The fresh Camembert cheese is bland, hard and crumbly in texture. Young Camembert has a milky and sweet taste. As the cheese matures it forms a smooth, runny interior and a white bloomy rind that is typical to Camenbert cheese.
This cheese is very similar to Reblochon. Prefere de nos Montagne comes from the Jura region of Eastern France. It is creamy and the rind has been washed to a faint stinkyness and gives a slight hint of hazelnuts. Great for those who want the impact of a washed rind cheese without being overpowering.
Traditional Raclette cheese that comes from the French and Swiss Alps. Serving for two to three guests - The flavor is deliciously nutty, sometimes slightly acidic to milky. One of our must taste reference.
White Toque offers a full line of specialty potatoes that would compliment any meal. Seasoned lightly, our potatoes are ready to bake, and are full of flavor. The diverse selection, allows for innovative w ays to enhance a customer’s plate
the French traditionally use pork blood to make their version of this sausage. It’s mixed with a variety of ingredients. A sample recipe might include onions, lard, apples, fatback, garlic, parsley, nutmeg, cream, egg, salt, and pepper.
This cured sausage, the smallest form of all Italian Meats, translates to "Hunter's Salami". These sweet, dry sausages are characterized not only by their small size but also their boisterous, spicy flavor. Cacciatore Salami are great for picnics or antipasto.
Taste is what sets this butter apart from the rest: made of cream that's allowed to culture, it has a tangy richness and hazelnut notes. The appealing yellow butter has hints of hazelnut flavors, a flexible, fine and elastic texture, and is full of vitamin A.
The authentic Le Mans Rillettes have become a classic of friendly parties in the Pays de la Loire region. With a smooth texture similar to pâté or terrine, theRillette is widely eaten as a appetizer - spread on a crisp slice of French bread - or in sandwiches for snacking. The original recette de Rillette from Le Mans, based on pork meat, is one of the...
A country style pâté flavored with black pepper.Traditional French Baguette, Tuscan Bread, Rustic Bread and wine of choice. pâté de campagne, or country terrine, is a rustic preparation, slightly more refined than a pâté grandmère mainly in that it uses only a small amount of liver—liver is a seasoning device here rather than the dominant flavor.
Rich with notes of chiles, coriander, cumin, garlic and lemon, harissa enhances food with a complex flavor and mild kick. Very much like sriracha, it is used in stews, soups, pasta and couscous, and rubbed on a variety of meats including goat and lamb.
The PONT L’EVEQUE is a soft cheese. Made from cow’s milk collected from producers of the Bocage Ornais area. The colour of its fairly smooth rind varies between golden yellow and orange. Its texture must be light yellow and tender, meaning not too dry or too runny.
Our American Salmon Roe "Keta"Caviar is from the most prized Pacific “Chum” Salmon, also referred to as Keta salmon. These large, red-orange sushi grade eggs are mild, succulent, and have a low salt, clean salmon flavor. The nutrients in the salt water are responsible for the large size of this roe.
Andouillette is a coarse-grained sausage made with pork (or occasionally veal), intestines or chitterlings, pepper, wine, onions, and seasonings. Tripe,, which is the stomach lining of a cow, is sometimes an ingredient in the filler of an andouillette, but it is not the casing or the key to its manufacture. True andouillette will be an oblong tube.
Cut the cheese and it reveals a firm, creamy “bright white” interior but not before unwinding a thin buttery layer.The flavours are sweet with a bit of salty and tangy edge at the end. As the cheese ages, it becomes savory, piquant and nutty. Balance the flavours of the cheese with light white wine, champagne, and pilsner beer.