Graphic designer, photographer & creative enthusiast from Atlanta, GA. Tasha grew up with a curiosity for photography. Surrounded by a creative family and cameras around the house, she discovered her love for the arts early on. Tasha received her studio art degree from Georgia Southern University. Learning graphic design through school and jobs, she has combined her passion for typography, photography, and gourmet food to direct our seasonal magazines at GFI. When she isn’t working to find the perfect art vision, she enjoys spending time kayaking on the Chattahoochee river.
ROCHELLE CHILDS
Graphic Designer
Rochelle grew up with a fascination in everything design, fashion, art and music. These passions lead her to a degree in Industrial Design from Auburn University. Her love for typography, imagery, and pattern play have influenced her art and designs and those skills are translated into the pages of this season’s magazine. When she’s not designing, she is out thrifting for treasures, taking millions of photos of her two children, and looking for inspirations for her next design.
BLACK WAX CHEDDAR
THE BEST IN CLASS
From grass-fed milk to hand-selected aging, every step reflects the timeless art of English cheddar craftsmanship.
HOW TO REACH US
1.800.966.6172 | www.gfifoods.com
ADVERTISING & MARKETING
Kim Chesser | kchesser@gfifoods.com
FOOD SERVICE SALES
Donnie Wade | dwade@gfifoods.com
Bryan Stoffelen | bstoffelen@gfifoods.com
RETAIL SALES
Julie Stokes | jstokes@gfifoods.com
Matt Curl | mcurl@gfifoods.com
Tabitha Henry | thenry@gfifoods.com
Handmade by Rogue Creamery in Southern Oregon, this seasonal, organic, cave-aged masterpiece is one of the world’s most coveted cheeses. As fall comes to the Rogue Valley, cooler temperatures and wet weather bring renewed growth to pastures – resulting in the best quality milk of the year. It’s only during these months that Rogue creates Rogue River Blue. After an extended cave aging period, each wheel is wrapped in grape leaves that have soaked in pear spirits. Rogue River Blue is the only USA-made cheese to ever be honored as World Champion Cheese at the World Cheese Awards (2019).
REYPENAER
PERFECT FOR GIFTING!
REYPENAER & VSOP DUO GIFT SET
The Van den Wijngaard family still matures its cheeses today with the knowledge, experience and love for the craft of four family generations. The cheeses are traditionally matured, influenced by their cheese warehouse from 1906 in Woerden, The Netherlands. This gift set features two award-winning Goudas. Reypenaer 1-Year, sweet and fullflavored. Pairs beautifully with white wine, beer, or vodka. Reypenaer V.S.O.P. 2-Year, powerful and complex, this cheese is used in Europe's top restaurants. Perfect with red wine, port, or bourbon.
BRIATI CACIO E PEPE WITH TRUFFLE STARTER KIT
Presenting Briati Cacio e Pepe Sauce with Truffle Starter Kit—inspired by the flavors of Rome, now ready in minutes. Elevate your dishes with the essence of truffles, effortlessly incorporated into this classic Roman recipe. With our starter kit, savor the luxury of gourmet dining in mere minutes, effortlessly enhancing your culinary creations.
ROGUE CREAMERY ROGUE RIVER BLUE CHEESE
Make your winter menu unforgettable and be the talk of the town with this exquisite and flavorful cut of beef.
Sourced from 100% Black Angus cattle, each tenderloin is corn-fed, corn-finished, and carefully wet-aged for a minimum of 30 to 35 days to ensure unmatched consistency and depth of flavor. This meticulous process results in a cut that is buttery soft, juicy, and rich in taste - a true centerpiece for any dining experience. Highly versatile, Prime Provisions tenderloins can be prepared in a variety of impressive ways: serve a perfectly portioned center-cut filet for an elegant entrée, craft a succulent chateaubriand roast for a shared dining experience, or offer a delicate, show-stopping beef carpaccio to start the meal. However, you serve it Prime Provisions Tenderloins promise to captivate your guests and leave a lasting impression.
2S COMPANY
CRANBERRY & PUMPKIN SEED CRISPS
BLAKE HILL NAKED CHOCOLATE ESPRESSO SPREAD
The Naked Chocolate Espresso is silky smooth and energizing, making for the most decadent pick me up. Made with simple, natural ingredients in a certified kosher and allergen-free kitchen, this vegan chocolate spread is crafted with dark roast coffee with hints of chocolate caramel notes. Enjoy on a cake, in crepes, with ice cream, coffee, hot chocolate and more!
These cookie dough pucks deliver in-store freshness in a convenient, ready-to-bake format. A soft, buttery cookie filled with creamy white chocolate chips and a hint of warm cinnamon spice, it’s a cozy, irresistible treat and a go-to item for any bakery display.
2s Company Specialty Crisps are crafted in small batches by skilled bakers to enhance flavor and deliver a consistently crisp texture. The Cranberry & Pumpkin Seed infusion not only makes for an appetizing and convenient snack, but also beautifully complements a variety of cheeses, dips, and condiments. It’s easy to see why 2s Company is a favorite among true cheese lovers.
DOGWOOD DESSERTS WHITE CHOCOLATE CINNAMON
Throughout its sixty plus year history, Yancey's Fancy has established a reputation for high quality, innovative products. In recent years, the company has launched a wide variety of items that renforce the creativity that made New York famous for handcrafted cheeses many years ago.
We invite you to try some of our new and exciting items!
THE TIMELESS ALLURE OF BREAD THE TIMELESS ALLURE OF
BREAD
THE CLASSICS
There's a reason certain breads have stood the test of time. These are the classics, the loaves that have been perfected over generations and continue to grace our tables with their distinct textures and flavors.
SOURDOUGH
With its tangy flavor and chewy crust, sourdough has experienced a massive resurgence. Slow Dough Country Sourdough Boule delivers rustic charm and gut-friendly properties that make it a favorite for everything from sandwiches to simple toast.
BAGUETTE
The quintessential French loaf, Bridor’s Golden Baguette, is all about its crisp crust and light, airy interior. It’s the ideal companion for cheese, soup, or simply a slather of good butter.
PUMPERNICKEL
Alpha Baking - S. Rosens' Pumpernickel Cocktail Rye offers a hearty, earthy bread perfect for entertaining or as the foundation for canapés.
CHALLAH
This braided egg bread is rich, slightly sweet, and wonderfully soft. Blochs Best (Laromme) offers a Premium Egg Challah whose beautiful presentation and delicious taste make it a holiday staple for many, transcending its traditional Jewish roots.
Few foods feel as universal as bread. The smell of a sourdough boule baking in the oven can fill a home with warmth and a deep sense of comfort. For more than 14,000 years, bread has been a symbol of sustenance, baked in some of the earliest ovens known to humankind. Today, it still anchors our tables, especially during the colder months. Whether it’s a crusty loaf served beside a hearty bowl of soup or a basket of Classic City Bakers' Rustic Assorted Rolls shared at a holiday meal, bread connects us to both the past and the present. Its enduring appeal lies in a beautiful balance of nostalgia and modern creativity. While we cherish the familiar tastes of our childhood, we also embrace the exciting new forms bread takes. This blend makes it a powerful seller every winter, as we seek both comfort and novelty in what we eat.
BRIOCHE
A decadent French bread, brioche is loaded with butter and eggs, giving it a tender, flaky crumb. Boulangerie 255's Brioche Slider Buns are perfect for bite-sized sandwiches, French toast, or as luxurious mini burger buns.
COUNTRY SOURDOUGH BOULE
This rustic sourdough boule is hearthbaked to perfection with three classic scores on top, giving it an authentic artisan look. Wonderfully versatile, it can be warmed to refresh its crust or dried to create flavorful, golden croutons.
THE CLASSICS
Pumpernickel Cocktail Rye are perfect for any occasion. Pair them with almost any topping to create delicious handheld appetizers that PUMPERNICKEL COCKTAIL RYE
INCH
This traditional Golden Baguette has a crispy artisan-style crust and an airy interior for a perfect balance of rustic texture and tender softness. It is simply perfect for bread baskets and sandwiches.
BRIOCHE SLIDER BUNS
Brioche Sliders are made with an inimitable French Know-How for a unique soft texture. These are made with simple & selected ingredients like eggs, typical of the traditional French Brioche recipe. Easy to share, sliders offers a gourmet moment for the whole family. Ideal for any meal, sweet or salty recipes!
LAROMME PREMIUM EGG CHALLAH
RUSTIC ASSORTED
ROLLS
OVENABLE BAG. THAW & SERVE.
Perfect as an appetizer or paired with your favorite dish!
Keep frozen until use. Thaw and serve or bake at 350 degrees for
MODERN TAKES
While we love the classics, today’s bakers are pushing the boundaries of what bread can be. This spirit of innovation brings exciting new options to the market, catering to modern tastes and dietary needs.
Health-conscious options have taken center stage in the bread aisle. Hero Bread's Seeded Sliced Bread offers low carbs and high protein—giving you the satisfaction of a sandwich with a nod to wellness trends. Europastry’s Multigrain Croissant blends the buttery indulgence of a classic pastry with the wholesomeness of various grains and seeds. These modern takes show that bread can evolve while still delivering the comfort we crave.
MULTIGRAIN CROISSAN
The first of its kind, we’ve decided to combine our puff pastry with premium margarine and top it with cereals and seeds such as pumpkin, sunflower, sesame, and more. The pairing of soft premium puff pastry, and the seeded topping provide an unmistakable texture that is sure to be a crowd pleaser.
ESSENTIAL COMPANION S
From the ancient hearths of our ancestors to the innovative bakeries of today, bread remains a cornerstone of our culinary lives. It nourishes our bodies, comforts our souls, and continues to inspire creativity in the kitchen. As winter settles in, there’s no better time to celebrate the simple, timeless allure of bread.
SEEDED SLICED BREAD
Hero Bread transforms classic baked goods into delicious, better-foryou versions made with clean ingredients and real nutritional benefits. Our fluffy, seed-studded wheat bread features pumpkin, sunflower, and flax seeds, just 1g net carb and 60 calories per slice, plus high protein, high fiber, and heart-healthy olive oil—so you can enjoy the bread you love without the empty carbs or artificial ingredients.
A great loaf of bread can stand on its own, but the right companions can elevate it to a new level. This has led to a growing interest in premium butters and specialty flours. Artisanal butters are now stars in their own right. Better Butter’s Cinnamon Brown Sugar Butter transforms a simple slice into a warm, aromatic treat, especially on a rustic roll or golden brioche.
11.5-12.5% Protein | 0.55 +/- 0.05% Ash
Maximum 14% Moisture | Enriched
Our all-purpose flour is milled closer to the bran coat to deliver superior flavor and sifted for purity. Made with hard red winter wheat, this flour is all-natural with no preservatives.
For the everyday baker, Pride of the Prairie’s Natural Harvest All-Purpose Flour offers a foundation for delicious homemade loaves, expanding the possibilities well beyond the standard grocery shelf. Specialty flours allow bakers to experiment with different flavors, textures, and nutritional profiles, turning a simple loaf into a personal creation.
BROWN SUGAR ALL-PURPOSE FLOUR PRIDE OF THE PRAIRIE
CINNAMON BUTTER WITH
A simple sweet butter that’ll bring back all the nostalgic feels of a delightfully baked cinnamon roll. Truly a versatile sweet butter that will take your ordinary snack or baked good to a sweet and savory delight.
READY-MADE MEALS
THE EVOLUTION OF THE READY MEAL
Ready meals are no longer bland, lastresort options. Today’s consumers crave convenience, but they also demand bold flavor and wellness. Brands are responding with chef-inspired recipes, clean labels, and global tastes that completely reshape what’s found in the freezer refrigerated aisles.
CONVENIENCE MEETS
CULINARY CREATIVITY
Busy lives mean meals need to be fast, yet now, consumers want more than speed. Ready meals now deliver gourmet flavors, like José Andrés Empanadas and Trois Petits Cochons Red Wine Braised Beef, created with chef know-how and premium ingredients. Country Chef Chicken Pot Pie is another example, turning a classic comfort food into a convenient yet special dish.
