November 2019 | Epicure Foods Magazine

THE STATE OF CHEESE Dairy Farmers of

WISCONSIN p.10

Going

R OGUE

SINGING THE

BLUES

p.26

p.20

PIONEERS IN CHEESE

Much to Do With

FONDUE

Fromagerie Guilloteau p.36

p.32

NOVEMBER 2019

CONTENTS

NOVEMBER 2019 | 2

CONTENTS

10 20 26 32 36 47

Dairy Farmers of Wisconsin Take a road trip to the state of cheese!

Wisconsin is a place where tradition meets innovation and where makers become masters.

Singing the Blues Discover funky facts about blue cheese and some of the delicious blue cheeses we carry.

Rogue Creamery Inspired by a sense of place for 80 years, Rogue Creamery draws from the beauty and flavors of Southern Oregon’s Rogue River Valley to create handcrafted blue cheese.

Much To Do With Fondue November is National Fun With Fondue month! We have fondue products to help you warm up during the chilly weather.

Fromagerie Guilloteau Ultra-creamy and delicious French cheeses produced using the patented ultrafiltration process.

Monthly Product Demonstrations Promote products and boost sales with exciting, live in-store sampling. Check out our featured demos for the month of November.

Happy November, Epicure readers!

November is a month for giving thanks. This issue is stuffed full of indulgent products perfect for showing appreciation for those you are thankful for!

Cheese wouldn't be a possibility without hardworking dairy farmers. Farms in Wisconsin are some of the biggest suppliers of dairy in the United States. Flip to page 10 to learn more about the history of the Wisconsin dairy industry and about the many delicious Wisconsin cheeses that we carry.

Don't be blue: learn about the production of blue cheese as well as discover the ones that we carry in the Singing the Blues feature on page 20.

Read about Rogue Creamery's dedication to sustainability, service and the art and tradition of creating the world's finest, organic, handmade cheese on page 26.

Dip into National Fun with Fondue month with some of the easily-prepared fondue products that we carry in the Much To Do With Fondue feature on page 32!

Learn about the special process that Fromagerie Guilloteau uses to produce their lusciously delicious and creamy cheeses on page 36.

Till next time,

The Epicure Marketing Team

NOVEMBER 2019 | 3

Cotija US-1600 Pre-Pack • 6x8oz • $15.99/CS US-1601 Grated Cups • 12x7oz • $34.19/CS US-1602 Spicy Grated Cups • 12x7oz • $34.19/CS Grilling Cheese US-1603 Pre-Pack • 6x8oz • $15.99/CS Oaxaca US-1604 Pre-Pack • 6x8oz • $15.99/CS Queso Fresco US-1605 Pre-Pack • 6x8oz • $15.99/CS

Flagship is a semi-hard cow’s milk cheese with a uniquely robust, nutty flavor. It is carefully aged for 15 months under the watchful eye of the cheesemaker to fully develop its complex flavor and ever-soslight crumble.

US-1065 Pre-Cuts • 20-27x6-8oz • $10.99/LB NOVEMBER 2019 | 4

Adding Jamaican Jerk spices creates a savory cheese that's earthy, nutty and spicy. With its complex, smoky flavor, New Woman is just as delicious melted into your favorite dish as it is on a cheese plate.

US-1093 • 2x5lb • $8.89/LB US-1094 Pre-Cuts • 20x8oz • $8.89/LB

Don Francisco • 18x16oz • $48.99/CS US-1606 Crema Latina US-1607 Crema Mexicana Queso Panela US-1608 • 6x8oz • $15.49/CS Queso Blanco US-1609 • 6x8oz • $15.49/CS

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. Its flavor is lightly tangy and elegant, rich with butterfat.

US-1063 • 2x5lb • $9.89/LB US-1069 Pre-Cuts • 20-27x6-8oz • $9.89/LB

Beecher’s Marco Polo takes lightly milled and cracked green and black peppercorns and blends them with their creamy cheese. The resulting cheese is rich in savory umami and butter notes.

US-1062 • 2x5lb • $8.89/LB US-1068 Pre-Cuts • 20-27x6-8oz • $8.89/LB

GR-049 Organic Feta • 14x6oz • $46.59/CS Mt. Vikos Organic Feta uses a blend of sheep and goat’s milk from organic farms in Greece.

GR-051 Traditional Feta • 12x7oz • $36.79/CS Mt. Vikos Traditional Feta is made authentically by a small family dairy in central Greece using fresh milk from sheep and goats.

Barrel Aged Feta GR-053 Portions • 6x6oz • $19.69/CS

GR-183 Artichoke Spread • 6x7.3oz • $17.89/CS

GR-050 Bulk • 1x8lb • $55.89/CS

Created from chopped artichoke hearts, lemon, garlic, and herbs.

Mt. Vikos Barrel Aged Feta is aged for 4 months in beech tree barrels to give it a more robust flavor.

GR-181 Roasted Eggplant Spread • 6x7.3oz • $17.89/CS

GR-054 Kasseri • 6x6oz • $24.19/CS Mt. Vikos Kasseri is a medium-hard cheese with full rich flavor, distinctive notes of light walnut and a pure milk aroma.

Based on traditional Greek recipes and made with smoky eggplant, sundried tomatoes, and herbs.

GR-184 Red Pepper & Feta Spread • 6x7.7oz • $17.89/CS Prepared with flame roasted florina peppers and authentic Greek feta.

GR-180 Kalamata Olive Spread • 6x7.6oz • $17.89/CS Made from naturally cured Kalamata Olives, Extra Virgin Olive Oil and wild oregano.

NOVEMBER 2019 | 5

SMOKED SHARP CHEDDAR

Old Croc Smoked Sharp Cheddar combines the delightful ‘bite’ of their carefully aged sharp cheddar with the smooth, savory flavor of naturally smoked wood from apple trees for an unforgettable experience.

AS-803 • 12x6oz • $31.79/CS

EXTRA SHARP CHEDDAR

Old Croc Extra Sharp White Cheddar is aged 18 + months for a full, rich, robust flavor, not for the faint of heart. It’s firm and crumbly with a fine granular texture.

AS-800 • 12x7oz • $31.79/CS

SHARP CHEDDAR

Old Croc Sharp White Cheddar is aged 9+ months for a full rich flavor that’s bold, sharp and a little nutty. The texture is crumbly yet creamy, so it’s great for slicing or shredding, and it melts beautifully!

AS-802 • 12x7oz • $29.39/CS

NOVEMBER 2019 | 6

BACON & JALAPEÑO

Old Croc Bacon & Jalapeño cheese is made with their Australian Aged Cheddar and blended with real bacon and jalapeño peppers. Old Croc Bacon & Jalapeño Spreadable Cheddar Cheese has a spicy kick that makes it ideal for parties and snacking.

US-8026 • 12x6oz • $31.79/CS US-8027 Tub • 12x8oz • $31.29/CS

ROASTED GARLIC & HERB

Old Croc Roasted Garlic & Herb cheese is made with their Australian Aged Cheddar and blended with roasted garlic and herbs. Old Croc Roasted Garlic & Herb Spreadable Cheddar is the perfect creamy dip packed with big flavor.

US-8025 • 12x6oz • $31.79/CS US-8028 Tub • 12x8oz • $31.29/CS

SW-067 Swiss Emmentaler Wedges • 8x7oz • $28.19/CS

SW-068 Gruyère AOC Wedges • 8x7oz • $37.39/CS

SW-069 Gruyère Cavern Wedges • 8x7oz • $39.79/CS

US-963 Crème Fraîche • 12x8oz • $28.29/CS

US-966 Mascarpone • 12x8oz • $30.79/CS

A deliciously rich cultured cows' cream with a thick, creamy texture and a slightly tart, nutty flavor.

Ridiculously rich and velvety Italian-style cream cheese.

Great mixed in savory soups or sweetened for a frosting or cupcake filling.

