Imported Guide BELGIUM / ARGENTINA 3 CANADA 4 CANADIAN SPECIALTY 5 6 DANISH SPECIALTY / FINLAND 7 8 ENGLISH WENSLEYDALE 9 WALES 10 11 FRENCH SPECIALTY / FRENCH AIR 12 GERMANY 13 GREECE / BULGARIA / CYPRESS 14 HOLLAND 15 BEEMSTER SPECIALTY 16 IRELAND / NORWAY 17 18 ITALIAN SPECIALTY 19 ITALIAN AIR 20 21 SPAIN 22 SPANISH SPECIALTY / SPANISH AIR 23 DELIVERY SCHEDULE SWITZERLAND 24 STOCKED - Product is ordered and shipped with your regular delivery, these items are denoted with an asterisk throughout the catalog. UNITED STATES OF AMERICA 26

CROSS DOCK - Product must be ordered by 10:00am & CREAMS 27 Tuesday, and arrives into Lipari the following Monday. It will ship out on your next delivery beginning Tuesday. Product ACCOMPANIMENTS 28 will arrive within 10 days to your store. CHARCUTERIE 30 AIR FREIGHT - Products are flown in specially for you, and can take up to 20 days to arrive to your store. MARKETING IDEAS 31 *DENOTES STOCKED ITEMS 2 Belgium & Argentina

CHIMAY A LA BIERE GRAND CLASSIQUE CHEESE Washed in the beer produced by the Slightly pungent, supple and creamy, the Trappist Monks in the Chimay monastery. carefully crafted Chimay Classis is the pride CHIMAY 198909 1/5 lb. of the Chimay monastery’s line of chesses. CHIMAY 382873 1/5 lb. GRAND CRU CHEESE Semi hard, matured in the cellars of the REGGIANITO Trappist Abbey for 6-8 weeks until its floral When Italians immigrated to Argentina, they aromas reach peak. began making it locally. Reggianito is cured CHIMAY 382890 1/5 lb. longer than any other South American hard cheese, leading to a rich, enhanced flavor. It is saltier than its namesake, but maintains the traditional crystallized crunch. ZERTO 569303 4/15 lb.

Chimay Authentic Trappist

3 Canada Canada’s cheese history is a special combination of its French and English heritage, beginning with cattle trade in the 17th century. From soft-ripened, Parisian to the stoic British cheddars, the traditions of Canadian cheese began with an artisanal approach, and soon progressed to industrialized methods. By the 1900s, the creation, manufacturing and trade of cheese became amongst eastern Canada’s most important commodities.

As innovators of new techniques of pasteurization and stringent hygiene methods, Canada implemented a series of laws and guidelines that soon became industry standards. The Frenchcentric province of Quebec is also the center of cheese culture in Canada; more than half of Canadian cheese is produced in Quebec, and almost two-thirds of all specialty cheeses.

Lipari Foods supplies cheeses that are “magnifique,” including French-inspired chèvre by Celebrity, and soft-ripened brie by Eiffel Tower.

MINI BRIE BRIE 3 KILO A classic cocktail party favorite. Great for Made from cow’s , the rind of this stuffing, topping or slicing alongside your cheese is edible and the inside is soft and most successful appetizers. creamy in texture. The flavor is smooth, rich *EIFFEL TOWER 547903 12/7 oz. and creamy. *EIFFEL TOWER 548103 1/7 lb. MINI Creamy, buttery and smooth, this cheese BRIE 1 KILO small size is ideal for display on a holiday Made from cow’s milk, the rind of this cheese platter. cheese is edible and the inside is soft and *EIFFEL TOWER 547803 12/7 oz. creamy in texture. The flavor is smooth, rich and creamy. *EIFFEL TOWER 548003 1/2.2 lb.

BORGONZOLA A stunning combination of Brie and , Borgonzola is soft and creamy with a bloomy rind and a blue veined body. ZERTO 569403 1/3.3 lb. 4 Canadian Specialty Celebrity is... l RBST Free l Halal & Kosher l Vegan l Lactose Free l All Natural

PLAIN GOAT CHEESE Award winning Celebrity goat cheese starts with the freshest milk from Mariposa Dairy in Kawartha Lakes, Ontario. *CELEBRITY 547303 12/4.5 oz. CELEBRITY 599333 2/2.2 lb.

CHOCOLATE CHERRY TEMPTATION CRANBERRY GOAT CHEESE Creamy goat cheese with rich, decadent BLUEBERRY GOAT CHEESE With a higher percentage of whole fruit chocolate flavor and Dalmatia Premium Light and creamy Celebrity goat cheese is coating its outside and aromatic cinnamon Cherry Spread give this top notch cheese rolled in a tangy and warm coating of juicy that is loaded with flavor, Celebrity goat both flavor and eye appeal. blueberries and spicy cinnamon. cheese with cranberry and cinnamon is CELEBRITY 567697 12/4.5 oz. CELEBRITY 577303 12/4.5 oz. a delightfully tangy taste experience. The chèvre blends perfectly with the sweet and PLAIN GOAT CHEESE TUB RUM RAISIN GOAT CHEESE sour berries, and the touch of cinnamon Plain goat spread, smooth & creamy. Smooth and creamy Celebrity goat cheese adds just enough extra warmth to the Sea Salt brings out a delicate flavor. is studded with rum soaked raisins for a pairing. RBST Free, Halal, Kosher, Vegan satisfying burst of flavor. CELEBRITY 577903 2/4 lb. CELEBRITY 577403 12/4.5 oz. *CELEBRITY 547403 12/4.5 oz.

HONEY GOAT CHEESE & HERB GOAT LOG FIG GOAT CHEESE This classic goat cheese has a drop of The combination of spicy garlic and fresh Delicious goat cheese is combined with “liquid gold” giving this award winning herbs are a wonderful complement to the premium fig spread, giving the cheese a cheese a hint of sweetness that is pleasing creamy goat cheese. touch of sweet as well as unmistakable to the palate. *CELEBRITY 577603 12/4.5 oz. aroma of figs. CELEBRITY 577703 12/4.5 oz. CELEBRITY 577803 6/11 oz. *CELEBRITY 547203 12/4.5 oz.

5 Denmark

CARAWAY HAVARTI CREAMY 60+ Creamy Havarti takes on an earthly taste Creamy Havarti is known for its high with added seeds butterfat content and luxurious taste. A ST. CLEMENS 575503 1/9 lb. delightful balance of buttery and earthy is achieved in this soft, creamy cheese, ideal HAVARTI for entertaining and snacking! Havarti 55% is a creamy to yellowish ST. CLEMENS 575403 1/9 lb. colored semi-soft cheese flavored with dill, with many small and irregular eyes. JALAPENO HAVARTI Consistency is soft, elastic and sliceable. Kick it up a notch with spicy Jalapeno to This cheese is rindless. Taste is mild and our creamy delicious Havarti. buttery, slightly bitter and aromatic but ST. CLEMENS 575803 1/9 lb. more sharp with age. ST. CLEMENS 575603 1/9 lb.

HAVARTI W/ HERBS This lovely cheese with the aroma of fresh herbs is buttery and smooth and ready to melt. ST. CLEMENS 575703 1/9 lb.

6 DANISH SPECIALTY

DANISH FONTINA This is the only cheese producer in the This Swedish cows milk version has world to win the title of World Cheese a distinctive aroma and similar robust Champion twice. This semi-soft, creamy taste, while being extremely creamy and blue cheese comes in a drum shape and buttery. Light, straw-colored interior has a white to yellowish, slightly moist, and is lightly studded with mediumsized edible rind. eyes throughout the paste. A crowd- DANABLU 575303 1/6 lb. pleasing favorite for snacking and cooking, Fontina still has enough character to hold up on hearty dishes. Creamy, slightly sweet and robust in ST. CLEMENS 575103 1/28 lb. flavor, use this classic as the star of your cheese board! DANISH BLUE CHEESE ST. CLEMENS 551603 18/4.4 oz. Cow’s milk, creamy blue cheese that is perfect for dressings. The flavor is CRUMBLED DANISH BLUE CHEESE FONTINA distinctively sharp and salty and quite This semi soft, cheese has a white to Semi-soft, ultimate melting cheese. consistently enjoyable. Robust earthy yellowish slightly moist edible rind. Made Fontina has a silky texture with a distinct flavor. from cow’s milk, aged 8-12 weeks. aroma. Pairs well with fruit or on a *CELEBRITY 547103 10 lb./7-9 oz *ST. CLEMENS 551503 12/6 oz. cheeseboard. Mild, tangy, milky flavor. Recognizable by its red rind. CELEBRITY 577003 1/12 lb. *CELEBRITY 552203 10 lb./7-9 oz FINLAND

SWISS Distinctively rich and nutty, Finlandia Swiss is crafted from the purest milk and carefully aged for 100 days for a delicious, robust flavor. FINLANDIA 472603 4/6 lb.

7 England From the countryside of Wales to historical creameries outside London, English products have a long and proud tradition of creating a wide variety of different tastes, textures and flavors in their dairy market. With a history of cheese making that pre- dates the Roman invasions, there are now a total of over 700 English cheese and dairy products.

