Epicure Foods Magazine | March 2024

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Contents

New! Introducing 34˚ Entertainment Crisps!

Made with only a handful of premium quality, simple ingredients in a variety of flavors ranging from Original, Rosemary, to gluten free!

New! Sun Ni Armenian String Cheese!

The Sun Ni Cheese Company has been crafting Armenian String Cheese for over 70 years. This handbraided cheese is the best this side of the Atlantic!

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It's Your Lucky Day!

Celebrate St. Patrick's Day with these delicious and festive Irish cheeses from Somerdale!

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New! Indulge in Di Bruno Bros.'s trio of gourmet nuts! Featuring Cinnful Cocoa pecans, Love that Snack Mix and Black Lava cashews for all-day snacking satisfaction and a unique flavor experience.

Highlighting Isigny Sainte-Mere Cooperative: Where tradition, commitment, and modernity meet.

Celebrate the Culinary Treasures of National Ravioli Day by Honoring These Enduring Pockets of Pasta!

Indulge in a delectable array of pasta parcels, generously filled with an assortment of cheesy delights, and herald the arrival of Spring.

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Rock Bottom Prices

You'll be green with envy over these awesome deals!

Aged to Perfection

Explore these extra-aged cheeses for a truly culinary treasure experience!

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.

Whether fragrant speciality soft cheeses, traditional blue cheese or cheese for entertaining: Käserei Champignon specialty cheeses consistently symbolised the ultimate cheese quality - in Europe and worldwide.

Fiorella Triple Cream Brie

This silky, triple cream 68% FIDM brie has a unique flower shape and a refined crème fraiche taste. It is the only triple cream brie in the United States that is made in Germany. Holds up to a cut and wrap but yields melting creaminess in flavor and texture.

WG-074| 2x2.6lb | $7.79/LB

Cambozola Black Label has been aged longer and colder than the classic, which makes it even creamier and a bit stronger in the blue notes. You can easily recognize this triple cream soft ripened cheese by its beautiful gray exterior mold. All of their cheeses are made with microbial rennet and are free of gluten and rBGH.

WG-023 | 2x4.4lb | $8.59/LB

Grand Noir is a premium blue cheese encased in a black wax with a luscious and creamy texture. Made with high-quality pasteurized cow's milk from Swiss Brown Cows that graze in the Allgäu region of Bavaria, Germany!

WG-027 | 1x5.5lb | $8.19/LB

Cambozola is deliciously creamy and mild with a hint of blue; a perfect beginner's blue. It's a triple cream,soft ripened cheese with blue veins, made with pasteurized cow's milk from the Allgäu region of Bavaria, Germany. Its name comes from an ancient Roman settlement in Bavaria called Cambodunum, where the art of cheese-making flourished.

WG-020 | 2x5lb | $7.99/LB

With its orange washed rind and buttery consistency, this decadent triple-cream soft-ripened cheese provides an attractive appearance on any table with its distinct orange tint on the outer edge and the white brie mold on top. Rougette Bavarian Red has a taste of its own, ready to be discovered!

WG-090 | 2x5lb | $9.79/LB

Champignon Mushroom Brie

double-cream, soft-ripened cheese has a mild mushroom flavor derived from hand-picked German quality champignon mushrooms that give it a one-of-a-kind zest. The champignons used for this cheese are harvested at the optimum time to provide the best mushroom flavor experience.

WG-025 | 2x5lb | $8.09/LB

FR-040 Delice De Bourgogne Bulk 1x4lb | $8.89/LB

FR-066 Brie De Meaux Rouzaire 1x7lb | $8.99/LB

FR-655 Bluet Des Prairies Morbier Style 1x9lb | $9.99/LB

FR-320 Epoisse Berthaut 6x8.8oz | $88.59/CS

FR-184 Brillat Savarin Affine Delin Cup 3x1.1lb| $60.09/CS

Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France, with a distinctive orange rind and a mild flavor. Though Port Salut has a mild flavor, it sometimes has a strong smell because it is a mature cheese. The smell increases the longer the cheese is kept. This however, does not affect its flavor. It can be refrigerated and is best eaten within two weeks of opening.

FR-509 Port Salut Wedges | 10x5.3oz | $42.09/CS

FR-510 Port Salut Wheel | 1x5lb | $8.49/LB

Entertaining Crisps

Entertaining Crisps complement any pairing & any flavor, from mild meats and cheeses to spicy spreads to just about anything in between.

Entertaining Crisps | 12x4.5oz | $33.29/CS

US-381 Original | US-382 Sesame

US-383 Cracked Pepper | US-384 Rosemary

US-385 Toasted Onion | US-386 Whole Grain

US-387 Gluten Free Original

Divina Spreads | 12x9oz | $31.99/CS

US-1400 Fig | US-1402 Orange Fig

GR-638 Sour Cherry Spread | 12x9oz | $30.89/CS

GR-642 Date Spread | 12x9oz | $36.29/CS

GR-597 Calabrian Chili Orange Spread | 12x9oz | $33.39/CS

PR-120 Divina Peruvian Pepper Jam | 12x8.5oz | $31.39/CS

PR-122 Divina Caramelized Onion Jam | 12x7.6oz | $31.39/CS

Divina Olive Spreads | 12x7oz | $31.29/CS

GR-636 Green | GR-604 Black

and

Beautifully balanced, Moody Blue is excellent on a cheese plate and for cooking with, especially as an addition to creamy condiments. This small-batch blue is delicately smoked over fruit wood to create subtly smoky undertones.

