forevercheese - Euro USA Inc.

Transcription

Importers & Distributors of Specialty
Foods, Fine Wines & Fresh Seafood
FOREVERCHEESE
Forever Cheese debuted in 1998 in order to meet the increasing demand for Mediterranean product s. Forever Cheese
focuses primarily on cheese but is constant ly evolving to include more specialty foods to better serve the American market.
Founders Michele Buster and Pierluigi Sini personally hand select each item directly from our producers. Forever Cheese's
goal is to source the highest quality, most unique and genuine products from Italy, Spain, Po rtuga l, and Croat ia to import to
the United States.
Item#
015455
015444
015551
015454
Product Description
MITICA PECORINO TOSCANO STAGIONATO
This Toscano is produced in the Val D'Orcia (Siena) under strict supervision of th e Consorzio
of Pecorino Toscano. It is aged about 6 months and has a firm texture and a rich, nutty
fl avor, with a lingering finish hinting of butterscotch. 2/5#. We also carry Fresh Toscano
aged about 2 months.
MITICA PECORINO ROMANO DOP
SARDINIA PECORINO ROMANO QUARTER
Mitica® Pecorino Romano from Sardinia is a great option for t he price conscious.
MITICA PECORINO GINEPRO*
This semi hard sheep's mil k cheese from Romagna is bath ed over time in ba lsamic vinegar
and steeped in juniper. The appearance is a da rk reddish brown, often spot t ed wit h mold as
it is not vacuum sealed. Full-flavored with a hint of sw eetness, Pecorino Ginepro has a very
subtle juniper flavor.
Pack Size
2/ 4 LB & 1/4 LB
1/50 LB
4/13 LB & 1/ 13 LB
2/6 LB
015720
MITICA PECORINO WRAP WALNUT LEAVES
This farmhouse sheep's milk cheese from Emilia Romagna has been aged in w alnut leaves in
vent ilat ed caves to give it a part icular perfum e and flavor. Walnut leaves ripen only t wice a
year thus both producti on and availability are limit ed. Wonderful paired w ith artichokes
and raw veget ables .
2/3 LB
030127
PECORINO PEPATO QUARTERS SHEEP
Pepato is a hard sheep's m il k cheese aged a minimum of 5 mont hs. Ours is creamier than
m ost as it is made with Roman m ilk. The nam e means "with pepper" as t he cheese has
whole black peppercorns in it. It is traditionally used for grating.
4/7 LB
015505
PECORINO CROTONESE*
6/5 LB
015581
PECORINO SAFFRON TRUFFLE IT*
2/5 LB
015546
015547
015545
015550
030301
015538
ROMANO QUARTER GEN PECORINO
ROMANO PRECUT GEN PECORINO*
ROMANO WHEEL GEN PECORINO
PECORINO ROMANO WHEEL*
SINI FULVI FRESH GRATED ROMANO
SHREDDED ROMANO BAG
This t angy, hard cheese is made from 100% sheep' s m ilk harvested in t he countryside of
Rome and produced nearby in our plant. Aged 10 months to 1 year and coat ed in black wax
as per t radit ion, Fulvi ® is never as hard or dry as a Pecorino Romano made in Sardinia. The
ri chness of t he w hole mil k prod uces a cheese t hat is less salty, thus allowing you to enjoy
th e rich fl avor of the cheese. In Italy we eat this cheese; we do not just grate it. It grates
larger so t hat it does not disappear in food, rather it creat es a hea rty fl avor w hile enabling
you t o use less cheese.
4/15 LB & 1/ 15 LB
69/12 oz
1/60 LB
1/40 LB
4/5 LB & 1/5 LB
4/5 LB
015592
MITICA PARMIGIANO REGG RISERVA 3 YR*
This exceptional Parmigiano Reggiano is produced by Gianluca Bonati in his small dairy from
his herd of 100 cows. He makes only 4-5 wheels per day, depending on the milk production.
He feeds the cows a special diet rich in nutrients from hay, corn, orzo, dried fava beans and
soy. The quality of the milk and expertise cheesemaking produce a Parmigiano Reggiano
that is capable of aging far better than others. The cheese exhibits an intense bouquet and
fruitiness surpassing all others.
1/80 LB
015540
015541
DALLA BONA PARMIGIANO REGGIANO WHEEL*
PARMIGIANO REGGIANO QUARTER
1/80 LB
1/20 LB
015543
015612
GRANA PADANO QUARTER 18 MONTH
GRANA PADANO WHEEL*
The name Grana means grainy, referring to the texture of the cheese. It was created by
monks in the 12th Century who made cheese as a way of preserving milk. By 1477, it was
one of the most famous cheeses of Italy.
CHEESE ITALIAN BRA DURO*
A long-time staple of the Italian Alpine diet, this cow's milk cheese comes from the areas of
Cuneo and Turin. We are importing the more popular "hard" version of the cheese (aged 56 months), which is equally good as a table cheese as it is shaved over pasta or vegetables.
A versatile cheese, Bra is a product of the town of the same name and was awarded the
DOP in 1996.
1/18 LB
1/80 LB
015331
TOMA PIEMONTESE*
Toma Piemontese is a pasteurized semisoft cow's milk cheese aged a minimum of 90 days.
It is creamy and full flavored with a smooth but lingering finish. It has a rustic natural rind
that accrues mold - the yellow is a sign of healthy cheese.
2/6 LB
015578
TALEGGIO GUSTO ANTICO RAW MILK
This is a washed-rind cow's milk cheese characterized by a reddish brown, mold-marbled
rind. In the heart of Valtaleggio, Ambrogio, our producer, has been making farmhouse
Taleggio for generations and ripening it naturally. We import the cheese with a slightly
thicker rind than usual in order to protect the cheese and prolong its shelf life. Gusto
Antico, the raw milk version, is a bit funkier than the pasteurized.
