Epicure Foods Magazine | April 2026

Contents

NEW! Montchevre Blueberry Lemon Goat Log

Don't miss out on Montchevre's refreshing Blueberry Lemon Goat Log, perfect for spring gatherings!

Egg-cellent Bites!

Welcome spring with easy, crowd-pleasing brunch favorites everyone will love.

NEW! Di Bruno Taralli & New Crostini Flavors

Di Bruno’s Crostini's now come in two delicious new flavors, Truffle and Prosciutto! And to elevate your snacking even more, check out Di Bruno’s New Taralli's available in three irresistible flavors: Original, Cacio & Pepe, and Amatriciana.

Love at First Bite

Celebrating National Grilled Cheese Day with Gourmet Sandwich recipes you can't resist!

April Super Deals!

Don't skip out on the deals of the month, Wensleydale Cranberry Long Clawson and Reine De Devotion perfect for all Spring charcuterie boards!

NEW! La Gruta Del Sol Breadsticks

Light, crisp, and full of flavor, each breadstick delivers a satisfying crunch with every bite. Coming in three tasty flavors: Olive Oil, Sesame and 3 Seed!

Epicure Foods's story begins in 1971 when founder Damir Drezga imported his very first pallet of Gouda from the Netherlands. Today, over 50 years later, Epicure has grown to importing quality cheese, charcuterie, and various gourmet products from all around the globe.

Point Reyes Toma Wheels | 1x10lb US-177 Original | $12.29/LB

US-2491 Herbs | $11.99/LB

US-2495 Rashi | $11.99/LB

Point Reyes Toma Pre-cuts | 12x6oz US-2492 Herbs | $56.99/CS US-185 Original | $61.49/CS

Experience a world of flavor with the sweet, richness of Norway’s Ski Queen whey cheese, the buttery, nutty smoothness of Jarlsberg, and the authentic, tradition-crafted character of Spain’s Garcia Baquero cheeses.

Natural Pâtés & Mousses

The Pioneer Of The Original

Cheddar Gruyere

Wood River Creamery Cheddar Gruyere | 12x8oz | $36.99/CS

US-1550 Original

US-1551 Black Truffle

US-1552 Mango Habanero

US-1553 Chipotle Garlic

US-1554 Smoked Cracked Peppercorn

US-1555 Roasted Red Pepper

US-1556 Northwoods Cheddar

US-1557 Herbes De Provence

US-1585 Triple Pepper

US-1589 Gouda Gruyere

Gouda | 12x7oz | $28.99/CS

US-1590 Rosemary

US-1591 Creamy

US-1592 Hickory Smoked

US-1599 Truffle

Divina Olives | 6x6oz

IT-883 Castelvetrano | $21.99/CS

GR-613 Kalamata Pitted | $21.49/CS

Divina Stuffed Olives | 6x7.8oz

GR-612 Blue Cheese | $26.99/CS

GR-616 Jalapeno | $22.99/CS

GR-620 Garlic | $22.99/CS

Divina Spreads | 12x9oz

US-1400 Fig | $32.99/CS

GR-597 Calabrian Chili Orange | $39.99/CS

US-1402 Orange Fig | $32.99/CS

Divina Jams

PR-120 Peruvian Pepper | 12x9.2oz | $33.99/CS

PR-122 Caramelized Onion | 12x8.1oz | $34.99/CS

CRAFTING CRAVE-WORTHY FOOD WITH INGREDIENTS YOU CAN TRUST.

US-2991 Smoked Black Pepper White

US-2996

Egg-cellent Bites

Goat Cheese, Fig, and Prosciutto Toast

Ingredients:

• 2 slices of sourdough bread

• 4 oz. Montchevre® Goat Cheese Log, honey

• Prosciutto slices

• Figs, stems discarded and sliced

• ¼ cup walnuts, crushed

• Honey, to drizzle

• Extra virgin olive oil

Directions:

1. Lightly brush both sides of the sourdough slices with extra virgin olive oil. Toast in a skillet over medium heat or in a toaster oven until golden and crisp.