GLOBAL FLAVORS AT HOME
Adventurous eaters seek exciting tastes from around the world. New options such as Global Village Foods Curry Veggie Samosas and Soupergirl Portuguese White Bean Soup bring authentic, global recipes right to your kitchen. Even favorites like Table 87 Pepperoni Pizza combine quality with a taste of tradition, offering restaurantinspired experiences at home.
CLEAN LABELS AND WELLNESS
Health-conscious shoppers look for meals made with whole, familiar ingredients. The clean label movement is strong, with brands making meals free from artificial additives and focused on transparency. Dishes like Soupergirl and Global Village Foods samosas not only taste great, they’re made to meet wellness goals and dietary needs.
The shift toward convenience, flavor, and wellness is transforming ready meals. With chef-driven innovation, honest ingredients, and a world of tastes to explore, today's options make eating well, fast, and flavorful for everyone.
THREE LITTLE PIGS RED WINE BRAISED BEEF
Staying true to their French heritage, Three Little Pigs crafts this dish by cooking all natural beef to perfection using the sous vide method, then finishing it with a splash of rich red wine, carrots, and mushrooms to create a silky Burgundy style sauce. Pair it with mashed potatoes for an extra hearty meal — bon appétit!
Our sous-vide, all-natural, antibiotic-free gourmet meals bring traditional French-style dishes, just like those we prepare in our New York City shop, to your home in just under 5 minutes. Whether you’re bringing the whole family together for a quick weeknight meal or a weekend feast, our Sous-Vide Gourmet Meals blend convenience and quality, ensuring every bite is as delightful as the moments you create.
COUNTRY CHEF CHICKEN POT PIE
Nothing says comfort like a warm golden pot pie fresh from the oven. Country Chef Chicken Pot Pie is filled with tender white meat chicken, peas, and carrots in a rich creamy sauce, all wrapped in a flaky honey crust and baked to perfection.
Made from ingredients you would use at home, it has that wholsome homemade taste everyone loves. Ready in minutes, it’s a simple satisfying meal that feels like it was made from scratch.
BAKE AND SERVE
TABLE 87 PEPPERONI PIZZA
The 10" Pepperoni Pizza Pie is handmade and baked in Brooklyn, New York. Table 87's coal oven pizza has a slightly charred, crispy crust that's topped with a tangy tomato sauce, mozzarella, and sprinkled grana cheese. The pie is fully cooked, flash frozen, and vacuum sealed in packaging to ensure freshness and to prevent ice crystallization (aka freezer burn). The pie is finished with Hormel's Rosa Grande "Cup & Char" Pepperoni and ready to go from freezer to plate in minutes. The classic style of cup & char pepperoni is extremely popular and delicious. Table 87 & Hormel partnered to co-brand this product.
REAL BROOKLYN PIZZA, DELIVERED
Table 87 brings authentic Brooklyn flavor nationwide, made with the same quality and care as in their beloved Brooklyn restaurants.
FROM FREEZER TO PLATE IN MINUTES.
JOSÉ ANDRÉS IBÉRICO PORK EMPANADAS
Inspired by the flavors of Galicia, José Andrés Ibérico Pork Empanadas bring a true taste of Spain to your table. Each golden flaky pastry is filled with tender seasoned pork, peppers, tomatoes, onions, and a touch of Spanish spice for a perfectly balanced bite.
Warm them up for an effortless tapas spread or serve as a savory snack that instantly transports you to the heart of Spain. Rich, flavorful, and beautifully crafted, these empanadas are small in size but big on taste.
DEDICATION, PASSION AND THE VIBRANT SPIRIT OF SPAIN. Every product we create—whether it’s the perfect olive oil, hand-harvested seafood, or classic Spanish snacks— is crafted with the same dedication to tradition and excellence that has guided me throughout my career.
GLOBAL VILLAGE FOODS CURRY VEGETABLE SAMOSA
Crafted by Chef Damaris, this Curry Vegetable Samosa delivers on flavor without sacrificing freshness and quality. Made by the team at Global Village Foods, a family-owned company from Vermont, this is the perfect appetizer for dinner parties, corporate catering, or a singleserve lunch in your local deli.
We blend potatoes, peas, carrots with curry, herbs, and slow melding spices for the filling. The samosa has a flaky, chewy lightlyfried crust that pairs perfectly with the condiment sauce. We give you a taste of Damaris' Madagascar Dynamite Sauce - a tangy tomato chutneylike relish with a slight heat and a sweet gingery finish. The best part? Enjoy it guiltfree because we use all clean ingredients with no preservatives
100% REAL INGREDIENTS
SOUPERGIRL PORTUGUESE WHITE BEAN SOUP
Sometimes a soup can be more than food. It can be so darn delicious and comforting it becomes your friend. This is that soup. The kind of soup that makes the sun shine on a cloudy day. Soupergood’s Portuguese White Bean Soup is a warm, nourishing blend of white beans, potatoes, collard greens, and fennel, all simmered in a rich vegetable broth with a hint of lime and herbs. It’s hearty, wholesome, and full of soul. Grab a spoon - your day is about to get much better.
VEGAN - DAIRY, EGG, NUT & SESAME FREE SAUCE INCLUDED
FOOD NEWS
LAUNCHES PLAYFUL EDUCATIONAL PROGRAM FOR KIDS
Later this year, yiayia and friends will introduce a new educational initiative designed to bring children closer to the heart of Mediterranean culture through play, storytelling, and design.
The program will cover key themes such as:
– Mediterranean culture and diet
– Encouraging healthy and balanced eating habits
– Growing your own food
– Sustainability through recycling and upcycling
– Creative thinking and design for kids
The initiative will be hosted in locations that reflect the spirit of the brand: the brand's flagship store in ROW DTLA, Los Angeles, and select spots in the brand’s birthplace, the Greek island of Crete, where tradition and nature come to life.
The program aims to nurture healthy habits, environmental awareness and creativity in young minds, making learning a fun and meaningful experience.
Yiayia and friends is a project that celebrates the true values of a simple life. It’s a love letter to the iconic “superhero” of our childhood, the grandmother who took care of everyone and everything with wisdom and endless love.
Bonneval Waters is proud to share the next step in our sustainability journey: a renewed focus on our premium glass bottle SKUs, alongside our rPET lineup. After listening to feedback from our U.S. customers, we’ve seen a clear shift toward glass as the packaging of choice for those seeking quality, luxury, and a lighter footprint on the planet.
Our water comes from a naturally protected alpine spring in the heart of Savoie, France, where it takes more than 1,500 years to gently filter through layers of rock, gathering essential minerals along the way. The result is one of the purest, most naturally balanced waters in the world. We believe such a rare and precious resource deserves packaging that reflects its quality.
A RENEWED FOCUS ON GLASS FOR A SUSTAINABLE FUTURE
Our rPET bottles remain an important part of our sustainability efforts, helping to reduce single-use plastics and support a circular economy. But glass offers our customers something uniquely special: an endlessly recyclable, elegant vessel that preserves the crisp taste of Bonneval while elevating the drinking experience.
This renewed emphasis on glass is more than a packaging choice — it’s a promise to protect the alpine ecosystem that sustains our spring and to deliver a mindful, elevated hydration experience to our customers. Bonneval remains committed to leading with purpose, balancing sustainability and luxury in every decision we make. Together, with every sip, we can choose a cleaner, more elegant future.
A PROUD SUPPORTER OF THE SYLVIA CENTER
A New York-based non-profit that educates young people and families through culinary programming to promote health and well-being. Founded in 2007 in Kinderhook, NY, the Sylvia Center began with garden-to-table programming. Through these programs, children explored vegetable gardens and cooked with the food they harvested. They later expanded to small group cooking classes in New York City using fresh, seasonal produce. The Sylvia Center’s efforts have since expanded to serve the youth all across the five boroughs with diverse educational culinary programs.
FOODMatch regularly participates in classes featuring cooking lessons using Mediterranean Diet ingredients, helping to introduce students to careers in food outside the kitchen. Supporting the Sylvia Center through an annual scholarship program, FOODMatch’s Growing Communities of Healthy Eaters Award honors the accomplishments of some of the center’s most inspiring students.
This autumn, Smoking Goose celebrates our 14th goose-versary (wink) -- time flies when we're eating well, eh? Over the 14 years we've been handcrafting 40+ varieties of charcuterie in our downtown Indianapolis meatery, we've been so proud to partner with farmers and food artisans who raise raw ingredients the way nature intended, and getting to share our charcuterie with cheesemongers, chefs, and purchasers through Gourmet Foods International is what keeps us inspired and excited for the years to come.
Our butcher buttons are bursting with pride, too, as Smoking Goose earned the 2025 International Deli Innovation Award last month for our new free-standing Retail Displays. Ten varieties of our salumi come in these free, stand-up retail display cases, and they make counter service as well as on-premise plating easier and faster for staff and guests alike.
Smoking Goose is also celebrating our 14th anniversary by introducing new recyclable packaging for our sliced Applewood Bacon packages. The stiff backing of this FDA-compliant bacon board is moisture + grease resistant, so it provides excellent
presentation and preserves quality even while recyclable, so it aligns with Smoking Goose's commitment to sustainability and environmental responsibility. Our Applewood Bacon hasn't changed in 14 years: still always smoked over whole log apple wood--no wood chips, no saw dust, no liquid smoke--and no added nitrates, no antibiotics, no added hormones. With this new packaging, folks can continue to count on the "gateway
charcuterie" (ha, ha) of our crowdfav Applewood Bacon which we dry-rub cure under brown sugar, sea salt, and Indiana maple syrup.
14TH GOOSE-VERSARY
ARDEN’S GARDEN NAMED AS FIRST EMPLOYER CHAMPION OF UNITED WAY “CAREERREADY ATL” PROGRAM
Exciting news straight off the (cold) press! United Way is proud to welcome Arden's Garden as their first Employer Champion and collaborator in their integrated in-school approach of CareerReady ATL and youth apprenticeships.
“With their deep local ties, intentional commitment to the well-being of their employees and the community, and now a fresh focus on youth employment opportunities, Arden’s Garden is helping expand their mission of Good Health For All™ into a
future of thriving lives for all, starting with some of Atlanta’s very own students” said Angela Sparks, Senior Director at United Way.
“We are honored to stand with United Way of Greater Atlanta as their first Employer Champion of CareerReady ATL. This partnership reflects what Good Health For All™ means to us: healthier communities, stronger futures, and opportunities for Atlanta’s youth” said Leslie Zinn, CEO of Arden’s Garden.
At Flouwer Co., we believe food should be as beautiful and thoughtful as it is delicious. That’s why we’re always looking for ways to bring a little extra joy to grazing tables — and to the planet.
This year, we’ve deepened our commitment to sustainability by choosing recyclable cartons made from FSC-certified paper and printed with soy-based inks. It’s a small but meaningful way to ensure our products not only look good on the outside but do good for the earth too.
And speaking of joy — our kitchen is always buzzing with excitement as we dream up cheerful flavors that capture the spirit of togetherness, designed to celebrate the simple, happy moments of gathering with friends, raising a glass, and savoring something beautiful. For us, it’s never just about crackers — it’s about making every occasion, from the everyday snack to the special celebration, feel a little brighter.
We’re proud to announce that Greener Pastures Chicken is now the only Regenerative Organic Certified™ (ROC™) broiler farm in the country. This certification is a big step for us! It reflects our commitment to farming in a way that supports soil health, animal welfare, and the people who make our work possible. Getting here has taken years of regenerative practices, from rotating our flocks to build stronger
pastures to raising our chickens with the highest care.
For our team, it’s an encouraging milestone that shows our mission to “Move Food to Greener Pastures” is taking shape. For our community, it means more than just good food, it’s about building a healthier, more sustainable future together.
THE END OF THE SUMMER MONTHS SIGNALS THE MOST
IMPORTANT MOMENT OF THE YEAR: THE HARVEST SEASON
Each year, Jomara produces over 3,000 tonnes of organically grown dates from its farms in the Al Ghat region of Saudi Arabia. Every effort is directed towards ensuring the finest quality of fruit, with the team balancing centuries old farming traditions with modern sustainable practices.
