Eat This Today!
The FALL flavors are Here! Just in - the yearly highly anticipated fall flavors of Jeni's Splendid Ice Creams. Get 'em while they are last...
- Sweet Potato & Torched Marshmallow
- Dark Chocolate Peppermint
- Cinderella Pumpkin
- Middle West Whiskey Eggnog
Check out this video on the making of their Cindarella Pumpkin!
To commemorate our 20th, Salt Lake City's own Amour Spreads has crafted an exclusive Liberty Heights Fresh "20th Anniversary Peach Jam" created from locally grown Glo Haven peaches. They selected these ripe and juicy peaches, grown just north of the valley, as they are my personal favorite peach! Our friends John and Casee of Amour Spreads truly epitomize what is fabulous about the burgeoning Salt Lake valley artisan food movement. Their steadfast commitment to flavor, quality and integrity make this special jam even more cherished. In very limited supply!
Perfect for brunch this weekend! From Sun Valley - Fresh Smoked Rainbow Trout, fully cooked and ready to enjoy with your bagel, eggs and fresh fruit. Lightly brined and applewood smoked, no preservatives, no hormones, none of the bad stuff! In plain and cracked pepper.
Perfect for those on the paleo diet and so much more! From Harvest Bay who bring us one of our favorite Coconut Waters - we now offer their cold-pressed, organic extra virgin Coconut Oil from young coconuts, made within hours of harvest. This rich and creamy oil is a wonderful vegan alternative to butter in baking, high-smoke point sauteing, and has virtually no coconut flavor or aroma once cooked. Some studies have shown coconut oil to have anti Alzheimer's properties as well as to boost metabolism. Lovely on your skin, too!
One of our favorite crafters of unique ice-creams - world famous Jeni's Splendid Ice-Creams - has debuted two new decadent toppings to decorate their ice-creams!
The Salty Caramel Sauce is made from slowly toasted sugar mixed with generous amounts of sea salt, cream, and vanilla beans. Drizzle warm onto their signature Salty Caramel ice-cream, the Dark Chocolate or their Ndali Estate Vanilla Bean.
The Honey Butterscotch is a sublime blend of gently caramelized Ohio wildflower honey, with butter, cream, and a big pinch of sea salt. Big and buttery! Enjoy on the Whiskey and Pecans, Pistachio and Honey or the Buckeye State.
While many of our regular customers will recognize the "old man" olive oil - a select few others wait each year with great anticipation for its return! The Ascolano Olive Oil from the Robbins Family Farm in San Luis Obispo, CA is mild oil, with complex notes of fresh grass and lush earth. Perfect to enjoy with crusty bread, in salad dressings or brush on vegetables and meats for roasting.
Also from Robbins Family Farm, the Eve's Mandarin Olive Oil is crafted with whole Mandarin Oranges, imparting not only the flavors of sweet citrus, but the balancing counterpoint of the bitter peel. Ideal to use in marinades for pork and fish, salad dressings with fresh citrus fruit and juices, or drizzle over briny olives and goat cheese.
Their Manzanillo Olive Oil is a unique oil with an exciting, evolving flavor profile. What starts as smooth and buttery, changes to lively and grassy, then moves on your palette to piquant and peppery. Use in place of butter in your mashed potatoes, to add depth to your salad dressings, and will shine when used for dipping.
These beautiful bottles are not only works of art on the inside - the enchanting print that decorates the Ascolano was painted to honor the Umbrian olive oil tradition and is a depiction of a 75-year-old gentleman that has worked on the annual harvest most of his life. Although retired, he comes to the orchard each year and climbs the ancient trees to pick all day and is paid with enough oil for his family for the coming year. This image depicts him as he enjoyed his lunch break on a typical fall harvest day.
Robbins Family Farm is a small producer of Italian, Spanish, and California olive oil varietals in San Luis Obispo, California. After falling in love with the picturesque olive groves and flavorful oils on a trip to the Spanish countryside in 1972, the family decided one day to live their dream of crafting those oils. In the 90's, the family relocated to the Central Coast of California where they rediscovered the wonders of California olive oil and planted their own orchards.
