Epicure Foods Magazine | August 2025 by Epicure Foods

New Packaging from Payson Breton!

Guérande Salt Crystals Moulded Butter now comes in brand-new packaging, reflecting the premium quality inside. Perfect on fresh bread or in your favorite recipes, it’s a kitchen essential with award-winning taste.

Sandwich Savvy

Biting into the best sandwiches for National Sandwich Month!

Pour Decisions

Get ready to spread the joy—our August sale on Boursin cheeses is too good to miss! From Garlic & Fine Herbs to Shallot & Chive, savor your favorites at delightfully cheesy prices all month long! 8 7 24 20

Celebrate National White Wine Day with a few unexpected pairings that are sure to surprise your palate. From earthy to bold, floral to Alpine—these cheese and white wine matches are anything but ordinary. Curious? Pour a glass and discover the perfect bite.

Rock Bottom Prices

Epicure Foods's story begins in 1971 when founder Damir Drezga imported his very first pallet of Gouda from the Netherlands. Today, over 50 years later, Epicure has grown to importing quality cheese, charcuterie, and various gourmet products from all around the globe.

Imagine...a green setting in the heart of Auvergne where cows graze serenely between 700 and 1,200 meters above sea level to produce exceptional milk.. It is in this natural setting nestled in the Livradois-Forez regional natural park, on this mountain and plateau and that the Société Fromagère du Livradois produces or refines Auvergne cheese PDOs and other regional cheese specialties every day.

Saint Nectaire Auvermont is a semi-soft, uncooked pressed cheese salted in brine and ripened for at least 28 days. This dense cheese has a silky texture with a soft acidity, and its taste is simila to that of Reblochon with hints of hazelnut and mushrooms.

FR-621 St. Nectaire Auvermont 2x4lb | $9.49/LB

Raclette is the world’s most famous melting cheese as well as a beloved dish originally created by Alpine cheesemakers feasting upon boiled potatoes and cornichons topped with the melted cheese.

FR-530 Raclette Livradois Small Wheel Pasteurized 1x7lb | $8.99/LB

FR-532 Raclette du Haut Livradois Unpasteurized 1x15lb | $9.49/LB

France’s response to Stilton, Fourme d’Ambert is the ideal blue. The flavor is buttery, salty, and full, with a nice kick of an earthy flavor on the final note.

FR-089 Fourme D'Ambert Milledome Pasteurized 2x4.5lb | $8.99/LB

FR-371 Fourme D'Ambert Or Dome | 2x5.5lb | $9.99/LB

Well-balanced salt and spice makes Bleu d'Auvergne a perfect companion for cooking or for winding down with some Barsac dessert wine. It is still produced by centuries-old traditional methods, salted by hand and ripened slowly.

FR-016 Bleu D'Auvergne Or Dome RM 4x2.75lb | $10.29/LB

FR-088 Bleu D'Auvergne Milledome 2x6lb | $8.99/LB

ALBERA is a semi-mature cheese crafted from a harmonious blend of cow and sheep’s milk. Aged for 75 days, it show-cases a mild, inviting aroma characteristic of blended semi-mature cheeses. Its flavor profile is delicately lactic, complemented by the fresh and creamy notes of high-quality milk.

SP-293 Albera Semi Mature Cow/Sheep Cheese Blend 8x4.9oz | $26.99/CS

AOP ECHIRÉ BUTTER

is produced in wooden churns. This authentic expertise gives the butter its unique flavor, as well as a light & soft texture which melts in the mouth.

Butter Bar

20x8.8oz | $119.99/CS

FR-224 Salted Green

FR-223 Unsalted Blue

FR-6000 Original | 8x5.29oz | $28.99/CS FR-6001 Garlic & Herb | 8x5.29oz | $28.99/CS

Butter Mini Basket

8x8.8oz | $56.99/CS

FR-225 Unsalted

FR-226 Salted

FR-023 Traditional French Butter with Sea Salt 10x8.8oz | $49.99/CS

• 3 oz. Brooklyn Cured Smoked Beef Salami

• 1/2 cup Giardiniera

• 6 Pepperoncini Peppers (sliced)

• 4 slices of Gouda

• 2 Tablespoons of Oil & Vinegar or Italian Dressing

• 2 Soft Hoagie Rolls or Italian Bread

1. Cut your roll or bread in half lengthwise and drizzle some Italian dressing on each open side.

2. Layer Brooklyn Cured Smoked Beef Salami on one side of bread, folding each piece of salami in half for a thicker sandwich.

