THE ROGERS COLLECTION

Please contact us directly for current pricing and information about 

Rogers shipping policy. We ship to regional distributors throughout the 

US from our warehouse in Northern New Jersey. If a distributor is not 

available in your area, please contact us to receive products directly. 

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THE ROGERS COLLECTION 

10 Dana Street. Portland. Maine. 04101 

tel (207) 828-2000 | fax (207) 828-4000 

www.therogerscollection.com | contact@therogerscollection.com

Discover the tastes 

of the Mediterranean 

Table 

of 

Contents 

The Rogers Collection imports and distributes luxury foods of 

distinctive quality created by authentic, traditional producers from 

Europe, North Africa, and the Middle East. Our dedication to 

family-run and small-batch products allow for these extraordinary 

ingredients to reach restaurant and home kitchens across America. 

The Rogers Collection began importing specialty foods in 1990, 

seeking out growers and producers with a true passion for quality 

and commitment to crafting the finest products from the bounty 

of the soil. We started with olive oils, hand crafted in small 

batches and have slowly, and carefully sought out and developed 

relationships with producers of Prosciutto di Parma, balsamic 

and sherry vinegars, Greek bottarga, sustainable Spanish caviar, 

Sicilian sea salt, and a range of Tunisian olives and condiments. 

Our collection now includes products from France, Italy, Spain, 

Greece, Tunisia, South Africa, and the West Bank of Palestine - all 

crafted for quality rather than quantity and made by farmers who 

work the land and know the soil. 

Olive Oils ...................................................................................... 2-6 

Meats ............................................................................................ 7-9 

Fish ............................................................................................. 10-11 

Vinegars ..................................................................................... 12-13 

Olives .............................................................................................. 14 

Condiments ............................................................................... 15-16 

Marmalades & Jams ....................................................................... 17 

Grains & Sauces ............................................................................. 18 

Honey & Sea Salt ........................................................................... 19 

Cheese....................................................................................... 20-28 

Tools & Accessories........................................................................ 29 

Distributor Information...................................................................... 30 

c 1

Extra Virgin Olive Oil 


CASTELLO DI AMA 

Awarded Highest Three Olive Rating 

Slow Food 2004 Guide to Italian Extra Virgin Oil 

Four varieties of olives harvested in the bucolic countryside of Ama, in the 

Chianti Classico zone, imbue a rich blend of flavors and a deep hue into the 

oil of Castello di Ama. The olives are harvested from an orchard comprised 

of nearly 10,000 trees, maintained by hand so as not to damage the trees 

or their fruit. With a premium placed on ensuring quality over large volume or 

rapid production time, pressing occurs on the day the olives are picked and 

in small batches, assuring that the acidity remains low. The resulting unfiltered 

oil is opaque green in color with a fruity aroma, a strong earthy flavor up front 

and a lively, peppery finish. 

Oleic acidity: 0.13% 

Olive variety: Blend of Correggiolo, Moraiolo, Frantoio and Leccino 

Origin: Tuscany, Italy 

Case size: Six 500mL bottles 81200 

TREVI 

Ercole Olivario 2011 Award 

This extra virgin olive oil from Trevi is distinguished by its great finesse. It is a 

product obtained from fresh, healthy olives. Decanted simply, it exhibits a rich 

green color, a pleasant bouquet and a delicate taste. The cooler hills of the 

Umbrian town of Trevi produce olive fruits that are of smaller size and more 

concentrated flavor than those yielded elsewhere in warmer climates. The 

production of olive oil at Trevi follows techniques not much different from those 

used by the Etruscan people 2,500 years ago. The resulting unfiltered oil has 

a rich green hue, a fresh, fruity aroma and a flavor both sweet and peppery. 

DOP certified. 

Olive variety: Blend of Frantoio, Leccino, Moraiolo 

Origin: Umbria, Italy 

Case size: Twelve 250mL bottles 80020 

Six 500mL bottles 80000 

Six 1L bottles 80200 

Ercole Olivario 2011, one of Italy’s highest awards for olive oils recognizing 

the valued tradition of Extra Virgin Olive Oil production. This award 

recognizes the outstanding quality of this year’s Trevi harvest. 

RAVIDA 

The oil of Sicily since 1770. Ravida is an estate bottled and produced 

extra virgin olive oil from the southwest coast of Sicily, Italy. The Ravida 

estate is home to 300 year-old olive trees of indigenous varieties 

(Cerasuola, Biancolilla, Nocellara, Frantoio and Leccino). Immediate 

pressing results in unfiltered oil bursting with intense fruity aromas and 

flavors of green grass, tomato and almonds. The olives are grown without 

the use of fertilizers or pesticides and in accordance with EU regulations 

for organic farming. 


Olive variety: Cerasuola, Biancolilla, Nocellara Frantoio, Leccino 

Origin: Sicily 

Case size: Six 500mL glass bottles RA0020 

Six 750mL glass bottles RA0030 

Three 3L bag in box RA0060 

Received both 1st and 2nd place awards in L’Orciolo d’Oro and 94 in 

Flos Olei 2010 and 2011. In 2011, received “3 Olives” award from the 

Slow Food Guide. 

MARQUES DE VALDUEZA 

NASFT Sofi Finalist, 2006 Outstanding New product 

In Southwestern Spain, the region of Extremadura is renowned for its 

rare Morisca olive, which grows exclusively here. Marques de Valdueza 

blends the Morisca with Arbequina, Picual, and Hojiblanca, all estate 

grown and pressed, on the 200 hectare Alvarez de Toledo family estate. 

The resulting olive oil is distinctly fresh and fruity, with hints of almond, 

pepper, and an unforgettable sunny fragrance. 


Olive variety: Morisca, Arbequina, Picual, and Hojiblanca 

Origin: Extremadura, Spain 


Named Spain’s best extra virgin olive oil in the “Fruity Mature“ category. Spain’s 

most prestigious extra virgin olive oil award. 

MERULA 

1st place Mobius Award for excellence in the creation of package design. 

Rosengarten Report “Greatest Fresh Harvest Oil, Spring 2010” 

From the same producer as our Marques de Valdueza, the olives 

for Merula are from the second harvest. The added time on the tree 

gives this oil its charactoristic buttery feel that fills the mouth and tasting 

notes of green olives, cut grass, green almond, and dried fruit. The name 

Merula comes from the Latin word for “yellow-beaked black bird”, a bird 

that populates the estate. Magnificent olive oil – harmonious and versatile 

– perfect for both cooking and finishing. 




Case size: Twelve 500mL tins 89000 

Four 5L Tins 89100 

ALMAZARA PERALES 

This is an exceptionally high quality, extra virgin olive oil that’s 

intended use is as a cooking oil. Developed by the Marques de 

Valdueza estate, from the same four olive varieties as the Marques 

de Valdueza and the Merula, this oil is produced from the third and 

final harvest. Although intended as a cooking oil, this oil is also used 

by many chefs for finishing because of its high quality. Can be used 

for frying at 180c up to 20 times. Light, fresh grass aroma that is not 

overwhelming and serves to compliment rather than overpower dishes. 

