November 2017 | Epicure Foods Magazine

EPICURE November

2017

MEET

FORMATGES

MONTBRÚ p.28

SWEET ON

STiLTONS p.52

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CHEERS

, RED BARN “GIVE LAVASH BREWFEST CRACKERS

ARE HERE!”

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PRÉSIDENT BUTTER

A distinct butter from a distinct region. Président butter gets its full nutty flavor, creamy texture and gold yellow color from the rich and fertile area it’s made in. Normandy, France is considered the “grand cru” of Europe’s dairy regions thanks to its oceanic climate and rich grass. This ensures their cows get the best sustenance to produce the best dairy possible. There are endless opportunities for delicious culinary creations with the Président Butter line-up.

Président Cheese, one of the world’s premiere cheesemakers and the #1 brand of Brie in France, is part of Groupe Lactalis. Founded by André Besnier in 1933 in the town of Laval, France, in the Loire Valley, they bring over 75 years of French artisanship and tradition, and the widest range of specialty cheeses, including the largest array of AOC (appellation d’origine contrôlée) cheeses. Count on Président as your personal cheese coach, guiding you through the extraordinary blend of expertise, flavor and culture that come together in specialty cheese.

BUTTER BARS (PICTURED)

FR-215 Salted • 20x7oz • $48.99/CS FR-231 Unsalted • 20x7oz • $48.99/CS

UNSALTED SPREADABLE BUTTER TUBS FR-220• 16x17.6oz • $118.99/CS FR-221 • 40x8.8oz • $126.99/CS

November

TABLE OF CONTENTS

ON THE COVER 16. Red Barn Lavash

Brewfest Crackers are here and there’s plenty of reason to cheer. Read the story behind our favorite beer-infused flatbreads from Vermont.

13. 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.

22. Grab Your Cheese By The Horns

with Scharfe Maxx. The name Scharfe in German translates to “sharp.” Cured for over 150 days, this renegade washed rind cheese delivers an unexpected flavor punch.

28. Meet Formatges Montbrú

Get to know Catalan’s innovative, award-winning family creamery-- the first to create cheeses with buffalo’s milk in Spain.

33. The Livradois Life

Keeping on the pulse with Société Fromagère du Livradois in the heart of Auvergne, France.

41. The Art of the Sandwich

Visit our gallery of artist-inspired sandwich recipes in honor of National Sandwich Day, November 3rd.

52. Sweet on Stiltons

Loving Thistle Hill Cheese Co.’s flavored Stiltons is easy. Choosing a favorite is not.

55. Epicure Specials

For even deeper discounts, look no further.

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

Lesley Stowe Raincoast Oat Crisps

Crisps made with gluten-free ingredients that truly taste great!

CN-360 Cranberry CN-361 Plain CN-362 Rosemary Raisin 12x6oz • $42.99/CS

Raincoast Crisps

Raincoast Veggie Flats

These fabulous flatbreads are made with care in small batches using the finest quality ingredients. They are Non-GMO Project verified and certified kosher.

CN-370 Beet and Balsamic CN-371 Butternut Squash & Canadian Maple Sryup CN-372 Kale & English Walnut 12x5.3oz • $42.99/CS

These signature crisps are great to enjoy on their own, but see them really shine when topped with your favorite dip, cheese or antipasto.

CN-348 Pumpkin Spice NEW CN-349 Apricot Ginger NEW CN-350 Cranberry Hazelnut CN-351 Fig and Olive CN-352 Original CN-353 Rosemary Raisin Pecan CN-354 Salty Date and Almond 12x5.3oz • $42.99/CS

Lamb Chopper

Cypress Grove's only sheep milk cheese, Lamb Chopper has a buttery color and smooth texture. Aged three months, Lamb Chopper is a real crowd pleaser and a favorite with kids.

Serve melted with sauteed mushrooms and polenta for an easy, enjoyable Fall meal.

US-562 • 1x9lb • $12.99/LB NOVEMBER 2017 | 4

All Tillamook cheese starts with simple, real ingredients. You’ll never find anything artificial or hurried about their cheese- just good, oldfashioned farmer values and cheddar aged the right way- with time.

Tillamook

Sharp Yellow Cheddar Loaf US-281 • 1x10lb • $42.99/CS US-284 • 12x8oz • $30.99/CS

Medium Cheddar Loaf US-289 • 12x8oz • $28.99/CS US-292 Kosher • 12x8oz • $28.79/CS

Extra Sharp Yellow Cheddar US-282 Loaf • 1x10lb • $47.99/CS

Smoked Medium Cheddar US-285 • 12x8oz • $33.99/CS

Rogue

Creamery

For 80 years, Rogue Creamery has been a leader in quality assurance and is dedicated to holistic, organic, biodynamic and sustainable make processes. They have a commitment to quality without compromise to ensure a consistently delicious and healthful experience. Their local dairy features 68 USDA certified organic grazing acres; both Josephine (location of Rogue Creamery dairy) and Jackson (location of Rogue Creamery make facility) Counties in Oregon are legislated GMO free. The dairy showcases one of only a few AMS (Automatic Milking Systems) in Oregon. Rogue cheese is made using practices that integrate 3 main goals: environmental health, animal welfare, and social and economic equity.

CAVEMAN BLUE

During its maturation, luscious cow milk and blue cultures are transformed into a golden-hued paste which tastes of sweet, fresh buttermilk with nuances of beef and bacon, tropical fruit, grass and hay.

US-086 Wheel • 1x5lb • $14.99/LB

ROGUE’S MARY CHEDDAR

This rosemary cheddar is subtly aromatic and flavorful with a creamy texture.

Rosemary leaves are hand-rolled on the curds and pressed into blocks to be aged.

US-518 • 4x10lb • $10.89/LB

NOVEMBER 2017 | 5

5

Spoke Creamery NY FARMSTEAD CHEESE

5 Spoke Creamery is all about handmade, grass-fed, raw cow’s milk cheeses. Their dairy farm is in Goshen, NY and their name reflects their lifelong love of biking; how riding a bike lets you be “in the moment”, similar to making small batch cheeses. And, their belief that like riding a bike, balance is the key to a healthy lifestyle. 5 Spoke Creamery’s cheeses are made from raw milk, which is shown to have many health benefits not available in pasteurized milk .

They are committed to sustainability, which is why they are now 100% solar powered. All of their cheeses are also suitable for vegetarians.

TUMBLEWEED CAVE AGED 12M HARVEST MOON

In response to the 2013 FDA ban on Mimolette, 5 Spoke Creamery sourced the cheese molds from France, and searched for recipes as the jumping off point for their own raw milk, American made mimolettestyle cheese – Harvest Moon. A rich, round cheese with a moonscape-like outer rind and an inside with the bright orange hue of autumnal leaves, Harvest Moon has a hint of sweetness and butterscotch notes that become more pronounced as it ages.

US-453 • 1x8.5lb • $10.29/LB

REDMOND CHEDDAR BLOCK

A classic cheddar, aged 5-6 months, resulting in a rich, well-balanced buttery cheddar packed with deep satisfying flavor.

US-448 • 1x5lb • $6.89/LB

A cross between a young Cantal and an aged Cheddar, Tumbleweed is delicately fruity with a unique curdy texture. The finish pulls in cheddar-like creaminess and brothy, brown butter aromas.

US-456 • 1x10lb • $10.49/LB

HERBAL JACK BLOCK

With its delicate tanginess and crumbly texture, Herbal Jack is likened to an English Cotswold. And, Herbal Jack contains garlic, one of the best anti-bacterial, anti-fungal and anti-oxidant foods on the planet.

US-447 • 1x5lb • $6.89/LB

WELSH CHEDDAR BLOCK

Delectably sweet and nuanced; a smooth, moist, ultra-creamy washed-curd cheese with a distinctive flavor, somewhere between a Caerphilly and a young Cantal.

US-449 • 1x5lb • $6.89/LB

HANDMADE CHEESE FROM MOUNTAIN MARYLAND MountainTop

Merry Goat Round

Another of FireFly Farms first cheeses from 2002 as well as its most awarded, MountainTop is a goats’ milk bloomy rind shaped like the classic French pyramid, Valencay, with the addition of blue mold for a delicate spiciness.

US-279 • 8x6oz • $13.99/LB

Merry Goat Round is one of FireFly Farms’ original aged cheeses, first launched in 2002.

It is a silky textured, goats’ milk bloomy rind round that starts with a clean, lactic sharpness and develops stronger complex mushroom-flavor notes with age.

US-277 • 6x9oz • $13.29/LB

Cabra La Mancha

Merry Goat Round, Spruce Reserve

Aged for at least 10 weeks before leaving the creamery, Cabra LaMancha’s semi-soft texture makes it perfect for slicing or melting. A gorgeous silky texture and a progressively earthy, vegetal, orange-rinded aroma and taste develop as the rind is washed every other day with a proprietary brine.

US-278 • 1x4lb • $13.79/LB

New for 2017 and inspired by celebrity chef, Jose Andres, Spruce Reserve was created to celebrate FireFly Farms’ 15th Anniversary. It is wrapped in a local, natural spruce-wood strap and carefully aged until the cheese body is fully ripened, creamy, spreadable and perfectly woodsy.

US-280 • 4x11oz • $15.49/LB

Creamy Goat Cheese

US-963

US-979

US-966

Similar to goats’ milk ricotta, Creamy Goat Cheese is made with fresh goats’ milk coming from family farms. The milk is first pasteurized and then set overnight for natural coagulation. The next day, the fresh curd is drained and then whipped for a smooth texture. Perfect in sauces, with pasta, as a spread, or simply as a dip drizzled with maple syrup. Creamy Goat Cheese is available in Classic, or blended with the finest ingredients — imported Divina olives and Herbes de Provence or roasted red peppers and real garlic.

US-985 Classic • US-986 Red Pepper • US-987 Olive & Herb • 6x4oz • $14.49/CS

Mascarpone

US-985

Fresh, high quality Vermont cream from the local St. Albans Cooperative is cooked at a high temperature until it is thick, smooth, and sweet to create this velvety, rich, Italian-style cream cheese. For desserts, whip, sweeten, and serve with fresh berries, or poached pears.

