Imported Food page 2

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When you like anchovies, don't bother with a small tin or jar, use this larger tin. Scalia, the manufacturer behind these anchovies is located in Southern Italy, on the island of Sicily and they pack their anchovies in extra-virgin olive oil.... read more
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Appenzeller cheese was originally made in the Swiss mountainous canton of Appenzell near the Austrian border. This cheese is a Swiss classic, a semi-hard alpine cheese with a light tan color and a slightly pungent aroma; the cheese is washed... read more
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The Apricot Fruit Paste combines fantastic with soft-ripened cheeses, like Camembert and Brie, but this award winning fruit paste will go well with any combination of cheese. The Rutherford and Meyer fruit pastes have a range of tangy and... read more
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A unique red waxed Vintage Irish Cheddar mixed with Red Wine that has a rich sharp taste with strong presence of wine. This Irish gourmet cheese is made by Cahill's Farm, known for the Cahill's Porter Cheese. The colorful cheese was revived... read more
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This Artichoke Spread has the rich flavor of artichokes with lemon, garlic, herbs and spices. Since artichokes are not available in every local grocery store, this spread would be an easy step towards a spinach-artichoke that is so often used... read more
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Imagine, cutting small cubes of this dark balsamic jelly to decorate your desserts and your recipes will come to life. Not only because of the color and the flavor, but also because of the moving jelly cubes. Other ways to use this balsamic... read more
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These Balsamic Pearls, or should we say Balsamic Caviar, are ideal to use in appetizers, entrees and desserts; the pearls are soft with a sweet and sour liquid center; a balsamic flavor. Sprinkle a few of these dark balsamic pearls on a... read more
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Feta is Feta, well that may not be totally true, as there are slight differences, like this authentic hand-made barrel-aged feta that is aged in wooden barrels instead of metal tins, like most feta. Aging a feta like this is more traditional... read more
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A Bavarian original, this Basils Original Rauchkase is made according to a traditional recipe. Trappist Monks in the Abbey of Rotthalmunster developed this cheese and now it is made by a modern, Bavarian cheese manufacturer Bergader Private... read more
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Beech wood hams are cooked in hot-air ovens and patiently smoked on real beech wood; this produces an aroma that is peculiar and specific to this type of ham. Principe is carefully selecting fresh pig legs from which the bones are removed; then... read more