Welcome to the Peterson Company Exclusive Product Catalogue! This brochure showcases our growing collection of exclusive imported specialties from Europe.

Traditional production methods, authentic flavors, and a sense of place are the core ideas behind our cheese program, whether we are sourcing an original farmstead recipe, an underappreciated regional specialty, or a beautiful rendition of a classic. Through strong partnerships with select independent producers and affineurs, we are very pleased to bring this exclusive collection to the US market. We never simply put a new label on an old product; we work with our partners to develop new and distinctive offerings that represent the greatest authenticity of flavor.

We are proud to share our exclusive collection and excited to work with you to introduce it to the market.

Thank you, The Peterson Specialty Team

The Peterson team has worked closely with respected affineur Hervé Mons to develop the Le Pommier cheeses. Firmly rooted in the Norman cheesemaking tradition, Camembert Le Pommier and Brie du Pommier represent the most authentic-tasting examples of these classic French cheeses available in the US. The milk is sourced from herds of the classic Normande breed in the heart of Normandy; famous for their milk quality, this traditional breed produces rich, grassy milk that is high in the proteins needed for cheesemaking. The milk is gently pasteurized and a complex blend of cultures is added before the cheesemaking begins. A lactic set and traditional methods are used to produce cheeses that will develop and ripen with proper aging.

23846 Camembert Le Pommier 6/250 g Camembert Le Pommier exemplifies the classic Camembert

characteristics of rich, full flavor and earthy mushroom notes that intensify with age.

09653 Brie Du Pommier 2/1 kg Brie du Pommier is produced with the same cultures and

techniques the smaller Camembert wheels, but the larger form ripens differently. Emphasizing grassy, lactic notes, this full-flavored Brie develops complex aromas and a smooth texture as it matures.

Soft-ripened Cheesesfrom Normandy

le Pommier

The Auvergne region has a long tradition of cheesemaking and is home to some of France’s most distinctive cheeses. This region’s ancient volcanos have eroded into rolling hills and plateaus with fertile soil and lush pasture, creating a unique micro-climate for cheesemaking. Selected breeds of cows, including Salers, graze on natural pastures rich with many different plants and grasses.

Milk used to produce the Terre des Volcans cheeses is carefully collected and the cheesemaking process begins that same day. A gentle, low temperature process is used to pasteurize the milk and a custom blend of cultures is added. These cultures are selected to offer the same robust flavor profile and balanced aromas found in many raw-milk blue cheeses.

Once the wheels are formed, they are transported to the Caves de la Collonge and aged under the supervision of affineur Hervé Mons. Built in an abandoned railway tunnel, the Caves de la Collonge possess the ideal conditions for aging these blue cheeses. The wheels are turned by hand many times during maturation and the tunnel’s naturally high humidity, cool temperature, and gentle airflow work together to develop the cheeses’ unique characteristics to their full potential.

23844 Fourme D’Ambert Wheel 2/5 lb16201 Fourme D’Ambert PreCut 12/6.7 oz Dense and creamy, with sweet lactic flavors balanced by the blue

molds, and a long, fruity finish.

23845 Bleu D’Auvergne Wheel 2/5.5 lb16203 Bleu D’Auvergne PreCut 12/7.4 oz Crumbly and moist with a buttery, pungent, and slightly spicy

character. A creamy mouthfeel with delicate aromas and a nutty finish.

26713 Bleu 1924 2/5.5 lb 1924 is a mixed milk blue that is made in the tradition of Roquefort

but outside of the PDO that was established in 1925. This full flavored blue is made with a blend of the best sheep and cow’s milk the cheesemaker can get his hands on, and carefully aged to develop a dense, buttery paste with intense blue veining.

Traditional Blue Cheesesfrom Auvergne

Terre des Volcans

Seignemartin is a family company dedicated to the maturing of Comté for three generations. Located in France’s Jura mountains, near Nantua, Seignemartin’s cellars contain the specialized conditions to bring out the best in each wheel of Comté. As an affineur, they select and age Comté from approximately 15 cheesemaking cooperatives spread throughout the AOC production area. These dairies are carefully chosen partners and are selected for the quality and distinctive flavors of their cheeses. Seignemartin sends their trucks out into the mountains and collects freshly made “white” wheels of Comté. At this stage, the cheese is very mild, without the characteristic rind or flavor. The wheels are brought into the cellar, placed on spruce planks, and the maturation begins. The affineurs carefully consider the place of origin and season of production, and use their experience to age each wheel to its full potential. Each wheel is unique, but careful selection and aging ensures a consistently amazing cheese.