Swirl it into soups or fold it into risotto and polenta, mix it with Parmesan cheese and fill raviolis or layer it in lasagna.

US-966 • 12x8oz • $31.99/CS

Crème Fraîche Crème fraîche is an exquisitely rich cultured cows’ cream with a thick, creamy texture and a tart, slightly nutty flavor made in a traditional French style. It is incredibly versatile as a simple topping, as a base for dips and sauces, and as an ingredient in baking as it will not curdle over high heat or separate when mixed with wine or vinegar.

US-963 Classic • 12x8oz • $28.69/CS US-962 Madagascar Vanilla • 12x8oz • $31.49/CS

Cremont Cremont named for the “Cream of Vermont” is a double cream, mixed-milk cheese combining local fresh cows’ milk, goats’ milk and a hint of Vermont cream. The fresh curd is shaped by hand and then aged for two weeks to develop the unique cream colored rind and luxurious, smooth interior.

US-979 • 6x5oz • $26.99/CS

US-051 Crumbled Goat Cups | 12x4oz | $26.99/CS US-052 Crumbled Goat Onion & Basil | 12x4oz | $26.99/CS US-152 Crumbled Goat | 2x2lb | $25.39/CS US-156 Goat Feta Crumble Cups | 12x4oz | $26.99/CS US-207 Crumbled Goat Candied Cranberry (PREORDER) | 12x4oz | $26.99/CS US-107 Black Wax Goat Milk Cheddar (PREORDER) | 8x6oz | $25.99/CS US-165 Goat Milk Cheddar | 1x10lb | $7.69/LB US-206 Goat Milk Cheddar Sticks (PREORDER) | 12x12x.83oz | $73.99/CS US-104 Bucheron | 2x2.2lb | $26.49/CS

NOVEMBER 2017 | 8

Goat Logs | 12x4oz | $24.99/CS US-135 Pumpkin (PREORDER) US-136 Fig & Olive US-145 Assorted US-146 Plain US-147 Garlic & Herb US-148 Pepper US-154 Honey US-157 Cranberry & Cinnamon US-158 Peppadew US-159 Lemon Zest US-204 Blueberry Vanilla US-205 Tomato Basil US-349 Jalapeno US-336 Truffle | 12x4oz | $36.49/CS

Papillon Roquefort

They say that a young shepherd, in love, was distracted by a shepherdess. Forgetting his rye bread and sheep’s cheese in the cave of Combalou where he was resting, he left to pursue the girl. A little while later, he returned to this place and discovered his meal covered in a blue-green mold. Famished, he tasted the cheese and was delighted. Roquefort, alchemy between the natural ventilation of a cave, rye bread and the cheese of the Lacaune ewes had been born.

In 1925, Roquefort became the first recognised Appellation d’Origine cheese. Additionally, European recognition as Appellation d’Origine Protégée guarantees a high-quality, authentic product to this day. To be considered AOP Roquefort, the cheese must be aged in designated natural caves for a minimum of 14 days and then in an aging room for 3 months. Papillon surpasses these minimum requirements, developing deeper flavors by initially cave-aging for 21 days and then for 5 more months under the close watch of Papillon’s Master Refiner.

Couturier The team behind one of France’s largest dairy co-operatives, Eurial, representing over 5,500 independent French farmers now share their more than 100 years experience as Couturier. Dig into any of these mildly tangy and richly textured French-style fresh goat chevres. Couturier goat logs are made with vegetarian rennet and are available for purchase in a variety of sizes and flavors.

FR-563 Papillon Roquefort AOP Black Label • 4x3lb • $8.99/LB

FR-440 Plain FR-455 Pepper FR-460 Garlic & Herb 12x4oz • $24.49/CS FR-465 Plain FR-459 Garlic & Herb

Papillon Roquefort

6x11oz • $30.99/CS

FR-563 Papillon Roquefort AOP Black Label • 4x3lb • $7.99/LB

Flagship

US-1067

Flagship is a semi-hard cow’s milk cheese with a uniquely robust, nutty flavor.

ORIGINAL It is carefully aged for 15 months to fully develop its complex flavor and ever-so-slight crumble.

US-1061 Loaves | 2x5lb US-1067 Pre-Cuts | 20-27x6-8oz $9.69/LB

US-1055

The farm families that own Cabot Creamery Co-operative love what they do and are proud of their thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk used to make Cabot’s award-winning cheeses and dairy products since 1919. Cabot cheeses are made with love and pride in Cabot and Middlebury, Vermont and Chateaugay, New York, using only the finest, freshest milk from their 1,100 farm family owners.

Cheddar Perfect for all-around grating, cooking and melting, Cabot Cheddars have a creamy, smooth texture and a slightly acidic taste. Nuances of sweetness are balanced with a rich buttery tang.

KOSHER FLAGSHIP US-1065 Pre-Cuts | 20-27x6-8oz $10.99/LB | PREORDER

US-1068

US-1069

SMOKED FLAGSHIP The cheese is naturally smoked over a distinctive blend of apple and cherry wood.

US-1064 Loaves | 2x5lb US-1091 Pre-Cuts | 20-27x6-8oz $11.69/LB CLOTHBOUND FLAGSHIP RESERVE Made in truckles, allowing for extra crumbles and earthy aromas.

US-1055 Wheel | 1x16lb | $11.49/LB |PREORDER US-1090 4 Year Pre-Cuts | 20-27x6-8oz | $10.29/LB

Marco Polo

US-1094

Beecher’s Marco Polo takes lightly milled and cracked green and black peppercorns and blends them with their creamy cheese.

US-1062 Loaves | 2x5lb US-1068 Pre-Cuts | 20-27x6-8oz $8.79/LB

New Woman

(Formerly ‘No Woman’) Adding Jamaican Jerk spices creates a savory cheese that’s earthy, nutty and spicy.

US-1093 Loaves | 2x5lb US-1094 Pre-Cuts | 20-27x6-8oz $8.79/LB

Flagsheep Clothbound

Flagsheep incorporates sheep’s milk into the recipe and is then traditionally cloth-bound and open-air aged. The flavor is dense, fruity and earthy with a butterscotch sweetness.

US-1049 | 1x16lb | $14.59/LB |PREORDER

Yule Kase Clothbound

US-1056 NOVEMBER 2017 | 10

Monterey Jack & Pepper Jack

There are few cheeses in the world that melt quite as beautifully as Monterey & Pepper Jack. A close cousin of cheddar, Monterey Jack cheese is creamy and mild and a classic in most southwestern cooking.

US-234 Monterey Jack US-235 Pepper Jack

Dutch Hollow Dulcet

Made only in Beecher’s New York location, Dutch Hollow Dulcet is made with Jersey cow milk straight from Dutch Hollow Farms, just outside of Albany, New York.

US-1063 Loaves | 2x5lb US-1069 Pre-Cuts | 20-27x6-8oz $9.69/LB US-1049

1x10lb

Firm, natural rind, pasteurized cow’s milk cheese that is aged in red wine and blackberry honey.

Yule Kase is traditionally clothbound and open-air aged.

US-1056 | 1x16lb | $14.59/LB |PREORDER

US-028 Sharp • $4.99/LB US-050 Extra Sharp • $5.19/LB US-034 Habanero • $5.69/LB

Muenster

1x10lb • $3.39/LB

McCadam Cheese Company, Inc. was established in 1876 by William McCadam in the small community of Heuvelton, New York. His cheese making expertise was first recognized nationally by winning the first medal at the Chicago Exposition in 1894.

In 1934, during the “Great Depression,” McCadam reorganized and expanded its cheese manufacturing to a facility in Chateaugay, New York, which is still where they operate today.

Created in the United States in the style of French Munster, Muenster is a smooth, mild flavored, semi-firm cheese with exceptional melting abilities. Its distinct orange rind is the result of natural vegetable coloring added during cheesemaking.

US-236 Muenster Slicing Loaf 2x5.5lb • $3.19/LB US-237 Jalapeno Muenster Slicing Loaf 2x5.5lb • $3.39/LB

Cheddar Fresh, wholesome milk is collected daily from cows that thrive on the abundant green pastures of Northern New York creating the authentic, home-grown taste of McCadam’s cheeses.

US-232 Extra Sharp Yellow US-233 Extra Sharp White 1x10lb • $4.79/LB

Fuel your adventures

• US-1020 Barolo • 9x6oz • $52.99/CS

• US-1021 Casalingo • 9x5.5oz • $34.99/CS

For centuries the Creminelli family has passed down the tradition of crafting artisan salami in and around Biella, Italy.

After years of bringing high-quality artisan charcuterie to dinner tables, picnic blankets, and gym bags, Creminelli continues to innovate with new ways to enjoy handcrafted salami.

• US-1022 Sopressata • 9x5.5oz • $34.99/CS

• US-1017 Finocchio • 9x5.5oz • $34.99/CS

• US-1165 Calabrese • 12x2oz • $31.49/CS

• US-1023 Tartufo • 9x6oz • $52.99/CS

• US-1024 Wild Boar • 9x5.5oz • $51.99/CS

• US-1025 Piccante • 9x5.5oz • $34.99/CS

• US-1161 Whiskey • 9x6oz • $52.99/CS

• US-1167 Prosciutto • 12x2oz • $31.49/CS

• US-1168 Varzi • 12x2oz • $31.49/CS

Since 2005, Rustic Bakery has been bringing better baked goods to the world.

Baked by hand and using home-grown recipes and local ingredients, Rustic Bakery prides themselves in quality and taste above all else.

Rustic Bakery’s Organic Sourdough Flatbreads include these five delicious flavors! Top them with your favorite spreads or pair with a delicious red or white wine.

12x6oz • $38.99/CS

US-9900 Kalamata Olive US-9902 Multi-Grain US-9904 Olive Oil & Sel Gris US-9906 Rosemary & Olive Oil US-9908 Sweet Onion Creme Fraiche

NOVEMBER 2017 | 11

Les Trois Petits Cochons began in 1975 as a small charcuterie in Greenwich Village, New York City. Today it continues the tradition of handcrafting high quality, all natural pâté and charcuterie, offering a complete line of artisanal pâtés, mousses, terrines, sausages, smoked meats and other French specialties.

