Buedel Food Products Co. Specialty Cheeses, Meats & Groceries ...

Buedel Food Products Co. 

Specialty Cheeses, Meats & Groceries 

Buedel Food Products Co. 

7661 S. 78 th Avenue 

Bridgeview, IL 60455 

Ph: (708) 496-3500 

www.buedelfoods.com

Buedel Food Products Co. 708-496-3500 

BUEDEL FOOD PRODUCTS CO. 

Specialty Cheeses, Meats & Groceries 

Welcome to Buedel Food Products’ specialty product book. 

In this product book please note the following improvements: 

1. A new three level Table of Contents offers greater ease in finding product information. 

2. Higher quality and quantity pictures to help describe the products. 

3. A new Kosher Cheese and Kosher Accompaniments section has been added. 

4. The International meat section has been expanded to include our German style Canadian 

products & Healthy Product Meats. 

5. The Italian Cheese section has been improved listing “Cheeses by Region”. 

6. New sections which include more of our specialty grocery items are: 

a. Cookies; 

b. Rice, Grains & Pasta; 

c. Sauces & Condiments 

d. Miscellaneous 

e. Alphabetical “Quick Find” Index (for most items) at rear of book. 

As we discover every day, the challenge to produce the best “tool” for our customers, prospects and 

own staff is greater than ever. Again we ask that you always consider this product book as a “work-in- 

progress” and we welcome your comments on ways to improve our next edition. 

Further, please remember that not all products are in stock every day of the year and certain 

products described here may only be available as a special order items. Our Italian and French 

Air cheeses are pre-ordered every two weeks and are not stocked items. Please check with your 

Buedel Food Products sales person for our deadlines and schedule for ordering these cheeses that 

are not locally stocked. 

No matter how hard we try, we do make some mistakes and ask that you ignore an occasional 

typo, spelling or grammatical error. 

For more information on the items in this book including pricing and availability please contact your 

sales representative or contact Buedel Food Products Co. directly at (708) 496-3500 or visit our 

website: www.buedelfoods.com. 

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TABLE OF CONTENTS 

ARGENTINA ......................................................................................................................................................................... 1 

AUSTRIA ................................................................................................................................................................................ 2 

BELGIUM .............................................................................................................................................................................. 2 

BULGARIA ............................................................................................................................................................................ 4 

CANADA ................................................................................................................................................................................ 4 

COSTA RICA ......................................................................................................................................................................... 5 

DENMARK............................................................................................................................................................................. 6 

GREAT BRITAIN.................................................................................................................................................................. 7 

ENGLAND ............................................................................................................................................................................. 7 

Double & Clotted Creams .............................................................................................................................................. 7 

Stilton .............................................................................................................................................................................. 8 

Cheddar ........................................................................................................................................................................ 10 

Wensleydale .................................................................................................................................................................. 11 

Other English Cheeses.................................................................................................................................................. 12 

SCOTLAND.......................................................................................................................................................................... 16 

WALES ............................................................................................................................................................................... 17 

FRANCE ............................................................................................................................................................................... 18 

SOFT RIPENED .................................................................................................................................................................... 18 

GOAT.................................................................................................................................................................................. 18 

BLUE VEIN ......................................................................................................................................................................... 19 

SWISS/EMMENTHAL ........................................................................................................................................................... 20 

OTHER FRENCH SPECIALTY CHEESES................................................................................................................................. 20 

FRENCH CHEESE SPREADS ................................................................................................................................................. 22 

PRE-ORDER AIR SHIPMENTS .............................................................................................................................................. 23 

FINLAND.............................................................................................................................................................................. 29 

GERMANY........................................................................................................................................................................... 30 

HOLLAND............................................................................................................................................................................ 32 

EDAM ................................................................................................................................................................................. 32 

GOUDA ............................................................................................................................................................................... 32 

SMOKED GOUDA/MAASDAM .............................................................................................................................................. 34 

BEEMSTER PREMIUM SELECTION ....................................................................................................................................... 34 

OTHER CHEESE FROM HOLLAND ....................................................................................................................................... 35 

IRELAND ............................................................................................................................................................................. 38 

ISRAEL (SEE KOSHER SECTION) ................................................................................................................................. 39 

ITALY ................................................................................................................................................................................... 39 

PARMIGIANO REGGIANO .................................................................................................................................................... 39 

GRANA PADANO................................................................................................................................................................. 39 

PROVOLONE ....................................................................................................................................................................... 40 

PECORINO ROMANO ........................................................................................................................................................... 41 

SPECIALTY CHEESES BY REGION ........................................................................................................................................ 41 

Val d'Aosta.................................................................................................................................................................... 42 

Piedmont ....................................................................................................................................................................... 42 

Lombardy ...................................................................................................................................................................... 44 

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Trentino - Alto Adige .................................................................................................................................................... 46 

Veneto ........................................................................................................................................................................... 47 

Friuli-Venezia Giulia .................................................................................................................................................... 52 

Emilia Romagna ........................................................................................................................................................... 53 

Tuscany ......................................................................................................................................................................... 53 

Lazio ............................................................................................................................................................................. 55 

Calabria, Basilicata, Campania ................................................................................................................................... 56 

Puglia............................................................................................................................................................................ 56 

Umbria .......................................................................................................................................................................... 57 

Le Marche ..................................................................................................................................................................... 57 

Sardinia ........................................................................................................................................................................ 57 

Sicily ............................................................................................................................................................................. 59 

Pre-Ordered Air Shipments .......................................................................................................................................... 60 

NORWAY ............................................................................................................................................................................. 67 

POLAND ............................................................................................................................................................................... 68 

SPAIN.................................................................................................................................................................................... 69 

SHEEP’S MILK SPANISH CHEESES ...................................................................................................................................... 70 

GOAT’S MILK CHEESE ....................................................................................................................................................... 71 

COW’S MILK CHEESES ....................................................................................................................................................... 72 

OTHER SPANISH CHEESES .................................................................................................................................................. 73 

SWITZERLAND .................................................................................................................................................................. 74 

URUGUAY ........................................................................................................................................................................... 75 

KOSHER CHEESES AND ACCOMPANIMENTS.......................................................................................................... 76 

ARGENTINA ........................................................................................................................................................................ 76 

CANADA ............................................................................................................................................................................. 76 

DENMARK .......................................................................................................................................................................... 76 

ENGLAND ........................................................................................................................................................................... 77 

ISRAEL................................................................................................................................................................................ 78 

Barkanit Dairy .............................................................................................................................................................. 78 

Gad Dairy ..................................................................................................................................................................... 79 

Gilad Dairy ................................................................................................................................................................... 79 

Tara Dairy .................................................................................................................................................................... 80 

NEW ZEALAND KOSHER BUTTER ....................................................................................................................................... 80 

Agam Hagail Honey, Date & Syrup ............................................................................................................................. 80 

Israeli Couscous ........................................................................................................................................................... 81 

Aviv Kosher Cookies ..................................................................................................................................................... 81 

Aunt Berta's Jelly and Preserves .................................................................................................................................. 81 

BUTTER ............................................................................................................................................................................... 81 

ENGLAND ........................................................................................................................................................................... 81 

FRANCE .............................................................................................................................................................................. 82 

ITALY ................................................................................................................................................................................. 82 

NEW ZEALAND ................................................................................................................................................................... 83 

INTERNATIONAL MEATS-SALAME, HAMS, PROSCIUTTO, ETC. ....................................................................... 83 

CANADA ............................................................................................................................................................................. 83 

Italian Style ................................................................................................................................................................... 83 

Mortadella .................................................................................................................................................................... 84 

Coppa............................................................................................................................................................................ 84 

Canadian Prosciutto ..................................................................................................................................................... 84 

Black Kassel German Style Fine Meats ........................................................................................................................ 84 

Celebrity “Healthy Line” Ham & Bacon ..................................................................................................................... 85 

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ITALY ................................................................................................................................................................................. 86 

Vismara Salames .......................................................................................................................................................... 86 

Italian Prosciuttos ........................................................................................................................................................ 86 

Parma Prosciutto .......................................................................................................................................................... 87 

Prosciutto Di San Daniele ............................................................................................................................................ 87 

Cotto Hams ................................................................................................................................................................... 87 

Speck ............................................................................................................................................................................. 88 

Mortadella .................................................................................................................................................................... 88 

SPAIN ................................................................................................................................................................................. 88 

Serrano Hams ............................................................................................................................................................... 88 

Chorizo & Lomo ........................................................................................................................................................... 89 

FRUIT, HONEY, JAMS ...................................................................................................................................................... 89 

ARGENTINA ........................................................................................................................................................................ 89 

AUSTRALIA ........................................................................................................................................................................ 90 

ISRAEL................................................................................................................................................................................ 90 

ITALY ................................................................................................................................................................................. 91 

CRACKERS ......................................................................................................................................................................... 95 

COOKIES ............................................................................................................................................................................. 95 

ISRAEL................................................................................................................................................................................ 95 

Aviv Kosher Cookies ..................................................................................................................................................... 95 

ITALY ................................................................................................................................................................................. 95 

Pistì ............................................................................................................................................................................... 95 

Radicchio Desserts ....................................................................................................................................................... 96 

RICE, GRAINS & PASTA .................................................................................................................................................. 97 

ITALIAN RICE ..................................................................................................................................................................... 97 

SPANISH RICE..................................................................................................................................................................... 97 

POLENTA ............................................................................................................................................................................ 97 

PASTA ................................................................................................................................................................................ 98 

SAUCES & CONDIMENTS ............................................................................................................................................... 98 

PASTA SAUCES ................................................................................................................................................................... 98 

RADICCHIO SAUCES ........................................................................................................................................................... 98 

SAUCES BY LIVIO PESLE..................................................................................................................................................... 99 

OLIVES............................................................................................................................................................................... 100 

ITALY ............................................................................................................................................................................... 100 

FRENCH OLIVES ............................................................................................................................................................... 100 

OLIVE OILS AND VINEGARS ....................................................................................................................................... 101 

OLIVE OIL ........................................................................................................................................................................ 101 

VINEGAR .......................................................................................................................................................................... 101 

MISCELLANEOUS ........................................................................................................................................................... 102 

INDEX ................................................................................................................................................................................. 103 

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Argentina 

Blue Cheese from San Ignacio #964320 2/5 lb 

The Cheese Masters at San Ignacio in Santa Fe, Argentina make blue cheese with the same passion and expertise 

as those before them. Made from rich, creamy pasteurized cow's milk, the blue mold spores which give this cheese 

its characteristic color and flavor are imported from France. San Ignacio Blue has a soft, creamy and crumbling 

texture that displays a balanced contrast between its white color and the greenish blue veins. Excellent crumbled 

over salads or in numerous recipes, San Ignacio Blue is also a delicious snacking cheese when served with fruit and 

crusty French bread. 

Edam Balls from Magnasco #640916 12/1 lb 

At the beginning of the nineteenth century, three brothers, Luis, Fortunato, and Jose Magnasco, emigrated from 

Santa Margherita, Italy, to Argentina. Founded in 1855, Magnasco Hnos. has been dedicated to the 

commercialization of milk derivative products and dairy cattle raising in Argentina for nearly 150 years. Since its 

foundation as a small family-run business, it has became one of the leading dairy producers in South America while 

still being run by its founders fourth generation descendents. It is recognized as the country’s oldest dairy company. 

During the last years, main foreign markets have been: the United States, the Caribbean and Brazil. Magnasco 

Edam is a copy of the Dutch original--complete with red wax and cellophane overwrap. It is a touch sharper and 

much harder than the cheese that inspired it. Made from pasteurized whole cow's milk, Magnasco Edam is hard 

enough to grate and makes a wonderful topping for any rice, vegetarian or pasta dish. 

Edam Balls with Caprese from Magnasco #643096 12/1 lb 

A tradition of excellence which dates back to the European immigrants has developed into a burgeoning cheese 

industry for Argentina. Finally earning the international recognition they deserve, Edam Balls with Caprese are more 

than the mere replicas that their name suggests; they are unique blends of mild, Dutch-style Edam cheese and 

Italian-style ""Caprese salad"" flavorings of tomato, basil, and onion. This cheese is made from pasteurized whole 

cow's milk and recognizable by its orange cellophane overwrap. 

Edam Balls 3 Peppers from Magnasco #643097 12/1 lb 

This softer version of plain Magnasco Edam Balls is enhanced with an exciting blend of black, white and red peppers. The 

easy-going, milky flavor of the Dutch-style cheese is the perfect foil for the spicy pepper, resulting in a well-balanced blend 

on the palate. Made from pasteurized whole cow's milk, Edam Balls 3 Peppers cheese is completed with an attractive 

dark green cellophane overwrap. A spirited addition to any cheeseboard. 

Edam Balls Fine Herbs from Magnasco # 643095 12/1lb 

The Magnasco family also adds flavorful herbs to its Edam. Their semi-soft, mild cheese presents the perfect backdrop 

for an intriguing blend of estragon, thyme, romero, parsley, and onion. Edam Balls with Fine Herbs is made from 

pasteurized whole cow's milk and completed with a yellow cellophane overwrap. 

Goat Provolette from La Capilla #643011 6/250 gr 

In Argentina, BBQ reigns supreme. Even delicate goat's milk cheese is tossed on the grill and served before the main 

course of steaks. Provolette is the perfect starter for a fiery feast because of its lively rub of sweet pepper, oregano, and 

olive oil. It also boasts a soft texture which is firm enough to heat briefly over the fire, yet smooth enough to melt in the 

mouth. Try a touch of dijon mustard over each medallion and serve with sundried tomatoes and pita bread. 

Malbec Wine Sheep Cheese from La Capilla #643010 6/1 lb 

Malbec Wine Sheep Cheese is a Manchego-style cheese soaked in red wine and aged for 3 

months. Malbec, the "Bordeaux Varietal" that put Argentina on the world-wide wine map, has 

characteristics that fall somewhere between Cabernet Savignon and Merlot. The wine's deep color 

is reflected in the rind of the cheese, and its plum-like flavor adds complexity to an already sophisticated sheep's milk 

creation. Serve this cheese with a bottle of Malbec for a marriage made in Argentinian heaven. 

Manchego Type 6 Month from La Capilla #940911 2/5 lb 

Made by La Carlota del Monte, located in a farming community outside of Buenos Aires, La Capilla is made only from 

pure sheep's milk originating from their own herds. La Carlota del Monte only raises Germanic Milchschaf sheep, a 

breed known for its production of especially rich milk. The result is a cheese high in protein and low in lactose. The 6 

month La Capilla has a firm texture and tangy flavor. It is very similar to Spanish Manchego and is ideal with membrillo 

paste, fruit mostardas, fresh figs, marcona almonds, or honey. 

Also: Manchego Type 1 Year from La Capilla #643006 2/5 lb 

Manchego, Mini, La Capilla #640913 12/1 lb 

Extra Sharp Provolone from Magnasco #643078 2/12 lb 

Magnasco's Extra Sharp Provolone cheese is made from the kneading and stretching of cow's milk curd. It 

is aged for about 6 months, allowing it to create a very sharp taste and making it ideal for grating. This 

Argentinian Provolone literally has roots in Italy; it is produced by the immigrant-owned Magnasco 

company which is well known for its Italian-style cheeses. It is perfect for hearty soups, pastas, or meals in need of an extra kick. 

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this Argentinian version a try. 

Provelletta from Magnasco #643094 4/3 kg 

Also known as Provoleta, this is a semi-hard cilindrical Provolone produced by an Argentine family of 

Italian origin. Provoleta cheese is one of the most typical of Argentine cheeses. Usually prepared as 

an appetizer, it's cooked over an open fire and served in slices topped off with a mix of spices and 

herb oil or chili pepper dressing. Spice it and cook it until melted. Slice up a loaf of fresh bread and 

enjoy Provoleta with a plummy, earthy Argentine wine such as Malbec. 

Reggianito from Zerto #643061 4/15 lb 

Second only to Brazil in area, Argentina is home to miles of grazing pastures. A huge flood of Europeans 

moved to Argentina due to her open immigration policy. Many Italians came as migrant workers for the 

harvest season to make their money to return to Italy in the off-season. Other Italians chose to stay. They 

missed their precious Parmigiano Reggiano, so they began trying their hand at making it locally by using 

traditional Italian methods. Reggianito--"little Reggiano" in Spanish--is so named because the wheels are 

small; they were reduced to 15 lbs. from the enormous 80 lb. drum the Italians produce. The larger wheels 

were too difficult for the oxen to move. Reggianito is cured longer than any other South American hard 

cheese, leading to a rich, enhanced flavor. This cheese is saltier than its namesake. The white crystals in the 

cheese are not salt grains, but rather crystallized free amino acids which give the cheese a lovely grainy and 

crunchy texture. Reggianito is perfect for cooking or grating over pasta. If you like Parmigiano Reggiano, give 

Sardo from Zerto #640912 8/6 lb 

The product is a hard, medium-fat cheese with a cooked rind. While this Argentine cow's milk borrows its name from a 

Sardinian sheep's milk cheese, it has truly made a name for itself. Argentine Sardo is a hard, sharp, salty, grating 

cheese that enhances any pasta dish, adds flavor to a hearty soup, or livens up your favorite medley of steamed 

vegetables. 

Austria 

Austrian Alps Natural Gruyère #323026 2/5 lb 

A delicacy originally from the Gruyère district of Switzerland, this cheese is best known as the key ingredient to making 

fondue. The Austrian version offers all you'd expect in an Alpine Gruyère. It is delightfully nutty and spicy, full-flavored 

and aromatic when melted. What sets it apart is the quality of the milk used to make this grand cheese. Given that a 

whole wheel weighs approximately 80 pounds, it takes over 700 pounds of milk to make a single wheel. We love this 

cheese diced into salads, melted atop a hot sandwich, or blended into a piping hot pot of cheese fondue. Made from 

unpasteurized cow's milk. 

Shredded Austrian Gruyère # 633092 4/5lb 

Our Shredded Gruyère is ideal for cooking or for adding to your favorite dishes. Perfect for blending into a pot of Alpine- 

style fondue. 

Austrian Alps Swiss #323095 4/5 lb 

. The Austrian version offers all you'd expect in an Alpine Swiss. Here available from Alps in various pack sizes. 

Austrian Alps Swiss #323092 2/10 lb 

Swiss, Austrian Alps Sliced #323093 12/5 oz 

Austrian Alps Sliced Swiss cheese is a low sodium cheese which is aged for over 100 days. This semi-soft cheese is 

made from non-silage, farm-fresh part-skim milk. 

Belgium 

Capra Goat Cheese with Honey #193036 1/2.2 lb 

Long known and respected for its chocolates, Belgium is also a great cheese country. Belgium produces as many distinct 

types of cheese as does France. Many of its varieties are made in small quantities and are not exported out of the country. 

The examples we do get, however, are quite impressive. This unique chèvre comes from the mountainous Walloon-speaking 

region in the south, a place where goats graze on herbs and grasses in the rugged hills of the Ardennes. In the best-selling 

Honey flavor, the addition of a drop of sweet Belgian ""liquid gold"" gives the cheese a hint of sugar that is extremely pleasing 

to the palate. Its sweet side tempers the delightful tanginess inherent in all goat cheeses. Creamy and rich, as a goat cheese 

should be, Capra Goat is aged for but a few weeks, so it is firm enough to slice but creamy enough to spread. Delightful with 

sweeter-style Rieslings. 

Also available in small logs #193043 4/11 oz 

Also available in plain (special order) #193045 1/2.2 lb 

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Capra Goat Cheese w/Herbs #193080 4/11 oz 

Creamy and rich--as a goat cheese should be--Capra Goat is aged for but a few weeks, so it is firm enough to 

slice but creamy enough to spread. This chèvre comes from the mountainous Walloon speaking region in the 

south, a place where goats graze on herbs and grasses in the rugged hills of the Ardennes. This mild, smooth, 

refreshing cheese is great for any demand. 

Chevagne by Passendale #193034 2/5 lb 

The cheese industry in Belgium, although smaller and less well known than those of France, Italy or England, is still 

going strong and creates some wonderful cheeses. Chevagne is one of these Belgian beauties. It is a surprisingly mild 

and creamy goat’s milk cheese produced by the Passendale Dairy. Made with goat’s milk of the highest quality, this 

smooth cheese is delicious sliced and served on a dark, nutty bread, shaved over salads, or as part of a cheese board. 

Chimay #193039 1/3 lb 

Covered with forests and pastures and crossed by numerous rivers, the countryside of Chimay has always been a 

livestock-rearing area. And in this case, livestock-rearing yields great cheese! Since 1876, the Trappist monks of 

Scourmont have known the secrets of making cheeses from fresh milk from their farm which are matured in the vaulted 

cellars of the abbey. Today Chimay cheese is still made exclusively with local milk. While the Trappist monks of 

Chimay Abbey have modernized their production equipment, fortunately for us their cheeses have retained their 

authenticity. 

Chimay Classic #109024 1/5 lb 

The first cheese developed by the Chimay Monastery, their ""Grand Classique"" variety is mildly tangy and 

aromatic. Less forceful than the spicy Grand Cru variety, Chimay Grand Classique is semi-soft with a natural rind. 

All natural, this cheese is made without preservatives. It is well-known in Europe for its slightly floral qualities. 

Matured in ancient cellars for four weeks, its creaminess comes from the high quality milk used in its manufacture. 

It boasts a delicious flavor and aromatic bouquet. Washed with Chimay beer during aging, this semi-soft variety is 

a perennial favorite semi-soft cow’s milk cheese.. 

Chimay with Beer #193040 1/5 lb 

Just north of the French border lies Chimay, a town in the Belgian forest of Mont du Secours. In 1850, Trappist monks 

built a Cistercian Abbey there as a place to study, pray and work. In 1862, the monks added a dairy and a brewery to 

the Abbey to help generate funds for their livelihood. Soon thereafter, they started making cheese from milk produced 

at the dairy that became quite popular at the local marketplace. Chimay cheese is a variation of the original recipe, but 

is even more special, as the rind is washed with their already famous Chimay beer rather than ordinary spring water. 

This new variety developed an incomparable flavor that delighted the nose as well as the palate. The cheese is semi- 

soft and has a nutty, well-finished flavor with just a hint of hops and malt. While its aroma is quite strong, the taste of the 

cheese itself is somewhat mild but not at all bland. Made from scalded cow’s milk. 

Chimay Grand Cru #193042 1/ 5 lb 

Covered with forests and pastures and crossed by numerous rivers, the countryside of Chimay has always been a 

livestock-rearing area. And dairy herds mean cheese! Since 1876, the Trappist monks of Scourmont have known 

the secrets of making this semi-hard cheese made from milk from their farm and matured in the vaulted cellars of 

the abbey. Chimay Grand Cru is a semi-hard pressed cheese made completely without preservatives. The rind is 

natural and non-colored, and the paste takes on a slight floral aroma. After maturing for six weeks, it takes on a 

luscious texture with a fine taste of creamy milk that accentuates its flavor. 

Chimay Old Round 1/7 lb 

Old Chimay, as the name suggests, is an aged cheese from our friends at the Chimay Abbey in Belgium. Famous for 

their soft St. Paulin-style cheese that is washed in ale, they also make this excellent variety. It is made with 

pasteurized, unskimmed cow’s milk and aged for 8 months. Its striking orange color is similar to that of Mimolette, 

and it offers a springy, yet satiny, texture. Old Chimay has a hazelnut taste that is sharp and creamy at the same 

time. You will love this beautifully balanced Trappiste cheese with a Belgian beer, light or dark. A firm cow’s milk 

cheese. 

Chimay Aged #193041 1/5 lb 

(Not always stocked) Chimay Aged is the only hard cheese in the Chimay collection. It is matured for a minimum of six 

months It is a hard cow’s milk cheese. 

Chimay Classic Lite #193088 2/5 lb 

Chimay "Classic Light" is based on the same recipe as Chimay "Classic" (semi-hard), but with a fat content of 

only 16%. It is matured for 4 weeks. 

Oud (Old) Brugge #193014 2/11 lb 

1 year Oud Brugge Tradition and nostalgia were the driving factors behind the creation of 

Oud Brugge, or "Old Bruges", which is named after the charming Belgian town. This 

cheese is ripened for twelve months to develop its delicious taste and even texture. Very little salt is used in the creation 

of this product, which allows it to maintain a mild, but complex flavor, in spite of its long ripening time. Made from 

pasteurized cow's milk. 

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Passendale #193000 2/8 lb 

Named after the Flemish village in Belgium, Passendale has distinctive, bulging, rounded edges and a soft, damp 

consistency. This semi-soft cheese is a modern, creamery, round shaped semi-soft cheese made from cow's milk. With its 

warm, brown crust, lightly dusted with white mould, it resembles a loaf of bread. Passendale has a mild and creamy flavor 

that delights the tongue. 

Père Joseph #193031 2/5 lb 

This aromatic soft cow’s cheese from Belgium is a very popular dessert cheese in Northern Europe. Its flavor 

is reminiscent of a good German Limburger, with a less strong but still pungent odor. Matured in a natural 

manner, each wheel of Père Joseph sits for over a month in a ripening cave before a brown paraffin rind is 

applied to stem the aging process. Père Joseph melts well and adds flavor and depth to a variety of dishes. 

With 52% butterfat, it has a creamy, satiny body that is slightly salty and a bit sharp. Typical of Belgian culture 

and cuisine, this cheese is part French, part Dutch and part German in character. We find the combination to 

be tantalizing and recommend this cheese to those who like it strong. 

Wynendale #193070 1/9 lb 

Wynendale is a Belgian washed rind made in the French Burgundian style. The name Wynendale is linked to the medieval 

Burgundian Wynendale Castle in Flanders. In appearance, Wynendale is a rustic, traditional-looking cheese that is formed 

into flat 8 pound disks. Crafted out of pasteurized cow’s milk, this full-flavored cheese is soft and creamy with a nutty, 

spicy flavor and a buttery mouthfeel. Although not common in the United States, it is one of Belgium’s best exported 

cheeses. A delicacy, this cheese is ideal as a dessert or a quick bite. 

Bulgaria 

Sheep's Milk Bulgarian Feta #923087 1/7 kg 

Feta cheese has a long history in Bulgaria, Greece, Macedonia and Romania. One feta originated on the Balkan 

Peninsula in a region called Trakia, which is current-day Southern Bulgaria. The Bulgarians call it “Sirene” or simply 

“white cheese."" Although the origins of feta are a source of constant debate, there is no doubt that Bulgarian Feta is 

heavenly. Bulgarian Feta is made from pure sheep's milk from free-grazing ewes in the Rhodope Mountains. The 

name ""Feta"" is related to the Italian word ""fetta,"" which means ""slice""; Feta is made in very large blocks and then 

cut into slabs. A saltwater brine is poured over the pieces to arrest the ripening process and keep the cheese young 

and fresh. Both creamy and crumbly--and not too salty--this feta is a popular choice for cooking. 

Also available in a convenient smaller pack. #920917 4/1.9 kg. 

Cow’s Milk Feta #920918 1/15Lb. 

Canada 

Cheddar, ColorBlock #060942 1/40 lb 

Cheddar, White Block #060028 1/40 lb 

Cheddar cheeses were originally made in England; however, this same great expertise was eventually 

transferred to their system colony our northern neighbor Canada. Today they are manufactured in quite a 

number of countries. Fully cured, Cheddar is a hard, natural cheese. Normally, the color of Cheddar ranges 

from white to pale yellow. Some Cheddars however have a color added, giving the cheese a yellow-orange 

color. Cheddar is always made from cow's milk and has a slightly crumbly texture if properly cured. Cheddar 

gets a sharper taste the longer it matures. The important thing in purchasing Cheddar is to consider the age of 

the cheese. Canada has made great cheddar for a long long time. 

Brie, Eiffel Tower #060940 1/1 kg 

Brie has been made in Canada since the French colonization. This classic, soft ripened seductive 

cheese is always the first to disappear from the cheese plate. Perfect sizes and value for catering & 

foodservice. This cheese is Kosher. 

Also available Canadian Eiffel Tower Kosher Brie #060955 12/7 Oz. 

Goat, Silver Goat Brand #0630780 12/11 oz logs 

Silver Goat is a smooth, spreadable goat cheese has a warm, tangy flavor and is very versatile. Perfectly 

suited for snacking or cooking, it is also excellent crumbled over your favorite green salad. 

Also available in the following packs: 

Silver Goat 2/1 kilo #063071 

Silver Goat 2/4lb Tubs #063039 

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Cranberry Goat with Cinnamon #063034 6/11 oz 

Leave it to the Canadians to fashion a goat cheese flavored with cranberries and cinnamon. This tangy chèvre blends 

perfectly with tart cranberries, and a touch of cinnamon and sea salt add extra warmth to the pairing. Great flair for a variety of 

uses and a refreshing appetizer at holiday parties. 

Also available item #063041 12/130 gr. 

Blueberry Goat with Cinnamon #063060 12/130 gr (4.5Oz.) 

The folks that make the wildly popular Cranberry Goat with Cinnamon have come out with another tasty dessert 

cheese - Blueberry Goat with Cinnamon. A healthy pinch of cinnamon is always needed to make blueberry pie, so 

the same theory has been used to create their latest cheese. The result is a sweet and tangy delight that tastes 

like summer. 

Rum Raisin Goat #063068 6/11 oz and #063069 12/130 gr 

Smooth, creamy goat cheese studded with rum-soaked raisins – this cheese is sure to be a hit during the holidays. The 

Canadian cheesemakers who brought us the lovely Cranberry Goat and Blueberry Goat have added another unique 

cheese to their line – Rum Raisin Goat Cheese. The tanginess of the goat cheese combined with the dried fruit and liquor 

creates a uniquely festive cheese that could not be more ideal for entertaining. The cheese is fresh and creamy with a 

slightly sharp and lightly acidic flavor, and the rum and raisins add a warm fruitiness to the mix. Great flair for a variety of 

uses and a refreshing appetizer at holiday parties. 

Mascarpone from Zerto #063032 6/500 gr or #063030 2/4 tubs 

Mascarpone is made from the cream of cow’s milk, but no cheese starter or rennet is used in its production; instead, a small 

amount of citric acid is added to the heavy cream. Once the mascarpone thickens, it is drained through a finely woven cloth. 

The result is an extremely smooth, slightly sweet fresh cheese. Mascarpone is a key ingredient in desserts such as Tiramisù, 

and is also a good companion to fresh berries. 

Borgonzola #063043 1/3.3 lb 

Borgonzola is an intriguing blend of cheese styles; it is soft and creamy with a bloomy rind and ripens from the 

outside in. Underneath its smooth, white exterior, you will discover a blue-veined body. Borgonzola truly stands out 

because of its rich, creamy flavor and its versatility on a cheese tray or in a recipe. Served at room temperature, 

Borgonzola reveals all its richness, especially when paired with a nice port. It is also a wonderful accompaniment to 

all meals, and appeals to blue cheese lovers as well as those who prefer a milder blue flavor. Borgonzola is a cow’s 

milk cheese. 

Costa Rica 

The Dos Pinos cooperative, made up of 25 milk producers, began on August 26, 1947. Today Dos Pinos produces 85% of the milk and 

dairy products for Costa Rica’s dairy industry today. It was named Costa Rica’s best business of the 20th century and Costa Rica’s best 

export business in 2004. TheJersey cows thrive on the climate in Costa Rica and produce very high quality milk. Today, Buedel Foods 

imports two lines of products under our Celebrity brand-- Natilla, a very popular soft blend sour cream spread used for creating typical 

Central American recipes (and popular in numerous Latin restaurants in the USA) and “Classic” Cream cheese and three flavored cream 

cheeses. They are wonderful creamy selections for your bagel, toast or for numerous recipes. Celebrity products include the following: 

Cream Cheese Celebrity Classic #243023 12/8 oz 

Tropical Variety Cream Cheese, #240917 12/8 oz 

Celebrity Cream Cheese mixed with fruits. Flavors include Tropical Fruit, Guava, and Pineapple. 

Cream Cheese Garden Fresh Blend, #240916 12/8 oz 

Made out of fresh vegetables such as: Asparagus, Garlic, Red Pepper, Garden Vegetable. 

Cream Cheese “Sweet” Sensations #240903 12/8 oz 

New flavor Dulce de Leche and capuccini. 

Natilla, Soft Blend Spread”Centroamericana” #243010 25/1 lb pouches 

Sour cream used for creating typical Central American recipes. It contains only 12% fat with a light and silky taste. Sour 

Cream-type from cow’s milk. 

Also available as #240902 1/5 GallonNatilla, Soft Blend Spread”La Granja” #243012 25/1 lb pouches 

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Also available: 

Fresh Crumbled Blue #293006 1/55 lb 

Frozen Crumbled Blue #293007 1/55 lb (Special order) 

Blue Cheese #293086 1/7 lb 

Blue Cheese #293085 3/7 lb 

Denmark 

Danish Blue Cheese: 

Danish Blue cheese is a light, blue-veined cheese. This semi-soft creamery cheese is 

typically drum or block shaped and has a white to yellowish, slightly moist, edible rind. 

Made from cows' milk, it has a fat content of 50-60% in dry matter and is aged for eight to 

twelve weeks. Danish Blue was invented early in the 20th century by a Danish 

cheesemaker named Marius Boel with the intention of emulating a Roquefort style cheese. 

It is one of the most popular blue cheeses today! 

Blue Cheese, Green Island #290906 3/6 lb 

Blue Cheese, Green Island #293010 1/7 lb 

Green Island is made for Buedel Food Products by St. Clemens Cheese company. St. 

Clemens is a company in located on the island of Bornholm. The island is located 

to the east of Denmark, the south of Sweden, and the north of Poland. This idkllic Island 

has picturesque coastal vistas, serene forests and very rich farmland for the cow to 

graze. The main industries on the island include fishing, arts and crafts like glass 

making and, of course, 

dairy farming. St. Clemens has the distinction of being the only cheese producer in the world as the World 

Cheese Champion twice, in 1980 and 1998. 

Blue Cheese Wedges, St. Clemens #293083 18/125 gr 

This cheese in packed in 4.4 oz. wedges and is great for retail, for foodservice as a centerpiece of a salad, on a 

cheese board and more. Packed in plastic tubs for convenience and freshness. 

Danish Havarti 

Creamy Havarti 60% #293096 1/9 lb Atalanta or #293011 

About 100 years ago, a Danish farmer’s wife traveled throughout Europe to learn the secrets of making 

cheese. She named her finest creation after her farm, ""Havarthi."" Traditional Havarti has an ivory 

interior patterned with a myriad of tiny holes and is mild, creamy and mellow. Havarti has a buttery 

aroma and can be somewhat sharp in the stronger varieties. It is typically aged about three months. 

Our Havarti is an enriched version, with added cream so that it is softer and feels more luxurious in the 

mouth. Great accompaniments include figs, raisins, walnuts, pears, apples, and hearty bread. Havarti 

is a versatile semi-soft cows milk table cheese that works well sliced for snacks, grilled, and melted. 

Havarti with Flavors 

Creamy Havarti w/Dill #293013, 

Havarti with Dill #293097; 

Creamy Havarti w/Caraway Seeds #293012 ; 

Creamy Havarti w/Herbs #293018; 

Creamy Havarti w/Jalapeno #293019 

Danish Havarti Lite Plain #293021 1/9 lb 

Danish Havarti Lite w/Dill #293020 1/9 lb 

Havarti Light 

Havarti lite is a lower fat version of a regular cream havarti. The fat content is reduced yet the flavor is still full.. Same Havarti as above, but 

with 50% less fat and 1/3 fewer calories than the original. As it is not quite as creamy it is an excellent type for slicing. Available plain or 

with dill. 

Other Danish Cheese 

Danish Fontina #293098 1/15 lb 

Danish Fontina is pale yellow with a mild, slightly sweet flavor and a semi-soft paste encased in red 

wax. This semi-soft cow’s milk cheese is derivative of its Italian namesake and a great table cheese 

that goes well with a light wine. The Danish version of Fontina has a distinctive aroma. The flavor is 

mild, almost sweet, slightly nutty and very creamy. Fontina is also a good sandwich cheese and melts 

well for cooking and on pizzas. Pair with a light white or red wine. 

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Brie in Tins #293017 12/4.5 oz 

Danish soft ripened Brie in tins great for a variety of uses. These quarter pound rounds of Brie are canned, giving them 

a much longer shelf life. They are also an ideal treat for those on the run. The Brie is mild flavored with a fairly creamy, 

ivory-colored texture.. It is perfect for catering, appetizers, camping, hikes, picnics and more. Some Chef’s stuff and fry 

for a great addition to a salad. 

Camembert Tins #293016, 12/4.5 oz 

Soft and creamy Camembert from Denmark with 50+ butter fat. These quarter pound rounds 

of Camembert are canned, giving them a much longer shelf life. They are also an ideal treat 

for those on the run. This soft ripened cows milk cheese is mild flavored with a fairly creamy, 

ivory-colored texture. It is perfect for catering, appetizers, camping, hikes, picnics and more. 

Vello Romano Cheese #293072 2/17 lb. 

This Danish cow’s milk Romano is an alternate option to the original Pecorino cheese for grating. It is white and 

salty with slightly higher moisture but with the same grating possibilities. Use it the same as a Pecorino 

Romano Cheese, Grate and sprinkle on Pasta or a Chicken dish. Shred & mix w/mozzarella for a sharp pizza, 

or top a Bruschetta w/chopped tomato & pesto. 

Kefalotyri #293039 2/17 lb 

Kefalotyri is a very firm cheese with tight and a few irregular holes 

distributed equally. This cow’s milk variety is yellowish in color but may 

vary to a whitish color. It is uniform and is easily sliced. The taste is milk, 

slightly acidulous and a little salty. Being a very hard cheese, Kefalotyri is consumed as is, fried in 

olive oil or grated. It is an excellent cheese for making Saganaki the cheese-based Greek fried 

appetizer. 

See the Kosher section for our fine line of Kosher Danish blue, Havarti, Edam, and Cheddars. 

Great Britain 

England 

Double & Clotted Creams 

Devon County in the South West of England is famous for thick cream, which is mainly produced on farms, and in small dairies. The most 

famous of all is 'Clotted Cream' which achieves its thick clotted texture by heating cream of high-fat breed cows, such as the Jersey type. 

The cream is heated in pans, traditionally made of copper but latterly stainless steel, and allowing it to cool slowly. In the farmhouses, the 

pans were heated crudely over a fire or stove and the cream was rich in acid and aroma-producing bacteria. Dairy or factory methods are 

much better controlled, using steam heated pans. The cream is usually packed in shallow trays a few inches deep and forms a yellow crusty 

surface. The consistency is thick and heavy, almost like treacle, and is traditionally served by scooping the cream out into cups or small 

cartons. 

Double cream is the British term for heavy or whipping cream in the United States, but it is a little thicker than our whipping cream. It 

contains about 48% butterfat. Double cream is so rich, in fact, that it is easy to over whip it and get it too thick. Some cooks add a 

tablespoon or so of milk to 8 to 10 ounces of double cream before whipping it to keep it loose enough. Double Devon Cream is the most 

versatile type of fresh cream. It can be used in cooking, for pudding or as a pouring cream. It will whip and can even be frozen for up to two 

months. 

The Devon Cream Company has been producing its range of fabulous creams for over 20 years. All our cream is carefully heat treated to 

preserve freshness. It has a long life . 

Double Devon Cream, Coombe Castle #203084 12/6 oz & #203085 6/1 lb 

Traditional Double Devon Cream contains 48% milk fat and has a distinctive flavor. Spoon straight from the jar onto 

fruit, scones, gateaux or warm apple pie or use in a variety of savory recipes including pasta and 

sauces. 

ALSO- #203083 48/1 oz, and #203095 6/1 lb jar 

Traditional Clotted Cream contains a minimum of 55% milk fat. Its richer flavor and thickened texture set it apart from Devon 

Cream. It is usually used with fresh baked scones, topped with strawberry jam and served with piping hot English Tea. 

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Clotted Cream with Brandy #203081 12/6 oz and #203086 48/1 oz 

Clotted Cream with Brandy is the traditional Clotted Cream with a dash of Brandy for extra intrigue. It is ideal as a 

topping for all festive foods such as mince pies and Christmas Pudding. Stir into coffee for after dinner luxury. Also try on 

meringue, chocolate cake, brandy snaps, for a delicious treat. 

Coombe Castle Strawberry Delight #204582 12/6 oz 

A delicious dessert or breakfast topping which can be eaten on its own or straight from the jar! 

Delicious on croissants and any of your favorite desserts or breakfast foods! This is the latest addition to The 

Devon Cream Company's range of innovative products. It has a long shelf life - up to 12 months. Store refrigerated 

for best taste. Contains half the fat of traditional Clotted Cream with Strawberries - only 14% milk fat. 

Stilton 

Stilton is a cheese of England. It is produced in two varieties: the well-known blue and the lesser-known white. Hailed by some as "the 

king of cheese", both have been granted the status of a protected designation of origin by the European Commission. Only cheese 

produced in the three counties of Derbyshire, Leicestershire, and Nottinghamshire – and made according to a strict code – may be called 

"Stilton". 

BLUE STILTON 

Blue Stilton, Coombe Castle #203063 1/8 lb 

Stilton has become a favorite of all who value naturalness and originality in fine cooking. Lighter than 

Gorgonzola, richer than Danish blue and more intense than domestic blues, this cheese is aged for nearly three 

months and its blue veins radiate outward from a natural, crinkly brown crust, revealing the prized smooth, 

honeyed flavor of a traditional Stilton. Flavor ranges from mild and sharp when young to rich and tangy when 

mature. The cheese has a smooth creamy pale curd with blue veining throughout. The rind is grey to brown in color and should be dry to the 

touch. 

Also available retail packs: 

Stilton Royal Blue Wedges #203705 12/150 gr 

Stilton Royal Blue Baby #203763 2/1.5 k 

Stilton Jars #203716 6/150 gr Tuxford & Tebbutt 

Set deep in the heart of traditional Stilton cheesemaking country is the small English market town of Melton Mowbray where the Tuxford & 

Tebbutt Creamery stands externally unchanged in appearance since its construction in the eighteenth century. The Tuxford & Tebbutt brand 

is a guarantee of prize-winning traditional Blue Stilton which will delight the palate of the most discerning cheese connoisseur. 

Blue Stilton Crock #204513 6/170 gr Tuxford & Tebbutt 

This amazing Stilton comes in an individual blue ceramic crock, which can be reused for many purposes far after the delectable cheese is 

gone. Inside each crock, you'll find a wax disc sealing in the cheese, allowing it a fairly long expiration date. After prying up the wax seal, 

you will be rewarded with an incredible blue, with just the right amount of sharp tang and salt, and a creamy, spreadable consistency. Goes 

perfectly with a crusty baguette, a tart apple, and a glass of your favorite wine! Crumbly, moist, and spreadable. 

Ceramic Stilton Crocks #204534 6/170 gr Tuxford & Tebbutt (Special Order) 

This amazing Stilton comes in an individual blue ceramic crock, which can be reused for many purposes far after the delectable cheese is 

gone. Inside each crock, you'll find a wax disc sealing in the cheese, allowing it a fairly long expiration date. After prying up the wax seal, 

you will be rewarded with an incredible blue, with just the right amount of tang and salt, and a creamy, spreadable consistency. Goes 

perfectly with a crusty baguette, a tart apple, and a glass of your favorite wine! Also available for the holidays. 

Ceramic Stilton Crocks #204533 6/250 gr Tuxford & Tebbutt (Special Order) 

Ceramic Stilton Mug #204536 6/250 gr Tuxford & Tebbutt (Special Order) 

Ceramic Stilton Crock w/Clasp #204544 6/300 gr Tuxford & Tebbutt (Special Order) 

Whole Stilton Wheels #203767 1/17 lb Tuxford & Tebbutt 

Set deep in the heart of traditional Stilton cheesemaking country is the small English market town of Melton Mowbray where the Tuxford & 

Tebbutt Creamery stands externally unchanged in appearance since its construction in the eighteenth century. To be called ""The King of 

Cheeses,"" a Stilton must be made only in three counties from local milk which is pasteurized before use, be made only in the traditional 

cylindrical shape, be allowed to form its own crust or coat, be unpressed, have delicate blue veins radiating from the center and have a taste 

profile typical of Stilton. The Tuxford & Tebbutt brand is a guarantee of prize-winning traditional Blue Stilton which will delight the palate of 

the most discerning cheese connoisseur. 

Blue Stilton, Waxed Halves Tuxford & Tebbutt #203769 1/8Lb. 

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Stilton Quarters Waxed #203771 2/4 lb Tuxford & Tebbutt 

Long known as “The King of Cheeses”, blue Stilton is one a handful of British cheeses granted the status of a “protected designation origin” 

(PDO) by the European Commission. Lighter than Gorgonzola, richer than Danish blue and more intense than domestic blues, This cheese 

is aged for nearly three months and its blue veins radiate outward from a natural, crinkly brown crust, revealing the prized smooth honeyed 

flavor of a traditional Stilton. Flavor ranges from mild and sharp when young to rich and tangy when mature. 

Also available packs: 

Stilton Halves Waxed #204514 4/8 lb Tuxford & Tebbutt 

Stilton Boxed Wedge Black Box #204532 8/454 gr Tuxford and Tebbutt 

Stilton Resealable Wedge Black Box #204545 Tuxford and Tebbutt 

Queen Anne Stilton Half - Waxed #203770 1/8 lb Tuxford & Tebbutt 

WHITE STILTON 

White Stilton #203746 1/4 kg Coombe Castle 

White Stilton is made in the same way as Blue Stilton except that white Stilton has not had the Penicillium roqueforti 

mold introduced into it which would otherwise lead to the blue veining normally associated with Stilton. It is often 

blended with other materials, such as chocolate or dried fruit. Otherwise it is often served with fruit cake. It is a young, 

close-textured cheese with a very mild, fresh flavor. Wonderful as a table cheese or melted. 

Flavored White Stilton Cheeses—(Left to Right) 

Stilton with Apricots #203065 2/1 kg (Coombe Castle) Also #204565 1/8 kg 

One of Clawson's most popular blended cheeses - succulent dried apricot pieces add their delicate sweetness to creamy White Stilton. Try 

on warm buttered scones for a tea time snack. 

White Stilton with Lemon #203068 2/2 kg Coombe Castle 

White Stilton with Lemon has become a great favorite combining the mildness of White Stilton with the zing of lemon resulting in a refreshing 

dessert cheese with a clean taste. Shelf life of 10 weeks. 

White Stilton with Ginger #203067 2/1 kg Coombe Castle 

A light blend of mild White Stilton and candied stem ginger pieces. It has a sweet aroma & a hot, pleasantly pungent taste. 

White Stilton with Blueberries - ""Blueberry Fayre"" #203060 2/2 kg Coombe Castle 

This cheese blends the fresh mildness of creamy White Stilton with the delicate flavor of whole blueberries. Shelf life of 12 weeks. 

Orange Grove White Stilton #203024 1/2 kg Coombe Castle 

A delicious dessert cheese basted on full fat creamy White Stilton cheese with the tangy sweetness of candied orange pieces and peel 

added. 

White Stilton With Cranberries #203726 2/2 kg Coombe Castle 

Fresh, clean flavor and honeyed aftertaste enhanced by the delicate, fruity succulence of pure, sweet cranberries 

White Stilton With Mango & Ginger #203725 2/2 kg Coombe Castle 

A mild White Stilton cheese base with the addition of refreshing mango and spicy ginger 

Pineapple Grove White Stilton #203023 1/2 kg Coombe Castle 

Sweetened pineapple flavored full fat cheese with a crushed pineapple filling and topped with whole rings 

White Stilton w/ Cherries"Cerise" - #204568 2/1 kg 

This delicious blend of creamy English White Stilton and sweetened American dark red cherries leaves you wanting more! 

White Stilton with Pear and Apple #203746 1/4 kg Coombe Castle 

White Stilton is made in the same way as Blue Stilton except that no blue mold is added to the milk. It is a young, close-textured cheese with a 

very mild, fresh flavor. The succulent chunks of pear and apple combined with the White Stilton give this delicacy a true orchard taste. 

Wonderful as a table cheese or melted. 

Pepperton #203741 2/1.5 kg 

Creamy White Stilton enrobed with crushed black peppercorns. Piquant spices complement the delicate flavor of this 

velvet texture cheese. 

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Cheddar 

Cheddar was invented in Somerset, England in the 15th century on a dairy farm near Cheddar Gorge. It was a 

favorite of Queen Elizabeth the 1st and one of the gastronomic delights of the court. Cheddar quickly became a 

part of the staple diet; great hunks of it were eaten with bread and washed down with strong ale. The recipe was 

later taken to the USA, Canada, New Zealand, Australia and to anywhere else that the English emigrated. Good 

Cheddars can be made elsewhere, but the best Cheddars in the world still come from Somerset and the 

neighboring counties of Devon and Dorset. Buedel Food Products Corp imports one the finest collections of 

cheddars available outside of England today. 

Cheddar White Block Aged 4 mos. #203034 1/40 lb Coombe Castle 

Using top quality milk from their own herd the farmhouse cheddar has a clean rounded nutty flavor, 

characteristic of original Somerset Cheese. Here in various states of aging and sizes. 


Cheddar White Block Aged 7 mos. #203035 1/40 lb 

Cheddar White Block Aged 12 mos #203036 1/40 lb 

Cheddar White Brick Aged 12 mos #203747 1/10 lb 

Greens Aged Farmhouse Wheels #203053 1/56 lb 

Green's cheddar comes from an ancient region Glastonbury, made from unpasteurized milk taken from a single herd of 

Friesian cows. The Green family has been making farmhouse cheddar in Glastonbury for three generations. Their 

cheddar was enjoyed by the Queen during the Silver Jubilee celebrations. Also, in 1989, the Greens recreated a giant 1/2 

ton cheddar which was made for Queen Victoria on her wedding day. Most recently, Green's cheddar won the gold medal 

at the 2000 British Cheese Awards in the Cheddar category. Owing to the raw milk, this cheese is full-flavored and quite 

spicy. Its original form is an impressive 60 pound drum that is wrapped in cheese cloth during aging to give it a natural 

rind. 

Green's Wooden Box Cheddar #964322 1/2 kg 

Black Wax Mature Cheddar #200912 2/5 lb Tuxford & Tebbutt 

Rich, tangy and full-flavored Cheddar encased in black wax. 

Cheddar Farmhouse Matured #203043 Quickes 2/6 lb 

A traditional Cheddar with a deeper, rounder, more complex flavor than most. Quicke's Traditional Mature Cheddar is 

hand made on a simple farm near Exeter in Devon. Aged for 12 months, it is a full-bodied, buttery cheese that is quite 

sharp and utterly divine. 

Cheddar, Quickies Oak Smoked #203793 1/1.5 kg 

Traditional hand made Farmhouse Cheddar from Devon, England. A well-flavored mature 

cheddar aged at least 12 months and smoked in oak. Oak sawdust and shavings, produced on 

the woods of the Quickes estate, are used to smoke this hard cheese and give it a crisper 

texture. It comes in a 1.g kg ring. 

English Mature Top Hat Red Wax #203708 1/9 lb Coombe Castle 

This English cheese is made with cow's milk and has a mild flavor. It is covered in a red wax, has a dark orange 

interior, and is aged for 6-9 months. 

English Mature Top Hat #203735 1/20 lb Coombe Castle 

Cheddar & Claret Black Wax #203031 1/5 lb Coombe Castle 

Cheddar w/Claret Black Wax #203740 2/5 lb Tuxford & Tebbutt 

Claret is a term used by the English when referring to red wines from the Bordeaux 

region of France. This cheese (sometimes called "Windsor Red") blends the wine from France with the 

cheese from England into a beautiful, mottled cheese. The cheese looks similar to Sage Derby, except the 

veins that run throughout this cheese are a beautiful, dark red rather than the vivid green of Sage Derby. This 

cheese has the rich, sharp flavor of Cheddar with heady overtones of wine. Made from pasteurized cow's milk. 

Cheddar with Caramelized Onions #204505 2/1.1 kg half moons 

A creamy Cheddar blended with mouth-watering caramelized onions from Wensleydale Dairy. A classic addition to any cheese 

board, it is so versatile it can be used in numerous dishes. It is especially good on cheese on toast! 

Cheddar Reserve Champion Maroon Wax #203758 2/6lb Coombe Castle 

Matured English Cheddar in a maroon wax. Semi-hard, blue-veined cow's milk. 

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Cheddar Dorset Drum #203010 6/14oz 

Dorset Drum Tall #203012 2/2 kg Coombe Castle 

Dorset Drum Large #203011 4/1 kg Coombe Castle 

An aptly named drum shaped delight from Dorset. This Cheddar is perfectly aged for at least twelve 

months, hand dipped in a black wax and packeged in a decorative box.Dorset Drum makes an excellent 

gift. Exceptionally sweet and tangry, it tastes nothing like any mass produced Cheddar you have ever 

sampled. 

Scrumpy Jack (Cheddar w/ Cider) #203738 1/2.5 kg 

Scrumpy Jack is the name for farmhouse cider traditionally made in the west of England. It is made from pressed and 

fermented cider apples with no concentrate, artificial colorings, flavorings or sweeteners added. Scrumpy Jack is drier 

than most commercially available ciders, making it the perfect partner for Cheddar. 

Sherwood (Smoked Cheddar w/Paprika) #203739 2/2 kg 

Sherwood Foerest is known for its Birch trees today. Imagine sitting around a forest campfire with Robin Hood with the smell of smoke from 

the birch campfire eating a fine English cheddar and drinking a fine ale! You get both with this cheese. Somerset, the birth place of Cheddar, 

Sherwood is Cheddar with a twist - it's smoked! Sherwood is a moist but firm cheese made from pasteurized cow's milk. It is coated with 

paprika. It is a great item melted over a burger. 

Singletons Whiskey Cheddar #203072 4/2 lb Coombe Castle 

Mature Cheddar delicately blended and infused with with genuine malt whisky 109 giving a smooth-textured 

cheese that is great for parties. This firm cheese is also available: 

Cheddar Whiskey Cubes #203070 8/14 oz.. 

Denhay Farmhouse C heddar #203710 12/7 oz 

West Country Farmhouse Cheesemakers have developed a specially selected range of premium quality cheeses which you'll find pre- 

wrapped in parchment wrap. Denhay Farm lies in the hills above Lyme Bay in Dorset. Denhay cheese is matured for at least 12 months for a 

distinctive mellow flavor. The farm is located in the Dorset countryside. The team at Denhay takes full advantage of the mild maritime 

climate, abundant rainfall and clay soil to grow the perfect grass for turning in to cheese making milk. This produces rich and creamy 

Cheddar with a nutty mellow finish. 

Parkham Mature Cheddar #203732 12/7 oz 

Made by hand using the farm's own cows and some milk from nearby farms, the Parkham Farm produces a cheddar with a firm and 

distinctive flavor with a fruity tang. 

Coombe Farm Cheddar #203711 12/7 oz 

Pasteurized cow's milk.Using top quality milk from their own herd and herds from nearby farms, the Coombe Farm produces a Cheddar 

which has a clean, rounded, nutty flavor characteristic of original Somerset Cheese. The milk here comes from 18 local farms. 

Wensleydale 

Wensleydale, Plain #203099 1/9 lb Coombe Castle 

First made by the Cistercian Monks at Jervaulx Abbey in Wensleydale using milk from their herds, this cheese is now 

produced according to a time-honored traditional recipe by the Wensleydale Creamery in Hawes, northwest of 

Yorkshire. Wenslydale is a dry and smooth semi-hard cheddar type cheese. Its full creamy flavor offers a clean, 

lemony tang which tends to sharpen with age. Firm and flaky, but not by any means dry, this pasteurized cow’s milk 

Wensleydale is fragrantly sweet and perfectly paired with fresh fruits such as pears, grapes, and apples. 

Wensleydale with Apricots #200955 2/1.2 kg 

A subtle blend of traditional Wensleydale cheese with the sweetness of succulent apricots. 

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Wenslydale with Cranberry #203071 2/2.2 lb Hawes 

Traditional mild and nutty English Wenslydale with delicious, tangy cranberries scattered throughout. Wensleydale with 

Cranberries displays an innovative combination of flavors and dramatic visual impact. The natural wholesome goodness 

and rich vitamins of this delicious creamy white cheese -- with its flaky open texture, fresh clean flavor and honeyed 

aftertaste -- are only enhanced by the delicate, fruity succulence of pure, sweet cranberries. A superb dessert cheese, it 

perfectly complements a range of medium sweet white wines and light fruity reds. It comes in half moon shapes and has a 

red wax coating. It has a 48% fat in dry matter and is aged for 3 months. It has a 4 month shelf 

life. 


Wensleydale/Cranberries Heart #203074 4/1 lb Coombe Castle 

Wensleydale w/Cranberries No Wax #203797 2/1.1 kg 

Wensleydale w/Cranberries #204537 2/2 kg 

Wensleydale with Blueberries #204551 2/2.1 kg 

Hand-crafted traditional Wensleydale cheese with succulent blueberries. It is made from milk drawn from cows 

grazing in the sweet limestone pastures on surrounding farms in Upper Wensleydale. This terrain gives the 

cheese the unique flavor for which it is renowned. The cheese is a fresh and young taken at only three weeks 

old. It has a clean, mild, slightly sweet flavor with a honeyed aftertaste. The superb texture of fresh Wensleydale 

is perfectly complemented by the addition of natural ingredients. An eye-catching, unusual cheese! Guaranteed 

to be the topic of conversation at any dinner party! 

Wensleydale with Mango & Papaya #204584 

A taste of summer in one bite! Crumbly real Wensleydale is combined with the tropical tastes of 

papaya and mango. 

Wensleydale with Rum & Fruits #204583 

A luxury dessert cheese combining real Wensleydale cheese with rum-soaked mixed fruits 

(cherries, currants, raisins, sultanas, chopped pineapple, chopped apricots and mixed citrus 

peel). The cherries add color and visual impact and the rum flavor provides a luxurious taste to the cheese. 

Wensleydale Blue #964301 1/10 lb 

Old-fashioned, matured Wensleydale of the late 19th & 20th naturally "blued." As cheese was made on a 

factory scale in the mid 1900's and beyond, the white, crumbly variety became the fashion and the blue variety 

became extinct in the dale. Wensleydale revived the manufacture of this old-fashioned type of Wensleydale 

cheese by emulating ancient traditional recipes. Blue Wensleydale cheese is lightly pressed for only 24 hours 

before being bound in a muslin bandage. It is then transferred to a humidified maturing room, akin to a 

farmhouse or even monastery cellar - dark, cool & moist. The cheese is turned regularly, pierced to facilitate 

blue mould development, and matured for 6 months. The finished cheese is a delicacy; inside the golden rind, 

a close-textured, blue veined cheese is revealed. Blue Wensleydale has a delicate, yet full, flavor 

-- not strong or acidic -- with an almost honeyed aftertaste. It has a smooth, creamy texture similar to Stilton 

but with a more mellow flavor. 

Other English Cheeses 

Berkley Blue #964300 12/1 kg 

This is a very special cheese. It is a sheeps milk with the addition of blue mold making a wonderfulltasty blue 

cheese. (Not always available. 

County Choice Black Wax #200913 2/5 lb Tuxford & Tebbutt 

This wonderful cheese is actually five Cheddars in one. You will immediately notice the five distinct layers 

consisting of White Cheddar, Sage Derby, Red Leicester, Cheddar with Claret and Cotswold. Get ready for a 

wide array of flavors on your palate that combine to create a deliciously complex taste. A hearty Cabernet and a 

bowl of grapes complement the flavor nicely. Ideal for those summer parties when served with crackers and 

other relishes. 

Caerphilly #203089 Coombe Castle 1/9.5 lb 

Caerphilly is an original semi-hard Welsh cheese that is quite similar to English Wenslydale and Lancashire. Caerphilly 

differentiates itself by having a higher moisture content than these other two.This young cheese has an ivory white rind 

with a pale-colored paste and semi-firm texture. It's a moist, crumbly cheese, and its flavor is usually described as salty 

buttermilk - slightly sour, but buttery. Left to mature in moist cellars, the whitish molds become thicker and more 

leathery, the cheese more rounded and creamier, and of course, the taste changes. Although Caerphilly is perfect 

served alone or with bread and fruit, its flavor is amplified when paired with dry white wines and sparkling wines. 

Canterbury Blue #964323 1/5 lb 

A soft textured creamy blue cheese washed in brine which gives it an edible rind. The cheese is the perfect 

alternative on a cheese board and is presented in silver foil to retain the moisture Size: 1 x 2.5kg Blue Vein 

SPB012407WI 12


Chatel Mini #964309 5/200 gr 

Chatel is a soft, mould ripened cow's milk cheese made at our creamery in Cornwall. It is made using full fat 

cows milk produced on local farms. To make this cheese the company adds Cornish double cream, salt, 

vegetable rennet and starter cultures. It is a mild and creamy cheese with a soft, melting texture. It is ripened 

for 10 days in special ripening rooms. As the cheese matures it develops its golden straw colored body and 

velvety texture. Chatel is Cornish for 'Cattle'. Chatel is a versatile cheese which can be enjoyed by everyone. 

Ideal for the cheeseboard, in a sandwich or for cooking. 

Cheshire Colored #203054 1/9 lb Coombe Castle 

This dense, crumbly cheese derives its mild saltiness from the pastures of the Cheshire plain. England's oldest-known 

cheese, it is reddish-orange in color and has a slightly tangy flavor. Cheshire is ripened for two to three months, more 

aged than a typical Double Gloucester but less than most Cheddars. Immensely popular and widely copied, a true 

cheese lover should be quite familiar with this longtime classic. Made from pasteurized cow's milk. 

Also available retail pack #203702 10/200 gr (7 oz) Tray wedge #203748 8/200 gr 

Cheshire Cloth Wrap 203791 1/3.25 kg 

Above type of cheese aged in cheese cloth. 

Cheshire Fruit Twist w/ Fig & Apricot #204577 2/1.5 kg 

A delicious blend of extra creamy Cheshire cheese with a unique twist of chopped fig 

and apricots. Wonderful served either as part of a sweet cheeseboard or crumbled over 

fish and melted under the grill. 

Cheshire Fruit Twist w/Orange and Clementine #204578 2/1.5 kg 

A delicious blend of extra creamy Cheshire cheese with a unique twist of fresh 

Clementine's and orange marmalade. Fabulous served as a dessert cheese with 

wholemeal biscuits. 

Celtic Brie #203798 1/1 kg 

Celtic Cornish Brie, Organic #203729 1/1 kg 

Cornish Brie is made using full fat, pasteurised cow’s milk sourced from Cornwall. 

Celtic Brie is a beautifully smooth and creamy example of this style of cheese. Cornish 

milk is rich and creamy and gives this soft ripened Brie a characteristic yellow, buttery 

color. 

Garlic Yarg #964305 1/4 lb 

Cornish Yarg was invented by Welsh cheese makers, Mr. and Mrs. Gray, 15 years ago based on a 13th century 

recipe. The name itself is their name spelt backward. The curds are cut, turned, and then cut and turned again until 

the acidity level is good. Then they are milled, lightly pressed overnight, and brined for a few hours. A semi-hard, 

pasteurized cow's milk cheese from Cornwall which is covered in wild garlic leaves to produce a distinctive rind 

and flavor, as well as an unusual and attractive cheese. The distinct flavor of garlic runs throughout for a unique, 

yet subtle, flavor 

Cornish Yarg w/ Nettles #964306 2/3.5 lb 

As above but covered in nettle leaves to produce a distinctive rind. The nettles were 

originally used as a preservative, but also lend a mushroomy flavor to the cheese. In 2 weeks the nettle coating turns 

a spidery gray. In 4-6 weeks Cornish Yarg mellows out and gives off a grassy, honey-like, slightly citrusy flavor. Yarg 

is aged for about 2 months and possesses a moist, supple texture and a fresh, clean, creamy, tangy flavor. 

