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These light-as-air crisps come to us from Victoria, Australia. We fell in love with them at first bite. They are small, pressed crackers with a waffle-like imprint on their surface. Because they are so thin, they are perfect with pates, cheeses, dips, and antipasti. You can enjoy the full flavor of your topping without getting bogged down with cracker. We offer them in five varieties: Original, Tuscan, Organic, Seasame & Poppyseed, Provencal and Australiana. The Provencal variety is kissed with the flavor of rosemary and thyme, and the Original is pleasingly crispy without any strong flavors to mingle with your cheese. The Tuscan has basil, sundried tomato, poppyseeds, garlic, and pepper flavor. Australiana is their latest creation, featuring lemon myrtle and Australian bush tomato, which are flavors unique to Australia. - Varieties sold separately.
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Out of Stock Varieties:Pepper and Sesame
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One of the rarest, most sought after Dutch specially-cured cheeses has been made in the southern provinces of the Netherlands for over 800 years - Extra Aged Farmer Gouda. Easy to distinguish, it is the dairy world's equivalent of a Rembrandt or Van Gogh. This edible opus magnum has been matured for eighteen months, allowing its body to develop a muted caramel color, matched by an intense flavor with a sweet finish. Extra Aged Gouda can be grated or chunked.
Our Extra Aged Gouda is aged 18 months and is produced by CONO Kaasmakers under the Beemster brand. CONO is located in Northern Holland, famous for its rich milk and fertile grazing land. - Made from pasteurized cow's milk.
- Photo depicts whole 24 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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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. |
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After a long wait, we finally bring you chorizo cured in Spain. You will immediately notice the difference between this chorizo and domestic imitations. Palacios, a company based in Logroño, the capital of the La Rioja region, earned permission from the U.S. authorities to export chorizo to the U.S. in 1997, but it wasn't until 2001 that it started entering the country in any significant quantity. Palacios Chorizo does not contain any preservatives or artificial colors; just pork sausage cured with paprika and garlic. They use a traditional process, using a secret 30-year-old family recipe. Its meat and natural ingredients are carefully selected, creating a smoky, earthy, sweet and tangy sausage.
Finally, Americans can enjoy one of the true culinary treasures of Spain! Chorizo is excellent in stews, potages, omelets, paellas, or served as part of a tapas. It makes a statement, with a flavor so powerful that it does not influence a dish subtly. Available in regular or hot. Varieties sold separately. |
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On a recent trip to Holland, we discovered a limited production Dutch chevre created in 1993 by the Van Dijk family. Dorothea, named after the Van Dijk's mother, was created at the request of the famous chef Cas Spijkars. Cas wanted to win the annual Dutch award for "Most Unusual Food" and thought that a flavored goat cheese might do the trick. They began experimenting with a secret ingredient - potato skins - chosen because the potato is an important food in Dutch culinary tradition. But Cas thought that initial efforts with the cheese/potato combination fell a little flat, so they kept working. Finally, after tweaking the recipe by adding some basil oil, coriander oil and chopped onion, Cas and the Van Dijks had completed their masterpiece - and subsequently won the award!
Each wheel of Dorothea (only 4,000 are made per year) is pampered with the optimum aging conditions. Humidity and temperature are meticulously adjusted every few days to assure proper maturation. This wonderfully delicious cheese is made from pasteurized milk but retains all of the taste for which goat's milk is famous. It is aged over 60 days to develop a full, nutty flavor and a body that is firm, but not hard enough to grate. Dorothea has an aroma reminiscent of the fresh outdoors and an unforgettable flavor. - Made from pasteurized goat's milk, aged 60 days.
- Photo depicts whole 10 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Perfect for elegant canapés and delicious snacks, you will love these little toasts from Holland. With their crusty texture and mild taste, they are ideal with paté, cheese, smoked salmon or caviar. In addition, they contain no artificial colors or preservatives. A great alternative to plain old boring crackers, these mini toasts will surely be noticed at your next party or intimate gathering. |
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The Italians are horrified by our usage of this, the world's most famous hard cheese. Here in the States, it is thought of as purely a grating cheese. The rest of the world savours Parmigiano Reggiano as a delicious, full-flavored eating cheese. It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks. Just sweet, fresh milk in its pristine state; the artisan's ancient skills and then nature's own good time (aged from 18 to 20 months). What you see today is just what the knights, serfs, saints and kings of old ate!
