January 2018 | Epicure Foods Magazine

PICURE ‘Good As Gold’ ultra-rich cheeses from France’s king of creaminess

p.16

JANUARY 2018

• ND-600 Wheel |1x22lb • ND-602 Pre-cuts |1x10lb

Kanaal is crunchy, butterscotch, saltysweet cheese candy. Kanaal is a Proosdij which is a a semi-firm to frim style of washed-curd cheese made very similarly to Goudas using specific combinations of mixed-strain start cultures. The cheese develops aroma, flavor, and texture profiles with characteristics of a cross between Gouda and Parmesan cheese. This also includes the satisfying crunchiness of increasing amount of tyrosine crystals that form with age along with more sweet, fruity, toasted caramel, and bouillon flavors

than Gouda cheese. Proosdijs have lower butterfat in dry

matter than the required 48%

for official Gouda status. With

Kanaal coming very close at

45% it has the benefits to

satisfy while warranting those

extra snuck bites.

JANUARY 2018 | 2

*Please inquire for pricing.

January

TABLE OF CONTENTS

ON THE COVER 16. Good as Gold 8. Global Imports and Specials

Each and every month we bring you a selection of items from around the world with exceptional quality- all at rock-bottom prices.

Enjoy a sparkling start to the new year with a feast of bubbly and cheeses from Fromagerie Guilloteau’s ‘good as gold’ allstar lineup.

11. Milk Madness

In honor of National Milk Day on January 11th we’ve put together a visual feast of facts and favorites covering the merits of different milks.

23. Game Day Greats

Superbowl snacking made easy and elevated with recipes from some of our favorite winning brands. Hut, hut, hike!

27. Sip This, Eat That

Our new monthly food and drink pairing page highlights what we love to sip, pair, and why it’s worthy to share. Cheers!!

28. Epicure Specials

For even deeper discounts, look no further.

31. Take your pick from our offering of Monthly Product Demonstrations.

JANUARY 2018 | 3

Assorted Goat Logs 12x4oz | $26.99/CS

Hand-crafted in Vermont using only the highest quality ingredients, Red Barn Lavash Brewfest Crackers are made using the spent grains from Long Trail Brewing Company beer. Enjoy the unique flavor and snappy crunch in large sheets or broken off in smaller pieces with your favorite cheeses, meats, and spreads.

US-1380 | 12x4oz | $42.99/CS

JANUARY 2018 | 4

US-943 Herb US-976 Plain

US-944 Pepper US-945 Cranberry Orange Cinnamon

The Salzarulo family began its tradition in the Latticini business in the town of Lioni, Italy many decades ago. In 1980, the family brought its fine art of cheese-making to Brooklyn, New York where it created a name for itself making fresh, whole milk mozzarella cheese.

Lioni’s all natural fresh mozzarella is a traditional mozzarella cheese that is made from 100% whole cow’s milk.

Delicate, moist and smooth, this mozzarella is hand wrapped in the original size the oldfashioned way. Try it over roasted bread slices with tomato and grilled eggplant.

US-390 Fresh Mozzarella Hand Wrapped Smoked | 20x8oz | $4.29/LB US-392 Fresh Mozzarella Hand Wrapped (PREORDER) | 20x8oz | $3.99/LB US-398 Fresh Mozzarella Hand Wrapped | 12x1lb | $3.99/LB

The panna, which is made from creamy milk, is merged with carefully spun pieces of curd called pasta filata. Collectively, the distinctiveness and quality of each ingredient coupled with its pure flavor and creamy consistency creates a truly gourmet cheese to enjoy.

US-399 Burrata Con Panna | 6x8oz | $22 .99/CS

US-480 Tuscan Herb Coated US-482 Italian Dry Salami US-483 Red Pepper Coated US-484 Black Pepper Coated 12x7oz • $48.99/CS

All of Bellentani’s salumi are made with locally sourced pork.

Bellentani’s attention to their raw ingredients and process is exquisite, and because of their location they can replicate and enhance the traditional Italian processes.

US-485 Combo Chub Shipper • 24x7oz • $98.99/CS

Winey Goat is an extra creamy mild cheese that has been bathed in red wine. Serve with hearty breads, crackers, tapas and full bodied red wines.

Rosey Goat is a semi-soft cheese that has been covered with fragrant Rosemary herbs. Mild and creamy, serve with olives, nuts and full bodied red wines.

SP-702 Winey Goat

SP-703 Rosey Goat w/ Rosemary

2x7lb • $10.89/LB

2x7lb • $10.89/LB

Solera Chorizos are all-natural, antibiotic free and have 17% less salt and 16% more protein than other Spanish Chorizos.

US-557 Chorizo Ring Mild US-558 Chorizo Ring Hot 12x7oz • $57.99/CS JANUARY 2018 | 6

Jamón Serrano literally means “ham from the mountains” and is one of the most traditional Spanish preparations.

Slowly dry aged to develop the perfect texture and flavor, Jamón Serrano is bold, rich and aromatic.

SP-106 Thin Sliced Serrano Ham 12x3oz • $46.99/CS

Since 2005, Rustic Bakery has been bringing better baked goods to the world. Baked by hand and using homegrown recipes and local ingredients, Rustic Bakery prides itself on quality and taste above all else.

Rustic Bakery’s Organic Sourdough Flatbreads include many delicious flavors!

Top them with your favorite spreads or pair with a delicious red or white wine.

US-9904 Olive Oil & Sel Gris US-9906 Rosemary & Olive Oil 12x6oz • $39.99/CS Made with whole-wheat flour and sweetend with agave nectar, the Pan Forte Crostinis are a wonderful accompaniment to cheese or a lightly sweet and crunchy snack.