Its quality is without equal because the milk used is strictly selected in accordance with extraordinary and rigorous disciplinary of production.

Buttermilk Blue is crafted with fresh, local milk

cellaraged for the creamiest taste and texture. Tangy, yet mellow; this blue is an easy choice for cooking, crumbling or serving on a cheeseboard.

US-599 Buttermilk Blue Aged 2 Months 1x6lb | $7.09/LB

US-601 Moody Blue 1x6lb | $7.69/LB

Delitia Butter | 10x8oz | $42.49/CS

IT-416 Reggiano Parm IT-417 Buffalo Milk

Crème fraîche is an exquisitely rich cultured cows' cream with a thick, creamy texture and a tart, slightly nutty flavor. Incredibly versatile, crème fraîche can be used as a base for dips and sauces, as an ingredient in baking, or as a simple topping for pies and soups.

Pre-order

US-963 Vermont Creamery Crème Fraiche 12x8oz | $32.99/CS

Wafer Crackers | 12x3.5oz | $19.49/CS

AS-708 Gluten Free Natural AS-709 Natural

AS-712 Variety Club Pack | 7x10.9oz | $42.39/CS

Artisan Crackers | 12x3.5oz | $27.09/CS

AS-706 Cranberry Sunflower Seed AS-707 Fig Black Olive

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, and a smooth, sweet flavor.

Try it in a savory bruschetta, paired with tomatoes, olives, and rustic bread; or in a gourmet ham sandwich.

FR-500 P'tit Basque Istara 600g

Melot Bellavitano Wedge

US-893 | 12x5.3oz | $40.39/CS

Garlic & Herb Bellavitano Wedge

US-1481 | 12x5.3oz | $40.39/CS

Espresso Bellavitano Wedge

US-892 | 12x5.3oz | $40.39/CS

Tomato Basil Bellavitano Wedge

US-1461 | 12x5.3oz | $40.39/CS

Sartori Rosemary & Olive Oil Asiago Wedge

US-1479 | 12x5.3oz | $40.39/CS

Carefully layered by hand, fresh Phyllo dough sheets are topped with dried fruit, jumbo oats, pumpkin and sunflower seeds and a dash of cinnamon. They are cut into bite-size pieces and baked to a perfect golden brown, with a finishing drizzle of honey.

12x2.8oz |$25.09/CS

CRO-400 Apple Cinnamon | CRO-401 Apricot Honey | CRO-402 Cranberry Oat

Can Bech Pairings

SP-770 Raspberries | 12x2.54oz | $22.69/CS

SP-771 Peaches & Apricots | 12x2.36oz | $22.89/CS

SP-772 Golden Apples | 12x2.33oz | $23.19/CS

SP-773 Figs & Macadamia Nuts | 12x2.47oz | $23.39/CS

SP-774 Black Grapes | 12x2.57oz | $23.19/CS

SP-769 Quince & Bourbon Vanilla| 12x2.47oz | $23.89/CS

SP-775 Mixed Assortment | 30x2.47oz | $56.09/CS

Membrillo Quince 12x8.4oz | $40.59/CS

SP-746 Walnut | SP-747 Orange | SP-748 Fig

SP-745 Classic Membrillo Quince | 12x8.4oz | $37.79/CS

SP-740 Classic Membrillo Quince Bulk 3x3.3lb | $45.39/CS

SP-730 Figs in Syrup | 6x8.57oz | $30.79/CS

SP-710 Pumpkin Spice Preserve | 6x6oz | $18.39/CS

Chorizo Rings| 12x7oz | $76.69/CS

Traditional dry-cured recipe from Spain. All natural, antibiotic free, no nitrates, no nitrites. Serve as Tapas w/ wine, cheese, olives, as a sandwich or in omelets.

US-557 Mild | US-558 Hot

SP-106 Solera Thin Sliced Serrano Ham 12x3oz | $59.39/CS

Winey Goat is washed and brushed with local red wines during its curing. it is a semi-soft cheese with a rich, fine-textured creamy flavor.

SP-702 Winey Goat 2x7lb | $14.69/LB

This one-of-a-kind semi-soft goat’s milk cheese covered with fresh Rosemary has a soft and creamy texture and a delicate aroma of Rosemary coated on the cheese.

SP-703 Rosey Goat | 2x7lb | $14.69/LB

Their fresh curd cheese is cooked, stretched, hand braided, and packaged in state of the art air-tight shrink bags to guarantee quality and shelf life.