The bag in a box format was developed for professional kitchens to 

save space, protect the oil from harmful light and for easy extraction 

with the internal spout. The bag contains no BPA. 




Case size: One 10L Bag in Box 89300 

2 3



NUÑEZ DE PRADO 

The Nuñez de Prado family has been producing olive oil from 

their groves in Baena, Spain since 1975, and this was one of 

the first Spanish extra virgin olive oils imported into the U.S over 

20 years ago. Fourteen varieties of certified organic olives are 

hand-picked and processed at the family’s mill under granite 

stones. First cold pressed. The exceptional flavors of this oil are 

concentrated and are marked by hints of green apple, almond, 

and burnt orange with a smooth and peppery finish. 


Olive variety: Blend of fourteen varieties, principally Picuda, Picual 

and Hojiblanca 

Organic: CAAE 

Origin: Andalusia, Spain 

Case size: Exclusive First Cold Press Tins - Twelve 1L tins 80340 

Four 5L tins 80320 

Case Size: Twelve 500mL bottles DA0100 

NUÑEZ DE PRADO FLOR DE ACEITE 

This oil is gathered after the olives are crushed, but before they 

are pressed between mats. Only the oil that flows through with 

gravity is bottled in its unfiltered form. This oil has an extraordinary 

low oleic acidity of o.1%, ten times lower than required to be 

labeled “extra virgin”. It is called Flor de Aceite (flower of the 

oil) because many of the savory senses of smell and taste are 

concentrated within. 


Olive variety: Blend of fourteen varieties, principally Picuda, Picual 

and Hojiblanca 

Organic: CAAE 

Origin: Andalusia, Spain 

Case size: Flor de Aceite - Twelve 500mL glass bottles 80341 

DASKARA PALAESTINA PRIMA EXTRA VIRGIN OLIVE OIL 

Daskara Palaestina Prima Extra Virgin Olive Oil is grown, milled, 

and bottled in the West Bank region of Palestine. Using traditional 

hand-harvesting techniques and state-of-the-art milling facilities 

result in this extraordinary oil. A single varietal produced from 

Nabali olives, this oil is robust and distinctly fruity, and displays 

aromatic notes of tomato, grass, green apples, and almonds, 

with hints of toasted nuts. Third-party certified extra virgin by the 

Palestinian Standards Institution, every bottle of Daskara is labeled 

with the PSI quality symbol. 

Olive Variety: Nabali 

Origin: West Bank, Palestine 

LES MOULINS MAHJOUB 

Nestled in the fertile Mejerda Valley of the south Mediterranean, fruit and vegetable farmers 

handpick Chétoui olives from the unspoiled sun-soaked Tunisian land. Milled and uniquely 

hand decanted to produce elegant oil for both cooking and 

finishing. Soft and clean on the palate, this unfiltered 

oil is the color of green apples, has aromas of freshly 

picked vegetables, and has a gentle lingering finish. A 

perfect compliment to Tunisia’s healthful 

Mediterranean cuisine of seafood and 

vegetables enhanced by grains and north 

African spices. 


Olive variety: Chetoui 

Organic: Ecocert 

Origin: Tebourba, Tunisia 


Six 1L bottles 80307 

Four 3L tins 80300 

MORGENSTER 

The oil of South Africa. Estate bottled and produced in Stellenbosch, the acclaimed 

wine and olive growing region outside Capetown. A blend of fourteen varieties 

of Italian origin, this intensely fruity oil tastes of artichokes, green apples and 

almonds followed by a long peppery finish. Morgenster was voted as “The Best 

Blended Olive oil” in the world in 2006 and as “The Mill of the Year” in 2007 by 

L’extravergine - an open competition held in Italy. The first South African oil to 

receive the prestigious L’Orciolo d’Oro Award and an impressive 97 points in 

2010 and 2011 editions of Flos Olei. 


Olive variety: Blend of 14 Italian varieties 

Origin: Stellenbosch, South Africa 

Case size: Twelve 250mL bottles MG100 

Six 500mL bottles MG200 

4 5


Meats - Spain 

CASTELAS 

Genuine Provencal oil. From their orchards near Les Baux, Jean Benoit and 

Catherine Hugues early hand harvest, cold press and estate bottle superior 

oil from Provencal terroir. Aromas of cut grass and flavors of artichokes and 

almonds, and the perfect amount of pepperiness lend a long lasting flavor. 

Scored an exceptional 95 in 2010 & 2011 Flos Olei. 

Oleic acidity:

Meats - Spain 

Meats - Spain 

FERMIN IBÉRICO & IBÉRICO DE BELLOTA 

Dry-cured pork ham 

The most revered and coveted dry aged ham in the world. 

Produced from free roaming Ibérico pigs indigenous to the Iberian 

peninsula in Spain. Popularly known as Pata Negra, or Black Hoof, 

these pigs feed exclusively on fallen acorns (called bellota) for 

three months prior to slaughter. The resulting meat is rich in high 

levels of flavorful, natural fats and healthy oleic acid, for which this 

pig has gained international notoriety. Air-cured for 28-36 months. 

Case size: Ibérico Boneless One 10 pound piece F02010 

Ibérico de Bellota Boneless One 9 pound F02000 

Ibérico Bone-in One 16 pound piece F01010 

Bone-in One 15 pound piece F01000 

FERMIN PALETA IBÉRICO & PALETA IBÉRICO DE BELLOTA 

Dry-cured pork shoulder 

Case size: Paleta Ibérico Boneless One 5 pound piece F02040 

Paleta Ibérico de Bellota Boneless One 6 pound F02030 

Paleta Ibérico Bone-in One 11 pound piece F01060 

Paleta Ibérico de Bellota Bone-in One 11 pound piece F01050 

FERMIN LOMO IBÉRICO DE BELLOTA 

Dry-cured pork loin 

The loin is one of the most rare and appreciated cuts from the 

Ibérico de Bellota pig. Marinated with salt, pimenton and other 

spices and cured three to four months. Lomo is pale red in color 

on the outside, bright red on the inside and when cut, has a 

marble-like appearance as a result of the infiltration of fat from 

the acorn. 

Case size: Five 1.5 pound loins F05020 

FERMIN 2OZ IBÉRICO PRESLICE 

Iberico Ham Case size: Twenty 2oz packages F02012 

Iberico de Bellota Loin Case size: Twenty 2oz packages F05012 

Paleta Serrano Case size: Twenty 2oz packages F02052 

FERMIN SERRANO RESERVA 

Serrano is a breed of pig with origins in the Sierra Mountains of 

northern Spain. Today, the pigs still range free, grazing on natural 

elements of the indigenous forests called dehesas. We are proud 

to bring you Serrano ham and paleta that is raised, slaughtered, 

and cured wholly in Spain. Air-cured for 22 months. 

Jamon Serrano Case size: 

Jamon Serrano Boneless One 12 pound piece F02020 

Jamon Serrano Bone-in One 18 pound piece F01030 

5J CINCO JOTAS 

The unrivalled taste and quality of pure Iberian 

ham elevates 5J to a noteworthy position as 

the leader in the production of Iberico Bellota 

ham. It is located in the Southern Spanish 

town of Jabugo (ha-boo-go), a short distance 

from Seville, made famous for its unique 

micro-climate that is said to produce the best 

tasting hams in all of Spain. These Iberian 

pigs roam freely in the Picos Aroche National 

Park which has been declared a Biosphere 

Reserve by UNESCO. 