With no added fat, they are full of natural fiber and protein from nuts, seeds, and dried fruit.

US-9914 Apricot US-9916 Tart Cherry US-9918 Citrus Ginger & Thyme 12x5oz • $40.99/CS

The iconic Fort des Rousses cellar in the French Jura Mountains houses all wheels of Charles Arnaud Reserve cheeses. They are carefully aged and inspected by master cheesemakers to create beautiful, bold flavors of tropical fruit, nuts and cooked cream in this one-of-a-kind Comte. Ideal for melting and snacking alike.

FR-261 6mo Wheel • 1x80lb • $7.89/LB FR-260 4mo Wheel • 1x80lb • $7.49/LB

A World of aving

$

$

GLOBAL IMPORTS & SPECIALS

ITEM # SIZE

France

NAME PRICE

b

a a

FR-016 Livradois Bleu d’Auvergne • Raw Milk 4x2.75lb | $6.69/LB

b

FR-1001 President Comte Le Montarlier Precuts 6x8.8oz | $29.99/CS

c

FR-1060 President Unsalted 500g Butter Tub 8x1.1lb | $48.99/CS

d

c

FR-247 Fromagerie Arnaud 2yr Comte Quarters 1x22lb | $12.29/LB FR-256 Fromagerie Arnaud 2yr Comte Wheels 1x90lb | $11.89/LB

e

FR-311 Germain Triple Cream 6x6.35oz | $40.49/CS

f

FR-468 Isigny Mimolette • 6 months 2x7lb | $9.29/LB

d

e

g

FR-483 Isigny Young Mimolette • 2-3 months 2x7lb | $7.29/LB g

f

FR-490 Livradois Montboissie • Pasteurized 1x8lb | $5.59/LB FR-491 Livradois Montboissie • Raw Milk 1x13lb | $6.29/LB

h

FR-500 Istara P’tit Basque 6x1.25lb | $10.79/LB

i

FR-530 Livradois Raclette • Pasteurized 1x8lb | $5.49/LB

i h

FR-532 Livradois Raclette • Raw Milk 1x15lb | $6.19/LB j

FR-541 Agour Sheep Tomme with Pimento Peppers 1x10lb | $10.69/LB

k

FR-621 Livradois St. Nectaire Auvermont 2x4lb | $5.89/LB

L

FR-630 Agour Secret de Compostelle 2x9.92lb | $9.29/LB

M

FR-973 President Camembert Biologique 250g 6x8.8oz | $25.99/CS

JANUARY 2018 | 8

j

k

l m

ITEM # SIZE

* EFC Superbowl Platter Pick *

NAME PRICE

Denmark

St. Clemens Creamy Danish Havarti

DK-055 Original DK-075 Chive DK-085 Dill

ITEM # SIZE

DK-095 Herbs DK-105 Jalapeno

Italy

NAME PRICE

a IT-264

Fontina Fontal 4x6lb | $4.69/LB

b IT-289

Provolone Piccante 2x11lb | $4.99/LB

c

Asiago Pressato (DOP) 1x28.6lb | $4.79/LB

IT-300

1x8lb | $3.89/LB

a c

b

ITEM # SIZE

a

WG-029 St. Mang Bavarian Made Garlic & Chives 2x3.1lb | $7.29/LB

b

WG-030 St. Mang Bavarian Made Green Peppercorn 2x3.1lb | $7.29/LB

ITEM # SIZE

Germany

NAME PRICE

NAME PRICE

b

a

Spain

SP-500 Idiazabal (Smoked) D.O. 2x6.6lb | $8.59/LB

JANUARY 2018 | 9

Fig Spreads CRO-100 Original CRO-120 Orange CRO-125 Cocoa 12x8.5oz • $32.99/CS CRO-110 Original Bulk 4x3.53lb • $43.99/CS

Dalmatia

The unique Mediterranean coastal region of Croatia is the inspiration for the brand Dalmatia. Their flavorful sweet and savory spreads are made from the best local and regional ingredients available. Each fig is inspected by hand for quality, before being gently cooked into their signature Fig Spreads.

CRO-128 Plum CRO-150 Tangerine CRO-160 Sour Cherry 12x8.5oz CRO-220 Quince 12x7.7oz $34.99/CS

Organic Spreads

Savory Spreads

CRO-170 Strawberry CRO-180 Apricot CRO-190 Blackberry 12x8.5oz • $36.99/CS

CRO-200 Black Olive Tapenade CRO-210 Green Olive Tapenade 12x6.7oz • $33.99/CS CRO-250 Red Pepper Spread 12x7.1oz • $33.49/CS

Camembert La Petite Reine Camembert La Petite Reine has a “core” that is firmer in texture than the creamy paste closer to the rind, the sign of a premium quality Camembert. Made from superior quality and lightly pasteurized milk, this spectacular cheese was previously unavailable in the United States.

FR-845| 6x8.8oz | $25.00/CS

Brie La Petite Reine Each handcrafted wheel of Brie La Petite Reine reflects characteristics of authentic varietal cultures and careful ripening techniques. The petite cheeses are perfect for picnics, casual enetertaining and elegant cheese plates.

FR-844| 6x8.8oz | $25.00/CS

JANUARY 2018 | 10

{ National Milk Day is January 11 2018 }

milk madness National Milk Day annually commemorates the first day in American history when milk delivery in sterilized glass bottles began back on January 11, 1878. As all food connoisseurs know, the quality of a product is only ever as good as its ingredients. The many milks used in cheesemaking are no exception. What better time to showcase the best of breeds! In addition to providing essential vitamins and nutrients, milk also makes it possible to enjoy countless thousands of delightful dairy products as varied as the varieties themselves. To honor the awesomeness that is milk we’ve put together a visual feast of facts and fan favorites comparing the major types of milk used in cheesemaking for your educational and eating enjoyment.

