Food and ingredients
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La Tur cowgoatsheep milk La Tur is a creation of Caseficio de Alta Langa, a dairty in the Piedmont region of Italy. This lovely little cheese is made from mixed milks - goat, sheep and cow - which produce a very complex cheese, full of flavors and aromas that blend harmoniously. Category: Cheese - Goat/Sheep/Cow - - Caseficio De Alta Langa La Tur cowgoatsheep milk Goat/Sheep/Cow Cheese
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Sevruga Caviar Malossol Only the best Sevruga is farmed in the waters of the Caspian and the Black Seas in order to import to you this most sophisticated selection. Sevruga is part of the sturgeon family, being trim and small in comparison to the Osetra and the Beluga. Although Category: Caviar - Russian - - Sevruga Caviar Malossol Russian Caviar
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Agar Gelatins are one of the most characteristic preparations in classical cuisine, and they have undergone greater evolution in modern cooking. Agar, a gelling agent, is extracted from a type of red algae used in Japan since the 15th century. In 1859, it was Category: Baking And Pastry - Gelifiers - - Texturas Agar Gelifiers Baking And Pastry
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Chaumes Made by the biggest cheese-making company in France, Fromageries des Chaumes in Jurancon, Chaumes is a very popular cheese throughout Europe. Its nutty taste goes well with strong red wines. Easy to eat and quite tasteful, this cheese matures for a month Category: Cheese - Chaumes - - Chaumes Chaumes Cheese
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Gluco Gluco consists of calcium gluconolactate, a mixture of two calcium salts (calcium gluconate and calcium lactate) that produces a product rich in calcium and perfect for the technique of Inverse Spherification (submerging a liquid with Gluco in a bath of A Category: Baking And Pastry - Molecular Gastronomy - - Texturas Gluco Molecular Gastronomy Baking And Pastry
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Brie De Nangis A less ripened version of Brie de Meaux, this cheese has almost become extinct several times in its history. A single maker revived its existence after it was off the market for a long time. It is, however, no longer made in Nangis, which was its original Category: Cheese - Cow - - Rouzaire Brie De Nangis
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Escargot Helix in Shell Frozen THE escargot of the French countryside, these little Helix snails are hand shelled and buttered. The snail flesh is buttered and seasoned and then carefully restuffed in selected shells, all in an aluminum plate that is oven-ready. Cook in a pre-heated ov Category: Other Gourmet Foods - Escargot - - Escal Escargot Helix in Shell Frozen
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Scottish Smoked Salmon
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Wagyu Beef New York Strip Steak One of the most popular restaurant steaks, these center-cut Greg Norman Signature Wagyu New York Strip loin steaks are aged a minimum 35 days before being hand cut. The intense marbling and aging process combine for spectacular richness and flavor. Greg N Specialty Meat - Australian Wagyu Beef - - Greg Norman Signature Wagyu Wagyu Beef New York Strip Steak
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Wagyu Beef Rib Eye Steak These rib eye steaks are cut from a wet-aged Signature Wagyu prime rib roast. Rib eye steaks are more richly marbled than other cuts, making the steak incredibly flavorful and tender. Greg Norman Signature(TM) Wagyu is produced from the same cattle bre Specialty Meat - Australian Wagyu Beef - - Greg Norman Signature Wagyu Wagyu Beef Rib Eye Steak
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