Food and ingredients
 |
Port Salut In an abbey in Notre Dame around the year 1830, a group of Trappist monks invented this tangy cheese. It became commercial in 1873 and their ancient methods of production are still followed today in abbeys and monasteries across France. Made from cow's m Category: Cheese - Cow - - Safr Port Salut Cow Cheese
|
 |
Rabbit Pate with Prunes Cognac A lovely new product by Terroirs D'Antan, this yummy rabbit meat pate is mixed with flavorful prunes and rich cognac. The best part? Rabbit is a white meat game, which means this pate is lower in fat and cholesterol that other meat-based pates. Category: Foie Gras - French - - Terroirs D'antan Rabbit Pate with Prunes Cognac French Foie Gras
|
 |
Goat Cheese Sampler Our best and most unique goat cheeses. Includes: 5.3 oz of Mothais Sur Feuille (a mild Brie-like goat cheese) 3.5 oz of Pico - a goat Camembert-like cheese1 lb of Cabrales, a Spanish blue goat cheese1 lb of Bucherondin - French, sharp Category: Cheese - Cheese Assortments - - Goat Cheese Sampler Cheese Assortments Cheese
|
 |
Whole Deli Style Prosciutto Though not of the same quality as our Italian imports, this prosciutto is still and excellent cooking ingredient and great for everyday type of sandwiches. It's a bit more salty its Italian counterparts and not as rich in flavor but at this price, it's Category: Specialty Meat - American - - Daniele Whole Deli Style Prosciutto American Specialty Meat
|
 |
Pont L Eveque The AOC has designated that Pont L'Eveque is one of France's elite cheeses. Century-old techniques are used to make Pont L'Eveque. This is one of France's oldest cheeses, dating back from the beginning of the 12th century. It has a subtle taste of herb wi Category: Cheese - Cow - - Graindorge Pont L Eveque Cow Cheese
|
 |
Castelrosso Piemonte pre order This is a rare, ancient cheese from the Piedmont region of Italy. It has an intense flavor that stays with you long after you've eaten it. Category: Cheese - Cow - - Piemonte Castelrosso Piemonte pre order
|
 |
Gellan A very recently discovered gelling agent, Gellan is obtained from the fermentation of bacteria. Gellan allows us to obtain a firm gel that slices cleanly and withstands temperatures of 90 degC (hot gelatin). Presented in a refined powder, heat to 85 degC, the Category: Baking And Pastry - Gelifiers - - Texturas Gellan
|
French Cheese Sampler Board
|
Lecite Emulsification allows the creation of airy, light textures. A new way of seasoning or bringing an elegant touch to finish a dish in a spectacular way. Emulsifiers like Lecite have the capacity to join two phases that cannot be mixed, such as fatty and wat Baking And Pastry - Emulsifiers - - Texturas Lecite
|
|
French Cheese Sampler Board - Copyright 2012 Food Drink Stores. All rights reserved.
|
