E P I C U R E

Welcome back Urgelia! The Spanish Import is Making its Long-Waited Return p. 2

HOLIDAY GUIDES Truffle: The Diamond of the Kitchen p. 19 All the Melty Fondue Goodness p. 40

A Century of Tradition The Papillon Legacy p. 30

December 2016 www.epicurefoodscorp.com

CHECK OUT THIS MONTH’S DEMOS Page 51 Cadí-SP-030 Flor del Cadi try the(2x3lb) new$7.59/LB arrivals! US-031 Urgelia PDO (2x5.5lb) $7.59/LB US-032 Neu del Cadi (2x5.2lb) $7.59/LB US-033 Cadi Butter PDO (24x4.41oz) $59.99/CS *buy 1CS of each Cadi cheese (total 3 cases), get 1CS butter free

Flor del Cadi: Aged pressed cheese with a uniform orange color and few eyes. Natural rind with a firm texture. The smell and taste are both very vibrant. Made with pasteurized cow’s milk coming exclusively from associated farms in the Pyrenees region.

Neu del Cadi: Soft cheese with a natural flowering mold rind. Shiny paste with a creamy texture. Mild, milky taste with aromas of mushrooms, truffles and damp meadows. All of these flavors develop over time.

Butter:Uniform in consistency, very easy to spread. Uniform pale yellow in color. The taste and smell are generally intense at the start, delicate, smooth but slightly acidic with a hazelnut flavor. Made with cream from pasteurized cow’s milk, all coming exclusively from their associated farms in the Pyrenees region.

Urgelia: Semi cured pressed cheese. Cream colored paste with many irregularly shaped eyes. Natural, slightly moist orange rind. Soft and creamy texture. Very soft, fruity and pleasant taste. “From the get-go, we founded our company on respect and tradition.” -Arnaud Solandt, Montchevre Founder

Flor del Cadi: Aged pressed cheese with a uniform orange color and few eyes. Natural rind with a firm texture. The smell and taste are both very vibrant. Made with pasteurized cow’s milk coming exclusively from associated farms in the Pyrenees region.

domestic artisanal While the artisan, gourmet options from the United States haven't been around as long as traditional European cheeses, these newcomers are nothing to snub your nose at. Each and every one of these dairies, creameries and farms have just as much to offer as far as quality. What do they have that foreign imports don't? The connection to your customers. Try a cheese that was made in-state, one that gives back to the community or has a story you connect to. Goat Logs 12x10.5oz - $41.99/CS Montchevre goat logs are perfect for spreading on a bagel with smoked salmon for an interesting twist on a morning classic. Their classic goat cheese is creamy, with a subtle goaty flavor that will apeal to all palettes. Montchevre has always strived to create cheese that uses traditional cheese- making methods taken from their French roots and to adapt them to American tastes.

US-150 Garlic & Herb US-149 Plain

Goat Crumbles 12x4oz - $22.79/CS US-051 Original US-052 Onion & Basil Montchevre goat crumbles are perfect for sprinkling over pizzas, pastas and salads. As one of the Roth Cellar cheeses, Roth’s Private Reserve is a rare breed. Each year they use the perfect batch of seasonal raw milk from local family farms. They only craft this unique cheese in small batches using their traditional copper vats. Then the cheese ages in the Roth cellar where skilled Cellar Masters wash, brush, flip and care for the cheese until it has reached its optimal flavor- typically for six months or more. Even then, Roth’s Private Reserve is released only when the flavor is perfect. Pre Order Private Reserve Item US-1045 Five Peppercorn US-1046 Mediterranean US-1048 Aged 6 Months (1x18lb)

Raclette 1x15lb - $6.19/LB Pre Order Item Roth Raclette is a truly unique cheese experience, created from time-honored Swiss traditions. They put a modern twist on taste by adding garlic, peppercorns and meditteranean spices. Raclette has a distinct, aromatic flavor that intensifies when heated. The velvety texture and surprising new flavors make it US-1047 perfect for melting or topping off dishes, and Roasted Garlic as a fresh addition to any cheese platter. $9.99/LB

US-1210 Cocoa Cardona US-1211 Menage US-1212 Sweet Vanilla US-1213 Bessie’s Blend (1x10lb) (1x10lb) Cardona (1x10lb) Chocolate and cheese An intense beauty! (1x10lb) A wonderful combination of unite in this award winner. Complimented by A delicious and unique sweet goat and cow milk. Creamy, Their delicious Cardona sheep, goat and cow vanilla goat milk cheese with with a deep, perfectly balanced is aged and rubbed with milk, this mixed mild hints of caramel, coconut and flavor. Bessie’s Blend will finish cocoa powder. The cocoa beauty is aged for nutmeg. with a slight nuttiness. flavor is subtle and gives intense and pleasing the rind a lovely brown flavor. color. $8.99/LB $8.99/LB $9.79/LB $8.49/LB

bread cheese. 14x10oz - $5.99/LB US-1214 Original US-1215 Garlic December 2016 • 5 beautiful goat chevre. Mackenzie Creamery inspired by the land. When it comes to the cheesemaking, all of their milk is purchased from local goat dairies, which herds consist of La Mancha, Nubian, Saanen and Apine goats. This combination of goat milks provides a flavorful, protein-rich mixture that gets gently transported in a 300 gallon stainless steel tank. The drivers do their best not to churn or shake the milk unnecessarily.

US-1235 Apricot Ginger US-1238 Sweet Fire US-1236 Cognac Fig Plump apricots and grated fresh ginger. Black raspberry habanero syrup. Courvoisier cognac and fig syrup.

US-1237 Sour Cherry Bourbon Bourbon infused cherries.

Mackenzie Goat Cups 12x4.5oz - $48.99/CS To serve, simply unmold upside down and serve as a delicious appetizer or a sweet, after dinner treat!

US-1239 Wasabi Sesame Chevre (12x4.3oz) Fresh chevre combined with wasabi and sesame oil. $47.99/CS US-772 Alehouse Cheddar US-1108 Sriracha WindsorDale (1x10lb) (12x7oz) Starting with their own Using an 1800 recipe of Vermont artisan cheddar, an Old English farmhouse they’ve made this staple cheese from the green tipsy by adding two kinds rolling hills of Wensleydale in of brew from a local brewer Yorkshire, their WindsorDale Harpoon. They use both is a raw-milk cheese similar Munich Dark and the IPA to the one made famous by to soak their curds during Wallace and Gromit. Their cheesemaking for full ale imported European peg flavor. Their imported peg mill mill tears the curds versus tears the curds, giving them cutting, and they are then more surface area to really pressed into tall, cylindrical soak up the flavor of beer. traditional truckle molds The AleHouse Cheddar leads which set this cheese board with a fragarant nose, has a star apart in texture and flavorful balance of cheddar flavor. This has been infused and nuts and ends with a with spicy Sriracha! strong hop finish. $3.99/LB $5.59/LB

US-770 Lille Coulommiers (6x7oz) $24.99/CS US-771 Governor’s Cheddar (12x7oz) $40.99/CS Handmade in small batches, each wheel is a slightly different Winner at the 2012 American Cheese Society Awards, this weight. Aged in its own special room, and lovingly turned Farmstead Cheddar is aged for over 1 year and was named to regularly, the delicate rind develops evenly with a white downy commemorate a visit by Vermont Governor Peter Shumlin to bloom. This decadently sumptuous soft-ripened cheese has a their cheese room. Subtle honey notes and lush butter and fruit supple paste core enveloped by a rich creamy body. tones balance the cheddar bite. December 2016 • 7 US-1317

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Sincerely, Brigitte cheeses all begin with premium milk from small Wisconsin dairy farms using US-1313 vegetarian rennet. Using, only fresh ingredients, they pride themselves on bringing you the freshest, most distinctive flavor. All products are gluten free and certified kosher by OK Kosher.

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US-1305 12x7oz - $36.99/CS US-1303 Orange Ginger (12x7) $38.99/CS Blue LIGHT MASHED POTATOES ISle Mediterranean yogurt spread. 6x8oz - $11.99/CS US-1338 Original Creamy and tangy, Blue Isle by itself is anything but plain. Each of these yogurt US-1340 spreads contain probiotics and are rich Spicy Vegetable in calcium. Each one is a great, light cream-cheese substitute, but the uses are endless! MEDITERRANEAN STYLE DIPS

US-1335 Blueberry

US-1337 Honey HONEY CHEESECAKE

US-1336 French Onion December 2016 • 9 Fromage Blanc Fromage Blanc is a fresh cheese originating from the north of France and south of Belgium. 12x8oz - $42.49/CS US-1270 Apricot Honey Like cream cheese, the Face Rock Apricot Fromage Blanc is a soft, fresh, spreadable cheese with a dash of sweet apricot preserves. Perfect paired with apples and pears for a great snack. US-1271 Garlic Olive The Garlic Olive Fromage Blanc took home 3rd place ribbon at the 2015 ACS Awards in the category “Fresh Unripened Cheese with Flavor Added” category. This has an unforgettable combination of garlic and black olives. Perfect when paired with crackers or bread for a great savory appetizer or in your favorite baked pasta dishes! US-1272 Classic Perfect paired with with your breakfast bagel or drizzled with honey. US-1274 Cranberry Honey

In Your Face SpicyThis flavor has 3 a hint Pepper of sweet honey and Cheddar local cranberries. Jalapeno, habanero and sweet red peppers decorate in Your Face like confetti. This spicy 3-pepper cheddar is their spiciest cheese yet! Enjoy the heat. US-1281 Loaves (4x10lb) $7.29/LB US-1282 Curds (12x6oz) $37.99/CS US-1283 Pre-Cuts (16x8oz Randmo Weight Cuts) $8.49/LB

Vampire Slayer Garlic Cheddar Garlic lovers unite! This memorable garlic infused cheddar cheese is tangy and smooth.