Iberian pigs have long been exposed to cross breeding, 

whether intentional or not, but the Spanish company of Sanchez 

Romero Carvajal (5J), is most distinguished for its pure breed 

of Iberico (black hoof) pig which they have been curing since 

1879. This breed is prized for the fat accumulation that takes 

place each Fall during the Montanera fattening period when 

their diet consists solely of acorns and aromatic herbs. The 

exercise the pigs get while naturally foraging ensures that they 

fatten at a slower and natural rate and the accumulation is more 

even between their muscle fibers. The Maestro Jamoneros that constantly monitor the curing 

process begin the production by selecting only the best legs. The outer fat is then removed 

and the legs are salted, cleaned, weighed, dried, and cured in natural cellars. 

5J ham has a velvety texture, divine taste, and distinct aroma that come from their pure breed, 

free roaming Iberian pigs from what is considered the perfect micro climate and one of the 

best preserved ecosystems in Europe. 

5J Paleta Bellota Bone In – One 11 pound piece CJ0100 

5J Jamon Bellota Bone In – One 14.5 pound piece CJ0200 

5J Paleta Bellota Boneless – Two 5 pound pieces CJ0600 

Bellota Boneless in Wooden Box – Two 5 pound pieces CJ0650 

FERMIN LOMO SERRANO 

(Cured Serrano Pork Loin) 

Made from choice pork loin from 

farm-raised authentic Spanish pigs, 

marinated in olive oil, pimenton, 

nutmeg, oregano, garlic and sea salt 

for 5 days and air-cured for 4 months. 

Perfect for an elegant charcuterie plate 

or to serve at parties. 

Case Size: Four 1.8 pound Loins 

F05030 

8 9

Fish - Greece 

Fish - Spain 

TRIKALINO 

BOTTARGA-PREMIUM 

BOTTARGA OF GREY MULLET 

Since 1856, the Trikalinos family of 

Greece has been producing bottarga, 

or cured grey mullet roe. All curing takes 

place naturally without the use of preservatives 

through a process that combines salting and 

drying. The final product has a higher moisture content 

and contains less sodium. Natural bee’s wax is used to 

coat and preserve its delicate taste. Rich in protein, Omega 3, 

selenium, vitamins A, B, and C, iron, and calcium. Bottarga can be 

spread on slices of bread with a few drops of olive oil and a drop of 

lemon juice. It also goes well with omelets, pasta, and seasonal fruit. 

Case size: 4 sticks approx 1 /2 pound each R50030 

“Listed among Chef Ferran Adria’s choice for 30 best products in the World,” Fragile Feast, 

Route to Ferran Adria by Hannah Collins 

ROQUE ANCHOVIES 

The small French fishing village of Collioure has 

been renowned for their anchovies since the 

Medieval times. Today, the Roque family is one 

of two families left producing anchovies in what 

is an extremely labor intensive process. The fresh 

fish are sorted by hand and packed in salt barrels 

for anywhere between 24 hrs and 15 days. 

Then they are removed, beheaded, and gutted 

by hand, repacked in salt, and transferred to a 

cool warehouse for 3-12 months. Each fillet is 

individually layered in glass jars to preserve the 

integrity of the fillet. 

Case size: To be determined, please call for 

information 

ALMAS ARA CAVIAR 

The Rogers Collection is proud to carry 

Almas Ara caviar produced by PSN 

Caviar in Spain. This native Mediterranean 

sturgeon, the Acipenser naccarii, is farm raised 

using sustainable and organic production methods 

in the Riofrio river and is indigenous to Andalucia. 

It is produced using traditional Iranian methods 

and offers a smooth buttery texture and full flavor 

appreciated by caviar connoisseurs. 

Unit size: 15g 20104 

30g 20110 

50g 20120 

100g 20130 

250g 20145 

1kg and 1.8kg OT (Original Tin) *Pre-order only 

10 *ECO caviar available. Call for prices and sizes. 

11

Vinegars – Italy 

Vinegars – Italy 

ACETAIA CATTANI 

Acetaia Cattani is a 4th generation family owned balsamic producer 

located in Modena, Italy. They have an unbridled passion for producing 

balsamic in the Modenese tradition, with sweet indigenous grapes 

from their vineyard in the Modenese hills. Since the 1980’s they have 

practiced organic agricultural methods in order to guarantee the highest quality for their 

grapes. In 1993 they were the first to bring ceritifed organic Aceto Balsamico di Modena. 

TRADIZIONALE DI MODENA EXTRAVECCHIO D.O.P. 

This 25 year old balsamic is dense, full flavored, and highly fragrant. Each 

numbered bottle has a gold foil neck which is the Consorzio Seal of 

Guarantee. This vinegar is both DOP (Donominazione di Origine Protetta) and 

DOC (Denominazione di Origine Controllata) certified. 

Case size: One 100mL bottle 96010 

TRADIZIONALE DI MODENA VECCHIO D.O.P. 

This 12 year old balsamic is made with the same traditional techniques used 

for the Extravecchio. Each numbered bottle has a gold foil neck which is the 

Consorzio Seal of Guarantee. Also both DOP and DOC certified. 

Case size: One 100mL bottle 96000 

ORGANIC WHITE BALSAMIC 

This white balsamic vinegar produced by the Cattani family is 

manufactured with sweet must derived from select organically grown 

white grapes of the Trebbiano variety. The richly perfumed must is not 

cooked but rather reduced at a low temperature so as to preserve the 

delicate golden color. After the must has been reduced it is mixed with 

aged white vinegar and put into barrels for less than 6 months. This young 

vinegar is perfect for grilled vegetables and fish as it will not change 

the dishes natural color. Most “white balsamic vinegars” are bleached, 

Cattani’s process is all natural and organic. 

Organic: ICEA 


Twelve 500mL bottles 96035 

NASFT Sofi Finalist, 2010 Outstanding Vinegar 

VINAGRES DE YEMA 

NASFT Sofi Finalist, 1998 Outstanding Oil, Vinegar and Salad Dressing - Gran Reserva 

CEPA VIEJA 

The depth and complexity of the Vinagres de Yema is a result of the 

time honored tradition of utilizing the solera method of aging. The 

process begins with the harvest of Palomino grapes grown near Jerez, 

Spain, and a series of barrels called criaderas. Each criadera contains 

vinegars with similar flavor characteristics, but that have been aged for 

different lengths of time. When the solera, the barrel with the oldest 

vinegar, is tapped for bottling, it is never fully drained. Instead, the 

remaining vinegar is then blended with vinegar from the next younger 

criadera, and so on through the series of bottles until the youngest 

is topped off with fermented must. Cepa Vieja comes from a solera 

containing vinegar that is 25 years old. 