1/4 LB
015510
CACIO CAVALLO*
Our Caciocavallo Silano is a cow's milk cheese from Molise that is ripened for at least 15
days. Its rind contains small grooves left by the restraining cords, and it has a beautiful seal
that is burnished into the rind. The Italian name of this cheese may be related to the
practice of hanging the molds astride (a cavallo) horizontal rods.
4/4 LB
015476
GORGONZOLA DOLCE*
This buttery, soft cow's milk blue cheese is produced in Novara with both morning and
evening milk. Our cheese is creamy, flavorful and masterfully consistent. As dolce is Italian
for sweet, this is milder than Gorgonzola Piccante. It is a higher moisture blue with less
veining and a sweet delicate flavor. It is cut in quarters, wrapped in foil, and packed in
plastic containers to protect it from crushing.
4/3 LB
015489
BIANCO SARDO CHEESE ITALY*
This pasteurized sheep's milk cheese from 5ardegna has a gorgeous pronounced basket
rind. Aged a minimum of 6 months, it is sharp and full flavored, not too salty. It is often
referred to as Moliterno or Canestrato.
1/15 LB
015492
RICOTIA BUCOTIINA*
12/1 LB
015631
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1/20 LB
*Special order. See your sales representativeJfoJ1mor~TuJforlJ1atic)n ?
"
015499
UBRIACONE*
Ubriacone ® is an affectionate term in Italian for the "great big drunk." A delicious raw cow's
milk cheese bathed in a mixture of local Clinton and Raboso wine, it is then pierced like a
gorgonzola to let the aroma and flavor of the wine permeate the cheese to a new degree. It
is sharp and fruity on the nose. The pliable paste with a slight crumble is not only visually
stunning, with its purple-hued striat ions, but it also contains a nutty flavor that is quickly
followed by a bright winey finish . The cheese is covered with grape leaves to cover the
holes of the piercing so that mold will not grow in the holes.
2/4 LB & 1/4 LB
015332
NOCETTO DI CAPRA*
Nocetto di Capra is a soft-ripened pasteurized goat cheese from Lombardy. Ambrogio uses
milk from Orobica goats, which are indigenous to Bergamo. The cheese is sweet, well
balanced and like velvet on your tongue .
6/1.5 LB
015501
PASTORE SINI SHEEPS MILK*
This sem ihard sheep's milk cheese is aged about 3 months. Pastore has a nutty, full flavor
and is wonderful on its own as an appetizer or snack or in a myriad of recipes.
2/8 LB
017014
MALVAROSA SHEEP CHEESE*
A beautiful sheep's milk cheese from Valencia, Malvarosa® is formed in the shape of a
"servilleta" as it is aged knotted in a cheesecloth. In Spain, its form is similar to that of
Manchego; however, we felt that the shape of the cheese should be as unique and
interesting as its flavor and story. Enrique uses a rare and native breed of sheep, the Guirra,
and the result is a buttery, smooth, exciting cheese.
2/3 LB
017031
AZEITO DOP SHEEP'S MILK*
015552
MITICA DRUNKEN GOAT
Murcian cheesemakers invented this cheese in 1986 in an attempt to create a distinct
regiona l cheese with big commercial potential. The cheesemakers took a traditional local
goat cheese and bathed it in the local Doble Pasta red wine for 3 days. The result has been
an unqualified success both commercia lly and gastronomically and has brought attention
and capital to the region. Aged for roughly 75 days, this semisoft cheese has a sweet,
smooth flavor. The first Queso de Murcia al Vino DOP imported to the US, Drunken Goat® is
made with the finest milk from the region. The rind is an attractive violet color.
2/5 LB
016994
MITICA MONTCABRER GOAT CHEESE SPAIN*
MontCabrer is a semifirm goat's milk cheese from Catalunya bathed in vegetable oil and
charcoal and aged 60-90 days. The rind is gray as surface mold mingles with the charcoal.
Josep, of Nevat fame, modeled this cheese on an age-old tradition of cheesemaking in the
region. The texture is creamy, and the sweetness of the milk derives from the Murciana
goats. The cheese is earthy, full flavored and slightly tangy at the finish.
2/3 LB
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6/10 oz
*Special order. See your sales representative for more information.
015554
MITICA CAMPO DE MONTALBAN
Campo de Montalban® is a cow, sheep and goat' s milk cheese from La Mancha. The exact
proportion of the milks varies due to availability, and the flavor profile changes accordingly.
The use of three different milks adds depth to the flavor, as you can taste each one, as well
as the variety of the herbs and grasses that three different animals were eating. Aged 90
days, the texture and appearance are similar to Manchego. Indeed before the Manchego
DOP in 1985, this was considered a Manchego cheese. Campo de Montalban® is rich and
buttery and finishes with a perfect balance in your mouth.
2/6 LB
015451
MITICA GOAT CHEESE PANTALEO AGED
This unique goat' s milk cheese from Sardegna is a rare find, as there are few aged goat
cheeses in Italy. Pantaleo is ivory in color with a pale rind . Made with milk from the Capra
Sarda goat, the cheese is aged a minimum of 100 days and is full flavored and sweet with a
clean, floral finish.
2/6 LB
015452
MITICA PIAVE VECCHIO CHEESE 13 LB
Piave is another great mountain cheese from the region of Veneta with great fruitiness .
Ours is aged 10-12 months. Serve with your favorite Italian wine, especially good with crisp,
fruity whites. Also superb with our Plum, Crab Apple or Pear Mostarda.