Gevrik Goat Cheese #964322 7/70 gr 

Gevrik is a full fat goat's milk cheese made in Cornwall. It has a clean and fresh taste with a wonderful nutty flavor. It 

develops a creamy, melting texture as it matures. Gevrik is made using 100% English goat's milk sourced from the 

producer's own regular supply farms. Gevrik is a healthy and versatile cheese. Weighing in at a convenient 70 gr, they 

are ideally sized for individual portions. ideal for the cheeseboard, in a salad, on a sandwich, or for grilling. This 

cheese is pasteurized and suitable for vegetarians. 

Dorset Blue Vinney #964303 1/6 kg 

Dorset Blue Vinney is a genuine regional cheese made in the Sherbourne Valley. It is a hard cheese made from 

skimmed cow's milk with 40 to 46% fat in dry matter. Maturing lasts up to 12 months or even 18. The word "Vinney" comes from "vinew," an 

old English word which meant mould. It was in common use all over the country until the 16th century when it became confined to the dialect 

of the southwest and was, in particular, associated with the Dorset cheese. 

SPB012407WI 13


Double Gloucester #203044 1/9 lb Coombe Castle 

Double Gloucester #204564 1/8 kg 

One of Britain’s most popular cheeses, Double Gloucester is an ideal sandwich cheese, adding creaminess without an 

over-powering flavor. Double refers to the traditional recipe that uses milk from both morning and evening milkings. 

Double Gloucester was traditionally made as a large wheel with a thick rind to withstand annual cheese rolling 

ceremonies - when cheeses were rolled down the hills in Gloucestershire to protect the grazing rights. It was originally 

colored with carrot juice or saffron. These days cheese makers use a vegetable dye called annatto. Double Gloucester 

has a smooth, buttery texture and is matured for three to four months for a mellow flavor. It has a lovely silky texture, 

golden color and is a close cousin of Cheshire. 

Also available retail pack #203701 10/200 gr (7 oz) 

Also available retail packs #203749 8/200 gr 

Double Gloucester Cloth Wrap #203792 1/3.25 kg Above, but cloth-wrapped. 

Double Gloucester w/Chives & Onions (Cotswold ) #203001 2/5 lb Coombe Castle 

Cotswold Onions & Chives #203774 2/5 lb Tuxford & Tebbutt 

This is simply a creamier, softer and younger version of Double Gloucester flavored with chives and onions. Wheels are 

about 10 inches in diameter and weigh about 6 pounds, standing 2 inches high. A great cocktail cheese served with 

English stouts or lagers. Cotswold, also known as "Pub Cheese," is the name given to this hearty cheese that combines 

Double Gloucester with flavorful bits of chive and onion. A harmonious blend of mellow, crumbly cheese and powerful 

vegetables, Cotswold is a terrific complement to the softer, more mild flavors on your cheese board. Melt in omelettes, 

in casseroles, or on panini. Sometimes called "Double Gloucester with Chives," this cheese is called after the 

picturesque Cotswold shire of Britain. It is wonderfully cheddary and smooth, and powerfully flavored. Cotswold is also 

well known in Britain as "Pub Cheese 

Cotswold #204579 2/2.5 kg As above packed 2 X 2.5 Lilo. 

Double Gloucester with/Stilton (Huntsman) #203773 Tuxford & Tebbutt 2/5 lb 

Combining two of England’s greatest cheeses Double Gloucester and Stilton, this cheeses is very popular throughout the world today. 

Known as "Huntsman" or "Stilchester," this English cheese consists of layers of creamy Stilton cheese sandwiched between layers of 

mellow, satiny Double Gloucester. The result is an excellent flavor combination that is as delicious as it is beautiful. This is from Tuxford & 

Tebbutt, who began in the town of Melton Mowbray in the eighteenth century. Dipped in black wax, the Tuxford & Tebbutt brand Huntsman, is 

a guarantee of prize-winning tradition which will delight the palate of the most discerning cheese connoisseur. Also available in different 

packs and by Coombe Castle as shown below. 

Double Gloucester with Stilton Black Wax #203799 2/2.5Kg Tuxford & Tebbutt 

Huntsman Type Double Gloucester with Stilton #203728 1/9 lb Coombe Castle 

Huntsman Type Dbl Gloucester/Stilton 3 Layer #203061 2/5 lb Coombe Castle 

Huntsman 1-layer Double Gloucester Blk Wax #203039 2/5 lb Coombe Castle 

Jonathan Crump Single Gloucester #203096 1/5 lb Coombe Castle 

On the days when butter and cream were made, the milk left over was slightly skimmed and not good enough for a 

keeping cheese so Single Gloucester was made. The recipe is designed to produce a fresh flavor, the moisture is higher, 

and the cheese is designed to be eaten in a few weeks. Today the fact that Single Gloucester is low in fat is considered a 

selling point, whereas in the old days, it reduced the value. 

Jonathon Crumps Double Gloucester #964304 1/3 kg 

Crump Raw milk Double Gloucester made from the unique and ancient herd of Gloucester cattle distinguished by a white 

stripe down their brown back and tail. 

Lancashire #203046 1/9 lb Coombe Castle 

This is a Cheddar type of cheese. It is white and slightly salty crumbly cheese with a rich, full-bodied flavor. This 

ancient cheese, like many other British classics, is dry and crumbly. Made from rich, full-fat cow's milk, it is a mild, 

fresh-tasting cheese that is one of England's best kept secrets. Originally made just outside of Manchester, this 

cheese, with its higher fat content, is excellent for melting and was once regarded as the best toasting cheese 

around. Mild, buttery, firm and rich in flavor and color with a clean, sharp, salty flavor. 

Long Clawson Mini Cheese Selection #203003 6 X 3/150 gr 

Mini Cheese Selection consists of Malt Whisky Cheese, Stilton with Apricot, and Cheddar with Pickle & Chive.. 

Parlick Sheep's Milk #204570 1/3 kg 

Hugely popular sheep's' milk cheese from England. Made from the milk of one herd of sheep that graze on Longridge Fell, 

Lancashire. It is nutty and slightly sharp with a unique lingering finish. Exquisite with burgers, cornichons, and onions. 

SPB012407WI 14


Red Leicester #203047 1/9 lb Coombe Castle 

Originally from the Leicester area, this is a firm cheese marked by its rich russet-red color created 

by a small addition of annatto, a seed derived from a South American plant once used by Indians 

as war paint. Mild yet firm, it has a rich flavor and slight tang. 

Also available retail packs: 

Red Leicester Tray Wdge #203018 8/200 gr (7 oz) 

Red Leicester Cloth Wrap #203757 1/6 lb 

Smoked Cheddar w/BBQ & Chili #204586 

A medium-smoked, flavored Cheddar rolled in smoky BBQ seasoning and crushed chilies. It has a hot smoky taste which 

warms the taste buds. Excellent as a cheeseboard choice or as an ingredient. 

Monterey Jack & Chili #204585 

An all time favorite given a “kick” with the addition of smoky BBQ seasoning mixed with crushed chilies. 

Warm enough to bite without spoiling the taste of the cheese. Excellent as a cheeseboard choice or as an ingredient. 

Terrine, Red Leicester With Peppers #204576 2/1.6 kg 

A soft textured Red Leicester cheese flecked with black pepper for a warm flavor, then cooled with a creamy soft cheese - a great 

combination and attractive presentation. 

Red Leicester Whirl with Garlic #204548 

A smooth, soft-textured outer cheese flecked with herbs plus and a whirl of soft cheese filling in the center, presented like a Swiss roll. 

Red Leicester Whirl with Onion #204549 2/2 kg 

A delicious combination of Red Leicester and cream cheese with onions and chives in a Swiss roll format. Semi-firm 

Windsor Red (Derby Cheese with Elderberry Wine) #203736 2/5.5 lb 

Red Windsor cheese is a semi-firm pale cream, English Cheddar cheese made using pasteurized cow's milk marbled 

with a wine, often a Bordeaux, or a blend of port wine and brandy. 

Sage Derby #203050 Coombe Castle 1/9 lb 

Sage Derby Cloth Wrap #203790 1/3.25 kg 

Derby Wheel Black Wax #200914 2/5.5 lb Tuxford &Tebbutt 

Sage Derby is a Cheddar type cheese made using leaf sage (the traditional method) for flavor, and colored 

using chlorophyll (plant coloring) to give a green marbled finish. The finely chopped sage leaf gives a subtle 

extra flavor. The cheese is matured for around 12 weeks as is mild Cheddar. Sage Derby, one of the oldest 

British cheese, and one of the original additive cheeses, is unique, with the sage being added during the 

manufacturing process and not at a later stage. The custom of adding sage to the cheese was devised in the 

17th century when it was believed that the herb was beneficial to health. Sage Derby was originally consumed at harvest time and 

Christmas. A colorful cheese for the cheese board or ideal in a ploughman’s meal, it is believed to be good for the 

digestion. 

Saxonshires 5-Layers Blk Wx #203038 2/5 lb Coombe Castle 

This layered semi-firm cheese is also called "Five Counties" cheese because of the different cheeses that make up 

its five layers. These cheeses are Double Gloucester, Caerphilly, Cheshire, Leicester, and Cheddar. The cheese 

has a dramatic appearance and flavor. If you are a fan of any of these British classics, this is definitely a cheese to 

try. Made from pasteurized cow's milk. 

Stripy Jack #203700 10/200 gr (7 oz) Special order 

Stripy Jack is a semi-firm English cheese made of of 5 layers of different cheeses - Double Gloucester, Cheshire, Leicester, 

Wensleydale and Che ddar. Five layers of cheese in one! The combination gives a striking display of red and white layers of 

traditional English cheeses. 

SPB012407WI 15


Mrs. Bells Shepherd's Purse Sheep Cheese #203000 1/7 lb 

Mrs. Bells Blue is a multiple award winning cheese, including the Gold Medal at the 2001 British Cheese 

Awards and 2000 Gold Medal winner at the World Cheese Awards. Mrs. Bell started Shepherd's Purse 

Cheeses Ltd. in 1987 to create an alternative to cow’s milk cheeses for the lactose intolerant. After a couple of 

years of experimentation, she arrived at her final creation, a distinctive, creamy ewe’s milk blue she simply 

named after herself. Matured for 10 weeks, Mrs. Bells Blue has a complex blue flavor and a subtle finish. The 

cheese is comparable to its French friend, Roquefort, since it is also made from ewe’s milk and possesses a 

soft, creamy texture. However, Mrs. Bells has a less salty taste. Made with vegetarian rennet, this is a great 

alternative to classic cow’s milk blues such as Mature Blue Stilton or Blue Wensleydale (also from Yorkshire). 

Shropshire Blue #203077 1/8 lb Coombe Castle 

Shropshire Blue #203772 2/4 lb Tuxford & Tebbutt 

Cow's Milk blue-veined cheese marbled with a bluish-green mold. One of the younger English cheeses, 

Shropshire Blue is still less than 25 years old. Almost similar to Stilton in size and texture, Shropshire 

Blue's most defining characteristic is the bright orange color (colored with annatto) of the body with brighter 

blue veins than that of Stilton. Truly an eye-catching, colorful alternative to its legendary counterpart. With 

a creamier body than Stilton, you'll notice a more pronounced tangy and sharp aftertaste with lingering 

hints of red wine 

Smuggler's Cornish Blue #964302 3/2 kg 

A soft textured blue cheese made in the very tip of England's West Country, made 

from the pasteurized milk of a herd of Friesian cows. The aim was to make a 

cheese that was a contrast to Stilton and more in the style of blues from the rest of Europe like Fourme d'Ambert 

and Irish Cashel Blue.The original Cornish blue cheese was hand made on the farm from the milk of pedigree 

Holstein Friesian herds which roam Bodmin Moor, England. The rich creamy texture perfectly balances the delicate 

blue veining. In the 1700's and 1800's, many smugglers were Cornish, hence the name. 

Slack Ma Girdle #203016 1/2 kg Coombe Castle 

This soft, creamy-flavored cheese is enrobed with nettle leaves. It is made on the Martell Farm in Gloucestershire. 

Slack Ma Girdle is the name of a cider apple native to England's mid-country. This cheese of the same name is 

created by Charles Martell, producer of Hereford Hop and Stinking Bishop. Although no apples are used in its 

production, its top and bottom are coated with dried nettle leaves, a natural herb that tastes like a cross between 

parsley and thyme. This cheese is very soft and sticky with a mellow, lemony flavor that owes some of its 

character to the nettles. Suitable for vegetarians. 

Skirrid #964311 6/2.5 kg 

Made by Little Acorn, this cheese was originally produced in the Gwent Hills and named after the local mountain – Skirrid. Produced with 

unpasteurized sheep’s milk and washed in mead. The rind is the color of cocoa powder. Skirrid's interior is ivory-colored and gets a little 

greenish brown towards the edges. It has a mild and clean, but distinctive, flavor. The texture is firm, but yielding. It is semi-hard and dry and 

somehow also spongy. Vegetarian. Firm 

Stinking Bishop #203014 1/2 kg 

A sticky orange rind with a pungent and spirited aroma. The texture can vary from firm to soft and creamy depending 

on the season. Washed rind cheeses are generally full-flavored with lively aromas. It has a sticky yellow-orange rind 

and smells of old socks. The paste is soft and creamy, the flavor is delicious and, although full and distinctive, it is not 

quite as pungent as the odor may imply! At certain times of year the paste becomes firmer and slightly crumbly. 

During the cheese making process, the curds are washed in perry, a pear solution, before being ladled into moulds. 

To increase the moisture content and to encourage bacterial activity, salt is not added until the cheeses are removed 

from the moulds. The cheese is then washed in more perry as it matures. This process takes six to eight weeks. 

Washed Rind 

Scotland 

Highland Pride Scottish Cheddar #204588 1/5lb. 

The great traditions of Scottish cheesemaking are combined with a distinctive taste in this cheddar from Scotland by 

Coombe Castle. All Highlands cheddars are made using long-established methods based on traditional recipes. Each 

cheddar is made in its own creamery in the Scottish Highlands and has their own unique characteristics and flavors. 

Seriously Strong Scottish Cheddar #203794 1/45 lb 

Seriously Strong Cheddar is a Scottish cheese made from cow's milk. The affinage usually takes from 18 to 24 months. 

There are two versions of this cheese, colored with annatto, which is famous in Scotland, and a "white" version that 

exists in England. The flavor is strong and savory. Seriously Strong Cheddar ranks among the hard cheeses of the 

world. It is also used for grilling and grating. Seriously Strong Scottish Cheddar is The UK’s top selling cheddar. A racy 

ad campaign got people to try it, but it was the distinctive, punchy flavor that kept them buying it. Seriously Strong 

Cheddar is made by the Caledonian Cheese Company, part of the Mclelland Group, in Stranraer in south-west 

Scotland. This award-winning creamery uses milk produced by the finest dairy farms in Dumfries and Galloway 

SPB012407WI 16


Wales 

Tintern #203766 2/1.5 

The Cistercian abbey of Tintern is one of the greatest monastic ruins of Wales. Erected in 1131, it was the second 

Cistercian abbey in all of Great Britain, and the first in Wales. This blended semi-firm Welsh cheese is named after 

the Tintern Abbey. With loads of chives and shallots mixed throughout its cheddary body, it makes a great pub 

cheese, especially appreciated when served with your favorite beer or ale. Its exterior is protected by a generous 

coating of bright green wax which serves to highlight the green flecks of chive inside the cheese and completes an 

outstanding presentation. 

Harlech, Cheddar w/Horseradish & Parsley #523078 2/1.5 kg 

The Welsh are continuing to create new and exciting cheeses, showing the world that there is more to them than 

the simply delicious Caerphilly. Harlech is a zesty, smooth cheese named after Harlech Castle in Northern Wales. 

They chose one of their most picturesque treasures to name this hardy cheese. Built in the 13th century, Harlech 

Castle sits atop a cliff, keeping a watchful eye over the sea and Snowdo nia, the land below. Harlech is a mature 

cheddar blended with horseradish and parsley. This vegetarian cheese is perfect as a table cheese to add a 

contrast to any cheese course, paired with a beer or a Rioja, and adds a new piquancy to 

cheese based dishes. 

Red Dragon Cheddar #203764 2/1.5 kg 

Also known as Y-Fenni, this smooth, firm tasty Cheddar is made with Welsh brown ale and mustard seeds. Red 

Dragon is a buttery and spicy cheese with plenty of bite, but is not too hot. Not only do the mustard seeds give Red 

Dragon its marvelous flavor, but also its interesting texture. The brown ale makes the cheese moist and tangy. Red 

Dragon is aged for 3 months, made from cow’s milk, and is vegetarian. 

Celtic Promise Derby w/Herbs #203730 18/560 gr Wales 

Celtic Promise is a washed-rind cheese made from a recipe invented by the pioneering cheese affineur James 

Aldridge in collaboration with the cheeses makers John and Patrice Savage-Onstwedder of Teifi Farmhouse Cheese. 

It is a surface ripened cheese with a slightly moist, orange-red rind and an emphatic, pungent aroma. Celtic Promise 

has a creamy, rich yellow paste which is soft but rarely runny. The flavor is rich and mildly piquant, yet delicate 

without too much acidity. "Smear ripened" in cider, this unpasteurized cow’s milk cheese complements almost any 

good medium-bodied wine, red or white. Celtic Promise goes well with ale and is an excellent companion of good, 

fresh farm cider. Suitable for vegetarians. Winner Best Welsh Cheese - 2004 British Cheese Awards. British Cheese 

Awards 2005: Congratulations to cheeses makers John and Patrice Savage-Onstwedder! Best Semi Soft Cheese 

and Supreme Champion. 

Cheddar Black Mountain #203765 2/1.5 kg Wales 

Taking its name from the spectacular mountain range in South Wales where this firm cheese is produced, Black 

Mountain is a combination of matured Welsh Cheddar, white wine, garlic and herbs. With a wonderfully balanced 

flavor, Black Mountain complements any food or eating occasion. 

Perl Las Welsh Organic Blue #204571 1/2.5 kg 

A truly different blue cheese from the heart of West Wales, by Caws Cenarth cheese makers. When young, Perl Las 

has a light taste and a salty flavor. When mature, it becomes golden in color and stronger in taste, yet still delicate. It 

fills the mouth with an array of exciting tastes. Described by the Organic Food awards judges as ""lovely and unique 

with a strong lingering flavor."" Best to keep Perl Las in the salad section of the fridge where it is not too cold. Best 

British Blue Export 2005 - British Cheese Awards." 

For traditional English Kosher cheeses, see the Kosher section. 

SPB012407WI 17


France 

Soft Ripened 

Brie #350942 1/2 lb Val De Saône 

The standard bearers of French soft-ripened cheeses are the Bries—a cow’s milk cheese. They have 

a downy white rind a cream-colored, buttery, soft interior that oozes when at the peak of ripeness and 

temperature. Brie takes its name from the region of Brie in near Ile-de-France in the greater Paris 

area. This cheese is said to date back to the fifth century. Charlemagne was allegedly a fan of this 

cheese as early as 774. Today, however, Brie is made over a larger area in France. Brie is legally 

defined as a soft cow's milk cheese with a surface mold and at least 40% butterfat. Most Bries fall into 

the category of double-crème cheese, meaning extra cream is added to the fresh curd. 

Brie #350945 1/3 kg Eiffel Tower 

French Brie is a double cream Brie with a high moisture content of 50 %. 

The extra cream and higher moisture create a refreshing taste, providing the cheese lover with an especially 

enjoyable experience. Eiffel Tower Brie has a white velvety rind which ripens the cheese from the outside in, 

creating a creamy texture. 

Crémeux #353769 1/1.7 kg Eiffel Tower 

Buedel Food Product’s new French Crémeux Eiffel Tower is a truly rich and rewarding treat for the discriminating 

palate. Crémeux means "creamy" in French, and this cheese definitely lives up to its name! With 72% fat in dry 

matter, Crémeux is downright decadent. It belongs to a family of soft-ripened cheeses called triple crèmes that 

have higher fat in dry matter than the average Brie; additional cream is added during the cheese making process, 

resulting in a delicate, fluffy, and velvety interior reminiscent of whipped butter. Just as other Brie styles, Crémeux 

ripens from the outside in. The wheel is covered with a white, downy rind that makes it as pretty as an iced 

birthday cake and twice as delicious. 

Brie 500 grms #353020 6/1.1 lb Eiffel Tower 

Eiffel Tower French Brie is a double cream Brie with a high moisture content of 50 %. The extra cream and higher 

moisture create a refreshing taste, providing the cheese lover with an especially enjoyable experience. Eiffel Tower 

Brie has a white velvety rind which ripens the cheese from the outside in, creating an extra creamy texture. 

Camembert #353022 12/8.5 oz Val de Saône 

Camembert was reputedly invented in 1791 by Marie Harel, a farmer from Normandy. 

Camembert is a soft, creamy French cow's milk cheese. It is named after the village of Camembert in the Orne 

département of Normandy in northwestern France where it originated. It is made from pasteurized cow's milk 

and is ripened by Penicillium candidum and Penicillium camemberti molds for at least three weeks. It is 

produced in small rounds, about 250 grams in weight, which are wrapped in paper and/or boxed in thin wooden 

boxes. When fresh, it is quite crumbly and relatively hard, but it characteristically ripens and becomes more 

runny and strongly flavored as it ages. Camembert can be used in many dishes, but it is popularly eaten 

uncooked on bread or with wine or light meats. 

Goat 

Goat Cheese #353025 2/1 kg Couturier 

Made from pasteurized goat's milk, this 1 kilo log is an ideal item for salads or in recipes. Its larger size makes it 

easy to use in cooking. This well-known Chèvre is fresh, spreadable, and moist with a slightly sharp and lightly 

acidic flavor. It is a simple, homespun cheese that is a great addition to any cheese tray. 

Goat Cheese #353023 6/11 oz Couturier 

The goat is a sturdy, agile, erratic animal that can graze where cows fear to tread and whose milk produces a 

deliciously tart and tangy cheese. The generic name for goat milk cheese is chèvre, which is simply the French word 

for goat. This well-known chèvre is fresh, spreadable and moist with a slightly sharp and lightly acidic flavor. It is a 

simple homespun cheese that is a great addition to your cheese tray. Made from pasteurized goat's milk. Made here 

in an 11 oz. log. 

SPB012407WI 18


Goat Cheese Plain #353028 12/4 oz Couturier 

A fresh white chèvre log from France's Loire Valley. It is made all year long only from fresh goat's milk and produced without the use of 

animal rennet. The Couturier Log has a mild flavor and smooth, homogenous texture. It is perfect for many applications including salad, 

pizza, pasta, and for the center of cheeseboard presentations. Suitable for vegetarians. 

Goat Cheese w/ Pepper #353096 12/4 oz Couturier Flavored with pepper. 

Goat Cheese w/ Herb #353097 12/4 oz Couturier Coated with herbs 

. Goat Cheese w/ Ash 4 oz Couturier 

Same as above, but coated with ash. Originally, the ash often came from oak charcoal, as was the tradition of cheeses from France's Loire 

Valley. Today, an edible charcoal ash is used which is sometimes salted and generally tasteless. Ash is helpful in mellowing the acidity to 

promote the good affinage and a more delectable texture and flavor. It also attracts mold to the cheese that add to the complexity of the 

overall flavor. 

Bûche Goat Log (Bûcheron) #350951 2/1.75 kg Sèvre et Belle 

This wonderful goat's milk cheese from Poitou in the Loire Valley comes to us in hand-crafted wooden crates 

containing two 4 lb. logs of the most exquisite Chèvre. Each Bûche de Chèvre is aged for two months, during 

which time it develops a hard, edible crust complete with a bloomy white mold coating. It is sharp and tangy near 

the rind, and gets progressively richer and creamier toward the center. When enjoying this cheese, you savor a 

delightful combination of flavors and textures in each bite. Buche de Chèvre is a true delicacy that begs for a 

warm, crusty French baguette and a glass of robust red wine from neighboring Bordeaux. 

Pyramide Blanc #353051 6/8 oz Chèvréchard 

This cheese, named after the town in Berry, is made in the shape of a pyramid with the top cut off. Legend 

has it that Talleyrand had the cheese invented for Napoleon during the Egyptian campaigns to remind him 

of the pyramids. But once the campaigns went sour, he had the tops flattened. Another story claims that 

Napoleon himself went through the town of Valençay after his disappointment in Egypt, and at the sight of 

the little pyramids, lopped their tops off with his sword. No matter what the story, this is a delightful cheese 

that will age into a beautiful combination of textures - silky smooth just under the rind and fudgy and thick 

toward the center. 

Crottin Blanc #353052 12/2.5 oz Chèvréchard 

Crottin de Chavignol AOC is probably the most famous cheese of the Loire Valley. Crottin de Chavignol has been 

produced since the 16th century in the village of Chavignol, near Sancerre where the crispest of French white wine 

is made. Chavignol has a natural rind which ranges from pale ivory to almost black. Crottin de Chavignol is made 

exclusively from whole goat's milk. It is moulded then taken out of moulds after 12-24 hours, salted, dried and 

ripened at least ten days. For a stronger flavored Crottin, its affinage can last anywhere from 2 weeks to 4 months. 

45% fat in dry matter. 

Chèvre de Moule Goat Cheese w/Ash #350949 6/5.5 oz 

Pasteurized goat cheese coated in ash. This goat has a denser texture with a perfumey flavor. Originally, the ash often came from oak 

charcoal, as was the tradition of cheeses from France's Loire Valley. Today, an edible charcoal ash is used which is sometimes salted and 

generally tasteless. Ash is helpful in mellowing the acidity to promote the good affinage and a more delectable texture and flavor. It also 

attracts mold to the cheese that add to the complexity of the overall flavor. 

Blue Vein 

Roquefort, Vernières,#353034 4/3 lb Semi-Soft Cow 

“The” classic sheep’s milk blue cheese! Roquefort is made exclusively from the milk of the red Lacaune ewes that 

graze on the huge plateau of Rouergue, Causses in the Aveyron area of southern France. First evidence of 

Roquefort was discovered in 79 A.D. when Pliny the Elder mentioned its rich aroma. It was the favorite cheese of 

Charlemagne. In 1411 King Charles VI gave rights to the ageing of Roquefort to only one village: Roquefort-sur- 

Soulzon. Today this cheese is still matured naturally in the same caves of this village for a minimum of 4 months. 

Roquefort quality comes from the ewe's milk, the processing of the curd, the “penicillium roqueforti” and then the 

maturation in natural caves. The taste is complex, creamy and soft. Excellent for cooking, salads or cheese 

boards! 

Bleu d'Auvergne #353080 2/6 lb Livradois 

This is one of the best, most intensely flavored French blues. Bleu d'Auvergne is produced in the Massif 

Central between Puy-de-Dôme and Cantal. The area is characterized by volcanic and granitic soil, which is 

rich in oligo-elements. Although sheep are mostly raised there, producers use cow's milk for Bleu 

d'Auvergne, which gives it a creamier taste than Roquefort, made with ewe's milk. Bleu d'Auvergne was 

created in 1854 by a producer of Fourme de Roquefort. After noticing fungus on his bread, he tried to mix 

the same fungus with the cheese. A little bit later, the farmer pierced the cheese so that the air could enter 

into it and helped the development of the blue mold. Nowadays the cheese is inoculated with penecillium 

roqueforti. The smell of Bleu d'Auvergne is strong. Ingredients: cow's milk, cheese cultures, salt, rennet, 

penicillium roqueforti. 

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Fourme d'Ambert #353081 2/4 lb Livradois 

One of France's oldest cheeses, this farmhouse and cooperative blue cheese is more supple and dense than most blues. 

The flavor is savory and nutty. This pasturized cow's milk cheese is recognized by its tall cylindrical shape. The maturation 

period is 3 to 4 weeks and takes place in humid cellars. Every week the cheeses are injected by a syringe containing 

Vouvray Moelleux, a sweet white dessert wine wine from the Loire Valley. The result is a creamy pâte with a lasting taste of 

wine. Today the cheese is produced with pasteurized milk. 

Swiss/Emmenthal 

France has long been known for its Emmenthal cheeses. France borders the Alps and have the expertise as their neighbors possess 

across the Swiss border. Buedel Food Products offers a variety of Emmenthal cheeses as follows: 

Swiss 4x6 #023002 3/8 lb Celebrity 

French Swiss Cheese 

Swiss 4x4 #023009 6/5 lb Celebrity French Emmenthal, cuts from wheels. 

Swiss 4x4 #353075 4/6 lb Eiffel Tower 

Eiffel Tower’s French Swiss is a distinctive cheese with a smooth, firm, straw-colored 

paste, a sweet, nutty flavor, and a delicate aroma. The marble-sized holes are formed 

by the gas produced by a special culture of bacteria. Made from unpasteurized cows 

milk. 

Swiss 4x6 #353074 3/10 lb Eiffel Tower 

Swiss 4x6 $353031 3/10 lb Frantal 

Swiss 4x4 $353029 6/5 lb Frantal 

Other French Specialty Cheeses 

Abondance #353091 1/18 lb Tournette 

Abondance is an extraordinary name-controlled cheese from the Savoy region of France. It is made from 

partially skimmed milk formed into large, 20-pound wheels. These wheels are so perfect when whole that we 

are always saddened when cutting into their elegantly curved edge. The cheese inside is similar to Gruyère de 

Comté, but can be more complex and buttery. It has a firm texture and a nutty, ripe flavor with a distinctive 

fruitiness. In addition to being a stunning table cheese, Abondance melts beautifully and is often substituted for 

Raclette. Made from raw cow's milk, aged over 60 days. 

Aged Mimolette 12 months #353735 2/7 lb Isigny 

French Mimolette, also called "Boule de Lille," dates back to the reign of Louis 

XIV, who prohibited the import of Dutch cheeses into France. The residents of 

Flanders, the northernmost region of France, have strong cultural ties to Holland (many still speak Dutch 

as their first language today) and dearly loved the banished Dutch specialties. The French cow’s milk 

cheese that looks like a cantaloupe! Mimolette is orange on the inside, the exterior looks like a melon, and 

the flavors are rich and fruity. Mimolette is aged about 12 months, enough time to develop its complex and 

rich flavors. Mimolette is mild, faintly sweet and nutty. The aged version is a nice snack cheese and makes 

a beautiful addition to a cheese tray with its brilliant orange hue. 

Bois Blond #353064 6/8 oz 

Bois Blond "Blond Wood" is a soft-curd cheese with a washed rind made in the northeastern Franche-Comté 

region where the Saône River begins. The specific terroir of this area, with its plentiful forests and rivers, 

imparts sweetness and a unique character to this cheese. It comes in a box that can be put in the oven and 

heated to melt the cheese fully. Creamy and unctuous, this washed rind cheese also aromatic. Discover the 

"tranquil force" of Bois Blond! 

Comté Aged 1 Yr #353036 1/80 lb 

An ancient French cow’s milk cheese from the Jura mountain region. This cheese is cleaned and rubbed with 

salted water over its rather long aging. Comté has a complex, nutty, and caramelized flavor. The crust reveals a 

soft and creamy pâte. Its chewy texture acquires a fruity taste when made with summer milk, and a nutty taste 

when made from the milk of winter. It has been produced since the time of Charlemagne and is still traditionally 

made in more than 190 cheese dairies, known as the "fruitières" in the Jura plateau. Cheesemakers need the 

daily production of 30 cows to make one Comté, weighing approximately 35 kilos (80 pounds). It is produced 

without any additives. Every cheese from this region, before being sold, is judged by a professional jury 

guaranteeing its quality. During the long period of affinage, its crust becomes a golden yellow and hardens. The 

eyes - holes - of the Comté are the result of a correct affinage and should be the size of a pea to a small cherry. 

As an appetizer, Comté is perfect cut into small cubes. It can also be grated, chunked, or melted. 

Comté Cuts 10 Months #353035 1/22 lb 

Same as above, but in 22 pound cuts. 

SPB012407WI 20


Madrigal Swiss #353744 1/25 lb 

This nutty baby Swiss hails from France. It is made from whole milk and has a sweet and nutty taste that is 

creamy on the palate. It melts well and is also great for sandwiches or simply served with fruit. Enjoy it with a crisp 

white wine and your favorite deli meats. It also cubes and is perfect as a snack or in a chef's salad. This is one of 

the best French versions of Swiss cheese. Ingredients: pasteurized cow's milk, cheese cultures, salt, and 

enzymes. 

Morbier #353030 1/13 lb 

Morbier (meaning "small market-town") is produced in the village of Morez in the Jura Mountains. 

Its creation dates from the 19th century. Its origin was for the personal consumption of the Comté 

cheese makers. Each night soot was sprinkled on the fresh curd that remained at the bottom of 

the barrel thus keeping a rind from forming and also keeping insects away. The next day, leftover 

pieces of cheese were put on top to make the Morbier. The cheese is uncooked and pressed, 

and allowed to mature for two months. It is then brushed with salt water. The shape is round with 

sides that bulge slightly. It is recognizable for its horizontal black furrow which runs through its 

middle. During the maturing period, the cheese develops a natural fine rind and a full aroma with 

a savory and fruity flavor. The pale yellow pâte is supple and soft when touched, yet dry and 

sticky at the same time. The production of this cheese is protected by a special label from the Franche-Comté; it is classified as AOC. 

French Mountain Cheese Wheels #353077 1/75 lb 

Cheeses referred to as "mountain cheeses" and are typically made in the Alps region -- specifically the Alpine 

spine running between France and Switzerland. These granddaddies of cheese -- wheels typically run between 70 

and 150 pounds -- are made of unpasteurized cow's milk, and, in their finest incarnation, are produced from the 

milk of summer-gorged cows browsing their way across the alpage, or Alpine, fields dotted with tiny grasses, 

wildflowers and abundant herbs. The history of these cheeses falls at a brilliant intersection between practicality 

and pleasure. Small, remote, mountain towns struggled with a limited area of farmable land, and clearing the cows 

from valleys was essential to maximize the summer growing season. As snow receded, villagers and their cattle 

followed the lush grasses up the mountainsides, a migratory journey continued to this day and known as transhumance. 

Petit Brebis #353018 (Agour) 6/2 lb 

“Petit Brebis” means “little sheep” or “little sheep cheese” in French. This delightful sheep’s milk cheese hails from 

the mountainous Basque area between France and Spain where sheep graze on the plateaus of the majestic 

Pyrénées. It is “petit,” smaller than other rustic mountain cheeses of the area. 100% pasteurized sheep’s milk and 

aged about 6 months. Petit Brebis (Agour) has a deeply nutty taste with a firm, crumbly texture. The rind is reddish 

and hard. It can be served as a robust table cheese alongside hearty red wines or used as a grating cheese to add 

zest to pasta dishes, minestrone or stews. An earthy Côtes-du-Rhône or a juicy Spanish Garnacha is especially nice 

with Petit Brebis. 

Petit Sapin Morbier #353767 1/5 kg 

Petit Sapin, or “little fir tree” in French, is the little brother of Morbier AOC Fromi. It is an uncooked, pressed cheese made with pasteurized 

cow’s milk in the Franche-Comté region. Just as Morbier, Petit Sapin has a cooled layer of coal ash 

running through its center, a tradition that stems from the need separate the morning and evening milks; 

the soot kept the cheese moist and repelled insects. The rind is decorated with a little fir twig that lends 

the cheese an outdoorsy appearance and mountain aroma. Petit Sapin matures for two month during 

which time it is brushed with salted water twice a week. The shape is round with sides that bulge slightly. 

Petit Sapin develops a natural fine rind and a soft, yellow interior. The little cracks on the side of the 

cheese are a sign of a soft, ripe interior with a creamy, full-bodied flavor. Petit Sapin is savory, fruity, and 

mild, contrary to what its aroma might suggest. 45 % fat in dry matter. 

Petit Jurassic #353766 1/5 kg 

Petit Jurassic is a rustic mountain cheese made from aromatic raw cow’s milk. The Petit Jurassic by Fromi is produced 

in a cheese dairy in a village high in the Jura Mountains of eastern France. It matures in rock cellars for at least 5 

months during which time the rind is treated regularly according to an old home recipe. Petit Jurassic is a proud, rugged 

mountain cheese, complete with cracks in the rind. On the inside, the paste is firm with a tangy, nutty, fruity flavor 

typical of sturdy cheeses from this region. Petit Jurassic Fromi keeps for a long time when stored at 6-7°C wrapped in a 

damp cloth. 

Port Salut #353040 1/5 lb 

The origin of Port Salut is closely linked to the French Revolution of 1789. Fleeing from the persecutions of 

the "Terror," a congregation of Trappist Monks set themselves up abroad and, in order to survive learned how 

to make cheese. When they returned to France in 1815 they built a new abbey and continued to make their 

cheese. Port Salut is a semi-soft natural cow’s milk cheese that is easily recognized by its orange rind. Unlike 

many other French cheeses, it is rather mild and sweet in flavor. Smooth and velvety with a lightly acidic 

taste, Port Salut has universal appeal. 

Port Salut Wedges #353762 10/150 gr 

Same as above in pre-cut 150G (about 5 oz.) wedges. 

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Raclette #353006 1/15 lb Thuaire Semi-Soft Cow 

The world’s most famous melting cheese, Raclette is made in the Alps on both sides of the French-Swiss border. 

The French version is perhaps a bit softer than Swiss Raclette, but the two taste very similar. Raclette has a semi- 

soft interior dotted with small holes and a rosy, inedible rind. Eaten as a table cheese, Raclette has a smooth, 

creamy taste that is neither too salty nor too sharp. This cheese is traditionally melted (a half wheel is placed in a 

fireplace, then the melted top surface is continuously scraped off) and layered atop boiled potatoes, pickles, fresh 

vegetables and sliced meats. 

Raclette au Lait Cru #353007 1/15 lb Pochat Raw milk Raclette. 

Same as above but made with raw milk. 

Pyrénées Montcaynol Poivrevert #353770 2/4 kg Onetik 

Pyrénées with Green Peppercorns is quite mild with a fresh, lactic, yogurt-like taste. Beneath its black wax rind 

lays a pale-white interior dotted with small holes and unevenly distributed chopped green peppercorns. As with 

other semi-soft cheeses, like Doux de Montagne, Asiago Pressato or Butterkäse, this cheese has an even- 

tempered, buttery flavor. When allowed to come to room temperature, this cheese becomes even softer and 

buttery. It melts exceptionally well over low heat, giving your hot sandwich or burger a gourmet touch. While on 

its own, Pyrénées Vache is a bit too mellow for our liking. But with the addition of green peppercorns, the 

cheese livens up, providing a peppery bite and a bit of personality that would be missing otherwise. 

St. Nectaire #353078 3/6 lb Livradois 

Saint-Nectaire is a cow's milk cheese from the Auvergne region in southern France. It is 

available from June to December, but it is best after September, once it has benefited from eight weeks of ripening. Its 

rind is grey, sometimes reddish, and speckled with white or rust-colored mold from the washing. St. Nectaire is always 

soft to the touch and has a moldy scent. When cut, the interior reveals a silky consistency. It has a spicy, nutty, lactic 

taste. Saint-Nectaire has its own appellation, or reserved designation of origin. 

Tomme de Brebis #353017 (AGOUR)1/9LB. 

Tomme de Brebis is a French sheep's milk cheese from the mountainous Basque area between France and Spain. Its 

rind is reddish and hard, and it has a firm and crumbly consistency with a strong, deeply nutty taste. Tomme de Brebis 

can be served as a robust table cheese alongside hearty red wines, or used as a grating cheese to add zest to pasta 

dishes, minestrone or stews. Ingredients: pasteurized sheep's milk, cheese cultures, salt, enzymes 

Tomme De Savoie #353090 2/3 lb Tournette 

Tomme De Savoie au Lait Cru #353008 2/3 lb 

Baby Tomme de Savoie #350952 6/1 kg Tournette 

"Tomme" is a generic term and means in French a wheel of cheese. "Tomme" is followed by the name of the 

village or the region where it is made as in ""Tomme de Savoie."" Because the cheese is usually made with skim 

milk, Tomme de Savoie is low in fat content, from 20 to 40%. Tomme de Savoie has a beautiful gray-brown rind. 

The paste is firm with a flavor of nuts and sometimes grass. This Tomme works well paired with sausages, fruits, 

or bread. For wines, try this cheese with a medium-bodied red wine from the Côtes du Rhône, an Alsatian Riesling 

or a white wine from Savoie. 

Feta #353066 1/18 lb Valbreso 

Produced in the region of Roquefort, Valbreso Feta is a fresh white cheese in salt brine. It is made exclusively from 

100% sheep's milk, which creates a sharp-flavored cheese with a slightly salty bite and rich, tangy flavor. It has a 

creamy, melt-in-your mouth texture, yet a firm consistency. Valbreso Feta is good cut into cubes for salads and 

pasta, or crumbled onto pizza or bruschetta. 50% fat content. 

French Cheese Spreads 

Delicious real French cheese-based spreadable cheeses that are ideal for canapés, with crackers, on top of baked potatoes, and as 

an accompaniment or dip for vegetables. The real cheeses just processed for a smooth and silky texture. Four flavors made from 

the original cheese—not processed cheese as a base. 

Roquefort Cheese Spread #3537 Spread 20/150 gr 

Reblochon cheese Spread #353755 12/150 gr 

Comté Cheese Spread #353757 12/150 gr 

Goat Cheese Spread #353758 12/150 gr 

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Pre-Order Air Shipments 

Affidélice au Chablis #353083 8/200 gr 

This soft, melt-in-your mouth cheese has its origins in Burgundy where white Chablis wine is made. 

Affidélice is washed once a week with Chablis, which gives it a wine taste and an easily recognizable 

smell. It is usually presented in a wooden box. Like Epoisses, the taste is strong, but at the same time, 

savory. The rind starts out with a creamy orange color that darkens to a copper hue during the maturing 

process. 

Aged Jacquin Selles-sur-Cher #353043 6/16 oz 

Selles-sur-Cher is a French goat's milk cheese from the Loire Valley. The 

curds are ladled into molds that give the cheese a disk shape. After an 

affinage of four weeks, the surface of this cheese is very knobby with a dry 

rind covered with a blue-grey mold, under which is a layer of powdered 

charcoal. Its texture is slightly hard at first, then moist, heavy, and claylike as it 

blends and melts in the mouth. The taste is slightly sour and salty with some 

sweetness. Pairs well with a Sancerre or Pouilly-Fumé white wine from the 

Loire Valley. 

Aged Jacquin Valençay Pyramide #353042 6/1 lb 

This is a pasteurized goat’s milk cheese made in the Loire Valley region of France. It is semi-aged to 

achieve an earthy, piquant quality with great depth of flavor that is sweetened by the gray mold surface. Its 

bloomy rind helps it to ripen from the outside in, giving it a creamy texture when fully mature. Why the 

flattened pyramid shape? One story claims that Napoleon himself went through the town of Valençay after 

his disappointment in Egypt, and at the sight of the little pyramids, lopped their tops off with his sword. 

Valençay Pyramide is a delightful nibbling cheese that pairs well with steely Sauvignon Blanc and 

Sancerre from the Loire Valley. 

Banon Feuille #353710 12/8 oz 

The making of this little cheese goes back to the Roman times. It comes from the dry arid pastures that surround 

Banon in the Haute Provence. It is principally made from goat’s milk, though often small amounts of cow's and 

sheep's milk are added. Banon is uncooked and unpressed, giving it a fine white soft paste that turns a yellowish 

color during the maturation process. It has a soft, creamy, milky taste with an aroma of chestnut leaves. After an 

ageing period of two weeks, it is dipped in eau-de-vie and then wrapped in a chestnut leaf. The alcohol protects 

the cheeses against unwanted mold and the fragrant chestnut leaf influences the cheese’s taste. The farmers of 

the region eat the cheese by scooping it up with a teaspoon and washing it down with chilled local red or white 

wine. 

Boursault #353062 6/5 oz 125 gram 

Made in the French town of Brie, Boursault is a very popular Brie-style cheese that is frequently found in grocery 

stores across France. Boursault, the cheese, was invented in 1953 by Henri Boursault, and was originally made in 

8 ounce drums. The company is now owned by Boursin, which makes relatively well-known spreadable, herbed 

cheeses. We sell this rich, creamy triple cream delight in convenient 4.4 ounce drums. Boursault only ages for two 

months. Its taste is smooth and buttery with hints of mushrooms and a refreshing citrus tang. The fat in dry matter 

can get as high as 74%. 

Brebicet #353714 8/125 gr 

Made entirely from pasteurized ewe's milk, Brebicet is a creamy and smooth soft ripened sheep’s milk a cheese. 

Its flavor is addictive and savory, combining strength and mildness in a supple paste that melts in the mouth. 

Brebicet is a great cheese for all occasions -- as a breakfast or dessert cheese, or paired with light white wine. 

Offer it up as a little treat, served with special bread (walnut, currant loaf, etc.), and with fresh or dried fruits. 

Belletoile #353713 1/7 lb 

French Belletoille is a mellow soft ripened triple cream brie with a soft-ripened, edible mold 

exterior. Triple creams are made from cow's milk with additional cream added; double creams must be at least 60% 

butterfat, and triple creams 75%. The extra cream makes for a seductively rich cheese. Belletoile is wonderful spread on 

baguettes and served with your favorite wine. Ingredients: pasteurized cow's milk, cheese cultures, salt, enzymes. 

SPB012407WI 23


Brie de Meaux (Fromage de Meaux) Rouzaire #353060 1/7.4 lb 

Brie made and matured in specified zones typically from unpasteurized milk. This Brie de Meaux is pasteurized and 

legal to export. Ripened for 4-6 weeks, it develops a heady aroma and pungent flavor of mushrooms, truffles, and ripe 

fruit. The rind gradually becomes golden with rosy tinges. It has a very fruity and aromatic interior that is the color of 

golden straw. This product is not of appellation controlled origin because, by law, it can only be sold as Brie de Meaux if 

the milk is unpasteurized. Produced by Rouzaire of Tournan-en-Brie, it is thermalized -- pasteurized for a longer time at a 

lower temperature. Through this process, the milk retains its flavor, producing a cheese very close to the raw milk 

original. As with all high end Brie, this cheese is great any time of the day with fruits, breads, and red wine. 

Brie de Nangis #353058 2/2.2 lb 

Brie de Nangis was originally an artisan cheese made in the town of the same name. Though no longer 

produced there, it remains true to the original style. A less ripened version of Fromage/Brie de Meaux, this 

cheese has almost become extinct several times in its history. A single maker revived its existence after it 

was off the market for a long time. Brie de Nangis is made out of cow's milk and has a sweet flavor to it. It 

is much smaller than its bigger sibling, Fromage/Brie de Meaux, but shares many of the same texture and 

flavor characteristics. When young, it is milky and sweet with just a hint of earthiness and hazelnuts that, 

over time, will become more pronounced and pungent. 

Brillat-Savarin #353092 3/1 lb Lincet 

"A meal without some cheese is like a beautiful woman with only one eye," said the famous gastronome 

and cookery writer Jean Anthelme Brillat-Savarin. Henry Androuët, well known for his important cheese 

production, chose a triple cream cheese to name after him in the 1930s. During the maturing period, this 

pasteurized cow's milk cheese becomes covered with a soft cloak of white velvet. After more ageing, 

small orange particles can develop on the crust. Brillat-Savarin is slightly neutral when fresh, but can 

develop a pronounced taste if well matured. A classic triple cream, its taste is soft and faintly sour, and its 

texture is as creamy and luscious as whipped butter. Try it with medjool dates. It also pairs beautifully 

with Champagne. Ingredients: pasteurized cow's milk, cheese cultures, salt, enzymes 

Brillat-Savarin Affinée, Salaipro #353061 3/16 oz 

The cheese Brillat-Savarin was created in the 1930's by Henri Androuët, father of Pierre Androuët, a 

French cheese expert. It was named for Brillat-Savarin, a famous writer in 18th century France, whose 

book "The Physiology of Taste" has become required reading for anyone in the food industry. This aged 

version from Salaipro has a milky, slightly sour, and sometimes tangy flavor and a sweet cream smell. Its 

tender, creamy consistency makes it a star in the category of triple cream cheeses. 

Brillat-Savarin Amour with Truffles #353099 6/1 lb The classic triple cream Brillat Savarin, 

but with the addition of truffles. Sexy and decadent. 

Brin d'Affinois #353716 8/125 gr 

Le Brin is a small, hexagonal cheese with a natural, thin, reddish-orange rind dusted with white penicillium 

candidum mold. It is a semi-soft vegetarian cheese made from cow's milk. Similar in appearance to Brie, this 

French cheese has a bloomy rind and a creamy paste. However, it is its own variety, boasting an even creamier 

texture and a richer, more buttery flavor without such an imposing mushroom quality. The French word "brin" 

means something very small and light. It was created by Fromagerie Guilloteau in the 1980's as a milder version of 

the traditional French washed-rind cheeses. This tasty cheese is velvety smooth and has a mild, sweet aroma and 

flavor, making it the perfect accompaniment for fresh fruit. 

Cabri Corolle #353014 6/16 oz 

Chèvréchard has created their own twist on the classic Corsican cheese, Fleur du Maquis. Like Fleur du Maquis, 

Cabri Corolle is coated in spices such as rosemary, peppers, peppercorns, and juniper berries with a creamy white 

interior. Unlike Fleur du Maquis, Cabri Corolle is made from goat’s milk and comes from the Poitou-Charentes 

region of France. This rich, almost buttery goat’s milk cheese complements the liberal coating of herbs and spices 

leaving a pleasing finish on the palate. Creamy and spreadable, it is ideal served simply with fresh, crusty bread 

Cabri Flore Cendré #353726 6/200 gr 

Cabridoux #353742 12/5 oz 

Cabridoux is a fresh, spreadable goat cheese with attractive pyramidal packaging. Made by the experts at Sèvre et Belle, 

you can be sure that a lot of tradition goes into its manufacture. Great as a snack with bread or toast, it is also excellent 

served with pears or apple slices. Cabridoux is the perfect goat cheese to serve to those who find other Chèvres too strong. 

Camembert Châtelain #353069 12/8 oz. 

Camembert Le Châtelain is an excellent example of Camembert, with a recipe that is true to the 

original Norman cheese. It is succulent, golden, perfectly ripe, rich and creamy. Only gently pasteurized at moderate 

temperatures, Camembert Le Châtelain retains most of the authentic flavors and qualities of the raw milk cheese 

sold only in France. Excellent served with light reds from the Loire Valley or Champagne, in Normandy this cheese is 

paired with an apple liqueur called Calvados. Apples, Camembert and Normandy are inextricably linked. Norman 

dairy farms are peppered with apple trees that protect the rich soil. In fact, some people claim to be able to taste a 

SPB012407WI 24


hint of apple beneath the creamy suppleness of fresh Camembert. Not quite pasteurized, just gently heat-treated for peace of mind, it is a 

good introduction to the robust world of raw milk Camembert’s from Normandy. 

Camembert Rustique #353730 6/250 gr 

Le Rustique Camembert is made in Normandy -- home of the original Camembert -- using milk from cows which 

graze on the lush green pastures. It owes its authentic flavor to the quality of its ingredients and the traditional 

savoir-faire in its making. With its white bloomy rind and deliciously soft smooth centre, Le Rustique Camembert is 

a must on any cheese board. To enjoy at its best -- soft and almost runny -- take it out of the fridge an hour before 

serving. 

Chabichou du Poitou #353015 6/8 oz 

Poitou is the most important goat-breeding region in France and the cradle of goat cheese production with traditions 

dating back centuries. The victory of Charles Martel over the Sarrasins at Poitiers in 732 created a rebirth of goat 

cheeses (chebli in Arabic, from which comes Chabichou). Chabichou was awarded AOC status in 1990. This 

cheese is a cylinder-shaped with a bluish-gray mold that overlays the thin, white mold when mature. It has a 

delicate and slightly sweet, nutty flavor touched by a faintly acidic and salty flavor. The soft, even-textured pâte 

becomes hard and brittle when the cheese matures. The paste is firm and maintains a certain elasticity, but after a 

long period of maturing, it becomes crumbly. Try with Sancerre or Pouilly-Fumé. 45 % fat in dry matter. 

Chaource #353056 6/1 lb 

Chaource has been made since the early 14th century in the small town of Chaource in the Champagne region. 

Similar to Camembert, but with a creamier texture, Chaource is still a traditional cheese. Chaource is made from 

unpasteurized cow's milk. When aged, Chaource becomes very creamy and almost liquid. Chaource smells 

slightly of mushrooms with a rich, fruity and creamy flavor. Chaource is good to eat at any stage of maturation. 

When young, it is very smooth, and when aged, it is creamy. When fully matured, Chaource is nutty and salty. 

Chaource is made in miniature wheels that gives it an elegant appearance for serving with Champagne, Sancerre, 

or Chablis. It is also good as an appetizer. 

Clochette Chèvre #353727 6/200 gr 

Clochette is a goat's milk cheese named for its bell-shape (""clochette"" = little bell in French.) Made in the Midi-Pyrénées, 

this goat cheese is loved all throughout France for its sweet aroma. It takes at least two weeks for it to age. It is excellent 

served warm with nuts and olives, and it pairs well with Beaujolais and Sauvignon Blanc. Shelf life: 35 days 

Coulommiers #353021 12/12 oz 

Pronounced ""KOO-lom-yay"" and named after the town of the same name, it is said that Coulommiers is the 

ancestor of all Brie cheeses. If Coulommiers is made with raw cow's milk used, 8 weeks of affinage are 

needed. If made with rich pasteurized cow's milk, 4 weeks of affinage suffice. Coulommiers belongs to the 

Brie family. It has an extra-rich and creamy body, but with a nuttier flavor and thicker crust. This cheese is 

best when eaten at room temperature and at its proper ripeness. It makes a great hors-d'oeuvre cheese with 

sliced crusty French bread. Serve Coulommiers with apples, pears or fresh berries at the end of the meal. 

Good wine accompaniments include red Bordeaux, Côtes-du-Rhône, or Languedoc, and, alternatively a 

Sauvignon Blanc as a white wine. 

Also available Coulommiers Rouzaire Past. #353718 6/400 gr 

Cremoulin Boîte #353711 6/8 oz 

This cheese is of the Vacherin Mont d’Or type, a rich, runny cheese that is so soft it almost has to 

be spooned out of its container. Like Vacherin, Cremoulin is made in the autumn and winter from 

the milk of cows fed on cold-weather vegetation such as hay, grain, and silage. The tradition of 

making this cheese arose from the fact that Alpine winters in France and Switzerland eliminated the 

possibility of daily milk deliveries. Therefore, families began making a small cheese at home that 

they could eat between deliveries. Because the cheese was so soft, they wrapped its perimeter 

with strips of bark to prevent it from collapsing at the peak of ripeness. A traditional Vacherin 

weighs five to seven pounds. This Cremoulin weighs only 12 ounces and is packaged in a unique 

cardboard box. The cheese is traditionally served at Christmas time, and this size makes a simple, 

easy presentation. The cheese is a bit pungent, but it tastes quite mild and creamy. This washed rind cow’s cheese is not always available 

for importation. 

Crottin Affiné Chèvréchard #353053 12/8 oz 

Crottin de Chavignol aged Jacquin #353054 6/16 oz 

Crottin de Chavignol should be consumed hard. It has a bluish rind with a glossy texture when young. It is a little slaty and 

the balance of sourness, sweetness, and the smell of milk enhance the taste. When aged, the smell is strong with a meaty 

texture and a robust flavor with a rough and hard rind which should be removed by grating. Hot crottin on salad with wine 

vinegar makes a good appetizer. Pairs well with a "Sancerre" white wine. 

Délice de Pommard #353728 6/200 gr 

This cheese comes from the famous village of Pommard in the Burgundy region. It is a deliciously creamy soft 

cow’s milk cheese, rolled in mustard seeds. It classifies as a triple crème with its 70% fat in dry matter. Délice 

de Pommard pairs well with a red Burgundy. 

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Edel de Cléron, Small #353709 6/16 oz 

A most gracious Brie style model of Vacherin du Haut-Doubs made in Franche-Comté with gently pasteurized cow's milk. 

Because the paste is very soft, it's packaged with a traditional wooden rind to hold the cheese in place. Each delicate 

wheel is enclosed in a wood-chip box. The perimeter of the cheese itself is banded by a strip of an aromatic spruce bark 

which lends a woodsy, resinous flavor to the cheese. The crust is a pale-gold with specks of pink throughout, and you will 

notice the checked cloth markings on the top of the wheel from a special 3 week brining process. Best eaten at a fully 

ripened stage, L' Edel is creamy and almost liquid-like -- so runny and creamy you'll need a spoon! 

Epoisses Berthaut AOC #353055 6/250 gr 

The origins of Epoisses can be found at the Abbaye de Cîteaux. It is here that the monks first produced this 

remarkable and complicated cheese. We are told that Napoleon was partial to this cheese and ate it with 

Chambertin wine. It was very popular in the early part of the twentieth century, but disappeared during the Second 

World War. It was only in 1946 that two local Bourguignon families started to produce it. Epoisses is first washed 

with salty water. The cheese is kept in a humid cellar. After one month, Epoisses is washed again with a mix of 

rainwater and Marc de Bourgogne spirit two to three times a week. Epoisses has a powerful, rich flavor. It is salty 

and creamy with a pungent smell. Try it with a raisin bread and white wine from Burgundy, or sweet wine such as 

Sauternes or even the liqueur, Marc de Bourgogne. 

Explorateur #353094 6/9 oz Petit Morin 

This French cow's milk cheese was invented in the 1950's and named in honor of the first U.S. satellite - Explorer. 

It is a soft, white soft ripened triple cream cheese that comes in a cylindrical shape with a label featuring a space 

rocket. The pâte is soft and unpressed with 75% fat in dry matter, qualifying it as a triple crème cheese. 

Explorateur has a delicate aroma and salty, mushroom tang. The affinage takes two to three weeks. 

Fleur Du Maquis Herbes #353089 6/900 gr 

This sheep's milk cheese from Corsica is often called Brindamour, Brin d'Amour, 

and Fleur du Maquis. A strikingly beautiful cheese, Fleur du Maquis is sold at 

many stages of ripeness. When young, its coating of rosemary needles is still green and the interior of the 

cheese is snow white with a fresh, sheep’s milk flavor. As the cheese ages, the interior gets soft and 

develops a stronger flavor, while the rosemary dries and browns. It also displays the characteristic fuzzy 

blue edible mold coating in between the rosemary needles, peppers, and juniper berries that rest on top. 

The interior is still firm and the paste absorbs the herbs of its coating giving it a unique flavor. Fleur du 

Maquis pairs better with savory foods than with sweet accompaniments such as fruit. Try it with olives, 

tomatoes, and fresh peppers. 

Florette Chèvre, Affinois #353717 8/125 gr 

This is a Brie-like goat cheese with a bloomy rind. It is unique in that it doesn't develop an unpleasant sharpness as 

some goat Bries can. Instead, it is characterized by subtle, delicate flavors with a slight goat cheese aroma. After 4 

weeks of aging, the texture becomes satisfyingly creamy and spreadable. This is a must for any goat cheese lover! It 

hails for the Southern Rhône. 

Gaperon #353068 6/12 oz 

Known in Auvergne for at least 1,200 years, Gaperon comes from the word “gap” or "gape” meaning “buttermilk” in 

the local dialect. This soft cow’s milk cheese was created from the liquid that was left in the butter churn 

(buttermilk) and mixed with fresh milk. Today it is usually made with partially skimmed milk and inoculated with 

penicillium candidium to create a white mold on the rind and allow it to ripen from the outside in. Garlic is plentiful 

in Auvergne, hence the generous addition of garlic to the paste. Cracked black pepper is also liberally mixed into 

Gaperon to give it a spicy flavor. This cheese has an almost Brie-like texture and can be eaten at any stage of 

ripening. Gaperon is a tender, tangy treat that can stand up to beer and even vodka. 

Gratte-Paille, Rouzaire #353016 8/12 oz 

This decadent triple crème cow’s milk cheese was invented in the 1970's by a creamery in Seine-et-Marne. The 

meaning of the cheese is gratte (scratch) and paille (straw). It is a soft-white cheese of brick shape with natural white 

rind. Gratte-Paille is creamy cheese with oily texture and mushroom flavor which sharpens with age. Gratte Paille is 

smooth, rich, and soft. The flavor is buttery and ripe. The cheese has a fat content of 70 per cent 

Jacquin Goat Camembert #353712 5/200 gr 

This extra creamy goat's milk cheese from Jacquin is creamy and satiny-smooth. Its flavor is all goat - tangy and rustic 

with hints of lemon. 

Jacquin Valençay Ash #353707 6/16 oz 

This is a pasteurized goat’s milk cheese made in the Loire Valley region of France. It is semi-aged to achieve an earthy, 

piquant quality with great depth of flavor that is sweetened by the gray mold surface. Its bloomy rind helps it to ripen from 

the outside in, giving it a creamy texture when fully mature. Why the flattened pyramid shape? One story claims that 

Napoleon himself went through the town of Valençay after his disappointment in Egypt, and at the sight of the little 

SPB012407WI 26


pyramids, lopped their tops off with his sword. Valençay Pyramide is a delightful nibbling cheese that pairs well with steely Sauvignon Blanc 

and Sancerre from the Loire Valley. 

Le Chevrot #353085 6/1 lb Sèvre Belle 

This little gem comes from the Loire Valley near the Western coast of France. Le Chevrot can be eaten young or aged. When mature, 

Chevrot's outer wrinkly mold begins to firm up and the interior layer softens and shows vegetal, tart flavors. It is also known for having a 

distinct fresh buttery flavor and a supple, lush quality with a slightly nutty, almost fermented taste. Pasteurized goat's milk. Pair this cheese 

with Sancerre and Vouvray. 

Livarot #353706 12/250 gr 

Livarot is one of the oldest cheeses in Normandy. The cheese is circled by five bands of rush leaves that 

prevent it from collapsing during maturing. These five bands are reminiscent of the five stripes a colonel 

wears on his uniform; it is for this reason the cheese is known as the Colonel. Today these bands are more 

for show than necessity in production. In fact, industrial dairies replace the rush leaves with bands of green 

paper. The cheese is washed with salty water and turned regularly during the maturing process. Livarot is 

a very strong smelling cheese. The full spicy flavor gives the cheese an aggressive personality. It is 

considered as one of the greatest world cheeses among some cheese lovers. In the course of its 

maturing, Livarot is colored reddish/orange with the natural taint of Rocou, a South American plant. This 

makes the rind smooth and brilliant. Depending on the length of maturing, the humid pâte can be a golden 

yellow. The lovers of this cheese delight in its strong odor and full flavor, with a taste that is perfumed and slightly piquant and spicy. 

Also available Livarot Grandoge #353093 6/9 oz 

Maroilles Paille #353705 4/550 gr 

Maroilles is a northern French monastery cheese that dates back to the 10th century. It usually has a square 

shape with brick-red, smooth, washed rind. The pâte is soft and oily. Its powerful aroma suggests fermenting 

fruit, and its flavor, smoky bacon. The period of maturation is from five weeks to four months. The cheese can be 

eaten young when it is still chalky in the center and has bitter rind. During this time, it is regularly turned and 

brushed and the rind changes its color from yellow to orange, and finally red. This process is very important 

because repeated turnings promote the development of bacteria that forms the rind. This cheese is produced in 

various sizes and the fat in dry matter is about 45 per cent. 

