane, these little baby cheeses make a great presentation. Goat Gouda # /10 lb Chèvre Blanc Since its début, Goat Gouda has proven wildly popular in Europe and had made a name for itself in the U.S. as well. Nowadays Goat Gouda is quite common in the Netherlands and is produced on several cheese farms. The Chèvre Blanc brand stands out as the finest Goat Gouda around. Chèvre Blanc goat cheese has such a creamy texture, it almost melts on the tongue. Its paste is firm and milky white with a tinge of cream color towards the rind. The fresh, almost olivey aroma is followed by a lightly salty, extremely tangy flavor bursting with playful goatiness. Satiny and bright, Chèvre Blanc makes a gorgeous presentation on the cheese board. Made from pasteurized goat's milk. Smoked Gouda/Maasdam This Maasdam cheese is smoked in brick ovens over smoldering hickory chip embers, creating an edible brown rind with an earthiness reminiscent of dark beer. Inside is a buttery, tender paste that practically melts on the tongue. Smoked Maasdam, and its close, and slightly more expensive relative, Smoked Gouda is also available from Atalanta in a variety of cuts as well as shredded packs. We also have item # Smoked Holland cheese also made in the Classic Dutch tradition. Smoked Gouda is also available SHREDDED in retail cups and food-service bags! This cylindrically shaped, easy-to-slice cheese is perfect for impromptu picnics, party platters, or midnight snacks. In the kitchen, it proves an extremely versatile cheese that melts at the drop of a hat. In spite of its down-to-earth character, Smoked Maasdam can keep up with the finest ingredients in the world of specialty food. It adds a touch of warm, winter hearth to any dish. Smoked Maasdam # /6 lb Mill Dance Smoked Cheese 8.8 kg # /1900 lb pallet Mill Dance Smoked Gouda # /6 lb Mill Dance Smoked Gouda CW # /10 lb Smoked Holland Cheese # /6 lb Mill Dance Smoked Goat cheese # /4 lb Chevre-Lait Shredded Smoked Gouda # /5 lb 33

34 Smoked with Jalapeno # /6 lb Gouda, Smoked Hot Pepper Process Maasdammer with jalapeño peppers. Smoked Maasdam Herbs & Garlic # /6 lb Smoked Process Maasdammer with fine herbs Smoked Maasdam w/mushrooms # /6 lb Other Cheese from Holland Goat Maasdam # /22 lb Hommage Hommage Maasdam is a very mild goat s cheese with the sweet, nutty taste of Maasdam cheese. Delicious on a sandwich and as a snack. Blue De Graven Cow # /8 kg Oh, would that I could live up to my blue china! Oscar Wilde once remarked. Was he talking about Holland s blue and white Delft pottery or did he really mean Blue de Graven cheese? Blue de Graven, also known as Delft Blue, is a Boerenkaas style raw cow s milk cheese from Holland, What sets it apart at first glance is its decorative blue and white wax coating which is mirrored in the paste of the cheese. Inside and out, Blue de Graven is a work of art. Each slice bears the intricate blue markings of traditional Dutch pottery, and if you stare long enough into the spindly veins of indigo, you might even spot a windmill or tulip! Easy to slice and even easier to eat, this cheese is a welcome guest on any cheese board. It has a smooth yet persistent flavor and its sweet and fruity with bits of sharpness scattered throughout, making it both approachable and interesting. It becomes creamy and crumbly when brought fully to room temperature. Delft Natural, Baby Gouda-type, Raw Milk, White wax # /454 gr (Special Order) Dorothea Potato Chip Goat Cheese # /10 lb Van Dijk This Dutch goat s milk cheese is commonly called potato chip cheese, though it contains real potato slivers and skins rather than the popular snack chips. This undeniably unique cheese was conceived in 1993 when a world famous chef named Cas Spijkars created the recipe for the annual Dutch Most Unusual Food contest.cas based the blend on two of Holland s favorite foods, cheese and potatoes, adding basil oil, coriander oil and garlic for extra flavor. The cheese won first prize. Potato Chip cheese has amassed a legion of fans who love its creamy-colored, firm body, and tangy, nutty flavor, not to mention its visual appeal; each slice shows flecks of potato skins that match a roast-colored brown rind. During its 60 days of aging, the humidity and temperature are adjusted every few days to assure proper maturation. The end product has a faint earthy sweetness of potatoes, tasty goat s milk, plus a subtle, savory herbaceous quality that will keep you guessing with every bite. Dorothea Goat (3-4 month) # /10 lb Van Dijk Pasteurized and aged for at least 60 days and released at approximately days this cheese has enough life experience under its belt to be intriguing, yet it retains its youthful bounce and enthusiasm for daring pairings. Dorothea has all the characteristics the goat aficionado expects in a playful snack; it is nutty and tangy with an aroma reminiscent of the fresh outdoors. After a careful upbringing in the temperature- and humidity-controllled Van Dijk cellars of southern Holland, this goat is ready for market. The final product is adorned in a cheerful red wax and marked as Dorothea, the name of the Van Dijk family s daughter. Only 4,000 wheels made per year! Dorothea Goat 8 month # /10 lb Van Dijk One of the prized goat cheeses of Holland is the 8 month Dorothea, a flavorful white table cheese born of pure goat inspiration. Anna van Dijk brings us this traditional Gouda-style wheel of goat s milk, aged just long enough to develop a distinct intensity, but just short enough to retain its youthful white color. The Van Dijks have been making goat cheese since 1976 on a family farm in southern Holland near Eindhoven. In this area, a single herd of 500 goats grazes freely on the pastures of natural grasses and wild herbs. The rich nutrients of this grazing area give the Van Dijk goat s milk an incomprable complexity to complement its natural tanginess. Dorothea Coriander Cornelia Goat # /22 lb Van Dijk Dorothea Coriander Goat # /10 lb Van Dijk Anna Van Dijk, producer of Dorothea and Van Dijk cheeses, has come up with yet another incredible creation - a goat s milk cheese with whole coriander seeds. All of Anna s cheeses are made in the southern end of the Netherlands near Eindhoven with milk from their herd of 500 goats. The coriander seed has a flavor similar to a combination of lemon, sage and caraway. The cheese itself is semi-har, but with a creamy mouthfeel. The texture is further enhanced by the whole seeds. Dorothea Marigold Goat # /10 lb Van Dijk Anna Van Dijk has come up with yet another incredible creation, a goat s milk cheese blended with real edible marigold flowers a new spin on the term floral aroma! Marigold, also known as calendula or pot marigold, was a popular ingredient throughout medieval and renaissance Europe. The presence of marigold not only gives a slightly floral hint that compliments the flavor of the cheese, but also creates a distinctive presentation with the creamy white color of the cheese sprinkled with orange and yellow pieces of petals. Some flower pieces are flecks, while others are larger with pronounced aromas of mint and basil, followed by the tangy cream of goat s milk. Pasteurized goat's milk, aged over 60 days to develop a full, nutty flavor and a firm body. Only 4,000 wheels of each cheese made per year. Farmer Goat Cheese Aged # /20 lb Van Dijk This goat cheese is straw-colored with a semi-hard paste. It has been aged long enough to acquire bits of crunchy crystallized amino acids. As many other aged goudas, it is salty, nutty, and butterscotchy, but with a nice light goat flavor. Friesian Clove (Nagelkaas) # /17 lb Friesian Clove cheese is a unique Dutch specialty, though seldom available outside of Holland. The Friesian people of northeastern Holland developed this cheese using cloves and cumin as flavorful additions. Since cloves resemble nails, the cheese is locally known as "nail cheese" or in Dutch, "Nagelkaas." Nagelkaas has a pronounced spicy taste, thus a little bit goes a long way. Made from skim milk, this cheese is only 23% butterfat, giving it a firm texture. 34

35 Wild Garlic Cheese # /10 lb Wild Garlic Gouda transforms ordinary Gouda into something fantastic and exciting. A cheese you will crave endlessly, Wild Garlic Gouda is everything you expect it to be and more. Flashy and flavorful, the garlic hits you right away but doesn't overpower. The Gouda base has just the right amount of saltiness and a smooth texture. Basiron Pesto # /10 lb Veldhuzen This cheese is every bit as good as it sounds! Basiron is a creamy-tasting, Gouda-style Dutch cheese jazzed up with pesto. Perfectly balanced and extremely addictive, this glitzy cheese shows off for Christmas, St. Patrick s Day, or almost any occasion. Its ingredients include pasteurized cow s milk, vegetarian rennet, and pesto (basil and garlic.) It has 50% fat in dry matter and is aged approximately 5-6 weeks for a firm, yet youthful texture. The Veldhuyzen family in Holland, whose cheese making tradition dates back to the 1800 s, makes a variety of innovative cheeses. Basiron Pesto Rosso # /9 lb Basiron Pesto Rosso is full of delicious red tomatoes and fresh Italian herbs. Due to its bright red colour and great taste Basiron Pesto Rosso excites all your senses. This is the perfect match on a cheese platter with Basiron Pesto Verde! Italian Olive Oil Cheese # /10 lb Italian Olive Oil cheeses are made with geuine Italian olive oil, basil and garlic. The healthy taste of this cheese lingers in your mouth, enticing you to take another bite. Made in Holland from local pasteurized cow's milk and imported Italian cultures, this gouda-style cheese tastes like a young Parmigiano-Reggiano crossed with an aged Dutch gouda. A great marriage of rich cow's milk cheese and mouth-watering Italian spices make this a real crowd-pleaser. Great for snacking and an enticing addition to a variety of hot dishes. Vegetarian rennet. Leyden # /17 lb Leyden is a classic Dutch gouda-style cheese seasoned with cumin and caraway seeds. It is made from rich, skimmed, pasteurized cow s milk with the additional ingredient of buttermilk, and is aged over three months. In Holland it is known as komijnekaas (cumin cheese), but because of its popularity around the city of Leiden, it is exported under the name of Leyden. As Leyden cheese ages, the highly aromatic cumin seeds draw out whey from the curds so that it has a firmer texture than Edam and a spicy flavor that intensifies with age. The cheese itself is creamy and the little seeds add a crunch and a refreshing, exotic, almost mint-like flavor. Also available: Spiced Leyden C/W # /10 lb Maasdam Swiss Wheel # /27 lb A Swiss in Dutch clothing! From afar, this orange wheel looks every bit the Dutch stereotype round and bulging, brightly-colored, with a traditional blue label but cut into its rind and you find a sweet Swiss lying in wait. Maasdam is often compared to Swiss Emmental, but it is much smaller in size, sweeter in taste, and moister in texture. This nutty flavored, mild cheese gets its characteristic large "eyes" (holes) and domed top from special bacteria which emit carbon dioxide during the maturation process. Made from cow's milk, it is aged for at least 4 weeks. Maasdam was designed to be less expensive than Swiss Emmenthal, and it is quality alternative to the Dutch Leerdammer. Maasdam is a perfect compliment for salads and sandwiches and is ideal for melting, especially over soups. Moulin Blue Goat s Milk # /4 kg This unexpected blue goat cheese from Holland is a smooth, tangy cheese made in the Goat Gouda style that has the added allure of streaky blue veins running throughout. An excellent dessert cheese, you will also enjoy Moulin Bleu Goat before the meal as an hors d'oeuvre or quite simply as a snacking cheese. Ravenno # /20 lb Cheese Partners/Rouveen Italian Flavor in a Dutch Format! A modern Dutch masterpiece has arrived! Irresistibly nutty and a touch sweet, Ravenno shares characteristics with both Dutch Gouda and Italian Parmigiano Reggiano. This cheese strikes a happy medium between two classic cheese styles; it has the full flavor of aged Gouda or hard Italian cow s milk cheese, but a smooth, rich texture that allows it to slice, shred or melt with ease. It is made with pasteurized cow s milk and aged five months. Ravenno is the perfect solution for cooking and cocktail parties. It pairs with fruity red wines such as U.S. Pinot Noirs or Red Zinfandels, but it can also be served with Chardonnayand beer. Walnut Cheese Gouda # /10 lb Rouveen Hide this nutty cheese from the squirrels! With its creamy texture and crunchy nuts, Walnut Gouda is irresistible to both man and critter. Walnut Gouda makes snacking easy, providing a classic cheeseboard combination without all the bother and mess of cracking nuts yourself. Walnut Gouda turns a mild Gouda into something fantastic and exciting. Subtle yet flavorful, the walnut adds a sensual warmth to the basic Gouda cheese, whose texture is not gummy like many Goudas on the market. The flecks of walnuts provide a visual accent as well as an interesting contrast in texture. A truly surprising cheese, we recommend serving Walnut Gouda at your next party or get-together. This Gouda is a natural fit for pears and apples. Some even enjoy it with a nutty ale or a hearty port wine. Rouveen is the maker of this cheese as well as the name of a rural city in Holland famous for its cheeses. Beemster Premium Selection and Garden Selection Beemster cheeses are composed of only grade-a cow s milk coming from cows that graze freely on the lush, pesticide-free grasses of the famous Dutch Beemster Polder located 20ft below sea level in North Holland. The Beemster Polder was reclaimed in the year 1612 and became a UNESCO World Heritage Location in The rare environmental makeup of the Beemster polder allows for the creation of the highest quality cheese in the world, Beemster Cheese. Atalanta is the exclusive importer of these fine Dutch cheeses. 35

36 Beemster Classic 18 Months # /24 lb Beemster Classic Quarter Cuts# /6 lb Beemster Classic Retail Cuts # /10 lb This extra aged Beemster Classic has an intense, somewhat sweet flavor. This cheese with the typical caramel color has a wonderful complex aroma. Although Beemster Classic has been matured over 18 months, its texture is still rather creamy and can be cut without crumbling too much. Dutch cheese, with enough age on it, can be grated as a wonderful alternative to Parmesan or eaten alone. Classic was the first cheese from Beemster introduced to the U.S. and to this day remains the best selling Beemster cheese. Beemster Classic is the perfect age for any kind of cheese connoisseur to enjoy mellow enough for young palates, but robust enough for fine wines at a dinner party. Beemster XO # /24 lb Beemster XO Quarter cuts # /6 lb Beemster XO Retail Cuts # /10 lb Beemster XO is matured for 26 months making it Beemster's oldest cheese. As a cheese matures, the flavors become more apparent and concentrated because of the loss of moisture in the cheese. Because of Beemster's unique milk, XO is able to obtain one of the widest flavor ranges possible in only 26 months and still retains its smooth and creamy taste without being grainy. XO tastes of rich milk, caramel, and roasted nuts. is wonderful with Port wines as well as sweet whites such as Riesling and even coffee! XO can also be grated and used as a wonderful alternative to Parmesan for pastas. Vlaskaas # , 1/32 lb Vlaskaas Quarter Cuts # / 8 lb Vlaskaas Retail Cuts # /10 lb Beemster Vlaskaas is a new addition to Beemster's line of premium Dutch cheeses, but it has the oldest cheese recipe. When translated, Vlaskaas means flax cheese. This delightfully sweet and creamy cheese was once made only during the harvest festival of the flax for the workers. In 2004 the harvest festival celebration was recreated as a community event and the Vlaskaas recipe was rediscovered in the archives. After generations, Vlakaas would live again! Renowned for the best milk quality in the Netherlands, Beemster was asked to make the Vlaskaas recipe. Vlaskaas became the centerpiece of the entire harvest festival. Gold Medal winner at the 2004 Wisconsin Cheese Makers Competition and 3rd place in the overall competition! Aged around 5 months. Beemster Lite Matured # /24 lb Beemster Lite Matured Quarter Cuts # /6 lb Beemster Lite Matured Retail Cuts # /10lb A lower fat aged cheese is a rare find indeed! Beemster Lite Matured contains 33% less fat than traditional Dutch cheeses, but retains the creamy texture and full-bodied taste that only Beemster can provide. It's a perfect match for epicureans who need to watch their calories and fat intake, but refuse to sacrifice the luxury of Beemster. Beemster cheeses come from the Beemster polder in northern Holland, an area of land located 20 ft below sea level that was reclaimed from the sea in the year For nearly 400 years, these pastures have been home to cows that graze openly on pesticide-free grasses. The unique sea clay gives the milk a sweeter and softer consistency so that the cheeses remain creamy as they age, creating an unparalleled taste. Beemster with Mustard Seed # /10 lb Beemster with Mustard Seed Retail Cuts # /10 lb Beemster with Mustard Set # /2.5 lb In Holland, cheese is often taken with mustard; sometimes the Dutch dip pieces of cheese into the condiment; other times, they spread it directly onto the cheese. Beemster, a producer of premium gourmet Dutch cheeses, decided to simplify the process and put the mustard right into the cheese. The result is an eye-catching kaas with a smooth, light yellow paste speckled with the highest quality mustard seeds. Beemster Mustard really packs a punch. As the cheese is eaten, the seeds release an invigorating flavor to the taste buds. Beemster with Garlic # /10 lb A beautifully balanced creamy cheese infused with wild field garlic. Beemster with Garlic is a dream come true for garlic lovers. This cheese is smooth and creamy, yet allows for the enjoyment of wild field garlic in addition to a quality cheese. Beemster with Garlic melts wonderfully and is a great addition to any sandwich or melted on top of a soup. Never overpowering, this cheese is a wonderful addition to burgers, potato dishes and sneaking tastes on the side! Beemster with Wasabi # /10 Beemster with Wasabi Retail Cuts # /10 lb The wasabi plant belongs to the same family as mustard and horseradish. Its root is ground together with soy sauce to produce a strong-flavored paste that goes great with sushi and also, surprisingly, cheese. The well-tempered wasabi allows the cheese s youthful milk flavors to shine through. Delicate, yet noticeable, it lends the cheese a faint yellow-green tint and a mild kick. This Beemster has a great texture for snacking, and it is delicious melted on burgers or cubed into Asian salads. Beemster with Wasabi is part of the Royal Garden Selection of Beemster Flavors young creamy Dutch cow s milk cheeses with striking ingredients, including mustard seed, wild garlic and even stinging nettles. The various flavors are added by hand during the cheesemaking process to give each wheel a unique taste. The traditional Dutch wrap features paintings of the plants from which the flavors are derived. Japanese horseradish has long been an essential part of all sushi dishes. Now its distinctive taste can be enjoyed in a deliciously smooth and creamy cheese. Beemster with Wasabi is delicious melted on burgers or cubed in Asian salads. Beemster Premium Goat # /22 lb Beemster Premium Goat Quarter Cuts # /6 lb Beemster Premium Goat Retail Cuts # /10 lb Beemster s Master Cheesemaker realized that the goat s milk from the Beemster polder was as unique as its cow s milk, and requested to use some of the milk for cheese. The Master Cheesemaker settled on a 4 month aging period. With the unanimous approval of 550 farmers of the Beemster coop, the cheese was added to Beemster s award winning line of 36

37 Premium gourmet Dutch cheese. Premium Goat is smooth and silky, yet tasty and aromatic. Goat cheeses are renowned for their soft milk that is accepted by consumers who may have reactions to cow s milk cheeses. Goat s milk is composed of smaller fat particles which the human body can digest easier. The milk is also high in protein. Many children find goat s milk cheeses especially pleasing. Beemster Farmer s Choice # /24 lb Beemster Farmer s Choice # Quarter Cuts 1/6 lb Beemster Farmer s Choice # Retail Cuts 1/10 lb Beemster s Farmer s Choice is a staple in every Dutch home. With its naturally smooth and creamy taste, it enhances an everyday sandwich, bringing gourmet style to the table at an attractive price. In Holland the cheese preferred by farmers is matured for 5 months, hence the tribute name of this favored cheese. Great for slicing, shredding and melting on burgers or casseroles. Graskaas # /28 lb Beemster (Spring Limited Edition must be pre-ordered by May 31 for June delivery) In April, the Beemster barn doors open and the cows race out to feast on the fresh, lush, untouched spring pastures of the Beemster polder. The cows are so excited over the new growth, they literally leap into the air and dance. The milk that is procured from the cows during the first week of open grazing is the most coveted of the year because it allows for the creamiest cheese of the year to be producedthe first wheels to be released from the 1 month of aging are celebrated at the Spring Cheese Festival. Graskaas is an extremely youthful cheese with a semi-soft, creamy texture and mild flavor with floral notes. Beloved by adults and children alike, this cheese can be melted in place of Cheddar or served as a snack. Tasty and light-hearted, Graskaas is the Nouveau Beaujolais of the cheese world. Beemster Classic Santa s Choice # /24 lb (available pre-order only in early fall) Great seasonal item! Santa s Choice is the original high quality Beemster Classic with a label featuring Santa eating a Beemster cheese sandwich! Just as Beemster Classic, this cheese is aged for 18 months. It has a nutty, creamy taste that pleases palates of all ages. Santa re-pack labels are available as well as regular Classic labels for post-holiday cheese sales. Ireland Fiddler s Green (Cheddar, Sage Derby and Red Leicester) # /2.5 kg Coombe Castle Three traditional cheeses Cheddar and Sage Derby, have been tastefully married together to create a true Irish image with colors that reflect those of the national flag. Fiddler's Green is not just a quaint name of a cheese. It is actually a mythological Irish paradise, the happy land imagined by sailors where there is perpetual mirth and a fiddle that never stops playing for dancers who never tire. The Jeanie Johnston, a beautiful Irish ship built in 1847, travelled between Europe and the United States for years and years transporting Irish people to the new world along with their favorite foods. Who knows? She may have even carried cheese! The label depicts a ship sailing toward a sunny green island. On the side is a picture of a fiddle. Enjoy Fiddler s Green on St. Patrick s Day or any other day of the year for a taste of the joyful isles. Its flavor never tires and will keep your tastebuds dancing! Irish Green Wax Cheddar Vintage Aged # /5 lb Tuxford and Tebbutt Our Green Waxed Cheddar is prod uced by Tuxford and Tebbutt from pure Irish milk. The milk for this "bitey" cheddar is taken from cows grazing the green grass of southeastern Ireland, an area traditionally known as "The Garden of Ireland." Here, the winds blow in from the Atlantic depositing rain throughout the year, providing the perfect growing conditions for lush grazing. This environment produces rich, creamy milk that is perfect for cheese making. Irish Green Wax Cheddar is aged for at least 12 months, but may be aged longer as it is when that distinctive strong Irish Cheddar flavor is ready that Tuxford and Tebbutt's master grader deems the cheese ready for sale. The Cheddar is then cut into blocks and covered in green wax, giving the cheese a distinctive Irish appearance. Also available: Irish Green Wax Cheddar retail pack # /10 oz Shamrock Mild Cheddar # /5 kg Shamrock The Irish Shamrock Cheddar recipe has been rediscovered by a new generation of cheese makers which have brought back ancient recipes of beloved cheeses. To get that old, extra sharp Cheddar taste, cow s milk curd is scalded twice. It is cut repeatedly and then stacked in order to remove the whey and break down the curd. The cheese is then left to age for 12 months, leaving it with firm texture and rich, creamy, sweet, grassy taste. Shamrock Cheddar, Green Wax # /10 lb Ireland is a rich, green and fertile land, home to five times as many cattle as humans. Butter and milk have been valued since ancient times and a new generation of cheese makers are now rediscovering old recipes and valuing cheese again. To make their extra sharp Shamrock Chedd ar, cow s milk curd is scalded twice and is repeatedly cut and stacked in order to remove the whey and break down the curd. This gives the cheese a unique texture and flavor. Shamrock Cheddar is aged for over 12 months and has a creamy, taut texture and sweet grassy flavor. Irish Mature Cheddar Blocks # /40 lb Tuxford & Tebbutt This Cheddar is produced by Tuxford and Tebbutt from pure Irish milk. The milk for this "bitey" Cheddar is taken from cows grazing the green grass of southeast Ireland, an area traditionally known as "The Garden of Ireland". Here, the winds blow in from the Atlantic depositing rain throughout the year, providing the perfect growing conditions for lush grazing. This environment produces rich creamy milk that is perfect for cheese making. This Irish Cheddar is aged for a minimum of 12 months, but may be aged longer as it is only when that distinctive strong Irish Cheddar flavor is ready that Tuxford and Tebbutt's master grader will deem the cheese ready for sale. Carrigaline (Farmhouse Cheese) (Green Wax) # /4 lb Carrigaline Farmhouse Cheese is a natural cheese, handmade in the traditional manner by Ann and Pat O'Farrell on their dairy farm near the historic town of Carrigaline in the southwest of Ireland. The name derives from the Gaelic words Carraig-Ui-Leighin meaning Rock of the Lynes." The Lynes were an old Irish family who built a stone castle on a limestone hill in 1170 A.D. The O'Farrell s cheeses come from the milk from Friesian cows which graze on rich limestone soil. No artificial rbgh, preservatives or additives are used, and the cheese is made with vegetarian rennet, making it suitable for strict vegetarians. Their milk is pasteurized 37

38 on site in true farmhouse style. Carrigaline is semi-soft with a delicate flavor that becomes more piquant with age. For fullest flavor, it is best eaten at 12 weeks or older. On the palate, Carrigaline feels sponge-like due to the tiny air holes that pepper its paste. It is particularly good for melting on soda bread. Cashel Blue Cheese # /3 lb Ireland's Beechmount Farm makes this superb blue cheese. Louis and Jane Grubb own this farm in the rolling hills of Tipperary. This county is the heart of horse country and a center for outdoor activity, including pony rides, treks on horseback, fishing, riding, and bird watching. The folks in Tipperary enjoy the good things in life, including their cheese. Cashel Blue is a young, somewhat mild and extra creamy cheese that, unlike inferior blues, is not too salty. It is a fabulous alternative to Gorgonzola or Stilton. Made from pasteurized cow's milk. Suitable for vegetarians. Cahill Cheddar w/porter # /2.25 kg and # /10 lb It doesn t get any more Irish than this! Made in Limerick, Ireland, the rich, yeasty flavor of porter ale complements this wonderful cheddar. Irish Cahill Porter Cheddar is a beautiful marbled cheese made by Dave and Marion Cahill. Individually hand-crafted using the pasteurized milk of Holstein Frisian cows, the Cahill family pours Guinness over their tangy cheddar, giving the cheese a mosaic-like pattern. Not as strong as its name might suggest, Cahill Cheddar with Porter is nutty and fruity with a pleasant finish Cahill Cheddar w/wine # /2.25 kg Wine and cheese share a long history of partnership cheese with wine for dessert, cheese washed in wine, cheese soaked in wine, and finally, cheese curds bathed in wine and pressed into a mosaic. This Irish Cheddar owes its rosy marbling to Elderberry wine. Elderberries come from flowery bushes that grow throughout northern Europe. Once the flowers mature into purple berries, the juice is used to make wine, syrups and food flavorings. Cahill with Wine is one of several flavored creations from Dave and Marion Cahill. The signature tang of Irish Cheddar adds structure and balance to the rich, slightly sweet wine. Cahill Cheddars come from County Limerick where black and white Holstein Friesian cows grace the bright green fields. All cheeses are individually hand-crafted from pasteurized milk with no artificial ingredients. Suitable for vegetarians. ITALY Parmigiano-Reggiano Parmigiano-Reggiano, a grana style cheese from the Parma area in Italy, is considered by many to be the world s greatest cheese. It is a cooked and unpressed, semi-fat, hard cheese made from raw cow's milk. The cheese is encased within a yellowish-golden and slightly oily rind on which the brand name Parmigiano Reggiano is stenciled in small dots. Only wheels that are good enough to earn DOP status may wear these markings. This finely grained and highly soluble cheese is ranges in color from ivory white to straw-yellow. A chief feature of Parmigiano-Reggiano is the presence of small white crystals which are indicative of the lengthy ripening period (on average between 18 and 24 months). A full wheel weighs approximately 75 lbs. Parmigiano-Reggiano has a delicately nutty, mouth-filling flavor and a texture that literally melts on your tongue. The taste is savory and piquant with a lactic and vegetal aroma. Primarily a grating cheese, Parmigiano-Reggiano is a great topping for soups, pasta dishes, veal, chicken, or salads. Parmigiano-Reggiano # Export Quality (Agriform) 1/75 lb This cheese bears an extra stamp stating that it s export quality. Export quality is aged on average for 24 months. Parmigiano-Reggiano Horizontal Cut Quarters # /20 lb Parmigiano-Reggiano 1st Quality Scelto # /75 lb Agriform Parmigiano-Reggiano Horizontal Rough Cuts 1/8 s # /10 lb Agriform/Zerto Parmigiano-Reggiano Vertical Cuts 1/8's # /10 lb Agriform/Zerto Parmigiano-Reggiano # /8 s 12 month Agriform Parmigiano-Reggiano # /75 wheel 12 month Parmigiano-Reggiano Horizontal Cuts # ¼ s 12 month Parmigiano-Reggiano # Clusters 1/10 lb 16 month Parmigiano-Reggiano C/W # /10 lb 24 months Zerto Parmigiano-Reggiano Shredded # /5 lb Zerto Parmigiano-Reggiano Shredded 24 months # /5 lb Zerto Parmigiano-Reggiano Shaved 24 Months # /5 lb Zerto Parmigiano-Reggiano Grated 24 Months # /5 lb Zerto Grana Padano One of the most popular cheeses in Italy, Grana Padano is a grana style cheese made in the Po Valley across northern Italy. It is similar in size and texture to Parmigiano Reggiano, but it matures more quickly and is often sold only about 12 to 16 months of aging. Golden in color and not short on flavor, Grana Padano is a sweet and savory cheese that may be used as a table cheese or for grating. It has a delicate, fruity light characteristic that makes ideal for grating over pasta and risotto. The name Grana was bestowed upon the cheese because of its grainy consistency. It is produced by curdling the milk of grass-fed cows milked twice a day. Grana Padano is produced all year round and the quality can vary seasonally as well as by year. A wheel of Grana is cylindrical with slightly convex or almost straight sides. Its rind is golden-colored with an oily sheen, and the sides are imprinted with the Grana Padano DOP mark. Its production area includes 5 regions and 32 provinces in the Po valley of northern Italy. Grana preserves its integrity for one or two years. Grana Padano Stravecchio 2 yrs Oro del Tempo # /75 lb Agriform The Stravecchio (extra aged) cheeses are specially selected wheels of the finest Grana Padano. They are carefully extra aged for a minimum of 22 to 24 months. The result is an extraordinary cheese that is very fragrant and intense while still retaining its special 38

39 delicate, fruity and light characteristics. Each cheese is one of a kind, labeled with the Oro del Tempo seal to show that the cheese has aged longer than average. Along with the seal and the DOP mark are the serial number of the dairy, the place of origin, the month of production and the number assigned to the product. Grana Padano Export Quality # /75 lb Agriform Export Quality Grana Padano has a higher quality and it is guaranteed aging of almost 18 months. Grana Padano Gira & Gratta Grana in a Grater # /250 gr Agriform (Pre-Order), # Gira & Gratta literally means twist and grate in Italian. Agriform, the Italian cheese cooperative known for its excellent Grana Padano, invented this handy device that keeps the Grana fresh and ready to grate at a moment s notice. Not only does it contain the highest quality Grana, it also saves time and effort in the kitchen. Gira e Grata Grana Padano requires absolutely no cleaning after use and comes with a plastic cap for the bottom. This exclusive product is imported only by Atalanta. Grana Padano Grated 100% Pure # /3 lb Zerto Grana Padano, one of Italy s most popular cheeses, is a cow s milk cheese produced in Lombardia, Emilia Romagna, and the Veneto. Grana refers to the grainy, crumbly texture of the cheese and Padano refers to its area of origin, Italy s bread-basket, the fertile Po River Valley. This hard, straw-colored cheese has a delicate taste and sweet, nutty flavor. Perfect as a grating cheese, it can be used as an ingredient in cooking and also enjoyed straight with fruit and nuts or alongside a variety of antipasti. Other Grana Padano Cuts & Packs Available 1st Quality Scelto # /75 lb Agriform Grana Padano # /75 lb 12 Month Agriform Horizontal Rough Cuts 1/8 s # /10 lb Agriform/Zerto Vertical Cuts 1/8 s # /10 lb Agriform/Zerto Horizontal Cuts 1/4 s # /20 lb Agriform/Zerto Grana Padano 1/4 cuts # /20 lb ¼ cuts 12 Month Grana Padano C/W # /10 lb 12 Month Provolone Provolone is a semi-hard whole cow s milk cheese with a smooth rind. Of the paste filata family of Italian cheeses, Provolone is made from the kneading and stretching of cow s milk curd. Provolone was originally a southern Italian cheese, but toward the end of the 19 th century, it was mostly made in northern Italy in the Po Valley. It can be thought of as Mozzarella s older brother. Provolone comes in a variety of forms and may be shaped like a salami, a melon, a cone or a pea, and it may also have a spherical knob on the top. The taste varies from sweet to sharp depending on the type of rennet used in curdling. Provolone is more than just a deli cheese; it is a name-protected delicacy with DOP status. Provolone Piccante # /66 lb Zerto Provolone Piccante is aged for a pleasantly spicy flavor. This style of Provolone has the quintessential Provolone flavor that customers expect on a sandwich with Italian cold cuts. Provolone # /8 oz Zerto Zerto s Provolone is aged for only a short period of time, allowing it to maintain the delicacy of the milk taste in the cheese. It is perfect for pizzas, sandwiches, or just a snack. Other Provolone items available: Gigante # /100 lb Zerto Dolce 10 kg # /22 lb Zerto Gigante 1/6 Cuts Piccante # /11 lb Zerto Pear Shaped # /44 lb Zerto Provolone Waxed & Roped # /6 kg Zerto Provolone Piccante Salami # /22 lb Zerto Provolone Piccante C/W # /10 lb Zerto Provolone Piccante # /12 lb Vello These Zerto provolones from Italy speak for themselves smoked, oregano, herbs, and black pepper all spiced up and ready for the grill. They are great for flash grilling or pan frying, and work as an appetizer or as part of a main dish or accompaniment to salad. Quick, easy, and colorful, grilling provolones turn anyone into a creative chef. Zerto s unique items are produced from select Italian Dolce (mild) Provolone that melts while still keeping its shape. Each round is individually seasoned and comes in exact weight packages. (There are no variety packs available at this time.) Pecorino Romano Pecorino Romano DOP # /45 lb Pecorino Romano is one of the oldest cheeses in existence, dating back to the first century A.D. in ancient Roman times. Traditionally, it is a sheep s milk cheese made in the outskirts of Rome. However, much Pecorino Romano today comes from Sardinia where land and sheep are abundant. The taste is aromatic and pleasantly sharp. The piquancy depends on the period of maturation which varies from five months for a table cheese to at least eight months for a grating cheese. Romano is straw-white in color and has a very sharp flavor. Its popularity as a grating cheese has grown significantly in the U.S. Since sheep only give milk for 6-7 months a year, all production must satisfy the public's demand for the entire year. Pecorino Romano 1/4 Cut Wheel # /12 lb Zerto This hard sheep's milk cheese is typically aged for one year and used as a grating cheese. Zerto Pecorino Romano, like most Pecorino Romano today, is made in Sardinia. 39

40 Other Pecorino Romano Cuts Zerto Genuine # /60 lb Pecorino Romano C/W # /10 lb Zerto Pecorino Romano C/W # /5 lb Zerto Pecorino Romano Grated Bags # /11.4 oz Zerto Pecorino Romano Grated Cups # /8 oz Zerto Pecorino Romano Shredded # /5 oz Zerto Pecorino Romano Shredded Bags # /8.6 oz Zerto Pecorino Romano Shredded # /5 lb Zerto The Regions of Italy Specialty Cheeses by Region Northern Italian cuisine is characterized by less use of olive oil, pasta and tomato sauce and more use of butter (or lard ), rice, corn (for polenta) and chesses for cream sauces. Of course there are exceptions to these rules such as the olive oils of the Liguria and the Lakes regions. Pasta in the north is by no means non-existent, but it does have to share time with delicious risotto and polenta. Northern Italian regions include: Val d'aosta, Piedmont, Veneto, Trentino-Alto Adige, Friuli-Venezia Giulia, Liguria, and Lombardy Much of what the rest of the world considers Italian food hails from the central regions of Italy. Velvety smooth olive oils, world-famous cheeses, savory cured meats and rich tomato sauces grace the tables of this sun-drenched area. Beef dishes can be found more often here, and the hills of Tuscan and Umbria are known for their wild boar. Both coasts share their love of locally caught seafood and the rugged interior is known for hearty mountain fare. Central Italian regions include: Emilia-Romagna, Tuscany, Umbria, Marche, Latuim (Lazio) & Rome and Abruzzi and Molise. From the Pizza of Naples to the countless types of dried and fresh pasta, the food of the south is the soul of Italy. Here you will find rich and spicy tomato sauces and the almost exclusive use of olive oil in cooking. In fact some of the best olive oil comes from this region, but very little of it is exported. The south is home to citrus fruits, fields of durum wheat for pasta, olive groves and vineyards. The sea is used to its fullest extent with all manner of seafood enjoyed from tuna to anchovies, clams to sea urchins. Southern Italy regions include: Campania, Apulia (Puglia), Basilicata, Calabria, Sicily and Sardinia. Val d Aosta Fontina Val d'aosta DOP # /19 lb Take a look at a map of Italy and high up in the northwest region you'll find the famed Val d' Aosta region bordering France and Switzerland. From these breathtaking Italian Alps comes one of Italy's most celebrated cheeses. Fontina, made from whole milk from cows grazing these mountainous meadows, is pressed, scalded, and matured for three months, giving us a polished straw-colored gem with petite eyelets. Its flavor sets it apart from all comparable cheeses. Elegant and nutty, with a mild honey-like taste, this savory cheese is often compared to the prestigious Gruyère but you may find Fontina sweeter and more buttery smooth. The pasteurized cow's milk Italian Fontina is milder and creamier, and is one of the best melting cheeses available anywhere. Made so close to Switzerland, Fontina is widely used in most fondue recipes, but is quite tasty when eaten right off the wheel. For an exotic change of pace, try Fontina and porcini mushroom on pizza. Fonduta in Glass Jars # /280 gr and Fonduta Tins # /19 oz This "Fonduta" is a creamy, meltable processed version of "Fontina" cheese, noted for its distinctive, sweet taste. Fonduta is a ready-to-serve preparation made with real Fontina. It comes in an easy-to-open can or jar, and it can be heated either on the stove or in the microwave. Use as a sauce over pasta, polenta, and other dishes. It melts well over vegetables and works as a traditional fondue dip, but best of all is Fonduta served with crusty bread. Fromazdo Val d'aosta DOP # /2 kg The Fromadzo (a dialect word for cheese) is made from cow's milk, drawn at least twice a day, though a small dose of goat's milk is sometimes added. The cheese comes in cylindrical form and its rind shows a reasonably firm consistency. The outer rind is pale yellow which tends to turn to grey mottled with red as the cheese ripens. The paste has a close texture and is white if the cheese is fresh; if aged, the paste will be a lighter or darker shade of yellow. The flavor is distinctive, fragrant and semi-sweet if the cheese is fresh. The riper version has a stronger and slightly salty taste and sometimes a sharpish tang. Valle d'aosta Fromadzo has a pleasantly milky smell and is redolent of mountain grasses, especially if made during the summer months. For the "low fat" version, the fat content cannot exceed 20 per cent of dry matter; in the "semi-fat" version, the fat content may vary between 20 per cent and 35 per cent. Piedmont Blue Verzin # /6 lb Occelli Pre-Order Air Verzin is a marbled cheese obtained from full cream fresh milk from mountain cows. Its name recalls the renowned marble from the quarry at Frabosa. In fact, its green-veined coloring is an exact match for a slice of Verzin marble. The Frabosa dairy produces this cheese and Beppino Occelli has dedicated it to the memory of a woman called la Bela Rosin, a prominent socialite of Frabosa in the 1800s in Italy. At the time of la Bela Rosin s popularity, this tasty, creamy, green-veined cheese was a favorite for royal picnics, spread on bread and toasted over camp stoves. Verzin, with its buttery texture and distinctive taste, can be accompanied by the greats in the Italian wine world Barolo and Barbaresco but is not out of place with an aged Marsala or good raisin wine. 40