US-1285 Loaves (4x10lb) $7.29/LB US-1286 Curds (12x6oz) $37.99/CS US-1287 Pre-Cuts (16x8oz Randmo Weight Cuts) $8.49/LB

US-1276 Clothbound Cheddar (1x7lb) $12.29/LB US-1278 Natural Cheddar Cheese Curds (12x6oz) $37.99/CS Pasta Chips 12x5oz - $19.99/CS

Pasta Chips are made with semolina flour and Italian herbs. They have married this Tuscan inspired chip with different seasonings based on regional Italian favorites, steeped in hundreds of years of Italian culture and living.

US-1183 Alfredo US-1184 Garlic Olive Oil US-1185 Marinara US-1186 Mediterranean Sea Salt US-1187 Rosemary US-1188 Spicy Tomato US-1189 Veggie- Spinach, Broccoli, Kale

December 2016 • 11 Pate and Terrines Terrines are seafood and vegetables with a coarser texture than a mousse. Pates are a molded dish made primarily from pork, poultry or game and topeed with aspic; hearty and coarse in texture. US-750 Venison (6x8oz) $27.49/CS US-743 Venison Cranberry & Pistachio (2x3lb) $9.29/LB Pre Order US-779 Aux Champignons Item (8x5.5oz) $21.99/CS Pre Order US-737 Bloc de Foie Gras de Canard Item (6x6.5oz) $125.99/CS US-782 Pheasant w/Almonds & Blueberries (6x8oz) $27.99/CS US-741 Wild Boar w/Chestnuts & Raisins (2x3lb) $9.29/LB US-749 Wild Boar w/Chestnut & Raisins Retail (6x8oz) $27.49/CS

Sausages These are all natural, preservative free and fully cooked. Each sausage is made and cut by hand. Grill or saute them until heated through and enjoy! Pre Order Item US-681 Chicken Spinach/Gruyere (10x10oz) $29.99/CS US-709 Chicken w/ Apple (10x12oz) $27.49/CS US-682 Merguez (10x10oz) $45.99/CS US-740 Turkey w/ Mushroom (10x12oz) $29.99/CS US-734 Duck Sausage Confit (10x12oz) $29.99/CS US-680 Chicken Andouille (10x10oz) $29.99/CS US-747 Chicken w/Truffle (10x12oz) $27.49/CS Mousse vegetables, and set with gelatin; light, creamy and smooth Mousses are molded dishes made from meat, fish, liver or Les Trois Petits Cochon in texture. 8x5.5oz - $21.99/CS Pre Order Established in 1975, Three Little Pigs is one of US-781 Aux Poivrons Item the most awarded specialty food companies in US-690 North America. They began in Greenwich Village, Mousse Truffee New York City and that is where they continue to US-692 Three Layer Vegetable make pates and charcuterie to this day. Pre Order US-778 Grand-Mare Slice Item US-691 Foie Canard Porto US-575 Smoked Pepperoni (12x6oz) $45.99/CS US-576 Traditional Summer Sausage (12x6oz) $42.99/CS Bacon US-577 Maple Brined, Cob & Maple Smoked (12x10oz) $54.99/CS

Realsticks 48x1oz - $44.99/CS US-572 Cracked Pepper US-573 Chipotle US-574 BBQ Turkeysticks 48x1oz - $44.99/CS US-578 Ancho US-579 Honey Mustard US-580 Uncured Pepperoni December 2016 • 13 CREMINELLI In the 1800s, the Creminelli family had already been making cheese and charcuterie for generations. In the early 1900s, Francsco Creminelli practiced as a farmsteading charcuterie and cheese maker east of Milan in Gambara, Italy. His son, Giacomo, followed in his father’s footsteps and passed that knowledge on to his son, Umberto. After a childhood learning from Umberto, Cristiano began to take the lead on salami production. Under Cristiano, the Creminellis are officially recognized by the cultural ministry as an Artisan of Excellence. He decided to move to the United States and the present day Creminelli Fine Meats is born. They have now won 9 national food awards for their slow aged, artisan salami and deli products.

Salami US-1020 Barolo (9x6oz) $49.99/CS US-1021 Casalingo (9x5.5oz) $32.99/CS US-1022 Sopressata (9x5.5oz) $32.99/CS US-1023 Tartufo (9x6oz) $49.99/CS US-1024 Wild Boar (9x5.5oz) $48.99/CS US-1025 Piccante (9x5.5oz) $32.99/CS US-1161 High West Whiskey (9x6oz) $49.99/CS Slices US-1165 Calabrese (12x2oz) $34.99/CS US-1167 Prosciutto (12x2oz) $30.99/CS In 2015, Creminelli debutted its US-1168 Varzi (12x2oz) $34.99/CS first line of Non-GMO hams and pre-sliced Charcuterie. US-028 Sharp Cheddar (1x10lb) $4.69/LB US-050 Extra Sharp Cheddar(1x10lb) $4.99/LB This is sharp cheddar without the training wheels. Creamy white in color with an almost crumbly texture, it has a sophisticated citrusy tang. We like to say that it is an introduction to the "East Coast Cheddar Bite." McCadam NY Cheddar Established in Heuvelton, New York in 1876 by William McCadam; the McCadam cheese company is now a partner of Cabot Creamery. US-232 Yellow Extra-Sharp 1x10lb -$4.49/LB Brought to you by US-233 White Extra-Sharp 1,200 Farm Families

5 Spoke Creamery Beecher’s Handmade Cheese No Woman $8.79/LB US-447 Herbal Jack (1x5lb) $6.99/LB A creamy and crumbly answer to US-1060 Bulk (2x5lb) English Cotswold. Made with a local mix of garlic and chives. US-1066 Pre-Cuts (20-27x6-8oz) Adding Jamaican Jerk spices created a savory cheese that's earthy, US-453 Harvest Moon (1x8.5lb) $10.79/LB nutty and spicy; it has a complex, smoky flavor. An American-made mimolette-style cheese, it has a bright orange hue, a Flagship $9.49/LB hint of sweetness and butterscotch notes that deepen with age. US-1061 Bulk (2x5lb) US-1067 Pre-Cuts (20-27x6-8oz) Beehive Cheese Pre-Cuts Flagship is Beecher's signature, a semi-hard cow's milk cheese with a 10x4oz - $25.49/CS uniquely robust, nutty flavor; carefully aged for 15 months. US-1150 Big John’s Cajun Marco Polo $8.79/LB Spicy, hand-rubbed with a cayenne pepper-Cajun rub. US-1062 Bulk (2x5lb) US-1151 Barely Buzzed Unique espresso and lavendar US-1068 Pre-Cuts (20-27x6-8oz) hand-rubbed cheese with subtle Marco Polo takes lightly milled and cracked green and black peppercorns notes of butterscotch and caramel. and blends them with creamy Flagship cheese. Dutch Hollow Dulcet US-1152 $9.49/LB Seahive US-1063 (2x5lb) Hand-rubbed with local honey and Redmond RealSalt, Bulk made with Jersey cow milk from Utah. US-1069 Pre-Cuts (20-27x6-8oz) Dutch Hollow Dulcet is made with Jersey cow milk straight from Dutch Hollow Farms outside of Albany, NY. Blythedale Farms Pre Order 6x7oz - $23.99/CS Item These wheels are made with slowly pasteurized whole milk. Both cheeses are Bellewether Farms made to develop in the traditional French style. US-791 Carmody (1x3.5lb) $12.29/LB Carmody cheese is meant to highlight the buttery flavors of Jersey cow milk. It is based on a table cheese made in Italy, US-872 Brie US-873 Camembert only for local consumption. December 2016 • 15 Capriole Goat Cheese Haystack Mountain This creamery from Greenville, Indiana makes some of the best goat cheese. US-585 Old Kentucky Tomme (1x5lb) $18.99/LB US-652 Red Cloud (6x8oz) $49.99/CS Buttery and rich, with mild "cellar" and mushroom Beneath a sticky, slightly gritty red rind lies overtones, this aged cheese falls between an a firm creamy paste with a pungent kick. American Jack and a Tomme du Savoie.

US-586 Mont St. Francis (2x1lb) $19.49/LB US-653 Peak (6x7oz) $33.99/CS Intense, beefy, and earthy. This is a reddish, washed-rind with a typical, Evocative of mushrooms and earth, Peak is pungent odor to match. Excellent pairings with bitter beer. a vegetable ash-coated delight.

Cooperstown Cheese Co. US-654 Snowdrop (6x7oz) $33.99/CS Ranging from oozy to creamy beneath its thin, US-1290 Abbie (2x10lb) $9.99/LB bloomy rind, Snowdrop has a clean, grassy Medium aged Gouda with a wonderful crystalline finish. texture. Mature, yet mellow in flavor. US-656 Camembert (6x8oz) US-1292 Bobby’s Got the Blues (1x7lb) $10.99/LB Surface-ripened bloomy-rind wheels styled Blue-veined cheese, mild but full of flavor. after the classic cow's milk cheese of Normandy. US-1291 Alice (1x2lb) $13.99/LB $38.49/CS Washed rind cheese with a pungent scent. It has a unique US-657 Buttercup (1x8lb) $11.29/LB pinkish-orange rind and creamy paste. Made with a mix of goat and cow's milk, this is a wax-coated, semi-soft cheese.

