The RogeRs ColleCTion

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.
10 Dana Street. Portland. Maine. 04101
tel (207) 828-2000 fax (207) 828-4000
www.therogerscollection.com
contact@therogerscollection.com
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Discover the tastes
of the Mediterranean
Table
of
Contents
The Rogers Collection imports extraordinary foods of distinctive quality
to the American table. We work with family-run companies committed to
traditional production methods that reflect a passion and respect for the
land, their craft and their products.
From its inception, Rogers has been dedicated to representing products
of the finest quality and craftsmanship. Closely collaborating with
producers, many of whom are running businesses owned by their
families for generations, we ensure that our customers’ expectations
for unique, traditionally produced, natural foods are met. Slowly and
carefully over the years, we have sought out exceptional olive oils, unique
artisan cheeses, Prosciutto di Parma, Tuscan ham, vinegars and Tunisian
condiments in order to bring the very best flavors of the Mediterranean
home. We look forward to helping you bring these outstanding products
to your own customers.
Texturas...................................................................................... 2-5
Olive Oils.................................................................................... 6-7
Meats.......................................................................................... 8-10
Fish................................................................................................ 11
Vinegars................................................................................... 12-13
Condiments & Preserves...................................................... 13-18
Grains and Sauces....................................................................... 18
Honey............................................................................................. 19
Dairy......................................................................................... 20-27
Tools & Accessories.................................................................... 28
List of Distributors/Brokers...................................................... 29

Texturas
Texturas
Since its inception in 1997, el Bullitaller (El Bulli) has had
the goal of broadening the range of possible textures in
cooking. The fruit of this experimentation is a series of
techniques that, like foams, clouds, etc., have brought
about a revolution in gastronomy.
El Bulli presents the Texturas line of products, essential for
you to be able to incorporate some of El Bulli’s best-known
techniques in your kitchen, such as hot gelatins, airs, melon
caviar or spherical ravioli.
The products that make the Emulsificación, Sferificación,
Gelificación and Espesantes lines are the result of a rigorous
process of selection and experimentation.
Texturas are a gateway to a world of magical sensations that
will no doubt continue to grow.
**Kosher Certified
Gelificación
Gelatins are one of the most typical preparations in classical
cuisine, and with modern cooking they have evolved much
further. The Gelificación family includes five gelifiers with
different characteristics. Agar is a seaweed derivative, which
has been used for some years now. The Kappa and Iota
carrageenans are also obtained from seaweed and have
particular characteristics of elasticity and firmness. Gellan
obtains a firm, rigid gel. Metil, extracted from cellulose,
offers interesting new applications.
Gelificación Products
Gellan **
Kappa **
Iota **
Agar **
Metil **
Espesantes
Products for thickening sauces, creams, juices and soups have always been used in
the kitchen. Starches and flour are the traditional thickeners but the disadvantage
is that a large quantity has to be added, which affects the final taste.
With the Espesantes, El Bulli presents a new product, which can thicken kitchen
preparations using a minimum quantity, and without distorting the initial taste
characteristics.
Espesantes Products
Xantana
Surprises
This is a line of products that can be consumed
directly, either on their own or mixed with other
ingredients and preparations.
They are products with different characteristics
from one to the other but with one common
denominator — their special texture, individual
and unique to each of them. Flavors and textures
represent a fantastic, surprising solution to finishing
recipes of both sweet and savory nature.
Effervescent in the case of Fizzy, light in Malto,
crunchy in Crumiel and Trisol, and Yopul as a
substitute when it is not possible to use fresh
yogurt.
Suprises Products
Fizzy
Malto **
Crumiel
Trisol
Crutomat
Yopol
Sferificación
Spherification is a spectacular culinary
technique that El Bulli put into practice in
2003; it allows a cook to prepare recipes
never before imagined. It consists of
controlled jellification of a liquid mixed
with Algin that, submerged in a Calcic
bath, allows one to make sphere-shaped
preparations in various sizes; caviar, eggs,
gnocchi, ravioli…
It is a relatively new concept that remains to be explored,
but it has already produced brilliant results. With some
ingredients, Citras must be used to correct acidity.
Spherification requires the use of specific tools (Eines),
included in the kit.
Sferificación Products
Algin
Calcic
Citras
Eines
Gluco **
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Texturas
Texturas
Emulsificación
Airs are one of el Bulli’s most emblematic preparations. It consists of a light, ethereal texture
that has become a new method of seasoning dishes or adding a touch of flavor in an elegant
and spectacular way. The Emulsificación line also includes two products with the outstanding
characteristic of their capacity to join two
phases that cannot be mixed, such as fatty
and watery mediums. That makes it possible
to make emulsions which otherwise would
be very difficult to obtain.
Emulsificación Products
Lecite **
Sucro
Glice
Lyos Sabores
These freeze dried fruits are high quality and can be eaten right out of the tin, used directly as a
topping on sweet or savory dishes, or rehydrated and used in baking applications.
(Mango, Strawberry, Pineapple, Currant, Peach, Raspberry)
INGENIOS
Utensils that compliment the creation of new concepts in cooking.
Croquanter Kit and Teflon Bases
This set of stencils and replacement bases fits in most of the
models used in today’s best dehydrators. Creates edible
crunchy shapes for use in creative plating applications and
beautiful presentations
SILICASEC
Anti-humidity tablets approved for use with food.
Caviar Kit
Makes 96 drops at once for creating “caviar” quickly and effectively.
For use with sferificacion techniques and applications.
Albert & Ferran AdriÁ DVD
TEXTURAS • INGENIOS • LYO-SABORES
84 RECIPES
A new DVD created by elBullitaller that shows all the techniques that could by applied to Albert &
Ferran Adriá product line; Texturas, Ingenios & LyoSabores. The DVD, with a running time of 150
minutes, shows step by step 84 recipes. It also includes these recipes in text format (pdf).
Sushezi
Make perfectly formed, uniform sushi
Spaquetto Kit
You may have seen the publicity pictures featuring parmesan spaghetti made with
texturas products. This is a must-have tool for this process: the perfect thing.
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Extra Virgin Olive Oil
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 oils 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 500 ml bottles
TREVI
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.
Oleic acidity: 0.3%
Olive variety: Blend of Frantoio, Leccino, Moraiolo
Origin: Umbria, Italy
Case size: Six 250 ml bottles
Six 500 ml bottles
Six 1L bottles
NUñEZ DE PRADO
The Nuñez de Prado family has produced olive oil from their
groves in Baena, Spain since 1795. Fourteen varieties of certified
organic olives are hand-picked and processed in two manners
at the family's mill. An ancient process involves crushing the olives
under granite stones, after which the paste is placed on a fine-mesh screen. Only
the oil that flows through the screen by gravity – no pressure is applied - is bottled
in its unfiltered form in individually numbered bottles. The oil has an extraordinarily
low oleic acidity of 0.1%, ten times lower than required to be labeled “Extra
Virgin.” It is commonly called the Flor del Aceite (flower of the oil) because, while
only 8% of the olive’s oil content is released during its gentle processing, virtually all
the savory senses of smell and taste are concentrated within. The Nuñez de Prado
family also produces a certified organic extra virgin olive oil using a traditional first
cold pressed process. The exceptional flavors of their oils are concentrated and vary
with each harvest, but generally tend to be marked by hints of green apple, almond,
and burnt orange.