2. While the toast is still warm, spread a generous layer of the honey goat cheese over each slice. Add slices of prosciutto on top of the cheese. Arrange the sliced figs over the prosciutto. Sprinkle crushed walnuts evenly over the top.

3. Drizzle honey over everything and a light drizzle of olive oil. Serve immediately and enjoy!

Ingredients:

• 125g Germain Pico cheese

• 1 sheet flaky pastry

• 8 black olives

• A dozen cherry tomatoes

• A few leaves of basil

Directions:

1. Preheat the oven to 350°F.

2. Cut out the pastry with a pastry cutter

3. Cut the Pico into small pieces.

4. Halve the cherry tomatoes.

5. Put the Pico, cherry tomatoes and an olive on each piece of pastry.

6. Bake in the oven for 8 minutes.

7. When cooked, sprinkled basil leaves over the appetizers and enjoy!

Gourmet Bacon and Eggs

Ingredients:

• 1 pkg. Alouette Garlic & Herbs Soft Spreadable Cheese

• 4 Ciabatta rolls

• 8 Slices of crispy Bacon

• 8 Eggs

• 1 tbsp. Butter

• Parsley sprigs to garnish

• Salt and pepper to season

Directions:

1. Split ciabatta rolls in half and toast

2. Heat skillet over medium heat, add butter and eggs

3. Continually stir until cooked and scrambled, season with salt and pepper

4. To assemble spread Alouette Garlic & Herbs on one side of toasted ciabatta roll

5. Top with scrambled eggs and bacon

6. Garnish with parsley sprigs

Maestri d’Italia brings the timeless art of European salumi to your table, crafted with heritage, passion, and artisan tradition.

Strips | 10x3.5oz

IT-968 Prosciutto Strips | $31.99/CS

IT-977 Pancetta Strips | $43.99/CS

IT-975 Guanciale Strips | $55.99/CS

Antipasto | 10x4oz

IT-971 Panino Prosciutto & Provolone | $51.99/CS

IT-972 Rustico Salame & Spianata | $53.99/CS

IT-970 Classico Prosciutto, Salami, Coppacola | $59.99/CS

Sliced Trays | 10x3oz

IT-950 Speck Italiano | $42.99/CS

IT-952 Prosciutto Italiano | $39.99/CS

IT-953 Prosciutto Chianti | $59.99/CS

IT-966 Coppa Italiana | $44.99/CS

SP-790 Jamon Serrano | $38.99/CS

SP-791 Salame Rustico | $38.99/CS

WG-550 Black Forest Shinken | $42.99/CS

IT-969 Sliced Spianata Piccante | $38.99/CS

SP-792 Jamon Iberico | 10x2oz | $99.99/CS

MIMOLETTE

THIS DELICIOUS HARD CHEESE HAS A SHARP AND NUTTY FLAVOR AND A LONG SMOOTH AFTERTASTE. MIMOLETTE IS A HARD CHEESE WITH A NATURAL RIND

FR-483 - 3 MONTH WHEEL | 2X7LB | $8.99/LB

FR-468 - 6 MONTH WHEEL | 2X7LB | $10.99/LB

FR-484 - 12 MONTH WHEEL | 2X7LB | $11.99/LB

FR-1096 - 6 MONTH PRE-CUT | 12X7.4OZ | $65.99/CS - PRE-ORDER

FR-1098 - 18 MONTH PRE-CUT | 12X7.05OZ | $75.99/CS

PONT L‘EVEQUE

SOFT RIPENED CHEESE

A SOFT-RIPENED AND SMOOTH WASHED RIND CHEESE. THE FLAVORS ARE COMPLEX WITH CREAMY NOTES OF MALT, APPLE AND FRESH DOUGH. AOP DESIGNATED.

| 6x8.8oz | $62.99/CS

CAMEMBERT D'ISIGNY

IMPORTED FRENCH CAMEMBERT

THIS CAMEMBERT EVOLVES FROM A CHALKY LACTIC CENTER WHEN YOUNG TO A SILKY, CREAMY PASTE WHEN FULLY RIPENED. FR-242 | 12x8.8oz | $106.99/CS