Cheese making in England advanced at a bewildering pace; stemming from a time when monks and monasteries created cheeses, a place where innovation and experimentation were commonplace, CHEDDAR W/ PORTER GUINNESS ENGLISH CHEDDAR to the artisanal creations of today. The rich, yeasty flavor of porter ale Tickler is a mature 18 month Cheddar Traditionally set by regions, from the complements this wonderful cheddar. that is hugely popular in England with a so called ‘crumblies’ such as Cheshire, The Cahills family pours porter over sweet, tangy flavor. their tangy cheddar giving the cheese a TUXFORDD 551103 4/5 lb. Lancashire and Wensleydale, to the mosaic like pattern. *TICKLER 600803 14/7 oz. famous Stilton and Cheddar, each cheese CAHILLS 610203 2/4.96 lb. has unique characteristics that are as CHEDDAR W/ RED ONIONS OLD SMOKED CHEDDAR Tickler is a mature 18 month Cheddar that individual as their makers. Oak Smoked Cheddar is a wonderfully is hugely popular in England with a sweet, flavored mature Cheddar, aged for 12-15 tangy flavor. Lipari’s premium offerings range from months. Each wheel is specially selected TICKLER 315126 4/5 lb. to be naturally smoked for 3-4 hours over Devon Cream Company’s Clotted Cream, oak chips from the farm’s woodlands. Wexford Cheddar, Collier’s Strong Welsh QUICKES 600303 1/3.5 lb. CHILI & PEPPER CHEDDAR Cheddar and Texford & Tebbutt Stilton, A delicious blend of Tickler Fabulous products worthy of any occasion. MATURE mature cheddar with a mix of chili’s and This Mature Cheddar is made from fresh peppers provides a great tasty kick. Ideal cow’s milk giving the cheese a ful flavor for cooking, try melting over nachos. and a certain amount of piquancy. Great TICKLER 315109 4/5 lb. for snacking. WINDSOR RED WHEEL *COOMBE CASTLE 823665 12/7 oz. A marbled blend of pale red and white streaks swirling around a mild creamy CHEDDAR W/ CARAMELIZED ONIONS English Cheese. SAXONSHIRE 5 LAYER This creamy, tangy Cheddar, flecked with COOMBE 567731 1/5.5 lb. Saxonshire is also called “Five Counties” mouth-watering caramelized onions, is the because it combines five famous British epitome of “sweet and savory. Its playful DORSET CHEDDAR DRUM county cheeses in colorful layers: Double palate combines tangy, toasty and sweet Cheddar Dorset Drum delivers a fanfare of Gloucester, Caerphilly, Cheshire, Red onions. With its light beige color, darkened complex flavors ranging from sweet and Leicester and Cheddar. bits of onions, and creamy-crumbly texture, tangy to sharp. COOMBE 550403 2/5 lb. Cheddar with Caramelized Onions is an COOMBE 572525 6/14 oz. *COOMBE 823733 12/7 oz. attractive addition to any cheese board. It can be used in numerous dishes from a CHESHIRE CHEDDAR FIERY SPICE simple cheese toast to a gourmet fare. Cheshire is England’s oldest known cheese. Always trying to stay ahead of the COOMBE 802903 2/2.4 lb. It is colored reddish orange from annatto Cheddar curve, the makers of Fiery Spice and has a slightly tangy flavor. Cheddar at Coombe Castle have created CHEDDAR MOROCCAN SPICE *COOMBE 823750 12/7 oz. quite a sensation. Rather than simply This fusion of two distinctly different food adding hot peppers to the base of their cultures creates a combustion of flavor! already smooth and luxurious Cheddar, Satisfying cow’s milk Cheddar is infused Red Leicester is a mellow cheese with a a blend of green and red bell peppers, with traditional Moroccan spices. The base hard, granular texture. It gets its bright red green and red chili peppers, crushed chili of smooth, creamy Cheddar balances the color from the addition of annatto. It is aged and garlic is added to give this cheese a fascinating flavors, creating an unbelievable for 10 to 12 weeks. major punch of flavor. taste sensation. COOMBE 550303 1/9 lb. COOMBE 802803 2/4 lb. COOMBE 802603 2/2.2 lb. *COOMBE 823767 12/7 oz. 8 ENGLISH Specialty

Wensleydale Classic English Wensleydale comes from the region of its name, in the lush limestone pastures of . Using a time-honored traditional recipe that starts with pasteurized cow’s milk, traditional Wensleydale has a creamy yet tangy flavor with an almost flaky texture. Wensleydale cheese has a sweet and fruity finish, a natural choice to combine with produce like cranberries and apples.

Usage: Pair with the English favorite, cream crackers, or pair with fresh fruits and crusty French breads.

APRICOT WENSLEYDALE Succulent apricot pieces add their delicate sweetness to this cheese. COOMBE 386868 2/2.2 lb.

BLUEBERRY WENSLEYDALE On its own, Wensleydale is a young cow’s milk cheese with a mellow, slightly acidic flavor. Add fresh real blueberries and each mouthful releases a burst of tart and sweet TUXFORD & TEBBUTT flavors. COOMBE 386902 2/2.2 lb. Delectable blueish green veins that pop against the deep amber color. Fruity LEMON WENSLEYDALE & piquant with the tangy finish of blue One moment it’s tangy and the next, sweet. shropshiee. This cheese tastes every bit as good as it T&T 551203 2/4 lb. looks. COOMBE 386834 2/2.2 lb. DOUBLE GLOUCESTER W/BLUE STILTON MANGO & GINGER WENSLEYDALE Bold and creamy Blue Stilton is layered This popular flavored cheese from Coombe between satiny, mellow Double Gloucester, Castle is a blend of mild Wensleydale and resulting in a powerful, delicious flavor candied ginger pieces. combination of the two. COOMBE 386817 2/2.2 lb. COOMBE 694567 2/3.5#

PEAR & APPLE WENSLEYDALE STICKY TOFFEE CHEESE Made from pasteurized cow’s milk, this Inspired by the classic British dessert, fresh, young cheese has a clean, mild flavor , a combination with a firm and flaky texture. The apple and of dates, raisins and toffee give this pear give it just a hint of fruity sweetness pretty unique cheese a delicious twist. COOMBE 386800 2/2.2 lb. COOMBE 549803 2/2.2 lb.

CRANBERRY WENSLEYDALE DOUBLE GLOUCESTER This traditional Wensleydale has delicious, A close cousin of Cheshire and one of tangy whole cranberries scattered Britain’s most popular cheeses, Double throughout displaying an innovative Gloucester is an ideal cheese, combination of flavors and dramatic visual adding creaminess without an over- impact. powering flavor. COOMBE 550103 2/2.2 lb *COOMBE 823716 12/7 oz. COOMBE 613103 1/9 lb. WHEEL Sage Derby is a Cheddar type, semihard, TUXFORD & TEBBUTT STILTON vegetarian cow’s milk cheese made using Creamy, slightly sweet and robust in flavor, leaf sage for flavor and chlorophyll (plant use this classic English Stilton as the star of coloring) for its trademark green hue. Just your cheese board. An ideal representative as mild coombe cheddar, it’s matured for of the blue cheese family. about 12 weeks. T&T 551303 1/8 lb. 1/2 Wheel COOMBE 595503 1/9 lb. T&T 567646 2/4 lb. 1/4 Wheel *COOMBE 823784 12/7 oz. *T&T 551403 12/5 oz. 9 Wales

BLACK BOMMER WELSH CHEDDAR ARBOR MIST WHISKEY CHEDDAR Extra matujre, vivacious cheddar, from Delicious and unique premium cheddar Our tour of Snowdonia’s creative line of award winning cheese markers, this produced in Wales. Made to a particular locally produced award-winning cheeses contemporary cheese has a black wax recipe with visible salt deposits, this continues with two classic Welsh flavors, coating that reveals a moist smooth cheese is matured to yield an incredible Cheddar and Whiskey. texture taste sensation. SNOWDONIA 556630 6/7 oz. Snowdonia 877131 6/7 oz. *COLLIERS 843503 12/7 oz. *Snowdonia 923230 12/5.3 oz. COLLIERS 219632 2/5.5 lb. BOUNCING BERRY CHEDDAR *COLLIERS MINI 905181 12/7 oz. Mature white cheddar balanced to MULL OF KINTYRE EXTRA perfection with cranberries – deliciously MATURE CHEDDAR GREEN THUNDER CHEDDAR sweet and moreishly creamy. This Mull of Kintyre product is a semi Its perfectly balanced flavor allows SNOWDONIA 556613 6/7 oz. hard, creamy white cheddar cheese that the mature cheddar, garlic and herbs is rugged, bold and full of character to compliment without taking over. GINGER SPICE CHEDDAR Mull of Kintyre 857087 12/7 oz. SNOWDONIA 556647 6/7 oz. Medium cheddar and sweet, tangy *SNOWDONIA 923223 12/5.3 oz. stem ginger create a fresh, exciting combination in both flavor and texture. SNOWDONIA 556596 6/7 oz.