Oleic acidity: 0.1%
Olive variety: Blend of fourteen varieties, principally Picuda, Picual and Hojiblanca
Organic: QAI
Origin: Andalusia, Spain
Case size: Flor de Aceite - Twelve 500ml glass bottles
Six 500ml porcelain bottles (check availability)
Exclusive First Cold Press Tins - Twelve 1L tins and Four 5L tins
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LES MOULINS MAHJOUB
Nestled in the fertile Mejerda Valley of North Central Tunisia, the Mahjoub family produces one
of the finest Provençal-style olive oils available in the world market today. The olives used to
produce this oil are of the Chétoui variety, and are grown on the family’s own El Mahrine olive
grove around the village of Tébourba. Hand picked in December and January, just as they are
turning from green to black, the olives are crushed
in the family’s ancient gear press. Decantation of
the resulting oil from the vegetable water is done
by hand, in a process known as a la feuille. This
elegant unfiltered oil has a soft, long finish on the
palate and is the color of green apples.
Oleic acidity: 0.2%
Olive variety: Chetoui
Organic: Ecocert
Origin: Tunisia
Case size: Twelve 370 ml bottles
Six 1L bottles
Four 3L tins
Marques de Valdueza
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. Filled with
high levels of Vitamins A, D, K and E, as well as other antioxidants, this
product can significantly contribute in efforts to reduce bad cholesterol
(HDL) and improve good cholesterol (LDL).
Oleic acidity: Oleic Acidity 0.17%
Olive variety: Morisca, Arbequina, Picual, and Hojiblanca
Origin: Extremadura, Spain
Case size: Twelve 500ml bottles
*Six 250ml bottles - by special order only
MERULA
Latin for the yellow-beaked blackbird that populates the Marquis’ Perales
de Valdueza estate in southwest Spain, and the name of our extra virgin
olive oil. From the same producer as our MARQUÉS DE VALDUEZA Extra
Virgin Olive Oil the Merula has milder taste profile for both hot and cold
applications. This oil has Positive characteristics of green olives, with notes
of cut grass, green almond, dried fruit and almonds. Possesses a very
agreeable bitter taste and a touch of spice. While the same, careful harvesting
and production procedures are followed to assure the outstanding
quality of all the Marquis’ oils, the olives for MERULA are gathered a little
later, allowing the olives to mature a bit longer under the Extremeñan
sun. The added time on the tree gives MERULA its characteristic buttery
feel that fills the mouth without losing the aromas of cut grass and the
taste green almonds, reminiscent of the fresh, dew-drenched Spanish
countryside.
Oleic acidity: 0.19%
Olive variety: Morisca, Arbequina, Picual, and Hojiblanca
Origin: Extremadura, Spain
Case size: Twelve 500ml tins
Eight 2.5L tins
Four 5L tins
**1st place MOBIUS AWARD for “excellence in the creation of package design” at the
Mobius Awards gala in Los Angeles.
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Meats Espaa
Meats Espaa
FERMIN IBéRICO & IBERICO DE BELLOTA
Dry-cured Iberico pork ham
Embutidos y Jamónes Fermín
A history, culture and passion for quality
Located in Las Bautecas-Sierra de Franca in Salamanca, Fermín has been raising and slaughtering
Ibérico Pigs and producing the highest quality Jamónes Ibérico (hams) and embutidos (sausages),
since it was founded by the Fermín family in 1959. Today, Fermín continues to be family run, and
is the leader in Ibérico husbandry, production and sanitation.
Embutidos Fermín is the first Spanish slaughterhouse to be granted USDA approval for export to
the USA, which indicates the exacting standards of its working systems and its products. Their
products are recognized in Spain for the highest quality, long-lasting taste with rich nutty aroma
and flavor. Fermín family, whose farm in La Alberca epitomizes the best of Spanish artisanal
cuisine, makes the ham and sausages using only Spain’s native Ibérico pigs.
The Ibérico Pig: The last of its kind
A descendent of the wild boar, “sus mediterraneus”
that once inhabited the forests
of the entire Mediterranean shoreline, the
Ibérico pig still roams free. The last free
ranging and grazing pigs in Europe, they are
an integral piece of an ecosystem that exists
solely in the dehesas of the southwestern
Iberian Peninsula.
Large pre-Roman stone sculptures to this
day are found throughout Spain’s regions,
testifying to the age, strength and importance
of the species. Today, the Ibérico
breed is a stalwart symbol of individualism
in the world’s ever homogenized genetic heritage. His characteristics: long, thin and strong legs,
a pointed snout perched upon a short, meaty neck. His hair is dark but scant and hooves,
dark-colored thus giving him the popular name of “pata negra” or “black foot”.
The secret of Ibérico’s flavor
It is the exclusive ability of the Ibérico pig to store large fatty deposits, which filter throughout the
muscle mass, liberally marbling the meat in appearance and giving it an incomparable tenderness
and texture. This fact is paired with the unique rearing and feeding, in complete freedom, with the
entirely natural diet of his surroundings in the dehesa.
The dehesa, Mediterranean woodland, full of evergreens, cork oaks and gall oaks and other
aromatic plants such as thyme and rosemary as well as a number of varieties of mushrooms,
is the Ibérico’s natural habitat. It is here that the Ibérico lives and feeds.
The most revered and coveted dry aged ham in
the world. Produced from free roaming iberico
pigs indigenious to the Iberian penisula in Spain.
Popularly known as the Pata Negra or Black
Hoof feed exclusively on fallen acorns, known as
bellota,for three months prior to slaughter. The
resulting meat is swirled with high levels of flavorful
natural fats and healthy oleic acid, for which this
pig has gained international notoriety.
Air-cured for 36 months.
Case Size: Boneless One 10 pound piece
Bone-in one 16 pound piece
FERMIN PALETA IBéRICO
AND PALETA IBéRICO DE BELLOTA
Dry-Cured pork shoulder
Case Size: Boneless One 5 pound piece
Bone-in One 11 pound piece
FERMIN SERRANO RESERVA
For the first time in the US were proud to bring you Serrano
ham and paleta raised, slaughtered, and cured wholly in Spain.
Serrano is a breed of pig with origins in the Sierra Mountains.
Today the pigs still range free, grazing on the natural elements
of the indigenous forests called dehesas. Air-cured for 22
months. Both Jamon and Paleta selections available.