41 Bra Medio Tenero # /14 lb This cheese takes its name from the town of Bra in the Province of Cuneo. Traditionally the picturesque town of Bra was the central marketplace for the shepherds who would bring their products from the mountains and the surrounding area to sell. Often the cheese would go to the neighboring region of Liguria where it was used in pesto alla genovese. A semi-fat cheese, made of cow s milk (two day milking), with added of ovine and goat milk. This is a semi-soft cheese usually made with whole milk (but can also be made with partially skimmed milk.) It is pasteurized, has a delicate and fragrant flavor, and has been aged for approximately 45 days to two months. It has a smooth thin rind, a consistent texture, and small eye formation with a white to ivory color. Bra Duro # /15 lb Quaglia Bra Duro is a much harder and much more savory cheese than Tenero as it is aged for a minimum of 6 months. Made with partially skimmed milk with a small addition of sheep and/or goat's milk, it has a harder, thicker, darker rind than the Tenero type, and the cheese itself will be yellow or ochre color. The prod uction of this cheese is overseen by its own consorzio. Not only are strict rules imposed in the production plants, but the cows receive only natural feed. Historically this type of cheese has been made in the surrounding area for centuries. Today it is considered one of the most important cheeses made in Piedmont. It can be used as a table cheese, but is popular for grating over dishes. It pairs well with Barbera wine. Castelmagno # /6.5 kg This cheese is referred to as the King of Italian Cheeses. A historic cheese, dating from 1277, it was the law at the time for the farmers to pay rent to the local landowner in the manner of a determined number of wheels of cheese per annum. Historic documents also tell us that this cheese was present on the table of Charlemagne as well as that of the Popes at Avignon. Castelmagno is rare and is made in very small quantities in a very limited area: only three small mountain towns in the Province of Cuneo. Often referred to as the noble cheese of Italy, it has a particularly characteristic taste, intense and persistent, which recalls the fresh hay and varied grasses from the mountain pastures and the aging in the local caves and special cellars. It has a crumbly consistency and a rough dark rind. Today it is usually eaten at 2 3 months of age, but some still prefer it more piquant, even marbled with blue veins. Testun # /15 lb Occelli Pre-Order Testun means stubborn in the dialect of the region. This cheese has been named so due to the difficulty to age it correctly. It is the also the hardest of Piedmontese cheeses. It is generally aged from 4 to 12 months, but sometimes even 2 years. Although it was originally made of sheep s milk, it is now a mix of cow and goat milk, with about 80% of the milk coming from cows. Testun is aged in caves in the mountains of the Cuneo Province in the picturesque Val Casotto valley. Very aromatic, it has a full and intense flavor recalling the mountain pastures where the cows have grazed, resulting in hints of thyme, camomille and mint. Testun has a compact but creamy texture with a definite aftertaste. This is one of the grand cheeses of the world and very rare as the production is limited. It pairs well with local Piedmontese wines such as Barolo, Barbaresco, and Dolcetto. Testun al Barolo # /15 lb Occelli This cheese is the same as described above, but it finishes its aging in oak kegs with the must of the famous Nebbiolo grapes that make Barolo wine. The cheese acquires a rich yet delicate fruity taste from the must which gives it an extraordinary rich and complex character. Such care goes into the production and aging of this cheese and the result is very to close to perfection. Amazing and unforgettable! This is the ideal cheese for the red wine lover! Also available: Testun Barolo # /7 lb Testun Castagno (chestnut leaves) # /5 lb Known in Italy as Pecorino Testun nelle Foglie di Castagno, this is the same cheese as above, but coated in chestnut leaves for an intensely nutty flavor. Toma Piemonte Cow # /6 lb Toma is a type of cow's milk cheese produced throughout the alpine arc of northern Italy, especially in the regions of Valle d'aosta and Piemonte. Interestingly, it tends to crop up in those areas where the classic mountain fontina has less of a presence. In Valle d'aosta it was used mainly as a substitute for meat, which tended to be scarce in the hills, and is still wonderful when cooked with polenta or soup. In Piemonte there are more than 20 types of Toma with the DOP mark awarded to those produced in the provinces in and around Novara, Vercelli, Biella, Torino, Cuneo and a handful of communes near Asti and Alessandria. Also available: Toma Piemonte Cow # /18 lb Quaglia Toma Valcavera Aged # /15 lb Pre-Order An aged toma cheese made with high quality raw milk with a delicate scent and the rich and concentrated flavors of a meadow. Each form is variable weighing between 4 and 6 kg depending on how much fresh milk is available each day. The crust blooms with a range of colors. Lombardy Gorgonzola Gorgonzola, a DOP blue cheese, takes its name from the village of Gorgonzola near Milan. This area was once an important meeting point and market for cattle drovers. Possibly the oldest blue cheese in the world, Gorgonzola is soft and buttery, aromatic and savory. It is made from pasteurized cow s milk from Lombardy and Piedmont in northern Italy. Its distinctive, greenish veining occurs naturally when the cheese is left to ripen, then is encouraged into the center by piercing with copper wire and frequent turning. The Gorgonzolas Mountain and Dolce may have originated as early as Roman times and were aged in the mountain caves of the Valtellina in northern Italy. Both cheeses offer a passionate, zesty intensity of flavor. The Mountain Gorgonzola is firmer, more heavily veined, with a touch of sharpness. Dolce is a creamy, meltingly soft cheese with a smooth rich taste. An excellent table cheese, Gorgonzola also cooks well. Its flavor mellows when cooked and goes well with pasta, of course, as well as eggs, vegetables and chicken. It is ideal with crusty bread or crackers, delicious with salad, fruit, as a creamy pasta sauce, in risotto or as a pizza topping. Gorgonzola Dolce Creamy, 5 Stelle # /3 lb An extra creamy and slightly sweet version of Gorgonzola, this Gelmini gem is delicious spread on bread or blended into risotto or creamy pasta sauces. 41

42 Gorgonzola Mountain # /14 lb Gelmini Mountain Gorgon zola is firmer, more heavily veined, with a touch of sharpness. An excellent table cheese, Gorgonzola also cooks well. Its flavor mellows when cooked and goes well with pasta, of course, as well as eggs, vegetables and chicken. Try it blended with sweet butter and used as a topping for grilled meats, or use as an ingredient for sauces and stuffings. Other Gorgonzola Packs Creamy Gorgonzola (Cremamore) # /3 lb Gelmini Gorgonzola Piccante # /12 kg Gorgonzola Piccante Mountain 1/4 cut # /12 kg Gorgonzola Piccante 4/3 lb cuts # /3 lb Other Cheeses from Lombardy Taleggio # ½ kg Arrigoni One of the few washed-rind cheeses of Italy, and the softest, creamiest member of the famous Italian Stracchino cheeses, Taleggio was first made in the valley of the same name, located in the historic province of Bergamo. Taleggio made its debut in the international cheese markets after World War I. Its rough, rosy crust, pale yellow interior, and rich and buttery, fruity, slightly salty flavor are what give Taleggio its individuality. Taleggio's soft, incredibly flavorful interior is creamy in texture and has a pungent aroma. Taleggio develops a more assertive and tangy flavor as it matures. Crafted in Lombardy's Val Taleggio during the eleventh and twelfth century, this cow's milk cheese was only given its name in the last century. DOP. Taleggio, Aged Quercino # /1.8 kg Pre-Order Air Quercino is a variety of fern which grows lushly in the undergrowth of the Pre-Alps. It is characterized by its dry salting and ripening in pinewood cases in very humid cellars, a process which can last more than 60 days. Their rind is coarse and of an intense pink color. The cheese is soft, homogeneous and straw yellow in color. It is creamy and has a strong aromatic flavor typical of ripe cheeses. Because of its more intense ripening, Quercino Taleggio is lower in height than regular Taleggio, and it has a more marked and strong flavor. Bitto # /27 lb Bitto dates back to the times when the Celts were expelled by the Romans from the plains of Italy and took refuge in Valtellina. The name Bitto is a relative of the Celtic word bitu which means "perennial." The cheese is made from whole cow's milk to which some goat's milk, though no more than ten per cent of the total volume, may be added. Bitto is a cylindrical, semi-cooked, semi-hard cheese with a strawyellow rind and a paste that varies in color from white to straw-yellow depending on how long it has been aged. The paste is sparsely pitted with partridge-eye holes. The taste is sweet and delicate and becomes stronger as the ripening period is lengthened. The addition of goat's milk accentuates the distinctive aroma of Bitto. It is a DOP name-protected cheese. Capra Stagionato San Tumas (Aged Goat) # /2.2 kg Valtellina San Tumas is a pure goat s milk cheese that has been aged a minimum of 3 months. It has a thin hard gray rind due to a light dry mold. It is tender and smooth when fresh, becoming slightly more chalky as it ages. The aroma of the goat s milk is delicate and light. It is homogenous and never too strong in taste. This delicious cheese is a combination of the art of the Valtellina cheesemakers and the sweet milk of the local mountain goats (a breed now almost in extinction). Delicious young or aged with fruit and/or sweet preserves or possibly fruit mustard. Mascarpone # /250 g Gelmini # /17.5 oz Gelmini In the cheese world, you can never be too rich or too creamy! Gelmini Mascarpone is about as full-bodied as fresh cheeses come. Its texture and flavor fall somewhere in between thick whipped cream and butter. Milky, creamy and sweet, Mascarpone is delicious simply spread on bread, although it is primarily used as an ingredient cheese. An original specialty of Lombardy, its claim to fame is the Mascarpone pick-me-up dessert, Tiramisù. Creative chefs also mix it with shredded or powdered chocolate, powdered sugar, fruits or liqueurs to make a variety of other desserts. It even works in pasta sauces and savory spreads. Matusc Capra Misto # /2.5 kg Valtellina Pre-Order Matusc is a goat cheese mixed ( misto ) with cow s milk. Produced in the Valtellina Valley in the Italian Alps north of Milan, each cheese is aged for a minimum of two months to acquire a sturdy gray rind of minor mold formation. Under the rustic crust, the paste is soft, smooth and even-textured. Take a bite and feel the tender cheese stretch a bit, and then break to release a whole palate s worth of elegant aromas. While there is a distinct tanginess of goat, Matusc is not at all barnyardy. The gentle cow s milk tempers the blend, making it a versatile choice for a cheese platter, a snack or a ritzy buffet. Serve Matusc with a light red or dry white wine along with rustic bread, honey, fruit or fruit mustard. Pizzino # /25 oz Pizzino is a washed rind cheese with a pungent aroma and a flavor similar to a Taleggio. It is named for Pizzino, a very small medieval town built on top of one of the rocky outcrops from which it dominates the whole Taleggio Valley, touched each morning by the rays of the sun. Its pastures are rich with different blooms which give the milk, coming only from thoroughbred brown Alpine cows, a unique flavor and perfume. This fine milk, along with the ancient art of cheese making, has produced this soft Robiola style cheese, which is ripened slowly and naturally (for about 3 months) in wooden chests and traditional cellars. It offers an infinite variety of nuances to our senses and palate. Raschera # /17 lb Quaglia This cow s milk cheese is produced in the Province of Cuneo which is in the southern part of the Piedmont Region. It takes its name from a mountain lake in the Alps where it was first produced. Today it is produced both in the Alpine pastures as well as in the lower plains. The area of production is carefully distinguished by different symbols which are authorized by the Consortium. It is produced in the classic round wheel, but more often it will come in the traditional square form. Long ago, it was customary to bring the cheese down from the mountains on the back of a mule, the square shape being easier to manage than the round one. Made with partially skimmed cow s milk, it may have some goat and/or sheep s milk added. Raschera is delicate and fragrant with a distinct, aromatic taste. Delicious as a table cheese, it is often used in preparing local dishes. It pairs well with a young wine, warm, soft with a fruit-like bouquet such as a local Barbera d Asti. Raschera is a DOP name-protected cheese. 42

43 Roccolo # /5 lb Pre-Order Roccolo is produced in the Valtaleggio in the region of Lombardy. This is a mountainous valley, north of the cities of Bergamo and Brescia. The land is fertile, and the cows graze freely on the rich pastures, and, the cheeses reflect all the purity and freshness of this mountain milk. Roccolo takes its name from a characteristic cylindrical building (called a Roccolo or hut with thick stone walls). These buildings, located throughout the Valley, were once a refuge for hunters. The process used to make the cheese closely recalls the ancient Salva cheese and is made with the fresh milk from the brown alpine cattle particular to this area, which graze on Valtaleggio s fodder. The characteristic cylindrical form is slowly and carefully aged on wooden boards in cellars full of molds containing a variety of aromas and colors. The cheese is softer near the crust and slightly dry in the center, enhancing the different flavors and aromas which create such a special cheese. Try it with raw and grilled vegetables, fruit mustard, or honey. Rosa Camuna # /17 lb Pre-Order This cheese is produced in the Camonica Valley north of the city of Bergamo in Lombardy. It is a typical cheese of this are. Considered an artisanal type cheese, is made with partially skimmed cow s milk and aged a minimum of 60 days. It is very delicate with a semi-soft compact paste that is slightly straw colored. It comes in different shapes square, in a triangle (also under the name Casolet), and in the form of a rose (pictured here). The shape comes from the prehistoric graffiti discovered in the caves of this valley. Rossini # /2 kg Made with whole pasteurized cow s milk, Rossini is an erborinato (marbled, blue-veined) cheese, and is particularly unusual as it has been cured with the must from the passito grapes from Pantelleria. The perfect blend of the blue veined cheese and the sweet grape must results in a cheese which is slightly spicy, yet never exaggerated. Its fragrances are as rich and as varied as the flowers and herbs of mountain pastures, with hints of apricots and almonds. It is a true symphony of tastes with a crescendo of marvelous gustatory sensations. Rossini is exceptional when accompanied by a mountain chestnut honey, a bitter orange marmalade, or fig jam. Serve with sweet Passito style red wines. Valtellina Casera Stagionata # /16 lb From the Valtellina in northern Lombardy comes Casera. Thanks to the secrets of the expert cheesemaker, we get a cheese with a unique taste and aroma! When young 2 to 5 months Casera is delicate, sweet and aromatic. When more stagionata aged over 6 months the flavor becomes intense with a distinct and characteristic taste. Casera can also be matured into Riserva cheeses, specially selected wheels left to age from 8 months to 1 year. Made with partially skimmed milk, it has a compact, straw-colored paste with fine eye formation. Valtellina Casera historically has been tied to the system of revolving dairies (known as latterie turnarie) that are characteristic of the mountain regions. Unlike Bitto, another famous Valtellina cheese, Casera is produced throughout the whole year. Mountain milk is used in the summer, but during the winter months it is produced only with milk from the lower valley. The feed for the cows is strictly regulated, all natural, and from a very limited area. Casera is a DOP cheese. In the Valtellina it is often eaten with Polenta or in the local buckwheat pasta dish known as pizzoccheri. Trentino Alto Adige Alta Badia # /18 lb Milkon Dairy A magnificent Italian cheese with all the tangy, savory flavors and aromas one expects from the Dolomites mountains. Alta Badia has the mountain flavors of spice, fruit and earth without being either overpowering or too rustic truly an elegant cheese with a dense texture that is very smooth and sliceable. Alta Badia takes its name from the beautiful Alta Badia valley in the heart of the Dolomite mountains in Südtirol/Alto Adige where Italy borders on Austria. It is made with fresh whole milk from just a few selected dairy farms. After 180 days of ripening, it takes on the typical light brown rind and has a firm cheese consistency. The paste is slightly straw-colored, very flavorful, and aromatic. It is used frequently in local dishes as it melts well. When served as a table cheese, it pairs well with light, fresh, fruity reds like the native wine from the region called Schiava. Dolomitenkönig/Dolomiti # /18.7 kg Mila Say it in German. Say it in Italian. Either way, this big King of the Dolomites wheel will enchant you! In the Alto Adige where Italy borders on Austria, the two countries not only share language and folklore, but also cheese. The name Dolomitenkönig, or Dolomiti in Italian, recalls a Teutonic legend born deep in the Dolomites. The mythological King Laurin was a dwarf king who lived in a hollowed out mountain full of tunnels and corridors much like this cheese! Dolomitenkönig is a noble, soft-textured cheese made in the Swiss style. It has a full flavor with just a dash of sweetness and a hint of walnut. Made exclusively using the high-quality cow s milk of the Pusteria Valley, Dolomitenkönig closely follows an ancient local recipe which requires at least 60 days of aging. Its characteristic feature is its slightly convex shape and unmistakable holey texture. According to the fairy tale, the Dolomite King owned a great rose garden on top of the mountains. When he was rejected by his lady love, he was so angry that he cast a spell on the roses, turning them into the dramatic stony peaks so typical of the Dolomite mountains. From this magical land comes a magical cheese Dolomitenkönig. Puzzone di Moena # /22 lb Pre-Order Puzzone is a semi-firm cow s milk cheese produced in Val di Fassa, the land of Ladin people. It has the classical shape of the Alpine tome. However, during the seasoning, the rind is treated with water to keep it moist and to give the cheese its characteristic fragrance. Puzzone, which means stinking in Italian, has an intense penetrating aroma and is quite pungent. It is a compact, elastic cheese aged from 6 months to 2 years. It is sometimes sold under the name of Spetz Tsaori. Stelvio # /9 kg Milkon Dairy Stelvio is produced in Alto Adige (or Südtirol, the German-speaking province of Bolzano) which is also the home of world famous Speck ham, Lagrein and Alto Badia cheeses. Stelvio is a typical mountain cheese made with fresh pasteurized milk from the high alpine pastures around the Stelvio valley, which is located at the foot of the Stilfser Pass (2,758 meters). Made in the finest artisanal tradition, it received the prestigious DOP (Protected Origin) recognition in 2003 which certifies both the quality and historical authenticity of the cheese. It has a red-brown rind, straw-colored paste and irregular small-sized holes. Its soft, slightly elastic texture and the typical intensely aromatic flavor make it a unique specialty of its kind. It has been aged for 60 days. Great to melt on sandwiches or an alternative for Fondue, and a great addition to any cheese tray. Best paired with medium to full-bodied wines such as Lagrein and Pinot Nero. 43

44 Weinkaese Lagrein # /4.5 lb Produced in Alto Adige (or Südtirol, the German-speaking province of Bolzano) - also the home of world famous Speck ham, Stelvio and Alta Badia cheeses. This wine-flavored cheese is produced with pure mountain milk from the high Venosta Valley. It is characterized by irregular cracks and by a pleasurable elastic, but compact consistency. It is cured with "Lagrein" wine of this region. This fine balance of between the cheese and the wine and spices gives it an unmistakable aromatic and intense taste. Another Alto Adige great! This is a pure cow's milk cheese, aged two months. Veneto Asiago d Allevo Oro del Tempo 1 yr # /20 lb Agriform Asiago d'allevo Oro del Tempo Cuts # /5 lb Asiago is a cow s milk cheese that originates in the high plains of the Alps of the same name. This reserve stock, slow-ripened Asiago is aged for a full year as opposed to regular Asiago d'allevo's six months. Made in small batches from partially skimmed raw cow's milk, this cheese takes on a distinct but pleasant sharpness with hints of butterscotch as a result of the additional six months of time spent in the cellar. It has a texture that is firm enough to grate yet allows it to be served as a table cheese as well. We love this cheese as part of a traditional northern Italian meal, grated over risotto, polenta or pasta. This is a cheese that can be served for snacking, as an appetizer or at the end of a meal. Accompany with fresh or dried fruits, a fig jam or a fruit mostarda. Very versatile also cooking, it will add much flavor to any dish. Try it over pasta or with a risotto. In the Veneto, the region of its origin, it is often used to accompany the local traditional dish of polenta. Serve it with a robust red wine. This is a semi-fat cheese with semi-cooked paste produced in the province of Vicenza, Trento and some areas around Padua and Treviso. The paste is compact, with small to medium size scattered holes. Asiago d Allevo Vecchio Oro del Tempo is matured for a minimum of 10 months. DOP Asiago d'allevo Mezzano # /22 lb Agriform Asiago d'allevo Mezzano is Asiago that has been aged for 2-9 months. Asiago Pressato # /25 lb Asiago Pressato 1 month (Quarter Cuts) # /5lb This is the youngest version of the DOP cheese Asiago. Made from pasteurized whole milk and aged only for 20 to 40 days, this young cheese has a full, creamy flavor. Produced in the Po Valley near Treviso, Asiago Pressato is a milder, sweeter Asiago with a springy, pale interior. It is classified as an Italian DOP cheese, meaning that it is protected by government standards regarding where the cheese is produced and the techniques used. Basajo # /3 lb Blue cheese aged with a dessert wine from the southernmost Italian island Pantelleria. The cheese undergoes a traditional aging of about 3 months, during this time the veining becomes more pronounced and it will develop a distinct rather piquant taste but always very smooth and pleasant. The perfect blend of the blue veined cheese and the sweet grape must result in a cheese which is slightly spicy yet never exaggerated, and rich in hints of apricots and almonds and all the fragrance of the flowers and herbs of the varied rich mountain pastures.it is a true symphony of tastes and a perfect combination between the spiciness of the cheese and the sweetness of the Passito di Pantelleria wine. Brenta Stagionato # /12 lb Brenta Stagionato offers the taste of pure milk from cows who have just spent a relaxing vacation in the Italian Alps! This cheese takes its name from the river Brenta that runs through Trentino Alto-Adige and the Veneto region to the Adriatic Sea. It is a cheese born of the ancient cheesemaking tradition of northeastern Italy, particularly in the Veneto). It is a creamery type of cheese. The milk is collected locally from the Italian Alps where the variety of grasses is unique. Brenta s flavor is sweet, full-bodied, and herbaceous, but not overpowering. It tastes of fresh milk. Brenta ages for at least two months and its texture is semi-hard to hard. Atalanta's Brenta Stagionato, the aged version, is matured between four to six months. San Pietro # /13 lb Only the richest fresh milk from the surrounding mountain pastures makes it into these wheels. San Pietro is similar to a Montasio, this particular hard version is aged for 18 months. The extra aging gives it a particularly aromatic flavor reminiscent of dried fruits, berries, grasses, and nuts with a tangy, almost citrusy mid-palate. Semi-hard, compact paste of pale straw yellow color, with evenly distributed eyes of uniform size. After a maturing period of at least 18months the cheese is hand cured with natural beeswax for 3-4 months. The products becomes sweet, aromatic, honey flavored with a soft and unique texture. Delicious in risotto with porcini. Brillo Brillo is a semi-soft, pasteurized cow s milk cheese that combines two Italian classics, cheese and wine. To create this cheese, a traditional Caciotta of Treviso is dipped in either red or white wine, hence the name brillo, or drunk. This wine-soaked cheese gives off a fresh scent and stands out for its well-balanced flavor. Ideal as a table cheese, Brillo also melts beautifully. Due to its lightness and the type of milk used we recommend it for preparing delicious, fresh apéritifs as well as main dishes. Each cheese is made in an individual 1 lb. wheel. Brillo di Treviso # /14 oz Brillo di Treviso is bathed in red wine; each bite tastes distinctly of robust, fruity Italian red wine. The thin, wine-colored rind encases an ivory, semi-soft cheese with a slight tang that nicely compliments the wine. Brillo di Treviso Prosecco # /14 oz Brillo di Treviso Prosecco cheese is dipped in Prosecco white wine wine from the Veneto. Briscole al Barbera # /2.5 kg La Casearia Made from cow's milk, caciottas are handmade treasures whose recipes date back several centuries. This caciotta is bathed in Barbera red wine, giving it a tart, fruity flavor. Briscole al Barbera is an exquisite, handmade specialty item that can be enjoyed both before and after a meal. 44

45 Caciotta Capra variety from Perenzin Perenzin, the highly esteemed producer of artisanal cheeses in the Veneto, makes a line of flavored goat caciotta cheeses that reflect both imagination and tradition. Caciotta describes a wide range of simple, rural cheeses from Italy that can be made with cow's, sheep's, or goat s milk. They are typically soft and mild. Below are three of our specialty caciotta cheeses made from pure goat s milk from the Latteria Perenzin. They are aged between three and four months. Caciotta Capra e Fieno # /5 lb Goat s milk caciotta that is finished in hay, which adds a delicious grassy scent and unique sweet aroma. Caciotta Capra Foglie di Noce # /5 lb Ripened goat s milk caciotta, finished in walnut leaves Caciotta Capra Pepe e Olio # /5 lb Ripened goat s milk caciotta, finished in pepper and extra virgin olive oil. Capra Ubriaco al Traminer # /12.5 lb Perenzin Inspired by the centuries-old custom of hiding cheeses in fermenting grape musts to conceal them from raiders in time of war or from the master s accounting ledger Capra Ubriaco (ubriaco = drunk in Italian) is a goat s milk cheese of semi-hard consistency with a uniform texture and limited eyes. It has been steeped in red grape must, Traminer wine grapes, for 10 days. Grape residues cling to the characteristically dark rind, which is dried thoroughly before final vacuum packing. The milk production area is in thevalle del Piave and Belluno. Caprino Aged Goat # /2 kg Lattebusche This cheese a typical example of the traditional goat cheeses produced high in the Dolomite Mountains of the northeastern corner of Italy. Traditionally, in the past, goat s milk was abundant in this area, but became scarce as the goats became almost extinct. Today demand is high and the goats once again roam freely in the rich mountain pastures. This cheese made by the Cooperative Lattebusche and is a blend of goat s and cow s milk. It has a distinctive flavor; sweet and delicate when young, it becomes more intense with age. It can be eaten on its own as a second course, cut into cubes to prepare salads, or used as a decoration for starters of raw vegetables. Caprino with Pepper # /2 kg Lattebusche This Caprino is the same as above, but with black pepper added for a pleasantly piquant flavor. Whole black peppercorns suspended in a tasty goat wheel slice after slice of pure mountain milk with tiny bursts of warmth what more could a cheese lover want? This Caprino is aged with the addition of whole black peppercorns and is characterized by a pleasantly piquant flavor. The expert blending of the two milks, the addition of the peppercorns and the careful aging give us a cheese that is aromatic with hints of the acidity of the goat s milk, yet which still retains all the sweetness of the cow s milk. Formaggio Ciock Vino Rosso # /15 lb Perenzin A cow s milk cheese of semi-hard consistency, uniformly textured or eyed to a limited degree, which is soaked in red grape must for 10 days. Grape residues cling to the characteristically dark rind, which is dried thoroughly before final vacuum packing for distribution. Formaggio con Birra (Abbirrato) # /500 gr La Casearia In some beer cheeses, the washing adds an intense aroma and hearty, meaty flavor, but the beer taste itself disappears. This Italian beer-infused cheese takes a different approach. It s so fresh and yeasty that after one bite, you will find yourself saying, Wow, it really tastes like beer! Formaggio con Birra (also known as Abbirrato) is a semi-soft farmhouse cheese made with pasteurized cow s milk. It starts out as a small wheel typical of Treviso, but then it is aged with an extra strong beer from a special highly fermented cuvée; the beer even undergoes a secondary fermentation in the bottle like Champagne. The rind turns a rich copper beer color from the malt, and because the cheese is actually infused with beer, the beer flavors are present through and through. Formaggio di Birra has a delicate aroma, and its buttery consistency, combined with the distinct taste of beer, makes it a very unique cheese. Franzedaz # /5 lb la Casearia The Miola cheesemaking family operates an alpine hut in the Franzedaz Valley along the Massif Marmolada, an area only reachable by foot or by jeep. Early every morning Alcide, the owner of the hut, drives his jeep up a tortuous road heading up 2,000 meters into the Alps where the cows graze on vegetation rich in flowers and aromatic herbs. Once arrived, he milks the cows, loads the precious milk onto the jeep, and heads back down to the dairy where his son Gianni makes a most fascinating cheese, Franzedaz. It is firm and gently aromatic with a touch of sharpness and intense flavor of raw cow s milk. The scents and flavors bring to mind the unique mountain atmosphere where man is in tune with the land and the products are in sync with the ever-changing climate that gives this cheese such depth. Franzedaz thus has very limited production; the cheeses are produced in a short period from July 10 th to September 15 th. Each one is numbered and has its own card processing which includes technical data and processing temperatures. Millefoglie Ubriaco al Marzemino # /15 lb The name Millefoglie al Marzemino translates literally as thousand layers with Marzemino. It is a modern version of the Ubriaco (drunken) type of Italian cheese, but cured by soaking in Marzemino wine. It is basically an aged Montasio (about 7 8 months) which has been pierced with holes, allowing the wine to diffuse itself in the actual paste of the cheese. The Montasio has also been cured in a particular manner so that it will form layers, thus assuring an even distribution of the wine. The wine used to cure this cheese, Marzemino di Refrontolo Passito, is very unusual, of a rare and very small production coming from the same area as the production of the cheese the Veneto in northeastern Italy. It is a passito version of Marzemino wine with an intense ruby color, delicate body, and fruity quality. Coming from dried grapes, it is quite sweet and is also used as a dessert wine. Monte Veronese # /20 lb Monte Veronese comes from an area whose cheese-making tradition goes back to medieval times. The name Monte Veronese, however, dates back only to the early years of this century when the cheese was sold at the markets of Brescia and Bergamo. The production zone includes almost all the lands within the province of Verona. Skilled artisans handcraft Monte Veronese Vecchio in Lessinia, the picturesque mountain area above Verona. Monte 45

46 Veronese is a typical Italian table cheese produced only with full-cream cow's milk. It is a semi-hard, semi-cooked, slightly straw-colored cheese. Monte Veronese is aged for about two months. This cheese is excellent forslicing and is a classic served with polenta. Monte Veronese is name-protected with DOP status. Monte Veronese Vecchio # /20 lb Monte Veronese Vecchio is aged 9-12 months to create a sweet yet delicate rich fuity, nutty flavor. This cheese is excellent for grating or slicing. Monte Veronese 6 month # /20lb Monte Veronese Stravecchio is a cheese that is aged for over 1 year. It is a semi-hard, semi-cooked, slightly straw-colored cheese. A classic served with polenta. Monte Veronese with Amarone Wine # /17 lb La Casearia Pre-Order This Monte Veronese is soaked in rich, red Amarone wine. It may be used as a table or grating cheese. Also available Monte Veronese with Amarone wine # /9 lb Pre-Order Monte Veronese with Valpollicella Wine # /15 lb Pre-Order This Monte Veronese is aged 5-6 months and carefully cured with Valpolicella grape musts. Valpolicella is one of Italy s most historic and prestigious wines. The cheese has the distinct flavor of the Valpolicella wine, an aroma of fruits tending towards candied and/or unsweetened cherries with a slight hint of musk. Perla Grigia al Tartufo # /2.5 kg La Casearia This is the original and genuine cheese made under ash. Antonio Carpaneda, master affinatore of the Casearia, is the creator of this particular cheese, but today, for technical reasons, the name used for this cheese is Perla Grigia, meaning gray pearl. This is a cow s milk cheese produced locally. It is quite soft and smooth with the distinct characteristic of actual pieces and small slices of black truffle incorporated into the paste of the cheese itself. It is rubbed with spices such as cinnamon and ash on the rind. Both the process of the aging and the very special ingredients make this a most unforgettable and unique cheese. Primarily a table cheese, it is delicious also used in the preparation of many dishes. Tartufino Speziato (spiced) w/ Truffles # /1.25 lb Pre-Order From the artisan cheesemakers who created Brillo di Treviso and Perla Grigia comes Tartufino Speziato. It is a soft-textured cheese whose surface is coated with a treatment of extra virgin olive oil, natural black truffle flavoring and many spices, especially cinnamon and nutmeg. Its aromatic characteristics and delectable flavor make it an excellent cheese for entertaining. This cheese is smaller than Perla Grigia and has more spices. Also available: Speziato w/truffles, Casearia 1/8 lb Piave Piave cheese is named after the river Piave, whose source is found at Mount Peralba in Val Visdende, in the northernmost part of the province of Belluno, Italy. A winding course brings the river toward the bottom of the valley, until it reaches the plain at the foot of the Prealpi Venete mountains in the province of Treviso. It is a cow s milk cheese made from the milk of two milkings. The evening milking is semi-skimmed in a natural skimming process to remove the cream before the milk is mixed with the milk from the morning milking. The curd is cooked and the cheese is aged until it is hard. The cheese has an intense, full-bodied flavor that increases with age and makes this cheese absolutely unique. The taste of Piave is often compared to that of Montasio cheese. Serve Piave over a salad of bitter greens, salami or roasted peppers. Piave is sold in the United States as a hard cheese (called Piave vecchio or stravecchio, meaning "old" or "extra-old") at which point its taste resembles that of a young Parmigiano Reggiano or smooth Cheddar. Piave is a cylindrical, cooked-curd, hard cheese (moisture content lower than 40%). It is available in three types with different ripening time: Piave 6 Months, Piave Vecchio Blue Label and Piave Aged 1 year Oro del Tempo. Piave Stravecchio (Oro del Tempo label) 1 Year # /14 lb Agriform Piava Stravecchio (Oro del Tempo label) 1 year C/W # /10 lb Produced as a wheel, Piave cheese has a dense texture without holes that is straw-yellow in color and slightly sweet with a delicate tasting flavor. A fully matured cheese after being aged for 10 months, Agriform s Oro del Tempo label ensures that this cheese has been aged at least one year. Once fully aged, it becomes hard and well suited as a grating cheese. The aged cheese is referred to as Piave Vecchio or Stravecchio. Gold Medal Winner/Verona 2005 Caseus Montanus Olympics of Mountain Cheeses, Category Buon Italia, Best Italian mountain Cheese for Export. Piave Vecchio, Blue Label # /14 lb Agriform This Piave is aged between 6 months and a year. Piave 6 Months # /14 Agriform Aged for half a year. Formaggio Piave in Forme 2 mos. # /14 lb Agriform This is the youngest Piave, aged only 2 months 46

47 Trugole Cryovac # /28 lb One of the seven boroughs in the Asiago area is known as Trugole. It is often referred to as the Switzerland of Italy. Rich grasses, pastures, and magnificent pine trees surround these seven boroughs. It is here that Trugole cheese is made. It is very similar to Asiago, but with a more accentuated and pleasing taste due to the variety of herbs and grasses that the cows have been grazing on. This is an artisanal type of cheese, worked by hand, with milk carefully selected from the cows that eat only the forage from the grasses of this particular area. During curing and aging, the wheels are turned and treated with water and salt to preserve the soft texture of the paste. After 60 days the cheese will have reached an ideal peak for consumption. The cheese has a soft and mellow texture, a rather accentuated eye formation, and a definite pleasing taste reminiscent of the rich milk from which it is made. Also available: Cuts # Ubriaco al Fragola Clinto # /20 lb La Casearia Pre-Order This cheese originates from ancient times in the Friuli-Venezia Giulia region of Italy when olive oil was scarce and expensive. Grape pomace and wine was plentiful after harvest and was substituted to preserve cheese. Ubriaco is a hard cheese made from cow's milk, which is cured with the must of the local Veneto wines for a period of time (days/weeks). The cheese is then allowed to further mature for six to ten months. It results in a cheese with a pale yellow-gold color, with a dark purple to light violet rind (depending on the grapes and age) and firm, slightly crumbly texture and some tiny holes. Some of these historic vines, now almost extinct give this cheese a very special meaning. This delicious cheese has a very thin edible rind of an intense purple coloring and the cheese itself is white or slightly straw colored with small eye formation. Ubriaco del Piave # /6 kg La Casearia This semi-hard cow s milk cheese is a latteria cheese from Friuli is aged about 4 months it has been cured with the must from Cabernet and Merlot wine, both wines from the area near the historic Piave River, which takes its source in the Dolomite mountains and runs into the Adriatic just north of Venice. This was the very first of the ubriaco (or drunk ) style of cheeses. Best if served with the same type of wine with which it has been cured. Ubriaco al Prosecco # /15 lb This cheese is a Carnia type, a typical cheese from the Veneto and Friuli region s produced in the mountain areas. It is a semi-cooked, cow s milk cheese aged approximately 4 5 months which is then cured with the must of Prosecco wine. The Prosecco used for this particular cheese comes from the very limited area of Cartizze an area well known for the exceptional quality of this type of wine. The paste of the cheese is white and compact, with a smooth, straw-colored rind. The taste is very delicate with an aroma of citrus and a pleasant, fresh note of acidity, characteristic of Prosecco wine. Ubriaco al Recioto Monte Veronese # /6 kg La Casearia Pre-Order During WW I in the Veneto region, the population had long been afflicted by the weight of having to support the troops. Some peasant had the idea of hiding the cheese just produced that season in the vats of fermenting wine a desperate ploy that then turned out to be a stroke of genius. The cheese had actually taken on a new character in the vats; the consistency had acquired a softness and straw yellow color. It had also acquired a highly original taste somewhere between fruity and spicy: a true joy for the palate. In 1976, in dusting off this peasant tradition, the company began to produce this cheese which is called "ubriaco," meaning "drunk". This cheese is an extra aged (12+ months) Stravecchio Monte Veronese d Allevo, which has been cured with the prestigious white Recioto wine. The cheese has a trace of piquant acidity typical of the raw milk. The influence of the sweet wine gives the cheese a wonderfully intense yet delicate taste. It brings up hints of apricot, hazelnut, a touch of caramel, cherries, gooseberries and violets. Ubriaco al Torcolato di Breganza # /8 kg La Casearia Pre-Order This cheese is an Asiago d Allevo aged a minimum of 12 months, and even as long as 18 months. Each wheel is carefully selected and then cured with the must of this exceptional dessert wine from Breganza in the Province of Vicenza. This wine, with its golden color, has a definite and penetrating aroma reminding us of the passito grapes from which it is made. a sweet pleasing taste that is full, warm, and lightly alcoholic. All these characteristics of the Torcolato wine have been transmitted to this cheese, giving it an aroma and rare indescribably delicate taste. Ubriaco Pecorino # /3 lb Pre-Order This stunning wine soaked pecorino caciotta hails from Tuscany. The cheese is formed and aged to full ripeness in Tuscany, then brought to Antonio Carpenedo and his sons, cheese merchants and owners of La Casearia in Treviso near Venice where is is finished in wine. Vento d' Estate Vaccino (cow) # /2 kg Vento d Estate can be translated as the Breezes of Summer. This locally produced artisanal type of cheese is aged in barriques (or barrels) covered in freshly cut hay from the Monfenera, a mountain prairie north of Treviso. The result is an incredible cheese which literally reflects the scents of grasses, herbs and wild flowers which it has absorbed during the maturing process. This cheese is more often made with cow s milk, but at times it is made with sheep s milk, depending upon the availability of the latter. Montasio Stravecchio # /13.5 lb Perenzin Only the richest fresh milk from the surrounding mountain pastures makes it into these wheels. Montasio is ready for market as a softertextured cheese after 2 months, but this particular hard version, Montasio Stravecchio (extra old), from the Latteria Perenzin, is aged for months. This Montasio is especially intriguing for its intensity balanced out by prominent, yet mellow, flavors. The extra aging gives it a particularly aromatic flavor reminiscent of dried fruits, berries, grasses, and nuts with a tangy, almost citrusy mid-palate. Friulu-Venezia Giuliae Montasio Montasio is a traditional Italian cow s milk cheese made both in the Only the richest fresh milk from the surrounding mountain pastures makes it into these wheels. Montasio is ready for market as a softer-textured cheese after 2 months. An extra aged Montasio Stravecchio from the Latteria Perenzin in nearby Veneto (preveious section) is aged for months. This Montasio is especially intriguing for its intensity balanced out by prominent, yet mellow, flavors. The extra aging gives it a particularly aromatic flavor reminiscent of dried fruits, berries, grasses, and nuts with a tangy, almost citrusy mid-palate. Wine pairings include Merlot such as Ronco Antico Merlot from Fruili or a Raboso del Piave, both full and rich with hints of vanilla and grasses. Delicious grated over risotto, pasta, polenta, and soups. It is perfect served as a table cheese or thinly sliced accompanied by fruit mostarda, fig jam, or fresh pears. 47