1/13 LB
015490
MITICA QUADRELLO DI BUFALA CHEESE
Buffalo were originally brought to Italy in the 7th Century and references to cheese made
from thei r milk appeared in the 1300's. Today, Quattro Portoni makes over 25 different
types of cheese from buffalo milk. We are lucky enough t o carry t heir Quad reIlo® di Butala.
Essentially a buffalo milk Taleggio, it has a soft, ivory-pink washed rind with a deliciously
creamy paste. The flavor is rich and slightly sweet.
2/5 LB
015493
BLU DI BUFALA CHEESE ITALY
This semifirm buffalo milk blue is from Bergamo. Rare to find an aged buffalo milk cheese,
thi s one is a distinctive, full-bodied blue. Bruno and his brother of Quattro Portoni decided
to raise water buffalo in 2000 and moved onto making cheese in 2006. The cheese is a
balance of sweetness with a slight t ang in its lingering finish. It is delicate and will often turn
grey early on and will not be the same each time. A must have.
2/9 LB & 1/9 LB
015491
MITICA SOTIOCENERE CHEESE*
This exotic semisoft raw cow's milk cheese has been aged in ashes to preserve it, as per
Venetian farmers' tradition . Sergio jazzed up the ashes, which include nutmeg, cloves,
coriander, cinnamo n, lico rice, and fenn el, and aromati zed it with truffle oil. The cheese
itself has black truffles in it. An original of our artisan and imported exclusively by us. Don't
be fooled by the copies- the original has a leaf on the top, a thi n layer of ash and is not
overpoweringly fl avored with truffles.
1/12 LB
017000
MITICA ZAMORANO DO CHEESE
An ancient cheese from Castilla Le6n, Zamorano is made from the raw milk of the region's
Churra and Castellano sheep. Its rind has the familiar zigzag pattern of many Spanish
cheeses but the flavor is distin ctively its own . This DOP cheese's name derives fro m the
namesake town in the center of the region of production. The flavo r is deliciously sweet,
with an underlying nuttiness. It is well balanced with harmonious flavors despite being
made with raw milk. Ours is aged for six months.
2/6 LB
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*Special order. See your sales representativeJQ!'Imor~jinformatic)n :
017065
MONTEALVA JOVEN
Pedro and his family have been making cheese for over 50 years. His mother and
grandfather used to make cheese in a farmhouse; today it is more modern but still artisanal.
Pedro and his sister have 450 Payoya goats, native to Cadiz. They are hardy animals perfect
for their habitat, which are the mountaintops of the area and they forage on grass and
other plants that grow there. It takes 9-10 liters of milk for Pedro to make Montealva.
Joven (young) is aged 60 days, while the aged version (Curado) is aged about 5 months. The
flavor starts mild but while the paste turns creamy it releases a zesty bite of acidity that
lingers through the finish.
017002
1/23 LB
MITICA SAO JORGE*
A lush verdant island in the middle of the Atlantic which the majority is left to cows to graze
in the pastures and look out at the deep azure sea. Total peace here - it's amazing. Amidst
this, 20,000 cows live and are milked by hand twice a day. The evening milk gets delivered
to the cheese plant about 8:30 at night and cheese is produced right away from about 9 pm
to 4 am. After morning milking another round of cheese is made. This is a cooked-curd
pressed raw cow's milk cheese. The DOP has given it status as of 3 months and it is sold 3
months, 4 months and 7 months aged. There is just one dairy that makes the DOP cheese.
017032
15/7
TOLEDO MILK TRIO WITH PAPRIKA*
oz
Toledo is a semihard cheese made from a blend of cow's, sheep's and goat's milks. A more
modern style of cheese, Toledo's rind is rubbed with paprika, which adds a pleasant
spiciness. A nice dense wheel with a glossy rust-colored rind, not smokey or woody but
carries an oven baked flavor up front with hints of chestnut and artichoke, finishes bright
and tangy.
017039
015502
6/9 oz
6/4 LB & 1/4 LB
TINTUS*
MITICA CACIO DE ROMA SINI FULVI WHEEL
This creamy, semisoft sheep's milk cheese is manufactured in the countryside of Rome and
aged about one month. Known as a "caciotta" for its small form, Cacio de Roma® is the
classic table cheese from Italy with a very full, flavorful taste. It can be enjoyed as a snack,
melted on pizza or on a cheese plate.
015503
6/4 LB
MITICA RUSTICO BLACK PEPPER*
This creamy, semisoft sheep's milk cheese hails from the countryside of Rome. Also known
as a young Pepato thanks to the addition of whole black peppercorns, the cheese strikes the
perfect balance between cheese and pepper. Very versatile, try it melted on pizza, shaved
over vegetables or in a salad.
015504
MITICA RUSTICO RED PEPPER
This creamy, semisoft sheep's milk cheese from the countryside of Rome has crushed re qp_.<JI'
pepper added. The cheese strikes the perfect balance between the creaminess of the f
{I
cheese and spiciness of the red pepper. It makes a mean quesadilla and is a wontlerfu1
~
addition to nachos.
015508
MITICA MONTASIO CHEESE COW ITALY*
~~
M~.ntas10
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This DOP raw cow's milk cheese takes its name from the Giulia Alps in Friuli, Ital ) where !t --"
was first produced in a convent during the 13th century. Our Montasio is aged about 60-90
days and is a pale straw yellow in color. Its characteristic flavor is mellow with a full-flavoreQ
finish and can be paired successfully with a glass of Sauvignon Blanc, a few grapes or an
apple.
