|
|
 |
|
|
This festive Thanksgiving assortment offers four irresistible selections from around the world. Accompanied by Mini Toasts and our Signature Cutting Board, this collection is a complete entertaining solution for the upcoming holiday. From its rich and nutty Swiss to its savory Cheddar, this assortment has a favorite for everyone. It includes:- Sage Derby: This English favorite is the real deal with chopped sage leaves both flavorful and colorful. (8 oz.)
- Cranberry Chevre with Cinnamon: Fresh, tangy chevre from Quebec topped with cranberries and a touch of cinnamon. Perfect for holiday entertaining. (4.5 oz.)
- Allgau Emmental: Also known as Bavarian Swiss, it is arguably the most famous cheese from Germany. Made from pure Alpine milk, we can't think of a better accompaniment for Friday's turkey leftovers. (8 oz.)
- English Cheddar with Caramelized Onions: As versatile as it is addictive, this new cheddar, also known as Abbot's Gold, has livened up everything from simple turkey sandwiches to hot dogs and grilled portabellas in the igourmet kitchen. (8 oz.)
- Signature Cheese Cutting Board: Dishwasher safe, perfect for preparing all the cheese appetizers and post Thanksgiving snacks.
- Mini Toasts: The perfect accompaniment for cheeses, pates, and spreads. (2.75 oz.)
Please note that any item temporarily out of stock will be substituted with a similar item of equal or greater value. |
|
|
 |
|
|
|
|
|
|
A sweet apricot filling is covered with a crunchy, nutty almond topping in our staff's favorite tart. Pearl River Cakes were created from the need of the modern pastry chef, who has the impulse to create but not the free time to bake from scratch. Now, Pearl River offers the opportunity to use their years of experience in baking and confections to produce a beautiful, satisfying end to the meal or banquet. They use only the finest ingredients: from Plugra® butter, Philadelphia® cream cheese and Callebaut® chocolates to all-fruit purees and Madagascar vanilla beans. The product tastes and looks like the product of a five-star pastry chef, but you can enjoy it in the comfort of your own homes. |
|
|
|
|
|
|
|
|
|
|
An all-natural spread made from freshly handpicked olives in the Mendoza Province of Argentina. Olives are crushed and puréed until smooth, leaving it with a clean, pure, fruity flavor. Ideal as a spread on gourmet bread, crackers and pita. Also, excellent served with vegetables, fish and meat or used as an ingredient in pasta sauce and salad dressings. |
|
|
|
|
|
|
|
|
|
|
Leonidas chocolate bars are inspired from their best selling Napolitains. Their premium quality Belgian chocolate bars are made with 100% cocoa butter. Each is a perfect snack for your discerning palate. Available in 6 varieties. |
|
|
|
|
|
|
|
|
|
|
A descendant of the family Sligo, Charles Adolphus Thorburn Browne- familiarly Known as Charlie Browne- has spent most of his 75 years " cooking up a storm". He whiled away many hours of his boyhood days in the kitchen of his family home, Tryall Estate in Hanover, western Jamaica until 1836. Later, Cooking became a hobby and he retrieved from his family archives recipes for authentic Jamaican sauces, jams, pickles and condiments made from the great variety of exotic Jamaican fruits and vegetables; all unique, spicy and delicious. Specially selected recipes from his treasure trove are now being prepared and bottled for Busha Browne's Company in Jamaica to be enjoyed today as much as they were over 200 years ago.
Busha Browne's Jerk Seasoning is the authentic, hot spicy seasoning paste especially compounded for the "jerking" of meat or fish. Used prudently prior to the barbecuing, this seasoning will provide the most pungent flavour and an absolutely irresistible aroma. |
|
|
|
|
|
|
|
|
|
Based in Vermont, Cabot Creamery are the makers of the "World's Best Cheddar." Aged for two to three months, mild cheddar has a smooth, creamy flavor and consistency. Kids also love it, and it's the starting point for a lifetime of great cheeses.During the past ten years, Cabot has been honored with virtually every major award for taste - both national and international - for its outstanding Vermont cheddar. In fact, its cheddar was named "Best Cheddar in the World" at the 22nd Biennial World Championship Cheese Contest in Green Bay, Wisconsin.
- Made from pasteurized cow's milk.
- Photo depicts whole 5 lb. form of cheese.