Paleta Serrano Case Size: Boneless One 5.5 pound piece
Bone-in One 11 pound piece
Jamon Serrano Case Size: Boneless One 10 pound piece
Bone-in One 18 pound piece
Fermin 2oz Preslice Packages *NEW
Paleta Iberico 2oz
Case Size: Twenty 2oz Packages
Paleta Serrano 2oz
Case Size: Twenty 2oz Packages
After lactation, Ibérico pigs feed on grass, seeds roots and grain until they reach a weight of 175-
250 pounds. The most fortunate Ibérico pigs are those born in early spring. They benefit from the
montenera, (the peak of the fattening season) from November to January - it is at this time that
the Ibérico has the chance to become the famous Ibérico de Bellota. During this season these pigs
feast upon the abundant Bellota, the fallen acorns of the evergreen and cork oaks; and the weight
of the pig can increases as much as a pound a day.
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Meats Italia
Fish
PROSCIUTTO di PARMA PIO TOSINI
The sweet ham of Langhirano, Italy acquires its incomparable
taste and unforgettable aroma in the hills south of Parma.
Of all the prosciutto produced in the region, the best is made
by the family-owned company of Pio Tosini. The meat is
first-choice, originating from select breeds of pigs raised
according to the highest nutritional standards. Salt and
thyme are the only ingredients added. At Pio Tosini, a
curing time of over 500 days — more than 100 days longer
than typical prosciutto production — allows for slow and
even salt penetration, assuring the sweetest hams. Each
ham is trimmed and de-boned by hand. Look to the Rogers
Collection exclusively for this delectable prosciutto.
On a limited basis, the Rogers Collection also carries a 24-month prosciutto from Pio Tosini, which
is unrivaled in quality and flavor. Meltingly sweet due to the longer aging period and lower salt
quantity, this product is unlike any other cured ham on the market.
Pre-order only on 24-month.
Case size: Boneless, approximately 16 pounds
Bone-in, approximately 20 pounds
Piacenti Grilled Tuscan Ham
Founded by Piero Piacenti in 1957, Salumificio Piacenti
is the undisputed leader in producing world-class grilled
Tuscan ham. The Piacenti family’s obsession with quality
starts with the selection of the best Tuscan pork, which is
seasoned with rosemary, black pepper, garlic and a secret
brine. After approximately two days, the hams are slowly
grilled in ovens for 16-18 hours. This ham, punctuated by
the infused flavors of rosemary, pepper and garlic, could
make the best sandwich you have ever eaten. It is equally
delicious in a salad, mixed into risotto or included on an
antipasti dish. No MSG, fractional use of nitrates to
preserve color.
Case size: Approximately 26 pounds in two half hams, cryovacked
Trikalinos Bottarga - Premium
Bottarga of Grey Mullet
Traditional Bottarga is a natural product without
any preservatives. It has a high nutritional value and
is an incomparable delicacy with a fine after-taste.
Bottarga has been a select delicacy since the age
of the Pharaohs. It was also renowned during the
Byzantine Era and was an important part of the diet
of ancient Greeks. It is rich in proteins, Omega 3
and selenium and is low in calories. It also contains
vitamins A, B and C as well as iron and calcium. It
is recommended to athletes for improved performance.
Its wax cover should be peeled off and the
Bottarga should be served in thin slices. The wax
should not be removed from the remaining product,
which should be wrapped and stored in a refrigerator.
Bottarga can be spread on slices of bread with a
few drops of olive oil and a drop of lemon juice. Its
strong taste is not diluted by even the most potent
alcoholic drinks. It goes well with omelets, pasta,
seasonal fruit, figs, mangos, pears, etc. It can also
accompany salads and vegetables. You can try it
on Melba toast, mixed with feta cheese and lemon.
Bottarga can also be spread with cream cheese on
a small brioche, just add lemon and some rocket
leaves. It can also be ground with lemon juice and
served as a dip for vegetables.
Case size: 4 sticks approx 1/2lb each
GRATED Bottarga
Serve sprinkled on Pasta dressed with fine olive oil,
or tossed in a white bean salad with chopped
parsley and olive oil.
Case size: Six 50g jars
PIACENTI PORCHETTA TOSCANA
Porchetta Toscana – Tuscan Roasted Pork Loin
Tuscan Roasted Pork Loin - Slow roasted pork loin, bound in belly meat,
and flavored in Tuscan herbs. Traditionally, porchetta refers to a whole
roasted pig, flavored heavily with herbs and spices. In central Italy, adult
pigs destined for the spit, were first boned and gutted, then their meat
was seasoned and stuffed back into the body cavity. The porchetta was
then tied securely with twine and spit-roasted to perfection. Due to
their size and requisite cooking time, porchetta was often considered
a special occasion food, served at local fairs and festivals. In place of a
whole pig, Piacenti porchetta is made using tender pork loin, seasoned
with garlic and classic Tuscan herbs: rosemary, pepper, laurel, sage and
juniper. Rolled and bound in a layer of pork belly, our Tuscan porchetta
is steamed for an hour to maintain moisture, and then slowroasted in
dry heat for an additional nine hours. This unique two-step cooking
process produces irresistibly succulent pork, with an exceptionally
flavorful taste.
Case size: One 8lb piece.
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Vinegars Italia Vinegars Espaa / Condiments and Preserves
ACETAIA CATTANI
Acetaia Cattani is a family owned and operated balsamic producer with
their roots in Modena, Italy dating back to the early 19th century. They
are a 4th generation family owned operation - their roots transformed
from passion into profession with the creation of "Casa del Balsamico
Modenese", and today they continue to expand their wide range of
selections, from Balsamici to Special Reserves to Tradizionales. 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 opted for organic agriculture to guarantee the highest quality
and selection for grapes. In 1993 they were the very first to bring certified organic Aceto
Balsamico di Modena to the market.
Aceto Balsamico
Tradizionale di Modena Extravecchio D.O.P.
The longest aged balsamic is dense, full flavored rendering an extraordinary fragrance
making it unique in its sector. Each numbered bottle has a gold foil neck, the Consorzio
Seal of Guarantee. Both DOP & DOC certified, DOP means Denominazione di Origine
Protetta (Protected Designation of Origin, mostly used for local produce of a specific
region as well as for traditional processed products), while DOC stands for
Denominazione di Origine Controllata (Controlled Designation of Origin,
which is used mostly for wines). Limited basis only.
Case size: One 100ml bottle
Aceto Balsamico
Tradizionale di Modena Vecchio D.O.P.
This younger balsamic vinegar is made with the same traditional techniques used for the
Extravecchio. Incredibly rich flavor which guarantee innumerable culinary possibilities
from traditional regional cooking to innovative and creative cuisines. Each numbered
bottle has a gold foil neck, the Consorzio Seal of Guarantee.
Also both DOP & DOC certified.
