Kenny’s version of Gruyere. It has a nutty, slightly sweet taste with complex musty and mushroom notes. Wonderful to eat on its own, and is delicious when used in fondue.
Kenny’s Farmhouse cheeses are made by hand from raw cows milk – using purebred cows raised with no artificial hormones in Austin, Kentucky.
Item 91864 – 14 lb. wheel
Item 91062 – 1 lb. piece
Soft-Ripened Goat Milk Cheese from Humboldt County, California
Conceived in a dream (yes, really!) by founder Mary Keehn, this masterpiece paved the way for soft-ripened goat cheese in America. Each handcrafted wheel features a distinctive ribbon of edible vegetable ash. You’ll enjoy buttermilk and fresh cream, complemented with floral notes, herbaceous overtones, and a clean citrus finish. As Humboldt Fog matures, the creamline develops and the flavor intensifies.
Item 94037 – 4/1 lb. wheel
Item 91049 – 1 lb. wheel
Mont St. Francis was named for a nearby Franciscan retreat and was first made in 1994 when there were few American washed-rind cheeses. Cheeses like the rustic, stinky Mont originated in monasteries across Europe and were traditionally washed in brine or beer. Capriole finishes theirs in Monnik Beer Company’s His Dark Materials stout to enrich its funky, pungent flavor with a sweet, smoky finish. They are “texture-proud” at Capriole, and the semi-firm, extra fine texture of this cheese is perfectly matched to its hearty flavor and beefy nose.
Item 91113 – 1 lb. wheel
The American Paddlefish, lives in the slow-flowing waters of the Mississippi River, Missouri River, Yellowstone River, Ohio River and Oklahoma River systems and was historically found in the Great Lakes. The American Paddlefish is one of the largest freshwater fish in North America.
Raised in Kentucky and hand packed for freshness, Kentucky Spoonfish Caviar is uncommonly mild and flavorful with rich luscious bright berries. A favorite with some of America’s best chefs.
Each 12 oz. package contains two individually-sealed, 6 ounce portions of raw, frozen, skinless and boneless Chilean Sea Bass.
Did you know that before 1977 Chilean Seabass was known as Patagonian Toothfish? Marketers changed the name to make it more appealing, and gourmands learned that this white, flaky Codfish is delicious no matter what it’s called. Because of its high oil content, Chilean Seabass is versatile in the kitchen and remains one of the healthiest options for seafood. Wixter’s Chilean Seabass is exclusively sourced from producers that meet the highest international sustainability standards. This is extremely important for preserving wild stock of this deep-sea delicacy, which is caught along the continental shelves in the southern oceans.
Cooked Spanish octopus legs are tender and easy to prepare. Wild caught.
Made in Louisville, Kentucky by Shuckman’s Fish Co. and Smokery.
Ingredients: Salmon, sugar, salt, spices, rice flour.
Main Bay, Alaska – Wild caught
Item 48112 – Whole H&G fish 4-6 lb. each
Item 48111 – Fillets per pound
Download our latest fresh seafood availability and price list here:
Sashimi grade Yellowtail (Katsu Hamachi) Crane Bay Brand
Harvested only during cold winter months to ensure higher fat content, superior flavor and firm texture.
Item 48527 – 11 lb. frozen case
The classic Spanish smoked paprika rubbed dry-cured salami gets an extra dose of flavor. This is no run-of-the-mill chorizo. It’s made from the legendary Iberico breed of Pata Negra (black-hoofed) pigs, a breed famous for its high-quality intramuscular fat, which makes the meat prized for its buttery, melt-in-the-mouth flavor and texture. With a great flavor and amazing texture.
Item 95028 – 4/3 lb. case