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1/15
~
LB~§
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MONTASIO
*Special order. See your sales representativeif_c(rJrJ!o~~-:infQ.r:l'Jlatic)n : __·
~./
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015544
MITICA MONTEGRAPPA*
This semihard cow's milk cheese has been produced for centuries at the base of a mountain
named Grappa in the region of Veneta. It comes from the same area as Asiago but exhibits
a different flavor - nutty with a sweet finish and the texture of cheddar. Aged 8 months,
Montegrappa® is golden in color and has its name brandished into the rind.
1/20 LB
015553
MITICA PIMENTINO GOAT*
Pimentino® is produced with same-day Murciana goat's milk collected from local farmers.
Aged for 90 days, it is creamy and mild with a clean finish that hints of grass and herbs. The
rind is rubbed with sweet paprika, which is indigenous to Murcia. Although it is done so for
beauty and does not impart any flavor, it is one of the few cheeses which has real paprika
on the rind. It is a great value and has excellent versatility.
6/2 LB
017003
MITICASERPA*
Named for the town of the Baixo Alentejo, Serpa is produced according to traditional
methods similar to those for Serra, but with native Merino sheep's milk rather than the
Bordaleira. Serpa is straw yellow in color with a stronger flavor and aroma than cheese from
Beira (as in Amarelo). Serpa is creamy, but is also eaten when it is firmer.
2/1.75 LB
017044
MITICA LEONORA SPANISH SOFT GOAT*
A goat cheese from a small producer in Leon, Leonora® is exclusive to Forever Cheese.
Oscar has outdone himself with this brick shaped, natural-mold-rind cheese which envelops
a compact white paste. The artisanal production is evident from the layered, complex flavor
and long, lingering finish. Smooth and full bodied with just the perfect balance of acidity
and tanginess, it is perfect paired with white wines.
2/3.5 LB
017052
MANCHEGO 12 MONTH RAW MILK
This spectacular raw milk Manchego is produced by Estanislao in Cuenca province . A true
artisan, he only makes raw milk cheese. His father and grandfather also made cheese and
were farmers, as well. Estanislao is truly a craftsman. Fruity, flavorful and consistent.
2/7 LB
017050
MITICA MANCHEGO RAW MILK 4 MONTH
This spectacular raw milk Manchego is produced by Estanislao in Cuenca province. A true
artisan, he only makes raw milk cheese. His father and grandfather also made cheese and
were farmers, as well . An exemplary DOP sheep's milk cheese from Cuenca in La Mancha
made with raw milk. Estanislao is truly a craftsman. Fruity, flavorful and consistent.
2/7 LB
015330
VERDE CAPRA GOAT MILK CHEESE*
Our first goat's milk blue cheese is the creation of our talented Taleggio producer, Ambrogio
of Ca De Ambros®. VerdeCapra® has a moisture level similar to Gorgonzola Dolce, making
for a deliciously creamy texture. Pleasantly tangy, its well-balanced flavor makes it perfect
for the cheese plate.
4/3 LB
017013
MITICA CHEESE VALDEON SPANISH
This blue cheese is made deep in the Picas de Europa, just outside of the province of Leon.
Produced with cow and goat's milk, Valdeon is sought after because it is milder than DOP
Cabrales and is still characteristically wrapped in leaves which make for an appealing
presentation. It has an excellent balance of sweet and tangy, with a nice earthiness at the
finish.
2/6 LB
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*Special order. See your sales representative for more information.
017005
GARROTXA SPANISH CHEESE
This artisanally produced goat' s milk cheese is aged 55 days and has luscious depth€1nd
great acidic balance. Josep produces this semi hard cheese just outside of Tarragona. It is the
most famous Catalan cheese and is distinguished from other cheeses, usually, by the mold
growth on its rind . Ours, however, is mostly free from mold and rubbed with olive oil. This is
a tremendous table cheese, full bodied and flavorful, with a long, smooth finish that hints of
nuts and herbs.
NEVAT SPANISH CHEESE
Nevat is a very unique, soft-ripened cheese invented and produced by Josep of Can Pujol.
From the heart of the mountains near Barcelona, he makes the cheese using only his and
neighboring herders' fresh same-day milk. Nevat's rind is treated with a penicillin mold,
enabling a beautiful bloomy white rind that transforms the curd. As it matures, it softens
from a semisoft texture. Delicate and sweet with a slight tang, Nevat means snowed in
Catalan.
4/2 LB
017008
MIRABLUE SPANISH CHEESE*
A Span is h entrepreneur in the cheese industry saw an opportunity to create a sheep blue
with all the available sheep's milk in Spain to rival Roquefort and in 2003 built a cheese
plant in Guadamur near the imperial city of Toledo in Castilla La Mancha. The cheese is aged
a minimum of 4 months to create its creamy texture. The flavor is intense without being
aggressive with spicy notes which become more pronounced when reaching the fini sh. It is
less acidic and salty than traditional French blue cheeses, allowing us to better appreciate
the roots of sheep' s milk as well as the blue mold.
4/3 LB
017015
IBORES SPANISH GOAT*
Ibores is a semifirm goat's milk cheese rubbed with paprika from the region of Extremadura
in southwestern Spain. Walking the fine line between moist and dry, the texture is unique in
this raw goat's milk cheese. lbores has a nice fruity bite balanced with a mellow nuttiness.
The contrast between its paprika-colored rind and ivory interior make a stunning visual.
6/2 LB
017009
TETILLA SPANISH CHEESE
Teti Ila is a semisoft cow's milk cheese aged 15-20 days -very creamy. It got its shape from
the teats of a cow. In Galicia they copied this shape as an homage, as there are lots of cows
in the area so a lot of the region' s cheeses are made with cow' s milk.