Case size: One 100ml bottle
Organic White Balsamic
This white balsamic vinegar produced by the Cattani family is manufactured with
sweet must derived from select organically grown grapes. Due to a low-pressure
cooking method, this richly perfumed must keeps its original color, while the natural
fermentation further emphasizes it's fragrance. It's beautiful golden color does not
change the dishes' natural look. Try on grilled vegetables, fish and white meat.
Case size: Twelve 250ml bottles or Twelve 500ml bottles. Organic: ICEA
Balsamoso Cattani Balsamico
Intended as a daily use balsamic, Balsamoso is made in a manner similar to that
used for Tradizionale vinegars, though is aged only just over 7 years. It comes in a
beautiful glass crock and can be used in a wide range of recipes or as a dressing,
also wonderful atop fresh cut strawberries.
Case size: Twelve 100ml bottles or Twelve 250ml bottles
Balsamina Cattani 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
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VINAGRES DE YEMA
Gran Reserva — Finalist
NASFT 1998 Outstanding Oil, Vinegar and Salad Dressing
Originating with Palomino grapes grown near Jerez, Spain, production of sherry
vinegar begins with two fermentations. Vinagres de Yema Cepa Vieja and La
Sacrista Reserva are both created using a series of barrels called criaderas. Each
criadera contains vinegars with similar flavor characteristics, but that have been
aging 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 barrels until the youngest is topped off with fermented
must. Once the youngest vinegar has acetified, it is then introduced with the
blended vinegar criadera. Cepa Vieja comes from
a solera containing vinegar that is 40 years old.
The complexity of the deep flavor and consistency
of the Vinagres de Yema vinegar rivals the
tradizionale balsamics of Modena.
Acidity: Cepa & Bota Vieja - 7%
La Sacrista Reserva - 9%
Grape variety: Palomino Fino
Age: Cepa Vieja Sherry Vinegar, contains solera of 40 years
La Sacrista Reserva Sherry Vinegar (Special order only), contains
higher % of 40 year solera than Cepa Vieja
Bota Vieja Sherry Vinegar, contains solera of 15 years
Case size: Cepa Vieja - twelve 500ml glass bottles
La Sacrista Reserva - six 500ml bottles
Bota Vieja - four 5L jugs
FRUIT AND VEGETABLE CONDIMENTS
SENGA MOSTARDAS
These savory preserves are made by hand on a small
agritourismo farm near Mantova, according to a
family recipe. These chutney-like spreads are slowly
heated to reduce the fruit and vegetable mixtures
four separate times, a process which takes three
days. Just before bottling, a small amount of
mustard essence is added to heighten the sharp
flavor. No additives or preservatives are used.
Case size: Six 220 gram jars
Flavors: Green Tomato, Pear, Red Onion,
White melon Whole Fig Mostarda (also available
in four 1800g jars)
Case size: Six 220g jars
SENGA JAMS
Senga Quince Jam
Senga Red Onion Jam
Extraordinary as a cheese condiment, Senga quince jam is hand made from estate grown fruit.
With just a couple of drops of fresh lemon juice the hard quince apples are boiled down to the
perfect consistency and jarred. With a tangy-sweetness typical of the quince, this preserve is a
fantastic accompaniment on a cheese and charcuterie board. Sell in with Bertagni’s Tuada, our
exceptionally sweet and delightfully strong sheep’s milk cheese from Tuscany.
Case size: Senga Jam — Quince Jam Six 120g jars
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Condiments and Preserves
Condiments and Preserves Title
LES MOULINS MAHJOUB
Finalist, 2002 & 2009 NASFT
Outstanding Product Line
The Mahjoub family runs Les Moulins
Mahjoub in the lush Mejerda Valley of
Tunisia, located 50 miles west of Tunis.
Known for their steadfast commitment
to artisan standards, the Mahjoubs are
recognized in the highest echelons of
the culinary world as one of the premier
producers of North African olives, oils
and condiments.
Olives
Natural Meski Olives
with Lemon & Fennel
Meski variety, made with lemon zest, fennel and
garlic and bottled in brine.
Case size: Twelve 125 gram jars
Three 4.3kg containers. Organic: Ecocert
Natural Meski Olives
& Wild Herbs
Meski variety, made with wild mountain herbs
and bottled in olive oil.
Case size: Twelve 200 gram jars
Three 4.3kg containers. Organic: Ecocert
Natural Meski Olives & Harissa
Meski variety, made with Harissa spice and
bottled in olive oil.
Case size: Twelve 200 gram jars
Three 4.3kg containers. Organic: Ecocert
Natural Sahli Olives
Sahli variety, bottled in brine.
Case size: Twelve 130 gram jars
Three 4.3kg containers. Organic: Ecocert
spreads
Natural Black Olive Spread A spreadable
purée of black olives, olive oil, wild herbs and a
touch of salt.
Case size: Six 200 gram jars or
Six 700 gram containers.
Organic: Ecocert
Spicy Sun-Dried Tomato Spread A
spread consisting of sundried tomatoes mixed with
olive oil and the flesh of chiles picked when they
have reached peak maturity. Excellent served with
bread or pasta, it can also be used to flavor sauces and vegetable stock.
Case size: Six either 185 or 700 gram jars. Organic: Ecocert
Harissa Spread Ground lightly piquant sun-dried red peppers, garlic,
cardamom, salt,and coriander.
Case size: Six 185 gram jars or six 700 gram containers Organic: Ecocert
Garlic Spread The perfect balance between garlic and extra virgin olive oil. The most labor
intensive product in the spreads line, the garlic cloves are carefully shade dried to produce a mild
yet tasty paste.
Case size: Six 200 gram jars. Organic: Ecocert
Artichoke Spread A lush purée of fresh artichoke hearts, extra virgin olive oil.
Case size: Six 185 gram jars or twelve 340 gram jars.
Tunisian Sweet Pepper Harissa Spread This condiment is known in Tunisia as Piment
H’rouss.”Harissa” is closely related, linguistically speaking, to the Arabic word “Iharress”, which
means to crush down pepper with a pestle. It’s the extent to which the peppers are crushed that
distinguishes “Harissa” from “H’rouss”: Harissa is made out of heavily crushed dried pepper
whereas H’rouss is made out of lightly crushed fresh pepper.
Tunisian seasonal cooking is based on two economies: one in summer and one in winter. In summer,
the Tunisians grow pepper and then dry it. In winter, they consume the summer provisions.
Whereas Harissa is consumed almost all over the year, H’rouss is heavily consumed in winter.
Case size: Six 200g jars. Organic: Ecocert
H’rouss is well-paired with pastas (couscous!), toasty bread, and provides beautiful
decoration for canapés.
14
15

Condiments and Preserves
Condiments and Preserves
Title
Fruit and Vegetable Condiments
Piquant Orange Slices
Semi-sweet Sevilla variety of orange. Hand sliced with rind and flesh attached in long strands.
