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Daniel's Picks |
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L'Ulivo is from my favorite purveyor of pecorino (sheep cheeses from Italy) - L'Antica Cascina. This one is a semi-soft to firm cheese that's been aged in terra cotta jars filled with olive leaves and flax seed oil. It's just crazy how good this cheese is. |
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Allepo Pepper. AKA Halaby Pepper. Named for the town of Allepo in Syriah, this is a medium-hot pepper, dried and ground for use in cooking and as a condiment. I have to say I'm using the stuff in everything. I can't seem to get enough of it. I have it in a big open-holed shaker in the kitchen. I put in soup. I rub it on meat before grilling, toss vegetables in it before roasting. I shake it on salads and eggs. It has replaced smoked Spanish paprika in my macaroni and cheese. I'm crazy about it. |
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Zergut Hot Ajvar. Are you kidding me? I'm all over this stuff, which is a tasty pepper and eggplant spread. It's great on sandwiches. It's great as a "dip" in a mezze/antipasto setting (we serve it with pita chips and fresh veggies). I love it on my Greek omelets - and so do my guests. Make your omelet in the usual way. Spread your omelet (pre-filled) with a little freshly-made hummous and some of the Zergut Ajvar. Then fill it with fresh spinach, feta cheese (Greek is my pick there), pitted Kalamata olives. Fold. Eat. This is a wonderful twist on an old favorite! |
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One of the most frequently-asked questions I get is "what cracker goes well with cheese". My answer is always the same: Bremner Wafers. There's a reason it's used so much by wine tasters. It is simple and unobtrusive. There's nothing about these crackers to interfere with your enjoyment of the cheese itself. This is the ideal cheese delivery system. We try to always keep these guys in stock. |
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You know what's in Sevath Greek tomato paste? Tomatoes. Really good tomatoes. That's it. Double-concentrated and very dark. All you taste is tomato. Also it has that cool resealable lid. Mostly, though, it's all about the tomatoes. |
| Ossau-Iraty is the French Basque cheese that is more often known by the names of the creameries that produce it (Agour, Etorki and Petit Basque are a few versions of this cheese) than by the name of the style of the cheese itself. The version we carry is my favorite. It's a raw milk wonder that's strong, smooth and completely versatile. |
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| Daniel has been a PFI staffmember since 2007, but he's shopped there forever. Daniel has owned two restaurants and a catering company and he keeps a food blog at the website of his former catering company Feeding Frenzy. He's the Big John's PFI webmaster. Reach him danielm@pacificfoodimporters.com. | |
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