BEECHWOOD SMOKED CHEDDAR This smooth and creamy cheddar is beechwood smoked for a brilliant finish. *SNOWDONIA 923216 12/5.3 oz.

10 France

The moment France became synonymous with cheese may have been when General Charles de Gaulle said, “How can you govern a nation that has 246 varieties of cheese?” Today France has almost 1,000 different types of cheeses and clearly has no shortage of products to choose from. Known for a rich history filled with cheese, French products continue to be made and handled with the utmost care and attention.

With a passion for cheese that is unsurpassed, French cheeses range in local flavors and techniques, and are heavy in their regional influences. Like many other countries with a robust cheese culture, France divides their Protected Designation of Origin (P.D.O) cheeses into four categories: Artisanal, Cooperative, Fermier (farmhouse), and Industrial. These distinctions mark where the milk is sourced and how the cheese is produced. Whether made in an artisanal “fromagiere” or through modern processing productions, these cheeses differ from town to town, and farm to farm.

From our Papillon , to the decidedly French Boursin cheese spreads, French cheeses and products are amongst the most sought after in the world.

ROQUEFORT BLACK LABEL An award winning Roquefort, is bright white in color, with a generous amount of tasty blue- ish green molding throughout the paste. This cheese is wrapped in a distint black foil BRIE D’AFFINIOS to distinguish it from other This is a great appetizer cheese, Roquefort cheeses. serve with French style ham. Papillon 857053 4/3 lb. Made from cow’s milk, it is creamy in texture, deliciously BRIE 62% rich with a grassy finish. Also known as “The Queen LE FROMAGE 573003 2/4.4lb of Cheeses”, Supreme is a luxurious triple crème cow’s BRIE 70% TRIPLE CREAM milk cheese from the Burgundy Belletoile is one of France’s best known region of France. A generous triple crème bries. It is made entirely of BRIE addition of crème fraiche gives cow’s milk and contains around 75% Made from cow’s milk, the rind of this cheese is Supreme its richness and butterfat due to the additional cream that edible and the inside is soft and creamy in texture. smoothness. has been added. The result is heavenly The flavor is smooth, rich and creamy. SUPREME 597203 2/4.4lb. buttery rich brie. *EIFFEL TOWER 547603 1/2.2 lb./1 kilo Special Order *BELLETOILE 573603 1/7 lb. *EIFFEL TOWER 547703 1/6-7 lb./3 kilo 11 FRENCH SPECIALTY RACLETTE FRENCH COMTE WHEEL Raclette comes from the 10 MONTHS mountainous Alps, where it has Comte, an ancient French Gruyere been made in Savoie for hundreds of style cheese from the Jura Mountains years. Known for its sublime melting is a staple in any French household qualities, Raclette is a semi-soft, for cooking and snacking. Made from flavorful cheese that is dotted with raw cow’s milk, cheese is aged for at tiny eyes. The inedible, rosy-colored least one year. rind creates a sense of romance. ENTRENONTS 597403 1/22 lb. THUAIRE 597903 1/15 lb. BLEU D’AUVERGNE SHEEPS MILK This intensely flavored blue cheese A fresh white cheese in salt brine, is produced in south-central France made exclusively from 100% sheep’s in the Massif Central area. Producers milk, which creates a sharp-flavored use cow’s milk for the Bleu cheese with a slightly salty bite and d’Auvergne to give it a creamier taste rich, tangy flavor. 50% content. and texture than Roquefort. VALBRESO 569003 1/18 lb. LIVRADOS 573703 4/3 lb.

MORBIER FOURME D’AMBERT Morbier is an uncooked pressed One of France’s oldest cheese. It’s a cheese made with pasteurized cow’s true farmhouse blue made with milk produced in the Jura Mountains cow’s milk and aged for up to 4 of Eastern France. It is recognizable weeks. While aging, the cheese is for its layer of ash running through injected with vouvray moelleux a the center. sweet white desert wine. LIVRADOS 568703 1/13 lb. LIVRADOS 568603 2/4 lb.

FRENCH AIR FREIGHT

AGED SELLESUR CER DELICE DE BOURGOGNE MUNSTER HAXAIRE FROM FRANCE FROM FRANCE This soft ripened triple cream is an The cheese is rubbed by hand with a A disk-shaped goat’s milk cheese from amazingly rich and creamy cheese that is solution of salt and water. It has a strong the Loire Valley. Its texture is moist and made from fresh cow’s milk and enriched flavor. The paste is fine-textured and dense, and its flavor covers all the goat with pure cream. Its flavor is rich and golden, slightly sticky, and sweet. cheese bases – sour, sweet and salty buttery. FROMI 801103 6/8 oz. JACQUIN 596903 6/16 oz. ST. ANDRE 801603 1/4 lb. VALENCAY ASH FROM FRANCE BRILLAT SAVRIN EPOISSE FROM FRANCE It has an earthly, tangy flavor that is Slightly neutral when fresh, but can Epoisse has a powerful, rich flavor. It is sweetened by the gray mold surface. develop a pronounced taste is well salty and creamy with a pungent smell. Its bloomy rind helps it to ripen from the matured. Its taste is soft an faintly sour, BERHAUT 597003 6/9 oz. outside in, giving it a creamy texture when and its texture is as creamy and luscious fully mature. as whipped . JACQUIN 596803 6/8 oz. LINCET 568903 3/1 lb.

CHABICHOU DU POITOU This cylindrical cheese, with a hard, yet edible rind and a subtle goat’s milk flavor. FROMI 800903 6/8 oz.

12 Germany Whether it is referred to as cheese or “Käse,” Germany boasts an extensive and prosperous tradition of producing an assortment of cheeses. With over 600 known varieties of cheese, German products are specified by region and production type, from Bavaria in the south to the low lying regions in the north. One of the most renowned areas of cheese manufacturing is Allgäu in the Alpine region of southern Germany, where over two-thirds of German cheese is produced. The high mountain pastures and plentiful precipitation result in ideal grazing conditions, producing high quality milk products.

Ammerlander EDAM Edam is a mellow, savory, slightly salty and nutty cheese that has a pale yellow interior and a deliciously mild taste. Try it one a sandwich with a bagel. *EDAM 675816 4/6.5 lb.

Ammerlander GOUDA Ammerlander Gouda captures best of this Dutch classic while infusing it AMMERLANDER GRUYERE with distinctly German tastes. Great for Rich, nutty, salty, and slightly sweet pizzas, pastas and salad, Smooth and easy to fruity in flavor, Gruyère is similar to other to slice. Swiss-type cheeses. *GOUDA LOAF 675833 4/6.5 lb. GRUYERE 567816 2/6.5 lb. CHAMPIGNON W/ MUSHROOM This double-cream, soft-ripened cheese AMMERLANDER BUTTERKASE AMMERLANDER SWISS has a mild mushroom flavor derived from Butterkase has a buttery taste and a creamy This cheese has a distinctive nutty hand-picked German A quality champignon texture that melts in your mouth. Aged for flavor and smooth texture that comes alive mushrooms that gives it a one-of-a-kind 1 month, it develops a semisoft texture and in conveniently shaped loaves. Made with zest. a pungent flavor which makes it a perfect creamy cow’s milk and aged in an extremely CHAMPIGNON 611803 2/5 lb. table cheese. controlled environment. *Ammerlander BUTTERKASE *SWISS 455990 2/6.5 lb. REGINA BLUE WHEEL 675782 4/6.5 lb. Regina Blu is often referred to as the PALADIN BUTTERKASE GERMAN SWISS “Queen of Bavaria” for its luxurious creamy 574303 3/7.3 lb. This cheese is high in protein and has a flavor due to the 65% butterfat content, familiar yet special flavor. It has a more this allows Regina Blu to become extra AMMERLANDER HAVARTI pronounced flavor than many others in the creamy, ideal for spreading and melting Havarti has a semi-soft texture with a Emmental family. Its extra character keeps applications. Mellow flavors and a light buttery taste and aroma which melts in your it from disappearing into the background network of blueish-green veins are scattered mouth. when added to and dishes. throughout the pale ivory paste. *HAVARTI 675799 4/6.6 lb. ATALANTA GOLD 597603 2/12 lb. PALADIN 219649 2/6 lb. 13 Greece

It began with an , “His cheese racks were loaded with cheeses, and he had more lambs and kids than his pens could hold.” Clearly, an over abundance of sheep meant that extra milk could be used for cheese. The existence of Feta cheese, initiated well before ’s time, continues today with the simple use of sheep’s milk, salt and . With its arid mountain climate and rocky soil, the main source of agriculture in Greece was farming and milk. Out of necessity, a cheese culture was born. Other popular varieties, like Kasseri and Manouri have also existed for thousands of years, using a combination of goat and sheep’s milk.

Greeks also consume plenty of cheese per year, over 30kg per person, more than any other nation in the world. Several varieties of Feta and other cheeses have Protected Denomination of Origin (P.D.O) status, requiring strict production and distribution guidelines.