PROTEIN COW

GOAT

BUFFALO

SHEEP

CARBS CALCIUM STATISTICS ARE BASED ON RAW WHOLE MILK AVERAGES OF MULTIPLE ANIMAL BREEDS FOR EACH SPECIES.

Lactose is the natural sugar found in milk.

And, simply put, being lactose intolerant means one can’t digest it. Lactose intolerance is different and easier to work around than a milk allergy. Those with dairybased digestive issues and/or lactose intolerance exist on a spectrum with levels varying as greatly from person to person as the natural amounts of lactose found in different animals’ milks (along with the many products made from each kind or even a mix of them). Logic may lead one to believe that all milk or milk-based products are therefore forever off the table for such a person. Yet with a bit of knowledge, courage, and, perhaps, some tightly-portioned home trials even the most severely afflicted may come to find a dazzling array of milk-made options naturally containing no or very low lactose.

‘Praise cheeses!’

How is this possible? Through the magic of coagulation during cheesemaking is how. As milk transforms into curds and whey (solids and liquid runoff) lactose nearly disappears through a natural conversion into lactic acid (‘Poof!’) except for small amounts mainly found in the whey. Cheesemakers largely do ‘away with the whey’ at a point in their process and the lactose along with it.

Additionally, any cheese style made from the start with a lower lactose milk type such as sheep or goat becomes more easily digestible across the board than their cow-based counterparts including bries, washed rinds, and other soft cheeses. So, yes! The involuntarily milk averse have a great chance to still enjoy baked bries and spreadable cheese with ease from the right source.

Still craving cow cheeses? No problem. The lactose level is not only effected by the type of milk used but also by the style being made with determining factors such as curd size, curd treatment, and cheese aging time playing key roles. Cheese styles requiring cutting or milling of curds into tiny pieces that get repacked and pressed into blocks and wheels release the most liquid and are therefore naturally firmer and lower in moisture.

These dense, drier cheeses made from cows’ milk lack lactose completely.

MILK

IS A POWERFUL SOURCE OF NUTRITION AND ENERGY WITH MASSIVE HEALTH BENEFITS TO BOOT:

IRON IMPROVES ROTEIN AIDSL P CEL CIRCULATION HEALTHYH & BUILDS B ONE DENS ITY

WHAT’S THE DEAL WITH LACTOSE ?

CALCIUM

THE MANY MERITS OF MILK

FAT

T GROW OPMENT VITAM IN EL BOOST S A + C DEV IMMU NITY B VITAMINS REGULATE METABOLISM & BALANCE FEMALE HORMONES

E N I S AM VIT ROVE LTH IMP HEA N SKI OMEGA-3 FATTY ACIDS IMPROVE HEART HEALTH M SSIU OD A T PO S BLO H G HI ULATE REG SSURE PRE

CAN’T CHOOSE ? « COW

BEST OF THE BREEDS

La Petite Reine Brie FR-844 | 6x8.8oz | $25.00/CS

GOAT Vermont Creamery Fresh Goat Logs

BUFFALO Quadrello di Bufala IT-202 | 2x5lb | $10.49/LB

US-976 Plain 12x4oz | $26.99/CS

SHEEP La Gruta Del Sol 12 Month Pasteurized Milk Manchego SP-084 | 2x7lb | $7.66/LB

MIXED MILK

»

!

P U T I X I M COW + GOAT + SHEEP Cerrato Iberico SP-494 | 2x6.6lb | $4.79/LB

GOAT + SHEEP Mt. Vikos Traditional Feta GR-051 | 12x7oz | $44.99/CS Mt. Vikos Barrel Aged Feta GR-053 | 6x6oz | $23.99/CS Mt. Vikos Kasseri GR-054 | 6x6oz | $29.99/CS

Etoiles + Madeleine’s • FR-447 • 12x7oz • $27.99/CS

Golden and chocalety, soft and melting, you will not resist the appeal of Biscuterie La Trinitaine’s traditional chocolate madeleines.

• FR-332 • 10x8.5oz • $30.49/CS

Buttery, golden and moist, madeleines are the ideal sweet treat. Enjoy Biscuterie La Trinitaine’s madeleines soaked in your favorite hot beverage for a warm delight!

• FR-446 • 12x7oz • $27.99/CS • FR-435 • 12x7oz • $27.99/CS

The story of La Trinitaine, an iconic Breton heritage brand, revolves around a family, a location, and a specific area of expertise: that of biscuit-making. Passed down through the generations, this expertise draws on original recipes, accompanied by a daring, open-minded approach to ensure continued innovation and the development of new products.

JANUARY 2018 | 14

Driven by its origins as a small store, La Trinitaine today not only produces over 11,500 tonnes of biscuits a year, but also runs a network of 46 shops in France.

La Trinitaine is one of the last French biscuit-makers of this size to have retained its independence.

Käserei Champignon Rougette Bavarian Red

Triple Cream Champignon

The champignon mushrooms, also called white or button mushrooms, are hand picked in Germany at the optimum time to ensure the best flavor. The cheese is made from pasteurized cow’s milk and extra cream exclusively from the Allgäu region of Bavaria, Germany, and is free of gluten and rBGH. Nutty, rich, silky.