The la Gélinotte and le Saut du Doubs selections are a tribute to the traditional farmers, cheesemakers, and affineurs of the Jura Mountains, and we are proud to work with Seignemartin to bring them to the US market.

23729 Comté Extra “la Gélinotte” AOC Wheel 1/88 lb Case23732 Comté Extra “la Gélinotte” AOC ¼ Wheel 1/22 lb Case23721 Comté Extra “la Gélinotte” AOC ¹⁄₈ Wheel 1/11 lb Case Aged 10- 12 months and made with milk from the Jura’s famous

Montbeliard cows, this selection melts beautifully and represents the classic, multidimensional flavors of Comte.

12818 Comté Extra “le Saut du Doubs” AOC Wheel 1/88 lb Case14759 Comté Extra “le Saut du Doubs” AOC ¹⁄₈ Wheel 4/10.5 lb Case14758 Comté Extra “le Saut du Doubs” AOC Precut 19/8.8 oz Case This selection is made exclusively with the summer milk of a single

frutièr and aged 15-22 months. The golden summer milk is rich, sweet, and grassy. Careful aging brings out deep nutty flavors while preserving the sweetness and texture of the paste.

Special Selection Comtéfrom the Jura

Seignemartin Comté

For only a few weeks in late spring, fields of elderflower bloom throughout Northern Europe, and are especially prized in the French Alps. For generations, these delicate white flowers have been harvested during the brief blooming season, dried, and used to flavor traditional desserts and liqueurs. The lacy white appearance of elderflower fields is beautiful from afar, but up close, it is the flower’s subtly sweet fragrance of honey and vanilla that captivates inhabitants of this region. Due to the short growing season and ephemeral nature of the elderflower, it must be handpicked and promptly dried so that its peak flavor is locked in.

Although its use in traditional preparations dates back hundreds of years, elderflower has recently grown in acclaim through use in cuisine by some of the world’s most renowned chefs and in popular cocktail liqueurs like St. Germain. Recognizing its growing appeal, and in celebration of the significance of the elderflower to the inhabitants of the Alsace region, family-owned Alsatian cheese maker Haxaire (known for the artisanal mountain cheeses it has produced since 1929) has begun infusing traditional Alsatian cheese with the elderflower blossoms, creating a new springtime tradition.

This semi-hard cow’s milk cheese is aged a minimum of four months has a subtle floral flavor with hints of toast and a slight nuttiness. It pairs perfectly with Alsatian white wine.

08198 Elderflower Tomme “La Cigogne” Wheel 1/12 lb Case12684 Elderflower Tomme “La Cigogne” ¼ Wheel 4/3 lb Case09873 Elderflower Tomme “La Cigogne” Precut 12/7.6 oz Case

Elderflower Tommefrom the Alsace

La Cigogne

21642 Vacherin le Plisse 2/3kg Case A farmstead original from Gerard and Ann Biland, Plisse is a fermière

twist on Vacherin Fribourgeois. The curd is never heated to more than ninety-five degrees and the pressed paste has a smooth elasticity and small eyes throughout. A rich, creamy texture balances a very savory flavor profile.

21643 Pleinvent Fermier 2/4kg Case Pleinvent is an alpine tomme, representing the best of the regional

Swiss farmhouse tradition. With some similarities to Gruyère, Pleinvent is concentrated and intense. Aged 8-12 months and made predominantly with summer milk, this cheese balances the toasted nutty flavors typical of the region with a pleasant acidity and delicate floral notes.

21644 Vully Rouge 1/6kg Case A single producer cheese, Vully is made at the Schäfer Fromagerie,

located by the lake of Morat in the canton of Fribourg. During maturation the wheels are regularly washed with a mixture of brine and Pinot Noir, giving the beautifully embossed rind a distinctive color that darkens as the cheeses ages. This Rouge selection is aged about four months, with a semi firm texture and a creamy, intense paste. Toasted peanut flavors marry with a little lactic sweetness and a spicy finish.

21646 Tomme de Savoie Fermier 4/1.5kg Case A farmstead version of the classic French Tomme, Génépi Tomme

de Savoie is made with whole raw cow’s milk and aged a minimum of 60 days. The rustic brushed rind covers a semi-soft paste with sweet lactic flavors and delicate aromas.