6/2 LB
500208
MITICA SAN SIMON SPANISH CHEESE*
Lovely caramel colored with a golden interior and tiny eyes, San Simon is a smoked cow's
milk cheese from Galicia in the shape of a teardrop. The subtle smoked flavor comes from
aging the cheese on birch wood. The distinct smoke flavor permeates the moist, malleable
paste that finishes creamy and luscious. Only four producers make the cheese; this one is
artisanal.
6/2 LB
017012
LA LEYENDA BRANDY CHEESE*
This one-year aged sheep's milk cheese from Albacete is rubbed with lard and fine herbs
and then soaked in Solera brandy for 4-5 days. Beautifully balanced with a nutty finish, La
Leye nda is packed in a decorative burgundy wooden crate.
2/6 LB
017007
2/5 LB
502007
MITICA DO RESERVA 1 YEAR*
016997
016998
MITICA CAPRICHO DE CABRA PEPPER
MITICA CAPRICHO DE CABRA PLAIN
Capricho de Cabra is a creamy, flavorful cheese produced with milk Murciana goats, which
produce milk high in fat and protein to give the cheese its amazing creaminess. The cheese
is dense and gives a burst of flavor with a sweet finish. A great value! Also available: Fine
Herbs, Green Peppercorn, Piment6n, Rosemary.
3/2.2 LB
3/2.2 LB
015496
UBRIACO AL PROSECCO*
This unpasteurized cow's milk cheese from Veneto is bathed in Prosecco and aged for a
minimum of 6 months. Part of Sergio's flight of Ubriaco cheeses .
1/15 LB
410176
015573
ROBIOLA DI BOSCO*
ROBIOLA ITALY*
This particular Robiola is quite similar to Taleggio, as it is a washed-rind pasteurized cow's
milk cheese. The presence of mold on the rind is a sign of healthy cheese. Ambrogio, the
cheesemaker, really shows his talent. The cheese is creamy and smooth with a fruity finish
and a touch of salt. It is perfect with pears, grapes and other fruit as well as crisp white
wine.
FONTINA FONTAL ITALY
The original Fontina produced in the Italian Alps is a semisoft unpasteurized cow's milk
cheese aged about 3 months. Its label shows the "Consorzio Producttori Fontina" which
guarantees its unparalleled quality. Fontina is a rich, buttery cheese, which finishes like
truffles - excellent for fondues and au gratin dishes.
4/1 LB
4/1 LB
017024
FIORE SARDO*
This semihard sheep's milk cheese from Sardegna has production which dates back to the
1700's. Traditionally of farmhou se production, techniques have changed little over the
years. Fiore Sardo is nutty, a bit sharp and has great depth of flavor; it maintains its
moistness although aged 8 months. Excellent shaved over salads or with fruit.
2/6 LB
017026
PATA CABRA
This unique goat's milk cheese is made in the brick shape of a Pata de Mulo. It is a washedcurd cheese which is wonderful young as well as aged . It is quite pungent yet sm o'6th. Tfle
r
I
rind turns from a reddish, slightly sticky one into a faded, pale orangey brown .
2/5 LB
017029
RIBAFRIA*
Ribafria is a semi hard goat cheese coated by black peppercorns. Quite spicy and full. If the
spice is too much, rub peppercorns off before serving.
15/0.5 LB
017030
PIAVE STAGIONATO*
1/15 LB
410178
MITICANA DE OVEJA*
A soft-ripened sheep's milk log from Murcia much like the French Bucheron, Cana de Oveja
is an original by Lorenzo. The first soft-ripened sheep log in Spain, the cheese is aged 21
days and is buttery and delicio us. As it ages, the flavor intensifies. A mu st have !
4/2.5 LB
015629
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2/8 LB
4/6 LB
*Special order. See your sales repr~.sentativeJ@:r:Jmfil~.:JDto~l')1atic)n : --_ · _
017048
VARE GOAT CHEESE
We are excited to welcome back Vare®, one of our favorite goat's milk cheeses. Named
after the small town in which it is produced, Vare ® is an outstanding farmhouse cheese.
Anita and Valentin decided to make goat cheese since most Asturian cheeses are made
from cows' milk. They chose Murciana goats for their high quality milk and today use the
milk from their 300 to make the cheese. The goats also eat feed grown on the farm. The
dense ivory paste flakes when pressed and the flavor has a nice sweet and salty balance
with hints of cajeta (goat caramel).
8/1 LB
410177
RIO DEVA TRES LECHES*
This bloomy-rind cheese is comprised of cow, goat and sheep's milk. It is our first cheese
from the region of Cantabria. Juan Carlos has a tiny family dairy in Camaleno, in the heart of
the Picas de Europa, right on the Deva River. He and Maria Carmen started the dairy 25
years ago when they fell in love with the area and decided to live there. Juan Carlos learned
how to make cheese from the monks in Cobreces (Cantabria), a famous cheesemaking area.
Now, husband and wife, with their 19-year-old son helping out on holidays, and one other
employee run the dairy. Creamy and mild, Tres Leches is a different texture and flavor
profile than any of our current selection from Spain.
6/1 LB
015450
CHEESE ROMAO ROSEMARY SPAIN
This artisanal raw sheep's milk cheese from Cuenca is hand rubbed with lard and fresh
rosemary and aged in caves for eight months. Estanislao has been making the cheese for
many years. It is full flavored and complex with a long finish that is enhanced by the
rosemary. It is really hard to find a great tasting rosemary cheese and our Rornao® exhibits
no bitterness or steeliness from the herbs.
2/6 LB
017021
CANA DE CABRA SPANISH CHEESE*
Murcia is famous for its quality goat's milk, and this farm produces outstanding cheeses.