48 Montasio 2 months # /14 lb The fresh variety, aged for at least two months, has a soft, delicate flavor. Montasio Cured 5 Months # /14 lb This Montasio is aged 5 months and is a pale straw yellow in color. The mezzano variety, aged from five to ten months, has a more pronounced, full flavor; its characteristic flavor is mellow with a full-flavored finish and can be combined successfully with a glass of Sauvignon Blanc, a few grapes, or an apple. Also available: Montasio 5 Months, Perenzin 1/13 lb Montasio Aged 1 year # /13 lb A white and straw-yellow, compact, semi-hard, cooked cheese with regular, even holes. This fully ripened cheese, aged for more than ten months, takes on quite aromatic tones with a strong, but not excessively sharp, taste. Spilimbergo Fresco, 3 months # /14 lb Agriform Pre-Order Spilimbergo is produced exclusively in Italy's Friuli region. It is a "Carnia" type cheese, a typical local cow's milk cheese made in the Friuli s mountains. Made with fresh mountain cow's milk, its rind is smooth and regular. The interior is light colored but becomes slightly darker as it ages. Spilimbergo's flavor is best described as savory, reminiscent of Parmigiano Reggiano and Swiss Gruyère. Fresco is aged about 3 months. Our Stagionato variety is aged for 6 months, and 1 year. Spilimbergo Stagionato 6 mos. # /14 lb Agriform Pre-Order Spilimbergo Stagionato 1 year # /15 lb Agriform Pre-Order Baita Forma # /22 lb Made in the Friuli region of northern Italy, this variety of cheese is produced from pasteurized cow's milk. Aged from 4 months to over a year, Baita Friuli has a dense, firm texture with small eyes throughout the cheese paste. The meat of this cheese provides a fruity and slightly spicy flavor, similar to Asiago or Swiss Gruyère. Served as a table cheese or a cheese for grating and cutting into pieces for salads, it can also be enjoyed as a snacking cheese with fruits, such as pears or grapes. Baita Friuli can melt over pasta or in casserole and meat dishes. The cheese is marked with its name on the side and the label, with its screen-printed trademark, is very colorful. Ideal ripening can last from 3 5 months, but its qualities are further highlighted with aging for over 12 months. The taste and aroma, full yet delicate, make it a perfect blend between a fresh and a mature cheese. Also available: Baita Forma # /3 lb Baita # /6 oz Longo Emilia Romagna Pecorino Gran Cru # /3.7 lb Antica Cascina The cheesemakers at l Antica Cascina respect the environment at the most basic level the microclimatic level. In restoring an 18 th century villa in Italy s Emilia Romagna region, l Antica Cascina also rehabilitated the environment of an ancient aging cellar. From deep inside the caves of the Villa Corte in Brisighella comes a very special cured sheep s milk cheese, Gran Cru di Grotta. The wheels selected for Gran Cru receive 5 months of slow and accurate ripening. Out of respect for the microflora of the cellar, l Antica Cascina opts for a natural environment without any cooling systems. Instead of controlling the climate with automated machinery, the affineurs use a hands-on survey device system to monitor and study the various natural changes that take place in the cave and the cheese. These experts follow the cheese step by step during its delicate microbiological transformation. The distinctive aged rind of Gran Cru develops with the help of noble molds that thrive undisturbed inside the cave. Each cheese comes wrapped in an elegant nettle cloth which both decorates and preserves it. It is best to keep Gran Cru in its wrapping after it is cut. Pecorino, Olive Leaves # /2.9 lb Antica Cascina Tucked away in an ancient jar beneath a bed of olive cuttings is an elusive cheese named l Ulivo (the olive). This pecorino comes from Brisighella, a land renowned worldwide for its olive groves and delicious oils. L Ulivo sheep s milk cheese is the result of a cheesemaking process that dates back to the 18 th century caves of Villa Corte. In the silent, half-lit cellar, a slow and mild fermentation process results in a cheese characterized by a soft taste and distinct fragrance of olive trees. The producer, Antica Cascina, is devoted to nature and the products of Romagna. By blending tradition with innovation, the cheesemakers have found the ideal ripening stage to highlight the organoleptic qualities of the olive tree and the local pecorino together. Tuscany Il Forteto dal Mugello The agricultural cooperative il Forteto was born in 1977 from a heterogeneous group of young ex-students, ex-workers, and ex-teachers. The Cooperative recuperated an old abandoned agricultural farm of about 600 hectares situated in the communes of Vicchio and Cicomano in Mugello, land of origin of the Medici family. Mugello, which is close to Florence, has always been a reserve of woodlands and wild game. Although the main activity is cheese making, the agricultural ventures also include tending to orchards and the biological production of hay and grains for the Chianina cattle. Although il Forteto is primarily known for sheep s milk cheeses, they also make cow s milk varieties. Il Forteto also makes a line of preserves and jellies as well as a pesto sauce. Antico Mugello # /2 lb Cheese from pure sheep s milk, aged about two months. The crust is red, treated with tomato concentrate. The partially cooked paste has a slightly straw color. The taste, slightly piquant, is due to particular enzymes present in the milk and to the length of the maturing time. Also available # /2 lb Pecorino Re Nero # /4 lb Forteto "Pecorino" signifies sheep's milk and "Stagionato" indicates that this cheese is aged, in this case, for three months. Its black protective coating harkens back to the old days when artisan cheesemakers covered their cheeses with ash and olive dregs to prevent mold and extend conservation. The treatment helps trap the moisture during the three-month aging process, creating a supple yet tangy effect. ReNero is very flavorful, as are most sheep's milk cheeses, and can best be described as savory and complete. The paste is white and friable. 48

49 Baby Pecorino Fresco (Formaggiotto) # /2 lb Forteto Formaggiotto Pecorino Fresco is called baby because it is just barely aged only 15 to 20 days so that it has a soft crust and a slightly crumbly texture. The inside is as white as lamb s wool, and it shows small eyes that mark the tasty, acidulous flavor so characteristic of young sheep s milk. Formaggiotto Baby Pecorino weighs only 2 pounds much less than a real baby! This refreshing cheese makes an excellent table companion for figs and pears, and it lends itself to a variety of appetizer usages, including toasted crostini with roasted red peppers. Boschetto al Tartufo Truffles # /1.5 lb Forteto Boschetto al Tartufo Bianchetto (a.k.a. simply Boschetto, pronounced bo-ske-to) is creates a precious harmony between the pronounced, pungent truffle flavor and the delicate, sweet taste of the blended cow and sheep milks. A recipe for cheese addiction! To add to the decadence is the sheer luxury of eating a cheese made with the rare and completely untamable Tartufo Bianco which hides underground. The cheese s name Boschetto is based on the Italian word bosco for forest. During truffle season (September to December,) Italian truffle hunters delve deep into the woods where, aided by keen canine noses, they sniff out this elusive delicacy. Once exposed, the truffle finds its way to the Il Forteto cooperative in Tuscany where it blends unbelievably well with a semi-soft, youthful cheese of pasteurized cow s and sheep s milk. The truffle scent elusive but penetrating, redolent of earth, wood and garlic permeates the senses as well as the silky paste of the cheese. Cacio di Bosco al Tartufo # /5 lb Forteto Cacio Di Bosco al Tartufo is a Tuscan cheese made from both sheep's and cow's milk. It is studded with tiny specks of truffles and is pure heaven to eat. The long maturation balances the taste of pecorino with the strong taste of truffle, and it has a friable and slightly sour paste. The ingredients blend together superbly, making for a beautiful balance between garlicky truffle and nutty, sweet, almost caramelized aged sheep's milk. This delicious cheese is firm, smooth, and oily, dotted with big flecks of truffle. It is refreshing as a table cheese and also shreds well to top risotto. Brillo Formaggio DiVino # /4 lb Forteto This cheese is made from pure sheep s milk and seasoned with wine. In Tuscany, an ancient harmony is recognized between the flavor of Pecorino and the bouquet of wine. This harmony is played out beautifully in Brillo Pecorino DiVino. Pecorino is one of the most ancient cheeses in the world and can be traced back nearly 2,000 years to a time when shepherding was still the principle means of livelihood for the people of Italy. The history of wine is even longer, so bringing these two culinary ancients together was a natural combination. The burgundy-colored crust of Brillo is edible, but the wine treatment lends a distinctive flavor to the interior as well. Made from pasteurized sheep s milk. Marzolino # /2.3 lb Forteto Marzolino is a table fresh pecorino (sheep s milk cheese). The name originates from the ancient habit of making cheese in springtime. The new blossom of the pastures gives the milk an unmistakable flavor and a firm taste. This small ivory colored wheel is brimming with mild, sweet flavor. A truly wonderful Tuscan cheese that is delicious on a cheese board and melts perfectly - a classic melted on focaccia. Because it is so young, it has a tender paste. Pecorino Toscano, Oro Antico 6 months Riserva DOP # /4 lb Forteto Oro Antico Riserva is handcrafted by the master cheesemaker at IL Forteto. He selects a young, delicious, authentic Pecorino Toscano, burnishes it with olive oil, and ages it in a stone cellar for six months to create a semi-hard cheese. During aging, more olive oil is rubbed on the rind as the cheese gets harder and tangier. The flavor of this 100% ewe's milk cheese delicately resonates on the back of your tongue, imparting overtures of wild herbs and lemon grass. Pecorino Basilio, Aged in Basil Leaves # /4 lb Forteto Basil, extra virgin olive oil and Pecorino cheese are synonymous with Italian cuisine. The Tuscan cooperative known as Il Forteto in Mugello (near Florence) has married these flavors to create a new cheese Basilio. The mixture of a marked taste of basil and extra virgin olive oil rubbed on the rind combined with the softness of their perfect pecorinos allows the tradition of Pesto to have a new harmony of taste. Pecorino Bigio Ash # /4 lb Forteto Bigio is a unique sheep's milk cheese brought to us from Italy by Il Forteto. This semi-hard cheese is traditionally matured for five months and then matured under ash for an additional two to three months. This method of aging is done to speed the process, according to an old farmer's tradition, and continues today. While ripening under the thick layer of ash, moisture is absorbed, both preventing the formation of mold on the rind and removing acidity, leaving a sweet and tasty pecorino cheese. Bigio is a versatile cheese, hard enough to grate yet excellent served sliced or chunked as well. Pecorino di Fossa # /4 lb Forteto This pure sheep s milk cheese, obtained thanks to an original seasoning process, is in keeping with a tradition dating back to the middle Ages and born from the peasants necessity to preserve the cheese for the whole year. The cheese is put down in hollows that are 3 meters high and 2 meters wide, in sacks of cloth in August and drawn out in November. When the cheese rises again, it appears transformed; it has lost its round shape and the prolonged seasoning has caused a further loss of whey and fat, increasing its digestibility. And, over all, the particular fermentations have conferred a sharp taste and an unmistakable flavor. Pecorino Mugellano Fresco # /2 lb Forteto Pecorino Mugellano Fresco is made from sheep s and cow s milk and aged 20 days. The paste is compact, soft and homogeneous, and has a straw color. It has an intense perfumeand a delicate and sweet taste due to the addition of cow s milk. However, the taste of the sheep s milk is still pronounced. Pecorino Toscano 1 yr DOP # /5 lb Forteto The color of this cheese is similar to that of Parmigiano Reggiano, but a little darker. Since it is extremely dense, it is best used as a grating cheese, but it is also good as a snacking cheese. It is made from pasteurized sheep's milk and has persistent perfumes and flavors. The sheep flavor is pronounced, but also smoothed out by a delicious nuttiness. This is a very oily cheese with a crumbly, flaky mouthfeel. It is ripened for at least one year, hence the name. 49

50 Pecorino Toscano Fresh 30 days DOP # /5 lb Forteto This Pecorino has a maturing time of only days. The paste is compact and straw-colored with a sweet but pronounced taste of sheep s milk. The flavors and perfumes are well-developed and balanced. Pecorino Toscano Stagionato 3 months DOP # /5 lb Forteto This Pecorino is aged for at least 3-4 months to achieve a firm texture and a nutty and slightly herbaceous flavor. The paste is yellowish white in color and slightly crumbly. The cheesemakers at Il Forteto describe its complex flavor as flavory and sweet. Pecorino Stagionato Black Pepper # /4 lb Forteto Same as above, but rendered piquant by whole black pepper. Pecorino Stagionato Red Pepper # /4 lb Forteto Same as above, but with crushed red pepper. Pecorino Affienato aged in Hay # /4 lb Forteto Pecorino Affienato comes from a tradition of conserving cheese under hay. The long maturation brings the right combination of the flavor of hay, a delicate taste of honey, and the strong and pronounced taste of sheep s milk cheese. Sottoilnoce Aged with Walnut # /4.5 lb Forteto This pecorino cheese is aged under walnut tree leaves. The concept behind this cheese was to mingle the different tastes of Tuscany, and the result is a mix of flavors. The walnut leaves and the delicacy of the pecorino give this cheese a unique taste and an unmistakable flavor. Scamorza Bianca White # /300gr Forteto Scamorza is a traditional cow s milk cheese of southern Italy, but this version comes from Tuscany where the il Forteto cooperative turns out both Bianca (white) and affumicata (smoked) varieties. The white Scamorza is especially pliable; its consistency lies somewhere between that of fresh Mozzarella and Caciocavallo. Scamorza undergoes the same process of kneading and pulling that Mozzarella does. Once the curd has been stretched to the desired consistency, the cheesemaker forms it into a ball and strangles the neck with twine. The result is a pear-shaped cheese that resembles a beggar s purse. It hangs up to dry for a week or two. The fragrance is delicate and the taste is sweet or slightly savory. Scamorza makes a wonderful melting cheese on pizza or over grilled vegetables. Sliced Mozzarella-style, it also works on an antipasto platter. Scamorza Affumicata Smoked # /300 gr Same as above, but smoked. After the smoking process, this Scamorza acquires a tawny color and a delicate, smoky, aromatic flavor and a unique taste. Treccione Affumicato (Smoked) # /6 lb Forteto Scamorza smoked cheeses entwined to form a cylindrical structure. It is a pasta filata style of cheese (spun cow s milk) originally from Puglia Italy, though this version comes from the il Forteto cooperative in Tuscany. Treccione, which means big braid in Italian, is aged for a couple of days. It has a chewy, stringy texture. Under the rind, the layering structure of the paste is visible. The fragrance is delicate and the taste is sweet or slightly savory. Lazio Caciotta dei Boschi # /4 lb Translated into Caciotta of the woods, this earthy sheep s milk cheese contains wild mushrooms, porcini, and truffles. Caciotta dei Boschi (pronounced ka-cho-ta day-ee bo-ski) is aged about 2-3 months, and the rare milk comes from Roman sheep. Lopez Formaggi, the famous and ingenious artisanal cheese company that has been making cheese in the Roman countryside for several generations, took a smaller sized caciotta of about 1.5 kg and worked the cheese in true artisanal fashion, adding wild mushrooms, porcini and truffles to it. One can actually see little pieces of porcini and black truffles in the cheese, and its fragrance is out of this world. What is especially notable about this caciotta is its firm texture. It stands out among other softer, milder truffle cheese for its pure, sharp sheepiness, intensely earthy flavors, and its gratable texture. Great over risotto! Pecorino Crema di Roma # /3 lb This classic Caciotta from Roma recipe dates back to Roman times with a slight exception of modern day treatment of milk. The Crema di Roma is made with pure pasteurized sheep s milk and aged for a minimum of two months. In its freshest state, it is known as Primo Sale, meaning first salt. As it ages, it develops a beautiful, natural, light-colored rind. Crema di Roma is the name that G. Lopez has given to the typical cheese of roman country and it is so called for its sweetness and lightness. Pecorino Crema di Roma # /6 lb Pecorino Crema di Roma w/black Pepper # /2.5 kg This version is flavored with black pepper. The very small grains of black pepper are evenly dispersed throughout the cheese differentiating it from the usual peppercorns, and giving it a very homogenous taste. Pecorino Crema di Roma w/red Pepper # /5 lb This is the same cheese as above, but with the addition of red pepper, or pepperoncino. 50

51 Calabria, Basilicata & Campania Caciocavallo DOP # /3 lb Pre-Order Caciocavallo is a stringy semi-hard cheese. The rind contains small grooves left by the restraining cords. It is made from cow's milk and ripened for at least fifteen days. Caciocavallo can be oval or else shaped like a truncated cone, sometimes with a small knob at the top, depending on local custom. The cheese is produced over a wide area that encompasses several town districts in the regions of Calabria, Campania, Molise and Basilicata and in the provinces of Foggia, Bari, Brindisi and Taranto. Caciocavallo Smoked # /3 lb Pre-Order Same as above, but smoked to perfection. Caciotta di Bufala # /2 lb Pre-Order Fresh Mozzarella di Bufala has become a common item on retail shelves. Now there is an exciting new semi-aged Italian water buffalo cheese to add to the mix Caciotta di Bufala. Caciotta (named for cacio, the alternate Italian word for cheese) is simply a type of smaller-sized Italian cheese. This cheese is made in one of the most famous areas in Italy for water buffalo milk in the Caserta area of Campania in south-central Italy near Naples. The producers successfully combine ancient cheesemaking traditions with a careful selection of milk coming from water buffalo grazing on inland mountain pastures. This Caciotta is an innovative cheese not the usual fresh style, but rather, a semi-soft wheel that is aged 60 days. The careful cheesemaking process yields a soft, rich, creamy cheese that is notable for its delicate, pleasant taste with a slightly sour aftertaste typical of bufala milk. It has an intriguing finish that tastes decidedly Mediterranean, bringing to mind olives, savory salami, and sunny mountains. Pecorino Gran Riserva # /13 lb The Region of Calabria is located on the southernmost corner of Italy, known as toe of the boot of Italy, nestled between the Tyrrhenian and Ionian Seas.The economy is still mostly rural. Fattoria della Piana is a company that includes several breeders and milk producers form the region. The Pecorino Riserva Max is their top of the line Pecorino. Made exclusively with selected sheep's milk coming from Fattoria della Piana Coop members. Aged for at least six months up to one year in specific cellars with controlled temperature and humidity, it is a crumbly cheese with a rich, typical slightly sharp sheep's milk flavor. During its aging process, natural fermenting agents in the milk give the cheese its particular flavor and texture, in other words, its typicality. It is the Pecorino cheese per excellence preferably to be served with cold dishes or as appetizer; treated in surface with extra virginolive oil,it does not contain preservatives nor additives. It has been awarded at the World Food Exhibition "TuttoFood 2009" in Milan as best Pecorino aged cheese. Puglia Canestrato Pugliese # /30 lb Canestrato Pugliese is a typical semi-cooked, hard paste cheese produced in a limited area of Puglia in southern Italy. It is entirely made from sheep s milk bred in the northwest of Murge, where the Parco Nazionale dell Alta Murgia has been recently founded. Its organoleptic characteristics are strictly related to cattle s feeding, which consists essentially of chemical-free vegetation. Canestrato Pugliese is the only Apulian cheese officially recog nized as D.O.C. (Denomination of Controlled Origin and D.O.P. (Denomination of Protected Origin- After a ripening period of 3-4 months, the white-creamy paste is elastic and compact, with a slight savory taste. The paste becomes friable, with occasional eyes, straw-colored, with a sharp taste and a fragrant flavor. Canestrato is a made by placing the cheese curds in baskets. The whey is drained off as the curds bond together with the irregular shape of the basketweave, forming the shape of the outer rind. Sardinia Capradoro # /5 lb Sardaformaggi Sardinia is one of the least populated regions of Italy. Sheep and goats are widely raised on Sardinia's beautiful hilly interior where herbs such as rosemary, sage, myrtle and juniper grow wild. This is where Sardaformaggi (established in 1963) gets its milk for Capradoro. A rarity among Italian cheeses, Capradoro is an aged goat's milk cheese. It has a compact texture that is slightly strawcolored with a pleasing, particular and aromatic taste, well reminiscent of goat s milk. The rind is smooth and dark yellow. Capradoro is aged a minimum of 120 days. This hard flaky cheese has incredible floral notes and a refreshing lemony tang. A truly remarkable tasting goat cheese, Capradoro is excellent on a cheese board and suitable for grating or shredding. Crotonese # /4 lb Zerto From Calabria in southern Italy comes Crotonese, a pure sheep's milk cheese made in four pound wheels. Crotonese has that famous pecorino flavor and is both sweet and salty. Like most ewe's milk varieties, its surface is a bit oily due to the natural oils in the milk. Formed in woven molds, the rind takes on a ribbed pattern that makes a nice presentation. Excellent as a snacking cheese, Crotonese is a fine partner for Brunello wine. Pecorino Fiore Sardo DOP # /4 lb Sardaformaggi Fiore Sardo is a sheep s milk cheese of very ancient origins that predates the Roman conquest of the island of Sardinia. Fiore Sardo is even older than Pecorino Romano itself! It is typical cheese from Sardinia where sheep raising has been a centuries-old tradition. This cheese is produced with unpasteurized, whole sheep s milk. Its texture is rather hard and grainy, and after 4 months of aging, can be used for grating. The rind varies from deep yellow to dark brown in color and encases a straw yellow paste. After a brief period in brine, the moulds are lightly smoked and left to ripen in cool cellar. It is also cured with olive oil during the aging period to protect it from developing any mold. The taste is quite intense, becoming more piquant as it ages. Pecorino Fiore Sardo has a wonderfully rich flavor with caramel sweetness, salty tang, and a hint of fruit % fat in dry matter. Pecorino Fiore Sardo has a subname of Nuraghe d Oro, or towers of gold. Nuraghe are ancient Sardinian towers made of stone and fashioned in the shape of a truncated cone. Thus, Pecorino Fiore Sardo, with its cylindrical shape and deep yellow-brown color, is a miniature golden tower. 51

52 Pecorino Grottino # /7 lb Sardaformaggi Pure sheep s milk cheese. The name Grottino refers to its having been aged in a grotto or cave. It is white in color with a rather granular consistency and an intense flavor typical of cave-aged cheese. This firm cheese, which has been aged a minimum of 90 days, is excellent served as a table cheese accompanied by honey, fig jam, or fresh fruit. Shave over a pasta dish, risotto, or even a salad. Pecorino Mura Vera # /1.1 kg Sardaformaggi This is a pure sheep s milk cheese, aged for 25 days, so that it has a soft, delicate and sweet flavor. It is slightly straw-colored with a soft rind. Since Pecorino Mura Vera is a fairly small sized cheese, weighing only 800 gr, it is very practical for serving at parties with fresh fruit, honey, fig jam or even a fruit mostarda. Pecorino Sardo Galluradora # /6 lb Sardaformaggi This is a Sardinian sheep s milk cheese with a straw-colored paste and a fine, granular texture. Ricotta Salata # /6 lb Zerto A variation of Ricotta, this pure white, firm, rindless cheese originated in the hot, dry island climate of Sicily. It is made from lightly salted sheep s milk curd that is pressed and dried, then aged for a minimum of three months. Ricotta Salata, one of Italy's most unusual and least understood sheep's milk cheeses has a supple, mild taste. It s not at all sheepy or salty, but rather has a nutty, sweet milky flavor. Extremely versatile, Ricotta Salata can be used in salads, pasta dishes and is ideal for grating. Also try Ricotta Salata crumbled over sauteed vegetables and sauces. Ricotta Salata # /8 oz Zerto, Ricotta Salata C/W # /10 lb Zerto Pecorino Romano Bronzetto # /50 lb This is a premium quality, pure sheep s milk cheese with a hard and compact paste, whitish in color and/or tending towards light straw coloring. It is very tasty and slightly piquant. While most Pecorino Romano has a white rind, the Bronzetto Nero rind is black. It comes from the lush pastures of Northern Sardinia and is recognized as the best Romano from Sardinia. It is aged a minimum of 8 months. But the element that really sets the Bronzetto in a class by itself and differentiates it from all other Pecorino Romano cheeses comes from the salting phase of the production. The procedure used to salt this cheese is the same as that used by the ancient producers and thus it remains faithful to traditions. Each individual wheel is salted completely by hand, and is never placed in a salt brine. This method of salting by hand allows the cheese to absorb the salt slowly and in a homogenous manner throughout the entire wheel. This hand salting is continued regularly during the first 3 months of the aging period of the cheese, slowly diminishing both the frequency and the amount of salt used. The end result is an excellent table cheese and not just a cheese exclusively for grating. Also available: Pecorino Romano Bronzetto 300 gr # /6 lb Black Truffle Moliterno Sheep # /7 lb From Sardinia, this cheese is made from 100% raw sheep's milk. Unlike most truffled cheeses, the truffle paste is infused after the cheese has been aged so that the cheese develops its own character before the truffles are injected. Though the truffles are only visible in the veins, the truffle flavor spreads throughout the entire paste of this amazing cheese. Picture the best Pecorino you've ever had. Then imagine one even better than that. Then pierce it with a beautiful marbling of black truffles. It's incredibly textured, deliciously pungent, and salty. Once cut, the black truffles ooze out of the crevices of the cheese like trickles of water from a craggy cliff. Both delicious and intriguing visually, this cheese is a show-stopper. Try Black Truffle Pecorino with a big, earthy Italian red. Sicily Piacentino Ennese # /3.5 kg Sifor Just looking at this brigh t yellow cheese will lift your spirits! Sicilian legend says that this cheese was born at the beginning of the second millennium under very interesting circumstances. The Norman King Ruggero used it as an antidepressant for his wife who was said to be greedy of cheeses. The king added saffron (known in olden times as antidepressant and energizing herb) to a locally produced cheese and created Piacentinu Ennese (pronounced pee-ah-chen-tee-nuen-nayzay). Piacentinu is a semi-hard sheep s milk cheese with a paste the color of bright yellow sunshine which is much more pronounced than in the picture. The flavor is sweet and delicate, and enriched by the presence of saffron which gives a distinct character and unmistakable flavor. To add to its striking presentation and color are dark dots of black peppercorn. It is aged for 90 days. Ragusano # /28 lb This artisanal cheese takes its name from Ragusa in the southern part of Sicily where it is produced. It is a pasta filata type of cheese made with whole, raw cow s milk. It has a rectangular shape, a dark-colored rind, and the paste is strawcolored with a compact consistency and some small eye formation. The minimum aging is 90 days, but often it will have 4 6 months age. The dry paste has a full aroma that naturally becomes more piccante as it ages. To be classified as a DOP cheese, the milk must come only from the Modicano indigenous breed of cows that have been fed exclusively with hay or fresh grasses. Because of its size and shape, it takes a particular skill on the part of the cheesemakers to age this cheese which is hung in pairs over a wooden board in the same manner as the cacciocavallo. During the aging period it is rubbed with a mixture of olive oil and vinegar. Pecorino Pepato 1/4 # /28 lb Agriform A Southern Italian pasteurized sheep milk cheese from Ragusa, Pecorino Pepato has a long and fabled history: Romulus was rumoured to have made his wheels with goat milk, and in its traditional form it was mentioned in writing as early as the 1st Century A.D. "Pepato" means with pepper, and whole black peppercorns are distributed throughout the bright white paste, giving it a pronounced spiciness. Rindless, and with exterior indentations hearkening back to when this cheese was pressed into basket molds, Pepato's texture is semi-firm and crumbly without being too dry, and it is best eaten when young. 52

53 Pecorino Primo Sale # /3 kg Sifor Sifor, a Sicilian producer, has created a line of primo sale style pecorinos made of flavorful Mediterranean sheep s milk. This young pecorino is only 30 days old and has undergone minimal salting. It has a firm, bouncy texture, a compact paste, and an ivory color that offsets the bright fruit. Easy-eating table cheese at its best! Sifor s pecorino also comes blended with olives, sun-dried tomatoes, pistachios and arugula. Fresh Pecorino with Black Pepper # /2.8 kg Sifor This young sheep s milk from the hills of western Sicily has white color, accentuated with grains of black pepper. Its sweet taste is accentuated with the savory flavor and aroma of the pepper. It is aged for at least 15 days. Pecorino Primo Sale # /3 kg Sifor Sifor, a Sicilian producer, has created a line of primo sale style pecorinos that are flavored with genuine Sicilian ingredients including Bronte pistachio nuts, tomatoes from Victoria and olives of Belice. This young pecorino, made as a primo sale, is only 30 days old and has undergone minimal salting. It has a firm, bouncy texture, a compact paste, and an ivory color that offsets the bright fruit. Easy-eating table cheese at its best! Sifor s pecorino also comes with sun-dried tomatoes, pistachios and arugula. Shelf life of 180 days. Sicilian Sheep s milk Cheeses by Sifor Pistachio, Pecorino # /2.5 kg Arugula, Pecorino # /2.5 kg Sun-dried Tomato, Pecorino # /2.5 kg Olive, Pecorino # /2.5 kg Sifor, a Sicilian producer, has created a line of primo sale style pecorinos that are flavored with genuine Sicilian ingredients including Bronte pistachio nuts, tomatoes from Victoria and olives of Belice. This young pecorino, made as a primo sale, is only 30 days old and has undergone minimal salting. It has a firm, bouncy texture, a compact paste, and an ivory color that offsets the bright fruit. Easy-eating table cheese at its best! Sifor s pecorino also comes with sun-dried tomatoes, pistachios and arugula. Shelf life of 180 days. Pre-Ordered Air Shipments Alpino # /105 gr Small soft ripened cheese with a white mold rind. Smooth paste with a delicate taste becoming more flavorful as it ages. This cheese is also very good cooked on the grill or in a teflon pan. The exterior will remain whole while the interior will become soft and creamy. Weight: 100 gr. Bianchina Pura Capra (Pure Goat)# /300gr Alta Langa This cheese is very soft and fresh it is composed by pure caprine milk. Color: snow-white. Taste: sweet and soft with a characteristic taste lightly acidulous. It tastes very good eaten naturally, or with the addition of oil and pepper keep the product in the refrigerator between +3 /+4 degrees, but it is important to eat it at room temperature. Process making: as it is a soft product, it must be fermented for many hours and gently poured in the moulds. Bianchina, as all the others prod ucts of the Caseificio dell Alta Langa, is bacteriologically controlled by specialized technicians that, thanks to the new computerized devices, can warrant the total hygiene. The product is packed in small boxes of polystyrene for 4 little moulds, total weight of the box about 1,4 kilos. Creamy and spreadable it can be eaten as is or with a touch of olive oil and fresh pepper. Shelf life: approximately 35 days. Bleu d'aoste # /2.5 kg Valle d Aosta GOLD MEDAL Verona 2005 Olympics of Mountain Cheeses / Category: Blue cheeses Producer: Centrale del Latte This cheese comes from the most northwest region of Italy, the Valle d Aosta. It is made with whole cow s mountain milk, and aged between 90 and 120 days. This new cheese recently introduced to the marketplace has already won a prestigious award. At the OLYMPICS OF MOUNTAIN Cheeses which this year took place in Verona, Italy (Oct. 2005) it was awarded the Gold Medal - category of Blue Cheeses! It has a rough gray rind, a white to straw colored paste marbled with the blue mold which gives it a definite distinct and very interesting taste. Blu del Moncenisio # /4.6 lb Blu del Moncenisio hails from a charming village in the Province of Turin in the area of the Moncenisio Pass in Val di Susa near the French border. This Piedmontese cheese is an Italian classic. Aged for approximately 4 months. This blue is dense and moist with a spicy finish. This is a great dessert cheese, served with Muscat or Sauternes. It is also fantastic complemented with a spicy chutney. By far the strongest blue in this category! Blu del Moncenisio was born in the mountains of Piedmont on the border of Italy/France. Made with whole cow's milk, this marbled blue cheese is very creamy with a heady, peppery flavor and sharp complex aroma. It is intense enough to appeal to the serious blue lover, yet has a beautiful sweet finish that most anyone would find appealing. Enjoy this special cheese simply; spread over baguette slices and served with a hearty Sangiovese or Nebbiolo. The ivory colored paste, with bluing is smooth and dense and the flavor, pungent and peppery" Bocconcini Mozzarella di Bufala # /1 kg Cilento The traditional shape for mozzarella is a round or oval ball, either of a medium size grams, or a larger size grams. However the Consorzio allows for the production of bocconcini (this would be a mouthful 75 grams grams, and 50 grams ciliegine (cherry size) perline (pearl size) or treccie (braids). All of these sizes are included under the DOP production rules. 53

54 Bormino Fresh Cow's Milk Cheese # /1.5 lb Bormino belongs to a long dairy tradition of the High Valtellina. This cheese is characterized for its soft paste, between a white to a yellow straw color. Very delicate and sweet. Its soft paste changes on each season, irregular with thin eyes and a white crust, soft and bloomed. Bonrus # /300 gr Blend of cow s and sheep s milk. This is a semi-aged cheese (21 days) which develops a fine edible rind as it matures. Straw colored with slight orange and white nuances. It is delicate and harmonious with a flavorful and distinct taste becoming more robust as it ages. Serve at room temperature in order to capture the characteristic bouquet. Brinata # /2 lb Pure sheep s milk fresh cheese. The surface of the edible rind is encrusted with a delicate white mould, resembling felt, which makes the fresh cheese even softer and tastier by favoring the growth of typical microflora. The production process is quite complex because only a correct balance between humidity and temperature during aging can ensure uniform molding of the rind. This cheese is best eaten with rind. Brunet # /290 gr Alta Langa Creamy and slightly straw-colored, made with 100% pure fresh goat s milk. Very tasty and very delicate! Shelf life is approximately 45 days. Buffalo Mozzarella # /250 gr Cilento Mozzarella di Bufala Campana is made with 100% whole Buffalo milk, from one or sometimes two daily milkings. The Buffalo cows roam freely in the local pastures, and even when in the stalls they are allowed to move freely. They are fed exclusively on the prairie grasses, corn, and carefully selected hay, bran and straw. The paste is layered with a slight eye formation, slightly elastic in the first 8-10 hours. Then is becomes softer, covered with a very thin supple rind barely a millimeter of thickness. There is a slight taste of musk, slightly acid, and when cut it should have all the aroma of the live lactic cultures of the bufalo milk. Shelf life: approximately 35 days. Also available in bocconcini: # /125 gr, # x4/250 gr, # /500 gr, # /200 gr Cups 200 gr Burrata # /350 gr, # /350 gr, # /300 gr Burrata is a specialty from the Region of Puglia. Originally it was made with Buffalo Milk, but today it is made with cow s milk, - combining the milk from the evening and the morning milking. The exterior of the cheese is pasta filata which we know as mozzarella. The interior is filled with fresh cream and shavings of fresh mozzarella. Pack: It will sometimes be sold in a plastic cup, but in more recent times it will also be wrapped with leaves from the local plant called vizzo. This delicious cheese is very fresh and should be consumed within 15 days of production. Available: 2 types: classic burrata / fresh cream & mozzarella classic burrata with the addition of truffles. Individually wrapped in a sealed plastic tray. Also available: Burrata # /9 oz Felix Caciottona Capra Bio Stagionata # /2.25 kg Semi-ripened caciotta. Made with pure organic goat s milk (Bios certified), a cheese of semi-hard consistency, white, compact and crumbly to a degree, with a typical, pleasantly persistent mild goat aroma. Full-bodied and well-rounded flavor. Produced by rennet coagulation, can be eaten after a short period of ripening, but also aged for a year and more to produce a distinct, piquant flavor. Caciotta Castellina # /800 gr Lattebusche This caciotta is a cow s mik cheese that is a little more aged than Asiago Pressato. It is smaller, so the ttexture is firmer. It is made of fresh cow s milk collected from the Piave area. Capra Fresco # /1.5 kg Tre Signori A fresh cheese made with pure goat s milk. It has a fine white rind, and its consistency is soft, becoming creamier as it ages. Its taste is delicate with a slight hint of acidity typical of the goat s milk. Excellent served with fresh fruit, fruit jams or fruit mustards. This cheese is also used locally in cooking: mixed with cream and/or yoghurt it makes a delicious sauce to accompany many dishes.the cheese has been aged for 20 days and has a shelf-life of approximately 2 months. Capriccio Arrigoni # x 2/80 gr (Lombardy) This spreadable goat s milk cheese is similar to a Vero Capra; it is a very soft, spreadable goat s milk cheese from the famed Arrigoni producers in Lombardy. Caprini Cremoso # trays 6/100 gr La Botera This is the traditional small Caprino typical of the Piedmont. In the Langhe - the pre-alps of the mountains which divide Italy from France local dairy farmers have been producing these small creamy cheeses for more than a century. White, soft and easy to spread, they are made with pure alpine goat s milk, Available with truffle from Alba, but can be ordered with herbs, black pepper or porcini mushrooms. Serve with crostini, sprinkle with a few drops of extra virgin olive oil. Delicious with fresh fruit, honey or if possible with the traditional Piedmontese Cogne a cooked fruit jam with a grape and plum base. Caprini Cremoso with Pepper & Herbs # This is the traditional small Caprino typical of the Piedmont. In the Langhe - the pre-alps of the mountains which divide Italy from France local dairy farmers have been producing these small creamy cheeses for more than a century. White, soft, and easy to spread, they are made with pure alpine goat s milk. This version is with herbs, black pepper. Delicious with fresh fruit, honey or if possible with the traditional Piedmontese Cogne a cooked fruit jam with a grape and plum base. Caprino Blu di Riforano # /100 gr La Botera An aged Caprino with a white crust made from cows, goats and sheep milk. Each form weighs about 120 grams. They are aged in leaves: chestnut, fig, walnut, cabbage, or radicchio, depending on the season that gives them intense and delicate flavors and aromas. Each wooden case holds 6 pieces of Blù in a protected atmosphere that guarantees their conservation for 35 days. 54