Key aspects of Jomara’s farming and production approach include:
• Delicate care of the fruit – Farmers thin clusters so each date receives optimal sunlight, airflow and room to mature.
Natural protection – Breathable coverings shield ripening fruit from insects and birds, eliminating the need for pesticides.
• Zero waste commitment – Thinned portions and organic waste are returned to the soil as nutrient rich compost.
• Traditional irrigation – The Falaj system channels natural water from nearby Wadis, conserving resources and recycling water.
• Sustainability first approach – All organic by-products are repurposed to enrich the soil and support long-term fertility.
Quality till the end – Combining advanced farming methods with modern processing technology, dates are carefully hand-picked at peak ripeness.
As a proud partner of Gourmet Foods International (GFI), Jomara knows that every new harvest is an opportunity for more people to enjoy our 100% organic, natural superfood. It is also an opportunity to highlight that we’re a brand dedicated to sustainability, ensuring every stage of cultivation respects nature and safeguards the environment for generations to come.
HOW NEOLEA IS LIGHTENING OLIVE OIL’S FOOTPRINT
Olive oil is a kitchen essential, but its packaging has traditionally carried a heavy environmental cost. Glass bottles are energy-intensive to produce and often end up as waste rather than being recycled. Neolea set out to change that. By introducing fully recyclable aluminum bottles, Neolea is reimagining how extra virgin olive oil can be enjoyed with a lighter footprint. Aluminum not only reduces the carbon impact of production and transport, but also makes it easier for consumers to recycle responsibly.
This shift is more than packaging innovation — it’s about leading the way toward a more sustainable olive oil category. At Neolea, we believe that food has the power to connect people, and those connections are stronger when they respect the planet we share.
We’re proud that this new eco-friendly olive oil line is now available through GFI, making it easier for families and
OUR FOUNDER, MARY KEEHN, HAS BEEN AWARDED THE LIFETIME ACHIEVEMENT AWARD BY THE AMERICAN CHEESE SOCIETY.
Cypress Grove is proud to share that our founder, Mary Keehn, has been awarded the Lifetime Achievement Award by the American Cheese Society. This prestigious honor recognizes individuals whose contributions have made a lasting impact on the American cheese industry — and it’s a truly fitting tribute to Mary’s vision and dedication.
Mary’s pioneering spirit helped shape the landscape of American artisan cheese. From her early days as a self-taught goat farmer to becoming a champion of innovation
and quality, she has inspired countless cheesemakers and broadened consumer appreciation for fine cheese.
Her most iconic creation, Humboldt Fog, remains one of the most influential cheeses in the U.S., sparking a wave of creativity and raising the profile of American originals on the world stage. Beyond her award-winning cheeses, Mary has been a tireless advocate for education and community, fostering collaboration across the industry and mentoring the next generation of makers.
We’re thrilled to see Mary’s remarkable contributions recognized at the highest level and celebrate this well-deserved honor. Please join us in congratulating Mary on this incredible achievement — and in thanking her for following her dreams, which continue to inspire us all.
communities across the country to choose sustainability without compromise. Together, through taste and thoughtful innovation, we can take meaningful steps toward a greener future.
THIS YEAR MARKS 15 YEARS SINCE WE OPENED THE DOORS TO THE SWEET GRASS DAIRY CHEESE SHOP IN
DOWNTOWN THOMASVILLE,
GEORGIA. Since 2010, our mission has been to create a warm, welcoming space where our community can gather, share good food, and celebrate the craft of local artisans. What started as a way to connect our farm and creamery directly to our neighbors has grown into a hub that showcases not only our award-winning cheeses but also the incredible products made by farmers, makers, and producers throughout our region and beyond.
We’re proud to be part of a thriving local food culture and grateful for the support our community has given us over the years. Together, we’ve celebrated
milestones big and small—including a Sofi Award win, a national recognition of the quality and passion behind what we do every day. Honors like this shine a light on our little corner of South Georgia, proving that a small-town cheese shop can make a big impact. Giving back has always been central to who we are at our Creamery and Cheese Shop. Through our partnership with Second Harvest of South Georgia, we’ve been able to provide more than 70,000 meals to those facing hunger in our region. None of this would have been possible without the support of our customers and community.
As we celebrate 15 years, we’re thankful to everyone who has walked through our doors and helped us build something special. Here’s to continuing to serve our community with hospitality, great food, and, of course, really good cheese.
Last September, something a little different happened in Italy. The official corporate sponsors of the Italian National Soccer Team swapped business suits for jerseys and faced off in a friendly tournament. Among them was Pinsa Di Marco, creator of the original Pinsa Romana, proving they’re just as spirited on the field as they are in the kitchen. The matches took place at Coverciano— the legendary training ground of the Azzurri—giving sponsors a once-in-alifetime chance to play where the 4-time world champions prepare. And while Di Marco may be better known for perfecting the recipe for Pinsa than for scoring goals, their team brought plenty of energy, laughs, and team spirit.
It’s fitting, really: Pinsa is the cooler, lighter, healthier cousin of pizza—fun to share, easy to love, and packed with protein and nutritional value. So much so that the National Team’s nutritionist includes Pinsa Di Marco in the players’ post-match recovery routine. After 90 minutes of world-class soccer, it’s exactly what the athletes need to refuel.
Looking ahead, the excitement only grows: the 2026 World Cup lands in the USA, and Pinsa Di Marco will be right there with the Azzurri. Fans across the country will get to cheer on Italy and discover the authentic and original taste of Pinsa Romana for themselves.
BAKED WITH SUNSHINE: I MACORITTI GOES SOLAR!
At I Macoritti, we believe good food should spread joy, not only when you eat it, but also in how it’s made. That’s why we’re thrilled to share some sunny news: our very first production facility is now powered entirely by solar panels! From morning to night, our crunchy Italian breadsticks are baked with clean, renewable energy. And the best part? The future is looking even brighter. Our second facility, opening in April 2026, will also be topped with solar panels, ready to turn sunshine into energy from day one. Soon, every single Macoritti
breadstick will be made under the sun (literally!), while we cut down our carbon footprint.
For us, going solar isn’t just about technology, it’s about values. We’ve always honored our grandfather’s tradition of using simple, natural ingredients, and now we’re matching that authenticity with a greener way to bake.
So, the next time you enjoy a Macoritti breadstick, you can smile knowing it was baked with a little extra sunshine.
Buon Appetito
WHEN PINSA DI MARCO HITS THE PITCH
PARTNERS WITH SEASHARE TO DONATE 38,000 SEAFOOD SERVINGS TO LOCAL FOOD BANKS
Oddisea SuperFrozen, a leading US-based sushi ingredient and seafood importer and distributor, donated nearly 9,500 pounds, or 38,000 four ounce servings, of seafood and seafood-alternative products to local LA and NJ food banks through our partnership with SeaShare. SeaShare is a non-profit founded in 1994 to help the seafood industry donate to hunger-relief efforts in the U.S. and collectively raise the nutritional value of food available at food banks and feeding programs throughout the country. Protein is only two percent of donations to food banks, and of that seafood is only a fraction. With one in eight Americans experiencing hunger, including one in five children, we are striving to make sure no seafood is wasted and that we can get more donations to those who need it the most. SeaShare and the seafood industry
have now donated over 250 million seafood meals across the U.S..
At Oddisea, we strongly believe in accessibility to “the seafood we all deserve”clean, traceable, transparent and responsible. We are incredibly proud to contribute these healthy, nutrient-dense, quality products to individuals and families experiencing food insecurity. We are also beyond grateful to SeaShare for helping us contribute to our local communities in regions where our offices are located. These diverse communities rely on rare donations, like seafood, to meet the needs of those with dietary, religious or cultural food restrictions. Crystal Harris from the Community Food Bank of New Jersey noted, "it is not often we see a fish donation, so we know our neighbors throughout the state are going to be thrilled when they see this."
DIVING FOR A CLEANER SEA: LUCIA’S ENVIRONMENTAL COMMITMENT
Over the course of a weekend, more than 300 divers plunge into the Mediterranean to clean the seabed, removing waste and helping preserve fragile marine ecosystems.
At Creative Food S.L., in Murcia, Spain, we believe that exceptional flavor must always go hand in hand with responsibility. With our brand LUCIA Flavoured Breadsticks—a tribute to Mediterranean craftsmanship and culinary excellence—we not only create gourmet snacks, but also actively contribute to protecting the environment that inspires us.
Each year, we proudly sponsor a unique ecological initiative that has become a symbol of environmental stewardship in our region: the Scuba Diving Marathon.
It’s a direct and impactful call to action, infused with the honesty and Spanish spirit that define our brand— encouraging everyone to take part in preserving our natural surroundings. This event has evolved into more than just a cleanup—it’s a celebration of collaboration among companies, divers, and local communities, all united by a shared mission: to protect the sea that shapes our culture and identity.
At LUCIA, sustainability is not a trend— it’s a commitment. Just as we carefully select premium ingredients and ensure full regulatory transparency in our products, we are equally dedicated to safeguarding the Mediterranean’s natural treasures for future generations. Because enjoying life’s simple pleasures—like sharing a bag of LUCIA flavoured breadsticks with friends— only makes sense when we do so with respect for the world around us.
The McCall family has spent decades in the cheese business advocating for family farms, clean energy, sustainable practices, and truly authentic cheeses. Ethical food just tastes better.
Après Ski means “after skiing,” that magical time when the day’s adventures give way to cozy comfort, good company, and delicious bites. Whether you’re shredding snow or simply pretending you’re tucked away in the Swiss Alps, we’re here to celebrate the season with a lineup of Après Ski cheese boards. From fireside fondue spreads to warming up with a rich hot cocoa board, we have your cold weather cheese dreams covered.
WHAT'S ON THE BOARD
Named after one of the first settlements in central North Carolina, Snow Camp is a mixed cow and goat milk bloomy rind cheese with a chalky, dense core, a luscious oozing layer, and a soft white rind. Aged 4 to 6 weeks, it offers bright, lactic, and tangy notes with clean flavors reminiscent of young goat cheese and subtle hints of mushroom. Released young at just two weeks, its rich cream and butter flavors deepen beautifully as it ripens. Since 1995, Goat Lady Dairy has transformed the way customers connect with local food and farming, embodying their motto that changing a person's relationship to their food can change them and the world.
This original creation from Sergio Moro is no average semi-firm cow’s milk cheeses. It is a mini version of his Sottocenere al Tartufo, a cheese with a bounty of black truffles added into the paste. It is then coated with the ashes of spices, giving it is characteristic grey rind. Sergio Moro is carrying on the family business founded by his grandfather, Luigi, who began a milk cooperative in 1930 to help local farmers. Today, Sergio crafts unique cow’s milk cheeses that reflect the region’s terroir. A judicious amount of black truffles are added into the paste of Sottocenere al Tartufo, which is then aged in ashes to preserve it, as per Venetian farmers’ tradition. The various spices used on the rind (including nutmeg, cloves, coriander, cinnamon, licorice, anise, and fennel), as well as a hint of truffle oil contribute delicate aromas and help set this cheese apart from the crowd.
Grand Suisse Raclette is a pasteurized cow's milk cheese imported from Switzerland that has a semihard paste and washed rind. Raclette gets its name from the French word that means "to scrape" which is both the name of the cheese as well as the traditional dish it is served with. Typically, it is melted either in a Raclette Grill or using a professional melter and then poured or scraped over root vegetables, pickled goods, and cured meats. Its flavor profile is both mild and milky as well as slightly piquant with a funky finish.
Snøfrisk is a fresh, spreadable cheese from Norway made with 80% goat’s milk and 20% cow’s cream. Produced in the coastal town of Ørsta from the pure milk of free roaming animals, this white, unripened cheese is crafted without stabilizers or additives, just a touch of salt to highlight its clean, delicate flavor. Meaning “snow fresh” in English, Snøfrisk is creamy, slightly tart, and pure in taste, capturing the freshness of the Norwegian mountains in every bite.
