Gourmet Imports

Gourmet Imports Importers & Distributors of Specialty Foods. Serving Los Angeles Chef's & food professionals since 1

Gourmet Imports is a Los Angeles based importer and distributor of specialty foods serving discerning Chefs and culinary professionals for over 22 years. Our product offering includes over 400 of the best cheeses the world has to offer and over 2,000 other culinary items including specialty meats, Foie Gras & pâté, finishing oils & vinegars, spices, baking & pastry chocolates and much, much more.

We work diligently to continue and bring new and exciting culinary products from Europe and around the world to many of the finest Chefs and establishments in the country. We have built our reputation through a commitment to always offer competitive prices and never compromise on the quality of our products or our customer service. Our family of employees is passionate, knowledgeable and understands that we must always work hard to earn the continued trust and business of our clients.

For the months of May and June, we're thrilled to partner with to offer Stichelton on promotion. This evolution of this...
05/12/2026

For the months of May and June, we're thrilled to partner with to offer Stichelton on promotion. This evolution of this cheese is just another example of the commitment Neal's Yard has to supporting traditional British cheesemaking and keeping those centuries-old practices alive.

Stichelton is essentially a raw milk version of Stilton. By the time Stilton got its Protected Designation of Origin
status in 1996, all the Stilton in England was already being pasteurized. As a result, pasteurization was written
into the PDO as a requirement for making the classic English blue. So when American cheesemaker Joe
Schneider and Neal’s Yard Dairy founder Randolph Hodgson decided they wanted to make a more
traditional raw milk version of the cheese, they knew from the start it would have to be called something else.

Stichelton is made in Nottinghamshire, from raw morning milk, with very little starter. The make itself takes a full
24 hours. The curds are hand ladled and milled, then the wheels are rubbed up and pierced. The result is an
exceptionally unique and complex cheese that shows a great deal of variation from batch to batch.

Cutting into a wheel of Stichelton, the first thing you’ll notice is the beautiful open texture. The paste is soft and
creamy, and the aroma gives graham cracker and brownie notes. It has excellent salinity and no bitterness to
speak of. The paste is buttery, and the blue flavor is round, balanced, and warm. In the fudgy paste just under
the rind, we get notes of peanut butter and honey sandwich. It is an exceptional example of the style.

Kicking off American Cheese Month right with our promotion!! For the entire month of May (and June!!), we're offering M...
05/01/2026

Kicking off American Cheese Month right with our promotion!! For the entire month of May (and June!!), we're offering Mariana, Pecuri in I Vigni and Lake Breeze at a lovely discount.

Veronica - V to her friends - first launched the Blakesville cheese line in the summer of 2020 – a rather difficult time to be introducing new cheese to the market – but her exceptional cheesemaking skills cut through the pandemic noise, and she built the line into something really special.

Mariana is a sheep’s milk tomme with a natural rind. It’s the cheese Veronica is most stoked about, and it won a gold medal at ACS last year! It’s comforting and deep, with a flinty texture off the knife that is melting and rich on the palate. Beautiful and wholly unique from everything else out there.

Pecuri in i Vigni is a little puck of fresh sheep’s milk cheese wrapped in wine-soaked grape leaves. The texture of the paste is fluffy and silky but still dense. We taste sheep’s milk ice cream with deep red fruit notes. There’s a clean acidity and grassiness on the finish. It is sweet, milky, fruity heaven.

Lake Breeze is a gorgeous 7oz round of goat cheese with a delicate geotrichum candidum rind. This is a classic Loire Valey style, with bright, lactic flavors and a soft but dense wet-clay-like texture. The aroma is mushroomy and musky, and the flavor has notes of honey, heather, and clean oyster shels.

04/03/2026

Our latest quarterly news booklet is out! Look for one with your next order, or check it out online at the link in our bio.

In this issue you’ll find our new mission statement and guiding principles! In our Maker Spotlight we’ve got and Mid Coast Creamery. And we have a piece about the difficulty Minnesota makers and businesses are still facing with the lovely and . Give it a read!

In 2003, brothers Andy and Mateo Kehler launched Jasper Hill Farm in Greensboro, Vermont. Their goal was to preserve agr...
03/27/2026

In 2003, brothers Andy and Mateo Kehler launched Jasper Hill Farm in Greensboro, Vermont. Their goal was to preserve agricultural land in Vermont and create jobs in the area. Over the past two decades Jasper Hill Farm has become a pillar of the American artisan cheese industry. Their cows graze on lush pasture grasses from May to October. Throughout the summer they cut, bale, and dry their own hay to ensure the cows have plenty of local feed to last them through the winters. This all pays off in the exceptional quality of their milk and the “taste of place” (terroir) in their cheese.

Moses Sleeper is modeled after a classic French Brie. It’s named after a Revolutionary war scout that was killed while defending a blockhouse along the Bayley Hazen Military Road in Vermont. This is an easy, likable softy, that starts out with a bouncy and pliable paste. As it ages and hits peak ripeness, it becomes more ooey gooey with a weepy cream line. The aroma is all uncooked mushrooms and sweet cream, with flavors of cultured butter, steamed cauliflower, crème fraîche, and toasted pinenuts.

The wheels are only about 1 pound. There are 4 to a case, but we’re happy to sell them individually as well, so you can get exactly what you need. Grab some and let us know what you think!

An epic day on the bay with our friends from . Sarah and Alex had the pleasure of slinging cheese to wine folk from all ...
03/10/2026

An epic day on the bay with our friends from . Sarah and Alex had the pleasure of slinging cheese to wine folk from all over the west coast (and Hawaii!).

Such a delight to make new friends while showcasing some of our favorite products. Check out this beautiful grazing table our dynamic duo put together.