55 Caprino Fresh 6/230 gr (8oz) Alta Langa Very fresh, creamy, and easy to spread. This cheese which is made with 100% pure goat s milk reflects the prefect and incomparable light and delicate quality of the fresh caprino which is particular to this region of Italy. Shelf Life: approximately 30 days Pack 6 x 230 gr. (8 oz) per case Castelmagno DOP # /6.5 kg This cheese is referred to as the King of Italian Cheeses. A historic cheese, dating from 1277; it was the law at the time for the farmers to pay rent to the local landowner in the manner of a determined number of wheels of cheese per annun. Historic documents also tell us that this cheese was present on the table of Charlemagne as well as that of the Popes at Avignon. Rare and made in very small quantities in a very limited area: only three small mountain towns in the Province of Cuneo. Often referred to as the noble cheese of Italy, it has a particularly characteristic taste, intense and persistent, which recalls the fresh hay and varied grasses from the mountain pastures and the aging in the local caves and special cellars. It has a crumbly consistency and a rough dark rind. Today it is usually preferred at 2 3 months of age, but some still prefer it more piquant, even marbled with blue veins. It is a Cow s milk cheese with sheep & goat milk added. Conrado Piedmont The Conrado cheesemakers of Puglia headed north to Piedmont, bringing with them the fine cheesemaking traditions of the south. Once settled, they began to make both northern and southern style cheeses with the premium quality milk of the rich northern pastures. Great for appetizers and savory snacks! Caciocavallo DOP # /3 lb Conrado Caciocavallo is a stringy semi-hard cheese. The rind contains small grooves left by the restraining cords. It is made from cow's milk and ripened for at least fifteen days. Caciocavallo can be oval or else shaped like a truncated cone, sometimes with a small knob at the top, depending on local custom. This cheese is made with high quality Piedmontese cow s milk that complies with Italian stipulations for the finest milk. Also available smoked. Pizzicotti Smoked Mozzarella Cups # /200 gr (pre-order) Conrado These smoked Bocconcini are mouthful size, but called Pizzicotti, named for pizzico, or pinch in Italian. Once the cheese is stretched and pulled, it is pinched into bite-size nuggets and then smoked. The recipe is based on a traditional pasta filata Mozzarella style, but the cheese has a texture similar to that of Scamorza. The container holds seven pieces, and the pieces weigh approximately one ounce each. Although the label pictured above reads Pugliese, the U.S. package is under Conrado. There is, however, a Pugliese connection. Scamorza Bianca White # /250 gr Conrado Scamorza is a traditional cow s milk cheese of southern Italy, but this version comes from Piedmont. The Conrado family, originally from Puglia, combine the cheesemaking knowledge and traditions of southern Italy with the high quality milk from Piedmont in the north. Conrado makes both Bianca (white) and affumicata (smoked) varieties. The white Scamorza is especially pliable; its consistency lies somewhere between that of fresh Mozzarella and Caciocavallo. Scamorza undergoes the same process of kneading and pulling that Mozzarella does. Once the curd has been stretched to the desired consistency, the cheesemaker forms it into a ball and strangles the neck with twine. The result is a pear-shaped cheese that resembles a beggar s purse. It hangs up to dry for a week or two. The fragrance is delicate and the taste is sweet or slightly savory. Scamorza makes a wonderful melting cheese on pizza or over grilled vegetables. Sliced Mozzarella-style, it also works on an antipasto platter. This is an air shipment product with 2 months shelf life. It comes in both plain and smoked, and is vacuum-packed. Scamorza, Smoked # /250 gr Conrado No Fake Tan on this Cheese! Smoked Scamorza gets its deep bronze color the natural way by hanging out in the smokehouses of Piedmont, Italy. Although the label pictured above reads Pugliese, the U.S. package is under Conrado. There is, however, a Pugliese connection. The Conrado cheesemakers of Puglia headed north to Piedmont, bringing with them the fine cheesemaking traditions of the south. Once settled, they began to make both northern and southern style cheeses with the premium quality milk of the rich northern pastures. Scamorza undergoes the same process of kneading and pulling that Mozzarella does. Once the curd has been stretched to the desired consistency, the cheesemaker forms it into a ball, pear shape, or braid. It dries for a week or two, and in the case of affumicata, the ball is also smoked. Individually vacuum-packed. Melted Scamorza Affumicata adds a deep, bacon-y flavor to lasagna! Also delicious in antipasti with Italian olives and oil! Scamorza Figurines Animaletti # /300 gr Conrado All species get along when they are made of cheese! Scamorza is a traditional cow s milk cheese of southern Italy, but this version comes from the north. The Conrado family, originally from Puglia, combines the cheesemaking knowledge and traditions of the south with the high quality milk from Piedmont. Scamorza is especially pliable; its consistency lies somewhere between that of a fresh Mozzarella and a Caciocavallo. Scamorza belongs to the pasta filata family of cheeses. Once the curd has been stretched to the desired consistency, the cheesemaker usually forms it into a beggar s purse shape. Here, the Scamorza turns into all sorts of animals ranging from farm animals to exotic zoo varieties. Each one is hand-carved with great attention paid to detail all the way down to the scales on the alligator s back and the elephant s tiny tail. They come individually vacuum-packed and are surprisingly sturdy. Animaletti are 100% edible, but almost too cute to eat. Tomini in Oil with Herbs # /150 gr Conrado Tomini in Oil with Red Pepper # /150 gr Conrado Tomini in Oil with Truffles # /150 gr Conrado The tomino is a traditional style of fresh, soft cow s milk cheeses from the Piedmont region of northwestern Italy. According to an Italian law from the beginning of the century, to be called high quality milk, the suppliers of the milk have to meet certain parameters with their product including a high content of fat (the more fat content, the better it is.), high protein content and the purity of the milk with regards to bacteria count. The Tomino is so named for its small size. These tomini are completely rindless and are packed in sunflower oil. Their young age and creamy milk, along with the oil treatment, makes them ideal for spreading. They are excellent served alongside a salad, as a snack with crackers or bread, or as topping for bruschette or grilled meats. In a pizza bianca, they make an interesting substitute for ricotta. 55

56 Tomini in Oil Twin Pack# x 2/150 gr Conrado Incredibly creamy and bordering on tangy, Conrado Tomini are both rich and refreshing. This eye-catching twin-pack contains two flavors: herbs and red peppers. The cheeses are packed in sunflower oil for an extra smooth texture. Tomino is a traditional style of fresh, soft cow s milk cheeses from the Piedmont region of northwestern Italy, and is labeled high quality milk. The tomino is so named for its small size. Conrado Tomini are completely rindless. Their young age and creamy milk, along with the oil treatment, make them ideal for spreading. They are excellent served alongside a salad, as a snack with crackers or bread, or as topping for bruschette or grilled meats.. Since they are so delicate, it is best to pour them out carefully and drain them. The remaining sunflower oil makes a great dressing for the cheeses, especially when served alongside a filet mignon! Cravanzina # /220 gr Alta Langa Cravanzina is a fresh, soft ripened cheese made with two milks: cow and sheep. Round shaped and flat recalling the typical Piedmontese paglietta this cheese has distinc yet delicate taste. Each cheese is individually wrapped. Aged approx 20 days. Shelf life 45 days. Crescenza (Stracchino) # /8 oz Arrigoni This cheese is known also as Stracchino coming from the word stracche which means tired. Originally it was only made when the cows descended from their alpine pastures in the early autumn stracche or tired. Today it is made year round and is one of Italy s basic ingredients in many classic dishes. It is sweet, delicate, with the aroma of fresh milk. It can have a slightly acidic flavor. This cheese has a limited shelf life, hence should be used within a certain time period after of production. Best consumed at room temperature, it is excellent spread on crackers or crostini; add a drop of olive oil, fresh herbs. It is a classic and delicious topping on pizza. Make it one of the quattro formaggi of your pasta sauce! (Four cheese pasta sauce). Crutin with Truffles # /.70 lb Occelli In times gone by, the cheese of the Piedmontese Langa lands was left to mature in the "crutin," small cellars hollowed out of the tuff (from the Italian tufo, a type of volcanic rock.) In these caves, the cheeses were hung from cords, allowing air to circulate and protecting them from rodents. It is from these crutins that this cheese takes its name. Crutin (pronounced kroo-teen) is made by Beppino Occelli, the producer of the famous cow stamp butter. It comes in a small cylindrical wheel tied off with a cord. It is rather crumbly in texture and has an intense flavor resulting from the extraordinary blend of black truffles and the milk. After one month of aging, it develops a crumbly texture. Crutin is made of cow s and goat s milk. Beppino Occelli recommends a noble Piedmontese wine to accompany the cheese such as Barbaresco or Barolo. Crutin is also a fine ingredient in stuffed pastas and can work as a condiment for gnocchi. Feja 3 month # /1.2 kg This cheese is made with a blend of the purest raw, cow and sheep s milk. It is carefully aged for a minimum of three months. Slightly straw colored it has a fine white rind, its taste is vigorous yet delicate with the particular quality of a raw milk cheese. To best appreciate this fine cheese it should be eaten at room temperature. Shelf life: 50 days Pack: 1 x ¼ kg. Per case. La Tur # /230 gr or 8.1 oz Alta Langa La Tur (in Piedmontese dialect) means The Tower this cheese is named for the tower in the village of its origin. The cheese is soft, delicate and the blend of the three milks gives it a very particular taste. It will become sligh tly softer and runnier as it ages. Delicious and unique, it is a fresh cheese made with three milks: cow, sheep and goat. It becomes slightly softer and runnier as it ages. It matures for about 10 days. Langherino # /120 gr and # /125 gr Langherino is a blend of cow s and sheep s milk. It is a soft-ripened type of cheese, slightly straw colored on the inside with a fine white edible rind. Langherino is light and delicate from the very beginning. As it matures, it becomes softer, creamier and more fragrant and flavorful. The small size of this cheese (125 gr) makes it practical both for cheese plates and retail. Shelf life of approximately 45 days. Marmottino Piccolo # /500 gr This little cheese named Marmottino after the little marmots that abound in the the mountains of this valley. It is made with whole, pasteurized milk and aged from to 20 to 40 days and has a soft, rather creamy consistency. The rind is smooth with a light gray color. The delicate and sweet taste reminds of the fresh mountain milk, with a hint of the forest and mushroom. The size (approximately 1 lb) makes this a perfect cheese to serve on any cheese platter. Piattone # /800 gr Valtellina This is a soft ripened cheese made from whole cow s milk with a thin white mold rind. It has a hint of mushroom aroma on the rind, with a soft buttery interior. It has the sweet taste of fresh milk, which will become more intense if allowed to age slightly. This is a versatile cheese and its size is ideal for presentation on a cheese platter or buffet table. Pra de l'ö # /130 gr Valtellina This is a very delicate, small, washed rind cow s milk cheese from Lombardy. Aged for 21 days, it is a cheese that is soft, creamy, and very tasty with hints of nuts and a rather sweet moldy aroma characteristic of a cheese with this type of rind. Serve with fresh or dried fruits, a tangy mostarda or just spread on crusty bread. Shelf life of 30 days. Pratulin Bianc # x8/100 gr A sweet and creamy Tomino (little toma) used in cooking. With intense and harmonious flavors this cheese is made from milk gathered from the cows in our valley. It can be cooked on a grill or breaded and fried in hot oil for a few seconds until it has a light brown crust. The Pratulin has a white crust and is soft inside. Each form weighs around 100grams and comes in a wood case that contains between 10 and 12 pieces. Each carton contains 2 cases. Quartirolo Lombardo # /1.8 kg Arrigoni Valtaleggio Soft whole or semi-skimmed cow's milk table cheese, ripened for a short time, parallelopiped in shape with straight sides and with a straight base. Produced in the entire territory of the provinces of: Brescia, Bergamo, Como, Cremona, Milan, Pavia and 56

57 Varese, forming a continuous area. The curd, obtained from whole or semi-skimmed cows' milk undergoes two cuttings and is transferred to special molds where it is drained and salted and then it is ripened in a place with the correct temperature and humidity levels. The natural factors are connected with the climatic conditions which affect both the characteristics of the fodder used to feed the dairy cows and the maturing processes of the cheese. As for the human factors involved, the product is traditionally consumed in the area of production and is made according to a technique unchanged with time, based on local practices. Ricotta Forte # Forteto 2/4 lb Ricotta that becomes sharp with age. The forte strong version is aged up to 3 months. This cow s milk cheese is best grated. Ricotta Gentile # /400 gr Perenzin Ricotta di Pecora # /2.5 lb Ricotta, like other cheeses, varies according to the type of milk from which it is made, by the region or country in which it is produced, and by the process used in its production. The Italian varieties are some of the finest and best known. Ricotta Di Pecora is made from fresh sheep s milk. Ricotta # /3 lb Longo Ricotta is a fresh cheese made from whey (the clear liquid that remains after the milk curds). The whey is then reheated which results in a new curd forming. Ricotta is somewhat grainy and creamy white in appearance and slightly sweet. Ricotta Smoked, Goat and Cow by Perenzin Goat # /120 gr Cow # /220 gr These two smoked cheeses from the Veneto are unlike any others! They are made from naturally sweet ricotta that tastes distinctly of whey. The little cheeses have been smoked to the point of taking on a chocolate-colored and - flavored rind. Although the smoke flavor is very intense, the cheese comes off as rather mild for its sweetness and its low salt content. It has a gorgeous slicing texture and its dark rind showcases its beautiful and ivory paste. Towards the rind are tinges of beige where the smoke seeped into the porous cheese. On top and on the sides are basket markings from where the fresh cheeses were drained. The rind is edible, but it may be removed for a milder smoke flavor. Smoked Ricotta is made by the Perenzin family of Treviso. Robiola Bosina # /220 gr Alta Langa Robiola Bosina is a fresh, soft ripened cheese made with two milks: cow and sheep s milk. Square shaped, each cheese is individually wrapped, therefore easy to handle. Soft, creamy and lightly fragrant due to the delicate balance of the two milks. It is important to serve at room temperature in order to better savor the fullness of its taste. Shelf life is 45 days. From the Piedmon t region of Italy. Robiola d'alba # /3 lb Roccaverano This special cheese comes from the Province of Cuneo in southern Piedmont. It is named for the picturesque city of Alba. This artisinal Robiola is available either plain or with local truffle white truffle slices. Although very fresh it is soft yet consistent with a slightly sweet but tending towards acid taste. The truffles will of course enhance the taste. Made with whole pastueurized cow's milk it has been aged for not more than 10 days. Serve with a white fruity wine, with fig or possible orange jam or fruit mustard. Robiola di Capra, Bio # /115 gr This goat Robiola is rich with live lactic enzymes and produced in small, cylindrical rounds. It is made with neither starter culture nor rennet, animal or vegetable. It is known for its delicate and lightly acidic flavor that can become slightly piquant with as well as its light, whipped texture. Although best consumed when it is at its freshest and youngest, the process of acidic coagulation allows it to keep up to two months. With age, it takes on a slightly piquant flavor and can develop a dusting of bloomy rind. This fresh goat's milk is not only easy to digest; it's also nutrious and lower in fat that other cheeses. Enjoy it plain, or blend it with spices and herbs for a savory snack. Robiolina # /100 gr Osella & Robiolina 10 tray # (12/100gr) Very fresh, delicate and creamy cheese typical of the Piedmont region. It has a fresh, fragrant, sweet taste. Can be used in a multitude of ways: delicious on crackers - plain or mixed with herbs, chives, black pepper and/or chili pepper etc., Use in preparations for desserts - mixed with syrup and/or fruit; it is a wonderful ingredient in the kitchen with various preparations for pasta, risotto, vegetables; a very sophisticated and delicious topping for pizza or as a filling for pastries. Robiola di Mondovi # /6 oz Occelli In his "Naturalis historia", Plinio il Vecchio cites a "robeola" prod uced in the lands around Mondovì and sold on the markets of Ceva. Beppino Occelli has recovered the original recipe and called his production Robiola Mondovì. The cheese is part of the range of flavors safeguarded by the Slow Food movement and is well served together with a local Dolcetto (Dolcetto delle Langhe Monregalesi). Ideal in every season and, as a special end to the meal, heated over the range and served on rounds of toasted bread. Robiola Osella Twin Pack # /8 oz Very fresh, cow s milk delicate and creamy cheese, typical of the Piedmont Region. It has a fresh, fragrant, sweet taste. Can be used in a multitude of ways: delicious on crackers - plain or mixed with herbs, chives, black pepper and/or chili pepper etc., Use in preparations for desserts - mixed with syrup and/or fruit; it is a wonderful ingredient in the kitchen with various preparations for pasta, risotto, vegetables; a very sophisticated and delicious topping for pizza or as a filling for pastries. Twin Pack - 2 x 100 gr. / 12 per tray. Robiola Quercino # /400 gr (Arrigoni) Quercino is a variety of fern which grows lushly in the undergrowth of the Prealps. Quercino Robiola, a soft cow s milk cheese, has the same aroma of undergrowth. This cheese is characterized by its dry salting and ripening in pinewood cases which can last more than 60 days in a very humid cellar. The rind is coarse and of an intense pink color. The cheese is soft, homogeneous and straw yellow in color. It is creamy and has a strong aromatic flavor typical of ripe cheeses. Quercino Robiola: 4 x 400. per case each individually wrapped and packed in a distinctive wooden box. 57

58 Robiola Roccaverano Guffante # /8 oz Roccaverano This is a fresh cheese made from a blend of cow, goat and sheep milks. The cheese originated in the Celtic-Ligurian period. Pliny and Pantaleone, who appreciated its qualities and described the production cycle in his texts. Robiola di Roccaverano is a 100% fresh cheese that is neither aged nor matured. It is cylindrical in shape and rather fatty. The texture is grainy and the color milky white. It has a delicate aroma and acidic flavor. Robiola di Roccaverano was assigned a designated origin on 14 March 1979 with a presidential decree that described its characteristics as follows: fatty, fresh cheese that does not undergo any maturing or aging process, produced with cow's milk up to a maximum 85% and goat's and sheep's in varying degrees or purity, for a minimum of 15%. It comes from two daily milkings, partially destined for skimming. The cows, goats and sheep s basic diet should come from green or freshly-conserved forage. This Robiola is produced throughout the year. Robiolina alle Erbe # /1 oz Osella Very fresh, delicate and creamy cheese, typical of the Piedmont Region. It has a fresh, fragrant, sweet taste. This is the same fresh creamy robiola but mixed with herbs. All the taste of fresh cream and milk combined with the rich aroma of herbs. Rocchetta # /300 gr Alta Langa Fresh cheese made with three milks, cow, sheep and goat. Slightly straw colored and delicate, creamy with a very distinct taste due to the mixture of the milks. It is named for a neighboring village in Piedmont. Aged about 10 days. Scimudin # /2 kg Valtellina Scimudin is a diminutive of Scimuda the name given traditionally to latteria cheeses produced in the mountains. This cheese therefore would be considered a small example of the more traditional cheeses. Medieval documents already mention this cheese which today is still made in the traditional manner while always adhering to the strictest sanitary controls. It is a soft- ripened, full fat cow s milk cheese with a smooth white mold, compact paste which tends to be slightly softer near the rind than in the center. It is mellow and mild with an unmistakable milky flavor, especially when very fresh. It will become more intense with a few weeks of age. This cheese is also used in many of the local dishes making it a very good example of the cheese production of the Valtellina of Lombardy. Shelf life: 2 3 months. Sottobosco with Truffles # /1 lb La Botera Bianco Sottobosco is truly a special cheese, a delicate crumbly mixture, a perfect balance of cow and goats milk whose taste is enhanced by generous pieces of the renowned truffles from Alba. The aging process is most important and occurs in a cool cantina or cave, lined with the porous stone called tuffo and where the ideal constant temperature is maintained not artifically but by the thick stone walls. During the aging process, the distinct aroma of the truffles emerges and only when the cheese is fully impregnated with this scent is it ready. Ingredients: Cow and goat milk, truffle pieces, salt and rennet. Tenerella Regular # /12.5 oz Forteto From Il Forteto in Tuscany, this handmade cheese begins with mozzarella formed into the shape of a sack. The interior of the bright white mozzarella bag is filled with ricotta cheese, and a drop of fresh cream. The top of the sack is twisted into a knot and closed. Each individual Tenerella is placed in a plastic bag and air-shipped only two or three days after manufacture. Serve Tenerella to your most important guests as part of an antipasto or after dinner as an exquisite dairy dessert. Tenerella Truffles # /12.5 oz Forteto This incredib le cheese captures the distinct taste of fresh country milk blended with the earthy incomparable flavor of white truffles. From Il Forteto in Tuscany, this handmade cheese begins with mozzarella formed into the shape of a sack. The interior of the bright white mozzarella bag is filled with ricotta cheese, white truffle shavings and a drop of fresh cream. The top of the sack is twisted into a knot and closed. Each individual Tenerella is placed in a plastic bag and air-shipped only two or three days after manufacture. Serve Tenerella to your most important guests as part of an antipasto or after dinner as an exquisite dairy dessert. Also available: Tenerella Truffles # x5/120 g Forteto Toma # /330 gr Blend of cow and sheep s milk. The Toma is one of the most typical cheeses of the Piedmont Region. This is a fresh yet slightly firmer cheese, with the very particular taste from the blending of the two milks Pack: 6 x 350 gr. (12 0z) per case Toma Bianca # /350 gr Toma Bianca is a soft-ripened white mold cow s milk cheese. It has a delicate, fresh taste which becomes more pronounced as it ages. This cheese is also very good cooked on the grill or in a teflon pan. The exterior will remain whole while the interior will become soft and creamy. Shelf life of approximately 4 weeks. Toma Blu alle Erbe, La Casearia # /16 lb (Piedmont) From La Casearia, one of the most famous and renowned affineurs in the Italian market and creator of Vento d Estate (cow s milk in hay), comes Toma Blu alle Erbe. The base is a blue-veined toma made of pasteurized cow s milk from Piedmont. After undergoing 2 months of seasoning on wooden planks, the wheel is aged in oak barriques filled with aromatic herbs and hay carefully selected from the mountains. As the cheese ages, its own tangy milk flavors merge with the oak and hay essences. The result is an outstanding cheese with herbal and earthy flavors combined with a pleasant spiciness. Toma Blu alle Erbe won gold medals at the Mountain Cheese Olympics 2005 and at the International Food Expo Verona Good with Passito di Pantelleria wine. Toma Della Rocca, Altal # ½ lb Toma Della Rocca is unique in that it uses cow's milk, sheep's milk, and goat's milk in its ingredients. It is a soft cheese with a creamy texture and delicate flavor. Tomini Misti # trays 6x35 gr Longo Fresh mini cow s milk tomini, sprinkled with herb and/or pepper. They are perfect for spreading on toast, crackers and canapés. They can be used to decorate any platter or buffet table. Pack: 6 trays of mixed tomini per carton. 58

59 Tomino Longo # x2/80gr Tomino Boscaiolo Longo Piedmont cow milk The Canavese Valleys, famous for its beautiful landscapes is also an area famous for a series of typical products, a distinct one of which is the Tomino, a fresh cheese of noble origins appreciated today for its lightness and taste. Tomino Boscaiolo has a soft uniform compact interior with a light dry slightly musty crust. Pale yellow with a sweet slightly spicy taste. Mild tasting. Tomino Boscaiolo # trays 6x80 gr (Tomini da cuocere) These small tomini are typical of the Piedmont region. They are made with cow s milk, have a thin white mold rind and are soft inside. They are called tomini da cuocere meaning they are for cooking. It is very customary to use these little cheeses for cooking, generally whole or cut in half. Cook carefully so that the tomino will not lose its shape, but it will become extra soft and runny on the inside. There are many different ways to prepare them and each chef will have his own recipe. For example, they are delicious when cooked in a teflon pan with pears and walnuts, or breaded and fried, lightly sauteed in oil, or, wrapped with bacon or stuffed with prosciutto. Tomino Fior di Crema # /2.25 lb This is a fresh cow s milk paste of the classic Tomino from the Piedmonte region of Italy. The soft consistency makes this a perfect product to use in "panini" or spread it on toasted crostini. Add a drop of olive oil, pepper or herbs! Perfect for ravioli, manicotti, and other classic Italian dishes. Tommasino Caprino Fresco # /170 gr La Capreria Tommasino Caprino Fresco # /170 gr La Capreria Tommasino is a fluffy goat s milk cheese that is so light and delicate, it is recommended for infants and people who are intolerant of cow s milk. It has very low cholesterol to boot! For a distinctive taste, the milk is left to sit for a few hours before adding rennet so that it also undergoes lactic-presamic coagulation. Tommasino caprino can be served with olive oil as a table cheese, but it is also a key ingredient in cakes and sauces. The producer, La Capreria, is a small farm located near the Monti Berici in the Veneto region of northeastern Italy. The many plains of lush grasses provide a grazing paradise where over 200 goats roam freely. The farm is entirely self-sufficient. In fact, it produces all the forage for the goats; they eat no silage or fodders. Certified EU organic. Shelf life of 45 days. Also available herbed: Tommasino Caprino Fresco with Herbs # /170 gr La Capreria Tommasino Caprino Fresco with Herbs # /170 gr La Capreria Tronchetto # /260 gr Valtellina This is a fresh cheese made with 100% pure goat s milk. It is aged for about 20 days. Its texture which starts out as slightly chalky will soften and become creamy as it ages. The interior of the cheese is white, which tends towards gray next to the rind. Initially there is a slight bloom of mold on the rind which will harden slightly as it ages. Tuma del Trifulao # /300 gr Occelli The "trifulau" is the Langa country dweller who roams the woodlands and hillsides at night with his dog in search of precious truffles. Beppino Occelli, in creating this cheese, was the first to combine the black truffle, one of nature s jewels, with the tuma of the Langa. Tuma dla Paja Sheep Occelli # /4 lb Occelli This small craftsman cheesemaker is found in the Langa area, close to the historic centre of Farigliano. This place, with almost domestic dimensions, houses the most renowned jewels of collection of the Beppino Occelli collection. The first among these is the Tuma dla Paja, which received the prize for the best imported cheese in New York in 1997; this is a soft cheep milk cheese. Tumin Rutulin /1 kg La Botera Made with the pure mountain milk from the Piedmontese cows and from local goats in the province of Cuneo who graze on the rich pastures in the summer months and, in winter, feed only on natural hay. The cheeses are all made by hand, cured individually, many in local mountain caves, and, then once matured will also be packed only by hand. Made with whole cow and goat s milk, it has the full flavor of the rich variety of grasses, herbs and flowers found in the mountain pastures. The cheese is aged a minimum of one month, but sometimes it is preferred ripened for a slightly longer period of time. It is available plain, or rolled in the red leaves from the barolo vines, wild herbs, sesame seed with the addition of tips of mint, and /or the ash from juniper leaves. Perfect for a cheese platter, it is delicious served with crostini or rustic bread. It is a wonderful addition in the mixing of risotto, of pasta or oven baked tarts. Val Belbo # /330 gr Blend of cow, sheep and goat s milk. Produced faithfully according to the century old traditions of these high valleys, this perfectly blended cheese is light and sweet with hints of grasses from the rich and varied pastures where the cows have grazed. It is light, sweet with a hint of acidity from the goat s milk. Delicious eaten as is, it becomes truly incomparable with a slight addition of olive oil and fresh pepper! Shelf life: approximately 40 days. Vero Capra # x2/160 gr Valtellina Vero Capra wears many hats. Delicious on its own, it also works wonders when blended into dishes or dressed up with accompaniments. This tiny fresh cheese is made with 100% pure goat s milk from the Valtellina in the alpine area of northern Lombardy. Vero Capra is soft, creamy and easy to spread. Its ever-so-slight overtones of acidity brighten up any dish. Delicious as an antipasto with bresaola, prosciutto or even celery and other raw vegetables. Since it is so unbelievably creamy, it adds a pleasant texture to pasta salad just as a mayonnaise would, but Vero Capra is much lower fat and also tastier! When topped with extra virgin olive oil and cracked black pepper, Vero makes a savory, spicy spread. As a dessert cheese, serve it drizzled with honey alongside fresh fruit. The cheeses come packed two in a small plastic container, each cradled in a paper cupcake-style wrapper. Shelf life of 30 days. 59

60 Italian Mini Cheesecakes (Air Order Only) Flown in fresh from Italy, these authentic hand made buffalo milk Ricotta cheesecakes are unlike anything made outside of Puglia. Extremely light and delicate, and not overly sweet, enjoy these cakes served in the afternoon or after dinner with espresso. Varieties sold separately. Chocolate Cheese Cake Pistachio Cheese Cake Lemon Cheese Cake Lemon Cheese Cake # /7 oz # /7 oz # /7 oz # /3 lb Butter Occelli Burro Calco della Mucca Beppino Occelli s Piedmontese butter is made completely by hand as it was in the past, with fresh cream skimmed from the day's milk. It is slightly straw-colored in the spring and summer when the cows are grazing on the flowering meadows, and whiter in winter when they are hay-fed. Tradition dictates that mountain symbols be imprinted in relief on the pats (in this case, a raised image of a cow calco della mucca means cow stamp, ) and that the packaging and the sealing be done by hand. These tangible signs of craftsmanship demonstrate the passion and commitment to rediscovering and improving authentic dairy and gastronomic traditions. Occelli butter is so delicious and so beautiful, and made from such supreme artisanal craftsmanship, it must be pampered. Because of the short shelf-life of this delicate, sublime product, Atalanta has to bring it in by air to guarantee absolute freshness. 1 st in worldwide butter Test, The Wine Spectator, U.S.A st in European butter Test, The Guardian, GB Burro Calco della Mucca # /500 gr Occelli Burro Calco della Mucca # /250 Occelli Burro Calco della Mucca # /128 gr Occelli Truffle Butter # /80 gr Occelli Occelli butter has been as judged as the finest in the world. This same butter is mixed with actual pieces of black truffle (not merely truffle essence ) which give this product an incomparable taste. Serve on toast and/or fresh bread, or use it as a rich accompaniment to a special dish. Occelli Truffle Butter can also be incorporated into a sauce. An amazing experience! Cheeses and butters by Giuseppe Occelli are world renowned for the exceptional quality. Faithful to the rich agricultural tradition of the Piedmontese Langhe, Mr. Occelli s products are some of the finest examples of genuinely pure traditional cheeses and butters to be found. Burro # /250 gr il Forteto From the cooperative in Tuscany comes this 83% fat content. Although il Forteto is primarily known for their sheep s milk cheeses, they make a beautiful cow s milk butter that comes wrapped in an attractive thick paper wrapping reinforced with plastic to seal in the fresh flavors of the Tuscan countryside. Grated Cheese Grated Romano # /5 lb Vello This cow s milk Romano is an alternative grating cheese to the original (and pricier) Pecorino Romano Cheese. Vello Romano is white and salty with a slightly higher moisture content, but with the same grating possibilities and similar sharp characteristics of its namesake. Vello Romano can be used in the same way as a Pecorino Romano. Grate it over pasta or chicken dishes. Shred it and mix it with mozzarella for a sharp pizza, or sprinkle it on top of a Bruschetta with chopped tomato & pesto. Parmesan Style Grated Cheese Pails # /5 lb Prima This hard table cheese has a salty, nutty, and slightly tangy flavor, due to its careful aging. Produced by the legendary cheese makers at Zerto, this cheese is enrobed in black wax once it has aged to its peak perfection. This seal keeps the cheese from continuing to age and lose moisture as it makes its way up the coast from South America. Somewhat crumbly, this cheese grates easily and is the perfect topping for pastas, soups, or hors d'oeuvres. Also available: Romano Style Grated Cheese Pails X-Fine # /5 lb Prima Other grated cheese items: Dry Grated Parmesan # /5 lb Casa Diva Grated Parmesan Plastic Pail # /5 lb Celebrity Parmesan Cups # /8 oz Zerto Grated Parmesan Zip Lock Bags # /1 lb Zerto Grated Parmesan # /5 lb Zerto Grated Coarse Parmesan # /5 lb Zerto Grated Parmesan # /5 lb Vello Grated Parmesan Bags # /11.4 oz Zerto Grated Parmigiano Reggiano # /5 lb Zerto Shredded & Crumbled Cheese Shredded Parmesan Cups # /5 oz Zerto This shredded cheese has a salty, nutty, and slightly tangy flavor, due to its careful aging. It is produced by the legendary cheese makers at Zerto.This cheese spreads easily and is the perfect topping for pastas, soups, or hors d'oeuvres. 60

61 Shredded Romano # /5 lb Cucina Clasica Pecorino Romano is one of the oldest cheeses in existence, dating back to the first century A.D. in ancient Roman times. Traditionally, it is a sheep s milk cheese made in the outskirts of Rome. However, much Pecorino Romano today comes from Sardinia where land and sheep are abundant. The taste is aromatic and pleasantly sharp. The piquancy depends on the period of maturation which varies from five months for a table cheese to at least eight months for a grating cheese. Romano is straw-white in color and has a very sharp flavor. Its popularity as a grating cheese has grown significantly in the U.S. Other shredded cheese items: Parmesan Cups # /5 oz Zerto Medium Shredded Parmesan # /5 lb Zerto Shredded Parmesan Bags # /8.6 oz Zerto Angel Shredded Romano # /5 lb Zerto Shredded Swiss # /5 lb Zerto NORWAY Jarlsberg Wheel # /22 lb Jarlsberg Loaf # /12 lb Jarlsberg C/W # /10 lb In Norway, dairy farmers take their cheesemaking very seriously. Jarlsberg is not made on small farms in rural communities, but rather is created in a laboratory setting through a multi-stage, high-tech manufacturing process. The special bacteria that give the cheese its famous wide-eye holes and its sugary sweet flavor are cultivated in a controlled environment and added to the curd midway through the cheesemaking process. The result is a beautiful and delicious 20 pound wheel that defines the baby swiss category of cheeses. Jarlsberg was first produced in 1815 and has long since become Norway's most famous cheese and a household name here in America. Jarlsberg cheese is a Norwegian Emmentaler type cows milk cheese with large holes, a rich buttery texture and mild, sweet nutty flavor. It has a slightly lower fat content than Swiss cheese. Jarlsberg Lite # /12 lb Jarlsberg Lite is a rindless low-fat variety of Jarlsberg introduced in the late 80's. Jarlsberg Light also has the characteristic large, round holes. It is pliable and can be cut with a cheese slicer. The taste is rich, slightly sweet and nutty. This cheese is ideal for cheese boards and in salads. Also available: Jarlsberg Lite C/W # /10 lb POLAND Batory Swiss Smoked Polonaise Loaf # /5 lb Batory is a smoked Dutch style Swiss cheese. It has a slightly fragile texture and a spicy, walnut flavor with a smoky aroma. On the label is a picture of a crown. This cheese was named for the King Stefan Batory, ruler of the Polish-Lithuanian Commonwealth in the 16 th century. Edamski # /8 lb As the name suggests, Edamski is a Dutch Edam style cheese. It has a delicate, slightly nutty, taste, and a soft texture with a few round and oval holes. In keeping with its Dutch character, Edamski is buttery and mild. The fat content averages around 45% fat in dry matter. Edamski is produced out of select ingredients, allowing the producers to make a cheese of the highest quality. Lubelski # /3 lb Polonaise Lubelski is a town in the Lublin region of Eastern Poland. This region is mainly agricultural and lies between the Vestula and Bug rivers. The soil is rich and sandy because the region had been an inland sea 200 million years ago. The town s namesake cheese is mild and dry, making it an excellent basic for the kitchen. It melts easily and has a flavor and texture similar to Mozzarella. Eat as a table cheese with beer or use for melting, cubing in a salad, or for Poland's famous cheese cake, Sernik, served at Easter time. Lubelski also makes an excellent pizza topping. Mazowiecki # /8 lb Polonaise Mazowiecki is a semi-soft, smooth-textured, mild cheese with a slightly sweet flavor. Made from pasteurized cow s milk, it is a good cooking and table cheese. Serve it with fresh fruit and dark, hearty bread Morski # /8.5 lb Polonaise Poland is a country whose borders have changed dramatically throughout its history. Along the way, Polish cuisine absorbed the influence of the various people who have lived within them. French, Italian, and Russian flavors and dishes are present throughout Poland. Despite these influences, the Polish predilection for simple, substantial dishes has remained. This cheese is an example of that preference. Morksi is a semi-soft cheese with a very mild, pleasant flavor. It is not at all complex or intimidating and is a safe bet when serving a crowd or for every day eating. The cheese s smooth texture makes it great for melting, and it is perfect on a grilled ham and cheese sandwich made on Polishstyle dark, hearty bread. Made from pasteurized cow's milk. Pavarti Smoked Cheese # /6 lb Polonaise Pavarti is a traditional smoked cow's milk. It is slightly spicy but a subtle cheese from Poland. It has an intense first taste which transforms into a full-mouthed long flavor with nutty grassy hints and a soft texture. This cheese is smoked using oak chips from the trees on their farm. The smoking process adds a new level of flavor to this pasteurized cheese and gives an attractive deep redish color to it. Podlaski Loaf # /8 lb Polonaise Dairy products are a staple of Polish cuisine. The most commonly used cheeses are zakaski, which is used in the filling of pierogis, and smietana, which is similar to sour cream. The Polish were among the early cultures to consume fermented milk products because they were once a nomadic people, and this was a way to preserve the food as they traveled. This cheese is 61

