Introducing Sartori cheese now in snack form! These cheese bites come in 3 delicious flavors - Montamore Cheddar, Italian Herb, and Jalapeno Ranch!
NEW! Calabro
Rooted in Connecticut and inspired by Italian tradition, Calabro's journey began in 1953 with a simple dream: to share the warmth, passion, and authentic taste of Italian cheesemaking with American families!
Meat Your Match
National Charcuterie Day is this month; celebrate with these delicious cured meats that will elevate your charcuterie board!
Mash Hits
Celebrate National Potato Day with four must-try potato recipes, from comforting classics to flavorful favorites!
Epicure Specials
Don't miss our August specials, packed with great deals all month long!
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.
US-9310 Maple Chipotle
US-945 Cranberry/Orange/Cinn
US-942 Blueberry, Lemon & Thyme
US-948 Honey Truffle
US-947 Strawberry Spritz
US-943 Herbs
US-976 Plain
US-940 Clover Blossom Honey
SP-871
Cheese Spreads | 12x7oz | $34.99/CS
US-0384 Blue Cheese
US-0386 Sharp Yellow Cheddar
US-0387 Spicy Beer
US-0385 Garlic & Herb
US-0383 1 Year Aged White Cheddar Cheese | 12x6oz | $39.99/CS
Lemonade | 6x750ml | $27.99/CS
FR-685 Subtle Lemon
FR-686 Wild Strawberry
FR-688 Morello Cherry
FR-689 Mango
Lemonade | 12x330ml | $24.99/CS
FR-671 Subtle Lemon
FR-672 Wild Strawberry
FR-673 Passionfruit
FR-674 Morello Cherry
FR-675 Mango
Elixia
Elixia
Olina’s Bakehouse brings friends, family, and flavors together with delicious artisan crackers.
Three Little Pigs is on a mission to create more enjoyable, everyday moments through casual, well-made charcuterie that is as fun and easy to enjoy as it is high-quality and delicious.
Sous-Vide Egg Bites | 12x2.5oz | $14.99/CS
US-6780 Bacon & Swiss
US-6783 Spinach & Feta
US-6785 White Broccoli Parmesan
US-6782 Prosciutto & Gruyere
US-819 Sliced Jambon De Paris | 12x6oz | $44.99/CS
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”
YOUR MATCH
SHOWCASING CURED MEAT PRODUCTS FOR NATIONAL CHARCUTERIE DAY!
Short Creek makes their salami old-school style. They are slow fermented and aged naturally. The salami is made with heritage-breed, non-GMO fed pork, humanely raised without hormones or antibiotics.
US-8400 Classic Salami | 8x5oz | $39.99/CS
US-8408 Siciliano Salami | 8x5oz | $39.99/CS
THREE LIT TLE PIGS JAMBON DE PARIS
Made according to French culinary technique, Three Little Pigs whole-muscle ham is flavored with a delicate blend of spices, tumbled gently for over 18 hours for ultimate tenderness, then slowly cooked sous-vide in its own juices. US-819 Sliced Jambon De Paris | 12x6oz | $44.99/CS
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 |
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
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-371 Fourme D'Ambert Or Dome | 2x5.5lb | $11.99/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-016 Bleu D'Auvergne Or Dome RM | 4x2.75lb | $11.99/LB
A family business for 3 generations, the Société Fromagère du Livradois perpetuates the traditional dairy and farm production of many Auvergne cheeses based on the quality of the milk, immutable manufacturing processes and exceptional ripening quality.
ND-290 Ewephoria 1 Year Old Sheep Cheese | 1x10lb | $13.49/LB
ND-291 Honeybee Goat Cheese | 1x10lb | $12.49/LB
ND-292 Kokos Coconut Cheese | 1x10lb | $9.99/LB
ND-299 Gouda Double Cream | 1x10lb | $7.89/LB
KoKos® - Coconut Cheese
Made with fresh, pasteurized cow's milk and organic coconut cream for extra richness, this unique cheese has a nutty flavor with a hint of refreshing sweetness.
Honey Bee Goat®
Made with a drizzle of honey added to pure goat milk for a cashew-like nutty sweetness. Slightly sweet, full of flavor, yet not strong or salty.
Ewephoria® Aged - Aged 1 year
Made on a small Dutch farm, this one-year-aged sheep's milk cheese has an unexpectedly sweet, nutty flavor. This cheese tastes like candy!
Double Cream
Made with rich Dutch cow's milk and extra cream, Double Cream is exceptionally smooth and creamy with a mild, flavor.
When you choose Semifreddi’s, you contribute to a 40-year tradition of giving back to the community.
Crostini | 12x5oz | $38.99/CS
US-9601 Sourdough Butter
US-9602 Super Garlic
US-9603 Kalamatia Olive
Échiré butter is a symbol of excellence, recognized by the greatest chefs and gastronomes around the world.
The Authentic Taste of France
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!