3. Pile Gouda, peppers, and Giardiniera atop the Beef Salami and drizzle with a bit more Italian dressing.

4. Top with the other half of your roll or bread, cut in half, and enjoy!

• Sourdough bread, sliced

• Fromager d’Affinois Brebicet 4.2oz, softened

• Pears, thinly sliced

• Apricot jam

• Butter

1. Butter one side of each slide of sourdough bread.

2. Spread a generous amount of Fromager d’Affinois Brebicet 4.2oz cheese on one slice of bread, add 4-5 slices of pears on top.

3. Spread apricot jam on the other slice and press together.

4. Heat skillet to medium high heat and place sandwich in pan, pressing down with spatula until one side is golden brown.

5. Flip sandwich and repeat until the other side is golden brown. Enjoy!

FR-552 Fromager D'Affinois Brebis (Rocastin) 1x2.2lb | $13.49/LB

• 4 slices of rustic sourdough or ciabatta bread

• 2 oz Maytag Blue cheese

• 4–6 slices prosciutto

• 4 fresh figs, sliced

• 1 tbsp honey

• A handful of arugula or baby spinach

• Olive oil, for brushing

1. Toast the Bread: Brush each slice of bread lightly with olive oil.Toast on a grill pan until golden and crispy.

2. Add a layer of blue cheese on both slices.

3. Arrange the smoked ham on top of cheese.

4. Layer with fresh fig slices.

5. Add a handful of arugula or spinach.

• Freshly cracked black pepper

6. Drizzle with honey to enhance the sweetness of the figs and balance the cheese.

7. Top with a crack of black pepper.

8. Place the remaining bread slices on top.

9. Slice in half and serve immediately.

AN ANCIENT RECIPE WITHOUT GLUTEN OR LACTOSE. TALK

ABOUT FORWARD THINKING.

GRUYERE.COM/RECIPES

SW-005 Appenzeller Classic Wheel | 1x14lb | $14.49/LB

SW-090 Tête de Moine Wheels | 4x2lb | $16.49/LB

SW-020 Gruyere Wheel | 1x75lb | $10.79/LB

SW-062 Swiss Emmentaler AOP Super Cut | 2x15lb | $11.19/LB

The story of Fromagerie Guilloteau begins nearly 14 years before the now-famous cheese company's formation by French cheese producer Jean-Claude Guilloteau. Through a key encounter between Guilloteau and scientists from the French National Institute for Agricultural Research (INRA), a special industrial process called ultrafiltration was developed and successfully patented in 1969. Guilloteau then went on to start his own company, Fromagerie Guilloteau, in 1981, with a focus on producing an expanding line of top-quality cheeses made exclusively using the ultrafiltration process.

Ultrafiltration is a specialized industrial process in which milk is filtered through a sieve to partially eliminate small molecules such as water, lactose, and mineral salts. The mineral salts retained during this process make Fromager d'Affinois

(and all Guilloteau cheeses) two to four times richer in calcium than Brie or Camembert.

The Fromager d'Affinois line of cheeses offers a silkysmooth, mouth-coating creaminess and a decadently rich, buttery taste. Available in a variety of flavors made with only the freshest ingredients, there is a d'Affinois for everyone to adore!

For those craving an even creamier bite, Saint Angel cheese is the perfect match. With its delicate bloomy rind and ultra-luxurious triple-cream texture, this cheese melts in your mouth for an indulgent experience. Whether enjoyed on a fresh baguette or paired with fruit and wine, Saint Angel cheese brings a touch of elegance to any occasion.

Similar in appearance to a brie cheese, both the white rind and the creamy interior of Le Fromager are milder in flavor. This crowdpleasing French cheese is best enjoyed when the rind starts to bulge, and the center is oozing with rich, buttery aromas. Fromager d’Affinois cheeses are sure to delight on any occasion!

FROMAGER D'AFFINOIS

FR-367 Truffles | 2x4.4lb | $139.99/CS

FR-370 Blue | 1x4.4lb | $52.99/CS

FR-372 Garlic & Herb | 2x4.4lb | $99.99/CS

FR-373 Plain | 2x4.41lb | $95.99/CS

FR-552 Brebis (Rocastin) | 1x2.2lb | $13.49/LB

FR-515 Chevre (Florette) | 1x2.21lb | $14.49/LB

FR-950 Excellence | 1x4.4lb | $54.99/CS

FR-951 Red Chili Pepper | 1x4.4lb | $49.99/CS

FR-952 Campagnier Washed Rind | 2x4.4lb | $99.99/CS

Saint Angel is a cows’ milk triple cream cheese with incredibly smooth texture and big, buttery flavors that will not go unnoticed. For those craving an even creamier bite, Saint Angel cheeses are the perfect match.

