Monday, August 17, 2009


Hudson Valley has received critical acclaim from around the world as the premier producers of Foie Gras and Moulard Duck products.

Historically, foie gras is cooked in a paté or terrine and served cold. However, the last decade has seen the gain in U.S. popularity of serving foie gras seared hot with a sweet and tangy fruit garnish.

Fresh full lobes are cryovac-sealed and shipped in styrofoam containers with frozen gel packs. Once we have processed your order, it will be shipped overnight. Frozen foie gras is available in tray packages of four 1.5 oz slices.

1 comment:

  1. Award-Winning Gouda Cheese

    World Cheese Championship
    Marieke Gouda Burning Melange
    Marieke Gouda Honey Clover

    MariekeÔ is the signature cheese of Holland’s Family Farm and is made with an authentic Old World Gouda recipe. The equipment, cultures, herbs and spices are all imported from Holland.

    After just four months of cheesemaking and with the very first batch of Marieke Gouda Foenegreek, Holland’s Family Farm won Best of Class in the Open Class for Flavored Semi-Soft Cheeses at the 2007 U.S. Championship Cheese Contest held in Madison. Since then they have won awards in every contest they entered: in total 28 awards in a little over 3 years time.

    Rolf and Marieke Penterman have accomplished much in a very short period of time. They are first generation Wisconsin dairy farmers having moved from the Netherlands to Wisconsin in 2002. Because Holland is so small and the population so dense, farmers are limited in how much land they can obtain for dairying. Having both grown up on small, 60-head dairy farms in the eastern part of Holland, Rolf and Marieke wanted to pursue their passion for dairy farming in an area that would afford them the capabilities of expansion. Rolf’s brother, Sander, came to the United States in 1999. Together they began to look for the best place to begin their own dairy farm and so their adventure began.

    Wanting to add more value to their milk they conceived the idea of making some of it into cheese. Marieke then traveled back to Holland where she spent time on a “boerenkaas”, a farmhouse cheese plant. There she learned how to make authentic Dutch Gouda cheese. In November of 2006 Marieke produced her first of many batches of Gouda cheese

    The Gouda is available in 13 flavors. Year-round flavors include Plain of various ages, Italian Herb, Onion/Garlic, Smoked and award winning Foenegreek. Foenegreek is a seed that is native to Holland and has a nutty, maple like flavor. Seasonal flavors include Black Pepper Mix, Cumin, Black Mustard, Garden Herb, Burning Nettle and Burning Nettle Melange, Mustard Melange and Yellow Mustard.

    Don’t miss out on these award winning cheeses.