Les Trois Petits Cochons is committed to continuing the tradition of making delicious, authentic and quality pâté and charcuterie for its customers. By combining time-honored recipes, choice ingredients, innovative cooking methods, and strict quality control they create consistent, handcrafted products.

Coquillettes au Jambon de Paris

US-780 US-777

Foie Gras Deviled Eggs

Les Trois Petits Cochons products are delicious on their own, but can be made even better in a recipe. Find each one pictured here and many more ideal dishes to share this season at 3pigs.com.

Roulés au Jambon

JAMBON de PARIS & JAMBON de PARIS FUMÉ Made according to the French charcuterie recipe.

It is delicately spiced, slowly cooked in its own juices and wrapped in its skin. The result is a refined taste. Jambon de Paris has low sodium content – a definite plus for today’s health conscious market.

Fumé is naturally smoked with hickory wood.

US-780 Cooked Ham • 1x11lb • $5.59/LB US-777 Smoked Cooked Ham • 1x8lb • $5.19/LB US-688

PÂTÉS & MOUSSE Mousse de Canard au Foie Gras (PREORDER) Duck Mousse with Duck Foie Gras & Grapes US-724 Bulk 3Lb • 2x3lb • $13.89/LB US-688 Terrine • 6x8oz • $44.99/CS Bloc de Foie Gras de Canard (PREORDER) Block of Fattened Duck Liver US-737 Bloc • 6x6.5oz • $139.99/CS Pâté de Campagne Coarse Pork Pâté with Onions, Garlic and Spices US-718 Bulk 5Lb • 2x5lb • $5.49/LB US-742 Bulk 3Lb • 2x3lb • $5.69/LB US-700 Terrine • 6x8oz • $21.99/CS

US-737

Imports and Specials France a. Belletoile 70% Belletoile, meaning “beautiful star,” is a triple creme, buttery, and soft ripened cheese made in the Lorraine region of France.

FR-012 | 1x6lb | $5.39/LB

i. P’tit Basque Made by hand in the Basque Region using 100% pure sheep’s milk.

P’tit Basque is aged for a minimum of 70 days and is its creaminess is unique for a semi-hard cheese.

FR-500 | 6x1.25lb | $10.49/LB

b. Brie Couronne Brie Couronne is a double cream soft ripened cheese made with 60% cream. i. FR-037 Plain | 2x2.2lb | $23.49/CS ii. FR-038 Herb | 2x2.2lb | $24.49/CS iii. FR-039 Pepper | 2x2.2lb | $24.49/CS

j. Pierre Robert Bouzaire Created by Robert Rouzaire and his friend Pierre. The two began aging the same triple-crème longer in their caves which caused it to further develop its flavor and become even more rich in texture.

FR-502 | 4x1.1lb | $44.99/CS k. Ossau-Iraty c. Delice De Bourgogne Ossau Iraty is aged for a minimum of 90 days. It is ivory with with a A classic, triple crème brie from Fromagerie Lincet in Burgundy made firm, slighlty oily texture. It offers a nutty and sweet taste with hints by blending pasteurized, full fat cow’s milk with crème fraîche. of olives, figs, and hazelnut. FR-516 | 1x10lb | $9.59/LB FR-040 | 1x4lb | $6.79/LB l. Tomme Savoie Traditionelle d. Comte Le Montarlier President Portions A variety of Tomme cheese from Savoy in the French Alps dating Originally from the Jura Mountains in the western portion of the back to ancient times, it is a mild, semi-firm cows’ milk cheese with French Alps, this cheese dates back to the 12th century. Le Montarlier a very earthy, natural rind. matures their Comte in cellars for 6 months, which helps give it a FR-632 | 1x4lb | $6.99/LB distinct, nutty flavor and a hint of hazelnut. It’s hard pressed with a semi-sweet finish. FR-1001 | 6x8.8oz | $28.49/CS m. Comte Quarters 12 months Created in the Franche-Comte region of France, Comte is a semie. Roquefort Soc. Bee Halves Roquefort has an ivory-colored paste with emerald-green veining and hard cheese with a sweet, nutty, and savory taste.

FR-253 | 1x22lb | $9.29/LB a creamy moist texture. FR-1050 | 2x3lb | $8.69/LB f. French Emmental Blocks Based off of the original Swiss Ementaller, it has many eyes and a savory but mild taste. Perfect for melting on sandwiches or in recipes.

FR-272 | 2x6.6lb | $3.75/LB g. President Valbreso Feta Valbreso Feta has a unique creaminess with no bitterness or after taste and a rich tangy yet delicate flavor. It has a very subtle saltiness and is made with a very unique breed of sheep- the Lacaune, which is renowned for its rich and creamy milk.

FR-346 Loaves| 2x4.5lb | $5.49/LB h. Fromager d’Affinois Though similar to brie, this is actually much creamier and is ripened for less time. i.FR-373 Original | 2x4.4lb | $59.99/CS ii. FR-372 G&H | 2x2.4lb | $63.99/CS iii. FR-515 Chevre | 1x2.2lb | $9.29/LB

d

n. Tomme Pimento D’espelette Made in Espelette, which is located in the Basque region of France , Tomme D’Espelette is created by immersing Tomme Brebis in Espelette powder, creating a strong flavor and reddish rind.

FR-541 | 1x10lb | $10.29/LB

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Italy o. Mozzarella di Bufala Produced using Italian Water Buffalo milk, which is higher in protein and lower in cholesterol than cow’s milk. i. IT-177 Cups | 6x5.29oz | $17.99/CS ii. IT-178 Bags | 6x8.81oz | $30.99/CS p. Provolone Piccante Aged a minimum of four months, this provolone has a very sharp, piquant taste ideal for slicing & melting.

IT-289 | 2x11lb | $4.99/LB q. Taleggio DOP The Bongetta dop doping has an aromatic and typical flavor with an intense and distinctive scent.

IT-888| 1x5lb | $4.49/LB

p

r. Nobile Aged Pecorino Traditional process for this Aged Superior Pecorino, made with a local lamb rennet IGP (Protected Geographical Indication). Nobile has flavorful spicy taste. Aged for 12 months.

IT-584| 1x5lb | $8.09/LB s. La Goccia Aged Pecorino Classically aged Pecorino, matured for 7 months, it’s one of the best label of its market segment. Compact, tasty but balanced. It is suitable for grating.

IT-582| 1x6lb | $7.99/LB

q

t. Arocca Aged 3 Years The excellence, selected only from the Aresu Family, is aged for 3 years. During this time, the pecorino Arrocca improves, bringing the taste, to the limit of perfection.

IT-587| 1x6lb | $13.99/LB

South Africa

r

u. Peppadew Jars Hot Piquante peppers up your taste buds with hints of sweetness. Their bright red, thin flesh walls are soaked in sweet and sour brine and are infused with chili extract to create an intense flavor.

OL-942| 12x14oz | $36.99/CS

v. Peppadew Jars Mild The mild piquante whole peppers are sharp, crisp and sweet. The perfect balance between sour and spicy.

OL-941| 12x14oz | $36.99/CS

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NOVEMBER 2017 | 14

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Greece w. Divina Fig Spreads Crafted from Aegean figs, Divina’s fig spreads are deeply fruity and complex. A standout on any menu, we love it on pizza, spread on sandwiches, whisked into a vinaigrette or baked into pastries, cakes and pies. An ideal cheese pairing, this item has endless sweet and savory applications. i. US-1400 | Fig | 12x9oz | $24.29/CS ii. US-1402 | Orange Fig | 12x9oz | $24.29/CS iii. GR-630 | Fig & Cocoa | 12x9oz | $30.99/CS iiii. GR-640 | Kalamata Fig w/ Almonds | 12x9oz | $39.99/CS x. Divina Spreads These versatile spread are a wonderful menu addition when added to a savory sandwich, as a cheese condiment or used as an ingredient in cooking. i. GR-604| Black Olive | 12x7oz | $24.49/CS ii. GR-636| Green Olive | 12x7oz | $24.49/CS iii. GR-638| Sour Cherry | 12x9oz | $24.99/CS

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UNITED KINGDOM

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y. Thistle Hill Wensleydale Cranberry Sweet and infused with juicy cranberries, Wensleydale Cranberry is a young cheese sold at only three weeks old. Fruity taste with notes of honey.

UK-160| 2x2.2lb | $6.99/LB

z

aa

z. Somerdale Enjoy me with Beer Slightly crumbly with a wonderful smoked flavour, this cheddar is just the ticket with an IPA (India Pale Ale) or other amber beer.

UK-754| 12x7oz | $39.99/CS aa. Stilton Blue Georgian This Stilton’s delicious flavor is developed during its three month aging process. It is rich and creamy. The blue veins radiate from the center of the cheese.

UK-069| 1x9.5lb | $6.89/LB

UNITED STATES

ab

ab. Emmi Roth Havarti To craft their full line of rich and unique Havartis, Emmi Roth took cues from the early days of Danish cheesemaking. They start with all-natural ingredients infused in the vat to create the ultimate cheese, highlighting freshness and depth of flavor. i. US-1050| Chipotle | 1x9lb | $3.99/LB ii. US-1052| Original | 1x9lb | $3.49/LB iii. US-1053| Dill | 1x9lb | $3.69/LB iii. US-130| Horseradish/Chives| 1x9lb | $3.99/LB

ac

ac. Tricycle Goat cheese *While Supplies Last A soft-ripened goat’s milk cheese with a natural Geotrichum candidum rind. Aged for 10 days, Tricycle is dense and rich, with a beautiful cream line under the soft, edible rind.

US-1370| 6x5oz | $25.99/CS

NOVEMBER 2017 | 15

“GIVE CHEERS , RED BARN LAVASH BREWFEST CRACKERS ARE HERE!”