Lipari offers a variety of quality Greek products, including Mevgal Feta, Kasseri and Manouri – the quintessential Greek cheeses.

FETA KASSERI MANOURI Contains no preservatives. Its color This cheese is a young blend of Manouri is a semi-soft cheese that is pure white, and its flavor, slightly pasteurized sheep’s and goat’s milk, contains three types of milk products: sweet and tangy, yet never overly briny. and it has a consistency that straddles sheep and goat milk, sheep whey and It is a delicately-textured, borderline that of Italian and Cheddar. cream. It is a slightly granular cheese spreadable cheese. Kasseri is a true melting cheese. with a creamy texture and milky taste. MEVGAL 580003 12/7 oz. MEVGAL 580103 12/7 oz. It has no rind, and is usually sold in logshaped rolls or sliced into circles. MEVGAL 580203 10/7 oz. BULGARIA, CYPRESS

HALLOUMI CYPRUS BULGARIAN FETA Halloumi is a semi-hard cheese made Bulgarian Feta is made from pure from sheep’s milk and seasoned with sheep’s milk from free-grazing ewes mint leaves. Its texture is similar to in the Rhodope Mountains. Saltwater a firm mozzarella but with the briny brine is poured over the pieces to moisture of a feta. arrest the ripening process and keep *ATALANTA 548603 12/8.8 oz. the cheese young and fresh. *ATALANTA 548203 1/15.4 lb. 14 Holland

In the windmill dotted landscape of the Netherlands, some of the most fertile lowlands and pristine grasses can be found. These ideal farming environments breed a unique brand of cattle, farmers, and ultimately, cheese. Produced since prehistoric times, cheese has been made throughout the Netherlands, with a focus on North and South Holland, as well as Friesland, which are all situated along the shore, ideal for their wet soil.

By the , Dutch cheese were shipped abroad, and by the 18th century, the Netherlands had a strong reputation for producing outstanding cheese. By the turn of the 19th century, cheese making progressed beyond the family-owned farms to more industrialized creameries. Cooperative farms soon became the fastest way to combine artisanal techniques with modern machinery, with the first co-op farm established in 1886.

From the blue-clay soils of the Beemster polder, to the Mill Dance creameries, Holland’s rich tradition of cheese making has never looked, or tasted, stronger.

RED WAX GOUDA Gouda is the most famous of Dutch cheeses and is made from whole milk EDAM only. This semi-soft cheese has a creamy Edam is similar to Gouda but with less yellow body with irregular holes and a fat and more flavor. Edam cheese is a natural yellow rind. mellow, savory cheese has a pale yellow MILL DANCE 518329 1/10 lb. wheel interior with a red or yellow paraffin *MILL DANCE 578403 10 lb./7-9 oz. coating. MILL DANCE 610703 2/6 lb. Loaf EDAM BALL *MILL DANCE 578803 10 lb/7-9 oz. SMOKED GOUDA Mellow, savory and slightly salty, this This Gouda cheese is smoked in brick semi-hard cheese is known for its BABY GOUDA ovens over smoldering hickory chip distinctive red wax coating, which Baby Gouda imported from Holland. embers, creating an edible brown rind encases a pale yellow interior made Covered in wax for freshness. Enrobed in with an earthiness reminiscent of dark from fresh cow’s milk. Matured from a beautiful red wax and overwrapped in red beer. Inside is a buttery, tender paste that few weeks to several months, the aging cellophane, these little “baby” cheeses practically melts on the tongue. process allows Edam to develop complex make a great presentation. *MILL DANCE 611203 4/6 lb. flavor profiles, from nutty to herbaceous. MILL DANCE 610903 12/10 oz. *MILL DANCE 572403 10 lb./7-9 oz. MILL DANCE 610803 6/2 lb. 15 HOLLAND SPECIALTY

BEEMSTER 2% MILK PARADISO BEEMSTER GARLIC BEEMSTER LEYDEN A lower fat aged cheese is a A creamy Parmesan style A beautifully balanced creamy This Leyden cheese wheel is a rare find indeed! Beemster cheese crafted by the best cheese infused with wild field traditional Ducth cheese that 2% Milk contains 50% less fat cheese maker in Holland. garlic. Never overpowering, this has a creamy buttery texture than traditional Dutch cheeses, Texture is smooth but still cheese is a wonderful addition and is made from the sweet but retains the creamy texture sliceable. Great over pasta. to burgers, potato dishes and milk of free ranging cows. and fullbodied taste that only 619971 1/24 lb. wheel sneaking tastes on the side! Beemster 857036 1/25 lb. Beemster can provide. 619954 1/6 lb. qtr. wheel 416403 1/10 lb. wheel Beemster 867019 1/6 lb. Qtr. Wheel 416503 1/24 lb. wheel 619988 12/5.3 oz. *480385 12/5.25 oz. BEEMSTER RED PEPPER VLASKAAS BEEMSTER SMOKED Beemster Red Pepper has a When translated Vlaskaas mean BEEMSTER MEDIUM 100% Natural smoked, crafted soft & spicy bite. Delicious on Flax cheese. This delightfully Beemster Medium is a staple by the best cheese maker in sandwiches and burgers or just sweet and creamy cheese was in every Dutch home. With its Holland use for snacking. made only during the harvest naturally smooth and creamy 632007 2/7 lb qtr. wheel 426104 1/10 lb. festival of the flax for the taste, it enhances any dish by workers to eat. bringing gourmet style to your BEEMSTER EXTRA AGED BEEMSTER GOAT CHEESE 416903 1/32 lb. wheel table. Beemster Extra Aged is Premium Goat is smooth and *480436 12/5.25 oz. 416803 1/24 lb. wheel matured for 26 months making silky, yet tasty and aromatic. *480368 12/5.25 oz. it Beemster’s oldest cheese. Goat cheeses are renowned BEEMSTER AGED Because of Beemster’s unique for their soft milk that is This aged Beemster Aged has BEEMSTER MILD milk, Extra Aged is able to accepted by consumers who an intense, somewhat sweet Beemster Mild is aged for 2 obtain the widest flavor ranges many have reactions to cow’s flavor. Although Beemster Aged months, making it mild, soft, possible in only 26 months milk cheeses. Goat’s milk has been matured over 18 and creamy. and still retains its smooth and is composed of smaller fat months, its texture is still rather 426087 1/28 lb. wheel creamy taste without being particles which the human body creamy and can be cut without *480402 12/5.25 oz. grainy. is able to more easily digest. crumbling too much. 416703 1/24 lb. wheel 578903 1/22 lb. 416603 1/24 lb. wheel *480419 12/5.25 oz. *480453 12/5.25 oz. BEEMSTER MUSTARD Beemster Mustard is a very BEEMSTER WASABI unique cheese with robust Japanese horseradish has long flavor of Mustard seeds. been an essential part of all 572559 1/10 lb. wheel sushi dishes. Now its distinctive taste can be enjoyed in a deliciously smooth and creamy cheese. 415803 10 lb./7-9 oz. 16 Ireland The Irish word for cheese – cáis – is itself an ancient term, and throughout Irish history dairy products were central to the traditional diet. Despite its rich culinary attributes, the art of Irish farmstead effectively disappeared at the end of the 18th century when potatoes had become the dietary staple. Farmstead milk was instead used to make butter with very minimal cheese production continued and mostly concentrated in monasteries. Cheese manufacturing came to light again mid- twentieth century. Through he regions of Ireland each cheese expressed the singular place from which it originated; cheese from County Tipperary had to speak of Tipperary, IRISH GREEN WAX CHEDDAR TUXFORD & TEBBUTT Awarded the Kerrygold Cup for being IRISH CHEDDAR and one from County Clare had to have the “Best Irish Mature” and took the The milk for this “bitey” cheddar characteristics of the West Coast, whilst Gold in Nantwich’s Extra Mature is taken from cows grazing the Wexford cheeses had to capture the sunny Category (to just name a few honors). green grass of southeast Ireland. climate of the South East of Ireland. Wexford Mature Cheddar is smooth This environment produces rich, bodied, with a full, rich flavor and a creamy milk that is perfect for hint of sweetness, a prime example cheese making. Our Irish Green Wax Today, every part of Ireland holds an of traditional Irish Cheddar. Cheddar is aged for a minimum of 12 interesting, distinctive, local farmstead WEXFORD 314990 2/5.5 lb. months. The cheddar is then cut into cheese. The cheese revolution has been a WEXFORD 315007 12/7 oz. blocks and covered in green wax, giving the cheese a distinctive Irish steady and crafted by passion, and it has succeeded for a very simple reason: the CHEDDAR W/PORTER GUINESS appearance. Made in Limerick, Ireland, the rich, T&T 611603 3/4 lb. people who make the cheeses ensure the yeasty flavor of Dublin-produced cheese speaks of their land, their milk, their Guinness stout complement a perfectly labor and their passion. creamy cow’s milk cheddar Cahill’s 610203 2/4.96#

CHEDDAR WHISKEY IRISH As enthusiastic as a traditional Irish pub, the Cahill Cheddar with whiskey will have your mind buzzing with flavor. Classic Irish cheddar are immersed in Kilbeggan Irish Whiskey, a single-malt delight. Cahill’s 610203 2/4.96#

