Search Results For: 'white Dozen Catsmo Sauce Its Salmon From'

Obtained by distillation of bitter orange flowers (Bigaradier) carefully selected from the best terroirs in Lebanon.

Taleggio is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy.

Promontory is an Irish-style cheddar cheese made with pasteurized Jersey milk.

Ossetra (Gueldenstaedtti) is the last species originally from the Caspian Sea available in the US today.

A sheep's milk cheese from Basque the border region of France and Spain.

Manchego, Artisanal the famous Spanish D. O.

Green Hill is a pasteurized cow’s milk, soft-ripened cheese with a buttery flavor and thin bloomy rind.

Comté is a firm pressed cheese made from the raw milk of red and white Montbeliard cows in the Jura Mountains of France in Franche-Comté.

  A very rare traditionally made sea salt from the Philippines.

In line with its function as a rural estate, the Tenuta di Fassia experimented with the union of extra virgin olive oil and truffles, using only the finest material.

100% natural, without aromas, dyes and preservatives.

St. Stephen is a triple-cream delight, luxuriously smooth with a fragrant hint of mushroom.

  Meaning “Farmer’s Sausage” in Afrikaans, this South African-inspired sausage is made with a blend of beef and pork and is spiced with garlic, coriander, cloves, nutmeg and tarragon.

  Calabrian Sausages are known for being spicy.

Also known as Spoonbill Roe, ranges in color from pale, silvery to dark, steely gray Smooth and silky with a rich, earthy flavor—strong in taste, yet very smooth Often described as ‘buttery’ Soft texture and affordable price have earned it a reputation as the ideal ‘entry-level’ caviar for those

Our cherry wood cutting boards are custom made by our friends at Lukan's Farm and are pretty enough to use for parties as a cheese board or to pile high with smoked salmon, cornichons, capers, and other goodies.

Marieke Gouda is an award-winning raw cow's milk cheese produced on a Dutch family-owned farm Wisconsin.

  To obtain the true flavor of Spanish Chorizo, we import the highest quality Pimentón de La Vera directly from Spain.

  An old Tuscan style salami with subtle hints of fennel, garlic, black pepper, and red wine.

  Inspired by the flavors of Provence, France this saucisson is made with a unique blend of Herbs de Provence, garlic, and black pepper.

Idiazabal is a traditional farmhouse raw milk cheese made in the Basque and Navarra regions of northern Spain.

A warm blini, a dollop of luscious caviar and a bit of smoked salmon, wedded by a generous smear of crème fraîche.

Obtained by distillation of Rosa Damascena rose petals.

This is a unique 100% all-natural Truffle-flavored oil. After years of research, Tartufi di Fassia has managed to use natural cold-pressed organic Italian extra-virgin olive oil so that the scent molecules of quality Italian truffles are retained by means of natural processes.

Although there are variations among the villages in the mountainous Haute-Savoie region of France along the Swiss border, Tomme de Savoie typically has a hard, gray rind with patches of yellow or red mold.

Glacial Mint Water has a wonderfully awesome freshness and intense mint scent that works well in a plethora of recipes.

Brillat-Savarin, Petite is a cow's milk, triple-crème brie-style cheese from France.

Shopping for someone but not sure what to give them? Give them the gift of choice with a SOLEX CATSMO e-Gift Certificate (available electronically via email only).

Hackleback season is quickly approaching. Be sure to add your email to our mailing list to be notified when it's back in stock!   Tiny, jet-black to brown beads with a briny zest Dry, strong flavor and firm beads Harvested from wild sturgeon caught in Tennessee, Kentucky, and Illinois Specifically