Marol 500 gram #353070 8/1 lb 

Maxi Dôme Chèvre #353704 3/1.1 kg 

Maxi Dôme Chèvre is a dense, bloomy-rinded, pasteurized goat with a mellow, earthy flavor. This is a pasteurized goat’s milk cheese made 

in the Loire Valley region of France. It is semi-aged to achieve an earthy, piquant quality with great depth of flavor. Its bloomy rind helps it to 

ripen from the outside in, giving it a creamy texture when fully mature. Why the flattened pyramid shape? One story claims that Napoleon 

himself went through the town of Valençay after his disappointment in Egypt, and at the sight of the little pyramids, lopped their tops off with 

his sword. The Jacquin Mini Pyramide is a delightful nibbling cheese that pairs well with steely Sauvignon Blanc and Sancerre from the Loire 

Valley. 

Mini St. André #353012 12/200 gr 

St. André Mini is a delicately rich French triple crème cheese with buttery flavor and a soft, velvety-smooth texture. 

Montbriac #353045 6/1.3 lb (Rochebaron) 

This cheese is made in Pouligny-Saint-Pierre in central France. It is the result of a successful experiment 

that combined blue mold with a typically French soft, creamy cheese. The French are well-known for their 

expert ability to produce the world's best soft cheeses, and Rochebaron is no exception. Rochebaron is 

made by injecting their delicious soft-as-Brie cheese with the same mold that is used to produce Roquefort. 

Rich and sinfully creamy, this wonderful product is a fantastic example of the French love for fine cheeses. 

It has a strong, blue flavor. Made from pasteurized cow's milk this is a soft ripened blue vein. 

Muenster Harare Small #353049 12/8 oz 

Munster from Alsace comes exclusively from an area spreading between the East of the Vosges in Alsace and 

the West of Lorraine (where this cow’s milk cheese is called Géromé). In the 7th century Irish monks settled in 

what is now called Muenster Valley in Alsace. They created Muenster to preserve milk and feed their people. 

Farmers still use the traditional production methods to make Munster. The cheese is rubbed by hand with a 

solution of salt and water. The brine helps the growth of bacteria and gives a strong flavor to the cheese, as 

well as preventing mold from developing. Maturation of farm Munsters initially takes place outside for one 

week. Munsters are then transferred into caves next to old Munsters. Every other day the Muenster’s are 

washed and brushed. Muenster has a strong and powerful aroma. The paste is fine-textured and golden, 

slightly sticky, and sweet. 

Also available Muenster Haxaire Large #353050 2/1.7 lb 

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Murols #353088 8/1.2 lb 

Murols is an uncooked, washed rind cheese made from pasteurized cow's milk. It has 45% fat in dry matter. It 

has a soft touch and a mild taste. Murols comes in a flat cylinder with a hole in the middle. Its rind is orange, 

and its paste has a soft touch and a mild taste. Murols is named after a city in Auvergne. It was created 

between the two world Wars by a priest who made a hole in the St. Nectaire to speed up the ripening process. 

He then gave his idea to a ripener who then worked on commercially developing the cheese. Rennet is added 

to the pasteurized milk and in 15 to 20 minutes, a curd forms. The curd is strained to extract the whey and 

molded and pressed into a Tomme shape. The cheeses are then removed from the molds and placed into the 

cold room where they ripen for three to four weeks. During that time the cheeses are washed, scraped and 

turned. The center part is cut out with a cutter. It is sold separately after being coated with red wax, under the 

name of Murolait or ""Trou de Murols"" (Murols Hole 

Pavé d'Affinois #353715 6/150 gr 

Pavé d’Affinois is a simple, white-rinded cheese with a pleasing finish. Made in small, 5.3-ounce squares 

that are individually wrapped, this cheese is reminiscent of a Brie or a Camembert. It is perfect for those 

looking for something about the size of a Chaource with a slightly milder flavor. With its delicious richness, 

this double cream cheese provides an unforgettable tasting experience. It gets its character from the 

familiar flavor of a cow’s milk cheese with a slightly grassy finish. It is great as part of a gift or perfect at a 

luncheon with just a few friends. Made from pasteurized cow’s milk and suitable for vegetarians. A soft 

ripened cow’s milk cheese. 

Persillade de Chèvre #353013 6/16 oz 

Chèvréchard has been making fine goat’s milk cheeses in Saint Laurent Vault in 

the classical region of Poitou-Charentes since 1953. In this area of France, the cheese is almost exclusively goat’s 

milk. They have created a delicious spreadable cheese known as Persillade de Chèvre. "Persil" is French for parsley, 

and "persillade" is a mix of parsley and garlic. This fresh, tangy cheese blends well with these ingredients. Serve with 

raw veggies such as celery or carrots or spread on crusty bread. Persillade de Chèvre is easy to bring along for a 

picnic or for a quick and tasty snack when friends drop around. 

Pié d'Angloys #353708 6/16 oz 

Wildly popular in France, Pié d'Angloys is a soft cheese made from cow's milk, and has 60% fat in dry matter. This 

washed rind cheese originated from Bourgogne and is creamy like Chaumes, but with a much milder flavor. Pié 

d'Angloys can be enjoyed throughout the year, and keeps ripening even after having been packaged. From the 

legendary Burgundy region of France, this cheese is brushed with wine as it ages. Its pale white pâte is soft and 

spreadable, but not runny. Perfect on a slice of crusty bread. This delicate, buttery flavored cheese pairs beautifully with 

a rich chardonnay. 

Pierre Robert #353057 4/500 gr 

This triple crème cheese, invented by Rouzaire, is named after Robert Rouzaire and his son 

Pierre. Made in a small wheel, it ripens to a perfect buttery texture with a tangy bite not often found in this style of 

cheese. Just a bit more animated than many of its counterparts, Pierre Robert is a wonderful cheese with its own 

unique integrity. It comes from the Ile-de-France region of northern France. It is made from cow's milk and cream 

and has a bloomy white rind. Aging takes about 3 weeks. 

Pont l'Evêque #353702 12/220 gr 

Near the coast of Normandy, Pont l'Evêque is made on small farms using rich, salty 

cow's milk. This washed rind cheese is well known for its delicate bouquet, which is rumored to be reminiscent 

of the Norman countryside. Pont l'Evêque is a very rich and soft cheese with a creamy and full-bodied flavor. 

Best when eaten at room temperature. The rind becomes pinkish, sticky and smelly with age. This beefy cheese 

is more intense than Camembert. Pont l'Evêque pairs well with Pinot Noir, Pomerol, or Saint-Emilion red wines, 

Norman cider or beer. 

Also available #353095 6/12 oz by Grandoge 

Reblochon Large #353044 12/1.2 lb 

In the middle Ages, farmers in the mountains of Haute Savoie used to pay their taxes with part of their milk 

production. They did not fully milk their cows so as to lower their level of production. Once the tax officers came 

to measure the milk produced and left, the farmers went back to milk the cows again. The milk they got was 

much richer and was used to make Reblochon. Reblochon is aged in cellars or caves in the mountains. The 

cheesemaker turns the cheese every two days and washes it with whey in order to speed the aging process. 

Reblochon has a creamy, softer-than-Brie texture, a nutty after taste, and a strong herbal aroma that is not for 

the timid. The cheese becomes bitter, however, when overripe. 

Also available Petit Reblochon #353729 9/250 gr. 

Roucoulons #353048 6/8.8 oz 

Roucoulons (roo-koo-LAWN) is a small, soft-ripened mini wheel that is similar to Brie, but with a touch more richness. 

Closer in flavor to Camembert, this cheese has a straw-colored interior that is ripe but not too chalky. It is traditionally 

produced by Milleret in the heart of the Franche-Comté region. Like Camembert, it claims to be a soft-ripened variety, but 

like Pont l'Eveque, its predominantly red rind has only a dusting of white mold. Its flavor is somewhere in the middle as 

well. Its wrapper has a big red heart on it, making this cheese a nice gift for a loved one. 

SPB012407WI 28


Soumaintrain #353010 6/400 gr 

Soumaintrain is a farmhouse cheese made with cow's milk, pasteurized or raw, with a soft pâte that is uncooked 

and unpressed. The rind has an orange color that comes from continual washing in brine. The shape is in the form 

of a disk. The affinage takes about 6 to 8 weeks, with continual brushing in a solution of brine with Marc de 

Bourgogne added. Over the maturing period, the quantity of Marc de Bourgogne is increased. The final result is a 

rich, tasty cheese. An excellent cheese for the winter months, sometimes it is eaten fresh (not matured.) At this 

stage, one is confronted with a white interior that melts in the mouth. The cheese has a powerful, rich flavor with a 

pungent smell. The pâte is fine-textured with a mouth-watering taste of sweet, salty and creamy milk flavors. 

Délice de Bourgogne #353037 (Le Délice) 1/4 lb 

Délice de Bourgogne is a soft-ripened triple crème cheese in the tradition of St. Andre, but made in Burgundy. A 

luxuriously creamy, rich, full-flavored cow's milk cheese, Le Délice is similar to brie in both style and texture, this 

cheese has the added qualities of a full-fat milk content giving it an interior likened to that of whipped cream cheese. 

The exterior is encased in a chalky, soft rind that is yellowish-white in color. A buttery, melt-in-your-mouth, fromage 

experience! 

St. Félicien #353740 6/150 gr 

St. Félicien is a soft ripened cow's milk cheese that comes from the farms in the Rhône-Alpes area of France. The 

French call this "caillé doux," which means ""soft curd"". Affinage (maturing) takes at least two weeks. The rind, 

pâte and flavor of this little cheese are soft, as in the production method, a soft curd is used. St. Félicien is 

uncooked and unpressed, and the rind has a natural yellow mold. The taste is creamy and slightly tangy and will 

delight fans of soft cow’s cheeses. 

Saint-Marcellin #353063 9/11 oz 

This cheese was born many centuries ago from goat's milk, but now is made with cow's milk. It has a round shape with 

wrinkly, natural rind, dusted with a coating of white mold. The cheese has a soft, beige, creamy pâte and should be 

eaten at room temperature and slightly warm. It has a light, subtle, acidic taste and gives off a vegetable and nutty 

aroma. Sometimes it even tastes of yeast. Saint-Marcellin comes from the Dauphiné region east of Lyon. Although quite 

similar to Banon - without the chestnut leaves - Saint-Marcellin is even creamier with a complex, rustic flavor of nuts and 

fruits. At any time, as a quick lunch, as a starter or on the cheeseboard. Saint-Marcellin pairs well with red wine from the 

Rhône area such as Châteauneuf-du-Pape or Gigondas. 

Saint-Marcellin Cup #353065 12/8 oz 

Saint-Marcellin, from the master cheese makers of southeastern France, has no rind and is creamy, soft, and rustic. 

Same as above packed in ceramic cup as pictured. 

Also available Saint-Marcellin Céramique #353063 9/11 oz. 

Tamié Abbaye #353041 8/1 lb 

The Abbey of Tamié, located in Savoie, was founded in 1131. It is an old monastery where cheese is still made to 

this day by the Trappist monks. Tamié cow's milk cheese is wrapped in blue paper, decorated with the white cross 

of Malta. It is a mild cheese from the same family as Reblochon. Production is solely artisanal, with an affinage of 

at least one month, during which time the cheeses are washed in brine twice a week. It has a moist, pink washed 

rind, a semi-hard paste, which is uncooked and pressed. 

Tourteau Cheese #353067 6/250 gr 

Tourteau Fromagé is a French cheesecake. "Fromagé" means "with cheese," and "tourteau" is a variation on 

the word "tourte," which means "pie." It is a specialty from Deux-Sèvres, a district in Poitou (southwestern 

France), and its origins can be traced back to the beginning of the 19th century. It is traditionally made with 

fresh goat cheese (but is also sometimes made with cow's milk cheese), flour, sugar and egg yolks, in which 

beaten egg whites are incorporated. The mixture is then poured in a special small round mold lined with a 

thin layer of pastry dough, and baked in the oven. The distinctive trait of this cake is its charcoal-black crust 

on top, which is obtained by baking it at a very high temperature. The heat is then lowered for the remainder 

of the baking time. An original soufflé cheese, Tourteau Fromage has a soft and light texture and a rich, 

sweet taste. It can be enjoyed at breakfast time or as an appetizer with white wine or Champagne. Most 

often, however, Tourteau Fromagé is eaten as a dessert with ice cream. 

Finland 

Swiss Hi Cut #634947 2/12 lb Finlandia and Swiss Sandwich #634928 4/6 lb Finlandia 

A distinctive robust, nut-like flavor. The clean, rich taste comes from a perfectly controlled aging process 

that brings this classic Swiss to the peak of its flavor. 

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Havarti Loaf #634950 2/6 lb Finlandia 

A mild yet full bodied cheese with just a hint of tang. The smooth, lacey texture melts in your mouth delivering a long-lasting 

aroma. 

Lappi Loaf #634962 2/6 lb Finlandia 

This semi-firm mild cow’s milk cheese has a well-balanced, pleasant cheese flavor that everyone in the 

family will love. Lappi cheese is so named because its recipe was developed in the Lapland region of 

Finland. It is made from partially skimmed cow's milk, which results in a cheese nearly identical to Swiss 

cheese except that it is pasteurized, with smaller holes and a slightly firmer texture. 

Germany 

Blue Cheese #023013 2/6 lb Paladin 

This tangy, crumbly Roquefort-type blue cheese from cow’s milk is produced in Bavaria's Alpine 

countryside. German cheesemakers have spent centuries taming the inherent sharpness of the original 

blue-veined cheeses, passing their time-tested methods down from generation to generation. The result is 

an incredibly smooth, mellow white cheese with distinct blue veins. Paladin does crumble, but has enough 

moisture to slice as well. Take it along with you on a picnic, or add it to your favorite green salad. 

Paladin Regina Blu #023029 2/6 lb (Cow) 

This new specialty from Paladin has an extremely mild and creamy flavor. Its 

extravagant richness is due to the fact that the cheese has a 65% fat content. Paladin is calling extra creamy Regina 

Blu, “the new queen of our blue cheeses from Bavaria.” This German blue is easy to cut and is delicious spread or 

melted over steak, crackers, or potatoes. 

Process Gruyère Yellow Loaf #023004 6/5 lb Celebrity (PR) 

Process Gruyère White Loaf #023003 6/5 lb Celebrity (PR) 

German Process Gruyère comes in both yellow and white. The cheese is made of pasteurized milk, cheese 

cultures, salt, enzymes, water, emulsifying salts, and annatto, a vegetable coloring. These cheeses melt 

extremely well on sandwiches and are a great favorite of children. . 

German Swiss Cuts 4x4 #023038 4/6 lb Atalanta Gold 

German Swiss Cuts 4x6 #023039 2/10 lb Atalanta Gold 

German Swiss Hi-Cuts #023066 2/10 lb Celebrity 

German Swiss Sandwich Cuts #023067 4/6 lb Celebrity 

Made from pure Bavarian milk, this cheese is high in protein and has a familiar yet special flavor. Great for snacking or 

on sandwiches. 

Bajuval Baby Swiss Loaf #023045 3/7 lb Paladin 

Swiss Cheese from Germany in a deli loaf. Baby Swiss has smaller holes and a milder flavor than regular Swiss or 

Emmental. Its hue ranges from ivory to pale yellow. Baby Swiss is known for its creamy, buttery, slightly nutty, sweet flavor. It 

also melts well when shredded. It goes well with sweet fruits and berries croissants and muffins, white and red wine, 

juices and even ice cold milk. 

Barossa Washed Rind #023071 2/5 lb Innstolz 

In 1998 The Innstolz Cheese Company celebrated its 100th anniversary. Under the leadership of the 4th generation 

of the Roiner family, Innstolz is still family owned and operated. Johann Roiner created the business in 1898, 

opening a dairy and cheese factory on his farm in Rottal, a picturesque village in Lower Bavaria. When Roiner 

opened the dairy, it was the first dairy in Lower Bavaria. Today Innstolz is a modern medium-sized cheese producer 

that is renowned for its superb quality and attention to detail. The archetypal monastery cheese with a washed rind 

and a smooth semi-soft paste. Barossa has a robust aroma, but a mild taste. The flavor is full and mellow with a 

slight edge, though not as tangy as other washed rind cheeses. It is made of pasteurized cows milk, rennet, 

enzymes, salt plus the preservatives natamycin and lysozym extracted from egg. 55% fat in dry matter. 

Bonarom w/ Chili and Jalapenos #023072 3/3 lb Innstolz 

The finest cheese specialty from Bavaria with chili & jalapeno. Besides the hot peppers, this Bonarom contains 

pasteurized cows milk, rennet, enzymes, salt plus the preservatives natamycin and lysozym extracted from egg. 48% 

fat in dry matter. In 1998 The Innstolz cheese company celebrated its 100th anniversary. 

Bonarom w/ Mountain Herbs #023073 3/3 lb Innstolz 

This fine cheese specialty from Bavaria has a mild but special aroma. Bonarom is a semi-soft, buttery cheese that goes 

great with crusty breads. Serve it alongside soup or chili with a tall glass of beer. Available in two flavors: Chili and Jalapeno 

or Mountain Herbs. Varieties sold separately. Bonarom is a classic thick cheese with Mountain herbs made by Kaserie 

Roiner in Germany. Bonarom has 48% FDM and is a semi-soft cheese. 

SPB012407WI 30


Bavelle w/ Wild Spring Garlic #023074 3/6 lb Innstolz 

Beveller is a distinctive creamy cheese from Innstolz. It has a tender, buttery texture and a mild yet spicy flavor. The cheese itself is slightly 

aromatic, and even more so when flavored with spring garlic. This cheese is excellent served cold or melted on fresh baked bread and 

accompanied by a tall glass of Pilsner. Try it melted on a roast beef sandwich with horseradish for a true taste sensation. 

Bavio Natural Smoked Plain #023089 3/3 lb Innstolz 

Bavio is a smooth firm, yellow cow's milk cheese with a superior smoky flavor. Naturally ripened and 

deliciously smoked. 

Bergrebell Mountain Cheese #023090 1/12 lb 

Bergrebell means "mountan rebel" in German. It is a specialty of the self-proclaimed "cheese rebels of 

Sulzburg." The label features a band of burly cheesemakers in hats - the cowboys of the Alps. In the past, 

mountain cheeses were matured in the high regions in cold temperatures. Therefore, the cheesemakers had to 

be as strong and rugged as their cheeses. True to its name, this cheese is spicy and aromatic, and just robust 

enough. It is made with raw milk from cows that graze on the fresh mountain grasses rather than on silage, 

giving the cheese a fuller, rounder flavor. 45% fat in dry matter. 

King Ludwig King's Cheese #013725 1/13 lb Wheel 

With the true King Ludwig label. A delicate golden yellow, medium-hard, mildly aromatic cheese with small holes. The flavor 

is full and well-balanced. It made from fresh, unpasteurized milk from cows raised on mountain farms in protected regions of 

Europe where they are fed on fresh grass and hay. The label, the true King Ludwig label, is an eye-catcher on the retail shelf 

as well. It is in full color with detailed images of the king and his exotic castle. King’s Cheese is terrific on its own or served 

with German whole grain bread and a mug of König Ludwig beer. A very fine cheese for a very extravagant king. 

King Ludwig Beer Cheese #013724 1/13 lb Wheel 

A delicate, classic Bavarian cheese, yellow, semi-hard with small holes ripened in fine King Ludwig dark beer to 

give it its hearty taste. Made from fresh, unpasteurized milk from cows raised on mountain farms in protected 

regions of Europe, where they are fed on fresh grass and hay. This Dark Beer Cheese melts well for cooking, 

but is just terrific on its own or served with hearty German bread and a good beer. 

Pepper Cheese by King Ludwig #023092 1/13 lb 

The same delicate, classic Bavarian cheese made by the producers of King Ludwig, but 

with added zest. It is a yellow, semi-hard cow’s milk cheese with small red and green peppercorns embedded 

throughout the cheese creating a refreshing taste. This pepper cheese comes with the true King Ludwig label, made 

from fresh, unpasteurized milk from cows raised on mountain farms in protected regions of Europe where they are fed 

on fresh grass and hay. 

High Alps (Hochalpkäse) by Schönegger #023711 1/65 lb. 

High Alps (Hochalpkäse) by Schönegger #023095 1/8 th wheel 8.5lb. 

Schönegger High Alps cheese is a raw cow's milk from Bavaria with a pronounced, yet delicate, herbaceous flavor and an 

outstanding aroma. The interior is firm and tasty with very small, regular holes. The 65 pound wheel is aged for 18 

months. The rind is not edible. It is 48% fat in dry matter. In the Werdenfelser region of the Bavarian Alps, the cattle graze 

on wild herbs and flowers that blanket the meadows in spring and summer. They produce milk that is prized for its 

nutritional qualities. The local farmers use this raw milk to make this traditional High Alps cheese. It is noted for its hearty, 

spicy flavor and its characteristic salt crystals which form during the aging process. This cheese is a true pleasure of the 

palate for every cheese lover. 

Golden Smoked Cheese by King Ludwig #023091 4/3.5 kg 

In Germany, smoked cheese is also often known as "Schmelzkäse" or "melting cheese" for its superb melting quality. This 

cow's milk cheese has been smoked over Alpine wood to achieve a deep golden and tasty rind, an outstanding character, 

and an incomparable spiciness. This cheese pairs well with a Rauchbier, "smoked" beer in which the malt has been dried 

over an open fire. 

Wild Garlic Cheese by King Ludwig #023094 1/6 kg 

Wild Garlic cheese is made out of fresh, unpasteurized milk from cows raised on mountain farms in protected 

regions of Europe where they are fed on fresh grass and hay. With the addition of all natural wild garlic, this 

cheese reflects the savage side of the Alpine countryside. Bears emerging from their winter hibernation, one of 

their first – and favorite – foods is Bärlauch (Allium ursinum), or "bear's garlic" in English. People living in the 

Bavarian Alps have known this tasty herb for thousands of years; its usage dates back to the Neolithic period. Wild 

garlic is one of the first plants to appear after the snows have melted. During the cheese’s eight week ripening 

period, it is bathed in a mixture of fines herbs, which imparts a hearty, aromatic flavor. Ideal for snacking or in 

salads, pasta dishes, and soups. 

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Holland 

Edam 

Edam and Gouda are arguably two of the world's most famous cheeses. Holland, where they originate, is one of the oldest cheese- 

producing countries, and has exported these cheeses for well over 800 years. Edam is similar to Gouda but with less fat and more 

flavor. Edam cheese (Edamer in Dutch) is a mellow, savory cheese has a pale yellow interior with a red or yellow paraffin coating 

(the yellow is more common in Holland and the red in the USA). Edam is second only to Gouda as Holland's most exported 

cheese. It's made from part-skimmed milk (40 percent milk fat) and comes in spheres or loaves. Edam cheese has a very mild 

taste, slightly salty or nutty and almost no smell when compared to other cheeses. Typically Edam is quite softer compared to 

other cheeses, such as cheddar cheese, due to its low fat content. It has a significantly lower fat content than many other 

traditional cheeses being approximately 28% with an average protein content of 25%. It is very popular in North America. It's a 

great all-purpose cheese, especially good when served with dark beer. Edam is the perfect party cheese; serve on platters with 

crackers and fresh fruit. It’s also great on sandwiches and burgers 

Edam Ball Red Wax #320932 6/4 lb Westland 

Baby Edam Ball #013025 6/2 lb Mill Dance 

Edam Ball Red Wax, North Holland #013022 6/4 lb Cono 

Even though it is double the size of a 2 pounder, it takes four times longer for a 4 pound Edam to age. That is why 4 pounders are typically 

softer and mellower than 2 pound Edams. Beautifully presented in a red wax with a red cellophane overwrap. 

Also: Volendammer Balls #013090 6/4 lb Westland 

Edam Loaf Red Wax #013016 2/6 lb Mill Dance 

Here in a loaf form. 

Gouda 

Gouda Facts: The difference between Edam and Gouda is the fat and moisture content. Gouda has 48% fat In the Dry Matter 

(FDM) and Edam has only 40%. Mild cheese has been aged 4 to 6 weeks. A Medium cheese has been 

aged 8 to 12 weeks. A Matured cheese has been aged 12 to 18 weeks. An Aged cheese has been aged 

6 to 12 months. An Extra Aged cheese has been aged for more than one year. The difference between 

Farmers Cheese (Boerenkaas) and regular cheese made in the factory is that Farmers Cheese is 

always made from whole, non-pasteurized milk from cows feeding outside in the meadows while 

factory made cheese is made from pasteurized, skimmed milk. Cheese is often coated in wax 

(paraffin) to keep the cheese from loosing moisture, thereby halting the aging process and preventing 

the formation of mold while it is shipped and stored. Typically for the export, Gouda uses yellow wax 

while Edam uses red wax. 

Gouda Red Wax #013038 1/10 lb Mill Dance AND 

Red Gouda #013036 4/9 lb Mill Dance 

Gouda is a yellowish Dutch cheese named after the city of Gouda. The cheese (which accounts for more than 60% of 

Holland's cheese) is made from cow's milk that is cultured and heated up until the curds separate from the whey. About 

ten percent of the mixture is curds which are pressed into circular moulds for a couple of hours. Next, the cheese is 

soaked in a brine solution which gives the cheese its rind and improves the taste. After the salt soaks in, the cheese is 

then dried for a couple of days before being coated to prevent it from drying out. Exported Gouda is usually the young 

variety (aged between 1 and 6 months, rich yellow in color and with a yellow paraffin wax coating. This cheese is easily 

sliced on bread with a cheese slicer. 

Also: Volendammer #013034 1/10 lb 

Volendammer, Red Wax #013710 1/6 lb Westland 

Volendammer Rindless Cryoval #013063 1/10 lb Westland 

SPB012407WI 32


Farmer Gouda, Yellow Wax #013076 1/12 kg 

The Dutch have been producing hand-made farmhouse Goudas for many centuries. Due to Holland's fertile soil and 

lush green pastures, its cows produce unusually rich milk which in turn leads to extra creamy cheeses. Gouda is the 

most famous of Dutch cheeses and is made from whole milk only. This semi-soft cheese has a creamy yellow body 

with irregular holes and a natural yellow rind. For export, Goudas are always coated in red wax. But we have brought 

in a shipment of yellow waxed Gouda, the product intended for the European market, so you can enjoy the same rich 

Dutch Gouda that is enjoyed in its homeland. Made from pasteurized cow's milk. 

Gouda Cured Yellow Wax #013028 1/9 lb Mill Dance 

Same as above but aged slightly longer and with yellow wax covered. 

Gouda Extra Cured Yellow Wax by Mill Dance #013033 1/9 lb 

Gouda Aged Black Wax #013040 1/9 lb Mill Dance 

Exported Gouda aged between 12 and 18 months is orange-yellow in color and is coated by a black paraffin wax coating. This stronger 

tasting cheese is hard. 

Gouda, Extra Aged, Yellow Wax, 4/5 yr #013047 1/22 lb Mill Dance 

This amber-colored, very hard cow's milk cheese is one of Holland's best kept secrets. It has a fragrant scotch-whiskey 

type of aroma with a flavor that is both sharp and sweet at the same time. The rind varies in color from black (3yr. aged) to 

burnt orange (6yr. aged) and the deeply complex flavor will bring to mind thoughts of caramel, molten honey, and 

butterscotch. 

Old Amsterdam #013065 2/12 lb Westland 

The Dutch Masterpiece is here at last! Made in Holland from local pasteurized cow's milk and imported Italian cultures, 

gold medal winner Old Amsterdam tastes like a young Parmigiano-Reggiano crossed with an Aged Dutch Gouda. It is 

well-known for its rich, nutty, robust flavor and firm texture, both the result of it being perfectly matured for over twelve 

months. Excellent in salads, shredded over soups or chili, and on sandwiches, hot or cold, Old Amsterdam is perfect 

with a glass of fine wine or port. Made from pasteurized cow's milk. 

Extra-aged Gouda by Boeremkaas #013726 1/18 lb 

This 4 year Gouda gracefully ages into a mellow, very complex cheese that will add certain wisdom to the cheeseboard. It 

is a true Boerenkaas Gouda meaning a "farmer's cheese," that is also farmhouse, thus made on a single farm. 

Boerenkaas are always made with whole, raw milk from cows that have been grazing on pasture. It is an excellent 

substitute for grating cheeses and will caramelize nicely under the broiler. The texture is similar to Parmigiano-Reggiano - 

very firm and flaky with the same clusters of protein crystals that burst with flavors on the palate. The color is deep amber 

and burnt orange, and the flavor is sweet and salty with a butterscotch finish. 

Baby Gouda #013037 12/10 oz Mill Dance 

Baby Holland Red Wax #013045 12/9 oz Mill Dance 

Baby Gouda imported from Holland. Covered in wax for freshness. Ingredients: pasteurized cow milk, 

cheese cultures, rennet, annatto, salt. Enrobed in beautiful red wax and overwrapped in red cellophane, 

these little “baby” cheeses make a great presentation. 

Goat Gouda #013719 1/10 lb Chevre-Blanc 

A few entrepreneurial Dutchmen discovered that Gouda, the cheese people most commonly associate with Holland, 

could be made from goat's milk as well. Goat Gouda has proven wildly popular in Europe and is starting to turn heads 

here in the States too. This satiny, bright white cheese is now manufactured by several Dutch cheese producers. It is a 

tangy, satiny, mouth-watering gem. 

Goat, Gouda, Polder Gold, Black wax, 1-YR #013084 1/10 lb Polder 

Polder-Blanc Goat Gouda is for anybody, for any moment. The ultimate taste maker in sandwiches, 

pasta dishes, warm sauces, salads, toppings or just as a snack. By using a unique recipe, the Polder Blanc has a creamy, 

mild and pure taste. It is a combination that makes the cheese so special and widely honored. This item is Extra Aged. 

Organic Gouda Type #013066 1/9 lb 

The fact that thirty percent of the land in The Netherlands is under sea-level makes organic agriculture particularly vital for 

this country, considering that traditional agriculture is one of the biggest polluters of inland waterways. This cheese is very 

similar to our Farmer Gouda in type, age, and flavor. It is, however, made from organic milk, sourced from cows that are not 

given any antibiotics, hormones, or growth factors. They graze on fields and eat grains that have not been treated with 

chemical fertilizers, herbicides, or pesticides. The natural goodness of the Dutch countryside shines through in the resulting 

cheese. 

Organic Gouda Type w/ Basil & Garlic #013073 1/9 lb Gouda Salt Free #013042 1/9 lb This is a young (about 

4 weeks) Gouda without salt. It has a fat content of 48%. 

Sheep Cheese Xtra Matured #013095 1/4.5 kg Westland 

SPB012407WI 33


Smoked Gouda/Maasdam 

Eighteen pound logs of pasteurized processed Gouda cheese are produced in Holland in some of the world's most modern, computerized 

dairy plants. The cheese is still smoked in brick ovens over smoldering hickory chip embers. This cylindrically 

shaped cheese is perfect for impromptu picnics, party platters or midnight snacks. The brown, smoky rind is 

edible. The following are various pack sizes available according to need and Buedel Food Products 

purchasing opportunities. 

Smoked Maasdam #193020 1/6 lb Mill Dance 

Smoked Maasdam #193024 4/6 lb Mill Dance 

Smoked Maasdam #633726 4/6 lb 

Smoked Maasdam #023068 2/6 lb 

Smoked Cheese 8.8 kg -#193033 1/1900 lb /pallet Mill Dance 

Smoked Gouda #013041 4/6 lb Mill Dance 

Smoked Holland Cheese #013070 4/6 lb Mill Dance 

Smoked Goat cheese #013098 5/4 lb Chevre-Lait 

Shredded Smoked Gouda #630917 4/5 lb 

Smoked with Jalapeno #193022 4/6 lb Gouda, Smoked Hot Pepper - Processed Maasdammer with Jalapeno Peppers. 

Smoked Maasdam Herbs & Garlic #193026 4/6 lb Gouda, Smoked Processed Massdammer with Fine Herbs 

Smoked Maasdam w/Mushrooms #193029 4/6 lb 

Beemster Premium Selection 

Beemster cheeses are composed of only grade-A cow’s milk coming from cows that graze freely on the lush, pesticide-free 

grasses of the famous Dutch Beemster Polder located 20ft below sealevel in North Holland. The Beemster Polder was reclaimed in the 

year 1612 and became a UNESCO World Heritage Location in 1998. The rare environmental makeup of the Beemster polder allows 

for the creation of the highest quality cheese in the world, Beemster Cheese. Atalanta is the exclusive importer and distributor 

of these fine Dutch cheeses. 

Beemster XO #013075 1/24 lb Beemster XO is matured for 26 months making it Beemster's oldest 

cheese. Many people see 3-5 year old cheeses in stores and ask us why we do not make an older product. Once 

you have tasted Beemster XO you will see the answer is quite simple. As a cheese matures the flavors one tastes in 

the cheese expands. As this process happens moisture also exits the cheese, thus leaving the cheese tasting 

crumbly and granular in one's mouth. Because of Beemster's unique milk, XO is able to obtain one of the widest 

flavor ranges possible in only 26 months and still retains its smooth and creamy taste. Beemster XO is wonderful 

with Port wines, as well as sweet whites, such as Riesling. XO can also be grated and used as a wonderful 

alternative to Parmesan for pastas. 

Beemster Classic #013075 1/26lb Aged--18 Months 

From Northern Holland, famous for its rich milk and fertile grazing lands, this extra aged Beemster Classic, 

has an intense, somewhat sweet flavor. This cheese with the typical caramel color has a wonderful 

complex aroma. Although this cheese had been matured over 18 months, its texture is still rather creamy 

and can be cut without crumbling too much. Extra Aged Gouda can be grated as a wonderful alternative to 

Parmesan or eaten alone. Classic was the first cheese from Beemster introduced to the United States and 

to this day remains the best selling Beemster cheese. Beemster Classic is the perfect age for any kind of 

cheese connoisseur to enjoy. One can enjoy Classic on a lunch sandwich in grade school or with fine 

wines at a dinner party. 

Beemster w/Garlic #013006 1/10 lb 

Item #: 013006 Beemster Garlic combines the full taste of a creamy cheese with the 

pleasantly piquant flavor of garlic. 

Beemster Lite 1/24lb #013062 Gouda Lite, 

Beemster Lite contains 30% less fat then the rest of the family but it still has a full delicate flavor. It's a perfect 

match for people who need to watch their calories, yet want to enjoy a good tasting cheese. 

Beemster Old #013764 1/24Lb.12 month Beemster cheese is produced with less salt, which means you 

taste more cheese. After careful preparation in a traditional creamery, where haste is out of the question, the cheese 

is sent to warehouses to mature naturally. This is how this cheese develops it's unique taste under balanced ripening 

conditions. Weight: around 750-800 gram, weight can differ. 

SPB012407WI 34


Beemster Vlaskaas # 013091 , 1/32# ALSO Vlaskaas, Purple Cheese #013089 2/8 lb 

Purple Beemster Vlaskaas is a new addition to Beemster's line of premium Dutch cheeses; but it is the 

oldest cheese recipe. When translated Vlaskaas mean Flax cheese. This delightfully sweet and 

creamy cheese was made only during the harvest festival of the flax for the workers while they worked 

and celebrated. In 2004 the harvest festival celebration was recreated as a community event. While 

digging through archives for information on the exact way to recreate the harvest festival the recipe for 

Vlaskaas was discovered. It was soon decided that after generations of rest it was time for Vlaskaas to 

live again! Renown for the best milk quality in The Netherlands, Beemster was asked to make the 

Vlaskaas recipe. The result was spectacular! Vlaskaas became the centerpiece of the entire harvest 

festival. With much encouragement Beemster decided to enter Vlaskaas in the Wisconsin Cheese 

Makers Competition, which is regarded as the most fierce cheese competition in the world. Vlaskaas took home a Gold Medal in its 

category and 3rd place in the overall competition! 

Beemster w/Nettles #013002 1/10LB. 

Beemster with Nettles provides a wonderfully refreshing taste that is always sure to please.. Many 

consumers in the USA have never heard of stinging nettles or else have been taught to stay away 

from the pain causing plant. However, for generations in Europe this plant has been providing herbal 

medication once it has been cut and left to dry. Nettles are a common ingredient in soups and teas 

throughout Europe of people who have joint aliments or poor blood circulation. It has been said by 

many that Nettles has a wonderful effect on the body and helps increase blood circulation. Nettles 

capsule supplements can be found in most GNC stores throughout the USA. 

Beemster with Mustard #013003 1/10lb 

This mustard cheese is popular in both Holland and elsewhere. Selected mustard grains give this cheese a 

harmonious, delicate taste. 

Graskaas Wheel #013721 1/28 lb Beemster ( *Special limited run item* ) 

A seasonal cheese, this limited availability product is only available in June. 

Beemster's world famous milk becomes even more coveted during the last two 

weeks of March. The milk taken from the Beemster cows during this period is the 

creamiest milk of the year. This is the only milk used to create Graskaas, an exceptional Gouda-type cheese 

enrobed in a vibrant green rind. During the limited "first grazing" period, enough milk is collected to craft just 

2,000 wheels of Graskaas, only half of which are exported to the US. Made in the beginning of April and aged 

for one month, the recipe for Graskaas dates back to 1901. 

OTHER BEEMSTER CUTS 

Beemster w/Mustard Retail Cuts #013716 16/10 oz 

Classic 18 months Retail Cuts #013713 16/10 oz 

Vlaskaas, Retail Cuts #013718 16/10 oz 

Beemster w/ Mustard Cuts #010995 3/3 lb 

Extra Aged Gouda Cuts ( Beemster XO ) #010962 4/7 lb 

Other Cheese From Holland 

Blue De Graven Cow #010905 1/84Kg 

Also known as "Delft Blue", this cow’s milk cheese is rich and creamy with a buttery mellow taste and a clean finish. It has a 

nice underlying sweetness and is not at all salty. Not only is this cheese delicious, the attractive blue veins intermingle in the 

milky whiteness resembling the lovely blue and white Delftware, as if it were broken and put back together again. This 

cheese looks like a small piece of pottery. Enrobed in a white wax and detailed with blue labeling, it is certainly a beautiful 

specimen. However, its true beauty lies beneath. Cutting into the wheel exposes a custard-colored interior and sets free a 

sweet fragrance that fills the room with wonderful dairy aromas. Handmade from rich, pure, unpasteurized cow's milk, this 

"Boerenkaas" (Dutch for farmer's cheese) delights the palate with its sharp yet fruity qualities. Be sure to set it out for at 

least 45 minutes before eating, as its character blossoms upon reaching room temperature. 

Delft Natural, Baby Gouda-type, Raw Milk, White wax #013705 10/454 gr. Same as above but special order only. Check with 

Buedel Food Products. 

Dorothea “Potato” Goat Cheese #013032 1/10 lb Van Dyke 

Named after the Van Dijk‘s daughter, Dorothea, world famous chef Cas Spijkars created a potato chip goat cheese to 

win the annual Dutch award for "Most Unusual Food" in 1993. For years, chef's from all around Holland competed to 

create what chef Cas Spijkars has accomplished, a recipe that incorporates its countries most traditional culinary 

ingredient of potatoes with its country’s most popular goat cheese. He then ages the cheese for more then 60 days in 

which during this process he adjusts the temperature and humidity every few days to give it its nutty flavor, light 

creamy-colored and firm body. Being that this is such a exquisite cheese only 4,000 of these cheeses are produced 

a year. 

SPB012407WI 35


Dorothea Goat (3-4 month) #013082 1/10 lb Van Dyke 

Each wheel of Dorothea (only 4,000 are made per year) is pampered with the optimum aging conditions. Humidity 

and temperature are meticulously adjusted every few days to assure proper maturation. This wonderfully delicious 

cheese is made from pasteurized milk but retains all of the taste for which goat's milk is famous. It is aged over 60 

days to develop a full, nutty flavor and a body that is firm, but not hard enough to grate. Dorothea has an aroma 

reminiscent of the fresh outdoors and an unforgettable flavor. Made from pasteurized goat's milk, aged over 60 

days. 

Dorothea Goat #013083 1/10 lb Van Dyke (8 month) 

From Anna van Dijk (pronounced Van Dyke), the same cheesemaker that produces Dorothea, our popular Dutch goat 

cheese with potato skins, comes a cheese bearing her family name. Made since 1976 in the southern end of the 

Netherlands near Eindhoven, Van Dijk is made from a single herd of 500 goats that graze on pastures of natural 

grasses and wild herbs. This old-world style of raising goats yields a remarkably flavorful milk that gives Van Dijk an 

abundance of character. Notable for its bright white appearance, goat cheese is delicious, very healthy and easy to 

digest. Previously available only in Holland, France, Belgium and Germany, igourmet has now introduced this Dutch 

specialty to the USA. Aged for over six months. 

Dorothea Coriander “Cornelia” Goat #013709 1/22 lb 

ALSO Dorothea Coriander Goat #013081 1/10 lb Van Dyke 

Anna Van Dijk, producer of Dorothea and Van Dijk cheeses, has come up with yet another incredible creation - a 

goat’s milk cheese with whole coriander seeds. All of Anna’s cheeses are made in the southern end of the Netherlands 

near Eindhoven. Cornelia, like Dorothea and Van Dijk, is made from a single herd of 500 goats that graze on pastures 

of natural grasses and wild herbs. This old-world style of raising goats yields a remarkably flavorful milk that gives all of 

Anna’s cheeses an abundance of character. The coriander seed has a flavor similar to a combination of lemon, sage 

and caraway. Her semi-hard cheese has a creamy mouth feel and the texture is further enhanced with the addition of 

whole coriander seeds. 

Dorothea Marigold Goat #013080 1/10 lb From Van Dyke 

The base of this new cheese is a younger version of one of our favorites, Van Dijk, a tangy aged goat cheese. 

Made from the milk from her herd of 500 goats in Eindhoven, Holland, Anna has added a unique ingredient – 

marigold to this great cheese. Like Cornelia, Anna has achieved the perfect balance of flavors in her new 

concoction Marygold. Marigold, also known as calendula or pot marigold, was a popular ingredient throughout 

medieval and renaissance Europe. In Holland, according to Gerard’s “Herbal”, “no broths are made well without 

dried marigolds.”Marigold gives color and a piquant touch to cheese, soups and stews. In fact, the petals were 

used to color cheese until annatto was introduced from America. The presence of marigold not only gives a 

slightly floral hint that compliments the flavor of the cheese, but also creates a distinctive presentation with the 

creamy white color of the cheese sprinkled with orange and yellow flecks of petals. A must try for any lover of 

Dorothea or Van Dijk. 

Parsley Garlic Gouda #013701 1/10 lb 

Farmer Goat Cheese Aged #013055 1/20 lb Van Dyke It is straw-colored, semi-hard, and has a little bit of crystallized casein in 

it. It is salty, nutty, and butterscotchy like other aged goudas, but this one also has a nice light goat flavor. It is absolutely delicious. 

Frisian Clove (Naglekaas) #013072 1/17 lb 

Twin Clove cheese is a unique Dutch specialty, though seldom available outside of Holland. The Friesian people of 

northeastern Holland developed this cheese using cloves and cumin as flavorful additions. Since cloves resemble 

nails, the cheese is locally known as "Nail cheese" or in Dutch, "Nagelkaas." Nagelkaas has a pronounced spicy 

taste, thus a little bit goes a long way. Made from skim milk, this cheese is only 23% butterfat, giving it a firm 

texture. But that is not to say it is low in flavor. 

Wild Garlic Cheese #013088 1/10 lb 

Wild Garlic Gouda transforms ordinary Gouda into something fantastic and exciting. A cheese you will crave endlessly, 

Wild Garlic Gouda is everything you expect it to be and more. Flashy and flavorful, the garlic hits you right away but 

doesn't overpower. The Gouda base has just the right amount of saltiness, with a texture that is not gummy like many 

other Goudas on the market. 

Gouda with Italian Spices #013702 1/10 lb Veldhuyzen Kaas 

Made in Holland from local pasteurized cow's milk and imported Italian cultures,this gouda tastes like a young Parmigiano-Reggiano 

crossed with an Aged Dutch Gouda. A great marriage of rich cow's milk cheese and mouth-watering Italian spices make this a real crowd- 

pleaser. Great for snacking and an enticing addition to a variety of hot dishes. 

Basiron Pesto #013703 1/10 lb 

This cheese is every bit as good as it sounds! A perfect addition to any cheese plate, this likely to be the first oe to 

disappear. Perfectly balanced and extremely addictive, a sure crowd pleaser. Gouda with pesto. A great cheese 

which “shows” off for Christmas, St. Patricks Day or almost any occasion. 

SPB012407WI 36


Italian Olive Oil Cheese #013700 1/10 lb 

Another amazing creation by this manufacturer, is made with Italian Olive Oil. The healthy taste of this cheese lingers in your mouth, enticing 

you to take another bite. 

Leerdamer #013000 1/30 lb 

This is Dutch table cheese, made from cow's milk. It is firm but not too hard. It is open-textured with large 

eyes. The cheese has a creamy white flesh similar in appearance and flavor to a Swiss Emmental. 

Leerdammer has a sweet and somewhat nutty flavor that grows with age. This cheese can be served cold as an 

appetizer, a snack, a sandwich cheese, or as a breakfast cheese with meats or bread. It also can be baked and 

grilled, as it melts nicely to complement a variety of food dishes. 

Leyden #013067 1/17 lb Twin 

Leyden is a classic Dutch cheese which is aged over three months. It's a spicy gouda-type cheese flavored with 

caraway seeds. It's flavor pairs well with country ham, crackers or bread.Ingredients: Pasteurized Cow’s Milk, Salt, 

Cheese Cultures, Animal Rennet 

Maasdam Swiss Wheel #013013 1/27 lb Westberg 

Often compared to Swiss Emmental, but much smaller in size when produced, this nutty flavored, mild cheese gets its 

characteristic appearance of large "eyes" (holes) and a domed top from a special bacteria which emits carbon dioxide 

during the maturation process. Maasdam is a perfect compliment for salads and sandwiches and is ideal for melting. 

Montana Specialty Cheese 1/8 Kg #013729 Veldhuyzen Kaas 

Made in Holland by the Veldhuyzen Kaas cheese company, Montana comes in a large, purple- 

waxed wheel with gold lettering to match its paste. A mountain chain in sunset colors underlines 

the cheese’s name. But Montana’s beauty is far more than skin deep. Inside is a light yellow 

cheese with a sweet, tangy, slightly piquant flavor and aromas of fruit and fresh milk. Where the color darkens towards 

the rind, Montana’s trademark nuttiness becomes even more pronounced. It finishes with a touch of sharpness to 

balance out its milder characteristics. Aged at least 7 months, Montana is firm and pleasantly salty—just salty enough 

to bring out the sweet milk flavors, but not so salty that the nuttiness is drowned out. Montana is scattered with small 

holes, some of which contain a dusting of crunchy crystals. It slices with ease, but can also break off into shards to 

crumble over soups or salads. Montana pairs with a variety of beverages and appeals to fans of Gouda, Cheddar, and Parrano. 45% fat in 

dry matter. 

Moulin Blue Goat Milk #013097 1/4 kg 

This unexpected blue goat cheese from Holland is a smooth, tangy cheese made in the Goat Gouda style that has 

the added allure of streaky blue veins running throughout. An excellent dessert cheese, you will also enjoy Moulin 

Bleu Goat before the meal as an hors d'oeuvre or quite simply as a snacking cheese. 

Parrano Cheese #010912 1/20 lb Unie Kaas 

Parrano is an unforgettable cheese with an Italian temperament. It has the alluring, nutty 

flavor of a fine aged parmesan with the versatility of a young gouda. A Dutch Gouda with 

an Italian flair. A relatively new cheese from the Netherlands, Parrano is aged for five 

months to develop the nutty taste of Parmigiano Reggiano or Grana Padano, while maintaining the firm, smooth 

texture of a young Gouda. This marriage of characteristics brings you the best of both worlds. The cheese is full of 

flavor, yet it is easy to cut, grate, and melt. Parrano is also reminiscent of extra aged Gouda or Old 

Amsterdam.Sliced, shredded, or melted-Parrano is the cheese that adds a mouth-watering zest to salads, 

sandwiches, pastas and sauces. 

Walnut Cheese #013099 1/10 lb 

The cheese market in Holland is changing rapidly. For years, Holland was known for Gouda and Edam, two simple 

cheeses that appeal to the masses. With almost every cheese plant in Holland geared up for the production of these 

two cheeses, several shifted their strategy to new and inventive specialty cheeses. Since the mid 1990's, many new 

cheeses have been developed in Holland. Rouveen, the maker of this cheese, is one of the pioneers of the specialty 

movement. Walnut Gouda turns plain old boring Gouda into something fantastic and exciting. A cheese you will 

crave endlessly, Walnut Gouda is everything you expect it to be and more. Subtle yet flavorful, the walnut adds a 

sensual warmth to the basic Gouda cheese, whose texture is not gummy like many Goudas on the market. A truly 

surprising cheese, we recommend serving Walnut Gouda at your next party or get together. 

Wasabi Cheese #013720 1/10 lb 

Japanese horseradish, or wasabi, is considered to have a distinct flavor and pungency that is superior to 

horseradish. This is a very unique cheese from cow’s milk with a gouda-like texture and a rich clean finish. Add 

wasabi, and you have a great cheese with a mild kick. Delicious as a table cheese, try melting it in your favorite 

recipes for extra flavor. 

SPB012407WI 37


Carrot Cheese, King Ludwig #023710 1/12 lb. Schönegger Käse-Alm 

Schönegger Käse-Alm’s summery, golden-yellow Carrot Cheese is the star of any display of fine cheeses. 

Produced from raw milk of cows that graze on meadows blanketed with wild flowers and Alpine herbs, pure carrot 

juice and fresh yogurt, Carrot Cheese is characterised by an incomparably fresh flavour and taste of good health. 

Elderberry Cheese, King Ludwig #023709 1/11.5Lb Schönegger Käse-Alm 

Elderberry Cheese or Holunder Cheese – Holunder is the commonly used word for 

elderberry - is seasonal, available only in the fall. It blends natural ingredients in a deliciously innovative way. The 

fresh, rich milk of cows that have grazed throughout the summer on the wild herbs and flowers carpeting Alpine 

pastures is combined with yogurt and the juice of elderberries to produce a mild, creamy cheese. Pair this burgundy- 

shaded cheese with a glass of medium-dry white wine and experience the taste of ripe elderberries which this way 

reaches its full extent. 

Ireland 

Irish Green Wax Cheddar Vintage Aged #203775 2/5 lb Tuxford and Tebbutt 

Our Green Waxed Cheddar is produced by Tuxford and Tebbutt from pure Irish milk. The milk for this "bitey" 

cheddar is taken from cows grazing the green grass of southeast Ireland, an area traditionally known as "The 

Garden of Ireland." Here, the winds blow in from the Atlantic depositing rain throughout the year, providing the 

perfect growing conditions for lush grazing. This environment produces rich, creamy milk that is perfect for cheese 

making. Our Irish Green Wax Cheddar is aged for a minimum of 12 months, but may be aged longer as it is only 

when that distinctive strong Irish Cheddar flavor is ready that Tuxford and Tebbutt's master grader will deem the 

cheese ready for sale. The Cheddar is then cut into blocks and covered in green wax, giving the cheese a 

distinctive Irish appearance. 

Also available: Cheddar, Green Wax, Irish retail pack #633761 16/10 oz 

Shamrock Mild Cheddar #203723 4/5 kg Shamrock 

The Irish Shamrock Cheddar recipe has been rediscovered by a new generation of cheese makers which have 

brought back ancient recipes of beloved cheeses. To get that old, extra sharp Cheddar taste, cow’s milk curd is 

scalded twice. It is cut repeatedly and then stacked in order to remove the whey and break down the curd. The 

cheese is then left to age for 12 months, leaving it with firm texture and rich, creamy, sweet, grassy taste. 

Shamrock Cheddar, Green Wax #204569 2/10 lb 

Ireland is a rich, green and fertile land, home to five times as many cattle as humans. Butter and milk have 

been valued since ancient times and a new generation of cheese makers are now rediscovering old recipes 

and valuing cheese again. To make their extra sharp Sha mrock Cheddar, cow’s milk curd is scalded twice 

and is repeatedly cut and stacked in order to remove the whey and break down the curd. This gives the 

cheese a unique texture and flavor. Shamrock Cheddar is aged for over 12 months and has a creamy, taut 

texture and sweet grassy flavor. 

Irish Mature Cheddar Blocks #203776 1/40 lb Tuxford & Tebbutt 

This Cheddar is produced by Tuxford and Tebbutt from pure Irish milk. The milk for this 

"bitey" Cheddar is taken from cows grazing the green grass of southeast Ireland, an area 

traditionally known as "The Garden of Ireland". Here, the winds blow in from the Atlantic 

depositing rain throughout the year, providing the perfect growing conditions for lush 

grazing. This environment produces rich creamy milk that is perfect for cheese making. 

This Irish Cheddar is aged for a minimum of 12 months, but may be aged longer as it is 

only when that distinctive strong Irish Cheddar flavor is ready that Tuxford and Tebbutt's 

master grader will deem the cheese ready for sale. 

Farmhouse Cheese (Green Wax) #523060 6/4 lb Carrigaline 

Carrigaline is an Irish farmhouse cheese from County Cork. The cheese is named after its town of origin, which 

in turn is d erived from the Gaelic words “Carraig-Ui-Leighin” meaning “Rock of the Lynes." The Lynes were an old Irish family who built a 

stone castle on a domineering hilltop of limestone rock in 1170 A.D. Besides cheese, Carrigaline is known for its pottery and its fabulous 

county market, heralded as one of the best in Ireland. Ann and Pat O’Farrell make their semi-soft Carrigaline cheese with cow’s milk from 

their own Friesian herd. This cheese is ideal for melting or simply for enjoying with an after-dinner drink. Made from pasteurized cow’s milk. 

Farmhouse Matured #523061 1/16 lb Coolea 

This cow's milk cheese is made by the Willems family in the Irish hills of County Cork. Dick and Helene Willems, a 

married couple of Dutch descent, began their adventure in cheese making when they quit the restaurant business and 

toured Europe in search of a more peaceful place to live. After brief stints in France and Spain, the family settled down 

on a farm near the inland town of Coolea in Cork. Not wanting to return to the restaurant business, the couple needed 

to find a new line of work. Given the excellent grazing conditions on their farm, they inevitably turned to cheesemaking. 

Owing to their Dutch heritage, they decided to make an Irish version of Gouda. The presence of wild Irish herbs in the 

grazing fields gives Coolea a richer, fruitier flavor than Dutch Gouda. Mature Coolea, which is aged for over 6 months, 

is piquant with a delicious, fresh aftertaste. 

SPB012407WI 38


Cashel Blue Cheese #523062 2/3 lb 

Ireland's Beechmount Farm makes this superb blue cheese. Louis and Jane Grubb own this farm in the rolling hills 

of Tipperary. This county is the heart of horse country and a center for outdoor activity, including pony rides, treks 

on horseback, fishing, riding, and bird watching. The folks in Tipperary enjoy the good things in life, including their 

cheese. Cashel Blue is a young, somewhat mild and extra creamy cheese that, unlike inferior blues, is not too 

salty. It is a fabulous alternative to Gorgonzola or Stilton. Made from pasteurized cow's milk. Suitable for 

vegetarians. 

Cahill Cheddar w/Porter #203742 2/2.25 kg and #633760 1/10 lb 

It doesn’t get any more Irish than this! Made in Limerick, Ireland, the rich, yeasty flavor of porter ale complements this 

wonderful Cheddar. Irish Cahill Porter Cheddar is a beautiful marbled cheese made by Dave and Marion Cahill. 

Individually hand-crafted using the pasteurized milk of Holstein Friesian cows, the Cahill family pours porter over their 

tangy cheddar, giving the cheese a mosaic-like pattern. Not as strong as its name might suggest, Cahill Cheddar with 

Porter is nutty and fruity with a pleasant finish. 

Cahill Cheddar w/Wine #204557 2/2.25 kg 

Similar to Cahill Porter but with a red wine mixed into the Cheddar. Produced by Dave and Marion Cahill in County 

Limerick, Ireland, the unique mosaic pattern of this cheese is created when elderberry wine is blended with tangy 

Irish Cheddar. Each cheese, made from the milk of a Friesian herd, is free of artificial ingredients. Cahill’s Wine 

Cheddar is a rose color and has the signature Irish Cheddar tang. Suitable for vegetarians. 

Israel (See Kosher Section) 

Italy 

Parmigiano Reggiano 

Parmigiano Reggiano, 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. 

The cheese is encased within a yellowish-golden and slightly oily rind on which the brand name 

Parmigiano Reggiano is stenciled in s90mall dots. This very flaky and highly soluble cheese is 

very finely grained and ranges in color from ivory white to straw-yellow. A chief feature of 

Parmigiano Reggiano is the presence of small white crystals which are indicative of the lengthy 

ripening period (on average 24 months). A very hard natural cheese, a full wheel weighs 75 lbs. 

DOP 

Parmigiano Reggiano has a delicately nutty, mouth-filling flavor and a texture that literally melts 

on your tongue. The taste is delicate, fragrant and very savory with a lactic and vegetal aroma. Its flavor is unmistakably piquant 

and true cheese connoisseurs know when they are served an inferior imitation. Primarily a grating cheese, Parmigiano Reggiano is 

a great topping for soups, pasta dishes, veal, chicken, or salads. 

Parmigiano Reggiano #053034 Export Quality (Agriform)1/75 lb 

This cheese bears an extra stamp stating that it’s export quality. Export quality is aged on average for 24 months. 

Parmigiano Reggiano Horizontal Cut Quarters #053023 1/20 lb 

Parmigiano Reggiano, Retail Pack, Zerto #053029 20/8 oz 

. 

Other Parmigiano Reggiano Pack Sizes Available 

#053033 1/75 lb Agriform 1st Quality Scelto 

#053036 4/10 lb Agriform/Zerto Horiz. Rough Cuts 1/8's 

#053045 1/10 lb Agriform/Zerto Vertical Cuts 1/8's 

Grana Padano 

Grana Padano Stravecchio Aged 2 yrs #053720 1/75 lb "Oro del Tempo" Agriform 

These are very specially selected wheels of the very finest Grana Padano, which then are carefully “extra” aged for a 

minimum of 22 – 24 months. The result is an extraordinary cheese that is very fragrant and intense while still 

retaining its special delicate, fruity and light characteristics. Each cheese is one of a kind, labeled with the 

unmistakable seal “ORO DEL TEMPO” with the serial number of the dairy, the place of origin, the month of 

production and the number assigned to the product, all which guarantees the utmost quality of the product. 

SPB012407WI 39


Grana Padano #050901 (Export Quality) 1/75 lb Agriform 

The main characteristics of Grana Padano are very much similar to Parmigiano Reggiano, but it matures 

more quickly and is often only about 1 year old. The name Grana was popularly bestowed upon the 

cheese because of its "grainy" consistency which was markedly different from the other cheeses known 

until then. Golden in color and not short on flavor, Grana Padano is a viable grating cheese for almost all 

applications. It is a sweet and savory cheese that may be used as a table cheese or for grating. A golden 

oily rind encases a white or straw-colored fine-grained interior with crumbly fissures radiating outwards 

from the centre. The taste is fragrant and delicate, and the cheese preserves its integrity for one or two 

years. Grana Padano cheese is one of the most popular DOC cheeses of Italy. It is produced by curdling 

the milk of grass-fed cows milked twice a day. It is produced all year round and the quality can vary 

seasonally as well as by year. A wheel of Grana Padano is cylindrical with slightly convex or almost 

straight sides. Grana Padano is produced in the Italian provinces of Alessandria, Asti, and Cuneo. DOP 

Grana Padano Gira & Gratta (“Twist and Grate” – Grana in a Grater) #054605 10/250 gr 

Inside the bottle is a fresh block of Grana Padano cheese with a twist-style cheese grater cap. It allows pasta lovers to enjoy a 

convenient way of dispensing freshly grated Grana Padano cheese in a hygienic and stay-fresh format. Agriform Scarl, the 

product's marketer, says in its product literature, "little consumers like its easy and funny use." This exclusive new product is 

imported only by Atalanta, and it is a great retail item brought on special orders only. 

Other Grana Padano Cuts & Packs Available 

#053037 1/75 lb Agriform 1st Quality Scelto 

#054656 1/75 lb Grana Padano 

#053021 4/10 lb Agriform/Zerto Horizontal Rough Cuts 1/8's 

#053044 1/10 lb Agriform/Zerto Vertical Cuts 1/8's 

#053038 1/20 lb Agriform/Zerto Horizontal Cuts 1/4's 

#054657 1/20 lb Grana Padano 1/4 cuts 

#053872 1/12 lb Agriform Grana Padano 1/8 Oro del Tempo 

#053024 16/10 oz Zerto Grana Padano C/W 

Provolone 

Provolone Piccante, Zerto #050912 1/66 lb 

Provolone is a semi-hard whole cow's milk cheese with a smooth rind. It comes in a variety of forms and may be 

shaped like a salami, a melon, a cone or a pear; it may also have a spherical knob on the top. The taste varies from 

sweet to sharp depending on the type of rennet used in curdling. DOP 

Provolone, Zerto #053030 16/8 oz 

Zerto’s Provolone cheese is made from the kneading and stretching of cow's milk curd. It is 

aged for only a short period of time, allowing it to maintain the delicacy of the milk taste in the 

cheese. Provolone is a northern Italian cheese that can be thought of as Mozzarella’s older 

brother. It is perfect for pizzas, sandwiches, or just a snack. DOP 

Other Provolone items Available 

#053786 1/100 lb Zerto Gigante 

#053026 1/22 lb Zerto Dolce 10 kg 

#053067 4/11 lb Zerto Gigante 1/6 Cuts - Piccante 

#053768 4/11 lb Zerto Gigante 1/6 Cuts - Dolce 

#053779 2/11 lb Zerto Gigante 1/6 Cuts - Piccante 

#053787 1/44 lb Zerto Pear Shape 

#053754 2/6 kg Zerto Provolone Waxed & Roped 

#054927 1/22 lb Zerto Provolone Piccante Salamini 

#054939 12/2 lb Zerto Provolone Provolette Piccante 

#054950 12/200 gr Zerto Smoked Grilling Provolone 

#054951 12/200 gr Zerto Oregano Grilling Provolone 

#054952 12/200 gr Zerto Herbs Grilling Provolone 

#054953 12/200 gr Zerto Pepper Grilling Provolone 

SPB012407WI 40


Pecorino Romano 

Pecorino Romano #053015 1/45 lb 

Pecorino Romano is beyond doubt one of the oldest cheeses in existence, dating back to the first century A.D. 

in ancient Roman times. Traditionally, it is a sheep’s milk cheese made in the outskirts of Rome. However, 

much Pecorino Romano today comes from Sardinia where land and sheep are abundant. The taste is aromatic 

and pleasantly sharp. The sharpness depends on the period of maturation which varies from five months for a 

table cheese to at least eight months for a grating cheese. Romano is made from sheep's milk. It is straw-white 

in color and has a very sharp flavor. With its fine flavor, sheep’s milk Romano’s popularity as a grating cheese 

has grown significantly in the U.S. Since sheep only give milk for 6-7 months a year all production must satisfy 

the public's demand for the entire year. 