- We cut and wrap this item by the pound.
- Please contact us if you would like to purchase the whole form.
|
|
|
|
|
|
|
|
|
|
|
Since 1924, three generations of pastry chefs in the Eceiza family have kept relaying the recipe of the products—their best kept secret. Today, they are proud to keep the tradition alive so that you can continue to enjoy the authentic flavors of Spain in every bite. These buttery, flakey cigarillos are a perfect dessert to enjoy over coffee, tea, or a cordial. If you're looking for a extra special indulgence, consider dipping them in a chocolate fondue. |
|
|
|
|
|
|
|
|
|
|
The history of the de Nigris Company began in 1889, when Armando de Nigris founded the first vinegar works in Naples, Italy. Surrounded by the rural farmlands his whole life, his passion for the earth's bounty made way to the production of vinegar. Armando's success in making and supplying red and white wine vinegars was further expanded when his son, Marcello, joined him and the company began to make balsamic vinegar and sell it to shops and manufacturers. Now passed down to the third generation, this passion continues with their rigorous pursuit of excellence and consistency. We at igourmet are proud to offer these products steeped in such tradition.
With demand for their vinegars increasing, so did their customers thirst for understanding the subtle yet distinct differences between the different grades of Balsamic they produced. Consequently, in 1980, de Nigris adopted a classification system that designates a number, referred to as "Stars" for each quality. Six stars represents mature quality balsamic vinegar, dark in color with a sweet aroma. The flavor is smooth and tangy making it a perfect compliment to extra virgin olive oil in a dressing marinade or sauce.
|
|
|
|
|
|
|
|
|
|
|
The history of the de Nigris Company began in 1889, when Armando de Nigris founded the first vinegar works in Naples, Italy. Surrounded by the rural farmlands his whole life, his passion for the earth's bounty made way to the production of vinegar. Armando's success in making and supplying red and white wine vinegars was further expanded when his son, Marcello, joined him and the company began to make balsamic vinegar and sell it to shops and manufacturers. Now passed down to the third generation, this passion continues with their rigorous pursuit of excellence and consistency. We at igourmet are proud to offer these products steeped in such tradition.
With demand for their vinegars increasing, so did their customers thirst for understanding the subtle yet distinct differences between the different grades of Balsamic they produced. Consequently, in 1980, de Nigris adopted a classification system that designates a number, referred to as "Stars" for each quality. Eight stars signify a superior quality balsamic vinegar, with a rich mahogany color and a slightly woodsy bouquet. It exhibits good density and viscosity, and clings to the food on which it is drizzled. We recommend this product especially with raw fruits and vegetables to bring out the fresh flavors of the earth's bounty. It is also traditionally served with hunks of Parmigiano Reggiano and Taleggio Cheeses, a favorite local dish in Modena.
|
|
|
|
|
|
|
|
|
|
|
The cool, moist air of fall brings many mushrooms to the surface including one of the most favored, the Golden Chanterelle. A woodland mushroom, Chanterelles grow in open, mossy clearings and most hunters will not reveal where their patches are located because the mushrooms will return year after year. This beautiful, golden mushroom puts off a faint apricot scent and pairs well with eggs, chicken and adds color and flavor to cream sauces. Rehydrate in hot water for 30 minutes, drain and squeeze out excess water. |
|
|
|
|
|
|
|
|
|
|
This premium selection of Dried Wild Mushrooms are a staple for any gourmet kitchen! This intense, earthy mushroom selection gives wonderful flavor to soups, risotto, and game stews. Comprised of Chanterelles, Black Trumpets and Porcini, simply soak in water, stock, or wine to reconstitute, and then cook the mushrooms as desired, while using the enriched soaking liquid to create flavorful sauces. |
|
|
|
|
|
|
|
|
|
|
The Shiitake is one of the most versatile mushrooms in the kitchen. Regardless of urban legends, this mushroom is not indigenous to the United States and can only be picked in a mushroom farmer's growing room. They contain protein, carbohydrates, fiber, linoleic acid, Vitamins B2, C, D and minerals. The marvelous flavor can stand up to any spicy dish, even replacing meat in spaghetti sauce. Saute Shiitake in butter in oil and pair them with meat, pasta or rice. Also delicious as a side dish. |
|
|
|
|
|
|
|
More
Featured
:
Jump to Page:
|