Grape variety: Palomino Fino 

Cepa Vieja sherry vinegar, 7% acidity, contains solera of 25 years 

Case size: Twelve 500mL glass bottles 90110 

BOTA VIEJA 

This food service sized sherry vinegar comes from 

the same raw ingredients as the other Vinagres de 

Yema but has a shorter aging process. Popular in fine 

kitchens around the country for its quality to price 

ratio. 7% acidity, contains solera of 15 years. 

Case size: Four 5L jugs 90200 

LA SACRISTA RESERVA 

Unriveled depth and complexity mark this distinguished 

vinegar. Contains the largest amount of 25 year solera 

and the highest acidity level offered by the Vinagres 

de Yema. Presented in a hand crafted bottle. 9% 

acidity, contains larger percentage of 25 year solera 

than Cepa Vieja, 

Case size: Six 500mL glass bottles 

(special order only) 

CATTANI OLIVEWOOD BALSAMIC 

Acetaia Cattani is a fifth generation balsamic producer located in 

Modena, Italy. Made from indigenous grapes from their vineyard in the 

Modenese hills, this vinegar is aged for just over 8 years in Oak and 

then Olivewood barrels. The Olivewood imparts a subtle, but distinct, 

sweet and earthy flavor that pairs very well with red meats. 

Case size: Twelve 250mL glass bottles 96046 ETA 8/1/12 

Vinagres de Yema was recently awarded the highest 

level of food safety certification from the International 

Food Standard governing body. This award was the 

result of a rigorous auditing process and reflects the 

company’s commitment to producing quality vinegars. 

BALSAMINA, BALSAMIC JELLY 

Balsamina is a balsamic jam made from an aged balsamic condiment. 

The sweetness of this decadent condiment dances on your tongue, 

and is paired well with creamy cheeses and cured meats. It also 

makes a beautiful gift in its thick-glass, wide-mouthed jar. Cattani has 

developed this jam especially for the Rogers Collection, upholding our 

high standards of quality and our commitment to the best flavors the 

Mediterranean has to offer. 

Case size: Twelve 125g jars 96020 

12 13

Tunisian Olives 

Tunisian Condiments 

LES MOULINS MAHJOUB 

NASFT Sofi Finalist, 2002 & 2009 Outstanding Product Line 

The Mahjoub family farms the soil in the lush Mejerda Valley of Tunisia located on the southern 

shores of the Mediterranean. It is here that they produce handcrafted products under the Les 

Moulins Mahjoub label and are known for their steadfast commitment to artisan standards and 

sustainable farming. The Mahjoubs are recognized in the culinary world as one of the premier 

producers of extra virgin olive oils, table olives, and condiments. Products are produced using 

no additives or artificial processes. 

May 2010 Les Moulins Mahjoub 

was honoured with an award 

distinguishing them as “The First 

Tunisian Organic Company.” 

MAHJOUB OLIVES 

These all natural olives are cured using two ingredients: 

salt and time. (Most olives available on the commercial 

market are cured using lye for either part or all of the 

curing process.) These olive varieties are native to 

Tunisia. The green Meski variety is known for its meaty 

flesh and each of these olives is individually cracked 

to ensure even curing. The black Sahli variety is tiny 

and dark violet in color. Olives are placed in a natural 

brine and allowed to soak for approximately 9 months, 

producing a cured olive with a rich and buttery flavor. 

Natural Meski Olives 

with Lemon & Fennel 

Meski variety, made with lemon zest, fennel and bottled 

in brine. 



Natural Meski Olives 

with Garlic & Wild Herbs 

Meski variety, made with garlic, wild mountain herbs, 

and bottled in extra virgin olive oil. 



Three 4.3kg containers. 80350 

Natural Meski Olives & Harissa 

Meski variety, made with Harissa spice and bottled 

in extra virgin olive oil. 



Natural Sahli Olives 

Sahli variety, bottled in brine. 



Three 4.3kg containers 80330 

MAHJOUB SPREADS 

NASFT Sofi Finalist, 2010 Outstanding Product Line 

Natural Black Olive Spread Made with two varieties of olives, Sahli black olives and a 

small percentage of Meski green olives, blended with extra virgin olive oil. 


Case size: Six 200g jars 80431 or 700g jars 80432 

Spicy Sun-Dried Tomato Spread 

Sun-dried tomatoes that have been chopped and blended with extra virgin olive oil and fresh 

chilies. 


Case size: Six 185g jars 82005 or 700g jars 82006 

Sun-Dried Garlic Spread Carefully dried garlic cloves blended with extra virgin olive oil. 


Case size: Six 200g jars 82020 

Artichoke Spread Puree of fresh artichoke hearts and extra virgin olive oil. 


Case size: Six 185g jars 80461 or twelve 340g jars 80462 

H’rouss & Harissa Both of these popular Tunisian condiments are pepper based, but there 

are two major differences. H’rouss is made from lightly crushed fresh peppers, while Harissa 

is made from heavily crushed dried peppers. Harissa is generally consumed year round, while 

H’rouss is heavily consumed during the winter months when fresh peppers are not available. 

Harissa Spread Made from sun-dried ground peppers, extra virgin olive oil, garlic, 

cardamom, salt and coriander. 


Case size: Six 185g jars 80390 or six 700g containers 80392 

Tunisian Sweet Pepper Harissa Spread (H’rouss) Made from chopped fresh red 

peppers, and extra virgin olive oil. Available Spring 2012. 



14 15

Tunisian Condiments 

Tunisian Marmalades & Jams 

MAHJOUB FRUIT & VEGETABLE CONDIMENTS 

Wild Mountain Capers 

Capers are the flowerbuds of a native Mediterranean bush and are 

hand-gathered in the mountains of Tunisia. Unlike most commercial 

capers which are packed in brine, these capers are dried in sea salt 

to preserve their distinct flavor. 



Twelve 500g jars 83010 

Three 4kg containers 83015 

Sun-Dried Tomatoes 

Dried during the summer months in Tunisia, these tomatoes are then 

individually layered in jars and packed with extra virgin olive oil. It 

takes 14 to 15 kilos of fresh tomatoes to make just 1 kilo of sun-dried 

tomatoes. When the tomatoes are gone, drizzle the tomato flavored 

oil onto grilled bread or use in dressings. 



Six 700g jars 82002 

MAHJOUB MARMALADES & JAMS 

Whole pieces of fruit are preserved through a 

delicate canning process. These jams are subtly 

sweet and more fruit-forward than their American 

counterparts. 


Case size: Six 240g jars 

Lemon Marmalade 80710 

Grapefruit Marmalade 80700 

Piquant Orange Slices 83050 

Fig Jam (Organic) 80750 

Wild Mulberry Jam 80740 

Strawberry Jam 80720 

Apricot Jam 80730 

Natural Preserved Lemons 

An ingredient that is exemplary of Tunisian cooking, these petite 

lemons are preserved whole in brine. Known for their intensity and 

concentrated citrus flavor, try them in the popular dish of chicken with 

lemon and olives. 


Artichokes in Extra Virgin Olive Oil 

Cultivated since ancient times, with origins in the Southern 

Mediterranean, artichokes are celebrated in Tunisia and beyond. 