SW-512 Swiss Raclette Slices • 12x7oz • $37.59/CS

SW-516 Swiss SW-510 Swiss Fondue Express Fondue Boxed • 12x5.3oz • $27.89/CS • 10x14oz • $40.09/CS NOVEMBER 2019 | 7

Creamy, soft and spreadable goat cheese pearls distinguished by the addition of cow’s milk cream and the variety of delicious flavors. Raimage Goat Cheese Pearls are extremely versatile and are great for incorporating into your favorite recipes or simply spread on crackers.

Available in 6 exquisite flavors: Bruschetta, Mustard, Fine Herbs, Truffle, Ginger and Cranberry.

Fine Herbs FR-9970 • 12x3.4oz •$41.99/CS

Bruschetta FR-9968 •12x3.4oz •$41.99/CS

Truffle FR-9971 • 12x3.4oz •$51.99/CS

Cranberry FR-9973 • 12x3.4oz •$41.99/CS

Ginger FR-9972 • 12x3.4oz •$41.99/CS

Mustard FR-9969 • 12x3.4oz •$41.99/CS

Raincoast Oat Crisps • 12x6oz • $41.49/CS

Raincoast Cheese Crisps • 12x3.5oz • $41.09/CS • Pre-Order

Raincoast Crisps • 12x5.3oz • $41.49/CS

Finally, a crisp made with gluten-free ingredients that truly tastes great!

The only crisp with the cheese baked right in.

Great to nibble on their own or to add to your charcuterie board.

Lesley Stowe’s signature crisps really shine when topped with your favorite dip, cheese, or antipasto. A crispy conversation starter.

CN-365 Aged Cheddar & Harissa CN-366 Parmesan & Chive

CN-348 Pumpkin Spice (pre-order) CN-349 Apricot Ginger CN-350 Cranberry Hazelnut CN-351 Fig & Olive CN-352 Original CN-353 Rosemary Raisin Pecan CN-354 Salty Date & Almond

CN-360 Cranberry CN-361 Plain CN-362 Rosemary Raisin

NOVEMBER 2019 | 8

Hand-rubbed with local honey and Redmond Real Salt, Seahive is a beautifully balanced treat.

Made from the milk of Jersey cows in northern Utah, this is a full-bodied cheese with a smooth,

creamy texture. Seahive is shaping up to be one of Beehive's best cheeses.

It is a true expression of Beehive's local flavors, superior quality and creativity.

US-1152 Wedges • 10x4oz • $27.99/CS

Mackenzie Creamery produces award-winning, hand-crafted, artisan goat cheese from the finest ingredients. Located in Hiram, Ohio, they source 100% hormone-free goat milk from local area farms and use it to craft goat cheeses in an array of sophisticated, delectable flavors.

Chevre Cups • 12x4.5 • $54.19/CS US-1236 Cognac Fig US-1237 Sour Cherry Bourbon US-1235 Apricot Ginger

NOVEMBER 2019 | 9

NOVEMBER 2019 | 10

Strong Farms, Strong Future. The Dairy Farmers of Wisconsin advocates and supports the multiple dairy farms across the state of Wisconsin to help business thrive and expand growth opportunities domestically and around the world.

THE STATE OF CHEESE DAIRY FARMERS OF

Y

WISCONSIN

ou can't think of Wisconsin without thinking of cheese!

Wisconsin dairy farmers have been making cheese for over 175 years. Combining art and science in a tradition so rich you can taste it.

and nutritional importance of Wisconsin milk and dairy products, and showcasing the important economic contribution that dairy makes to their communities and their state.

Today, the Wisconsin Milk Marketing Board, Inc., dba In 1983, Wisconsin dairy farmers Dairy Farmers of Wisconsin, is voted to establish a milk a non-profit organization funded marketing order. For every entirely by Wisconsin's dairy 100 pounds of milk produced farm families. The organization and marketed in the state, 10 has been created to increase cents goes to Dairy Farmers the sale and consumption of of Wisconsin to promote Wisconsin milk and dairy Wisconsin-produced dairy products. products. An additional five cents goes to the National Dairy "Wisconsin Cheese" means natural cheese made from Promotion & Research Board bovine milk produced in the for generic dairy promotion state of Wisconsin or processed activities at the national level. cheese made exclusively with Dairy Farmer's of Wisconsin's natural cheese produced in the primary mission is to "Grow state of Wisconsin in licensed demand for Wisconsin milk." facilities using bovine milk."

Key Dairy Farmers of Wisconsin Find your next favorite cheese roles within Wisconsin’s dairy by reading on to see some of industry include: establishing our finest Wisconsin cheese new markets, funding dairyproducers. related research, educating consumers about the quality

NOVEMBER 2019 | 11

Kindred Creamery

Kindred Creamery’s parent, the Meister Cheese Company, was founded in 1916 by Joseph Meister. At Kindred Creamery, family is what matters most.

The farmers who supply their milk live just up the road and they support their commitment to traditional farming. In turn, they treat their cows like family, too.

12x7oz | $29.69/CS US-1466 Ghost Pepper Colby Jack US-1467 Spicy Sriracha Jack US-1468 Forage Mushroom & Scallion Jack US-1469 Sweet Fire Mango Jack US-1465 Natural Smoked Gouda | $34.09/CS

US-1470 Hickory Smoked Cheddar It is this commitment that led | $35.79/CS them to create better versions of the everyday cheeses you grew up with. They put their hearts into Wisconsin original Colby cheese, and other favorites such as Jack and Cheddar, which have never been far from reach in America’s Dairyland.

Roth Cheese

Swiss-inspired, Wisconsinmade. Inspired by their Swiss heritage, Emmi Roth proudly calls the rolling hills of Southern Wisconsin home.

Roth cheeses are handcrafted in their little corner of the world, Monroe, Wisconsin, by their team of a dozen licensed cheesemakers and their supporting crew.

12x4.5oz | $20.49/CS US-1485 Cheddar Snack Cheese US-1486 Gouda Snack Cheese

Burnett Dairy

Burnett Dairy Cooperative is a 200-dairy, farmerowned cooperative based near Grantsburg, Wisconsin.

Founded in 1896, they are one of the few remaining full-service cooperatives US-1450 Prairie Sunset | 1x10lb | $4.89/LB | Pre-Order producing cheese today. With US-1048 Private Reserve Aged 6mo | 1x18lb | $10.79/LB | the guidance of their Wisconsin Pre-Order Master Cheesemaker®, their US-607 Fontiago Loaf | 2x7lb | $5.99/LB award-winning cheeses are US-599 Buttermilk Bleu Aged 2mo | 1x6lb | $6.39/LB US-600 Buttermilk Bleu Affinee Aged 6mo | 2x3lb | $8.39/LB Masterfully Made™ with inventive flavors and inspired US-601 Moody Blue | 1x6lb | $6.89/LB quality.

1x9lb | $4.39/LB US-1050 Chipotle Havarti US-1052 Original Havarti US-1053 Dill Havarti US-130 Horseradish/Chive Havarti

Wood River Creamery |12x8oz | $31.69/CS US-1550 Alpine Style Original US-1551 Black Truffle US-1552 Mango Habanero US-1553 Chipotle Garlic US-1554 Rosemary US-1555 Roasted Red Pepper & Black Peppercorn US-1557 Herbes De Provence US-1556 Northwoods Cheddar

Wisconsin, where makers become Masters NOVEMBER 2019 | 12

Deer Creek

Rich in character, Deer Creek's collection of handmade artisan cheeses are known for their whimsical labels, their unique stories, and above all, their award winning flavor.

US-1352 Vat 17 | 2x5lb | $9.69/LB US-1354 The Blue Jay | 1x6lb | $9.69/LB US-1355 The Blue Jay Wedges | 12x5.3oz | $45.79/CS

Carr Valley Cheese

Owned and operated by the Cook family, Carr Valley Cheese Company is over one-hundred years old. Nestled amongst the rolling hills and lush pastures of central Wisconsin, they remain one of Wisconsin's traditional cheese plants, famous for making cheese the old-fashioned way!