US-274 Armenian String Cheese 10x8oz | $38.79/CS

Somerdale International, the leading importer of specialty British and Irish cheeses into the USA, has an extended range of great tasting Irish cheeses for both retail and foodservice customers. Building on the success of its original Claddagh Bó Irish Cheddar the extended range includes a stunning Irish Whiskey Cheddar and a distinctively moreish Irish Porter Cheddar.

Produced using grass fed milk and delivering superb taste and texture, the Claddagh Bó range represents the very best in the cheesemaking tradition of the Emerald Isle. While the colorful and distinctive packaging of the range will give any cheese fixture or cheeseboard real standout appeal and theatre and will be sure to tempt the discerning cheese lover.

Claddagh Bo Irish Whiskey Cheddar

A rich and creamy Irish Cheddar laced and flavored with single malt Irish Whiskey giving a distinctive, strong and bold flavor.

IR-219 Irish Whiskey Cheddar | 1x5.3lb | $8.19/LB - Pre-order

Claddagh Bo Original Irish Cheddar

Sealed in a distinctive tricolour wax this 12 month aged Cheddar is a perfectly balanced creamy Cheddar which has a natural sweetness that complements its buttery texture.

IR-223 Irish Cheddar 12 Month | 1x5lb | $10.19/LB - Pre-order

Claddagh Bo Irish Porter Cheddar

A a creamy Irish Cheddar is covered in original Irish Porter stout giving both a deep flavor and beautiful marbled look to this stunning cheese which will be a must for any specialty cheese counter.

IR-218 Irish Porter Cheddar | 1x5.3lb | $8.19/LB

US-1518 Cinnful Cocoa Pecan | 12x4.5oz | $59.69/CS - These pecans will satisfy your need for snacking, impress your guests, complement your food, and will also be the best company on a rainy day.

US-1519 Love That Snack Mix | 12x5.5oz | $67.39/CS - Dry roasted almonds & peanuts are roasted in copper kettles to get the delicious taste of the caramelized nuts. Milk chocolate gems and Black Lava cashews are added along with raisins.

US-1517 Black Lava Cashews | 12x5oz | $57.39/CS - These crunchy delicacies are dusted with Hawaiian Black Lava sea salt, which uses charcoal for a unique, extra layer of savory flavor.

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

100x30gram | $85.99/CS - Pre-order

FR-227 Unsalted Portion • FR-294 Salted Portion 8x8.8oz | $48.69/CS

FR-225 Unsalted Mini Basket • FR-226 Salted Mini Basket 20x8.8oz | $106.49/CS

FR-223 Unsalted Blue • FR-224 Salted Green

US-290 Delice De France 2x4lb | $9.69/LB

US-2918 Bulk | 2x4.4lb | $8.89/LB

US-2919 Mini Oval | 6x7oz | $23.79/CS

FR-622 Bites | 12x4.4oz | $50.19/CS

Spreadable Cheese

US-2913 Alouette Garlic & Herb 12x6.5oz | $49.49/CS

US-295 Alouette Creme De Brie Spread 6x5oz | $20.39/CS

US-2928 Alouette Brie Garlic & Herbs 6x8oz | $25.39/CS

US-062 Chavrie Pyramid | 6x5.3oz | $15.99/CS

THE ISIGNY SAINTE-MÈRE COOPERATIVE:

WHERE TRADITION, COMMITMENT AND MODERNITY MEET

In the picturesque setting of Normandy's coast, amidst the gentle breeze and warming sun of the Baie des Veys on that fateful morning of June 3, 1909, a group of farmers unknowingly embarked on a journey that would shape the dairy industry for generations to come. Little did they know, they were laying the foundations of what would become the Isigny SainteMère Cooperative, a beacon of tradition, commitment, and modernity in the world of dairy production.

The genesis of this cooperative venture began with a simple yet profound idea – to unite farmers in pursuit of fairer pricing for their milk. Mortgaging their farms in a show of unwavering belief, these pioneers established the groundwork for a model based on solidarity and shared prosperity.

The first tangible step was the construction of a dairy in Chef-du-Pont, near Sainte-Mère-Église, in 1910. Within a year, the Sainte-Mère-Église dairy cooperative was bustling with activity, receiving milk from 90 farms via 20 horse-drawn carriages, a testament to the rapid growth and acceptance of the cooperative model. By 1911, the cooperative had expanded its reach, with 200 members contributing 6 million liters of milk.

The success and momentum of the Sainte-MèreÉglise dairy cooperative catalyzed a similar movement in the neighboring Isigny-sur-Mer region. In 1932, 42 milk producers in Isigny-sur-Mer banded together to form the Isigny-sur-Mer Dairy Cooperative, specializing in the production and marketing of Isigny Butter, Cream, and Normandy cheeses.

The spirit of collaboration and unity reached new heights in 1980 when the Isigny-sur-Mer and SainteMère-Église cooperatives merged to form the Isigny Sainte-Mère Cooperative. This union not only expanded the collection areas but also reinforced the shared ambition of producing high-quality dairy products while preserving the cooperative ethos.