US-1293 Jersey Girl (2x10lb) $9.99/LB Supple, creamy, mild cheese with an edible rind. Kaukauna Spreadable Cheese US-1294 Justine (1x7lb) $13.99/LB 2x10lb - $59.99/CS Made with both sheep’s and cows milk and washed US-055 Cheddar Color Tub curds. It is aged for over a year. The Sharp Cheddar gets its tangy flavor from real cheddar.

US-056 US-1295 (1x6lb) Cheddar White Tub Toma Celena $9.99/LB The Garden Vegetable cheddar is not just Complex alpine cheese with a definitive Italian flavor. vegetable "flavored," but made with real Overtones of toasted grains and a finish of caramelized apples. vegetables.

US-1296 Torino (2x10lb) $9.99/LB US-057 Port Wine Tub Aged Asiago that has big flavor with a long finish. Perfect accompaniment to apples, nuts and pasta. Laura Chenel Located in Sonoma since the 1970s. They uphold a tradition of European-style artisan quality using US-1297 Uproots (1x2lb) $13.99/LB fresh goat milk from CA. Dark brown and white, slightly crunchy rind. It has a (8x5.4oz) fudgy milk paste and overtones of malty, beer flavor. US-213 Goat Log with Crushed Olives $23.99/CS Cabecou 9x6.2oz - $39.99/CS Grafton Cheddar Wheels US-293 Herb US-315 Cheddar 1 Year (12x8oz) $52.99/CS US-294 Spicy Marinated goat cheese butons with a dense texture. US-316 Maple Smoked (12x8oz) $54.99/CS These are hand packed into anti-leak jars. US-318 Cheddar 2 Year (12x8oz) $60.99/CS Marin French Cheese Marin French started in Marin County, California back in 1865. They have Milton Creamery been using milk from local cows before it was cool. US-796 Flory’s Farm Truckle (1x20lb) US-1075 Petite Breakfast (6x4oz) This cheese ages with the cheesecloth left on the outside, An unripened Brie made in the Marin allowing it to breathe and resulting in a dry, crumbly creamery since the late 1800s. texture. $10.99/LB $17.49/CS Meadow Creek Dairy Sierra Nevada Bella Capra Goat US-310 Appalachian (2x9lb) $10.29/LB 8x6oz - $31.99/CS A lightly cooked, pressed-curd cheese, aged for US-440 Traditional at least ninety days in Meadow Creek cellars. Appalachin is a lush, vibrant cheese evocative of US-441 Garlic & Herb cream and butter with a mushroom earthiness. US-443 Smoked Nettle Meadow Farm Organic Jack Raw Milk Bricks US-1226 Pasco’s Ration (1x3.5lb) $12.79/LB 8x6oz - $52.99/CS An earthy tomme created from pasteurized goat milk infused with rye whiskey and rubbed with sage and sea US-503 Creamy Jack salt, then washed with rye. US-504 White Cheddar US-1227 Cheesemaker’s Folly (1x3.5lb) $12.79/LB A cow’s milk tomme infused with irish whiskey and washed repeatedly in whiskey and stout, giving it a smooth soft texture and coppery rind. Sweet Grass Dairy US-1219 Eggnog Fromage Frais (8x5oz) $22.49/CS Spreadable cheese made with a mix of goat and cow’s milk.

Rogue Creamery Cheddars US-121 Morimoto Sobe Ale (4x10lb) Toasty, buckwheat-rich beer is infused into the cheese, US-640 (8x7.5oz) creating a distinctive marbling. Green Hill Camembert $53.99/CS $11.49/LB Their flagship double-cream, soft-ripened cheese. US-377 La Di Da Lavendar (4x10lb) US-641 Asher Blue (1x6lb) $9.99/LB The savory cheddar is a wonderful backdrop for the earthy One of the few blue cheeses being made in the US with a natural rind. and herbaceous flavors of Organic-grown lavendar. US-642 Thomasville Tomme (1x5.5lb) $7.89/LB $10.69/LB Each wheel is handcrafted and aged for at least 60 days, with a natural, earthy rind. US-837 Pistol Point (4x10lb) The Sharp Cheddar gets its tangy flavor from real cheddar. Cheesemakers hand roll ground chipotle over the cheddar curds, creating the beautiful reddish orange appearance. Odyssey Feta $10.99/LB 12x8oz - $30.99/CS US-518 Rogue’s Mary Cheddar (4x10lb) US-1250 Mediterranean Herb Savory cheddar with rosemary flavor. $10.69/LB US-1251 Peppercorn US-1252 US-838 Tolman Blue (4x1lb) $14.99/LB Tomato & Basil US-1254 Traditional 1x20lb - $8.29/LB Sartori US-1255 Swisconsin Muenster Loaf (2x6lb) $2.79/LB US-900 Citrus Ginger Flavors of citrus, ginger and a hint of sesame. Vermont Creamery US-901 Chai Spiciness of Chai and the creamy and sweet US-968 Coupole (6x6.5oz) $43.99/CS BellaVitano. An American original with a dense texture and mild taste. US-902 Asiago Espresso Hand rubbed with fresh roasted espresso. US-903 Parmesan Fruity, with hints of lightly roasted caramel. US-970 Unsalted Butter Rolls (12x1oz) $69.99/CS US-904 Rosemary Asiago Rosemary provides the perfect savory high note. US-974 Unsalted Butter Rolls (6x8oz) $17.49/CS US-905 Balsamic US-975 Lightly Salted Butter Rolls (6x8oz) $17.49/CS Has a touch of Modena balsamic vinegar. Goat Cheese Cups US-907 Black Pepper 6x4oz - $14.89/CS Slight, peppery bite. US-985 Classic US-908 Merlot The berry and plum notes of Merlot. US-986 Red Pepper US-909 Peppermint US-987 Olive/Herb December 2016 • 17 truffles: behind the mystery what you need to know about the world’s most expensive food And some of the best truffle items for the holidays! Holiday Guide: Truffles

ruffles; one of, if not the most, expensive foodstuffs in the world.T Their consumption and creation has been shrouded in mystery since Ancient Greeks and Romans began mentioning them in recorded works. They believed truffles were the result of a reaction between soil, warm climates and a strike of lightning. To the ancients, a truffle was created when mud was cooked by lightning. While we now know the real biology behind truffles, the truth is they occur about as often as lightning strikes the same place twice (maybe that’s where the ancients got the idea from). As a fungus, they grow underground and are generaly found in close proximity to certain trees. Attempts to domesticate and harvest them on a large scale have been met with limited, if nonexistent success. So they truly are some of the rarest items in the world. It makes sense then, that the work which goes in to harvesting these wild funghi is time consuming and laborious. The aroma, and most desirable quality of the truffle, is also what aids in their discovery throughout the forests and fields where they Trained truffle-hunting dogs have become an important part of the harvesting process. grow naturally. Truffle hunters train dogs, starting when they are pups, to identify and sniff out the iconic scent. These dogs have been trained to get a reward for finding the truffle, much in the same way that bomb supporting their considerable status synonymous with decadence. sniffing dogs are trained to search for explosives. When a dog identifies Truffles are difficult to find, expensive to buy and equally tedious a potential location, it does not eat the truffle, but instead waits for a to prepare. Cooking with truffles is close to sacrilege, an undertaking piece of steak or slices of pecorino romano. Once a spot has been to be approached with care. After a truffle has been harvested, it targeted, the hunter will brush away the dirt and soil above it with their is traditionally shaved using a metal slicer. These shavings can be hands and a stick. This is done very carefully, since a broken truffle sprinkled on top of dishes raw for a wonderful aroma and taste. loses its value and they retail for hundreds of dollars an ounce. Preserved truffles are used for cooking more often than their raw The overwhelming demand for these mushrooms keeps the price counterparts. Only skilled chefs and cheesemakers can cook with high, despite new occurences of truffles being discovered in Oregon truffles without losing the aroma and masking the taste. When done and Washington. Most of the world’s supply continues to come from right, these luxury items are the perfect focal points for the holiday Italy and France; even with the additional American supply, demand will season and celebrating the new year. continue to exceed supply by tenfold. Prices will continue to be high,

NAME White Truffles Black Truffles LATIN NAME Tuber Magnatum Pico Tuber Melanosporum Vittadini

SEASON Late September to December From November to March

Mainly found in the Langhe and Monteferrat areas of Naturally occur in parts of Spain, France and Italy. The the Piedmont region of Northern Italy. majority of black truffles come from the Perigord region REGION They are most notoriously found outside of the cities of France. Alba and Asti. The most precious variety of truffle from an economic Many prefer black truffles to white because of their and culinary point of view. The surface is smooth, ochre exquisite flavor. The surface is a bumpy blackish- APPEARANCE or olive-yellow, sometimes almost greyish black. It is brown. The interior is a light purplish-brown with thin white, yellowish, with small white veins. white veins running throughout.

Have a musky scent with a flavor that hints of garlic An earthy, slightly peppery and bitter taste and pungent FLAVOR/AROMA and shallots. aroma.