Traditional Alpine Cheeses

GénépiNamed for a wild flower found throughout the region, the Génépi Alpine cheeses represent the best of the Savoie tradition. Working hand in hand with cheesemakers and affineurs, we have sourced authentic, artisan cheeses made with the same traditional techniques that made the region famous. Focusing on raw milk, natural aging, and farmstead cheesemakers through the region, each wheel is selected and ripened with a specific flavor profile in mind. We are proud to introduce the authentic flavors and traditions of the Savoie through our Génépi collection of cheeses.

Farmstead Goudafrom the Netherlands

Located in Uitgeest, Netherlands, the Groene family farmstead has been passed from generation to generation for more than 360 years. Since the early 1990s they have focused on biodynamic farming processes and their farm includes horses, sheep, bulls, and beef cattle, as well as a herd of 160 dairy cows. Biodynamic farming practices and the natural bounty of the region help produce extremely high quality milk rich in proteins, minerals, and natural sugars. The animals spend at least 7 months of the year outside, grazing on forage rich with dandelion, sorrel, and marsh marigold. The farm is located only 1500 meters from the North Sea and the salty breeze is as much of a part of the terroir as the seaweed incorporated into the feed.

25266 Groene Oorsprong Gouda 1 / 15.4 lb Wheel Each wheel of Groene Oorsprong bears the stamp of the farmstead,

as well as the words Extra Belegen—or extra aged—indicating the cheese has been aged for a minimum of 1 year. The 15 pound wheels have a waxed rind and a smooth, dense paste shot through with protein crystals. The careful aging lends caramelized nutty flavors while keeping the grassy flavors of the milk intact. This is an unmistakably farmstead cheese and each wheel reveals its own delicate nuances.

Oorsprong

Old Irish Creamery is located in County Limerick, the heart of Ireland’s dairy country. Founder Jim O’Doherty uses his lifetime of experience as a cheese maker and master cheese grader to produce handcrafted flavored cheeses using traditional production methods. Beginning with classic Irish cheddar curds, authentic Irish ingredients are folded in, and the wheels are pressed, giving the cheeses their characteristic marbled appearance. Jameson whiskey and Murphy’s Irish Stout lend their iconic flavors to some of Old Irish Creamery’s most popular cheeses.

01683 Cheddar with Irish Whiskey 1/2.4kg Case05538 Cheddar with Irish Whiskey Precut 12/7 oz Case

01684 Cheddar with Wine 1/2.4kg Case05539 Cheddar with Wine Precut 12/7 oz Case

01685 Cheddar with Porter 1/2.4kg Case05540 Cheddar with Porter Precut 12/7 oz Case

06502 Naturally Oak Smoked Cheddar 1/2.4kg Case

Cheddars fromLimerick County

Old Irish Creamery

Classic Cured Ham fromthe Pays-Basque

Agour One of the legendary hams of Europe, Jambon de Bayonne has been made in southwest France and sold at the port of Bayonne for generations. Made in adherence to strict PGI rules, true Bayonne ham can only be made with pigs born and bred in and around the Aquitaine, Midi-Pyrenees, and Poitou-Charentes regions. The hams can only be salted and aged in the Adour river basin and the unique microclimate of the region gives these hams their unique character.

Bayonne hams have long been unavailable in the US and we are excited to partner with our friends at Agour to introduce this specialty. Each leg is worked by hand and aged for at least 12 months, bringing out the full flavor profile that makes these hams famous.

Jambon de Bayonne is an important part of the regional gastronomy and can be found in farmhouse kitchens and on Michelin-starred menus. It is often sliced and fried, which highlights the savory flavors and aromas. One of our favorite dishes is the traditional farmer’s meal of fried Bayonne, scrambled eggs, and piperade, a Basque stew rich with peppers and tomatoes.

27787 Jambon de Bayonne (12 mo, Boneless) 1 / 12.1 lb Case This is the classic Bayonne ham, made by a small producer

working with whole hogs and curing meat in the Basque tradition. Tender and sweet, it has nuanced nutty flavor and a melt-in-your-mouth texture.

NATIONAL DISTRIBUTION MAP

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Additional Distribution Destinations

The Peterson Company is a family owned and operated food importer and distributor with warehouse and distribution facilities in Auburn, WA and Moonachie, NJ. We are a major specialty food distributor in the Northwest and service many regional and national customers across the country. We believe that if we take care of our customers and suppliers they will respond in kind, and we pride ourselves on our reputation for conducting business in a way that demonstrates integrity and true partnership.

ABOUT US

Delivering a World of Good Taste

1102 “D” St. NE Auburn, WA 98002(800) 735-0313

www.petersoncheese.com

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