R

ed Barn Lavash Brewfest Crackers have

been on a long and steady, carefully-

plotted journey across America

since their inception inside of Vermont’s Killington Grand Resort kitchen about seven years ago. At the hands of its executive chef and future Red Barn Lavash founder/co-owner, Greg Lang, Brewfest Crackers were born from a desire for something unique and of high quality to provide the perfect ‘crunchy snap’ needed to balance the mainly soft textures of a high end restaurant cheese course. Bread would not do for this cheese plate.

As a world traveler since childhood and a well-seasoned chef with native Vermont pride coursing through his veins, its no surprise Lang tended toward the local and sustainable as he set out to create, “I try to find out what other people are doing and then I try to stay away from it. And that’s what got me down this road. Being a native of Vermont, I try to be as locally sourced as I can in addition to (considering) what is hot at the moment.”

That hot item of the moment was beer and it fit the bill perfectly to incorporate into a cracker that would initially be made for cheeses.

Along with a reputation as an incubator for so many award-winning, world-class artisan foods, Vermont is also host to a bevy of awardwinning craft beer producers. Chef Lang realized that beer was being used as a liquid ingredient in many places and was motivated to take it a step further. Wet beer grains are difficult to work with and not many people use them. Incorporating a local brewery’s spent grains (which would otherwise serve as animal feed or compost material) to create a delicious product was the perfect answer.

After connecting with the much loved, nearby pioneering craft brewery, Long Trail Brewing Company, repeat experimenting with 5-gallon buckets of their spent Long Trail Ale grains began. Through tireless trials, Brewfest Crackers were perfected over time to rave reviews.

Scott Harrison, Lang’s long-time Killington resort colleague and a Red Barn co-owner, loved the lavash from first crunch and sensed there was something truly special worth exploring. With Lang’s interest confirmed, Harrison soon brought a bag to investor, Michael Pacilio, one sunny Vermont day. It was very fittingly decided over a cold beer while leaning against the red, roadside barn that

would eventually inspire its name, the three would form a company.

Since their official debut in 2014, Red Barn’s popularity and production has grown tenfold including several kitchen moves due to size needs.

With their latest focus on creating packaging that keeps crisps fresh for an extended shelf life without any preservatives now complete, Red Barn Lavash is poised to bake its way to the top of most-wanted lists everywhere. “Making sure that we can do the volume we need correctly and consistently without losing the integrity of the product is our focus.

Being able to have my hands in the dough, knowing how the consistency should feel, and being able to work with these unique Vermont resources is amazing,” says Lang.

Take a cue from the pros and pair with burrata and honey for a delightful dessert or cover crackers with hummus or butter for more winning bites. US-1380 • 12x4oz • $41.99/CS

Mt. Vikos Barrel Aged Feta is made authentically by a small family dairy in central Greece using fresh milk from sheep and goats. To give a more robust flavor, it is aged for 4 months in beech tree barrels, a rare but traditional technique.

Mt. Vikos is proud to share one of the only traditional fetas from Greece sold here in the US.

• GR-053 • 6x6oz • $20.49/CS

• GR-051 • 12x7oz • $38.99/CS

• GR-054 • 6x6oz • $25.49/CS

Mt. Vikos Kasseri is a medium-hard cheese with full rich flavor, distinctive notes of light walnut and a pure milk aroma. It can be used as a daily cheese consumed plain or with toasts, sandwiches and other food toppings.

This cheese is often used in the classic Greek hot appetizer ‘Saganaki’, where the cheese is fried and served with either a shot of ouzo or fresh lemon.

Also try Mt. Vikos’ gourmet spreads.

No preservatives, artificial colors, or flavors!

• GR-180 • 6x7.6oz • $18.49/CS

• GR-183 • 6x7.3oz • $18.49/CS

• GR-181 • 6x7.3oz • $18.49/CS

• GR-184 • 6x7.7oz • $18.49/CS

• GR-185 Baba Ganoush • 6x7.6oz • $18.49/CS

GR-050 Feta Barrel Aged Mt. Vikos | 1x8lb | $57.99/CS GR-052 Feta Block Mt. Vikos | 2x4.4lb | $56.99/CS

Champignon

Aged in its waxy black mantle like wine in a cask, Grand Noir’s distinctive flavors and aromas are sure to please even the most discerning palate. This premium blue cheese is the first to be ripened in wax, creating protection during aging and an extraordinary silky, rich texture. Made with high-quality pasteurized Swiss Brown Cows’ milk in Bavarian Germany, Grand Noir is ideal for fine dining and can also be used to elevate the simplest of dishes.

WG-027 • 1x5.5lb • $8.59/LB

WG-027

Old Amsterdam Old Amsterdam was officially introduced to the Netherlands in 1985 and became a resounding succes. Today it is still made using the original, well-guarded family recipe to create a mature cheese with distinctive, rich flavors. Old Amsterdam is one big chunk of character born from a pure passion for cheese.

ND-203 • 2x11lb • $8.89/LB

A mild, semi-soft, part skim cheese made from cow’s milk.

Jarlsberg is famous around the world for its characteristic mild, sweet and nutty taste and its large round holes. For the diet conscious, Jarlsberg Lite has the same mild, nutty flavor as regular Jarlsberg with 50% less fat and 30% fewer calories.

NW-050 Wheel • 1x22lb • $6.09/LB NW-060 Loaf • 2x12lb NW-055 Jarlsberg Lite • 1x11lb $5.49/LB Hickory Smoked Jarlsberg has a darker, browner surface and a piquant, smoky taste perfect for sandwiches and cheese boards.

NW-070 Hickory Smoked Jarlsberg 1x10lb • $6.59/LB

Le Gruyere AOP The nutty, tropical fruit notes of these Swiss Gruyere AOP wheels vary according to their maturity. Mifroma’s Gruyere AOP has buttery flavors with hints of almond and caramel, and a semi-firm, slightly elastic texture ideal for melting.

SW-031 King Cut • 2x5lb • $9.59/LB SW-025 Quarter • 1x18lb • $9.29/LB

SW-031

TAKE

IT to THE

MAXX

SW-600 • 1x15lb • $10.49/LB

NOVEMBER 2017 | 23

LOOKING Sharp

Käserei Studer is located in the Lake Constance Region in close proximity of Germany and Austria.

S

charfe Maxx, the name Scharfe in German translates to “sharp.” Cured for over 150 days, this renegade wash-rind cheese delivers an unexpected flavor punch at the first bite. So much so that it has been referred to as a Gruyere on steroids! This is a big nose cheese that certainly lets its presence be known with its natural scent. Scharfe Maxx delivers typical hints of a fruit-forward flavor, with a nuttiness throughout. The addition of cream during the make process offers a rich silkiness that perfectly balances and mellows the savory notes of sauteed onion, beef broth and sweet funk that develops during its careful curing in specially air-conditioned cellars.

The Maxx Makers Founded in 1929, Käserei Studer has been run by the Struder family for three generations. Having originally started as Emmentaler producers, but converted to a Swiss Specialty creamery in 1999 when the Swiss Cheese Union dissolved, allowing innovation in cheese production in the country after an 85 year ban.

The Studer family has always had creativity on their minds and a renegade spirit in their souls. Der Scharfe Maxx was the first cheese out of the gate. The feisty bull located on the label is a symbol of strength, intensity and freedom.

Looking towards the future in terms of sustainability is also a focus for the family. The plant runs on carbon neutral wood chip heating. A nearby construction company shreds natural recycled wood which becomes the basis for an innovative solar energy system. A process that was developed by one of the Studer sons. Energy is then shared by both the cheese plant and construction company.

Käserei Studer utilizes milk from Jersey, Brown Swiss and Holstein cows that are never fed silage. Brown Swiss cows are becoming extremely popular due to their excellent health and for the amount of protein they produce. Over 50 farms supply the milk and all are within 10 miles of the creamery.

Käserei Studer employs roughly 20 people, five of whom are master cheesemakers.

NOVEMBER 2017 | 24

Savor the Spice This smooth, creamy, and extra spicy cheese offers a piquant twist that allows it to stand out amongst its fellow delicious Swiss cheeses. Similiar to Apenzeller, Scharfe Maxx is created by using thermized milk, which is done by heating the milk right before pasteurization. This allows the milk to keep more of its original taste.

Scharfe Maxx’s sharp taste comes from a continuous washing in a herb-infused saltwater brine. It is a wonderful melting cheese which makes it perfect for fondues and grilled cheese sandwiches. When paired with jams such as strawberry and rasperry, the opposing tastes create a delectable compliment of hot and sweet. The spicy flavor of Der Scharfe Maxx gives sweet accompaniments an unexpected kick. Also,enjoy Der Scharfe Maxx with your favorite crisp lager or hard cider.

WATERWHEEL FINE WAFER CRACKERS

12x3.5oz

Texturally they are light, flaky and crisp with ridges that allow spreads, dips and other pairings to stick. Made with "hand-made" style, Waterwheel Fine Wafer Crackers are a great staple on any cheeseboard and stand out in a wide range of appetizers. Waterwheel Fine Wafer Crackers are here to help you entertain with confidence everytime.

AS-500 Original | AS-501 Sesame & Poppy | AS-502 Tuscan | $22.49/CS

NOVEMBER 2017 | 25

The Grand Chimay Authentic Trappist cheese made with fresh, creamy milk from the Chimay region. A truly outstanding product, thanks to its mild taste and smooth texture.

BE-242 •1x5lb • $9.29/LB

The Chimay Grand Cru Good, fresh milk from the Chimay region gives this cheese a taste that is both pure and soft. Its character improves during the fourweek traditional maturation process.

Butter Chimay Salted BE-247 •20x8.9oz • $48.99/CS

BE-244 • 1x4lb • $9.59/LB

A La Chimay Premiere

Cheese washed in Chimay Première, made using fresh, creamy milk from the Chimay region. It tastes delightfully of apricots and peaches, enhanced by a hint of bitterness.

Butter Chimay Unsalted BE-246 •20x8.9oz • $48.99/CS

BE-270 • 1x4lb • $9.39/LB

Mitica Caramelized Pecans Mitica Although not indigenous to Spain, the pecans found their way there. They are created using a family recipe to caramelize the pecans and are a delicious treat for any occasion!