Throughout its storied history, the Isigny Sainte-Mère Cooperative has embraced adaptability in the face of challenges, steadfastly preserving its cooperative model and values of self-sacrifice and product excellence. At its core, the cooperative remains committed to producing and transforming high-quality raw materials into delectable products, showcasing the exceptional terroir of Isigny to customers worldwide.

MADE IN NORMANDY, FRANCE

Central to the cooperative's mission is the preservation of Isigny's terroir, a pristine environment that sustains the production of premium milk. Spanning the Cotentin and Bessin regions around Isigny-sur-Mer, this terroir boasts an oceanic climate and lush pastures enriched by sea spray, fostering the ideal conditions for dairy farming.

The unique geography and biodiversity of the Cotentin and Bessin marshes, the heart of Isigny's terroir, shape the cooperative's approach to sustainable agriculture. From the seasonal rhythms that dictate

agricultural activities to the rich flora and fauna that thrive in the marshlands, every aspect of the terroir influences the quality and character of Isigny's dairy products.

At the forefront of this ecosystem are the Normande cows, descendants of cattle introduced by the Vikings centuries ago. Renowned for their milk's richness in proteins and fats, these cows graze on the nutrientdense pastures of Isigny, producing milk coveted for its exceptional flavor and texture.

THE EARLY DAYS OF THE SAINTE-MÈRE-ÉGLISE DAIRY COOPERATIVE

Guided by the principles of extensive farming, the cooperative's farmers prioritize grazing and self-sufficiency in feed production, ensuring the authenticity and quality of Isigny's PDO Butter, Cream, and cheeses. Complemented by a meticulous maturing process and adherence to PDO specifications, these products embody the essence of Isigny's terroir.

Beyond the realm of dairy production, the Isigny SainteMère Cooperative is deeply intertwined with the cultural and environmental fabric of its surroundings. Collaborating with organizations like the Cotentin and Bessin Marshes Regional Natural Park, the cooperative works tirelessly to preserve and enhance the landscape and its natural resources.

As consumers increasingly seek products rooted in tradition, authenticity, and sustainability, the Isigny SainteMère Cooperative stands as a shining example of a timeless ethos fused with modern innovation. With each buttery bite of Isigny PDO Butter or creamy spoonful of Isigny PDO Cream, discerning palates are treated to a taste of history, a testament to the enduring legacy of the cooperative's founders and the bountiful terroir they cherished.

THIS IS THE TRUE TASTE OF THE TERROIR OF ISIGNY STÈ-MERE.

MIMOLETTE

FR-1096

HARD

FR-483

FR-468

FR-484

FR-1098

FR-524

PONT L‘EVEQUE

SOFT RIPENED CHEESE

A SOFT-RIPENED AND SMOOTH WASHED RIND CHEESE. THE FLAVORS ARE COMPLEX WITH CREAMY NOTES OF MALT, APPLE AND FRESH DOUGH. AOP DESIGNATED.

FR-508 | 6x8.8oz | $48.89/CS

CAMEMBERT

IMPORTED FRENCH CAMEMBERT

THIS CAMEMBERT EVOLVES FROM A CHALKY LACTIC CENTER WHEN YOUNG TO A SILKY, CREAMY PASTE WHEN FULLY RIPENED.

FR-242 | 12x8.8oz | $85.39/CS

WHIPPED CREAM

VANILLA FROM MADAGASCAR

MADE WITH GRASS-FED ORGANIC CREAM AND NATURAL BOUR BON VANILLA FROM MADAGASCAR. FLUFFY FRESH, AND NEVER SYRUPY IN TASTE AND TEXTURE. THICK AND RICH, USING ORGANIC GRASS FED CREAM.

FR-204 | 12x7oz | $44.99/CS

NATIONAL RAVIOLI DAY - MARCH 20TH

On March 20th, pasta enthusiasts and food lovers alike come together to celebrate the delectable National Ravioli Day. This joyous occasion pays homage to the timeless Italian dish, where pockets of pasta dough are lovingly filled with a tantalizing assortment of savory delights, such as ricotta cheese, spinach, meat, or various herbs and spices. Whether enjoyed in a traditional tomato sauce, a rich Alfredo, or a light brown butter and sage drizzle, the versatility of ravioli makes it a culinary delight for every palate. Restaurants and home kitchens alike embrace the celebration, offering diverse ravioli options that showcase the endless creativity in crafting these delightful pasta parcels. National Ravioli Day provides a perfect opportunity for friends and family to gather, share their favorite ravioli recipes, and savor the rich flavors of this iconic Italian dish. It's a day to revel in the simple pleasures of good food and good company, making March 20th a date eagerly anticipated by food enthusiasts around the world.

BASIC RAVIOLI DOUGH RECIPE

INGREDIENTS:

2 cups all-purpose flour

3 large eggs

1/2 teaspoon salt

Semolina flour or extra all-purpose flour for dusting

INSTRUCTIONS:

1. Create a Flour Mound: On a clean surface or in a large mixing bowl, mound the allpurpose flour. Create a well in the center of the flour mound.