Pecorino Romano 1/4 Cut Wheel, #053066 Zerto 1/12 lb 

This hard sheep's milk cheese is typically aged for one year and used as a grating cheese. Zerto Pecorino Romano, 

like most Pecorino Romano made today, is made in Sardinia. 

Pecorino Romano Organic Cuts #053741 2/18 lb Lopez 

The original production area of Pecorino Romano is Lazio, the section of Italy that surrounds Rome. The term 

"Genuino" can only be applied to Romano that is made in Lazio. Lopez is one of only four remaining Pecorino 

Romano Genuino producers, the rest, including Locatelli, have relocated to Sardinia. Their special Romano, 

made from milk taken from their own herd of sheep that live just outside the city of Rome, has a grainy, crumbly 

texture that is much more flavorful than inferior varieties. A little goes a long way. We enjoy it grated into soups, 

salads, pastas and gratin casseroles. Sprinkle it over fresh vegetables to add that extra zest. 

Other Pecorino Romano Cuts 

#053059 1/60 lb Zerto Genuine 

#053020 16/10 oz Zerto Pecorino Romano C/W 

Specialty Cheeses by Region 

The Regions of Italy 

SPB012407WI 41 

Northern Italian cuisine is characterized by less use of olive oil, pasta and tomato sauce and 

more use of butter (or lard ), rice, corn (for polenta) and chesses for cream sauces. Of course 

there are exceptions to these rules such as the olive oils of the Liguria and the Lakes regions. 

Pasta in the north is by no means non-existent, but it does have to share time with delicious 

risotto and polenta. Northern Italian regions include: Val d'Aosta, Piedmont, Veneto, 

Trentino-Alto Adige, Friuli-Venezia Giulia, Liguria, and Lombardy 

Much of what the rest of the world considers Italian food hails from the central regions of 

Italy. Velvety smooth olive oils, world-famous cheeses, savory cured meats and rich tomato 

sauces grace the tables of this sun-scorched area. Beef dishes can be found more often here 

and the hills of Tuscan and Umbria are known for their wild boar. Both coasts share their love 

of locally caught seafood and the rugged interior is known for hearty mountain fare. Central 

Italian regions include: Emilia-Romagna, Tuscany, Umbria, Marche, Latuim (Lazio) & 

Rome and Abruzzi and Molise. 

From the Pizza of Naples to the countless types of dried and fresh pasta, the food of the 

south is the soul of Italy. Here you will find rich and spicy tomato sauces and the almost 

exclusive use of olive oil in cooking. In fact some of the best olive oil comes from this region, 

but very little of it is exported. The south is home to citrus fruits, fields of durum wheat for 

pasta, olive groves and vineyards. The sea is used to its fullest extent with all manner of 

seafood enjoyed from tuna to anchovies, clams to sea urchins. Southern Italy regions 

include: Campania, Apulia (Puglia), Basilicata, Calabria, Sicily and Sardinia.


Val d'Aosta 

Fontina Val d'Aosta #053031 1/19 lb 

Take a look at a map of Italy and high up in the northwest region you'll find the famed Val d' Aosta region bordering 

France and Switzerland. From these breathtaking Italian Alps comes one of Italy's most celebrated cheeses. Fontina, 

made from whole milk from cows grazing these mountainous meadows, is pressed, scalded, and matured for three 

months, giving us a polished straw-colored gem with petite eyelets. Its flavor sets it apart from all comparable cheeses. 

Elegant and nutty, with a mild honey-like taste, this savory cheese is often compared to the prestigious Gruyère but you 

may find Fontina sweeter and more buttery smooth. The pasteurized cow's milk Italian Fontina is milder and creamier, 

and is one of the best melting cheeses available anywhere. Made so close to Switzerland, Fontina is widely used in 

most fondue recipes, but is quite tasty when eaten right off the wheel. For an exotic change of pace, try Fontina and 

porcini mushroom on pizza. D.O.P. 

Fonduta Tins # 053883 12/19 oz 

This "Fonduta" is a creamy, meltable processed version of "Fontina" cheese, noted for its distinctive, sweet taste. Fonduta is a 

ready-to-serve preparation made with real Fontina. It comes in an easy-to-open can and it can be heated either on the 

stove or in the microwave. Use as a sauce over pasta, polenta, and other dishes. It melts well over vegetables and works as a 

traditional fondue dip, but best of all is Fonduta served with crusty bread. 

Also: Fonduta in Glass Jars #053866 12/280 gr 

Fromazdo Val d'Aosta #053862 2/2 kg 

The “Fromadzo” (a dialect word for cheese) is made from cow's milk, drawn at least twice a day, though a small dose of 

goat's milk is sometimes added. The cheese comes in cylindrical form and its rind shows a reasonably firm consistency. 

The outer rind is pale yellow which tends to turn to grey mottled with red as the cheese ripens. The paste has a close 

texture and is white if the cheese is fresh; if aged, the paste will be a lighter or darker shade of yellow. The flavor is 

distinctive, fragrant and semi-sweet if the cheese is fresh. The riper version has a stronger and slightly salty taste and 

sometimes a sharpish tang. Valle d'Aosta Fromadzo has a pleasantly milky smell and is redolent of mountain grasses, 

especially if made during the summer months. For the "low-fat" version, the fat content cannot exceed 20 per cent of 

dry matter; in the "semi-fat" version, the fat content may vary between 20 per cent and 35 per cent. D.O.P. 

Piedmont 

Bra Medio Tenero #053080 1/10 lb 

This cheese takes its name from the town of Bra in the Province of Cuneo. Traditionally the picturesque town of 

Bra was the central marketplace for the shepherds who would bring their products from the mountains and the 

surrounding area to sell. Often the cheese would go to the neighboring region of Liguria where it was used in 

“pesto alla genovese.” A semi-fat cheese, made of cow’s milk (two day milking), with added of ovine and goat 

milk. This is a semi-soft cheese usually made with whole milk (but can also be made with partially skimmed milk.) 

It is pasteurized, has a delicate and fragrant flavor, and has been aged for approximately 45 days to two months. 

It has a smooth thin rind, a consistent texture, and small eye formation with a white to ivory color. 

Bra Duro #053869 1/10 lb Quaglia 

Bra Duro is a much harder and much more savory cheese than Tenero as it is aged for a 

minimum of 6 months. Made with partially skimmed milk with a small addition of sheep and /or goat's milk, it has a harder, 

thicker, darker rind than the Tenero type, and the cheese itself will be yellow or “ochre” color. The production of this 

cheese is overseen by its own consorzio. Not only are strict rules imposed in the production plants, but the cows receive 

only natural feed. Historically this type of cheese has been made in the surrounding area for centuries. Today it is 

considered one of the most important cheeses made in Piedmont. It can be used as a table cheese, but is popular for 

grating over dishes. It pairs well with Barbera wine. 

Castelmagno #053722 1/6.5 kg 

This cheese is referred to as the “King” of Italian Cheeses. A historic cheese, dating from 1277, it was the 

law at the time for the farmers to pay rent to the local landowner in the manner of a determined number of 

wheels of cheese per annum. Historic documents also tell us that this cheese was present on the table of 

Charlemagne as well as that of the Popes at Avignon. Castelmagno is rare and is made in very small 

quantities in a very limited area: only three small mountain towns in the Province of Cuneo. Often referred 

to as the “noble” cheese of Italy, it has a particularly characteristic taste, intense and persistent, which 

recalls the fresh hay and varied grasses from the mountain pastures and the aging in the local caves and 

special cellars. It has a crumbly consistency and a rough dark rind. Today it is usually eaten at 2 – 3 

months of age, but some still prefer it more piquant, even marbled with blue veins. 

SPB012407WI 42


Cravot #053877 1/10 lb Agriform La Botera 

Cravot is an aged goat cheese that is creamy with a cultured rind. Made with pure goat’s milk, it is aged in caves of 

“tufo” (a porous stone) in the high mountains. It is rich with a variety of tastes with a hint of cream. The inedible rind 

is dark from the cave aging, with different natural molds which should not be taken off. Cravot is a very interesting 

cheese with full flavor. 

Fontal #193017 2/7 lb 

Originally the French version of Fontina, Fontal has evolved into a distinct cheese of its own. It is 

generally made commercially on a large scale. It is tender with a yellow paste speckled with tiny holes. Its flavor is mild 

and buttery. This semi-soft table cheese pays homage to the classic Italian mountain cheese - Fontina Val d'Aosta. Like 

true Fontina, Fontal offers a nutty flavor and leaves behind a sweet aftertaste. 

Fontal #193005 4/6 lb Zerto 

Fontal Nazionale Regina #054581 1/8 kg Arrigoni Valtaleggio 

Maccagno Cow #053703 1/10 lb 

Maccagno is a medium maturation, semi-soft cheese from the Alpine valleys of Piedmont, north of Beilla. It is 

produced with pasteurized whole cow’s milk and is smooth, creamy, and sweet, with small holes. 

Marset #053876 1/5 lb 

Marset is a Piedmontese cheese, hard and brownish, aged a minimum of six months. It tastes aggressively of mountain 

herbs and flowers, and goes best with white crusty bread, blueberries, ripe persimmons, figs and apricot jam. Marset 

pairs well with a variety of beverages including deeply-flavored ale, Chimay beer from Belgium, Scotch whisky, or a fine 

dry Marsala Vergine. 

Testun (Pecorino) #053782 1/15 lb (Ocelli) 

Testun means “stubborn” in the dialect of the region. This cheese has been named so due to the difficulty to 

age it correctly. It is the also the hardest of Piedmontese cheeses. It is generally aged from 4 – 12 months, but 

sometimes even 2 years. It is made with a mix of sheep and cow’s milk, with a minimal amount of goat’s milk 

added. Testun is aged in caves in the mountains of the Cuneo Province in the picturesque “Val Casotto” valley. 

Very aromatic, it has a full and intense flavor recalling the mountain pastures where the cows have grazed, 

resulting in hints of thyme, camomille and mint. Testun has a compact but creamy texture with a definite 

aftertaste. This is one of the grand cheeses of the world and very rare as the production is limited. It pairs well 

with local Piedmontese wines such as Barolo, Barbaresco, Dolcetto. 

Testun al Barolo (Pecorino) #053829 1/15 lb 

This cheese is the same as described above, but it finishes its aging in oak kegs with the must of the famous Nebbiolo 

grapes that make Barolo wine. The cheese acquires a rich yet delicate fruity taste from the must which gives it an 

extraordinary rich and complex character. Such care goes into the production and aging of this cheese and the result is 

very to close to perfection. Amazing and unforgettable! 

Toma Piemonte Cow #053084 2/6 lb 

Toma is a type of cow's milk cheese produced throughout the Alpine arc of northern Italy, especially in the regions 

of Valle d'Aosta and Piemonte. Interestingly, it tends to crop up in those areas where the classic mountain “fontina” 

has less of a presence. In Valle d'Aosta it was used mainly as a substitute for meat, which tended to be scarce in 

the hills, and is still wonderful when cooked with polenta or soup. In Piemonte there are more than 20 types of 

Toma with the DOP mark awarded to those produced in the provinces in and around Novara, Vercelli, Biella, 

Torino, Cuneo and a handful of communes near Asti and Alessandria. 

Toma Piemonte Cow #053714 1/18 lb Quaglia 

Toma Valcavera Aged #053838 1/15 lb 

An aged toma cheese made with high quality raw milk with a delicate scent, and the rich and concentrated flavors of 

a meadow. Each form is variable weighing between 4 and 6 kg depending on how much fresh milk is available each 

day. The crust blooms with a range of colors. 

SPB012407WI 43


Lombardy 

Gorgonzola 

Gorgonzola takes its name from the village of Gorgonzola near Milan, which used to be an important meeting point and market for 

cattle drovers. Possibly the oldest blue cheese in the world, Gorgonzola is soft and buttery, aromatic and savory. It is made from 

pasteurized cow’s milk from Lombardy and Piedmont in northern Italy. Its distinctive, greenish veining occurs naturally when the 

cheese is left to ripen, then is encouraged into the center by piercing with copper wire and frequent turning. The Gorgonzolas— 

Mountain and Dolce—may have originated as early as Roman times and were aged in the mountain caves of the Valtellina in 

northern Italy. Both cheeses offer a passionate, zesty intensity of flavor. The Mountain Gorgonzola is firmer, more heavily veined, 

with a touch of sharpness. Dolce is a creamy, meltingly soft cheese with a smooth rich taste. An excellent table cheese, 

Gorgonzola also cooks well. Its flavor mellows when cooked and goes well with pasta, of course, as well as eggs, vegetables and 

chicken. It is ideal with crusty bread or crackers, delicious with salad, fruit, as a creamy pasta sauce, in risotto or as a pizza 

topping. 

Gorgonzola Dolce Creamy, 5 Stelle #053000 Gelmini 4/3lb 

An extra creamy and slightly sweet version of Gorgonzola, this Gelmini gem is delicious spread on bread or 

blended into risotto or creamy pasta sauces. 

Gorgonzola Mountain Gelmini #053013 1/14 lb 

The Mountain Gorgonzola is firmer, more heavily veined, with a touch of sharpness. An 

excellent table cheese, Gorgonzola also cooks well. Its flavor mellows when cooked and goes 

well with pasta, of course, as well as eggs, vegetables and chicken. Try it blended with sweet butter and used as a 

topping for grilled meats, or use as an ingredient for sauces and stuffings. 

Other Gorgonzola Packs 

#053729 4/3 lb Gelmini Creamy Gorgonzola (Cremamore) 

#054532 1/12 kg Gorgonzola Piccante 

#054567 1/12 kg Gorgonzola Piccante Mountain 1/4 cut 

#054569 4/3 lb Gorgonzola Piccante 4/3 lb cuts 

Other Lombardy Cheeses 

Taleggio Vero Arrigoni #053009 2/4.4 lb 

The softest, creamiest member of the famous Italian Stracchino cheeses, Taleggio was first made in the valley 

of the same name, located in the historic province of Bergamo. Taleggio made its debut in the international 

cheese markets after World War I, around the same time as its cousin Bel Paese. Its rough, rosy crust 

(inedible), pale yellow interior, and rich and buttery, fruity, slightly salty flavor are what give Taleggio its 

individuality. Taleggio's soft, incredibly flavorful interior is creamy in texture and has a pungent aroma. Taleggio 

is a buttery cheese that develops a more assertive and tangy flavor as it matures. Crafted in Lombardy's Val 

Taleggio during the eleventh and twelfth century, this cow's milk cheese, was only given its name in the last 

century. The most famous and flavorful Taleggio matures in the caves of Valsassina in the Como region. One of 

the few washed-rind cheeses of Italy. DOP 

Taleggio Biologico #053708 2/5 lb Arrigoni (Special Order) 

The best of Arrigoni production this item is characterized by the brand number CTT7 and is considered by peers to 

be the top quality. It’s a soft-paste cheese produced exclusively with cow’s milk with a slight rosy rind. The paste 

is soft to the palate; the taste is sweet and delicate with aromatic shadings. Once maturation is reached the taste 

gets decidedly spicier. The origin of Taleggio is ancient, probably around the 10 

DOP 

th or 11 th century, although the first 

news dates back to 1200. Since 1988 Taleggio has been designated as a Denomination of Origin cheese in Italy 

and it obtained the European acknowledgment of Denomination of Protected Origin in 1996. In addition, this 

Taleggio Biologico “Organic” comes from milk obtained exclusively from organic breeds of its production area. 

Taleggio, Aged Quercino #054916 2/1.8 kg 

“Quercino” is a variety of fern which grows lushly in the undergrowth of the Pre-Alps. It is characterized by its dry salting and 

ripening in pinewood cases in very humid cellars, a process which can last more than 60 days. Their rind is coarse and of 

an intense pink color. The cheese is soft, homogeneous and straw yellow in color. It is creamy and has a strong aromatic 

flavor typical of ripe cheeses. Because of its more intense ripening, Quercino Taleggio is lower in height than regular 

Taleggio, and it has a more marked and strong flavor. 

Strachitunt Val Taleggio #054558 2/6 lb 

This cheese, which has been called the “jewel” of the Valtaleggio, dates back almost 1000 years. It is made exclusively in the 

area around Vedesta from the fresh milk of the local “Bruna Alpina” cows that graze on the rich mountain pastures. Whole raw 

milk from only one milking is used, but the actual cheese is made with the combining of two different curds, each of which has 

been worked at 12 hours difference. Strachitunt is classified as an “erborinato” (blue veined) cheese and is known for its sweet 

and sour taste. The wheels are aged in the exclusive area of production for a minimum of 60 days. The cheese is marked 

“STV“by the Consorzio that oversees its production and guarantees the authenticity of this very unique and delicious cheese. 

SPB012407WI 44


Bitto #053723 1/27 lb 

Bitto dates back to the times when the Celts were expelled by the Romans from the plains of Italy and took refuge in 

Valtellina. The name Bitto is a relative of the Celtic word bitu which means "perennial." The cheese is made from 

whole cow's milk to which some goat's milk, though no more than ten per cent of the total volume, may be added. 

Bitto is a cylindrical, semi-cooked, semi-hard cheese with a straw-yellow rind and a paste that varies in color from 

white to straw-yellow depending on how long it has been aged. The paste is sparsely pitted with partridge-eye holes. 

The taste is sweet and delicate and becomes stronger as the ripening period is lengthened. The addition of goat's 

milk accentuates the distinctive aroma of Bitto. DOP 

Bormino Fresh Cow's Milk Cheese #053785 2 /1.5 lb 

Bormino belongs to a long dairy tradition of the High Valtellina. This cheese is characterized by 

its soft paste that changes depending on the season. Its color ranges from white to straw yellow. The cheese is very 

delicate and sweet with irregular, thin eyes. It is covered by a white crust that is soft and perfectly bloomy. 

Capra Stagionato San Tumas (Aged Goat) #054533 2/2.2 kg 

San Tumas is a pure goat’s milk cheese that has been aged a minimum of 3 months. It has a thin hard gray rind due to a 

light dry mold. It is tender and smooth when fresh, becoming slightly more chalky as it ages. The aroma of the goat’s milk 

is delicate and light. It is homogenous and never too strong in taste. This delicious cheese is a combination of the art of 

the Valtellina cheesemakers and the sweet milk of the local mountain goats (a breed now almost in extinction). Delicious 

young or aged, with fruit and/or sweet preserves or possibly a fruit mustard. 

Casolet #053737 1/16 lb 

Casolet is a typical cheese of the Val di Sole region. The name comes from the original custom of making it in the home. It 

is made from cows’ full fat milk and is ready after twenty days of processing. If it is produced in the Alpine summer 

pastures, during the summer, it is tastier and can benefit from being matured even for as long as six months. In the Val di 

Sole, which shares the prize with the nearby Valle di Non for the most abundant production of apples. An interesting cold 

dish based on Casolet cheese is presented in the restaurants: a wooden bowl containing Casolet, “golden delicious” 

apples (both diced,) and a few chopped walnuts. 

Formai de Mut #053007 1/20 lb 

Formai de Mut is a dairy product of Upper Val Brembana. Its name literally means “mountain cheese” since it’s 

produced in the Alpine pastures situated between 1300 and 2500 meters above sea level. It’s a semi-cooked cheese 

made with full-cream cow’s milk. Its shape is cylindrical with straight side surfaces that can be slightly convex. The 

rind is pale-yellow, verging on grayish as the maturation proceeds. The paste is thick, but elastic with a delicate, 

sweet-smelling taste. Formai de Mut is only slightly salted, not too savory, so as to properly reflect the fragrances of 

the Alpine pastures. At least 45% fat in dry matter. The characteristics of this cheese vary according to the 

maturation, which can last more than a year. 

Mascarpone, Gelmini #054338 24/17.5 oz 

Also: #054677 12/8.8 oz Gelmini and 

#054676 6/17.5 oz Gelmini 

Mascarpone is a rich, fresh cheese with the texture of a thick whipped cream that can be easily blended with shredded or 

powdered chocolate, fruits or liquors to make desserts. While Mascarpone is primarily a dessert cheese, it can also be used as a 

creamy base in pasta sauces. 

Matusc Misto Capra #054534 2/2.5 kg 

Matusc is a cheese from the Valtellina Region of Lombardy. This cheese is made from a mixture of cow and goat milk. It 

has been aged a minimum of two months. It is semi-cooked with a smooth paste, small or practically no eye formation, 

and a gray rind due to minor mold formation. The taste is aromatic and distinctive, yet delicate. Matusc is a cheese that 

will suit any occasion, be it a casual cheese platter, a snack, or on an elegant buffet. It is tender and easy to cut. This 

delicious cheese is perfect served with rustic bread, dry or fresh fruit, honey, fig jam or fruit mustard. Pair it with a light 

red or dry white wine. 

Pizzino #053879 1/1 lb 

Pizzino is a washed rind cheese with a pungent aroma and a flavor similar to a taleggio. It is named for Pizzino, a very small 

medieval town built on top of one of the rocky outcrops from which it dominates the whole Taleggio Valley, touched each 

morning by the rays of the sun. Its pastures are rich with different blooms which give the milk, coming only from 

thoroughbred brown Alpine cows, a unique flavor and perfume. This fine milk, along with the ancient art of cheese making, 

has produced this soft Robiola style cheese, which is ripened slowly and naturally (for about 3 months) in wooden chests 

and traditional cellars. It offers an infinite variety of nuances to our senses and palate. 

Raschera Cow #053082 1/17 lb Quaglia 

This cheese is produced in the Province of Cuneo which is in the southern part of the Piedmont Region. It takes its 

name from a mountain lake in the Alps where it was first produced. Today it is produced both in the Alpine pastures 

as well as in the lower plains. The area of production is carefully distinguished by different symbols which are 

authorized by the Consortium. It is produced in the classic round wheel, but more often it will come in the traditional 

square form. Long ago, it was customary to bring the cheese down from the mountains on the back of a mule, the 

square shape being easier to manage than the round one. Made with partially skimmed cow’s milk, it may have 

some goat and/or sheep’s milk added. Raschera is delicate and fragrant with a distinct, aromatic taste. Delicious as a table cheese, it is 

often used in preparing local dishes. It pairs well with a young wine, warm, soft with a fruit-like bouquet such as a local Barbera d’Asti. DOP 

SPB012407WI 45


Roccolo #053857 1/5 lb 

Roccolo is produced in the Valtaleggio in the region of Lombardy. This is a mountainous valley, north of the cities of 

Bergamo and Brescia. The land is fertile, and the cows graze freely on the rich pastures, and, the cheeses reflect all the 

purity and freshness of this mountain milk. Roccolo takes its name from a characteristic cylindrical building (called a 

“Roccolo” or “hut” with thick stone walls) These buildings, located throughout the Valley, were once a refuge for hunters. 

The process used to make the cheese closely recalls the ancient Salva cheese and is made with the fresh milk from the 

brown alpine cattle particular to this area, which graze on Valtaleggio’s fodder. The characteristic cylindrical form is slowly 

and carefully aged on wooden boards in cellars full of molds containing a variety of aromas and colors. The cheese is 

softer near the crust and slightly dry in the center, enhancing the different flavors and aromas which create such a special 

cheese. Try it with raw and grilled vegetables, fruit mustard, or honey. 

Rosa Camuna #053744 1/17 lb 

Rose Camuna is a table cheese with the characteristic shape of a rose petal. Produced with partially skimmed milk 

of the pastures of the Valcamonica, it is soft and has a compact paste with an ivory color and fairly distributed tiny 

eyes. 

Rossini #54959 2/2 kg 

Made with whole pasteurized cow’s milk, Rossini is an “erborinato” (marbled, blue-veined) cheese, and is 

particularly unusual as it has been cured with the “must” from the passito grapes from Pantelleria. The perfect 

blend of the blue veined cheese and the sweet grape “must” results in a cheese which is slightly spicy, yet 

never exaggerated. Its fragrances are as rich and as varied as the flowers and herbs of mountain pastures, with 

hints of apricots and almonds. It is a true symphony of tastes in a crescendo of marvelous gustatory sensations. 

It is exceptional when accompanied by a mountain chestnut honey, a bitter orange marmalade, or fig jam. 

Valtellina Casera #053751 1/16 lb 

Valtellina Casera Stagionata #054545 1/16 lb Stocked item. 

Valtellina Casera Riserva #054956 1/16 lb 

Unlike the Bitto which is produced only at a certain altitude and time of year, the Casera is 

produced throughout the whole year in the lower valley. Mountain milk is used in the summer, 

but during the winter months, it is produced with milk from the lower valley. The feed for the 

cows is strictly regulated, all natural and from a very limited area. When young – 2-5 months - it 

is quite delicate, sweet, and aromatic. When it is “stagionata” (aged) - over 6 months - the flavor 

becomes intense with a definite and characteristic taste. Casera “Riserva” wheels age over 8 

months to 1 year. Casera is a delicious cheese for all occasions, as a table cheese and in the 

kitchen. It is often eaten with polenta and/or the characteristic pasta of the area known as 

“Pizzocheri”. It is made with partially skimmed milk. It has a compact paste, fine eye formation, 

tending towards a straw color which becomes slightly more pronounced as it ages, as does the color of the rind. Pair it with a red wine – 

why not one of the famous reds from the Valtellina! 

Trentino - Alto Adige 

Alta Badia #054904 1/8.5 Milkon Dairy 

Produced in Alto Adige (or Südtirol, the German-speaking province of Bolzano) - also the home of world 

famous Speck ham, Lagrein and Stelvio cheeses. This cheese takes its name from the beautiful Alta Badia 

valley in the heart of the Dolomite mountains. It is made with fresh whole milk from just a few selected 

dairy farms. After 180 days of ripening, it takes on the typical light brown rind and has a firm cheese 

consistency. The paste is slightly straw colored, very flavorful and aromatic. It is used frequently in local 

dishes as it melts well. Served as a table cheese, Alta Badia pairs well with light fresh fruity reds like the 

native wine from the region called Schiava. Obviously great with Speck! 

Dobbiaco #053774 2/12 lb 

Dobbiaco is a typical cheese from Alto Adige well known all around the world. 

Rectangular in shape with compact yellow curd, the flavor of this semi-soft 

cow’s milk cheese is sweet. The perfect way to taste the Dobbiaco is to cut a 1cm slice, put it on the grill and eat it 

with grilled vegetables. 

Puzzone di Moena #054520 1/22 lb 

Puzzone is a semi-firm cow’s milk cheese produced in Val di Fassa, the land of Ladin people. It has the classical 

shape of the Alpine tome. However, during the seasoning, the rind is treated with water to keep it moist and to give 

to the cheese its characteristic fragrance. Puzzone, which means “stinking” in Italian, has an intense penetrating 

fragrance and is quite pungent. It is a compact, elastic cheese aged from 6 months to 2 years. It is sometimes 

sold under the name of Spetz Tsaori. 

SPB012407WI 46


Stelvio #054901 1/9 kg Milkon Dairy 

Produced in Alto Adige (or Südtirol, the German-speaking province of Bolzano) which is also the home of world famous 

Speck ham, Lagrein and Alto Badia cheeses. Stelvio is a typical mountain cheese made with fresh pasteurized milk from 

the high Alpine pastures around the Stelvio valley, which is located at the foot of the Stilfser Pass (2,758 meters). Made in 

the finest artisanal tradition, it received the prestigious DOP (Protected Origin) recognition in 2003 which certifies both the 

quality and historical authenticity of the cheese. It has a red-brown rind, straw-colored paste and irregular small-sized 

holes. Its soft, slightly elastic texture and the typical intensely aromatic flavor make it a unique specialty of its kind. It has 

been aged for 60 days. Great to melt on sandwiches or an alternative for Fondue, and a great addition to any cheese tray. 

Best paired with medium to full-bodied wines such as Lagrein and Pinot Nero. 

Weinkaese Lagrein #054902 1/4.5 lb 

Produced in Alto Adige (or Südtirol, the German-speaking province of Bolzano) - also the home of world famous 

Speck ham, Stelvio and Alta Badia cheeses. This wine-flavored cheese is produced with pure mountain milk from the 

high Venosta Valley. It is characterized by irregular cracks and by a pleasurable elastic, but compact consistency. It 

is cured with "Lagrein" wine of this region. This fine balance of between the cheese and the wine and spices gives it 

an unmistakable aromatic and intense taste. Another Alto Adige great! This is a pure cow's milk cheese, aged two 

months. 

Spressa Pinzolo #054502 1/7 kg 

Spressa Pinzolo is a historic cheese that is handmade high up in the Dolomite mountains in Trentino. Spressa has 

always been made from part-skim cow’s milk, historically because the cream from the rich mountain milk was used 

for making butter. Even though it is low in butterfat, Spressa Pinzolo has a lot of flavor. The use of part-skim milk 

does give the cheese a characteristic hard texture, making it suitable for grating or shaving. Enjoy this unique, 

little-known cheese with a glass of your favorite red wine and a loaf of crusty Italian bread. 

Veneto 

Asiago D’Allevo Oro del Tempo label #053780 1/20 lb (Agriform) 1 yr. 

Asiago D'Allevo Oro del Tempo (Cuts) #053781 4/5 lb 

Asiago is a cow’s milk cheese that originates in the high plains of the Alps of the same name. This reserve stock, 

slow-ripened Asiago is aged for a full year as opposed to regular Asiago d'Allevo's six months. Made in small 

batches from partially skimmed raw cow's milk, this cheese takes on a distinct but pleasant sharpness with hints of 

butterscotch as a result of the additional six months of time spent in the cellar. It has a texture that is firm enough 

to grate yet allows it to be served as a table cheese as well. We love this cheese as part of a traditional northern 

Italian meal, grated over risotto, polenta or pasta. This is a cheese that can be served for snacking, as an 

appetizer or at the end of a meal. Accompany with fresh or dried fruits, a fig jam or a fruit mostarda. Very versatile 

also cooking, it will add much flavor to any dish. Try it over pasta or with a risotto. In the Veneto, the region of its 

origin it is often used to accompany the local traditional dish of polenta. Serve it with a robust red wine. This is a 

semi-fat cheese with semi-cooked paste produced in the province of Vicenza, Trento and some areas around 

Padua and Treviso. The paste is compact, with small to medium size scattered holes. Asiago d’Allevo Vecchio Oro del 

Tempo is matured for a minimum of 10 months. DOP 

Asiago d'Allevo Mezzano #053086 1/22 lb Agriform 

Asiago d'Allevo Mezzano is Asiago that has been aged for 2-9 months. 

Asiago Pressato #053087 1/25 lb 

Asiago Pressato, 1 month (Quarter Cuts) #054531 4/5lb 

This is the youngest version of the DOP cheese Asiago. Made from pasteurized whole milk and aged only for 20 to 

40 days, this young cheese has a full, creamy flavor. Produced in the Po Valley near Treviso, Asiago Pressato is a 

milder, sweeter Asiago with a springy, pale interior. It is classified as an Italian DOP cheese, meaning that it is 

protected by government standards regarding where the cheese is produced and the techniques used. 

Asiago Pressato Oro del Tempo #054356 1/28 lb 

Asiago Pressato Oro del Tempo is a typical table cheese with a semi-cooked paste that is white or slightly straw yellow in color with 

noticeable, irregular holes. Its flavor is delicate, pleasing, and delightfully fresh. The Oro del Tempo label ensures that this Asiago Pressato 

is aged an extra 2 -3 weeks after the one month minimum. Oro del Tempo is the name used by Agriform to exalt the most precious aspect of 

cheese: the special aging that transforms the nutritious richness of milk into a treasure of natural and fragrant flavors. Agriform evokes a 

time of high significance: the strong bonds of ancient dairy traditions handed down from father to son now interpreted by Oro del Tempo. 

SPB012407WI 47


Brillo 

Brillo is a semi-soft, pasteurized cow’s milk cheese that combines two Italian classics, cheese and wine. To create this cheese, a traditional 

Caciotta of Treviso is dipped in either red or white wine, hence the name “brillo,” or “drunk.” This wine-soaked cheese gives off a fresh scent 

and stands out for its well-balanced flavor. Ideal as a table cheese, Brillo also melts beautifully. Due to its lightness and the type of milk used 

we recommend it for preparing delicious, fresh apéritifs as well as main dishes. Each cheese is made in an individual 

1 lb. wheel. 

Brillo di Treviso #053770 16/14 oz 

Brillo di Treviso is bathed in red wine; each bite tastes distinctly of robust, fruity Italian red 

wine. The thin, wine-colored rind encases an ivory, semi-soft cheese with a slight tang that 

nicely compliments the wine. 

Brillo di Treviso Prosecco #054548 16/14 oz 

Brillo di Treviso Prosecco cheese is dipped in Prosecco white wine wine from the Veneto. 

Briscole al Barbera #054505 4/2 kg La Casearia 

Made from cow's milk, caciottas are handmade treasures whose recipes date back several centuries. This 

caciotta is bathed in Barbera red wine, giving it a tart, fruity flavor. Briscole al Barbera is an exquisite, 

handmade specialty item that can be enjoyed both before and after a meal. 

Caciotta Capra variety from Perenzin 

Caciotta describes a wide range of simple, rural cheeses from Italy that can be made with either ewe's, cow's or sheep's milk. They are 

typically soft and mild. Below are three of our specialty caciotta cheeses made from pure goat’s milk from the Latteria 

Perenzin. 

Caciotta Capra e Fieno #054930 4/15 lb 

This is a hay-flavored goat’s milk caciotta that is actually finished in hay. 

Caciotta Capra Foglie Noce 054931 4/15 lb 

Ripened goat’s milk caciotta, finished in walnut leaves. 

Caciotta Capra Pepe e Olio #054929 4/15 lb 

Ripened goat’s milk caciotta, finished in pepper and extra virgin olive oil. 

Caciottona Capra Bio Stagionata #054923 4/2.25 kg Perenzin 

From the “Valle del Piave” Province of Belluno in the Veneto, this Caciottona is made with pure organic goat’s milk 

and is Bios certified. It is a semi-hard cheese, white, compact and crumbly to a degree, with a typical, pleasantly 

persistent mild goat aroma. It has a full-bodied and well-rounded flavor. Fresh Caciottona can be eaten after a 

short period of ripening, but this Caciottona is aged for a year or more to produce a distinct piquant flavor. 

Camalo Alla Menta 054627 2/6 lb La Casearia 

Cheese produced with cow's milk from Veneto mountains and aged for some months with mint . This is an original 

cheese that gives one a fresh sensation of mint together with the pleasent taste of mountain's milk. It is a good 

cheese to go with fish dishes. 

Capra Ubriaco al Traminer #054932 1/12.5 lb La Casearia 

Inspired by the centuries-old custom of hiding cheeses in fermenting grape musts to conceal them from raiders in 

time of war—or from the master’s accounting ledger—Capra Ubriaco (ubriaco = “drunk” in Italian) is a goat’s milk 

cheese of semi-hard consistency with a uniform texture and limited eyes. It has been steeped in red grape must, 

Traminer wine grapes, for 10 days. Grape residues cling to the characteristically dark rind, which is dried 

thoroughly before final vacuum packing. The milk production area is in the Valle del Piave and Belluno. 

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Caprino Aged Goat #054662 2/2 kg Lattebusche 

This cheese a typical example of the traditional goat cheeses produced high in the Dolomite Mountains of the 

northeastern corner of Italy. Traditionally, in the past, goat’s milk was abundant in this area, but became scarce as the 

goats became almost extinct. Today demand is high and the goats once again roam freely in the rich mountain 

pastures. This cheese made by the Cooperative Lattebusche and is a blend of goat’s and cow’s milk. It has a distinctive 

flavor; sweet and delicate when young, it becomes more intense with age. It can be eaten on its own as a second 

course, cut into cubes to prepare salads, or used as a decoration for starters of raw vegetables. 

Caprino w/Pepper #054663 2/2 kg 

This Caprino is the same as above, but with black pepper added for a pleasantly piquant flavor. 

Castelli #054571 1/10 lb 

Castelli resembles a Castelmagno, but as it is not made in the required limited area, it cannot be called a DOP. It has 

the same consistency as the Castelmagno. Castelli is a semi-hard cow’s cheese with goat and sheep milk. 

Cenerino #054566 2x8/500 gr 

Cenerino is a hard cheese made from sheep's milk taken during March, April or May, when the fat content is highest. 

It is covered with oak ash, wrapped in walnut leaves and aged for two years. 

Conciato Barrique w/Walnuts Aged 4 mos. #053791 2/6 lb Agriform 

This semi-soft Conciato can be made with sheep’s milk cheese, although sometimes a cow’s milk cheese is used. It 

is the particular “sheep” culture (or starter) that gives this cheese its unusual taste. This is a locally produced 

“artisanal” type cheese which then is “barricato” or (aged in barrels) in layers of walnut leaves. It is seasonal, quite 

unusual, and has a very interesting and pleasant taste reminiscent of the fragrance of 

walnut leaves. 

Also available: Conciato Barrique w/Walnuts #053792 2/6 lb La Casearia 

Conciato Black Pepper #053792 2/6 lb La Casearia 

Made from sheep’s milk and aged for 6 months, this pecorino is certainly firm enough to grate but is also great as 

a table cheese. Conciato al Pepe Nero translates to "dressed in black pepper" and is the perfect description for this fine selection from 

Venice. This cheese is coated with coarse black pepper that offers a distinct bite with a little heat. 

Fiave Occhiato #054522 1/11 lb 

Fiave Occhiato is an “eyed” cheese that is produced in small mountain cheese factories and on some mountain farms. Its 

paste, elastic and of a straw-yellow color, is enclosed with a thin and compact rind. This cheese has an unmistakable flavor. It 

works well as a table cheese and also is used in local dishes. 

Formaggio Ciock Vino Rosso #054947 1/15 lb Perenzin 

A cow’s milk cheese of semi-hard consistency, uniformly textured or “eyed” to a limited degree, which is soaked in 

red grape must for 10 days. Grape residues cling to the characteristically dark rind, which is dried thoroughly 

before final vacuum packing for distribution. 

Formaggio Con Birra #054602 12/500 gr 

A cow’s milk cheese soaked in beer. 

Millefoglie Ubriaco Al Marzemino #054933 1/15 lb 

In this modern version of a traditional ubriaco, the wheel is first pierced and then steeped in Marzemino di Refrontolo raisinated wine. The 

cheese used for this speciality undergoes a particular treatment designed to induce a flaky stratification, allowing the wine to penetrate the 

paste. The cow’s milk comes from the Alpine foothills of Treviso and Belluno. 

Monte Veronese #053076 1/20 lb 

Monte Veronese comes from an area whose cheese-making tradition goes back to medieval times. The name Monte Veronese, however, 

dates back only to the early years of this century when the cheese was sold at the markets of 

Brescia and Bergamo. The production zone includes almost all the lands within the province of 

Verona. Skilled artisans handcraft Monte Veronese Vecchio in Lessinia, the picturesque mountain 

area above Verona. Monte Veronese is a typical Italian table cheese produced only with full-cream 

cow's milk. It is a semi-hard, semi-cooked, slightly straw-colored cheese. Monte Veronese is aged 

for about two months. This cheese is excellent forslicing and is a classic served with polenta. DOP 

Also available Monte Veronese 054697 4/5 lb cuts 

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Monte Veronese Vecchio #054856 1/20 lb Monte Veronese Vecchio is aged 9-12 months to create a 

sweet yet delicate rich fuity, nutty flavor. This cheese is excellent for grating or slicing. 

Monte Veronese Stravecchio #054603 1/20lb 

Monte Veronese Stravecchio is a cheese that is aged for over 1 year. It is a semi-hard, semi-cooked, slightly straw- 

colored cheese. A classic served with polenta. 

Monte Veronese with Amarone Wine #053731 1/17 lb La Casearia 

This Monte Veronese is soaked in rich, red Amarone wine. It may be used as a table or grating cheese. 

Also available Monte Veronese with Amarone wine #054658 4/9 lb 

Monte Veronese w/Valpollicella Wine #053767 1/15lb 

This Monte Veronese is aged 5-6 months and carefully cured with Valpolicella grape musts. Valpolicella is one 

of Italy’s most historic and prestigious wines. The cheese has the distinct flavor of the Valpolicella wine, an aroma of fruits 

tending towards candied and/or unsweetened cherries with a slight hint of musk. 

Nevegal #053887 1/14 lb Lattebusche 

Nevegal is a typical creamery cheese from Belluno made with pasteurized whole cow’s milk from the mountain 

pastures. A fresh cheese, it is aged only 1-2 months and has a delicate flavor. It is mainly used as a table cheese, 

yet it melts very well when cooked and is therefore perfect to make countless dishes. Nevegal is also delicious 

cubed in salads. 

Perla Grigia al Tartufo #050902 2/2.5 kg La Casearia 

This is the ORIGINAL and genuine cheese made “under ash.” Antonio Carpaneda, master “affinatore” of the 

Casearia, is the creator of this particular cheese, but today, for technical reasons, the name used for this cheese is 

Perla Grigia, meaning gray pearl. This is a cow’s milk cheese produced locally. It is quite soft and smooth with the 

distinct characteristic of actual pieces and small slices of black truffle incorporated into the paste of the cheese itself. 

It is rubbed with spices such as cinnamon and ash on the rind. Both the process of the aging and the very special 

ingredients make this a most unforgettable and unique cheese. Primarily a table cheese, it is delicious also used in 

the preparation of many dishes. 

Tartufino Speziato (spiced) w/ Truffles # 053789 16/1.25 lb 

From the artisan cheesemakers who created Brillo di Treviso and Perla Grigia comes Tartufino Speziato. It is a soft- 

textured cheese whose surface is coated with a treatment of extra virgin olive oil, natural black truffle flavoring and 

many spices, especially cinnamon and nutmeg. Its aromatic characteristics and delectable flavor make it an excellent 

cheese for entertaining. This cheese is smaller than Perla Grigia and has more spices. 

Piave 

Piave cheese is named after the river Piave, whose source is found at Mount Peralba in Val Visdende, in the northernmost part of the 

province of Belluno, Italy. A winding course brings the river toward the bottom of the valley, until it reaches the plain at the foot of the Prealpi 

Venete mountains in the province of Treviso. It is a cow’s milk cheese made from the milk of two milkings. The evening milking is semi- 

skimmed in a natural skimming process to remove the cream before the milk is mixed with the milk from the morning milking. The curd is 

cooked and the cheese is aged until it is hard. The cheese has an intense, full-bodied flavor that increases with age and makes this cheese 

absolutely unique. The taste of Piave is often compared to that of Montasio cheese. Serve Piave over a salad of bitter greens, salami or 

roasted peppers. Piave is sold in the United States as a hard cheese (called Piave vecchio or stravecchio, meaning "old" or "extra-old") at 

which point its taste resembles that of a young Parmigiano Reggiano or a smooth Cheddar. Piave is a cylindrical, cooked-curd, hard cheese 

(moisture content lower than 40%). It is available in three types with different ripening time: Piave 6 Months, Piave Vecchio Blue Label and 

Piave Aged 1 year Oro del Tempo. 

Piave Stravecchio (Oro del Tempo label) 1 Year #053716 1/14 lb Agriform 

Produced as a wheel, Piave cheese has a dense texture without holes that is straw-yellow in color and slightly 

sweet with a delicate tasting flavor. A fully matured cheese after being aged for 10 months, Agriform’s Oro del 

Tempo label ensures that this cheese has been aged at least one year. Once fully aged, it becomes hard and 

well suited as a grating cheese. The aged cheese is referred to as Piave Vecchio or Stravecchio. Gold Medal 

Winner/Verona 2005 Caseus Montanus – “Olympics” of Mountain Cheeses, Category Buon Italia, Best Italian 

“mountain” Cheese for Export. 

Piave Vecchio, Blue Label #054561 1/14 lb Agriform 

This Piave is aged between 6 months and a year. 

Piave 6 Mos. #053089 1/14 Agriform 

This Piave variety is aged for six months. 

Formaggio Piave in Forme 2 mos. #053870 1/14 lb Agriform 

This is a young Piave from Agriform Cooperative aged only 2 months. 

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Primero #054521 1/22 lb 

Principe Di Camalo #054556 4/7.5 lb 

Sile (Latteria) #053752 1/13 lb Agriform 

Soligo Vecchio Selezione #054641 1/11 lb 

Trugole #054611 1/13 kg 

One of the seven boroughs in the Asiago area is known as Trugole. It is often referred to as the “Switzerland of 

Italy.” Rich grasses, pastures, and magnificent pine trees surround these seven boroughs. It is here that Trugole 

cheese is made. It is very similar to Asiago, but with a more accentuated and pleasing taste due to the variety of 

herbs and grasses that the cows have been grazing on. This is an artisanal type of cheese, worked by hand, with 

milk carefully selected from the cows that eat only the forage from the grasses of this particular area. During curing 

and aging, the wheels are turned and treated with water and salt to preserve the soft texture of the paste. After 60 

days the cheese will have reached an ideal peak for consumption. The cheese has a soft and mellow texture, a 

rather accentuated eye formation, and a definite pleasing taste reminiscent of the rich milk from which it is made. 

Trugole 1/4 cuts #054666 4/8 lb 

Dolomiti #053878 1/11 lb Lattebusche 

Dolomiti is a typical northern Italian cow’s milk cheese that was first created long ago in creameries located in the 

Belluno mountains. Today, Lattebusche continues to produce this ancient cheese. By paying special attention to the 

processing of milk collected from mountain dairy farms, they preserve Dolomiti's distinctive, genuine flavor. Dolomiti is a 

lightly aged table cheese that is traditionally served with polenta and a glass of red wine, but it can also be cut into slices 

and grilled or melted for hot sandwiches. It shares traits with Swiss style cheeses in that it is speckled with holes and 

shows off a lovely sweet and nutty taste. This cheese has an outstanding, albeit mild, finish that keeps the cheese lover 

coming back for more. 

Ubriaco al Fragola Clinto #054370 1/20 lb La Casearia 

This cheese originates from ancient times in the Friuli-Venezia Giulia region of Italy when olive oil was scarce and 

expensive. Grape pomace and wine was plentiful after harvest and was substituted to preserve cheese. Ubriaco is a hard 

cheese made from cow's milk, which is cured with the “must” of the local Veneto wines for a period of time (days/weeks). 

The cheese is then allowed to further mature for six to ten months. It results in a cheese with a pale yellow-gold color, with a 

dark purple to light violet rind (depending on the grapes and age) and firm, slightly crumbly texture and some tiny holes. 

Some of these historic vines, now almost extinct give this cheese a very special meaning. This delicious cheese has a very 

thin edible rind of an intense purple coloring and the cheese itself is white or slightly straw colored with small eye formation. 

Ubriaco al Prosecco #053793 1/15 lb 

This cheese is a “Carnia” type, a typical cheese from the Veneto and Friuli region s produced in the mountain areas. 

It is a semi-cooked, cow’s milk cheese aged approximately 4 – 5 months which is then cured with the must of 

Prosecco wine. The Prosecco used for this particular cheese comes from the very limited area of “Cartizze” – an area 

well known for the exceptional quality of this type of wine. The paste of the cheese is white and compact, with a 

smooth, straw-colored rind. The taste is very delicate with an aroma of citrus and a pleasant, fresh note of acidity, 

characteristic of Prosecco wine 

Ubriaco al Recioto Monte Veronese #054509 1/6 kg La Casearia 

During WW I in the Veneto region, the population had long been afflicted by the weight of having to support the troops. Some peasant had 

the idea of hiding the cheese just produced that season in the vats of fermenting wine – a desperate ploy that then turned out to be a stroke 

of genius. The cheese had actually taken on a new character in the vats; the consistency had acquired a softness and straw yellow color. It 

had also acquired a highly original taste somewhere between fruity and spicy: a true joy for the palate. In 1976, in dusting off this peasant 

tradition, the company began to produce this cheese which is called "ubriaco," meaning "drunk". This cheese is an extra aged (12+ months) 

“Stravecchio” Monte Veronese d’Allevo, which has been cured with the prestigious white Recioto wine. The cheese has a trace of piquant 

acidity typical of the raw milk. The influence of the sweet wine gives the cheese a wonderfully intense yet delicate taste. It brings up hints of 

apricot, hazelnut, a touch of caramel, cherries, gooseberries and violets. 

Ubriaco al Torcolato di Breganza #054530 1/8 kg La Casearia 

This cheese is an Asiago d’Allevo aged a minimum of 12 months, and even as long as 18 months. Each wheel is 

carefully selected and then cured with the “must” of this exceptional dessert wine from Breganza in the Province of 

Vicenza. This wine, with its golden color, has a definite and penetrating aroma reminding us of the “passito” grapes 

from which it is made. – a sweet pleasing taste that is full, warm, and lightly alcoholic. All these characteristics of the 

Torcolato wine have been transmitted to this cheese, giving it an aroma and rare indescribably delicate taste. 

Ubriaco Pecorino #054537 4/3 lb 

This stunning wine soaked pecorino caciotta hails from Tuscany. The cheese is formed and aged to full ripeness 

in Tuscany, then brought to Antonio Carpenedo and his sons, cheese merchants and owners of La Casearia in 

Treviso near Venice where is is “finished” in wine. 

SPB012407WI 51


Vento d' Estate Vaccino (COW) #053712 2/2 kg 

Vento d' Estate (SHEEP) #053824 2/1.5 lb La Casearia 

Vento d’Estate can be translated as the “Breezes of Summer.” This locally produced artisanal type of cheese 

is aged in “barriques” (or barrels) covered in freshly cut hay from the Monfenera, a mountain prairie north of 

Treviso. The result is an incredible cheese which literally reflects the scents of grasses, herbs and wild 

flowers which it has absorbed during the maturing process. This cheese is more often made with cow’s milk, 

but at times it is made with sheep’s milk, depending upon the availability of the latter. 

Friuli-Venezia Giulia 

Montasio 

Montasio is a traditional Italian cow’s milk cheese made both in the region of Friuli as well as in the region of Veneto in Italy where 

production is allowed exclusively in the provinces of Belluno and Treviso. The name “Montasio” originally came from the Carnia Mountains 

or “montagne,” and the first producer was a 13 th century monk in the Alps. Only the richest fresh milk from the surrounding mountain 

pastures makes it into these wheels. Montasio is ready for market as a softer-textured cheese after 2 months, but this particular hard 

version, Montasio Stravecchio (extra old), from the Latteria Perenzin, is aged for 14-15 months. This Montasio is especially intriguing for its 

intensity balanced out by prominent, yet mellow, flavors. The extra aging gives it a particularly aromatic flavor reminiscent of dried fruits, 

berries, grasses, and nuts with a tangy, almost citrusy mid-palate. Wine pairings include Merlot such as Ronco Antico Merlot from Fruili or a 

Raboso del Piave, both full and rich with hints of vanilla and grasses. Delicious grated over risotto, pasta, polenta, and soups. It is perfect 

served as a table cheese or thinly sliced accompanied by fruit mostarda, fig jam, or fresh pears. 

Montasio 2 months #053075 1/14 lb Lattebusche 

The fresh variety, aged for at least two months, has a soft, delicate flavor. 

Montasio Cured 5 Months #053755 1/14 lb 

This Montasio is aged 5 months and is a pale straw yellow in color. The “mezzano” 

variety, aged from five to ten months, has a more pronounced, full flavor, Its 

characteristic flavor is mellow with a full-flavored finish and can be combined successfully with a glass of 

Sauvignon Blanc, a few grapes, or an apple. 

Montasio Aged 1 year #053702 1/13 lb 

A white and straw-yellow, compact, semi-hard, cooked cheese with regular, even holes. This fully ripened 

cheese, aged for more than ten months, takes on quite aromatic tones with a strong, but not excessively sharp, 

taste. 

Montasio Perenzin #054968 1/13.5 

The characteristics of Montasio will vary with age. The flavor is initially mild and delicate, 

when fresh, becoming gradually stronger and more aromatic over time. The appearance is typified by a compact white 

paste with evenly distributed eyes, and a smooth supple rind. After some months, the consistency becomes grainy and 

crumbly, and the rind drier and darker. Our cheese production facility is identified TV649 by the DOP association. 

Ubriaco del Piave #053823 1/6 kg La Casearia 

This semi-hard cow’s milk cheese is a “latteria” cheese from Friuli is aged about 4 months it has been cured with the must 

from Cabernet and Merlot wine, both wines from the area near the historic Piave River, which takes its source in the 

Dolomite mountains and runs into the Adriatic just north of Venice. This was the very first of the “ubriaco” (or “drunk”) style 

of cheeses. Best if served with the same type of wine with which it has been cured. 

Spilimbergo Fresco, 3 mos. #053773 1/14 lb Agriform 

Spilimbergo is produced exclusively in Italy's Friuli region. It is a "Carnia" type cheese, a typical local cow's milk 

cheese made in the Friuli’s mountains. Made with fresh mountain cow's milk, its rind is smooth and regular. The 

interior is light colored but becomes slightly darker as it ages. Spilimbergo's flavor is best described as savory, 

reminiscent of Parmigiano Reggiano and Swiss Gruyère. Fresco is aged about 3 months. Our Stagionato variety is 

aged for 6 months, and 1 year. 

Spilimbergo Stagionato 6 mos. #053769 1/14 lb Agriform 

Spilimbergo Stagionato 1 year #053822 1/15 lb Agriform 

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Baita Forma #053046 1/22 lb 

Made in the Friuli region of northern Italy, this variety of cheese is produced from pasteurized cow's milk. 

Aged from 4 months to over a year, Baita Friuli has a dense, firm texture with small eyes throughout the 

cheese paste. The meat of this cheese provides a fruity and slightly spicy flavor, similar to Asiago or Swiss 

Gruyère. Served as a table cheese or a cheese for grating and cutting into pieces for salads, it can also be 

enjoyed as a snacking cheese with fruits, such as pears or grapes. Baita Friuli can melt over pasta or in 

casserole and meat dishes. The cheese is marked with its name on the side and the label, with its screen- 

printed trademark, is very colorful. Ideal ripening can last from 3 – 5 months, but its qualities are further 

highlighted with aging for over 12 months. The taste and aroma, full yet delicate, make it a perfect blend 

between a fresh and a mature cheese. 

Emilia Romagna 

Pecorino with Walnut Leaves (Foglie di Noce) # 053820 4/2.57 lb 

A farmhouse sheep's milk cheese from Emilia Romagna that is aged in walnut leaves in ventilated caves to enhance its flavor. Foglie di 

Noce pairs nicely with artichokes and raw vegetables. Since walnut leaves ripen just twice a year, this cheese is available seasonally. 

Tuscany 

Il Forteto dal Mugello 

The agricultural cooperative “il Forteto” was born in 1977 from a heterogeneous group of young ex-students, ex-workers, and ex-teachers. 

The Cooperative recuperated an old abandoned agricultural farm of about 600 hectares situated in the communes of Vicchio and Cicomano 

in Mugello, land of origin of the Medici family. Mugello, which is close to Florence, has always been a reserve of woodlands and wild game. 

Although the main activity is cheese making, the agricultural ventures also include tending to orchards and the biological production of hay 

and grains for the Chianina cattle. Although il Forteto is primarily known for sheep’s milk cheeses, they also make cow’s milk varieties. Il 

Forteto also makes a line of preserves and jellies as well as a pesto sauce. 

Antico Mugello #053874 Forteto 2/5 lb 

Cheese from pure sheep’s milk, aged about two months. The crust is red, treated with tomato concentrate. The partially cooked paste has a 

slightly straw color. The taste, slightly piquant, is due to particular enzymes present in the milk and to the length of the maturing time. 

Also available #053085 3/2 lb 

Pecorino ReNero #053039 2/4 lb Forteto 

"Pecorino" signifies sheep's milk and "Stagionato" indicates that this cheese is aged, in this case, for three months. Its 

black protective coating harkens back to the old days when artisan cheesemakers covered their cheeses with ash and 

olive dregs to prevent mold and extend conservation. The treatment helps trap the moisture during the three-month aging 

process, creating a supple yet tangy effect. ReNero is very flavorful, as are most sheep's milk cheeses, and can best be 

described as savory and complete. The paste is white and friable. 

Baby"Piccolo" Pecorino ReNero #053775 4/4.2 lb Forteto 

The Baby Renero differs from the larger version because it requires a shorter maturing time, due to the smaller size. 

Baby Pecorino Fresco (Formaggiotto ) # 054589 4/2lb Forteto 

This sheep’s milk cheese, which is aged 15-20 days, has a soft crust and a white and friable paste. The body 

shows small “ eyes” that mark the tasty acidulous flavor, well-characterized by the sheep’s milk. 

Boschetto al Tartufo Truffles #053081 6/1.5 lb Forteto 

Boschetto is about as amazing as a cheese gets. Its base is a sweet, tender and mild cheese made from a careful 

balance of cow’s and sheep’s milk. Mixed throughout are shavings of rare white truffle that transform the cheese 

into a powerfully addictive delicacy. The master cheesemaker at Il Forteto has struck a precious harmony between 

the pronounced, pungent taste of the extremely scarce (and expensive) white truffle and the blended-milk cheese. 

The result is a scent and a flavor that simply bowls you over with delight. To separate this product from the rest of 

their product line, Il Forteto hand-packs each finished piece in its own wooden basket. Made from pasteurized ewe 

and cow's milk. 

Cacio di Bosco Tartufo #054607 1/8 lb Forteto 

Cacio Di Bosco Al Tartufo is an Italian cheese made from sheep's and cow's milk. It is studded with tiny specks of 

truffles and is pure heaven. The long maturation balances the taste of pecorino with the strong taste of truffle, and it 

has a friable and slightly sour paste. 

SPB012407WI 53


Brillo Formaggio DiVino #050951 2/4 lb Forteto 

This cheese is made from pure sheep’s milk and seasoned with wine. In Tuscany, an ancient harmony is 

recognized between the flavor of Pecorino and the bouquet of wine. This harmony is played out 

beautifully in Brillo Pecorino DiVino. Pecorino is one of the most ancient cheeses in the world and can be 

traced back nearly 2,000 years to a time when shepherding was still the principle means of livelihood for 

the people of Italy. The history of wine is even longer, so bringing these two culinary ancients together 

was a natural combination. The burgundy-colored crust of Brillo is edible, but the wine treatment lends a 

distinctive flavor to the interior as well. Made from pasteurized sheep’s milk. 

Marzolino #053705 3/2.3 lb Forteto 

Marzolino is a table fresh pecorino (sheep’s milk cheese). The name originates from the ancient habit of making cheese 

in springtime. The new blossom of the pastures gives the milk an unmistakable flavor and a firm taste. This small ivory 

colored wheel is brimming with mild, sweet flavor. A truly wonderful Tuscan cheese that is delicious on a cheese board 

and melts perfectly - a classic melted on focaccia. “Tender paste. 

Pecorino Toscano, Oro Antico 6 mos. Riserva #053083 2/4 lb Forteto 

Oro Antico Riserva is handcrafted by the master cheesemaker at IL Forteto. He selects a young, delicious, authentic 

Pecorino Toscano, burnishes it with olive oil, and ages it in a stone cellar for six months to create a semi-hard 

cheese. During aging, more olive oil is rubbed on the rind as the cheese gets harder and tangier. The flavor of this 

100% ewe's milk cheese delicately resonates on the back of your tongue, imparting overtures of wild herbs and 

lemon grass. 

Pecorino Basilio, Aged in Basil Leaves #054688 2/4 lb 

Basil, extra virgin olive oil and Pecorino cheese are synonymous with Italian cuisine. The Tuscan 

cooperative known as Il Forteto in Mugello (near Florence) 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. 

Also available #054679 2/4 lb 

Pecorino Bigio Ash #053732 Forteto 2/4 lb 

Bigio is a unique sheep's milk cheese brought to us from Italy by Il Forteto. This semi-hard cheese is traditionally 

matured for five months and then matured under ash for an additional two to three months. This method of aging is 

done to speed the process, according to an old farmer's tradition, and continues today. While ripening under the 

thick layer of ash, moisture is absorbed, both preventing the formation of mold on the rind and removing acidity, 

leaving a sweet and tasty pecorino cheese. Bigio is a versatile cheese, hard enough to grate yet excellent served 

sliced or chunked as well. 

Pecorino di Fossa #053022 2/4lb Forteto 

This pure sheep’s milk cheese, obtained thanks to an original seasoning process, is in keeping with a tradition dating 

back to the Middle Ages and born from the peasants’ necessity to preserve the cheese for the whole year. The cheese 

is put down in hollows that are 3 meters high and 2 meters wide, in sacks of cloth in August and drawn out in 

November. When the cheese “rises again,” it appears transformed; it has lost its round shape and the prolonged 

seasoning has caused a further loss of whey and fat, increasing its digestibility. And, over all, the particular 

fermentations have conferred a sharp taste and an unmistakable flavor. 

Pecorino Gran Pastore Antica Riserva / Selezione “Oro” # 054915 2/7 lb Forteto 

These very specially selected wheels of Pecorino have been aged with great care for over 240 days. It is for this 

that it is characterized as Antica Riserva Selezione Oro, translated as “Aged Reserve, Gold Selection.” The 

consistency of the paste is compact, white in color, tending ever so slightly towards a straw color. The hard smooth 

rind will vary from straw color to a light brown. The flavor is pleasantly “piccante,” meaning sharp. It is full, intense 

and aromatic. Serve with fresh fruit and a nice full-bodied red wine! 

Pecorino Mugellano Fresco #053050 Forteto 3/2 lb Forteto 

Pecorino Mugellano Fresco is made from sheep’s and cow’s milk and aged 20 days. The paste is compact, soft and 

homogeneous, and has a straw color. It has an intense perfume and a delicate and sweet taste due to the addition of cow’s 

milk. However, the taste of the sheep’s milk is still pronounced. 

Pecorino Toscano 1 yr #053056 2/4 lb Forteto 

The color of this cheese is similar to that of Parmigiano Reggiano, but a little darker. Since it is 

extremely dense, it is best used as a grating cheese, but it is also good as a snacking cheese. It is made from 

pasteurized sheep's milk and has persistent perfumes and flavors. The sheep flavor is pronounced, but also 

smoothed out by a delicious nuttiness. This is a very oily cheese with a crumbly, flaky mouthfeel. It is ripened for at 

least one year, hence the name. 

Pecorino Toscano Fresh 30 days #053054 2/4.5 lb Forteto 

This Pecorino has a maturing time of only 20-30 days. The paste is compact and straw-colored with a sweet but 

pronounced taste of sheep’s milk. The flavors and perfumes are well-developed and balanced. 

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Pecorino Toscano Stagionato 3 months #053055 2/5 lb Forteto 

This Pecorino is aged for 3 months to achieve a firm texture and a nutty and slightly herbaceous flavor. 

Pecorino Stagionato Black Pepper #053051 2/4 lb Forteto 

Same as above, but rendered piquant by whole black pepper. 

Pecorino Stag Red Pepper #0530572/4 lb Forteto 

Same as above, but with crushed red pepper. 

Pecorino Affienato aged in Hay 

#054687 2/4 lb Forteto 

Pecorino Affienato comes from a From a tradition of conserving cheese under hay. The long 

maturation brings the right combination of the flavor of hay, a delicate taste of honey, and the strong 

and pronounced taste of sheep’s milk cheese. 

Sottoilnoce Aged w/ Walnut #054680 2/4.5 lb Forteto 

This pecorino cheese is aged under walnut tree leaves. The concept behind this cheese was to 

mingle the different tastes of Tuscany, and the result is a mix of flavors. The walnut leaves and the 

delicacy of the pecorino give this cheese a unique taste and an unmistakable flavor. 