FR-889 Triple Creme Red Label | 2x1.7lb | $12.99/LB
Try with your favorite soft cheese or indulge as a simple dessert snack
White Stilton | 2x2.2lb
UK-154 Apricot | $9.99/LB
UK-155 Mango & Ginger | $9.99/LB
UK-156 Cranberries| $9.99/LB
UK-158 Blueberries | $10.79/LB
UK-160 Wensleydale with Cranberry | 2x2.2lb | $9.99/LB
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. Phyllo Crisps | $38.99/CS
Blueberry | $59.99/CS
CRO-400 Apple Cinnamon | 12x2.8oz
CRO-401 Apricot Honey | 12x2.8oz
CRO-402 Cranberry Oat | 12x2.8oz
CRO-403 Almond Amaretto | 12x1.76oz
CRO-404 Cocoa Hazelnut | 12x1.76oz
HITS
National Potato Day With these Tasty Recipes
Ingredients:
• 4 cups Sweet Potatoes, Peeled and Roughly cubed (3 medium sweet potatoes)
• 6 oz Vampire Slayer Cheddar, Shredded
• ¼ Cup butter, softened
• ½ cup milk
• olive oil
• salt and pepper
Instructions:
1. Heat oven to 400F
2. Peel and cube sweet potatoes
3. Place on a rimmed baking sheet and drizzle with olive oil. Sprinkle with Salt and Pepper.
4. Bake for 20-30 minutes until sweet potatoes are tender and lightly caramelized
5. Shred Vampire Slayer
6. Remove Sweet Potatoes from the oven and place into a large bowl. Immediately add milk and butter. Mash until creamy.
7. Mix in one cup of shredded Vampire Slayer.
8. Spread the mash in an 8x8 baking dish, and sprinkle with remaining Vampire Slayer Cheddar.
9. Return to the oven for 10 minutes or until the cheddar is melted and bubbly.
10. Serve immediately.
Face Rock Creamery
SARDINE AND ÉPOISSES SALAD
Ingredients:
• ½ Époisses
• 1 jar of pitted black olives
• 24 new potatoes
• 3 cans of sardines (or smoked herring)
• 1 bunch of dill
• 1 liter of olive oil
• ½ red onion
Instructions:
1. Drain the olives and dry them in the oven at 175°F for 6 hours. Let them cool and then blend them using a food processor. Store in an airtight container.
2. Cook the potatoes in water for 20 minutes. Drain them, cool them and peel them.
3. Place the potatoes in a bowl with enough olive oil to cover them.
4. Wash and dry the dill. Chop the sprigs.
5. Slice the red onion into thin rounds.
6. Spread olive powder on each plate and place 6 potatoes on each plate.
7. Add pieces of Époisses cheese, crumbled sardines, a few slices of red onion and some nice dill shoots.
8. Add some fleur de sel and enjoy.
Ingredients:
• 6 small potatoes (Belle de Fontenay)
• 2 shallots
• 5.3oz smoked salmon
• 1.76oz butter
• 4.6oz grated French Emmental cheese Entremont
Instructions:
1. Preheat the oven to 350°F.
2. Melt the butter and add the finely chopped shallots.
3. Let it infuse over very low heat for about ten minutes. Cut the potatoes into even slices 1/8 inch thick.
4. Layer the potato slices, coated with shallotinfused butter and grated Entremont Emmental cheese , in 4 layers. Bake in the oven for about twenty minutes.
5. Two minutes before the end of cooking, place a chiffonade of salmon covered with Entremont Emmental cheese on each potato mille-feuille and continue cooking. Serve hot.
CREAMY GARLIC & HERB POTATO GRATIN
Ingredients:
• 2½ lb Yukon Gold potatoes, thinly sliced
• 7 oz Fromager d'Affinois Garlic & Herbs
• 1 cup heavy cream
• ½ cup whole milk
• 2 tbsp butter
• 1 small shallot, finely diced
• 1 tsp fresh thyme leaves (optional)
• Salt (lightly)
• Freshly ground black pepper
• ¼ cup grated Parmesan
• Chopped chives or parsley for garnish
Instructions:
1. Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish.
2. In a saucepan, melt the butter. Cook the shallot for 3–4 minutes until softened.Add the cream and milk and warm gently (don't boil).
3. Stir in about 5 oz of the Fromager d'Affinois, cut into pieces, until mostly melted. Season with black pepper and a little salt if needed.
4. Arrange half the potato slices in the baking dish. Pour over half the cheese sauce. Repeat with the remaining potatoes and sauce.
5. Tear the remaining 2 oz of cheese into small pieces and scatter over the top. Sprinkle with Parmesan.
6. Bake: Cover with foil and bake 45 minutes. Remove the foil and bake another 20–30 minutes, until the potatoes are tender and the top is golden and bubbling. Rest for 10–15 minutes before serving. Garnish with fresh chives or parsley.
