Fine Imported Cheeses and Meats
Bleu D' Auvergne
Bleu D'Auvergne is a protected name of origin (AOC) cheese from the Auvergne region in France. It has a strong aroma and sharp taste but is less pungent than many other blue cheeses. It is less salty and creamier than Roquefort and uses cow's milk. Its well balanced, sharp flavor makes it a versatile ingredient for many dishes
Bucherolle
Covered in a bloomy white mold, this aged, chalky goat's cheese slowly transforms during ripening. The edges become glossy and runny while the center remains chalky until ripened. The full, sharp flavor softens with age. It makes for an excellent choice on your next cheese tray
Brie
The most popular French cheese, it is made with cow's milk and traditionally comes from the Ile de France Region. It is a soft, double-creme cheese with a bloomy rind
San Simon
This semi-soft cheese is made from cow's milk. It has a pear shape with a glossy rind. Named after San Simon de la Cuesta in the northwest of Spain, it is lightly pressed then smoked. It has a supple, open consistency and an attractive, polished rind, which ranges in color from honey to reddish brown. The smoke gives the cheese a woody taste to add to the buttery quality and slight acidity from the milk.
Parmigiano Reggiano
Nicknamed "The King of Cheeses" it is a hard, DOC, cow's milk cheese from Italy made through a partially skim mixture. The texture is hard and grainy and its flavors are rich, nutty, and sweet with undertones of salt. It is a very versatile cheese.
Taleggio
Taleggio is an Italian washed-rind, cow's milk cheese from the Lombardy region in northern Italy. It is a square shaped cheese that has an aromatic and brownish-red colored rind that is slightly sticky in texture. The pate is ivory colored and creamy. Taleggio is one of the oldest cheeses. Its flavor is rich and beefy with salty undertones.
Comte Gruyere
An ancient cheese produced since the time of Charlemagne and made with cow's milk. This smooth ivory colored cheese is perfect as an appetizer, grated, cubed, or melted. It is regarded as the
finest Gruyere available.
Matured Gouda
Gouda is a Dutch cheese and one of the most popular in the world. It is hard with a waxy rind. Its aging process gives it a rich aromatic presence and full bodied flavor with notes of burnt caramel. Many people enjoy it alone due to its strong flavor, though the
Dutch prefer it dipped in their coffee.
Monterey Jack Morel Mushroom and Onion
Monterey Jack is a semi-soft, buttery, ivory cow's milk cheese. It is creamy and mild with a subtle tartness. This cheese is enhanced by the addition of Morel mushrooms and onions that perfectly complement it through their earthy tones.
It is great for sandwiches and melting.
Rosette de Lyon
With origins in the traditional French dry-cured pork sausage technique, this salami is of the finest quality and is incredibly flavorful. It's course and rich, with a perfect balancing of seasoning and flavor. Great with simple pairings or just on its own.
Brun-uusto
Inspired by swedish and Finnish origins, this cheese is known as the "bread cheese." It is baked to form a crust similar to toasted bread, which brings out its mild, buttery flavor. Best served warm, it pairs well with just about anything, and is delicious on its own.
Available in Plain, Onion, and Jalepeño.
Spreadable Horseradish Cheddar
These soft, buttery, and spreadable cold packs are a perfect addition to any meal. Added to a sandwich or spread on sliced baguette, the spice of the horseradish perfectly cuts through the
creamy tartness of the cheddar.
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