MADE IN NORMANDY,

Made with French milk from Sodiaal’s family farms, the number 1 French dairy cooperative, and expertly crafted by master cheesemakers in France, Entremont cheeses offer a delicious taste of the French “art de vivre”

FRENCH GRUYÈRE

Exact weight

$31.99/CS COMTÉ 12M Exact weight

FRENCH GRUYÈRE BLOCK Loaf

BLOCK 4M Loaf

One of the key promoters of French gastronomy across 5 continents.

Istara Ossau-Iraty is the proud offspring of two distinct lands: the Béarn and the Basque regions of France. The two provinces joined forces to create this undeniably successful cheese that was granted PDO status in 1980. Istara Ossau-Iraty is made with the milk of three different breeds of sheep and aged following the strict rules of PDO, as defined by government decrees. This guarantees that the origin of the milk and the production process adheres to traditional methods.

Taralli | 12x8.8oz | $31.99/CS

IT-365 Classic

IT-366 Cacio & Pepe

IT-367 Amatriciana

Crostini | 12x7.04oz | $30.99/CS

IT-331 Rosemary

IT-332 Sea Salt

IT-333 Olive Oil

IT-334 Parmesan

IT-338 Truffle

IT-339 Prosciutto

FR-023 Traditional French Butter with Sea Salt | 10x8.8oz | $52.99/CS

FR-6000 Original | 8x5.29oz | $30.99/CS FR-6001 Garlic & Herbs | 8x5.29oz | $31.99/CS FR-143 Brie L'Original

Bring people together with Olina’s Bakehouse Crackers, where every bite creates a memory

Thistle Hill White Stilton features a light, fresh, yogurtlike flavor with a soft, dense, crumbly texture. Its mild creaminess and crumbly body make it a popular base for both savory and sweet blended cheeses.

Gourmet sandwich recipes for National Grilled Cheese Day!

Ingredients:

Brebis Bacon Ham Melt

• 4 slices of sourdough bread

• 4–6 slices bacon

• 6 slices ham

• 1 jalapeño, sliced

• 1 medium onion, thinly sliced

• 6 oz Fromager d’Affinois Brebis (sliced)

• Butter

• Dijon mustard

Directions:

1. Melt a little butter in a pan over medium-low heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 15–20 minutes until soft and golden brown. Set aside.

2. Cook bacon in a pan until crispy. Set aside. Cook jalapeños in the same pan for 1–2 minutes (optional)

3. Butter one side of each bread slice. On the unbuttered side, spread a thin layer of dijon mustard, then layer the cheese, bacon, ham, jalapeños, caramelized onions and more cheese. Top with another slice of bread (buttered side facing out).

4. Cook in a pan over medium-low heat for about 4–5 minutes per side until bread is golden and cheese is melted. Let sit 1 minute, slice and serve!

Gouda Crusted French Onion & Toma Grilled Cheese

Ingredients:

• 4 tablespoons softened unsalted butter, divided

• 1 ounce Gouda, grated

• 1 pound yellow onions, peeled, halved and thinly sliced

• Kosher salt and black pepper

• 2 teaspoons balsamic vinegar

• 1 teaspoon coarsely chopped fresh thyme leaves

• 6 ounces Point Reyes Toma cheese, grated

• 4 slices bread, cut no wider than 1/2-inch thick

• Beef Bone Broth, for serving (optional)

Directions:

1. In a pan melt 2 tablespoons of butter over medium-high heat. Add the onions and season with salt and pepper. Cook onions until lightly browned. Reduce heat, cover, and cook 20–25 minutes until deep golden. Once the onions are done, add balsamic vinegar and cook 1 minute until evaporated. Transfer to a bowl, mix in thyme, and adjust seasoning.