62 somewhat firmer than the staple cheeses of Poland. It has a semi-soft, smooth texture and a mild, slightly sweet flavor. It is a good cooking and table cheese. Serve it with fresh fruit and dark, hearty bread. Radamer Swiss Yellow Wax # /15 lb Polonaise Radamer is a Baby Swiss type cheese that is very similar to Tilsit, only less pungent. Aged for approximately 4 months, this semi-firm, pale yellow cheese offers a mild and nutty flavor. Its texture is smooth and dotted with cherry-sized holes. Smoked Kurpianka # /1.5 lb Polonaise Kurpianka is similar to Smoked Mozzarella. Made from pasteurized cow s milk, it is an excellent snacking cheese. It comes in a sausage shape and has a semi-firm texture. Kurpianka is an instant palate pleaser with its smoky edible rind and a pleasant, springy texture that melts in your mouth. The smokiness is mild with a touch of garlic to complement the tasty cheese. Smoked Kurpianka is a great alternative to the usual smoked cheeses from Holland, Spain and Germany. Suwalski # /8 lb Polonaise Suwalski cheese is rich in protein. It is made from pasteurized cow s milk and coagulates through the use of both acid and animal rennet. After the whey is drained, the cheese goes into a form where it is pressed, slated and ripened to achieve its characteristic taste and flavor. It has an even consistency and a high nutritive value. Other Holland Type Polish Cheeses Available Krolewicz (Swiss type) Loaf # /8 lb Sharp Swiss style cheese from Poland. Polish Gouda (Red Bag) # /21 lb Edam Balls (Red Wax) # /4 lb Westland Gouda, Red Wax # /18 lb PORTUGAL Amarelo da Beira Baixa D.O.P. # /800 gr (pre-order air) Goats and sheep are united in this cheese! Amarelo da Beira Baixa pronounced ah-mah-rel-loh dah BAY-rah BUY-shah is a name-protected artisan cheese from Portugal s interior region bordering on Spain. Amarelo is ready for release after 20 days of maturation. At this young age, it is semi-soft with some irregular holes. For the U.S. market, a 60 day version is released which boasts a firmer, yet unctuous, paste and a pleasantly strong flavor. To counter its rugged reputation, Amarelo lightens things up with a clean, tangy note that makes it a great match for Cava, Pinot Noir or other earthy reds with good acidity. At any age, Amarelo is recognizable for its butter-yellow color, hence the name amarelo, yellow in Portuguese. It is hand-made and washed so that the rind turns a deep yellow and complements its sunny insides. For support, Amarelo is bound in cloth that is not meant for consumption unless you are a curious goat! Amarelo DOP # /2 lb Amarelo is an unpasteurized sheep's milk cheese from the Beira Baixa region,located between Portugal's central mountains and the Spanish border. The flavor of this artisan cheese reflects its homeland: rugged and rustic with a hint Portugal's sea salt. Not a cheese for the faint of heart, Amarelo has a distinctive aroma and a forceful, buttery flavor. Along with its piquancy, the cheese parts with a pleasant sensation. Grassy overtones of sheep's milk develop as they linger, leaving you with the desire to take another bite. Azeitão D.O.P. # /250 gr (pre-order air) Before vegetarian cheese was in vogue, there was Azeitão a raw sheep s milk cheese from Portugal that is coagulated with cardoon thistle instead of animal rennet. Some attribute the use of non-animal rennet to the kosher practices of the Iberian Jewish community; to avoid mixing meat and dairy, the cheesemakers turned to plant rennet. No matter what its origin, thistle cheese caught on in Portugal and parts of Spain. Not only does this cheese depend on wildflowers for its formation, but the untamed grazing lands of Portugal give it an added floral dimension. It has a soft, thick paste that liquefies when ripened. At room temperature, it gives off an earthy aroma, and its presentation concludes with a clean, slightly sour note. Azeitão (pronounced ah-zay-donh) is named for its native village in the foothills of the Arrabida mountain range in Portugal. Wrapped and cured in a white cloth, Azeitão has both the look and taste of old Portugal. Even though it is a vegetarian cheese, it tastes good with Spanish meals. Évora D.O.P. # /70 gr (pre-order air) Évora is so precious; it was once traded as currency. The small, golden hockey-puck shaped rounds are named for the capital of the Alentejo region in southern Portugal. Traditionally a farmhouse cheese, it now represents one of several D.O.P. cheeses produced in the country. Évora adheres to strict guidelines; it can only be made from the raw milk of local Merino ewes, and the milk must curdle through the infusion of vegetarian wild thistle instead of animal rennet. To reach semi-hard to hard status, Évora ripens between 30 and 90 days and for the U.S., at least 60 days. After aging, the inside becomes speckled with holes, and the outside develops a textured rind. Not to be ignored is Évora s robust and complex flavor. It is creamy with fruity overtones and a slightly acidic, vegetal finish. Sometimes it even tastes like salt and pepper. Great alongside salads and Iberian meats. Mondegueiro # /325 gr (pre-order air) Protected by a leathery rind and a delicate wrapping of gauze, Mondegueiro (pronounced mon-day-gay-roh) shows off both its tough and tender side. It is made in the mountains of Serra da Estrela, the coldest and highest range in Portugal. The most famous Portuguese cheese, Serra da Estrela D.O.P., served as inspiration for this tiny version. Mondegueiro follows the same recipe and cheesemaking process as Serra de Estrela. The milk is raw and comes from the Bordaleira sheep breed, and the rennet is vegetarian 62

63 cardoon thistle. It shows off a sophisticated mixture of herbaceous aromas and a clean, slightly acidic flavor. Underneath the tough rind is a perfectly gooey, buttery cheese. Mondegueiro is best served whole as a dipping bowl for rustic bread. Given its small size, it makes a great cheese for parties. It pairs well with Tempranillo or Pinot Noir. Nisa D.O.P. # /450 gr (pre-order air) Nisa has obtained D.O.P. status as a raw cheese made from the milk of super woolly Merino sheep. Nisa comes from southern Portugal in the Alantejo region where the land is bordered on the east by Spain, and on the left, by the Atlantic Ocean. The countryside is rural and well-preserved, with plenty of greenery for the sheep to snack on. In keeping with local tradition, the cheesemakers curdle the milk with thistle. It is then formed into a disc shape and salted. Nisa ripens for at least 45 days, and it is sold in the U.S. after the requisite 60 day mark. During this time, it forms an orange-tinted rind and a paste dotted with a few small holes. Its flavor is both pungent and sweet. The finish features concentrated fruity and grassy notes with a touch of acidity. São Jorge # /10 kg São Jorge is a raw cow s milk cheese named for the Saint George island off the coast of Portugal. This island was settled in the 1400 s by northern Europeans. Along with these groups came herds of cattle and traditions of firm cow s milk cheesse. The lush grasses of the island were grown on soil scattered with volcanic rock. The resulting cheese is similar to Cheddar in style a firm, tangy wheel with aging potential and a crumbly texture. Even in modern times, this cheese is made in the old farmhouse style. It is ripened for 3 to 4 months, and its sharp, peppery notes intensify with age. In spite of this cheese s piquancy, it is just as versatile and approachable as a Cheddar, blending nicely into sauces, casseroles and salads. São Jorge is made with animal rennet. Shelf life of 12 months. Serpa D.O. # /2 lb (pre-order air) Portugal s extensive coastline has not only provided the country with a rich countryside, but also a doorway for various cultural influences resulting in singular cheeses. One style that became popular over the years is soft sheep s milk cheese with thistle rennet. Serpa comes from the Baixo Alentejo region and often considered to be the most famous traditional cheese from this area. It is made exclusively from raw milk taken from Merino breed of sheep. The straw-colored rind covers buttery interior speckled with holes. The cheese ages for at least 30 days. Throughout the curing process, its rind is rubbed with olive oil and then the wheel is wrapped in white linen. The cloth provides support and also gives the cheese a decorative artisan appearance. Slightly sweet and sour in flavor with hints of local herbs and grass, Serpa is perfect with nuts and dried fruits. Also available: Serpa DOP # /1.8 lb Serra da Estrela D.O.P. # /800 gr (pre-order air) Serra da Estrela is one of Portugal s best known cheeses. Since the 12 th century, it has been made in the mountains of Serra da Estrela, the coldest and highest range in Portugal. As the King of Portuguese Cheese, Serra da Estrela is famous for its unique, intense flavour of sheep s milk. It is handmade in small batches using wild thistle to coagulate the milk, and since the curds are broken by hand instead of cut, only two or three cheeses are made per day on the farm. After the wheel is salted and washed, it is then wrapped in cloth and aged in caves. The milk is raw and comes from the Bordaleira sheep breed. The ewes thrive on a diet of wild herbs, scrub, gorse blossoms, and brambles, and they produce a thick, luscious, aromatic milk. The resulting cheese shows off a sophisticated mixture of herbaceous aromas and a clean, slightly acidic flavor. Underneath the leathery rind is a perfectly gooey cheese. Serra da Estrela is often served whole as a dipping bowl for rustic bread. It pairs well with Tempranillo or Pinot Noir. Also available: Serra da Estrella # /2.2 lb SPAIN Spain has about 100 different varieties of cheese. Every region has its own specialty, covering a full range of cheese types, from fresh to cured, to fermented and blue-veined. One essential characteristic is the type of milk used in the production. Depending on the area, time of the year, climate, or tradition, cheeses are made of cows', sheep's, goats' milk, or of a mixture of two or all three types of milk. In general cow's milk cheeses are found in the north, along the Cantabric coast, from Galicia to the Basque Country, and along the northern Cantabric Mountain Range and the Pyrenees. Sheep's milk cheeses are found inland, from the north, in Cantabria and the Basque Country, down to the flats of Castilla-León, Castilla La Mancha, Aragón and Extremadura. And finally goat's milk cheeses are found mostly along the regions of the Mediterranean coast, from Cataluña to Andalusia, as well as in Extremadura. In the islands, both Canary Islands as well as the Balearic, you will find mostly goat milk cheese, although there are also some cow s milk and mixed milk cheeses. Mixed milk cheeses are produced across the whole country, with the predominant milk of each area making up the largest percentage in the mixes. (Information from Cheese from Spain Cheese Guide) Sheep s Milk Cheese Azores Flores Cheese # /4 lb Besides its presence on the Iberian Peninsula, Portugal encompasses the Azores Islands of the Archipelago, one of which is the Flores Island. This land mass is covered with forests in the center, but ringed with sandy beaches and covered in pink and purple hydrangea flowers. Flores lies nearly 1,000 miles to the west of Lisbon in the middle of the Atlantic Ocean. The Portuguese colonized the islands in the mid-15th century. Often invaded by pirates, the islands eventually became an important part of Atlantic trade, serving as a stopping point for planes and cruise ships. They are known for their fishing industry, tropical fruit, wine, and cheeses. Azores Flores, far out in the sea, is an unlikely home to dairy cows, but the Portuguese saw the lush fields and forests and realized the potential for cattle rearing. The farmers now promote Azores Flores, a pasteurized cow's milk cheese, aged for three months, with a strong, clean, spicy taste and aroma. While this cheese is not overly aged, its history dates back to seafaring times. The islands were known for their high quality, fragrant milk. The farmers made fresh cheeses meant to be eaten straightaway in the port, but for those on a long journey, they made firmer cheeses that could travel the distance. 63

64 Castellano Manchego-Type Cured # /7 lb Castellano has all the trappings of a traditional Spanish raw sheep s milk cheese zigzag markings on its rind and a coating of black wax to prove it has served some extra time in the cellar. While Castellano comes from just north of la Mancha where Manchego is produced, it has a slightly different flavor profile yet a character that appeals to fans of sheep s milk creations that only Spain can produce. Castellano takes its name from the Castilla y León region, known as the birthplace of the Spanish language and the land where El Cid Campeador lived and battled and where Christopher Columbus enjoyed his final days. Castellano is crafted from raw sheep s milk following 100 year old traditions. The result is a unique cheese with a distinct acidity and great bouquet. When cured for at least 6 months, the paste becomes firm and turns a pale ivory yellow. Although Castellano sits well next to a young Manchego on the shelf, it is a cheese in its own right. It stands apart for its tanginess, light color and softer, crumblier texture. Cured Castellano always finishes with a hint of nuts and creamy sheep s milk. Castellano is perfect when combined with quince paste, fig cakes or dried fruits. Idiazábal Type (Etxegarai), Smoked # /7 lb Idiazábal is one of Spain s all-star cheeses. Besides its interesting geographical positioning (it bumps heads with its French brebis neighbors), what is exciting about Idiazábal is its delightful balance of smoke and sheep. The edible rind is tanned from smoke, but also serves as a shell to protect the paste from overbearing, smoky flavors. The sweet, buttery sheep blends with traces of well-worn chimney stones and fresh chopped wood. This hardy cheese is made to be ripened for a long period, but can be enjoyed at many stages. It is made of whole, unpasteurized milk from the Lacha or Carranzana breeds of sheep milks that have high acidity and low fat. Idiazábal is coagulated with natural young lamb s rennet which gives it a slight piquancy. Also available: Idiazábal DOP # Manchego Loaf # /6 lb Don Juan True Manchego cheeses is from Spain and is commonly made from 100% sheep's milk because most of the territory is rocky and dry unfriendly to cows, but suitable to raising goats and sheep. The abundance of wild herbs on Central Spain's grazing lands gives Manchego a special taste and aroma. Its flavor is zesty and exuberant while its texture is firm, but not dry. Manchego can be recognized by the herringbone pattern etched into its rind. Underneath the inedible rind, the interior is ivory colored with few small holes. It has a very mild floral aroma, its interior (paste) is firm, but very smooth and somewhat oily. It has a gentle, nutty flavor and finish. Manchego Artisan Farmhouse Semi-Curado (green label) # /6.2 lb Dehesa This prod ucer proudly gives its name to Spain s most recognized cheese, Manchego, D.O. Dehesa de los Llanos top-of-the-line raw milk cheese recently won a medal in every category at the World Cheese Awards. Manchego can only be made in the provinces of Albacete, Ciudad Real, Cuenca and Toledo and must be aged for a minimum of 60 days. The youngest Dehesa Manchego is 4 months old and is considered semi-cured. At this stage, Manchego is mild and fresh with a tender yet firm paste. Dehesa s artisanal farmstead Manchego is made with the whole milk of Manchega sheep from their herd of 6,500 sheep that live on the largest ranch in Castilla La Mancha. Manchega sheep are an ancient race whose milk makes an intensely flavored cheese. Besides their commitment to tradition, Dehesa is known for excellent quality control which results in the purest of milk. The sheep are even monitored with tracking chips that allow farmers to observe their nutritional intake, genetic predispositions and general health. Only the milk from the healthiest and best-mannered sheep makes it into Dehesa Manchego. Such attention to detail is attractive to the growing number of consumers who have concerns over food safety, especially in animal products. Manchego Artisan Farmhouse Grand Reserve (black label) # /6.2 lb Dehesa The grand-daddy of all Dehesa Manchegos, the Gran Reserva usually ages at least 14 months and develops a decidedly piquant flavor. The older it gets, the more intense its rind becomes. A natural-rinded, raw milk Manchego with this much age is a rare find indeed. Manchego D.O. Perfect Ripening # /7 lb Dehesa Manchego typically comes in three ages: 3-month, 6-month, and 12-month. But now Dehesa offers a fourth option called Perfect Ripening, which hovers at the higher end of the aging process, somewhere between the curado and aged. Depending on the time of year when the cheese is produced and the seasonal fluctuation of fat content, the cheese takes anywhere from six to nine months of ripening to reach perfection, depending on the season. Since summer milk has more butterfat, it will take longer to cure than winter milk. Thus, to retain the Perfect Ripening format, the age will differ. Dehesa s artisanal farmstead Manchego is made with the whole milk of Manchega sheep from the herd of 6,500 sheep that live on the largest ranch in Castilla La Mancha. The Manchegas are an ancient race and their milk makes an intensely flavored cheese. According to Dehesa, the climate and grass play a key role in the taste of the cheese. The name La Mancha comes from an Arabic word that means no water. The extreme weather conditions cause the grasses to be scarce, yet rich in nutrients. All Dehesa products remain raw milk and artisan, as they are only made on one farm under controlled conditions. Manchego 4 Month Green Coat # /7 lb Don Juan The Don Juan producer brings us this 3 month Manchego, a DOP sheep s milk cheese from La Mancha. It is made from the milk of Manchega sheep. The three month Manchego is the youngest wheel and is coated in a light green wax to set it apart from the other ages of Manchego. It is semi-firm with a rich golden color and smooth paste. This Manchego bears the trademark herringbone designs on the rind, reminiscent of the days when cheese curds were drained and molded in real baskets. The 3 month Manchego has great character floral aroma with a gentle, nutty flavor and finish. It goes well with fruity Spanish red wines or even Beaujolais. It is often served with membrillo/quince paste. Also available: Manchego 3 Month C/W # /10 lb Manchego Halves # /3 lb Castellano Castellano has all the trappings of a traditional Spanish raw sheep s milk cheese zigzag markings on its rind and a coating of black wax to prove it has served some extra time in the cellar. While Castellano comes from just north of la Mancha where Manchego is produced, it has a slightly different flavor profile yet a character that appeals to fans of sheep s milk creations that only Spain can produce. Castellano takes its name from the Castilla y León region, known as the birthplace of the Spanish language and the land where El Cid Campeador lived and battled and where Christopher Columbus enjoyed his final days. 64

65 Manchego Aged 3-4 Months, D.O. # /7 lb Monte Alba Manchego Aged 6 Months, # /7 lb Monte Alba From the Monte Alba line comes a tantalizing Manchego. Only three months old, this young cheese is a P.D.O. sheep from La Mancha in central Spain. The rind bears the traditional herring bone imprints that recall the days when the curds were pressed with a straw cheese belt of esparto. Manchego is a name-protected cheese which may only be made in Spain s central La Mancha region and only from the milk of Manchega sheep. Monte Alba is aged for three months. Its extra character is partially due to the sheep's milk, but also to the care the cheesemakers take during the handling. It is truly a small-scale artisan product; it is hand-formed, hand-wrapped, and cured under close inspection. Its robust flavor reflects the rugged Spanish countryside floral, nutty, sweet, and savory all at once. At three months, Monte Alba Manchego s paste is firm, but very smooth and reminiscent of Mediterranean oil. It has a gentle, nutty flavor and a floral finish. Manchego 6 Month # /7 lb Don Juan True Manchego is made from 100% sheep's milk and made only in the La Mancha region of central Spain. Cheeses from Spain are commonly made from sheep's milk because most of the territory is rocky and dry unfriendly to cows, but suitable to raising goats and sheep. The abundance of wild herbs on Central Spain's grazing lands gives 6 month Manchego a special taste and aroma. Its flavor is zesty and exuberant while its texture is firm, but not dry. Manchego can be recognized by the herringbone pattern etched into its rind. Underneath the inedible rind, the interior is ivory colored with few small holes. It has a very mild floral aroma. At 6 months, the paste is firm, but very smooth and somewhat oily. It has a gentle, nutty flavor and finish. Manchego Aged 1 Year Black Coat # /7 lb Don Juan Same as above but cured for 12 months for a firmer paste and longer finish. This Manchego is dressed in black wax to set it apart from the younger cheeses. Manchego, Raw Milk 1 Year Black Coat # /7 lb Don Juan Manchego is a name-protected cheese which may only be made in Spain s central La Mancha region and only from the milk of Manchega sheep. This Don Juan Manchego contains raw milk and ages for a minimum of one year. Its extra character is partially due to the milk and maturation, but also to the care the cheesemakers take during the handling. It is truly a small-scale artisan product; it is hand-formed, hand-wrapped, and dry cured for a year under close inspection. Its robust flavor reflects the rugged Spanish countryside floral, nutty, sweet, and savory all at once. Manchego Mini Aged # /13 oz Don Juan Manchego s Mini Me! In miniature, Manchego is even more intense. Because it is so small, Mini Manchego ages more quickly and thus reaches 1 year status in less than 12 months. The cheesemaker releases it once its weight loss is equivalent to that of a 1 year product. Compared to its 7 lb. big brother, Mini Manchego is more cylindrical in shape, but wears the same black wax. It is hand-formed, handwrapped and dry-cured. Its complex flavor is nutty with a touch of sharpness. On the palate it has a slightly grainy, oily texture and lingering aftertaste of aged artisan sheep s milk. Manchego Loaf # /6 lb Don Juan True Manchego cheeses is from Spain and is commonly made from 100% sheep's milk because most of the territory is rocky and dry unfriendly to cows, but suitable to raising goats and sheep. The abundance of wild herbs on Central Spain's grazing lands gives Manchego a special taste and aroma. Its flavor is zesty and exuberant while its texture is firm, but not dry. Manchego can be recognized by the herring bone pattern etched into its rind. Underneath the inedible rind, the interior is ivory colored with few small holes. It has a very mild floral aroma; its interior (paste) is firm, but very smooth and somewhat oily. It has a gentle, nutty flavor and finish. Manchego in Rosemary # /7 lb Buena Alba Manchego in Rosemary combines one of the most prevalent herbs of the Spanish countryside, rosemary, with rich sheep's milk cheese from the La Mancha region. Rosemary s pine-like, fragrant flavor is a natural match for Spanish sheep s milk cheese. Rosemary is native to the Mediterranean area and a member of the mint family. After a period of aging, the rosemary that is pressed into the rind lends the cheese an unmistakable herb flavor that perfectly complements the nutty sweetness of the Manchego. The herb also gives the wheels a rustic, natural appearance that is redolent of age-old Spanish culinary traditions. Queso Torta la Serena # /800 gr Cremosito del Zuja (Spanish Air) Queso de la Serena a torta style cheese made from the whole, raw sheep s milk of the Extremadura is known for its thick, spreadable texture. Underneath the buttery mouthfeel is a fruity sharpness and distinct aroma of earthy, pungent sheep s milk. La Serena is aged for a minimum of two months and as it ages, its edible rind becomes leathery so that it may be used as a bowl. The interior ripens to a smooth paste with a texture reminiscent of spongy pudding. It may be sold as a whole wheel for parties, or in wedges. The name of Extremadura, a region in southwestern Spain bordering on Portugal, comes from Tierra de Extremos (Land of Extremes) once a barren no-man s-land where only migrating Merino sheep thrived. Torta de Barros # /275 gr (Spanish Air) This smaller Spanish cheese is for you! Torta de Barros is a cured ewe s cheese with such a light and tender paste; the Spaniards call it torta (cake). It is made from raw milk in traditional cheesemaking style of the southwestern Spain and parts of Portugal. Torta de Barros comes from the province of Badajoz. Its elastic yellow-orange rind encloses an extremely soft, spreadable and even spoonable paste with an intense aroma. The flavour is a bit acidic with hints of herbs. On the finish, one tastes the elegant bitterness typical of the cheeses curdled with wild thistle flower (Cynara Cardunculus L., flor de cardo ). It is ideal with farmhouse bread, quince paste or nuts. Roncal # /7 lb In 1981 Roncal became the first cheese to be granted name-controlled status by Spain. It is made in the Roncal valley in the Navarre region near the Pyrenees where the craggy hills are ideal for mountain-loving sheep. Roncal is made from raw sheep s milk with rich, olive-like flavors. Ripened slowly for 3 4 months, Roncal develops a rusty, nutty and flavor with a moist and slightly grainy texture. The flavor owes much to the richness to the milk and the terrain, which give the cheese a more pronounced taste than other Spanish sheep cheeses. Roncal boasts a long finish of herbs, grasses and flowers. The wheel has a hard, natural rind covered with a velvety layer of blue-gray mold which is occasionally covered in olive oil. 65

66 Zamorano # /7 lb Zamorano is a famous DOP sheep s milk cheese related to Castellano and Manchego. It has a similar shape and a natural herringbone rind covered in gray mold. The flavor has a hint of burnt caramel and the smooth taste typical of sheep's milk. The thick milk for Zamorano comes from the Churra and Castilian sheep in northwestern Castilla y León. Zamorano is allowed to age to a full flavor that is sharp with hints of butterscotch. Goat s Milk Cheeses Cabra Goat Cheese # /7 lb Spain offers a wide variety of interesting goat s milk cheeses alongside the myriad sheep selections. Here we have a young pasteurized goat s milk cabra cheese refreshing, white and tangy. The rind bears the markings of Spanish baskets traditionally used for draining curds. It is made in the Murcia region of southeastern Spain from 100% pasteurized goat s milk sourced from Murciano-Granadina goats, the best milk producing breed in Spain. It is cured for a minimum of 45 days. This charming Cabra caters to all five senses; it is of an intense white color and has a creamy elastic texture, mild aroma and a distinctive lemony-peppery flavor. Cabra works wonders on appetizer platters with fresh herbs, olives and light meats. Also available: Cabra Mini # /20 oz Don Wine Cabra al Vino # /7 lb Don Wine goat s milk cheese won t leave a trail of broken hearts! Instead it courts each and every palate equally, sharing its Spanish charm and bouquets of wine flowers with everyone it meets. Don Wine is a delicious basket-mold style cheese with the added bonus of libation. It is made of pasteurized goat's milk from the Murciano-Granadino breed of southeastern Spain, the best milk producing breed in the region. The cheese undergoes a minimum ripening period of 30 days in a natural cellar, and then is soaked in vino for 48 to 72 hours to form a violet rind. Don Wine s calling card is its seductive floral bouquet which announces a smooth ivory paste. Inside the wheel, undertones of deep red fruits play against a gentle yet stimulating acidity. Great with a bottle of wine! Also available: Goat Wine Cured C/W # /10 lb Don Wine Ibores Paprika # /1 kg From the Extremadura region of southwestern Spain bordering on Portugal comes Ibores, an artisanal raw milk goat cheese with a rind of paprika. The mountainous zone of Los Ibores is home to the special Spanish goats that make Ibores milk the Mountain Verata and Retinta breeds. These goats thrive on the natural resources provided by the area s pastures and lower hillsides, giving milk that is rich in aromas, fat and protein. The goats are kept in small herds, and the cheeses made from their milk are also small. Ibores is stunning with its red-orange rind and paste of ivory. It is released after 2 months of aging, at which point it is semi-firm and tangy with an acidic yet buttery flavor. With even more age under its belt, it can be shaved over salads and hot dishes. At any stage, it is a wonderful accompaniment to fresh fruits and vegetables. Garrotxa # /2.5 lb Garrotxa is a Catalan farmhouse cheese made from goat's milk from Catalonia, the eastern area of the Spanish Pyrenees on the shores of the Mediterranean. Garrotxa is a small cheese, aged only 3 weeks during which time it grows a gray, felt-like rind. On the inside, the paste is bone white with a firm yet smooth texture. Garrotxa cheese provides a satisfying sweet to nutty and herbal flavor that is mellow with hints of thyme and rosemary. It is excellent as an appetizer with olives or fresh fruit. Majorero # /5 lb Majorero (pronounced ma-hor-ero) goat s milk cheese comes from the rich pastures of the Spanish island of. For agriculture and animal-rearing, the Fuerteventura terrain is rather dry. Luckily, the Majorera goat is a very adaptable animal that produces a dense, aromatic, and high fat milk. Majorero cheese, currently made from pasteurized milk, has achieved D.O. status in Spain. It has a natural rind with pattern printed at top and bottom and a texture that can range from semi-soft (young) to hard (matured.) The smooth-textured paste suggests wild honey, wild thyme and almonds. The finish is quite peppery and herbaceous with smoky, earthy tones and a light flavor. It also surprises the palate with a hint of red wine fruitiness. Murcia al Vino # /5 lb The Murcia region, long associated with fine Spanish wines is also the name of a famous wine-soaked goat cheese, Murcia al Vino. What starts out as a firm white wheel turns a deep shade of burgundy after a long bath in red Murcia wine. Murcia lies on the southeastern coast and is home to a variety of grasses, shrubs and wild herbs. The area is a grazing paradise for the local dairy goats. The resulting cheese is rich by nature, and it becomes even richer with wine. Each bite brings a bouquet to the palate, both of fruit and flowers. Murcia al Vino carries the well-known La Fortaleza del Sol brand (an Atalanta exclusive!) as well as the prestigious D.O. symbol which ensures its authenticity. Petit Nevat # /260 gr (Spanish Air) Nevat brings a dusting of fresh snow to the hot summer days of Spain! Made from pasteurized Murcia and Grenadine goat s milk, Nevat is hand-molded with a cloth into a pumpkin shape. It is then treated with natural white mold so that it resembles a snow-covered mountain. The name Nevat, in fact, is the Catalan word for snow. Nevat s interior is white and compact. Towards the rind, the cheese is creamy, but as you delve into the center, the paste becomes progressively firmer, bordering on chalky at the core. When aged for two to three months, Nevat has a full, rich and buttery flavor with herbal notes and a sweet, mildly goaty tang. Cow s Milk Cheeses Cadí Cereta Cheese # /5 lb Cadí is a Catalonian cooperative located in the Seu d'urgell in northeastern Spain near Barcelona. Since 1915 Cadí has made cheese and butter of the highest quality. The milk comes exclusively from the cattle of the coop members located in the region of L'Alt Urgell and Cerdanya, in the heart of the Pyrenees mountain range. In this area, the cows graze in the high pastures of the mountains. Unique for Spanish cheese (most of which is made from sheep's milk), Cadí 's cheese draws on the expertise of their coop members who have been making cheese for generations. Their cheese is mild, but distinctive in flavor and texture, and is great for snacking, on sandwiches, for cooking, and in salads. 66

67 Mahón # /8 lb Mahón is a cow s milk cheese named for the capital of Menorca, the most northerly of the Balearic Islands. Although it is a small island, Menorca produces enough cheese to make Mahón Spain's second most popular cheese next to Manchego. Mahón comes in large squares of about 6-8 pounds. After ripening in underground caves for at least 60 days, Mahón develops a bold, magnificent flavor. The yellowish-orange rind, which is rubbed with butter, oil and paprika, conceals a soft, slightly briny and decidedly spicy and nutty interior. This cheese is cheese is sold at stages ranging from semi-cured to very old. Mahón is traditionally served as an appetizer, drizzled with olive oil and served with a sprig of fresh rosemary. Mahón Raw Milk Aged 1 Year # /6 lb The 1 year version of Mahón (above) is compact and crumbly. It is one of the most versatile cheeses of Spanish gastronomy; it can be grated over pasta, potatoes, rice or vegetable dishes. Just as all Mahón cheeses, it is aged in the caves of Menorca, but the Reserva is aged for at least a year. It maintains a slightly briny, sharp taste but now becomes hard and granular, on a par with parmesan. Reserva can be grated over pasta, potatoes, rice, or vegetable dishes, or served as a table cheese with olive oil, black pepper and tarragon. A robust Spanish red wine brings out the best in Reserva. Mahón Cured # /7 lb The cured Mahón is similar to the aged version listed above. It, too, comes in large squares of about 6 pounds and is ripened in underground caves. It has the typical bold and magnificent flavor that is a far cry from mild. San Simon # /2 lb San Simon is a uniquely shaped smoked cow s milk cheese from Spain. Fundamentally the same cheese as Tetilla, San Simon is smoked on hardwoods, giving the rind a burnt look and a flavor that is drier, sharper, and smokier than that of Tetilla. Before the days of refrigeration, many fresher cheeses such as Tetilla were smoked to preserve them. San Simon is aged for 2-4 weeks, lightly pressed, and then smoked for 2 more weeks. Its firm chestnut-orange exterior protects a soft, flavorful white center that ranges from mild to piquant with a creamy, buttery, smoky flavor. San Simon hails from the region of Galicia in northwestern Spain, just above Portugal. Tetilla # /2 lb The shape of this cheese a flattened pear-shaped cone with a peak on top gives this cheese its name. The word tetilla means nipple in Spanish. This mild queso is the most popular traditional cheese of Galicia, a region in northwestern Spain, where it is made in the provinces of Pontevedra, La Coruña and Lugo. It is covered with a smooth, straw-colored rind. The soft paste, thick and smooth with few air pockets, is creamy on the palate. Tetilla is popular for its clean flavor, creamy consistency and light-salted taste. It is a versatile cheese that can be eaten at any occasion, pleasing the palates of adults and children alike. It is also suitable for cooking, especially as stuffing. Since Tetilla has such a fine taste, it goes best with light wines and mild foods. Urgella # /6 lb Pronunced ur-hale-ya, this washed rind cow s milk cheese comes from the Catalan Pyrenees in northern Spain in an area called l Alt Urgell y la Cerdanya. Cured for only a short period of time, Urgelia is formed into in a wheel with a rind infused with yeast brine. Even though it is milder than its super-stinky cousins, it still has the trademark creamy texture of washed rind cheeses and a pleasantly robust flavor. In the paste is a hint of salt, a vestige of the brine curing. A gentle curd pressing gives Urgelia its semi-soft paste aromatic, cream-colored and sprinkled with tiny holes. Urgelia works as a melting cheese, but also pairs well with salads, fresh fruit, lighter red wines and beer. Made from the pasteurized milk of Frisona cows. Other Spanish Cheeses Cabrales # /5.5 lb Special Order Queso Cabrales is an artisan blue cheese from Asturias. Although it can be made of pure cow's milk, it is sometimes also blended with goat or sheep s milk. All the milk used in its production must come exclusively from herds raised in a small zone of production in northern Spain. Cabrales is aged from two to six months in natural caves in the mountains nearby where penicillium molds grow. These spores give the cheese intense veining with a blue-green color. Cabrales is sharp and tangy, and even more complex when mixed with the other two milks. Contrary to popular belief, Cabrales is not wrapped in leaves. Iberico # /7 lb Iberico is a Manchego-style cheese made from blended cow, goat and sheep milk. The blend breads down into 50% cow s milk, 30% goat s milk and 20% sheep s milk. It is made in the same type of mold as Manchego and, therefore, has a similar hatched pattern imprinted into its rind. One of the most popular quesos in Spain, this firm, oily cheese is mild, yet tasty and aromatic. The blend of milks allows it to have the grassier, herbier flavors of the goat s and sheep s milk toned down by the buttery smoothness of cow's milk. It is typically used as a table cheese but is also good for cooking and pairs well with Spanish red wines and Spanish meats such as Chorizo and Jamón Serrano. Tapas Assorted Cheese on Tray # /10.5 oz Assortment of Roncal, Manchego, Mahon, Cabra Murcia al Vino and Iberico Spanish Cheeses. Mini Valdeón Blue Cheese D.O. # /470 gr (Pre-Order) This little wheel is ready to roll! Not petite in flavor, Mini Valdeón entertains everyone with its balancing act of sycamore leaves, blue mold and three milks. Although the dominant milk is cow, producers also often add in goat and sheep as well. Valdeón comes from the remote Valdeón Valley in the northern region of Asturias. It is milder and creamier than Cabrales with less blue veining, presumably because the caves in which it is aged are dryer; the mold doesn t penetrate each and every pocket of the cheese. Nevertheless, Valdeón maintains a rich, complex flavor that owes partly to the blend of milks and partly to the coating of leaves. It is a blue that will satisfy intense Penicillium roqueforti cravings without assaulting daintier taste buds. Tronchon 3 Milks # /5 lb Sheep, goat, and cow all rolled up into one delicious Spanish queso. Besides its buttery, bouncy texture and bright flavor, Tronchón is known for its odd shape; it comes in a round form with a sunken middle. Although the origins of its design are obscure and downright mysterious, Tronchón s history is rich. First mentioned in writing in the early 1600s, Tronchón is named for a small village in southeastern Spain where mixed herds of sheep and goats roam through the mountainous countryside. From the tradition of combining herds came the idea of a blended cheese of sheep and goat. Add in some cow for extra buttery flavor and voilà a fresh and aromatic cheese, slightly acidic with a touch of salt and lots of cream. Made from pasteurized milk. 67

68 Valdeón Blue Cheese DOP # /5 lb This striking cheese from the remote Valdeón Valley in the northern region of Asturias is wrapped in huge sycamore leaves. Not only does Valdeón look great on the shelf, it also wows the palate with its balance of three milks. Although the dominant milk is cow, producers also often add in goat and sheep as well. Valdeón is milder and creamier than Cabrales with less blue veining, presumably because the caves in which it is aged are dryer; the mold doesn t penetrate each and every pocket of the cheese. Nevertheless, Valdeón maintains a rich, complex flavor that owes partly to the blend of milks and partly to the coating of leaves. It is a blue that will satisfy intense Penicillium roqueforti cravings without assaulting daintier taste buds. While Valdeón is often sold as Cabrales in the U.S., it is a famous cheese in its own right, earning the Spanish D.O. name protection as well as the title of Best Blue Cheese in Spain s 2003 national competition. Butter Real Butter, DOP Cañada Sweet # /9 oz Salted # /9 oz Cañada takes the highest honors for its Spanish butter a DOP hence the name Real which means royal in Spanish (pronounced ray-ahl). It comes packed in an airtight can. On the bottom is a handy pop-top covered with a plastic lid. Pull the tab and serve the fresh butter straight from the can, or scoop it out onto a plate. Once re-sealed, the lid shields Real butter from odors. This DOP butter comes from Soria iin the easternmost province of Castilla y León in central Spain. Here, dairy production has thrived since the Middle Ages. Soria boasts a complex gastronomic heritage; Jewish, Moorish and Christian cultures existed in this land for centuries. Modern Real butter is still artisan-made with choice raw materials. It contains no additives or preservatives. When fresh, it is spongy and sweet. Both versions have a milky aroma, a creamy texture and a refined, succulent flavor. Cañada describes Real butter as volatile for its harmonized sourness and barely perceptible spiciness. Spanish Air Afuega l Pitu # /300 gr Although this cheese s name means fire in the throat in the local dialect, it is not hot in the traditional sense. Its heat comes from its pungent aroma, piquant flavor and throat-sticking density. Afuega l Pitu, pronounced ah-fway-gael pee-too, is a pasteurized cow s milk cheese from Asturias near the northern coast of Spain. It comes in many degrees of ripeness, but is typically aged between two weeks and 50 days. Fresh and soft, it is molded by hand into a conical shape called Afuega l Pitu Atroncau, or a pumpkin shape called Afuega l Pitu de Trapu. When young, its taste is creamy, tending toward acidic, with a natural, earthy aroma. As it ages, its fire comes out in full force. The white version is ivory white if recently made, but turns yellow and granular when cured. No matter what the age, Afuega l Pitu always sizzles on the palate. Legend has it that hens took part in testing for ripeness. If the cheese stuck in the hen s craw, then it was ready. Its curds are formed by lactic coagulation so that it is suitable for vegetarians. (Hens are not used now, so no animals are harmed.) Also available: # /500 g Afuega l Pitu Cheese with Paprika # /300 gr Coated in red paprika, Afuega l Pitu looks the part of the fiery, bity redhead! Although this cheese s name means fire in the throat in the local dialect, it is not hot in the traditional sense. Its heat comes from its pungent aroma, piquant flavor and throat-sticking density. The paprika-coated version has an added dimension of spice and smoky sweetness typical of Spanish pimentón. Afuega l Pitu, pronounced ah-fway-gael pee-too, is a pasteurized cow s milk cheese from Asturias near the northern coast of Spain. It comes in many degrees of ripeness, but is typically aged between two weeks and 50 days. When fresh and soft, it is molded by hand into a pumpkin shape called Afuega l Pitu de Trapu, or a conical shape called Afuega l Pitu Atroncau. Its taste is creamy, tending toward acidic, with a natural, earthy aroma. As it ages, its flame shines all the brighter. Such a feisty red cheese deserves a red wine such as Tempranillo, Rioja, Côtes-du-Rhône or Pinot Noir. Suitable for vegetarians. Also available: # /500 gr # /8.8 oz Blue, La Peral # /800 gr Also known as Peral or Queso de Peral, this cheese is a relatively modern blue from Asturias, a small principality on the northern coast of Spain. Since this area is blessed with mountains and pastures of lush, green grass, it attracts herds of hungry dairy cows and sometimes sheep follow along, too. This small area offers an unusually high number of cheeses of all sorts. With the abundance of both cow s and sheep s milk, a farmer in the early 19 th century decided to try an experiement. He added a shot of sheep s cream in with the pasteurized cow s milk and made a cheese to ripen in prehistoric caves where natural molds flourish. The sheep s cream adds extra richness, and the natural habitat combined with the blended milk gives the cheese a slightly piquant, animaly flavor with pungent aromas similar to those of a washed rind. Since the cheese acquires its mold from the caves, the amount of blue veining will vary. La Peral is a crumbly cheese with a creamy finish. Monte Enebro (Queso del Tietar) # /1500 gr Monte Enebro s pronounced and lingering flavors demand full attention. Monte Enebro is made of pasteurized goat s milk and was created by a single producer in Castilla y León, Spain. It comes in a sligh tly flattened log covered in a rind of ash and mold. Because of its cylindrical shape and rugged coating, Spaniards liken it to the leg of a mule. Monte Enebro exhales aromas of mushrooms and yogurt while the edible mold works its magic on the curds inside. The result is a tangy, earthy cheese with a touch of walnut bitterness on the finish. The inside is moist and cakey with a pungent sad streak just beneath the rind. Queso de la Serena D.O. # /800 gr Lop the top off of this wheel and voilà, a ready-made cheese dip for bread and vegetables! Queso de la Serena a torta style cheese made from the whole, raw sheep s milk of the Extremadura is known for its thick, spreadable texture. Underneath the buttery mouthfeel is a fruity sharpness and distinct aroma of earthy, pungent sheep s milk. La Serena is aged for a minimum of two months and as it ages, its edible rind becomes leathery so that it may be used as a bowl. The interior ripens to a smooth paste with a texture reminiscent of spongy pudding. It may be sold as a whole wheel for parties, or in wedges. The name of Extremadura, a region in southwestern Spain bordering on Portugal, comes from Tierra de Extremos (Land of Extremes) once a barren no-man sland where only migrating Merino sheep thrived. 68