SAINT ANGEL

FR-889 St. Angel Triple Creme Red Label 2x1.7lb | $11.99/LB

US-8826

US-8827

| $47.99/CS

US-8828 Bresaola &

12x1.8oz | $47.99/CS

| $47.99/CS

Sliced Bresaola Truffle Gouda 12x1.8oz | $47.99/CS

Smoked Beef Salami & Gouda 12x2oz

Gouda

US-8829 Red Wine Beef Rosemary & Gouda 12x2oz

Hand-picked exceptional artisan offerings

Bring people together with Olina’s Bakehouse Crackers, where every bite creates a memory.

Wafer Crackers

Delivering one-of-a-kind experiences

US-988 Hooper | 6x5oz | $39.99/CS

US-966 Mascarpone | 12x8oz | $38.99/CS

US-979 Cremont Double Cream Cheese | 6x5oz | $35.99/CS

US-983 Bijou | 6x2x2oz | $35.99/CS

Goat Cheese Logs | 12x4oz | $35.99/CS

US-976 Plain

US-943 Herbs

US-940 Clover Blossom Honey

US-942 Wild Blueberry, Lemon Thyme

Pour Decisions

White Wine & Cheese

Pairings For National White Wine Day

SIP,SAVOR,CELEBRATE: PERFECT PAIRINGS FOR NATIONAL WHITE WINE DAY!

LAYERS OF LUXURY: Forever Sottocenere Truffles

Paired with Pinot Gris

Sottocenere Truffles pairs beautifully with Pinot Gris, thanks to the cheese’s earthy, creamy, and subtly spiced profile, which complements the wine’s ripe fruit, gentle sweetness, and soft spice. The black truffles embedded in the cheese bring a deep umami richness, while its ash rind, infused with warming spices like nutmeg, clove, and fennel adds aromatic complexity. A well-structured Pinot Gris, especially from Alsace or Oregon, mirrors these flavors with notes of honeyed pear, baked apple, and a hint of ginger or white pepper. The wine’s natural acidity cuts through the cheese’s luscious texture, keeping each bite balanced and refreshing. Together, they create a pairing that’s both indulgent and refined.

SWEET HEAT HARMONY: Kindred Ghost Pepper Jack with Off-Dry Riesling

Ghost Pepper Colby Jack, infused with ghost and habanero peppers, delivers bold flavor and intense heat. Pairing it with an off-dry Riesling creates a harmonious balance. Riesling’s slight sweetness softens the spice, making the heat more manageable and allowing the cheese’s flavor to shine through. Its naturally high acidity refreshes the palate, cutting through the creamy, firm texture of the cheese with each sip. The wine’s fruitforward notes, such as peach and citrus, complement the tangy, smoky profile of the cheese, adding contrast and depth. Together, they form a dynamic, well-balanced pairing that highlights both heat and flavor.

A BRIGHT & HERBACEOUS HARMONY: Cypress Grove Purple Haze paired with Sauvignon Blanc

Sauvignon Blanc is an ideal match for Purple Haze goat cheese because its bright acidity mirrors the tanginess of the fresh goat milk, creating a refreshing balance on the palate. The wine’s herbal notes, often reminiscent of lemongrass, green herbs, or fennel, harmonize beautifully with the cheese’s unique infusion of lavender and fennel pollen. Additionally, the crisp citrus and minerality found in Sauvignon Blanc from regions like the Loire Valley or Marlborough enhance the cheese’s delicate floral complexity without overpowering it, making each bite and sip more vibrant and nuanced. This pairing brings out both the wine’s freshness and the cheese’s aromatic character, offering a lively and memorable tasting experience.

A CRISP ALPINE MATCH: Raclette du Haut Livradois

Unpasteurized paired with Jacquère

Jacquère from Vin de Savoie is an excellent pairing for raclette du haut unpasteurized because its bright acidity and light body cut through the rich, creamy texture of the melted cheese, refreshing the palate with each sip. The wine’s crisp notes of green apple, lemon zest, and subtle mountain herbs complement the savory, nutty flavors of the raclette without overpowering its delicate alpine character. This balance of freshness and flavor creates a harmonious experience that highlights the best qualities of both the cheese and the wine. Together, they offer a classic alpine combination that evokes the comfort and warmth of traditional mountain cuisine.