Almost exclusively served uncooked, shaved on top of These can stand up to cooking because of their PREPARATION or inside of something so they are just barely warm. stronger flavor. December 2016 • 19 Holiday Guide: Truffles Holiday Guide: Truffles Truffle Tremor A flavor powerhouse. Elegant and ruffle cheese and more to get you through the holiday season! pungent truffles collide with the T velvety perfection of soft-ripened goat cheese. You’ll enjoy the heavy floral, herbaceous, and mushroom notes in this earth-shaking masterpiece. US-571 • (1x3lb) • $15.87/LB

Petite Truffle Cow Each handcrafted Marin French wheel reflect characteristics of authentic varietal cultures and careful ripening techniques. The Petite Truffle is earthy and creamy, perfect for pairing with Pre Order Goat Log with Black Truffles Item California sparkling wine or Champagne. Rouzaire Brie with Truffles US-1077 • (6x4oz) • $19.99/CS Laura Chenel fresh goat chevre has This is a slightly larger than average version of traditional brie. It is cut now been given an exciting twist. This horizontally when it is very young. A mixture of summer truffles and is a unique and sophisticated version of creme fraiche is then spread across the cheese, which is then put back their award-winning chevre. The earthy together and left to mature. The traditional bloomy rind starts to develop, flavors of the black truffle are a perfect at which point the cheese is soft, creamy and completely decadent. complement to their traditional recipe. FR-063 • (1x3.8lb) • $12.29/LB US-214 • (8x5.4oz) • $21.99/CS

Grafton Truffle Cheddar Raw Milk A delicate balance between the earthy flavors of truffle and the Cacio di Bosco with Truffle smooth, rich bite of Grafton Village cheddar. An ideal cheese for One of the finest Tuscan percorino, Truffle Boschetto with tiny specks of dark truffles cooking or as a centerpiece of a cheese plate. An enticing blend of sheep’s and cow’s milk US-342 • (2x5lb) • $6.59/LB scattered throughout its paste. The and rare white truffles. Boschetto al Tartufo taste is a perfect balance of the nutty is intriguing in that the garlicky earthiness of percorino and truffle aromas. It has a the truffle never overpowers the sweetness of firm texture and is a decadent topping the milk in this two month aged cheese. The to a pasta dish. harmonious blend of fresh and rustic flavors IT-013 • (2x4lb) • $13.99/LB make for an addictive delicacy. Il Truffelino Cheddar with Truffles IT-009 • (6x1lb) • $12.99/LB Italianavera Tartufata Il Truffelino combines the creamy texture of For true lovers of black truffle, Italianavera has created a Classic English Cheddar with the complex recipe which guarantees a captivating balance of intense and luxuriant flavor of Black Summer flavors. The truffle, with its aromatic flavor, combines with Truffle. Beautifully presented, Il Truffelino Mousse Truffee the best tomatoes, creating a delicious sauce that makes it is supplied in wheels sealed in black wax deceptively simple to create refined dishes in a short time. IT-727 • (12x9.9oz) • $90.00/CS to retain their fantastic flavor. They are Les Trois Petits Cochons has then wrapped in specially designed waxed been making artisanal, authentic parchment. pates, moussses and charcuterie Melkbus 149 Truffle Gouda UK-186 • (2x4.4lb) • $12.49/LB in Greenwich Village, NY since 1975. The Mousse Truffee is their Melkbus 149 Truffle starts as best selling mousse; a delecable a traditional raw milk farmer cheese. Just prior to pressing Mousse du Perigord combination of chicken liver, truffles, sherry and Pineau des and shaping, shavings of This is a mousse with duck, Charentes. All of their products are black truffles are sprinkled throughout the curd. After 10 chicken and turkey liver, black made without any preservatives. truffles and sherry, blended to BULK- US-710 • (2x5lb) • $6.49/LB weeks of aging, earthy flavors perfection. BULK- US-711 • (2x3lb) • $6.79/LB from the truffles are infused BULK- US-730 • (2x3lb) • RETAIL TERRINES- US-713 • throughout the cheese, along $6.99/CS (6x8oz) • $23.99/CS with notes of walnuts. RETAIL TERRINES- ND-165 • (1x18lb) • 13.94/LB US-699 • (6x8oz) • $23.99/CS December 2016 • 21 Serrano Ham Mandoline SP-107 (1x12lb) $9.79/LB A traditional bone-in Spanisho Serrano ham free of nitrates and perfectly cured for a genuine taste.

Sliced SP-106 (12x3oz)

And new, Chorizo Rings! 12x7oz - $54.99/CS US--557 Mild US-558 Hot

$41.99/CS Romano IT-063 Quarters (1x17lb) $7.39/LB IT-066 Wheel (1x60lb) $7.19/LB Aurrichio IT-078 Provolone (1x17lb) $7.19/LB

Iberico Cerrato $4.59/LB

SP-494 (2x6.6lb)

SP-500 Idiazabal Smoked D.O. (2x6.6lb) A traditional hard cheese made from raw sheep’s milk. It has a smooth and hard natural rind that is pale yellow to amber in color. The cheese is dry without being crumbly. It has a smoky flavor and pairs well with red wine and cider. $7.59/LB December 2016 • 2123 December 2016 • 25 Italian Classics.

IT-024 Gorgonzola Piccante DOP (4x3lb) $5.99/LB IT-281 Caciocavallo DOP (6x3.3lb) $5.99/LB IT-025 Gorgonzola Dolce DOP 3Bon Creamy (4x3lb Quarters) IT-283 Caciocavallo Campolongo Smoked (6x2.2lb) $6.29/LB Caciocavallo is a seasoned cheese with $4.79/LB a soft, compact paste and a sweet, long- Gorgonzola is a soft, sharp blue cheese lasting taste. It has no rind and white when made with full fat pasteurized cow’s milk. aged for a short time. It becomes straw- The cheese has a white or pale yellow yellow in color after aging for a longer paste that can be crumbly. It is speckled period of time. It is used often in Italian with greenish-blue marbling. cooking. The smoked version is flavored with a natural smoking process (using straw). It is clear brown in color and has a smooth surface. It is soft with no rind and smells of smoke. IT-414 Pecorino Romano Wheels (1x45lb) $3.79/LB

IT-888 (1x5lb) Made of 100% sheep's milk, Taleggio DOP $3.99/LB this cheese has a sharper and The Taleggio DOP has a thin rind, with smokier flavor than Parmesan. a soft consistency and a natural reddish color. The paste is uniform and compact, very soft under the rind after seasoning and becoming more crumbly towards the center. The color of the paste varies from white to straw, with some very small eyes. Taleggio is sweet, with a slight acidity, sometimes with a truffle aftertaste.

IT-277 Montasio Young 60-120 Days (1x14lb) $4.99/LB IT-058 Ricotta Salata (2x7.7lb) $2.69/LB This is a cheese with compact and pressed This sheep’s milk ricotta, is produced with whey from curds, produced with full fat or skimmed pasturized sheep’s milk and salt. Ideal for grating, for cow’s milk. Noticeable by its smell and mild the preparation of meals or for serving as it is. The taste, this cheese is tender and milky when product is vacuum sealed for freshness. fresh, becoming stronger, more aromatic and tangy after maturing. The maturing period is a minimum of 2 months to 4 months or more.

IT-300 Asiago Pressato DOP 200 Days (1x28.6lb)$4.29/LB

IT-289 Provolone Piccante (2x11lb) $4.39/LB Asaiago is an Italian cow’s milk cheese that has a protected designation of origin. The only authentic This Italian cow’s milk cheese has a firm Asiago cheese is produced in the alpine area of texture and a mild, smoky flavor. It has a golden brown rind. This provolone is the Asiago plateau in the Veneto region of Italy. aged for two to three months and has This version is produced from fresh whole milk of a pale-yellow color. However, some are the cows grazing in the same area. It is a semi-soft aged six months to a year or more. As the cheese with irregularly shaped eyes. Its crust is cheese ripens, the color becomes a richer thin and elastic and the paste is soft, buttery and whiteish-yellow in color. It has a sweet, buttery taste yellow and the flavor more pronounced. and a slightly salt aftertaste.

IT-296 Grana Padano Wheels 10-12M (1x75lb) $5.19/LB Grana Padano is a hard cheese produced with cow’s milk and characterized by a IT-015 Fontina Val d’Aosta (1x18lb) $6.89/LB very long maturing period. Albiero Grana Padano reaches perfect maturation quickly Produced exclusively from whole raw milk from and can be used as a main course or Valle d'Aosta cows. The raw milk is processed grated on top of other dishes. within two hours so that organic and natural components remain intact. Seasoned on wooden planks in natural caves. SW-094 Urnascher Black Label SW-005 Appenzeller (1x15lb) $9.99/LB (1x15lb) Pre Order SW-006 Appenzeller Extra (1x15lb) $10.99/LB Item $9.79/LB Appenzeller is a medium-hard, spicy cheese that is washed at regular intervals with an aromatic herbal brine. A full fat, semi-hard cheese made from thermalized milk. It has small, round eyes and a dark brown rind with an ivory colored $6.29/LB paste. This cheese is rather dry and crumbly. The flavor is slightly MIFROMA earthy, quite spicy, yet fine and aromatic Edel Suisse Cave Aged 4 Months with roasted after SW-092 Semi-hard Swiss cheese made notes. Made in (1x12lb) from fresh cow’s milk in the Switzerland, this Bernese Alps in Switzerland. cheese grates well. Pre Order $9.49/LB Item

SW-062 Swiss Emmentaler (2x13lb) $7.79/LB Swiss Emmentaler is a typical Swiss-style cheese produced by Mifroma. Made using fresh milk from cows that are pasture fed, this is a delicious, slightly sweet and nutty cheese that will satisfy all palates. A quintessential Swiss cheese for the whole family.