Statesboro Smoked Blue Cheese features natural blue-green veining and a slow hickory smoking process that adds depth to its creamy texture and bold flavor. Smooth and full-bodied, it balances rich, buttery notes with a piquant edge. Versatile in the kitchen, it’s excellent crumbled over salads, stirred into sauces, or served on a cheeseboard.
Salt & Twine was founded just outside Boston in 2015, born from a passion for old world charcuterie and the desire to share the craft with others. Their Classic Dry Salami, made with heritage breed pork, white wine, garlic, and black pepper, is all natural, antibiotic free, and contains no added hormones, nitrates, nitrites, or sugar—a true expression of craftsmanship and culinary heritage.
Harvested from mesquite trees in Aguascalientes, Mexico, this pure, unfiltered honey offers a rich, earthy flavor with sweet cinnamon mocha undertones and a smooth, delicate texture. A reflection of The Casa Market’s commitment to Mexico’s agricultural heritage and local farmers, it comes in a convenient mini jar—perfect for cheese boards or on-the-go enjoyment. Just unscrew the lid .
GOAT LADY DAIRY SNOW CAMP
SNØFRISK SPREADABLE GOAT CHEESE
GRAND SUISSE RACLETTE
MITICA SOTTOCENERE AL TARTUFO MINI
STATESBORO SMOKED BLUE CHEESE WEDGE
SALT & TWINE CLASSIC BISTRO SALAMI
THE CASA MARKET MEZQUITE HONEY MINI
EGALITE MINI FRENCH TOAST
Égalité believes there’s more to life than cheese and crackers, there’s also cheese and mini toasts. Their mini toasts offer a light, crunchy texture and mild flavor that make them a perfect companion to any cheese board. Traditionally paired with charcuterie like pâté, they also shine alongside creamy, washed rind cheeses, sweet or savory spreads, and roasted vegetables.
MARTIN-POURET MUSTARD WITH HONEY & CHARDONNAY
Martin-Pouret’s Mustard with Honey and Chardonnay is a true expression of French artistry and terroir. Crafted from stoneground mustard seeds grown in the Loire Valley, blended with Orléans vinegar aged in oak barrels, and elevated with Chardonnay wine and Gâtinais honey, it offers a delicate balance of tang, sweetness, and depth. Every ingredient is sourced from French farms, ensuring authenticity, sustainability, and exceptional flavor.
Fresh Pack’s Green Halkidiki Olives Stuffed with Blue Cheese showcase the delicious versatility of this prized Greek variety. Naturally fermented, not pasteurized, they retain a satisfying crunch and a pure, authentic flavor. Each olive is filled with a creamy blue cheese blend and dressed in sunflower seed oil for a smooth, savory finish. With no preservatives and a clean label, this chilled delicacy offers a fresh, mildly salty bite that pairs beautifully with martinis, crisp veggies, or charcuterie. Packaged simply in a convenient cup, it is an elevated yet effortless appetizer.
FROMAGE AMI FIG SPREAD
Fromage Ami fruit spreads and chutneys are clean label preserves made with all natural, non GMO ingredients. Their flavorful fig spread, crafted from hand picked, perfectly ripe figs, is incredibly rich and versatile— delicious with any cheese or as a glaze for pan roasted salmon or grilled pork loin. It’s so good, you’ll want to put it on everything.
Bella Maria’s Spanish Cocktail Mix is the perfect blend of crunch and flavor, combining nuts, crispy beans, and crunchy corn kernels for the ultimate snack. Inspired by the popular street and bar foods of Spain, this satisfying mix pairs beautifully with a cold beer, adds texture to salads, or can be enjoyed on its own or alongside cheese boards. Bella Maria brings the highest quality Spanish products to your table, offering an authentic taste of Spain through its specialty nuts and tortas, each crafted with care and proudly recognized with Chef José Andrés’ seal of approval.
José Andrés brings a playful twist to a classic American treat with his Dark Chocolate Smores bar, crafted in collaboration with the renowned Spanish chocolatier Turrons Vicens. Made with rich 60% dark chocolate and filled with smooth truffle biscuit and soft marshmallows, it offers a delicious mix of creamy, crunchy, and gooey textures. Blending Spanish craftsmanship with American nostalgia, this indulgent treat is the perfect after dinner delight. It reflects Chef José Andrés’ passion for discovering exceptional products across Spain and sharing their vibrant flavors with the world.
BELLA MARIA SPANISH COCKTAIL MIX
FRESH PACK OLIVES STUFFED WITH BLUE CHEESE
JOSÉ ANDRÉS S'MORES DARK CHOCOLATE
HOT COCOA BOARD
For over 80 years, ColaCao has been one of Spain’s most beloved hot chocolate mixes— its familiar taste evokes nostalgic childhood memories for generations. Now enjoyed around the world, it’s comforting, convenient, and versatile. Made with 100% natural, Rainforest Alliance Certified cocoa, ColaCao Cocoa Powder Mix by José Andrés is perfect for cozy nights or sharing with friends and family.
La Bonne Vie Chocolate Chip Goat Cheese Log blends rich, creamy goat cheese with sweet chocolate chips for a delightful twist on a classic. Smooth, tangy, and perfectly balanced with a hint of chocolate, it is as versatile as it is indulgent. Enjoy it on a seasonal cheese board, spread over your favorite bread, or simply savor it on its own for a delicious treat. La Bonne Vie’s goat cheeses are creamy and smooth, with a rich, full bodied flavor that finishes with a delightful tang. Made from the freshest goat’s milk, they add a touch of refinement to anything you create, from simple dishes to sophisticated culinary masterpieces.
Ile de France Brie Bites are naturally creamy mini cheeses with an extra mild taste, offering an easy and clean snacking experience compared to other creamy cheeses. Perfect for indulgent yet mindful and wholesome snacking, these bite-sized bries carry a rich history. Over eight decades ago, French Brie crossed the Atlantic for the first time aboard the famous ocean liner Ile de France, marking an exciting moment for cheese lovers and introducing the world to the elegance of French cheese.
RUSTIC BAKERY MINI GINGERBREAD TILES
Indulge in these sophisticated gingerbread tiles this holiday season! Hand-rolled and trimmed, each decorative cookie is baked with classic holiday spices and finished with a delicate vanilla glaze that highlights its intricate engraved design. Perfect for entertaining, gifting, or enjoying with your favorite hot beverage.
THE BAKE SHED BELGIAN CHOCOLATE BROWNIE BITES
These Belgian Chocolate Brownie Bites are irresistibly rich and indulgent, made with smooth Belgian chocolate for a deep, satisfying flavor. Each bite has a soft, light texture that melts in your mouth, creating the perfect balance of fudgy decadence and delicate sweetness. Gluten free, though you’d never guess it!
These exquisite orange delights are handcrafted by the Caro brothers—Fernando, Manuel, and Pepe—in Aragon, Spain. Third generation chocolate makers, they use 100% Forastero cacao from the Ivory Coast to create this irresistible treat of candied orange slices hand dipped in rich 55% Caro chocolate. Exquisite, addictive, and perfect on their own or with ice cream, cakes, and pies.
Fromage Ami delicious Cranberry Compote is not just for the holidays. This deliciously simple preserve is made with fresh-picked cranberries and minimal ingredients to ensure the freshest tasting product you can get. Subtle hints of spice are mingled into the tart paste to create a quite decadent treat! Its subtle tang brings out the best in whatever you decide to pair it with.
EFFIE'S HOMEMADE COCOA BISCUITS
Behold the Biscuit! The first bite of an Effie’s biscuit is a moment of pure delight. Lightly sweet with a bright finish of salt, they’re more refined than a cookie, more dynamic than a cracker. Savor on their own or as a perfect companion for tea, coffee or cocoa. When only chocolate will do, reach for these crisp and lightly sweet Cocoa Biscuits. We’ve turned up the flavor, combining malted cocoa, crisp layers of oats and toasted coconut.
Bella Maria White Chocolate Hazelnuts with Cinnamon have an intense chocolate aroma and unique flavor, making it a delicacy that is hard to resist. The hazelnuts are roasted, covered in white chocolate, and then dusted with a layer of fine cocoa and cinnamon. Perfect on their own or a great addition to a cheese board paired with a robust cheese.
JUST THE FUN PART WAFFLE CONES FILLED WITH PEPPERMINT DARK CHOCOLATE
Rich, peppermint dark chocolate filled, crispy mini-waffle cones. It’s the most wonderful time for peppermint! Just The Fun Part was born out of a desire to capture the best part of our favorite childhood snack, with a seasonal twist!
COLACAO COCOA POWDER MIX
ILE DE FRANCE BRIE BITES
FROMAGE AMI CRANBERRY COMPOTE
BELLA MARIA WHITE CHOCOLATE HAZELNUTS WITH CINNAMON
LA BONNE VIE CHOCOLATE CHIP GOAT LOG
MITICA ORANGE DELIGHTS
SCHELLEN BELL ALPINE WEDGE
Schellen Bell is a raw milk, cave aged, Alpine style cheese that is imported from Switzerland and aged a minimum of 10 months. It has a brownish natural rind and semi-firm paste with a complex flavor profile. This cheese is best served at room temperature and with savory and sweet pairings such as charcuterie and fresh fruit and jams. Like many Alpine cheeses, it is perfect for melting and has rich flavor notes of brown butter, roasted nuts, and broth.
DRIFTLESS PROVISIONS SPICY FINNOCHIONA SLICED
Driftless Provisions Pre-Sliced Spicy Finnochinoa is an Old-World Italian inspired salami made with red wine, fennel, ghost pepper, and humanelyraised heritage pork. Nitrate free, it pairs perfectly with smoky cheeses, crisp beers, or semi-acidic wines. Rooted in the Driftless Region of southwest Wisconsin, Driftless Provisions brings thoughtful, intentional charcuterie from farm to table.
SALUMI ITALIANI PROSCIUTTO ITALIANO SLICED
Salumi Italiani meats are crafted in Italy and processed in the U.S. for maximum freshness. Whole pork legs are hand coated in Himalayan sea salt and slowly cured for 12 months, yielding a sweet, nutty flavor and buttery texture. Thinly sliced and easy to peel.
Literally “Grandma’s Pâté,” this coarse, hearty pâté is made with pork, chicken liver, and spices, finishing with a subtle hint of Armagnac. Full of rich, satisfying flavor and chunky texture, it offers a true gourmet experience. All-natural, minimally processed, and handcrafted, it contains no preservatives or artificial ingredients, making it a classic artisanal treat.
LUSTY MONK ORIGINAL SIN MUSTARD
Lusty Monk Original Sin Mustard is how mustard is meant to taste. This spicy, old-style, coarseground original recipe delivers a bold kick to anything on a plate. Cold processed to preserve the aromatic oils that make mustard so flavorful, it is habit-forming. Perfect for cheese or charcuterie boards, sandwiches, grilled dishes, and more, it adds a noticeable punch to every bite. Made in small batches in Asheville, North Carolina by a family-owned company, it is sold in the refrigerated case for maximum freshness.
A classic pickled veggie topper that brightens up sandwiches, hot dogs, burgers and more. Our recipe features carrots, cauliflower, celery and peppers, diced and tossed in a punchy vinegar and herb marinade. Giardiniera translates to 'from the garden' and our recipe of carefully harvested and preserved veggies is modeled after the famous 'Chicago-style' recipe: diced and ready to use in your favorite recipes.
Three Little Pigs' Sweet and Spicy Baby Gherkins are pickled in vinegar and spices with red chili pepper in the traditional French way. Sweet, crispy, and crunchy, these cornichons can be enjoyed on their own or paired with pâté, ham, and other charcuterie. They add a bright, exciting flavor to any dish, from Thanksgiving dinner to sandwiches.