2. Make the sandwiches: Mix remaining butter with grated Gouda and spread on the outsides of the bread. Using about half of the grated Toma, top two slices of bread with equal amounts of cheese. Follow with the caramelized onions, dividing them between the two sandwiches. Finish by topping the onions with the remaining Toma and closing the sandwiches.

3. Cook in a nonstick skillet over low-medium heat until golden and cheese melts, about 3–4 minutes per side, flipping as needed. Serve immediately, optionally with bone broth.

Imagine...a green setting in the heart of Auvergne where cows graze serenely between 700 and 1,200 meters above sea level to produce exceptional milk. It is in this natural setting nestled in the LivradoisForez regional natural park, on this mountain and plateau and that the Société Fromagère du Livradois produces or refines Auvergne cheese PDOs and other regional cheese specialties every day.

Saint Nectaire Auvermont

is a semi-soft, uncooked pressed cheese salted in brine and ripened for at least 28 days. This dense cheese has a silky texture with a soft acidity, and its taste is similar to that of Reblochon with hints of hazelnut and mushrooms.

FR-621 St. Nectaire Auvermont | 2x4lb | $9.69/LB

Fourme d’Ambert

France’s response to Stilton, Fourme d’Ambert is the ideal blue. The flavor is buttery, salty, and full, with a nice kick of an earthy flavor on the final note.

FR-089 Fourme D'Ambert Milledome Pasteurized | 2x4.5lb | $9.99/LB

Raclette

Raclette is the world’s most famous melting cheese as well as a beloved dish originally created by Alpine cheesemakers feasting upon boiled potatoes and cornichons topped with the melted cheese.

FR-530 Raclette Livradois Small Wheel Pasteurized | 1x7lb | $9.99/LB

FR-532 Raclette du Haut Livradois Unpasteurized | 1x15lb | $10.49/LB

Bleu d'Auvergne

Well-balanced salt and spice makes Bleu d'Auvergne a perfect companion for cooking or for winding down with some Barsac dessert wine. It is still produced by centuries-old traditional methods, salted by hand and ripened slowly.

FR-371 Fourme D'Ambert Or Dome | 2x5.5lb | $11.99/LB

FR-016 Bleu D'Auvergne Or Dome RM | 4x2.75lb | $11.99/LB FR-088 Bleu D'Auvergne Milledome | 2x6lb | $9.99/LB

30 years of making Montbrú cheeses

SP-287

La Gruta del Sol Breadsticks are irresistibly crunchy and baked to perfection. Light, crisp, and full of flavor, each breadstick delivers a satisfying crunch with every bite. Perfect for entertaining, these breadsticks make a delicious appetizer or snack. Pair them with your favorite cheeses, jams, and pâtés for an easy yet elevated spread that’s ideal for any gathering!

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It all started in the early 80's when Jean-Claude Guilloteau set out to create his own cheese. This passionate man devoted 10 years of his life to developing a recipe that Fromagerie Guilloteau still uses today in the French countryside. In 1981, he made his first cheese using a unique approach to cheese making that filtered the milk and kept the best it had to offer! The cheese features a unique thin rind, a unique taste and a melting texture. The cheese-making savoir-faire has remained the same: that of Mr. Guilloteau. His knowledge has been passed on by Fromagerie Guilloteau cheese makers for over 40 years now!

FROMAGER D'AFFINOIS

FR-367 Truffles | 2x4.4lb | $149.99/CS

FR-372 Garlic & Herb | 2x4.4lb | $109.99/CS

FR-373 Plain | 2x4.41lb | $103.99/CS

FR-515 Chevre (Florette) | 1x2.21lb | $15.99/LB

FR-552 Brebis (Rocastin) | 1x2.2lb | $14.49/LB

FR-950 Excellence | 1x4.4lb | $58.99/CS

FR-951 Red Chili Pepper | 1x4.4lb | $54.99/CS

FR-952 Campagnier Washed Rind | 2x4.4lb | $110.99/CS

SAINT ANGEL

| 2x1.7lb | $12.99/LB

Manchego Rosemary

Manchego Truffle 150G Wedges

Manchego Brandy