2. Add Eggs and Salt: Crack the eggs into the well and add the salt.

3. Mix the Dough: Using a fork or your hands, gradually incorporate the flour into the eggs. Continue mixing until a dough starts to form.

4. Knead the Dough: Once the dough comes together, knead it with your hands for about 8-10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour. If it's too dry, add a touch of water.

5. Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.

6. Divide the Dough: After resting, cut the dough into smaller portions. This makes it more manageable when rolling out.

7. Roll Out the Dough: On a floured surface, use a rolling pin to roll out each portion of dough into thin sheets. Aim for a thickness of about 1/16 to 1/8 inch. If you have a pasta machine, you can use it to achieve a consistent thickness.

8. Fill and Form Ravioli: Place small portions of your desired filling on one sheet of rolledout dough, leaving enough space between each portion. Lay another sheet of rolled-out dough on top. Press around the filling to remove air pockets and seal the edges.

9. Cut Ravioli: Use a sharp knife or a ravioli cutter to cut the individual ravioli. Ensure they are well-sealed to prevent filling leakage during cooking.

10. Cook the Ravioli: Bring a large pot of salted water to a boil. Cook the ravioli for 2-4 minutes or until they float to the surface. Fresh pasta cooks quickly, so keep an eye on them.

11. Serve: Once cooked, drain the ravioli and serve with your favorite sauce or toppings.

LOBSTER RAVIOLI FILLING RECIPE

• 1 pound cooked lobster meat, finely chopped

• 1/2 cup ricotta cheese

• 1/4 cup La Gruta Del Sol Manchego

• 1/4 cup fresh breadcrumbs

• 2 tablespoons fresh parsley, finely chopped

INSTRUCTIONS:

• 1 clove garlic, minced

• Zest of 1 lemon

• 1 egg, lightly beaten

• Salt and pepper to taste

1. Prepare the Lobster: Ensure that the lobster meat is fully cooked and cooled. Remove any shells and chop the lobster meat into small, uniform pieces.

2. Mix the Ingredients: In a large mixing bowl, combine the chopped lobster meat, ricotta cheese, Manchego cheese, fresh breadcrumbs, chopped parsley, minced garlic, lemon zest, and the lightly beaten egg.

3. Seasoning: Season the mixture with salt and pepper to taste. Keep in mind that lobster has a delicate flavor, so be cautious not to overpower it with too much salt.

4. Combine Thoroughly: Gently fold the ingredients together until well combined. Be careful not to overmix, as you want to maintain the texture of the lobster.

5. Check Consistency: The filling should have a moist yet cohesive consistency. If it seems too dry, you can add a little more ricotta or a splash of lemon juice to enhance the flavors.

6. Taste and Adjust: Taste the filling and adjust the seasoning according to your preferences. You may want to add more salt, pepper, or lemon zest to enhance the flavors.

7. Chill the Filling: For better handling and to allow the flavors to meld, cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes before using.

8. Now, your delicious lobster ravioli filling is ready to be used in your favorite pasta dough recipe. Simply spoon the filling onto your prepared pasta sheets, seal the edges, and cook the ravioli in boiling water until they float to the surface.

9. Serve with a complementary sauce, such as a light lemon butter sauce or a simple tomato-based sauce, and enjoy your homemade lobster ravioli!

SP-081 La Gruta Del Sol Manchego 1x7lb | $11.45/LB

MUSHROOM RAVIOLI FILLING RECIPE

• 2 cups finely chopped mushrooms (such as cremini or button mushrooms)

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• 1/2 cup ricotta cheese

• 4 oz. of Champignon Mushroom Brie

INSTRUCTIONS:

• Salt and black pepper to taste

• 1 tablespoon fresh parsley, chopped

• 1/2 teaspoon dried thyme

• 1/4 teaspoon red pepper flakes (optional)

• Zest of 1 lemon

WG-025 Champignon Mushroom Brie 2x5lb | $8.09/LB

1. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.

2. Add the finely chopped mushrooms to the skillet. Cook until the mushrooms release their moisture and become golden brown, about 7-8 minutes. Stir occasionally to ensure even cooking.

3. Season the mushrooms with salt, black pepper, dried thyme, and red pepper flakes (if using). Continue to sauté for an additional 2-3 minutes, allowing the flavors to meld.

4. Remove the skillet from heat and let the mushroom mixture cool for a few minutes.

5. In a mixing bowl, combine the sautéed mushrooms with ricotta cheese, Champignon Mushroom Brie, chopped parsley, and lemon zest. Mix well until all ingredients are evenly incorporated.

6. Taste the filling and adjust the seasoning if necessary.

7. Allow the filling to cool completely before using it to stuff the ravioli.

8. Now, you can use this flavorful garlic mushroom filling in your favorite homemade pasta dough or storebought ravioli wrappers.

