THE ROGERS COLLECTION

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Artisan Cheeses – Spain 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 – Spain 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. Case size: Two 7 pound wheels 45061 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
Page 1 and 2: Please contact us directly for curr
Page 3 and 4: Extra Virgin Olive Oil Extra Virgin
Page 5 and 6: Extra Virgin Olive Oil Meats - Spai
Page 7 and 8: Fish - Greece Fish - Spain TRIKALIN
Page 9 and 10: Tunisian Olives Tunisian Condiments
Page 11: Grains & Sauces Honey - Spain/Domes
Page 15 and 16: Artisan Cheeses - Italy Artisan Che
Page 17: DISTRIBUTOR REGION CONTACT PHONE Am

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