14x10oz | $6.79/LB US-1214 Bread Cheese US-1215 Garlic Bread Cheese

10x3oz Sliced IT-950 Speck Italiano • $34.69/CS IT-952 Proscuitto Italiano • $29.19/CS IT-953 Proscuitto Chianti • $44.99/CS WG-550 Black Forest Shinken • $30.59/CS SP-790 Jamon Serrano • $30.69/CS SP-791 Salame Rustico • $28.29/CS SP-793 Chorizo Iberico • $32.89/CS IT-955 Mortadella w/ Pistachio • $31.19/CS 12x4oz SP-792 Jamon Iberico • $69.59/CS 10x2oz Sliced

It is not often you hear “vegetarian” and “deli slices” in the same sentence but consumers are seeking more healthy food options and Maestri d’Italia’s new line of vegetarian deli slices are USDA organic, soy-free and cholesterol free. Textured like deli meat, Good & Green Deli Slices are uniquely plant based with approximately 30% protein content and less than 9% fat.

Crafted in Italy and freshly sliced in USA, Good and Green Deli Slices are delicious, easy to digest and make a healthy and ideal deli alternative for the entire family.

10x3oz Slices | $28.59/CS IT-956 Vegan Lupini Beans IT-957 Vegan Veggie Carpaccio IT-958 Vegan Veggie Spicy Deli IT-959 Vegan Veggie Proscuitto

NOVEMBER 2019 | 14

A wide assortment of deli-meat delicacies, sourced from various regions renowned for their heritage and artisan tradition.

Maestri is committed to providing you with fresh, minimally processed deli-meats. They offer gourmet meats containing very few ingredients, treated using time honored recipes and respected culinary traditions.

With a history dating back to 1989, the Montchevre® brand was first produced in a small, 4,000 foot former Cheddar plant in Preston, Wisconsin. More than twenty-five years later, Montchevre® cheese is the leading goat cheese brand in the United States.

Made with respect for traditional French cheese making techniques, Montchevre® cheeses are made with the highest quality ingredients to gain the smooth and creamy texture it’s known for.

GOAT LOGS • 12x4oz • $24.99/CS 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-159 Lemon Zest US-204 Blueberry Vanilla US-336 Truffle • $36.29/CS US-051 Crumbled Goat Cups • 12x4oz • $26.79/CS US-161 Cabrie Mini Goat Brie • 6x4.4oz • $14.69/CS US-104 Bucheron • 2x2.2lb • $26.49/CS NOVEMBER 2019 | 15

Wild Boar, Pork & Chicken Liver Pâté with Chestnuts & Raisins US-749 • 6x8oz • $37.79/CS US-741 • 2x3lb Bulk • $10.89/LB

Made with pure foie gras – a highly prized delicacy of the southwest region of France – Sauternes wine, cognac and spices.

US-737 • 6x6.5oz • $142.79/CS • pre-order ​ ade famous in the M western region of Tour, Duck Rillettes is a gourmet delicacy. The slow cooking process allows the duck meat to become tender and succulent, making this confit-style spread irresistible!

US-726 • 6x7oz • $46.79/CS

FR-242 Camembert Isigny • 12x8.8oz • $63.39/CS The King of Normandy cheeses, Camembert is a soft and buttery cheese that develops a lactic flavor and balanced finish. This traditional cheese has a penicillium camemberti rind which gives it the soft texture and the buttery taste.

FR-1092 Brie Isigny 350g • 12x12.3oz • $75.29/CS • pre-order This buttery double creme Brie uses the highest quality grass-fed cream from Normandy to create a mid bodied brie. Light button mushroom notes at first that ripen into a creamier and slightly salty profile, with a hint of marsh grass finish.

FR-508 Pont l’Evèque Isigny • 6x8.8oz • $38.19/CS Pont l'Eveque is known as one of the oldest cheeses of Normandy, and is traditionally made into a distinctive square shape. Pont l'Eveque has a fruity taste thanks to the careful washing of its rind, which allows its flavors to develop slowly over time.

FR-204 Isigny Creme Chantilly (Whipped Cream) • 12x7oz • $38.29/CS

Butter FR-1094 Unsalted Organic 200G • 10x7.05oz • $29.09/CS FR-228 Rolls • 20x8.8oz • $76.99/CS FR-233 Salted Bars • 20x8oz • $81.69/CS FR-229 Unsalted Bars • 20x8oz • $81.69/CS

NOVEMBER 2019 | 16

Isigny

Sainte-Mère

Cheese Crisps

NEW L O O K!

Created in the mid-1980s as a bar snack for a premier New York City hotel, John Wm. Macy’s CheeseCrisps are made from layers of sourdough, rich aged cheeses and hand-picked seasonings. Cheese Crisps are baked twice for “the perfect crunch” and an incomparable taste.

Cheese Crisps | 12x4.5oz | $24.69/CS US-860 Asiago US-869 Rosemary

Cheese Sticks

NEW RECLOSABLE POUCH!

Since creating his small catering business in 1976, John Wm. Macy’s CheeseSticks have been winning fans ever since.

Made from layers of real aged cheeses, sourdough and selected seasonings, their CheeseSticks are hand-twisted and baked twice for “the perfect crunch.”

Cheese Sticks | 12x4oz | $24.69/CS US-852 Original Cheddar US-863 Melting Parmesan Cheese Crisps Party Bag | 12x11oz | $48.99/CS US-844 Asiago & Cheddar

GR-624 Organic Garlic Stuffed Olives • 6x4.6oz • $17.29/CS Mild and buttery green olives hand-stuffed with aromatic yet mellow garlic cloves.

GR-625 Greek Olive Mix • 6x4.2oz • $15.69/CS Mix of Greek and Kalamata olives.

GR-626 Organic Kalamata Olives • 6x4.6oz • $17.29/CS Smoky and fruity with a red wine-infused snap, these firm, sharp olives pair perfectly with Feta.

GR-629 Organic Pitted Kalamata Olives • 6x4.2oz • $17.29/CS GR-627 Organic Olive Bruschetta • 6x7.6oz • $18.89/CS A lively spread crafted from Greek Kalamata and Halkidiki olives, roasted peppers, aromatic garlic, floral capers, herbs and spices.

GR-628 Organic Pitted Green Olives • 6x4.2oz • $15.69/CS Halkidiki varietal from the Mt. Athos peninsula in Greece, these olives have a fresh herbal aroma, meaty texture and smooth buttery finish.

Le

ROULÉ

Premium, spreadable cow's milk cheese reflecting the best of French cheese craftsmanship. Each of these hand-rolled, fresh cows' milk cheeses is made in France and filled with either cranberries, garlic and herbs, pineapples or sweet and savory red peppers.

Le Roulé has a distinctive spiral and is light and spreadable with a creamy, melt in your mouth texture. Superb for appetizers and makes for an elegant addition to party offerings.

6x4.4oz • $18.29/CS FR-579 Pineapple FR-580 Savory & Sweet Peppers FR-578 Cranberry Single Slice • 12x5.3oz • $36.99/CS FR-576 Garlic & Herb

NOVEMBER 2019 | 18

SEMI MATURED GOAT CHEESE Semi matured cheese with a soft goat milk flavor.

Buttery aroma and natural molds. A very pleasant and smooth texture.

SP- 278 | 1x3.3lb | $12.99/LB

GARROTXA WHEEL FORM Bold, fresh and slightly citric taste, buttery texture and intense aroma. An indispensable cheese at any table.

SP- 274 | 2x3.75lb | $12.49/LB

BLAU DE CABRA An authentic traditionally produced signature cheese made from the best goat’s milk. Notable creamy texture, and sweet perfume coming from the molds crossing inside. an intense flavor for one of the most special cheeses in Montbrú.

SP- 273 | 2x4lb | $17.89/LB

SARRO ARTISANAL GOAT GARROTXA HAND MOLD Semi-soft buttery goats’ milk cheese with a citric spark that melts in the mouth and has a spotless white paste.