This Italian pitted olive mix features Nocellara del Belice from Sicily and Leccino from Apulia, Italy. Packaged in PaperTray® sustainable, paper-based trays, the olives are refrigerated, unpasteurized, fresh, and crunchy with no brine or oil for clean fingers. Preservative-free, GMOfree, and made with a single ingredient line, they offer premium quality and shelf appeal while using 85 percent less plastic than traditional formats. The packaging is easily recyclable and made from renewable fibers, meeting consumer demand for sustainable options.
FLOUR & FORGE SEA SALT SOURDOUGH FLATBREAD CRACKERS
These Sourdough Sea Salt Flatbread Crackers are crispy, crunchy, and full of flavor. Made with high- quality, thoughtfully sourced ingredients, these crackers are GMO-free and Kosher, reflecting a commitment to both taste and quality. With a delightful hint of sourdough, they are perfect for elevating cheese or charcuterie boards, hearty enough for dipping, yet subtle enough for pairing. Alongside their Mediterranean and sourdough varieties, these flatbread crackers are satisfying straight from the container.
THREE LITTLE PIGS PÂTÉ GRAND-MÈRE
DIVINA GIARDINIERA CHICAGO-STYLE
THREE LITTLE PIGS PIQUANT CORNICHONS
FICACCI ITALIAN OLIVE MIX PITTED
Melting Pot brings the joy of communal dining home with its fresh cheese fondues, offering a delicious way to gather friends and family. The Classic Fondue features a premium Swiss blend of Gruyère, Raclette, and Fontina, while the Aged Cheddar & Gouda Fondue delivers a rich, creamy balance of sharp English Cheddar and nutty Dutch Gouda. Made with 75 percent natural cheese and no emulsifiers or processed ingredients, these fondues are simple to prepare—on the stove, in the microwave, or slow cooker, no fondue pot required. Pair with bread, vegetables, meats, or fresh fruits for a versatile and festive meal or dessert. Founded in 1975, Melting Pot has offered a unique fondue dining experience for over 40 years, and now anyone can enjoy the same premium quality and memorable flavors at home.
FONDUE BOARD
WINTER WHITE BOARD
TULIP TREE TRILLIUM
Trillium, a triple-cream bloomy rind cheese inspired by French classics like Camembert and Brie, is a soft, buttery, square cheese from Indiana that becomes perfectly spreadable at room temperature. Crafted by Tulip Tree Creamery in Indianapolis using fresh, hormone- and antibiotic-free milk from a local family farm, it reflects the creamery’s dedication to quality and tradition. Made by hand with vegetarian-friendly rennet and European-inspired methods, Trillium pairs beautifully with Chardonnay or Pinot Noir for a true taste of local craftsmanship.
A fresh Australian farmstead marinated cheese made from sheep and goat’s milk less than 24 hours old. Marinated in garlic-infused oil with fresh thyme and black peppercorns, it’s smooth, creamy, and full of flavor. Crafted sustainably on the farm using renewable energy and carbon sequestration. Enjoy with roasted vegetables, salads, crusty bread, or on a charcuterie board—perfect with crisp white wine or bubbles.
Van Kaas Goat Gouda is a perfect blend of a rich, nutty gouda with the tang of an aged goat milk cheese. It's a great introduction into aged goat cheese since it's not overly assertive and has a lovely texture. Gouda goat cheese is perfect to accompany on a cheeseboard or pairing with amber ale or beer with caramel notes. It is also great with dessert wines!
Valley Lahvosh Stars bring a festive touch to any occasion with their unique star shape and crisp, flavorful texture. Perfect for pairing with cheeses, dips, and spreads or adding sparkle to a charcuterie board, these crackers make every celebration feel special. Low in fat, with zero trans fat and no cholesterol, Valley Lahvosh Stars offer a deliciously wholesome way to snack or entertain, especially during the holidays.
Savannah Bee Company sets the gold standard for honey, ensuring every jar captures its pure, natural essence from flower to hive to bottle. Dedicated to protecting pollinators and inspiring bee champions worldwide, the company redefines how people experience honey. Their Winter White Honey, harvested in the Montana mountain before the first snowfall and whipped to perfection, offers a smooth, creamy texture and delicate sweetness reminiscent of fresh alpine frosting.
Bella Maria Marcona almonds, the “Queen of Almonds,” are imported from Spain. They are shorter, rounder, softer, and sweeter than the California variety. These blanched Marcona almonds are roasted in sunflower oil and then sprinkled with sea salt, offering a delicious taste. Only a small number of the world’s almonds come from Spain, but Spanish almond are known for their unique profiles and excellent, natural cultivation processes.
Made from Texas wild boar and rich Duroc pork belly, this bold, aromatic salami is seasoned with organic juniper and clove to highlight the natural flavor of the wellmarbled pork. Crafted in the European tradition and produced in small batches, it reflects a dedication to quality and care that began in 2007 with the first handpicked hogs from Ballard Farm. Today, the makers continue to blend old-world methods with modern techniques, partnering only with farms that raise animals humanely and allow them to live and forage freely.
These small-batch, artisan wafer crackers are made with wheat flour for a neutral, savory flavor that's perfect with any kind of cheese. Their thin crispy texture is ideal for soft, smearable cheeses like bries, fresh goat cheeses, or blues and works equally well with mousse pâté and cheese dips or spreads. The original flavor has a light and neutral flavor profile that won't affect the flavors of your cheese.
MEREDITH DAIRY MARINATED SHEEP & GOAT CHEESE
VAN KAAS GOAT GOUDA
CREMINELLI WILD BOAR SALAMI CHUB
SAVANNAH BEE WINTER WHITE HONEY
VALLEY LAHVOSH ORIGINAL LAHVOSH STARS
2S COMPANY ORIGINAL WAFER CRACKERS
BELLA MARIA MARCONA ALMONDS
WINTER RECIPES
NEW BRIDGE WARM ROAST BEEF SANDWICH
Ingredients
7 oz New Bridge Horseradish Cheddar, thinly sliced
1 lb roast beef, thinly sliced
8 oz smoked onion jam
8 oz unsalted butter
4 oz creole mustard
4 brioche buns
Warm Roast Beef Sandwich
with Horseradish Cheddar and Smoked Onion Jam
NEW BRIDGE
SERVES 4
Directions
1. Toast each brioche bun with butter on a griddle or in a skillet until golden brown, about 5-7 minutes. 2. Spread 1 oz of creole mustard on the bottom bun. 3. Add 4 oz of roast beef in a waved pattern and top with smoked onion jam. 4. Place New Bridge Horseradish Cheddar slices on the top bun. 5. Broil both halves in the oven until the cheese is fully melted and the smoked onion jam is warm. 6. Assemble the sandwich by placing the top bun over the bottom half. Serve immediately and enjoy!
AMERICAN CLASSICS FOR EVERY TABLE
Explore the taste of home with the New Bridge family of cheeses— slices, flavored infusions, spreads, cubes, and bulk offerings. Our horseradish cheddar cheese adds a zesty twist to traditional aged cheddar, delivering tangy flavor.
VEGAN BALSAMIC FIG CHEESE
Get ready to fig-ure out your cheese cravings with our Balsamic Fig Wedge! It’s un-brie-liveable how we’ve managed to blend the sweet and sour notes of balsamic vinegar with the rich taste of dried figs in a creamy, probiotic-rich cashew base to create a dairy-free cheese that’s truly the cream of the crop.
Winter Harvest Salad DARË VEGAN CHEESE
DARË VEGAN CHEESE WINTER HARVEST SALAD
Ingredients
FOR ROASTED VEGETABLES & CHICKPEAS:
2 delicata squash, seeded and sliced into half moons
15 oz can chickpeas, drained and rinsed
1 small red onion, sliced into half moons
1-2 tbsp avocado oil
Pinch of Himalayan sea salt
Pinch of black pepper
FOR BALSAMIC VINAIGRETTE:
1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp pure maple syrup
1 tbsp dijon mustard
¼ tsp Himalayan sea salt
FOR WINTER HARVEST SALAD:
1 large bundle curly kale, washed and chopped
2 large apples, cored, diced, and tossed in lemon juice (to prevent browning)
½ cup pumpkins seeds
¼ cup dried cranberries
¼ cup Darë Balsamic Fig Wedge, sliced
Drizzle of olive oil
Squeeze of lemon
Roasted veg & chickpeas (recipe above)
Balsamic vinaigrette (recipe above)
Directions
1. Preheat the oven to 400°F and line two baking sheets with parchment paper. Arrange the delicata squash half-moons on one of the baking sheets with a little space between each one. Add the chickpeas and sliced red onion to the second baking sheet. Drizzle everything with avocado oil and season with Himalayan sea salt and black pepper.
2. Bake the vegetables and chickpeas for 25-30 minutes. Flip the delicata squash and shake the chickpeas at the half way mark. The squash should be fork tender and lightly brown on both sides and the chickpeas should be golden brown and crispy. Remove from the oven and set aside.
3. Meanwhile, mix up your Balsamic Vinaigrette by adding all ingredients to a small bowl or jar and whisking until smooth.
4. To assemble the Fall Harvest Salad, add a large handful of kale to a bowl. Drizzle a bit of olive oil and lemon on top and massage with your hands until the greens are broken down and vibrant green. Top the salad with the roasted delicata squash, roasted chickpeas, roasted red onion, diced apple, pumpkin seeds, dried cranberries, and sliced Balsamic Fig Wedge. Drizzle the bowls with Balsamic Vinaigrette and serve immediately. SERVES 4 | 30 MINUTE
HELLO! I'M UGLY CHERRY BOMB COOKIES
Ingredients
4 oz unsalted butter, room temperature (8 tbsp)
½ cup sugar
1/3 cup brown sugar
1 egg
1 1/3 cup all-purpose flour (or gluten-free all-purpose flour) spooned and leveled*
½ tsp baking soda
¼ tsp kosher salt
1 cup dried cherries
½ cup chocolate chips
Directions
1. Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with silicone baking mat or parchment paper.
2. In the bowl of a stand mixer, beat the butter, sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Add the egg and yolk to the butter mixture. Beat until incorporated.
4. Add the all-purpose flour, baking soda, and salt to the mixture. Beat on low speed at first, then increase to medium. Beat until a cookie dough forms.
5. Add the dried cherries and chocolate chips. Stir until well combined.
6. Use a small cookie scoop to scoop six cookies onto the sheet pan. Bake for 11 to 12 minutes, or until the edges are golden brown and the middles look underdone.
7. Let the cookies cool on the sheet pan before transferring to a wire rack. Repeat with the remaining cookie dough.
Cherry Bomb Cookies HELLO! I'M UGLY
Hello! I’m Ugly is the dried fruit brand that’s redefining what “good” looks like. We upcycle perfectly edible but cosmetically imperfect fruit from Central California farms—fruit that would otherwise go to waste—and turn it into clean, craveable snacks with nothing added and nothing to hide. Each product is made with just one ingredient: fruit. That means no added sugar, no preservatives, no additives—ever. Our snacks are kosher, non-GMO, and all natural. We proudly support local farmers and give their “ugly” fruit a second life—making sustainability simple, snackable, and seriously delicious.
Hello! I'm Ugly's 4oz dried cherries are sweet, tarte, and proudly imperfect. Sourced from California farms, they’re made from fruit that’s too “ugly” for store shelves— but perfect for snacking. Just one ingredient. No additives. No preservatives. No waste.
LOCATELLI
See page 41 for recipe
and Italian Sausage
Cacio e Pepe Flatbread with Winter Squash
OUR ROOTS
Ingredients
1 small butternut squash peeled and cut into ½” cubes
1 tbsp olive oil
Salt and pepper to taste
FOR SAUSAGE AND ASSEMBLY:
2 tbsp olive oil
1 lb ground sweet Italian sausage or hot Italian sausage
1 cup heavy cream
16oz Locatelli Pecorino Romano, 2 cups finely grated, plus 1 cup shaved, for garnish
1 lb homemade or storebought pizza dough room temp
1 1/2 tsp coarsely ground pepper
6 sage leaves roughly chopped
Crushed red pepper flakes for garnish
Directions FOR SQUASH:
1. For squash, preheat oven to 425°F line a rimmed baking sheet with parchment paper. Place squash on prepared baking sheet and drizzle with olive oil and toss to coat. Season with salt and pepper, to taste. Bake until squash is tender, about 10-15 minutes. Set aside.