WG-025 2x5lb | $7.99/LB

Rougette Bavarian Red is extremely creamy, mild and buttery and a perfect introduction to brie or washed rind cheeses. The milk for this triple cream cheese comes from the Allgäu region of Bavaria, Germany. The distinctive look of its red exterior is the natural color of paprika extract. Rougette is lactose free, and tastes mild when it is young and increasingly finely spiced as it matures.

Champignon Grand Noir

Cambozola Black Label

Premium blue cheese with a luscious and creamy texture. Made with highCambozola Black Label quality pasteurized cow’s has been aged longer milk from Swiss Brown Cows and colder than our that graze in the Allgäu classic, which makes it region of Bavaria, Germany. even creamier and a bit Each wheel is hand-dipped stronger in the blue notes. in a protective black wax You can easily recognize and ripened for 8 weeks to this triple cream soft develop a bold but wellripened cheese by its balanced blue flavor. beautiful gray exterior WG-027 mold.

1x5.5lb | $8.69/LB WG-023 2x4.4lb | $8.59/LB

WG-090 2x5lb | $7.99/LB

Fondue Express Gruyére AOP Shredded Cup

Emmentaler Wedges

Emmentaler has a deliciously mild, sweet and slightly nutty flavor. This exceptional cheese carries the AOC label, as it is a unique product of controlled origin. Only 200 village dairies, located in the picturesque valley of the River Emme, are authorized to make Swiss Emmentaler cheese. which is crafted to a strict set of time honored methods. Emmentaler AOC owes its delicious flavor to the exceptionally high quality of milk used to produce this great cheese. Only milk from cows fed on grass, and not on silage (preserved pasture feed) can be used.

SW-067| 8x7oz | $39.99/CS

Gruyére Cavern Wedges

The much-loved Gruyère AOC cheese has been produced in the region of Gruyère, Western Switzerland, since the 12th century. A staple of all gourmet cheese platters, and a versatile cooking and eating cheese, Le Gruyère AOC takes on extremely noble notes when aged to full maturity. Le Gruyère AOC 11 months from the Cavern range is a deliciously full-bodied cheese distinguished from its milder variants by a distinctive crystalline crunch, a hard crumbly and grainy paste and melting grains

SW-069| 8x7oz | $37.99/CS

Made with Gruyére AOP, Emmentaler AOP, and the most delicious Swiss mountain cheese, wine and spices. Enjoy in 90 seconds thanks to the microwaveable container.

Made from traditional Le Gruyére that is minimally aged for 5 months.

Le Gruyére AOP Shredded Cup has a fruity taste with hints of almond and caramel.

SW-514 | 9x3.5oz | $23.99/CS

SW-516 | 12x5.3oz | $28.99/CS

Raclette Slices

An authentic Swiss dining experience.

Raclette is a fun way to spend time around the table together. Simply melt the pre-sliced cheese and melt over boiled potatoes and your choice of accompaniments. As the cheese softens, it releases it’s intense aroma of the Alps.

SW-512 | 12x7oz | $36.99/CS

Gruyére Wedges

Produced since 1115 in the area surroundingthe little village of Gruyère in Western Switzerland, this much-loved cheese is still made in local dairies according to the original traditional recipe. With its distinctive, buttery, caramel flavor, this is one of Switzerland’s greatest cheeses

SW-068| 8x7oz | $35.99/CS

JANUARY 2018 | 15

Enjoy a sparkling start to the new year with a feast of bubbly and cheeses from Fromagerie Guilloteau’s ‘good as gold’ all- star lineup.

G

OOD AS

G

OLD

G

OOD AS

G

OLD

Fromagerie Guilloteau’s line of exceptionally smooth, creamy, and nutritious soft-ripened cheeses are as good as gold (if not better) and for very good reason.

Fromagerie Guilloteau produces a range of cheeses under the brands Fromager d’Affinois, Pavé d’Affinois, and St. Angel (extra decadent triple cream cheeses). Pictured this page from the top is the flagship, Pavé d’Affinois, which takes its name from the characteristic cube shape plus the geographic origin of the first Pavé, or block. Created in the Dauphiné region, giving it the name “Dauphinois”, the brand quickly became Pavé d’Affinois, in recognition of the delicate ripening stage (or “affinage” in French), needed to produce a quality soft cheese.

The brand has made its mark – it is now one of the most popular cheeses in France.

Opposite page: The Fromager d’Affinois brand with its delicate yet sumptuous flavors brings to mind the skill of the cheese-maker. Fromager d’Affinois is a rich and ultra creamy cheese featuring all the characteristics of the brand : mildness, richness and softness for ease of spreading. The Fromager d’Affinois brand now offers a wide range of cheeses: flavored, reduced–fat, Bleu, Double-cream, snack size, and more. All Guilloteau cheeses are made with fresh, pasteurized, ultrafiltrated milk and are vegetarian friendly.

The story of Fromagerie Guilloteau begins nearly 14 years before the now-famous cheese company’s formation by a French cheese producer named Jean-Claude Guilloteau. Through a key encounter between Guilloteau and scientists for the French National Institue for Agricultural Research (INRA) the creation of the special industrial process called ultrafiltration was developed and successfully patented in 1969. Guilloteau’s now signature cheese, Pavé d’Affinois, was born out of his work right at INRA’s MILK platform, a dairy technology research unit in Rennes in 1981. He then went on to create Fromagerie Guilloteau in 1983 with a focus on producing an expanding line of top-quality cheeses made exclusively with the ultrafiltration process for French consumers and, eventually, for countless fans of the style worldwide.

In the words of the INRA, ‘Ultrafiltration is a special industrial process in which milk is filtered through a sieve-like membrane to partially eliminate small molecules such as water, lactose and mineral salts.

By retaining the milk’s soluble proteins, ultrafiltration increases the yield that can be used for cheese by 16-22%.

