Specialties from our pantry

Mustard sauces

We also offer excellent mustard sauces from fig, pear, apricot, quince, apple, wine grapes, paprika and more. Available in 180 or 250 g formats. Use straight out of the jar as a dip, for seasoning, for marinating, for cooking - in short, perfect for creative cuisine. Excellent by themselves, or as a sauce for cheese, meat, poultry, game, fish, shrimp, sushi... On cold plates a delicious accompaniment to terrines and pates. As a secret ingredient giving a little extra to marinades, sauces or batters. Just as good as Chutney for Asian Style Cooking.

Asian sauces

Every chef prefers his own sauce, though sometimes one seeks unique flavors from foreign lands - we carry a wide variety of Asian curry sauces, soy and chili preparations, coconut milk, tamarind paste and many other flavors...

Hard Cheeses from Italy

Parmigiano Reggiano DOP organic

We proudly feature an excellent range of Parmigiano Reggiano from the family-run Casearia di Sant'Anna (near Bologna), which produces its milk and cheese according to organic methods. Cows forage free-range in a large grassland area, enabling them to produce excellent quality milk. Sant'Anna's cheeses have an old-fashioned flavor, and are available in various maturations:

- 18 months, Red seal - balanced and mild flavor with scents of milk and fresh fruit
- 22 months, Silver seal - crumbly and grainy with a balance of mildness and taste
- 30 months, Gold seal - richest in nutrition, particularly crumbly, grainy. Strong flavor with spicy and nutty notes.

The distinctive hard, pale-golden rind; the crumbly, straw-colored cheese; the rich, sharp flavor - Parmigiano-Reggiano cheese of today is identitical to that of eight centuries ago, having the same appearance, extraordinary fragrance and traditional production methods - made in the same way, in the same places, with the same rituals. Distinct regional factors include local soil mineral content, special breeding practices, and a unique milk that can withstand very slow maturation and which enriches every cheese with its inimitable flavors.

All DOP Parmigiano Reggiano cheeses are made solely with milk, rennet (enzymes from young calves), heat and rigorous centuries-old techniques.

For more background, please visit the Parmigiano Reggiano consortium, which has an inspiring selection of recipes.

Alpine Hard Cheeses from Austria

Aromatic, full-flavored alpine cheeses made of milk from cows exclusively grazing on alpine meadows above 1200 meters. As alpine grasses are rich in omega 3 fatty acids, these cheeses are healthier than lowland cheeses. We offer a range of semi-hard and hard alpine cheeses from the Austrian Bregenzerwald.