Cana de Ca bra is a soft-ripened goat cheese log from Murcia, much like the French
Bucheron. It is creamy and mild. Aged 21 days, MitiCana® de Cabra is buttery and delicious.
As it ages, the flavor intensifies.
4/2.2 LB
017027
MITICANA DE OVEJA*
A soft-ripened sheep's milk log from Murcia much like the French Bucheron, Cana de Oveja
is an original by Lorenzo. The first soft-ripened sheep log in Spain, the cheese is aged 21
days and is buttery and delicious. As it ages, the flavor intensifies. A must have!
4/2.2 LB
015537
TARTUFELLA TRUFFLE CHEESE
Norcia, a sleepy town in the Umbrian mountains, has always been famous for its black
truffles. Giuseppe, our producer, adds these to his Caciotta al Tartufo. A sumptuous blend
of cow's and sheep's milk aged 60-75 days, it is generously mixed with these quality black
truffles. Giuseppe excels at making a superb cheese. While most truffle cheeses are just a
bland cheese dressed up with truffle flavor, this one truly stands out. The earthy truffle
flavor is nicely balanced by the vibrant tang in this pliable, fluffy cheese. The creme fraichelike brightness serves as a base for the deeper flavors the mushrooms bring.
CABRA ROMERO*
A semisoft goat's milk cheese produced by Don Lorenzo in Murcia, Ca bra Romero is made
from the rich, creamy milk of the Murciana goat. Covered with loads of fresh rosemary and
aged for roughly 90 days, it is creamy and silky smooth with a very clean finish that hints of
rosemary.
6/2 LB
/
017037
www.EuroUSA.com
6/2 LB
---------=
MITICA PROSCIUTTO SAN DANIELE 18 MONTH
291725
Produced in Friuli, in the town of the same name, San Daniele is more savory than its Parma
counterpart. As opposed to Parma prosciutto, the entire leg of San Daniele is cured, not just
the thigh. Only the thighs of both types of prosciutto, however, are shipped to the U.S.
Denel is aged a minimum of 16 months. We have been selling this ham for over 10 years; in
our opinion it is the finest of all the San Daniele hams.
500116
MITICA HAM SERRANO BONELESS 12 MONTH SPAIN
1/12 LB
Each leg of this Serrano ham has been hand selected in Spain by Forever Cheese and aged
12 months. Flavorful and savory, it pairs well with cheeses and our Toketti Crackers.
160510
160500
MITICA NUT SPANISH COCKTAIL MIX
MITICA NUT SPANISH COCKTAIL MIX RTL*
1/22 LB
5/26.5 oz
This is the ultimate bar or party mix! This is what Michele used to eat all the time when she
lived in Spain. It is composed of Largueta almonds, fava beans, chick peas, and GMO-free
giant crunchy corn kernels. Finally, vegetables that we can actually call a "snack"!
330202
MITICA HAZELNUTS ROMAN*
2/4.4 LB
Our hazelnuts come directly from the grower in the countryside of Rome, who then toasts
them lightly to enhance their fl avor. Roman Hazelnuts are comprised of a protective skin
and the fruit. This skin stays partially attached to the fruit, even after toasting. It is precisely
this protective skin that makes Roman Hazelnuts outshine their counterparts. It seals in
their exceptional aroma and characteristic sweetness. The hazelnuts are never bitter like
some other varieties. A perfect accompaniment to any cheese.
490100
MITICA PECANS CARAMELIZED
1/10 LB
Although not indigenous to Spain, the peca ns found their way there. Juan uses his special
recipe to caramelize them. They are our newest and most dangerous secret weapon.
490106
MITICA WALNUTS CARAMELIZED
1/8.38 LB
Words cannot begin to describe these candied Spanish walnuts! These are fresh, crunchy
walnuts that are candied in a way that makes them special. They are crunchy and almost
melt in your mouth leaving you with a soft lingering finish of burnt caramel. Though perfect
for snacking, they pair beautifully with cheese.
490105
LARGUETA SPANISH ALMONDS*
1/11 LB
Largueta almonds are longer and flatter than California almonds and have a higher oil
content. They are toasted rather than fried & in a special artisanal way that helps keep the
skins on. They have good acidity and are a bit softer than the California varieties.
331002
MITICA ALMOND MARCO NA RAW PEELED*
1/11 LB
Spain's most prized possession in the form of a smooth, tan almond. Known as the "Queen
of Almonds", the Marcona is the most precious in Spain and is indigenous to the country. It
is sw eet and softer than most almonds. This item adorns pastries rather than being an
ingredient. Our almonds are peeled, fried in sunflower oil, and salted to highlight the
almond's flavor, not overpower it. This is the most traditional way Marcona almonds are
prepared. They are commonly eaten in Spain as an appetizer or to complement the meal.
www.EuroUSA.com
*Special order. See your sales representativeifc(r1mor~)inforlJ1aticYri !
030376
MARCONA ALMOND BUTIER ORO
OroLiquido® is a crunchy, creamy, dangerous creation thought up by Forever Cheese as a
natural progression from the popularity of Marcona Almonds. The unusual sweetness of
Marconas makes the almond butter that much more flavorful and the New York Times has
heralded it as well. Oro Liquido ® is made from only two ingredients: roasted Marcon a
Almonds and sea salt. It is, as its name denotes, Liquid Gold.
331012
331011
MITICA QUINCE PASTE QUESO MEMBRILLO
MEMBRILLO QUINCE PASTE BULK
Membrillo (quince paste) produced by Paiarrop is famous in Spain for being just like
Grandma used to make. We import it regularly to ensure its freshness and fruitiness. It has
a shelf life of one year opened or unopened. Sometimes the color darkens with age.