Case size: Six 265 grams jars
Wild Mountain Capers
Hand-gathered in the wild, dried in sea-salt.
Case size: Six 100 gram jars,
twelve 500 gram jars,
or three 4kg containers.
Organic: Ecocert
Sun-Dried Tomatoes
Hand prepared, preserved in olive oil.
Case size: Six either 200 or 700 gram jars.
Organic: Ecocert
Candied Lemon & Fig Chutney
Artichoke & Sevilla Orange Chutney
Fig chutney and orange chutney are prepared as a tribute
to the sweet and salty richness of Mediterranean cooking,
half way between magic and voodoo. The chutneys made
by Moulins Mahjoub have richness to their taste that when
combined with chicken, rice or with cheese, preferably Bleu
cheese, or a fresh salad and nuts, they can take your palate
through large oscillations with their complexity.
Case size: Six 210g jars. Organic: Ecocert
Natural Preserved Lemons
Piquing the senses: this has been the ultimate goal for Moulins Mahjoub. Our
pickled lemon has a combination of flavors that gives birth to a jolt; an almost
emotional shock.
Cut into thin small slices, pickled lemon is a favorite to accompany grilled or baked
fish, chicken, and rice.
No other ingredient, apart from harissa, could exemplify Tunisian flavor as
pickled lemon does.
Case size: Twelve 200g jars
Spicy Bouquet of Natural Pickled Vegetables
We love devouring these cracking vegetables while enjoying our aperitif.
Their light, crunchy texture is perfect for an appetizer, each bite different
and interesting.
The combination of their tastes result in a delicate harmony that you can
experience along side foods such as Mediterranean dishes, meat, fish, and
many other possibilities.
Case size: Twelve 180g jars
Marmalades / Jams
Fig Jam
Wild Mulberry Jam
Strawberry Jam
Lemon Marmalade
Grapefruit Marmalade
Apricot Jam
Unlike most jams in the American
market, the fruit jams from Les Moulins
Mahjoub are subtly sweet, allowing the
fruit to work it’s magic on your palette.
Popping the lids on these jams reveals
whole pieces of fruit swimming in
the rich jam, and it’s as though the
personality of the fresh fruit has been
preserved through a delicate canning
process. Mahjoub uses only fully-ripe,
fresh fruit, which is the secret that Majid
Mahjoub himself calls, “The synchronization
of the deep affinity between flavor and time.”
• the freshness of the fruit is extremely important
• the fruits are always collected when they are fully ripe
Tunisian Artichoke
Leafs h’rouss style
Among all the vegetables, the
artichoke towers above. Under
all its different shapes, Tunisian
ancestors showed special feeling
towards it, something which
simply resembles love. Moulins
Mahjoub has always paid tribute to the artichoke’s
different tastes in its heart, its petals and its paste.
Of course, you could also come to the conclusion
it’s the extra virgin oil which, according to the
parents of Majid, makes up its core taste and is the
major ingredient of this delicacy.
Case size: Six 185g jars. Organic: Ecocert
Combine them with some of your favorite cheese, to some fresh flowing cream or of course, with
yogurt. Majid even suggests using them in cocktails as a sweet flavor enhancer.
Case size: Six 240g jars. Organic: Ecocert
16
17

Grains and Sauces / Condiments and Preserves
Honey
GRAINS & SAUCES
M’Hamsa Couscous
Hand-rolled and sun-dried, from Tebourba, Tunisia
Couscous, made from Tunisian M’Hamsa (sundried
wheat grain), dates back over a thousand years and was
a dietary staple of nomadic Berbers of the Maghreb. The
Berbers, living in the mountains of Tunisia, Morocco &
Algeria descended to the valleys to gather and conserve
wheat. Over generations, the Berbers learned that by
grinding wheat and making couscous they could preserve
it for years, protecting them from seasonal hazards such
as drought.
Today, Les Moulins Mahjoub produces their m’hamsa
couscous in the original method, in large grains. They
hand roll semolina with olive oil, water & salt on screens,
let the small grains fall through, and then roll it again until
a consistent size grain is formed. The couscous grains are
then coated by the two ancient and reliable preservatives,
olive oil & salt then sun-dried, giving them a rich, full,
toasty flavor when cooked.
M’Hamsa Couscous comes in Traditional, and Traditional
Stored with Dried Red Peppers, and is complemented by
four distinctive sauces.
Case Size: Twelve 500g jars. One 9kg Tin.
Finalist, 2008 NASFT
Outstanding Pasta,
Rice or Grain
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.
Following are the local, single varietal honeys currently available in a classic 10.5 oz jar, 6 per case.
Blueberry
Orange blossom
Wild Raspberry
Sage
Sweet Yellow Clover
Buckwheat
Sourwood
Star Thistle
Albion, Maine
N. Fort Myers, Florida
Albion, Maine
Dos Palos, California
Englewood, Colorado
Yakima Valley, Washington
Statesville, North Carolina
Englewood, Colorado
Sourwood Finalist, 2006 Outstanding New Product
Ask about rare or seasonally available varietal honeys such as:
Cranberry
Basswood
Rabbit brush
Desert Wild Flower
Darlington, Wisconsin
Hamlin, New York
Englewood, Colorado
Tucson, Arizona
Four Couscous Sauces
Les Moulins Mahjoub offers four regionally inspired sauces to complement your couscous, all
created with the hand made Mahjoub ingredients you know and love:
Tibar with tomatoes, harissa and capers
Testour with tomatoes artichokes and pickled lemon
Tebousouk with tomatoes, green olives, pickled lemon and capers
Tebourba with tomatoes, artichokes harissa and black olives
Case Size: Twelve 340 gram jars
Varietal Honey Flights offer a tasting from around the country. The hand sealed
vials come with a contemporary oak presentation block, all presented
in a stylish ribbon enclosed gift box. Four per case
9 Varietal Honey Flight
4 Fruit Varietal Honey Flight (color scheme changes seasonally)
4 Wildflower Varietal Honey Flight
4 Cheese Complementing Varietal Honey Flight
Bee Raw believes customers appreciate their commitment to sourcing honey from
dedicated, local beekeepers and their “raw” philosophy concerning the
processing of the honey (or, lack thereof). Bee Raw Honey truly tastes like
its floral origin.
Due to the pure, raw and unfiltered nature of our honeys, pollen
and wax particles---which are typically removed in commercial processes
of heating and micro-filtration---may result in crystallization, just as a
grain of sand starts the oyster’s pearl. Warming restores the honey’s
clarity and liquid state. Bee Raw flavors, unique to raw varietal honeys,
are well worth the extra care.
18 19

Artisan Cheeses Espaa
Artisan Cheeses Espaa Title
Afuega’l Pitu
Region: Asturias Milk: Cow aged: 15-30 days
This cheese lives up to its name, which means ‘fire in the throat.’