SP- 276 | 2x2.2lb | $12.99/LB

SARRÓ DE BÚFALA HAND MOLD Semi hard cheese made from Spanish buffalos’ milk. After aging for 4 months, the cheese develops a strong personality and taste complexity with a distinctive aroma.

SP- 270 | 2x3.75lb | $14.69/LB

With the best quality milk from Catalan goats, which is collected daily, Montbrú makes this totally brand new and unexpected product, CheeseFuet.

Which preserves all of the flavor of the best goat's cheese made by Montbrú.

It is presented in a form never seen before now, cheese that you can hang!

To the CheeseFuet goat's milk Montbrú adds a very aromatic ingredient, typical of the Moianès region, the black truffle, which is extracted with care from below ground from the surrounding area and gives the Truffle CheeseFuet a delicate and surprising aroma and flavor.

SP-282 CheeseFuet Natural • 4x13.4oz • $52.99/CS SP-283 CheeseFuet Truffle • 4x13.4oz • $52.99/CS

NOVEMBER 2019 | 19

SINGING THE

B

BLUES

lue cheese is the name given to cheese that contain cultures of one of two types of blue mold: Penicillium roqueforti or Penicillium glaucum. Both of these molds thrive in low oxygen environments and feed on milk proteins. Blue cheese is aged in temperaturecontrolled environments, usually in caves. In order to get the veining that is characteristic of blue cheese, the cheese is needled purposefully by cheesemakers, so that the molds can spread into these crevices. Other types of blue cheeses are compacted in a way to leave air holes that allows the mold to travel inside. It is thought that blue cheese was invented by accident, when a cheese maker had a little too much to drink and accidentally left a loaf of bread in a moist, dark cave. He returned a few weeks later to find that the mold had covered his bread, and the surrounding cheese.

He decided to taste the moldy cheese and discovered a delicious dairy delicacy.

NOVEMBER 2019 | 20

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

US-601 | 1x6lb | $6.89/LB

T

here are three common types of blue cheese: Stilton, Gorgonzola, and Roquefort.

Roquefort is one of the oldest known cheeses, dating back to around 79 C.E., and was reportedly the emperor Charlemagne’s favorite cheese. In order to be called Roquefort, the cheese must be made in the town of Roquefort in southern France. It is made with sheep’s milk and is known for its sharp, tangy flavor and creamy texture.

Gorgonzola is a cow’s milk blue cheese produced in Northern Italy.

While Roquefort has a tangy and sharp flavor, Gorgonzola has a robust and aromatic, “funky” flavor.

Stilton is a semi-soft cow’s milk blue cheese with delicate veining and a crumbly yet smooth texture. It has a bold, intense, rich and salty flavor.

Stilton is cylindrically shaped and allowed to form its own edible crust.

In order to be classified as a Stilton, a blue cheese must be produced in one of three counties in England: Derbyshire, Nottinghamshire, or Leicestershire. Stilton cheesemakers are required to follow recipe and aging guidelines set by the Stilton Cheesemakers’ Association.

Blue cheese is made by first heating the milk, and then adding a starter culture which causes the milk to begin separating into curds and whey.

Then, mold spores are added—either Penicillium roqueforti or Penicillium glaucum—along with rennet. Once curds form, the cheese is pressed into the desired shape, and is then salted and dried. As the cheese

dries, the cheesemaker needles the cheese to allow the mold to travel into the cavities to create the signature veining. The cheese is left to age for the desired amount of time, the average being for around 2 months.

Blue cheeses aged for longer periods of time have a more pungent flavor.

Blue cheese is extremely versatile. It is great paired with a stout beer or a sweet and fruity wine. It is great on a cheeseboard paired with dried or fresh fruit. It is great for crumbling on salads or used in recipes. There are so many different varieties of blue cheese for every taste, whether you like it light or funky.

Alouette Gorgonzola Crumbled Cheese The Alouette Gorgonzola Crumbled Cheese is a classic Italian blue cheese, made from unskimmed cow's milk and aged over 90 days for that perfect taste and texture. Use these blue cheese crumbles to add a dash of richness to pasta, risotto, salad and pizzas.

US-2914 | 12x4oz | $25.19/CS

Grand Noir This exquisite blue cheese is a masterpiece of the cheesemaking art, born of the passionate craftsmanship that Käserei Champignon experts have been practicing for over a century. 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 palates. Ideal for fine dining, top-quality cheese platters or to accompany high-class drinks.

WG-027 | 1x5.5lb | $9.99/LB

Cambozola Black Label Cambozola Black Label is a premium blue vein and fine grey mold soft cheese, with natural mold on the outside and fine blue veins on the inside, its characteristic appearance is optically appealing. Cambozola Black Label’s speciality lies in the refinement: skillful manufacture with a particularly long maturation at a low temperature. This careful cold maturation gives Cambozola Black Label its fine aroma and wonderful creaminess.

WG-023 | 2x4.4lb | $9.89/LB

NOVEMBER 2019 | 21

Buffalo Milk Butter

IT-417 • 10x8oz • $36.99/CS

83% Butterfat makes recipes more rich.

Ideal for home and professional chefs alike!

Made with the cream from the production of its widely known sister, Mozzarella Di Bufala, Delitia Buffalo Milk Butter tastes best when consumed plain, on rustic bread or seasonal vegetables as well as in cakes or custards. It is pale porcelain in color with delicately rustic flavors.

Butter of Parma

IT-416 • 10x8oz • $36.99/CS

This butter, with fragrant and delicate flavor, is produced with pasteurized creams from the cows’ milk collected from Parma and Reggio Emilia Italian family owned farms also supplying milk for Parmigiano Reggiano in compliance with the strictest of standards. This butter has uniform color, is dense, smooth, and tastes clean.

FR-563 Roquefort Papillon • 4x3lb • $9.89/LB This exceptional Roquefort is characterized by its white paste and streaks of intense blue in its numerous cavities. It has a rich and flexible texture.

FR-750 Sheep’s Milk Tomme Papillon • 1x10lb • $7.29/LB This semi-hard cheese is made from 100% pure sheep’s milk and has a creamy, typical sheep’s milk taste.

FR-493 Pérail Papillon • 8x5.29oz • $21.89/CS Made from 100% pure sheep’s milk from Roquefort in South France, Pérail is a creamy white colored cheese. Wrapped in a smooth, breathable film with a longer expiry date, this traditional cheese has a melt-in-the-mouth texture.

NOVEMBER 2019 | 22

US-282 Special Reserve X-Sharp Yellow Cheddar 1x10lb | $48.19/CS

US-281 Sharp Yellow Cheddar 1x10lb | $43.59/CS

US-289 Medium Cheddar 12x8oz | $29.29/CS

US-285 Smoked Medium Cheddar 12x8oz | $33.79/CS

US-284 Sharp Cheddar 12x8oz | $31.09/CS

US-292 Kosher Medium Cheddar 12x8oz | $29.09/CS

Solera 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. Solera sliced Chorizo is ideal for sandwiches and the rope varieties are ideal for snacking, chopped in salads, in omelets, in rice dishes, on olive drizzled flatbread, and for flavoring soups and stews.

US-558 Chorizo Ring Hot • 12x7oz • $59.99/CS

US-502 Thin Sliced Chorizo • 12x3oz • $36.89/CS

US-557 Chorizo Ring Mild • 12x7oz • $59.99/CS

NOVEMBER 2019 | 23

A wafer thin, lite bite of authentic maize goodness!

Craize is the evolution of a basic staple that enhances today’s lifestyle: healthy, gluten free, light, all natural and most of all yummy! The perfect base for a vast array of creative toppings wherever your imagination takes you!

PACKS | 6x4oz • $12.19/CS US-1536 Coconut US-1538 Guava US-1539 Plantain US-1540 Roasted Corn US-1541 Seeded US-1542 Sweet Corn

NOVEMBER 2019 | 24

POUCH BOXES | 6x12x1oz • $54.49/CS US-1543 Coconut US-1544 Guava US-1545 Plantain US-1546 Roasted Corn US-1547 Seeded US-1548 Sweet Corn

Blueberry Merlot Fresh Goat Cheese

Goat Milk

Local Milk

Family Owned

Award Winning

Item No.

