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Sap Sago (4 ounce) by igourmet.com
: :This unique cheese, sometimes called Glarner Schabzieger, has a mysterious green hue. This color is due the addition of clover. Not only does this herb add an interesting tint, it also gives the cheese a unique sharpness. Sap Sago is made to be a grating cheese and is not commonly eaten straight. It is excellent grated over steamed vegetables, especially cauliflower, broccoli or potatoes. In Switzerland, this conical cheese is often grated and blended with butter to create a piquant spread for bread or crackers.
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Grana Padano - 5 Year Stravecchio (8 ounce) by igourmet.com
: :This special cut of Grana Padano has been aged for a full five years. Over that time, the cheese has mellowed into a smooth taste on the palate, with a long, lingering nutty finish. The fruit flavors Grana Padano is famous for are still there, but they have deepened into a taste of dried apricot with a salty tang. While still a perfect grating cheese for pasta, risotto, or shaved into salad, the best way to compare this five year Grana is as a simple dessert cheese with honey.Made from unpasteurized cow's ...
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Maldon Sea Salt (8.5 ounce) by igourmet.com
: :The coastal town of Maldon, Essex, has been the center of a salt producing area since the middle ages, although legend has it that the secret of salt-making from sea water was discovered here over 2,000 years ago when the Romans ruled Britain. The Maldon Crystal Salt Company is still a small family concern operating from a riverside site it has occupied for more than a hundred years and continues to develop the traditional saltmaker's craft to produce the soft white flaky crystals unique to this area. The pyramid-shaped salt crystals, characteristic ...
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Casa Don Puglisi Pure Chocolate from Modica - Pistachio (3.5 ounce) by igourmet.com
: :We are pleased to introduce this luxurious chocolate bar, courtesy of the renowned Don Giuseppe Puglisi of Modica, Sicily. Puglisi's chocolate bars are made in the Aztec tradition, creating a rustic, brittle chocolate untainted by modern machinery and artificial flavorings. The chocolate's opaque patina comes from its cold production process which maintains the full flavor of each ingredient. The cocoa is cold-pressed with sugar granules, rather than heating the cocoa and corrupting the purity of its flavor.Delicate and speckled with reddish blooms, the brittle chocolate crumbles upon disturbance. The unusual texture is ...
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D'Artagnan Nitrite Free Bacon - 12 oz - Applewood (12 ounce) by igourmet.com
: :D'Artagnan's own nitrate and nitrite free bacon. This bacon is wonderfully flavored - naturally finished with brown sugar and crisps up beautifully. Made from pork raised without antibiotics or growth hormones. Comes in two flavors: Hickory or Applewood SmokedVarieties sold seperately.
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Mrs Olsen's Lefse (9.6 ounce) by igourmet.com
: :Lefse (lef'-sa) is a traditional Scandinavian potato-based, soft, flat bread. It is made by combining potato, flour, shortening, milk, salt and water. The dough is rolled very thin and baked on a hot, dry griddle.It is a Scandinavian delight and very versatile. Spread it with butter and roll up for a quick snack. If you have a sweet tooth, sprinkle one with a little sugar and add a dash of cinnamon. Serve as a bread with meals, a coffee-time snack or roll-up with your favorite lunchmeats and cheeses.
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Saucisson Sec (10 ounce) by igourmet.com
: :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, ...
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Solera 77 Sherry Vinegar Reserve (8.5 fluid ounce) by igourmet.com
: :This rare gourmet vinegar from Cadiz in the south of Spain has been aged in oak barrels and is considered one of the oldest vinegars in the world. The Solera aging process allows for a limited release of 6,000 liters each year, proudly presented in these small bottles, wrapped with yellow cellophane. Solera refers to a system of topping off older wines with the more recently made sherry. The Spanish are the experts at using this methods and are thus able to produce consistently high quality sherries year after year. Vinegars made ...
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Mousse de Canard au Foie Gras (8 ounce) by igourmet.com
: :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 ...
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European Cookie Assortment
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