It has a granular texture with piquant, acidic flavor with hints of
nuttiness. Available with and without pimentón (white or red).
Case size: Eight 1 /2 pound cones
Los Beyos
Region: Asturias Milk: Cow Aged: 30-35 days
Made by a dwindling number of farmers, this dense, semi-hard
cheese is made in mountain pastures. Tangy, slightly creamy and
yeasty in flavor with a natural rind.
Case size: Eight 1 pound wheels
Cabrales
Region: Asturias Milk: Cow or mixed cow, goat, sheep Aged: 2-3
months DO certified. Considered the world’s
oldest blue cheese. Unique triple milk blend (available seasonally)
creates an outstandingly rich and complex flavor.
Case size: Two 5 pound wheels
Cantell
Region: Catalonia Milk: Goat Aged: 4-5 months
From the makers of our savory Pau and tangy Nevat comes this
exciting new cheese from Catalonia. This aged goat cheese made
from pasteurized milk has a slightly dry, white paste that tastes of
dry fruit with no bitterness, leaving clean perfumes on the palate.
The hard rind of this cheese is both smoky and sweet- a flavor profile
that permeates throughout the wheel.
Case Size: Two 4 1 /2 lb wheels
Drap
Region: Catalonia Milk: Cow Aged: 1-2 months
White or light yellow paste, with herbal aroma and delicate, sweet
corn flavor. Drap is the Catalan word for the cloth used to manually
mold the cheese.
Case size: Four 2 pound wheels
Gamonedo
Region: Asturias Milk: Raw cow and raw goat
Aged: 2-3 months
Smoky flavor infused by apple-wood fires used during aging.
Harkens back to times when the cheese was stored in mountain
cabins heated by fires.
Case size: Eight 1.2lb wheels
Garrotxa
Region: Catalonia Milk: Goat Aged: 2-3 months
DO certified. Old-style cheese revived by Catalonian
cheese-makers dedicated to traditional production methods. Semisoft
paste, tangy flavor, with nutty, herbal aftertaste.
Case size: Four two pound wheels
Ibérico
Region: Castilla la Mancha Milk: Goat & Sheep
Aged: 3-4 months
Made in small batches according to traditional techniques, this is a
hard cheese with mild grassy and herbal flavors and a deep aroma
lent by the blended milks.
Case size: Two 7 pound wheels
Idiazábal
Region: Basque Country Milk: Sheep (raw)
Aged: 6-8 months DO Certified.
From the Basque region of Spain. Dry, though not crumbly, with
a mountain aroma and a smoky, buttery taste.
Case size: Two 6 1 /2 pound wheels
La Peral
Region: Asturias Milk: Cow Aged: 60 days
A strongly flavored blue, the paste becomes drier and richer
with age. The Rogers Collection hand selects our wheels
when visiting the cheese-maker.
Case size: Two 5 pound wheels
Mahón
Region: Catalonia Milk: Cow (raw) Aged: 3-4 months or 6-8 months
DO Certified.
A semi-hard cheese from the island of Menorca. Slightly acidic,
salty flavor with a bit of spice from paprika rubbed on the rind
during aging. Pressed and molded by hand in a cloth.
Case size: Two 6 pound wheels
Manchego Pasamontes
Region: Castilla la Mancha Milk: Sheep (raw)
Aged: 4-8 months and and 12 months DO Certified.
Spain’s legendary cheese, our Pasamontes has been made in
the same location since 1876. Flavor is delicate and subtle due
to the characteristics of the milk from Manchego sheep.
Case size: Two 6 pound wheels
Nevat
Region: Catalonia Milk: Goat Aged: 1-2 months
Nevat means ‘snowy’ in Catalan. Flavor is full and tangy
with hints of rosemary, thyme and olive. Pressed in a cloth,
which gives it an unusual shape.
Case size: Two 6 1 /2 pound wheels
Pau Sant Mateu
Winner— NASFT 2003 Outstanding Cheese or Dairy Product
Region: Catalonia Milk: Goat Aged: 2-3 months
Creamy texture and savory flavor transforms with age into a
more solid paste with a more complex, richer flavor.
Case size: Four 2 pound wheels
Azul Penacorada
Region: Castilla Leon Milk: Cow Aged: 2-4 months
Rogers is proud to introduce this wonderful 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.
20
** All cheese weights are approximate
21

Artisan Cheeses Espaa
Artisan Cheeses Italia Title
Roncal
Region: Navarra Milk: Sheep (raw) Aged: 6-8 months
DO Certified. Smooth, natural rind cheese, production is limited
to seven villages in the Roncal Valley. Flavor is pronounced with
hints of herbs from mountain pastures.
Case size: Two 7 pound wheels
Torta de Cañarejal Cheese
Region: Castilla y Leon
Milk: Sheep (raw)
Aged: 2 months
Case size: Six 250 grams / 8.8 ounce tortas
Cañarejal is a Ω pound torta of soft cheese with a creamy consistancy.
It is artisanally crafted from unpasteurized Asaf sheep’s
milk and vegetable rennet, then aged for about 2 months. It is
a quite unique version of the similar Torta de la Serena and Torta
de Casar cheeses. Torta de Cañarejal has a washed rind with
a naturally occurring penicillin mold and a slightly ammoniated
scent on the outside. After removing the torta from the plastic,
allow it to come to room temperature and aerate. This bold
cheese was served at El Bulli in Spain as a part of their dessert
menu by Chef Ferrán Adriá.
Torta de la Serena
Region: Extremadura Milk: Sheep (raw) Aged: 2 months
Torta de la Serena is made using a very ancient recipe dating from
the Romans. The rennet is vegetable - a thistle, from which its
peculiar piquant taste comes. It is made from pure unpasteurized
(raw) milk from Merino sheep. The Merino sheep have very small
milk production, and those two factors make the cheese the most
expensive in Spain. It is best consumed by cutting off the top and
taking out the cheese with a butter knife or spoon using the rind
as a container. Once the rind is empty, fill with a kind of risotto
mixture - cooked rice with mushrooms and pieces of chicken or
anything which can be combined with the taste of the cheese
and bake it in the oven at low temperature until the rind begins
to melt around the filling, that’s really delicious.
Case size: Four 2.2 pound wheels
Veigadarte
Region: Castilla-Leon Milk: Goat
Aged: 1 month
A goat’s roll cheese with an oak tree ash rind marked with a
small amount of white mold. Made in a small artisan factory
using the milk of two different breeds, the cheese has a high
butterfat content and has the characteristic tang of goat’s milk.
Case size: Two 2 pound rolls
Zamorano
Region: Castilla-Leon Milk: Sheep (raw)
Aged: 8-10 months DO Certified.
Similar to Manchego, though the flavor is stronger and more
piquant due to the milk from Churra sheep, which graze yearround
on regional wild vegetation.