69 San Mateu # /5 lb This Catalan goat cheese sets itself apart from the mild-mannered chèvres of the world with its gently washed rind, herbaceous flavor and creamy-chalky texture. San Mateu (also called Sant Mateu and similar to Pau cheese) is produced in the mountainous area north of Barcelona by a small-scale cheesemaker who uses only local pasteurized goat s milk. The five pound wheel ripens for one to two months, after which period it acquires a sweet, fruity, nutty flavor and a natural tint of orange on the mottled rind. The longer San Mateu ages, the creamier and more aromatic it becomes, sometimes bordering on piquant. Torta de Aracena # /500 gr This creamy cheese may look like a typical sheep s milk, vegetarian torta, but surprise! It s made of raw goat s milk and coagulated with animal rennet. Torta de Aracena is produced in southwestern Spain in a small area of the Sierra of Aracena, province of Huelva. Besides being hand-made in ancient artisanal style, the secrets to this torta s success are the high quality of the milk used and the careful process of affinage. Tender and creamy, its pale orange rind encloses an ivory smooth paste that is very pleasant on the palate. It has an intense and persistent aroma that is backed up by a complex flavor with herbal and citric undertones. Torta de Barros # /275 gr Torta de Barros is a cured ewe s cheese with such a light and tender paste; the Spaniards call it torta (cake). It is made from raw milk in traditional cheesemaking style of the southwestern Spain and parts of Portugal. Torta de Barros comes from the province of Badajoz. Its elastic yellow-orange rind encloses an extremely soft, spreadable and even spoonable paste with an intense aroma. The flavour is a bit acidic with hints of herbs. On the finish, one tastes the elegant bitterness typical of the cheeses curdled with wild thistle flower (Cynara Cardunculus L., flor de cardo ). It is ideal with farmhouse bread, quince paste or nuts. Torta del Casar D.O. # /500 gr In Spain, a torta can be anything it wants to be an omelette, a savory pie, a tapa, a cookie or even a cheese. Torta del Casar is one of Spain s most famous cheese cakes, soft and often spoonable vegetarian cheeses from the southwest. Protected by the Denominación de Origen, Torta del Casar is produced in the province of Cáceres in the Extremadura region. It comes exclusively from raw ewe s milk of the Entrefina and Merina breeds that roam the area. The milk is infused with the thistle flower flor de cardo which forms the curds and gives the resultant cheese its characteristic gamey, acidic and smoked wood flavor. Aged for a minimum of 60 days, this cheese has a fine, golden rind and a special profound aroma reminiscent of fine herbs. Tortita Montes de Toledo # /300 gr Right at home on a bed of straw or on a banquet table, Spain s Tortita Montes de Toledo goat cheese gracefully straddles the line of elegant and rustic. This small torta-style cheese is an artisan specialty of central Spain, made with pasteurized goat s milk from high in the Toledo Mountains. Tortita Montes de Toledo is a talented melting cheese; it melts in your mouth just as readily as it does in a hot dish. Its thin rind encloses a creamy ivory paste that becomes even more unctuous with affinage. The flavor is pleasantly lactic, just as a good little goat should be. Goat tortita is smooth and subtle, but always persistent on the palate. SWEDEN Brännvinsost with Aquavit # /2 kg Wernersson Ost Brännvinsost is an aged Swedish cow s milk cheese fortified with an 80 proof Swedish liquor called Brännvin, also known as Aquavit. Made in the style of a Tilsit, this cheese matures for at least 10 months before being injected with hard liquor. As strong as Brännvinsost may sound, it is surprisingly mild. Under the layer of midnight black wax, there is a sunny yellow cheese, firm with tiny curd holes and a texture reminiscent of Cheddar. Upon first taste, the cheese is mellow and buttery. Follow through to the finish for a touch of tanginess from the Aquavit. Only a small quantity of liquor is injected, but it makes a huge difference in the cheese s flavor. Brännvinsost weighs in at just under 5 lbs. It comes in a small keg-shaped cylinder that fits nicely under the arm, making it the perfect party favor! It is a wonderful snacking cheese that pairs with a variety of festive beverages. Brännvin cheese can melt, but under heat, it loses its tangy edge. Made of pasteurized milk. 31% fat in dry matter. Herrgård Cheese # /12 kg Wernersson Ost Herrgårdsost is a traditional creamery cheese from Sweden. Although it aligns itself with Gouda and Gruyère for its nutty flavor and its speckling of holes, it is very much a farmhouse cheese in both name and style; Herrgård means "manor house" in Swedish, and ost is the general Scandinavian word for cheese. Wernersson Ost describes its cheese as a guaranteed mood-raiser. Crack into this glossy wheel for a taste of pure Swedish cow s milk pasteurized and aged to perfect tanginess. The curd has been cooked, pressed and salted until the cheese is ready for a coating of wax. Herrgård matures for for 8 months under carefully controlled conditions. Herrgård s 45% fat content gives it a sweet, full milk flavour. In the future, the wax will be red instead of black. Guldgrevé # /12 kg Wernersson Ost Guldgrevé (Gold grevé) is a Swiss-type cheese that is popular in Sweden. Although it is tthe youngest of the Swedish cheeses, since its creation, it has reached the top ten list of most popular Swedish cheeses. A style invented in 1959, the cheesemakers named it Grevé or Grevéost (Grevé cheese). It is a copy of Swiss Emmental but is supple and dense, and with fewer large holes. The inspiration for this cheese came from Jarlsberg, a Norwegian cheese with proprionic bacterial culture added to it to give it holes so that it resembles a Swiss Emmentaler in both taste and texture. Guldgrevé is a creamery, semi-hard cheese made from cow's milk with a fat content between 30% and 45%. After about 10 months of aging, it achieves a full-fat, rich flavor. It is excellent wine and can be cut cut into gold bars for retail. In the future, this cheese may have red wax. SWITZERLAND Gruyère Plain # /6 oz Tiger Gruyère Shippers Plain # /6 oz Tiger (Pre-Order) In these convenient 1 oz wedges, Tiger combines the taste of carefully ripened Swiss Gruyère with the velvety consistency and nutty flavor of Swiss Emmenthaler to create this quality process cheese with a firm texture. This product contains no additives and zero carbs. Packed in brightly colored rounds, you'll find six easy-to-open foil-wrapped 69

70 wedges. Tiger portions are the perfect food for snacking or entertaining. Kids love them and they are great to take along while traveling. The wedges are packed in rounds of 4 or 6. Tiger was founded in Langnau-Emmental, Switzerland in 1850 by Gottfried Roethlisberger. Today Tiger is run by Gottfried s grandson who carries on the tradition of maintaining quality, natural fondue products free of preserving agents and artificial colorings. Fondue # /14 oz Tiger Tiger Fondue recreates the Alpine fondue experience from real Swiss cheese imported from Switzerland. Tiger Fondue is conveniently packed and ready to melt, even in a regular stove pot or microwave bowl. Made entirely from cow s milk, it has the requisite creamy texture and milkiness that seeps into porous bread and coats vegetables better than any white cheese sauce ever could. Serve it plain, or with herbs and diced vegetables. Shelf-stable gift basket item. Swiss Gruyère Wheels # /70 lb Swiss Gruyère, an extra special delicacy from the Gruyère district of Switzerland, is well known as the basic ingredient in fondue. With its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well. Upon eating Gruyère, one immediately recognizes the taste of whole milk that is used exclusively in making this grand cheese. The natural-rinded wheels weigh between 65 and 85 pounds. In fact, it takes over 100 gallons of milk to make a single wheel of Gruyère! Enjoy this traditional favorite julienned into a chef's salad, melted on a hot open-faced sandwich, or of course, in a classic cheese fondue. Gruyère 1/4 cuts # /18-20 lb Switzerland As above but cut into more convenient sizes. Natural Gruyère Antique # /6 lb loaves Le Superb Where were you in 1862? The cheesemakers at Le Superbe were already making natural raw milk Gruyère in the Swiss Alps! This antique Gruyère has it all; it is buttery, nutty, and sweet, and it finishes with a savory, almost woody taste. In spite of its full flavor and complexity, it is not as overpowering or spicy as some other mountain cheeses. Gruyère is named for the Gruyère district of Switzerland where the cheese originates. It is a pressed, cooked cow s milk cheese with a dense paste a thin, rustic rind. An entire wheel of Gruyère weighs a good 80 lbs. and requires over 700 lbs. of milk to make. Since such a hefty wheel can become unwieldy in a restaurant or retail store, Natural Gruyère comes in convenient 6 lb. loaves for retail packaging, deli slicing and shredding. Delicious with red Burgundy. Natural Gruyère Cuts # /18 lb Switzerland Natural Gruyère C/W # /10 lb Switzerland Genuine Natural Gruyère from the Swiss Alps has it all; it is nutty, spicy, full-flavored, fruity and ready to melt! Gruyère is named for the Gruyère district of Switzerland where the cheese originates. It is a pressed, cooked cow s milk cheese with a dense paste, a scattering of small holes and a thin, rustic rind. An entire wheel of Gruyère weighs a good 80 lbs. and requires over 700 lbs. of milk to make. Since such a hefty wheel can become unwieldy in a restaurant or retail store, Natural Gruyère comes pre-cut into convenient rindless 6 lb. loaves for retail packaging, deli slicing and shredding for cooking. Swiss Cuts # /14 lb Le Superb The famous Tiger Swiss cheese in block cuts. This cheese is made of fresh part-skim cow s milk, cheese cultures, salt and enzymes. Swiss Center Cuts Le Superbe # /17 lb Swiss center cuts come from jumbo blocks of real Swiss cheese made out of fresh part-skim cow's milk, cheese cultures, salt and enzymes. Raclette # /12 lb Le Superb Raclette is a semi-firm cow's milk cheese with a delicate hazelnut aroma and a mild flavor of milk and cream. While it is produced in both France and Switzerland, this version comes from the Swiss mountains and has a firmer paste and more subtle character than its French neighbor, making it a nice alternative for lighter summer fare. The name Raclette stems from the French verb racler, which means to scrape. Raclette can be prepared in many ways, the most traditional of which is to cut the wheel in half, prop it up on a large stone next to the glowing embers of the fire, and then as the edge of the cheese melts, take a big knife and scrape the hot cream onto a plate of boiled potatoes, pickles, onions, fresh vegetables or even sliced meats. Also available: Raclette Swiss C/W # /10 lb Appenzeller # /15 lb Le Superb The Appenzell region of Switzerland is home to one of the country s greatest wheels, Appenzeller. Tangy, mature-flavored Appenzeller dates back some 700 years. While the ingredients are simple enough fresh part-skim cow s milk, cheese culture salt and enzymes the special care bestowed upon the wheels turns out a cheese with an amazing and memorable flavor. Weighing from 15 to 20 pounds, the wheels are taken to storage cellars soon after being made. There they are rubbed regularly with a mixture of water, white wine, salt and herbs. This addition to the recipe gives the cheese its special taste, making it great for snacks, appetizers and hot dishes. Appenzeller ages for over 90 days. URUGUAY Fontina Red Wax # /9 lb Calcar Holland Mill Fontina is a semi-soft cow s milk cheese from Uruguay. Although this version of Fontina is not as complex as its DOP Italian/Aosta namesake, it has nevertheless amassed a legion of fans for its mild, tangy, milky flavor and silky texture. Compared to Danish Fontina, it is lighter in color and slightly firmer, but with the same exquisite melting quality. Fontina from Uruguay can be used for similar applications as other Fontinas-as a table chese with fruit, melted on sandwiches, as a pizza topping or as a creamy addition to hot dishes and appetizers. The smallish wheel wears a coat of red and comes packed in a bag so that it retains its ready-to-melt freshness. Reggianito # /15 lb Calcar Calcar, a cooperative of milk producers founded in 1956, has worked uninterrupted for decades to make the finest cheeses of Uruguay. Calcar is famous for its specialty Italian style cheeses with traditional flavors. Reggianito was developed by an Italian cheese master with a long career in making grana cheeses. The final product was approved by Italian experts and sent to the Uruguayan market. It is made with specially selected milk and ferments imported from Italy. The ripening process is closely controlled until the cheese is ready to undergo strict quality tests. If it passes, it hits the market. Reggianito is recommended as a grating cheese for pasta or as a snack. Use it anywhere you would use a Parmesan. It is a favorite of adults and children alike. Made with pasteurized milk. 70

71 Maasdam Swiss # /17.5 lb Uruguay This yellow wax Swiss/Dutch style cheese from Uruguay is full of big consistent holes. Not only does it look very Swiss, it also has a strong Swiss cheese flavor. Made entirely of pasteurized, skimmed cow s milk, this cheese relies on rennet and lactic ferments for its typical flavor. Edam Ball Red Wax # /4 lb Westland Typical Edam red wax ball with all the mild milkiness of a Dutch cheese. It is great as a snacking cheese with apples, or for melting on sandwiches or in dishes. UNITED STATES Latin, Ethnic, Mediterranean, Danish Styles and More Apple Smoked Gouda C/W # /7 lb Celebrity Apple Smoked Gouda is smoked in an oven with both hickory and apple wood. It contains no liquid smoke; its misty character is authentic, not affected. This cheese is a favorite at parties for snacking, but it also is a good melted and will add a hint of smoky apple grove to any dish. Asiago # /5 lb Zerto Asiago meaning "fresh" derives its name from a small town in northern Italy where it was first produced. Asiago cheese has a mild flavour and soft texture. Asiago resembles a cross between a sharp, white Cheddar and Parmesan. Aged Asiago is, however, more crumbly. It has an off-white color. Its flavor is sharp cross between a Parmesan and aged Cheddar. The longer Asiago has aged, the firmer its texture and the stronger its flavor becomes. Also Available: Aged Asiago 6 month Brown Wax # /20 lb Extra Aged Asiago Black Wax # /20 lb Asiago Cryovac ½ Wheel No Wax # /10 lb Shredded Asiago # /5 lb Atalanta Cow s Milk Feta in Pails # /13lb Feta is the Greek word for slice because it is made in large blocks and then cut. It is a fresh cheese preserved in salt brine to give it its characteristic flavor and a specific texture. Atalanta s pasteurized cow s milk feta is very mild in taste. Both creamy and crumbly and not overly salty or briny, Feta is great for eating on its own, with a drizzle of olive oil or with a splash of lemon juice. Atalanta Cow s Milk Feta Crumbles # /5 lb Two of the world s favorite flavors come together in this classic Greek-style cheese. Atalanta Feta is a white, slightly salty cheese with a refreshing, tangy finish. Extra creamy cow s milk is what gives Atalanta Feta its sweet flavor. Feta is a must-have on salads, and it can also be used as a topping on pizza or in a wrap, and it makes an excellent stuffing for hors d oeuvres. This Feta is pre-crumbled so that it acts as a condiment; it livens up a salad bar and grilled vegetables, and it adds zing to watermelon at breakfast. Baby Swiss # /5 lb Celebrity What better cheese to top a baby burger than a Baby Swiss? Melted, sliced, cubed or shredded, this sweet cow s milk cheese is as versatile as it is delicious! Celebrity Baby Swiss has a firm, smooth texture with the requisite Swiss cheese holes. It comes packed in a red bag. Baby Swiss is delicately nutty and perfect on a burger with gourmet mushrooms. Cheese & Pepperoni C/W # /10 lb This is a semi-soft cow s milk domestic cheddar mixed with pieces of pepperoni. Great for snacking and makes a wonderful addition to any cheese tray. Flavor is creamy, zesty, and nutty. Colby Jack Cheddar C/W # /10 lb The cheese has a semi-hard texture, mellow flavor. The cheese is high in calcium and high in saturated fat. It is generally sold in a full-moon or a half-moon shape when it is still young and mild in flavor. Colby Jack Longhorns C/W # /10 lb Semi-hard cheese, orange/yello w and marbled in appearance. Used on cheese trays, in salad, sandwiches, casseroles, soups, and sauces. Colby is very popular in Mexican dishes. Creamy Dill Havarti # /9 lb Celebrity Atalanta s Creamy Dill Havarti is enriched with extra cream so that it feels silkier and more luxurious in the mouth, and it melts with ease. The buttery flavor along with the added dimension of dill makes it both familiar and novel. Creamy Havarti Loaf # /9 lb Celebrity Celebrity Creamy Havarti is enriched with extra cream so that it feels silkier and more luxurious in the mouth and it melts with ease. Havarti is a semi-soft cow s milk cheese with tiny holes and a creamy texture. Although it is produced and enjoyed worldwide, it boasts a long history dating back to Scandinavia of the 1800s. ADanish farmer s wife traveled throughout Europe to learn the secrets of making cheese. Inspired by the diverse styles of cheeses, she created her own recipe which she named after her farm, "Havarthi." Traditions of Havarti have traveled all over the world. 71

72 Crumbled Blue Cheese # /5 lb Characteristic of traditional Blue Cheeses, this domestic selection comes crumbled in 5 lb bags ready for sprinkling on salads or melting for your favorite meals. Gorgonzola Crumbles # /5 lb bag Zerto Imagine the possibilities of a 5 pound bag of Gorgonzola! Zerto s Italian-style blue cheese has an earthy, salty flavor bordering on bacony and a creamy-crumbly texture that makes it an ideal topping for salads or a spice for dishes. While it comes out of the bag firm, it can melt over potatoes or fettuccine, and it lends itself to chunky spreads and dips. A cup of blue crumbles does wonders for a cheeseball, especially when accompanied by sliced green olives and a dash of Italian Worcestershire style sauce! Gorgonzola by Zerto # /6 lb The gold foil says it all. Zerto Gorgonzola is golden, and its price point stretches your gold far beyond other blues. Zerto Gorgonzola has an earthy, almost bacon-like flavor and creamy-crumbly texture which makes it an ideal topping for salads or a spice for dishes, especially when melted over potatoes or fettuccine. It also lends itself to chunky spreads and dips. Although Zerto Gorgonzola shines on a cheese board, it also adds prestige to a restaurant menu. Try it on a pizza with thinly sliced pears resting on a spread of ricotta and mascarpone. Dazzle with a drizzle of rich honey. For neat eating, top the pizza with a thin layer of flattened dough. Press the two edges together; score the top dough, and bake until golden! Martel Swiss # x4 4/6 lb Martel Swiss # x6 2/12 lb Martel Swiss, with its sweet and mild flavor, adds a hint of nuttiness to any dish, sandwich or quiche. Swiss cheese has become the common term for a cheese style that originated in Switzerland called Emmentaler. This cheese is best known for its melting capabilities and, of course, its holes. How did Swiss cheese get its holes? A type of propionic acid bacteria consumes the lactic acid during the aging process and gives off carbon dioxide gas which eventually forms the bubbles, or eyes, in the cheese. The Emmentaler from Switzerland comes in cumbersome 200 lb. wheels. While these jumbo cheeses are impressive, the modern deli prefers a smaller version that is ready to slice, cube or re-pack. Martel Swiss is available in 4x4 or 4x6 loaves. Mild Cheddar C/W # /10 lb Celebrity Cheddar is a world-wide favorite. Smooth, crumbly and tangy, this is a great example of possibly the world s most famous cheese. Monterey Jack C/W # /10 lb Monterey Jack is a cow s milk cheese. The cheese has a semi-hard texture with a creamy, mild flavor. Muenster # /6 lb Celebrity True Münster or Muenster originated in a monastery in the Alsace region of France sometime around the 7th century (by either Irish or Italian monks). Germany has adopted this French cheese as it own, and Muenster is also popular in Scandinavia. Muenster is a semisoft cow's milk cheese with an orange colored rind. Its flavor ranges from mild when young, to quite strong for well aged cheeses. Also available: Muenster C/W # /10 lb Part Skim Mozzarella # /6 lb Zerto Whole Milk Mozzarella # /6 lb Zerto When determining whether to use part skim or whole milk mozzarella, a decision has to be made as to the preference of characteristics. Characteristics include texture, flavor profile, and browning. Part Skim mozzarella has 2% Butter fat, a greater stretch, chewier texture and more browning. Whole Milk has 2.6% Butter fat, more flavor, less browning, softer texture and oilier appearance. Paneer # /5 lb. loaves Royal Mahout For centuries, the people of the Indian sub-continent have preserved their milk by turning it into fresh cheese called Paneer. Traditionally a homemade cheese, Paneer is similar to pressed Ricotta, except the curd is drier and has no salt added. Paneer is among the primary protein sources for Hindus and Buddhists who adhere to strict vegetarian diets. Completely vegetarian with no animal rennet. Paneer is now a central ingredient in savory dishes such as Mattar Paneer (with peas) Palak Paneer (with spinach.) Paneer is popular in curried dishes, and can also be wrapped in dough and fried. Since this cheese does not melt, it serves as the meat of stir-fried dishes with thick vegetable sauces and full spice flavors. Paneer is also used in preparation of popular desserts because its delightful texture and complete lack of salt make it an ideal base for sweet recipes such as Rasgulla (cheese balls boiled in syrup) and Sandesh (steamed sweet cheese.) This cheese, however, does not limit itself to Indian cuisine. It works well in place of tofu in certain Asian dishes, and in place of Mozzarella or Provolone in marinated salads. It can be fried Halloumi-style, and it even makes an interesting filling for spring rolls and croissants. Royal Mahout brand Paneer is available in a 5 pound foodservice loaf. It has a 180 day refrigerated life, but can be frozen to extend its shelf life indefinitely, although the freezing may make the texture more crumbly. Pepper Jack C/W # /10 lb Pepper Jack Cheese is created with cow s milk, with added spicy, hot peppers. It has a semi-hard texture with a Zesty yet delicate and buttery flavor. 72

73 Port Wine Cheddar C/W # /10 lb This is a semi-soft cow s milk domestic cheddar, mixed with port wine. This is a great cheese to accompany with your favorite meat. It is mild and buttery with a wonderful hint of port wine. Sharp Provolone # /12 lb Zerto This zesty, semi hard provolone, when eaten, the dense texture gives way to a fruity sweetness followed by a lactic sharpness. What an amazing complexity! White Cheddar C/W # /10 lb Celebrity When fully cured, Canadian Cheddar is a hard, natural cheese with a slightly crumbly texture. The longer it matures, the sharper its flavor becomes. The sharpness of this Cheddar, plus its inherent buttery and nutty flavors, make it a natural for a butternut squash casserole. Try it in a traditional macaroni and cheese recipe with a gourmet twist: creamed butternut squash spiced up with diced onion, thyme, nutmeg, and parmesan cheese. KOSHER CHEESE Canada Canadian Eiffel Tower Kosher Brie # /7 oz (Cow) Brie has been made in Canada since the French colonization. This classic, taste bud-seducing cheese is always the first to disappear from the cheese plate. Great heated in the oven with Aunt Berta s kosher jams! Tablet K Kosher. Fondue Brie # /500 gr Eiffel Tower Fondue Brie is an innovative Brie designed for baking. It comes in a rectangular tray that can go into the oven; melt the lightly herbed cheese directly in the tray and then serve in the same dish! Tablet K kosher. bl Panini Brie # /500 gr Zerto This conveniently shaped Brie comes in a flat rectangle that is easy to slice into the perfect Panini size. The traditional round, thick Brie is not well suited for most Panini breads and causes restaurateurs to lose product during trimming. Panini Brie always comes out perfect. It is easy to custom cut for a variety of sandwich shapes and will not overpower other ingredients. Tablet K kosher. Denmark-Kirkeby Sol The Kirkeby Cheese Company of Denmark has taken the art of making kosher cheese and turned it into one of their specialties. The island of Funen, where the farm is located, boasts one of Denmark s most beautiful views. Kirkeby/Sol Cheese produces some of the finest yellow and blue kosher cheeses available today. All are certified by the Kosher Federation of Bet Din of London. 100% Chalav Yisroel. Kosher for Passover. Kosher Sliced Havarti # /175 gr Sol (Cow) Pre-Order Sliced Havarti is the same buttery-tasting, semi-soft cheese as the Havarti loaf. (above) These convenient slices are ideal for grilled cheese sandwiches and other cooking applications. They may also be cut diagonally and arranged on a party snacking tray. Kosher Sliced Edam # /175 gr Sol (Cow) Pre-Order This item, Sol Edam, is pre-packaged and pre-sliced, ready for sandwiches or snacking. This is the same delicious Edam as listed above in loaf form. The slices are mild enough for easy eating and they will melt well in sandwiches or atop casseroles or potato dishes. Kosher Gouda Slices # /175 gr Sol (Cow) Pre-Order Sol Gouda is sliced, pre-packed and great on sandwiches or wraps. This Gouda is mellow and rich with almost no holes. Although Gouda is a mild cheese, its taste is more pronounced than Havarti and Edam, and its texture, firmer. Kosher Blue Cheese # /3 kg and Blue Wedges # /100 gr Sol (Cow) Sol s Danablu is unique, with similarities to French Bleu d'auvergne. It is an excellent cheese for crumbling over salad, or simply served as a snack with fresh fruit and nuts. England-Chevington Chevington is the new brand and label of what was formerly Royal George Cheddar. George Kenyon, the founder of the English dairy, started to make his traditional English cheeses in 1957 in the ancient market town of Garstang, where the ruins of the Greenhalgh Castle are. His sons, Neil and John, produce kosher cheese for the UK market. The Chevington cheeses are Kedassiah, Cholov Yisroel, and kosher for Passover year-round. Vegetarian-friendly! The cheese is Cholov Yisroel and is suitable for Passover (except for Double Gloucester with Chives.) Three unique cheeses come packed in sealed 7 ounce parchment packs to ensure product security from the manufacturer to your shelves. 73

74 Double Gloucester # /7 oz (Chevington, Cow) Double Gloucester is a traditional semi-hard cheese which has been made in Gloucestershire since the 16th century. It is made from whole milk and then colored with annatto to give it a warm orange color. It tends to have a fresh, tangy flavor and a slightly crumbly consistency, but holds up well in these sturdy slices. Mild Cheddar # /7 oz (Chevington, Cow) Cheddar is a world-wide favorite. Smooth, crumbly and tangy, this is a great example of possibly the world s most famous cheese. Though first produced in England, the recipe was later taken to the USA, Canada, New Zealand, and Australia. Cheddar is revered the world over and now Royal George boasts a kosher version with all the trappings of jolly old England. Red Leicester # /7 oz (Chevington, Cow) Red Leicester is a mellow cheese with a hard, granular texture. It gets its bright red color from the addition of annatto, which is ground achiote seed from the annatto tree. Red Leicester is a rather young cheese, as it is only aged for 10 to 12 weeks. As it ripens, it develops a distinct nuttiness and faint lemony finish that separates it from all other English cheeses. Israel-Barkanit Dairies Over the years owners Avinoam and Michal Barkan have done over fifteen training periods in France and Spain to learn cheese-making techniques which they brought back to their Moshav in Israel. The Brakin family's Barkanit Dairy is a spread of 500 acres in the village of Kfar Yechezkel and hosts a herd of 450 goats and several hundred sheep. Next to the Tabor Mountain, the herd of Barkanit family dairy enjoys natural pastures all year around. With the exception of Tourquoise which is certified by the Rabbinate of the Gilboa, all Barkanit cheeses are OU Kosher and 100% Chalav Yisroel. California # /120 gr Barkanit (Goat) This 100% goat milk cheese is covered by white mold and Californian nuts. The nut presence enhances the natural forest aromas of this cheese. More discreet and almost shy, this cheese asks for all our attention before completely revealing itself. The semi-soft interior is covered with salted walnuts nestled into the white Brie mold coating for a unique look to match its flavor. Shahat # /130 gr Barkanit (Goat/Sheep) This French Selles-sur-Cher style cheese is covered in plant ash and white mold. Its creamy texture, due to its careful maturing process, gives it an elegant personality. While Shahat's taste is already interesting at the beginning of the production process, it becomes even more so as the cheese fully matures. Tiltan (St. Maure Noire) # /130 gr Barkanit (Goat) The origins of Tiltan began in the Loire Valley where St. Maure originated. This cheese is produced from 100% goat milk. With its delicate texture and a touch of refreshing acidity, it is possibly the most balanced and harmonious cheese produced in Israel. This French style cheese is a symphony of nature. It boasts a delicate creamy texture and an interesting semi-sour taste that gets stronger as it ages. Round in shape, it is wrapped in mold and plant ash. Tavor # /130 gr Barkanit (Sheep) Tavor by Barkanit is a kosher cheese made from sheep s milk. Its rind is sprayed with Penicillium candidium which penetrates inwards during the maturation process. The natural sweetness of the sheep's milk is expressed in the flavor and milky earthiness of Tavor. Its full, buttery texture makes it a truly splendid Israeli cheese, with a distinct, tangy flavor. Produced from 100% sheep milk, this cheese is fascinating paradox. The combination between the natural sweetness of the sheep milk and the high concentration of flavors in the milk due to the herd eating only in the pasture creates an interesting flavor and aroma. It comes in the shape of a flattened pyramid. Gilboa Wedges # /130 gr Barkanit (Sheep) It can be difficult to find gourmet hard cheeses that are also kosher, but with Gilboa we have a wonderful little sheep's milk cheese to enjoy. The name comes from the Gilboa Mountains in Israel. This Manchego-type cheese will help to create an attractive cheese board with different textures and flavors combined with other tasty kosher offerings. The clean, slightly lemony flavor of Gilboa makes it a great snacking cheese. Alternatively, try it sliced on sandwiches or julienned into a salad. It is made from 100% sheep milk and it is characterized by its special hard rind that builds up though a special aging process. Kadurim Assorted Goat # /160 gr Barkanit (Goat) Compact, sleek and innovative, Barkanit s miniature cheese balls make a lasting impression at fashionable fêtes! Barkanit dairy in northern Israel now offers an enticing assortment of small bite size balls of fresh goat s milk cheeses. Each round is hand-rolled in local spices including black pepper, sun dried tomatoes, fresh herbs, garlic, sesame seeds and sumac. 74

75 Israel-Gad Dairies What started out decades ago as a small family dairy in Turkey is today one of Israel s largest dairies. Established in 1980, Gad Dairies combines simplicity with ingenuity, tradition and progress, uniquely incorporating these elements into a manufacturing process yielding flavorful cheeses. Located in Israel s central region, Gad s state-of-the-art manufacturing facility covers an expanse of 7,000 square meters. Gad Dairies have two different kashrus licenses: Mehadrin Badatz Rabbi Rubin and OK. Chalav Yisroel. Israel's dairy industry is well respected in the Middle East for producing a wide range of artisanal cheeses. The dairy industry is one of Israel's agricultural pillars and the country's farming system of Kibbutz collective farms and Moshav family cooperatives enable Israeli dairies to create great cheeses at reasonable prices. Syrian Cheese (Halumi Style) # /7 oz Gad (Cow) For centuries a staple in the diet of the captivating Mediterranean island nation of Cyprus, Halumi has now gone beyond these borders to be loved worldwide. Combining the texture of mozzarella with the briny moisture of feta, Halumi is easily one of the world's most versatile cheeses. Instead of melting when cooked, Halumi browns beautifully, especially when grilled. Alternatively, this lively 100% pure sheep's milk cheese can be served fresh in a salad or sandwich. Kashkaval # /250 gr Gad (Sheep) Kashkaval is a typical cheese from the Balkans. This version is produced in Israel. Kashkaval is aged for six months, during which time it develops a slightly tangy flavor with a perceptible hint of olive oil. Needless to say, this sheep's milk specialty is almost always served with olives. Its texture is firm enough for slicing, but unlike some Kashkavals, the Israeli version melts well so that it can be used for cooking. For a summertime treat, melt it in a pita with tomatoes, sea salt and black pepper, or serve as a table cheese with a tray of colorful olives. Kosher Cow's Milk Feta Cubes # Gad makes wonderful Feta, now available on the export market. Made from 100% cow's milk, this Feta is great on salads, but is also excellent served before the meal drizzled with extra virgin olive oil. Also available in cups and cubes: Kosher Cow's Milk Feta Cups # /9 oz Kosher Cow's Milk Feta Slices # /9 oz Sheep's Milk Feta # /8 kg Gad (Sheep) Gad Dairy is dedicated to developing healthy, natural products with an outstanding taste. A private fresh farm with state-of-the-art manufacturing facilities capable of filling practically all size orders. Made from 100% sheep's milk, this Feta is great sprinkled on salads, but is also excellent served before the meal drizzled with extra virgin olive oil. Labane Natural # /9 oz Gad (Cow) Labane in Oil and Za Atar # /9 oz Gad (Cow) Labane straight from the farm to your table! Commonly found on menus in Middle Eastern restaurants, Labane makes a great appetizer and party cheese. Its similarity to yogurt is no coincidence; labane is actually a strained and acidified yogurt that firms up so that it can be used as a cream cheese style dip. Sprinkle it with za atar herb seasoning and add a drizzle of olive oil and you have a bowl of tangy, fluffy cheese just begging for a hot slice of pita bread. Packed in a convenient plastic tub. For Atalanta s kosher grocery, including pasta, couscous, olive oil, grilled vegetables, and cookies, visit the corresponding specialty grocery sections in this catalog. Also available is a separate kosher-only catalog. Israel Gourmet Couscous Del Destino Couscous Toasted Israeli Couscous 75 # /10 lb # /5 lb Toasted Israeli Couscous # /5 lb This style of couscous differs from the traditional couscous in that it acts more like pasta than a grain. It is made of wheat semolina that is formed into tiny pasta pearls. Serve it as a side dish or add it to your favorite soup as you would a rice or a small pasta. Certified kosher parve under the supervision of the Rabbi Jacob Moshe Charlap on behalf of the Rabbinate of Netanya.

76 International Meats Canada Heart Healthy by Celebrity 99% Fat Free, 50% Less Sodium and 100% Delicious! Celebrity's Healthy Line of products are slow cured and cooked to develop a unique old world flavor. This mouth watering flavor is maintained while using 50% less Sodium than our regular hams! They all have a delicious taste while being 99% Fat Free. This is achieved by painstakingly removing every possible bit of fat by hand! This product has no trans fat, no saturated fat, low fat calories, high protein, low carbs, no gluten, no hormones and high flavor! All items in Celebrity s Healthy product line have the American Heart Association's "heart check" on each pack Healthy Cooked Ham (sliced) # /8 oz Healthy Black Forest Ham (sliced) # /8 oz Healthy Canadian Back Bacon (sliced) # /6 oz Healthy Line Brown Sugar Ham (mini) # /2 lb Healthy Honey Line Cured Ham (mini) # /1.34 lb Healthy Cooked Ham (block) # /12 lb Oven Roasted Family San Daniele Oven Roasted Ham with Rosemary # /6.5 lb This beautifully roasted ham will melt in your mouth! Its extra lean and oven roasted for a delicious result you ll adore. Delicately flavored with a sweet accent of rosemary. The hand selected savory herbs are the secret to the distinctive home-cooked fragrance & aroma. Bellarrosto Oven Roasted Prosciutto Cotto # /13 lb A Beautiful Roast created from select extra lean full muscle pork. This succulent ham is traditionally seasoned with hand picked herbs and spices then slowly oven roasted for that home cooked allure! The Beautiful Roast not only presents well, it has less than 4% fat and no phosphates added. Grandoro Prosciutto Cotto (Gold Foil) # /11 lb This is the Golden Great! the ORIGINAL prosciutto cotto made from select lean pork. It s a full muscle ham that s delicately spiced and slow cooked. Containing less than 4% fat, this is an Extra Lean Italian Ham! Its silky texture will make you realize this Golden Great as the ORIGINAL Prosciutto Cotto. Italian Style Slicing Logs Mastro Genoa Salami # /6 lb This Northern Italian treat is the cornerstone of the Italian antipasto platter. The traditional Italian salami recipe makes our Mastro Brand a real delight. Ideal for gourmet sandwiches or Panini, our Genoa Salami has been dry-cured with select spices and peppercorns that salami lovers expect. Mastro Soppressata (Mild #662611, Hot #662617) 4/5.75 lb Our Mastro Soppressata has that coarser grind that gives it that unmistakable mouth appeal. Carefully cured with years of experience, this product gives any sandwich or party platter an edge over the competition. It comes mild or hot. Mastro Old-Fashioned Capicolla (Mild #662604, Hot #662605) 4/5 lb There is nothing old about our Mastro Old Fashion Capicolla Hot and Mild. This product is manufactured from fresh, choice muscles that are cured and dried to perfection. A nice mixture of Italian spices also contributes to the success of our Gab-ba-gool as some old timers like to call it. Our capicolla is popular with pasta dishes, great for pizza topping and yes, you cannot forget to use in a sandwich with fresh mozzarella. Mastro Pancetta <Flat> (Mild # /7.5 lb, Hot # /5 lb) Dry Cured Pancetta by Mastro is an entirely unique Artisanal item specific to the Mastro Line of Old Fashioned Italian Family meats. This premium quality Pancetta is made from first choice pork bellies (bacon). There is no other way to make such a classic work of art other than by hand. The bellies seasoned (Sweet or Hot) and are then hand rolled and tied. Each piece is cured for 60 days while being pressed flat for its unique Artisanal appeal and trademark shape. Mastro Mortadella # /6.2 lb Mortadella is the original bologna for which the city of Bologna is famous. Mortadella is a pure pork sausage with its origins traceable to the ancient Romans. Fresh pork and fat were pounded and blended with spices and whole black pepper corns to arrive at the tasty meat. Mortadella must be 76

77 uniformly pink, with an evenly distributed percent pure white pork fat squares, and studded with whole black pepper corns. Expertly made mortadella is aromatic, smells clean and inviting. It has a smooth texture particularly if served on fine white Calabrese bread. Mastro Mortadella with Pistachio # /8.2 lb As above with pistachios embedded throughout the Mortadella. Del Destino Prosciutto (Half Moon) # /4 lb Unique, delicate, mild and pleasantly sweet in flavor, our Canadian Prosciutto has a deep color and is lean and tender. The first step in creating the superior quality Prosciutto is choosing a special lean breed of pig. Produced in the traditional way, each carefully selected ham is trimmed and salted by hand. These premium hams are then fully air dry cured and aged for approximately four weeks for the Half Moon and 6 weeks for the Whole Legs. Also available Mastro Prosciutto (Whole Leg, Boneless) # /11 lb Retail Grab N Go Pre-Sliced Mastro Proscuitto # /4.5 oz Mastro Genoa Salami # /6.2 oz Gas Flushed Retail Pack Eastern European Family Polonaise Ham 98% Fat Free Natural Juice 4x6 # /11 lb It is fair to say that no one in the world has brought more to the U.S. or has learned more about Polish hams during the past 58 years. And once again, we ve developed a new World Class Polish ham, Polonaise. Polonaise brand ham is your guarantee of an authentic Polish ham based on our original standards, traditional formula and our rich history that began with Krakus. We ve gone back to our roots and secured the production of our own factory in Poland. This has allowed us the opportunity to focus on following our original standards, traditional processes and family formula. The fact that our hams are being produced in one factory ensures the continuity and consistency of our hams. This also allows us to provide you with a World Class Superior Polish Ham at a margin of the price of our competitor s. Pannonia Ham # /7 lb Pannonia is the ancient name for Hungary where this Ham was originally made. A semi dry cured product this product proudly carries the full Ham description indicating it is of the highest quality without added water or other ingredients. A true ham like Prosciutto di Parma that is not salty but smooth and full flavored. It took four years to replicate the original Hungarian lightly smoked, two muscle product but our Canadian packer came through with an authentic product. Great on a sandwich or in a mac and cheese casserole our Pannonia adds a distinctive flavor to any dish hot or cold. Celebrity Hungarian Slab Bacon # /8.5 lb This artisanal slab bacon is specially selected and handcrafted in the original Danish tradition. Each center cut slab is hand-trimmed; the rib meat is left on the slab while the bone is meticulously removed by hand. It is then slowly cured with brown sugar and naturally smoked using only select European hardwoods.comes ready to eat or quick heat and serve with higher yield and less shrinkage. This slab has a longer shelf life than traditional layer bacon.this tasty product can be eaten as an appetizer, or used for cooking soups, breakfast or diced/ shaved into pasta and salad. Black Kassel Artisanal Meats & Salami For centuries, majestic castles commanding views of the rivers Rhein and Mosel have inspired legends. The craftsmen who lived in these regions used recipes handed down from generations to produce Europe s finest meats and salamis gently smoked with secret blends of hardwood and dry-cured with a legacy of practiced patience. Tradition and the flavors of Central Europe are the inspiration behind Black Kassel fine meats by Piller s. Imported from Canada, the salamis blend the tastes of two worlds the European tradition of time-honored food preparation, with today s demands for distinctive and superior quality! In 1957, Wilhelm Huber opened a small butcher shop in Waterloo, Ontario, using family recipes and traditional European meat processing methods. Five generations later, Piller s Black Kassel is still family owned and operated and is still using Wilhelm s techniques and recipes. 77