Eliminated when traditional techniques are used, mineral salts are also retained in ultrafiltration, making the Pavé d’Affinois (and all Guilloteau cheeses) two to four times richer in calcium than a Brie or Camembert cheese. The process yields a liquid pre-cheese and makes it possible to increase automation of production chains and produce identical cheeses of the same weight, an important factor for individually sold products. Eliminating the phase where milk is watery prior to clotting reduces the volumes handled during processing.’

Today Guilloteau employs over 200 people at two production sites in Belley and Pelussin, a part of the Rhône-Alpes, France, and still sets the industry standard for ultrafiltrated soft-ripened cheeses. They use only fresh milk from local French farms that is never more than 24 to 72 hours old adding even more value (and flavor!) to the many advantages that come from ultrafiltration.

Their even, creamy textures, delicate unique tastes, and very fine rinds must be tasted to be truely valued. And for those that already know, the value of any bite of Guilloteau is truly priceless.

W

hy sparkling wine?

While many beverages are an absolute delight when enjoyed with Fromagerie Guilloteau’s products, there is no comparing the stimulating and sweet sensations of sparkling wines paired with soft-ripened, brie-style cheeses. The creaminess and softness of these high moisture wheels makes for an incredibly rich mouthful.

With each bite the silky paste fully coats the palate in a smooth spread of mildly savory, earthy cream-- as if taking a texture cue from a spoonful of peanut butter. Then with a swift sip come the lively carbonated bubbles and acidity that tickle taste buds as they swirl in a delicate dance on the tongue. Their power in cutting through the fat allows both the bubbly and cheese to mix and mingle in perfect step at this pop-up party in your mouth while making something great to celebrate this New Year and always!

Before diving into resolutions and postHoliday season restraint why not start the New Year off glamorously by way of a buffet of bubbly and bries. Whether your glass is plastic or crystal, your bubbles from bottom shelf or top, Guilloteau’s luxurious cheeses guarantee a golden culinary occasion with every bite.

COWS’ MILK FROMAGER D’AFFINOIS: FR-373 Original | 2x4.4lb | $60.99/CS FR-370 Blue | 1x4.4lb | $32.99/CS FR-367 Black Truffles | 2x4.4lb | $94.99/CS FR-368 Pepper | 2x4.4lb | $65.99/CS FR-951 Red Chili Pepper | 1x4.4lb | $31.99/CS FR-372 Garlic & Herb | 2x4.4lb | $65.99/CS FR-952 Campagnier (Washed Rind) | 2x4.4lb | $65.99/CS FR-950 Excellence (Triple Creme) | 1x4.4lb | $34.99/CS FR-959 (Petit d’Affinois) Truffles | 8x9.52oz | PREORDER | $45.99/CS

GOATS’ MILK FROMAGER D’AFFINOIS:

FR-515 Florette | 1x2.2lb | $9.59/LB FR-1030 Mini Florette | 8x4.5oz | $25.99/CS

SHEEPS’ MILK FROMAGER D’AFFINOIS: FR-552 Brebicet | 1x2.2lb | $8.99/LB

COWS’ MILK ST. ANGEL (TRIPLE CREAM): FR-889 | 2x1.7lb | $7.99/LB

COWS’ MILK PAVÉ D’AFFINOIS: FR-499 | 8x5.5oz | $25.99/CS

JANUARY 2018 | 20

Ines Rosales Ines Rosales Tortas are still made by hand in Spain with the same recipe Ines Rosales created over one hundred years ago. Tortas are made in small batches by women from local villages and are both hand-formed and handwrapped with care.

10x6.34 oz • $26.99/CS

•SP-873 Orange

•SP-874 Cinnamon

•SP-870 Original Olive Oil

•SP-871 Rosemary & Thyme

Société Fromagère du Livradois

•SP-872 Sea Salt & Sesame

Bleu d’Auvergne AOP

FR-621 Saint-Nectaire Auvermont 2x4lb $5.89/LB FR-016 Raw Milk 4x2.75lb • $6.69/LB FR-088 Pasteurized 2x6lb • $5.09/LB

No cheese case is complete without these French classics from the Jura Mountains. Both Saint-Nectaire Auvermont and Bleu d’Auvergne are cheeses made from the milk of cows grazing the lush, volcanic pasture lands of the Auvergne region. St. Nectaire is intensely vegetal and earthy with a mild, creamy, pudgy paste.

Bleu d’Auvergne is a milder blue with an ultra-rich creaminess.

Cantalet Cantal AOC is one of the oldest cheeses in France.

A well-aged cheese with a thick crust and a strong flavor. The paste is firm, brittle and crumbly with a peppery, spicy aroma. It pairs well with nuts, grapes and apples and can be used in salads, soups, cheese fondue or gratin.

FR-248| 1x16lb | $5.99/LB

Camembert Biologique

The organic milk used to produce this camembert is collected from certified French farms in accordance with the regulations governing organic production. Cows live there with the utmost freedom in ecologically maintained pasture.

Similar in texture to a brie, Camembert Biologique has a stronger, more pungent flavor with a creamy core.

FR-973| 6x8.8oz | $25.99/CS

Camembert Le Châtelain Camembert Le Châtelain is succulent, ripe, rich, and creamy. Only gently pasteurized at moderate temperatures, Camembert Le Châtelain retains most of the authentic flavors and qualities of the raw-milk cheese you can buy only in France. Excellent served with light reds from the Loire Valley or champagne.

FR-238| 12x8oz | $45.99/CS

JANUARY 2018 | 22

JANUARY 2018 | 23

With Super Bowl LII quickly approaching, we often wish we could quickly put together fun, easy and delicious dishes to enjoy while the game airs.