9. Boil or cook the ravioli according to the package instructions and serve with your favorite pasta sauce.

PUMPKIN RAVIOLI FILLING RECIPE

• 1 cup canned pumpkin puree

• 1/2 cup ricotta cheese

• 1/4 cup Arnaud Comte-grated

• 1/4 cup finely chopped toasted walnuts

• 1/2 teaspoon ground nutmeg

• 1 teaspoon dried sage

INSTRUCTIONS:

• Salt and black pepper to taste

• 1 clove garlic, minced

• 1 tablespoon olive oil

• 1/4 cup Arnaud Comte-grated

• Fresh sage leaves for garnish (optional)

1. In a small skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant. Remove from heat and set aside to cool.

2. In a mixing bowl, combine the pumpkin puree, ricotta cheese, grated Comte cheese, toasted walnuts, ground nutmeg, dried sage, and the cooled sautéed garlic. Mix well until all ingredients are thoroughly combined.

4. Season the filling with salt and black pepper to taste. Adjust the seasoning according to your preference.

5. If you'd like to add an extra layer of richness, mix in the finely grated Pecorino Romano cheese

6. Allow the pumpkin filling to rest for about 15-20 minutes, allowing the flavors to meld.

7. Once your pumpkin ravioli filling is ready, use it to stuff your homemade pasta dough or store-bought ravioli wrappers.

8. Seal the ravioli according to your preferred method (e.g., using water to moisten the edges and pressing them together). Make sure to remove any air pockets to prevent the ravioli from bursting during cooking.

9. Cook the ravioli in boiling salted water according to the package instructions or until they float to the surface, indicating they are cooked.

10. Serve the pumpkin ravioli with your favorite pasta sauce or a simple sage-infused brown butter sauce. Garnish with fresh sage leaves if desired.

FR-247 Charles Arnaud Comte Qtr. 2 Year 1x22lb | $15.29/LB

SPINACH RAVIOLI FILLING RECIPE

• 2 cups fresh spinach, finely chopped

• 1 cup ricotta cheese

• 4 oz. Fromager D'Affinois Garlic & Herb cheese

• 1/4 cup mozzarella cheese, shredded

• 1 egg

INSTRUCTIONS:

• cloves garlic, minced

• 1 tablespoon olive oil

• 1/4 teaspoon ground nutmeg

• Salt and black pepper to taste

1. Prepare the Spinach: Rinse the fresh spinach thoroughly and chop it finely.

Fromager D'affinois

FR-372 Garlic & Herb 2x4.4lb | $90.19/CS

Sauté Spinach and Garlic: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until 2. fragrant. Add the chopped spinach and cook until wilted. Allow the excess moisture to evaporate. Remove from heat and let it cool.

3. Create Cheese Mixture: In a bowl, combine ricotta cheese, Fromager D'Affinois Garlic & Herb cheese, shredded mozzarella, and a beaten egg. Mix well until the cheeses and egg are evenly incorporated.

4. Season the Filling: Add ground nutmeg to the cheese mixture. Season with salt and black pepper to taste. The nutmeg adds a warm, earthy flavor to complement the spinach.

5. Add Cooked Spinach: Mix in the sautéed spinach and garlic. Ensure that the filling is well-mixed, and the spinach is evenly distributed.

6. Adjust Consistency: If the filling seems too wet, you can add a bit more Parmesan cheese. If it's too dry, a touch of olive oil can be added.

7. Chill the Filling: Allow the filling to chill in the refrigerator for at least 30 minutes. This will help it set and make it easier to handle when assembling the ravioli.

8. Assemble and Cook: Spoon the chilled spinach filling onto your prepared ravioli dough. Seal the ravioli, ensuring there are no air pockets.

9. Cook in boiling salted water until they float to the surface.

10. Serve: Serve the spinach ravioli with your favorite pasta sauce, whether it's a classic marinara, brown butter and sage, or a light olive oil and garlic sauce.

11. Garnish (Optional): Optionally, garnish with additional Parmesan cheese or a sprinkle of chopped fresh herbs for added freshness.

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.