78 Gypsy Brand Salami Fine blend of pork. The cayenne pepper gives the salami a semi-hot spicy flavor. Produced in an attractive red casing with white stitching. Flavor Selection Pepperseed Salami - Pure pork salami with added whole peppercorns, reminding you of the flavors of Italy. A tangier flavored, smoked and air dried salami. Mailander Brand Salami - A pure pork product stuffed into a unique clover leaf shaped brown casing. The heavy smoked note and coarse ground pepper produces a rich and tangy flavor. Mustard Seed Salami A lean mixture of pure pork finely chopped with mustard seed and a hint of garlic. During fermentation, the salami is pressed to produce its square shape. Old Forest Salami - A lean blend of pork meat, ground and stuffed into a unique flower shaped black casing. This product is great for specialty cold cut platters or cheese trays. Paprika Salami - Pure pork salami, Hungarian style with paprika and garlic. Crafted in an attractive brown cord casing. Picante Salami - This salami features the flavor of Habenero Pepper. This flavor is a hit for those who enjoy spicy food. Pure pork salami stuffed into a unique flower shaped casing. Alpen Brand Salami - This Southern German salami consists of a midly spiced blend of pork. This smaller salami is perfect to serve with crackers. Stuffed in a cloverleaf casing. Bavarian Brand Salami - Fine ground mixture or pork. Mildly spiced with black pepper and garlic, as is the tradition in Germany s most famous and largest province, Bavaria. Hungarian Brand Salami - Fine Hungarian specialty salami is a pure pork tangy salami with a hint of garlic. Black Kassel Alpen Schinken # /12 lb The Black Kassel Salami Knights have worked hard to bring a ham so unique it takes 80 days to make. Each ham is carefully selected by their Sausage Meister for color, size and fat definition. The ham is hand -trimmed and then individually cured with its own spice mixture, smoked and then placed in their drying chamber for 5-6 weeks, which is the time required to produce the delicate texture and aroma. Black Kassel Alpen Schinken is delicious on a sandwich, cold cut platter, or served with melon. Conveniently available in 4 oz packages (18/cs). Rochefort Style Salami # Half Piece 4/2.5 lb From the beautiful Averyon region of France come a town and cheese that evoke delight in the minds of many gourmets Roquefort. The Legend of Roquefort tells of a young shepherd who left his lunch of bread and sheep cheese in a cave to follow a beautiful woman. When he returns to the cave a few months later, the sheep cheese was covered with bluish-green veins. He was so hungry that he ate it and found it much to his liking and so the Roquefort Cheese was born. Today Roquefort is France s most popular cheese. The Black Kassel Wurst Meisters in their pursuit of innovation; infused the flavor of Roquefort Cheese into the Black Kassel salamis to craft a wonderful new culinary creation. The Rochefort-Style Salami combines the best of two time-honored crafts, cheese and salami making. The result is delicately flavored salami that will always satisfy. Enjoy some today! Deli Logs for Slicing Alpen Schinken Smoked & Dried HAM (Oblong Shaped) 1/2 pc # /3 lb Old Forest Salami (Flower Shaped) 1/2pc # /2.25 lb Salami D Amour (Heart Shaped) 1/2pc # /2.25 lb Picante Salami (Flower Shaped) 1/2 pc # /2.75 lb Mailander Salami (Clover Shaped-Large Hukki) 1/2 pc # /2.75 lb Hungarian 58 White Salami (Round) 1/2pc # /2 lb Mustard Seed Salami (Square Shaped) 1/2pc # /2.5 lb Gypsy Salami (Round) 1/2 pc # /2.25 lb Hungarian Salami (Round) 1/2 pc # /3 lb Barcelona Salami (Round) 1/2pc # /2.5 lb Bavarian Salami (Round) 1/2pc # /3 lb Alpen Salami (Round) 1/2pc # /2.25 lb Paprika Salami (Round) 1/2 pc # /2.25 lb Retail Grab N Go Old Forest Salami Chub # /6oz This beautiful salami is created with a lean blend of pork gently smoked over natural beech and hardwoods. Mustard Seed Salami Chub # /6 oz This salami is developed with a lean mixture of pure pork finely chopped with mustard seed and a hint of garlic. Gypsy Salami Chub # /6 oz Cayenne pepper gives this salami a semi-hot spicy yet savory flavor as the European gypsies know it and share with others on their travel. 78

79 Retail Grab N Go Pre Sliced Old Forest Salami (Flower Shaped) SLICED # /4 oz Mustard Seed Salami (Square Shaped) SLICED # /4oz Gypsy Salami (Round) SLICED # /4oz Alpen Schinken (Dry cured and Smoked) SLICED # /4oz Italy Italian Prosciutto Prosciutto Crudo # /13 lb Fontana Fontana also produces a Crudo style Prosciutto. Slice Fontana Prosciutto Crudo into buttery ribbons for the perfect dose of Parma countryside, a land of green hills rich in tradition and love for prod ucts of long ago. Because Fontana Prosciutto has an exceptionally high nutritional value and a low salt content compared to other prosciuttos, it fits into a variety of diets and dishes. Parma ham will never go out of style; it is a traditional specialty that accommodates the demands of the modern kitchen as well as those of creative kitchens to come. Well done, Fontana! Also available in pre-sliced packs: # /3 oz Crudo Pre-Sliced Prosciutto Crudo # /3 oz Fontana Authentic Prosciutto is now available pre-sliced in attractive, convenient vacuum-sealed packs. This succulent, fruity Prosciutto is produced, sliced, and packaged in Italy under strict supervision. If our 15 lb. whole leg Prosciutto is too much for you, try one of these on for size! Parma Prosciutto Prosciutto di Parma # /15 lb Zerto The King of Italian dry cured hams, Prosciutto di Parma is a highly controlled product, produced under strict Italian law which governs the size of leg to be used, where the legs come from, and what the hogs eat, among other strict considerations. Once the leg has been selected, it undergoes a salting stage that last for a few weeks. Next it is cleaned off to begin the curing process, which occurs in humidity and temperature controlled rooms replicating the fall, winter and spring seasons. This slow process is closely monitored to ensure that the legs are properly cured and that the end product measures up to the high standards established by Italian law. Once the curing is completed which is a minimum of 400 days per U.S. law the leg is de-boned and inspected by the Consorzio di Prosciutto di Parma. If passed, the ducal crown with the word PARMA is branded onto the ham. Our Zerto product is cured for a minimum of 16 months. Prosciutto di Parma has an attractive rosy coloring, distinctive mild and delicate flavor, and a velvety smooth texture. It is a sophisticated, ready-to-eat and highly nutritious addition to any snack or meal. Enjoy a variety of meals including sandwiches, pastas and soups. Prosciutto di Parma # /15 lb Tanara Giancarlo This Prosciutto di Parma is crudo and produced with Italian pork coming from the best breeding areas of the Po Valley and from pigs that have only eaten natural feed. The thighs weigh at least 13 kg or more. The ham is treated with sea salt for a pleasantly sweet taste; no other ingredient or additive is used. Lard called sugnatura is rubbed on the bottom of the ham where the bone is to protect the ham and to ensure consistent development. Once prepared, each ham is taken to special ventilated cellars where they undergo a lengthy aging process to develop the typical Prosciutto di Parma fragrance and aroma. The cool mountain climate of the Langhirano area puts the finishing touches on the meat. After more than one year of basic salt curing plus another 90 days of special curing the master porkbutcher tests the Prosciutto, and then brands it with the Giancarlo Tanara name to guarantee superior quality. Prosciutto di Parma 24 month Black Label # /15 lb Tanara Giancarlo Now available is a Super Parma aged for a full 24 months. The extra curing time gives this ham exceptional depth in flavor while still allowing it to keep its trademark buttery texture. It is fragrant, sweet, and unforgettable once it hits the nose and taste buds. Tanara s Prosciutto di Parma D.O.P. at any age is produced under strict Italian law which governs the size of the hog leg to be used and what the hogs eat, among other strict considerations. Once the perfect leg has been selected, it undergoes a sea salting stage that last for a few weeks. The actual curing process occurs in humidity and temperature controlled rooms which replicate the fall, winter and spring seasons. An added bonus is the pure breeze from the Appennine mountains that blows into the curing house windows, thus adding an unique form of air terroir to the ham. The entire process is time-consuming and tedious, but Tanara s end product always measures up to the highest standards so that it earns the Parma fire-branded crown stamp with honors. Prosciutto di Parma # /15 lb Fontana Prosciutto coi Fiocchi the Prosciutto with a bow, the label reads, which also means well done! in Italian. In its red, white and green necktie, Ermes Fontana s Prosciutto di Parma is already dressed for dinner! According to the prod ucer, this prosciutto gives us the gift of nature. Under its fluffy bow, Fontana holds all the perfumes and aromas of the past, thanks to a rigorous observance of ancient Parma recipes. The beauty of prosciutto lies partly in its knack for adding heaps of flavors without heaps of bulk. Slice Fontana Prosciutto into buttery ribbons for the perfect dose of Parma countryside, a land of green hills rich in tradition and love for products of long ago. Because Fontana Prosciutto has an exceptionally high nutritional value and a low salt content compared to other prosciuttos, it fits into a variety of diets and dishes. Parma ham will never go out of style; it is a traditional specialty that accommodates the demands of the modern kitchen as well as those of creative kitchens to come. Well done, Fontana! Also available: # /15 lb 18 months 79

80 Artisanal Prosciutto di Parma # /15 lb Zerto Cured in the same manner as our Prosciutto di Parma, with extra care taken after the removal of the bone. The product is trimmed in the same manner but instead of the familiar Parma shape this product is folded over and hand stitched just as it was done hundreds of years ago. The resulting look of the product is much different but the same sweet taste is there. Prosciutto di Parma Deli Loaf # /10.5 lb Zerto Cured in the same manner as our Prosciutto di Parma, with extra care taken after the removal of the bone. The product is trimmed in the same manner but instead of the familiar Parma shape this product is shaped into a deli loaf. The resulting look of the product is much different but the same sweet taste is there. Pre-Sliced Prosciutto Crudo Parma # /3 oz Fontana Authentic Prosciutto is now available pre-sliced in attractive, convenient vacuum-sealed packs. This succulent, fruity Prosciutto is produced, sliced, and packaged in Italy under strict supervision. If our 15 lb. whole leg Prosciutto is too much for you, try one of these on for size! Also available: # /18 oz Food Service Prosciutto di San Daniele Prosciutto di San Daniele # /15 lb Casa Diva The lesser known Prosciutto Di San Daniele is produced under its own set of strict government rules that are similar to Parma Ham. The selection of the legs in terms of size is the same but where the Hogs come from and what their diet they have is different. This difference is what makes the San Daniele product unique and sets it apart form the Parma ham. The curing and inspection process is the same to insure a high level of quality. Our Casa Diva Brand is specially produced for us by a well known member of the Consorzio Di San Daniele and is cured for a minimum of 16 months. Some Italian s argue that the Prosciutto Di San Daniele product is sweeter than Parma but, this is a debate that will go on forever. Prosciutto di San Daniele # /15 lb LEVONI The lesser known Prosciutto Di San Daniele is produced under its own set of strict government rules that are similar to Parma Ham. The selection of the legs in terms of size is the same but where the Hogs come from and what their diet they have is different. This difference is what makes the San Daniele product unique and sets it apart form the Parma ham. The curing and inspection process is the same to insure a high level of quality. Our Casa Diva Brand is specially produced for us by a well known member of the Consorzio Di San Daniele and is cured for a minimum of 16 months. Some Italian s argue that the Prosciutto Di San Daniele product is sweeter than Parma but, this is a debate that will go on forever. Speck Speck Alto Adige # /1.9 lb or # /11 lb Or # /5.5 lb Recla Speck is a lightly smoked and seasoned dry cured ham from the mountainous region where Austria, Switzerland and Italy come together. Although produced in this South Tyrol region, only the Italian Speck Alto Adige product carries the IGP designation for authenticity. The Ham is seasoned and slowly dried cured using the cool mountain air of the Alto Adige province. The product is smoked using only beech wood to give it a unique but delicate smoked flavor. Served alone, with fresh fruit or as an ingredient in pasta, or as a seafood or vegetable dish, Speck always delivers a pleasant taste. This product is also available in three sizes. It is truly spectacular! Mortadella Mortadella with Pistachio Nuts # /9 lb Alcisa Mortadella comes from the food rich town of Bologna in the Emilia Romana Region of Italy. The product has been known to have been made for more than 500 years and is believed to have its origins in Roman times. The Romans called this product farcimen mirtatum and was flavored with myrtle berries and prepared with mortar and pestle. The name originates from the Latin words for myrtle (mirtatum) and mortar (mortario). Today s Mortadella is made starting with finely ground pork meat and classic spices such as salt, white pepper, peppercorns coriander and anise. High quality fat (usually from the throat) is mixed with the pork meat and spices in a consistent ration of seven parts meat to three of fat. After stuffing this into a casing the product is cooked according to weight to produce a favorable taste. Our product is approximately 6.5 inches in diameter. The product is another cornerstone of the classic Italian antipasto plate and is wonderful by itself or used on a sandwich with cheese or as an ingredient for stuffing any kind of meat. Mortadella's production technique is special and unique worldwide. Also Available: Gigante # /88 lb Plain # /9 lb Spain Serrano Hams Jamon Serrano, Boneless # /12 lb Revilla Jamon Serrano is a dry cured ham that is produced in Spain. Unlike other European dry cured hams, Jamon Serrano is cured in special drying rooms replicating the temperature and humidity of all four seasons: winter, spring, summer, and fall. This process results in lower moisture content in the finished product (versus an Italian dry cured ham) with a sweet flavor. Our Revilla Brand is aged for a minimum of 15 months to insure a sweeter prod uct. Whether you serve this product alone, with fresh fruit or as an ingredient in your favorite dish you will never forget its unmistakable taste. Try using in combination with saffron rice, or in quiches and sandwiches. Jamon Serrano, Boneless # /14 lb Campofrio Whole Boneless Serrano Ham. These hams are of extraordinary quality. Artfully cured for taste and freshness. Size: 12-14Lbs Origin: Madrid, Spain Delicious and special, thinly sliced, this is a must for tapas. It makes a delicious platter with cheese, chorizo, or on bread rubbed with tomato and oliveoil. The flavor of this meat is magnificent and classic; we recommend you serve it at room temperature or above to allow release of the flavors. 80

81 Jamon Serrano, Bone-in # /16 lb Campofrio This Jamon Serrano comes straigh t from the bone, which many people feel makes this product more appetizing. Campofrío Cured Meats are produced using ancient, processing techniques which are part of our gastronomic culture, but also making use of the latest technical contributions. Thanks to our exclusive Climate Controlled Curing System (CCC) we can offer a product with all the flavour of traditional cured loin. At the same time we guarantee that our products meet the highest quality and hygiene standards requested by modern housewives concerned by the diet. Pre-sliced Jamon Serrano # /3.5 oz Revilla Same great tasting product as our 12 pound boneless product in a convent pre-sliced package. Each piece is thinly sliced and packaged with a white paper separating each prod uct piece so it easily peels away. Iberian Ham Gold 20 Month, boneless # /12 lb Revilla At last, real luxury Iberian Jamón from Spain, aged to perfection. To obtain this delicacy, these Spanish pigs (like the ones with the black foot) are raised on acorns, and their meat, carefully cured in the traditional manner in southwestern Spain for 20 months. This quality Iberian ham possesses the typical dark red-purple hue, but with a moderate marbling of fat and well-tempered salt content for the international palate. Rich, buttery, savory and complex, it is a long-awaited delicacy in the American marketplace. And of course, USDA approved. Chorizo & Lomo Chorizo Español # / 2.75 lb Revilla and Campofrio Chorizo is the Spanish word for a dry cured sausage with red paprika. Our Español chorizo is a mixture of coarsely ground pork meat with larger chunks of meat than its North American counterparts blended to a mixture of spices, including paprika which lends it a red coloring. The ingredients are then stuffed in a collagen casing. After a minimum of three months of curing, the product is ready to be tasted. All Revilla products are carefully inspected before shipment and submitted to a high pressure pasteurization treatment to ensure there is no chance of listeria or any other harmful bacteria. The diameter of this Chorizo is approximately 2.5 inches and it is 13.5 inches long. The log is firm and wide enough to be sliced at the deli. Great with Iberian cheeses! Also available: Chorizo Chubs # /7.9 oz Pre-Sliced Chorizo Español Campofrio Now Revilla s Chorizo Español comes in pre-sliced packs! So rip open the package and get cooking! Spanish Chorizo is dry-cured for three months, meaning it is ready to eat plain or add to dishes. It is made of coarsely ground pork meat that is packed so chunky, each thin slice looks like a red-orange stained glass window. Chorizo s flavor is just as interesting as its look; it gets its kick from a mixture of traditional Spanish spices, including paprika. Whether you serve this chorizo drizzled with extra virgin olive oil or in your own kitchen creation, you will never forget its unmistakable taste or how easy it was to prepare! Lomo Dry Cured Pork Loin # Campofrio Lomo Curado is a dry-cured pork loin that is very popular is Spain as part of a traditional tapas course. Pork loin is the leanest muscle of the hog, and ours is very lean. The whole loin is infused with spices including paprika and then cured for a minimum of three months. This dry cure produces a lean loin with flavor that is neither hot nor spicy. Each loin is cut and packaged to deliver pieces that are between pounds each. Served as a Tapas selection or as an ingredient in a meal, this product delivers. An exciting alternative to Serrano Ham or chorizo, slice it very thinly and drizzle the dish with extra virgin olive oil. Best served with Manchego cheese, it makes a great sandwich on crusty bread. Tapas (Sliced Serrano, Chorizo, & Lomo) Campofrio Tapas are a wonderful element of Spanish life, and one equally as enjoyable when recreated at home. Our Tapas trio includes three traditional favorites in one convenient variety tray. Jamon Serrano, dry cured and thinly sliced. This ham is slightly sweet in flavor. Chorizo Espanol a dry cured sausage seasoned with paprika, rosemary, garlic and salt. Lomo Espanol dry cured pork loin with a hint of paprika. On our TAPAS selection, we offer a variety of Pre Sliced; Jamon Serrano, Chorizo & Lomo in one convenient package to tempt any palate. Australia Fruit Pyramids Fruit Pyramids are made from a pound of reduced fruit and contain no added colors or flavors. VPC Fruit Pyramids are perfect served with blue, brie and cheddar cheeses. Unlike most other fruit pastes, VPC fruit pyramids are made by hand and contain 75% fruit. No fillers or added pectin. 15 month shelf life. No refrigeration required, even after opening. 81

82 Fig & Almond Fruit Pyramid Log (PRE-ORDER ONLY) Pear & Hazelnut Fruit Pyramid Log (PRE-ORDER ONLY) # /1.43 lb # /1.43 lb Italy Lazzaris The spicy preparation known as "mostarda was derived from a very old country recipe. Rural families, in the 17th Century, around the Christmas holidays, used to prepare a special dressing by mixing flour, mustard, vinegar and candied fruit together with wine must. It is from the latter ingredient that the recipe adopted the name of mostarda. Since then, mostarda has been developed and influenced by a number of different cultures who have populated Northern Italy over the last few centuries. Today, the ingredients that characterize mostarda are flour, quinces, sugar, candied fruit and mustard oil. In accordance with traditional recipes, they are combined in different ways that lead to different kinds of mustards: Veneta Mostarda, Mantova Mostarda, Fruit Mostarda (or Cremona Mostarda), etc. Not all mostardas are made with whole fruit; in some, the fruit is pureed into a sauce and then blended with mustard essence and sugar. Spicy Sweet Sauces: Apricot # /4.2 oz # /9 oz Fig # /4.2 oz # /5 kg Pear # /4.2 oz # /9 oz # /2 oz Orange # /4.2 oz Wild Berries # /4.2 oz Whole Fruit Mostardas: Sliced Apple # /9 oz Chestnut # /9 oz Citrus Fruits # /9 oz Strawberry # /9 oz Vegetable # /9 oz Whole Fruit # /9 oz, # /5 kg Whole Fruit in Wood Tub # /6 kg, # /12 kg Black Cherries in Amarena Syrup # /17 oz Lazzaris The Luigi Lazzaris Company originally marketed these black cherries as an accompaniment for ice cream, but then found that they were also delicious on their own, alongside cheeses and in beverages. The Lazzaris Company selects the finest Italian Amarene cherries from Emilia, and then cooks and candies them to guarantee complete consistency and aroma. Once the cherries have been candied, they are immersed in the syrup made from Amarena cherries and sugar and then packed accordingly. To serve, leave whole or cut into small pieces. They go well with creamy foods such as ice cream, yogurt, or fresh cream, and also can be topped off with whipped cream. Pastry aficionados use them to fill crêpes and to decorate cakes. The possibilities are endless Drop them into a pitcher of Sangria. Spread them over puddings. Add them to chilled grapefruit or pineapple. Blend them into milkshakes or smoothies. The syrup can also be used for granite (this is a crushed ice drink very popular in Europe especially Italy) and for other drinks. Also Available: Black Cherries in Amarena Syrup # /5 kg Jams and Honeys Cotognata (Quince) # /14 oz Cotognata is a traditional Cremonese recipe dating back to the 16th century. Recorded history notes that in 1572 Cremonese ambassadors gave Cotognata as Christmas gifts to representatives of nearby, friendly governments. This premium jam is made from hand-selected quinces, a tart, apple-like fruit that grows on a shrub rather than a tree. Our Cotognata is made traditionally using only copper machinery and equipment. Use it as a spread, or more typically, as a condiment with cheese. Just place a dab of Cotognata atop a bite of cheese and enjoy these two complimentary flavors together. 82

83 Il Forteto Jams In addition to producing world-renowned Pecorino cheeses, our friends at Il Forteto maintain a vibrant farm with a number of fine, mature orchards. Until recently, their organically grown fruits were only sold by the bushel at the local farmer's market. Responding to repeated demand, they have started to preserve their orchard fruits in jars. Il Forteto offers six different fruit conserves: Peach, Apricot, Fig, Cherry, Blackberry and Plum. Rather than being overly sticky and sweet, these preserves taste like natural, spreadable fresh fruit. See the varieties listed below. Jam with Apricot # /1 lb Jam with Blackberry # /1 lb Jam with Peach # /1 lb Jam with Orange # /1 lb Jam with Plum # /1 lb Jam with Cherry # /1 lb Il Forteto Honeys Among the lush, green hills of Tuscany, Il Forteto gathers its premium honey from local bee farms. These pampered bees collect nectar from flowers growing in the fields of the Mugello region of central Italy. Bees make thick, sweet honey from the watery nectar they collect from flowers. Honey serves two purposes in the hive: To feed the young and to store as rations that will be consumed during the winter months. Much to the bees chagrin however, honey is an important part of the diet of several other animals, such as bears and badgers. We humans like it too, and have put it to many culinary uses over the years. It is thus no wonder why bees have poisonous stingers and ornery personalities they are constantly defending their honey from others who find it quite irresistible! Honey has long been known as "Liquid Gold". Before the world was introduced to cane sugar, honey was the predominant ingredient used for sweetening and, with over 1500 calories per pound, an important source of energy. Acacia Honey # /500 gr Bees feast on the flowers of the the spring-blossoming Acacia tree to create Acacia honey. The resulting honey is remarkably clear and pure. Drizzle it Italian-style over a shard of Tuscan Pecorino or crumbled Gorgonzola. The sweetness is in perfect balance with the salty tang of the cheese. Chestnut Honey 12/500 gr # Castagno (Chestnut) honey is smooth, creamy, dark and rich, with the woodsy undertone of chestnuts. Its earthy, semi-sweet essence is very sensuous; spread it over Gorgonzola melted on bread. Chestnut honey is also an excellent choice as a glaze for sautéed chicken breasts or baked acorn squash. Sunflower Honey # /500 gr Girasole (Sunflower) Honey has a delicate nutty essence and is medium yellow in color. This honey is not runny enough to pour, as it has a crystallized, butter-like consistency. It is particularly suited for spreading on bread or matzoh as a delicious snack after work or school Flower Honey # /500 gr Il Forteto's Millefiori (1000 Flower) Honey is derived from vast fields of Tuscan wildflowers that give it a full floral aroma and a well-rounded, sweet character. It has a deep lemony color and a thick granular texture, as many European honeys do. It makes a perfect glaze for chicken or a delicious topping for crusty Italian bread. 83

84 Menù is a specialty food products company from Italy. Atalanta Corp. sells its specialty items to many of the finest chefs in the USA. Part of the product line includes the following "salsas." These delicacies can be served as a side dish with boiled meats and poultry, and they are ideal with mature cheeses (Grana, Montasio, Pecorino) and fresh cheeses (Ricotta, Mascarpone) alike. Salsa Fragola (Strawberry & Balsamic Vinegar Sauce) # /16 oz MENU Thick, aromatic, and sweet smelling sauce with pieces of strawberries. It has a typical dark red color and a sweet & sour taste given ingredients such as strawberries and balsamic vinegar. Salsa Arancia Sauce (Orange & Onion Sauce) # /15 oz MENU Sauce prepared with pieces of orange pulp and minced onions. The spicy taste gives this sauce a unique and intense flavor. The sweet-and-sour aftertaste enhances all types of accompanying flavors. Salsa Pomodori (Green Tomato & Apple Vinegar Sauce) # /15 oz MENU Diced fresh green tomatoes and apple vinegar form the basis of this refined sweet-and-sour sauce. It is spiced with ginger to give it an intense and aromatic flavor, and the perfect dose of mustard gives it a slight spiciness. Salsa Fichi Sauce (Fig and Marsala) # /15 oz MENU This sweet-and-sour sauce is made with diced figs with Marsala wine plus a little bit of apple vinegar. A fresh balanced sauce with spices. Spain Membrillo Quince Paste # /3.8 kg Don Juan Quince paste is called Crema de Membrillo in Spanish. The word membrillo drives from Latin melimelum, which means honey apple and refers to quince or a preserve made of quince. This relative of the apple and pear is a native of the Caucasus and resembles a large, yellow, lumpy pear. Making quince preserves was one of the first uses of the pectin that occurs naturally in fruit. Coarse Spanish quince paste is most often eaten with cheese. It offers a soft, sweet contrast to the saltiness of traditional Spanish cheeses such as Manchego and Cabrales. Also available # /300 g Australia Muscatels # /3.5 oz Dehydrated Grapes made from all natural ingredients and no preservatives. Fantastic with blue, brie or washed rind cheeses, or even a daytime snack. Truffle Infused Honey # /4.2 oz (Gourmet Jars) VPC Only fresh black Perigord truffles from France are infused into the Truffle Honey which is made from red gum and clover honey from the Yarra Valley. VPC Truffle Infused Honey is delicious drizzled on blue cheeses. Crackers & Flatbreads Crackerthins Plain # /5.3oz (retail box containing 2 x 2.6 oz stay-fresh packs!) VPC A premium water cracker that is fantastic with your favorite fine cheese and VPC fruit pyramids & pâtés! Shelf life of 12 months and no refrigeration needed. Wheat Flour, Water, Cheese Powder, Salt, Canola Oil, Sodium Bicarbonate, Garlic Powder, Rye Flavor. Crackerthins Crackled Black Pepper # /5.3oz VPC Premium water cracker with no added colors, flavors or preservatives with added crackled black pepper. Crackerthins Parmesan # /5.3 oz VPC A premium water cracker with no added colors, flavors or preservatives with a mild enjoyable taste of real parmesan cheese. Fantastic with your favourite fine cheese and VPC Fruit pyramids! 84

85 Flatbread in Sea Salt # /4.2 oz VPC Flatbread in Garlic/Herb # /4.2 oz VPC From the producer of Crackerthins and fruit pyramids comes a new line of flavored flatbreads, one in garlic and herb and the other in sea salt. This quality flatbread is twice-baked and spiced with a blend of Italian herbs, garlic and Australian sea salt. Each cracker is hand-made with fresh ingredients for a distinctive flavor. No added colors, flavorings or preservatives. Flatbreads are crunchy and great with your favorite dips, pâtés, cheeses and antipasto. Potato Crackerthins Gluten Free # /5.3oz VPC Premium Potato gluten free crackerthin uses Potato starch so it has a distinctive crunch and real parmesan for a buttery flavor. This product is made in a gluten free facility. Great with fine cheese, dips, and antipasto. Seedcrisps with Cranberry & Almond # /5.3 oz Seedcrisps with Fig & Olive # /5.3 oz A cracker that eats like a cheese and drinks like a wine. These subtle yet complex crackers leave the palate guessing and always wanting more. Take one bite see if you can tell which ingredient is taking its turn to shine. At one moment, they taste like seeds and nuts. The next, they taste like honey. Finally, there is a glowing aftertaste of toasty brown sugar. Each morsel brings something new to the table. Enjoy the Valley Seed Crisps with Brie, Blue and Cheddar Cheese. They are also incredible with fine cheese such as creamy goats cheese or as a delicious snack or nibble. The Valley seed Crisps are packed with flax, pumpkin and poppy seeds that can aid in lowering cholesterol and blood pressure. Costa Rica Corn Chips, Lime & Salt # /3.5 oz Dos Ticos Our chips are inspired by our heritage and dedication to the pure flavors and clean lifestyle of the pristinely preserved rainforests in Costa Rica. Made from 100% natural corn and no GMOs, Dos Ticos chips are always of the highest quality. Whether relaxing with a snack on the beach or just on their own, these chips will bring you a little bit closer to the paradise. Corn Sticks, Salsa # /3.5 oz Dos Ticos Our chips are inspired by our heritage and dedication to the pure flavors and clean lifestyle of the pristinely preserved rainforests in Costa Rica. Made from 100% natural corn and no GMOs, Dos Ticos chips are a lways of the highest quality. Whether relaxing with a snack on the beach or just on their own, these chips will bring you a little bit closer to the paradise. Italy Barbero Breadsticks # /12 gr Convenient table-ready packs of crunchy, delicate Italian breadsticks. These breadsticks are thinner than a pencil! Half the fun is breaking them up. They come well-packed to keep their shape, but are fun to break up into small sticks. These torinesi style breadsticks are crispy and full of flavor due to all natural ingredients, such as, high quality wheat flour and extra virgin olive oil. Great for appetizers, antipasto accompaniments, and with wine. These golden and fragrant breadsticks make the perfect addition to any table or salad bar DeMedici Breadsticks - The Flavors of Old Liguria DeMedici now has a line of Ligurian breadsticks, flatbreads and crackers. These authentic Mediterranean crackers are typical of Ligurian cuisine. One of the main ingredients is the local olive oil. They are delicious on their own, with appetizers and cocktails, or as a substitute for bread at the dinner table. Mandilli Crackers # /150 gr DeMedici In the Ligurian dialect, mandilli (pronounced mahn-dee-lee) translates as handkerchief. These delicious little squares of Ligurian Focaccia Croccanti are enriched with the savory flavors of Mediterranean herbs, making them suitable companions for apéritifs and cocktails, or even as a snack. Comprised of natural ingredients with a pleasant lightness, these Mandilli focaccia squares have a captivating flavor that makes them a splendid alternative to the usual, less exotic snack crackers of the world. Organic/bio approved. Brichetti Breadsticks #059754, # /250 gr DeMedici In the Ligurian dialect, mandilli translates as handkerchief. These delicious little squares of Ligurian Focaccia Croccanti are enriched with the savory flavors of Mediterranean herbs, making them suitable companions for apéritifs and cocktails, or even as a snack. Comprised of natural ingredients with a pleasant lightness, these Mandilli focaccia squares have a captivating flavor that makes them a splendid alternative to the usual, less exotic snack crackers of the world. Organic/bio approved. Focaccia Rosemary Cracker Breads # /150 gr DeMedici In the countryside along the Riviera, focaccia is a bona fide institution. It is appropriate for any time of the day: for breakfast with cappuccino, during breaks, and at lunch and dinner with a nice glass of white wine. Sometimes it is accompanied by cheeses and cold cuts. It is also delicious when enriched with the traditional Mediterranean flavor of rosemary. Granoliva s Focaccia Croccante breads faithfully follow the recipe and the traditional production of fresh focaccia. Focaccia Croccante can be kept for many months, all the while maintaining a nice crunch and the typical focaccia aromas and character. The flavors are so concentrated that, besides the usual applications, the crackers are ready to accompany apéritifs and outdoor buffets. Organic/bio approved. 85

86 Crostini (Traditional) # /7 oz Del Destino Crostini (Rosemary & Sea Salt) # /7 oz Del Destino Crostini (Garlic) # /7 oz Del Destino Home-made Italian crostini are thin slices of fresh bread, toasted, drizzled with olive oil, and baked, often with herbs or other toppings. Del Destino has created a ready-to-go, bite-sized version with a smoother surface and less crumbling. They can be served with a variety of spreads, soft cheeses, or simply be enjoyed alone as a delicious snack. Our Crostini are ideal for any occasion and are bursting with flavor! Del Destino Crostini are available in three varieties: Traditional, Garlic, and Rosemary & Sea Salt. Each type includes wheat flour, extra virgin olive oil, sea salt, malted flour, and natural flavors. After opening, store them in an airtight container to maintain freshness. Spain San Martín de Porres Tortas De Aceite # /180 gr Tortas de Aceite from Spain are formed by hand, one by one, with extra virgin olive oil, flour and sugar. While the ingredients are mixed in a kneading machine, once the dough goes to the table, the bakers flatten the pieces into thin discs. They are then baked until crisp. Each wafer is hand-wrapped in special packaging paper. Also available: Tortas with Almond and Sugar # /180 gr Tortas, Sweet, Wheat # /180 gr Tortas Integral with wheat and sesame oil, no sugar # /180 gr COOKIES, DESSERTS & NUTS India Rasmalai # /2 lb Royal Mahout Traditional Indian dessert made of soft cheese patties in a rich creamy milk. This frozen dessert treat is prepared in the U.S. using authentic time proven recipes by our expert chefs. Whether at home or on the go, you will enjoy the flavor of Indian cuisine. Rasmalai, which is arguably the most popular Indian dessert, is all natural, has no preservatives or additives. Serve this delicious dessert garnished with crushed pistachios and/or sliced almonds. Israel Aviv Kosher Cookies Aviv cookies are available in three flavors: Halva, Chocolate, and Chocolate Chip. Sink your teeth into the Halva and Chocolate versions for a dollop of sweet, creamy confection. (Halva is a paste based on sesame seeds and dates.) And no cookie line would be complete without the ever-popular Chocolate Chip flavor. These dainty cookies compliment milk, coffee, and tea. The Aviv Bakery has its origins in the village of Shalib in White Russia. From there, the Wolf family left on ship for Israel in 1887 and set up The Aviv bakery in Neve Zedek. The name of the bakery was taken from the word for the spring season of Aviv when the Passover festival occurs. Once the delightful cookies grew in popularity, the modest factory relocated to Bnei Brak and now uses modern, state-of-the-art technology for perfect cookies. Over the years, the reputation for the high quality of Aviv baked goods has reached Jewish and non-jewish communities across the globe. Invite these cookies to your table today! Lactose and trans fat free! Certified Kosher Parve by Rabbi Landau, the Chief Rabbi of Bnei Brak. Chocolate Chip Cookies # /300 gr Chocolate Filled Cookies # /300 gr Halva Filled Cookies # /300 gr Italy Pistì Pistì is creator of artisanal sweets that straddle the line of pastry and candy. Based in Bronte, Sicily, Pistì specializes in Sicilian delicacies using natural fruits, nuts, and honey from the sunny south of Italy. Since pistachios play such an important role in Sicilian sweets, the bakery truncated the word pistacchio to create the name Pistì, and thus the legacy of Pistì was born. Almond Cookies - Pasta di Mandorla Pistì s Almond Cookies are more like a cross between a cookie and marzipan candy much lighter than marzipan, yet much denser than a leavened cookie. They are prepared in the traditional, artisanal manner closely following recipes that have been passed down from Sicilian pastry chefs over generations. Only select ingredients of the highest quality are allowed. The base of the cookies is flour made up of Sicilian almonds that have been ground into a delicate dust. For extra flavor and sweetness, sugar, egg whites, honey, and natural aromas are added. The result is a soft, semi-dense baked pastry with rich almond flavors and a delicate texture. These cookies are truly the fluffy, baked version of marzipan candy. Pasta di Mandorla comes in three styles: plain with a generous coating of powdered sugar, topped with candied fruit, and studded with various nuts. They are presented in an attractive, plastic-covered tray tied with raffia and adorned with a tiny booklet. Plain Almond Cookie Mandorla Classica (Classic Almond) # /250 gr Almond Cookies with Fruit Mandorla Mandarino (Almond/Mandarin) # /250 gr Mandorla Limone (Almond/Lemon) # /250 gr Mandorla Arancia (Almond/Orange) # /250 gr Almond Cookies with Nuts Mandorla Pinoli (Almond/Pine Nut) # /250 gr Mandorla Pistacchio (Almond/Pistachio) # /250 gr Mandorla Nocciola (Almond/Hazelnut) # /250 gr 86

