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Prosciutto Speciale Casellas

When starting Casella’s Salumi Speciali, Chef Cesare Casella went back to his roots to Lucca, Italy; where his family ran a small trattoria called Vipore. One of his first jobs was making country cured meats for the restaurant, as well as caring for his family’s pigs. Now in New York, this ‘prosciutto whisperer’ has become an authority on Italian cuisine, with restaurants...

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Fabrique Délices – Smoked Salmon & Spinach Mousse Retail

Born out of a Pâté company called SAPAR out of Meaux, France, Fabrique Délices was created in 1985 to introduce quality French pâtés, mousses and charcuterie to the United States. Today they produce over 3,000 pounds of product per day, while still keeping true to traditional methods and practices. They maintain high quality standards, and do not use artificial ingredients,...

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Fabrique Délices – Rillettes du Perigord

Born out of a Pâté company called SAPAR out of Meaux, France, Fabrique Délices was created in 1985 to introduce quality French pâtés, mousses and charcuterie to the United States. Today they produce over 3,000 pounds of product per day, while still keeping true to traditional methods and practices. They maintain high quality standards, and do not use artificial ingredients,...

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Fabrique Délices – Pork Rillettes

Born out of a Pâté company called SAPAR out of Meaux, France, Fabrique Délices was created in 1985 to introduce quality French pâtés, mousses and charcuterie to the United States. Today they produce over 3,000 pounds of product per day, while still keeping true to traditional methods and practices. They maintain high quality standards, and do not use artificial ingredients,...

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Fabrique Délices – Bacon Mousse

Born out of a Pâté company called SAPAR out of Meaux, France, Fabrique Délices was created in 1985 to introduce quality French pâtés, mousses and charcuterie to the United States. Today they produce over 3,000 pounds of product per day, while still keeping true to traditional methods and practices. They maintain high quality standards, and do not use artificial ingredients,...

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St Pat – Seasonal

Cowgirl’s spring seasonal cheese, St. Pat, starts with organic Jersey milk from Chileno Valley Dairy. Jersey cow’s milk is known for its high butterfat content. Additionally, the beauty of creating seasonal cheeses is the ability to emphasize the nuanced differences each season’s milk brings. For St. Pat, this means highlighting their rich bloomy wheels with a distinctive...

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Devil’s Gulch

Cowgirl’s winter seasonal cheese, Devil’s Gulch, starts with organic Jersey milk from Chileno Valley Dairy. Jersey cow’s milk is known for its high butterfat content. Additionally, the beauty of creating seasonal cheeses is the ability to emphasize the nuanced differences each season’s milk brings. For Devil’s Gulch, this means highlighting their rich bloomy wheels...

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Wagon Wheel

Wagon Wheel was developed in collaboration with Bay Area chefs as a domestic alternative to cooking cheeses such as Asiago, so it melts beautifully in most recipes. It has a mild, easygoing flavor and as it ages, we’ve found that it develops tomme-like characteristics and a lemony tang similar to regional British cheeses like Caerphilly. Cowgirl Creamery was founded by college...

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Flory’s Truckle

Flory’s Truckle is made by Homestead Creamery in Jamesport, Missouri, and aged by Milton Creamery in Milton, Iowa. Flory’s Truckle is a small, cylindrical larded and bandaged cheddar made from the milk of Homestead’s 30 Jerseys. When the cheese is two months old, it’s sent to Milton Creamery who takes care of the rest. It’s aged for twelve months and turned periodically...

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Ewereka

There is a relative dearth of sheep’s milk cheeses here in the states, and Central Coast is looking to help fill that void. They are now sourcing sheep’s milk from a recently opened dairy. The farmer there, Basque by birth but living in California for some time, has been raising sheep for meat production, but was interested in keeping a flock for dairy. Recognizing the...

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