Carefully preserved in extra virgin olive oil, these whole artichoke 

hearts of the local variety “Violette” are wonderful as antipasti or in 

a variety of preparations from salads to stuffings, delicious in soups 

and pastas. Harvested from mid-February to mid-May, in a festival-like 

atmosphere, artichokes are an important staple of the Mediterranean 

cuisine and can still be found growing wild. 



Tunisian Artichoke Leafs H’rouss Style 

Lightly chopped fresh artichoke leaves packed in extra virgin olive oil. 

Great on pizzas, added to salads, or as a garnish for grilled fish. 



MAHJOUB CHUTNEYS 

Prepared as a tribute to the sweet and salty 

flavors of Mediterranean cooking. The fruits are 

blended with vinegar, sugar and spices. 

Case size: Six 210g jars 

Candied Lemon & Fig Chutney (Organic) 80800 

Artichoke & Sevilla Orange Chutney 80810 

16 17

Grains & Sauces 

Honey - Spain/Domestic 

MAHJOUB GRAINS & SAUCES 

In Tunisia, M’Hamsa stands for sun-dried wheat grains 

with origins dating back thousands of years. A dietary staple 

of the nomadic Berbers who descended into 

the valleys to gather and conserve wheat (semolina). 

Over generations they developed a method for grinding 

and preserving it in the form of couscous which protected 

them from seasonal hazards such 

as drought. 

Today, Les Moulins Mahjoub produces their M’Hamsa 

Hand-Rolled Couscous in the original large grain 

method. Semolina is hand-rolled with olive oil, water 

and salt, which is then pushed though screens. The 

couscous grains are then preserved by drying them 

in the sun which lends a rich and toasty flavor. 

NASFT Sofi Finalist, 2008, 2012 

Outstanding Pasta, Rice or Grain 

M’Hamsa Hand-Rolled Couscous 


One 9 kg tin 95200 

M’Hamsa Hand-Rolled Whole Wheat Couscous 

Case Size: Twelve 500g jars 95106 

BEE RAW HONEY 

Bee Raw Honey is dedicated 

to sourcing raw, unfiltered 

honeys made from a single 

flower variety. With the most 

diverse assortment of varietal 

honey in the marketplace, 

Bee Raw has been working 

with individual beekeepers since 1999. Bee Raw Honey helps to support eight artisanal 

beekeepers and celebrates the rich beekeeping heritage represented in each region of the 

United States. 

Case size: Six 10.5oz jars 

Maine Blueberry RBH001 

Washington Buckwheat RBH002 

Colorado Sweet Yellow Clover RBH003 

Florida Orange Blossom RBH004 

Maine Wild Raspberry RBH005 

California Sage RBH006 

Colorado Star Thistle RBH008 

North Carolina Sourwood RBH009 

Wisconsin Cranberry (seasonal) RBH010 

New York Basswood (seasonal) RBH011 

NASFT Sofi Finalist, 2006 Outstanding New Product - North Carolina Sourwood 

Food service sizes and varietal honey flights available upon request. 

M’Hamsa Hand-Rolled Couscous Stored with Peppers 


MAHJOUB COUSCOUS & PASTA SAUCES 

Les Moulins Mahjoub offers four regionally inspired sauces made with Mahjoub ingredients. 

Case size: Twelve 340g jars 

Tibar (#1) with tomatoes, harissa, and capers 95001 

Testour (#2) with tomatoes, artichokes, and preserved lemons 95002 

Teboursouk (#3) with tomatoes, green olives, preserved lemons, and capers 95003 

Tebourba (#4) with tomatoes, artichokes, harissa, and black olives 95004 

RAVIDA SEA SALT 

Ravida Sea Salt is a natural, untreated salt, made using traditional methods of evaporation. In 

the springtime, salt pans are filled with waters from a shallow lagoon, known for its high mineral 

content. Evaporation takes place over the next six months with the help of the intense Sicilian 

sun and strong African winds. The salt is harvested and simply crushed and ground without 

any additional refining. Rich in iodine, fluorine, magnesium, and potassium, this sea salt has a 

naturally low percentage of sodium chloride which gives it a delicate taste and flavor without 

being too strong or salty. The small grain/flake size allows for consistent seasoning and makes 

this an ideal table salt. 

Case size: Twelve 200g containers RA0120 

Twelve 500g containers RA0110 

Four 1.6 kg containers RA0100 

18 19

Artisan Cheeses – Spain 


CAPRICHOS DE LA PASTORA TORTA DE OVEJA 

Regions: Castilla-Leon Milk: Sheep (raw) Aged 60 days 

One of the most unique cheeses available to the US market 

with a rich history dating back to the time of the Moor’s, 

this is a spreadable cheese with an almost liquid-like paste. 

These mini-torta’s, named for their cake-like appearance, are 

best consumed when allowed to warm to room temperature. 

Score the torta mid-way, and cut the wheel in half – each 

half reveals the creamy interior and allows you to scoop out 

the paste with a butter knife. Spanish tradition is then to wrap 

each half in cheese cloth for presentation and serving. The 

rennet used in the production of this cheese comes from a 

vegetable-thistle, a practice that dates back to the Moors. 

Case size: Eight 1.2 pound tortas 45310 

GARROTXA BAUMA 

Region: Catalonia Milk: Goat Aged: 2-3 months 

DOP certified. This old-style cheese was revived by Catalonian 

cheesemakers dedicated to traditional production methods. 

The environmental conditions of the region naturally foster the 

growth of grey-blue mold penicillium galaucum which forms on 

the rind. Semi-soft paste, tangy flavor, with a nutty, herbal finish. 

Case size: Four two pound wheels 45110 

FINCA PASCUALETE MINI TORTA 

2012 NASFT Sofi Finalist Outsanding New Product 

Region: Extremadura, Spain Milk: Sheep (raw) 

Aged: 55-75 days. 

Finca Pascualete Mini Torta is a unique handcrafted cheese. 

Finca’s exceptional and pure raw milk comes from its own 

flock of Extremadura Merino sheep. Located in an optimal 

environment of more than 4000 hectares it is one of the 

largest private properties in the South-Eastern part of Spain. 

The Mini Torta is made using a vegetable rennet, cardoon, 

a plant that grows freely throughout Finca’s estate, and salt. 

The Torta’s flavor is delicate yet distinctive, well defined and 

persistent on the palate, with hints of the pistils of the blue 

wild flower used in the curdling. 

Case size: Six 200g Tortas 45320 

IDIAZÁBAL 

Region: Basque Country Milk: Sheep (raw) 

Aged: 6-8 months DOP Certified. 

This cheese is from the Basque region of Spain. It is dry, 

though not crumbly, with a mountain aroma and a smokey, 

buttery taste. Our artisan producer mimics the traditional 

cheese making techniques of the shepards who once roamed 

the high mountain pastures. The rind carries the marks of the 

wooden molds in which the curd is drained. 

Case size: Two 6 1 /2 pound wheels 45230 

MAHÓN QUINTANA 

Region: Catalonia Milk: Cow (raw) 

Aged: 3-4 months DOP Certified. 