SP-924 •1x9.37lb • $12.49/LB

Caramelized Walnuts Mitica These Spanish walnuts are carefully candied to create a satisfying crunch and dark caramel flavor. Wonderful as a snack, on salads, and added to a cheese board.

SP-921 •1x8.38lb • $9.99/LB

NOVEMBER 2017 | 26

Savencia St. Andre | St. Andre Mini Crafted in Coutances, in the Normandy region of Northwestern France, St. Andre is a pasteurized cow’s milk cheese, covered with a satiny, edible rind. Softripened, the downy white outer layer offers a complex counterpoint to the widly rich and silky center.

FR-600|1x4lb | $8.59/LB FR-605|6x7oz | $22.99/CS

St.Agur Saint Agur was first made in the Velay Mountains in the Haute-Loire region of France. Master cheesemakers worked for several years on the manufacturing and aging process to perfect this veined blue cheese. The strictly-controlled temperature and moisture level in the maturation rooms are what give Saint Agur its distinctive, sharp, fruity, yet mellow taste and creamy texture.

FR-608|2x5lb|$9.69/LB

Delice de France This soft-ripened cheese contains double the cream and is made using cow’s milk. Very rich, this cheese is perfect for pairing with white wines.

US-290|2x4lb|$6.69/LB

Chaumes When translated from French, Chaumes translates to “stubble.” Made from cow’s milk in the South West of France, Chaumes is a semi-soft, creamy, and rich full-flavored cheese.

FR-255|2x4lb|$8.39/LB

Supreme Brie Soft-ripened, Supreme is smooth and very rich. Made from cow’s milk and enriched with creme fraiche, enjoy Supreme with crackers and red wine.

FR-622|2x4lb|$7.49/LB

Chavrie Pyramid Rumor has it Napoleon himself started the trend of a chopped-top pyramid one evening, slicing off the top of a pyramid-shaped block of goat cheese that reminded him of his failed Egyptian War campaign. He then decreed that no cheese would ever be made in France with a pointed top again, and the chopped-top style stuck.

Etorki Etorki is made in the Basque region of France. Made from ewe’s milk, Etorki is semi-soft and has a rich caramel-like flavor which gives it a sweet taste. Perfect for pairing with fruit and grilling.

FR-319|2x10lb|$11.89/LB

US-062|6x5.3oz|$12.99/CS

St. Albray Originally produced over 40 years ago in the Béarn area in the Pyrenean foothills in Jurançon, Saint Albray is a classic among French cheeses. A smooth, cow’s milk cheese, with a pronounced light taste and unique color.

Creme Fraiche A wonderful topping to fruits, crackers, and sweets.

A delicious texture and rich taste, add Alouette’s Creme Fraiche to your favorite dish.

US-127|12x7oz|$32.49/CS

FR-595|2x4lb|$8.39/LB NOVEMBER 2017 | 27

MEET

FORMATGES

MONTBRÚ

CATALONIA, SPAIN - Pere Antúnez & Immaculada Llonch started their adventures in cheesemaking around 1980 after recieving an old, stone country home from Pere’s family called MONTBRÚ. His grandmother made cheeses since the early 1900s in that farm house in the Catalan town of Moià, and the young couple wanted to continue the tradition by raising goats and experimenting with cheesemaking in their kitchen. Pere & Imma eventually built a production room inside their hillside home to keep up with local demand.

Their three children, Marc, Oriol and Pere soon helped grow the business, too. They were raised learning the family trade including caring for a herd of 50 goats from which they collected around 60 or 70 liters of milk and made fresh cheeses to sell at local markets. Today, Pere and Imma are now happily retired, enjoying life, still living in MONTBRÚ while their second son, Oriol, runs the family business after solidifying his passion for cheesemaking over 15 years ago. He started by learning through his family as well as assisting cheese masters in France and around Catalonia, and has since become the leading creative force behind MONTBRÚ’s continuous growth and award-winning cheeses. This includes moving the company six years ago into a large, modern facility on the outskirts of Moià where Oriol and his team of nearly 40 employees produce an ever-expanding number of both traditional and innovative cheeses.

MONTBRÚ especially caught the larger cheese world’s attention in 2010 by becoming the first Spanish cheesemakers to produce buffalo milk cheeses. It began when they answered a call from an Italian farmer recently settled in nearby Aiguamolls de l’Empordà Natural Park. He was finding it hard to sell the milk from his herd of 800 Italian and Romanian water buffalos since no cheese factories in Spain were working with it at the time. Always up for a challenge, despite the cheesemaking difficulties that would at first come with using buffalo milk’s higher fat and protein content, Oriol accepted and set to task. Within a year the risk was already paying off as recipes for multiple cheese styles utilizing the intensely creamy milk were perfected and added to MONTBRÚ’s already impressive list of offerings.

In addition to stellar cheesemaking skills, what makes MONTBRÚ cheeses so special is their superior quality of milk. There are currently 40 herds of goats ranging from 50 to 2000 each in size working exclusively with MONTBRÚ. Each farm collaborates with MONTBRÚ on collecting fresh milk daily while practicing strict controls around the care of their animals, land and feed. All milk is brought to the creamery on the same day to preserve freshness, flavor and nutrition. MONTBRÚ continues the magic from there to the benefit of cheese fans everywhere.

NOVEMBER 2017 | 30

Montbrú’s best known cheese received the 2015-2016 World Cheese Awards gold medal for Sarró de Cabra in the best semi-cured goats’ milk cheese category. This award is recognized as among the most prestigious in the world and opened doors to much new business including export to more than 20 countries today. Sarró de Cabra is a soft, buttery cheese with subtle goaty tanginess and an earthy, natural rind.

Blau de Cabra is a dense, fudge-like blue cheese with a natural rind that delivers rustic, barnyard aromas and a delicately spicy, tangy paste. Made with pasteurized goats’ milk, this cheese is perfect for spreading on crusty bread, crumbling over salads, steaks or pastas, and adds depth to any recipe, sauce, or dip. Try with walnut bread, pears and apples. Pairs with woody white wines, cava, red wines, lagers, IPAs.

SP-276 Sarró de Cabra • 2x2.2lb • $10.29/LB

SP-273 Blau de Cabra • 2x4lb • $12.79/LB

Sarró de Búfala is the buffalo milk version of the award-winning Sarró de Cabra. Each wheel of Sarró is made with pasteurized milk and just enough salt to enhance its natural sweetness.

Sarró is wrapped in a cloth that gets knotted and pressed to expel excess moisture and create the unique, signature shape and ultra creamy texture. Wheels are turned everyday for 40-50 more days of aging to encourage native mold growth which greatly contributes to aromas of wet forest and mushrooms.

Made from pasteurized Catalan buffalo milk, Blau de Búfala is an intensely rich, creamy, medium spicy blue cheese. It packs an impressive range of complex flavors throughout the Penicillium roqueforti speckled paste and on the edible, natural rind full of savory, mildly gamey notes. Awarded Best Catalan Artisan Cheese 2014, match with dried fruits and honey, and wash down with a rosé, sherry, cava or a bitter craft beer for a winning bite.

SP-270 Sarró de Búfala• 2x3.75lb • $11.69/LB

SP-272 Blau de Búfala• 2x3.75lb • $13.79/LB

NOVEMBER 2017 | 31

Etoiles + Madeleine’s • FR-447 • 12x7oz • $24.99/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 • $23.49/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 • $24.99/CS • FR-435 • 12x7oz • $22.69/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.

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.

Keeping on the pulse with Société Fromagère du Livradois in the heart of Auvergne, France . . .

Société Fromagère du Livradois Located in the very heart of France lies a unique, majestic region as rich and diverse in culture, history, and nature as its famous cheeses and the passionate people creating them for many generations. This magical place in central France is none other than Auvergne-- where at its center is home to the oldest, largest, and perhaps most respected regional cheesemaking company, Société Fromagère du Livradois.

A family-run business for 3 generations, Société Fromagère du Livradois perpetuates the traditional dairying and farming of many cherished Auvergne cheeses. With uttmost attention placed on the quality of milk and, therefore, the land and animals supplying it, along with steadfast production processes and exceptional quality of ripening, they continue proliferate success year after year and wheel after wheel.

The Société Fromagère du Livradois is led by two co-presidents, Didier and Philippe Thuaire, whose grandfather, Léon, created the company in 1949 in the town of Fournols, inside of the Livradois-Forez regional park, one of France’s largest nature parks. Its rolling hills and mountains include the Puy de Dôme, the most famous of Auvergne’s large chain of giant, grass-covered volcanoes as well as abundant natural springs, lakes and rivers.

This setting is not only a gorgeous backdrop but is also ideal for the many cows grazing on open pastures rich in volcanic soil and nutrients. With such terroir causing terrific tasting milk, its no wonder Auvergne is the French region producing the largest number of AOP cheeses- five to be exact. Auvergne accounts for one quarter of all French nameprotected cheese production with Société Fromagère du Livradois and its talented employees leading the charge.

Meet the Makers The Société Fromagère du Livradois employs approximately 240 employees and generates a turnover of 68 million euros on an international stage. Their dedication, craftsmanship, and passion for cheese has led to a beautiful evolution for this family cheese factory through the years.

They represent the beating heart of a company that is in the center of a region in the center of a country synonymous with cheese around the world. Thanks to their hard work Livradois cheeses continue to be cherished and enjoyed by countless hungry, happy fromage fanatics.

Although Fournols is home to the head office, it is also the decisionmaking center of the Holding of the Livradois Mountains. This includes, among others, a production unit at Allanche in Cantal for the aging of the Saint-Nectaire, Salers, and Cantal cheeses and a subsidiary in Tauves, south-west of the Puy-de-Dôme volcano. These different establishments highlight the great grid of the Auvergne dairy.

Since 2001, the Société Fromagère du Livradois has established a logistics platform in Clermont-Ferrand . It facilitates rapid and efficient distribution to international and European territories. The Société Fromagère du Livradois is one of the top cheese companies in the Auvergne region with AOP cheeses representing 50% of the company’s activity-- which transforms 50 million liters of milk every year. Though the smiling faces make it clear, the Livradois life continues to look good and, lucky for everyone, tastes even better.

