Meet the foreign suppliers
Starting point..the Camembert
Savencia Fromage & Dairy focuses on specialty French cheeses, high quality milk products, seafood and offers a variety of fine food products. The idea of the company was born from the famous Caprice des Dieux ("Caprice of the Gods") cheese in 1956. Then, in An. France a different cheese was born, which, unlike traditional soft cheeses, is creamy white, oval in shape and has a strong taste. Let it slowly melt its soft cream.
#Germany #camembert #Caprice des Dieux
The iconic Roquefort
The iconic Papillon brand, synonymous with Roquefort to this day, was born in 1906 in the South of France. There, in the village of Aveyron, in a landscape linked to an exquisite natural wealth, in the caves, Roquefort-sur-Soulzon was born. With the right control of temperature and humidity, the "right" Roquefort is produced and offered to the consumer. From sheep's milk, creamy, aromatic, complex and intense, with characteristic veins of blue mould.#France #roquefort #pdo#France #camembert #Caprice des Dieux
Specialty...the Soignon
Eurial was born in 1988 in France and over the years has been a leader in the field of good goat cheese, cow cream and cow butter. This is the birthplace of the famous Soignon goat's cheese and the excellent Grand Fermage butter. Delicious soft-textured cheese in the shape of a log, with edible rind. Enjoy it by letting it melt in your mouth. It is considered an exquisite species for world gastronomy. #France #chevre #soignon
Pure butter
Isigny Sainte-Mère was born in 1909, in the region of Isigny, in the north of France, one of the most famous wetlands in Europe. It produces milk of high nutritional value, rich in salts and trace elements. High safety standards allow the production of milk even for infants. Here you will find the soft cheese Camembert or Pont l'Evèque, the hard cheese Mimolette, Saint-Paulin or Pavé d'Isigny, the Fromage frais, but also the famous silky butter with a unique aroma.
#France # #butter #camembert
The original salmon
Labeyrie Fine Foods was founded in the South of France in 1946. It is a leader in premium and trendy foods, with a philosophy of "made for sharing". It produces the unique French foie gras, as well as the safest smoked salmon for consumption, as it sets the highest standards with an emphasis on raw materials. Under the Labeyrie Fine Foods banner you will find the brands Labeyrie, Delpierre, Blini, l'atelier blini, Père Olive or Ovive.#France #foie gras #caviar #salmon #blinis #brick
Passion for Charcuterie
Spaas Foods was founded in 1990 with its headquarters in Bennelux, springing from the French meat factory Paul Predault, which produces the world-famous French ham "Le Foue" as well as a wide range of traditional-original products of small production. As a food broker he specializes in small brands mainly from the Mediterranean region. All these decades it has dominated the charcuterie, cheese and frozen food sector. #Bennelux#charcuterie #cheese
Gouda flavor from the Netherlands
The story of Vandersterre, a Dutch family business, goes back to B. The Netherlands in 1929. Over the decades and by passing on the knowledge from generation to generation, it has become synonymous with the speciality of Dutch cow's milk-based cheeses. The company's motto is "from Cow to Wow". Cheeses produced and matured according to traditional standards. Taste the true Dutch "Primadona" or "Landana", which excel in their sweet aftertaste and delicious aroma.# Holland #prima donna #landana #cow
German alligators
#Germany #salami #ham #cooked specialities
The famous Reblochon
Prodilac is a subsidiary of the French group Savencia and was created in 2002. It specialises in traditional French cheeses. Here you will also find the famous Reblochon (P.O.P.) originating from the Alps of the Savoie region. It has a soft texture with a hard skin, a fruity taste and a strong smell, reminiscent of the cellars in which it is matured. In general, the unique biodiversity of the Savoie region makes it ideal for rearing mountain breeds (cows and goats) #France #reblochon #comte #rungis
Swiss Appenzeller
For over 155 years, Lustenberger & Dürst and LeSuperbe have represented the art of Swiss cheese making. The secret is the unique Swiss milk, traditional curing techniques and talented, passionate cheesemakers. But beyond tradition, there is also a passion for discovering new gourmet flavours. The cheeses are matured under ideal conditions in specially designed cellars, where, among other things, they acquire the complex, robust taste with a sweet aftertaste.#Switzerland #Emental #gruyere #raclette #tette moine #appenzeller
The queen of mozzarella
La Marchesa is a dairy cooperative, owned by the Cirillo family, with a history dating back to 1932. The best buffalo milk from the Campana region is the only raw material for the production of the famous and unique buffalo PDO mozzarella "Mozzarella di Bufala Campana" and the famous buffalo butter of the same name. The texture is creamy and spongy with a pleasantly acidic taste due to the unique diet of the buffalo sea buffalo in the area.
#Italy #mozarella #buffalo #buffalo #Campana
Italian Charcuterie
In the Biassono region of Italy in the 1960s, Paolo Rovagnati convinced his father to produce sausages, after the company had started with butter production. After much study, Paolo Rovagnati invented the famous Gran Biscotto, the ham with an unparalleled taste and unique aroma. The range grew and more products were born along the way, including "Sgrassatella", a lean pancetta, and the exquisite "Naturall" range produced from pigs raised without antibiotics and additives.