87 Croccante Popular throughout Italy, especially in the south and Sicily, Croccante (literally, crunchy) is a mixture of caramelized sugar and nuts, similar to brittle. After it hardens, it is broken into pieces. Great for a snack, it can also be served alongside after-dinner coffee, crushed and ground for an ice cream topping, or added as a flavoring to cannoli cream or other desserts. Although the most common nut in Croccante recipes is almond, Pistì makes hazelnut and pistachio versions as well. A flavorful bonus is the Sicilian honey from Zagara d Arancio orange flowers that caramelizes into a sweet bitterness. Pistì s Croccante is packaged in a handsome, raffia-tied tray as well as an elegant box. The tray version comes in snackable cookie-style bars. Croccante Tray, Pistacchio (Pistachio) # /250 gr Croccante Tray, Nocciola (Hazelnut) # /250 gr Croccante Tray, Mandorla (Almond) # /250 gr Croccante Box, Pistacchio (Pistachio) # /250 gr Croccante Box, Nocciola (Hazelnut) # /250 gr Croccante Box, Mandorla (Almond) # /250 gr Torrone Torrone, known as nougat, is an Italian concoction made from honey, well-whipped egg whites, vanilla, and nuts. Although it s made throughout Italy, the Torrone from Sicily is especially famous for its sweetness and texture. Atalanta carries Pistì s morbido, or soft, Torrone chewy and nutty enough to be fun to eat, yet soft enough to be easy on the teeth. Sweetened with honey from Zagara d Arancio orange flowers, this candy practically melts in the mouth. On the top and bottom of the bar is a thin skin that can be peeled off and eaten separately. In Italy, children who are too young to take Holy Communion like to pretend that the Torrone layer is a wafer. Torrone comes in long bars in a decorative cardboard. Pistì Torrone contains a higher than average percentage of nuts and is available in three flavors: Hazelnut, Almond, and Pistachio. Torrone Soft, Nocciola (Hazelnut) # /150 gr Torrone Soft, Pistacchio (Pistachio) # /150 gr Torrone Soft, Mandorla (Almond) # /150 gr Torroncini (Small Torrone bars) Box Mix # /175 gr Panna Cotta # /2.2 lb MENU A mix in powder form which produces snow white custard with a rich flavor and an intense aroma of fresh dairy cream! (Panna Cotta means cooked cream in Italian.) This product is extremely versatile; you can use it in any style of mold you choose. Perfect for creative chefs! Zabaglione # /1.75 lb MENU Menu s ready-made dessert mix magically becomes the famous yellow Italian custard, Zabaglione! This classic dessert is traditionally made with egg yolks, sugar, mascarpone and Marsala wine here in a time-saving powder form. Zabaglione is often served with fresh figs. Lady Fingers # /60 ct 500 gr Bonomi Savoiardi Ladyfingers are small, delicate sponge cakes shaped like large, rather fat fingers. Their light texture results from the small proportion of flour to sugar and the large number of eggs used in their production. The French call them cat's tongue cookies and sandwich them together with nougat. These little cakes are also soaked in liqueur to be used in Charlottes and cakes. Our ladyfingers are imported from Italy where their most famous usage is in Tiramisù, a sinfully rich dessert made of ladyfingers soaked in coffee, layered with a mascarpone/liqueur filling. This package includes approximately 60 ladyfingers. Solo Italia Desserts Solo Italia creates classic Italian desserts based on traditional recipes and top notch technology. This young business was founded in 1991 in Ossana near Milan. Modern and flexible, the facility meets the requirements of large scale retail distribution as well as small scale consumer needs. Solo Italia currently employs more than 160 staff. The research department is a frontrunner in the dessert industry, constantly studying new recipes that lead to delectable combinations. These desserts are ideal for the frozen bakery case; they have a quick thaw time for single snacks or party service. Solo Mio! Profiteroles Solo Mio # /85 gr Chocolate Truffles Solo Mio # /100 gr Solo Italia Tiramisù Solo Mio # /85 gr Solo Italia Lemoncello Solo Moi # /85 gr Solo Italia Family Packs Profiteroles Family Pack # /1 lb Tiramisù Family Pack # /1.1 kg Lemoncello Family Pack # /1 kg 87

88 4 Packs Profiteroles 4 Packs # /4 x 90 gr Chocolate Truffles 4 pack # /4 x 100 gr Tiramisù 4 Pack # /4x100 gr Lemoncello 4 Pack # /4x100 gr Black Forest Chocolate 4 Pack # /3.5x100 gr Profiteroles The Solo Italia Profiterole is not your average cream puff! This tiny nugget of baked choux pastry has a certain delicatezza that only Italian artisans could create. Inside is luscious whipped-yellow custard with the perfect balance of sugar and cream, and on top, a velvety layer of fine Belgian chocolate. An absolute delight! Solo Italia Profiteroles come in family pack trays or in convenient single serve cups. Chocolate Truffles Dark, rich and mysterious, truffles always have an element of surprise. Concealed inside this fluffy cocoa mousse is a real pearl of fine Belgian chocolate. These single serve cups are simply brimming with heady flavors delicate sugar combined with the sweet bitterness of chocolate. Solo Italia describes their truffle as a tempting jewel for the chocolate lover. These delicacies will inebriate your palate and inspire rare emotions! Tiramisù The most famous Italian dessert prepared for you in the kitchens Italy following an ancient local recipe. Tiramisù is a soft sponge cake drenched in a light coffee-flavored liqueur and a white creamy mascarpone mousse. For an extra pick-me-up, the chefs have added in a splash of Marsala wine plus a generous sprinkling of cocoa on top. A real Italian masterpiece! Solo Italia s Tiramisù comes in a read-to-serve party tray as well as single serve packs for instant gratification. Lemoncellò Lemoncellò is the latest creation of Solo Italia. The center is a generous layer of lemon cream sandwiched between two thin sponge-cakes soaked in a lemon-flavored liqueur a sweet, refreshing liquid that also seeps into its surroundings. It may add a touch of warmth in the lemon cream, or even a surprising spoonful at the bottom of the cup. Lemoncellò is topped off with Italian vanilla ice cream that is piped into snowy peaks. Spain Dark Chocolate Covered Almonds # packed 2/2 kg Lopez Echeto Retail packs # /4.4 oz Chocolate covered Largueta almonds, the favorite of confectioners, are extra large, long and flat. They are rich in vitamin B, calcium and potassium and are also lower in fat than other almonds. Here the almonds are coated in the best chocolate (42% butter fat) made from the best beans from Africa. Lopez Echeto is a Chocolatier from Spain specializing in chocolate-covered stones called piedras in Spanish. White Chocolate covered Almonds 2/2 kg # Lopez Echeto The long, flat Largueta almond is covered in sugar and white chocolate (based on cocoa butter) made from the best beans from Africa. Each nut is finished off with a generous dusting of soft, white powdered sugar. Lopez Echeto is a Chocolatier from Spain specializing in chocolate-covered stones called piedras in Spanish. Retail packs # /4.4 oz Dark Chocolate covered Bananas from the Canary Islands 2/2 kg # Lopez Echeto Retail packs # /4.4 oz Looking for a new twist on the classic chocolate-covered banana on a stick? Lopez Echeto has taken naturally dried Canary Island banana pieces and covered them with sugar and African chocolate. They are then dusted with a layer of dark cacao for a uniquely flavored banana chocolate treat. 88

89 Caramelized Walnuts Retail # /5.3 oz Big Spanish walnuts halves coated in dark, bittersweet sugar are perfect for snacking, salads and other cooking applications. These nuts are wonderful alongside most cheeses, but especially blue and washed rind. Sure to please and easy to eat! Caramelized Walnuts # /3 kg Pail Caramelized Walnut Halves in Tins # /1.5 kg Marcona Almonds # /3.75 kg tubs The Marcona almond, known as the Queen of Almonds, is a true native of Spain. These large flat almonds have a richer, more intense flavor than other almonds, offering a sweet, creamy taste. They are lightly fried in olive oil, sprinkled with sea salt, and then vacuum-sealed for freshness. Marconas have a high nutritional value. Besides being rich in protein and minerals, they also contain monounsaturated oils that help reduce cholesterol, as well as linoleic acid which is beneficiary to the heart and the circulatory system. These nuts are good drizzled with honey and then spooned one sweet almond at a time over bites of cheese! They work well with hard or soft cheeses, especially sheep and goat, and are even nice with ice cream and in pastries! Rabitos Chocolate Dipped Figs # /1 oz per box (Special Order) Rabitos start out as simple, dried figs from Spain, but when plumped up with chocolate ganache and brandy, and then dipped into even more chocolate, they become fantastic delicacies. Rabitos are rich and heady from the chocolate and liqueur treatment, but balanced out by the flavor of the tender fruit. Rabitos have nothing to do with rabbits, but they do have little tails! The word rabito is based on rabo, which means tail in Spanish. Each fig still has a stem intact, which is the tail. Only the Pajarero variety of fig is used one of the best figs in the world and also native to Spain. These figs are smaller, but more flavorful than regular figs. The box contains 9 figs, each individually wrapped for maximum freshness and pristine textures. COFFEE For over a century now, Caffè Vergnano has had a single aim: producing great coffee. The company has made a passion out of this choice, carefully selecting the best coffee producers worldwide, creating superior blends and offering the consumer the best in terms of flavor and quality. Caffè Vergnano is the only coffee company that roasts every single origin separately, because we really believe every origin needs different temperature and different timing of roasting. We only mix these premium blends after roasting. Without leaving any detail to go amiss, we offer an impeccable service. We all know what must accompany a perfect espresso: coffee and cappuccino cups, sugar bowls, chocolates, napkins, T-shirts, black boards and wall clocks endorsed by Caffè Vergnano. Espresso 100% Arabica Medium Grind, Can # /8.8 oz Caffè Vergnano Arabica is a finely balanced product created from the slow roasting of several of the finest Arabica varieties. The low caffeine content makes it ideal to be drunk in the evening. The vacuum packaging protects the fragrance, keeping it fresh at all times and increasing storability. The medium ground coffee is ideal for traditional Moka, French press and filter consumption. Espresso 100% Arabica Fine Grind, Can # /8.8 oz Caffè Vergnano Arabica Coffee is the most highly prized type of coffee. Vergnano Arabica has a delicate flavor and smooth aroma created by the slow roasting of only the very best varieties of Arabica from Central and South America. The fine grinding of Vergnano Arabica Espresso makes it perfect for use with domestic espresso machines. Packing in a protective atmosphere keeps it fresh and extends its shelf life. Decaffeinated 100% Arabica, Can # /8.8 oz Caffè Vergnano The top of the Vergnano s range also decaffeinated. With a delicate flavor and rounded aroma, Vergnano Arabica is a finely balanced product created from the slow roasting of several of the finest Arabica varieties. Ideal for evening use. Drip Coffee 100% Arabica Beans # /2.2 lb Caffè Vergnano Caffe Vergnano is the only coffee company that roasts every single origin separately, because we really believe every origin needs different temperature and different timing of roasting. We only mix these premium blends after roasting. Without leaving any detail to go amiss, we offer impeccable service. 89

90 RICE, GRAINS, FLOUR & PASTA Arborio Arborio # /2 lb (pictured) Zerto Arborio # /10 lb Zerto Arborio Superfino Extra # /1 kg Egidio Cremonesi Arborio, the best known superfino variety of Italian rice, traditionally forms the basis of risotto. Its high starch content is released in the slow cooking process, creating a creamy, butter-like consistency. Arborio grains are round and fat with a pearly-looking sheen. Like other rices, Arborio is a member of the grass family. Classically used in dishes of northern Italy, such as Risotto alla Milanese or Risotto with Truffles, but also in the southern Italian Arancini rice balls. Carnaroli Carnaroli # /1 kg Egidio Cremonesi Carnaroli is often referred to as the "caviar" of Italian rice; Carnaroli is the highest quality superfino variety and has the lowest yield per plant. This rice creates the creamiest risotto due to its high starch content. Try it in recipes where rice is the star, such as Risotto with Champagne or Barolo, and be sure to use your best stock. Vialone Nano Vialone Nano # /1 kg Egidio Cremonesi Vialone Nano is a medium grain Italian rice, originally from the Mantova and Veneto regions. Vialone Nano is shorter and thicker than Arborio and holds twice its weight in liquid, creating a very hearty risotto. Excellent paired with fish. Farro Farro 500 gr Packets # /16 lb A farro grain looks like light brown rice and has a nutty taste that is reminiscent of oats and barley. Lighter than other whole grains, farro contains a starch similar to Arborio rice, which releases a creamy, binding liquid when cooked, hence its appeal to restaurateurs who often use it in risotto-type dishes. Farro may also be ground into flour and used to make pasta and baked goods. When combined with legumes, as in many Tuscan recipes, farro forms a complete protein source. Rich in fiber, vitamin E, and protein. Imported from Italy. This product is certified with the EU organic farming mark. Flour Flour, Pizza Mimosa Type 00 # /25 kg Pivetti Pivetti is located in the province of Emilia Romagna (Northern Italy) in the heart of Pianura Padana where the best soft wheat is grown. The Pivetti Pizza Flour is produced with only the purest and most natural blends of 100% soft wheat grown in Europe and North America. Soft or crispy, deep dish or traditional, with basic toppings or rolled, just choose your recipe. The result is always the same. THE VERY BEST PIZZA YOU EVER TASTED!!! The high quality of Pivetti s Mimosa 00 Pizza Flour will gratify all pizzaiolo imaginations and inventiveness. The MIMOSA 00 Pizza Flour is made from a selected blend of the purest 100% soft wheat flour to create the perfect balance of flour that makes for extraordinary taste, quality, performance and consistency every time. Polenta Polenta along with risotto is the pasta of choice in northern Italy. Especially popular in the Veneto and the Trentino-Alto Adige areas, it has made its way throughout Italy and all the way to the U.S. Firm or soft, grilled or fried, topped with sausages or melted cheese, baked under a layer of ragù or eaten straight from the pot, polenta is one of Italy s most versatile and delicious staples. Once regarded as rustic fare for the less-than-wealthy, this Italian version of cornmeal mush has become a stylish addition to the menus of exclusive restaurants worldwide. Polenta made from scratch is laborintensive. Instant polenta and pre-packaged logs are ideal for busy schedules. Just slice it and fry it, or chop it up and heat it. For a creamier porridge style, add a touch of extra water. Our Zerto organic polenta comes in 3 flavors, each packed in attractive 17 oz sleeve-packs. They need no refrigeration and are shelf stable for nine months. The Zerto Polenta is a product of the U.S., and the Instant Polenta, of Italy. Kof-K Kosher. Organic Traditional Polenta Log # /17 oz Zerto USA Organic Polenta Log, Tomato/Garlic # /17 oz Zerto USA Organic Polenta Log, Basil/Garlic # /17 oz Zerto USA Instant Polenta, Italy # /500 gr Pasta Potato Gnocchi # /500 gr Del Destino New packaging and same great flavor! Del Destino s gnocchi comes straight to your table from la bell Italia. Because they are packed in an oxygen-depleted vacuum bag, these famous little potato and wheat flour dumplings do not require refrigeration. Lightly seasoned and salted, they have the wonderful flavor and soft texture of authentic Italian gnocchi. These dumplingsi are easy to prepare; simply drop them into a pot of boiling water for 2 minutes, drain, and top with tomato sauce and grated cheese or any other topping you enjoy. A great alternative to pasta. Spanish Rice and Grains Rice Calasparra Cotton Bag, Balilla x Sollana # /1 kg Rice farming was brought to the wetlands of the Spanish Mediterranean coast by the Arab invasion of 711. Today, Spain is only second to Italy in rice production. Calasparra is well known in Spain and worldwide and was the first rice to be awarded with the Denomination of Origin, a guarantee of the finest quality. Calasparra is the quality identification for the southernmost rice growing area between Murcia 90

91 which borders in the north with the Valencian community and in the south with eastern Andalusia and Albacete in Castile-La Mancha. There are thousands of rice varieties in the world and they are categorized by grain length. Our Calasparra rice is short-grained rice, also called pearl rice because the center of the grain has a white mark that contains extra starch. The pearl flavors the other ingredients and absorbs the stock. This is essential for successful paella. This rice is difficult to overcook and does not stick together. Great news for anyone who has problems making the perfect rice. Rice Bomba Cotton Bag # /1 kg Bomba is the very best Calasparra from Murcia. This special grain is smaller than other Calasparra varieties; iit retains its body and bite while absorbing three times its volume in liquid, and it expands in width rather than length. More difficult to grow than other varieties, Bomba can be hard to find in the U.S. and even in Spain. Bomba rice has a mild flavor that is not too sweet or nutty. It will not interfere with even the subtlest of sauces. SAUCES & CONDIMENTS Mustard Eiffel Tower Dijon Mustard Traditional # Whole Grain # /8.6 lbs Dijon Mustard is made from brown mustard seeds grown mostly in Canada, where over 80% of the world's mustard seeds come from. The seeds are soaked in water, ground and left to ferment. Seasonings and other ingredients are then added at optimal times in the production process to ensure the ideal flavor and heat profile. Dijon Mustard is sought out by chefs and food lovers for its unique flavor and distinctive heat, and for the depth it brings to dishes, sauces and vinaigrettes. Pasta Sauce Pomodorina Neapolitan Sauce # /29 oz. MENU Pomodorina Neapolitan Sauce # /89 oz. MENU Bring home the flavors of the Mediterranean with this traditional Neopolitan Sauce. Pomodorina is made in the height of the harvest of Italian Tomatoes and is combined with carrots, onions, and celery. Pomodorina only requires 2 minutes to heat up and does not separate when heated. Pesto Carli Pesto Sauce # /4.6 oz In Liguria, Italy, basil grows on just about every hillside that meets the Mediterranean. The landscape is quite dramatic and forbidding and not well suited to many other crops. This region within Genoa invented pesto sauce, and the best pesto in the world still comes from this area. Olio Carli takes fresh basil from Liguria and blends it with their delicious olive oil, pine nuts, cheese, garlic, and salt to make an extremely fresh-tasting pesto. Carli s pesto contains no preservatives or colorants, yet it maintains a fabulous dark green color. It is an excellent sauce for pasta, but also makes a great topping for cooked vegetables, pizza or bread. Pesto Forteto # /2.1 kg This sauce is a keystone of the Liguria regional kitchen of Italy. The main ingredient is basil which grows wonderfully in this Mediterranean micro- climate. The Ligurians have almost made a religion of their pesto. Il Forteto combines basil with garlic, salt, pine nuts, olive oil, Pecorino and Parmesan cheese to produce this fresh product. Excellent to use as a dip or an ingredient in nice fresh pasta. Also available: Pesto Jars # /6.3 oz Carli Black Olive Paste # /4.6 oz Tapenade is essentially a thick olive paste. It can be made with additions that include capers, anchovies, lemon, and even chunks of tuna. Fratelli Carli's Pâté di Olive is simply made with carefully ripened olives and extra virgin olive oil that are puréed until smooth, leaving it with the clean, pure, fruity flavor of olives. Tapenade is used as a condiment and can be served with vegetables, fish, or meat. It is also delicious spread on a hunk of crusty Italian bread! OLIVE OILS & VINEGARS Italy The Fratelli Carli (Carli Brothers) company is based in Liguria, Italy. Liguria is on the northwest coast of Italy, bordering France. The Carli family has been producing outstanding olive oil since The combination of traditional values and state-of-the art production processes has made Olio Carli the largest olive oil mail-order company in Italy. Carli Olive Oil, (Extra Virgin) # /750 ml # /500 ml Why are Italians so religious about their Olio Carli? For one, no oil from pomace or any source other than fresh ripe olives is ever used in the production of Carli Olive Oil. Secondly, although the strictest legislation allows a maximum acidity of 1% in Extra Virgin Olive Oil, the maximum acidity allowed by Carli in its olive oil is 0.3% - a fact guaranteed on every bottle! No finer olive oil is available anywhere, at any price. Embossed on the label of these fine oils you can read the following distinctions: 1927 By Appointment to the Papacy and 1937 By Appointment to the Royal Household. 91

92 Olio Carli Soap # /5.3 oz Carli The Carli soap is produced with the purest materials and is gentle on the finest linen as well as being ecologically friendly. The soap s exclusive formula is designed to protect the most delicate skin of both children and adults. Vinegar Vinegar, Balsamic by Carli # /.25 ltr Fine Balsamic Vinegar of Modena is the masterpiece of the vinegar world. In recognition of the extraordinary nature of this product, the Italian government has adopted legislation defining its characteristics and production process. Unlike wine vinegar, which is made from wine, Balsamic vinegar is made from fermented concentrated grape must (grape juice), and gets its dark color and pungent sweetness from aging in oak barrels over a period of many years. Compared to other vinegars, Carli's is quite aromatic and flavorful. It is a sweet and delicious vinegar that blends perfectly with Carli olive oils for salads. Note: This product contains sulfites, which are added to inhibit the growth of unfavorable, flavordetracting bacteria. Vinegar, Red Wine by Carli # /.5 ltr Olio Carli, the producers of our fine olive oil and balsamic vinegar, have recently released their red wine vinegar for sale in the United States. Pliny the Elder, the famous Roman Naturalist (70 AD) said, Vinegar possesses great merits for its many uses, without it life would lose some of its pleasantness. This Carli vinegar is made with fine red wine and, according to tradition, is aged in wooden barrels Spain Sherry Vinegar # /12.7 oz Los Villares Los Villares is a Sherry Vinegar with rich, nut-like flavors only obtained from true Spanish Sherry. This vinegar is aged in oak barrels in the Los Villares Bodega in Jerez de la Frontera, Spain s sherry capital. The aging in oak gives the vinegar its characteristic flavor that mellows over the years. The richly flavored palomino grape used to make fine Spanish Sherries provides the smooth, round flavor of this beautifully aged Sherry Vinegar. Sherry wine is a luxurious accompaniment to aged cheeses, and Spanish Sherry Vinegar adds a warm flavor of Spain to salads, sauces and even gravy and stuffings. France Vinegar Champagne Vinegar # /5 ltr Eiffel Tower Eiffel Tower Champagne Vinegar has an authentic and delicate flavour. It has a subtle and mild flavor with low acidity. This product is processed by an old, traditional process called French or Orleans Process. This is a slow method of ecetifying wine which has been used in France since It s claimed to be one of the best procedures to produce fine quality table vinegar. Eiffel Tower Champagne Vinegar is perfect for salads with fresh greens or marinades as well as deglazing. Delouis Vinegars Delouis is a family-owned business founded in Based in the town of Limoges, France, Delouis has been producing high quality vinegars and condiments for over a hundred years. Based on tradition, authenticity, flavor, gastronomy and nature, Delouis produces some of the finest vinegars out in the market today. Delouis Raspberry Vinegar # /5 lt For a delicate tangy flavor, use raspberry vinegar on poultry, beef, veal and fish. This vinegar is also delicious in vinaigrettes and as a dressing for sautéed vegetables. Delouis exclusive seasoning will bring rich tastes and unmatched flavors to your cookery. Italy Balsamic Glaze Balsamic Glaze "BALMI" by Toschi # /13.8 oz Balmi Glaze with Balsamic Vinegar of Modena is an exceptional new product created by Toschi for all those who love flavorsome and creative food. The convenience and originality of Balmi epitomizes all the tradition and flavor of Balsamic Vinegar of Modena, widely used by leading international chefs. Balmi Glaze with Balsamic Vinegar of Modena is ready to use; it doesn t require cooking but is used directly on food. It is extremely easy to use: only a small amount is needed to enhance the flavor of any dish, from starters to desserts. Balmi is an innovative alternative to mayonnaise and ketchup. It s delicious on grilled meat, roasts, hamburgers and ham. Exceptional on fish prepared any way: fried, boiled, or grilled, and let s not forget chicken! Wonderful also on raw or cooked vegetables. Tempting with French fries!! Irresistible on strawberries, vanilla ice cream and panna cotta. 92

93 Del Destino Vinegars Balsamic vinegar is made from fermented concentrated grape must (grape juice), and gets its dark color and pungent sweetness from aging in oak barrels over a period of many years. Del Destino Balsamic Vinegar from Modena (Italy) is sweet and smooth with very little acidity. Perfect for salads when paired with your favorite extra virgin olive oil, the gold label indicates top quality. Balsamic Vinegar is now being graded and certified similar to the way wines, cheeses and meats are graded and certified. Atalanta carries the One and Three Diamond Quality. Del Destino Vinegar is certified by PGI (Protected Geographical Identification) and also by Cermet (Italian Process Certification). After the vinegar is certified twice, it is then graded utilizing the diamond system. One Diamond: Del Destino s everyday best balsamic, from the renowned region of Modena. Tart and well-balanced with just the right sweetness. Three Diamonds: A unique blend of flavor contrasts sweet and sharp, spicy and mellow with rich dark color and natural sweetness. Perfect poured lightly over a fine steak, mushrooms, grilled vegetables, or as an ingredient in that special Dijon vinaigrette. Del Destino Balsamic Vinegar, Two Diamond # /.5 ltr Del Destino Balsamic Vinegar, One Diamond # /5 ltr Del Destino Balsamic Vinegar, Three Diamonds # /5 ltr OLIVES Carli Whole Ripe Olives # /8.6 oz and # /4.6 oz Olive nere in salamoia simply means black olives in pickling brine. Fratelli Carli uses a traditional recipe for brining their black olives that allows them to maintain the rich, fruity flavor that you find in high quality olive oils rather than the overly sour flavor of many inferior olives packed in brine. The olives are allowed to mature to the point of full flavor before they are picked from the branch and then preserved to maintain all of their natural savory aroma. This preservation is done using only water, sea salt, and natural Mediterranean aromatics such as rosemary, thyme and bay leaf. 93

94 Pitted Mediterranean Olive Mix # /1.8 kg Pail The Pitted Mediterranean Mix contains five olives: Nocellara of Belice, Calabrese, Nicoise, Kalamata and Nocellara of Etna. They are packed in water and salt seasoned with sunflower seed oil, spices, and natural flavors. This is a pasteurized product with no added preservatives olives per pail. Pitted Country Italian Olive Mix # /2 kg Pail Four pitted mixed Italian olives (Green Nocellara of Belice, Green Nocellar of Etha, Calabrese, and Peranzana). Product packaged in sunflower seed oil seasoned with spices no preservatives added (two 5lb plastic pouches in case). The olives used for this product are from Italy, Greece, and France. Mediterranean Olive Mix # /2.3 kg cube The Mediterranean Mix contains four olive varieties: Picholine, Green Nocellara of Belice, Niçoise and Leccino. They are packaged in sunflower seed oil seasoned with spices in two 1150 gr pouches per plastic serving tub. This is a pasteurized product with no preservatives added. Gaeta Olives # /2 kg pail The Gaeta is a black-rose colored olive with a distinct taste. The olives used in this pail are from Italy and are the Itrana variety from Lazio. The olives are packed in brine with a % salt content. This is a pasteurized product with no preservatives added olives per pail. Calabrese Olives # /2 kg pail Italian Calabrese Italian olives are seasoned with hot chili pepper, fennel and garlic. They are packed in brine with a % salt content. This is a pasteurized product with no preservatives added olives per pail. Taggiasca Olives # /2 kg pail This small rose-black oval shaped olive has a delicate flavor and a fruity taste. Taggiasca olives are famous for the production of a high quality extra virgin olive oil that is light, low in acidity and has a fruity aroma. They are excellent as a snack or as an ingredient in pasta dishes. Taggiasca olives are considered to be among the best table olives in the world. Green Cerignola Olives # /2.5 kg tin The Green Cerignola is an Italian olive, deep green in color and barrel-shaped. It has a distinctive taste and an alkaline aftertaste. The olives are packaged in brine with a % salt content. This is a pasteurized product with no preservatives added olives per tin. Black Cerignola Olives # /2.5 kg tin A collection of Italian black olives of Cerignola variety packed in water and salt. Packaged in brine with a % salt content. This is a sterilized product with no added preservatives.200/230 olives per tin. Red Cerignola Olives # /2.5 kg Tin This is a collection of Italian red olives of Cerignola variety packed in water and salt. Packaged in brine with a % salt content. this is a pasteurized product with no added preservatives. 200/230 Olvies per tin. Green Castelvetrano Olives # /2.5 kg Tin This fleshy, bright green olive from Sicily is so mild and juicy, even people who don t like olives fall in love t! The green Castelvetrano is actually the PDO (Protected Designation of Origin) Nocellara of Belice variety. It is named for the town of Castelvetrano in Sicily and offers a true taste of Italian sun and soil. Bright green in color with a crisp and firm pulp reminiscent of a piece of fresh fruit. Green Cerignola Olives # /3.1 ltr Jar A deep Italian green barrel shaped olive with a distinct taste and an alkaline aftertaste. Packed in brine with a % salt content. This is a pasteurized product with no added preservatives. 150/170 olives per jar. Red Cerignola Olives # /3.1 ltr Jar A deep Italian red barrel shaped olive with a distinct taste and an alkaline aftertaste. Packed in brine with a % salt content. This is a pasteurized product with no added preservatives. 150/170 olives per jar. Green Cerignola Olives # /0.58 ltr Jar A deep Italian green barrel shaped olive with a distinct taste and an alkaline aftertaste. Packed in brine with a % salt content. This is a pasteurized product with no added preservatives. 26/34 olives per jar. Red Cerignola Olives # /0.58 ltr Jar A deep Italian red barrel shaped olive with a distinct taste and an alkaline aftertaste. Packed in brine with a % salt content. This is a pasteurized product with no added preservatives. 26/34 olives per jar. 94

95 Peru Del Destino Grilled Vegetables Imported Italian Style Grilled Vegetables in Trays New imported Italian Style grilled vegetables in oil from Del Destino! These high quality, labor-saving products include Piquillo Peppers, Zucchini, Eggplant, Artichoke Hearts, Artichoke Quarters, Artichokes with Stems and Asparagus Spears. The product line offers great variety, eye appeal and great taste. Each product is individually hand turned during the grilling process assuring quality and uniformity throughout the line. These vegetables show off their flavor and texture best when drained in a colander before serving. Certified kosher by the Rabbinate of Peru. Grilled Artichoke Halves Grilled Artichoke Halves Grilled Artichoke Hearts Grilled Artichoke Hearts Grilled Artichoke Hearts with Stem Artichoke Hearts with Stem Artichoke Hearts with Stem Grilled Whole Eggplant Grilled Whole Eggplant Grilled Piquillo Peppers Mixed Grilled Vegetables Mixed Grilled Vegetables Sliced Grilled Zucchini Sliced Grilled Zucchini # /14 oz # /2 kg # /14 oz # /2 kg # /2 kg # /14 oz # /2 kg # /14 oz # /2 kg # /14 oz # /14 oz # /2 kg # /14 oz # /2 kg MEDITERRANEAN DELIGHTS White Marinated Anchovies # /1 kg Martel Marinating is one of the oldest methods of preservation. The history of marinating dates back to before the 7th century A.D. The fish is cured in a salt-and-vinegar-based sauce so that the rich nutrients are naturally preserved. The raw materials used for the anchovies and the marinade are drawn completely from natural sources and do not contain any additives. The oil that protects the anchovies is perfectly healthy, natural sunflower seed oil and need not be discarded. The extra oil can be added to salads or used to dress other vegetables or breads. These anchovies have a shelf life of 12 months and if kept in the oil, can be stored in the refrigerator for up to 7 days. These wonderful anchovies are ideal for cold starters, salad garnish, sandwich ingredients and creating special recipes for cold dishes. Also Available: White Marinated Anchovies Retail Pack # /12, 150g (5.3 oz) Smoked Sea Bass Fillets # /12, 150g (5.3oz) Martel These wonderful fillets offer an intense smoked flavor that highlight the incomparably silky texture of the fish. They are marinated (flavored vinegar, lemon and salt) in sunflower oil and dried basil and then smoked to perfection. The raw materials are drawn completely from natural sources and contain no additives. These Smoked Sea Bass Fillets are excellent when paired with a Spanish Manchego or Asiago cheese. They can be enjoyed as an appetizer, along side a salad or as an ingredient to a main dish. They have a long 8 month shelf life if stored in proper refrigeration (7 days after opening). Harmony of Vegetables Mix # /29 oz No acidity! This product is not only beautiful (11 vegetable mix) this is the example of the time and labor saving capabilities by MENU. Julienne cut and crunchy still, this product really stands out against the typical giardenara that is in the market as it does not contain vinegar, consequently your applications are not limited. Mixed Grill # /28 oz. Authentic Grilled Vegetables Mix. Taste how crunchy and fresh this offering of grilled zucchini, eggplant, red and yellow Italian peppers are! This product is already cubed, seasoned, and ready to go! Your customers will enjoy this Italian harvest all year long!! 95

96 Cipolline Onions # /29 oz. Cipolline Onions # /90 oz. MENU s Cipolline Onions are from the borretane variety. Our Sweet and Sour candy is crunchy and is prepared to a centuries-old recipe in a sweet and sour glaze with MENU s balsamic vinegar of Modena. Great hot or cold!! Whole Artichokes with Stem # /90 oz. MENU s Whole Artichokes are really unique! Again, the traditional recipe of MENU allows this product to be preserved without VINEGAR!!! This product is very versatile considering it is hand peeled and has a beautiful thick stalk! You may quarter, halve this product, or stuff it! There are endless possibilities with this fresh product. Grilled Peppers # /28 oz. Authentic Italian red and yellow grilled peppers! Like all MENU products, these peppers are taken directly from harvest to the factory to meet our Chef s for a recipe treatment performed by the MENU staff! This recipe is traditional which includes oil, garlic, and parsley. Grilled Eggplant # /27 oz. Grilled eggplant slices, lightly seasoned with vegetable oil, garlic and Parsley. They may be served either cold or heated and, with their garden-fresh taste, make a flavorful hors-d oeuvre or side dish. Grilled Artichokes # /28 oz. Grilled Italian artichoke halves, lightly seasoned in a traditional manner. Product does not have any acidity as MENU takes measure to preserve the products without vinegar. The Grilled artichoke halves are great for side dish, sandwich topping, or for antipasto. Bring home these Italian artichokes today! MISCELLANEOUS Atalanta Stuffed Grape Leaves # /4.4 lb The large green leaves of the grapevine envelop a combination of rice and sunny spices. Stuffed grape leaves, also known as dolmas, are a popular dish in the Mediterranean. The combination of quality ingredients and deep-rooted traditions make Atalanta dolmas a delicacy. Serve as a side dish or an appetizer. Celebrity Baby Corn # /10 oz Imported from the Far East, Baby Corn is ideal for many of your food service needs including stir-fry preparations, as a stand alone item on a salad bar or to jazz up the appearance of your meal as a garnish. Chipotle Peppers in Adobo Sauce # /7 oz can Casa Linda Adobo is a dark red sauce based on garlic, onions, tomato, spices and a bit of vinegar. Stewed in this mix are red chipotle peppers. The smoked jalapeños give the sauce a woodsy flavor that finishes off with red hot spice. Adobo sauce is excellent in salsas or as part of a marinade for meat. It can also be blended with mayonnaise or other sauces for an extra kick. A teaspoon adds a fiery finishing touch to quesadillas or enchiladas. Cuidado! A little goes a long way! Native of the Mediterranean, the Artichoke is a perennial in the thistle group of the sunflower family. The artichoke is a great source of vitamin C and potassium, is low in sodium and is fat-free. Del Destino Artichokes Native of the Mediterranean, the Artichoke is a perennial in the thistle group of the sunflower family. The artichoke is a great source of vitamin C and potassium, is low in sodium and is fat-free. The large, meaty hearts are perfect for all of your favorite recipes and equally tasty just out of the can. Artichoke Bottoms 7-9 Count # /14 oz Artichoke Hearts 8-10 Count # /14 oz Del Destino Caper Berries # /64 oz The caperberry is the flower bud of Capparis Spinosa, a Mediterranean shrub, cultivated for its buds. The caperberry resembles a large grape with white stripes, or actually more like a teeny tiny watermelon. It has a much less intense flavor than a caper. They are preserved in water, vinegar, and salt. The caperberry can be eaten like an olive. The Caper Berries have become a very popular garnish for the Martini. Del Destino Non-Pareil Capers # /32 oz # /32 oz Capers, used as a seasoning or condiment, are the pickled, unopened buds of the caper bush; a spiny shrub native to dry, rocky areas in the Mediterranean. In Italy, acres of caper bushes are grown, from which harvesters pick the buds at their prime. Once harvested, the buds are sundried and then pickled in a vinegar brine. Capers cannot be served fresh, as they have a bitter flavor. They must be pickled before eating. 96

97 Del Destino Hearts of Palm Whole # /28 oz Hearts of Palm are the edible inner portion of the stem of a palm tree, which grow in many tropical climates. They are cylindrical in shape, ivory in color with a delicate flavor. Their texture is firm and smooth and the flavor is similar to an artichoke. Try them in salads, main dishes or deepfried. Also available Sliced # /28 oz Del Destino Piquilo Peppers # /14 oz Our Piquillo Peppers are imported from Peru, which supplies most of Europe. They are selectively hand picked and peeled using no chemicals in the process. Hand peeling the Piquillo Peppers helps to preserve their superior taste. After peeling, the peppers are slow roasted over an open fire enhancing their spicy-sweet flavor. They add color and flavour to any vegetable dish or salad and they are a tasty ingredient when added to your favorite sandwich. Also available in Larger Size # /3 kg Eiffel Tower Whole Cornichons in Vinegar # /5 kg Cornichons -- French for "gherkins" -- are tart pickles made from tiny gherkin cucumbers. Finding these cucumbers can prove difficult. Our product consists of cornichons, a special mix of spices, vinegar, and salt suitable for all tastes. Also available: Eiffel Tower Whole Cornichons in Vinegar # /5 kg Martel Baby Clams # /28 oz Baby Clams have a sweet taste and are firm in texture. Try in your favorite chowder or add to a white or red sauce served over pasta. Del Destino Sweety Pepp Sliced Peppers # /10 oz Sweety Pepp is a unique type of pepper that grows in the highlands of Peru. Its unique taste is both sweet and sour and is perfect for many culinary uses! It can be used for filling, as topping and garnishes. SweetyPepps thick walls are the secret for perfectly stuffed peppers with almost any product you desire! They can be filled with cheese, nuts, sardines and fruits. Your imagination is the only limit! Del Destino Sun-Dried Tomatoes, Diced # /5 lb These imported tomatoes are picked at the peak of ripeness and then salted and sun-dried under controlled conditions. This item is diced, but they are also available whole, in halves or in strips. Del Destino tomatoes come vacuum-packed for freshness in a transparent bag made from polyamide and low density polyethylene. Del Destino Dried Porcini Mushrooms # /1 lb Porcini mushrooms are deeply flavorful often described as meaty, earthy and slightly nutty with a smooth, creamy texture.they can be enjoyed sautéed with butter, ground into pasta, in risotto, polenta, soups, and in many other dishes! Del Destino Sea Salt Del Destino sea salt is farmed on the west coast of Sicily in the Mediterranean near Trapani. It is derived from basins naturally occurring around the coast where sea water overflows and fills these basins. As the basins slowly drain with evaporation, the mineral rich water slowly increases mineral salt concentration until the salt deposits are left along the sides and on the bed of the basin. Del Destino Sea Salt is unlike any other. The flavors are subtle with mineral complexity that is sweeter than other salts. A perfect salt for dishes that require flavor enhancing that doesn't mask the true flavor of the ingredients. Available in both coarse and fine. Del Destino Sea Salt, Coarse # /26.5 oz Shaker Del Destino Sea Salt, Fine # /26.5 oz Shaker Del Destino Sea Salt, Coarse # /12.5 kg Tub Del Destino Sea Salt, Fine # /12.5 kg Tub Saffron # /1 oz Tins, Altaj What makes saffron the world s most precious spice? The saffron filaments, or threads, are actually the dried stigmas of the saffron flower, "Crocus Sativus Linneaus." Each flower contains only three stigmas. These threads must be picked by hand from each flower, and more than 75,000 of these flowers are needed to produce just one pound of Saffron filaments. Saffron is used both for its dark orange color and for its strong, intense flavor and aroma. It is a common ingredient in dishes such as paella, desserts and flavored drinks. An aromatic spice that turns every dish the color of a sunset! 97

the curds to separate from the whey. There are four basic steps involved in making cheese that include curdling, draining, pressing and ripening.

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