Castello Extra Creamy Danish Blue

Castello Extra Creamy Danish Blue has a soft texture and mild aroma; a hint of oiliness and a sharp blue softness overlaid on tempered salty butter. Creamy and juicy, it is perfect for everything from grilled foods to gratins, as the cooking process rounds off the sharp edges of its unique flavor. Extra Creamy Danish Blue is made in Denmark and certified by the European Protected Geographical Indication (PGI) as authentic.

DK-000 Block (1x4.4lb) $4.99/LB DK-006 Wheel (1x6lb) $4.29/LB DK-010 Half Moon (1x1.75lb) $5.99/LB

December 2016 • 27 WG-025 Brie with Mushrooms (2x5lb)

Bavarian Made Soft-Ripened $7.49/LB St. Mang 2x3.1lb - $6.59/LB WG-028 Garden Herbs $7.99/LB The creamy and aromatic Garden Herbs includes flecks of chives, parsley, sage, thyme, wild garlic and onion. WG-029 Garlic & Chives The smooth and savory Garlic and Chives includes fresh garlic and fine flecks of chives. WG-030 Mild Green Peppercorns Soft green Madagascar peppercorns add a mild heat to this soft-ripened double cream Soft-ripened Cheese. The tender green peppercorns in this cheese are unripened fruits WG-027 Grand Noir that are pickled or preserved in brine. (1x5.5lb) $7.99/LB

Cambozola

WG-023 Black Label (2x4.4lb) WG-020 Blue Label (2x5lb) $7.99/LB For over 30 years, Champignon has been creating Cambozola soft cheese specialities with fine blue cultures. Their cheese masters use only the best milk and quality cultures during manufacture- a recipe for success appreciated by cheese experts and connoisseurs alike. The range includes Black Label and Blue Label. WG-090 Rougette Bavarian Red (2x5lb) Champignon master cheese makers exercise particular care during maturing because Rougette needs a particular temperature and humidity to optimally develip its finely spiced flavor and special creaminess. In the process, the appetizing red-white rind develops. $7.99/LB FR-557 Roquefort Societe Halves (4x3lb) Made with raw milk from ewes that graze on rugged hills in the southwest of France. Aged for a minimum of 90 days in the natural caves of Roquefort that were created 50 million years ago. Has an ivory colored paste with emerald green veining and a creamy, moist texture. Its rich, intense flavor balances the blue mold aroma creating a great taste. $7.99/LB For the recipe, visit http://www.societeroquefort.com/ recipes

FR-516 Istara (1x10lb) $8.49/LB FR-500 P’Tit Basque with Wax (6x1.35lb) P'tit Basque resembles Manchego but has a milder flavor. Made with Made in the Pyrenees region, the Istara Chistou is aged for a pure ewe's milk, it is sweet with a nutty finish, and uniquely creamy minimum of 3 months. This aging creates a special composition, for a semi-hard cheese. Try it in a savory bruschetta, paired with sweet taste and appealing fragarance. Chistou is a mixture of cow's tomatoes, olives, and rustic bread or in a gourmet ham sandwich. and sheep's milk. This is a real piece of Basque Country that will delight customers. $8.99/LB December 2016 • 29 December 2016 • 31 A Century of Passion One million years ago, there was a volcanic eruption on moist interior. The Papillon strain of penicilium roqueforti is in- the Larzac plateau in what is now Southern France. It split the jected into the bread, where it develops for a month and is then Combalou mountain in two, forming fissures called fleurines. transformed into a fine powder. These cavities throughout the mountain After the milk from the Lacaune ewe has rennet added, cut are integral to Roquefort and mixed, the curds and whey are seperated. When production because they just the curds remain, the rye bread powder is allow for circulation in sprinkled over top, which is the most important the cellars. Humidity part of Papillon Roquefort production. The and temperature curds are packed in to molds, turned and remain consistent pressed for two days, before they are at 98 and 50 degrees, salted. Coarse salt is placed on both respectively. All Roquefort sides of the wheels and then pressed cheese with the AOP designation into the wheel when it is pricked. is aged within the Combalou To be considered AOP Roque- commune, however Papillon fort, the cheese must be FR-563 Roquefort Black Label (4x3lb) $7.99/LB takes many additional steps for a aged in the natural caves for Papillon Roquefort Black Label has a rich texture and long-lasting superior result. Papillon is a a minimum of 14 days and flavor. It is characterised by its white paste and generous streaks of collection of dairy farmers, master then for 3 months in aging intense blue in numerous cavities. cheesemakers, refiners and bakers, rooms. Papillon Roquefort all of whom are passionate about is aged initially for at the product. least 21 days and then It all started with rye bread, or something for an additional mini- FR-543 Rondin (2x2lb) $7.29/LB very close to it, a few thousand years ago when mum of 5 months. They This is a sheep’s milk cheese made with pasteurized milk. A typical tomme a shepherd boy got distrcted from his lunch to take the extra time to devel- cheese, its long aging process delivers a balanced pursue a woman. His bread and milk curd meal had op a version of AOP Roquefort taste. It is fruity and slightly salty, and is melt in your mouth delicious! aged in the natural caves, creating what we now know that goes beyond others on the as Roquefort. For Papillon, it continues to start with rye market. Papillon also takes bread. In September each year, the Papillon baker comes additional steps to conduct quality FR-493 Perail (8x5.29oz) $18.99/CS to make approximately 300 rye bread loaves, which are then control testing at each stage of production. This is a sheep’s milk cheese made with pasteurized milk. A traditional Aveyron cheese, which used to make the penicilium roqueforti. The bread is baked With Papillon Roquefort, you get cheeses that meets the highest expectations. It has a soft and supple texture with a fresh taste and slight long enought that it has a hard, dark brown exterior with a are made with care and passion. sheep’s milk note.

Step 1 Step 2 Step 3 Step 4 Step 5 Step 5

Milking Renneting and Curdling Cutting and Mixing Molding Salting and Pricking Refining Milk is collected daily from the Rennet is then added to the milk, When the Papillon master After the whey is drained, the curds The molds are pressed for 2 days The wheels are then placed in the Lacaune ewes. Quality control checks which causes coagulation and cheesemakers determine that the milk are dusted with penicilium roqueforti before they are ready to be salted natural caves for the initial aging. This are carried out on a regular basis. The ensures the transformation of milk has reached the correct consistency, powder that was made by Papillon. and pricked. Cheese is salt brined to step lasts for 21 days minimum before milk is transported to the dairy once into curd. This step allows the milk to the curdled milk is cut into small Loaves of rye bread are baked in- maintain a consistent level of moisture being wrapped in foil for continued it is collected, where it is analyzed for become a gel-like substance which is cubes. The curds are mixed and time house by Papillon’s own baker. Curds throughout aging and to inhibit the aging. Papillon Roquefort is then quality. The Lacaune ewe is the only the first stage of cheesemaking. This does the rest of the work, allowing the are poured into molds, giving the development of mold, perfect for broguht to the aging rooms for an approved source for AOP Roquefort. process takes a couple of hours. curds and whey to seperate. finished product a round shape. developing characetristic blue veining! additional 5 months. December 2016 • 33 $6.49/LB Has a creamy texture with a distinct brie flavor. FR-622 Supreme Brie (2x4lb) St. Andre This triple cream cheese is as rich as pure butter. It delivers a tongue-pleasing salty tang that derives from the ocean air blowing through the pastures of the Normandy coast. FR-600 Bulk (1x4lb) $7.39/LB FR-605 Mini (6x7oz) $19.99/CS FR-608 St. Agur (2x5lb) A blue cheese made from pasteurized cow’s FR-355 Fol Epi (2x6.6lb) milk from the village of Beauzac in the Monts $7.29/LB du Velay. This also classifies as a double Produced in Pays de Loire, a region of France widely cream, contains 80 percent butterfat and is known for its dairy products. Reminiscent of its inviting aged for 60 days in cellars. The longer it is golden bread loaf shape and its distinctive rind, Fol Epi is aged, the stronger and spicier it gets. a unique recipe inspired from Emmental cheese. $8.19/LB FR-319 Etorki (2x10lb) $8.69/LB Produced in the heart of the Basque region. Made with the finest quality sheep’s milk, Etorki will age for about 9 weeks to develop its fine aromas. Etorki symbolizes all the strength and richness of its lofty origin. It has an amber rind and ivory -colored paste.