This is a semi-hard cheese from the island of Menorca. The 

production of this cheese dates back to the Roman times 

and has always been an important industry for the people 

and farmers of the island. The paste is slightly acidic with a 

salty flavor and a bit of spice that comes from paprika that is 

rubbed onto the rind during the aging process. This cheese 

is pressed and molded by hand in a “fogasser” which is 

Catalan for “cloth” and is the traditional method of seperating 

the cheese curds from the whey. 

Case size: Two 6 pound wheels 45186 

MANCHEGO PASAMONTES 

Gold Medal Premio Gran Selección 1998 

Farmhouse Hallf Cured Cheese 1998 

Gold Medal Expovicaman Fair 1998. 

Silver Medal London Int. Cheese Competition 1995. 

Region: Castilla la Mancha Milk: Sheep (raw) 

Aged: 4-8 months and 12 months DOP Certified. 

Spain’s legendary cheese, our Pasamontes has been made 

in the same location since 1876 in the plains of Castilla La 

Mancha south of Madrid. The vast majority of Manchego 

comes from industrial plants that use pasteurized milk. The 

high heat necessary for pasteurization yields bland tasting 

cheese. Our producer uses raw milk in order to preserve the 

subtle and delicate flavors of the milk from the Manchego 

sheep. The texture on the rind resembles the esparto grass 

band which was traditionally used to form the cheese. 

Case size: Two 6 pound wheels, 4-8 months 45050 

Two 6 pound wheels, 1 yr aged 45053 

PAU SANT MATEU 

NASFT Sofi Winner, 

2003 Outstanding Cheese or Dairy Product 

Region: Catalonia Milk: Goat Aged: 2-3 months 

This cheese is from a village located in the mountains north 

of Barcelona and is named after the cheesemaker’s son. 

The goats are raised on hills that are about 5k from the 

Mediterranean and feed on the natural flora which imparts 

a unique savory flavor. The paste is creamy and transforms 

with age into a more solid paste with a more complex, 

richer flavor. 

Case size: Four 2 pound wheels 45210 

AZUL PENACORADA 

Region: Castilla-Leon Milk: Cow Aged: 2-4 months 

This is awonderful blue from one of our best producers in 

Castilla-Leon, Spain. Named for the rocky, mountainous 

region from where it comes, this azul is very creamy, buttery 

and rich. It is a replacement for our former Penazul, made in 

a similar style, but is even more true to the Spanish artisanal 

tradition of mountain blue cheeses. 

Case size: Two 5 pound wheels. 45175 

20 ** All cheese weights are approximate 

21


Artisan Cheeses – Italy 

ALFUEGA’L PITU REY SILO 

Region: Asturias, Milk: Cow (raw), Aged: 60 days. This is a traditional cheese, produced in 

the Asturias region of Spain, with one of oldest production histories in Europe. Some of the 

first mentions of this cheese come from letters to the emperor Charlemagne. This is a firm, 

surface-ripened cheese aged for at least two months in an underground cellar on the banks of 

the Nalon River in Pravia, Asturias. Hand-salted and turned daily during the ripening process to 

ensure even conditions throughout, this 

cheese is produced using raw, whole 

cow’s milk from a farm in the village of 

Cogollo. The natural rind has a mold that 

is predominately geotricum candidum. 

Intense flavor of wildflowers and fresh 

milk, with hints of hazelnut and butter. 

The paste is creamy yet dry. 

Case Size: Nine 8oz pieces 

White 45071 

Red 45081 

RONCAL 

Silver Medal in Cheese Award 2101 

Premios Cincho de Valladolid 2011 

Region: Navarra Milk: Sheep (raw) Aged: 6-8 months 

DOP Certified. Seven villages make up the rural farming 

community designated as the only zone for producing this 

cheese. This is a raw milk cheese produced using the milk 

of free ranging Rasa sheep. The cheese has a natural rind 

and is flavored with hints of sweet herbs from the natural 

pastures that the sheep roam. This was the first cheese to 

receive DOP status in Spain. 


BRICA BERTAGNI 

Region: Tuscany Milk: Cow (raw) Aged: 60 days 

This cheese is made in the small town of Pieve Fosciana 

located about 20 miles north of Lucca and is one of the 

most traditional cheeses produced in this mountainous 

region of Tuscany. Bruno Bertagni and his son Verano 

make this small production cheese, using raw cow’s milk 

from 6 small herds located around the Garfagnana region. 

Case size: Three 2 pound pieces 08700 

FONTINA VALLET PIETRO 

Region: Valle d’Aosta Milk: Cow (raw) 

Aged: 3 months, minimum DOC Certified. 

This is a soft paste cheese that is compact and springy 

in its consistency and straw yellow in color. An excellent 

melting cheese, this is the main ingredient for the regional 

dish “fonduta”, a staple in many alpine skier diets. This 

cheese is made from milk from the cheese makers’ 

brothers’ cows which only graze on fresh grass. Production 

does not involve high heat and this protects the natural 

enzymes and produces a cheese with subtle flavors. 

Case size: One 19 pound wheel 07820 

TORTA DE LA SERENA 

Region: Extremadura Milk: Sheep (raw) Aged: 2 months 

Torta de la Serena is made using an ancient recipe dating 

from the Roman times. The rennet is vegetable - a thistle 

- which imparts a unique taste. It is made from pure, 

unpasteurized (raw) milk from Merino sheep. The Merino 

sheep have very small milk productions, making this cheese 

one of the most expensive in Spain. It is best consumed by 

cutting off the top of the wheel and taking out the cheese 

with a butter knife or spoon. Once the paste has been 

consumed, a traditional dish involves filling the rind with a 

mixture of cooked rice, mushrooms, and chicken and baking 

it in the oven at a low temperature until the rind just begins 

to melt. 

Case size: Four 2.2 pound wheels 45135 

VEIGADARTE 

Region: Castilla-Leon Milk: Goat Aged: 1 month 

This cheese is made by a small artisanal producer named 

Mr. Joaquin Villanueva Casado using milk from two breeds: 

Verata and Avila. This cheese has a high butterfat content 

and has the characteristic tang attributed to goat’s milk. This 

cheese has an ash rind that is covered by a white mold. 

Case size: One 2 pound roll 45145 

22 23



FORMAGGIO AL TARTUFO BERTAGNI 

Region: Tuscany Milk: Cow and Sheep Aged: 30 Days 

This cheese is from a blend of pasteurized cow and 

sheep’s milk and is also referred to as Caciotta. Small 

and semi-hard with a thick, flat, yellow rind that is edible. 

It undergoes a short aging of only 30 days. Most truffle 

cheeses use truffle aroma, but our cheeses uses black 

truffle shavings which can be seen in the paste and 

produce a fuller flavor. 

Case size: Three 1 pound wheels 08250 

LUCIFERO 

Region: Lombardy Milk: Cow Aged: 2 months 

Lucifero is a blue cheese produced with pasteurized 

milk from a farm in Pagazzano. Aged for a minimum 

of 50 days, this cheese has a creamy paste that is 

riddled with pepperflakes, giving it a spicy flavor. 