From the ski slopes to the NORWAY streets, Norway is known JARLSBERG JARLSBERG CHEESE SNACKS for its variety of flavorful A mild, semi-soft, part skim cheese An “all natural” snack that is uniquely cheeses,including the illustrious made from cow’s milk. Jarlsberg® Jarlsberg – mild, mellow, yet nutty Lower Jarlsberg. Over a span of 100 years, the production is famous around the world for its sodium compared to other leading cheese and manufacturing of cheese characteristic mild, sweet and nutty snacks in the category. Individual cheese products in Norway would taste and its large round holes. Snack sticks wrapped in cellophane. reverberate across the globe. *JARLSBERG 173200 1/20 lb. wheel *JARLSBERG 915971 12/6 oz. First was the creation of *JARLSBERG 812900 2/12 lb. loaf Jarlsberg, similar to the Swiss *JARLSBERG 630987 12/10 oz. EW JARLSBERG HICKORY Emmental, pioneered in Norway by Anders Larsen Bakke in the *JARLSBERG 758103 4/5 lb. SMOKED WEDGE 1850s. feather shredded The famous sweet and nutty cheese is now available in smoked! Semi-soft, The second revolutionary event was the invention of the cheese slicer, fashioned by a carpenter named Thor Bjørklund in 1927. JARLSBERG LITE part-skim, naturally smoked cheese. After trying to divide slices of cheese that had melted, he simply Jarlsberg® Lite has the same mild, Enjoy this mild, mellow cheese with used a piece of steel to fashion a slicer that would divide a block nutty flavor as regular Jarlsberg® with your favorite Chardonnay. of cheese into uniform slices. After this invention, the deli counter 50% less fat and 30% fewer calories JARLSBERG 441761 12/8 oz. was transformed forever. than regular Swiss cheese. *JARLSBERG 813000 1/12 lb. loaf 17 Italy

With a history of cheese and meats that dates over thousands of years, the Italians are amongst the most passionate and particular about their cuisine. Though cheese is believed to have originated in the , it was the Romans who made it a staple of the Italian diet, streamlining its production and inventing new cheese making techniques.

Through the medieval times, monasteries became the epicenter of the cheese-making industry in Italy. It was here that methods were developed that are still in use today. Farmers and cheese makers were careful to use every resource available to them; this resulted in the creation of Mozzarella di Bufala, one of the world’s most popular cheeses, made from the milk of the Water Buffalo who were originally intended to pull the plows on the farm. Italian meats enjoy the same elite status as their cheese counterparts, with Prosciutto di Parma or Speck Alto Adige earning Protected Designation of Origin (P.D.O) status along with cheeses like Pecorino Romano or Grana Padano.

ASIAGO AGED 12 MONTHS GRANA PADANO GORGONZOLA PROVOLONE Asiago is a cow‘s milk cheese Golden in color and not short on A firmer cheese with a touch of Provolone is a northern Italian that originates in the high plains flavor, Grana Padano is a sweet sharpness. An excellent table cheese that can be thought of a of the Alps of the same name. and savory cheese that may be cheese, which also cooks well. Mozzarella’s older brother. This This reserve stock, slow-ripened used as a table cheese or for GELMINI 574403 1/13 lb. is one of the great sandwich Asiago is aged for a full year grating. Aged 16 months. cheeses, also an excellent as opposed to regular Asiago AGRIFORM 611403 1/20 lb. wheel qtr. CREAMY GORGONZOLA melting cheese that is perfect d’Allevo’s six months. AGRIFORM 680049 1/82 lb. wheel Creamy Gorgonzola is the in omelets or atop a toasted AGRIFORM 570403 1/20 lb. wheel youngest and mildest style of this baguette. TALEGGIO cheese. It is made of the purest GHIDETTRI 569803 2/11 lb. ASIAGO FRESCO It’s rough, rosy crust, pale yellow whole pasteurized milk. After it is This is the youngest version of interior, and rich and buttery, treated with a blue-green mold, BOSCHETTO W/ TRUFFLES the DOP cheese Asiago. Aged for fruity, slightly salty flavor are what it enters an aging room where Boschetto al Tartufo Bianchetto 20 to 40 days, this young cheese give Taleggio its individuality. it is carefully turned and salted, is a fresh cheese from has a full, creamy flavor. Asiago aleggio’s soft, incredibly and then perforated with large sheep’s milk and cow’s milk. A Pressato (Fresco) is mild and flavorful interior is creamy in needles to help spread the veins. precious harmony between the sweet with a springy, pale interior. texture and has a pungent GELMINI 599803 4/3 lb. pronounced taste, the pungent It is classified as an Italian DOP aroma. Taleggio develops a more truffle’s flavor and the delicate, cheese. assertive and tangy flavor as it sweet taste of the tender paste. AGRIFORM 570203 1/25 lb. wheel matures. IL FORTETO 598103 6/1.5 lb. AGRIFORM 567680 4/7 lb. qrt. wheel AGRIFORM 599203 1/4.6 lb. 18 ITALIAN SPECIALTY

PIAVE AGED 6 MONTHS PECORINO ROMANO Aged for half a year. Characterized by a This hard sheep’s milk cheese is typically sweet, full-bodied flavor that intensifies aged for one year and used as a grating with age and made from milk produced cheese. on mountain pastures only. Piave is an *ZERTO 572603 1/50 lb. excellent cheese for its flavor and high ZERTO 569703 1/12 lb. nutritional value. *ZERTO 571803 10 lb./7-9 oz. LATTEUSCHE 567663 4/3.5 lb. qrt ZERTO 572203 28/11.4 oz. grated bags PIAVE AGED 12 MONTHS ZERTO 569603 4/5 lb. grated Aged for a full year. Characterized by a *ZERTO 572503 12/8 oz. shredded cups sweet, full-bodied flavor that intensifies with age and made from milk produced RICOTTA SALATA on mountain pastures only. Piave is an A variation of Ricotta, this pure white, excellent cheese for its flavor and high firm, rindless cheese originated in the nutritional value. hot, dry island climate of Sicily. It is ZERTO 570303 1/14 lb. made from lightly salted sheep‘s milk *AGRIFORM 923237 12/5.3 oz. that is pressed and dried, then aged for a minimum of three months. PECORINO W/ PISTACHIO ZERTO 569503 4/7 lb. Sifor, a Sicilian producer, has created a line of primo sale style pecorinos that are CLASSICO CHEESE BITES flavored with genuine Sicilian ingredients Tasty Grana Padano Cheese bites, rich including Bronte pistachio nuts, tomatoes in Protein and Calcium gluten free and from Victoria and olives of Belice lactose free SILFOR 599403 2/5.5 lb. Groksi ! 688804 12/2.12 oz.

PECORINO ROMANO TOSCANO Pecorino Toscano ages for a mere 30 days to lend a sweet yet pronounced taste of sheep’s milk. Each bite of the compact white paste releases a heady perfume from the Tuscan countryside and a flavor that is well-developed and balanced. IL FORTETO 598003 2/4 lb.

PECORINO W/ The Tuscan cooperative know as Il Forteto in Mugello has married these flavors to create a new cheese, Basilio. The mixture of a marked taste of basil and extra virgin olive oil rubbed on the rind combined with the softness of their perfect pecorinos allows the tradition of Pesto to have a new harmony of taste. IL FORTETO 598303 2/4 lb.

REGGIANO PARMIGIANO Parmigiano-Reggiano, a grana style cheese from the Parma area in Italy, is considered by many to be the world’s greatest cheese. It is a cooked and unpressed, semi-fat, hard cheese made from raw cow’s milk. *AGRIFORM 570103 1/82 lb. full wheel *ZERTO 611303 1/20 lb. 1/4 wheel *ZERTO 571903 10 lb./7-9 oz ZERTO 571703 12/8 oz. grated cups

19 ITALIAN AIR AIR FREIGHT PRODUCTS ARE FLOWN IN SPECIALLY FOR YOU, AND CAN TAKE UP TO 20 DAYS TO ARRIVE TO YOUR STORE.

BRINATA BUFFALO MOZZARELLA ROBIOLA CAPRA Pure sheep’s milk fresh cheese. The Made with 100% whole buffalo milk Made with whole pasteurized cow’s production process is quite complex from Buffalo. There is a hint of musk, milk it has been aged for a maximum of because only a correct balance between slightly acid, and when cut it should 10 days. humidity and temperature during aging have all the aroma of the live lactic ROCCA VERANO 596103 6/8 oz. can ensure uniform molding of the rind. cultures of the buffalo milk. IL FORTETO 598403 3/2 lb. CILENTO 599003 6/7 oz. ROCHETTA Fresh cheese made with three , LA TUR-ALTA LANGA ROBIOLA BOSINA cow’s, sheep’s, and goat’s. Slightly straw The cheese is soft, delicate and the Robiola Bosina is a fresh, soft ripened colored and delicate, creamy with a very perfect blend of the three types of milk cheese made with two milks: cow’s and distinct taste due to the mixture of the give it a very particular taste. It will sheep’s milk. Soft, creamy and lightly milks. become slightly softer and more runny fragrant. It is important to serve at room ALTA LANGA 596003 6/10.6 oz. as it ages. Delicious and unique it is temperature in order to better savor aged about 10 days. fullness of its taste. ALTA LANGA 596603 6/8 oz. ALTA LANGA 595903 12/9 oz.