Description

Pack size

Pricing

US-1362

LaClare Apple Cinnamon Goat Cheese - Log

12x4 oz.

$24.49/cs

US-1363

LaClare Caramelized Onion Goat Cheese - Log

12x4 oz.

$24.49/cs

US-1364

LaClare Everything Bagel Spice Goat Cheese - Log

12x4 oz.

$24.49/cs

US-1365

LaClare Maple Bourbon Goat Cheese - Log

12x4 oz.

$24.49/cs

US-1366

LaClare Rolled Blueberry Merlot Goat Cheese - Log

12x4 oz.

$24.49/cs

US-1367

LaClare Crumbled Original Goat Cheese - Cup

12x4 oz.

$28.59/cs

US-1368

LaClare Crumbled Honey Goat Cheese - Cup

12x4 oz.

$28.59/cs

US-1369

LaClare Crumbled Garlic & Herb Goat Cheese - Cup

12x4 oz.

$28.59/cs

Going NOVEMBER 2019 | 26

ROGUE T

he Rogue River Valley was a vastly different region when Tom Vella arrived from Sonoma, California. Small, diversified farms dotted the landscape as well as sprawling pear orchards.

It was during the Depression of the 1930's that a small creamery opened in southern Oregon. The new business promised to create year round jobs and was a welcome addition to the area. Vella immediately started growing the business and employing as many people as possible. The farmers were with him from the start, supplying ample milk to the cheese factory.

The Rogue River Valley and Rogue Creamery did better than expected in the 1930s during the Great Depression and were prosperous compared to the rest of the state. From 1940 to 1948 the Valley made significant contributions to the war effort.

In 1940, the draft triggered a shortage of workers and for the first time Vella employed women in one of his manufacturing facilities. The pressure intensified after December 7, 1941, when the U.S. officially entered World War II. Seeing this, Vella talked with the Office of Price Administration (OPA) and began paying a bonus for milk.

He knew wives and children of servicemen were attempting to keep family farms together and felt that their efforts should be recognized. He later received the "E for Effort Award" for Rogue Creamery's contribution to the war effort.

Once the War ended, the years of shortages were replaced with surpluses. The G.I. Bill of Rights, however, made for a smooth transition between the War and peacetime economy in the Valley. Rogue Creamery led the way, employing more people and retooling to serve the rejuvenated civilian market. In fact, the Creamery was the first major supplier

of cottage cheese in Oregon. Inspired by the successful introduction of cottage cheese to the lineup, Tom Vella needed a building to duplicate that atmosphere. Two Quonset shaped half circled rooms of cement were poured, one over the other, with space in between for insulation.

The result was a true cave-like atmosphere.

The Creamery began production of blue in early 1954.

Instant success validated Vella’s business acumen. It also went down in the books as the first blue cheese produced in caves west of the Missouri River. Over the years Vella's dedication to quality was unwavering to the end as was his enthusiasm for the business and this valley. He died on December 23, 1998, at age 100.

The business was inherited by Tom's wife, Zolita, and his four children: Ignazio, Carmela, Moris, and Zolita. The family was committed to preserving Vella's legacy and lifetime of work. His successor, Ignazio (Ig), soon took over Rogue Creamery and Rogue Gold Creamery in Grants Pass.

His goal was to return to the glory days of Rogue Creamery.

For years Ig struggled with production because artisan cheese was not considered the wave of the future. However, the American consumer began to grow tired of the blander, mass-produced cheeses and soon returned to handmade specialty cheeses.

After years had passed and Rogue Creamery began to build momentum, Ig had decided to put the creamery on the market. He immediately had four offers on the business.

However flattering the offers, the sobering truth was that the buyers planned to take ownership of the labels and close the plant. (continued on next page)

NOVEMBER 2019 | 27

Left: Cocoa, one of Rogue Creamery's many wonderful calves. Right: The Rogue Creamery team in front of their Cheese Shop in Central Point, Oregon. Bottom: Rogue Creamery's world famous, award-winning Rogue River Blue Cheese.

It was at that time that realtor Tom Bradley told Ig of two acquaintances, David Gremmels and Cary Bryant.

More important to Ig than the purchase price was keeping the plant open and remaining a contributing partner in the community. On the front porch of the Creamery a handshake sealed the deal.

Today, Rogue Creamery is thriving.

Gremmels and Bryant have steadfastly held to the principles laid out by Tom and Ig Vella. In the first two years the Creamery won numerous trophies and awards, including World's Best Blue Cheese at the 2003 World Cheese Awards in London, a first for a U.S. creamery. Their long list of accomplishments also includes the coveted Best New Product Award as the World's first Smokey Blue at the National Association for the 2005 Specialty Food Trade (NASFT) Food Show in New York and Rogue River Blue took Best in Show at the 2009 American Cheese Society in Austin Texas. They have garnered more than 4 trophies and 30 medals and awards.

Rogue Creamery cheeses can now be purchased around the world. As the business grows and thrives, one can wander around the caves, through the packing room and even into the storefront hearing echoes of the past and feeling a promising future for the best American artisan cheeses.

NOVEMBER 2019 | 28

Oregon's Best Blues A long, gentle cold-smoking over shells from Oregon hazelnuts infuses Rogue Creamery’s Smokey Blue cheese with an added layer of rich flavor and terroir.

Sweet cream flavors and caramel notes balance earthy flavors of smoke and hints of roasted nuts. The result is a cakey yet smooth blue cheese reminiscent of candied bacon.

Smokey Blue is the first of its kind in the world.

The flavor is signature to Oregon as the smoke is derived from Oregon hazelnut shells. Sweet, nutty, savory flavors envelope the sweet, rich milk creating a creme brulee with a hint of the toasted, sweet richness of a campfire.

US-829 | 1x5lb | $14.19/LB

Echo Mountain Blue Cheese is a montage of rich flavors made from a blend of sustainable cow and goat’s milk.

The flavor is clear, crisp, brilliant and complex in its subtle hint of goat’s milk. Brightly hued veins traverse the body of this cheese, infusing it with a bold, earthy flavor. This unique blue cheese has a semi-soft texture with a silky smooth mouth feel & a tangy finish.

US-379 | 1x5lb | $12.29/LB

Genuine flavor found in Tolman is inspired by the ingenuity of Oregon’s US Surveyor General James Clark Tolman who founded Tolman Ranch at the Southern reaches of the Rogue Valley in 1854. Tolman blue has subtle,rich, buttery, and savory flavors. During its maturation,luscious cow milk and blue cultures are transformed into a texture rich with discovery from the rind to the center of the paste.

US-838 | 4x1lb | $15.59/LB

Created nearly half a century ago, Oregon Blue cheese has been the West Coast’s exemplary, awardwinning sustainable, cow milk blue cheese. Aged at least 90 days in our Roquefort modeled caves, it’s an approachable blue with a firm but buttery paste and a bouquet of flavors to satisfy a range of palettes. Bite into Oregon Blue and find a clean, briny flavor, notes of sweet cream and veins of mellow, earthy blue molds blooming throughout.

US-827 | 1x5lb | $12.79/LB

The addition of fresh rosemary leaves to their creamy and tangy cheddar recipe creates a subtly savory and aromatic cheese. This unique combination is a wonderful addition to any cheese plate or melted over roasted meats and rustic breads.

US-518 | 4x10lb | $11.79/LB

The creation of amazing cheese begins with cows grazing on flavorful local grasses and does not end until the final product, aged to perfection, lands on your plate.

NOVEMBER 2019 | 29

Stiltons • 2x2.2lb • $8.94/LB UK-151 New York Cheesecake • International Cheese Awards 2019 Gold Medal Winner UK-152 Mint Chocolate Chip UK-153 Strawberries & Cream UK-154 Apricot UK-155 Mango & Ginger UK-156 Cranberries UK-158 Blueberries UK-160 Wensleydale Cranberry UK-163 Raspberry Prosecco

These classic cheese cubes from Denmark are semifirm and smooth with a rich, milky, slighty salty taste. Savor on its own or crumble on salads or on top of grilled chicken or fish.