Case size: Four three pound wedges 07100 

GORGONZOLA DOLCE 

Region: Lombardy Milk: Cow Aged: 2 months minimum 

By law and by tradition there are only two regions in Italy 

which are entitled to produce Gorgonzola cheese, and 

even within these regions only some provinces are allowed 

to produce it. This DOP certified cheese comes from the 

Village of Gorgonzola in Lombardy. Legend has it that 

this cheese was first made there in 879 A.D. and at that 

time the presence of penicillium mold was undoubtedly 

airbourne. Today, the blue mold is injected and the cheese 

has a soft paste with blue-green marbling. Gorgonzola has 

two signs of authenticity: the mark of origin which bears the 

number of the cheese factory which produces it and the 

label which is printed onto aluminum sheets in which the 

cheese is wrapped and which is supplied only to companies 

authorized by the “Associateion” for the promotion of 

Gorgonzola cheese. 

Case size: Four 3 pound pieces 07080 

** GORGONZOLA DOLCE BIOLOGICA 

Winner-2004 World Cheese Championship, 

Blue Category 

Case size: Four 3 pound pieces 07082 

GORGONZOLA PICCANTE 

Aged: 3 months minimum 

This gorgonzola is drier and sharper than its sister Dolce. 

This artisanal piccante has a strong penetrating flavor that 

comes from the evenly distributed veins of mold. 


MARZOLINO AL POMODOR BERTAGNI 

Region: Tuscany Milk: Cow and Sheep Aged: 30 Days 

This cheese is made by Bruno Bertagni and his son 

Verano who apply a traditional Tuscan method to the 

rind which involves rubbing dried tomato concentrate 

into the rind. The tomato concentrate protects the rind 

from unwanted mold growth. Hand made in the town of 

Pieve Fosciana. 

Case size: Three 2 pound pieces 08650 

MONTASIO 

Region: Fruili Venezia Giulia Milk: Cow 

Aged: 9 months, minimum 

DOC Certified. Three special elements go into the 

production of this cheese: hay, milk and mountain air. 

Made according to techniques that date back to the 

18th century and are attributed to the monks at the 

Abbey of Moggio, this cheese has a natural rind and 

the paste is firm and straw colored. This cheese is 

aged over 9 months and is full of grassy, fruity flavor. 


PALARETO A LA CRUDO BERTAGNI 

Region: Tuscany Milk: Goat Aged: Over 60 days 

This wonderfully distinctive goat’s milk cheese is highly 

aromatic. Seasoned on pine boards, they achieve their 

best flavors if eaten within six months of aging. Has 

a slightly chalky paste, typical aromatic flavor of fresh 

goat’s milk. 


24 **Biologica is the European Union certification for “organic” products. 25



PARMIGIANO REGGIANO 

Region: Emilia Romagna Milk: Cow (raw) 

Aged: 24 months 

DOP Certified. The Rogers Collection handselects 

our wheels based on the season of 

production. We only choose wheels made with 

milk that carries the stronger flavor of spring 

and early fall grasses. We also offer Parmigiano 

Reggiano from three distinct breeds of cows: 

Holstein Friesians, Bruna Alpina (Brown cows), 

and Vacche Rosse (Red cows). Each breed 

offers unique characteristics that can be tasted 

in the finished wheels of cheese. 

Parmigiano Reggiano Santo Stefano From a 

cooperative dairy receiving milk from 12 farms, 

each farm has its own separate copper mixing 

pot, so each wheel is unique to one farm. And 

Rogers always purchase from the same farm. 

The farms are paid more for milk with higher protein and casein contents, and are rewarded for 

the quality of the milk rather than the quantity of the milk. 

“At the beginning, in 1992, there was a small cheese factory between the Parma Valley and 

the Enza Valley, composed by only one heater for the milk cooking, located in an antique 

court, where every year two thousands milk were processed. Today, the cheese factory is 

able to transform one hundred and thousand of milk, given by 18 factories associated at the 

cooperative in eighteen and thousand wheels of Parmigiano Reggiano, all of them checked off 

with the identification number 2121, stocked and seasoned into the plant. The characteristics 

of the grass in such areas and the “maestria” of the Casaro, submitted to a weaving factory 

control from the milk production to the final seasoning, give life to a product of high quality 

which can undergo “extreme” seasoning processes, up to 36-48 months. 

This Parmigiano Reggiano... is produced with Frisian cow milk, raised in free stalling and fed 

with local fodders but administered with Uni-feed technique. It is characterized by a soft and 

compact paste, ideal as table cheese.” 

Case size: Whole forms - One 80 pound wheel 00199 

Quarters - One 18 pound piece 00220 

Parmigiano Reggiano La Villa (Organic) La Villa takes great pride in the diversification 

of grasses and herbs that they grow for feed. There are over 60 different varieties per square 

meter. The Folezzani and Carburi families own La Villa organic farm and dairy, which is located 

south of Parma, between two green valleys, and at about 1738’above sea level. They have 

300 Brown Alpine cows, all born on location (To be accurate, they have 2/3 of Browns 

and 1/3 of Red). This type of breed is renowned for its prestigious milk, which contains high 

concentrations of casein (an important protein found in milk). Parmigiano Reggiano is a highly 

concentrated cheese containing only 30% water and 70% nutrients. It is very rich in protein, 

vitamins, mineral, and calcium. In 2001, La Villa obtained 

the certification to produce organic Parmigiano Reggiano. 


Parmigiano Reggiano Valserena (Brown Cow) One 

of only four dairies that are dedicated to producing 

Parmigiano Reggiano made solely from the milk of Brown 

Cows. The dairies that comprise the Consorzio di Sola 

Bruna, recognize the unique richness that comes from the 

Brown Cow milk. 

Having bred Italian Brown’s since 1879, we decided in 2008 to join the “Consorzio di sola 

bruna” (Only Italian Brown Consortium) because we believe that all the effort we put into each 

phase of the production chain should be made known to the consumer, guaranteeing with our 

brand on the plate, a total traceability that can be detected in each slice of cheese. Italialleva 

also guarantees that our animals and their offspring are born in Italy and are registered in the 

genealogical book. Val serena is perhaps the oldest still existing individual parmigiano-single 

farm founded in the 18th century… http://www.valserena.com/VaccaBruna_eng.html 

Gian Domenico Serra and his children, Giovanni, Antonietta and Niccolò, manage the 

Valserena dairy following traditional methods of production. Every five years they change the 

diet of the cows to create nuances in the flavor of the milk (rotating the feed to include wheat, 

corn, alfalfa, and sugar beets). 220 cows produce 10 wheels of Parmigiano Reggiano per day. 

The taste is sweet and delicate, and the paste is golden-yellow in color. 


Parmigiano Reggiano Grana d’Oro (Red Cow) For over three generations, the Catellani 

Family has been producing Parmigiano Reggiano on their farm. They have 180 head of Red 

Cows (Vacche Rosse) and are committed to preserving this ancient breed which was once 

as risk of extinction. They take great pride in the diversification of grasses and herbs that they 

grow for feed. There are over 60 different varieties per square meter. 

