Founded in Bandon, Oregon, Face Rock Creamery crafts small-batch cheeses using traditional techniques and local milk from the Coquille and Willamette Valleys. With no artificial ingredients or fillers, each product reflects a commitment to simplicity, quality, and rich flavor.
Falling For Flavor
Cozy and comforting Autumn recipes for you to try!
NEW! Reine De Devotion Reblochon Style!
A creamy, nutty French Alpine classic with a golden rind and smooth texture, enjoy melted or as a savory treat.
NEW! From Vermont Creamery, Maple Chipotle Goat Cheese Logs! Vermont Creamery’s new fresh goat cheese blends sweet maple and smoky chipotle into a creamy, smooth treat. Known for its mild, fresh flavor, it’s a delicious twist worth trying.
Cured & Cultured
Celebrating the savory goodness of salami on September 7th, National Salami Day! 15 14 28 34 29
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.
These sweet spreads pair perfectly with cheeses of all varieties.
Bellentani Salami is traditionally cured, not heat treated. This allows the salami to achieve enhanced flavor notes with more complexitiy than salami with reduced curing time.
GR-049 Organic Feta | 14x6oz | $69.99/CS
GR-051 Traditional Feta | 12x7oz | $52.99/CS
GR-053 Barrel Aged Feta | 6x6oz | $28.99/CS
Spreads
GR-180 Kalamata Olive | 6x7.6oz | $25.99/CS
GR-181 Roasted Eggplant | 6x7.3oz | $25.49/CS
GR-183 Artichoke | 6x7.3oz | $25.49/CS
GR-184 Red Pepper & Feta | 6x7.7oz | $23.99/CS "MT VIKOS, WHERE EXCELLENCE RISES FROM TRADITION."
Invented by Lactalis and imported from France, P’tit Basque resembles Manchego, but has a milder and more delicate flavor. Made with pure ewe’s milk, it is sweet with a nutty finish, and uniquely creamy for a semi-hard cheese. P'tit Basque is aged for a minimum of 70 days. It has a distinctive aroma of sheep's milk. Try it in a savory bruschetta, paired with tomatoes, olives, and rustic bread; or in a gourmet ham sandwich.
Bold yet restrained, these blue cheeses are handcrafted with fresh milk from local Wisconsin farms.
CAVE AGED 6M A PRESSED COW'S MILK CHEESE, PRODUCED IN LIMITED BATCHES USING TRADITIONAL CHEESEMAKING PRACTICES , AND ONLY THE BEST PASTURE-GRAZED NORMANDE COW’S MILK.
Tillamook Cheddar | 12x7oz | $40.99/CS
US-2996 Special Reserve X-Sharp Yellow
US-2991 Smoked Black Pepper White
US-2990 Garlic Chili Pepper
US-299 Cape Meares
US-2989 Vintage X-Sharp 2yr White | 12x7oz | $40.99/CS
US-282 Special Reserve X-Sharp Yellow Cheddar | $54.99/CS
Jarlsberg
Ski Queen is a typically Norwegian full fat whey cheese with a fudge-like texture and sweet caramel flavor that was first made more than 130 years ago.
Jarlsberg has a buttery, rich texture with a mild, nutty flavor. It is the perfect cheese for cooking and for snacking.
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.
At the heart of every Thistle Hill White Stilton is a light and fresh, yogurt-like flavor with a soft, dense and crumbly texture. White Stilton is widely used by blended cheese makers as its crumbly texture and creamy flavor compliment both savory and sweet additions.
• 1 ¼ cups crushed speculoos (or gingersnap) cookies
• ¼ cup finely chopped pecans (optional)
• ¼ tsp sea salt
• 5 tbsp salted butter, melted
• 16 oz cream cheese, room temperature
• ⅓ cup cane sugar
• ¼ cup maple syrup (pure)
• 1 large egg + 1 yolk
• 1 tsp vanilla bean paste (or extract)
• ½ cup crème fraîche (or sour cream for backup)
• ½ cup pumpkin purée
• 2 ½ tbsp Can Bech Pumpkin Spice Preserve
• 1 tbsp dark brown sugar
• ½ tsp cinnamon
• ⅛ tsp ground ginger
• Pinch of clove or allspice
Instructions:
1. Preheat oven to 325°F (160°C). Line an 8x8" pan with parchment.
2. Make Crust: Combine crushed cookies, pecans, sea salt, and melted butter. Press firmly into bottom of pan. Bake for 10 minutes, then cool.
3. Prepare Cheesecake Base: Beat cream cheese until smooth and fluffy (2–3 min). Add sugar and maple syrup; mix until fully blended. Add egg + yolk one at a time, mixing on low. Fold in vanilla bean paste and crème fraîche by hand for a silky texture.
4. Prepare Pumpkin Swirl: Stir together pumpkin purée, Can Bech preserve, brown sugar, and spices until smooth.
5. Pour cheesecake batter over cooled crust, drop dollops of pumpkin mixture across the top. Use a toothpick or skewer to swirl gently.
6. Bake 35–40 min, until edges are set and center has a slight jiggle. Turn off oven, crack door, and let sit 20 min. Cool completely on counter, then refrigerate at least 4 hours or overnight.