MITICA HONEY WILD LAVENDAR
Fabrizio's family has been tending bees and collecting honey as a hobby for over 20 years.
They take the bees around Italy to collect the best nectar possible from the different plants
and flowers. Their passion converted to revenue accidentally as his friends kept wanting to
sell his raw, unfiltered honey and we are excited to share it in the U.S. Lavender honey has a
wonderful creaminess that coats your mouth with citrus and floral notes. It is especially
delicious when paired with fresh cheeses or lighter blues like La Peral.
410200
410234
MITICA FIG JAM SPAIN RETAIL
For our Mitica ® Fig Jam, we use just a touch of lemon blossom honey to enhance the
unparalleled flavor of the Pajarero fig. An integral part of Spanish cuisine, the Pajarero fig is
smaller and sweeter than its cousin from Turkey. Its thin, delicate skin allows the flavor of
the fig to shine through. For the jam, our producers, a fami ly company who uses the same
recipes his grandmother did, gently crush the figs and add a hint of lemon blossom honey.
The result is a jam with delicious chunks of figs. Perfect for pairing with nearly any cheese,
the Mitica® Fig Jam also matches well with Serrano ham or cooked pork.
430016
MITICA FIG PASTE
This wonderful fruit paste from our Membrillo producer is completely natural, very
refreshing and flavorful. Perfect for the cheese plate.
331022
MITICA APPLE PASTE*
This wonderful fruit paste comes from our Membrillo producer. It is completely natural,
very refreshing and flavorful. Perfect for the cheese plate.
331013
MITICA MEMBRILLO PLUM*
The Valles brothers tweaked their grandma's recipe to add plum to their Membrillo and
now we have a delicious, unique treat. Membrillo has natural pectin so they simply com bin
plum, quince, sugar and a touch of lemon for this perfect cheese accompaniment.
410235
MITICA HONEY ORANGE BLOSSOM
This light, flowery orange blossom honey is delicate yet flavorful. Versatile with any cheese,
especially blues.
017033
MOSTARDA CRAB APPLE*
Casa Forcello® Crab Apple Mostarda is produced by candying crab apples and adding drops
of concentrated mustard essence. Produced in small batches using fruit from local growers,
Crab Appl e Mostarda can be paired with cheese as well as roasted meats. We especially
enjoy it paired with aged cheeses like Pecorino Toscano.
www.EuroUSA.com
12/9.17 oz
12/10 oz
2/4.4 LB & 1/4.4 LB
10/7
oz
24/4 oz
11( 24/4 oz
)
U /lOOZ
6/7.85 oz
*Special order. See your sales representativeif._c(r]fffor~)intor:o1aticYri :
430010
MOSTARDAS PLUM*
Casa Forcello® Plum Mostarda is produced by candying plums and adding drops of
concentrated mustard essence. Produced in small batches using fruit from local growers,
Plum Mostarda is perfect with aged cheeses such as Asiago, as well as duck breast or wild
boar pate.
6/7.9
oz
430011
MOSTARDA STRAWBERRY BALSAMIC*
This delectable compote pairs fresh strawberries and balsamic vinegar. Simply divine with
fresh cheeses like Capricho de Ca bra or Ricotta. We also enjoy it drizzled over vanilla ice
cream.
6/7.9
oz
017028
MOSTARDA PEAR*
Casa Forcello® Pear Mostarda is produced by candying pears and adding drops of
concentrated mustard essence. Produced in small batches using fruit from local growers,
Pear Mostarda is made to complement Genuine Fulvi® Pecorino Romano or Parmigiana
Reggiano. We also enjoy it with charcuterie, such as Serrano Ham.
6/7.85
oz
017022
MOSTARDE GREEN TOMATO*
Casa Forcello® Green Tomato Mostarda is produced by candying green tomatoes and
adding drops of concentrated mustard essence. Produced in small batches using fruit from
local growers, Green Tomato pairs wonderfully with semisoft cheese like Taleggio or grilled
chicken.
6/7.8
oz
410171
DOCE DE TOMATE-TOMATO JAM*
This is an outstanding homemade tomato jam from 6bidos. Sofia uses fresh tomatoes, a bit
of sugar, lemon and a touch of cinnamon to create a jam that is sweet yet not too sweet,
balancing fruit and acidity. Dace de Tomate is typical in Portugal as well as northern Spain
where it is often paired with young fresh cheeses. It has a wonderfully aromatic flavor.
MARMALLATA D'UVA
410172
370221
AROPE COOKED GRAPE MUST*
Arrope is concentrated grape must obtained by cooking down Moscatel grapes for weeks
and then adding candied pumpkin. This modern version purees the pumpkin and grape
must t ogether to form a dense, delectable jam.
410091
AMARENA SOUR CHERRY COMPOTE*
This chunky, dense, irresistible compote pairs balsamic vinegar and sour amarena cherries,
which bloom and grow once a year. While it is divine with fresh cheeses or roasted duck, we
love using it for dessert. It pairs perfectly with chocolate or vanilla ice cream.
710093
SICILIAN BLOOD ORANGE CONFITRE
Our Blood Orange Confiture is handmade in Mantova by Paola, a master of her craft. Made
with both the juice and zest of fresh Sicilian blood oranges as well as a hint of cane sugar,
this confiture has a flavor that is unparalleled. It captures the essence of the fruit, and with
just the right amount of zest, it is the perfect accompaniment to many foods. Not too tart,
not too sweet. Pair it with Cana de Oveja, Nocetto di Capra, Cacio de Roma®, or Castelrosso.
Serve it aside roasted pork loin, use it as a cond iment on sandwiches, or enjoy it on fresh
bread in the morning.