It is a native race cow, well-adapted at the environment and so, to a pasturing life, 

characterized by a red fur and by a high quality of milk. Thanks to this indisputable local 

richness, in 1991, a group of breeders decided to collect their own milk and to start to 

produce again the Parmigiano Reggiano of red cows, a unique and precious product 

characterized by a yellow paste, due to the feeding composed by hay and by grass from 

reggian meadows, tasty but not spicy neither with an overhang maturation, an exceptional food 

also adapted for children and babies. This Parmigiano Reggiano... is produced with red cows’ 

milk, so with a richer milk. It is characterized by a fatter and more yellow milk, able to face 

longer seasoning.” 

Case size: Whole Forms - One 80 pound wheel 00100 

ROBIOLINA STAGIONATA 

Region: Lombardy Milk: Cow Aged: 50-60 days 

Quercino is a variety of fern eaten by the milk-producing 

cows. This soft paste cheese possesses the distinct aroma of 

this undergrowth and is further characterised by its dry salting 

and extended ripening in pinewood cases. The washed rind is 

thin and pink in color. The paste of this cheese is creamy and 

has the strong aromatic flavor typical of ripe cheeses. 

Case size: Four 1 pound wheels 08300 

TORREGIO (FORMERLY ROCCOLO) 

Region: Lombardy Milk: Cow Aged: 6 months 

The cylindrically formed cheese is turned every 15 days and 

carefully aged on wooden boards in cellars full of molds 

containing a wide variety of aromas and colors. This cheese is 

soft near the crust and slightly dry in the center. We call it a 

“cheese maker’s cheese” because of its extraordinary complexity 

characterized by a creamy mouth feel and milky texture. 


26 **Biologica is the European Union certification for “organic” products. 27


Tools & Accessories 

TALEGGIO 

Region: Lombardy Milk: Cow (raw) Aged: 40 days 

This is DOP cheese that is salted by hand and 

ripened for more than 50 days in pinewood 

cases. During this aging time the cheese undergoes a 

weekly brushing with brine to encourage the development 

of the micro-organisms that yield a charactoristic yellowishbrown 

color to the rind. The traditional ripening techniques 

combined with the particular microclimate which has been 

created in the cellars over the years give our Taleggios a 

unique aroma and a delicate, sweet, tangy flavor. 

Case size: Two 5 pound square pieces 

** Taleggio Biologica 08410 

TUADA Winner — Gold Medal at European Mountain 

Cheese Olympics October 2004 Sheep Cheese Category 

Region: Tuscany Milk: Sheep Aged: 8-9 months 

Tuada, which means “cellar” in Italian, refers to the fact 

that is is matured in cellars with a coating of ash and olive 

oil for more than 5 months on beech boards. This is a 

Pecorino (sheep’s milk) cheese produced with the milk 

of the Garfanina breed. The taste is exceptionally sweet, 

considering the long aging process, with an earthy flavor. 


Parmigiano Reggiano Knife Sets 

Traditional knives used to score and split 

whole parm wheels into quarters, wedges 

or small tasting pieces. A set of four 

includes a rind cutter, a stave and two 

almond-shaped knives. D0001 

Jamonero 

A jamonero ham holder designed for the world 

famous Spanish air-cured Ibérico jamon. Wherever 

you travel in Spain you will find ham stands for 

the famed bone in Ibérico jamons, from distant 

country kitchens to busy city delis. This jamonero is 

a simple, light and versatile stand made of wood, 

for both home and professional use. 

Wood F06010 

Silestone F06020 

Prosciutto Clamp 

Stainless steel clamp with heavy, 

solid wood platform positions whole 

prosciutto for proper slicing R5999 

TAULA 

Region: Tuscany Milk: Sheep Aged: 3 months minimum 

Similar to Tuada, this cheese is also a Pecorino (sheep’s 

milk) cheese and is matured on beech boards for more 

than 90 days. Produced from milk of the Garfanina breed of 

sheep, this cheese has a rich, full flavor that is earthy, and 

balanced, with notes of hay, caramel, and nuts. 


UBRIACO RABOSO 

Region: Veneto Milk: Cow Aged: 5-6 months 

Ubriaco, which means ‘drunken’, is washed in the marcs 

of Cabernet Sauvignon grapes, a practice that was 

originally put into place because of the poor availability 

and high cost of oils that are normally used to treat the 

rinds. The cheese is dipped in the fresh marcs at 20 days 

of life and is ready to be consumed 2 days later. Dino 

Tamai, the cheesemaker, crafts each batch based on the 

charactoristics in the milk and produces high butterfat, high 

moisture cheeses near Friuli in the Alps. 


28 29

DISTRIBUTOR REGION CONTACT PHONE 

Amertrade Texas Francis Abijaoude (602) 279-7700 

The Aniata Cheese 

Company 

Southwest Bob Stonebrook (760) 599-0151 

Artisanal Foods, Inc. Nevada Brett Ottolenghi (717) 337-3038 

Associated Buyers New England Lynn Lagasse (603) 664-2424 

Avenue Gourmet Mid Atlantic Patricia Lobel (410) 902-5701 

Cheezwhse.com Northeast Stephanie Ciano (914) 273-7955 

Crowne Pacific Northwest Craig Cayton (425) 251-8750 

Cucina Fresca Northwest Pat Clingman (206) 903-0825 

Global Specialty Foods South Eliot Butin (404) 551-3377 

GMI - Global 

Merchants Intl. 

Gourmet Food 

Solutions 

California Seth Feldman (310) 808-0960 

Los Angeles Alex Tliche (323) 584-9900 

Great Ciao, LTD Midwest Scott Pikovsky (612) 521-8725 

Haddon House East Coast Erin MacNabb (609) 654 7901 

International Food 

Concepts 

Atlanta Megan Brown (404) 766-3000 

Italco Colorado Mike Laurita (303) 722-1882 

Julius Silvert, Inc. Mid-Atlantic Jim Sorkin (215) 455-1600 

KL Keller Bay Area, CA Kitty Keller (510) 701-3525 

Optimus Florida Olga Kolker (305) 758-9288 

Prairie Harvest Rocky Mountain Region Steve Hauff (605) 642-5676 

Provisions International Northeast Craig Biathrow (802) 291-6100 

Provvista Oregon Dan Esposito (503) 228-7676 

Rennaisance Specialty 

Foods, Inc. 

Bay Area, CA Glenn Seymour (650) 873-5400 

Specialty Foods Boston Northeast Sean Mooney (617) 427-3200 

St. James Cheese New Orleans Richard Sutton (504) 899-4737 

Tekla, Inc. Chicago Sofia Solomon (312) 915-5914 

Tomales Bay Foods West Coast Rachel Cohen (707) 789-9433 

The Rogers Collection also distributes imported Spanish products from 

Culinary Collective. For specific product descriptions and photos please visit 

www.culinarycollective.com 

Sales Office 

10 Dana Street, Suite 301 

Portland, ME 04101 

207-828-2000 P 

207-828-4000 F 

www.therogerscollection.com 

Warehouse 

Import & Storage 

1275 Valley Brook Avenue 

Lyndhurst, NJ 07071 

201-939-3000 P 

201-939-0300 F 

Steven Alexander 201-694-4168 C 

30

THE ROGERS COLLECTION

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