Well, step away from the pretzels and chips and enjoy these tasty game day greats that are easy to make so that you can stay focused on the game.

obatzda Spicy buffalo hummus with buttermilk blue

• Spicy Buffalo Hummus with Buttermilk Blue A multi-culture hummus is unanimously good! Easy to share and quick to make.

In 5-10 minutes you’ll have a colorful spread that will be a touchdown with your taste-buds.

• Bruschettini with Grilled Veggies Beautiful and delicious, this healthy appetizer combines classic flavors and offers a light start to the game.

• Obatzda This flavorful spread will surely wow your guests and transport your table straight to Bavaria. It is packed full of fresh herbs and is luxuriously creamy because of St. Mang’s Bavarian Made Soft-Ripened Cheese with Garden Herbs.

Enjoy it in traditional style on a pretzel or on rye toast or create your own perfect Obatzda pairing.

• US-599 • 1x6lb • $7.29/LB

Ingredients:

Preparation:

Ingredients:

Preparation:

1 can (15 ounces) garbanzo beans, rinsed and drained.

1. In food processor or blender, puree garbanzo beans, tahini, buffalo sauce, red bell pepper, garlic powder and lemon juice until smooth.

Season with salt and pepper to taste.

7 oz St. Mang Bavarian Made Garden Herbs Cheese (rind removed).

1. Using a fork or potato masher, combine the cheese, sour cream and butter in a medium bowl until well mixed, allowing some chunks of cheese to remain.

2 tablespoons tahini.

2-3 tablespoons buffalo wing sauce or hot sauce.

1/2 red bell pepper, roughly chopped (about 1/4 cup).

1 teaspoon of garlic powder.

1/4 cup of crumbled Roth Buttermilk Blue Cheese.

2. Transfer hummus to small bowl. Fold in blue cheese crumbles.

3. Garnish with additional blue cheese crumbles, if desired 4. Serve with pita or pretzel chips, celery sticks and/or red bell pepper slices, for dipping. *You may substitute olive oil for the tahini.

• Moody Blue Flatbread

Bruschettini with Grilled Veggies

You won’t have to wait 30 minutes for your slice. This quick flatbread pizza made with Roth’s Moody Blue is sure to be gone before half time!

• Le Gruyére, Brussels Sprouts, Pineapple and Jalapeño Pizza with Speck “I’m like a lot of chefs and I’ve used Gruyere cheese for many years but I had a re-falling in love with it when I used the Kaltbach Cave-Aged Le Gruyere AOP. So many other things came into my head about what else I could do with Gruyere cheese. And after going to Switzerland, checking out the cows and what they’re eating and going to the cave and seeing how this amazing cheese is aged, and meeting some of the cheesemakers I’ve absolutely fallen in love with this cheese.” - Elizabeth Falkner • Trifle with Chocolate Madeleines This rich dessert layers chocolate Madeleines and Cool Whip along with the crunchy sensation of Kit Kats to create a sweet chocolate treat!

JANUARY 2018 | 24

2 tablespoons of butter.

2 tablespoons of minced onions.

2 table spoons of sour cream.

1-2 teaspoons of paprika.

1/2 teaspoon of freshly ground black pepper.

1/4 teaspoons of salt.

1/2 teaspoon of mustard.

4-8 teaspoons of Bavarian wheat beer.

Sliced onions and chopped chives for garnish.

2. Mix in the finely chopped onions, paprika, salt and pepper.

3. Add in the beer starting with 4 tablespoons, mixed well. Keep adding beer until you reach a good consistency, the mix should be easy to spread onto or scoop up with a pretzel, but should not be runny. Taste as you add the beer and make sure flavor is balanced.

4. Cover with plastic wrap and refrigerate for at least two hours.

5. After two hours, taste again for seasoning, making adjustments as necessary.

6. Before serving, let Obatzda sit for 30 minutes to reach room temperature. Garnish with sliced onions, chives and a little extra paprika. Enjoy with rye bread or salted pretzels.

smokey blue bison burger

Ingredients:

• Smokey Blue Bison Burger Not your everyday cookout fare, Smokey Blue Bison Burgers will delight and amaze your guests. Bison is a lean meat, and so the recipe uses Smokey Blue to moisten the patties, and adds a bright blue flavor accelerated with a true Oregon smoke.

• WG-028 • 2x3.1lb • $7.29/LB

Preparation: 1. Lightly coat bruschettini cracker with olive oil.

1 package of Asturi Bruschettini Black and Green Olives.

3/4 cup of grilled vegetables.

1/4 cup of olive oil.

2. Over a medium-high flame, Salt and pepper. grill vegetables on a griddle and wait until vegetables appear charred.

• IT-511 Classic • IT-512 Garlic & Parsely • IT-516 Cracked Black Pepper 4. Add a pinch salt and pepper. • IT-517 Black & Green Olives • IT-518 Rosemary & Olive Oil • 12x4.23oz • $26.99/CS 3. Top bruschettini cracker with your choice of grilled vegetables.

Ingredients: 1/4 pound ground Bison, seasoned with salt and pepper to taste.

1 small dinner roll, sliced in half 1 clove garlic, for rubbing Drizzle of olive oil.

4 ounces Rogue Creamery Smokey Blue, crumbled.

5-6 green grapes, sliced.

4-5 candied pecans.

Moody Blue Flatbread • US-601 • 1x6lb • $7.89/LB

Le GruyÉre, Brussels Sprouts, Pineapple and Jalapeño Pizza with speck

By Award Winning Chef Elizabeth Falkner

• SW-022 • 1x17lb • $12.69/LB

For Sponge:

For Dough:

1 tablespoon warm water.