IMPORTED PESTO This sauce is a keystone of the Liguria regional kitchen of Italy. The main ingredient is basil which grows wonderfully in this Mediterranean micro- climate. Our pesto is a combination of basil, garlic, salt, pine nuts, olive oil, Pecorino and Parmigianino cheese. IL FORTETO 598203 2/4.6 oz. IL FORTETO 567595 10/6.35 oz.

20 Poland The genesis of the long and storied cheese industry lays in north-central Poland. From cheddar to mozzarella, analysis of prehistoric pottery unearthed from sites in the Slavic country show that modern cheese-making began as early as 5500 B.C.

Modern Polish cheese-making began to take prominence in society thanks to the Cistercian abbeys in the south-east region of Jedzejow, during the Middle Ages. Slow to develop, towards the end of the 19th century the influx of immigrants from Germany and Holland began to contribute their knowledge and expertise to the local cheese market on the north coast in Pomerania region. Although cheese making was originally considered an industry for wealthy andowners, during the late 1800s under the Austrian empire, a large cheese cooperative movement began

From this rich history, Poland now claims the origins of 60 unique varieties. Today, their most popular cheeses are artisan made from organic ingredients in small quantities on family farms. They may be soft or hard, made from cow, sheep or goat milk, but the flavor is always rich and exquisite.

LUBELSKI KURPIANKA SWISS YELLOW WAX Lubelski is a town in the Lublin region of Kurpianka is most similar to smoked Aged for approximately 4 months, Eastern Poland. The town’s namesake mozzarella, but with a touch of garlic to this semi-firm, pale yellow cheese cheese is mild and dry, making it an enhance its lightly smoky flavor. Made from offers a mild and nutty flavor. excellent basic for the kitchen. It melts pasteurized cow’s milk, Kurpianka is an POLANAISE 801903 1/15 lb. easily and has a flavor and texture similar excellent snacking cheese. to Mozzarella. Eat as a table cheese with POLANAISE 612203 10/1.5 lb. beer or use for melting, cubing in a salad, or for Poland’s famous cheese cake, Sernik, MORSKI served at Easter time. Is a semi-soft cheese with a very mild, CELEBRITY 801403 6/3 lb. pleasant flavor. It is not at all complex or intimidating and is, therefore, a safe bet MAZOWIECKI when serving a crowd or for every day Mazowiecki is a semi-soft, smoothtextured, eating. mild cheese with a slightly sweet flavor. POLANAISE 800803 4/8.5 lb. Made from pasteurized cow’s milk, it is a good cooking and table cheese. Serve it with fresh fruit or dark, hearty bread. CELEBRITY 801303 4/8 lb.

21 Spain Spanish cheese and meats are like many other countries throughout – their histories and traditions stem from a local and regional level. While the Romans are credited with bringing more sophisticated cheese making techniques to Spain, it is believed that cheeses were being produced centuries . The cheeses of Spain have a sordid history; during the Franco regime, artisanal cheese making was outlawed, and many varieties of cheese became extinct. With the end of this era, and the inclusion of Spain into the European Union in 1980, cheese production quickly returned to the everyday culture. Spain was also given access to award “Denominacion de Origen” (D.O. or D.O.P.) recognition to the production of several meats and cheeses.

While Spain is known for the dry, arid landscapes that produce Manchego, much of Spain is outlined by mountainous pastures and coastal terrain that now produce a variety of cheeses. With over 100 known types of Spanish cheese, these products range from the region of their production, the time of year, and the animal used.

GOAT CHEESE WITH ROSEMARY Rosemary is one of the prevalent herbs of the Spanish Counrtryside, When combined with rich goat’s milk cheese it becomes a delightful experience MANCHEGO SLICING LOAF DON JUAN 908502 12/5.3 oz. MANCHEGO AGED 4 MONTHS Its semi-firm paste boasts a rich golden It is semi-firm with a rich golden color color and smooth texture. A mild cheese QUESO IBERICO and smooth paste. This Manchego bears at first, its floral aroma and nutty flavor The distinctive piquant taste of this white the trademark herringbone designs on unfolds with each bite. The convenient cheese ranges from nutty to fruity. It has the rind, reminiscent of the days when loaf shape makes this cheese ideal for rich, buttery texture that goes well when cheese curds were drained and molded in food service and deli applications. served as a snack cheese, a grating real baskets. DON JUAN 576703 1/6 lb. cheese or a grilling cheese. DON JUAN 576403 2/7 lb. DON JUAN 908495 12/5.3 oz. *DON JUAN 579003 10 lb./7-9 oz. MANCHEGO AGED 1 YEAR The grand-daddy of all Dehesa IDIAZABAL DOP MANCHEGO AGED 6 MONTHS Manchegos, the Gran Reserva usually What is exciting about Idiazábal is its The award-winning Manchego is made ages at least 14 months and develops delightful balance of smoke and sheep. exclusively from the fresh milk of the a decidedly piquant flavor. The older it The edible rind is tanned from smoke, but Manchego breed of sheep and aged for gets, the more intense its rind becomes. also serves as a shell to protect the paste six months to create a sweet, creamy yet Naturalrinded, raw milk Manchego with from overbearing, smoky flavors. tangy cheese. this much age is a rare find indeed. DON JUAN 576503 2/7 lb. DON JUAN 576303 2/7 lb. DON JUAN 800603 2/7 lb. 22 SPANISH SPECIALTY GOAT CHEESE W/ WINE An amazing, wine-cured goat cheese made from the Murciano-Granadino breed of goats in southeastern Spain. The cheese ripens for at least 30 days and then soaks in red wine for up to 72 hours. Once the vibrant, violet rind is formed, the floral undertones of the wine masterfully combine with the creamy and tangy goat cheese. DON WINE 576203 2/7 lb. DON WINE 576603 10 lb./7-9 oz.

MAHON CURED A 100% cow’s milk cheese, Mahon comes in large squares of about 6 pounds. Ripened in underground caves for at least 60 days, Mahon has a bold, magnificent flavor that could never be called mild. QUEAMA 800503 2/7 lb.

MAHON 3 MONTHS After ripening in underground caves for at least 60 days, Mahon develops a bold, magnificent flavor. The yellowishorange rind, which is rubbed with butter, oil and paprika, conceals a soft, slightly briny and decidedly spicy and nutty interior. This cheese is sold at stages ranging from semi-cured to very old. QUEAMA 615203 2/8 lb.

TETILLA This is the most characteristic cheese from Galicia, easily recognized by its shape and smooth, fine, yellow strawcolored rind. The soft paste, thick and smooth with few air pockets, is very creamy on the palate. The flavor is clean and smooth. QUEAMA 599103 6/2 lb.

SPANISH SPECIALTY AIR FREIGHT PRODUCTS ARE FLOWN IN SPECIALLY FOR YOU, AND CAN TAKE UP TO 20 DAYS TO ARRIVE TO YOUR STORE.

MONTE ENEBRO FRESH TIETAR Monte Enebro is a handcrafted artisan goat cheese, made by renowned cheesemaker Rafael Baez. Using on the finest pasteurized goat’s milk and the same mold used to make Roquefort cheese, Monte Enebro takes on a distinctive taste and appearance. All at once, it is tangy yet creamy, with a crumbly, dense texture that becomes firmer as it ages. An aromatic cheese with a piquant finish, this award-winner is a unique expression of Spain. MONTE ENEBRO 596203 3/53 oz.

GARROXTA Garrotxa has a white interior, with a very creamy texture that is surrounded by a natural mold rind. It has an unusual but mild flavor with a light acidity and a hint of . BLANCAFORT 800703 6/2.5 lb.

23 Switzerland

The history of cheese in Switzerland is literally full of holes. The Swiss cheese trade can be traced back to the 15th century, when travelers moved through the Alps and would store hard cheeses for long periods of time without spoiling. In the snowy and mountainous regions of Switzerland, monks would keep cheeses for their monasteries throughout the winter. One infamous guest, Napoleon, with his army of over 40,000, survived on cheese through their march on the country in 1800.

As production became commonplace and cheese became a commodity, Swiss products were sold throughout Europe, creating a strong and valuable market and invaluable master cheese makers. The globalization of Swiss cheese cuisine is due in part to cheese makers taking their skills to America, Russia and beyond, settling in these countries and opening their own creameries. Switzerland’s most beloved cheese, Emmental, may have been developed as early as the 1300s, with full-scale production and distribution implemented by the 1800s. Swiss Emmental quickly became Switzerland’s most prized commodity, with Emmentaler Switzerland FONDUE gaining Appellation D’Origine Contrôlée Tiger Fondue recreates the Alpine (A.O.C) status. fondue experience from real Swiss cheese imported from Switzerland. Tiger Fondue is conveniently packed and ready to melt, even in a regular stove pot or microwave bowl. ST. CLEMENS 576103 12/14 oz.

