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Les Trois Petits Cochons started in 1975 as a small charcuterie in the heart of New York's Greenwich Village, where founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, demand forced them to expand their operation. Today, they make their pâtés in their kitchen, House of Bricks, located in Wilkes Barre, PA. Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty food business and industry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches. This mousse is made with foie gras, a delicate specialty from the southwest region of France. To develop the silkiness of this mousse, Les Trois Petits Cochons' chefs blend the foie gras with grapes and Sauternes wine.
Contains soy products.
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From the top of the world comes Gulost, a Norwegian cheese similar to a fresh Dutch Gouda. This gouda-type from the Land of the Midnight Sun is made by Synnøve, one of Norway's two largest cheese producers (the other being Tine). Enjoy this mild, smooth and delicious cheese at breakfast, lunch, or dinner. A versatile cheese, Gulost melts evenly (think burgers or omelettes) and slices well. |
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Black Mesa Ranch is a 280-acre working goat ranch located just east of the historic pioneer town of Snowflake in the beautiful White Mountains of Arizona. The ranch started making cheese in 2003, becoming the only certified goat dairy in the state of Arizona. Located off-grid, Black Mesa Ranch produces its own electricity using solar and wind technology.
Black Mesa Ranch's cheeses are true farmstead products, made exclusively from the milk of their own Nubian goats. These goats, of African descent, are well suited for Arizona's hot climate. Unlike goat cheeses from temperate parts of the globe, the heat, lack of humidity, and desert plants eaten by the goats produce a flavor that is distinctive and unique. All Black Mesa cheeses are handmade in small batches to ensure attention to detail. Their superb Jalapeno Chevre is fresh, soft, and clean on the palate. Excellent served on crusty French bread, the zesty jalapeno coating makes it a true Arizona experience.
- Made from goat's milk.
- Photo depicts whole 6 oz. form of cheese.
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