16 ounces (4 cups) unbleached white flour.

1/4 teaspoon dry active yeast.

4 ounces (1/2 cup) cold water.

4 ounces (1 cup) unbleached allpurpose flour.

1/2 teaspoon dry active yeast.

1 ounce (2 tablespoons) warm water.

1/2 teaspoon honey.

1/2 ounce (about 1 tablespoon) flax 3 ounces (about meal or wheat germ. 1/3 cup) cold water.

1 ounce (1/4 cup) unbleached allSalt. purpose flour.

Sponge mixture.

1 ounce (2 tablespoons) warm 1 tablespoon sea water. salt.

Preparation:

Ingredients:

1. Preheat oven to 450°F.

1 prebaked pizza crust or flatbread.

2. Coat top of pizza crust or flatbread with fig spread. Top with bacon, apple and Roth Moody Blue.

1/4 cup of fig spread.

3 slices of bacon, cooked and chopped.

3. Bake for 6-8 minutes.

1/2 apple, thinly 4. Top pizza/flatbread sliced. with shredded arugula (optional) and serve.

4 oz of Roth Moody Blue, crumbled.

Shredded arugula to garnish (optional)

Preparation:

For Pizza:

1. For Sponge: Combine warm water with yeast; set aside; allow yeast to foam. Add cold water, flour and flax meal to yeast; mix. Set aside, covered with a dishtowel, 2-3 hours.

Semolina and white flour mix for dusting pastry cloth/surface.

2. Add 1 additional ounce flour and 1 additional ounce water to mixture; mix.

1 cup (4 ounces) grated or diced fresh mozzarella cheese.

3. Cover and set aside for another 2-3 hours.

1 cup chiffonade (thin strips) of Brussels sprouts or Tuscan kale, tossed with a squeeze of lemon and hefty pinch of salt.

4. For Dough: Place flour in large mixing bowl or in stand mixer bowl.

5. Combine yeast with warm water and honey and stir together. Set aside for 1-2 minutes. Combine this with the cold water and reserved sponge. Add to flour in mixing bowl.

6. Begin mixing all together either by hand or with stand mixer equipped with dough hook. If making by hand, turn mixture out on flour-covered counter surface; knead 5-6 minutes. Add salt; knead another two minutes and add a little more flour if necessary to form an elastic dough. Knead in the olive oil until incorporated. (If using a stand mixer, mix and knead in stand mixer bowl until dough is elastic.)

7. Divide dough in half; form into two tight balls by pinching dough over on itself. Set in a deep pan with 2”-3” space around each ball. Cover and refrigerate 24-48 hours.

2 balls proofed dough from recipe above.

2 cups (8 ounces) grated Emmi Le Gruyère AOP cheese, plus additional to finish pizza.

1 cup thinly sliced fresh pineapple.

1 jalapeño chile, sliced and seeded if you want to reduce hot spicy level.

Salt and olive oil 8 slices smoked, cured Italian Speck ham or prosciutto.

Trifle with Chocolate Madeleine

8. Remove dough from refrigerator, leaving the lid in place.

Place in a warm area of kitchen. Allow dough to proof (rise). The dough is now ready for shaping.

Preparation: 1. Lightly form ground Bison into thick patties, mixing in half of the Smokey Blue.Season with salt and pepper.

2. Grill approximately 4 minutes per side until internal temperature reaches 155 degrees or just barely pink. Meanwhile lightly toast the split rolls.

3. To assemble, rub the raw garlic clove on the toasted rolls on both sides then drizzle with olive oil. Place burgers on buns, followed by the remaining ingredients.

• US-829 • 1x5lb • $14.59/LB

1 tablespoon olive oil.

Ingredients:

9. For Pizzas: Set oven to 450-500° F.

1 package of Madeleine Chocolate.

10. Dust flat surface with mixture of semolina and white flours.

Place proofed dough on surface. Push dough into two 10-12 inch rounds for pizza crusts. Divide and spread mozzarella on each crust. Top with Brussels sprouts and grated Emmi Le Gruyère AOP cheese.

1 tub (8 ounces) of Cool Whip.

11. Divide pineapple and jalapeño slices over pizzas; drizzle with a little olive oil and sprinkle with a little salt; bake 15-18 minutes, or until cheese turns golden.

12. Remove from oven. Arrange speck slices on pizzas, and sprinkle with a plentiful grating of Emmi Le Gruyère. Serve immediately.

1 packet of Kit Kat. Preparation: 1. Add 3 tablespoons of Cool Whip to a clear 8 oz cup.

2. Chop 4 chocolate Madeleines into cubes and add to the cup of Cool Whip.

3. Add 1 more tablespoon of Cool Whip and 1 more chopped chocolate Madeleine.

4. Top with crumpled pieces of Kit Kat.

• FR-447 • 12x7oz • $27.99/CS

JANUARY 2018 | 25

Brie d ’Amir

Brie d’Amir is a classic French Double Creme 60% soft ripened cheese made with pasteurized cows’ milk. The extra cream used during production adds a buttery, mouth-coating richness to the paste which complements the savory, earthy undertones of the edible rind.

Enjoy Brie d’Amir topped with honey, fruits, and nuts or baked in puff pastry after coating with jam for an easy, crowd-pleasing appetizer.