All of their fruit is sustainably grown and still picked by hand. The olives are milled within just a few hours of picking to assure the highest quality and freshness, and then bottled just before shipping. The cool mornings of central California mixed with the long, warm days adds to beautiful flavors of these unique, complex oils.
Studded with green peppercorns, Yaquina Bay Pavé from River's Edge Chèvre is a bloomy-rind cheese with a distinctive trapezoidal shape. This unusual shape allows the cheese to ripen more evenly, turning the firm, dense paste into creamy smoothness, with the bite of peppercorn threading through each silky mouthful.
Yaquina Bay Pavé ripes slowly, allowing you to enjoy it young and sliceable; or let it develop as it ages and becomes bolder yet with a softer texture.
Raw, Unpasteurized and Organic!
New nut and seed butters from Living Tree Community Foods in Berkeley, CA in Organic Almond, Organic Cashew and Organic Sunflower Butter. A perfect substitute for those who avoid peanuts (they operate a peanut-free facility,) added sugars, gluten, GMO's and other undesirable additives. Ideal for those following the paleo diet!
Siltcoos Cheese from River's Edge Chevre in Logsden, Oregon is named after Siltcoos Lake, the largest lake along the Oregon Coast. A small herd of Alpine goats provide the milk for this rich and creamy cheese, with wonderfully opulent tangy and herbaceous flavors. It is adorned with a pretty fern frond, in honor of its Pacific Northwest roots. Hand-made by cheesemaker Patricia Morfod and her daughters, the cheese is coated in ash and allowed to develop a bloomy rind; early on the cheese is quite delicate and mildly salty - as it ages the cheese will become richer and spicier.
Use a scoop of Siltcoos to balance spicy dishes such as chili or lentil stew, on a cheese plate with olives and salami, or with a chilled glass of sparkling wine.
2013 SoFI Finalist! Each year the Specialty Food Association announces its coveted awards for the best products the world has to offer! The Pecado bar is a finalist in the popular "Outstanding Snack Food" category.
The new Pecado bar from Spain combines the sweet flavor of juicy Spanish figs with rich chocolate and a hint of orange. This irresistible sweet-tooth satisfier is produced by a small family company in the town of Almoharin, from the region of Extremadura, a land of abundant fig trees. In this region, fig trees continue to be cultivated as they have been for hundreds of years, using traditional techniques that minimize the use of fertilizers and chemical products. This non-GMO product is also free of preservatives, trans fats and gluten. Just the right size for a snack and only 95 calories.
From family-run Lark's Meadow Farms in Rexburg, Idaho - Dulcinea is a Basque-style raw sheep's milk cheese. Making no attempt to hide its rustic origins, Dulcinea is tangy, subtle, with distinct notes of apricot, cherries and peaches. The result is remarkably balanced and lets the flavors of the ewe's milk shine. Serve with freshly sliced summer fruits, bold dark wines, or just a hunk of crusty bread.
Their signature cheese, Dulcinea won two awards at the 2011 American Cheese Society Conference: a first place in the open category for sheep's milk and mixed milk cheeses aged over 60 days, and a third place in the aged sheep's milk cheeses category.
KoKos Coconut Cheese is a mild pasteurized cow's milk cheese with a nice dash of coconut cream to add a hint of sweetness and a rich creamy texture. Fun and unique, the flavor is slightly nutty with a smooth palette and refreshing finish.
Grate onto pineapple pizza, pair with tropical fruits, or enjoy with a fruity red wine and a square of dark chocolate.
Delectable cheese from Spain! Garrotxa (gah-ROACH-ah) is a traditional goats' milk cheese from Catalonia. Aged three months, this cheese has a semi-soft creamy texture, a delicate flavor and a smooth finish that pairs perfectly with a glass of Cava or Sparkling Wine. The goats feed on a diet of fresh oregano and rosemary creating a lovely herbal flavor.
From The Scholten Family Farm Website:
"Mission Statement: to produce and provide from our family farm, the highest quality products for our consumers in an environmentally and socially responsible way for future generations."
We applaud their commitment to sustainability and you can taste that pledge in every sumptuous bite of their rich and creamy Weybridge cheese. The pasteurized cow's milk comes from a unique breed - the Dutch Belt - who are pasture-raised and fed on sweet summer grasses and hay in the winter. This farmstead cheese is hand crafted to reflect the distinct characteristics of their Vermont land.