2. For sausage and assembly, In the same skillet over medium heat 1 tablespoon of oil. Add sausage and cook, breaking up into small crumbles with a wooden spoon as it cooks. Cook for about 5-8 minutes, until fully cooked and golden-brown. Tranfer to a paper-towel-lined plate to let drain.
3. Heat cream in a small saucepan over medium heat. Whisk in grated Locatelli Pecorino Romano Cheese until a smooth sauce forms, about 1-2 minutes. Remove from heat.
4. Place pizza stone in oven and preheat to 500°F. Divide pizza dough into 2 balls. On a lightly floured surface, press each dough ball into a 10” free-form oval. Transfer one dough oval to lightly floured pizza peel. Brush with 1 1/2 teaspoons oil and top with half the sauce, pepper, squash and sausage, leaving a 1/2” border.
5. Quickly slide flatbread onto preheated pizza stone. Bake, rotating flatbread half way through, until crust is golden-brown and cheese is melted, about 5-8 minutes. Repeat with remaining pizza dough, oil, sauce, pepper, squash and sausage.
6. Top finished flatbreads generously with shaved Locatelli Pecorino Romano Cheese. Garnish with sage and crushed red pepper flakes. Slice and serve.
The Locatelli family honed the craft of cheesemaking for 200 years putting care and passion into their wide range of cheeses. Today, under the guardianship and master craftsmanship of the Auricchio family, the legendary tradition of Locatelli’s superior quality and taste continues. All our cheeses are still made by hand the old-fashioned way from 100% pure local sheep’s milk. Locatelli is 9 month aged, top quality and hand rubbed with sea salt from the Mediterranean. Elevates all dishes.
Locatelli offers a range of formats to suit every need, including 15 lb quarter wheels, 10 lb wedges, and 7 oz wedges, along with convenient grated options in 1 lb, 8 oz, and 4 oz sizes.
Locatelli is the number 1 selling Pecorino Romano Brand in the U.S.
Like the Cajuns themselves, Savoie’s Foods started with the humblest beginnings. Since then, the name Savoie’s (pronounced “sav-wah’s”) has come to represent the very essence of authentic Cajun food and cooking. From the popular roux used in gumbos and gravies to the smoked sausage, boudin and tasso added for that unmistakable authentic flavor, Savoie’s Cajun food products have become staples of Cajun cuisine, a part of every family meal and gathering. Through the years, our products have expanded to accommodate the changing needs of our audience.
SAVOIE’S REGULAR DRESSING MIX 16OZ
Savor the taste of Louisiana with Savoie’s Dressing Mix. Our mix combines pork, Cajun seasoning, and savory spices for a flavorfully blended dressing that complements any meal. Whether you’re making the classic dirty rice, cornbread dressing, stuffing, casserole or a savory side, Savoie’s Dressing Mix brings a deliciously seasoned base to your table with ease. Quick to prepare and full of authentic Cajun flavor, it’s the go-to choice for creating comforting, homemade dishes your whole family will love.
LIVE. LOVE. LOCATELLI.
Cornbread Dressing SAVOIE’S
SAVOIE’S CORNBREAD DRESSING
Ingredients
1 8½ oz package corn bread
½ lb fresh ground beef
1 lb Savoie’s dressing mix, thawed
½ cup finely chopped red bell pepper
1 cup finely chopped onion
½ tbsp salt
¼ tbsp ground red pepper
2 ½ cups beef broth, in all
1 egg beaten
3 slices toasted bread, cubed
½ cup chopped green onions
Directions
1. Bake cornbread according to directions. 2. Let cool to touch before using. 3. Do not use cornbreadmix with sugar. 4. In a 5-quart pot over high heat, add ground beef. 5. Cook and stir 5 minutes. 6. Add dressing mix, red bell pepper, onion, salt, and red pepper. 7. Cook and stir 10 minutes. 8. Add 1 cup broth, reducing heat to medium. 9. Cook 5 minutes; set aside. 10. In a 12x9x2” baking dish, add the egg, bread cubes, remaining broth, and green onions. Pour the cooked meat mixture into the baking dish; crumble cornbread with fingers into the mixture. 11. Stir well and place in oven. 12. Bake 25 minutes at 350 degrees.
•True and Authentic
•One of a kind Cajun treat
•Variety of sizes for retail and larger bulk for food service
•Versatile for many types of dishes
•Ready-made protein
•Simple and convenient to cook
Spicy Farmhouse Cheese Fondue BOSKA
BOSKA SPICY FARMHOUSE CHEESE FONDUE
INGREDIENTS FOR 56.44 OZ. FONDUE
Ingredients
17.64 oz farmhouse cheese
21.16 oz Gruyère
2 cloves garlic
16.90 oz Chardonnay
2 dashes lemon juice
2 small glasses sherry
2 tbsp cornstarch
Freshly ground chili flakes
Directions
1. Grate the cheeses and rub the fondue pot with a garlic clove.
2. Pour the wine and lemon juice into the pot and set the temperature to slightly above. Once the wine starts to bubble, gradually add the cheese, stirring until it melts. Once the cheese has melted, reduce the temperature to.
3. Dissolve the cornstarch in the sherry and add it to the cheese mixture. Heat the cheese fondue for another two minutes and season with freshly ground chili flakes.
4. Serve with bread, grilled vegetables and other dippers.
Serve with Baguette
Carrots (grilled)
Mushrooms (grilled)
Broccoli (grilled)
Cauliflower (grilled)
Other dippers
The Electric Fondue Set Party takes your fondue experience to the next level. Whether you’re enjoying a creamy cheese fondue, a luxurious chocolate fondue or a spicy hotpot, this compact set makes it all possible with ease. The precise temperature control makes managing the heat for your fondue a breeze and the long power cable means no messy extension cords crowding up the dinner table! The durable, non-stick ceramic coating not only prevents fondue stickage (which means more to eat), it is also a safe and healthy choice as the coating is PFAS and PTFE free! Keep track of your fondue fork and contain the mess with stainless steel cover that features 8 dedicated slots for 8 fondue forks. The European Beechwood handles and feet provide protection from the heat for easy handling and add to the overall aesthetic of the fondue pot (and your dinner table)!
ABOUT BOSKA
The core principle behind BOSKA's design philosophy is simple: quality goes hand in hand with sustainability. This informs our goal to create food tools that last a lifetime. Food tools that you only need to buy once! It all began in 1896, near the city of Gouda, when blacksmith Willem Bos produced his first cheese tools for local farmers. Since then, it has been our family tradition to create quality food tools that let you enjoy cheese, chocolate, pizza and more to the fullest! Our timeless design, use of time-tested materials (such as wood, stone, and steel) and our certification as a B-Corp ensure we not only make a positive impact on the dinner table, but the world as well!
ABOUT DARË VEGAN CHEESE
Darë Vegan Cheese is a women-owned small business in Asheville, NC where plant-based cheese is made by well-paid people that actually love what they do. At Darë, every batch is handmade, because in a world built for convenience, we still believe in craft. Our small-batch creations blend age-old fermentation with new-school flavor, delivering the richness consumers crave and the probiotics their bodies need. We refuse to cut corners at every step. Every ingredient we use is non-GMO, dairy-free, soy-free, and gluten-free. We choose ingredients that are kind to the planet, good for your belly, and aligned with our mission to make food that nourishes everyone.
BOSKA ELECTRIC PARTY FONDUE SET
MOUCO CHEESE FORT COLLINS, CO
BRUNSON MEATS DENVER, CO
DENVER, CO
MEET CHEF JUSTIN BRUNSON
THE HISTORY: FROM CHEF’S KNIFE TO BUTCHER’S BLOCK
When I launched Brunson Meat Co., I wasn’t trying to reinvent the wheel I was trying to get back to what made the wheel great in the first place. After twenty years in kitchens and a lifetime spent around farms and ranches, I’d seen how far most people had drifted from their food. I wanted to close that gap. I wanted to build something that celebrated honest craft, trusted sourcing, and damn good flavor.
Before I was a butcher, I was a chef. Before that, I was a kid running around kitchens and ranches all over the country-watching, listening, learning. I wanted to understand what made food good. What made it honest. What made it worth caring about.
Those early years taught me that great food doesn’t start in a kitchen, it starts with respect. Respect for the land, for the animal, and for the people who do the work.
I came up through old school kitchens that valued discipline and humility. Eventually, I opened my own restaurants and built relationships with ranchers and producers who shared those values. But even then, I kept hitting the same wall: inconsistency and lack of transparency. I’d ask a supplier where the cattle were raised, what they were fed, or how they were treated and too often, no one could tell me.
That didn’t sit right. So, I rolled up my sleeves, studied butchery, got to know ranchers personally, and started connecting the dots between how animals were raised and how meat should taste. That curiosity and conviction became Brunson Meat Co., a small but mighty company built on craft, honesty, and heart.
We’re still young, just shy of three years old, but we’ve come a long way from those early days in Denver. Today, our products are distributed nationally through Gourmet Foods International, yet we’ve stayed true to the same standard that started it all: flavor with integrity.
WHAT SETS BRUNSON MEAT CO. APART
There’s a lot of good meat out there, but very little of it is made by chefs. That’s our difference. Every decision we make, what breeds to source, how long to age, how to cure, what blend to use in our bacon, comes from a chef’s point of view.
It’s about how it eats. The texture. The fat. The aroma when it hits the pan. The bite that makes you stop mid-sentence.
But the real magic, the thing that sets Brunson Meat Co. apart, is our Noble Mold Aging Method. It’s our proprietary dry aging process, developed over years of experimentation and refinement. This isn’t just about hanging beef in a cooler, it’s about building flavor through time, air, and precision. The noble mold that develops on the surface of our beef creates a natural enzyme reaction that transforms the meat into something extraordinary.
THE RESULT?
Flavors you can’t fake. Deep, nutty, and layered, notes of buttered popcorn, toasted hazelnut, and parmesan rind that melt across your palate. It’s a flavor that chefs dream about, and diners remember.
That’s what we chase. That’s what defines us.
At Brunson Meat Co., we treat butchery the way we treat cooking: it’s an art form. Every cut, every cure, every decision is guided by culinary intuition and technical precision. We don’t chase trends. We chase flavor, and we’ve built our entire company around that pursuit.
MISSION: INTEGRITY AT EVERY STEP
Our mission is simple: bring honesty back to the meat industry.
That means respecting the animal, the rancher, and the eater. We don’t just source meat; we build relationships. We know the people raising our cattle, we’ve walked their pastures, and we hold each other accountable.
For me, this isn’t branding, it’s personal. I grew up in a family that believed food was sacred. My grandparents farmed, my parents cooked, and I was raised to understand where food comes from. That lesson stuck.
Integrity isn’t a buzzword, it’s the backbone. It’s showing up when no one’s watching and doing it the right way anyway. It’s why every Brunson Meat Co. product carries my name. Because if I wouldn’t serve it myself, it doesn’t go out the door.
THE IMPACT: CRAFT WITH PURPOSE
Food has power. When it’s made with care, it brings people together. It creates memories. It can even make the world a little better.
That’s what drives me. At Brunson Meat
Co., we use our craft to create good beyond the plate. We partner with culinary schools to mentor young butchers and chefs. We work with nonprofits fighting food insecurity. We support local producers because keeping dollars in the community matters.
I’ve always believed chefs are connectors. We’re translators between the farm and the table. Our job is to tell the story of food, the land, the people, the process, and to honor everyone involved.
When someone bites into one of our dry aged steaks and tastes those signature flavors, the popcorn, the hazelnut, that whisper of parmesan, they’re tasting that story. That’s impact. Real, tangible, flavorful impact.
WHAT FUELS MY PASSION
At the end of the day, it always comes back to flavor and connection.
Watching someone take that first bite, their eyes close, that little smile creeps in, they mutter, “holy hell, that’s good,” that’s the moment. That’s the fuel.