FR-069 Brie 3K D’Amir|1x7lb | $3.69/LB FR-094 Brie 1K D’Amir|2x2.2lb | $19.50/CS

JANUARY 2018 | 26

pair like a pro: cut & collect each month • shuffle & sort past pairings from memory • mix & match to create new best bites • Sip + Eat + Share • enjoy!

bourbon

Sip ← this

Bourbon must be made with a minimum of 51 percent corn, aged in charred new oak barrels, stored at no more than 125 proof and bottled no less than 80 proof.

Vanilla Cream • Charred Wood • Caramel • Light Spice

Eat that → proosdij Proosdij is a firm washed-curd cheese made with mixed-strain cultures creating aroma, flavor, and texture profiles a cross between Gouda and Parmesan such as Kaaslands Kanaal.

Butter Toffee • Sweet Cream • Roasted Salty Nuts • Broth JANUARY 2018 | 27

EPICURE SPECIALS Trèsors Gourmands

2

$

Brie d’Amir

off

La Petite Reine

FR-069 3K

$

25

$

00/CS

FR-845 Camembert 6x8.8oz FR-844 Brie

3

4 21

$

19

2

50 off

2x2.2lb

29/CS

Kozlik’s Mustard

2 41

12x3.3oz

$

FR-921 Garlic & Herbs FR-922 Olive Oil & Basil FR-923 Whole Grain

off

$

Kynthos

45

$ JANUARY 2018 | 28

$

50/CS

off

FR-918 Sea Salt FR-919 Rosemary FR-920 Poppy & Pepper

1x7lb

FR-094 1K

$ $

69/LB

28/CS

12x8.8oz

CY-500 Halloumi

5

$

off

01/CS 12x8.5oz

CN-800 Amazing Maple CN-801 Dijon by Anton (Smooth) CN-802 Double C (Coarse Dijon) CN-803 Grainy Creole CN-804 Horseradish CN-805 Hot Russian (with Honey) CN-806 Orange & Ginger CN-807 Sweet & Smokey CN-808 Triple Crunch (Whole Seeds) CN-809 XXX Hot CN-810 Black Harp (Beer) CN-811 Bordeaux (Red Wine Dijon) CN-802 Sweet Russian (with Honey) CN-813 Honey & Garlic CN-814 Balsamic Fig & Date

Cooperativa Cadi

49

$

10

99/CS

$

24x4.41oz

7

$

1

$

off

SP-033 PDO Cadi Butter

off

99/LB 2x3lb 2x5.5lb

SP-030 Flor Del Cadi SP-031 Urgelia (PDO)

Membrillo 2 32

La Gruta Del Sol

Mahon 6 7

$

59/LB

$

$

19/CS

12x6oz

2x7lb

50

SP-001 Raw Milk Mahon, 2-3 Months

$

off

Fig Cakes 3 4 Iberico 4

49/LB

2x5.7lb

$

SP-002 Raw Milk Mahon, 12 Months

99/LB

SP-962 Membrillo Quince Paste

¢

off

SP-974 Bulk Fig Cake SP-975 Bulk Almond

1x11.02lb

$

19/LB

$

SP-976 Bulk Date & Walnut Cake

89/LB

2

$

2x6.6lb

SP-494 Cerrato Iberico

50

¢

off

$

V.S.O.C.

Dutch Goudas 7 $

89/LB

1x24lb

ND-314 Black Label Gouda, 1yr

$

9

99/LB 1x22lb

ND-312 Gold Label Gouda, 3yr

$

1

off

1

1 7 off

$

35/LB 1x9lb

ND-310 Daily Dairy Goat Gouda

9 Beer Cheese 1 7 $

$

off

$

99/LB

1x9lb

ND-308 White Label Goat Gouda, 1yr

off

$

95/LB

1x4lb

ND-320 Paulus Abbey Beer Cheese

JANUARY 2018 | 29

off

Wensleydale

Thistle Hill

White Stilton 8 $

29/LB

50

2x2.2lb

UK-151 New York Cheesecake UK-152 Mint Chocolate Chip UK-153 Strawberries & Cream UK-154 Apricot UK-155 Mango & Ginger UK-156 Cranberry UK-158 Blueberry UK-161 Chocolate & Ginger

¢

off

$

8

29/LB 2x2.2lb

UK-160 Cranberry Wensleydale

50

¢

Maestri Pastai

off

$

32

/CS 12x17.64oz

IT-792 Cavatelli IT-795 Creste di Gallo IT-798 Fettucini IT-801 Fusilli Avellinesi IT-804 Gemelli IT-807 Linguini Lunghe IT-811 Paccheri Ondulati IT-812 Pappardelle Lunghe IT-815 Penne Rigate

$

10 off

IT-817 Rigatoni IT-819 Spaghetti Alla Chitarra IT-820 Spaghetti Lunghi IT-824 Tagliatelle Lunghe IT-825 Torchietti Al Bronzo IT-827 Caserecci IT-850 Orecchiette IT-852 Radiatori 3 Colori

Italianavera

$

Affineur Walo

11

$

23/LB

SW-801 Starnachas

$

1x13lb

1

2

$

14

off

2x8.8lb

JANUARY 2018 | 30

12x19.4oz

IT-720 Basil IT-722 Olive & Caper IT-723 Seared Eggplant IT-724 Marinara

off

1

$

80

50/CS

11/LB

SW-800 Le Gruyere Extra Gold Aged 14mo

50

$ off Chef’s Mandala Organic Pomodori Pelati

15

$

78/CS

IT-437 Peeled Tomatoes 6x19.4oz

$

5

off

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assorted goat milk cheeses

award-winning bread cheese

roth blue & Havarti

der Scharfe maxX

fine Wisconsin cheeses

bold, Swiss, Alpine-style cheese

Istara French sheep

camembert biologique

Ossau-Iraty + P’tit Basque

an organic French classic from President