710094
PUMPKIN GINGER COMPOTE
This compote is composed of fresh pumpkin and ginger produced by our artisans in
Mantova, Italy. It is simply excellent paired with goat cheeses like Cana de Ca bra or
Capricho de Ca bra. We also like to just spread it on toast with fresh ricotta for breakfast.
www.EuroUSA.com
oz
10/8.4 oz
12/11
6/7.85
oz
*Special order. See your sales represel'!tativeif_6'.~lrf1o~~'.JDfo~IJlaticYri : -·_ · _
670096
MITICA CORN GIANT TOASTED QUICOS*
These GMO-free Quicos are giant corn kernels that have been soaked in water and then
toasted and salted . The result is a delightfully crunchy snack that pairs perfectly with your
favorite beer. Great for the next big game!
330111
331017
MITICA FIG BAR*
DATE ALMOND BAR*
These hand-pressed fresh fruit bars are perfect for snacking, cheese plates, and dessert.
DRIED FIGS PAJARERO MIGOS*
The Pajarero is grown in Spain, who has been cultivating figs since they were introduced
during the Arabic invasion. An integral part of Spanish cuisine, the Pajarero fig is smaller and
sweeter than its cousin from Turkey. Its thin, delicate skin allows the flavor of the fig to
shine through. At the end of August, the Pajarero starts to fall from the tree, signaling they
are ripe and ready to go through the drying process. Small families cultivate the figs and
collect them once they have all fallen . After going through the drying process, the figs are
ready for you! These bulk Pajarero figs are perfect for retail or foodservice.
FIG ALMOND CAKE LARGE
FIG ALMOND CAKE
Our Fig Almond Cakes are made with premium whole Pajarero figs and Marcona almonds. It
takes about 500-600 figs to create one 5kg cake. Workers destem the figs by hand. Today
there are other companies importing fig cakes but they are a puree of stems, figs and other
spices mashed into a bread.
DATE ALMOND CAKE SMALL*
Hand-pressed fresh Deglet Noor dates and Marcona Almonds make this a special treat. Pair
with cheese or simply snack on it as is!
410172
331005
331010
331018
1/6.6 LB
30/1.7 oz
30/1.7 oz
10/5.29 oz
1/11 LB
20/8.5 oz
20/8
oz
331007
MITICA FIG CAKE CHOCOLATE*
Pajarero figs are hand pressed with Lindt chocolate to create t his unique fig cake.
1/11 LB
331015
DATE WALNUT CAKE
Hand-pressed fresh Deglet Noor dates and walnuts make this a special treat . Pair with
cheese or simply snack on as is!
1/11 LB
331028
ALMOND APRICOT CAKE
Dried apricots and Marcona almonds are pressed together to create this attractive Apricot
Almond Cake. Very versatile, it is perfect as a snack, for a cheese plate or for breakfast
pai red with yogurt.
2/4.4 LB
331029
CRANBERRY ALMOND CAKE
This product is handmade artisanally in Valencia by four brothers who take great pride in
their work. If you like this product, you may also like Mitica® Fig Cakes, Arrope, or
Membrillo.
2/4.4 LB
410174
MITICA CHOCOCHERRIES
It's the Caro brothers' specialty from Aragon and it is outta sight. Cherries with a hint of
liqueur and covered with dark chocolate. Need we say more?
10/4.9 oz
331023
CHOCOHIGOS CHOCOLATE COVERED FIGS
We put our fig brothers together with the Caro brothers to create this new addiction: handdipped dark chocolate Pajarero figs. Plump and juicy Spanish figs are enrobed with rich,
dark, earthy chocolate.
10/4.9 oz
490107
CHOCOLATE COVERED ALMONDS SPAIN
These gigantic cocoa-dusted chocolate-covered almonds are irresistible! The piedras, which
means rocks in Spanish, are toasted Larguetas dipped in chocolate and dusted with cocoa
powder. They are crunchy and flavorful without being overly sweet.
410175
IBIZA FLOR DE SAL 67% CHOCOLATE*
We are proud to introduce Cacao Sampaka to the United States. Cacao Sampaka aims to
revive the rich chocolate culture of Spain. They are involved in the entire process, from
directly selecting the beans from farmers to packaging the products. Containing only all
natural ingredients, their chocolate is of the highest quality. This Ibiza Flor de Sal bar is 67%
chocolate with just the right amount of salt.
CHOCOLATE DARK CARO SPAN 70%*
If we told you how we found out about this amazing chocolate producer, you would not
believe us. We are proud to be the first to introduce Caro chocolate to the United States.
Caro buys 100% Forastero cacao grown on the Costa de Marfil, Africa, to make this
chocolate in Aragon. It is beautifully packaged in rustic paper with twine.
130113
130114
CHOCOLATE MILK CARO SPANISH*
Caro Milk Chocolate has amassed quite a following in the U.S. as it is a milk chocolate which
is a unique and has a lot of character, something difficult to find in a milk chocolate. The
chocolate is creamy and rich with a caramel flavor to it that makes you think of an upscale
rolo.
150725
VALENCIANOS CRACKER ORIGINAL*
These artisanal crackers from Valencia are made by hand - you can even see fingerprint
indentations on each cracker! These elongated "saladitos," as they are known in Valencia,
are light, crunchy and very firm with a finish that balances the flavor of the olive oil and
hints of salt. The original variety is perfect for pairing with everything!
www.EuroUSA.com
2/4.4 LB
15/3.5
oz
6/2.2 LB
6/2.2 LB
20/2.64
*Special order. See your sales representativei@:r] mor~)info~IJ1aticYfi ! ·
oz

forevercheese - Euro USA Inc.

Transcription

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