GRUYERE Swiss Gruyère, an extra special delicacy from the Gruyère district of Switzerland, is well known as the basic ingredient in fondue. With its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well. *ALPS 571503 10 lb./7-9 oz.

GRUYERE WEDGES This cheese is made from marrying Swiss cheese with their delicate and nutty flavored Emmenthaler. Ideal for retail, these individually wrapped small processed wedges are perfect for snacking and entertaining on any cheese board or fondue melt. TIGER 497419 24/4.9 oz. 24 SWISS SPECIALTY

With half of Switzerland’s milk made into cheese, it is no wonder that the country produces over 450 varieties. From tangy hard cheeses to aromatic herb-rind cheeses or specialty products matured in wine, this delicious staple of our daily table can be appreciated in a myriad of ways.

Each of Mifroma’s cheeses is the result of centuries of artisan knowledge and skills married with the most modern of quality control and production technologies. For precision and flavor, many of the stages are carried out by hand, from salting and churning to turning and washing the cheese wheel.

A distinctive feature of Mifroma cheeses is that many of our products are matured in a vast natural cave in Ursy, a village at the foot of the Alps. It was over 50 years ago that this ancient rocky cavern was transformed into the perfect cheese chamber.

Carved from the mountainside over century, the rugged walls of our prized grotto retain high levels of humidity and maintain a constant year-round temperature of 50 to 57.2° F. This temperate­ environment is the ideal place in which to mature our cheeses APPENZELLER to perfection. This cheese obtains it’s uniquely spicy taste from the herbal brine the composition of which is a closely guarded secret. Mifroma 695060 1/15#

RACCARD RACLETTE A semi-firm cheese, cow’s milk, mostly used for melting GRUYERE AOC Mifroma 695094 1/11# This cheese owes it’s subtle characteristic taste to the best quality SWISS EMMENTALER AOC unpasteurized milk coming straight From the Valley of Emme, this famous from the cows fed on grass durig the CAVE AGED GRUYERE AOC cheese dates back to the 13th summer months. This cheese is aged This cheese owes it’s subtle Century. An essential item for cheese for 5 months characteristic taste to the best quality boards, can also be used in many hot *Mifroma 695111 8/7 oz. unpasteurized milk coming straight dishes *Mifroma 890056 2/6 # from the cows fed on grass durig Mifroma 695128 8/7oz the summer months. This cheese is CAVE AGED GRUYERE AOC aged for 11 months SWISS EMMENTALER AOC This cheese owes it’s subtle Mifroma 695026 2/5# SUPER CUTS characteristic taste to the best quality From the Valley of Emme, this famous unpasteurized milk coming straight FONDUE CHEESE cheese dtes back to the 13th Century. from the cows fed on grass durig the Fondue is a typically swiss traditional An essential item for cheese boards, summer months. This cheese is aged dish, composed of different swiss can also be used in many hot dishes for 11 months cheeses, deeply flavored with strong Mifroma 695145 2/15# Mifroma 695043 8/7 oz. melting qualities Mifroma 890067 10/14oz 25 United States of America Marin French Cheese has a unique history of handcrafting traditional and original soft ripened cheese in Northern California since the days of gold rush. Marin French is the longest oerating cheese company in America, with commitment to time honored cheese making practices using fresh nilk from neighboring dairy farms.

The Petite Collection The Petities are elegant, 4-ounce wheels made with fresh cow’s milk and cream from neighboring Marin County dairies. Each Vrie-style cheese is handcrafted and reflects characteristics of authentic verietal cultunes and careful ripening techniques. BRIE PETITE BREAKFAST 910476 6/4 oz. BRIE PETITE CRÉME 910483 6/4 oz. CAMEMBERT PETITE 910490 6/4 oz.

TRIPLE CRÉME BRIE Smooth, creamy & elegant. Time honored techniques are used when crafting this soft-ripened beauty in small batches. This California original has a creamy paste, slightly sweet flavor and a velvety white rind that provides a delicate, tangy finish. BRIE TRIPLE CRÉME 910497 6/8 oz. CAMEMBERT 910504 6/8 oz.

Cabecou Marinated GOAT CHEESE Laura Chenel learned the fine art of crafting Chèvre during an Our California original Cabecou is a marinated apprenticeship in France, birthplace of this traditional style goat goat cheese button with a dense texture. The disks cheese. Although chèvre has been celebrated in France for are cut from fresh logs and placed on racks to dry centuries, it’s still relatively new to the United States. In fact, when approximately 5 to 7 days. They are then hand packed with savory herbs into anti-leak jars and the she returned to American in 1979, Laura Chenel’s Chèvre became oil is added. The herbs infuse their flavors into the the first artisanal domestically-produced goat cheese. Decades creamy and tart buttons beofre leaving Sonoma. later, Laura Chenel’s Chèvre has become America’s premier GOAT CHEESE MARINATED HERB 910441 9/6.2 oz. goat cheese brand, featured by specialty retailers and four star GOAT CHEESE MARINATED SPICY 910441 9/6.2 oz. restaurants and hotels. FRESH FLAVORED GOAT LOGS Fresh goat milk for our Chévre is delivered daily to our Sonoma creamery from family dairies in Northern California and the Sierra Foothills. Famous for its rich-tasting, bright citrusy tang, flavors are enhanced due to a balanced amount of salt. In order to give an exciting twist to our award-winning fresh Chévre, We’ve created four unique yet sophisticated flocors: Orange Blossom Honey, Crushed Olive, Black Truffle and our new Summer Fig. GOAT CHEESE PIM & GARLIC LOG 910413 6/8 oz. GOAT CHEESE HONEY LOG 910420 8/5.4 oz. GOAT CHEESE SUMMER FIG LOG 910427 8/5.4 oz. GOAT CHEESE BLACK TRUFFLE LOG 910434 8/5.4 oz. GOAT BRIE 910455 8/5.4

PARMESAN GRATED BAGS USA CRUMBLED FETA “INDIAN STYLE” Grated Parmesan cheese is a hard, COW’S MILK BULK CHEESE yellowish cheese made from raw Two of the world’s favorite flavors A Traditional, full fat soft Cheese cow’s milk that is sold pre-grated. come together in this classic used in Indian cooking. This It is finer than shredded Parmesan Greekstyle cheese. Atalanta Feta is vegetarian cheese is pressed until cheese. Just spread it over your a white, slightly salty cheese with the tezture is firm. This cheese favorite pizza or pasta. a refreshing, tangy finish. Extra has a_distinctive nutty flavor and ATALANTA 548903 28/11.4 oz. creamy cow’s milk is what gives smooth. Atalanta Feta its sweet flavor. ROYAL MAHOUT 612003 4/5 lb. ATALANTA 802103 2/5 lb. 26 BUTTERS & CREAMS

CHIMAY BUTTER SALTED 82% DEVON CREAM BUTTER Tasty Chimay butter comes from the Produced from the milk of over 45 border of Belgium and France. Milk that co-op farms, the 80.5% butterfat butter produces this cheese is from cattle that is churned and salted in a traditional graze in the pastures of Chimay. English manner. CHIMAY 548803 20/9 oz. COOMBE 550503 12/8 oz.

CHIMAY BUTTER UNSALTED DOUBLE DEVON CREAM Tasty Chimay butter comes from the Double Devon Cream stands apart from border of Belgium and France. Milk that traditional clotted creams with a creamier produces this cheese is from cattle that and less buttery texture. With 48% milk graze in the pastures of Chimay. fat, it is certainly hearty enough to use CHIMAY 595803 20/9 oz. as a substitute for butter. Double Devon cream contains no preservatives or ENGLISH GOAT BUTTER artificial additives. St. Helen’s Goat Butter is a smooth, COOMBE 550003 12/6 oz. creamy butter made from freshlychurned, pure, pasteurized goat’s cream. A pinch DEVON CLOTTED CREAM of salt brings out an amazing full cream Traditional clotted cream contains flavor. The goat character comes out as a a minimum of 55% milk fat. Perfect fresh tanginess that balances out the rich on fresh baked , topped with mouth feel, making this butter irresistible. strawberry jam. ST. HELENS 595403 12/9 oz. COOMBE 316333 12/6 oz.

COLLIERS BUTTER W/ SEA SALT DEVON CRÈME FRAICHE Creamy with just the right amount of Crème Fraiche, French for “fresh cream”, sea salt, this butter will enlighten your is a heavy cream that has been slightly taste buds! soured. It’s delicious whipped with COLLIERS 483462 10/8 oz. powdered sugar and vanilla. MARSCAPONE *COOMBE 551003 12/6 oz. Gelmini Mascarpone is about as DELAMERE GOATS BUTTER full-bodied as fresh cheeses come. A lightly salted tasty butter churmed Its texture and flavor fall somewhere from fresh goat;s cream. This cheese is in between thick whipped cream and deliciously enjoyable for those with an butter. allergy or intolerance to cow’s butter. GELMINI 580303 12/8.8 oz. DELAMERE 857070 10/8.8 oz.