The team around me fuels me too. The folks at Brunson Meat Co. are family. The butchers, the packers, the people on the floor, they care deeply. You can’t fake that kind of pride, and you can taste it in the product.
And at home, my girls keep me grounded. My wife, Chloe, and I live in Denver with our two year- old daughter, who’s already learning that life tastes better with a little fat and fire. They remind me that what I’m building isn’t just a business, it’s a legacy rooted in family, flavor, and purpose.
THE BIGGEST REWARD
People think the reward is seeing your product in stores or on menus, and sure, that’s awesome, but the real reward is hearing from chefs and customers who say, “This is the best meat I’ve ever had.”
That’s what makes it worth it. Every 3 a.m. start time, every long day in the cold room, every hour spent perfecting a dry age process, it all pays off the moment someone takes that first bite and gets it.
I get just as much satisfaction from the quiet moments. Early mornings in the shop when the smell of applewood smoke fills the air. Breaking down a side of beef and seeing the marbling exactly where it should be. Watching the noble
mold bloom just right on a slab of ribeye. It’s meditative. It’s real work with a real payoff.
I didn’t start Brunson Meat Co. to be the biggest. I started it to be the best, and to do it the right way. That’s the reward: knowing that integrity and patience still win in a world that moves too fast.
FAVORITE PRODUCT AND WHY
Bacon. Always bacon.
If you know me, you know that’s not a gimmick, it’s a lifestyle. But our Brunson Meat Co. bacon isn’t just another strip of pork; it’s a love story.
We make it the old-fashioned way: a twelveday dry cure using real ingredients you can pronounce, then double smoked over applewood. No shortcuts. No liquid smoke. No quick cures. Just time, patience, and care.
The result? Deep, balanced, smoky sweet perfection. Bacon that sings. You can layer it on a burger, crumble it over a wedge salad, wrap it around scallops, or eat it straight from the pan (don’t pretend you don’t).
Our bacon tells the whole story in one bite: chef driven, responsibly sourced, unapologetically delicious.
EXCITING NEWS FOR 2026
2026 is shaping up to be one hell of a year.
We’ve expanded our partnership with Gourmet Foods International, which means our bacon and dry aged beef are now reaching new markets nationwide. For a small Colorado company built on hustle and heart, that’s huge.
We’re also rolling out new products I’m fired up about, limited release dry aged burgers, chef collaborations, and even a few experimental cuts that highlight our Noble Mold Aging Method in new ways. Each one made the Brunson way: small batch, high flavor, zero compromise.
And we’re paying it forward, expanding our mentorship programs to help young butchers and culinary students learn the craft the right way. Keeping this tradition alive matters. It’s how we protect the soul of the food world.
CLOSING: THE PHILOSOPHY IN ONE BITE
At the end of the day, Brunson Meat Co. is more than a business, it’s a belief.
I’m a chef, a husband, a dad, a proud Coloradan, and a lifelong believer that food can connect people in ways few things can. This company is my ethos, made tangible. It’s proof that when you lead with integrity, people taste the difference.
We don’t chase trends; we chase excellence. We make food with soul, from people who care, for people who care.
Because when integrity meets flavor, everybody wins.
FORT COLLINS, CO
MOUCO CHEESE Company
A COLORADO STORY
AN INTERVIEW WITH ROBERT POLAND, CO-FOUNDER AND CO-OWNER OF MOUCO CHEESE COMPANY WITH BIRGIT HALBREITER.
Q: How did you get started?
MouCo Cheese Company began in 2001 with a simple but stubborn idea: soft-ripened cheeses deserved a bigger place in America’s food culture. At the time, most U.S. cheese counters leaned heavily toward cheddars, goudas, and the occasional brie. Camembert, washed-rinds, and ash-ripened styles were harder to come by, and even harder to find made with fresh American milk.
My wife Birgit grew up in Bavaria, Germany, where cheese was part of daily life. Her father worked for Champignon, one of Germany’s best-known cheesemakers, and the traditions of soft-ripened cheese surrounded her from an early age. I came to cheese by a winding road through fermentation. I started baking bread at sixteen, then got pulled into
Q: What sets you apart?
the craft of beer. That led me into barrel fermentation and, eventually, into cheese — the most complex and rewarding of them all. When Birgit and I came together, it made sense to blend her Bavarian roots with my lifetime of fermentation, and MouCo was born in Fort Collins, Colorado.
Our first creation was Camembert, and it still anchors our lineup today. From there we built ColoRouge, Ashley, Truffello, PepBert, Boo, and our award-winning cheese curds. What began as two people tinkering with microbes in a small cheesery has grown into Colorado’s largest artisan cheesemaker, with national distribution, medals from Italy and England, and a loyal community of people who’ve discovered that soft-ripened cheese isn’t intimidating — it’s delicious.
Birgit and I have spent our whole lives in fermentation. Not many people can say that. It gives us a huge amount of skill in guiding these living processes in a consistent way. For us, the goal isn’t just to chase romance and complexity in the cheese — it’s also to make sure the quality is there every single time. We strive for upper-end, exquisite flavors while keeping a big-picture focus on consistency and reliability. That way restaurants and customers know they can depend on our cheese, not just season to season but every batch.
Q: What impact do you hope to make through your craft?
Cheese connects people — to farms, to traditions, to each other. We want to make soft-ripened cheeses approachable here in the U.S. We’ve been honored with medals in Italy and England, which shows our cheeses can stand up internationally, but honestly the bigger reward is local. We love seeing people in our own community try Camembert or ColoRouge for the first time and realize they love it. Helping people discover a style they might never have tried before — that’s the impact that matters most.
Q: What fuels your passion for cheesemaking?
I’ve been fermenting for more than 40 years now, and I’m still learning. That’s what fuels me. Even this year, we had a situation that challenged what I thought I knew, and it forced me to look at things differently. Cheesemaking has a way of humbling you like that. It’s an art form that’s been around forever, but it can still surprise you and teach you new tricks.
Q: What’s the most rewarding part of being a cheesemaker?
For me, it’s knowing we’ve built this ourselves — that we’re responsible for our own life path. And then there’s seeing how people connect to our cheese. We’ve heard stories about people discovering MouCo on a date, or even falling in love while sharing it. Food has a way of being tied to the most meaningful days in people’s lives. Weddings, anniversaries, music, friends — and our cheese gets chosen for those moments. That’s rewarding. It feels like we get to celebrate right alongside them.
Q: How does being based in Colorado influence your cheese and your process?
Colorado isn’t a traditional dairy state, but that works in our favor. The climate here means
the cows are on a very consistent diet all year, and that makes our cheese more consistent too. Being in the middle of the U.S. helps with logistics — we can reach both coasts easily. And the atmosphere here matters too: lots of sunshine, people are happy, our employees are friendly, and our customers are too. That all makes its way into the way we do things.
Q: Do you have a favorite cheese that you produce? Why?
Camembert will always mean a lot to me because it was the first cheese we ever made, and it’s what we founded MouCo on. Ashley’s another one I like because it’s so striking with the dark rind and creamy inside. ColoRouge is exciting for me because it’s a symbiotic play between organisms — normally a washed-rind cheese
takes a ton of labor, but with ColoRouge the microbes help set the stage for each other and do a lot of the work. That makes it more consistent, with less labor, and still full of character. The crew has their own favorites. Some like making the spiced or harder cheeses because they can take them home and eat them that night. And the curds — everybody loves those. They’re approachable, fun, and already award-winning.
Q: Are there any exciting new cheeses or projects you’re working on?
That’s probably the question we get asked the most at markets and food shows. We do have a seasonal program — we’ve tightened up recipes for PepBert in spring and Boo in fall. We’re also experimenting with different curd flavors, mostly for summer markets and events. Curds give us a place to play and try new things.
But honestly, it’s tough to get new cheeses into the marketplace. So, our main focus is consistency and quality with what we already make. When we hit on something truly exceptional, then it’s worth the push to get it out there. Until then — stay tuned. Some ideas are still too new to share.
The Journey Continues
MouCo has grown over the past two decades, but the heart of what we do hasn’t changed. Birgit and I still believe in giving people cheeses that excite them, surprise them, and make them feel connected. We still believe in balancing romance with discipline, complexity with consistency. And we still believe that cheese should give your taste buds goosebumps. Cheese is alive, and so is the journey. We’re still learning, still experimenting, still celebrating the fact that something so old can keep feeling new.
Vegan Desserts
We have developed a whole range of products tailored to this dietary choice, taking on the challenge of creating vegan desserts that retain the taste and texture of traditional pastries.
Producing desserts in large quantities without compromising on quality, while respecting French artisanal know-how.
CHOCOLATE & CARAMEL VEGAN STRIP
LIME & RASPBERRY VEGAN STRIP
Since 1934, Roland Foods has inspired people around the world to explore their
• Pearled Italian Farro
• Pitted & Whole Baby Pears in Light Syrup
• Coconut Milk, Unsweetened
• Quick Cook Polenta
• Quartered Marinated Artichoke Hearts
• Flat Anchovy Fillets in Olive Oil
• Superfino Arborio Rice
• Sriracha Chili Sauce
• Consul Escargots
• Basmati Rice
• Grained Dijon Mustard
• Caramelized Onions Sliced
• Lychees in Heavy Syrup
• Sambal Oelek Sauce
• Plum Sauce
DELITIA BUFFALO BUTTER
Traditional
LEARN ABOUT DR. BROWN'S ON PAGE 60
lets Blitzdget
BLITZD PEPPERONI PIZZA DIP
Craving pizza without the delivery wait? Blitzd Pepperoni Pizza Dip delivers all the classic pizzeria flavors in a creamy, crave-worthy bite. This cream cheese-based dip blends pepperoni, marinara, and mozzarella for a rich and satisfying snack that tastes just like your favorite slice.
Try it hot! Simply remove the lid and film, microwave for 30 seconds, and enjoy it for the ultimate cheesy, savory experience. Creamy, indulgent, and packed with bold pizza flavor, it’s everything you love about pizza in a dip.
Blitzd dips serve classic vibes with a funky-fresh twist. Starting with a creamy base of cream cheese and sour cream, they elevate each batch with bold spices and standout ingredients for a flavor hit like no other. Perfect for snacking, game-day spreads, or adding a burst of flavor to wraps and sandwiches, these dips are the real MVP of taste.
SEVERINO PURPLE SWEET POTATO GNOCCHI
Severino Pasta is renowned for authentic, handcrafted offerings, and their fresh vegan purple sweet potato gnocchi is no exception. These soft, fluffy pillows are made with care and deliver a naturally vibrant splash of color to the plate, offering a modern, plant-forward twist on a classic Italian favorite.
Severino Pasta Company is a family-run artisan pasta maker in Westmont, New Jersey, founded in 1971 by Joseph and Anna Maria Severino after they trained in Rome, Italy. Rooted in those decades-old traditions, the company crafts pasta using 100 % semolina flour, following a recipe developed more than 40 years ago before fresh-and-homemade pasta became popular. Today under the leadership of the second generation the brand continues to serve homes and kitchens with its original commitment: “the pasta we serve in our home, and it’s that tradition we share with you.
AND BLACK PEPPER & CHERRY PROSCIUTTO LA QUERCIA HOT HONEY PROSCIUTTO
La Quercia is a family-founded artisan cured-meat company near Des Moines, Iowa. The brand creates high-quality American dry-cured pork using all-muscle cuts, sea salt, and hand-rubbed spices, with no added nitrates or nitrites. Named after the oak—a symbol of both Parma and Iowa—La Quercia embodies patience, integrity, and craftsmanship, while prioritizing sustainability in sourcing, curing, and packaging.
Small batch artisan
La Quercia’s Prosciutto Americano line features Berkshire Heritage Breed pork, hand-rubbed, salted, and carefully cured for rich, artisanal flavor. The Hot Honey Prosciutto blends Spanish pimentón, New Mexican chilies, and golden honey for a sweet, smoky, and spicy profile, while the Black Pepper & Cherry Prosciutto combines cherry purée and cracked black pepper for a subtly sweet and zesty note.