Saint Albray is crafted in the Pyrenees region of France. Mostly famous for its distinctive hearty, robust mixed rind and FR-255 Chaumes (2x4lb) $6.99/LB flower shape, this cheese has Characterized by a unique, full-bodied flavor. Genuine a complex flavor profile with a Chaumes comes from the washed-rind family. it has a creamy, meaty texture. delightfully soft, springy texture and is rich and creamy with FR-595 St. Albray a fully edible paper-thin rind. $7.29/LB (2x4lb) Fromage Frais

6x5.3oz - 13.49/CS The Isigny St. Mere fromage frais are a tribute to the recipes of long ago. Fresh and authentic, they are made to be enjoyed on all occassions. The fromage frais are also characteristically thick and rich in milk solids (meaning that there is less water for a given percentage of fat in dry matter). They are particularly silky and luxurious. They are made from the finest Normandy milks. These are distinguished by their exceptional richness, high fat content and high levels of protein. Whole milk is first seeded with carefully selected lactic starter cultures before rennet is added to trigger curdling in the milk. Then a slow maturing process follows, during which time the curds are left overnight at a predetermined temperature before whey is decanted off in the morning. It is then made in cloths, drained slowly and gently, as tradition requires. This draining Creme Chantilly process preserves all its character and texture. It allows a lightly acidulated taste to develop. Needless to say, every stage is punctuated with quality checks and tests, which ensure A La Vanille de Madagascar that their fromage frais meets all of their expectations! In 1969, the Isigny cooperative invented They can also be used as ingredients for a a previously unheard-of product: whipped cream under pressure in an variety of dishes! aerosol can. It is made in a traditional FR-1005 0% Plain way, with attention to detail, such as FR-1007 20% Plain the addition of natural vanilla from Madagascar. FR-1009 40% Plain Every season they are proud to provide a product that brings together fruit, ice FR-1010 Caramelized Apple cream, sorbets and other sweet treats. FR-1011 Plums FR-1012 Raspberry FR-204 FR-1013 Strawberries (12x7lb) $34.99/CS December 2016 • 35 Brie Couronne

FR-036 3K (1x6lb) $4.29/LB FR-037 1K (2x2.2lb) $20.99/CS FR-038 1K Herb (2x2.2lb) $21.99/CS FR-039 1K Pepper (2x2.2lb) $21.99/CS

Belletoile Rouge Luscious 60% double cream, bloomy rind cheese is made by the French Fromagerie Hutin. This is a full-fat soft cheese with a red rind. It has the creaminess of a double cream with the pungency of a washed-rind cheese.

FR-090 Pre Order (6x7.05oz) Item $10.29/CS a family tradition since 1971.

this is a must-have “ French import. “ “

FR-069 Brie 3k D’Amir (1x7lb) $3.29/LB FR-094 Brie 1k D’Amir (2x2.2lb) $20.99/CS *buy 3CS of FR-094, get 1CS free 3k Brie D’Amir is a soft-ripened cheese made from pasteurized cow’s brie milk. It has been imported from France. This 60 percent double creme has a creamy texture that spreads well on a cracker or baguette slice. When Brie D’Amir reaches room temperature it is at its best; the mushroom and earthy flavors come across strongly with a truly buttery texture. Brie D’Amir is staple for any cheese plate or case. Offer it with some sweet or savory pairings for a crowd-pleasing appetizer. d’amir DecemberDecember 20162016 •• 3741 Ferme de la Tremblaye Ferme de la Tremlaye is a sustainable, organic dairy with cows and goats. All of their cheeses are farmstead, meaning they produce all of the milk used to to make the cheese on-site. Starting in 2011 they became completely self-powered. All of their electricity is produced using manure, compost and waste byproducts of the cheesemaking process.

FR-853 Farmstead Brie (2x2.2lb) $7.29/LB Brie is a soft cow’s milk cheese named for the Brie region of France where the cheese originated. It is pale in color with a slight grayish tinge under a rind of white mold. The Tremblaye version is one of the few great options available in the United States. This is aged in their caves to create a soft rind with a strong aroma. Its paste has the characteristic buttery texture of brie with an earthy, mushroom aroma and flavor. When you let this cheese get to room temperature, it is practically scoopable using a cracker of slice of baguette.

FR-847 Camembert (8x8.8oz) $36.99/CS Camembert is a soft, surface-ripened cow’s milk cheese. It was first made in the late 18th century in Camembert, located in the Normandy region of France. All AOP certified cheese with the Camembert label must be made with unpasteurized milk and aged for a minimum of 3 weeks. The surface of the cheese is sprayed with the penicilium camemberti mold to create a bloomy, edible rind and a creamy interior. It is then packaged in wooden boxes. Traditionally, camembert has a softer texture than brie and is also much creamier.

FR-846 Blue de Chevre (4x2.2lb) $9.89/LB This is an interesting cheese that combines blue veining, goat’s milk and ash. It has an ashy exterior and white interior with bright blue veins. It is both salty and sweet, with a peppery bite and a fudgy texture. Le Roule For generations, Rians has offered incomparable freshness in its fresh cheeses. Log FR-575 Garlic & Herb (1x4lb) $7.49/LB FR-577 Cranberry (1x4lb) $8.69/LB Pre-Pack Slices FR-576 Garlic & Herb (12x5.3oz) $32.99/CS FR-578 Cranberry (6x4.4oz) $16.49/CS

FR-049 Brie 3K Ermitage (1x7lb) $4.39/LB The Ermitage soft ripened cheese made from nutirent-rich milk is widely recognized and revered for its creamy texture and subtly complex flavor. This “mountain brie” is a natural for any cheese plate, on sandwiches, or simply enjoyed with fresh fruit and bread. The mild flavor and creamy texture make this a great introductory cheese for someone just beginning to sample fine cheeses.

Pre Order FR-082 Brie Fondue Ermitage (6x7oz) $23.99/CS Item

December 2016 • 39 Fondue

Your Guide for the Holidays Holiday Guide: Fondue

fondue is now known as raclette, and the version we know today

swept across Europe and gained popularity in the United States. raditionally, fondue is made with Swiss cheese, because it was Whatpromoted has remained as a Swiss the national same isdish its indistinctive the 1930s. characteristic It has since Toriginated in Switzerland. Cow herders and peasants would head into the mountains and bring part of an alpine cheese wheel with symbol of national unity, and keeping in that faith, it serves as a them. After a day of herding the cows and hard work, they would wayas more to bring than people a simple together. meal. In There Switzerland, us nothing fondue more is festive seen as or a comforting during the holiday season then gathering with family heat in the ambient warmth. Once the cheese melted to the perfect and friends, and the perfect place to do so is around the fondue softness,crowd close they to would the fire, scrape setting it directly their cheese from wedgesthe rind close casing by on to to pot! We have provided some great pairings and the step-by-step a piece of bread. Thus, fondue was born! This rustic version of instructions to make it as easy as possible.

most important, step of making fondue. TraditionalPicking the cheeseSwiss fondue is the first,is made and using obviously only Emmentaler or Gruyere, however these Picking the can end up being very one-note. The best 1 approach would be to use a 50-50 mix of two Cheese types of cheeses. Whichever kind of cheese you use, grate or crumble it up so that it is ready to be melted and mixed.

What is the difference between fondue and melted cheese? An acidic liquid like wine or beer. Adding this Add the liquid helps the cheese from becoming stringy and you will need to substitute an acid like lemon juice to Acid 2 attainclumpy the when desired melted. consistency. If you don’t want to use alcohol,

recommendations Wondering what shortly. kind ofFor wine traditional to use? SwissIt depends fondue, on the cheese mixture, and we will give you more specific

a dry, white wine is the way to go. Don’t waste your money on an expensive wine, as the flavor is almost completely masked in the finished product.

aidThe the final, combination integral element of the ofcheese any fondue and acid is intoa starchy, a smooth, creamythickening masterpiece, element like rather flour than of cornstarch. a runny mess. This is going to Mix the Toss the cheese mixture you previously shredded Starch3 and crumbled with the starch. This will ensure an even consistency! distribution when heating and mixing and a perfect final

Add everything to an electric fondue pot or a double boiler on the stove, but not all at once. Start with just the liquid, acid element of your fondue. Bring that up so its hot, but Slowly not boiling, and then add one handful of 4 your shredded cheese mixture at a time. Stir Stir slowly until the cheese is melted before adding another handful. When all the cheese is incorporated, you are ready to eat!

December 2016 • 41 Holiday Guide: Fondue Hearty Havarti Emmi Roth took the best Wisconsin has to offer and made it creamier for a Havarti that is ideal for fondue. They use traditional cheesemaking methods, fresh milk from local family farms and premium ingredients to distinguish their domestic version from alternatives. You can go in so many directions with this creamy cheese! Grate it up before adding in to fondue. Use it on its own for an extremely mild fondue, but it will shine when mixed with others. Emmi Roth Original Havarti US-1052 • (1x9lb) • $4.49/LB Cheese Pairing: A true chameleon, this cheese can pair with any one of the

Luxurious Soft-Ripened (Horseradish, Dill, or Chipotle) for a Each handcrafted wheel of Cypress Grove Humboldt Fog Grande features Emmi Roth Havarti flavors a distinctive ribbon of edible vegetable ash. You will enjoy the buttermilk something really hearty. flavorful fondue. Also try cheddar for Acid: A pilsner, especially if using and freshThis willcream, serve complemented as a decadent, with creamy floral and notes, luxurious herbaceous fondue. overtones Cut the cheddar, or a dry white wine havarti. and a clean citrus finish. cheese out of the rind and crumble. Fresh, chopped herbs like thyme or Dippers: Soft pretzels, rye bread, parsley will be a fresh addition that will bring out the herbaceuous notes. cornichons, salami or cooked meats Cypress Grove Humboldt Fog Grande like steak or chicken. US-560 • (1x5lb) • $14.49/LB Cheese Pairing: would be a subtle addition to let this cheese shine. Also try Cypress Grove A soft-ripened triple creme like Fromager d’Affinois