27 ACCOMPANIMENTS

FIG & ALMOND CAKE Slice thin and serve on your cheese platter, cube it for a gourmet crouton in a salad or just eat it as a snack. Handmade with Pajarero figs and Marcona almonds and it’s Gluten Free! Serve with Sherry for a tasty treat. DE JUAN 752003 1/11 lb.

DATE CAKE W/ WALNUTS Don Juan Date and Walnut Cake is a delicious blend of whole fresh dates layered so that the center is filled with crisp fresh walnuts. There are no additives or preservatives. A healthy dessert or snack bursting with flavor! DE JUAN 751903 1/11 lb.

APRICOT ALMOND CAKE Direct to you from Spain, this Apricot and Almond cake is made with selected apricots, marcona almonds and honey. It is a handmade artisan cake that is traditionally served with cheese. DE JUAN 751803 1/11 lb.

MARCONA ALMONDS Marcona Almonds The Marcona almond, known as “the Queen of Almonds,” is a true native of Spain. These large, flat almonds have a richer, more intense flavor than other almonds, offering a sweet, creamy taste. They are lightly fried in olive oil, sprinkled with sea salt, and then vacuum-sealed for freshness. *DON JUAN 559061 1/9.5 lb.

QUINCE MEMBRILLO PASTE Making quince preserves was one of the first uses of the pectin that occurs naturally in fruit. Spanish quince paste is most often eaten with cheese. It offers a soft, sweet contrast to the saltiness of traditional Spanish cheeses such as Manchego Quince Paste and Cabrales. DON JUAN 297395 12/10.57 oz.

CHEESE MONGER TOOLS

Cheese Cutter HANDEE 600403 1/1

Cheese Wire 36” HANDEE 600503 1/1

Cheese Wire 24” HANDEE 600603 1/1

28 MOSTARDA SWEET/SPICY MOSTARDA SWEET/SPICY ORANGE SAUCE APRICOT SAUCE Lazzaris Orange Fruit Sauce Slather, smear, top, spread, but (Mostarda) is a delicious and fragrant all are important when describing blend of top quality puréed oranges the many culinary uses for sauces, and mustard oil. Mostardas were first spreads and toppings. made by rural families in the 17th LAZZARIS 598703 12/4.2 oz. century and used purely as a special condiment for Christmas time. The MOSTARDA SWEET/SPICY original creation was a combination PEAR SAUCE of mustard, vinegar, candied fruit Slather, smear, top, spread, but and wine must, the last being the all are important when describing ingredient for which Mostarda is the many culinary uses for sauces, actually named. spreads and toppings. LAZZARIS 598803 12/4.2 oz. LAZZARIS 598503 12/4.2 oz.

MOSTARDA SWEET/SPICY WILD DALMATIA FIG SPREAD BERRY SAUCE Dalmatia Fig Spread is a sweet & This tantalizing mix of sweet and Savory spread with superior quality spicy flavors is delicious with young and taste. Figs are hand picked and or medium-aged cheeses and as a sun dried on old wooden pallets by topping for a rich vanilla gelato. local farms. LAZZARIS 598603 12/4.2 oz. DALMATIA 698732 12/8.5 oz.

PARMESAN CRACKERTHINS A premium water cracker with no added color, flavors or preservatives with a mild enjoyable taste of real parmesan cheese. Perfect served with fine cheese, dips and pates. VALLEY PRODUCE 546903 12/5.3 oz.

BLACK PEPPER CRACKERTHINS Crackerthins with black pepper are a premium water cracker with a hint of black pepper and a light slightly spicy flavor. Perfect served with fine cheese, dips and fruit pyramids. VALLEY PRODUCE 546703 12/5.3 oz.

POLENTA Zerto Polenta is pre-cooked in the classic Italian method and packed into a covenient 17 oz. package, AMARENA TOSCHI CHERRIES creating a favorable dense texture. Carefully selected and pitted, these With pre-cooked polenta there are Amarena Cherries are direct from the a variety of ways to heat: bake in mountains of Vignola, Italy. Today, just the oven, broil, microwave, pan-fry as sixty years ago, they are sweetened or deep-fry. Polenta is praised as a and ready to garnish desserts, cakes and versatile alternative to pasta, bread ‘semifreddi’ (ice-cream cakes) and to and rice, served in meat dishes embellish ice-cream. or topped with marinara sauce. AMARENA 567748 6/18 oz. Organic, kosher and gluten free. LAZZARIS 548487 12/4.2 oz. Available in three flavors: traditional, garlic & basil and tomato & garlic. TRUFFLE INFUSED HONEY ZERTO GARLIC BASIL 381071 12/17 oz. The enjoyable taste of truffle in a unique ZERTO TOMATO GARLIC 381088 12/17 oz. style, blended smoothly with all natural ZERTO TRADITIONAL 381105 12/17 oz. Australian honey. Made with real truffles! Vally Produce Co 857104 12/2.4 oz.

FRUIT W/ PEAR & FRUIT W/ APRICOT & FRUIT W/ FIG & ALMOND Unlike most other fruit pastes, PISTACHIO Bursting with flavor, this tiny this VPC Pear and Hazelnut An excellent way to get your monument is made from a whole pyramid is crafted entirely by daily serving of fruit. From down pound of reduced fruit. Using hand and contain 75% fruit. No under, Christopher Smith has black mission figs, we caramelize fillers, no added pectin, and no transformed dried fruit into a petite the fruit and cook it down slowly to added colors or flavors. VPC Fruit pyramid. Over 1 pound of fruit develop a rich, sweet flavor. Pyramids pair wonderfully with a creates the powerful, thick flavor in VALLEY PRODUCE 548303 12/2.6 oz. variety of cheeses including blue, each package. brie and goat. VALLEY PRODUCE 548403 12/2.6 oz. VALLEY PRODUCE 548503 12/2.6 oz. 29 Charcuterie OLD FOREST SALAMI FLOWER SHAPED A lean blend of pork meat, ground and stuffed into a unique flower shaped black casing. This product is great for specialty cold cut platters or cheese trays. BLACK KASSEL 895003 2/2.5 lb.

MUSTARD SEED SALAMI SQUARE A lean mixture of pure pork finely chopped with mustard seed and a hint of garlic. During fermentation, the salami is pressed to produce its square shape. BLACK KASSEL 894903 2/2.5 lb.

MAILANDER SALAMI Mildly spiced cured meat with a hint of smoke. BLACK KASSEL 894803 2/2.5 lb.

CALIENTE SALAMI Pure pork salami stuffed into a unique flower shaped casing. This salami features the flavor of Habanero pepper. This flavor is a hit for those who enjoy spicy food. BLACK KASSEL 894703 2/2.5 lb.

PROSCIUTTO DI PARA HUNGARIAN SLAB ITALIAN SPECK ALTO ADIGE Il Prosciutto coi Fiocchi – “the Prosciutto This artisanal slab bacon is specially selected and Speck is lightly smoked and seasoned dry with a bow,” the label reads. Under its handcrafted in the original Hungarian tradition. Each cured ham from the mountainous regions where fluffy bow, Fontina holds all the perfumes center cut slab is hand-trimmed, the rib meat is left Austria, Switzerland and Italy come together and aromas of the past, thanks to on the slab while the bone is meticulously removed known to many as the Tyrol. Alto Adige is a rigorous observance of ancient Parma by hand. Comes ready to eat or quick heat and province in the Trentino region of Italy which is in recipes. serve with higher yield and less shrinkage. the northern most part on the Austrian border. *FONTANA 580403 1/15 lb. CELEBRITY 270870 4/7 lb. RECLA 598903 4/1.6 lb. FONTANA 575003 10/3 oz. sliced

30 Specialty cheese sales are up, make sure Marketing Tools your store is profiting from this trend!

Specialty Cheese sales continue to show an impressive growth rate, Specialty+6%, despite Cheese the segment’ssales continue maturity. to show Make an sure impressive your store growth is profiting rate, +6%,from thisdespite high thedemand segment’s consumer maturity. trend. Make Lipari sureFoods your can store help isgrow profiting fromyour thisspecialty high demandcheese sales consumer with our trend. wide arrayLipari of Foods imported can andhelp grow yourspecialty specialty cheeses cheese and salesvalue withadded our resources. wide array We of offer imported consumer and and associate educational tools, point of sale, and training….all key specialtycomponents cheeses to a successfuland value specialtyadded resources. cheese program. We offer consumer and associate educational tools, point of sale, and training….all key components to a successful specialty cheese program.

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Training & & In-Store In-Store Assistance Assistance Your LipariLipari SalesSales Representative Representative or or Acosta Acosta Sales Sales and and Marketing (248-340-0324)(248-340-0324) are are specialty specialty cheese cheese retail retail experts. experts. They willwill consultconsult with with you you on on what what to to order order or orhow how to toset set your your case. ContactContact us us today today to to get get started. started.

31 26661 Bunert Rd. Warren, MI 48089 • 586.447.3500 • liparifoods.com