APETINA FETA IN OIL DK-127 | 6x5.25oz $18.89/CS

BLUE Extra creamy Danish Blue has a soft texture, mild nutty aromas with hints of marzipan and the pleasant bitterness of sourdough.

Rich and juicy, it is perfect for everything from grilled foods to grating, as the cooking process rounds off the sharp edges of this unique flavor.

LURPAK BUTTER

DK-000 Loaf | 1x4.4lb | $5.59/LB DK-006 Wheel |1x6lb | $5.29/LB DK-009 Crumble Cups | 6x4oz | $12.59/CS

Made with fresh cream, Lurpak Butter has a legendary subtlety and freshness.

It is perfect to mix, fry, drizzle and bake into all kinds of creations. For a delightful seafood dish, try grilled lobster with Lurpak butter.

DK-024 Unsalted | DK-027 Salted 20x8oz | $59.79/CS

TRY ALL THE FLAVORS: DK-108 Plain DK-109 Dill DK-110 Jalapeno DK-111 Caraway

DK-113 Herbs/Spices DK-116 Light Plain 12x8oz | $35.69/CS

AGED HAVARTI DK-044 3x3.5 lb $7.79/LB

Crafted from a traditional Danish recipe by master cheesemakers, Castello Havarti is a mild and aromatic cheese with just a hint of tanginess. Soft and creamy, its taste develops even more character as it matures.

NOVEMBER 2019 | 31

FONDUE MUCH TO DO WITH

Get ready to dip in: November is National Fun With Fondue month. Discover the perfect products for an at-home fondue experience.

NOVEMBER 2019 | 32

Cheeses you'll be fond-ue of SW-516 Mifroma Fondue Express

SW-510 Mifroma Original Fondue

FR-082 Brie Fondue Ermitage

• 12x5.3oz • $27.89/CS

• 10x14oz • $40.09/CS

• 6x7oz • $27.09/CS

Gruyère AOP, Emmentaler AOP and Mountain Cheese come together in an extraordinary recipe intended to transform the joy of fondue into an experience bursting with flavour.

A journey of the senses into the most beautiful parts of Switzerland.

Like Brie? Why not try this brie fondue?

You could serve this fondue a as an appetizer or as a dessert, the way the French serve their cheese at the end of the meal. Imported cheese and fondue are a match made in heaven, particularly in this fondue recipe that has just enough sweetness to make you want to have more and more.

The classic taste of fondue, only easier and simpler to prepare. This readyto-serve fondue is made with a blend of Gruyère AOP and Emmentaler AOP cheeses. Perfect for placing at the center of the table for cozy nights in alone, meals with friends or family, romantic dinners and easy lunches. A dish defined by the typically Swiss passion for cheese.

"Fondue creates a good mood" A tasty, cozy, warm and cheesy experience comes to mind for many when they think of fondue. This wonderful and comforting dish is perfectly celebrated during the chilly month of November: National Fun with Fondue month!

The word fondue comes from the French word fondre, meaning "to melt". Fondue is a dish consisting of a communal pot of melted cheese, often combined with wine, over a small stove to keep the cheese warm and melty. It is eaten by dipping bread or vegetables in with a long skewer.

Fondue was created in Switzerland in the 18th century out of pure necessity. Those who did not have access to fresh foods in the wintertime would save their bread and cheese that they received during the warmer months. They realized that these old and stale cheeses and breads were unpleasant to eat, and they found that if the cheese were heated in a pot called a "caquelon" and cooked with wine, garlic and herbs, the warm cheese would soften the stale bread and make it much more palatable. This technique became a wintertime tradition in Switzerland and eventually became known as fondue. Today, Gruyere and Emmental swiss cheeses are the most common types of cheese used for preparing fondue.

Fondue was popularized in Switzerland by Schweizerische Käseunion (the Swiss Cheese Union) in the 1920s. The Swiss Cheese Union issued an aggressive marketing campaign in order to increase cheese consumption, using phrases such as "la fondue crée la bonne humeur" (fondue creates a good mood).

They sent fondue kits to the military and to the organizers of large events. This marketing campaign was extremely successful and helped fondue become a national dish of Switzerland.

Fondue was unknown in the United States until 1964. Fondue was featured at the Swiss Pavilion's Alpine restaurant at the New York World's Fair, and the warm, cheesy dish took off in popularity. Today, there are American restaurant chains devoted solely to serving fondue meals, not only with cheese, but fruit and sweets dipped into melted chocolate, and meats dipped into hot broth.

In the past, one would need a caquelon and a small stove in order to enjoy fondue in the comfort of their own home. Not anymore: today there are many products that are created to easily prepare and enjoy delicious cheese fondue for cozy nights at home, perfect for National Fun with Fondue month!

US-2916 • 12x4oz • $25.19/CS

US-2914 • 12x4oz • $25.19/CS

US-2910 • 6x6.5oz • $21.39/CS

US-290 • 2x4lb • $7.59/LB

FR-255 • 2x4lb • $9.59/LB

FR-600 • 1x4lb • $9.89/LB FR-605 • 6x7oz • $26.69/CS

US-062 • 6x5.3oz • $14.19/CS

FR-595 • 2x4lb • $9.59/LB

FR-1015 • 60x0.9oz • $40.79/CS

US-2925 • 6x5oz • $14.79/CS

US-2913 • 12x6.5oz • $41.69/CS

FR-319 • 2x10lb • $11.09/LB

FR-1017 • 12x4.5oz • $33.19/CS

US-2926 • 6x5oz • $14.79/CS

US-2920 • 6x7oz • $30.49/CS

US-2927 • 6x5oz • $14.79/CS

US-127 • 6x7oz • $16.49/CS

US-2912 • 6x6.5oz • $21.39/CS

FR-608 • 1x5lb • $10.99/LB

US-2921 • 6x7oz • $30.49/CS

US-2918 • 2x4.4lb • $7.39 /LB US-2919 • 6x7oz • $18.09/CS

Grain Crackers | 12X4.76oz | $27.29/CS These crispy, crunchy Grain Crackers are made from the highest quality, all-natural ingredients with no artificial colors, flavors, or preservatives. Watching your waistline? No worries. Grain Crackers are low in fat.

NZ-533 Rye Caraway NZ-534 Oat & Cranberry NZ-535 Corn and Chilli

Chimay salted and unsalted butter originates from the border of France and Belgium. In order to make this exceptional butter, milk is extracted from herds of cattle that graze in the pastures of Chimay. This results in a clean-tasting fresh butter with a light yellow tone. This butter is truly magnificent and an amazing addition to any dish.

Salted BE-247 | 20x8.9oz | $61.39/CS

Unsalted BE-246 | 20x8.9oz | $61.39/CS

NOVEMBER 2019 | 35

Pioneers in cheese -

FROMAGERIE GUILLOTEAU

Established in 1981, Fromagerie Guilloteau has been producing an array of specialty soft-ripened cheeses using the ultrafiltration process.

Today, they are one of France's leading cheese producers.

Creator of the ultrafiltration process, Fromagerie Guilloteau dominates the softripened cheese market.

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

Ultrafiltration is a special industrial process in which milk is filtered through a sieve to partially eliminate small molecules such as water, lactose and mineral salts. Because it retains the milk’s soluble proteins, ultrafiltration significantly increases the yield that can be used for cheese, as well as allows every step of the cheesemaking process to be quicker. Eliminated when traditional techniques are used, mineral salts are also retained in ultrafiltration, making the Fromager d’Affinois (and all Guilloteau cheeses) two to four times richer in calcium than a Brie or Camebert cheese.