Yoredale is a clothbound raw milk Wensleydale style cheese made by couple Ben and Sam Spence at Curlew Dairy. They began...
02/27/2026

Yoredale is a clothbound raw milk Wensleydale style cheese made by couple Ben and Sam Spence at Curlew Dairy. They began making the cheese in 2019, after leaving their jobs in finance and moving back to Ben’s family farm in Caperby, Yorkshire. They honed their cheesemaking skills learning to make Kirkham’s Lancashire and Stonebeck Wensleydale – experience that helped shape Yoredale’s development. From very early on, Neal’s Yard Dairy began tasting the cheese and providing feedback, helping them dial in exactly what they wanted out of the cheese. Just 3 years after their launch, Neal’s Yard began selling it, and bringing it all the way across the pond for folks like us.

Yoredale is wrapped in the same kind of buttered cheesecloth as Kirkham’s Lancashire. Underneath the cloth you’ll find a delicately milky and buttery paste. The texture of this cheese is pliable and smooth, with no grit or crystallization. You can feel the gentle breakdown of curds in your mouth. Janet Fletcher describes the aroma “like cultured butter melting in a skillet.” The flavor of the paste is bright, like lemon yogurt, with a balanced salinity that hints at Castelvetrano olives, and earthier notes closer to the rind. Some of us noted a subtle limestone minerality when we tasted it yesterday, while others did not, but we all agreed on one thing: mac and cheese.

Wheels of Yoredale are about 15 lbs, and we sell them in whole or half wheels.

Hot Brando from Lowry Hill Provisions in Minneapolis, MinnesotaLowry Hill Provisions created Hot Brando salami specifica...
02/13/2026

Hot Brando from Lowry Hill Provisions in Minneapolis, Minnesota

Lowry Hill Provisions created Hot Brando salami specifically for us! In fact, if you’ve ever heard tales of the elusive Brandon – our Purchasing Director here at Gourmet Imports – this salami was his idea, and Lowry Hill named it after him!

You may remember Lowry Hill Provisions as the folks who took over Red Table Meats’ old spot in The Food Building in Minneapolis. Right before Red Table Meats closed permanently, Erik Sather, the founder and head salumist at Lowry Hill, spent a few months shadowing the Red Table team. When Red Table closed, Erik took over their production facility. Erik also hired 4 former Red Table employees to stay on with him. The Lowry Hill team of 6 now makes a variety of their own recipes in the old Red Table space, showcasing heritage breed, regionally sourced, clean pork salami in both classic and fun flavor combinations.

Hot Brando is a large format (4 lbs) spicy salami featuring crushed red pepper, smoked paprika, cayenne, and sherry. It’s bright, with an almost citrusy acidity, and big fruity chili flavors. There’s a tongue tingling heat that is just right – not overpowering, but absolutely present.

If you’re looking for a way to support and showcase makers in Minnesota, or you just want to mix up your spicy salami selection, add Hot Brando to your lineup!

Tentation de Saint-Félicien from Mons Fromager Affineur is a triple crème cow’s milk cheese with a soft, delicate rind. ...
02/06/2026

Tentation de Saint-Félicien from Mons Fromager Affineur is a triple crème cow’s milk cheese with a soft, delicate rind. Most triple crèmes sport the heartier penicillium candidum variety of rind – the rind you’d find on a brie-style cheese. But Tentation showcases geotrichum candidum. It’s a rind style most commonly found on soft goat’s milk cheeses, and its delicate texture and wrinkly appearance give it away. Matured for only a few weeks, Tentation’s “geo” rind feels barely there, just firm enough to wrap around the creamy insides and hold them all together.

We cut into a wheel yesterday to taste it. This cheese is all cream and butter, an easygoing crowd pleaser if ever there was one. All the notes we’re getting here are lactic: Greek yogurt, fresh milk, and heavy cream. The texture is soft and velvety, with enough gooiness to entice people, but not so much that it becomes a puddle on the plate. The 6 oz wheels are sold each, and they are just lovely right now. Grab a few on your next order.

02/05/2026

Have you seen our latest Quarterly News booklet? Some lovely producer spotlights including , , and more! If you haven't received a copy, let us know. Digital version linked in our bio.

Somehow, it’s already February and with that comes two promos with two incredible Indiana-based producers: Capriole Goat...
02/03/2026

Somehow, it’s already February and with that comes two promos with two incredible Indiana-based producers: Capriole Goat Cheese & Smoking Goose Charcuterie.

Judy Schad, of Capriole Goat Cheese, is a titan of the industry and pioneer in American artisan cheesemaking. She recently handed over the reins of the business to her grandson Sam and he and their team have taken up the torch of hand ladled goat goodness. For February and March, we will have some of their lesser-known beauties on sale – Big Julie (a Gourmet Imports exclusive!), Piper’s Pyramide and Tea Rose. Their delicate textures and sweet lactic flavors will help ease us into spring.

In 2007, high school sweethearts, Chris and Mollie, opened a butcher shop and marketplace in Indianapolis. Over the next few years, Chris began developing recipes behind the butcher counter, and in 2011, utilizing the many relationships they’d formed with farmers, they created Smoking Goose Charcuterie. Rounding the corner on their 15th anniversary of the company, they continue to make some of the best slow cured and smoked meats available by combining inspired flavor profiles with traditional techniques. Capocollo di Dorman, Soppressata and Sliced Big Red Salame are all on sale through March. Pair them with some of the Capriole cheeses for a true mid-west experience!

Address

961 S Meridian Avenue
Alhambra, CA
91803

Opening Hours

Monday 9am - 3pm
Tuesday 9am - 3pm
Wednesday 9am - 3pm
Thursday 9am - 3pm
Friday 9am - 3pm

Telephone

+16265706900

Website

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