Packed in just the right size for any occasion - spread onto bread at breakfast, toss in your basket for an impromptu picnic on the grass, or pair with salumi on an impressive appetizer platter. The cheese is enveloped in a lovey edible mold hiding a lush creaminess inside. Enjoy its notes of mushrooms and citrus with a distinct toasted finish and smooth milky flavor.
Swiss-made cheeses are rarely from ewe's milk. The Brebis de Rossiniere is unusual not only in its milk - but also in its bold, potent flavor! Aged 4 - 6 months, the color is a mild pale yellow with a semi-firm texture yet an intense taste. Pair with other assertive flavors such a strongly flavored salumi, bitter herbs, or a heady hoppy ale.
Hand made in the small town of Ambasmestas in the Castilla-Leon region of Spain by Joaquin Villanueva Casado, a small artisanal producer, Viegadarte cheese is made from pasteurized milk from Murciano-Granadina goats. Aged for one month, Viegadarte is encased in an ash rind; as the cheese ages the outer ring turns creamy, while the inner ring remains pure white in color. The texture is smooth with a complex, long lasting flavor with a slightly earthy finish. Pair with fresh citrus fruits, Amour Spreads Orange Habanero jam and a glass of Cava or sparkling wine.
It’s fresh meat season at Liberty Heights Fresh! Our selection comes in each week from the finest local family-run ranchers who practice the utmost of sustainable and responsible animal and land care. The animals are grass-fed and free-range. You will taste the difference in every bite! Fresh on the shelves today, New York’s, Ribeyes, Top Sirloin, Flat Iron Steaks, and Ground Beef from Canyon Meadows Ranch (Altamont, UT.) In addition we have a huge selection of frozen Ground Pork, Pork Shoulder Roast, Pork Leg Roast, Pork Chops, Pork Belly, Ground Goat, Goat Ribs and Goat Chops from Christiansen Family Farm (Vernon, UT,) and Fresh Ground Lamb, Lamb Chops, Rack of Lamb, and Lamb Stew Meat from Morgan Valley Lamb (Delta, UT.)
Named for the pretty dried fern that decorates its surface, Fougerus ("Fern") is a soft ripened cow's milk cheese produced in Ile de France in Northern France.
By happenstance, cheese crafter Robert Rouzaire was frustrated when the bloomy rind on his cheese displayed minor flaws. In a moment of inspiration, he graced each piece with a pretty dried decorative fern.
Produced from cow's milk sources from several small dairies in the Seine-et-Marne region south of Paris, the cheese is aged for three to four weeks creating a nose of nuts, mushrooms and savory vegetables.
Pair with champagne, toasted nuts, crusty bread and salamis.
The quality of made-in-Utah cheeses keeps getting better every day! Gold Creek Farms, started in 2007 now produces some of the world's most awarded cheeses.
After the discovery of an old, out of production dairy farm in Woodland, dreamers/cheese lovers Alan and Debbie Gold decided to convert the farm to an artisan cheese-making facility, using all the remaining structures including renovating the milk barn, and rehabbing the dilapidated hay barn and stable. Raising their own Brown Swiss Cows, all of their cheeses, soaps and locations are made from their milk; the breed was specifically chosen for its buttery rich milk.
Gold Creek Farm also displays a laudable commitment to sustainability in all their practices, including using restaurant leftovers to feed their pigs, using spent wheat leftover from a local distillery to feed their cows, and growing their own alfalfa with limited chemicals.
Aged White Cheddar: Aged over one year, with a sharp and nutty flavor and melt in your mouth texture. This cheese is the base for their unique specialty cheeses.
Smoked Cheddar: A bold cheese with smoky, nutty notes. One of their most decorated cheeses - recently awarded 2012 "Best in Class" and 4th place in for the "Best Overall Cheese in the World" at the World Championship Cheese Competition, and in 2010 and 2011 2nd place by the American Cheese Society.
Truffle Cheddar: sweet and creamy with just the perfect amount of Italian truffle.
Smoked Parmesan: Another multi award winner! Received 2013 Best of Class at the United States Championship Cheese Contest and 2nd in Class at the 2012 World Championship Cheese Competition.