As the company continued to strive towards success, Fromagerie Guilloteau was awarded the French Quality Prize by the Mouvement Français pour la Qualité (MFQ – French Quality Movement) in 1996. Today, Guilloteau has two production sites in France, and still sets the industry standard for ultra-filtrated soft-ripened cheeses. They work in partnership with over 100 local milk producers with an average heard of around 50 cows. 25 million liters of milk is collected per year from Montbéliardes and Prim’Holstein Montbéliarde is a breed of red pied dairy cattle from the mountainous regions of France. These breeds are known for their highquality milk that is rich and proteins and ideal for cheesemaking. This protein-rich milk makes for the creamy and flavorful cheese that Fromagerie Guilloteau is known for.

Fromagerie Guilloteau currently produces a range of cheeses under the brands Fromager d’Affinois, Pavé d’Affinois, and St. Angel.

They fresh milk used from local French farms is never more than 24 to 72 hours old, adding even more value (and flavor!) to the many advantages that come from ultrafiltration. Their even, creamy textures, delicate unique tastes, and very fine rinds must be tasted to be truly valued.

FROMAGER D'AFFINOIS BAKED AUTUMN APPLES Fresh baked apples stuffed with cinnnamon sugar, honey, walnuts and creamy Froamger d'Affinois make for a warm and comforting dessert for chilly fall nights.

Ingredients 4 large red apples

4 tbsp melted butter

1/4 cup chopped walnuts

4 cinnamon sticks

1/4 cup water

1/4 cup brown sugar 3 tbsp honey

1 tbsp cinnamon

6 oz Fromager d'Affinois (cut into small wedges)

Instructions 1. Preheat oven to 350 degrees F. Use a paring knife to remove the stem and seeds from the apples, making a deep hole where the filling will go.

2. Combine walnuts, brown sugar, butter and cinnamon in a mixing bowl and mix well.

3. Place 2 small wedges inside each cored apple and top each brie wedge with 3 tbsp of mixture from the bowl.

4. Move apples to baking dish and fill dish with 1/4 cup of water.

5. Bake for 35-40 minutes or until apples are tender.

6. Top apples with honey, garnish with cinnamon sticks and serve

NOVEMBER 2019 | 37

Pioneers in cheese -

F R O M A G E R I E G U I L L O T E A U

SAINT ANGEL

FROMAGER D'AFFINOIS

Saint Angel, Guilloteau's success brand made of square-shaped, extra creamy and tasty cheeses now has three varieties available. 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 a delicate bloomy rind and a base flavor of sweet cream and mild mushrooms, each delights with every bite and becomes even more rich and robust with age. Pair with sparkling wines and ciders at any ripeness for a taste of heaven.

The Fromager d'Affinois line of cheeses offers silky, smooth, mouthcoating creaminess and a decadently rich, buttery taste. Made with pasteurized cows' milk and available in a variety of flavors using only the freshest ingredients, there is a d'Affinois for everyone to adore.

FR-889 Original (Triple Cream) 2x1.7lb • $8.59/lb

FR-950 Excellence FR-951 Red Chili Pepper

1x4.4 lb • $38.19/cs 1x4.4 lb • $34.69/cs

FR-373 Original FR-372 G&H FR-367 Truffles FR-368 Pepper

2x4.41 lb • $68.69/cs 2x4.4 lb • $71.99/cs 2x4.4 lb • $101.39/cs 2x4.4 lb • $71.99/cs

FROMAGER D'AFFINOIS CAMPAGNIER A specialty cheese with a colored rind. Fromager d'Affinois Campagnier's orange-tinted rind is colored with annatto: a natural food coloring derived from the seeds of the achiote tree native to tropical regions from Mexico to Brazil. The addition of annatto can slightly alter the taste and aroma of the cheese.

FR-952 Campagnier 2x4.4 lb • $71.69/cs

PETIT PAVE D'AFFINOIS CREMEUX

Deliciously creamy with a silkysmooth texture, Pavé d’Affinois has a sweet yet mild flavor. It melts in the mouth to reveal a fresh burst of milky goodness and hints of grassy pastures.

The soft oozing ivory interiors are coated with an edible bloomy rind.

Accentuate the rich flavor of the cheese by serving it with French crusty bread, champagne and fresh fruit.

FR-499 Cremeux • 8x5.3oz • $28.19/cs

FROMAGER D'AFFINOIS CHEVRE FLORETTE Florette is a soft ripened goat's milk cheese, encased in a bloomy rind. It is perfectly smooth and incredibly rich in flavors, with a milder and more delicate goat taste.

FR-515 Florette 1x2.2 lb • $10.39/lb

FROMAGER D'AFFINOIS BREBIS Fromager d'Affinois Brebicet is a soft ripened pure sheep milk cheese with a creamy and silky texture and a mild, sweet taste characterized by a nutty finish proprietaryto most sheep's milk cheeses.

FR-552 Brebis 1x2.2 lb • $9.59/lb

NOVEMBER 2019 | 38

This wonderful cheese is aged in natural caves high in the mountains, underneath the magnificent Chateau d’Annecy, where the company has been aging cheeses for over forty years. Made from raw milk, with a relatively high fat in dry matter, gives the cheese a full, rich flavor. The rind is grey and mottled, with speckles of yellow and red. The cheese features a milky and mild flavor with hints of butter, walnuts and herbs.

FR-632 Tomme Savoie Traditionnelle • 1x4lb • $8.09/LB

US-050 Extra Sharp Cheddar • 1x10lb • $4.99/LB

US-028 Sharp Cheddar • 1x10lb • $4.69/LB

US-034 Habanero Cheddar • 1x10lb • $5.39/LB

US-235 Pepper Jack • 1x10lb • $3.59/LB

US-232 Yellow X- Sharp Cheddar • 1x10lb • $3.89/LB

US-233 White X- Sharp Cheddar • 1x10lb • $3.89/LB

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

NOVEMBER 2019 | 39

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

Since the cheese dairy was established in 1907, the values ​​of tradition and craftsmanship have been handed down through three generations of dedicated cheese makers.

Today, Jean-Charles Arnaud, the heir to this historic heritage, keeps the precious secrets of the maturing process inherited from his ancestors.

FROMAGERIE

Arnaud FR-267 Comté 10 Months Portions 6x7oz • $28.79/CS

Secret de Compostelle is a hard, pure sheep's milk cheese with characteristics of the Basque country. An enticing mixture of flavors and a beautiful creaminess. Ripened for more than 240 days.

FR-630 Secret de Compostelle 1x10lb • $10.09/LB

Ossau Iraty name stems from the combination of the Ossau Valley and the Iraty forest of the region. This Pyrenees sheep's milk cheeses has been mentioned in writings as early as the first century for their presence at markets in Toulouse. They were used as a value of exchange for goods by the 14th century, and have maintained old world techniques in shepherding and production even today. Its historical reputation led it to become one of the only 2 French sheep's milk cheeses AOC (now AOP) certified.

This natural rind, pure sheep's milk cheese collected exclusively from small dairy farms in the Basque country.

FR-492 Ossau Iraty Aged 4 Months 1x9.9lb • $9.59/LB FR-486 Ossau Iraty Aged 12 Months 1x10lb • $12.29/LB

NOVEMBER 2019 | 40

FR-247 Comté Quarters 2 Years 1x22 lb | $13.59/LB FR-253 Comté Quarters 12 Months 1x22lb | $10.69/LB

Old

Québec

Old Quebec Cheddar is made from milk from the farms lining the valleys along the St. lawrence River in the Quebec province of Canada. This unique cheddar is crafted using proprietary cheese cultures under the direction of skilled cheese makers. The Old Quebec cheddar is developed specifically for slow agingi, which develops its unique, full flavor and perfect texture.

CN-202 3yr Pre-Cuts 12x5oz | $48.09/CS

CN-200 3-4yr Block 2x5lb | $9.89/LB

Valbreso Feta offers a unique creaminess with no bitterness or after taste and a rich tangy yet delicate taste with a very subtle saltiness.

France’s #1 butter is made from high-quality cultured creams in the north-western portion of France referred to as the “Grand Cru” of European dairy regions.