Ubriaco Puro Pecora #054564 8/3.5 lb 

This ubriaco (“drunk” style of cheese) is a medium-aged sheep’s milk cheese from Tuscany that is matured in 

crushed grape skins of red wines. 

Lazio 

Caciotta dei Boschi # 053017 4/4 lb 

Translated into “Caciotta of the woods,” this earthy sheep’s milk cheese contains wild mushrooms, 

porcini, and truffles. Caciotta dei Boschi (pronounced ka-cho-ta day-ee bo-ski) is aged about 2-3 

months, and the rare milk comes from Roman sheep. Lopez Formaggi, the famous and ingenious 

artisanal cheese company that has been making cheese in the Roman countryside for several 

generations, took a smaller sized caciotta of about 1.5 kg and worked the cheese in true artisanal 

fashion, adding wild mushrooms, porcini and truffles to it. One can actually see little pieces of porcini 

and black truffles in the cheese, and its fragrance is out of this world. What is especially notable about 

this caciotta is its firm texture. It stands out among other softer, milder truffle cheeses for its pure, sharp 

sheepiness, intensely earthy flavors, and its gratable texture. Of course Caciotta dei Boschi is delicious 

as is, but it’s also good for shaving over risotto, and incorporating into cream sauce for lasagna or any 

other dish such as pasta, rice, etc. 

Pecorino Crema Di Roma #053018 2/6 lb 

This classic Caciotta from Roma recipe dates back to Roman times with a slight exception of modern day treatment of 

milk. The Crema di Roma is made with pure pasteurized sheep’s milk and aged for a minimum of two months. In its 

freshest state, it is known as “Primo Sale,” meaning first salt. As it ages, it develops a beautiful, natural, light-colored 

rind. Crema di Roma is the name that G. Lopez has given to the typical cheese of roman country and it is so called for 

its sweetness and lightness. 

Pecorino Crema di Roma w/Black Pepper #: 053739 4/5.5# 

This version is flavored with black pepper. The very small grains of black pepper are evenly dispersed 

throughout the cheese differentiating it from the usual peppercorns, and giving it a very homogenous taste. 

Pecorino Crema di Roma w/Red Pepper #: 053091 4/5.5# 

This is the same cheese as above, but with the addition of red pepper, or pepperoncino. 

SPB012407WI 55


Calabria, Basilicata, Campania 

Caciocavallo DOP #053724 6/3 lb 

Caciocavallo is a stringy semi-hard cheese. The rind contains small grooves left by the restraining 

cords. It is made from cow's milk and ripened for at least fifteen days. Caciocavallo can be oval or 

else shaped like a truncated cone, sometimes with a small knob at the top, depending on local 

custom. The cheese is produced over a wide area that encompasses several town districts in the 

regions of Calabria, Campania, Molise and Basilicata and in the provinces of Foggia, Bari, Brindisi 

and Taranto. 

Caciocavallo Smoked #054352 6/3 lb 

Same as above, but smoked to perfection. 

Caciotta di Bufala #054966 6 units per case/1.2 kg 

Fresh Mozzarella di Bufala has become a common item on retail shelves. Now there is an exciting new 

semi-aged Italian water buffalo cheese to add to the mix – Caciotta di Bufala. Caciotta (named for cacio, 

the alternate Italian word for cheese) is simply a type of smaller-sized Italian cheese. This cheese is made 

in one of the most famous areas in Italy for water buffalo milk – in the Caserta area of Campania in south- 

central Italy near Naples. The producers successfully combine ancient cheesemaking traditions with a 

careful selection of milk coming from water buffalo grazing on inland mountain pastures. This Caciotta is an 

innovative cheese – not the usual fresh style, but rather, a semi-soft wheel that is aged 60 days. The 

careful cheesemaking process yields a soft, rich, creamy cheese that is notable for its delicate, pleasant 

taste with a slightly sour aftertaste typical of bufala milk. It has an intriguing finish that tastes decidedly 

Mediterranean, bringing to mind olives, savory salami, and sunny mountains. This Caciotta is sure to win the hearts of Italian cheese fans, 

especially those in search of a new style of buffalo cheese. Shelf life of 6 months. 

Pecorino Lucano Stagionato #054971 4/2.2 kg 

This pecorino comes from southern Italy on the border Puglia and Basilicata, near the heel of the boot. It is made from 

pasteurized sheep's milk and developed under the most stringent of sanitary conditions. The result is a pleasant, rather 

mellow sheep's milk cheese, but one with the texture of an aged cheese. Full of crunchy crystals, al dente pasta texture, 

and flavors of sea salt and olive oil, this cheese is sure to leave an impression. Delicious as a table cheese or a grating 

cheese, and ideal for those who want a savory, tasty, yet casual, pecorino. Shelf life of 12 months. 

Pecorino Lucano Stravecchio #054970 2/6.5 kg 

Same as above, but aged to give it a spicier, sharper bite. The sheep's milk flavor comes out stronger with the extra aging. 

Crotonese #053074 6/3.5 lb Zerto 

From Calabria in southern Italy comes Crotonese, a pure sheep's milk cheese made in four pound wheels. 

Crotonese has that famous pecorino flavor and is both sweet and salty. Like most ewe's milk varieties, its 

surface is a bit oily due to the natural oils in the milk. Formed in woven molds, the rind takes on a ribbed 

pattern that makes a nice presentation. Excellent as a snacking cheese, Crotonese is a fine partner for 

Brunello wine. 

Puglia 

Canestraso del Messere 054369 2/9 lb Forteto 

The "Canestrato" take its name from its traditional cane's mold, which gave its peculiar shape. This sheep milk cheese 

from Forteto is a plain version. It comes with pepper as seen below. 

Canestraso del Messere Pepe 054368 2/9 lb Forteto The "Canestrato" take its name from its traditional 

cane's mold, which gave its peculiar shape. The "Pepato" (peppered) is the most well known among the "Canestrati" 

cheeses. The "Pepato" is a dense paste's cheese, with an intense and clear taste, marked out by pepper fragrance. 

Canestrato Pugliese #053832 1/30 lb 

Canestrato Pugliese is a typical semi-cooked, hard paste cheese produced in a limited area of Puglia in southern 

Italy. It is entirely made from sheep’s milk bred in the northwest of Murge, where the “Parco Nazionale dell’Alta 

Murgia” has been recently founded. Its organoleptic characteristics are strictly related to cattle’s feeding, which 

consists essentially of chemical-free vegetation. Canestrato Pugliese is the only Apulian cheese officially 

recognized as D.O.C. (Denomination of Controlled Origin –and D.O.P. (Denomination of Protected Origin- After a 

ripening period of 3-4 months, the white-creamy paste is elastic and compact, with a slight savory taste. The paste 

becomes friable, with occasional eyes, straw-colored, with a sharp taste and a fragrant flavor. Canestrato is a 

made by placing the cheese curds in baskets. The whey is drained off as the curds bond together with the irregular 

shape of the basketweave, forming the shape of the outer rind. 

SPB012407WI 56


Umbria 

Casciotta d'Urbino #054501 3/2 lb 

Casciotta d’Urbino is a traditional semi-soft cheese. It has a shape of round-edged cylinder with thin, polished, yellow 

to orange, natural rind. The name of the cheese is used to describe the many small cheeses made all over central 

Italy. It can be made with cow's, goat's or sheep's milk. The flavor is sweet and moist with the aroma of warm milk. It is a 

delicate, subtle cheese with flavors of fresh green grass, nuts and wildflowers. This cheese is produced only between 

April and September. It ripens in 15 - 30 days and has a fat content of 45%. Casciotta di Urbino is used as a table 

cheese, in salads and for cooking. 

Le Marche 

Pecorino Marchigiano, Vallesina (Fresh Pecorino) #058729 2/4 lb 

The Martarelli family produces excellent hand-made cheeses, using no type of preservative or anti-mold 

product. The resulting cheese allows the customer to rediscover products that represent ancient history and that 

are unique both in flavor and in type. The cheese makers take milk from the hills of the Marches where the 

flocks are still raised on the pastures. The milk is pasteurized and used the same day to guarantee quality. This 

procedure allows Martarelli to offer natural and biologically healthy cheese. The combination of fire, natural 

rennet and the expertise of the cheese industry come together to create the Pecorino Nostrano Vallesina. It is 

salted down for twenty-four hours and matured for 30-60 days. This delicate sweet pecorino has a soft , light 

straw-colored paste with plenty of holes and a delicate flavor. 

Pecorino Marchigiano, Black Truffle #058737 2/4 lb 

This pecorino has black truffle added to the paste to give a distinct flavor. This is a cheese for those who love 

the typical strong flavors of the mountains. This cheese has a soft paste with a light truffle aroma. 

Pecorino Marchigiano with Walnut Leaves #058730 2/3.55 lb 

Local pecorino cheese from the Vallesina area are seasoned for 60 days in oak caskets and wrapped in dried 

walnut leaves. As the leaves are re-hydrated by the fermentation of the cheese, they cause 

pleasant, somewhat bitter aroma. 

Pecorino Marchigiano, Fior di Bacco #058732 2/3.5 lb 

Local pecorino Cheese from the Vallesina area, seasoned for 60 days in oak caskets, wrapped in grape marc and 

grape must with a pleasant, bittersweet aroma that is typical of wine. 

Pecorino Marchigiano, Black Pepper # 058731 8/0.7 lb 

This local pecorino with black pepper is a cheese for those who love hot flavors. 

Sardinia 

Capradoro # 054518 2/5 lb 

Sardinia is one of the least populated regions of Italy. Sheep and goats are widely raised on Sardinia's 

beautiful hilly interior where herbs such as rosemary, sage, myrtle and juniper grow wild. This is where 

Sardaformaggi (established in 1963) gets its milk for Capradoro. A rarity among Italian cheeses, Capradoro 

is an aged goat's milk cheese. It has a compact texture that is slightly straw- colored with a pleasing, 

particular and aromatic taste, well reminiscent of goat’s milk. The rind is smooth and dark yellow. 

Capradoro is aged a minimum of 120 days. This hard flaky cheese has incredible floral notes and a 

refreshing lemony tang. A truly remarkable tasting goat cheese, Capradoro is excellent on a cheese board 

and suitable for grating or shredding. 

Pecorino Fiore Sardo #053765 4/3 lb 

Fiore Sardo is a cheese of very ancient origins that predates the Roman conquest of Sardinia. Fiore Sardo is actually 

older than Pecorino Romano. Pecorino Fiore Sardo is made using ancient and special artisan techniques. It is an 

uncooked hard cheese made from fresh whole sheep's milk curdled using lamb or kid rennet. The mixture is poured 

into molds that give the cheese its characteristic shape. After a brief period in brine, the molds are lightly smoked and 

left to ripen in cool cellars in central Sardinia. The average weight of the finished product is 3.5 kg sometimes a bit 

more, sometimes a bit less depending on the conditions of manufacture. The rind varies from deep yellow to dark 

brown in color and encases a paste that varies from white to straw-yellow. The sharpness of the flavor depends on the 

length of maturation. Pecorino Fiore Sardo is a genuine product and makes a superb table cheese after only a few 

months of aging. If aged for more than six months, it becomes an excellent grating cheese. The ratio of fat to dry matter 

is at least 40 per cent. The area of manufacture encompasses the entire island of Sardinia. 

Pecorino Graziola #054584 2/1.9 kg 

This pure sheep’s milk cheese has a soft texture and sweet taste. It is a relatively fresh cheese, aged for a minimum 

of 30 days. It has very little eye formation and its color tends towards a straw hue with a smooth yellow rind. It is 

light and delicate, and makes a delicious table cheese. Pair it with fresh figs or pears and a light wine. DOP 

SPB012407WI 57


Pecorino Grottino #054914 2/7 lb 

Pure sheep’s milk cheese. The name “Grottino” refers to its having been aged in a “grotto” or cave. It is white in color 

with a rather granular consistency and an intense flavor typical of cave-aged cheese. This firm cheese, which has 

been aged a minimum of 90 days, is excellent served as a table cheese accompanied by honey, fig jam, or fresh fruit. 

Shave over a pasta dish, risotto, or even a salad. 

Pecorino Molarotto #054585 2/2.64 lb 

DOP sheep’s milk cheese with a sweet taste and a soft, slightly creamy texture. It is aged for 

only 15 days. 

Pecorino Mura Vera #054857 7/1.1 kg 

This is a pure sheep’s milk cheese, aged for 25 days, so that it has a soft, delicate and sweet 

flavor. It is slightly straw-colored with a soft rind. Since Pecorino Mura Vera is a fairly small sized cheese, weighing only 

800 gr, it is very practical for serving at parties with fresh fruit, honey, fig jam or even a fruit mostarda. 

Pecorino Sardo La Pecora Bella #053843 2/5 lb 

Pecorino Sardo La Pecora Bella is a typical Sardinian table cheese aged only 60 days. It is 

made of pure sheep’s milk, and it has a white paste and a fine granular texture that tends to scale iinto small 

pieces. It has a smooth dark brown rind. The label represents a rather “original” looking sheep with a particularly 

pleased expression. The image is a caricature of such a sheep, a sheep which, among the others in the pasture, 

would stand out as being particularly pleased with itself for being rather handsome, or at least considering itself 

better than the others! This cheese pairs well with a full-bodied red wine. 

Pecorino Sardo Campagnolo #053840 2/5 lb Sardaformaggi 

Made with pure sheep‘s milk, this cheese has a reddish rind and a very colorful label which makes it stand out in 

any deli case! Aged for 60 days it has a white paste of a somewhat hard granular consistency. It is a flavorful 

cheese that is excellent for both snacking and grating. Often used to shred over oven-prepared vegetable dishes, it 

also pairs well with fresh or dried fruit , with honey, a fig jam, a fruit mostarda, or even a wine jelly. 

Pecorino Sardo Galluradora #053844 2/6 lb 

This is a Sardinian sheep’s milk cheese with a straw-colored paste and a fine, granular texture. 

Pecorino Sardo Gigliola #053839 2/5 lb 

This is a pure sheep’s milk cheese, with a white paste. It is granular with a tendency to have pieces break off and 

crumble when cut. It has a very flavorful and intense taste. The rind is smooth and brown in color. Each wheel is 

individually wrapped with label representing a “giglio” or “lily.” The aging time of this semi-hard cheese is 60 days. 

Pecorino Imperatore #053846 1/13 lb 

From the northern Sardinian town of Buddusò comes Imperatore, which in English means "The Emperor." It is so 

named because of its big size - the 11 pound wheel is the largest Pecorino Sardo that is made. Handcrafted by 

Sardaformaggi, a dairy that has been making exceptional Sardinian cheeses since 1963. Buddusò is situated in 

the north-center of Sardinia, the region that has the richest, greenest grass and is thusly famous for its production 

of the best sheep's milk. Delicate yet intense, this exceptional handmade cheese is perfect for snacking and as 

part of an elegant dinner. It is aged for 120 days. It has a light eye formation and a color that is white tending to 

light straw coloring, with a particular and pleasing aromatic taste. The rind is “canestrata” (basket weave type lines) 

and brown in color. Imperatore is excellent as a table cheese or for grating. Because of its shape, size, and form, it will stand out in any 

cheese presentation. 

Pecorino Sardo Tamburetto del Bosco #053841 6/1 lb 

This is a pure sheep’s milk cheese, fresh, with a delicate and sweet taste. It has a soft rind with the “basket 

weave” type of lines. It is light in color, almost tending towards a slight straw color. It is a typical fresh table 

cheese with an aging time of 20 days. It is also an ideal cheese to use as an ingredient in salads, to accompany 

cold dishes, or as a filling for dishes prepared in the oven. 

Pecorino Sardomora di Sardegna #053845 2/7 lb 

Pure sheep’s milk cheese, white or slightly straw colored, with an intense flavor. It has a dry rind which can 

vary in color from intense yellow to brown. Pecorino Sardomora is a typical table cheese with an aging time 

of 80 days. An important or “statement” cheese, both in dimension as well as taste! It is well accompanied 

by a full-bodied red wine or white wines with strong alcoholic consistency such as a Vernacce. The label 

pictures the blindfolded “Moor of Sardinia,” the symbol of the Island of Sardinia. The taste and the complex 

aroma of the cheese also recall the intense and varied colors of the island that it represents. 

SPB012407WI 58


Pecorino Sole di Sardegna #053842 2/7 lb 

This is a pure sheep’s milk cheese, semi-soft and swee,t with a light coloring, even tending towards a slightly straw color. It 

has some small eye formation in the paste. It is a typical table cheese of Sardinia that has been aged 30 days. The 

particular delicate quality of this cheese is obtained in part by the use of “canestri” or “basket weave type molds” to form 

the cheeses, and which will leave the characteristic lines on the circular rind of the cheese. It is the lining, or the very 

basket weave of these molds that allows for the whey to drain rapidly from the cheese, faster than with the more classic 

type molds. The result is a paste with the small eye formation and a most pleasing flavor. It goes well with young white 

wines, and its delicate flavor is enhanced by orange or other fruit jams. It is delicious also as an ingredient, cut into cubes 

and incorporated into a mixed salad. 

Also available aged Pecorino del Sole Stagionato #054600 2/7 lb 

Ricotta Salata #053027 4/6 lb Zerto 

A variation of Ricotta, this pure white, firm, rindless cheese originated in the hot, dry island climate of Sicily. It is 

made from lightly salted sheep’s milk curd that is pressed and dried, then aged for a minimum of three months. 

Ricotta Salata, one of Italy's most unusual and least understood sheep's milk cheeses has a supple, mild taste. 

It’s not at all “sheepy” or salty, but rather has a nutty, sweet milky flavor. Extremely versatile, Ricotta Salata can 

be used in salads, pasta dishes and is ideal for grating. Also try Ricotta Salata crumbled over sauteed 

vegetables and sauces.. 

Ricotta Salata #053001 20/8 oz Zerto 

Sola #053831 2/6 lb 

This cheese is also produced high in the Tanara Valley. Although aged a minimum of two months, it is very 

creamy, with a delicate, mellow flavor somewhat similar to Raschera. The shape is original: square with the imprint 

of the linen cloth that it has been wrapped in during the aging process. It was named by the local inhabitants who 

thought it resembled the “suola” (the sole) of a shoe. Cow’s milk with the addition of sheep and goat’s. 

Pecorino Romano Bronzetto #053847 1/50 lb 

This is a premium quality, pure sheep’s milk cheese with a hard and compact paste, whitish in color and/or tending 

towards light straw coloring. It is very tasty and slightly piquant. While most Pecorino Romano has a white rind, the 

“Bronzetto Nero” rind is black. It comes from the lush pastures of Northern Sardinia and is recognized as the best 

Romano from Sardinia. It is aged a minimum of 8 months. But the element that really sets the Bronzetto in a class by 

itself and differentiates it from all other Pecorino Romano cheeses comes from the salting phase of the production. The 

procedure used to salt this cheese is the same as that used by the ancient producers and thus it remains faithful to 

traditions. Each individual wheel is salted completely by hand, and is never placed in a salt brine. This method of salting 

by hand allows the cheese to absorb the salt slowly and in a homogenous manner throughout the entire wheel. This hand salting is 

continued regularly during the first 3 months of the aging period of the cheese, slowly diminishing both the frequency and the amount of salt 

used. The end result is an excellent table cheese and not just a cheese exclusively for grating. 

#054516 16/6 lb Pecorino Romano Bronzetto 300 gr 

Black Truffle Moliterno Sheep #054972 1/13 lb 

From Sardinia, this cheese is made from 100% raw sheep's milk. Unlike most truffled cheeses, the truffle 

paste is infused after the cheese has been aged so that the cheese develops its own character before the 

truffles are injected. Though the truffles are only visible in the “veins,” the truffle flavor spreads throughout the 

entire paste of this amazing cheese. Picture the best Pecorino you've ever had. Then imagine one even 

better than that. Then pierce it with a beautiful marbling of black truffles. It's incredibly textured, deliciously 

pungent, and salty. Once cut, the black truffles ooze out of the crevices of the cheese like trickles of water 

from a craggy cliff. Both delicious and intriguing visually, this cheese is a show-stopper. Try Black Truffle 

Pecorino with a big, earthy Italian red. 

Sicily 

Cacetto al Raboso #054550 2/10.5 lb 

The cheese itself is compact, and savory with a lightly piquant and aggressive taste that harmonizes perfectly when 

the rind is washed with the bold flavor of Raboso wine. Grown in the Treviso district, this sharp, intense wine is a 

deep ruby red with notes of blackberry, violets, vanilla and leather. Combine this treasured Italian wine with a classic 

Sicilian cheese and you have a marriage made in heaven. 

Piacentino Da Enna #053821 1/30Lb Agriform 

This very interesting cheese takes it name from the Province of “Enna” in Sicily where it is produced. The name 

Piacentinu may derive from the word “piace” meaning “to please.” Another explanation is that it comes from the word 

“piange” (to cry) referring to the whey in the fresh cheese which would appear to shed a tear when cut. This is a 

sheep’s milk cheese, which can be eaten fresh around two months of age, or if preferred more “piccante”, it can be 

aged 5 – 7 months. The rind has a basket weave pattern and the color of the paste is yellow, which comes from the 

addition of saffron during the production. The paste is semi-hard with irregular eye formatio, and whole peppercorns. It 

is considered an artisanal cheese of limited production. The taste is very aromatic and unique. It pairs particularly well 

with fresh fava beans or peas, or serve with a pear and/or quince mustard sauce. Suggested wines: white or young 

red. 

SPB012407WI 59


Ragusano #054557 1/28 lb 

This artisanal cheese takes its name from Ragusa in the southern part of Sicily where it is produced. It is a 

“pasta filata” type of cheese made with whole, raw cow’s milk. It has a rectangular shape, a dark-colored 

rind, and the paste is straw-colored with a compact consistency and some small eye formation. The 

minimum aging is 90 days, but often it will have 4 – 6 months age. The dry paste has a full aroma that 

naturally becomes more “piccante” as it ages. To be classified as a DOP cheese, the milk must come only 

from the Modicano indigenous breed of cows that have been fed exclusively with hay or fresh grasses. 

Because of its size and shape, it takes a particular skill on the part of the cheesemakers to age this cheese 

which is hung in pairs over a wooden board in the same manner as the cacciocavallo. During the aging 

period it is rubbed with a mixture of olive oil and vinegar. Serve with a full bodied red wine, or a dark beer. 

It pairs well with honey or a fruit mostarda. DOP 

Pecorino Pepato 1/4 #054351 1/28 lb Agriform 

A Southern Italian pasteurized sheep milk cheese from Ragusa, Pecorino Pepato has a long and fabled history: 

Romulus was rumoured to have made his wheels with goat milk, and in its traditional form it was mentioned in 

writing as early as the 1st Century A.D. "Pepato" means with pepper, and whole black peppercorns are distributed 

throughout the bright white paste, giving it a pronounced spiciness. Rindless, and with exterior indentations 

hearkening back to when this cheese was pressed into basket molds, Pepato's texture is semi-firm and crumbly 

without being too dry, and it is best eaten when young. 

Treccione Affumicato (Smoked) #053882 2/6 lb (Forteto) 

Scamorza smoked cheeses entwined to form a cylindrical structure. It is a pasta filata (spun cow’s milk) 

from Puglia Italy. This cheese is aged for a couple of days, has a chewy, stringy, texture. Under the rind 

the layering structure of the paste is visible, the fragrance is delicate and the taste is sweet or slightly 

savory. 

Scamorza Bianca White #:053888 3/5 lb Forteto 

Scamorza is a pasta filata (spun cow’s milk) cheese traditionally from Sicily. Pear shaped with a short 

neck, thiss cheese is aged for only a couple of days and has a chewy, stringy texture. It is available in 

smoked (affumicata) or plain (bianca). Often, under the rind, the layering overlapping structure is visible. 

The fragrance is delicate and the taste is sweet or slightly savory. 

Scamorza Affumicata Smoked #053061 3/3.3 lb 

Same as above, but smoked. After the smoking process, this Scamorza acquires a tawny color and a 

delicate, smoky, aromatic flavor and a unique taste. 

Pre-Ordered Air Shipments 

Alpino #054937 30/105 gr 

Small soft ripened cheese with a white mold rind. Smooth paste with a delicate taste becoming more flavorful as it ages. This cheese is 

also very good cooked on the grill or in a teflon pan. The exterior will remain whole while the interior will become soft and creamy. Weight: 

100 gr. Pack: 26 x 100 gr. 

Bianchina Pura Capra (Pure Goat)#054855 4/300gr Alta Langa 

This cheese is very soft and fresh it is composed by pure caprine milk. 

Color: snow-white. Taste: sweet and soft with a characteristic taste lightly acidulous. It tastes very good 

eaten naturally, or with the addition of oil and pepper keep the product in the refrigerator betwe en 

+3°/+4°degrees, but it is important to eat it at room temperature. Process making: as it is a soft product, 

it must be fermented for many hours and gently poured in the moulds. Bianchina, as all the others 

products of the Caseificio dell’Alta Langa, is bacteriologically controlled by specialized technicians that, 

thanks to the new computerized devices, can warrant the total hygiene. The product is packed in small 

boxes of polystyrene for 4 little moulds, total weight of the box about 1,4 kilos. Creamy and spreadable 

it can be eaten as is or with a touch of olive oil and fresh pepper. Shelf life: approximately 35 days. 

Bleu D'Aoste #054921 2/2.5kg Valle d’Aosta 

GOLD MEDAL – Verona 2005 Olympics of Mountain Cheeses / Category : Blue cheeses Producer: “Centrale del 

Latte” This cheese comes from the most northwest region of Italy, the Valle d’Aosta. It is made with whole cows 

mountain milk, and aged between 90 to 120 days. This new cheese recently introduced to the marketplace has already 

won a prestigious award. At the OLYMPICS OF MOUNTAIN Cheeses which this year took place in Verona, Italy (Oct. 

2005) it was awarded the Gold Medal - category of Blue Cheeses! It has a rough gray rind, a white to straw colored 

paste marbled with the blue mold which gives it a definite distinct and very interesting taste. Weight: 2 – 3 kgs / Pack 2 

wheels per case. 

SPB012407WI 60


Blu del Moncenisio #: 054678 2/4.6# 

Blu del Moncenisio hails from a charming village in the Province of Turin in the area of the Moncenisio 

Pass in Val di Susa near the French border. This Piedmontese cheese is an Italian classic. Aged for 

approximately 4 months. This blue is dense and moist with a spicy finish. This is a great dessert cheese, 

served with Muscat or Sauternes. It is also fantastic complemented with a spicy chutney. By far the 

strongest blue in this category! Blu del Moncenisio was born in the mountains of Piedmont on the border 

of Italy/France. Made with whole cow's milk, this marbled blue cheese is very creamy with a heady, 

peppery flavor and sharp complex aroma. It is intense enough to appeal to the serious blue lover, yet 

has a beautiful sweet finish that most anyone would find appealing. Enjoy this special cheese simply; spread over baguette slices and 

served with a hearty Sangiovese or Nebbiolo. The ivory colored paste, with bluing is smooth and dense and the flavor, pungent and 

peppery" 

Bocconcini Mozzarella di Bufala #054574 2/1 kg Ciliento 

The traditional shape for mozzarella is a round or oval ball, either of a medium size 200 – 250 grams) or a 

larger size 500 – 800 grams. However the Consorzio allows for the production of “bocconcini” (this would be a 

“mouthful” 

75 grams - 125 grams, and 50 grams “cilliegine” (cherry size) “perline” (pearl size) or “treccie” (braids). All of 

these sizes are included under the DOP production rules. 

Bormino Fresh Cow's Milk Cheese #:053785 2 1 ½ lb 

Bormino belongs to a long dairy tradition of the High Valtellina. This cheese is characterized for it's soft paste, between a 

white to a yellow straw color. very delicate and sweet. It's soft paste changes on each seasons, irregular with thin 

“eyes” and a white crust, soft and bloomed. 

Bonrus #054538 7/300 gr 

Blend of cow and sheep’s milk. This is a semi-aged cheese (21 days) which develops a fine edible rind as it 

ages. Straw colored with slight orange and white nuances. It is delicate and harmonious with a flavorful and 

distinct taste becoming more robust as it ages. Serve at room temperature in order to capture the characteristic 

bouquet. 

Brinata #: 054523 3/2# 

Pure Sheep’s Milk Fresh Cheese. The surface of the edible rind is crusted with a delicate white mould, resembling 

felt, which makes the fresh cheese even softer and tastier by favoring the growth of typical microflora. The 

production process is quite complex because, only a correct balance between humidity and temperature during 

ageing can ensure uniform moulding of the rind. This cheese is best eaten with rind. 

Brunet #054536 Alta Langa 

Made with 100% pure fresh goat’s milk, creamy and slightly straw colored. Very tasty yet very delicate! Shelf life 

approx. 45 days. Pack 6 x 300 gr. per case. 

Buffalo Mozzarella #054582 12/250 gr (Ciliento) OR 

#054928 12/125 gr OR 

#054583 2x4/250 gr OR 

#054572 6/200 gr Cups 200 gr 

Mozzarella di Bufala Campana is made with 100% whole Buffalo milk, from one or sometimes two daily milkings. 

The Buffalo cows roam freely in the local pastures, and even when in the stalls they are allowed to move freely to a 

limited extent. They are fed exclusively on the prairie grasses, corn, and carefully selected hay, bran and straw. 

The paste is “layered” with a slight eye formation, slightly elastic in the first 8 - 10 hours. Then is becomes softer, 

covered with a very thin supple rind – barely a millimeter of thickness. There is a slight taste of musk, slightly acid, 

and when cut it should have all the aroma of the live lactic cultures of the bufalo milk. Shelf life: approximately 35 

days Availability: on pre order – arrival by air every two weeks. 

Burrata #054573 6/350 gr OR #054524 12/350 gr 

Burrata is a specialty from the Region of Puglia. Originally it was made with Buffalo Milk, but today it is made with 

cow’s milk, - combining the milk from the evening and the morning milking. The exterior of the cheese is “pasta filata” – 

which we know as mozzarella. The interior is filled with fresh cream and shavings of fresh mozzarella. Pack: It will 

sometimes be sold in a plastic cup, but in more recent times it will also be wrapped with leaves from the local plant 

called “vizzo”. This delicious cheese is very fresh and should be consumed within 15 days of production. Available: 2 

types: classic burrata / fresh cream & mozzarella classic burrata with the addition of truffles. Individually wrapped in a 

sealed plastic tray. Weight: 250gr. or 350 gr. per pc." 

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Caciottona Capra Bio Stagionata #054923 4/2.25 kg 

Semi-ripened caciotta. Made with pure organic goat’s milk (Bios certified), a cheese of semi-hard consistency, white, 

compact and crumbly to a degree, with a typical, pleasantly persistent mild goat aroma. Full-bodied and well rounded 

flavor. Produced by rennet coagulation, can be eaten after a short period of ripening, but also aged for a year and 

more to produce a distinct, piquant flavor. 

Caciotta Castellina #054922 3/800gr. 

Capra Fresco # 054655 2/1.5 Kg.Tre Signori A fresh cheese made with pure goat’s milk. It has a fine white rind, and its 

consistency is soft, becoming more creamy as it ages. Its taste is delicate with a slight hint of acidity typical of the goat’s milk. Excellent 

served with fresh fruit, fruit jams or fruit mustards. This cheese is also used locally in cooking: mixed with cream and/or yoghurt it makes a 

delicious sauce to accompany many dishes.The cheese has been aged for 20 days and has a shelf-life of approximately 2 months. 

Caprini Cremoso #053834 4 trays 6/100 gr (La Botera) 

This is the traditional small Caprino typical of the Piedmont. In the Langhe - the “pre-alps” of the mountains which divide 

Italy from France local dairy farmers have been producing these small creamy cheeses for more than a century. White, soft 

and easy to spread, they are made with pure alpine goats milk, Available with truffle from Alba, but can be ordered with 

herbs, black pepper or porcini mushrooms. Serve with crostini, sprinkle with a few drops of extra virgin olive oil. Delicious 

with fresh fruit, honey or if possible with the traditional Piedmontese “Cogne” – a cooked fruit jam with a grape and plum 

base. 

Caprini Cremoso w/Pepper & Herbs #053853 

This is the traditional small Caprino typical of the Piedmont. In the Langhe - the “pre-alps” of the mountains 

which divide Italy from France local dairy farmers have been producing these small creamy cheeses for more than 

a century. White, soft and easy to spread, they are made with pure alpine goats milk, This version is with herbs, 

black pepper . Delicious with fresh fruit, honey or if possible with the traditional Piedmontese “Cogne” – a cooked 

fruit jam with a grape and plum base. 

Caprino Blu Di Riforano #053826 6/100 gr La Botera 

An aged Caprino with a white crust made from cows, goats and sheep milk. Each form weighs about 120 grams. 

They are aged in leaves: chestnut, fig, walnut, cabbage, or radicchio, depending on the season that gives them 

intense and delicate flavors and aromas. Each wooden case holds 6 pieces of Blù in a protected atmosphere that 

guarantees their conservation for 35 days. 

Caprino 053784 Fresh 6X230 Gr (8oz) Alta Langa 

Very fresh, creamy and easy to spread. This cheese which is made with 100% pure goat’s milk reflects the prefect 

and incomparable light and delicate quality of the fresh “caprino” which is particular to this region of Italy. Shelf Life: 

approximately 30 days Pack 6 x 230 gr. (8 oz) per case 

Castelmagno #: 054587 1/6.5 kg 

This cheese is referred to as the “King” of Italian Cheeses. A historic cheese, dating from 1277; it was the law at the 

time for the farmers to pay rent to the local landowner in the manner of a determined number of wheels of cheese per 

annun.Historic documents also tell us that this cheese was present on the table of Charlemagne as well as that of 

the Popes at Avignon. Rare and made in very small quantities in a very limited area: only three small mountain 

towns in the Province of Cuneo. Often referred to as the “noble” cheese of Italy, it has a particularly characteristic 

taste, intense and persistent, which recalls the fresh hay and varied grasses from the mountain pastures and the 

aging in the local caves and special cellars. It has a crumbly consistency and a rough dark rind. Today it is usually 

preferred at 2 – 3 months of age, but some still prefer it more piquant, even marbled with blue veins. It is a Cow’s milk cheese with sheep & 

goat milk added. 

Formaggio Castello # 054924 

Made from whole, pasteurized cow’s milk, this cheese will be aged from 60 up to 120 days. It has a rather chalky and 

somewhat crumbly consistency. The longer aged wheels may have a presence of natural blue marbling. The rind is 

rather rough, which can vary from gray to a reddish color depending on length of time it has been aged. The taste is 

quite pronounced and rich with a variety of aromas. (This cheese can substitute if so desired for the famous 

Castelmagno DOP cheese from the neighboring region of Piemonte. ) 

Colombina 053077 2/2 lb (Arrigoni Valtaleggio) 

Very similar to the traditional “Italico” type cheese, the COLOMBINA has a thin, smooth, reddish-yellow colored rind. This cow’s milk 

cheese is soft and lightly “straw” colored. It is compact when cut, but slightly more creamy in the center. The flavor is delicate yet very 

aromatic. Made only with pure mountain milk it is aged in the mountains of the Valtaleggio as well. This cheese is delicious served with 

bread or crackers, accompanied by fresh or dried fruit. Use it to add flavor to a pizza or numerous other dishes in the kitchen. Pack: 3 x 1 kg 

per case. 

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Cravanzina #053713 15/220 gr(Alta Langa) 

Cravanzina is a fresh, soft ripened cheese made with two milks: cow and sheep. Round shaped and flat 

recalling the typical Piedmontese “paglietta” this cheese has distinc yet delicate taste. Each cheese is 

individually wrapped. Aged approx 20 days. Shelf life 45 days.Pack 15 x 220 gr. (80z) per case 

Crescenza (Stracchino) #053710 16/8 oz Arrigoni 

This cheese is known also as Stracchino coming from the word “stracche” which means 

tired. Originally it was only made when the cows descended from their alpine pastures in the early autumn – “stracche” or 

tired. Today it is made year round and is one of Italy’s basic ingredients in many classic dishes. It is sweet, delicate, with 

the aroma of fresh milk. It can have a slightly “acidic” flavor. This cheese has a limited shelf life, hence should be used 

within a certain time period after of production. Best consumed at room temperature, it is excellent spread on crackers or 

crostini, add a drop of olive oil, fresh herbs. It is a classic and delicious topping on pizza. Make it one of the “quattro” 

formaggi of your pasta sauce! (four cheese pasta sauce) 

Feja (3 MONTH) #054522 1/1.2KG 

This cheese is made with a blend of the purest raw, cow and sheep’s milk. It is carefully aged for a minimum of three months. Slightly 

straw colored it has a fine white rind, it’s taste is vigorous yet delicate with the particular quality of a raw milk cheese. To best appreciate 

this fine cheese it should be eaten at room temperature. Shelf life: 50 days Pack: 1 x ¼ kg. per case 

wine). 

Formaggio Brus #054565 1/1 kg 

Brus is not a cheese, but a secondary product born from the necessity to reutilise cheese left-overs in everyday 

housekeeping. Brus appears as a creamy paste and its color varies from ivory white to yellowish. The great 

Piedmont – Italian dictionary by Vittorio St’Albino (beginning 1800’s) defines Brus as a “sort of cheese with a very 

strong taste, made with seasoned cheese left-overs, left to ferment and then impasted with brandy, butte and some 

medicines, and in the end put into small boxes and closed in there. The tradition requires a clay recipient filled with 

cheese left-overs of different types of cheese, then some grappa has to be added, then everything gets mixed up 

(exists a special ritual that counts the movements during mixing it up). Then the paste is left to ferment for a long 

time until the creamy paste is ready. But it’s extremely difficult to find this type of Bruce nowadays. What you can 

actually find is a paste with a much milder taste, with no brandy added to it (sometimes it is substituted with white 

Formaggio Al Ginepro (with Juniper Berries) #054925 Centrale del Latte – Valle d’Aosta 

Made with fresh whole, pasteurized cow’s milk this cheese is aged between 35 – 45 days. The consistency will 

be semi-soft, compact with the possibility of some small eye formation and white to light straw in color. The rind 

is smooth, with an off white to light brown color. The fresh taste of this cheese is enhanced by the addition of 

juniper berries which are characteristic of this valley. Weight: 3 ½ kg Pack: 2 wheels per cs 

La Tur #053063 6/230 Gr or 8.1 oz Alta Langa 

La Tur (in Piedmontese dialect) means The Tower this cheese is named for the tower in the village of it’s origin. The 

cheese is soft, delicate and the perfect blend of the three types of milk give it a very particular taste. It will become 

slightly softer and more runny as it ages. Delicious and Unique it is a Fresh cheese made with three milks: cow, 

sheep and goat. It will become slightly softer and more runny as it ages. Delicious and Unique it is aged about 10 

days. 

Langherino #054553 10/120 gr. (and #054539 16/125gr. ) 

Blend of cow and sheep’s milk. Soft ripened type cheese, slightly straw colored with a fine white edible rind. 

This cheese is light and delicate. As it matures it becomes softer, creamier and more fragrant and flavorful. 

The small size of this cheese (125 gr.) makes it practical both for cheese plates and/or retail. Shelf life: 

approximately 45 days Pack: 10 x 125 gr. (4 0z) per case 

Marmottino Piccolo #054926 9/500 gr 

This little cheese named “Marmottino” after the little “marmots” that abound in the the mountains of this valley. It is made 

with whole, pasteurized milk and aged from to 20 to 40 days and has a soft, rather creamy consistency. The rind is 

smooth with a light gray color. The delicate and sweet taste reminds of the fresh mountain milk, with a hint of the forest 

and mushroom. The size (approximately 1 lb) make this a perfect cheese to serve on any cheese platter. Weight: 500 

grams Pack: 6 per case 

Piattone, Valtellina #054554 4/800 gr 

This is a soft ripened cheese made from whole cow’s milk with a thin white mold rind. It has a hint of 

mushroom aroma on the rind, with a soft buttery interior. It has the sweet taste of fresh milk, which will 

become more intense if allowed to age slightly. This is a versatile cheese and its size is ideal for presentation 

on a cheese platter or buffet table. 

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Pra De L'O #054555 12/130 gr PRA DE L’O / air program(“Valtellina” – Lombardy 

This is a very delicate, small, washed rind cow’a milk cheese. Aged for 21 days, it is a cheese 

that is soft, creamy, very tasty with hints of nuts and a rather sweet moldy aroma characteristic 

of a cheese with this type of rind. Serve with fresh or dried fruits, a tangy “mostarda” or just 

spread on crusty bread. Shelf life: 30 days 

Pratulin Bianc #054858 6x8/100 gr 

A sweet and creamy Tomino (little toma) 

used in cooking. With intense and harmonious flavors this cheese is made from milk gathered from the cows in our 

valley. It can be cooked on a grill or breaded and fried in hot oil for a few seconds until it has a light brown crust. The 

Pratulin has a white crust and is soft inside. Each form weighs around 100grams and comes in a wood case that contains 

between 10 and 12 pieces. Each carton contains 2 cases. 

Quartirolo Lambardo #054508 2/1.8 kg Arrigoni Valtaleggio 

Soft whole or semi-skimmed cow's milk table cheese, ripened for a short time, parallelopiped in shape with straight sides 

and with a straight base. Produced in the entire territory of the provinces of: Brescia, Bergamo, Como, Cremona, Milan, 

Pavia and Varese, forming a continuous area. The curd, obtained from whole or semi-skimmed cows' milk undergoes two 

cuttings and is transferred to special moulds where it is drained and salted and then it is ripened in a place with the correct 

temperature and humidity levels. The natural factors are connected with the climatic conditions which affect both the 

characteristics of the fodder used to feed the dairy cows an the maturing processes of the cheese. As for the human 

factors involved, the product is traditionally consumed in the area of production and is made according to a technique unchanged with time, 

based on local practices. 

Ricotta Forte #053728 Forteto 2/4Lb. 

Ricotta that becomes sharp with age; the Forte--strong, is aged up to 3 months and this cow’s milk cheese is best grated. 

Ricotta di Pecora #053094 2/2.5 lb 

Ricotta, like other cheeses, varies according to the type of milk from which it is made, by the region or country in which it is 

produced, and by the process used in its production. The Italian varieties are some of the finest and best known. Ricotta Di 

Pecora is made from fresh sheep’s milk. 

Robiola Bosina #053098 8/220 gr Alta Langa 

Robiola Bosina is a fresh, soft ripened cheese made with two milks: cow and sheep’s milk. Square 

shaped, each cheese is individually wrapped, therefore easy to handle. Soft, creamy and lightly 

fragrant due to the delicate balance of the two milks. It is important to serve at room Temperature in 

order to better savor the fullness of it’s taste. Shelf life 45 days. Pack 8 x 220 gr.From the Piedmont 

rregion. 

Robiola Contadina #054642 4/.75 lb Piemonte 

An “artisanal” cheese, this fresh robiola is produced locally in the Langhe of Southern Piedmont. Truly a farmhouse cheese, this is a perfect 

example of the typical and traditional fresh cheeses from this area. Soft and creamy, it has the full taste of rich milk from the Piedmontese 

breed of cows along with a hint of mushroom and musk, - a rather “woodsy” aroma. The edible rind is covered with a soft white bloom. 

Pair it with a wine that will compliment and exalt these characteristics in the cheese. A dry fresh wine but with a light fruit and “grassy” 

characteristic as could be a local “Arneis” produced in the nearby hills. Serve with “rustic” bread, dried fruits or fresh figs in summer. 

Weight: 350 grams (12 oz) Pack: 4 pieces per tray 

Robiola D'Alba #053863 4/3 lb Roccaverano 

This special cheese comes from the Province of Cuneo in southern Piedmont. It is named for the picturesque city of Alba. This artisinal 

Robiola is available either plain or with local truffle white truffle slices. Although very fresh it is soft yet consistent with a slightly sweet but 

tending towards acid taste. The truffles will of course enhance the taste. Made with whole pastueurized cow's milk it has been aged for not 

more than 10 days. Serve with a white fruity wine, with fig or possible orange jam or fruit mustard. Fresh Cow 

Robiola di Capra, Bio #054938 12/115 gr 

This goat Robiola rich with live lactic enzymes and produced in small, cylindrical rounds. It is made with neither 

starter culture nor rennet, animal or vegetable. It is known for its delicate and lightly acidic flavor that can 

become slightly piquant with as well as its light, whipped texture. Although best consumed when it is at its 

freshest and youngest, the process of acidic coagulation allows it to keep up to two months. With age, it takes on 

a slightly piquant flavor and can develop a dusting of bloomy rind. This fresh goat's milk is not only easy to 

digest; it's also nutrious and lower in fat that other cheeses. Enjoy it plain, or blend it with spices and herbs for a 

savory snack. 

Robiolina *054349 12/100 gr Osella 

Robiolina 10 tray #054363 (12/100gr) 

Very fresh, delicate and creamy cheese, typical of the Piedmont Region. It has a fresh, fragrant, sweet taste. Can be 

used in a multitude of ways: delicious on crackers - plain or mixed with herbs, chives, black pepper and/or chili pepper 

etc., Use in preparations for desserts - mixed with syrup and/or fruit; it is a wonderful ingredient in the kitchen – with 

various preparations for pasta, risotto, vegetables; a very sophisticated and delicious topping for pizza or as a filling for 

pastries. 

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Robiola Di Mondovi Occelli #053763 20/6 oz 

In his ""Naturalis historia"", Plinio il Vecchio cites a ""robeola"" produced in the lands around Mondovì and sold on the 

markets of Ceva. Beppino Occelli has recovered the original recipe and called his production Robiola Mondovì. The 

cheese is part of the range of flavors safeguarded by the Slow Food movement and is well served together with a 

local Dolcetto (Dolcetto delle Langhe Monregalesi). Ideal in every season and, as a special end to the meal, heated 

over the range and served on rounds of toasted bread. 

Robiola Osella Twin Pack #053095 24/8 oz 

Very fresh, cow’s milk delicate and creamy cheese, typical of the Piedmont Region. It has a fresh, fragrant, 

sweet taste. Can be used in a multitude of ways: delicious on crackers - plain or mixed with herbs, chives, 

black pepper and/or chili pepper etc., Use in preparations for desserts - mixed with syrup and/or fruit; it is a 

wonderful ingredient in the kitchen – with various preparations for pasta, risotto, vegetables; a very 

sophisticated and delicious topping for pizza or as a filling for pastries. “Twin Pack”- 2 x 100 gr. / 12 per tray 

Robiola Quercino #053795 4/400 gr (Arrigoni) 

“Quercino” is a variety of fern which grows lushly in the undergrowth of the Prealps. Quercino “Robiola, a soft cow’s 

milk cheese, has the same aroma of undergrowth. This cheese is characterized by its dry salting and ripening in 

pinewood cases which can last more than 60 days in a very humid cellar. The rind is coarse and of an intense pink 

color. The cheese is soft, homogeneous and straw yellow in color. It is creamy and has a strong aromatic flavor 

typical of ripe cheeses. Quercino Robiola: 4 x 450 gr. per case each individually wrapped and packed in a 

distinctive wooden box. . 

Robiola Rocaverano Guffante #053864 4/8 oz Roccaverano 

This is a fresh cheese made from a blend of cow, goat and sheep milks from two daily milkings . The 

cheese originated in the Celtic-Ligurian period. Pliny and Pantaleone, who appreciated its qualities and 

described the production cycle, later mentioned it.. Robiola di Roccaverano is a 100% fresh cheese that is 

neither aged nor matured. It is cylindrical in shape and rather fatty. The texture is grainy and the color milky 

white. It has a delicate aroma and acidic flavor. Robiola di Roccaverano was assigned a designated origin 

on 14 March 1979 with a presidential decree that described its characteristics as follows: fatty, fresh 

cheese that does not undergo any maturing or aging process, produced with cow's milk up to a maximum 

85% and goat's and sheep's in varying degrees or purity, for a minimum of 15%. It comes from two daily 

milkings, partially destined for skimming. The cows’, goats’ and sheep’s basic diet should come from green or freshly-conserved forage. It is 

produced throughout the year. 

Robiolina Alle Erbe #054373 120/1 oz (Osella ) 

Very fresh, delicate and creamy cheese, typical of the Piedmont Region. It has a fresh, fragrant, sweet taste. This is the same fresh 

creamy robiola but mixed with herbs. All the taste of fresh cream and milk combined with the rich aroma of herbs. 

Rochetta (Alta Langa) #053096 6/300G Fresh cheese made with three milks: cow, sheep and goat. 

Slightly straw colored and delicate, creamy with a very distinct taste due to the mixture of the milks. Named for a 

neighboring village. Aged about 10 days. Pack: 6 x 300 gr. (10 oz) per case. From the Piedmont region. 

Scimudin #054528 2/2 kg Latteria 

Scimudin is a diminutive of “Scimuda” the name given traditionally to “latteria” cheeses produced in the 

mountains. This cheese therefore would be considered a small example of the more traditional cheeses. 

Medieval documents already mention this cheese which today is still made in the traditional manner while 

always adhering to the strictest sanitary controls. It is a soft- ripened, full fat cow’s milk cheese with a smooth 

white mold, compact paste which tends to be slightly softer near the rind than in the center. It is mellow and 

mild with an unmistakable milky flavor, especially when very fresh. It will become more intense with a few 

weeks of age. This cheese is also used in many of the local dishes making it a very good example of the 

cheese production of the Valtellina. Shelf life :Approximately 2 – 3 months. 

Sottobosco w/ Truffles #054507 5/1 lb (La Botera) 

Bianco Sottobosco is truly a special cheese, a delicate crumbly mixture, a perfect balance of cow and 

goats milk whose taste is enhanced by generous pieces of the renowned truffles from Alba. The aging 

process is most important and occurs in a cool cantina or cave, lined with the porous stone called “tuffo” 

and where the ideal constant temperature is maintained not artifically but by the thick stone walls. 

During the aging process, the distinct aroma of the truffles emerges and only when the cheese is fully 

impregnated with this scent is it ready. Ingredients: Cow and goat milk, truffle pieces, salt and rennet. 

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Tenerella Regular #053078 12/12.5 oz 

From Il Forteto in Tuscany, this handmade cheese begins with mozzarella formed into the shape of a sack. The 

interior of the bright white mozzarella bag is filled with ricotta cheese, and a drop of fresh cream. The top of the sack 

is twisted into a knot and closed. Each individual Tenerella is placed in a plastic bag and air-shipped only two or three 

days after manufacture. Serve Tenerella to your most important guests as part of an antipasto or after dinner as an 

exquisite dairy dessert. 

Tenerella Truffles #053079 12/12.5 oz Forteto 

This incredible cheese captures the distinct taste of fresh country milk blended with the earthy incomparable flavor of white 

truffles. From Il Forteto in Tuscany, this handmade cheese begins with mozzarella formed into the shape of a sack. The 

interior of the bright white mozzarella bag is filled with ricotta cheese, white truffle shavings and a drop of fresh cream. The 

top of the sack is twisted into a knot and closed. Each individual Tenerella is placed in a plastic bag and air-shipped only two 

or three days after manufacture. Serve Tenerella to your most important guests as part of an antipasto or after dinner as an 

exquisite dairy dessert. 

Toma #054540 6/330 gr. 

Blend of cow and sheep’s milk. The “Toma” is one of the most typical cheeses of the Piedmont Region. This is a fresh 

yet slightly firmer cheese, with the very particular taste from the blending of the two milks Pack: 6 x 350 gr. (12 0z) per 

case 

Toma Bianca #054613 12/350 gr Soft ripened white mold cow’s milk cheese. 

Delicate, fresh taste which becomes more pronounced as it ages. Shelf –life approx. 4 weeks 

Pack: 12 x 280 gr. per case 

Tomini Misti Longo #054511 8 trays 6x35 gr (Longo) 

Fresh little cow’s milk tomini, sprinkled with herb and/or pepper. They are perfect for spreading on toast, crackers 

and canapes. They can be used to decorated any platter or buffet table. Pack: 6 trays of mixed tomini per carton 

Tomino Longo 8x2 / 80gr #054579 

Tomino Boscaiolo Longo: Piedmont cow milk. 

The Canavese Valleys, famous for its beautiful landscapes is also an area famous for a series of typical products, a 

distinct one of which is the Tomino, a fresh cheese of noble origins appreciated today for its lightness and taste. 

Tomino Boscaiolo has a soft uniform compact interior with a light dry slightly musty crust. Pale yellow with a sweet 

slightly spicy taste. Mild tasting. 

Tomino Boscaiolo #054580 4 trays 6x80 gr (Tomini da cuocoere) 

These small “tomini” are typical of the Piedmont region. They are made with cow’s 

milk , have a thin white mold rind and are soft inside. They are called “tomini da 

cuocere” meaning they are for “cooking”. It is very customary to use these little cheeses for cooking, generally 

whole or cut in half. Cook carefully so that the tomino will not lose it’s shape, but it will become extra soft and 

runny on the inside. There are many different ways to prepare them and each chef will have his own recipe. 

For example, they are delicious cooked in a teflon pan with pears and walnuts, or, breaded and fried, lightly 

sauteed in oil, or, wrapped with bacon or stuffed with prosciutto. Pack 4 x 100 per tray/ 6 trays per case 

Tomino Fior Di Crema #054650 2/2.25 lb 

This is a fresh cow’s milk paste of the classic Tomino from the Piedmonte region of Italy. The soft consistency makes this a perfect produc t 

to use in "panini" or spread it on toasted crostini. Add a drop of olive oil, pepper or herbs! Perfect for raviolo, manicotti and countless other 

dishes. 

Tronchetto #054529 4/260 gr Latteria 

This is a fresh cheese made with 100% pure goat’s milk. It is aged for about 20 days. It’s texture which starts out as 

slightly chalky will soften and become creamy as it ages. The interior of the cheese is white, which tends towards gray 

next to the rind. Initially there is a slight bloom of mold on the rind which will harden slightly as it ages. 

Tuma del Trifulao Ocelli #053759 4/300 gr Occelli 

The "trifulau" is the Langa country dweller who roams the woodlands and hillsides at night with his dog in search of 

precious truffles. Beppino Occelli, in creating this cheese, was the first to combine the black truffle, one of nature’s 

jewels, with the tuma of the Langa. 

Tuma Della Paja Sheep Occelli #053758 1/4 lb Occelli 

This small craftsman cheesemaker is found in the Langa area, close to the historic centre of 

Farigliano. This place, with almost domestic dimensions, houses the most renowned “jewels” of collection of the Beppino 

Occelli collection. The first among these is the Tuma dla Paja, which received the prize for the best imported cheese in New 

York in 1997, This is a soft cheep milk cheese. 

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Tumin Rutulin 053827 3/1 kg La Botera Piedmont - Province of Cuneo 

Made with the pure mountain milk from the Piedmontese cows and from local goats who graze on the rich 

pastures in the summer months and, in winter, feed only on natural hay. The cheeses are all made by hand, 

cured individually, many in local mountain caves, and, then once matured will also be packed only by hand. 

Made with whole cow and goat’s milk, it has the full flavor of the rich variety of grasses, herbs and flowers found 

in the mountain pastures. The cheese will be aged a minimum of one month, but sometimes it is preferred 

ripened for a slightly longer period of time. It is available plain, or rolled in the red leaves from the barolo vines, 

wild herbs, sesame seed with the addition of tips of mint, and /or the ash from juniper leaves. Perfect for a 

cheese platter, it is delicious served with crostini or rustic bread. It is a wonderful addition in the mixing of 

risotto, of pasta or oven baked tarts. Weight: 350 grams Pack:3 per box 

Val Belbo #054541 6/330Gr. 

Blend of cow, sheep and goat’s milk. Produced faithfully according to the century old traditions of these high 

valleys, this perfectly blended cheese is light and sweet with hints of grasses from the rich and varied pastures 

where the cows have grazed. It is light, sweet with a hint of acidity from the goat’s milk. Delicious eaten as is, it 

becomes truly incomparable with a slight addition of olive oil and fresh pepper!Shelf life: approximately 40 days 

Pack: 6 x 330 gr. (11 0z) per case. 

Vero Capra #054559 6x2/160 gr 

This very fresh little cheese is made with 100% pure goat’s milk. It is soft, easy to spread, creamy with ever so slight overtones of acidity 

which is typical of goat milk. Delicious as an antipasto, to serve with bresaola, prosciutto or even celery and other raw vegetables. Or just 

dribble extra virgin olive oil over it with a little black pepper. In cooking, it can be used Shelf life: 30 days 

Italian Mini Cheesecakes (Air Order Only) 

Flown in fresh from Italy, these authentic hand made buffalo milk Ricotta cheesecakes are unlike 

anything made outside of Puglia. Extremely light and delicate, and not overly sweet, enjoy these 

cakes served in the afternoon or after dinner with espresso. Varieties sold separately 

Plain Cheese Cake #054969 18/200 gr 

Lemon Cheese Cake #054955 18/200 gr 

Chocolate Cheese Cake #054954 18/200 gr 

Strawberry Cheese Cake #054525 6 3/4 lb 

Orange Cheese Cake #054526 6 3/4 lb 

Pistachio Cheese Cake #054552 6 3/4 lb 

Blueberry Cheese Cake #054979 18/200 gr 

Norway 

Jarlsberg Wheel #710929 1/22 lb 

Jarlsberg Loaf #710927 2/12 lb 

In Norway, dairy farmers take their cheesemaking very seriously. Jarlsberg is not made on small farms in 

rural communities, but rather is created in a laboratory setting through a multi-stage, high-tech manufacturing 

process. The special bacteria that give the cheese its famous wide-eye holes and its sugary sweet flavor are 

cultivated in a controlled environment and added to the curd midway through the cheesemaking process. The 

result is a beautiful and delicious 20 pound wheel that defines the baby swiss category of cheeses. Jarlsberg 

was first produced in 1815 and has long since become Norway's most famous cheese and a household name 

here in America. Jarlsberg cheese is a Norwegian Emmentaler type cows milk cheese with large holes, a rich 

buttery texture and mild, sweet nutty flavor. It has a slightly lower fat content than Swiss cheese. 

Jarlsberg Lite #710926 1/12 lb 

Jarlsberg Lite is a rindless low-fat variety of Jarlsberg introduced in the late ‘80's. Jarlsberg Light 

also has the characteristic large, round holes. It is pliable and can be cut with a cheese slicer. 

The taste is rich, slightly sweet and nutty. This cheese is ideal for cheese boards and in salads, 

choose regular 

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Poland 

Podlaski #740932 4/7 lb 

Dairy products are a staple of Polish cuisine. The most commonly used cheeses are zakaski, which is 

used in the filling of pierogis, and smietana, which is similar to sour cream. The Polish were among the 

early cultures to consume fermented milk products because they were once a nomadic people, and this 

was a way to preserve the food as they traveled. This cheese is somewhat firmer than the staple 

cheeses of Poland. It has a semi-soft, smooth texture and a mild, slightly sweet flavor. It is a 

good cooking and table cheese. Serve it with fresh fruit and dark, hearty bread. 

Mazowiecki 4x6 #740913 4/8.5 lb and #740947 5/8 lb (Polanaise) 

Mazowieckid Is a semi-soft, smooth texture and a mild cheese with a slightly sweet flavor. Made from pasteurized 

cow’s milk, It is a good cooking and table cheese. Serve it with fresh fruit and dark, hearty bread 

Vegetable Suwalski #740903 2/8 lb (Polanaise) 

Vegetable Suwalski with Paprika is a smooth, creamy cow's milk cheese packed with assorted 

vegetables and coated in ground paprika. In Poland, the town of Suwalski is where small-scale 

production of cheese takes place. Due to Poland’s mild summers that are often accompanied 

by frequent showers, the green pastures retain their healthy glow. Vegetable Suwalski with 

Paprika is one of the most popular cheeses of this fresh crop. A smooth, creamy cow’s milk 

cheese, it is packed with assorted vegetables and loaded with flavor. The whole brick is then 

coated with fine ground paprika, encasing the taste and adding a little extra bite to an already savory and flavorful cheese. 

When you try it, you will most certainly be surprised that such a masterful cheese originates from Poland, a country not well 

known for its gourmet cheeses. 

Morski #740948 4/8 lb 

The food of Poland is primarily dependent on the country’s soil and climate. A country whose borders have 

changed dramatically throughout its history, however, Poland has a cuisine that has absorbed the 

influence of the various people who have lived within them. French, Italian, and perhaps most obviously, 

Russian flavors and dishes are present throughout Polish cuisine. Despite these influences, the Polish 

predilection for simple, substantial dishes have remained. This cheese is an example of that preference. 

Morksi is a semi-soft cheese with a very mild, pleasant flavor. It is not at all complex or intimidating and is, 

therefore, a safe bet when serving a crowd or for every day eating. The cheese’s smooth texture makes it 

great for melting, and it is perfect on a grilled ham and cheese sandwich made on Polish-style dark, 

hearty bread. Made from pasteurized cow's milk. 

Pavarti Smoked Cheese #740911 3/7 lb (Polanaise) 

A smoked cow's milk. It is slightly spicy but a subtle cheese from Poland. Has an intensity on first taste which 

transforms into a full-mouthed long flavor with nutty grassy hints and a soft texture. This cheese is smoked 

using oak chips from the trees on their farm. The smoking process adds a new level of flavor to this 

pasteurized cheese and gives an attractive deep redish color to it. 

Lubelski #740912 6/3 lb (Polanaise) 

Lubelski is a town in the Lublin region of Eastern Poland. This region is mainly agricultural and lies 

between the Vestula and Bug rivers. The soil is rich and sandy because the region had been an 

inland sea 200 million years ago. Mild and somewhat dry, Lubelski is an excellent basic for your 

kitchen. It melts easily and has a flavor and texture similar to Mozzarella. Eat as a table cheese with 

beer or use for melting, cubing in a salad, or for Poland's famous cheese cake, Sernik, served at 

Easter time. Lubelski also makes an excellent pizza topping. 

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Radamere #743069 1/15 lb (Polanaise) 

Radamer can be considered a Baby Swiss-type cheese that is very similar to Tilsit, only less 

pungent. Aged for approximately 4 months, this semi-firm, pale yellow cheese offers a mild and 

nutty flavor. Its texture is smooth and dotted with small random hole resembling its German 

cousin. 

Smoked Kurpianka #740902 10/1.5 lb (Polanaise) 

Similar to Smoked Mozzarella An excellent snacking cheese Serve with hearty dark breads 

Made from pasteurized milk. Smoked Kurpianka is a sausage-shaped cheese with a semi firm 

texture from Poland. It is an instant palate pleaser with its smoky edible rind and a pleasing 

springy texture that melts in your mouth. The smokiness is mild with a touch of garlic which 

compliments this tasty cow's milk cheese. If you love smoked cheese try this new addition as a 

change from the usual smoked cheeses from Holland, Spain, and Germany. 

Edamski #740909 4/8 lb 

Edam Dutch style cheese. It has a characteristic delicate, mild, slightly nutty taste, and soft texture with a 

few round and oval holes. Fat content: not less than 45% in dry matter. They are produced out of a 

selected highest quality staples, which allows to produce cheese of the expected parameters. Dutch type 

cheeses characterised by the lack of holes and a gentle buttery taste (e.g. Gouda, Edamski) 

Batory Swiss Loaf #740990 2/3.3 kg 

Batory is a smoked Dutch style Swis cheese. It has a slightly fragile texture and slightly spicy, 

walnut flavor with a dectable smoky aroma. 