UK-158 Blueberries |

UK-154 Apricot | $8.89/LB

UK-156 Cranberries | $8.49/LB

UK-163 Raspberry Prosecco | $10.19/LB

UK-520 Honey Lemon White Stilton | 12x7oz | $47.99/CS

UK-521 Fruit Fusion White Stilton | 12x7oz | $46.39/CS

UK-160 Wensleydale with Cranberry | 2x2.2lb | $8.59/LB

Stilton | 2x2.2lb

UK-155 Mango & Ginger | $9.39/LB

$10.09/LB

March 2024 SUPER DEALS

Emmental Entremont FR-8000 | 12x7oz | $39.99/CS

Short Creek Farm Fennel Citrus Salame US-8401 | 8x5oz | $42.99/CS

Short Creek Farm Garlic Pepper Salame US-8402 | 8x5oz | $42.99/CS

Short Creek Farm Classic Salame US-8400 | 8x5oz | $42.99/CS

Somerdale Coopers Hill UK-190 | 2x5lb | $7.99/LB

Huntsman Long Clawson Double Gloucester & Stilton UK-041 | 2x5lb | $9.29/LB

Daily Dairy Gouda Red Wax Wheel ND-096 | 1x10lb | $5.19/LB

Deer Creek - The Blue Jay US-1355 | 12x5.3oz | $49.99/CS

Highlighting Aged Cheeses

Indulge in a harmonius blend of flavors with these exceptional cheeses, each offering a unique journey for the taste buds. From the bold and nutty, The Stag Cheddar, a five-time 1st Place Winner at the American Cheese Society, to the richly nutty, robust extra-aged handmade Imperial Buck Cheddar, boasting two-time victories at the International Cheese Awards, and finally, to Urgewalt, from Switzerland, aged for a remarkable 55 months. The Stag and The Imperial Buck, akin to culinary treasures, undergo meticulous aging to enhance their distinct characteristics, while Urgewalt stands as a testament to the centuries-old tradition of Swiss cheesemaking. Each cheese, from the rugged to the refined, promises an unforgettable tasting experience.

THE STAG : Bandage-wrapped Cheddar

Select vats of The Fawn are chosen for further aging to allow for the development of the intense, bold flavor characteristics of The Stag. It is rugged, driving strong toffee and butterscotch notes yet it possesses the sweet finish of The Fawn. As it ages, The Stag develops a hint of crystalline crunch to further enliven the taste buds with rich texture as well as flavor. The Stag, a true Wisconsin Original, is a traditional bandage-wrapped 22 lb. daisy wheel Cheddar. Chosen as one of the “101 Best Cheeses of the Year” by Culture Magazine.

US-1350 The Stag | 1x22lb | $9.49/LB

Roasted Delicata, Kale, & Caramelized

Onion Pizza

This is a Roasted Delicata Squash, Kale, and Caramelized Onion Pizza featuring The Stag! Seasonal veggies shine in this simple and tasty dish. The combination of all these delicious vegetables atop melty bandage wrapped Cheddar makes for a totally cozy weeknight meal.

THE IMPERIAL BUCK : Robust Extra-Aged Handmade Cheddar

Like the award-winning Fawn and Stag, Deer Creek’s The Imperial Buck is a handmade, bandaged-wrapped Cheddar. It is carefully aged for a longer period of time to allow for an even greater development of its rich nutty flavor and sweet butterscotch finish. The unique nuttiness is pronounced, yet blends beautifully with the buttery sweetness of the Cheddar. The crystalline crunch offers a nice contrast to the cheese’s creamy texture. The unique beauty of the cheese is how perfectly the nuttiness, creaminess, butteriness, and sweetness complement and balance each other. It is truly a one-ofa-kind, outstanding Best In Class Cheddar.

US-1344 The Imperial Buck | 1x22lb | $9.39/LB | Pre-order

Forest Mushroom & Shaved Imperial Buck Salad

This salad featuring sautéed mushrooms, baby spring greens, a soft boiled egg, and The Imperial Buck is both healthy and hearty. Try it for breakfast, lunch, or dinner!

URGEWALT isn't just a cheese, it's an experience.

Aged 55 months, it's the most aged cheese in their catalog. This raw cow's milk cheese from Oberthurgau, Switzerland, is cheesemaker Jurg Wuthrich's homage to Rahmtaler, a historic cheese that is an Emmentaler recipe with added cream. Deliciously nutty, it has tons of tyrosine crystals, which congregate in the large eye of the cheese. This is a cheese thanks to literal years of tradition and craftsmanship.

SW-320 Urgewalt 55 Month | 4x4.5lb | $13.09/LB | Pre-order

Pairing tip: Something lush and fatty like speck, pancetta, or sausage! Or simply try a bacon jam.

"It all started in the early 80's when Mr. Guilloteau set out to create his own cheese. This passionate man devoted ten years of his life to developing a recipe that we still use 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 cheese-making savoir-faire has remained the same: that of Mr. Guilloteau. His knowledge has been passed on by cheese makers for over 40 years now!"

At just five inches square, 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. With delicate, white bloomy rinds and base flavors of sweet cream and mild mushrooms, each delights with every bite, and becomes even more rich and robust with age.