Ms.Acid: Natural Champagne chevre or for dry a goatywhite finish.wine. Dippers: Convenient Brie cheese. Pears, apples and prosciutto would also be great additions. Do you want to enjoy fondue without all of the preparation, Roasted fingerling potatoes are a classic combination with goat work and hassle of making your own? Ermitage Brie Fondue is the perfect option for you. This brie comes in a wooden bowl that is ready to just heat and serve. Microwave for 2 Traditional Swiss minutes and it is ready to go! Traditional fondue is made using gruyere or another swiss cheese. Brie Fondue Ermitage Usually, these are relatively mild, but Emmi Kaltback Cave-Aged Gruyere FR-082 • (6x7oz) • $23.99/CS

Take a garlic clove, cut it in half and rub it around the inside of your Dippers: You can use brie fondue dippers similar to that of has such a distinct flavor you can’t go wrong. soft-ripened cheese. Roasted is customary to add kirsch after the cheese has been fully melted. A touch offondue nutmeg pot will for addedhelp bring flavor. out For the these sweetness traditional of the swiss-style Gruyere. fondues, it a classic combo. fingerling potatoes are Gruyere Emmi Kaltbach Cave Aged Quarter Cubes of French SW-022 • (1x17lb) • $11.99/LB bread and pre- cut veggies can Cheese Pairing: For a traditional be used to Swiss fondue, use Emmi Roth supplement this Emmentaler. Also try quickly and Fontina or Buttermilk with no work. Blue. Acid: Use a dry white wine for the base. Add a squeeze of lemon juice for additionalDippers: Cubes flavor. of French bread will be the perfect accompaniment to this classic fondue. Also use blanched vegetables like broccoli, asparagus and cauliflower. FR-311 Triple Cream (6x6.35oz) $35.99/CS FR-316 Affine Au Chablis (6x7.5oz) $35.99/CS FR-317 Le Pico (8x3.5oz) $29.99/CS FR-321 Epoisse Half (6x4.4oz) $29.99/CS FR-322 Epoisse (6x8.8oz) $45.99/CS FR-408 Langres AOP (6x6.3oz) $32.99/CS These are all soft-ripened or washed-rind cheeses from Germain. Epoisses is a cow’s milk cheese with a creamy, soft texture and a spicy, sweet and salty flavor. Langres is a French cow’s milk cheese that is AOP protectecd. The paste is a bit soft and crumbly. It is milfer than Epoisses but still has a strong smell and is slightly salty. Both of these cheeses have an orange rind. Le Pico, Triple Cream and Affine Au Chablis are going to be soft, creamy and decadent when allowed to reach room temperature.

December 2016 • 43 FR-040 Delice de Bourgogne Bulk (1x4lb) $5.99/LB A French cow’s milk cheese from the Burgundy region of France. It is a soft-ripened triple creme cheese. Originally created by Jean Lincet in 1975, this is made with pasteurized milk. It has a fluffy white rind and uniform ivory paste. It has a mushroom odor and a unique texture with a buttery taste. UK-023 Cotswold (Dg/Chive) Thistle (2x5lb) $5.19/LB FR-513 Pont L’Eveque Coupe (2x3.6lb) $7.99/LB UK-082 (2x3lb) Pont L'Eqveque is a French cheese, originally Wenslydale Cranberry $5.19/LB manufactured in the Calvados region of Basse- UK-080 (2x2.8lb) Normandie. It is a cow's milk cheese with a soft, creamy Farmers Five Thistle Hill $5.49/LB pale-yellow color and a smooth fine texture. The washed rind is a mild orange-brown color and pungent. UK-810 Cheddar with Truffle (2x2.8lb) $6.49/LB Onetik FR-660 Chebris Goat/Ewe Milk (2x8lb) $9.29/LB Fromager d’Affinois FR-661 Chabrin Goat Pyrenees (2x5lb) $9.69/LB FR-515 Florette (1x2.2lb) $8.09/LB Fromager d'Affinois Florette is an especially mild and delicate cheese. It reveals the finesse and typical char- acter of goat's milk in a soft cheese.

FR-889 St. Angel Triple Creme (2x1.7lb) $6.79/LB Saint Angel has a delicate, bloomy white rind with an inoffensive hint of mushroom flavor that becomes richer with age. Its interior pâte is rich and luscious Meux Mustard with the delicate taste of sweet cream. The secret of Meaux Mustard was passed down to J.B. Pommery by the Chanoines, the original mustard makers in Meaux. Today, this is the only product made with the original recipe. FR-710 Emmental French President (2x6.6lb) Plastic Top Crocks French Emmental is much like cheese of the FR-078 (12x8.8oz) same name which comes out of Switzerland. This Gingerbread $58.99/CS cheese has a nutty, sweet flavor. FR-083 Honey Mustard (12x8.8oz) $63.99/CS $4.99/LB FR-084 Original (12x17.6oz) $68.99/CS FR-085 Royale Cognac Wax Top (12x8.8oz) $69.99/CS FR-087 Green Peppercorn (12x8.8oz) $58.99/CS FR-490 Montboissie (1x8lb) $4.89/LB It is made with cow’s milk and has a line of wine running Mini 100 Gram through the middle. It has a milky flavor with a hint of fruit and a nutty finish. The line running through the cheese FR-080 Fine Herbs (12x3.52oz) $34.99/CS is representative of the 19th century tradition where the morning milk curds would be topped with a line of ash or FR-081 Dijon (12x3.52oz) $33.99/CS wine to keep them preserved. FR-086 Original (12x3.52oz) $33.99/CS FR-644 Spreadable Goat Merci Chef Soignon Dalamatia A pleasantly mild, spreadable goat cheese, which is ideal for sandwiches, crudite, and is a great cream cheese CRO-100 Fig Spread (12x8.5oz) $34.99/CS alternative. This spread pairs with brie, blue cheeses and aged (6x5.29oz) cheddars. Blending with almonds and plain greek yogurt $13.29/CS for a delicious, tart and sweet breakfast.

UK-096 (2x2.2lb) ND-887 (4x6lb) Sticky Toffee $7.99/LB Smoked Gouda This cheese is rich and dense with flavors of golden syrup and dates mixed with spices. Perfect for serving at brunch, stuffed $2.69/LB inside of french toast or after dinner as dessert.

Peppadew DK-055 Creamy Havarti (1x8lb) $2.99/LB OI-941 Jars Mild (12x14oz) $35.99/CS For snacks that satisfy, dinners that delight and desserts with a difference. Pep up your favorites with the sweet heat of Peppadew mild whole piquante peppers. DK-131 Fontina (1x15lb) $3.19/LB ND-125 Leyden (1x20lb) Originates from the area around the city of Leyden. It is also made from skimmed mild and is spiced with cumin seeds. As this cheese is matured for several months, it has a strong flavor of cumin. $5.69/LB

ND-216 Gouda Mediterranean ND-210 Gouda Goat Cablanca (1x10lb) Herbs (1x10lb) The delicious combination of olives, Cablanca is typically white in color and is basil and garlic give this cheese the made from 100 percent pure pasteurized unmistakeable taste of the Mediterranean. goat’s milk. This cheese has been naturally It is naturally ripened for four weeks and ripened for five weeks. It has a mild and is the perfect topping for a Mediterranean creamy, well rounded taste and was style burger. It can also be melted over a recently awarded Gold at the Great Taste slice of toast for a quick and easy bite. Awards. It is one of the most popular cheeses in the Orange Windmill range. $5.79/LB $7.39/LB

ND-290 Ewephoria 1 Year Sheep (1x10lb) ND-291 Honeybee Goat (1x9lb) New creation from Holland unlike any other sheep milk cheese. Made with a drizzle of honey added to pure goat milk for a cashew- The milk comes from a small farm where the sheep are treated like like nutty sweetness. Slightly sweet, full of flavor, yet not strong or family. It has been aged for a year and has a sweet, salty. Easy to slice, grate or cube. nutty flavor. $9.49/LB $7.99/LB

$7.99/LB

ND-292 Kokos Coconut (1x10lb) ND-293 Deft Blue (1x7lb) Made with fresh, pasteurized cow’s milk and organic coconut This cow’s milk blue cheese is very rich and creamy. It has a cream, which is added for extra flavor and creaminess. It’s a distinctive buttery flavor with a sublte sweet finish. Texture is firm delightfully unique cheese with a nutty taste. enough to slice and its superb when melted. $6.89/LB December$7.99/LB 2016 • 45 Eru Spreadable Cheese Eru makes deliciously creamy, soft cheese spreads. These tubs can be a breakfast, lunch and dinner snack for the whole family.

Pre Order ND-400 Brie (10x3.53oz) $16.49/CS Item Pre Order ND-401 Goat Cheese (10x3.53oz) $16.49/CS Item Pre Order ND-402 Gouda (10x3.53oz) $13.49/CS Item ND-403 Gouda with Mustard (10x3.53oz) $13.49/CS ND-404 Gouda with Red Pepper (10x3.53oz) $13.49/CS

ND-203 Old Amsterdam (2x11lb) $8.39/LB Old Amsterdam's story is a tale of passion and dedication. This cheese has its origins at the end of the ninteenth century. The Westland family was made of fisherman until the construction of the Afsluitdijk dam that transformed the fishing area into a freshwater lake in 1932. In search of a new tradition, they soon found a new passion in cheese. Lambert Westland wanted to produce a cheese that was just as delicious as the cheese his mother brought him from the Jordaan district of Amsterdam. That cheese was savory, slightly sweet, and very smooth and creamy. After years of perserverance, the family discovered the unique process that gives Old Amsterdam its timeless quality and taste. ND-115 Ewenique (1x9lb) $12.49/LB Ewenique is made exclusively for Central Coast Creamery in Holland using a receipe by cheesemaker Reggie Jones. This 100 percent sheep milk cheese has a brilliant, velvety white paste and a delicate texture. This extremely complex cheese boasts incredible sweetness and flavors redolent of salted caramel and fresh vanilla beans, with a slight hint of citrus to contrast the savory qualities of the sheep milk. Ewenique won Best in Class at the 2016 World Cheese Championship.