Rolada Teczowa #740991 2-color Twist 10/1.8 lb pack 

Rolanda Teczowa is a Rolanda Ustrzycka type cheese. Rolanda 

Ustrzycka is a special smoked cheese manufactured frim ready cheese. It was firest 

manufactured in 1976 by Ustrzycka Dolne Dairy. ROolanda is hand shaped ensuring proper 

texture. The cheese has two colored appearances and has a soft texture. It is a great looking 

ands tasting cheese. 

Other Holland Type Polish Cheeses Available 

Krolewicz (swiss type) Loaf #740987 3/8 lb Sharp Swiss style cheese from Poland. 

Polish Gouda (Red Bag) #740949 1/21 lb 

Edam Balls (Red Wax) #740931 6/4 lb (Westland) 

Gouda, Red Wax #740988 1/18 lb 

Spain 

Spain has about 100 different varieties of Cheese. Every region has its own specialty, covering a full range of 

cheese types, from fresh to cured, to fermented and blue-veined. One essential characteristic is the type of milk 

used in the production. Depending on the area, time of the year, climate, or tradition, cheeses are made of 

cows', sheep's, goats' milk, or of a mixture of two or all three types of milk. 

In general cow's milk cheeses are found in the north, along the Cantabric coast, from Galicia to the Basque 

Country, and along the northern Cantabric Mountain Range and the Pyrenees. Sheep's milk cheeses are found 

inland, from the north, in Cantabria and the Basque Country, down to the flats of Castilla-León, Castilla La 

Mancha, Aragón and Extremadura. And finally goat's milk cheeses are found mostly along the regions of the 

Mediterranean coast, from Cataluña to Andalusia, as well as in Extremadura. 

In the islands, both Canary Islands as well as the Balearic, you will find mostly goat milk cheese, although also 

some cow milk ones, as well as mixed milk cheeses. Mixed milk cheeses are produced across the whole 

geography, with the predominant milk of each area being more used in the mixes”. Cheese From Spain Cheese 

Guide (http://www.cheesefromspain.com/CFS/CheeseGuides.html) 

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Sheep’s Milk Spanish Cheeses 

IdIazabal, Smoked 563075.2/7 lb 

Idiazábal is a small village in the heart of the gastronomic Basque Country. Until 1987, when the Denominación de 

Origin became official, cheeses from the Basque country were renamed after its origin, such as Aralar, Urbia, 

Monte San Donato, etc.. Nowadays, all these cheese are unified under the name of Idiazábal and also include 

cheeses from Navarra. Elaborated with raw sheep milk, Idiazábal is a robust and sharp cheese, and usually 

ripened for a long period (at least 60 days). Its paste is delightful and “chewy”. For many Spaniards, IdIazabal is a 

synonym for smoked cheese, but that’s not necessarily true. Both smoked (and unsmoked versions by specia 

order) are available. 

Manchego Sheep's Milk 3 mo. Green Coat #563014 (Don Bernardo) 2/7Lb 

Manchego is the best-known and most widely available Spanish cheese. It comes from La Mancha, the land of 

Don Quixote, and was originally made only from the milk of Manchego sheep. Manchego is aged for 3 months or 

longer, and is a semi-firm cheese with a rich golden color. It comes in a 10-inch diameter wheel, 5 inches thick with 

a herringbone design on the rind. It ranges from mild to sharp, depending on how long it is aged. It pairs perfectly 

with a fruity Beaujolais. Don Bernardo is the #1 Brand of Manchego in the world and by far the most recognized. 

Manchego 3 month Green Coat#563079 (Don Juan) 2/7Lb 

Manchego is the best known and most widely available Spanish cheese. It comes from 

La Mancha, the land of Don Quixote, and was originally made only from the milk of 

Manchego sheep. Manchego is aged for 3 months or longer, and is a semi-firm cheese 

with a rich golden color. It comes in a 10 inch diameter wheel, 5 inches thick with a 

herringbone design on the rind. It ranges from mild to sharp, depending on how long it is aged. 

Manchego, 6-month #563066 Don Juan Manchego 6 month 2/7 lb 

Manchego is Spain's most famous cheese. Produced in La Mancha in Central Spain, 

true Manchego is made from 100% sheep's milk. Cheeses from Spain are commonly 

made from sheep's milk because most of the territory is rocky and dry, unfriendly to cows but suitable to raising 

goats and sheep. The abundance of wild herbs on Central Spain's grazing lands gives Manchego a special taste 

and aroma. Its flavor is zesty and exuberant while its texture is firm but not dry. Manchego can be recognized by 

the zigzag pattern etched into its rind. This is created by the rippled surface of the press used in the manufacture 

of the cheese. Underneath the inedible rind, the interior is ivory colored with few small holes. Very mild floral 

aroma. Firm, but very smooth paste, somewhat oily to the lips. Gentle nutty flavor and finish. Leaves the mouth 

somewhat dry. Imagine yourself in a high ceilinged room with a crusty loaf of bread this cheese 

wine and olives….one day! 

Manchego Aged 1 year Black Coat (Don Juan) 2/7 Lb. 

Same as above but cured for 12 months. 

Manchego, Raw Milk 1 YR Black Coat #563072 (Monte Alba) 2/7Lb. 

A genuine cheese from the La Mancha region of Spain, this Manchego is made from raw sheep's milk taken from 

a flock of La Mancha sheep. The small-scale, artisan production of this Manchego yields an exquisite cheese that 

is hand-formed, hand-wrapped and dry cured for a year. This Manchego has a robust flavor that is reminiscent of 

the rugged Spanish countryside. Very mild floral aroma. Firm, but very smooth paste, somewhat oily to the lips. 

Gentle nutty flavor and finish. 

Manchego Mini Aged (Don Juan) 12/13 Oz. Same as above in 14 Oz. sizes 

Manchego in Rosemary 563040 (La Alberca) 2/7 Lb. 

A specialty from the La Mancha region of Spain, this Manchego-type cheese is covered in fragrant rosemary. The 

rosemary impregnates the cheese with an unmistakable herb flavor that perfectly complements the nutty sweetness of 

the Manchego. Malagon with Rosemary combines one of the most prevalent herbs of the Spanish countryside, 

rosemary, with rich sheep's milk cheese. After a period of aging, the rosemary that is pressed into the rind of the 

cheese imparts a wonderful flavor into the cheese. The herbs also lend the wheels a rustic, natural appearance. 

Manchego Brandy #564519 Cheese 2/7Lb. 

In the Picon region of Spain, the very first batches of this new cheese were produced in 2001. Made from raw sheep's 

milk, the cheese is carefully aged under strict conditions for a minimum period of 10 months. The wheels are then 

aged another two months whilst they bathe in Cognac. The result is a simply stunning product. Fine, aromatic and 

complex, this wonderful cheese is destined to become a classic to be enjoyed by generations to come. 

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Manchego Wedges #563088 12/9 Oz (Special Order) – 

Made with 100% sheep milk from "La Mancha" a region in the centre of Spain. Protected with a D.O.C. by European 

authorities, each cheese is identified with a casein label and a numbered sticker to guarantee its quality. Its flavor is 

zesty and exuberant while its texture is firm but not dry. 

Manchego in Oil 2/3Kg. #563073 

Manchego aged for 8 months and then dumped in extra virgin olive oil for another 

minimum of 3 months. Besides the long aging the paste it keeps semi hard, thanks to the olive oil that 

prenetates inside the cheese giving it a distinct flavor, more sweet and pleasant to the palate 

than a regular one. 

Pur Ovella Can Montes #563091, 2/7 lb 

Pur Ovella is pur sheep's milk cheese from the Majorca area. It is one of the most made famous of other original 

denominations. It has a 65% FDM. 

QuesoTorta A Serena #563036 (Cremosito del Zujar) 4/800 gr Torta La Serena is an unpasteurized 

"amanteigado" sheep's milk cheese aged 60 days, produced with thistle as rennet. Torta La Serena is produced in Badajoz in Extremadura. It 

starts out deliciously runny and then firms up with maturation. A real treat as this producer is the best that we found after tasting many 

"Tortas" in the area. Torta del Casar is perhaps more widely known in this region but both are excellent cheeses. 

Roncal #: 563050 2/7lb 

In the Navarra region of the Spanish Pyrenees, lies the Roncal Valley. Seven villages make up this valley and control the 

production and marketing of the first Spanish name-controlled cheese, Roncal. Record of this cheese’s production dates 

back as far as the thirteenth century, when the citizens of these towns worked together to raise sheep and to tend horses 

and the forests of the Pyrenees. Each year they would herd their flocks up the mountains to the high pastures in the 

spring, and each fall they would lead them back down and take their products to market. Roncal is still a product of the 

fresh mountain air, and it still made from raw sheep’s milk. It is wheel-shaped, with a hard, natural rind covered with a 

velvety-smooth layer of blue-gray mould. Aging period lasts at least four months. The firm, elastic interior is slightly grainy, 

with small, irregular holes. The greenish mouldy surface is occasionally covered in olive oil. The flavor owes much to the 

richness to the milk. It is ripened slowly over the course of several months to develop a rustic, nutty and olivey flavor and a 

moist, smooth texture. 

Zamorano #563045 2/7 lb 

Famous Spanish cheese, usually produced in the shape of drum. The cheese is very similar to Castellano and 

Manchego, but is less grainy. It has a natural rind covered in gray mould. The flavor has a hint of burnt caramel and the 

smooth taste typical of sheep's milk. Zamorano is used as a table cheese and it ripens within. Zamorano is an aged 

cheese, ranging from cured to very cured, made with ewe's milk. The coagulation of the milk is enzymatic, and the 

paste is pressed and uncooked. 

Cabra (Goat Cheese), #563016 (Forlasa) 2/6Lb. 

Cabra Mini #563021 Forlasa 6/20Oz. 

Fresh cheese, slightly aired, made with goats milk. 

Goat’s Milk Cheese 

Cabra Al Vino, #563019 2/5Lb. (El Piconero) 

100% goat's milk cheese, pasteurized and bathed in Spanish red wine. Minimum ripening period of 30 days in a 

natural cellar and soaked in vino for 48 - 72 hours, giving this interesting cheese a smooth violet rind, aroma and 

bouquet. 

Ibores Paprika,#563077 6/1Kg. 

Made in Extremadura, this goat’s milk cheese reflects its homeland with its full. It is hard and dense and becomes sharper with 

age. During its two-month aging period, the rustic cheese is rubbed with a mixture of olive and sweet paprika. It is hard enough 

to shave over salads and hot dishes and delicious as a table cheese when served with fresh fruits and vegetables. This cheese 

is made with unpasteurized goat's milk, small in size, cylindrical and irregular in shape, with a smooth reddish yellow rind. Inside 

it is compact, soft and wide and above all, extremely tasty and aromatic with a noticeable flavor, somewhat acid and salty, very 

pleasant and buttery. It may be mature or from mild to medium mature and varies between fatty and very fatty. It is 

eaten as an appetizer, or dessert. 

Garrotxa #563047 6/2.5 lb 

A farmhouse cheese of Spain that is made from goat's milk. It is covered with a gray , felt textured rinded. This goat’s milk 

cheese was once produced solely in the Garrotxa area of Catalonia. This is the area of Pyrenees region of Spain that is 

furthest to the East, lying right on the shores of the Mediterranean Sea. Garrotxa has a white interior with a very creamy 

texture that is surrounded by a natural mold rind. The cheese has a bone white, firm white, tight texture and is firm to semi- 

hard and smooth. Garrotxa cheese provides a satisfying sweet to nutty and herbal flavor that is mild and somewhat mellow 

tasting with hints of thyme and rosemary. It is an excellent table cheese for snacking or for use as an appetizer. 3 weeks 

aging. Perfect accompaniment to olives, fruits, bread and red wine. 

SPB012407WI 71


Majorero Cheese #563069. 2/5 lb 

Fuerteventura Island is located in the southeastern reaches of the Canary Island archipelago, a little more 

than 100km from Africa. With its extensive golden sandy beaches and wide plains, caressed by the sun 

and trade winds, this important tourist destination is also a land with a farming tradition going back a 

thousand years. The goat cheeses produced on Fuerteventura are sought after not only in the archipelago 

but outside of the islands as well. Fundamental factors determining the quality of this cheese are the rich 

pastures from a land that is dry but pleasant, and the unsurpassable characteristics of the Majorera goat, a 

very adaptable rustic animal which produces a thick, aromatic and high-fat milk. During the Middle Ages, 

this island was known as Maxorata and the name of the cheese ""queso Majorero"" comes from the 

adjective denominating the inhabitants and products of the island This milk, along with the talents of the 

Majorero cheese-makers is the main secret of one of the best goat cheeses. 

Murcia al Vino, #563055 1/5 lb (Special Order only) 

Murcia is a wine-bathed cheese is made from pasteurized goat's milk in Murcia region of Spain. This region has 

a rich variety of grasses, shrubs, and wild herbs on which the goat's graze to give the cheese a distinctive taste 

and aroma. The unique feature of Murcia al Vino is that it is washed in red wine during ripening. The wine 

deeply tints the cheese, giving the rind its characteristic burgundy color and imparting a strong floral bouquet. 

Murcia al Vino is a real gem. It not only has a bold, delicious flavor, it has the intoxicating aroma of a good bottle 

of wine. Made from pasteurized goat's milk. 

Cow’s Milk Cheeses 

Cadi Cereta Cheese #, 2/5 lb 

CADÍ is a milk producing cooperative located in the Seu D'Urgell, in north eastern Spain 

(Cataluña), near Barcelona. Since 1915 making cheese and butter of the highest quality. 

Recognized and certified by different organizations for it's quality and quality control. The milk 

comes exlusively from the cattle of its members, which are located in the region of L'Alt Urgell and 

Cerdanya, in the heart of the Pyrenees mountain range, a privileged zone with rich flora and 

fauna. Cadí cheese is made from the milk of cows grazing in the high pastures of the Pyrenees 

Mountains of Spain. Unique for Spanish cheese (most of which is made from sheep's milk), Cadí 

's cheese employs making techniques generations old from the milk of the small herds of farmers 

who are part of the Cadí cooperative. The cheese is mild but distinctive in flavor and texture, and is great for snacking, sandwiches, for 

cooking, and in salads. 

Mahon #563013 2/8LB 

Mahón is the capital & port of Menorca, the most northerly of the Balearic Islands, in the Medit. Sea. It is also 

the name given to all cow's milk cheeses produced on the island, as all cheese were exported from Mahón via 

the Mediterranean Sea. Although it is a small island, Menorca produces enough cheese to make Mahon Spain's 

second most popular cheese next to Manchego. 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. 

The yellowish-orange rind conceals a soft, slightly salty and decidedly spicy interior. There are many varieties 

of this cheese, ranging from semi-cured to very old. The rind is either rubbed with oil or paprika , it is compact 

and crumbly. It is one of the most versatile cheese of the Spanish gastronomy. It can be grated over pasta, or a 

potato, rice or vegetable dishes. Mahón is traditionally served as an appetizer, drizzled with olive oil and served 

with a sprig of fresh Rosemary 

Mahon Aged 1 Year #563013 2/8 lb 

Traditionally the orange rind on Mahon comes from being rubbed in butter, paprika and oil. When a cheese is 

aged, the taste intensifies and becomes bolder and nuttier. Typical Queso Mahon is aged in the caves of Menorca 

for 2 months, Reserva is aged for at least a year. It maintains a slightly briny, sharp taste but now becomes hard 

and granular, on a par with parmesan. Reserva can be grated over pasta or served as a table cheese with olive oil, 

black pepper and tarragon. A robust Spanish red wine can be overwhelming to young Mahon, but the Reserva 

definitely has the strength for this pairing. We also enjoy it with a cold glass of beer, hazelnuts and dried fruit after 

a hard day’s work. 

Mahon, Cured #563009 2/8LB 

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. 

Nata de Catabria #563056 2/1 kg, 

Cantabria's Creamy Cheese comes from the Cantabrian sea coastal region of Cantabria, in 

Northern Spain It is a creamy cheese that almost melts in your mouth, leaving smooth flavors of 

cream cheese but with a delicious distinctive bitter point. It is aged for no less that a week, usually 

between two weeks a and two months. The resulting cheese have a flat and waxy rind, of a bright 

yellow color. The meat is solid, without holes, or with very few small scattered holes, an elastic texture and a pale yellow 

color. It is a soft cheese, easy to melt, perfect for stuffings. In Cantabria it is often used in fish dishes, as well as with 

chicken, or filling soups and stews. The best company for the cheese are thick breads, and the recommended wines to 

drink with the cheese are red crianzas not very astringent. 

SPB012407WI 72


San Simon #563057 6/2lb 

Tetilla and San Simon, both denomination contolled cheeses of Spain, hail from the tough terrained region of the Galicias. 

Both are traditionally shaped in the form of a small mountain or a stout bullet. Tetilla is actually derived from Spanish 

dialect for it is shaped like a woman's breast. San Simon's shape is often referred to as "bufone" for it is shaped like a 

dunce cap. Tetilla is mild and tangy with the texture ranging from soft to semi-soft. San Simon is smoked on hardwoods, 

giving the rind a burnt look with the flavor being drier and sharper and more smokey than that of Tetilla. San Simon has a 

creamy, buttery, smoky flavor that ranges from mild to piquant. San Simon can be enjoyed with fruit and raw vegetables 

and is also excellent served with fruity desserts like pies and tarts. Fruits, vegetables, smoked meats, and "salchichon" 

(Spanish salami). Ideal paired with Jamon Serrano. 

Tetilla. #563017. 6/2# 

The word ""tetilla"" (meaning nipple) defines the traditional shape of this cheese, that is a flattened pear- 

shaped cone with a small nipple on the top. This is the most characteristic cheese from Galicia, easily 

recognized by its shape and smooth, fine, yellow straw-colored rind. The soft paste, thick and smooth with 

few air pockets, is very creamy on the palate. The flavor is clean and smooth. This cheese can be eaten at 

any time during the day. It is also suitable for cooking, especially as stuffing and in recipes calling for coating 

as it melts easily with heat. It is the most popular traditional cheese in Galicia. Very popular among children 

for its soft and creamy consistence and light-salted taste. This cheese is traditionally made in the provinces of 

Pontevedra, La Coruña and Lugo.You shouldn’t accompany this cheese with strong wines or spicy food, as 

its taste is very fine and its nuance not pronounced. 

Urgella, #563084 2/7 lb 

From the pristine pastures at the foothills of the Sierra Del Cadi, the Catalan Pyrenees mountains, comes this 

excellent cows milk cheese. The Cadi Cooperative Society, an agricultural cooperative founded in 1915, is 

preserving the artisan quality and tradition of an array of Catalan style cheeses, and is the trademark of quality for 

these cheeses in both Spain and France. Urgelia is a natural washed rind cheese with a wonderfully creamy texture. 

As with most Catalan pressed curd cheeses, it has a distinctive aroma and a robust flavor. A terrific melting cheese, 

Urgelia is equally delicious served with fruit and a glass of merlot or a white burgundy. Made from pasteurized milk. 

Other Spanish Cheeses 

El Ventero #563039 2/7 lb 

This cheese comes from the heart of Spain's wild and mountainous interior. The towns there have age- 

old traditions of raising sheep and goats in mixed herds. This tradition led to the creation of El Ventero, 

which is made from goat's milk blended with milk taken from sheep and cows. This youthful, delicate 

cheese is stark white, soft and mild. With a smooth, fresh flavor and springy texture, El Ventero 

differentiates itself from the likes of Manchego and Iberico. It pairs well with green Spanish olives and a 

fruity red Rioja 

Iberico #563048 2/7 lb Cow's Milk(50%) Goats Milk(30%) Sheeps(20%) 

Mild Buttery Flavor This is a Manchego-style cheese made from blended cow, goat 

and sheep's milk. It is made in the same type of mold and, therefore, has the same, hatched pattern imprinted into its rind. 

One of the most popular in Spain, this hard, oily cheese is mild, yet tasty and aromatic. The blend of milks allows it to 

have the grassier, herbier flavors of the goat and sheep’s milk toned down by the smoothness of cow's milk. It is typically 

used as a table cheese but is also good for cooking and pairs well with Spanish red wines and Spanish meats, such as 

Chorizo and Jamon Serrano. 

Tronchon #563011 (3 milks) Coquem 4/5 lb (Goat, Sheep Cow) 

Tronchon is a very small village in the southeastern part of Spain's wild and mountainous Teruel 

province. The town and its surrounding area has an age-old tradition of raising sheep and goats in 

mixed herds. This tradition led to the creation of Tronchon cheese, which is made from a blend of goat, sheep and 

cow milk. This uniquely volcano-shaped cheese is beautiful and delicious. With its smooth, buttery, fresh flavor and 

springy texture, Tronchon is a longtime family favorite in Spain. It goes great with green Spanish olives and a fruity 

red Rioja. Made from pasteurized goat, ewe and cow's milk. 

Picon Blue Cheese #563062 2/6 lb 

You'll appreciate the character of this Spanish cheese which originated in Asturias. It's aged for at least three 

months, and comes wrapped in grape leaves. Made in the region of Picos de Europa from cow milk, this cheese has 

a golden yellow paste with lots of blue mold dispersed throughout. It is often sold as Cabrales in the USA today. 

Made from a blend of cow's milk and sheep's milk, it has a creamy, pleasant flavor with a long finish. The flavor 

complements steaks, sauces, dips and pasta dishes, but it's also great on cheese boards or as an accompaniment to 

fruit platters. 

SPB012407WI 73


Valdeon Blue Cheese DOP #563070 2/5lb. 

Made in Spain's remote Valdeón Valley in the northern region of Asturias, Valdeón is wrapped in Sycamore leaves, 

giving it a distinctive appearance and lending to its complex flavor. Named best blue cheese in Spain's 2003 national 

competition, Valdeón is a rich, creamy, intensely flavored semi-soft cow or a combination of cow and goat milk blue 

that's saltier than Stilton yet less wild than Cabrales. Cow's milk predominates, but producers can add goat's or 

sheep's milk, too. This Spanish blue cheese is pungent enough to be interesting without being overpowering. It's a 

good snacking cheese for adventurous guests. Valdeon pairs well with wines made from the gamay grape, such as 

Beaujolais cru and with Muscat. It is delicious with smoked and cured meats and is excellent melted on top of a 

steak. 

Switzerland 

Gruyere Plain #030931 36/6 oz Tiger 

Swiss made Gruyere packed in comfortable 6/1oz wedges. This product contains no additives, cero carbs and a firm 

texture. Tiger combines the taste of carefully ripened Swiss Gruyere with the velvety consistency and nutty flavor of 

Swiss Emmenthaler to create this quality processed cheese. Packed in brightly colored rounds, you'll find six easy-to- 

open foil-wrapped wedges. Tiger Portions are the perfect food for snacking or entertaining. Kids love them and they are 

great to take along while traveling. 

Gruyere Plain #030936 36/4 oz Tiger Same as above but 4 oz. portions. 

Gruyere Assorted #030934 36/6 oz Tiger 

Swiss made Assortd flavor Gruyere packed in comfortable 6/1oz wedges. This product contains no 

additives, cero carbs and a firm texture. (Product Contains 2 units of Alpine Herbs, Plain Gruyere and 

Smoked) 

Gruyere Shippers Plain #030937 100/6 oz Tiger 

Gruyere Shippers Assort #030944 100/6 oz Tiger 

Fondue #030913 12/14 oz Tiger 

Fondue Shippers #030925 48/14 oz Tiger 

This is item is iimported from Switzerland. It is a Genuine Swiss Cheese Fondue. Made from 

cow's milk, it is ready made and merely needs to be 

Fondue Chocolate #030951 12/7 oz Tiger 

Delicious chocolate fondue ready to heat and serve. Made from sugar, cocoa butter, cocoa mass, 

whole mil powder, vegetable oil (Sunflower), lactose, butter, emulsifier (lecithin), flavor (vanilla), plain Chocolate: Total Cocoa solids: Min. 

50%. White Chocolate: total cocoa solids: Min. 26%. Total Milk Solids: Min. 28% 

Swiss Gruyere Wheels #030959 1/73 lb 

Made into wheels weighing between 65 and 85 pounds, with a natural rind and a briny dry, slightly piquant flavor, This 

extra special delicacy from the Gruyere district of Switzerland is well known as the basic ingredient in fondue. But with 

its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well. Upon eating Gruyere, one immediately 

recognizes the taste of whole milk that is used exclusively in making this grand cheese. Gruyere weighs about 80 

pounds. In fact, it takes over 100 gallons of milk to make a single wheel of Gruyere! Enjoy this traditional favorite 

julienned into a chef's salad, melted on a hot open-faced sandwich, or of course, in a classic cheese fondue. 

Gruyere 1/4 cuts #033003 1/18-20 lb Switzerland As above but cut into more convenient use sizes. 

Natural Gruyere Cuts #030958 2/6 lb Switzerland 

Gruyère has it's origins in Switzerland, and can best be described for its sharp and toasty flavor, with slightly fruity 

undertones. 

Switzerland Swiss Super Cuts #030949 Swiss cheese from Switzerland, cuts made out of bocks. 

Fresh part-skim cow's milk, cheese cultures, salt, enzymes. 

Raclette #033001 1/15 lb Emmi 

Raclette is a cow's milk semi-firm cheese with a delicate hazelnut aroma and the mild flavor 

of milk and cream. IT HAS A MEDIUM INTENSITY. 

SPB012407WI 74


Appenzeller #033002 1/15 lb Emmi 

The art of cheese making is one of the carefully guarded traditions in the Appenzell region., the source of one of the 

country's great specialty cheeses. Tangy, mature-flavored Appenzeller dates back some 700 years. Weighing from 15 

to 20 pounds, the wheels are taken to storage cellars soon after being made, where they are rubbed regularly with a 

mixture of water, white wine, salt and herbs. This recipe gives the cheese its special taste, making it great for snacks, 

appetizers and hot dishes. Ingredients: Fresh, part skim cows milk, cheese culture, salt and 

enzymes. Aged: Over 90 days 

Swiss Cuts #030957 2/14 lb Tiger 

Swiss Wheels #033004 1/200 lb 

Emmental cheese is a Swiss cheese. It is sometimes known as Swiss cheese in the USA, although 

Swiss cheese does not always imply Emmental. The cheese originally comes from the Emme 

valley in the canton of Bern. Unlike some other cheese varieties, the denomination "Emmental" was 

not protected ("Emmentaler Switzerland®" is, though). Hence, Emmental of other origin, especially 

from France and Bavaria, is widely available. Even Finland is an exporter of Emmental cheese. 

Emmental is a yellow, medium-hard cheese, with characteristic large holes. It has a piquant, but not 

really sharp taste. 

Uruguay 

Dambo Loaf #453006 6/6.5 lbs 

Dambo cheese is fatty and it is characterised as a soft and elastic consistence, no n-granular and an even yellowish 

white color. It has a smooth lactic taste, slightly salty, even without cracks. 

Reggianito #453033 2/15 lb Calcar 

CALCAR is a Cooperative Milk Producers founded in 1956 and since its beginning has worked uninterrupted as 

a Cooperative of Dairy Producers making fine cheeses. With a typical Italian taste this is a Calcar speciality. 

It's been developed by an Italian cheese master with a long career in this kind of product. This cheese has been 

approved by Italian experts. It's made with specially selected milk and ferments imported from Italy. It's ripening 

process is permanently controlled up to its sale, which is only approved after some strict quality standard tests. 

It's specially recomended to grate and spice pasta as well for your snacks. Use anywhere you would use a 

Parmesean of similar grating cheese. It's a product that becomes a pleasure for adults and children as well. 

Made with pasteurized and standardized milk. 

Goya Bin #453082 1/2550 lbs Calcar 

Here they are packed in pallets, separated by corrugated carton pieces. 

Maasdam Swiss #453001 1/17.5 lb Uruguay 

Produced in Uruguay with a Yellow wax coating, this cheese has big consistent holes and a strong Swiss cheese 

flavor. Milk of cow pasteuriz ed skim, Calcium Chloride, Rennet, Lactic Ferments, Salt. The Maasdam chees 

Processed Maasdam Loaf #450901 9/3 lb 

A processed Maasdam cheese in loaf form. 

Edam Ball Redwax #450900 6/4 lb Westland 

Typical Edam red wax ball manufactured in Uruguay. 

Gouda Redwax #453083 1/10 lb Westland 

This cheese has aflexible and semi hard dough with some very small holes. Its taste is soft and not at all strong. It is 

specially useful for slicing and use in the kitchen or any kind of sandwiches or hamburgers. 

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Kosher Cheeses and Accompaniments 

Argentina 

Various Kosher organic honeys from Argentina. 

Honey from Pampean Prairies, Kaupen #643013 12/300 gr 

From the Pampa’s Prairies, one of the purest and most natural places in the world, Kaupen’s has been able to produce one of their most 

delicious honeys. With plains covered by sunflowers, alfalfa, and white cloves, the Pampean Prairies are a font of honey. The nectar of the 

local flowers and plants create an incomparable clear color and aroma in Kaupen's honey. 

Honey from Patagonia Forest, Kaupen #643014 12/300 gr 

Stretching across the vast Andes Mountains, the Patagonia forest is one of the world’s most unique ecological reserves. From this 

Patagonia forest, Kaupen has created a crystalline, intense honey that expresses all the contrast of this diverse habitat region. Kaupen’s 

honey from the Patagonia forest shows off a fresh and smooth taste that reveals the uncontaminated origin of the surrounding nature. 

Honey, Eucalyptus, Kaupen #643016 12/300 gr 

From the mild regions of Argentina, this Eucalyptus honey is sweet with a fresh mint aroma that strongly denotes the presence of its 

eucalyptus pollen. This honey, widely used in medical treatment, consists of a clear, dense, amber-colored liquid which can crystallize 

quickly to turn a much darker color. 

Honey, Lemon, Kaupen #643015 12/300 gr 

This honey is produced in beehives on the lemon plantations of the Tucuman and Chaco regions, known worldwide for their lemon 

production. With its very distinguishing smooth and delicate taste, this lemon honey has a clear amber color when in its liquid state which, 

when crystallized, it turns white. Kaupen’s lemon honey has a very sweet and pleasant aroma with a hint of citrus taste. 

Canada 

Canadian Eiffel Tower Kosher Brie #060955 12/7oz 

Brie has been made in Canada since the French colonization. This classic, taste bud-seducing cheese is always the 

first to disappear from the cheese plate. 

Denmark 

The Kirkeby Cheese Company of Denmark has taken the art of making kosher cheese and made it one of their 

specialties. On the island of Funen, where the farm is located, is one of Denmark’s most beautiful views. The 

company produces some of the finest kosher cheeses available today. 

Kosher Havarti Loaf #293033 4/6lb. (Sol) 

Havarti is an interior-ripened cheese that is rindless, smooth and slightly bright-surfaced with a cream to yellow color 

depending on type. It has very small and irregular openings ("eyes") distributed in the mass. The texture (also 

depending on type) can be supple and flexible. Havarti has a buttery aroma ad can be somewhat sharp in the stronger 

varieties. The taste is buttery, and from somewhat sweet to very sweet, and it is slightly acidulous. 

Kosher Edam Loaf #293032 3/6lb. (Sol) 

From Sol by Kirkeby Cheese Company. Edam is a mellow, savory cheese has a pale yellow interior. It's made from 

part-skimmed milk (40 percent milk fat). It's a great all-purpose cheese, especially good when served with dark beer. 

Kosher Gouda Slices, #: 293099 20/175 gr 

The Kirkeby Cheese Company of Denmark has taken the art of making kosher cheese and made it one of their 

specialties. On the island of Funen, where the farm is located, is one of Denmark’s most beautiful views. It is here that the privately owned 

company produces Sol Gouda, pre-sliced packages 

Kosher Sliced Edam #293036, 20X175gr. (Sol) 

This item, Sol Edam, is pre-packaged and pre-sliced, ready for sandwiches or snacking. Certified by the Kosher 

Federation of Bet Din of London. Uses 100% Cholov Yisroel milk. Kosher for Passover. 

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Kosher Sliced Havarti #293034, 20X175gr. (Sol) 

Havarti is an interior-ripened cheese that is rindless, smooth and slightly bright-surfaced with a cream to yellow color 

depending on type. It has very small and irregular openings ("eyes") distributed in the mass. The texture (also depending 

on type) can be supple and flexible. Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties. 

The taste is buttery, and from somewhat sweet to very sweet, and it is slightly acidulous. Sol Havarti is pre-packaged and 

pre-sliced, ready for sandwiches or snacking. Certified by the Kosher Federation of Bet Din of London. Uses 100% 

Cholov Yisroel milk. Kosher for Passover. 

Kosher Sliced Cheddar #293042 20X175gr. 

This item, Sol Cheddar, is imported from England, pre-packaged and pre-sliced, ready for sandwiches or snacking. 

Certified by the Kosher Federation of Bet Din of London. Uses 100% Cholov Yisroel milk. It is 

Kosher for Passover. 

Kosher Blue Cheese #293074 1/3Kg (Sol) 

From Kirkeby Dairy. Their Danablu is unique, with similarities to French Bleu d'Auvergne. It is 

an excellent cheese for crumbling over salad or simply served as a snack with fresh fruit. 

Certified by the Kosher Federation of Bet Din of London. Uses 100% Cholov Yisroel milk. Kosher for Passover. 

Here packed in 3 Kilo piece. 

Kosher Blue Wedges #293091 10/100gr (Sol) 

From Kirkeby Dairy. Their Danablu is unique, with similarities to French Bleu d'Auvergne. It is an 

excellent cheese for crumbling over salad or simply served as a snack with fresh fruit. Certified by the Kosher Federation 

of Bet Din of London. Uses 100% Chalov Yisroel milk. Kosher for Passover. Here in convenient size wedges. 

England 

Double Gloucester, Royal George 12/200gr (OU Kosher Certified / Chalov Yisroel) 

This cheese is produced by the Kenyon family in the town of Garstang in England where for the last 20 years they've been producing an 

assorted variety of kosher cheese. These sealed 7-ounce parchment packs ensure product security from the manufacturer to your shelves 

Kosher Mild Cheddar #204501 12/200 gr Royal George 

Royal George cheese is named after the founder of the cheesemakers' English dairy. It was in 1957 that George Kenyon started to make his 

traditional English cheeses in the ancient market town of Garstang, where the ruins of the royalist Greenhalgh Castle (c1490) stand. The 

sons of George, Neil and John, have since been producing kosher cheese for the UK market and are now the leading UK Kosher cheese 

producers. Royal George cheeses are the first ever English cheeses to be certified Kosher by the O.U. The cheese is Cholov Yisroel and is 

suitable for Passover. The recipe was later taken to the USA, Canada, New Zealand, Australia and to anywhere else that the English 

emigrated and is revered the world over. Smooth, crumbly and tangy, this is a great example of possibly the world’s most famous cheese. 

Kosher Red Leicester #204502 12/200 gr Royal George 

Red Leicester is a mellow cheese with a hard, granular texture. It gets its bright red color from the addition of annatto, which is ground 

achiote seed from the annatto tree. Red Leicester is a rather young cheese, as it is only aged for 10 to 12 weeks. As it ripens, it develops a 

distinct nuttiness and faint lemony finish that separates it from all other English cheeses. 

SPB012407WI 77


Israel 

Barkanit Dairy 

California (Barkanit ) #613099 12/120 gr (OU Kosher Certified / Chalav Yisrael) 

This 100% goat milk cheese is covered by white mold and Californian nuts. The nut presence enhances the natural 

forest-related flavors of this cheese. More discreet and almost shy this cheese asks for all our attention before 

completely revealing itself. A semi-hard cheese with a forest aroma, it is semi-covered with salted walnuts, giving it an 

unusual look that blends nicely with the white mold. 

Shachat (Barkanit) #613097 12/130 gr (OU Kosher Certified / Chalav Yisrael) This 

French selles-sur-cher style cheese is wrapped in plant ash and white mold. Its creamy texture 

gives it an elegant presence during its maturing process. While Shahat's taste is already 

interesting at the beginning of the production process, it becomes even more so as the cheese fully matures. 

St. Maure Noire (Tilton) #613096 12/130 gr Barkanit (OU Kosher Certified / Chalav Yisrael) Also 

known as Tiltan, originated from the Loire Valley, this cheese is produced from 100% goat milk. 

With its delicate texture and a touch of refreshing acidity it is maybe the most balanced and 

harmonious cheese produced in Israel. Certified with the (OU) logo this cheese is a symphony of nature. This French style 

cheese has a delicate creamy texture and an interesting semi-sour taste that gets stronger as it ages. Round in shape, it 

is wrapped in mold and plant ash. 

Tavor #613098 12/130 gr Barkanit (OU Kosher Certified / Chalav Yisrael) 

Tavor by Barkanit is a kosher cheese made from a blend of sheep and goat's milk. Its rind is sprayed with Penicillium 

Kandidium which penetrates inwards during the maturation process. The natural sweetness of the sheep's milk is expressed 

in the flavor and milky earthiness of Tavor. Its full, buttery texture makes it a truly splendid Israeli cheese, with a distinct, 

tangy flavor. Produced from 100% sheep milk this cheese is fascinating paradox. The combination between the natural 

sweetness of the sheep milk and the high concentration of flavors in the milk due to the herd eating only in the pasture, 

creates a curious power game. 

Tourquoise #613014 12/130 gr Barkanit 

Over the years owners Avinoam and Michal Barkan have done over fifteen training periods in France and Spain 

to learn cheese-making techniques that they have brought back to their Moshav in Israel. The Barkin family's 

Barkanit Dairy is a spread of 500 acres in the village of Kfar Yechezkel and hosts a herd of 450 goats and 

several hundred sheep. Tourquoise is made from a blend of sheep and goat's milk. Rich and creamy, it 

contains pureed walnuts crowned with a split walnut on top. The addition of Penicillium candidum gives 

Tourquoise a light Blue cheese flavor that perfectly complements the essence of walnuts. 

Gilboa Wedges #613046 15/130 gr Barkanit (OU Kosher Certified / Chalav Yisrael) 

It can be difficult to find gourmet cheeses that are also kosher, but with Gilboa we have a wonderful little sheep's 

milk cheese to enjoy. The name comes from the Gilboa Mountains in Israel. This Manchego-type cheese will help to 

create an attractive cheese board with different textures and flavors combined with other tasty kosher offerings. The 

clean, slightly lemony flavor of Gilboa makes it a great snacking cheese. Alternatively, try it sliced on sandwiches or 

julienned into a salad. It is made from 100% sheep milk and it is characterized by its special hard rind that builds up 

though a special aging process. 

Kadurim Assorted Goat #613045 12/160 gr Barkanit 

An assorted variety of flavored Goat Cheeses from northern Israel. Next to the Tabor Mountain, the herd of Barkanit family 

dairy enjoys natural pastures all year around. 

Adom Sun dried Tomato Goat Cheese #613058 12/130 gr Barkanit 

Over the years owners Avinoam and Michal Barkan have done over fifteen training periods in 

France and Spain to learn cheese-making techniques that they have brought back to their 

Moshav in Israel. The Barkin family's Barkanit Dairy is a spread of 500 acres in the village of 

Kfar Yechezkel and hosts a herd of 450 goats and several hundred sheep. Adom is a lovely 

little goat cheese log rolled in sun dried tomatoes. Refreshing and tangy, this cheese is great on 

some fresh crusty French bread, in salads, or melted. 

Dvash Honey Goat #613095 12/130 gr Barkanit 

Over the years owners Avinoam and Michal Barkan have done over fifteen training periods in 

France and Spain to learn cheese-making techniques that they have brought back to their Moshav in Israel. The Barkin family's Barkanit 

Dairy is a spread of 500 acres in the village of Kfar Yechezkel and hosts a herd of 450 goats and several hundred sheep. D’Vash is a great 

combination of sweet and tangy. The smooth, creamy tanginess of this Israeli goat cheese log is countered with the addition of honey. 

Sweet and delicious, it is wonderful served as a dessert with apples and toasted nuts or simply spread on your morning bagel. 

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Gad Dairy 

Kosher Cow's Milk Feta #613006 1/8 kilo GAD 

Israel's dairy industry is well respected in the Middle East for producing a wide range of artisanal cheeses, including Feta, Kashkaval, Edam, 

Gouda, Swiss, Cheddar, and Blue. The dairy industry is one of Israel's agricultural pillars and the country's farming system of Kibbutz 

collective farms and Moshav family cooperatives enable Israeli dairies to create great cheeses at reasonable prices. One of Israel's most 

accomplished dairies, Zuriel, makes wonderful Feta, now available on the export market. Made from 100% cow's milk, this Feta is great on 

salads, but is also excellent served before the meal drizzled with Extra Virgin olive oil. Kosher supervision by Bedatz and Chok Chatam 

Hasofer. Cholov Yisroel. 

Kosher Cow's Milk Feta Cups #613007 12/250 gr GAD 

Israel's dairy industry is well respected in the Middle East for producing a wide range of artisanal cheeses, including Feta, Kashkaval, Edam, 

Gouda, Swiss, Cheddar, and Blue. The dairy industry is one of Israel's agricultural pillars and the country's farming system of Kibbutz 

collective farms and Moshav family cooperatives enable Israeli dairies to create great cheeses at reasonable prices. This wonderful feta is 

now available on the export market. Made from 100% cow's milk, this Feta is great on salads, but is also excellent served before the meal 

drizzled with Extra Virgin olive oil.Cholov Yisroel 

Sheep's Milk Feta #613010 1/8 kg 

A private fresh farm dairy with state-of-the-art manufacturing facilities, Gad is capable of filling practically all size orders. One of Israel's 

most accomplished dairies, Zuriel, makes wonderful Feta, now available on the export market. Made from 100% sheep's milk, this Feta is 

great on salads, but is also excellent served before the meal drizzled with Extra Virgin olive oil.. Cholov Yisroel 

Sheep's Milk Feta Cup #613009 12/200 gr GAD 

One of Israel's most accomplished dairies, Gad, makes wonderful Feta, now available on the export market. Made from 100% sheep's milk, 

this Feta is great on salads, but is also excellent served before the meal drizzled with Extra Virgin olive oil. Cholov Yisroel 

Syrian Cheese (Halloumi Style) #613059 24/250 gr GAD 

For centuries a staple in the diet of the captivating Mediterranean island nation of Cyprus, Halloumi has now gone 

beyond these borders to be loved worldwide. Combining the texture of mozzarella with the briny moisture of feta, 

Halloumi is easily one of the world's most versatile cheeses. Instead of melting when cooked Halloumi browns beautifully, 

especially when grilled. Alternatively, this lively 100% pure sheep's milk cheese can be served fresh in a salad or 

sandwich. 

Kashkaval #613002 12/250 gr GAD 

Kashkaval is a typical cheese from the Balkans. This version is produced in Israel. Kashkaval is aged for six months, 

during which time it develops a slightly tangy flavor with a perceptible hint of olive oil. Needless to say, this sheep's milk 

specialty is almost always served with olives. One of Kashkaval's unique properties is that it does not melt, making it 

suitable for grilling. Simply cut some 1/2 inch thick slices of Kashkaval and sauté in olive oil and crushed garlic until 

lightly browned on both sides. 

Also: 

Cow's Milk Feta Cubes #613008 12/250 gr GAD 

Feta Goat Tub #613060 1/8 kg 

Gilad Dairy 

Argaman Block #613054 4/3.4 kg Gilad 

Gilad Dairy makes two types of Edam cheese made in Israel. From the land of the Jordan Valley, these Edams are Cholov Yisroel, under 

supervision from the beginning of the milking to its final product. This is an Edam type cheese. It is great for sandwiches, for melting, or 

simply served with slices of crisp apples. This is in block form. 

Argaman Smoked Block #613055 4/3.4 kg Gilad 

Gilad Dairy makes two types of Edam cheese made in Israel. From the land of the Jordan Valley, these Edams are Cholov Yisroel, under 

supervision from the beginning of the milking to its final product. This item is the smoked Edam block. Great for sandwiches, for melting, or 

simply served with slices of crisp apples. The packaging makes it easy for the family – especially kids – to enhance any of their culinary 

creations. 

Argaman Sliced #613056 16/170 gr Gilad 

This is the same as above (Edam type) packed in sliced pack. 

Argaman Sliced Smoked #613057 16/170 gr Gilad 

This is the same as above smoked Edam type packed in sliced pack. 

SPB012407WI 79


Tara Dairy 

Tara Keter Semi-Hard Loaf #613015 3/3 kg Chalav Israel 

Tara Keter Sliced #613012 12/200 gr Chalav Israel 

One of Israel’s principal dairies, Tara’s history sounds like a folktale. The business began in 1942, when seven dairy 

farmers from Tel Aviv’s Nachalat Yitzhak neighborhood sought a solution for their surplus milk. A meeting between the 

seven resulted in the production of cheese and cream sold throughout the neighborhood. Ultimately these seven farmers 

were joined by another 63. Together, they purchased a piece of land in Nahalat Yitzhak and established Tara Dairy. 

Today, Tara is Israel’s leading privately owned manufacturer of dairy products and Israel’s second largest milk 

processing dairy. Pre-sliced and packaged by Tara in Israel, this cheese is a light hard cheese (9% fat) that is perfect for 

sandwiches or melting on your favorite foods. Tara prides itself in being the only dairy in Israel strictly observing the 

Sabbath. 

Keter Sliced Light #613013 12/200 gr Tara Chalav Israel 

New Zealand Kosher Butter 

Salted Kosher Butter #220908 20/1lb. and Unsalted Kosher Butter #220909 20/1lb. 

New Zealand’s most important natural resource is it’s land. The lush countryside and temperate climate make it ideal for 

dairy farming. New Zealand has a dairy herd of 3.5 million cows, largely Friesian. Feeding off lush flora and fauna produces 

great milk, and Atalanta’s butter from New Zealand is no exception. Following European tradition, this butter is churned from 

cream to produce an all natural, superior product. Following European Tradition, Atalanta's butter is churned from cream to 

produce an all natural, superior product. 82% butter fat. Salted or Unsalted. 

Agam Hagail Honey, Date & Syrup 

Halva Delicacy #613048 12/230 gr Agam Hagalil 

The name halva is used for a variety of confections made in the Middle East, the Balkans, areas of the Mediterranean, and 

even India. The name derives from the Arabic root hulw, meaning sweet. In Arabia in the 7th Century, halva was made with 

dates kneaded to a paste with milk. By the 9th Century, wheat flour or semolina was cooked by frying or toasting and worked 

into a paste and sweetened with sugar syrup, honey, or date paste. Usually a flavoring was added such as nuts. Then it 

would be cut and shaped into bars. Halva spread east and west, as a result variations have occurred in different countries. 

Our halva hails from Israel. Made with sesame seed paste (tahina), sugar and date extract. Instead of being a bar, this halva 

is a spreadable paste. This spread is a great energy provider with a rich taste and natural ingredients. As a result, this 

energy rich delicacy is great as a breakfast spread on bagels or toast to jump start the day. It also makes a snack spread on 

pita bread with sliced bananas. 

Cherry in Syrup #613052 12/230 gr Agam Hagalil 

Towards the end of the 19th Century, the head of Agam Hagalil family settled in Israel in the colony of Kinneret which is 

situated at the foot of the Sea of Galilee. In 1908 a thriving family farm was founded. Today, this family business 

specializes in the selection and processing of dates, date products, as well as “sweeten to sugar” fruit production. This 

agricultural cooperative specialized has produced a wonderful fruit product - bright red Mediterranean cherries are 

preserved in syrup in a beautiful glass jar. 

Chocolate & Date Delicacy #613050 12/230 gr Agam Hagalil 

Agam Hagalil is located on Schneidman Farm in Kinneret situated on the foot of the Sea of Galilee in Israel. This cooperative 

specializes in the selection and processing of dates as well as “sweeten to sugar” fruit production. The date palm has 

flourished in Israel since the Neolithic period near the site of Jericho. Still an important fruit in Israel, it can be dried, turned 

into syrup, and liqueur, or made into delicious spreads. Agam Hagalil offers 2 delicious flavors of date spreads. 

Date Honey Syrup #613053 12/230 gr Agam Hagalil 

The date palm has flourished in Israel since the Neolithic period near the site of Jericho. It was grown for its leaves 

(lulav for Sukkot) and general thatching, wood, it was a symbol of immortality or fertility; it had sweet fruit fresh or 

could be dried, made into date honey or syrup, date liqueur, even the palm leaves could be woven for many items, 

fibers for ropes and such, woven baskets and brooms, sandals and fans. Apiculture or bee-hive raising was never a 

major industry of the Jews, and thus it had to be date honey. Agam Hagalil’s Silan Date Honey is not actually a 

honey, rather a date syrup that can substituted in its place, this sweet elixir from Israel could put a lot of bees out of 

business! Use it as a flavorful sweetener in tea or in baking. Pure Silan Jordan Valley Date Syrup by Agam Hagalil. 

No preservatives or additives. 6.5 oz fancy glass jar. 

Agam Hagalil Date & Walnut #613047 12/230 gr 

This cooperative specializes in the selection and processing of dates as well as “sweeten to sugar” fruit 

production. The date palm has flourished in Israel since the Neolithic period near the site of Jericho. Still an important fruit 

in Israel, it can be dried, turned into syrup, and liqueur, or made into delicious spreads. Agam Hagalil offers 2 delicious 

flavors of date spreads. Their Date & Walnut Spread is great served on toast for breakfast along with a chunk of sheep's 

milk cheese like Israeli Gilboa or Greek Kasseri. 

#613049 12/230 gr Whole Fig in Syrup 

#613051 12/230 gr Cumquats in Syrup 

SPB012407WI 80


Israeli Couscous 

Del Destino Couscous #613061 2/10 kg 

Couscous Box #613077 12/2.2 lb 

Couscous Box Whole Wheat #613078 12/2.2 lb 

Aviv Kosher Cookies 

The Story of Aviv Cookies 

The origin of the dynasty of the Aviv Bakery and of the Wolf Family lies in the village of Shalib in White Russia. From 

there, the forefathers left on ship for the land of Israel in 1887, reaching the shores of Jaffa. The family took up 

residence in Neve Shalom, bordering on the Neve Zedek neighborhood that was established the same year. The 

name of the bakery was taken from the word for the spring season of Aviv, when the Passover festival occurs. Since 

then and until today, the reputation for the high quality of Aviv Matzos, cookies, and other baked goods, has reached 

Jewish communities, large and small, across the globe. In the course of time, the modest factory in Neve Zedek 

relocated to wide and spacious quarters in Bnei Brak with modern, state-of-the-art technology. Aviv Cookies are 

available in three flavors: Halva, Chocolate, and Chocolate Chip. They are Lactose-Free, Trans Fat Free and 

certified Kosher Parve by Rabbi Landau, the Chief Rabbi of Bnei Brak. Each bag contains 300 grams (10.5 oz); 

each crate holds 12 bags; and each palette holds 88 crates. 

Chocolate Chip Cookies #613076 8/300 gr 

Chocolate Filled cookies #613075 8/300 gr 

Halva Filled Cookies #613074 8/300 gr 

Aunt Berta's Jelly and Preserves 

Aunt Berta's Jelly and Preserves-All the Fresh Flavor of Israel's Pomegranates and Other Fruit 

Aunt Berta has a lot to smile about. Looking out the window of her farmhouse at Carmel Farms she sees Mt. Carmel - the prophet 

Elijah's favorite resting place. In her mind's eye Aunt Berta envisions her mother and grandmother who longed to live in the Holy Land. 

How happy they would be knowing that she has fulfilled their dream. and that she is carrying on their tradition of making select preserves 

and marmalades from choice fresh fruits lovingly grown and processed on her own farm. Aunt Berta's Jelly and Preserves are so popular 

that we've added new flavors. Kosher Parve 

CertificationOUBadatz 

Aunt Berta's Pomegranate Jelly #613063 8/250 gr 

Aunt Berta's Orange Marmalade #613064 8/250 gr 

Aunt Berta's Pink Grapefruit Preserve #613065 8/250 gr 

Aunt Berta's Mandarin Orange Preserve #613066 8/259 gr 

Aunt Berta's Citrus Mix Preserve #613067 8/250 gr 

Aunt Berta's Apricot Preserve #613068 8/250 gr 

Aunt Berta's Fig Preserve #613069 8/250 gr 

Aunt Berta's Strawberry Preserve #613070 8/250 gr 

Aunt Berta's Kiwi & Mango Preserves #613071 8/250 gr 

Aunt Berta's Apple & Cinnamon Marmalade #613072 8/250 gr 

Aunt Berta's Peach & Blackberry preserve #613073 8/250 gr 

Butter 

England 

Devon Cream Butter, Coombe Castle #203008 12/8 oz (Salted) 

Happy Devon cows gaze on lush Devon grass to provide the richest cream - simply churned in the traditional way 

and lightly salted to produce the best tasting English butter. This hand wrapped butter is made with fresh Double 

Devon Cream using milk from the herds of 41 farmhouse cooperatives in North Devon. 

Goat Butter, Coombe Castle #203057 12/9 oz 

St. Helen's Farm Butter is a smooth creamy butter, made from freshly churned pure goat’s cream. It can be used in the same 

way as any other butter. Not “goaty” at all, this butter is instead tangy and complex in flavor. Suitable for a cow’s milk free diet. 

SPB012407WI 81


France 

Sèvre et Belle 

Sèvre et Belle was founded in 1893 as a small cooperative in the village of Celles-sur-Belle in the west of France. Throughout the 

generations, the company has grown, creating products of consistently exquisite taste with an unfaltering dedication to quality. Created and 

run by local people, it has remained faithful to tradition while constantly adapting to advances in technology. 

From the century-old dairy Sèvre et Belle in Poitou-Charentes, France, comes this sophisticated, high-end butter. The original and first 

butter they produced, it is manufactured following traditional methods to preserve the real flavor of rustic butter. Produced in barrel-shaped 

drums, the cream is matured for 24 to 36 hours to allow the full development of flavor with a "nutty" taste typical of the region. This method 

produces a pure butter with an incomparable texture. It is washed with clear water to obtain a very pure, raw and perfumed butter. 

Butter Rolls Salted, Sèvre et Belle #353000 20/250 gr Slightly salted. 

Butter Rolls Unsalted, Sèvre et Belle #353001 20/250 gr 

Butter In Basket Salted, Sèvre et Belle #353004 10/1 lb 

Butter In Basket Unsalted, Sèvre et Belle #353005 10/1 lb 

French Goat Butter, Sèvre et Belle #353086 12/250 gr 

Sèvre et Belle makes goat butter in the traditional way, using barrel-shaped churns and cream matured for 36 

hours to develop the world-famous distinctively nutty taste - a real "rural flavor" that is typical of the region. 

Their methods produce a pure butter with an incomparable texture. Their use of rustic packaging, including a 

hand-wrapped roll of butter carefully placed in a wooden basket, further indicates the premium nature of this 

product. 

Isigny 

The Isigny terroir has the advantage of a mild and damp climate. Located near the sea, it enjoys the benefits of the Bessin and Cotentin 

marshes. The cows which graze there fed on grass rich in iodine, beta carotene and trace elements. The quality of Isigny butter reflects all 

these natural advantages; it is impossible to confuse it with any other butter. The fame of Isigny butter goes back to the 16th century. By the 

19th century, the population of Paris alone consumed 800 tons of butter a year. 

83% fat content. 

Butter Bars Sweet/Unsalted, Isigny #353002 40/120 gr and #353003 20/250 gr 

Isigny Sainte-Mère butter bars have a faint taste of hazelnuts and are rich in Vitamin A. Isigny Sainte- 

Mère butter shows its pedigree with a buttercup yellow color and a silky smooth texture. 

Beurre Le Gall Fleur De Sel, Isigny #353738 12/250 gr 

Fleur de Sel is a rare and sophisticated salt from France that is very hard to procure. Isigny artfully incorporates 

this sophisticated product into their already divine golden "baratte" butter. The process used to create "baratte" 

butters was developed in French dairies. They use a unique system that separates the milk, "spinning" the 

heaviest part into a thick cream (which later turns into butter), and then injecting it with another dose of sumptuous 

cream for a texture that is fabulously smooth. 

Beurre Baratte Sel Guerande, Isigny #353739 10/250 gr Made with fleur de sel from the marshes of Guerande. 

Italy 

Burro Calco Mucca Ocelli 

Beppino Occelli® butter is made completely by hand as it was in the past, with fresh cream skimmed from the day's 

milk. It is slightly straw-colored in the spring and summer when the cows are grazing on the flowering meadows, and 

whiter in winter when they are hay-fed. Tradition dictates that mountain symbols be imprinted in relief on the pats (in 

this case, a raised image of a cow – calco della mucca means “cow stamp,”) and that the packaging and the sealing 

should be done by hand. These tangible signs of craftsmanship demonstrate the passion and commitment to 

rediscovering and improving authentic dairy and gastronomic traditions. 1 st in worldwide butter Test, The Wine 

Spectator, U.S.A. 2000. 

1 st in European butter Test, The Guardian, GB 2002. Occelli butter is so delicious and so beautiful, and made from 

such supreme artisanal craftsmanship, it must be pampered. Because of the short shelf-life of this delicate, sublime 

product, Buedel Food Products has to bring it in by air to guarantee absolute freshness. 

Burro Calco Mucca, Ocelli #054344 10/500 gr 

Burro Calco Mucca, Ocelli #054345 20/250 

Burro Calco Mucca, Ocelli #054500 12/128 gr 

Truffle Butter, Ocelli #054343 6/80 gr 

Butter-Burro, Il Forteto #054358 20/250 gr 

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New Zealand 

Salted Kosher Butter, Atalanta #220908 20/1 lb 

New Zealand’s most important natural resource is its land. The lush countryside and temperate climate make it ideal for dairy 

farming. New Zealand has a dairy herd of 3.5 million cows, largely Friesian. Feeding off lush flora and fauna produces great 

milk, and Atalanta’s butter from New Zealand is no exception. Following European tradition, this butter is churned from 

cream to produce an all-natural, superior product. 

82% butter fat. 

Also available Unsalted Kosher Butter, Atalanta #220909 20/1 lb 

Bulk Butter 

Speak to your Buedel Food Products Sales Representative for availability, pricing & more details. 

International Meats-Salame, Hams, Prosciutto, Etc. 

Canada 

Italian Style 

Slicing Logs 

Genoa Salame # 060014 4/5# (Zerto) 

This Northern Italian treat is the cornerstone of the Italian Antipasto platter. The traditional Italian salame recipe 

makes our Zerto Brand a real delight. Ideal for gourmet sandwiches or Pannini our Genoa Salame has been 

dry cured with select spices and pepper corns that salame lovers expect. 

Sopressata (Mild – #060064, Hot – #060065) Zerto 4/5# 

Our Zerto Sopressata has that coarser grind that gives it that unmistakable mouth 

appeal. Carefully cured with years of experience, this product gives any sandwich 

or party platter an edge over the competition. Comes packed mild or hot. 

Old Fashion Capicolla (Mild – 060018, Hot – 060017) 4/5.5# Zerto There 

is nothing “old” about our Zerto Old Fashion Capicolla Hot and Mild. This product is manufactured from fresh, 

choice muscles that are cured and dried to perfection. A nice mixture of Italian spices also contributes to the 

success of our “Gab-ba-gool” as some old timers like to call it. Our capicolla is popular with pasta dishes, 

great for pizza topping and yes, you cannot forget to use in a sandwich with fresh mozzarella. 

Panchetta (Mild – 060045, Hot 060042) 4/5 lb. 

We are proud of our Zerto Panchetta or “rolled bacon” from Siena Foods. There is no other 

way to make the classic rolled bacon called Panchetta other than by hand. Our packer 

Siena, carefully selects bacon which is then rolled, tied and seasoned and put into a casing 

for the curing process which takes approximately 60 days. Only the finest dry cured Pancetta carries the Zerto Brand 

name imported from Canada. Panchetta is used as a base to add flavor to many classic Italian sauces and can be 

found in both Northern and Southern Italian Cooking. 

Retail Chubs 

Nocetto (Italian for: Nut Size) Salame Links. #060073 16/6.5 OZ Casa Italia 

Exceptional BITE SIZE salame made according to a unique recipe that includes finely minced lean pork, 

seasoned and flavored with imported spices. These links are ideal for the self-serve section in any supermarket 

or groceria and also great for platters etc.) SNACK SIZE - YOU JUST CAN'T STOP AT ONE!! 

Cacciatore Salame (Mild (#060079)or Piccante(#060077) 16/5.6 OZ. 

Casa Italia 

Cacciatore (Italian for: The Hunter’s salame) is made from select lean prime Pork. It has a soft texture and 

distinct color. It is delicately seasoned with imported spices No MSG is added and the meat is aged prior to 

chopping & stuffing into the casings for the curing process. Ideal single packs for the self-serve section of store. 

Geronimo Fire Hot Sausage #060080 12/5 oz Casa Italia 

Il salame del fuoco (fire hot salame) made from select lean prime pork. No MSG added. Recoloring to reflect 

the red hot pepper it contains. These retail chubs are coarsely ground and fully air cured. 

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Mortadella 

Mortadella #060047 6/6.5# Zerto 

Mortadella is the original bologna for which the city of Bologna is famous. Mortadella is a 

pure pork sausage with its origins traceable to the ancient Romans. Fresh pork and fat 

were pounded and blended with spices and whole black pepper corns to arrive at the 

tasty meat. Mortadella must be uniformly pink, with an evenly distributed 15 – 20 percent 

pure white pork fat squares, and studded with whole black pepper corns. Expertly made 

mortadella is aromatic, smells clean and inviting. It has a smooth texture particularly if 

served on fine white Calabrese bread. 

Mortadella With Pistachio #060043 4/6.5# Siena 

As above with pistachios embedded throughout the Mortadella. 

Coppa 

Coppa #060083 12/2# Siena 

Coppa is a famous Italian sandwich meat, characterized by its firm bite and very special flavor. Siena's Coppa is made from 

first choice pork shoulder, then salted, flavored and dry-cured for at least six months under strict control. Coppa is frequently 

used as an ingredient in omelets and is a great addition to the antipasto plate as well. 

Canadian Prosciutto 

Half Moon (Siena) #060112 2/3# Del Destino - Canada 

Unique, delicate, mild and pleasantly sweet in flavor, our Canadian Prosciutto has a 

deep color and is lean and tender. The first step in creating the superior quality 

Prosciutto is choosing a special lean breed of pig. Produced in the traditional way, each 

carefully selected ham is trimmed and salted by hand. These premium hams are then 

fully air dry cured and aged for approximately four weeks for the Half Moon and 6 

weeks for the Whole Legs. 

Whole Leg (Siena) #060114 2/10# Del Destino - Canada 

Pannonia Ham (060160) Packed 2/7# 

Pannonia is the ancient name for Hungary where this Ham was originally made. A semi dry cured product this 

product proudly carries the full “Ham” description indicating it is of the highest quality without added water or 

other ingredients. A true ham like Prosciutto di Parma that is not salty but smooth and full flavored. It took four 

years to replicate the original Hungarian lightly smoked, two muscle product but our Canadian packer came 

through with an authentic product. Great on a sandwich or in a mac and cheese casserole our Pannonia adds a 

distinctive flavor to any dish hot or cold. 