Drunken Cheddar: Aged three years then blended with local red wine for earthy rich flavors.
Bacon Chive Cheddar: Sophisticated flavors ideal for grilled cheeses, in omelets, or melted onto a burger.
A little bit of cheese history... Up until the 1990's, the Swiss Cheese Union tightly controlled the cheeses allowed to be produced, limiting production to only the most traditional cheeses such as Emmental and Gruyere. When the Union met its timely demise, an age of creative, innovative cheesemaking followed and Heublumen ("hay-blu-men") is one delicious result!
Made from organic raw cow's milk from mountain grazed animals in the Swiss Alps, the cheese is pressed and brined, then encased in hayflowers and sweet grasses. The massive wheel is aged for four months when the herbaceous perfume permeates the cheese, leaving notes of summer grass, alpine flowers, toasted nuts and sweet cream.
Fontina is a rich and creamy Italian cheese made for nearly a thousand years in the Aosta Valley. Fontina Val d'Aosta is traditionally made from unpasteurized milk of the Valdaostan Red Spotted cows grazing on the plains of Aosta Valley. With a pale creamy center dotted with eyes, Fontina Val d'Aosta has an unctuous texture that develops its nutty flavor the longer it is aged. This versatile cheese can be used to make fondues, add sophistication to your mac and cheese, or enjoyed paired with jams, salamis, and crusty bread.
There are many Fontina cheeses made with alternative names such as "Fontinella", "Fontal", and "Fontella" but the Italian Fontina, Fontina Val d'Aosta, identified by a Consorzio (Consortium) stamp is the original and most famous. The other versions are much milder than the original Fontina. Italian Fontina has a natural rind that turns tan to orange-brown with aging.
For those who have tasted artisanal and European style butters - butter is never "just butter!" The luxurious mouth-feel, higher butterfat content and lower moisture levels result in richer baked goods, more delectable savory dishes and fuller flavor in every dish. All of our butters are completely free of "Butter Flavor" (also seen on labels as "Natural Flavor") frequently added to supermarket butters to make them taste, well, more like butter. Liberty Heights Fresh is proud to sell a wonderful selection of some of the best butters the world has to offer!
Straus Family Creamery unsalted and salted butters - Organic Grade AA European Style butter with 85% butterfat - Rich, sweet and creamy, with 85% butterfat content and extremely low moisture levels for baking results in flakier pastry that rises higher and browns more evenly. This is the “chef's” butter, because it doesn't burn as easily as other butters, made in the European-style, in small batches in an old-fashioned 1950s butter churn. Named "One of the Top Premium Butters in America" by Food and Wine Magazine and recognized by Saveur magazine as one the "50 Great Butters of the World" for its velvety texture and complex herbal notes. Certified Organic Butter is also certified kosher and gluten free.
Sierra Nevada Cheese Company Vat Cultured European Style Organic Butter - lush flavor and a light tang perfect to melt onto baked goods. Vat cultured with live active cultures in a time-activated process to develop a distinctive all-natural flavor. Rich and creamy with a high butterfat content creates an unctuous texture.
Burro Mandriano - Made from milk from cows that open graze on the sweet grasses of the Italian alps, this high butterfat butter is perfect for baking and has a lush rich flavor and texture.
Kalona Supernatural unsalted and salted organic butters - Organic butters from grass-fed Iowa cows made in small batches. Their lightly salted butter is made with Celtic Sea Salt that is hand-harvested on the Brittany coast of France. Using an old-school style butter churn, each batch is hand made and hand packed. Amazing flavor and a great value!
Vermont Butter and Cheese Creamery - Vermont Cultured Butter is made with a luxe 86% butterfat. Crafted from family farm cows in Northeast Vermont, this milk is first cultured, then small batch churned into silky, nutty flavored European butter. Perfect for sauteing, in pies or dipping lobster. Named by Saveur magazine as one the "50 Great Butters of the World" for its appealing texture and "sharp" flavor.
Pamplie - Le Beurre des Chefs - Since 1905, this sweet and creamy French unsalted butter had been made in an old world style wooden barrel by a cooperative of French dairy farmers. With light floral notes and a sweet, clean finish with the taste of hazelnuts. Named by Saveur magazine as one the "50 Great Butters of the World" and is their favorite cultured butter.