US-1247 Holey Cow (1x10lb) $8.69/LB Holey Cow is one of their crowd favorites! It is made from whole cow milk. The semi-soft cheese is filled with small round openings characteristic of a Swiss cheese but with a smooth, creamy texture and a crisp, buttery finish. It’s ridiculously cheesey! Holey Cow took 2nd Place at the 2016 American Cheese Society Awards. December 2016 • 47 Cheese Pre-Cuts 24x7oz - $59.99/CS IR-011 Blarney IR-016 Dubliner IR-019 Skelling IR-020 Swiss IR-200 Cashel Blue (2x3lb) $8.29/LB IR-250 Dubliner Loaf (2x5lb) Cashel Blue is a semi-soft, creamy Irish farmhouse cheese, distinguished by its round, full flavor and signature tang. Its buttery color is punctuated by characteristic $5.49/LB blue veining. Cashel Blue Cheese is made on the family farm with milk from grass- Kerrygoldfed dairy cows that graze on some of Ireland’s most lush and nutrient rich pastures.

Dubliner is a robust aged cow’s Kerrygold Blarney Castle As with all Kerrygold cheeses, Kerrygold uses the richest, milk cheese with a bit of a hard Cheese is made from the milk Skellig is all-natural, produced creamiest grass-fed cow’s milk for texture similar to a cheddar. of frass-fed cows who graze with milk from grass-fed cows their 100 percent natural Swiss In one bite you can taste the there. It is a mild and creamy that graze on the green lush cheese. They age the gourmet diversity of flavors- from nutty cow’s milk cheese with rich pastures of Ireland. It delivers Swiss over 90 days to enhance the to sharp to sweet- that can only and velvety undertones. It both exceptional flavor- rich and tangy, delicate nuances that give it its come from a natural cheese tastes and feels similar to a with a hint of sweetness. This signature sweet, nutty taste. made from the milk of young Dutch Gouda cheese. cheese is crumbly, savory and grass-fed cows. has a lovely butterscotch-like sweetness. Butter

IR-300 Salted Bars (20x8oz) $43.99/CS IR-021 Butter with Canola Oil IR-304 Unsalted Bars (20x8oz) $43.99/CS (16x7.5oz) $31.99/CS Pre Order IR-099 Extra Sharp Pre-Cuts (12x7oz) $27.99/CS Item IR-102 Irish Castle Smooth & Mild (12x7oz) $27.99/CS IR-103 Vintage 2 Year (12x7oz) $28.99/CS somerdale- the best of british cheese Founded in 1990, Somerdale cheeses are now some of the highest quality in Great Britain and their range of products include traditional Cheddars, blue cheeses, flavored cheeses and traditional handmade artisan cheeses.

UK-187 Poacher’s Cheddar with Caramelized Onions (2x4.4lb) $6.29/LB UK-180 Red Dragon Cheddar Ale/Mustard (2x4.96lb) $6.29/LB UK-182 Harlech Cheddar Horseradish and Parsley (2x4.96lb) $6.29/LB UK-184 Tintern Cheddar Shallots/Chive (2x4.96lb) $6.29/LB long clawson stilton 4x2.5lb - $5.79/LB UK-057 Lemon Zest UK-058 Apricot Sunburst UK-066 Cranberry Scarlet UK-088 Mango/Ginger Carnival UK-089 Blueberry Berryburst White Stilton is a perfect partner for sweet fruits. Made in the same way as Blue Stilton, but without the addition of blue mold, White Stilton is a clean, fresh, slightly acidic cheese that is lightly textured and crumbly. December 2016 • 49 Leslie Stowe Leslie Stowe is a Parisian-trained chef who began her own catering company more than 25 years ago in Vancouver. She was frustrated by the lack of specialty foods in the city so she started her own company. 12x5.3oz - $42.99/CS Crisps CN-350 Cranberry Hazelnut CN-351 Fig and Olive CN-352 Original CN-353 Rosemary Rasin Pecan CN-354 Salty Date and Almond Their signature crisps are great to nibble on their own, but really shine when topped with your favorite dip, cheese or antipasto.

Oat Crisps CN-360 Cranberry CN-361 Plain CN-362 Rosemary Raisin A wheat-free alternative to the signature crisps!

Veggie Flats CN-370 Beet and Balsamic CN-371 Butternut Squash and Canadian Maple Syrup CN-372 Kale and English Walnut These fabulous flatbreads are made with care in small batches with the finest quality ingredients and are non-gmo project verified and kosher. They’re great to nibble on their own and perfect for pairing with your favorite accompaniments. Milton Creamery & DEMOS Waterwheels Orange Windmill Emmi Kaltbach Cave Aged Gruyere

es representative ability. Please contact your sal *Limited Avail or more information on running at Epicure Foods Corporation f product demonstrations*

Emmi Roth Havarti Champignon

Central Coast Dalmatia Spreads Creamery Mt Vikos Feta & Sartori

December 2016 • 51 Belberry Balsamic Glaze Belberry Royal Syrup $4.76/EA $4.50/EA $28.56/CS $27.00/CS

$9 OFF $6 OFF

BE-060 - BE-064 6x250 ml BE-015 - BE-016 6x200 ml Belberry Marmalade Amatller Metal Tin $3.17/EA $4.00/EA $19.00/CS $40.00/CS

$4 OFF $10 OFF

BE-105 - BE-108 6x7.5 oz CSP-1570 10x60 g

Belberry Preserve Amatller Choc. Taza Bar 45% $2.83/EA $2.50/EA $17.00/CS $50.00/CS

$6 OFF $15 OFF

BE-110 | BE-112 - BE-121 | BE-123 | BE-125 6x7.5 oz CSP-1560 20x200 g Belberry Preserve Mini Jars Simon Coll 85G Bars $0.63/EA $1.65/EA $30.25/CS $16.50/CS

$6 OFF $5 OFF

BE-140 48x1 oz CSP-1650 | CSP-1660 | CSP-1670 10x85 g Simon Coll Umbrella 32% Tray Chateau d’Estoublon Moukipic $0.80/EA $6.15/EA $24.00/CS $36.90/CS

$8 OFF $6 OFF

CSP-1720 30x35 g FR-780 | FR-781 6x750 ml Madelines $23.23/CS Chateau d’Estoublon Balsamic FR-435 $7.42/EA $26.21/CS $89.00/CS FR-446 | FR-447 $6 OFF $10 OFF

FR-435 | FR-446 | FR-447 12x7 oz FR-792 12x200 ml Chocolate Etoiles Brie 3k d’Amir $2.17/EA $3.29/LB $21.71/CS

$7 OFF $0.40 OFF

FR-332 10x8.5 oz FR-069 1x7 lb Chateau d’Estoublon 200 ML Brie 1k d’Amir $8.10/EA BUY 3CS $97.20/CS 1K D’AMIR GET 1CS 1K D’AMIR $15 OFF FREE FR-772 | FR-787 | FR-793 12x200 ml FR-094 2x2.2 lb December 2016 • 51 Brie La Petite Reine Mahon 3M La Gruta del Sol $6.15/EA $3.57/EA $5.75/LB $36.90/CS $21.40/CS

$5 OFF $1 OFF

FR-844 6x8.8 oz SP-001 2x7 lb Butler’s Blacksticks Blue Manchego La Gruta del Sol $7.42/EA $7.89/LB $6.29/LB (SP-081) $6.85/LB (SP-082) $89.00/CS $7.49/LB (SP-083) $7.16/LB (SP-084) $2 OFF $0.50 OFF

UK-200 1x5.5 lb SP-081 - SP-084 2x7 lb

Walo Red Wine & Red Nose Marconas La Gruta del Sol $3.29/LB $9.57/LB $8.99/EA

$2.50 OFF $2 OFF

SW-803 | SW-804 1x13 lb | 2x8.8 lb SP-917 1x4.4 lb Tres Leches La Gruta del Sol Bulk Cakes La Gruta del Sol $6.50/LB $3.99/LB

$2 OFF $0.50 OFF

SP-011 2x7 lb SP-974 - SP-976 1x11.02 lb Membrillo La Gruta del Sol Elixia Limonade 330 ML $2.45/EA $1.21/EA $29.44/CS $14.56/CS

$5 OFF $2 OFF

SP-962 12x5.29 oz FR-671- FR-675 12x330 ml Italianavera Pasta Sauce Cornish Sea Salt $5.88/EA $1.67/EA $70.50/CS $20.00/CS

$15 OFF $6 OFF

IT-720 | IT-722-IT-724 | IT-726 12x19.4 oz UK-883 - UK-885 12x2.6 oz | 12x1.9 oz

Italianavera Black Truffle Cadi Cheese & Butter $7.50/EA BUY 1CS OF $90.00/CS EACH CADI CHEESE GET 1CS OF CADI $15 OFF BUTTER FREE

IT-727 12x9.8 oz SP-030 - SP-032 | SP-033 2x3 lb | 2x5.5 lb | 2x5.2 lb | 24x4.41 oz Tresors Crispy Crackers $1.49/EA $17.90/CS

$5 OFF

FR-918 - FR-923 12x3.3 oz December 2016 • 53