First Rate Fromages

At the highest point of the mountains north of Auvergne, France, is the town of Saint-Nectaire where this cheese was first created during the 17th century. Saint-Nectaire (“saint nek-TARE”) is a semi-soft, washed rind, cows’ milk cheese. It has a leathery, natural rind that is mottled with brownish gray mold that develops over a minimum of 28 days while aging on rye straw mats. Saint-Nectaire’s aromas are of an earthy cellar with intensely vegetal flavors plus notes of hazelnuts or cashews which complement its doughy, pudgy, creamy paste. Town legend says King Louis XIV was presented this cheese and loved it! Serve as is, with Beaujolais on hand for a terrific terroir pairing.

FR-621 (AOP) Saint-Nectaire AuverMont | 2x4lb | $5.89/LB

(AOP) Saint-Nectaire Made mainly in the south of Puy-de-Dôme and north of Cantal where the rich volcanic soils create grasslands with abundant and varied flora, Bleu d’Auvergne (“Blu doh-VAIRN”) continues to be traditionally produced and ripened for over 150 years. Having obtained AOP status in 1975, it is a long-standing favorite French blue ideal for cheese boards as well as in recipes and crumbled on salads. A mild-mannered cows’ milk blue cheese with a marbled, cylindrical shape and a natural rind, Bleu d’Auvergne offers an ultra-rich, creamy, and somewhat rustic taste. Enjoy with sparkling or dessert wines for a deliciously decadent nightcap.

FR-016 L’Or des Dômes, Raw Milk | 4x2.75lb | $6.69/LB FR-088 Milledome, Pasteurized Milk | 2x6lb | $5.09/LB

(AOP) Bleu d’Auvergne The 10th AOP cows’ milk cheese, Fourme d’Ambert is a blue best suited to all culinary preparations whether salty or sweet thanks to its incomparable softness. Considered among the sweetest of blue cheeses, Fourme d’Ambert is also one of the tallest. Standing in a towering cylindrical shape with a bluish-gray exterior and a supple, smooth, pretty ivory paste, “Big Lady with a Soft Heart” is a most fun and fitting nickname. The richness and biodiversity of the Auvergne highlands give “Fourme” all of its sweetness and subtle perfume while Penicillium roqueforti gives it pockets full of spicy blue mold that beautifully balance its dense creaminess. Match with Ports, Zinfandels, and warm fireplaces to make any occasion special.

(AOP) Fourme d’Ambert

FR-371 L’Or des Dômes, Raw Milk | 2x5.5lb | $6.69/LB FR-089 Milledome, Pasteurized Milk | 2x4.5lb | $5.19/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. The name Raclette derives from the French verb “racler” meaning “to scrape”, which describes the method used to layer the cheese once melted from the heat of fireside rock on which it was placed. This semi-firm cows’ milk cheese has a washed rind which creates a pungent aroma that is met with a contrastingly mild flavored, springy paste. Pair with pickles, vegetables, cured meats, a bottle or two of your favorite Vouvray, Riesling, or Alsatian white and invite over your nearest and dearest for a fabulous French fondue party.

FR-532 Raw Milk | 1x15lb | $6.19/LB FR-530 Pasteurized Milk | 1x8lb | $5.59/LB

Raclette

Montboissié du Haut Livradois

Montboissié du Haut Livradois is produced in the highest part of the Jura Mountains in the Franche-Comté region. It dates back to the 19th century when producers of Comté decided to make a smaller cheese from the day’s leftover curd for their own consumption. They’d sprinkle the curd with ash to keep the cheese from drying out overnight. The next morning new curds were laid on top of the thin layer of ash and the wheels were pressed and washed with brine to form a protective rind. Today, Montboissié is made from a single milking and vegetable ash is added for purely as a nod to its origins. Because it is a washed rind cheese, the aroma is pungent.

However, its flavor is surprisingly mild. Its springy yellow-ivory interior houses a complex taste including subtle hints of fruit and fresh hay that pairs well with tangy or fruity white wines and light fruity reds.

FR-491 Raw Milk | 1x13lb | $6.29/LB FR-490 Pasteurized Milk | 1x8lb | $5.69/LB

Dalmatia

This aromatic fruit is an integral part of Dalmatian culture – generations ago the fruit was placed in closets, where it slowly released a light fragrance of apple, pear, vanilla, and citrus, which permeated throughout the house. Among the rarer fruits, when cooked, quince harnesses those delicate flavors and aromas and transforms into a deep rosypink color. This and its prosperous symbolism of , earn it a prominent place in the heart of Dalmatia’s culture.

Love and Luck

Dalmatia

• CRO-220 •12x7.7oz • $37.99/CS

Asturi Puff Pastry Asturi Puff Pastries are absolutely delicious. They’re flaky, crispy and light making it very easy to devour an entire tray in one sitting! They are lightly dusted with sugar on the outside which becomes caramelized when baked.

These traditional Italian sweets are ideal for snacking, for dipping while sipping, and always during dessert.

Asturi Asturi

IT-513 Palmine 12x7.76oz • $38.49/CS

Asturi Bruschettini Asturi Bruschettini bruschetta toasts are baked using only the highest quality Virgin Olive Oil. Baked in Italy using age-old artisan recipes, all-natural ingredients, and without containing any preservatives or artificial flavors, each Asturi Bruschettini is a little bite of Italy.

IT-511 Classico | IT-512 Garlic & Parsley | IT-516 Cracked Black Pepper | IT-517 Black & Green Olives | IT-518 Rosemary & Olive Oil 12x4.23oz • $23.99/CS

NOVEMBER 2017 | 38

Enjoy the intense combination of a fine Gouda cheese with aromatic hops and beer flavour.

Paulus Beer Cheese really does give you the best of both worlds: a perfect example of old Dutch craftsmanship, based on a traditional beer recipe from the sixteenth century. A luxuriant taste of the past in a cheese for today.

ND-320 Paulus Abbey Beer Cheese |1x4lb | $7.09/LB | * While Supplies Last

rown

Give your palate a taste sensation with VSOC White Label: a goat’s cheese with a flavor more intense than you’ve ever experienced before.

The combination of full-bodied cheese with the subtle crunch of crystals makes every bite something to savor. Perfect with a fresh salad or a fine white wine. Or, for that ultimate moment of indulgence, try VSOC White Label with a glass of champagne.

ND-308 Goat Gouda VSOC White Label 1yr aged |1x9lb | $9.49/LB | * While Supplies Last ND-310 Goat Gouda Daily Dairy Brand |1x9lb | $6.79/LB | * While Supplies Last

V.S.O.C. Black label Aged Gouda has the color, taste and aroma you expect from a classic vintage Gouda. However, since this cheese is naturally matured for 12 months, you get an extra hint of sweetness and the subtle crunch of salt crystals which make it exceptionally robust and irresistible.

Our master cheesemakers ensure that, despite its age, VSOC Black Label is always easy to slice. That makes it the perfect cheese for any time of day. Delicious in a sandwich, ideal in the kitchen to bring real flavor to your dishes and remarkably good with a glass of red wine. In fact, you can enjoy VSOC Black Label all day long!

ND-314 Gouda 1yr VSOC Black Label |1x24lb | $7.29/LB | * While Supplies Last

The flavor of our VSOC Gold Label cheese is nothing short of unique. Naturally matured Gouda cheese with a beautiful crumbly texture, a deep yellow/orange color and a fine structure of crystals. Although naturally matured for at least 3 years, this cheese retains a nice creamy mouthfeel and an excellent taste with hints of roasted nuts and caramel.

ND-312 Gouda 3yr VSOC Gold Label |1x22lb | $9.89/LB | * While Supplies Last

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 | $21.99/CS

The

t

A R

the

of

sa

N

Wic h

d A collection inspired by National Sandwich Day November 3, 2017

Pâté Picasso

Country Pork Pâté on Baguette INGREDIENTS 1 slice Pâté de Campagne cut into 4 or 5 pieces (4 oz) 2 tbsp Moutarde de Dijon 2 tbsp Cornichons, split in half ​1 baguette, split in half, toasted 2 tbsp butter, slightly softened 2 radishes, thinly sliced Salt and pepper, to taste

FOR ONE LARGE SANDWICH Place the baguette on a flat surface. Spread the bottom half of the baguette with butter and the top half with mustard. Lay the slices of pâté on the bottom half the baguette and top with the radishes and cornichons. Season with salt and pepper and top with remaining half of bread. Can also be prepared with any 3 Pigs’ Pâtés. Courtesy of 3pigs.com and Andy Baraghani, Tasting Table.

LES TROIS PETIT COCHONS PÂTÉ DE CAMPAGNE Coarse Pork Pâté with Onions, Garlic & Spices | US-718 Bulk 5Lb • 2x5lb • $5.49/LB US-742 Bulk 3Lb • 2x3lb • $5.69/LB | US-700 Terrine • 6x8oz • $21.99/CS

NOVEMBER 2017 | 42

Georges Seurat Stacker

Jambon de Paris & Comté on Baguette INGREDIENTS 4 thick slices Jambon de Paris 4 thin slices French Comté 2 tbsp Moutarde de Dijon 2 tbsp Cornichons, split in half ​1 baguette, split in half, toasted 2 tbsp butter, slightly softened Salt and pepper, to taste

FOR ONE LARGE SANDWICH Place the baguette on a flat surface. Spread the bottom half of the baguette with butter and the top half with mustard. Lay the slices of ham and cheese on the bottom half the baguette and top with the cornichons. Season with salt and pepper and top with remaining half of bread.