Case size: Two 6 pound wheels
Appennino ® Organic Butter
Italian Butter from the production of Parmigiano Reggiano
Produced by one of a handful of remaining certified mountain Parmigiano Reggiano
producers in Italy. This butter is also USDA certified organic. The cream used to make this
butter is skimmed directly from the premium quality Parmigiano Reggiano production. All
of the milk used comes directly from the cheese makers own red and brown cows who are
raised, fed, and milked within ten feet of his cheese and butter production facility. The taste
of this butter is rich and full of sweet cream characteristics reminiscent of the pure aged
flavors of the producer’s award winning Parmigiano Reggiano.
Case Size: 20 250g pieces
Alben
Region: Val Taleggio-Bergamo Milk: Cow Aged: 60-90 days
Made from milk collected in the springtime after the first snow melt.
Complex flavors of spring herbs and flowers come through.
Case size: One 19 pound wheel
*Available seasonally - Alben D’Alpeggio
Asiago
Region: Veneto Milk: Cow (raw) Aged: 6-7 months
DOC Certified. Delicately sweet cheese, straw-yellow in color, which
originates from a high plateau in the Asiago region.
Case size: One 20 pound wheel
Bra
Region: Piedmont Milk: Cow Aged: 4-5 months
DOC Certified. Milk from cows that graze only on natural grasses is heated
in copper pots according to age-old tradition. Fresh and mild when young,
the cheese becomes bolder and drier with age.
Case size: One 16 pound wheel
Canestrato
Region: Tavoliere di Puglia Milk: Sheep (raw) Aged: 10 months
DOC Certified. This is a harder sheep’s milk cheese, but retains the rich
creamy feel and burnt caramel taste characteristics of other sheep’s milk
cheeses. Its name, “canestrato”, means rush-wood basket, which traditionally
was used during production. The milk used must be from Merinos or
Apulian Gentile sheep.
Case size: One 30 pound wheel
Castelmagno
Region: Piedmont Milk: Cow Aged: 4-5 months DOC Certified.
Made in a village of the same name, using blended milk from two separate
milkings, this is a natural rind, semi-hard cheese with blue-green marbling.
Case size: One 12 pound wheel
Colombina
Region: Val Taleggio Milk: Cow Aged: 40-60 days
Colombina means ‘small song bird.’ A washed rind that is thin, smooth and
reddish-yellow in color. Sweet and delicate, paste is creamy.
Case size: Three 1 pound wheels
22
23

Artisan Cheeses Italia
Artisan Cheeses Italia Title
Fiore Sardo
Region: Sardinia Milk: Sheep (raw)
Aged: 6 months, minimum
A sweet pecorino with straw coloring, a grainy texture and a
tangy caramel flavor. The natural hard rind is salted and lightly smoked
during aging.
Case size: Two 8 pound wheels
Fontina Vallet Pietro
Region: Valle d’Aosta Milk: Cow (raw)
Aged: 3 months, minimum DOC Certified.
Using milk from cows that have grazed only on natural grasses, the
paste is straw-yellow and soft. Production does not involve high heat,
resulting in a cheese with very subtle flavors.
Case size: One 19 pound wheel
Formaggio al Tartufo
Region: Tuscany Milk: Cow/Sheep milk Aged: 30 days
This cheese is from a mixed pasteurized milk of cow and sheep (local
breeds). Small and soft (semi-hard) the cheese is generally called Caciotta with a thin, flat, yellow
and eatable rind. It is vacuum-packed to ensure a longer shelf life and avoids molds typical for
truffle cheeses. It undergoes a short aging of only 30 days, and different to other truffle cheese
uses no truffle aroma, but black truffle shavings in the paste to produce a special zesty
and full flavor.
Case size: Three 1 pound wheels
** Gorgonzolas
Region: Lombardia Milk: Cow
Aged: Dolce; 2 months minimum, Piccante: 3 months minimum
Our gorgonzolas are representative of that most famous marbled
cheese with DOP status. These blues are made from cow’s milk exclusively
from Lombardy and Piedmont, with distinguishing characteristics.
They both, however, have a coarse, moist rind with a reddish color.
Gorgonzola Dolce
Soft, creamy and straw-white, this distinctively sweet and bitter cheese
has light grey-green veins and a moist texture.
Case Size: Four 3 pound pieces
** Gorgonzola Dolce Biologica
Winner— 2004 World Cheese Championship, Blue Category
Case Size: Four 3 pound pieces
Gorgonzola Piccante
Drier than it’s sister Dolce, this artisanal Piccante has a strong, penetrating flavor
that comes from it’s evenly distributed veins.
Case size: One 22 pound wheel
Lucifero
Region: Lombardy Milk: Cow Aged: 2 months
Lucifero is a cheese produced with pasteurized milk from
a farm in Pagazzano and is aged for a minimum of 50 days. Arrigoni
Valtaleggio Spa produces this mild blue cheese using calf’s rennet.
The creamy paste is riddled with pepperflakes,
giving it the spicy flavor the name suggests.
Case size: Four three pound wedges
**Biologica is the European Union certification for “organic” products.
Montasio
Region: Fruili Venezia Giulia Milk: Cow
Aged: 9 months, minimum
DOC Certified. Made according to techniques that date to the 18th
century, this cheese has a natural rind, is firm, straw colored and is
full of grassy, fruity flavor.
Case size: One 15 pound wheel
Palareto
Region: Tuscany Milk: Goat’s milk
Aged: Two types available
Palareto dolce Soft aged 40/50 days
Palareto al latte crudo Raw Milk aged over 60 days
We carry two versions of this wonderfully distinctive goat’s
milk cheese, which are both very aromatic. These goat’s milk cheeses
are seasoned on pine boards and achieve their best
flavors if eaten within six months of aging.
Case size: Three 3 pound wheels soft or raw
Parmigiano Reggiano
Region: Parma, Reggio Emilia, Modena, Mantua & Bologna
Milk: Cow (raw) Aged: 24 month or 30-36 month
Parmigiano Reggiano Appennino ® Wheels, Quarters & Wedges
Parmigiano Reggiano La Villa, Organic Wheels & Wedges
Parmigiano Reggiano Red Cow Wheels
Parmigiano Reggiano Santo Stefano 24month Wheels
DOC Certified. The Rogers Collection hand-selects 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.
The Red Cow variety has a uniquely complex flavor due to the use of
milk from Pezzata Rossa Regiana cows.
Case size: Whole forms — one 80lb wheel; quarter wheel in two
9 pound pieces (Appennino Brand only); Eight two pound wedges
(Appennino Brand only); Fifty 300g wedges La Villa Organic only)
Raschera
Region: Piedmont Milk: Cow Aged: 4-5 months
DOC Certified. Produced for hundreds of years near the
Lake of Raschera, the rind is thin and reddish in color with
an ivory paste. The flavor is tangy due to the goat rennet
used in production.
