Specialty Foods

All-natural dijon mustard is made with just four ingredients, — water, mustard seeds, vinegar and salt — so you taste nothing but real mustard flavor in every spoonful.  Super creamy, this dijon mustard is a Zuercher favorite!

Traditional French Dijon mustard produced with a high percentage of black mustard seeds.

Champagne wine vinegar from the city of Reims in the heart of the Champagne region.

Carefully aged using ancient, artisanal methods. Will enliven salads and sauces without overpowering them.

This Girolle is the exlusive machine used with Tete de Moine, an old monastery-style mountain cheese whose name translates to “monk’s head”. Traditionally it is sliced horizontally using a girolle to create ruffled, finely thin rosettes. Once the top part of the rind is taken off, the cheese resembles the bald top of a monk’s head. The firm, dense texture,...

Made from sponge cake batter and dried these “Savoiardi” are used in the classic dessert Tiramisu. The light, dry texture also makes them a good snack with coffee or tea.

Dark and bitter, high Cocoa content.

Fig Almond Cakes are made with whole premium Pajarero figs and Marcona almonds. The figs are de-stemmed by hand. There are other fig cakes on the market, but they are typically a puree of stems, figs, and other spices mashed into a bread.

Piedras translates to stones in Spanish. They are large toasted Largueta almonds, dipped in chocolate and finished with a dusting of cocoa. The result is a treat that is crunchy and not too sweet.

Voted the very best in Spain. A sweet paste made from quince, a fruit somewhere between an apple and a pear. It is a solid jelly that is eaten in the traditional Spanish dessert, queso y membrillo (cheese and membrillo) typically using Manchego cheese.