LES TROIS PETIT COCHONS JAMBON DE PARIS Mildy Spiced, Low Sodium, Hickory Smoked Available | US-780 Cooked Ham • 1x11lb • $5.59/LB | US-777 Smoked Cooked Ham • 1x8lb • $5.19/LB FROMAGERIE ARNAUD COMTÉ (AOP) Raw Cows’ Milk | Semi-Firm | Roasty, Fruity, Nutty | FR-260 Wheel, 4 months • 1x80lb • $7.49/LB | FR-261 Wheel, 6 months • 1x80lb • $7.89/LB

Georgia O’Cheese Grilled English Cheddar

INGREDIENTS 2 slices of thick fresh cut bread 1 tablespoon of butter A super-generous 1/4 cup of any Westminster English Cheddar, grated WESTMINSTER CHEDDAR Cows’ Milk | Crumbly & Creamy UK-700 Sharp | UK-701 Vintage (Extra Sharp) | UK-702 Farmhouse (Medium) 12x7oz • $34.99/CS UK-703 Rustic Red 12x7oz • $32.49/CS

FOR ONE SANDWICH Place a non-stick skillet over medium heat and add a tablespoon of butter. Spread it around the pan and watch it melt completely. Once it begins to sizzle, place the two slices of cut bread into the skillet and generously rub them into the melted butter. Remove one of the slices from the pan and keep it close for later. For extra crunch, rub both sides of the bread into the melted butter. Pile the grated cheese on top of the bread slice that is left in the pan and layer over its entire surface - the more the better! Cover the pan with a lid or foil and let the delicious creamy cheese melt - 2 to 3 minutes max. Uncover the pan and top with the other slice of bread. Gently press down on the sandwich and flip. Let it cook on the other side until a beautiful golden brown about 1 - 2 more minutes.

UK-700 UK-701 UK-702 UK-703

FR-261

US-777 US-700

US-780

SW-067 SW-068 SW-069

IT-391 SP-106

IT-394

US-558

US-502

ND-254

CRO-200

CRO-210

ABOUT THE ARTISTS BEEMSTER: Mustard Beemster is studded with mustard seeds throughout extra creamy, 1 month aged, semi-soft, Dutch Beemster cheese made from pasteurized cows’ milk. ND-254 • 1x9lb • $5.29/LB MIFROMA: Fixed-weight cheeses from Mifroma in Switzerland are all AOP certified and elegantly presented in gourmet-style opaque parchment paper packaging in traditional cuts- a round “pie” shape for Gruyère and a chunky “stick” for Emmental. Le Gruyère AOP Cavern is cave-aged 11 months for a full-bodied Gruyère AOP with extra bite.

SW-067 Emmentaler • 8x7oz • $25.99/CS SW-068 Gruyère • 8x7oz • $35.99/CS SW-069 Gruyère Cavern • 8x7oz • $37.99/CS

NOVEMBER 2017 | 44

DALMATIA: Authentic from Croatia, Dalmatia olive spreads are classic Mediterranean condiments. Green Olive Tapenade has a mild, buttery flavor perfect for the sensitive palate. Black Olive Tapenade has bold, rich flavors ideal for olive enthusiasts. CRO-200 Black Olive • CRO-210 Green Olive • 12x6.7oz • $37.99/CS CENTRAL FORMAGGI: Moliterno has been crafted

by Central Foraggi in Italy from a family recipe for many generations. This sheeps’ milk grana-style cheese is very firm with bold, balanced flavors and a slight saltiness. Moliterno al Tartufo has the addition of rich, creamy Black Truffles.

IT-394 Moliterno • 1x11.5lb • $8.09/LB IT-391 Moliterno al Tartufo • 1x11.5lb • $14.99/LB

SOLERA: Imported from Spain, Solera Sliced Serrano Ham is an all natural, boneless, dry-cured ham similar to a Prosciutto di Parma with no added nitrates.

SP-106 Sliced Serrano • 12x3oz • $44.49/CS Using traditional dry curing methods and spices imported from Spain, Solera Chorizo is made from select, all natural and antibiotic-free premium meats that are hand trimmed and leaner than other products in this category. Aging is not forced, resulting in more flavor and a smoother texture.

US-502 Sliced Chorizo • 12x3oz • $35.99/CS US-557 Mild Chorizo Ring • 12x7oz • $59.99/CS US-558 Hot Chorizo Ring • 12x7oz • $59.99/CS

Baked Fried(a) Kahlo

Warm Chorizo and Swiss Sliders with Green Olive 2 dozen mini sweet rolls 1 pound sliced Solera chorizo, pan-fried 6 ounces Mifroma Emmentaler cheese, sliced thin 6 ounces Mifroma Gruyere, grated 1 jar Dalmatia Green and/or Black Olive spread 3/4 cup butter, melted 1 Tbsp Dijon mustard 1 dash Worcestershire sauce 2 tsp garlic powder 2 tsp dried minced onion Preheat oven to 350. In a small bowl mix together melted butter, Dijon, Worcestershire, garlic, and onion.

Set aside.

Prepare the sliders by slicing through rolls and placing the tops aside. Keep rolls together so they are all touching. Place the bottoms on a foil-lined baking tray and layer with chorizo and cheeses. Distribute the Dalmatia Olive spread evenly, and place tops back onto the rolls.

Brush the melted butter mixture evenly onto all the rolls.

Bake for 15-20 minutes or until golden brown.

The Mustard-angelo

Breakfast Brioche with a Bite 2 brioche buns 2 oz Solera Sliced Serrano Ham 2/3 cup grated Mustard Seed Beemster 1/3 cup grated Moliterno or Moliterno Al Tartufo 1 tbsp butter 2 large eggs 4 slices tomatoes ½ cup baby spinach Preheat oven or toaster oven to 350°F. Arrange buns, cut side up, on baking sheet. Top with grated Beemster and Moliterno cheeses. Bake 5 minutes or just until cheese melts.

Meanwhile, melt butter in large nonstick skillet. Fry eggs over medium heat to desired doneness.

Arrange tomato, spinach, and Serrano Ham evenly on bottom of buns. Top with eggs and bun tops.

NOVEMBER 2017 | 45

Vincent Van Gouda aka ‘The Stärnächäs Night’

Smoked Beemster, Stärnächäs, Gruyere & Steak INGREDIENTS 1½ lb skirt steak 1 large red onion, sliced 1 tbsp olive oil 1 loaf ciabatta or garlic ciabatta 1 cup grated Beemster Smoked 1 cup grated Stärnächäs 1 cup grated Walo Gold Label Le Gruyere TO MAKE THE SANDWICH Preheat the grill to high. Season steak with salt and pepper. Brush onion slices with oil. Place onion slices and steak on grill. Grill steak to desired doneness, about 4 minutes per side for medium-rare. Grill onions until tender, about 5-7 min.

Cut ciabatta lengthwise in half. Evenly arrange cheeses on both sides of ciabatta.

Place on top rack of grill and grill until all cheeses are melted, just a few minutes.

Slice steak and arrange on bottom half of the ciabatta; top with onions and top half of ciabatta. Slice and serve. Makes 6.

SMOKED BEEMSTER QUARTERS Pasteurized cows’milk Dutch gouda-style cheese | aged 6 weeks, hickory-smoked semi-soft, toasty | ND-264 • 2x7lb • $5.79/LB AFFINEUR WALO STÄRNÄCHÄS Grass-fed, raw cows’ milk cheese from Switzerland | Cave-matured 8-10 months | nutty, spicy, fruity, oniony | SW-801 Wheel • 1x13lb • $10.59/LB AFFINEUR WALO LE GRUYÈRE (AOC) GOLD LABEL Grass-fed, raw cows’ milk cheese from Switzerland | Cave-aged 14 months | nutty, spicy, creamy, brothy | SW-800 Wedge • 2x8.8lb • $13.99/LB

NOVEMBER 2017 | 46

ND-264

FR-958

SW-801

US-1165

SW-800

IR-250

Salvador Deli Hero

Bayonne Cured Ham, Calabrese Pepperoni, Dubliner INGREDIENTS 1 (12-inch) Italian-style sandwich roll 3 thick slices Dubliner cheese 4 thin slices Bayonne ham 8 thin slices Creminelli Calabrese Thinly sliced white onion Thinly sliced tomato Arugula or shredded iceberg lettuce Red wine vinegar and olive oil Salt, pepper, Italian oregano Hot and/or sweet peppers, if desired TO MAKE ONE SANDWICH Slice the roll horizontally, being careful not to cut all the way through. Open up the bread and lightly drizzle oil and vinegar. Layer on the Dubliner, Calabrese, and Bayonne using the suggested amounts or as much as you like! Top with lettuce, tomato and onion slices, oil and vinegar, salt, pepper, oregano, and pickled peppers as desired. Slice in half and serve.

CREMINELLI SLICED CALABRESE (PEPPERONI) Uncured salami with organic red pepper & paprika | US-1165 • 12x2oz • $31.49/CS DELPEYRAT BAYONNE HAM Air-cured traditionally in French Basque Country | FR-958 • 1x12lb • $10.79/LB KERRYGOLD DUBLINER LOAF Grass-fed, pasteurized cows’ milk Irish cheddar-style cheese | firm, nutty, sharp, sweet | IR-250 Loaf • 2x5lb • $5.99/LB

NOVEMBER 2017 | 47

NW-060

NW-055

Jarlsberg Pollock

Surf N Turf Sandwich with Swiss TOASTED BASE 8 slices french toast 16 slices Jarlsberg 1 tbsp. butter

DRESSING 4 cups mayonnaise 1 tbsp. sriracha sauce 1 tbsp. lobster stock

FILLING 13 oz rib eye 12 large shrimps 2 tomatoes 1 cucumber 1 red onion salad leaves

TO MAKE THE SANDWICH Butter the bread slices on both sides and place a slice of cheese on top. Fry the bread slices on a low heat with the cheese facing the pan, until they gain a delicious golden brown color. Grill the meat to an internal temperature of 45°C and set aside to rest for at least 10 minutes. Peel the body of the prawns bread in wheat flour and deep fry quickly at 160°C. Make the two different dressings by mixing mayonnaise with sriracha sauce and mayonnaise with lobster stock. Slice the vegetables and layer the filling on top of the Jarlsberg bread. Tuck in! Serves 4.