7. Optional: Drizzle warm Can Bech Pumpkin Spice Preserve on top, sprinkle lightly with flaky sea salt and serve.
SP-710 Pumpkin Spice Preserve 6x6 oz | $19.49/CS
Rosemary, Thyme and Salami Minis
Ingredients:
• 1 bag of Asturi Bruschettini, Classic Olive Oil flavor
• 1 jar of fig jam
• 8 paper thin slices of prosciutto
Instructions:
1. Take a thin slice of prosciutto and cut it in half.
2. Place a dollop of fig jam on the prosciutto.
3. Fold the prosciutto in half.
4. Place on top of your classic Bruschettini crackers and enjoy the sweet and savory combination. The perfect cracker combo for wine night!
Bruschettini | 12x4.23oz | $32.99/CS
IT-511 Classico Virgin Olive Oil
IT-512 Garlic and Parsley
IT-516 Cracked Black Pepper
IT-517 Black and Green Olives
IT-518 Rosemary & Olive Oil
Cheese Pastry Tarts
Ingredients:
• 1 sheet puff pastry
• Fromager d’Affinois Garlic and Herbs, sliced
• Green apple, sliced
• 1 egg, beaten
• 4 pieces prosciutto
• Honey, for drizzling
• Black pepper
• Thyme, for topping
Instructions:
1. Preheat oven to 425 degrees F.
2. Cut a sheet of puff pastry into 4 squares, then place on baking sheets lined with parchment paper.
3. Add 2 slices of Fromager d’Affinois Garlic and Herbs cheese to each square, then top each with 3-4 apple slices.
4. Brush the edges with water, then fold them in. Brush the folded in edges with the beaten egg, then bake for 15-20 minutes or until puffed and golden.
5. Top each square with a piece of prosciutto, drizzle with honey, and top with black pepper and thyme. Enjoy!
FR-372 Garlic & Herbs 2x4.4 lb | $99.99/CS
Within this beautifully designed Advent Calendar and Christmas Tripack, you'll discover a collection of special sauces, chutneys, traditional jams, cocoa spreads, and more. Each are meticulously chosen to elevate you cheese tasting experience!
Each of these hand-rolled, fresh cows’ milk cheeses is made in France and filled with cranberries or garlic & herbs. Le Roulé has a distinctive spiral and is light and spreadable with a creamy melt in your mouth texture. Perfect for any occasion
offers authentic European salumi renowned for their heritage and artisan tradition.
A FAMILY BUSINESS FOR 3 GENERATIONS, THE SOCIÉTÉ FROMAGÈRE DU LIVRADOIS PERPETUATES THE TRADITIONAL DAIRY AND FARM PRODUCTION OF MANY AUVERGNE CHEESES BASED ON THE QUALITY OF THE MILK, IMMUTABLE MANUFACTURING PROCESSES AND EXCEPTIONAL RIPENING QUALITY.
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 land that the Société Fromagère du Livradois produces or refines Auvergne cheese PDOs and other regional cheese specialties every day.
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 | $9.69/LB
Saint Nectaire Auvermont is a semisoft, 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 similar to that of Reblochon with hints of hazelnut and mushrooms.
FR-621 St. Nectaire Auvermont 2x4lb | $9.69/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'Auverge Or Dome RM 4x2.75lb | $10.49/LB
FR-088 Bleu D'Auverge Milledome 2x6lb | $8.49/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-371 Fourme D'Ambert Or Dome 2x5.5lb | $10.49/LB
Short Creek Farm Classic & Siciliano Salami
Founded in 2015 on 300 acres in Northwood, New Hampshire, Short Creek Farm focuses on heritage breed, pasture-raised pork and locally sourced ingredients. Their Classic salame, a nod to mild soppressata, is delicately seasoned with garlic, fresh thyme, and warm spices that highlight the deep flavor of their pork. Equally notable is the Siciliano Salami, rich pork blended with toasty fennel seeds, bright citrus, and zesty chile. Inspired by Southern Italy, this savory, well-balanced salami features lemon zest to cut through the marbling and just the right amount of heat to keep each bite interesting.
Maestri Salame Tray
Salame Rustico, traditionally made in Spain and expertly sliced in the USA, is a highlight of Maestri d’Italia’s premium line of authentic European salumi. Rooted in old-world craftsmanship and sourced by dedicated artisans, each product is freshly sliced in a state-of-the-art facility to deliver bold, traditional flavor and an unmistakably genuine taste experience.
Bellentani
Salami Chubs
Bellentani Salamis are crafted from whole muscle meat, never trimmings, and seasoned with custom spice blends inspired by traditional Italian recipes. Known for preserving authentic methods, Bellentani combines time-honored craftsmanship with modern techniques to offer a full range of classic Italian charcuterie.
It all started in the early 80's when Jean-Claude Guilloteau set out to create his own cheese. This passionate man devoted 10 years of his life to developing a recipe that Fromagerie Guilloteau still uses today in the French countryside. In 1981, he made his first cheese using a unique approach to cheese making that filtered the milk and kept the best it had to offer! The cheese features a unique thin rind, a unique taste and a melting texture. The cheesemaking savoir-faire has remained the same: that of Mr. Guilloteau. His knowledge has been passed on by Fromagerie Guilloteau cheese makers for over 40 years now.
