Details
A collection dedicated to that which inspires every food lover’s heart. Challerhocker is a beautifully crafted Appenzeller-style cheese from Switzerland: simultaneously creamy and sharp, while this smoked chevre from Oregon is wrapped in leaves, evoking cozy campfires and fresh spring meadows. Serve these in the French tradition with pate de fruit: squares of fresh fruit paste coated in crystallized sugar, each a bite of fruit flavor. Create a new favorite savory pairing: tapenade of four olive varieties and bright lemon rounds out smoky, luscious duck prosciutto. You’ll surprise even the most experienced traveler with arrope, a savory grape must syrup from Spain with historical roots dating back to the 15th century. A worldly collection to satisfy the culinary explorer in your life.
Challerhocker
Kaserei Tufertschwil, Toggenburg, Switzerland, Raw Cow’s Milk
The Swiss Appenzeller Association bases taxation for cheesemakers upon a monthly 20 point assessment for quality level. Cheesemaker Walter Rass’ appenzeller cheese tends to rank about 19.7, putting him in the top ten producers for the last fifteen years. This style has worked so well for him that he decided to experiment on the side. Thus was born Challerhocker, aged a little longer and washed in red wine and spices. This cheese is named for its aging process as it “sits in a cellar” for 10 months. This process creates a silky textured alpine style with notes of red fruits, roasted nuts and an extended zippy finish.
Up in Smoke
River’s Edge Chevre, Logsden, Oregon, Goat’s Milk
Award winning cheesemaker Pat Morford was collecting cheesemaking equipment here and there for years before starting production. Now her herd of goats help her produce over 25 different styles. Up in Smoke is a aromatic ball of fresh chevre wrapped in dried maple leaves collected on the property. The wrapped cheese is smoked, spritzed with bourbon, and smoked again, evoking campfires and vanilla.
Pate de Fruit
Flora Confections, Chicago, Illinois
This Pastoral exclusive comes to us from Flora Lazar of Flora Confections & Pastries. A graduate of the French Pastry School, Flora gathers seasonal fruit grown within 300 miles of Chicago to make these luscious French treats. She cooks fruit purees with pectin and a little evaporated cane sugar, and, once cooled, cuts them into tiny bite-size squares and rolls them in granulated sugar. These bites are intensely concentrated fruit flavor, crunchy on the outside and smooth and velvety on the inside. A classic French cheese pairing!
Olive Tapenade
The Gracious Gourmet, Bridgewater, Connecticut
Nancy Wekselbaum is the brains behind this award winning savory spread. The Gracious Gourmet creates a line of tapenades, preserves and spreads focused on elevating your meal with a simple step. This blend of four different varieties of olives is well balanced by a hint of lemon. A perfect savory topping or recipe ingredient.
Duck Prosciutto
D’Artagnan, Newark, New Jersey
Ariane Daguin grew up the daughter of a chef in Gascony, France. Despite initial misgivings (including a move to New York to pursue a degree at Columbia University) she could not escape her roots, and began D’Artagnan in 1985. This company is dedicated to quality, sustainable sourcing and unbeatable flavor, and this duck prosciutto exemplifies it all. Rich and gamey, it melts on your tongue in an irresistible way and leaves a sweet and smoky lingering finish on the palate.
Arrope Grape Must
Arvum, Jerez, Spain
The Romans made note of arrope being utilized as a food conservation method, but despite its long history it is not well known today. The juice of palamino and muscatel grapes is collected and reduced to produce a thick, richly flavorful syrup. It has a beautiful balance of sweet and sour and can be used as a base for sauces, dressings, and, of course, on cheese!
Challerhocker
Kaserei Tufertschwil, Toggenburg, Switzerland, Raw Cow’s Milk
The Swiss Appenzeller Association bases taxation for cheesemakers upon a monthly 20 point assessment for quality level. Cheesemaker Walter Rass’ appenzeller cheese tends to rank about 19.7, putting him in the top ten producers for the last fifteen years. This style has worked so well for him that he decided to experiment on the side. Thus was born Challerhocker, aged a little longer and washed in red wine and spices. This cheese is named for its aging process as it “sits in a cellar” for 10 months. This process creates a silky textured alpine style with notes of red fruits, roasted nuts and an extended zippy finish.
Up in Smoke
River’s Edge Chevre, Logsden, Oregon, Goat’s Milk
Award winning cheesemaker Pat Morford was collecting cheesemaking equipment here and there for years before starting production. Now her herd of goats help her produce over 25 different styles. Up in Smoke is a aromatic ball of fresh chevre wrapped in dried maple leaves collected on the property. The wrapped cheese is smoked, spritzed with bourbon, and smoked again, evoking campfires and vanilla.
Pate de Fruit
Flora Confections, Chicago, Illinois
This Pastoral exclusive comes to us from Flora Lazar of Flora Confections & Pastries. A graduate of the French Pastry School, Flora gathers seasonal fruit grown within 300 miles of Chicago to make these luscious French treats. She cooks fruit purees with pectin and a little evaporated cane sugar, and, once cooled, cuts them into tiny bite-size squares and rolls them in granulated sugar. These bites are intensely concentrated fruit flavor, crunchy on the outside and smooth and velvety on the inside. A classic French cheese pairing!
Olive Tapenade
The Gracious Gourmet, Bridgewater, Connecticut
Nancy Wekselbaum is the brains behind this award winning savory spread. The Gracious Gourmet creates a line of tapenades, preserves and spreads focused on elevating your meal with a simple step. This blend of four different varieties of olives is well balanced by a hint of lemon. A perfect savory topping or recipe ingredient.
Duck Prosciutto
D’Artagnan, Newark, New Jersey
Ariane Daguin grew up the daughter of a chef in Gascony, France. Despite initial misgivings (including a move to New York to pursue a degree at Columbia University) she could not escape her roots, and began D’Artagnan in 1985. This company is dedicated to quality, sustainable sourcing and unbeatable flavor, and this duck prosciutto exemplifies it all. Rich and gamey, it melts on your tongue in an irresistible way and leaves a sweet and smoky lingering finish on the palate.
Arrope Grape Must
Arvum, Jerez, Spain
The Romans made note of arrope being utilized as a food conservation method, but despite its long history it is not well known today. The juice of palamino and muscatel grapes is collected and reduced to produce a thick, richly flavorful syrup. It has a beautiful balance of sweet and sour and can be used as a base for sauces, dressings, and, of course, on cheese!