JARLSBERG LOAF Part skim, pasteurized cows’milk Swiss Emmentaler-style cheese from Norway | mild, semi-soft, sweet, nutty | NW-060 • 2x12lb • $5.49/LB JARLSBERG LITE LOAF Part skim, pasteurized cows’milk Swiss Emmentaler-style cheese from Norway | mild, semi-soft, sweet, nutty | 50% less fat and 30% fewer calories than regular Swiss cheese | NW-055 • 1x11lb • $5.49/LB

NOVEMBER 2017 | 48

“The Cave is where the magic happens.�

Emmi Emmentaler AOP Its distinguishing holes with droplets of whey, black rind, and crunchy crystals make Emmentaler one of the best known Swiss cheeses. Emmentaler is matured for three months and then rest for a least nine months in the Kaltbach caves. It has a nutty flavor, with a slight acidity, a hint of herbs and a firm texture.

Emmentaler

SW-065 Swiss Emmi Cave Aged Cuts |3x9lb | $9.19/LB SW-028 Emmental Cave Aged Kaltbach Pre Cuts (PREORDER) | 16x5oz | $64.99/CS

Le Cruyere Emmi Le Gruyere AOP Gruyere is a popular classic Swiss hard cheese that is ripened for at least 12 months. Nine of the 12 months are spent in the Kaltbach sandstone caves. In the caves, Le Gruyere develops its rustic brown pantina rind and its distinctive flavors. The notes of dried stone fruit, spice, black tea and hazelnut with an earthy depth is a taste everyone will enjoy.

SW-022 Gruyere Emmi Kaltbach Cave Aged Quarter | 1x17lb | $10.99/LB SW-403 Gruyere Emmi Kaltbach Cave Aged Wheel | 1x70lb | $10.49/LB

IT-184 Pistachio

IT-180 Lemon

Great dessert accompanying ice cream, nuts, and fruits in season.

Perfect for breakfast, with milk and cereals, tea, orange juice and jams.

IT-182 Cocoa Ideal as a dessert accompanied with dried fruit.

IT-181 Lemon Chocolate Chip Top with honey for a sweet and savory treat.

IT-185 Almonds Enjoy for lunch or dinner.

Ideal after a meal with fruit or liquor also accompanied by dried fruit.

IT-183 Coffee Delicious with coffee and cream, chocolate and cream, and tea.

Sapori

Dell ‘ Antica Murgia Sapori Dell ‘ Antica Murgia, a company located in the heart of Puglia that offers a line of delicious cheesecakes made from baked ricotta and enriched by a wide range of delicious fragrances, sweet and savory: lemon, coffee, almond, cocoa etc. Each form is produced with fresh ricotta of the day made from buffalo milk and cow milk and vacuum-packed with protective atmosphere, to preserve the fragrance.

9x7oz • PREORDER • $40.50/CS

Brie d’A m i r Brie d’Amir is a French

Double Creme 60% soft ripened cheese. The extra cream used during production adds a buttery mouth-coating richness to its nutty undertones. Enjoy Brie d’Amir topped with honey, fruits, and nuts.

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

Hand rolled and filled with cranberry, garlic and herbs, pineapples, and sweet peppers. Le Roule has a distinctive spiral and is light and spreadable with a creamy melt in your mouth texture. Perfect for any occasion. Spread Le Roule on a crisp baguette, use as an ingredient in cooking, or tossed over pasta and salads.

FR-576 Garlic & Herb Pre Pack Slices 12x5.3oz • $33.99/CS FR-578 Cranberry Pre Pack Slices FR-579 Pineapple Pre Pack Slices FR-580 Sweet & Savory Peppers Pre Pack Slices 6x4.4oz • $17.49/CS

NEW & NOTABLE

SWEET ON

STiLTONS ♥

Loving them is easy.

Choosing a favorite is not.

When most people hear any mention of ‘Stilton’ visions of the iconic, creamy, spicy, blue-veined cheese come to mind- the very one fondly and universally called ‘The King of English cheeses.’ As the saying goes, ‘Behind every great king is a great queen.’ Get ready to bow to the ever adaptable, famously flavorful queen to Blue Stilton’s king, White Stilton.

Fitting for cheese royalty, both Blue and White have Protected Designation of Origin (PDO) status with the European Commission as well as legal protection via a Certification Trade Mark- the only trade mark granted to a British cheese. This guarantees quality and authenticity through a strict set of cheesemaking guidelines including mandatory use of pasteurized local milk as well as restrictions to Stilton production in only three English counties: Derbyshire, Leicestershire, and Nottinghamshire. A total of merely seven dairies is licensed to produce either of the two Stiltons in all of Great Britain.

White Stilton is made in the same, delicious fashion as Blue Stilton except for one key factor-- it is made without the addition of

Penicillium roqueforti. This is the mold strain that grows in the form of blue veins inside the paste of ‘blue cheese’ styles once exposed to air through intentional piercing of the wheels. Unlike the king, White Stilton prefers not to mingle with mold, instead finding its footing with flavorful fruits and other sweet treats. The wise queen knows ‘variety is the spice of life’ as evidenced in the very many White Stilton choices available to suit every taste and occasion.

At the heart of every White Stilton is a light and fresh, yogurt-like flavor with a soft, dense, and crumbly texture. Then, through the inventiveness of creative cheesemakers adding increasingly interesting ingredients to the base, an endless array of options is created. Nottinghamshire’s Thistle Hill Cheese Company truly takes the cake with their flavored Stilton line-up in both quality and innovation. Different than other Stilton makers, they don’t make any bue cheeses on site, leading to a cleaner, more pure product.

Have a taste of true British royalty and enjoy all the queen’s fabulous flavors from Thistle Hill. Good luck trying to choose a favorite!

WHAT’S YOUR

FLAVOR? 2x2.2 lb •

✓

♥

• $6.99/lb

New York Cheesecake • UK-151 •

✓

Mint Chocolate Chip

✓

Strawberries & Cream

✓

• UK-152 •

• UK-153 •

Apricot • UK-154 •

✓

Blueberries

✓

Chocolate & Ginger

• UK-158 •

• UK-161 •

EPICURE SPECIALS Trèsors Gourmands

3

$

3

$

off

12x3.5oz

$

22

La Petite Reine

FR-918 Sea Salt FR-919 Rosemary FR-920 Poppy & Pepper FR-921 Garlic & Herbs FR-922 Olive Oil & Basil FR-923 Whole Grain

21

3

$

$

40/CS

3

19

3

$

90/CS

Heritier Onion Confit

13

11/CS 6x6.3oz

1x7lb

BE-152 Mulhouse Onion

50/CS $2.50

$

off

$

69/LB

FR-094 1K

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

$

$

FR-069 3K

23

56/CS

FR-916 Waffle Plain FR-917 WAffle Chocolate

12x3.3oz

Brie d’Amir

off

$

7

off

2x2.2lb

off

Kozlik’s Mustard off

$

40

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 Mustard CN-812 Sweet Russian Honey Mustard CN-813 Honey & Garlic CN-814 Balsamic Fig & Date CN-816 Curry CN-817 Hot Garlic CN-819 Herbed Rosemary

NOVEMBER 2017 | 55

Belberry Royal Balsamic Glaze

28

$

Italianavera

80

$

6X250ml

BE-060 Alphonso Mango BE-062 Seville Orange BE-063 Wild Limon BE-064 Sweet Raspberry

50/CS

12x19.4oz

9

$ IT-720 Al Basilico (Basil) IT-722 Aulive E Chiappariell (Olive & Caper) IT-723 Mamma Mia (Seared Eggplant) IT-724 Marinara IT-726 Ortaggi (Eggplant, Zucchini, Pepper)

$

56/CS

off

5 off

Chocolate Amatller

19

$

/CS

10x85gram

CSP-1500 Blanco CSP-1520 70% Dark CSP-1530 50% Cacao

Simรณn Coll Xocolaters Tins

43

$

/CS

24x30gram

CSP-1710 Cacao Nibs

$

15

8

$

Belberry Royal Preserves

off

$

17

/CS 6x7.5oz

BE-114 Mango & Maracuja BE-120 Morello Cherry BE-123 Victoria Plums

off

Bistro Wafers Buy 1 Get 1 Free Simรณn Coll Xocolaters Bars

$

35

64/CS 18x1.8oz

HU-100 Classic HU-105 Tuscan

NOVEMBER 2017 | 56

HU-110 Pepper

55

$

/CS 20x200gram

CSP-1690 Chocolate 50% Cacao CSP-1700 Chocolate 32% Con Leche

$

10 off

6

$

off

Cooperativa Cadi

54 7

99/CS

$

1

SP-033 PDO Cadi Butter

2x3lb 2x5.5lb

off

$

5

2x5.2lb

SP-030 Flor Del Cadi

$

SP-031 Urgelia (PDO) SP-032 Neu Del Cadi

Membrillo

10

Izaro

off

99/LB

$

$

24x4.41oz

$

62

off

/CS 12x500ml

CH-801 Chilean Extra Virgin Olive Oil

20

$

Fig Cakes 50/CS

6x8.8oz

$

1

off

$

3

2x3.09lb

65/LB

SP-961 Bulk Membrillo Quince Paste

SP-965 Plain SP-966 Almond SP-967 Mixed Fruit SP-968 Chocolate & Orange

2

$

8

$

off

Butler’s Blacksticks 99/LB

1x5.5lb UK-200 Blacksticks Blue

$

1

off

NOVEMBER 2017 | 57

• 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.

*Please inquire for pricing.

Featured DEMOS F I R S T C O M E, F I R S T S E R V E D NOVEMBER

BRAND AMBASSADORS are available to

support stores through our demo program

PROMOTE PRODUCTS and

BOOST SALES with

live, in-store sampling LET OUR TEAM OF

trained FOOD HANDLERS

certi fied

YOUR CUSTOMERS

fRENCH cheeses

assorted goat milk cheeses

Chimay & Red barn beer-based cheeses & lavash

roth blue & Havarti fine Wisconsin cheeses

Gran moravia

Italian-style grana cheese

Belletoile Spread snackable French goat cheese

mifroma

AOP Le Gruyere

california cheeses

by Marin French & Laura Chenel

Camembert Biologique

an organic French classic from President

Kindred Creamery sweet, spicy & sustainable!

Grafton & Waterwheel VT cheddar & Australian wafers

Dalmatia & Cadi

Mediterranean spreads & Spanish cheeses

Carr Valley & Quince Laclare Family Creamery bread cheese & Spanish membrillo

award-winning Wisconsin cheeses