America's Test Kitchen and Cook's Illustrated have both voted igourmet.com's Parmigiano Reggiano #1 in their quest to find the best Parmesan in America today. "We preferred the igourmet regular and Vacche Rosse Parmigiano-Reggiano by a landslide, ranking them significantly higher than the other cheeses for complexity of flavor and appealing texture. And when we tasted the regular Parmigiano from igourmet against our supermarket cheeses, it was an easy winner."
- Made from unpasteurized cow's milk.
- Photo depicts whole 80 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.
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White Stilton, the young, immature cousin to the world famous British blue cheese, is extra creamy and deliciously tangy but somehow unfinished all by itself - much like plain yogurt. Hence the need to introduce a fruit. Available with apricots, lemon, ginger, and several other wicked flavors. Each of these flavorful additions tames the brash White Stilton. After your first bite you will immediately recognize that the combination is a natural fit. The expert cheesemakers have added exactly the right amount of fruit such that the cheese is not overly sweet. Aged for a minimal time period, our family of flavored White Stiltons are fresh tasting products. Owing to their delicious flavors, beautiful presentations and wickedly scrumptious names, they are among the best selling blended cheeses in the U.K. - Made from pasteurized cow's milk.
- Suitable for vegetarians.
- Varieties are sold separately
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Out of Stock Varieties:Lemon
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Argentina is home to endless miles of grazing pastures, where pasture fed cows produce 5,100 million liters of milk per year.
During its 50 years of independence, Argentina became a new home to many Italian farmers, who migrated in order to earn extra money for their families during the off-season. Some chose to stay, but missed their precious Parmigiano Reggiano and began making it locally using traditional methods.
Reggianito means little Reggiano because the wheel has been reduced to 15 lbs. from the enormous 80 lb. drum the Italians produce. The Argentinian wheels are smaller because it was too difficult for oxen to move enormous wheels great distances. Reggianito is cured longer than any other South American hard cheese, resulting in a rich, bountiful flavor. This cheese is slightly saltier than its namesake, but the white crystals in the cheese are not salt grains; they are crystallized free amino acids, which give the cheese its lovely grainy texture. Reggianito is perfect for cooking or grating over pasta. If you like Parmigiano Reggiano, be sure to try the Argentinian version. - Made from pasteurized cow's milk.
- Photo depicts whole 15 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Busseto Dry Salamis have been slowly air-dried and seasoned to perfection. We offer two flavors of these tasty Italian Dry Salamis: - Herbes de Provence:
With a Gourmet's touch, their Italian Dry salami is gently coated with freshly dried aromatic French herbs. This “secret recipe” is found in the French country-side alongside Champagne and Brie cheese. This is a wonderful snack on its own, or with a dash of mustard. Also makes a great addition to any antipasto.
- Poivre Moulu: Delicately hand rolled in ground black pepper, the true essence of this flavorful salami is captured when served with warm fresh bread and crumbled blue cheese.
- Green Peppercorn: Studded with cracked green peppercorns, every bite imparts a wonderful combination of meat and spice.
Varieties sold separately.
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From the historic Wensleydale Creamery in England, this latest creation quickly made waves at the New York Fancy Food Show last summer. Creamy, buttery cheddar is perfectly blended
with tangy, caramelized onions to produce a new English favorite. As versatile as it is addictive, this new cheddar, also known as Abbot's Gold, has livened up everything from simple sandwiches to hot dogs and
grilled portabellas in the igourmet kitchen. A must try for fans of Cotswold, Harlech and Tintern.- Made from pasteurized cow's milk.
- Photo depicts whole 2.5 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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In Italy, Carli Olive Oil has always only been sold direct from the factory to the consumer. A fleet of over 100 trucks assures prompt direct delivery to more than 700,000 families, over 120,000, of which have been loyal customers for two or more generations. Why are Italians so religious about their Olio Carli? For one, no oil from pomace or any source other than fresh ripe olives is ever used in the production of Carli Olive Oil. Secondly, although the strictest legislation allows a maximum acidity of 1% in Extra Virgin Olive Oil, the maximum acidity allowed by Carli in its olive oil is 0.3%. Olio Carli has been honored frequently at national and international expositions. Embossed on the label of these fine oils, you can read the following distinctions:
1927 By Appointment to the Papacy
1937 By Appointment to the Royal Household |
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