SAINT ANGEL

FR-889 St. Angel Triple Creme Red Label 2x1.7lb | $10.69/LB

FR-891 Saint Angel Blue Cheese | 2x1.72lb | $11.79/LB

FROMAGER D'AFFINOIS

FR-367 Truffles | 2x4.4lb | $123.19/CS

FR-372 Garlic & Herb | 2x4.4lb | $90.19/CS

FR-373 Plain | 2x4.41lb | $85.89/CS

FR-552 Brebis (Rocastin) | 1x2.2lb | $11.79/LB

FR-515 Chevre (Florette) | 1x2.21lb | $12.89/LB

FR-950 Excellence | 1x4.4lb | $47.29/CS

FR-951 Red Chili Pepper | 1x4.4lb | $43.29/CS

FR-952 Campagnier Washed Rind | 2x4.4lb | $89.29/CS

FR-370 Fromager D'Affinois Blue | 1x4.4lb | $47.89/CS

FR-517 Florette Caractere Orange Rind | 1x2.2lb | $13.09/LB

Comté Wheels

FR-260 Bellecombe Four Months | 1x80lb | $9.99/LB

FR-261 Charles Arnaud Six Months | 1x80lb |$10.39/LB

Portions

FR-267 Charles Arnaud Ten Months | 6x7oz | $33.49/CS

Comté Quarters

FR-247 Two Years | 1x22lb | $15.29/LB

FR-253 Twelve Month Quarters | 1x22lb | $12.39/LB

FR-425 Thirty-Thirty Six Month Quarters | 1x22lb | $15.99/LB

The Authentic Taste of France

L’Original Brie

Produced in France, with pasteurized milk from our farmers, Paysan Breton L’Original Brie develops a unique earthy flavour with a rich and creamy texture while ripening.

FR-143 Brie L'Original | 1x7lb | $7.79/LB

Madame Lo k Whipped Cheese

Sensationally smooth & fresh, our Madame Loïk Whipped Cheese is available in a plain recipe with the iconic hand harvested Sea Salt from Guérande or with delicious French Garlic & Herbs.

FR-6000 Original Spread | 8x5.29oz | $26.39/CS

FR-6001 Garlic & Herb Spread 8x5.29oz | $26.89/CS

Filled Crêpes

Our French Crêpes, made in Brittany, are soft, delicately golden and filled with carrefully selected ingredients (real pieces of chocolate, strawberry jam or salted caramel).

Simply delicious!

Filled Crêpes | 10x6.34oz | $32.49/CS

FR-6100 Caramel Crêpes

FR-6101 Chocolate Crêpes

FR-6102 Strawberry Crêpes

FR-481 Moulis Cow Tomme | 1x9.9lb | $10.09/LB

FR-487 MoulisGoat Tomme | 1x8.8lb | $15.79/LB

FR-657 Ahuntza Ketua Smoked Goat | 6x1.65lb | $16.09/LB

FR-677 Ardia Ketua Smoked Sheep 6x1.65lb | $14.49/LB

FR-486 Ossau Iraty Grand Affinage | 1x10lb | $15.39/LB

FR-492 Ossau Iraty 4 Months | 1x9.9lb | $11.59/LB

FR-696 Smoked Cow Tommette | 6x1.65lb | $11.99/LB

FR-630 Secret De Compostelle Sheep | 1x10lb | $12.69/LB

Traditional Butter with Sea Salt

Our Traditional French Butter, with its original oval shape, its typical striations and its delicious Sea Salt Crystals will please the fine gourmet palates.

FR-023 Sea Salt Crystals| 20x8.8oz | $81.39/CS

Imagine...a spring setting in the heart of Auvergne where cows graze peacefully between 700 and 1,200m 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 terroir that the Société Fromagère du Livradois produces or refines the 5 Auvergne AOP cheeses and other regional cheese specialties every day . Here, terroir and tradition are more than ever at the heart of the concerns of the Société Fromagère du Livradois to offer you a diverse and varied palette of cheeses.

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 | $9.19/LB

FR-088 Bleu D'Auverge Milledome 2x6lb | $7.49/LB

Raclette Smoked Brezain made from pasteurized cow's milk, this cheese presents a white ivory dough, a beautiful brown-orange crust and a rounded shape which differentiates it from other cheeses of the same type. The peculiarity of Brézain is that it is exposed to a wood fire for thirty hours which gives this cheese its delicious and well known flavor.

FR-1070 Raclette Smoked Brezain 1x13lb | $10.49/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 | $7.99/LB

FR-532 Raclette du Haut Livradois

Unpasteurized 1x15lb | $8.69/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 | $7.59/LB

FR-371 Fourme D'Ambert Or Dome 2x5.5lb | $9.19/LB

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 similar to that of Reblochon with hints of hazelnut and mushrooms.

FR-621 St. Nectaire Auvermont 2x4lb | $8.49/LB

Lillé Goat

Goat Cheese Logs |

US-1560 Plain

US-1561 Garlic & Herb

US-1563 Honey

US-1564 Cranberry

Cinnamon

US-1565 Blueberry 2

Brie D'Amir

FR-094 Brie 1K D'Amir 25 56/CS

FR-069 Brie 3K D'Amir

Cadí

US-1576 Rondin Plain 2x2lb

SP-031 Urgèlia (PDO)

$ Trésors Gourmands

French Butter Crackers

FR-9239 Sea Salt

CY-500 Halloumi Original

CY-502 Halloumi Spicy 54

CY-510 Halloumi Cubes 41

FR-9241 Comté & Pepper

FR-9243 Roquefort Honey

FR-9242 Maroilles Cheese

FR-9245 Boursin

FR-9244 Summer Truffle

Gourmands Crispy Crackers

FR-918 Sea Salt

FR-919 Rosemary

FR-920 Poppy & Pepper

FR-921 Garlic & Herb

FR-922 Olive Oil & Basil

FR-923 Whole Grain