Black Kassel German Style Fine Meats 

For centuries, majestic castles commanding views of the rivers Rhein and Mosel have inspired legends. The craftsmen who lived 

in these regions used recipes handed down from generations to produce Europe’s finest meats and salames – gently smoked with secret 

blends of hardwood and dry-cured with a legacy of practiced patience. Tradition and the flavors of Central Europe are the inspiration behind 

Black Kassel fine meats by Pillers. Imported from Canada, they blend the tastes of two worlds – the European tradition of time-honoured 

food preparation, with today’s demands for distinctive and superior quality! 

In 1957, Wilhelm Huber opened a small butcher shop in Waterloo, Ontario, using family recipes and traditional European meat 

processing methods. Five generations later, Pillar’s Black Kassel is still family owned and operated and still using Wilhelm’s techniques and 

recipes. 

SPB012407WI 84


Black Kassel Old Forest Salame (stick) #664500 2x4.5Lb 

Black Kassel Old Forest Salame (chub) #664502 8x6oz 

Black Kassel Old Forest Salame (sliced) #664501 18x4oz 

Old Forest salame is a lean blend of ground pork that is gently smoked over natural beech and maple 

hardwood for 7 days and air dried for a minimum of 28 days It’s stuffed into a unique flower shaped 

black casing. This item is available as a “stick” for slicing (and a great showpiece in the deli case) 

presliced or in convenient chubs for the grab and gp shopper. 

Black Kassel Square Mustard Seed Salame (stick) #664600 2x4Lb 

Black Kassel Mustard Seed Salame (chub) #664602 8x6oz 

Black Kassel Square Mustard Seed Salame (sliced) #664601 18x4oz 

Mustard Seed Salame is made from a lean mixture of pure pork with finely chopped mustard seed and a hint of garlic. It is 

gently smoked for 7 days and air dried a minimum of 28 days. This unique salame is square-shaped. 

Black Kassel Gypsy Salame (stick) #664700 2x4Lb 

Black Kassel Gypsy Salame (chub) #664702 8x6oz 

Black Kassel Gypsy Salame (sliced) #664701 18x4oz 

Gypsy salame is made from a fine blend of pork. It is gently smoked for 7 days and air dried a minimum of 

28 days. Cayenne pepper gives this salame a semi-hot spicy yet savory flavor as the European gypsies 

know it and share with others on their travels. It’s packed in an attractive red casing with white stitching. 

Black Kassel Alpen Schinken (sliced) #664801 18x4oz 

The Black Kassel Salame Knights have worked hard to bring a ham so unique it takes 80 days to make. Inspired from the 

Tirol Speck hams made in the Tirol region of Italy Black Kassel is proud to be able to offer their version. Each ham is 

carefully selected by their “Sausage Meister” for color, size and fat definition. The ham is hand trimmed and then individually 

cured with its own spice mixture, thus allowing for the differences in the meat, guaranteeing uniformity in the salt levels. The 

product is cured, smoked and then placed in their drying chamber for 5-6 weeks which is the time required to produce the 

delicate texture and aroma. Only practiced patience can produce a ham of this quality and taste. Black Kassel Alpen 

Schinken is delicious on a sandwich, cold cut platter or served with melon. Conveniently available in • 4 oz packages (18/cs) 

Celebrity “Healthy Line” Ham & Bacon 

99% Fat Free, 50% Less Sodium and 100% Delicious! 

Celebrity's Healthy Line of products are slow cured and cooked to develop a unique old world flavor. This mouth 

watering flavor is maintained while using 50% Less Sodium than our regular hams! They all have delicious taste 

while being 99% Fat Free. This is achieved by painstakingly removing every possible bit of fat by hand! This 

product has no Trans Fat, No Saturated Fat, Low Fat Calories, High Protein, Low Carbs, No Gluten, No Hormones 

and High in Flavor! All of Celebrity’s “Healthy” product line have the American Heart Association's "heart check" 

on each pack! 

Healthy Cooked Ham (sliced) #661131 48x8oz 

Healthy Black Forest Ham (sliced) #661130 48x8o 

Healthy Canadian Back Bacon (sliced) #661103 24x6oz 

Healthy Line Brown Sugar Ham (mini) #661133 12x2Lb 

Healthy Honey Line Cured Ham (mini) #661300 12x1.17Lb 

Healthy Cooked Ham (block) #661301 2x12Lb 

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Italy 

Vismara Salames 

Our product comes from the only production facility in Italy approved by the USDA for dry 

cured salame. 

Slicing Logs 

Genoa Classico Salame #050005 Pack size 4 x 4.5lbs Vismara 

This Italian classic is made from both pork shoulders and bellies which are minced to a medium grind. This is mixed 

with peppercorns, salt, sugar and red wine and stuffed into collagen casings and is placed in a curing chamber for a 

minimum of 30 days to develop the full flavor and taste of this truly exceptional product. The product is approximately 

4 inches in diameter and comes packed four pieces to the case. Our product comes from the only production facility 

in Italy approved by the USDA for dry cured salame. Since this Genoa has a medium grind it is easily sliced to any 

thickness. It has a well-rounded flavor enjoyed by the choosiest consumer, whether it is on breads, with pasta or in 

sandwiches. 

Soppressata Classico #050004 Pack size 4 x 4.5lbs Vismara 

This Italian classic is made from both pork shoulders and bellies in a different ratio than the Genoa and is minced to 

a coarser grind. Red wine salt and pepper is mixed with the ground meat mixture, placed into collagen casings and 

then stored in the curing chamber for a minimum of 30 days. The product is approximately 4 inches in diameter and 

comes packed four pieces to the case. Our product comes from the only production facility in Italy approved by the 

USDA for dry cured salame. The mild flavor makes a perfect addition to any sandwich or antipasto. 

Retail Chubs 

Vismara Milano Salame “Chub” #050002 Pack size 12 x 6.3oz 

Originating from the Lombardy region of Italy this salame is among the most popular. The product is a combination of 

coarsely ground pork shoulders and bellies along with red wine and spices blended together. The curing process is 

the same as our other Italian made salames and this product is cut on the bias as was the original. The approximate 

diameter of this product is two inches. Great as a lunch box snack with a piece of cheese. 

Vismara Cacciatello Salame “Chub” #050001 Pack size 12 x 6.3oz We 

offer this exclusive style of salame which is made of a special blend of spices and red 

wine. The pork mixture is stuffed in collagen casings and tied off on both ends. The salame 

has a fine grind and a smooth mouth feel, offering a sweet and moderately spicy flavor. The 

approximate diameter of this product is two inches. 

Italian Prosciuttos 

Prosciutto Crudo 

Prosciutto D’Italia Crudo (Boneless whole leg) #050706 Pack 1x 15Lbs 

Prosciutto Crudo is a traditional Italian dry cured Ham aged for a minimum of 400 days for the US. The difference 

between this and a Parma or San Daniele Prosciutto is that the Ham muscle does not come from the Italian legs of 

those regions. The curing process is the same but the raw material is different. However, only select large size legs 

are used and cured in the same three season (Fall,, Winter & Spring) manner as the more famous Parma and San 

Daniele products. Only salt is added as an ingredient along with cool mountain air to produce this sweet tasting 

product. 

Vismara pre-sliced Prosciutto Crudo #050009 Pack size 12 x 30z 

Same great flavor as our boneless Prosciutto crudo comes in a convenient pre-sliced package. Each 

piece is thinly sliced and packaged with a white paper separating each piece so it easily peels away. 

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Parma Prosciutto 

Prosciutto Di Parma Zerto #050018 1/15# 

The King of Italian dry cured Hams, Prosciutto Di Parma is a highly controlled product, produced under strict 

Italian law which controls the size of leg to be used, where the legs come from and what the hogs eat among 

other strict considerations. Once the leg has been selected it begins with a salting stage that last for a few 

weeks and then is cleaned off to begin the curing process that occurs in humidity and temperature controlled 

rooms that replicate the Fall, Winter and Spring seasons of the year. This slow process is closely monitored to 

insure that the legs are properly cured and the end product measures up to the high standards established by 

Italian law. At the completion of the curing process, which is minimum of 400 days per US law, the leg is de- 

boned and inspected by the “Consorzio Di Prosciutto Di Parma” and if passed the “ducal” crown with the words 

PARMA are branded into the Ham. Our Zerto product is cured for a minimum of 16 months to measure up to our 

standards. Prosciutto Di Parm has an attractive rosy coloring, distinctive mild and delicate flavor and a velvety 

smooth texture. It is a sophisticated, ready-to-eat and highly nutritious addition to any snack or meal. Enjoy a 

variety of meals including sandwiches, pastas and soups. 

Also available Numero Uno #050022 Pack size 1 x 15 Lb Also available #050019 1 x 15lbs (Tanara) 

Same as above with a different label where situations dictate Same as above with the Packers own label. 

the need for another label. 

Zerto Artisanal Prosciutto Di Parma #050017 Pack size 1 x 15 Lb 

Cured in the same manner as our Prosciutto di Parma, with extra care taken after the removal of the bone. The product 

is trimmed in the same manner but instead of the familiar Parma shape this product is folded over and hand stitched 

just as it was done hundreds of years ago. The resulting look of the product is much different but the same sweet taste 

is there. 

Prosciutto Di San Daniele 

Casa Diva Prosciutto Di San Daniele #050020 Pack size 1 x 15Lb 

The lesser known Prosciutto Di San Daniele is produced under its own set of strict government rules that are similar 

to Parma Ham. The selection of the legs in terms of size is the same but where the Hogs come from and what their 

diet they have is different. This difference is what makes the San Daniele product unique and sets it apart form the 

Parma ham. The curing and inspection process is the same to insure a high level of quality. Our Casa Diva Brand is 

specially produced for us by a well known member of the Consorzio Di San Daniele and is cured for a minimum of 16 

months. Some Italian’s argue that the Prosciutto Di San Daniele product is sweeter than Parma but this is a debate 

that will go on forever. 

Prosciutto Di San Daniele Montorsi #050705 Pack size 1 x 15lbs 

Same production method as the Casa Diva product but produced by a different packer. This product provides us with 

a second label where situations dictate the need and we do not always receive product that is aged for 16 months. 

Cotto Hams 

Vulcano Roasted Ham #050700 Pack size 1 x 16lbs (Montorsi) 

Infused with rosemary, herbs and other spices the wonderful natural aroma of this ham comes across from the first 

slice. The roasting process of this Prosciutto Cotto seals in all the flavors and produces a golden brown cover to 

make this ham appetizing from first sight. Great on Pannini sandwiches or in a Fritatta. 

SPB012407WI 87


Olivello Roasted Cooked Ham #050701 Pack size 1 x 15lbs (Montorsi) 

Infused with a unique blend of spices the Ham is covered with sliced ripe olives and roasted to a golden brown to make a 

beautiful presentation. The wonderful Mediterranean flavor and the overall presentation make this Ham a natural for 

buffets and a distinct addition to a deli case. Pannini’s, sandwiches, quiches or pasta this is a very 

unique and versatile Ham. 

Giotto Cooked Ham with sun-dried tomatoes #050702 Pack size 1 x 12lbs (Montorsi) 

Italian Ham made from select ham muscles, injected with sun-dried tomatoes and then roasted to seal the flavor in. 

Presented with bay leaves and sun dried tomatoes on the golden brown surface this Ham makes a great impression on 

any buffet and distinct addition to a deli case. Excellent on sandwiches, in pasta, quiches or served plain on a plate with 

other salads. 

Prosciutto Cotto “Dolce Vita” #050704 Pack size 1 x 15lbs (Montorsi) 

Dolce Vita or the “Sweet Life” is an exceptional description to this lightly steamed and roasted product that appears a 

golden brown on the outside. A plain Prosciutto Cotto made to allow the purchaser to present it with their special 

ingredients or serve as is. Other than the sweet Ham flavor this product will impart no other flavors to your favorite 

dish of pasta, sandwiches, pasta or on pizzas. 

*NEW* 

Rustico Roasted Ham w/Juniper Berries #050707 Pack size 2x 6.5lbs 

This Mediterranean style roasted ham is prepared using only selected Italian pork legs. First its surface 

is rubbed with juniper berries and pepper and then gently steamed and browned in the oven. Montorsi 

Rustico roasted ham combines the sweet and delicate flavor of cooked ham with the intense fragrance of 

the rich exterior. 

Speck 

Speck Alto Adige #050087 Pack size 4/1.9lbs Or #050085 1/11LB. Or #050086 2/5.5LB. (Recla) 

Speck is a lightly smoked and seasoned dry cured ham from the mountainous region where Austria, Switzerland and Italy 

come together. Although produced in this “Sud Tyrol” region, only the Italian “Speck Alto Adige” product carries the IGP 

designation for authenticity. The Ham is seasoned and slowly dried cured using the cool mountain air of the Alto Adige 

province. The product is smoked using only beech wood to give the product it’ unique but delicate smoked flavor. Served 

alone, with fresh fruit or as an ingredient in pasta, or as a seafood or vegetable dish, Speck always delivers a pleasant 

taste. This product is also available in three sizes. It is truly a spectacular product! 

Mortadella 

Mortadella with Pistachio Nuts #050703 Pack size 2 x 12lbs (Montorsi) 

Mortadella comes from the food rich town of Bologna in the Emilia Romana Region of Italy. The product has been known 

to have been made for more than 500 years and is believed to have its origins in Roman times. The Romans called this 

product farcimen mirtatum and was flavored with myrtle berries and prepared with mortar and pestle. The name originates 

from the Latin words for myrtle (mirtatum) and mortar (mortario). Today’s Mortadella is made starting with finely ground 

pork meat and classic spices such as salt, white pepper, peppercorns coriander and anise. High quality fat (usually from 

the throat) is mixed with the pork meat and spices in a consistent ration of seven parts meat to three of fat. After stuffing 

this into a casing the product is cooked according to weight to produce a favorable taste. Our product is approximately 6.5 

inches in diameter. The product is another cornerstone of the classic Italian antipasto plate and is wonderful by itself or 

used on a sandwich with cheese or as an ingredient for stuffing any kind of meat. Mortadella's production technique is 

special and unique worldwide. 

Spain 

Serrano Hams 

Revilla Jamon Serrano – Boneless #560018 pack size 1 x 12 lbs 

Jamon Serrano is a dry cured ham that is produced in Spain. Unlike other European dry cured hams, 

Jamon Serrano is cured in special drying rooms replicating the temperature and humidity of all four 

seasons, Winter, Spring, Summer, and Fall. This process results in lower moisture content in the finished 

product (versus an Italian dry cured ham) with a sweet flavor. Our Revilla Brand is aged for a minimum of 

15 months to insure a sweeter product. Whether you serve this product alone, with fresh fruit or as an 

ingredient in your favorite dish you will never forget its unmistakable taste. Try using in combination with 

saffron rice, or in quiches and sandwiches. 

Revilla Deli Loaf Serrano #560021 Pack size 1 x 11Lb 

Our Deli Loaf Serrano is the same product as our boneless product but has had all 

the skin removed and some of the fat removed. It has been pressed in a mold to a rectangular shape so it is easy to 

slice and provides a uniform sliced product. It is best when the product is “cold tempered” and sliced. 

SPB012407WI 88


Revilla Pre-sliced Jamon Serrano #560019 Pack size 24 x 3.5oz. 

Same great tasting product as our 12 pound boneless product in a convent pre-sliced 

package. Each piece is thinly sliced and packaged with a white paper separating each 

product piece so it easily peels away. 

Chorizo & Lomo 

Revilla Espanol Chorizo #560005 Pack size 4 x 2.75Lbs 

Chorizo is the Spanish word for a dry cured sausage with paprika in it. Our Espanol chorizo is a mixture of 

coarsely ground pork meat added to a mixture of spices including paprika which is than stuffed in a collagen 

casing. After a minimum of three moths of curing the product is ready to be tasted. All Revilla products are 

carefully inspected before shipment and submitted to a high pressure pasteurization treatment to insure there is 

no chance of lysteria or any other harmful bacteria. The diameter of this product is approximately 2.5 inches and 

13.5 inches long. 

Revilla Lomo “dry cured pork loin” #560022 Pack size 8 x 1.25Lbs Lomo 

Curado is a dry-cured pork loin that is very popular is Spain as part of a 

traditional tapas course. Pork loin is the leanest muscle of the hog and ours is very 

lean. The whole loin is infused with spices including paprika and then cured for a minimum of three months. This 

dry cure produce a lean loin which flavor that is neither hot or spicy. Each loin is cut and packaged to deliver 

pieces that are between 1.25 – 1.5 pounds each. Served as a Tapas selection or as an ingredient in a meal this 

product delivers. An exciting alternative to Serrano Ham or chorizo, slice it very thinly and drizzle the dish with 

extra virgin olive oil. Best served with Manchego cheese, it makes a great sandwich on crusty bread. 

Fruit, Honey, Jams 

Argentina 

Kaupen Honeys 

Honey from Pampean Prairies, Kaupen #643013 12/300 gr 

From the Pampa’s Prairies, one of the purest and most natural places in the world, Kaupen’s has been able to produce one of their most 

delicious honeys. With plains covered by sunflowers, alfalfa, and white cloves, the Pampean Prairies are a font of honey. The nectar of the 

local flowers and plants create an incomparable clear color and aroma in Kaupen's honey. Organic and Adjut Israel certified Kosher. 

Honey from Patagonia Forest, Kaupen #643014 12/300 gr 

Stretching across the vast Andes Mountains, the Patagonia forest is one of the world’s most unique ecological reserves. From this 

Patagonia forest, Kaupen has created a crystalline, intense honey that expresses all the contrast of this diverse habitat region. Kaupen’s 

honey from the Patagonia forest shows off a fresh and smooth taste that reveals the uncontaminated origin of the surrounding nature. 

Organic and Adjut Israel certified Kosher. 

Honey, Eucalyptus, Kaupen #643016 12/300 gr 

From the mild regions of Argentina, this Eucalyptus honey is sweet with a fresh mint aroma that strongly denotes the presence of its 

eucalyptus pollen. This honey, widely used in medical treatment, consists of a clear, dense, amber-colored liquid which can crystallize 

quickly to turn a much darker color. Organic and Adjut Israel certified Kosher. 

Honey, Lemon, Kaupen #643015 12/300 gr 

This honey is produced in beehives on the lemon plantations of the Tucuman and Chaco regions, known worldwide for their lemon 

production. With its very distinguishing smooth and delicate taste, this lemon honey has a clear amber color when in its liquid state which, 

when crystallized, it turns white. Kaupen’s lemon honey has a very sweet and pleasant aroma with a hint of citrus taste. Organic and Adjut 

Israel certified Kosher. 

SPB012407WI 89


Australia 

Fruit Pyramids and Truffle Honey 

The Valley Produce Company of Australia specializes in a range of cheese condiments including Fruit Pyramids, Truffle Infused Honey and 

Crackerthins. 

Truffle Infused Honey #217850 120g / 4.2 oz (gourmet jars) 

Only fresh black Perigord truffles from France are infused into the Truffle Honey which is made from red gum 

and clover honey from the Yarra Valley. VPC Truffle Infused Honey is a delicacy 

drizzled on blue cheeses. 

Fruit Pyramids from Valley Produce CompanyFruit Pyramids are made from a 

pound of reduced fruit and contain no added colors or flavors. VPC Fruit Pyramids are perfect served with blue, 

brie and cheddar cheeses. Unlike most other fruit pastes, VPC fruit pyramids are made 

by hand, and contain 75% fruit. No fillers or added pectin. 15 month shelf life. No 

refrigeration required, even after opening. 

Fig & Almond Fruit Pyramid #217848 12/2.6 oz 

Pear & Hazelnut Fruit Pyramid #217847 12/2.6 oz 

Apricot & Pistachio Pyramid #217849 12/2.6 oz 

Don’t for get our Austrailian Crackerthins in the cracker section! 

Israel 

Aunt Berta’s Jelly and Preserves 

Aunt Berta is an actual person – a German Protestant living in a predominantly Jewish community in Israel. Her farmhouse 

is located at Carmel Farms near Mt. Carmel, the prophet Elijah’s favorite resting place. Aunt Berta’s mother and 

grandmother had always longed to live in the Holy Land. She fulfilled their dreams of living in Israel as well as her own dream 

of creating a dazzling line of fruit condiments. In Europe, her elders took the fresh bounty of their fruit orchards and turned 

them into a rainbow of delicious preserves, marmalades, and jellies. Now Aunt Berta is carrying on this family tradition with choice 

fresh Israeli fruit – figs, apricots, grapefruit, pomegranate, kiwi and more – that are lovingly grown and processed on her own 

farm. Her products accommodate a variety of dietary needs; they are free of preservatives and food colorings and are also 

Kosher Parve –Certification OU/Badatz 

Pomegranate Jelly #613063 8/250 gr 

Orange Marmalade #613064 8/250 gr 

Pink Grapefruit Preserves #613065 8/250 gr 

Mandarin Orange Preserves #613066 8/250 gr 

Citrus Mix Preserves #613067 8/250 gr 

Apricot Preserves #613068 8/250 gr 

Fig Preserves #613069 8/250 gr 

Strawberry Preserves #613070 8/250 gr 

Kiwi & Mango Preserves #613071 8/250 gr 

Apple & Cinnamon Marmalade #613072 8/250 gr 

Peach & Blackberry Preserves #613073 8/250 gr 

Agam Hagalil 

Halva Delicacy, Agam Hagalil #613048 12/230 gr 

The name halva is used for a variety of confections made in the Middle East, the Balkans, areas of the 

Mediterranean, and even India. The name derives from the Arabic root hulw, meaning sweet. Originating in 

the 7th Century in Arabia, halva eventually spread east and west, as a result variations have occurred in 

different countries. Our halva hails from Israel. Made with sesame seed paste (tahina), sugar and date 

extract. Instead of being a bar, this halva is a spreadable paste for bagels or toast, and even with pita bread 

and sliced bananas. This spread is a great energy provider with a rich taste and 

natural ingredients. 

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Cherry in Syrup Agam Hagalil #613052 12/230 gr 

Towards the end of the 19th Century, the head of Agam Hagalil family settled in Israel in the colony of Kinneret which is 

situated at the foot of the Sea of Galilee. In 1908 a thriving family farm was founded. Today, this family business 

specializes in the selection and processing of dates, date products, as well as “sweeten to sugar” fruit production. This 

agricultural cooperative specialized has produced a wonderful fruit product - bright red Mediterranean cherries are 

preserved in syrup in a beautiful glass jar. 

Chocolate & Date Delicacy Agam Hagalil # 613050 12/230 gr 

Agam Hagalil is located on Schneidman Farm in Kinneret situated on the foot of the Sea of Galilee in Israel. This 

cooperative specializes in the selection and processing of dates and the “sweeten to sugar” fruit production. The date 

palm has flourished in Israel since the Neolithic period near the site of Jericho. Still an important fruit in Israel, it can be 

dried, turned into syrup, and liqueur, or made into delicious spreads. Agam Hagalil offers 2 delicious flavors of date 

spreads. 

Date Honey Syrup Agam Hagalil # 613053 12/230 gr 

The date palm has flourished in Israel since the Neolithic period near the site of Jericho. It was grown for its leaves 

(lulav for Sukkot) and general thatching, wood, it was a symbol of immortality or fertility. Apiculture, or bee-hive raising, 

was never a major industry of the Jews, and thus the “honey” had to be made from dates. Agam Hagalil’s Silan Date 

Honey is not actually a honey, rather a date syrup that can substituted in its place. Use it as a flavorful sweetener in tea 

or in baking.Pure Silan Jordan Valley Date Syrup by Agam Hagalil. No preservatives or additives. 6.5 oz fancy glass jar 

Agam Hagalil Date & Walnut #613047 12/230 gr 

Agam Hagalil is located on Schneidman Farm in Kinneret situated on the foot of the Sea of Galilee in Israel. This cooperative 

specializes in the selection and processing of dates as well as “sweeten to sugar” fruit production. The date palm has 

flourished in Israel since the Neolithic period near the site of Jericho. Still an important fruit in Israel, it can be dried, turned into 

syrup, and liqueur, or made into delicious spreads. Agam Hagalil offers 2 delicious flavors of date spreads. Their Date & 

Walnut Spread is great served on toast for breakfast along with a chunk of sheep's milk cheese like Israeli Gilboa or Greek 

Kasseri. 

Comquats (small oranges) in Syrup #613051 12/230 gr 

Italy 

Wine Jellies 

Montecurto Wine Jellies 

This selection of wine jellies represents some of the classic winemaking regions in Italy. Made from 

the finest wines, they are rich in flavor and aroma and complement fine cheeses. 

Recioto di Soave Gelatina #054671 6/100 gr (Wine Jelly) 

From one of the best wines of the northeastern regions of Italy, this jelly is made from the wine of a 

small producer at the foothills of the Alps in the Veneto region. It matches well with fresh delicate 

cow cheeses, such as Monte Veronese or Taleggio. 

Recioto di Valpolicella Gelatina #054672 6/100 gr (Wine Jelly) 

From a sweet red wine produced on the hills west of Verona, in the Valpolicella area, which is 

also famous for the Amarone wine. This wine jelly has sweet perfumes of mature cherry. It goes well with medium seasoned cheeses and 

cheeses matured with wine. 

Marsala Gelatina Wine Jelly #054673 6/100 gr (Wine Jelly) 

From the southern Italian island of Sicily, this wine jelly carries the warmth of the hot summer sun. This jelly is best matched with seasoned 

spicy cheeses, blue cheeses with a semi-hard paste such as Stilton and Gorgonzola. 

Vin Santo Gelatina #054674 6/100 gr ( Wine Jelly) 

Made from one of the most famous wines from Tuscany, this jelly has a warm golden-amber color. It is best with Pecorino cheese at a 

medium ageing, and Pecorino matured in caves. Also a good match with foie-gras 

Livio Pesle Wine, Cocktail, and Vinegar Jellies 

The Livio Pesle selection of wine jellies represents some of the classic winemaking regions in Italy. Made from the finest wines, they are rich 

in flavor and aroma and complement fine cheeses. 

Wine Jellies 

Modena Balsamic (Aceto) Vinegar Jelly #057875 6/6 oz 

This “wine jelly” is based on fine Modena Balsamic Vinegar produced on a small farm in the area of Modena. The 

cooked grape juice and the vinegar have not been aged. This jelly is then reduced by simmering for a long time, 

never exceeding a temperature of 60° C (140° F). The result is a rich, mild gelatina with a perfect balance of sweet 

and sour, just as is found in expensive Aceto Balsamico Tradizionale di Modena. For a fantastic salad dressing, 

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simply dilute with plain water and extra virgin olive oil. Perfect with Parmesan cheese, roasted meats, fish carpaccios, and for any traditional 

use of Balsamic Vinegar. Ingredients: Modena Balsamic Vinegar 30%, reduced grape juice 20%, dealcoholized wine, cane sugar, and apple 

pectin. 

Bishoff Wine Jelly #057865 6/6 oz 

Hundreds of years ago, a cured wine was very popular. Similar to the Vinum Hyppocraticum which was prepared with 

red wine and spices, Bishop or Bischof wine was made with aged white wine and citrus fruits. Following the original 

recipe, the family perfected the composition of this jelly by adding horseradish and dill. The result is a delicate 

condiment with a moderately hot taste that goes well with smoked fish such as salmon and lox, but is also a surprisingly 

elegant complement for prosciutto crudo, speck, and bresaola. Ingredients: Dealcoholized wine 55%, cane sugar, apple 

pectin, and natural flavors. 

Chimichurri Wine Jelly #057863 6/6 oz 

Inspired by the well known Argentinian sauce, this jelly is obtained cooking in a blend of Merlot and Cabernet Sauvignon, dry 

herbs, and fresh garlic. The herbs used are mainly parsley and oregano. A chili sauce is added at the end to add a sharp 

taste, making this condiment an ideal barbecue jelly. Ingredients: Dealcoholized wine 55%, cane sugar apple pectin, 

natural flavors. 

Picolit Wine Jelly #057864 6/6 oz 

Picolit is the oldest and best-known wine native to Friuli. Comparable to the most appreciated sweet wines, it is used to produce this 

delicate jelly which maintains the typical almond fragrance of the wine. This golden-colored wine jelly is perfect with foie gras since it is 

much fresher than other wine jellies based on heavier wines such as Sauternes or Vin Santo and does not overpower the delicate taste 

of the goose liver. It pairs well with light cheeses, ricotta, and goat cheese. Ingredients: Dealcoholized wine 55%, cane sugar, apple 

pectin, and natural flavors. 

Verduzzo Wine Jelly #057866 6/6 oz 

Verduzzo Friulano is a typical indigenous grape widely grown throughout Friuli that is used to make a white dessert wine of 

the same name. Traditionally, Verduzzo Friulano couples strong and tasty cheeses such Gorgonzola or aged traditional 

Italian Montasio. Cask-aging gives this wine (and the jelly) a nice dark yellow color. Verduzzo wine is noted for its fully body, 

slightly tannic taste, and fruity flavors and aromas. It has a fresh, zesty perfume with a bouquet reminiscent of apple, pear, 

apricot, and nectarine. Livio Pesle’s jelly keeps the basic flavors of the wine intact. Although the Verduzzo is cooked down to 

make the jelly – causing the alcohol to evaporate – the warm wine taste and pronounced alcohol aroma are magically 

retained. On the finish, this jelly hits the palate with a light touch of acidity, making it the perfect foil for a creamy cheese. 

Ingredients: Dealcoholized wine 55%, cane sugar, apple pectin, and natural flavors. 

Vinum Hyppocraticum Wine Jelly #057867 6/6 oz 

In the olden days, Vinum Hyppocraticum was a popular drink in Europe and considered a medicinal liqueur. It was prepared 

with the infusion of selected spices into red wine. A wine based on the original recipe forms the basis of this jelly. The wine 

utilized is Refosco dal Peduncolo Rosso in which a bouquet of spices have been soaked for 15 days. During the 

dealcoholizing process, a special chili sauce is added to enrich the spicy taste with a hot character. This jelly is a fusion 

between the traditional Central European taste and the Mediterranean chili and garlic flavor. This blend of culinary traditions 

results in a unique jelly that complements smoked ham, smoked poultry, lamb, hot sausages, very strong cheese, and also 

bitter dark chocolate. Ingredients: Dealcoholized wine 55%, cane sugar, apple pectin, and natural flavors. 

Cocktail Jellies 

Bellini #057880 6/5.3 oz 

Famous bars and hotels in Venice have made this cocktail universally known. I propose to you this version as a jelly 

without alcohol, made like the cocktail with Prosecco White Wine dealcoholized and white peach juice. The result is 

one very elegant jelly to spread on toasts or biscuits for tea or breakfast or to be innovatively used by putting two 

teaspoons of this solid jelly in a champagne cup and pour over the champagne, the jelly will not melt and will remain 

solid releasing to the champagne a delicate taste of Bellini Cocktail. Finished the drink eat the jelly from the bottom 

of the glass. A new way to serve champagne or sparkling wine. Ingredients: Dealcoholized white wine 46%, peach 

juice 46%, cane sugar, apple pectin, flavors. 

Cosmopolitan Cocktail Jelly #057881 6/5.3 oz 

Cranberry, blackberry juice, and Triple Sec extract form the basis of this unique jelly. Spread it on biscuits for a 

sophisticated snack or serve it with yogurt ice cream. For a cocktail, scoop one jelly ball with a melon baler and put it 

in a martini glass. Pour the Cosmopolitan cocktail over the jelly. The ball will not melt and can be eaten after finishing 

the drink. One irresistible way of serving the Cosmo. Ingredients: Purified water 70%, fruit juice concentrate, cane 

sugar, apple pectin, and flavors. 

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Mostarda 

"Mostarda,” a more or less spicy preparation, was derived from 

a very old country recipe. Rural families, in the 17th Century, 

around the Christmas holidays, used to prepare a special 

dressing by mixing flour, mustard, vinegar and candied fruit 

together with wine must. It is, in fact, from the latter ingredient 

that the recipe adopted the name of mostarda. Since then, 

mostarda has been developed and influenced by a number of 

different cultures who have populated the north of Italy over the 

last few centuries. Today, the ingredients that characterize 

mostarda are four, quinces, sugar, candied fruit and mustard oil. 

In accordance with traditional recipes, they are combined in different ways that lead to different kinds of mustards: Veneta Mostarda, 

Mantova Mostarda, Fruit Mostarda (or Cremona Mostarda), etc. Although mostarda was only originally conceived to enrich meals during the 

Christmas holidays, it has been put on the table for decades now throughout the whole year. Please note: check with your sales rep for 

availability of all of the following: 

Pear Mostarda #053890 12/120 gr 

Apricot Mostarda #054919 12/120 gr; 

#053891 20/120 gr ; 

#054597 6/260 gr 

Fig Mostarda #053892 20/120 gr 

#054661 2/6 kg 

Orange Mostarda #054639 12/120 gr; 

#053893 20/120 g ; 

#054591 6/250 gr 

Quince Mostarda #053950 20/120 gr and #054665 6/260 gr 

Pear Mostarda Jam (Salsa Pera) #054594 6/250 gr 

Whole Fruit #054595 6/260 gr; 

#054593 6/400 gr; 

#054631 6/700 gr; 

#054630 2/5 kg 

Whole Fruit in Wooden Tub #054633 1/6 kg and 

#054632 1/12 kg 

Whole Fruit Wild Berries Mostarda Sauce #054684 12/120 gr 

Citrus Fruits #054691 6/260 gr 

Strawberry #054692 6/260 gr 

Sliced Apple #054592 6/260 gr 

Jams and Honeys 

Cotognata (Quince) #053951 12/400 gr 

Cotognata is a traditional Cremonese recipe dating back to the 16th century. Recorded history notes that in 1572 

Cremonese ambassadors gave Cotognata as Christmas gifts to representatives of nearby, friendly governments. 

This premium jam is made from hand-selected quinces, a tart, apple-like fruit that grows on a shrub rather than a 

tree. Our Cotognata is made traditionally using only copper machinery and equipment. Use it as a spread, or 

more typically, as a condiment with cheese. Just place a dab of Cotognata atop a bite of cheese and enjoy these 

two complimentary flavors together. 

Il Forteto Jams 

In addition to producing world-renowned Pecorino cheeses, our friends at Il Forteto maintain a 

vibrant farm with a number of fine, mature orchards. Until recently, their organically grown fruits 

were only sold by the bushel at the local farmer's market. Responding to repeated demand, they have started to preserve 

their orchard fruits in jars. Il Forteto offers six different fruit conserves: Peach, Apricot, Fig, Cherry, Blackberry and Plum. 

Rather than being overly sticky and sweet, these preserves taste like natural, spreadable fresh fruit. See the varieties 

listed below. 

Jam with Apricot #053803 12/1 lb 

Jam with Blackberry #053804 12/1 lb 

Jam with Cherry #053805 12/1 lb 

Jam with Fig #053806 12/1 lb 

Jam with Peach #053807 12/1 lb 

Jam with Orange #053808 12/1 lb 

Jam with Plum #054546 12/1 lb 

Black Cherry jam #353019 24/8 oz 

Melata di Bosco #054560 12/1 lb 

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Il Forteto Honeys 

Among the lush, green hills of Tuscany, Il Forteto gathers its premium honey from local bee farms. These pampered bees collect nectar 

from flowers growing in the fields of the Mugello region of central Italy. Bees make thick, sweet honey from the watery nectar they collect 

from flowers. Honey serves two purposes in the hive: To feed the young and to store as rations that will be consumed during the winter 

months. Much to the bees chagrin however, honey is an important part of the diet of several other animals, such as bears and badgers. We 

humans like it too, and have put it to many culinary uses over the years. It is thus no wonder why bees have poisonous stingers and ornery 

personalities – they are constantly defending their honey from others who find it quite irresistible! 

Honey has long been known as "Liquid Gold". Before the world was introduced to cane sugar, honey was the predominant ingredient used 

for sweetening and, with over 1500 calories per pound, an important source of energy. In fact, to the ancients of Egypt and Greece, honey 

was a prized commodity that was used as a medium of exchange. 

Acacia Honey #053746 12/500 gr 

Bees feast on the flowers of the the spring-blossoming Acacia tree to creat Acacia honey. The resulting honey is remarkably clear and pure. 

Drizzle it Italian-style over a shard of Tuscan Pecorino or crumbled Gorgonzola. The sweetness is in perfect balance with the salty tang of 

the cheese. 

Chestnut Honey 12/500 gr #053743 

Contrary to what many people think, a honey's color, consistency and flavor do not derive from the bee, but from the source of the nectar. 

Some flowers produce nectar that creates a darker and stronger flavored honey, while others yield a lighter and more delicate recipe. There 

are hundreds of different honeys from throughout the world, most of them named for the flower from which they originate. Castagno 

(Chestnut) Honey is smooth, creamy, dark and rich, with the woodsy undertone of chestnuts. Although honey is the sweetest of foods, 

chestnut honey has an earthy, semi-sweet essence that is very sensuous. Italians spread it over Gorgonzola melted on bread. It is also an 

excellent choice as a glaze for sautéed chicken breasts or baked acorn squash. 

Sunflower Honey #053748 12/500 gr 

Girasole (Sunflower) Honey has a delicate nutty essence and is medium yellow in color. This honey is not runny enough to pour, as it has a 

crystallized, butter-like consistency. It is particularly suited for spreading on bread or matzoh as a delicious snack after work or school. 

1000 Flower Honey #053747 12/500 gr 

Il Forteto's Millefiori (1000 Flower) Honey is derived from vast fields of Tuscan wildflowers that give it a full floral aroma and a well-rounded, 

sweet character. It has a deep lemony color and a thick granular texture, as many European honeys do. It makes a perfect glaze for chicken 

or a delicious topping for crusty Italian bread. 

MENU Sweet and Piccante Salsas 

Menù is a specialty food products company from Italy. Buedel Food Products Corp. sells its specialty items to many 

of the finest chefs in the USA. Part of the product line includes the following "salsas." These delicacies can be 

served as a side dish with boiled meats and poultry, and they are ideal with mature cheeses (Grana, Montasio, 

Pecorino) and fresh cheeses (Ricotta, Mascarpone) alike. 

Salsa Fragola (Strawberry & Balsamic Vinegar Sauce) #057530 6/16 oz 

Thick aromatic and sweet smelling sauce with pieces of strawberries. It has a typical dark red color and a sweet & sour taste given 

ingredients such as strawberries and balsamic vinegar. 

Salsa Arancia Sauce (Orange & Onion Sauce) #057529 6/15 oz 

Sauce prepared with pieces of orange pulp and minced onions. The spicy taste gives this sauce a unique and intense flavor. The sweet- 

and-sour aftertaste enhances all types of accompanying flavors. 

Salsa Pomodori (Green Tomato & Apple Vinegar Sauce) #057528 6/15 oz 

Diced fresh green tomatoes and apple vinegar form the basis of this refined sweet-and-sour sauce. It is spiced with ginger to give it an 

intense and aromatic flavor, and the perfect dose of mustard gives it a slight spiciness. 

Salsa Fichi Sauce (Fig and Marsala) #057527 6/15 oz 

This sweet-and-sour sauce is made with diced figs with Marsala wine plus a little bit of apple vinegar. A fresh balanced sauce with spices. 

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Creamy Nut Pastes By Pisti 

The Pistì brand from Sicily, known for its almond paste cookies, also makes creamy nut pastes. Pistì calls its sweet nut pastes/creams 

“pesto” – the Italian word for “pounded.” The nuts have been ground, much like the savory Ligurian pesto of basil and pine nuts, and then 

sweetened with sugar and honey. These versatile creams come in three flavors: Almond, Pistachio, and Hazelnut. Use these pestos like any 

sweet jam or nut butter on bread, scones, muffins, croissants, or pancakes. These creams also make great fillings for tarts, puff pastry, and 

warm crêpes. Blend them with fresh fruit for an elegant sauce over ice cream. In place of the usual frosting, layer your next sponge cake 

with sweet, creamy nuts instead. A unique ingredient for candies and desserts, nut pesto is also good straight from the jar! 

Jar “Pesto”, Mandorla (Almond Cream) by Pistì #058712 8/200 gr 

Jar “Pesto”, Pistacchio (Pistachio Cream) by Pistì #058713 8/200 gr 

Jar “Pesto”, Nocciola (Hazelnut Cream) by Pistì #058714 8/200 gr 

Crackers 

Crackerthins Plain #217845 150g / 5.3oz Crackerthins Pepper #217846 150g / 

5.3oz 

A premium water cracker that is fantastic with your favorite fine cheese and VPC fruit 

pyramids & pâtés! Shelf life of 12 months and no refrigeration needed. Wheat Flour, 

Water, Cheese Powder, Salt, Canola Oil, Sodium Bicarbonate, Garlic Powder, Rye 

Flavor. Each retail box contains 2 x 2.6 oz stay-fresh packs! 

New product line from Australia. Also see fruit pastes and infused honey from 

Australia in the Fruit, Honeys and Jams section. 

Cookies 

Israel 

Aviv Kosher Cookies 

Aviv cookies are available in three flavors: Halva, Chocolate, and Chocolate Chip. Sink your teeth into the 

Halva and Chocolate versions for a dollop of sweet, creamy confection. (Halva is a sweet, faintly nutty 

paste based on sesame seeds.) The filled cookies have a texture of firm shortbread, but with crunchy 

sugary bits to entertain the palate. Irresistible and fun to eat. And no cookie line would be complete 

without the ever-popular Chocolate Chip flavor. These little cookies complement milk, coffee, and tea. 

The Aviv Bakery has its origins in the village of Shalib in White Russia. From there, the Wolf family left on 

ship for Israel in 1887 and set up The Aviv bakery in Neve Zedek. The name of the bakery was taken from 

the word for the spring season of Aviv when the Passover festival occurs. Once the delightful cookies 

grew in popularity, the modest factory relocated to Bnei Brak and now uses modern, state-of-the-art technology for perfect cookies. Over the 

years, the reputation for the high quality of Aviv baked goods has reached Jewish and non-Jewish communities across the globe. Lactose 

and trans fat free! Certified Kosher Parve by Rabbi Landau, the Chief Rabbi of Bnei Brak. 

Chocolate Chip Cookies #613076 12/300 gr 

Chocolate Filled Cookies #613075 12/300 gr 

Halva Filled Cookies #613074 12/300 gr 

Italy 

Pistì 

Pistì is creator of artisanal sweets that straddle the line of pastry and candy. Based in Bronte, Sicily, Pistì specializes in Sicilian delicacies 

using natural fruits, nuts, and honey from the sunny south of Italy. Since pistachios play such an important role in Sicilian sweets, the bakery 

truncated the word “pistacchio” to create the name Pistì, and thus the legacy of Pistì was born. 

Almond Cookies - Pasta di Mandorla 

Pistì’s Almond Cookies are more like a cross between a cookie and marzipan candy – much lighter than 

marzipan, yet much denser than a leavened cookie. They are prepared in the traditional, artisanal manner 

closely following recipes that have been passed down from Sicilian pastry chefs over generations. Only select 

ingredients of the highest quality are allowed. The base of the cookies is a “flour” made up of Sicilian almonds 

that have been ground into a delicate dust. For extra flavor and sweetness, sugar, egg whites, honey, and 

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natural aromas are added. The result is a soft, semi-dense baked pastry with rich almond flavors and a delicate texture. These cookies are 

truly the fluffy, baked version of marzipan candy. Pasta di Mandorla comes in three styles: plain with a generous coating of powdered sugar, 

topped with candied fruit, and studded with various nuts. They are presented in an attractive, plastic-covered tray tied with raffia and 

adorned with an attractive booklet. 

Plain Almond Cookie 

Mandorla Classica (Classic Almond) by Pistì #058711 8/250 gr 

Almond Cookies with Fruit 

Mandorla Mandarino (Almond/Mandarin) by Pistì #058705 8/250 gr 

Mandorla Limone (Almond/Lemon) by Pistì #058706 8/250 gr 

Mandorla Arancia (Almond/Orange) by Pistì #058707 8/250 gr 

Almond Cookies with Nuts 

Mandorla Pinoli (Almond/Pine Nut) by Pistì #058708 8/250 gr 

Mandorla Pistacchio (Almond/Pistachio) by Pistì #058709 8/250 gr 

Mandorla Nocciola (Almond/Hazelnut) by Pistì #058710 8/250 gr 

Croccante 

Popular throughout Italy, especially in the south and Sicily, Croccante (literally, crunchy) is a mixture of 

caramelized sugar and nuts, similar to brittle. After it hardens, it is broken into pieces. Great for a snack, it can 

also be served alongside after-dinner coffee, crushed and ground for an ice cream topping, or added as a 

flavoring to cannoli cream or other desserts. Although the most common nut in Croccante recipes is almond, 

Pistì makes hazelnut and pistachio versions as well. A flavorful bonus is the Sicilian honey from Zagara 

d’Arancio orange flowers that caramelizes into a sweet bitterness. Pistì’s Croccante is packaged in a 

handsome, raffia-tied tray as well as an elegant box. The tray version comes in snackable cookie-style bars. 

Croccante Tray, Pistacchio (Pistachio) by Pistì #058715 15/250 gr 

Croccante Tray, Nocciola (Hazelnut) by Pistì #058716 15/250 gr 

Croccante Tray, Mandorla (Almond) by Pistì #058717 15/250 gr 

Croccante Box, Nocciola (Hazelnut) by Pistì #058718 15/250 gr 

Croccante Box, Mandorla (Almond) by Pistì #058719 15/250 gr 

Croccante Box, Pistacchio (Pistachio) by Pistì #058720 15/250 gr 

Torrone 

Torrone, otherwise known as nougat, is an Italian concoction made from honey, well-whipped egg whites, vanilla, and nuts. It's an ancient 

sweet that requires considerable skill and care to make, and in the past was also a great favorite among pastry 

chefs as it can be used as a building material for making fanciful cakes and other such delights. Although it’s 

made throughout Italy, the Torrone from Sicily is especially renowned. Buedel Food Products carries Pistì’s 

“morbido,” or “soft,” Torrone – chewy and nutty enough to be fun to eat, yet soft enough to be easy on the 

teeth. Sweetened with honey from Zagara d’Arancio orange flowers, this candy practically melts in your mouth. It 

comes in long bars in a decorative cardboard package as well as in smaller pieces in a mixed box. Pistì Torrone 

contains a higher than average percentage of nuts and is available in three flavors: Hazelnut, Almond, and 

Pistachio. 

Torrone Soft, Nocciola (Hazelnut) by Pistì #058721 15/150 gr 

Torrone Soft, Mandorla (Almond) by Pistì #058722 15/150 gr 

Torrone Soft, Pistacchio (Pistachio) by Pistì #058723 15/150 gr 

Torroncini (small Torrone bars) Box, Mix by Pistì #058724 10/175 gr 

Radicchio Desserts 

Crumbly “Fregolotta” Cake with Late Red Radicchio #054945 12/300 gr 

Fregolotta is an ancient and classic dessert cake of the Veneto. Unlike traditional cakes, Fregolotta 

resembles a large, lightly sweetened cookie. It is prepared with the finest ingredients and is enriched 

with the pleasant, delicate taste of the Late Red Radicchio of Treviso, which gives it a slightly spicy, 

peppery flavor. Fregolotta means “crumb “ in Venetian dialect. Crisp, crunchy, and crumbly Fregolotta is 

perfect with an apéritif. This dessert is a wonderful palate cleanser as it is not too sweet and 

complements popular beverages from wine (red or white) to liqueurs. It can also be sprinkled with 

Grappa, broken into pieces in fresh cream, or crumbled over liqueured fruit. Ingredients are all natural: 

Type "00" wheat flour, Radicchio Rosso di Treviso Tardivo I.G.P. (30%), sugar, butter, eggs, whole milk, 

natural flavorings (citrus, vanilla bean), and salt. 

Panettone with Radicchio #058702 6/900 gr 

This famous Christmas and wintertime cake, coming from an 

ancient and solid Italian tradition that is well-known and appreciated all over the world, now 

incorporates dollops of Late Red Radicchio of Treviso jam into its dough for a unique dessert. 

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Rice, Grains & Pasta 

Italian Rice 

Arborio 

Arborio, Zerto #053002 12/2 lb (pictured) 

Arborio, Zerto #053010 1/10 lb 

Arborio, Superfino Extra, Egidio Cremonesi #059724 10/1 kg 

Arborio is the best known superfino variety of Italian rice. Its high starch content is released in the slow cooking 

process, creating a creamy, butter-like consistency. Arborio rice, a pearly-looking, round, fat, Italian white rice, forms 

the foundation of risotto. Like other rices, Arborio is a member of the grass family. Classically used in dishes of northern 

Italy, such as Risotto alla Milanese or Risotto with Truffles. 

Carnaroli 

Vialone Nano, Egidio Cremonesi #059726 10/1 kg 

Carnaroli, Egidio Cremonesi #059725 10/1 kg (pictured) 

Carnaroli is often referred to as the "caviar" of Italian rice, Carnaroli is the highest quality superfino variety and has the 

lowest yield per plant. Carnaroli creates the creamiest risotto due to its high starch content. Try it in recipes where rice is 

the star, such as Risotto with Champagne or Barolo, and be sure to use your best stock. 

Vialone Nano 

Vialone Nano, Egidio Cremonesi #059726 10/1 kg 

Vialone Nano is a medium grain Italian rice, originally from the Mantova and Veneto regions. Vialone Nano is shorter and thicker than 

Arborio and holds twice its weight in liquid, creating a very hearty risotto. Excellent paired with fish. 

Spanish Rice 

Farro 

Farro Rice 500 gr Packets #053799 1/16 lb 

A farro grain looks like light brown rice and has a nutty taste that is reminiscent of oats and barley. Lighter than other whole grains, farro, 

contains a starch similar to Arborio rice, which releases a creamy, binding liquid when cooked, hence it's attraction to restaurateurs who 

often use it in risotto-type dishes. Farro may also be ground into flour and used to make pasta and baked goods. When combined with 

legumes, as in many Tuscan recipes, farro forms a complete protein source. Rich in fiber, vitamin E, and protein. Imported from Italy. 

Rice Calasparra Cotton Bag, Balilla x Sollana #563076 20/1 kg 

Rice farming was brought to the wetlands of the Spanish Mediterranean coast by the Arab invasion of 711. Today, Spain is 

only second to Italy in rice production. Calasparra is well known in Spain and worldwide and was the first rice to be awarded 

with the Denomination of Origin, a guarantee of the finest quality. Calasparra is the quality identification for the southernmost 

rice growing area between Murcia—which borders in the north with the Valencian community and in the south with eastern 

Andalusia and Albacete in Castile-La Mancha. There are thousands of rice varieties in the world and they are categorized by 

grain length. Our Calasparra rice is a short-grained rice, also called pearl rice because the center of the grain has a white 

mark that contains extra starch. The pearl flavors the other ingredients and absorbs the stock. This is essential for a 

successful paella. This rice is difficult to overcook and does not stick together. Great news for anyone who has problems 

making the perfect rice. 

Rice Bomba Cotton Bag #563004 20/1 kg 

Bomba is the very best Calasparra from Murcia. The grain is smaller than other Calasparra varieties, it retains its body and bite while 

absorbing three times its volume in liquid and expands in width rather than length. More difficult to grow than other varieties, Bomba can be 

hard to find in the U.S. and even in Spain. Bomba rice has a mild flavor that is not too sweet or nutty. It will not interfere with even the 

subtlest of sauces. 

Polenta 

Polenta—along with risotto—is the “pasta” of choice in northern Italy. Especially popular in the Veneto and the Trentino-Alto Adige areas, it 

has made its way throughout Italy and all the way to the U.S. Firm or soft, grilled or fried, topped with sausages or melted cheese, baked 

under a layer of ragù or eaten straight from the pot, polenta is one of Italy’s most versatile—and delicious—staples. Polenta is usually made 

from cornmeal. Once regarded as rustic fare for the less-than-wealthy, this Italian version of “cornmeal mush” has become a stylish addition 

to the menus of exclusive restaurants worldwide. Polenta made from scratch is labor-intensive. Instant polenta and pre-packaged logs are 

ideal for busy schedules. Just slice it and fry it, or chop it up and heat it (with a touch of extra water) for a creamier porridge style. Our Zerto 

organic polenta comes in 3 flavors, each packed in attractive 17oz. sleeve-packs. They need no refrigeration and are shelf stable for nine 

months. 

Organic Traditional Polenta Log, Zerto-USA #633051 12/17 oz 

Organic Polenta Log, Tomato/Garlic, Zerto-USA #633048 12/17 oz 

Organic Polenta Log, Basil/Garlic, Zerto-USA #633047 12/17 oz 

Instant Polenta, Italy #053849 10/500 gr 

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Pasta 

Potato Gnocchi, Del Destino 12/500 gr #056035 

These authentic Italian Gnocchi are actually soft to the touch. Because they are packaged in an oxygen-depleted 

vacuum bag, these famous little potato and wheat flour dumplings do not require refrigeration. Made in 

Italy, now you can finally experience what true Italian Gnocchi tastes like. Lightly seasoned and salted, 

they have a wonderful flavor and texture. Easy to prepare, simply drop them into a pot of boiling water for 

2 minutes, drain, and top with tomato sauce and grated cheese. 

Radicchio Tagliolini #058702 22/250 gr The best selections of Italian durum wheat 

processed with Late Red Radicchio of Treviso and made using bronze dies. The Radicchio Cuore 

Trevigiano pastas have a typically “warm” color and a delicate taste enhanced by the radicchio. To obtain 

a truly extraordinary and unique dish, top this pasta with the Radicchio sauce and you will conquer the 

palates of the most refined international gourmets. 

Radicchio Penne Rigate #058701 12/500 gr 

The best selections of Italian durum wheat flour processed with Late Red Radicchio of Treviso and made using bronze 

dies. The Cuore Trevigiano pasta has a typical “warm” color and a delicate flavor enhanced by the radicchio. Try these 

penne with radicchio sauce with shavings of Grana. 

Sauces & Condiments 

Pasta Sauces 

Don Pomodoro 

Organic Tomato and Basil Sauce #055898 12/25 oz 

The archetype of all Italian sauces: ripe tomatoes with the freshness and fragrance of fresh-picked basil 

leaves. The stemless basil leaves are chopped by hand instead of being just thrown into a cutter. That is the 

best and only way to preserve all the extraordinarily intense fragrance and precious oils of basil. Spaghetti, 

grated cheese, and tomato sauce with basil leaves—the colors of Italy on your dish. Ingredients: fresh tomato 

pulp, extra virgin olive oil, fresh carrots, fresh onions, salt, fresh basil. 

Organic Vodka Sauce #055971 12/25 oz 

A specialty of the Northern Italy regions including Lombardy and Veneto this sauce combines ripe San Marzano tomatoe with cream, 

Parmesean anc Romano cheeses with a touch of vodka Ingredients: fresh tomato pulp, cream, Parmesan cheese, Romano cheese, extra 

virgin olive oil, fresh onions, salt, fresh basil, rice starch, vodka, fresh garlic, black pepperand oregano. 

Pesto 

Pesto, Carli #055892 6/130 gr 

In Liguria, Italy, basil grows on just about every hillside that meets the Mediterranean. The landscape is quite dramatic 

and forbidding and not well suited to many other crops. This region within Genoa invented pesto sauce, and the best 

pesto in the world still comes from this area. Olio Carli takes fresh basil from Liguria and blends it with their delicious 

olive oil, pine nuts, cheese, garlic, and salt to make an extremely fresh-tasting pesto. Carli’s pesto contains no 

preservatives or colorants, yet it maintains a fabulous dark green color. It is an excellent sauce for pasta, but also 

makes a great topping for cooked vegetables, pizza or bread. 

Pesto Forteto #054643 2/2.1 kg 

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. The “Ligurians” have almost made a religion of their 

pesto. Il Forteto combines basil with garlic, salt, pine nuts, olive oil, Pecorino and Parmesan cheese to 

produce this “fresh” product. Excellent to use as a dip.as an ingredient as well as in a nice fresh pasta. 

Also available: Pesto Jars #054543 10/6.3 oz 

Radicchio Sauces 

One of Italy's favorite vegetables is radicchio, a crisp salad green belonging to the chicory family, with a slightly bitter taste that can also be 

refreshingly nutty. Radicchio has long been popular in the northern Veneto region of Italy where it is a common sight growing wild in fields or 

planted around cornstalks. Its colors range from light green to purple/red. 

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The Radicchio Rosso di Treviso is a beautiful vegetable with white ribs and wine red leaves, known as the “flower that you can eat”. The 

flavor is also beautiful – delicate, pleasingly bitter with a mild nuttiness. Treviso in Veneto, Italy is famous for this prized vegetable, in fact it 

now enjoys IGP status (Indicazione Geografica Protetta) in the EU. The late red radicchio of Treviso is also known as the "winter flower" 

because it grows in cold weather, thriving on the winter frosts. It is called tardivo, or “late,” because it is a late-season vegetable. Thanks to 

Radicchio Cuore Trevigiano, this product is available all year. 

Grilled Radicchio in Olive Oil (small) #054941 12/310 gr 

Grilled Radicchio in Olive Oil (large) #054942 12/500 gr 

The Late Red Radicchio of Treviso, jarred in oil with the right mixture of herbs and spices to enhance at their best its 

noble gastronomic characteristics. An excellent starter or side dish, grilled radicchio is a light and refined food that 

offers a novel and pleasant flavor to international cuisine. Try with a dish of mixed sausages, or as a side dish with 

grilled or boiled meat. Simply delicious charred on the grill. 

Radicchio Pâté #054943 12/200 gr 

The enticing flavors of Late Red Radicchio of Treviso are condensed in this refined pâté full of flavors and 

aromas of tradition. Radicchio Cuore Trevigiano has created a refined pâté rich in the flavor of the tardivo (late 

season) radicchio. They have used Extra Virgin Olive Oil by Redoro (produced in the hilly area around Verona 

near Lake Garda), balsamic vinegar, and Grana Padano to complement their finely chopped radicchio. This 

pâté is an excellent starter. Simply spread on warm bread and finish with shavings of Grana. Finally, this 

incredible taste of Italy can be recreated in your home. 

Radicchio Sauce #054944 12/200 gr 

An enticing and modern condiment for the first course based on Late Red Radicchio of Treviso enriched by 

balanced herbs and spices or also by adding superior quality bacon (pancetta.) Sugo di Radicchio allows you to create an authentic Treviso 

pasta dish. Sixty percent of the sauce is Radicchio Rosso di Treviso Tardivo blended with tomatoes, red wine, and Redoro Frantoi Veneti 

Extra Virgin Olive Oil. Simply serve with Grana shavings, bigoli, and, of course, a glass of vino rosso. Perfect. 

Sauces by Livio Pesle 

Bloody Mary Tomato Ketchup #057869 6/240 ml 

The base of this sauce is a mixture of Tocai Friulano white wine with tomato concentrate, plus traditional Bloody Mary 

ingredients such as Worcestershire sauce, garlic, onion, spices, and celery. The mixture of white wine and tomato develops 

a very interesting taste, mysteriously creating a concentrated vodka aroma reminiscent of a strong Bloody Mary. Bloody 

Mary Ketchup is not merely a ketchup, but rather a tomato sauce that can be served as a dip with snacks, chips, and 

crackers. It is also an excellent dressing for hamburgers, spare ribs, BBQ, and meat. Bloody Mary Ketchup is good enough 

to drink – literally. If mixed with tomato juice and ice, it makes a tasty Virgin Mary, and of course, strengthened with vodka 

and a little tomato juice, it creates an unforgettable cocktail. Ingredients: Dealcoholized white wine 75%, tomato concentrate, 

cane sugar, onion, garlic, celery, Worcestershire sauce, spices, salt, chili sauce, flavors, and apple pectin. 

Lemon Lime Fish Sauce #057870 6/240 ml 

From the Croatian Adriatic Coast comes the culinary custom of dressing broiled and steamed fish with a sauce composed of garlic, lemon, 

olive oil and parsley. Livio Pesle’s Lemon Lime Fish Sauce, inspired by this traditional condiment, is based on dealcoholized wine into which 

extra virgin olive oil, freshly squeezed lemon and lime juice, and garlic are blended with the right quantity of apple pectin. The result is a 

unique, delicate condiment for steamed or broiled fish. Ingredients: Dealcoholized white wine 75%, cane sugar, lemon juice, 

extra virgin olive oil, oregano, ginger, garlic, spices, chili, salt, flavors, and apple pectin. 

Mild Curry Sauce #057871 6/240 ml 

This delicate Curry Sauce contains no fat, cholesterol, or cream, making it very low in calories as well. The base is white 

wine and apple juice, in which a curry powder imported directly from India has been incorporated with just the right dose of 

apple pectin. This sauce is moderately hot and can be used to add flavor to any other, or it can be served directly 

on cooked vegetables, chicken, white meats and fish. Ingredients: Dealcoholized white wine 75%, cane sugar, 

fresh aromatic herbs, lemon juice, spices, fruit concentrate, salt, onion, garlic, chili, flavors, and apple pectin. 

Skoff Wine & Pickled Gherkin Sauce #057872 6/240 ml 

During the cooking process, Livio Pesle adds fennel and spinach to wine. The pickled gherkins are drained and 

blended with a fine white wine vinegar. After blending the wine and vinegar mixtures, they are thickened with apple pectin. The 

result is a pale green sauce perfect for Prosciutto Crudo, Salame, Würstel and hot dogs. In Italy, it is used to decorate the plates 

of Antipasto all'Italiana (mixed slices of salame, speck, bacon, and prosciutto crudo). Ingredients: Dealcoholized white wine 65%, 

wine vinegar, pickled gherkins, cane sugar, mustard, salt, flavors, spices, spinach, and apple pectin. 

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Sughetto #057873 6/240 ml 

Sughetto is a unique sauce with a distinctive roasted flavor which comes from the onions, carrots and garlic that have been slowly sautéed 

in extra virgin olive oil. This base is Cabernet Sauvignon which has been quickly boiled with dried wild mushrooms and spices. The 

contrasting anchovy flavor makes this sauce a perfect dressing for lobster, scampi, and crab, as well as chicken and white meat. It is also 

good on bread. Ingredients: Dealcoholized red wine 50%, purified water, cane sugar, extra virgin olive oil, onion, carrots, tomato 

concentrate, chick peas, mustard, salt, garlic, chili, spices, flavors, and apple pectin. 

Universal Balsamic Sauce LP 17 #057874 6/240 ml 

This sauce bills itself as the Italian version of Worcestershire Sauce. Just as its English inspiration, Universal Balsamic contains vinegar, 

anchovies, and a variety of exotic spices, though its flavor is decidedly more elegant and refined, with a foundation of the best vinegar in the 

world, Modena Balsamic. The “LP 17” notation on the bottle refers to the producer, Livio Pesle (LP), and the number of flavors in the mix – 

17 ingredients typical of Italian gastronomy. Balsamic Vinegar from Modena forms the base (60%) along with dealcoholized red wine, 

anchovies, fruit concentrate, apple pectin, cane sugar, salt, spices, and even a chili sauce. The name “Universal” hints at its many uses, 

from a sauce for meats and fish to an extra ingredient in eggs, casseroles, cheese dishes, grilled vegetables, savory sandwiches, and 

soups. For a unique gourmet vinaigrette, mix it with 50% extra virgin olive oil. Fat and cholesterol free. 

Olives 

Italy 

Red Cerignola Olives, Del Destino #057596 2 / 3.1 ltr jar 

Imported from Apulia, Cerignolas are the largest olives in the world. Cerignolas have a fruity, mild, clean taste, but 

their most impressive feature is their size and resulting meatiness. Biting into a Cerignola is almost like biting into a 

plum. Festive red in color, serve them as an appetizer with cocktails. Packaged beautifully in a large tall Italian glass 

jar, this grand item makes a great display. 