Fine goat cheeses
DeJong House started in 1985 from a family farm. It specialises in the production of a fine collection of fresh goat cheeses. It is a vertical production unit that starts from the daily milk and goes all the way to the final production of fine cheeses. It produces tradition-based cheeses under the long-standing Dutch experience and culture. The animals from which the milk produced by this producer is produced live and are reared in conditions and an environment that ensure the animals' excellent welfare. #goat cheese #Netherlands
The art of Parmesan
Caseificio San Bernardino has been a family business since 1977, based in an idyllic landscape outside Parma, the place of production of authentic Reggiano PDO Parmesan.The Caramaschi family, originating from Mantua, has been involved in agriculture and livestock farming since the 1600s. Try the traditional Parmesan, a hard cheese with a complex taste, fruity but dry, yet intensely salty, with a slightly oily texture that will delight even the most demanding.
#Italy #parmezianno reggiano #ages in 12, 24, 36, 48, 60, 86 months #Italy #mozarella # butter #buffalo #Campana
Charcuterie ... since 1918
The Leoncini Group is based in the Emilia-Romagna region. The history goes back to 1918. It specialises in the production and processing of prosciutto, salami, ham and other famous delicacies. It consists of two production units, one in Langhirano where the famous PDO Parma ham is produced and one on Lake Garda. The secret of success is the selection of raw materials and the combination of advanced technology and tradition. Gastronomy with consistent quality.
#Italy #salami #speck #parma ham #mortadella
Tradition and art
Tradition and innovation is the vision of Furlotti, a leading producer of high quality Deli meats for over 50 years. Giacomo and Camillo, knowing the secrets of sausage production, started to produce all kinds of pancakes, coppa di Parma. The small family business expanded and roast ham and porchetta were added to their traditional range of products. It's a balanced blend of creativity, expertise and innovation.#Italy coppa di Parma #pancetta #coppa
By hand..Carpaccio
Delicatesse's success has its roots in the 1960s and is based in Concorezzo. In 1969, Tiberio Bianchi, had the idea to produce, cook and package pre-cooked meats, such as carpaccio, as well as various other specialities. Thin slices of beef that delight gastronomy lovers. Since then Delicatesse has associated its name with high quality raw material and meat processing according to international standards. Favorite brand of famous chefs.
#Italy #carpaccio #bbq
Aroma of Bavaria
Based in Bavaria and with a history dating back to 1920, Zott is a family business that follows both tradition and innovation in dairy products. On its premises, it produces a wide variety of specialty cheeses, with a focus on the famous German Emmental, yoghurts and fine desserts. It all starts with a love of milk. Quality, respect for the consumer, and selected partnerships with dairy farmers are the company's core values.#Germany #emmental #yogurt #mozarella#Italy #salami #speck #parma ham #mortadella
In a village in France
A family dairy company since 1901. Here, you can find high respect for dairy farmers, the art of cheese ripening, creativity as well as innovation from the confectioners. Cheeses that are hand washed in modern facilities maintaining the best working conditions. Rians is among the best ambassadors of French gastronomy. Traditional cheeses, desserts, fresh yoghurts and the famous Crème Brulee with Vanilla Bourbon! A true symbol of French gastronomy. Enjoy the amazing texture that comes from the smooth cream combined with the crunchy caramel.# Crème Brulee #Vanilla Bourbon
The cheese experts
A family-owned Dutch company with a tradition of selecting, curing and promoting the best Dutch cheeses. Creative minds, strong brands, exclusive natural recipes, strong marketing and high quality service. Some of its famous cheese brands: Glorious, Ruscello, Magoth, Fianco, Kaaslut! Service and quality are a top priority through continuous innovation and new product development. The company, led by an enthusiastic team with excellent experience in the industry, is also proud to offer a wide range of own-brand and made-to-order cheeses.
#Dutch #yellow cheeses
Italian Temperament
Consorzio Gourmit is a network of producers founded in 2000 in Pegoniaga (Mantua), the only province in Italy that produces PDO Parmigiano Reggiano and PDO Grana Padano. The idea was born from some young farmers in Mantova who dreamed of being able to sell their products directly to their customers. Initially, they sold their products through local markets and over time the company expanded, now having commercial agreements with major companies in Italy and around the world. The emphasis is on the export of these products that express the richness of Italian gastronomy.
#PDO #gastronomy
Special range of French sausages
A member of the large family of the French group Cooperl is also the range of traditional sausages of superior quality under the brand " Montagne Noir". In the heart of Monts de Lacaune, in 1933 Marcel and Juliette Gayraud produce sausages, cold cuts and other specialities from the finest meats. Famous is the range of air sausages consisting of SALAMI AEROS, & SNACK in various flavours, but also the French prosciutto and the famous "Le Mousson' produced from duck liver. It is worth noting that all these products are produced exclusively from pigs reared in France under the strictest hygiene conditions. #Le Mousson #France