FR-346 Loaf 2x4.5lb • $6.09/LB

FR-348 Portion 12x7oz • $40.79/CS

Butter Tub • 8x17.6oz • $55.79/CS FR-1060 500g Unsalted

FR-347 Tub 1x35lb • $5.99/LB

FR-350 Mini Tub 1x17lb • $5.99/LB

Butter Tub • 40x8.8oz • $137.39/CS FR-221 250g Unsalted

Butter Bars • 20x7oz • $52.39/CS FR-215 Salted FR-231 Unsalted

NOVEMBER 2019 | 41

SOCIÉTÉ FROMAGÈRE DU LIVRADOIS Saint-Nectaire 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 St. Nectaire Auvermont 2x4lb • $6.49/LB 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 and subtle perfume while Penicillium roqueforti gives it pockets full of spicy blue mold .

FR-371 Fourme d'Ambert or Dome 2x5.5lb • $7.19/LB FR-089 Fourme d'Ambert Milledome Pasteurized 2x4.5lb • $5.69/LB Bleu d’Auvergne 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.

FR-088 Bleu d'Auvergne 2x6lb • $5.59/LB FR-016 Bleu d'Auvergne or Dome RM 4x2.75lb • $7.29/LB

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 yellowivory 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-490 Montboissie 1x7lb • $6.19/LB FR-491 Montboissie Unpasteurized 1x13lb • $6.79/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 vegetables, cured meats, a bottle or two of your favorite Vouvray, Riesling, or Alsatian white.

FR-1070 Raclette Smoked Brezain 1x13lb • $8.59/LB FR-530 Raclette Livradois 1x7lb • $6.09/LB FR-532 Raclette du Haut Livradois Unpasteurized 1x15lb • $6.69/LB NOVEMBER 2019 | 42

Coastal Cheddar is matured at the Ford Farm Dairy located on the world heritage Jurassic Coast line in the salty sea air. Coastal has been developed to appeal to the consumer demand for rich Aged for a minimum of fifteen months, Coastal is often characterized with a distinctive crunch, a result of the calcium lactate crystals which form naturally in the cheese as it matures.

UK-140 Prints 1x11lb | $5.29/LB UK-022 Pre-Pack 12x7.05oz| $32.09/CS

Coastal Cheddar Truffler Cheddar

The latest gourmet development from Ford Farm, Truffler Cheddar.

‘Truffler’ is blended with two premium truffle based ingredients – a black truffle and mushroom salsa provides texture and colour and an aromatic black truffle flavoured oil infuses the cheddar with the unmistakeable earthy and heady flavour of this much prized ingredient.

The aroma of the truffles infuses the cheddar to create a flavor that is so heady it will truly knock your socks off – truffle lovers you will not be disappointed! Enjoy this cheese on its own or paired with prosciutto.

UK-810Truffler Cheddar 2x2.8lb | $7.29/LB

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Knockanore Irish Farmhouse Cheddar

Tipperary Irish Cheddar

Knockanore Oakwood Smoked Mature Cheddar and Knockanore Irish Farmhouse Raw Milk Cheddar are made using traditional cheddaring techniques which involve stacking the cheese curds on top of one another to produce a firm but slightly open textured cheese.

Tipperary Cheddars have exceptional flavor characteristics, combining the purest ingredients with artisan cheese-making expertise and technical skill. The smooth and mild Irish Castle, the Extra Sharp and 2 Year Cheddars are all premium Irish cheeses with world-class pedigrees.

IR-800 Knockanore Oak Smoked 1x5.5lb • $10.29/LB

Pre-Cut • 12x7oz IR-099 Extra Sharp • $34.99/CS IR-102 Irish Castle • $34.99/CS IR-103 Vintage 2yr • $36.49/CS

IR-801 Knockanore Raw Milk X-Sharp 1x5.5lb • $10.29/LB

US-8011•12x4oz • $40.99/CS Honey Graham crackers use cinnamon, vanilla, and spices to create a very familiar and subtly sweet campfire flavor. These taste great on their own but also pair well with chocolate and marshmallows or a strong blue cheese.

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IR-100 Loaf Extra Sharp 1x10lb • $5.59/LB

US-8010 •12x4oz • $40.99/CS The Original Flavor highlights the malty quality of beer and the hearty texture of spent grains.This flavor is most commonly chosen for cheese plates and dips.

US-8012 •12x4oz • $40.99/CS

US-8013 •12x4oz • $40.99/CS

Spicy Peppercorn is for people who want their crackers to pack a punch. Inspired

by Chinese tofu dishes, black, white, and Szechuan peppercorns are used to create a heat that is extremely flavorful and stays with you.

Sesame Sea Salt flavor has an addicting nutty and salty taste profile.

Double toasted sesame seeds with fresh grains and 100% whole wheat flour produces an amazing texture and crunch.

EPICURE SPECIALS Lillé Goat US-1560 Plain US-1561 Garlic and Herb US-1562 Peppercorn US-1563 Honey US-1564 Cranberry Cinnamon US-1565 Blueberry US-1566 Fiesta

22

$

52

$ $

0.50 off

89/CS 12x10.5oz

US-1572 Plain US-1573 Garlic

$

27

30/CS 2x2.2lb

$

US-1576 Rondin Plain Chevre Log

Trinitaine Etoiles $

32

00/CS

FR-332 Chocolate 10x8.5oz

12x4oz

3

$

La Gruta Del Sol

99/CS

off

1

Membrillo Quince $

0.30 $ off

3.49 off

21

$

6x8.8oz

50/CS

$

0.50 off

0.50 off

10

1

$

$

$

2x3.09lb

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

Iberico

Butlers

42/LB

SP-961 Bulk

off

$

4

off

Tres Leches

2x7lb

SP-011 Three Milk

$

0.50 off

9

$

98/LB

2x7lb SP-494 Iberico

75/LB 1x5.5lb

UK-200 Blacksticks Blue

7

$

69/LB

NOVEMBER 2019 | 45

Elevation Charcuterie

5 Layer Cheese $

8

25/LB

$

2x3.3lb UK-177 Five Layer Cheese

0.50 off

Chef’s Mandala $

1

$

1

41

$

98/CS 8x4.5oz

US-3000 Barley Wine US-3001 Black Pepper US-3002 Calabrese US-3003 Dry Chorizo US-3004 Fennel Pollen US-3005 Mole US-3006 Peperone US-3008 Trinity 7 Sour Ale

CN-900 Smooth Dijon CN-901 Coarse Dijon CN-902 Horeradish CN-903 Molasses

14 $ 22

off

07/CS

Tresors

$

BE-170 Green Cucumber BE-190 Lime BE-200 Raspberry IT-710 Balsamic Vinegar of Modena 3 yr IT-712 White Balsamic Vinegar of Modena 3 yr

$

10

$

0.50 off

off

70/CS 12x8.8oz

$

CY-500 Kynthos Halloumi

Fetalia Feta

Brie d’Amir

43 31

$

50/LB

$

$

3

79/LB 1x7lb

3

50 off

19

NOVEMBER 2019 | 46

50/CS 2x2.2lb

23

44

63/CS

29/CS

$

8x4.5oz

2

off

IT-770 Fetalia

$

2

off

1

9

47/LB 2x5.5lb

SP-031 Urgèlia Del Cadi

Daily Dairy ND-156 Amanti Guacamole

off

$

12x4.41lb

9

40/LB 1x10lb

ND-332 Frysk Hynder Whisky Cheese

IT-771 Fetalia Bulk

51/CS

12x7oz

FR-094 1K

$

$

12x3.3oz

$

$

US-3007 Sea Salt Black Truffle US-3009 Maple Whiskey

Cooperativa Cadi

Kynthos Halloumi

FR-069 3K

off

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

74/CS

Vinegars • 6x6.75oz

50

5

Mustards • 6x8.5oz

off

$

$

$

10

$ 1x4.4lb ND-340 Mocca D’Or Coffee Cheese

10

$

26/LB

1x4.4lb

3

$

off

26/LB

ND-334 Paulus Abbey Beer Cheese Exact Weight Portions

$

70

00/CS

16x7oz

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