Also available Red Cerignola Olives, Del Destino #057597 4 / 2.5 kg tin 

Mediterranean Olives, Del Destino # 055981 4 / 2 kg pail 

This four types of pitted olives in this blend—Niçoise, Calabrese, Green, and Black—are small in size, but deliver a balance of sweet 

and savory tastes with hints of garlic, rosemary, basil, and black pepper. 

Gaeta Olives, Del Destino #055982 4 / 2 kg pail 

Grown in the southern region of Italy along hillsides above the azur sea, Gaetas are small, plump, dark purple olives with a tender 

texture and slightly sour taste. They can be a substitute for any recipe calling for Kalamatas. 

Whole Ripe Olives, Carli #057883 4/8.6 oz and #055890 6/8.6 oz 

Olive nere in salamoia simply means “black olives in pickling brine.” Fratelli Carli uses a traditional recipe for brining their 

black olives that allows them to maintain the rich, fruity flavor that you find in high quality olive oils rather than the overly 

sour flavor of many inferior olives packed in brine. The olives are allowed to mature to the point of full flavor before they 

are picked from the branch and then preserved to maintain all of their natural savory aroma. This preservation is done 

using only water, sea salt, and natural Mediterranean aromatics such as rosemary, thyme and bay leaf. 

French Olives 

French Pitted Black Olives, Arnaud #357548 3/6 lb 

Sun-ripened black olives are cured in sea salt and dressed with sunflower oil and aromatic Provencal thyme. 

Tender and full-flavored, these are best enjoyed with drinks, in salads, as a garnish to salads, and with grilled 

meats and fish. 

French Pitted Green Olives, Arnaud #357547 3/9 lb 

Early-harvest green Provençal olives are cured in sea salt brine, and then dressed with 

Herbes de Provence—a mix of five aromatic wild herbs. A touch of sunflower oil finishes the recipe. 

French 5-Olive Mélange, Arnaud #357546 2/11 lb 

Five delicious Provençale olives: Cracked green, black salt-cured, tiny Niçoises, Tournantes, and Picholines. Cured 

in natural sea salt brine and finished with sunflower oil and Herbes de Provence. 

French Fresh Mix Lou Pistou, Arnaud #357590 2/11 lb Pistou is a mixture of basil, garlic and olive oil used in variety of ways. It is 

a cousin to Italian Pesto from the neighboring region of Liguria. 

French Niçoise Olives #357545 3/9.5 lb 

Originally from the city of Nice on the Côte d'Azur, the tiny, flavorful dark purple olives are traditionally served with Salade 

Nicoise, with sandwiches and in many other salads. Great in stews, soups and sauces where the wine flavor of these rich 

tiny olives can be appreciated. 

Buedel Food Products carries a full line of other olives as well, including Italian Calabrese, Italian Gaeta, Italian 

Green Colossal, Manz Stuffed , Queen Stuffed, Ripe Pitted and Ripe Sliced. 

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Olive Oils and Vinegars 

Olive Oil 

Carli 

Carli Olive Oil, DOP (Extra Virgin) 6/500 ml #055199 


12/500 ml #055202, 

6/500 ml #056085, and 

12/250 ml #055209 

Why are Italians so religious about their Olio Carli? For one, no oil from pomace or any source other than fresh ripe olives is 

ever used in the production of Carli Olive Oil. Secondly, although the strictest legislation allows a maximum acidity of 1% in 

Extra Virgin Olive Oil, the maximum acidity allowed by Carli in its olive oil is 0.3% - a fact guaranteed on every bottle! No finer 

olive oil is available anywhere, at any price. Embossed on the label of these fine oils you can read the following distinctions: 

1927 By Appointment to the Papacy and 1937 By Appointment to the Royal Household 

Carli Olive Oil, Pure Oil 12/500 ml #055205 

100% Pure Olive Oil has a natural sweet taste. It is mellow and fragrant with less than 0.3% acidity and not 

less than 25% Extra Virgin Olive Oil, the remainder being refined olive oil (all brands of Pure Olive Oil are a blend of Extra 

Virgin or Virgin Olive Oil and refined olive oil; some contain 5% or less Extra Virgin or Virgin Olive Oil.) Very few brands of 

Pure Olive Oil specify acidity content and blend proportions, whether Extra Virgin or Virgin olive oil is used. Carli declares 

these facts on every label of its 100% Pure Olive Oil. Incidentally, Carli 100% Pure Olive Oil is Italy’s best-selling Pure Olive 

Oil. 

Also available Olio Carli Pure #055200 12/1 ltr 

Vinegar 

Vinegar, Balsamic by Carli #055292 6/.25 ltr 

Fine Balsamic Vinegar of Modena is the masterpiece of the vinegar world. In recognition of the extraordinary nature of this 

product, the Italian government has adopted legislation defining its characteristics and production process. Unlike wine vinegar, 

which is made from wine, Balsamic vinegar is made from fermented concentrated grape must (grape juice), and gets its dark 

color and pungent sweetness from aging in oak barrels over a period of many years. Compared to other vinegars, Carli's is quite 

aromatic and flavorful. It is a sweet and delicious vinegar that blends perfectly with Carli olive oils for salads. Note: This product 

contains sulfites, which are added to inhibit the growth of unfavorable, flavor-detracting bacteria. 

Vinegar, Red Wine by Carli #055843 6/.5 ltr 

Olio Carli, the producers of our fine olive oil and balsamic vinegar, have recently released their red wine vinegar for sale in the United 

States. Pliny the Elder, the famous Roman Naturalist (70 AD) said, “Vinegar possesses great merits for its many uses, without it life would 

lose some of its pleasantness.” This Carli vinegar is made with fine red wine and, according to tradition, is aged in wooden barrels. 

Del Destino 

Balsamic vinegar is made from fermented concentrated grape must (grape juice), and gets its dark color and pungent sweetness 

from aging in oak barrels over a period of many years. Del Destino Balsamic Vinegar from Modena (Italy) is sweet and smooth with very little 

acidity. Perfect for salads when paired with your favorite extra virgin olive oil, the gold label indicates top quality. Balsamic Vinegar is now 

being graded and certified similar to the way wines, cheeses and meats are graded and certified. Buedel Food Products carries the 

One and Three Diamond Quality. Del Destino Vinegar is certified by PGI (Protected Geographical Identification) and also by Cermet 

(Italian Process Certification). After the vinegar is certified twice, it is then graded utilizing the diamond system. 

One Diamond: Del Destino’s everyday best balsamic, from the renowned region of Modena. Tart and well- 

balanced with just the right sweetness. 

Three Diamonds: Sweet and sharp with a unique blend of flavors. A unique blend of 

flavor contrasts – sweet and sharp, spicy and mellow with rich dark color and natural 

sweetness. Perfect poured lightly over a fine steak, mushrooms, grilled vegetables, or 

as an ingredient in that special Dijon vinaigrette. 

Del Destino Balsamic Vinegar, One Diamond #005291 12/.5 ltr Del 

Destino Balsamic Vinegar, One Diamond #005290 2/5 ltr 

Del Destino Balsamic Vinegar, Three Diamonds #057800 2/5 ltr 

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Balsamic Glaze 

Balsamic Glaze by De Nigris #637891 12/13.5 oz 

This innovative glaze from Italy is actually a thick Balsamic Vinegar of Modena reduction. First developed in 

response to requests by chefs, De Nigris Balsamic Glaze is now available to retail customers, and is packed in 

convenient, easy-to-use plastic squeeze bottles. This Balsamic saves much time in the kitchen as it does not need to 

be reduced—already done by the Italians themselves! Simply add the glaze at the end of the cooking process for the 

trademark sweet and tart flavor that can only come from Modena Balsamic Vinegar itself. A wonderful dressing for 

grilled meats and risotto, it lends itself to a variety of uses. Cheeses, grilled vegetables, melons, strawberry 

crêpes...De Nigris Balsamic Glaze will embellish them all. An outstanding trait of this glaze is its thickness and its 

ability to hold its shape for plate decorations. 

Miscellaneous 

Saffron, Altaj #566898 2 x 12/1 oz Tins 

The Saffron filaments, or threads, are actually the dried stigmas of the saffron flower, "Crocus Sativus Linneaus." 

Each flower contains only three stigmas. These threads must be picked by hand from each flower, and more than 

75,000 of these flowers are needed to produce just one pound of Saffron filaments, making it the world’s most 

precious spice. Saffron is used both for its bright orange-yellow color and for its strong, intense flavor and aroma. It 

is a common ingredient in dishes such as paella, desserts, & flavored drinks. 

Del Destino Sea Salt 

Del Destino sea salt is farmed on the west coast of Sicily in the Mediterranean near Trapani. It is derived from basins 

naturally occurring around the coast where sea water overflows and fills these basins. As the basins slowly drain with 

evaporation, the mineral rich water slowly increases mineral salt concentration until the salt deposits are left along the 

sides and on the bed of the basin. Del Destino Sea Salt is unlike any other. The flavors are subtle with mineral complexity 

that is sweeter than other salts. A perfect salt for dishes that require flavor enhancing that doesn't mask the true flavor of 

the ingredients. 

Available in both coarse and fine. 

Del Destino Sea Salt, Coarse #057554 12/26.5 oz 

Del Destino Sea Salt, Fine #057555 12/26.5 oz 

Lady Fingers by Bonomi #056079 10/60 ct – 500 gr 

Ladyfingers are small, delicate sponge cakes that are shaped like large, rather fat fingers. Their light texture results 

from the small proportion of flour to sugar and the large number of eggs used in their production. The French call 

them cat's tongue cookies and sandwich them together with nougat. These little cakes are also soaked in liqueur to 

be used in Charlottes and cakes. Our ladyfingers are imported from Italy, where their most famous usage is in 

Tiramisù, which means "pick me up," and is a sinfully rich dessert made of ladyfingers soaked in coffee, layered with 

a mascarpone/liqueur filling. This package includes approximately 60 ladyfingers. 

Panna Cotta (Powdered Dessert Mix) by Menu #055905 6/2.2 lb 

A mix in powder form which produces snow white custard with a rich flavor and an intense aroma of 

fresh dairy cream! (Panna Cotta means “cooked cream” in Italian. This product is extremely versatile; you can use it in any 

style of mold you choose. Perfect for your own creative 

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Abondance #353091 1/18 lb Tournette, 20 

Adom Sun dried Tomato Goat Cheese #613058 12/130 gr Barkanit, 78 

Affidélice au Chablis #353083 8/200 gr, 23 

Agam Hagail Honey, Date & Syrup, 80 

Aged Jacquin Selles-sur-Cher #353043 6/16, 23 

Aged Jacquin Valençay Pyramide #353042 6/1 lb, 23 

Aged Mimolette 12 months #353735 2/7 lb Isigny, 20 

Alpino #054937 30/105 gr, 60 

Alta Badia #054904 1/8.5 Milkon Dairy, 46 

Antico Mugello #053874 Forteto 2/5 lb, 53 

Appenzeller #033002 1/15 lb Emmi, 75 

Argaman Block #613054 4/3.4 kg Gilad, 79 

Argaman Sliced #613056 16/170 gr Gilad, 79 

Argaman Sliced Smoked #613057 16/170 gr Gilad, 79 

Argaman Smoked Block #613055 4/3.4 kg Gilad, 79 

Asiago D’Allevo Oro del Tempo label #053780 1/20 lb (Agriform) 1 

yr, 47 

Asiago d'Allevo Mezzano #053086 1/22 lb Agriform, 47 

Asiago Pressato #053087 1/25 lb, 47 

Asiago Pressato Oro del Tempo #054356 1/28, 47 

Aunt Berta's Jelly and Preserves, 81 

Austrian Alps Natural Gruyère #323026 2/5 lb, 2 

Austrian Alps Swiss #323092 2/10 lb, 2 

Austrian Alps Swiss #323095 4/5 lb, 2 

Aviv Kosher Cookies, 81 

Baby Gouda #013037 12/10 oz Mill Dance, 33 

Baby Holland Red Wax #013045 12/9 oz Mill Dance, 33 

Baby Pecorino Fresco (Formaggiotto ) # 054589 4/2lb Forteto, 53 

Baby Tomme de Savoie #350952 6/1 kg Tournette, 22 

Baby"Piccolo" Pecorino ReNero #053775 4/4.2 lb Forteto, 53 

Baita Forma #053046 1/22 lb, 53 

Bajuval Baby Swiss Loaf #023045 3/7 lb Paladin, 30 

Balsamic Glaze, 102 

Banon Feuille #353710 12/8 oz, 23 

Barkanit Dairy, 78 

Barossa Washed Rind #023071 2/5 lb Innstolz, 30 

Basiron Pesto #013703 1/10 lb, 36 

Batory Swiss Loaf #740990 2/3.3 kg, 69 

Bavelle w/ Wild Spring Garlic #023074 3/6 lb, 31 

Bavio Natural Smoked Plain #023089 3/3 lb Innstolz, 31 

Beemster Premium Selection, 34 

Belletoile #353713 1/7 lb, 23 

Bergrebell Mountain Cheese #023090 1/12 lb, 31 

Berkley Blue #964300 12/1 kg, 12 

Bianchina Pura Capra (Pure Goat)#054855 4/300gr Alta Langa, 60 

Bitto #053723 1/27 lb, 45 

Black Kassel German Style Fine Meats, 84 

Black Truffle Moliterno Sheep #054972 1/13 lb, 59 

Black Wax Mature Cheddar #200912 2/5 lb Tuxford & Tebbutt, 10 

Bleu D'Aoste #054921 2/2.5kg Valle d’Aosta, 60 

Bleu d'Auvergne #353080 2/6 lb Livradois, 19 

Blu del Moncenisio #: 054678 2/4.6#, 61 

Blue Cheese #023013 2/6 lb Paladin, 30 

Blue Cheese from San Ignacio #964320 2/5 lb, 1 

Blue Cheese Wedges, St. Clemens #293083 18/125 gr, 6 

Blue De Graven Cow #010905 1/84Kg, 35 

Blue Stilton Crock #204513 6/170 gr Tuxford &, 8 

Blue Stilton, Coombe Castle #203063 1/8 lb, 8 

Blue Stilton, Waxed Halves Tuxford & Tebbutt #203769 1/8Lb, 8 

Blueberry Goat with Cinnamon #063060 12/130 gr (4.5Oz.), 5 

Bocconcini Mozzarella di Bufala #054574 2/1 kg Ciliento, 61 

Bois Blond #353064 6/8 oz, 20 

Bonarom w/ Chili and Jalapenos #023072 3/3 lb Innstolz, 30 

Bonarom w/ Mountain Herbs #023073 3/3 lb, 30 

Bonrus #054538 7/300 gr, 61 

Borgonzola #063043 1/3.3 lb, 5 

Bormino Fresh Cow's Milk Cheese #:053785 2 1 ½ lb, 61 

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Index Bormino Fresh Cow's Milk Cheese #053785 2 /1.5 lb, 45 

Boschetto al Tartufo Truffles #053081 6/1.5 lb, 53 

Boursault #353062 6/5 oz 125 gram, 23 

Bra Duro #053869 1/10 lb Quaglia, 42 

Bra Medio Tenero #053080 1/10 lb, 42 

Brebicet #353714 8/125 gr, 23 

Brie #350942 1/2 lb Val De Saône, 18 

Brie #350945 1/3 kg Eiffel Tower, 18 

Brie 500 grms #353020 6/1.1 lb Eiffel Tower, 18 

Brie de Meaux (Fromage de Meaux) Rouzaire #353060 1/7.4 lb, 24 

Brie de Nangis #353058 2/2.2 lb, 24 

Brie in Tins #293017 12/4.5 oz, 7 

Brie, Eiffel Tower #060940 1/1 kg, 4 

Brillat-Savarin #353092 3/1 lb Lincet, 24 

Brillat-Savarin Affinée, Salaipro #353061 3/16 oz, 24 

Brillat-Savarin Amour with Truffles #353099 6/1 lb The, 24 

Brillo di Treviso #053770 16/14 oz, 48 

Brillo di Treviso Prosecco #054548 16/14 oz, 48 

Brillo Formaggio DiVino #050951 2/4 lb Forteto, 54 

Brin d'Affinois #353716 8/125 gr, 24 

Brinata #: 054523 3/2#, 61 

Briscole al Barbera #054505 4/2 kg La Casearia, 48 

Brunet #054536 Alta Langa, 61 

Bûche Goat Log (Bûcheron) #350951 2/1.75 kg Sèvre et Belle, 19 

Buffalo Mozzarella #054582 12/250 gr (Ciliento), 61 

Burrata #054573 6/350 gr OR #054524 12/350 gr, 61 

Butter, 81 

Cabra (Goat Cheese), #563016 (Forlasa) 2/6Lb., 71 

Cabra Al Vino, #563019 2/5Lb. (El Piconero), 71 

Cabra Mini #563021 Forlasa 6/20Oz., 71 

Cabri Corolle #353014 6/16 oz, 24 

Cabri Flore Cendré #353726 6/200 gr, 24 

Cabridoux #353742 12/5 oz, 24 

Cacciatore Salame (Mild (#060079)or Piccante(#060077) 16/5.6 OZ. 

Casa Italia, 83 

Cacetto al Raboso #054550 2/10.5 lb, 59 

Cacio di Bosco Tartufo #054607 1/8 lb Forteto, 53 

Caciocavallo DOP #053724 6/3 lb, 56 

Caciocavallo Smoked #054352 6/3 lb, 56 

Caciotta Capra e Fieno #054930 4/15 lb, 48 

Caciotta Capra Foglie Noce 054931 4/15, 48 

Caciotta Capra Pepe e Olio #054929 4/15, 48 

Caciotta Castellina #054922 3/800gr., 62 

Caciotta dei Boschi # 053017 4/4 lb, 55 

Caciotta di Bufala #054966 6 units per case/1.2 kg, 56 

Caciottona Capra Bio Stagionata #054923 4/2.25, 62 

Caciottona Capra Bio Stagionata #054923 4/2.25 kg Perenzin, 48 

Cadi Cereta Cheese #, 2/5 lb, 72 

Caerphilly #203089 Coombe Castle 1/9.5 lb, 12 

Cahill Cheddar w/Porter #203742 2/2.25 kg and #633760 1/10 lb, 39 

Cahill Cheddar w/Wine #204557 2/2.25 kg, 39 

Calabria, Basilicata, Campania, 56 

California (Barkanit ) #613099 12/120 gr (OU Kosher Certified / 

Chalav Yisrael, 78 

Camalo Alla Menta 054627 2/6 lb La Casearia, 48 

Camembert #353022 12/8.5 oz Val de Saône, 18 

Camembert Châtelain #353069 12/8 oz, 24 

Camembert Rustique #353730 6/250 gr, 25 

Camembert Tins #293016, 12/4.5 oz, 7 

Canadian Eiffel Tower Kosher Brie #060955 12/7 Oz, 4 

Canadian Eiffel Tower Kosher Brie #060955 12/7oz, 76 

Canadian Prosciutto, 84 

Canestraso del Messere 054369 2/9 lb Forteto, 56 

Canestraso del Messere Pepe 054368 2/9 lb, 56 

Canestrato Pugliese #053832 1/30 lb, 56 

Canterbury Blue #964323 1/5 lb, 12 

Capra Fresco # 054655 2/1.5 Kg.Tre Signori, 62


Capra Goat Cheese w/Herbs #193080 4/11 oz, 3 

Capra Goat Cheese with Honey #193036 1/2.2 lb, 2 

Capra Stagionato San Tumas (Aged Goat) #054533 2/2.2 kg, 45 

Capra Ubriaco al Traminer #054932 1/12.5 lb La Casearia, 48 

Capradoro # 054518 2/5 lb, 57 

Caprini Cremoso #053834 4 trays 6/100 gr (La Botera), 62 

Caprini Cremoso w/Pepper & Herbs #053853, 62 

Caprino 053784 Fresh 6X230 Gr (8oz) Alta Langa, 62 

Caprino Aged Goat #054662 2/2 kg Lattebusche, 49 

Caprino Blu Di Riforano #053826 6/100 gr La Botera, 62 

Caprino w/Pepper #054663 2/2 kg, 49 

Carrot Cheese, King Ludwig #023710 1/12 lb. Schönegger Käse-, 38 

Casciotta d'Urbino #054501 3/2 lb, 57 

Cashel Blue Cheese #523062 2/3 lb, 39 

Casolet #053737 1/16 lb, 45 

Castelli #054571 1/10 lb, 49 

Castelmagno #: 054587 1/6.5 kg, 62 

Castelmagno #053722 1/6.5 kg, 42 

Celebrity “Healthy Line” Ham & Bacon, 85 

Celtic Brie #203798 1/1 kg, 13 

Celtic Cornish Brie, Organic #203729 1/1 kg, 13 

Celtic Promise Derby w/Herbs #203730 18/560 gr, 17 

Cenerino #054566 2x8/500 gr, 49 

Ceramic Stilton Crock w/Clasp #204544 6/300 gr Tuxford &, 8 

Ceramic Stilton Crocks #204533 6/250 gr Tuxford & Tebbutt, 8 

Ceramic Stilton Crocks #204534 6/170 gr Tuxford &, 8 

Ceramic Stilton Mug #204536 6/250 gr Tuxford & Tebbutt, 8 

Chabichou du Poitou #353015 6/8, 25 

Chaource #353056 6/1 lb, 25 

Chatel Mini #964309 5/200 gr, 13 

Cheddar & Claret Black Wax #203031 1/5 lb Coombe Castle, 10 

Cheddar Black Mountain #203765 2/1.5 kg Wales, 17 

Cheddar Dorset Drum #203010 6/14oz, 11 

Cheddar Farmhouse Matured #203043 Quickes 2/6 lb, 10 

Cheddar Reserve Champion Maroon Wax #203758 2/6lb Coombe 

Castle, 10 

Cheddar w/Claret Black Wax #203740 2/5 lb Tuxford & Tebbutt, 10 

Cheddar Whiskey Cubes #203070 8/14 oz, 11 

Cheddar White Block Aged 4 mos. #203034 1/40 lb Coombe Castle, 10 

Cheddar White Block Aged 7 mos. #203035 1/40 lb, 10 

Cheddar with Caramelized Onions #204505 2/1.1 kg half moons, 10 

Cheddar, ColorBlock #060942 1/40 lb, 4 

Cheddar, Quickies Oak Smoked #203793 1/1.5 kg, 10 

Cheshire Cloth Wrap 203791 1/3.25 kg, 13 

Cheshire Colored #203054 1/9 lb Coombe Castle, 13 

Cheshire Fruit Twist w/ Fig & Apricot #204577 2/1.5 kg, 13 

Cheshire Fruit Twist w/Orange and Clementine #204578 2/1.5 kg, 13 

Chevagne by Passendale #193034 2/5 lb, 3 

Chèvre de Moule Goat Cheese w/Ash #350949 6/5.5 oz, 19 

Chimay #193039 1/3 lb, 3 

Chimay Aged #193041 1/5 lb, 3 

Chimay Classic #109024 1/5 lb, 3 

Chimay Classic Lite #193088 2/5 lb, 3 

Chimay Grand Cru #193042 1/ 5 lb, 3 

Chimay Old Round 1/7 lb, 3 

Chimay with Beer #193040 1/5 lb, 3 

Chorizo & Lomo, 89 

Clochette Chèvre #353727 6/200 gr, 25 

Clotted Cream with Brandy #203081 12/6 oz and #203086 48/1, 8 

Cocktail Jellies, 92 

Colombina 053077 2/2 lb (Arrigoni Valtaleggio, 62 

Comté Aged 1 Yr #353036 1/80 lb, 20 

Comté Cheese Spread #353757 12/150, 22 

Comté Cuts 10 Months #353035 1/22 lb, 20 

Conciato Barrique w/Walnuts Aged 4 mos. #053791 2/6 lb Agriform, 

49 

Conciato Black Pepper #053792 2/6 lb La Casearia, 49 

Cookies, 95 

Coombe Castle Strawberry Delight #204582 12/6, 8 

Coombe Farm Cheddar #203711 12/7 oz, 11 

SPB012407WI 104 

Coppa #060083 12/2# Siena, 84 

Cornish Yarg w/ Nettles #964306 2/3.5 lb, 13 

Cotswold Onions & Chives #203774 2/5 lb Tuxford &, 14 

Cotto Hams, 87 

Coulommiers #353021 12/12 oz, 25 

County Choice Black Wax #200913 2/5 lb Tuxford &, 12 

Cow's Milk Feta Cubes #613008 12/250 gr GAD, 79 

Crackers, 95 

Cranberry Goat with Cinnamon #063034 6/11 oz, 5 

Cravanzina #053713 15/220 gr(Alta Langa, 63 

Cravot #053877 1/10 lb Agriform La Botera, 43 

Cream Cheese “Sweet” Sensations #240903 12/8 oz, 5 

Cream Cheese Celebrity Classic #243023 12/8 oz, 5 

Cream Cheese Garden Fresh Blend, #240916 12/8, 5 

Crémeux #353769 1/1.7 kg Eiffel Tower, 18 

Cremoulin Boîte #353711 6/8 oz, 25 

Crescenza (Stracchino) #053710 16/8 oz Arrigoni, 63 

Crotonese #053074 6/3.5 lb Zerto, 56 

Crottin Affiné Chèvréchard #353053 12/8 oz, 25 

Crottin Blanc #353052 12/2.5 oz Chèvréchard, 19 

Crottin de Chavignol aged Jacquin #353054 6/16, 25 

Dambo Loaf #453006 6/6.5 lbs, 75 

Danish Blue Cheese, 6 

Danish Fontina #293098 1/15 lb, 6 

Danish Havarti, 6 

Del Destino Sea Salt, 102 

Delft Natural, Baby Gouda-type, Raw Milk, White wax #013705 

10/454 gr, 35 

Délice de Bourgogne #353037 (Le Délice) 1/4 lb, 29 

Délice de Pommard #353728 6/200 gr, 25 

Denhay Farmhouse C heddar #203710 12/7, 11 

Derby Wheel Black Wax #200914 2/5.5 lb Tuxford &, 15 

Dobbiaco #053774 2/12 lb, 46 

Dolomiti #053878 1/11 lb Lattebusche, 51 

Don Pomodoro, 98 

Dorothea “Potato” Goat Cheese #013032 1/10 lb Van, 35 

Dorothea Coriander “Cornelia” Goat #013709 1/22 lb, 36 

Dorothea Coriander Goat #013081 1/10 lb Van Dyke, 36 

Dorothea Goat #013083 1/10 lb Van Dyke (8 month), 36 

Dorothea Goat (3-4 month) #013082 1/10 lb Van Dyke, 36 

Dorothea Marigold Goat #013080 1/10 lb From Van Dyke, 36 

Dorset Blue Vinney #964303 1/6 kg, 13 

Dorset Drum Large #203011 4/1 kg Coombe Castle, 11 

Dorset Drum Tall #203012 2/2 kg Coombe Castle, 11 

Double Devon Cream, Coombe, 7 

Double Gloucester #203044 1/9 lb Coombe Castle, 14 

Double Gloucester Cloth Wrap #203792 1/3.25, 14 

Double Gloucester w/Chives & Onions (Cotswold ) #203001 2/5 lb 

Coombe Castle, 14 

Double Gloucester with Stilton Black Wax #203799 2/2.5Kg 

Tuxford & Tebbutt, 14 

Double Gloucester with/Stilton (Huntsman) #203773 Tuxford & 

Tebbutt 2/5, 14 

Dvash Honey Goat #613095 12/130 gr Barkanit, 78 

ecorino Sardo La Pecora Bella #053843 2/5 lb, 58 

Edam Ball Red Wax #320932 6/4 lb Westland, 32 

Edam Ball Redwax #450900 6/4 lb Westland, 75 

Edam Balls 3 Peppers from Magnasco #643097 12/1 lb, 1 

Edam Balls Fine Herbs from Magnasco # 643095 12/1lb, 1 

Edam Balls from Magnasco #640916 12/1 lb, 1 

Edam Balls with Caprese from Magnasco #643096 12/1 lb, 1 

Edam Loaf Red Wax #013016 2/6 lb Mill Dance, 32 

Edamski #740909 4/8 lb, 69 

Edel de Cléron, Small #353709 6/16 oz, 26 

eggianito #453033 2/15 lb Calcar, 75 

El Ventero #563039 2/7 lb, 73 

Elderberry Cheese, King Ludwig #023709 1/11.5Lb Schönegger Käse-, 

38 

Emilia Romagna, 53 

English Mature Top Hat #203735 1/20 lb Coombe, 10


English Mature Top Hat Red Wax #203708 1/9 lb Coombe Castle, 10 

Epoisses Berthaut AOC #353055 6/250 gr, 26 

Explorateur #353094 6/9 oz Petit Morin, 26 

Extra Sharp Provolone from Magnasco #643078 2/12 lb, 1 

Extra-aged Gouda by Boeremkaas #013726 1/18 lb, 33 

Farmer Goat Cheese Aged #013055 1/20 lb Van, 36 

Farmer Gouda, Yellow Wax #013076 1/12 kg, 33 

Farmhouse Cheese (Green Wax) #523060 6/4 lb Carrigaline, 38 

Farmhouse Matured #523061 1/16 lb Coolea, 38 

Feja (3 MONTH) #054522 1/1.2KG, 63 

Feta #353066 1/18 lb Valbreso, 22 

Feta Goat Tub #613060 1/8 kg, 79 

Fiave Occhiato #054522 1/11 lb, 49 

Fleur Du Maquis Herbes #353089 6/900 gr, 26 

Florette Chèvre, Affinois #353717 8/125 gr, 26 

Fondue #030913 12/14 oz, 74 

Fondue Chocolate #030951 12/7 oz Tiger, 74 

Fonduta Tins # 053883 12/19 oz, 42 

Fontal #193005 4/6 lb Zerto, 43 

Fontal #193017 2/7 lb, 43 

Fontal Nazionale Regina #054581 1/8 kg Arrigoni Valtaleggio, 43 

Fontina Val d'Aosta #053031 1/19, 42 

Formaggio Al Ginepro (with Juniper Berries) #054925 Centrale del 

Latte – Valle d’Aosta, 63 

Formaggio Brus #054565 1/1 kg, 63 

Formaggio Castello # 054924, 62 

Formaggio Ciock Vino Rosso #054947 1/15 lb Perenzin, 49 

Formaggio Con Birra #054602 12/500 gr, 49 

Formai de Mut #053007 1/20 lb, 45 

Fourme d'Ambert #353081 2/4 lb Livradois, 20 

French Mountain Cheese Wheels #353077 1/75, 21 

Frisian Clove (Naglekaas) #013072 1/17, 36 

Friuli-Venezia Giulia, 52 

Fromazdo Val d'Aosta #053862 2/2 kg, 42 

Fruit Pyramids and Truffle Honey, 90 

Fruit, Honey, Jams, 89 

Gaperon #353068 6/12, 26 

Garlic Yarg #964305 1/4 lb, 13 

Garrotxa #563047 6/2.5 lb, 71 

Genoa Classico Salame #050005 Pack size 4 x 4.5lbs Vismara, 86 

Genoa Salame # 060014 4/5# (Zerto), 83 

Geronimo Fire Hot Sausage #060080 12/5 oz Casa Italia, 83 

Gevrik Goat Cheese #964322 7/70, 13 

Gilboa Wedges #613046 15/130 gr Barkanit (OU Kosher Certified / 

Chalav Yisrael), 78 

Goat Cheese #353023 6/11 oz Couturier, 18 

Goat Cheese #353025 2/1 kg, 18 

Goat Cheese Plain #353028 12/4 oz Couturier, 19 

Goat Cheese Spread #353758 12/150 gr, 22 

Goat Cheese w/ Ash 4 oz Couturier, 19 

Goat Cheese w/ Herb #353097 12/4 oz, 19 

Goat Cheese w/ Pepper #353096 12/4 oz Couturier, 19 

Goat Gouda #013719 1/10 lb Chevre-Blanc, 33 

Goat Provolette from La Capilla #643011 6/250 gr, 1 

Goat, Gouda, Polder Gold, Black wax, 1-YR #013084 1/10 lb, 33 

Goat, Silver Goat Brand #0630780 12/11 oz logs, 4 

Golden Smoked Cheese by King Ludwig #023091 4/3.5 kg, 31 

Gorgonzola Dolce Creamy, 5 Stelle #053000 Gelmini 4/3lb, 44 

Gorgonzola Mountain Gelmini #053013 1/14 lb, 44 

Gouda Aged Black Wax #013040 1/9 lb Mill Dance, 33 

Gouda Cured Yellow Wax #013028 1/9 lb Mill Dance, 33 

Gouda Extra Cured Yellow Wax by Mill Dance #013033 1/9 lb, 33 

Gouda Red Wax #013038 1/10 lb Mill Dance AND, 32 

Gouda Redwax #453083 1/10 lb Westland, 75 

Gouda with Italian Spices #013702 1/10 lb Veldhuyzen Kaas, 36 

Gouda, Extra Aged, Yellow Wax, 4/5 yr #013047 1/22 lb Mill, 33 

Goya Bin #453082 1/2550 lbs, 75 

Grana Padano, 39 

Gratte-Paille, Rouzaire #353016 8/12 oz, 26 

Greens Aged Farmhouse Wheels #203053 1/56 lb, 10 

SPB012407WI 105 

Green's Wooden Box Cheddar #964322 1/2 kg, 10 

Gruyere 1/4 cuts #033003 1/18-20 lb Switzerland, 74 

Gruyere Assorted #030934 36/6 oz, 74 

Gruyere Plain #030931 36/6 oz Tiger, 74 

Gruyere Plain #030936 36/4 oz Tiger, 74 

Half Moon (Siena) #060112 2/3# Del Destino - Canada, 84 

Havarti Loaf #634950 2/6 lb, 30 

High Alps (Hochalpkäse) by Schönegger #023095 1/8 th wheel 8.5lb., 

31 

High Alps (Hochalpkäse) by Schönegger #023711 1/65 lb., 31 

Highland Pride Scottish Cheddar #204588 1/5lb, 16 

Huntsman Type Dbl Gloucester/Stilton 3 Layer #203061 2/5 lb 


Huntsman Type Double Gloucester with Stilton #203728 1/9 lb 


Iberico #563048 2/7 lb Cow's Milk(50%) Goats Milk(30%) 

Sheeps(20%), 73 

Ibores Paprika,#563077 6/1Kg., 71 

IdIazabal, Smoked 563075.2/7 lb, 70 

Il Forteto Honeys, 94 

Il Forteto Jams, 93 

Irish Green Wax Cheddar Vintage Aged #203775 2/5 lb Tuxford and 

Tebbutt, 38 

Irish Mature Cheddar Blocks #203776 1/40 lb Tuxford & Tebbutt, 38 

Israeli Couscous, 81 

Italian Mini Cheesecakes, 67 

Italian Olive Oil Cheese #013700 1/10 lb, 37 

Italian Prosciuttos, 86 

Jacquin Goat Camembert #353712 5/200 gr, 26 

Jacquin Valençay Ash #353707 6/16 oz, 26 

Jams and Honeys, 93 

Jarlsberg Lite #710926 1/12 lb, 67 

Jarlsberg Loaf #710927 2/12 lb, 67 

Jarlsberg Wheel #710929 1/22 lb, 67 

Jonathan Crump Single Gloucester #203096 1/5 lb Coombe, 14 

Jonathon Crumps Double Gloucester #964304 1/3, 14 

Kadurim Assorted Goat #613045 12/160 gr Barkanit, 78 

Kashkaval #613002 12/250 gr GAD, 79 

Kefalotyri #293039 2/17, 7 

Keter Sliced Light #613013 12/200 gr Tara Chalav Israel, 80 

kg, 17 

King Ludwig Beer Cheese #013724 1/13 lb Wheel, 31 

King Ludwig King's Cheese #013725 1/13 lb Wheel, 31 

Kosher Blue Cheese #293074 1/3Kg (Sol, 77 

Kosher Blue Wedges #293091 10/100gr (Sol), 77 

Kosher Cow's Milk Feta #613006 1/8 kilo GAD, 79 

Kosher Cow's Milk Feta Cups #613007 12/250 gr GAD, 79 

Kosher Edam Loaf #293032 3/6lb. (Sol), 76 

Kosher Gouda Slices, #: 293099 20/175 gr, 76 

Kosher Havarti Loaf #293033 4/6lb. (Sol, 76 

Kosher Mild Cheddar #204501 12/200 gr Royal George, 77 

Kosher organic honeys from Argentina, 76 

Kosher Red Leicester #204502 12/200 gr Royal George, 77 

Kosher Sliced Cheddar #293042 20X175gr, 77 

Kosher Sliced Edam #293036, 20X175gr. (Sol), 76 

Kosher Sliced Havarti #293034, 20X175gr. (Sol), 77 

La Tur #053063 6/230 Gr or 8.1 oz Alta Langa, 63 

Lady Fingers by Bonomi #056079 10/60 ct – 500 gr, 102 

Lancashire #203046 1/9 lb Coombe Castle, 14 

Langherino #054553 10/120 gr. (and #054539 16/125gr. ), 63 

Lappi Loaf #634962 2/6 lb Finlandia, 30 

Lazio, 55 

Le Chevrot #353085 6/1 lb Sèvre Belle, 27 

Le Marche, 57 

Leerdamer #013000 1/30 lb, 37 

Leyden #013067 1/17 lb Twin, 37 

Livarot #353706 12/250 gr, 27 

Livio Pesle Wine, Cocktail, and Vinegar Jellies, 91 

Lombardy, 44 

Long Clawson Mini Cheese Selection #203003 6 X 3/150, 14


Lubelski #740912 6/3 lb (Polanaise), 68 

Maasdam Swiss #453001 1/17.5 lb Uruguay, 75 

Maasdam Swiss Wheel #013013 1/27 lb Westberg, 37 

Maccagno Cow #053703 1/10 lb, 43 

Madrigal Swiss #353744 1/25 lb, 21 

Mahon #563013 2/8LB, 72 

Mahon Aged 1 Year #563013 2/8 lb, 72 

Mahon, Cured #563009 2/8LB, 72 

Majorero Cheese #563069. 2/5 lb, 72 

Malbec Wine Sheep Cheese from La Capilla #643010 6/1 lb, 1 

Manchego Sheep's Milk 3 mo. Green Coat #563014 (Don Bernardo) 

2/, 70 

Manchego 3 month Green Coat#563079 (Don Juan) 2/, 70 

Manchego Aged 1 year Black Coat (Don Juan) 2/7 Lb, 70 

Manchego Brandy #564519 Cheese 2/7Lb., 70 

Manchego in Oil 2/3Kg. #563073, 71 

Manchego in Rosemary 563040 (La Alberca) 2/7 Lb, 70 

Manchego Mini Aged (Don Juan) 12/13 Oz, 70 

Manchego Type 1 Year from La Capilla #643006 2/5 lb, 1 

Manchego Type 6 Month from La Capilla #940911 2/5 lb, 1 

Manchego Wedges #563088 12/9 Oz (Special Order, 71 

Manchego, 6-month #563066 Don Juan Manchego 6 month 2/7 lb, 70 

Manchego, Mini, La Capilla #640913 12/1 lb, 1 

Manchego, Raw Milk 1 YR Black Coat #563072 (Monte Alba) 2/7Lb., 

70 

Marmottino Piccolo #054926 9/500, 63 

Maroilles Paille #353705 4/550 gr, 27 

Marol 500 gram #353070 8/1 lb, 27 

Marset #053876 1/5 lb, 43 

Marzolino #053705 3/2.3 lb Forteto, 54 

Mascarpone from Zerto #063032 6/500 gr or #063030 2/4 tubs, 5 

Mascarpone, Gelmini #054338 24/17.5 oz, 45 

Matusc Misto Capra #054534 2/2.5 kg, 45 

Maxi Dôme Chèvre #353704 3/1.1 kg, 27 

Mazowiecki 4x6 #740913 4/8.5 lb and #740947 5/8 lb (Polanaise, 68 

MENU Sweet and Piccante Salsas, 94 

Millefoglie Ubriaco Al Marzemino #054933 1/15 lb, 49 

Mini St. André #353012 12/200 gr, 27 

Montana Specialty Cheese 1/8 Kg #013729 Veldhuyzen Kaas, 37 

Montasio 2 months #053075 1/14 lb Lattebusche, 52 

Montasio Aged 1 year #053702 1/13 lb, 52 

Montasio Cured 5 Months #053755 1/14 lb, 52 

Montasio Perenzin #054968 1/13.5, 52 

Montbriac #353045 6/1.3 lb (Rochebaron, 27 

Monte Veronese #053076 1/20 lb, 49 

Monte Veronese Stravecchio #054603 1/, 50 

Monte Veronese Vecchio #054856 1/20, 50 

Monte Veronese w/Valpollicella Wine #053767 1/15lb, 50 

Monte Veronese with Amarone Wine #053731 1/17 lb La, 50 

Montecurto Wine Jellies, 91 

Monterey Jack & Chili #204585, 15 

Morbier #353030 1/13 lb, 21 

Morski #740948 4/8 lb, 68 

Mortadella, 88 

Mortadella #060047 6/6.5# Zerto, 84 

Mortadella With Pistachio #060043 4/6.5# Siena, 84 

Mostarda, 93 

Moulin Blue Goat Milk #013097 1/4 kg, 37 

Mrs. Bells Shepherd's Purse Sheep Cheese #203000 1/7 lb, 16 

Muenster Harare Small #353049 12/8 oz, 27 

Muenster Haxaire Large #353050 2/1.7 lb, 27 

Murcia al Vino, #563055 1/5 lb (Special Order only), 72 

Murols #353088 8/1.2 lb, 28 

Nata de Catabria #563056 2/1 kg,, 72 

Natilla, Soft Blend Spread”Centroamericana” #243010 25/1 lb 

pouches, 5 

Natural Gruyere Cuts #030958 2/6 lb, 74 

Nevegal #053887 1/14 lb Lattebusche, 50 

Nocetto (Italian for: Nut Size) Salame Links. #060073 16/6.5 OZ Casa 

Italia, 83 

SPB012407WI 106 

Old Amsterdam #013065 2/12 lb Westland, 33 

Old Fashion Capicolla (Mild – 060018, Hot – 060017) 4/5.5# Zerto, 83 

Olive Oils and Vinegars, 101 

Olives, 100 

Orange Grove White Stilton #203024 1/2 kg Coombe Castle, 9 

Organic Gouda Type #013066 1/9 lb, 33 

Organic Gouda Type w/ Basil & Garlic #013073 1/9 lb Gouda Salt 

Free #013042 1/9 lb, 33 

Oud (Old) Brugge #193014 2/11 lb, 3 

Paladin Regina Blu #023029 2/6 lb (Cow), 30 

Panchetta (Mild – 060045, Hot 060042) 4/5 lb, 83 

Panna Cotta (Powdered Dessert Mix) by Menu #055905 6/2.2 lb, 102 

Pannonia Ham (060160) Packed 2/7#, 84 

Parkham Mature Cheddar #203732 12/7, 11 

Parlick Sheep's Milk #204570 1/3 kg, 14 

Parma Prosciutto, 87 

Parmigiano Reggiano, 39 

Parrano Cheese #010912 1/20 lb Unie Kaas, 37 

Parsley Garlic Gouda #013701 1/10 lb, 36 

Passendale #193000 2/8 lb, 4 

Pasta Sauces, 98 

Pavarti Smoked Cheese #740911 3/7 lb (Polanaise, 68 

Pavé d'Affinois #353715 6/150 gr, 28 

Pecorino Affienato aged in Hay #054687 2/4 lb Forteto, 55 

Pecorino Basilio, Aged in Basil Leaves #054688 2/4 lb, 54 

Pecorino Bigio Ash #053732 Forteto 2/4 lb, 54 

Pecorino Crema Di Roma #053018 2/6 lb, 55 

Pecorino Crema di Roma w/Black Pepper #: 053739 4/5.5#, 55 

Pecorino Crema di Roma w/Red Pepper #: 053091 4/5.5#, 55 

Pecorino di Fossa #053022 2/4lb Forteto, 54 

Pecorino Fiore Sardo #053765 4/3 lb, 57 

Pecorino Gran Pastore Antica Riserva / Selezione “Oro” # 054915 2/7 

lb, 54 

Pecorino Graziola #054584 2/1.9 kg, 57 

Pecorino Grottino #054914 2/7 lb, 58 

Pecorino Imperatore #053846 1/13 lb, 58 

Pecorino Lucano Stagionato #054971 4/2.2 kg, 56 

Pecorino Lucano Stravecchio #054970 2/6.5 kg, 56 

Pecorino Marchigiano with Walnut Leaves #058730 2/3.55 lb, 57 

Pecorino Marchigiano, Black Pepper # 058731 8/0.7 lb, 57 

Pecorino Marchigiano, Black Truffle #058737 2/4, 57 

Pecorino Marchigiano, Fior di Bacco #058732 2/3.5 lb, 57 

Pecorino Marchigiano, Vallesina (Fresh Pecorino) #058729 2/4 lb, 57 

Pecorino Molarotto #054585 2/2.64 lb, 58 

Pecorino Mugellano Fresco #053050 Forteto 3/2 lb Forteto, 54 

Pecorino Mura Vera #054857 7/1.1, 58 

Pecorino Pepato 1/4 #054351 1/28 lb Agriform. See 

Pecorino ReNero #053039 2/4 lb Forteto, 53 

Pecorino Romano, 41 

Pecorino Romano Bronzetto #053847 1/50 lb, 59 

Pecorino Sardo Campagnolo #053840 2/5 lb Sardaformaggi, 58 

Pecorino Sardo Galluradora #053844 2/6 lb, 58 

Pecorino Sardo Gigliola #053839 2/5 lb, 58 

Pecorino Sardo Tamburetto del Bosco #053841 6/1 lb, 58 

Pecorino Sardomora di Sardegna #053845 2/7 lb, 58 

Pecorino Sole di Sardegna #053842 2/7 lb, 59 

Pecorino Stag Red Pepper #0530572/4 lb Forteto, 55 

Pecorino Stagionato Black Pepper #053051 2/4 lb Forteto, 55 

Pecorino Toscano 1 yr #053056 2/4 lb Forteto, 54 

Pecorino Toscano Fresh 30 days #053054 2/4.5 lb Forteto, 54 

Pecorino Toscano Stagionato 3 months #053055 2/5 lb Forteto, 55 

Pecorino Toscano, Oro Antico 6 mos. Riserva #053083 2/4 lb Forteto, 

54 

Pecorino with Walnut Leaves (Foglie di Noce) # 053820 4/2.57 lb, 53 

Pepper Cheese by King Ludwig #023092 1/13 lb, 31 

Pepperton #203741 2/1.5 kg, 9 

Père Joseph #193031 2/5 lb, 4 

Perl Las Welsh Organic Blue #204571 1/2.5 kg, 17 

Perla Grigia al Tartufo #050902 2/2.5 kg La Casearia, 50 

Persillade de Chèvre #353013 6/16, 28


Pesto, 98 

Petit Brebis #353018 (Agour) 6/2 lb, 21 

Petit Jurassic #353766 1/5 kg, 21 

Petit Sapin Morbier #353767 1/5 kg, 21 

Piacentino Da Enna #053821 1/30Lb Agriform, 59 

Piattone, Valtellina #054554 4/800 gr, 63 

Piave, 50 

Picon Blue Cheese #563062 2/6 lb, 73 

Pié d'Angloys #353708 6/16 oz, 28 

Piedmont, 42 

Pierre Robert #353057 4/500 gr, 28 

Pineapple Grove White Stilton #203023 1/2 kg Coombe Castle, 9 

Pizzino #053879 1/1 lb, 45 

Podlaski #740932 4/7, 68 

Polenta, 97 

Pont l'Evêque #353702 12/220 gr, 28 

Port Salut #353040 1/5 lb, 21 

Port Salut Wedges #353762 10/150 gr, 21 

Pra De L'O #054555 12/130 gr PRA DE L’O / air 

program(“Valtellina” – Lombardy, 64 

Pratulin Bianc #054858 6x8/100 gr, 64 

Primero #054521 1/22 lb, 51 

Principe Di Camalo #054556 4/7.5 lb, 51 

Process Gruyère Yellow Loaf #023004 6/5 lb Celebrity (PR), 30 

Processed Maasdam Loaf #450901 9/3 lb, 75 

Prosciutto Di San Daniele, 87 

Provelletta from Magnasco #643094 4/3 kg, 2 

Provolone, 40 

Puglia, 56 

Pur Ovella Can Montes #563091, 2/7 lb, 71 

Puzzone di Moena #054520 1/22 lb, 46 

Pyramide Blanc #353051 6/8 oz Chèvréchard, 19 

Pyrénées Montcaynol Poivrevert #353770 2/4 kg, 22 

Quartirolo Lambardo #054508 2/1.8 kg Arrigoni, 64 

Queen Anne Stilton Half - Waxed #203770 1/8 lb Tuxford &, 9 

QuesoTorta A Serena #563036 (Cremosito del Zujar) 4/800, 71 

Raclette #033001 1/15 lb Emmi, 74 

Raclette #353006 1/15 lb Thuaire Semi-Soft Cow, 22 

Raclette au Lait Cru #353007 1/15 lb Pochat Raw milk Raclette, 22 

Radamere #743069 1/15 lb (Polanaise), 69 

Radicchio Desserts, 96 

Radicchio Sauces, 98 

Ragusano #054557 1/28 lb, 60 

Raschera Cow #053082 1/17 lb Quaglia, 45 

Reblochon cheese Spread #353755 12/150 gr, 22 

Reblochon Large #353044 12/1.2 lb, 28 

Red Dragon Cheddar #203764 2/1.5 kg, 17 

Red Leicester Whirl with Onion #204549 2/2 kg, 15 

Red Leicester #203047 1/9 lb Coombe Castle, 15 

Red Leicester Cloth Wrap #203757 1/6 lb, 15 

Red Leicester Tray Wdge #203018 8/200 gr (7 oz), 15 

Red Leicester Whirl with Garlic #204548, 15 

Reggianito from Zerto #643061 4/15 lb, 2 

Rice, Grains & Pasta, 97 

Ricotta di Pecora #053094 2/2.5 lb, 64 

Ricotta Forte #053728 Forteto 2/4Lb., 64 

Ricotta Salata #053001 20/8 oz Zerto, 59 

Ricotta Salata #053027 4/6 lb Zerto, 59 

Robiola Bosina #053098 8/220 gr Alta Langa, 64 

Robiola Contadina #054642 4/.75 lb Piemonte, 64 

Robiola D'Alba #053863 4/3 lb Roccaverano, 64 

Robiola di Capra, Bio #054938 12/115 gr, 64 

Robiola Di Mondovi Occelli #053763 20/6 oz, 65 

Robiola Osella Twin Pack #053095 24/8 oz, 65 

Robiola Quercino #053795 4/400 gr (Arrigoni, 65 

Robiola Rocaverano Guffante #053864 4/8 oz Roccaverano, 65 

Robiolina *054349 12/100 gr Osella, 64 

Robiolina 10 tray #054363 (12/100gr), 64 

Robiolina Alle Erbe #054373 120/1 oz (Osella ), 65 

Roccolo #053857 1/5 lb, 46 

SPB012407WI 107 

Rochetta (Alta Langa) #053096 6/300G, 65 

Rolada Teczowa #740991 2-color Twist 10/1.8 lb pack, 69 

Roncal #: 563050 2/7lb, 71 

Roquefort Cheese Spread #3537 Spread 20/150 gr, 22 

Roquefort, Vernières,#353034 4/3 lb Semi-Soft Cow, 19 

Rosa Camuna #053744 1/17 lb, 46 

Rossini #54959 2/2 kg, 46 

Roucoulons #353048 6/8.8, 28 

Rum Raisin Goat #063068 6/11 oz and #063069 12/130 gr, 5 

Saffron, Altaj #566898 2 x 12/1 oz Tins, 102 

Sage Derby #203050 Coombe Castle 1/9 lb, 15 

Saint-Marcellin #353063 9/11 oz, 29 

Saint-Marcellin Cup #353065 12/8 oz, 29 

Salted Kosher Butter #220908 20/1lb. and Unsalted Kosher Butter 

#220909 20/1lb, 80 

San Simon #563057 6/, 73 

Sardinia, 57 

Sardo from Zerto #640912 8/6 lb, 2 

Sauces & Condiments, 98 

Sauces by Livio Pesle, 99 

Saxonshires 5-Layers Blk Wx #203038 2/5 lb Coombe Castle, 15 

Scamorza Affumicata Smoked #053061 3/3.3 lb, 60 

Scamorza Bianca White #:053888 3/5 lb Forteto, 60 

Scimudin #054528 2/2 kg Latteria, 65 

Scrumpy Jack (Cheddar w/ Cider) #203738 1/2.5 kg, 11 

Seriously Strong Scottish Cheddar #203794 1/45, 16 

Serrano Hams, 88 

Shachat (Barkanit) #613097 12/130 gr (OU Kosher Certified / Chalav 

Yisrael), 78 

Shamrock Cheddar, Green Wax #204569 2/10 lb, 38 

Shamrock Mild Cheddar #203723 4/5 kg Shamrock, 38 

Sheep Cheese Xtra Matured #013095 1/4.5 kg Westland, 33 

Sheep's Milk Bulgarian Feta #923087 1/7, 4 

Sheep's Milk Feta #613010 1/8 kg, 79 

Sheep's Milk Feta Cup #613009 12/200 gr, 79 

Sherwood (Smoked Cheddar w/Paprika) #203739 2/2 kg, 11 

Shredded Austrian Gruyère # 633092 4/5lb, 2 

Shropshire Blue #203077 1/8 lb Coombe Castle, 16 

Shropshire Blue #203772 2/4 lb Tuxford & Tebbutt, 16 

Sicily, 59 

Sile (Latteria) #053752 1/13 lb Agriform, 51 

Singletons Whiskey Cheddar #203072 4/2 lb Coombe, 11 

Skirrid #964311 6/2.5 kg, 16 

Slack Ma Girdle #203016 1/2 kg Coombe Castle, 16 

Smoked Cheddar w/BBQ & Chili #204586, 15 

Smoked Kurpianka #740902 10/1.5 lb (Polanaise), 69 

Smoked Maasdam #193020 1/6 lb Mill Dance, 34 

Smoked Maasdam #193024 4/6 lb Mill Dance, 34 

Smuggler's Cornish Blue #964302 3/2 kg, 16 

Sola #053831 2/6 lb, 59 

Soligo Vecchio Selezione #054641 1/11 lb, 51 

Soppressata Classico #050004 Pack size 4 x 4.5lbs Vismara, 86 

Sopressata (Mild – #060064, Hot – #060065) Zerto 4/5#, 83 

Sottobosco w/ Truffles #054507 5/1 lb (La Botera, 65 

Sottoilnoce Aged w/ Walnut #054680 2/4.5 lb Forteto, 55 

Soumaintrain #353010 6/400 gr, 29 

Spanish Rice, 97 

Speck, 88 

Spilimbergo Fresco, 3 mos. #053773 1/14 lb, 52 

Spilimbergo Stagionato 1 year #053822 1/15 lb Agriform, 52 

Spilimbergo Stagionato 6 mos. #053769 1/14 lb Agriform, 52 

Spressa Pinzolo #054502 1/7 kg, 47 

St. Félicien #353740 6/150 gr, 29 

St. Nectaire #353078 3/6 lb Livradois, 22 

Stelvio #054901 1/9 kg Milkon Dairy, 47 

Stilton Boxed Wedge Black Box #204532 8/454 gr Tuxford and 

Tebbutt, 9 

Stilton Halves Waxed #204514 4/8 lb Tuxford & Tebbutt, 9 

Stilton Jars #203716 6/150 gr Tuxford &, 8 

Stilton Quarters Waxed #203771 2/4 lb Tuxford &, 9


Stilton Resealable Wedge Black Box #204545 Tuxford and, 9 

Stilton Royal Blue Wedges #203705 12/150 gr, 8 

Stilton with Apricots #203065 2/1 kg (Coombe Castle, 9 

Stinking Bishop #203014 1/2 kg, 16 

Strachitunt Val Taleggio #054558 2/6 lb, 44 

Stripy Jack #203700 10/200 gr (7 oz), 15 

Swiss 4x4 #023009 6/5 lb Celebrity, 20 

Swiss 4x4 #353075 4/6 lb Eiffel Tower, 20 

Swiss 4x6 #023002 3/8 lb Celebrity, 20 

Swiss 4x6 #353074 3/10 lb Eiffel Tower, 20 

Swiss Cuts #030957 2/14 lb Tiger, 75 

Swiss Gruyere Wheels #030959 1/73 lb, 74 

Swiss Hi Cut #634947 2/12 lb Finlandia and Swiss Sandwich #634928 

4/6 lb Finlandia, 29 

Swiss Wheels #033004 1/200 lb, 75 

Swiss, Austrian Alps Sliced #323093 12/5 oz, 2 

Switzerland Swiss Super Cuts #030949, 74 

Syrian Cheese (Halloumi Style) #613059 24/250 gr GAD, 79 

Taleggio Biologico #053708 2/5 lb Arrigoni (Special Order), 44 

Taleggio Vero Arrigoni #053009 2/4.4 lb, 44 

Taleggio, Aged Quercino #054916 2/1.8 kg, 44 

Tamié Abbaye #353041 8/1 lb, 29 

Tara Keter Semi-Hard Loaf #613015 3/3 kg Chalav, 80 

Tara Keter Sliced #613012 12/200 gr Chalav, 80 

Tartufino Speziato (spiced) w/ Truffles # 053789 16/1.25 lb, 50 

Tavor #613098 12/130 gr Barkanit (OU Kosher Certified / Chalav 

Yisrael), 78 

Tenerella Regular #053078 12/12.5 oz, 66 

Tenerella Truffles #053079 12/12.5 oz Forteto, 66 

Terrine, Red Leicester With Peppers #204576 2/1.6 kg, 15 

Testun (Pecorino) #053782 1/15 lb (Ocelli), 43 

Testun al Barolo (Pecorino) #053829 1/15 lb, 43 

Tetilla. #563017. 6/2#, 73 

Tintern #203766 2/1.5, 17 

Toma #054540 6/330 gr, 66 

Toma Bianca #054613 12/350 gr, 66 

Toma Piemonte Cow #053084 2/6 lb, 43 

Toma Piemonte Cow #053714 1/18 lb Quaglia, 43 

Toma Valcavera Aged #053838 1/15 lb, 43 

Tomini Misti Longo #054511 8 trays 6x35 gr (Longo), 66 

Tomino Boscaiolo #054580 4 trays 6x80 gr (Tomini da cuocoere), 66 

Tomino Boscaiolo Longo: Piedmont cow milk, 66 

Tomino Fior Di Crema #054650 2/2.25 lb, 66 

Tomino Longo 8x2 / 80gr #054579, 66 

Tomme de Brebis #353017 (AGOUR)1/9LB, 22 

Tomme De Savoie #353090 2/3 lb Tournette, 22 

Tomme De Savoie au Lait Cru #353008 2/3 lb, 22 

Tourquoise #613014 12/130 gr Barkanit, 78 

Tourteau Cheese #353067 6/250 gr, 29 

Treccione Affumicato (Smoked) #053882 2/6 lb (Forteto), 60 

Trentino - Alto Adige, 46 

Tronchetto #054529 4/260 gr Latteria, 66 

Tronchon #563011 (3 milks) Coquem 4/5 lb (Goat, Sheep Cow, 73 

Trugole #054611 1/13 kg, 51 

Tuma del Trifulao Ocelli #053759 4/300 gr Occelli, 66 

Tuma Della Paja Sheep Occelli #053758 1/4 lb Occelli, 66 

SPB012407WI 108 

Tumin Rutulin 053827 3/1 kg La Botera Piedmont - Province of, 67 

Tuscany, 53 

Ubriaco al Fragola Clinto #054370 1/20 lb La Casearia, 51 

Ubriaco al Prosecco #053793 1/15 lb, 51 

Ubriaco al Recioto Monte Veronese #054509 1/6 kg La Casearia, 51 

Ubriaco al Torcolato di Breganza #054530 1/8 kg La Casearia, 51 

Ubriaco del Piave #053823 1/6 kg La Casearia, 52 

Ubriaco Pecorino #054537 4/3 lb, 51 

Ubriaco Puro Pecora #054564 8/3.5 lb, 55 

Umbria, 57 

Urgella, #563084 2/7 lb, 73 

Val Belbo #054541 6/330Gr, 67 

Val d'Aosta, 42 

Valdeon Blue Cheese DOP #563070 2/5lb, 74 

Valtellina Casera #053751 1/16 lb, 46 

Valtellina Casera Riserva #054956 1/16 lb, 46 

Valtellina Casera Stagionata #054545 1/16 lb, 46 

Vegetable Suwalski #740903 2/8 lb (Polanaise), 68 

Vello Romano Cheese #293072 2/17 lb., 7 

Veneto, 47 

Vento d' Estate (SHEEP) #053824 2/1.5 lb La Casearia, 52 

Vento d' Estate Vaccino (COW) #053712 2/2 kg, 52 

Vero Capra #054559 6x2/160 gr, 67 

Vismara Cacciatello Salame “Chub” #050001 Pack size 12 x 6.3oz, 86 

Vismara Milano Salame “Chub” #050002 Pack size 12 x 6.3oz, 86 

Volendammer Rindless Cryoval #013063 1/10 lb Westland, 32 

Volendammer, Red Wax #013710 1/6 lb Westland, 32 

Walnut Cheese #013099 1/10 lb, 37 

Wasabi Cheese #013720 1/10 lb, 37 

Weinkaese Lagrein #054902 1/4.5 lb, 47 

Wensleydale Blue #964301 1/10 lb, 12 

Wensleydale with Apricots #200955 2/1.2 kg, 11 

Wensleydale with Blueberries #204551 2/2.1 kg, 12 

Wensleydale with Mango & Papaya #204584, 12 

Wensleydale with Rum & Fruits #204583, 12 

Wensleydale, Plain #203099 1/9 lb Coombe Castle, 11 

Wensleydale/Cranberries Heart #203074 4/1 lb Coombe Castle, 12 

Wenslydale with Cranberry #203071 2/2.2 lb Hawes, 12 

White Stilton w/ Cherries"Cerise" - #204568 2/1 kg, 9 

White Stilton #203746 1/4 kg Coombe Castle, 9 

White Stilton with Blueberries - ""Blueberry Fayre"" #203060 2/2 kg 


White Stilton With Cranberries #203726 2/2 kg Coombe Castle, 9 

White Stilton with Ginger #203067 2/1 kg Coombe Castle, 9 

White Stilton with Lemon #203068 2/2 kg Coombe, 9 

White Stilton With Mango & Ginger #203725 2/2 kg Coombe, 9 

White Stilton with Pear and Apple #203746 1/4 kg Coombe Castle, 9 

Whole Leg (Siena) #060114 2/10# Del Destino - Canada, 84 

Whole Stilton Wheels #203767 1/17 lb Tuxford & Tebbutt, 8 

Wild Garlic Cheese #013088 1/10, 36 

Wild Garlic Cheese by King Ludwig #023094 1/6 kg, 31 

Windsor Red (Derby Cheese with Elderberry Wine) #203736 2/5.5 lb, 

15 

Wynendale #193070 1/9 lb, 4 

Zamorano #563045 2/7 lb, 71

Buedel Food Products Co. Specialty Cheeses, Meats & Groceries ...

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