Refined yet daring, Amanti Black Lemon brings a touch of elegance to the season. This smooth Dutch cheese is delicately infused with bright citrus notes and cleansing charcoal, creating a flavor that is both surprising and sophisticated. With its deep black appearance, it transforms the winter table into an unforgettable dining experience.
GFI ITEM #800119 • 12/4.6 OZ
lemonblack AMANTI BLACK LEMON CHEESE
Amanti began with a bold idea: to honor the timeless tradition of Dutch cheese making while infusing it with the spirit of adventure and global flavors. Crafted in the Netherlands with rich, full fat cows milk, each Amanti cheese is designed to delight those who crave taste, color, and a touch of culinary daring. Inspired by herbs, spices, and culinary influences from around the world, from Italian herbs and Mexican guacamole to Asian chili and bright citrus, the Amanti collection transforms classic Gouda into vibrant flavor stories that excite the senses and celebrate bold creativity.
always creany
BRIETTE TROPICAL SOFT-RIPENED CHEESE
Briette is the elegant everyday fine-cheese brand, bringing creamy indulgence in a fresh, ready-to-enjoy format. Crafted in Bavaria from high-quality pasteurized milk sourced from local farms, each wheel is lovingly aged using timehonored methods and carefully wrapped to preserve its brush-soft texture, luxurious creaminess, and consistently high quality.
With a collection of softripened, double-cream cheeses—each mildly bloomy-rinded, lactosefree by natural maturation, gluten-free, and vegetarian -friendly—Briette makes specialty cheese approachable. The latest creation, Briette Tropical, is delicately infused with vibrant pineapple and mango flavors, offering a decadent taste that transports you to a sun-kissed oasis. All Briette cheeses are ripened to perfection using traditional methods and sealed in specially designed packaging to ensure optimal maturation at the time of purchase.
PAIRINGS:
All of these mild, double-cream, soft-ripened cheeses are ideal for cheese and charcuterie boards, pairing with your favorite wine, sharing with friends or simply enjoying on your own.
GFI ITEM #148661 • 10/4.4 OZ
DR BROWN'S CEL-RAY SODA first of its kind
The original veggie soda, Cel-Ray, is the drink that started it all. Delightfully derived from celery seed extract and sweetened to perfection, it delivers a crisp, dry, peppery spiciness that is mellow and in a class of its own. Introduced in the Lower East Side in 1869, its unique balance of sweetness and dry finish, along with the fizz of carbonation, quickly earned a devoted following, those in the know still savor it today. Cel-Ray is naturally caffeine free, making it a timeless favorite.
Dr. Browns soda, one of North Americas oldest soda brands, grew alongside New York Citys burgeoning deli culture. To satisfy locals appetite for innovative flavors, the brand expanded to include favorites such as Original Cream Soda and Black Cherry Soda. From humble beginnings, sold door to door by early salesmen, to becoming a beloved beverage from coast to coast and around the world, Dr. Browns continues to capture
UPDATED FORMAT
Aged six months or more, Midnight Moon is a blushing, ivory-colored cheese that’s nutty and brown buttery up front with a long caramel finish.
NEW EXACT WEIGHT
Smooth, nutty, and savory, our cheddar is everything you love about the classic — made even better with 100% goat milk. Aged two months or more, this crowd-pleasing cheese is slightly sharp, complex, and versatile with the meltable, stretchable, luxurious texture you crave.
NOW AVAILABLE YEAR-ROUND
Earthy, smoke-kissed, and bright, our Hatch Chile fresh goat cheese disk combines the tangy brightness of fresh goat cheese with the mild spice and buttery texture of flame-roasted Hatch green chiles.
A triple-cream cheese made with quality cow's milk containing extra cream for a rich texture and a mellow taste. It's housed in a very thin white crust while the cheese tends toward a yellow uniform ivory-colored paste.
WHAT YOUR CHEESE SAYS ABOUT YOUR WHAT YOUR CHEESE SAYS ABOUT YOUR
STEP ASIDE, ANCIENT ASTROLOGERS-SNACK
SCIENTISTS ARE HERE TO REVEAL THE REAL FATE SET BY YOUR BIRTH DATE! It's time to discover which cheese stars have truly aligned with your zodiac and your personality. Ready to meet your destiny in dairy form?
November 22 - December 21: BHARATMA PANEER
International, adventurous, and always ready for a new dish, Sagittarius is the spirit of discovery. Paneer—beloved across continents and as versatile as your passport—says “let’s eat!” It travels from curry to grill with ease, just like you hop from party to afterparty.
2025/26
October 23 - November 2: VIVALDI TALEGGIO
Intense, mysterious, and slightly dangerous—Scorpio, meet your match. Taleggio is infamous for its strong aroma and deep flavor. Some might be scared off, but those who are brave enough to stick around are rewarded with a mind-blowing experience.
December 22 - January 19: LOCATELLI PECORINO ROMANO
Capricorns age well, like a cheese that’s seen some things. Pecorino Romano is dependable, sharp, and has history (the Romans snacked on it!). It won’t fuss or flop, and with your ambition, it knows every goal tastes better with a little cheese on top.
January 20 - February 18: POINT REYES TOMATRUFFLE
Aquarius, you’re the rebel in the room, always looking for something unique. Tomatruffle is offbeat, aromatic, and a conversation starter on every board. This cheese breaks all the rules and defines a new kind of delicious—just your style.
February 19 - March 20:
BRIATI MASCARPONE
Pisces, you dreamy romantic, deserve a cheese as lush as your imagination. Mascarpone is the sweet muse to tiramisu, cloudlike in texture and as versatile as your moods. It’s subtle, spreads joy, and transforms even regular toast into poetry.
MARCH 21 - APRIL 19:
NEW BRIDGE MUENSTER
Bold, unstoppable, and a little wild, Aries needs a cheese that matches their can-do spirit. Enter Muenster! It’s not just for sandwiches—it’s the MVP of melters and always the first to disappear at the party. Like you, Aries, nobody ever calls it boring.
APRIL 20 - MAY 20
PONCE DE LEON MANCHEGO
You love life’s luxuries, Taurus, but you keep your feet (and snacks) firmly planted. Manchego is your cheese soulmate—rich, nutty, and Spanish as a siesta. It ages beautifully, just like your taste for timeless pleasures, and brings serious substance to any cheeseboard.
May 21 - June 20: BURNETT PROVOLONE
Adaptable and dual-natured? That’s Gemini and that’s Burnett Provolone—a cheese as comfortable on a hot hoagie as it is on a cracker at a cocktail party. Sliced, melted, or diced, it’s here for variety and keeps everyone guessing what you’ll do (or taste) next.
June 21 - July 22: CASTELLO
AGED HAVARTI
Sensitive, soft-hearted Cancer—Havarti is the cheese equivalent of your favorite comfort blanket. Mild, creamy, and always there when you need it, this Danish delight melts perfectly in a grilled cheese, just like your nurturing soul melts hearts.
July 23 - August 22: MAPLEBROOK
BURRATA
All eyes on you, Leo! Burrata shows up to impress—soft on the outside, party on the inside with a creamy center. Glamorous, over-the-top and impossible to ignore, this cheese belongs center-stage… just like you at every gathering.
Virgo August 23 - September 22: QUESO CAMPESINO
COTIJA
Virgo, your organizational skills can crumble under pressure, but your ideal cheese won’t: Queso Campesino Cotija is tidy, practical, and sprinkles order (and zesty flavor) onto everything from salads to tacos. It adds just the right touch—never too much, never too little.
Libra September 23 - October 22: MARIN FRENCH PETITE CAMEMBERT
Charming, refined, and born to balance, Libra, you’re paired with Marin French Petite Camembert—elegant, creamy, and oh so harmonious. It mingles well on boards, never ruffling feathers, and oozes charisma at any soirée.
“One of the next major waves in specialty food consumption will be driven by Spain. As American travelers return home from record trips to Barcelona, Madrid, and Valencia, they’re bringing their palates with them, along with new cravings for the simplicity and soul of iconic Spanish products like tinned fish, Ibérico ham, Marcona almonds, croquettes, Manchego, and empanadas. Spain has become more than a destination; it’s becoming a flavor memory that U.S. consumers now want to relive through tapas made in their own kitchens.”
BRIAN SCOTT
CEO & President
“We’re going to see game meats trending in 2026, with venison, elk, rabbit, and pheasant leading the charge. As beef prices climb and the market remains unstable, chefs will be pushed to explore alternative proteins that bring both creativity and value to the menu. We’ll also see a rise in imported beef from New Zealand and Australia, where quality is exceptional and pricing remains more stable.”
BRYAN STOFFELEN
Director of Foodservice Sales
“I think we’re going to see more fiber-based products, especially the powerhouse combination of fiber and protein. I’ve already noticed fiber becoming a trendy claim on packaging. As people become more aware of the health benefits of fiber and gut health, I expect we’ll see a growing number of protein + fiber snacks hitting the shelves.”
TASHA LUND
Graphic Design Manager
20 26 20 26
“I think people are going to start getting into tinned fish because they’re too cute and too chic to ignore. Many options, like sardines and anchovies, are healthy and packed with omega 3s. They’re shelf stable, taste great, and are eco-friendly thanks to sustainable fishing. I think people will start appreciating tinned fish a lot more.”
CHRISTY
CAYE
Lead Cheesemonger
“Smaller portion sizes: In times of inflation or economic stress, people are price-conscious, so smaller portions with a lower SRP have an affordable appeal. Also, with the popularity of GLP drugs, many people will be buying small, snacksize items across the specialty food category.”
“Beef tallow is experiencing a resurgence for high-heat cooking due to its high smoke point, potential health benefits, and ability to enhance flavor.”
DONNIE WADE
Senior Vice President of Foodservice Sales & Marketing
BREWSTER MCCALL VP of Brand Development
“Sustainable production and ecofriendly packaging are growing priorities for both consumers and brands in the cheese industry.”
TODD
DRUHOT Purchasing Vice President
“I’ve been seeing all kinds of cool and funky beverages, from functional to probiotic varieties, and I think that trend will continue.”
ANDREW MAGYAR Manager of Vendor Relations and Innovation
“I think the next trend will be something sweet and simple, but people are going to take it over the top in my opinion, like an over-thetop dessert, for example, crumble style cookies.”
CHEF SAKI Kitchen Manager
WE CREATE HUMMUS, SPICES, AND TAHINI DRESSINGS
WE CREATE HUMMUS, SPICES, AND TAHINI DRESSINGS
THAT INSPIRE CREATIVITY IN EVERY MEAL AND CULTURE IN EVERY GATHERING.
THAT INSPIRE CREATIVITY IN EVERY MEAL AND CULTURE IN EVERY GATHERING.
Parmesan BRIATI
ARE YOU low- K ey elegant OR comfortforward?
r isotto
You’re precise, intentional, and effortlessly chic. Simple on the surface, but deeply sophisticated underneath.
which winteR dish a R e you?
s oft-Boiled e gg
MANCHESTER FARM QUAIL EGGS ARE YOU A P erfectionist OR A free s P irit?
Kidney Beans
CAMELLIA
DO YOU shine in a crowd OR savor solo moments?
PICK A PRODUCT
r ed w ine MCCALL'S
DO YOU PREFER elegance OR de P th?
d ucK c onfit
FABRIQUE
DO YOU LIKE slow tradition OR hearty sim P licity?
c hili
Bold, hearty, and fun—you bring the heat and keep the vibe casual. There’s always room at your table.
Beef Bourguignon
You’re classic, cozy, and elegant. People come to you for warmth and wisdom - with a little wine, of course.
c assoulet
You’re soulful, grounding, and steeped in tradition. A comforting presence with unexpected depth.
r amen
You’re endlessly customizable, deeply satisfying, and full of hidden layers. You make people feel seen and nourished.
EVERYBODY LOVES MEXICAN RESTAURANT CHEESE DIP. QUESO-MELT IS THE ANSWER TO HAVING IT AT HOME.