Case size: One 18 pound wheel
*Available seasonally - Raschera D’Alpeggio
Robiolina Quercino
Region: Lombardia Milk: Cow Aged: 50-60 days
Quercino is a variety of fern eaten by the milk-producing
cows. Dry salted and aged in pinewood cases, the cheese
has a thin, washed rind, a creamy texture and a full flavor.
Case size: Four 1 pound wheels
24
25

Artisan Cheeses Italia
Artisan Cheeses Italia Title
Roccolo
Region: Lombardia, Val Taleggio Milk: Cow Aged: 6 months
Flavor is complex, earthy and has overtones of mushrooms. The
natural rind is not rubbed with salt and the paste has
a creamy texture.
Case size: One 6 pound wheel
Rossini
Region: Lombardy Milk: Cow Aged: 3 months
Rossini is a creamy blue cheese from Arrigoni Valtaleggio Spa produced
with pasturized milk from
a farm in Pagazzano and calf’s rennet. During its
production the cheese is washed with a sweet wine from Zibibbo
grapes, similar to Muscato grapes in
flavor, and then aged for 90 days.
Case size: Four 1 pound pieces
Sampietrino
Region: Lombardy Milk: Cow Aged: 4 months
Sampietrino takes its name from the cubes of stone utilized
for paving that its form resembles. The taste resembles hard
cheeses of both Cow and Sheep with a lightly dry, white paste that
is complimented with oil and spices. Sampietrino is a Stracchino
cheese, which is a type of Italian cow’s milk cheese typical of
Lombardy, and so has a soft, creamy texture with
a delicate flavor. It is clearly a cousin of our Roccolo, yet is milder
and softer in texture due to a shorter aging process.
Case size: Three 3.5 pound pieces.
** Taleggios
Region: Lombardia Milk: Cow Aged: 40 days
DOC Certified.
Taleggio
Biologica Taleggio
Raw Milk Taleggio (aged 75 days)
A washed rind cheese with a bold, tangy flavor when fresh, and
a softer flavor as it ages. Made according to traditional methods,
salted by hand and ripened in pine wood cases.
Case size: Two 5 pound square pieces
Toma Valle
Region: Piedmont Milk: Cow Aged: 4-5 months DOC Certified. Made in the mountains near the
Swiss border from half cooked, half hard curds. The rind is dry-salted and the flavor is intensely
milky and complex, with a slight sourness.
Case size: One six pound wheel
Tuada Winner— Gold Medal at European Mountain Cheese Olympics October
2004 Sheep Cheese Category
Region: Tuscany Milk: Sheep’s milk Aged: 8-9 months
Tuada means, “cellar”, translation from dialect between Tuscany and Emilia Romana. This Pecorino
(sheep’s milk cheese) is cellar matured with a coating of ash and olive oil for more than 5 months
on beech boards. Produced by the milk of Garfanina breed of local sheep - similar to breeds found
in Tuscany and Apennine Mountains area. The taste is exceptionally sweet considering the long
aging, and there are prevalent green bean and mushroom flavors. There is no smoke used in the
aging process and yet the flavor is delightfully strong.
Case size: Two 6 pound wheels
TAUla
Region: Tuscany Milk: Sheep’s milk Aged: 3 months minimum
A yellow Pecorino cheese made at low temperature. It is then
heated a little and matures on beech boards for more than 90
days. This cheese has an exceedingly rich, full flavor and is very
fragrant. Produced from the milk of Garfanina Breed of local sheep.
Case size: Two 5 pound wheels
Ubriaco Friuli
Region: Veneto Milk: Cow Aged: 5-6 months
Washed in the marcs of Cabernet Sauvignon grapes, this
is an intensely flavorful cheese. The cheese-maker adjusts his
technique depending on the characteristics of each batch of milk.
Case size: One 14 pound wheel
Testun
Region: Piedmont Milk: Cow, sometimes sheep (raw)
Aged: 7-9 months
Testun means ‘big, hard head’ in a Piedmontese dialect. Sheep’s
milk is occasionally added to intensify rich, herbal
flavors from natural grasses. Natural rind, dry-salted,
occasional blue streaks in older wheels.
Case size: One 16 pound wheel
Toma
Region: Piedmont Milk: Cow Aged: 60 days, minimum
DOC Certified. Similar to the French Tomme, with earthy
flavors and a milky aftertaste. Complexity and sharpness
grow with age.
Case size: One 15 pound wheel
**Biologica is the European Union certification for “organic” products.
26
27

Tools & Accessories
List of Distributors/Brokers Title
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.
Jamonero
A jamonero ham holder designed for the world famous Spanish air-cured Iberico jamon.
Wherever you travel in Spain you will find ham stands for the famed bone in Iberico
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.
Prosciutto Clamp
Stainless steel clamp with heavy,
solid wood platform positions whole
prosciutto for proper slicing.
Distributor Region Contact Phone
Albert Uster Imports Mid Atlantic Deb White (301) 258-7350
Atlanta Foods International Southeast Mary Dodd Walker (404) 688-1315
Browne Trading Company North Atlantic Rod Mitchell (207) 766-2402
Crystal Foods Northeast Ellen Nesbeda (781) 599-0202
Cucina Fresca Northwest Brad Glaberson (206) 903-0825
DPI Northwest Northwest Dan Gallagher (503) 612-8048
Fromage A Trois Fine Foods,
LLC
Southwest Lara Hardwick (602) 358-7914
Great Ciao, LTD Mid Atlantic Scott Pikovsky (612) 521-8725
Harry Wils and Company NY Tri-State Steven Chasen (201) 770-1180
Italco Rocky Mountain Mike Laurito (303) 722-1882
Julius Silvert Inc
Mid Atlantic
Jim Sorkin / Eric
Kemenes
(215) 455-1600
McMahon’s Farm NY Tri-State Tom McMahon (845) 227-0120
Optimus Southeast Olga Kolker (305) 758-9288
Pasture to Plate, Inc.
Midwest
Pete Sahlas / Rod
Marcus
(708) 652-3663
Provisions International Northeast Craig Biathrow (802) 291-6100
Solex Partners Midwest Guillermo Trias (773) 388-8554
Speciatly Foods Boston Northeast Sean Mooney (617) 427-3200
The Aniata Cheese Company Southwest Bob Stonebrook (760) 599-0151
Tomales Bay Foods West Coast Rachel Cohen (707) 789-9433
Artisanal Foods Nevada Brett Ottolenghi (717) 337-3038
Wythe-Will
Distributing, Inc.
Mid Atlantic Tracy Tate (757) 566-5360
Broker Region Contact Phone
Capitol Specialties Mid Atlantic Michelle McDonald (757) 220-9092
Eric Stone Northwest Eric Stone (206) 522-1493
The Rogers Collection also distributes imported
Spanish products from Culinary Collective.
For specific product descriptions and photos please visit
www.culinarycollective.com
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