Chef John Folse & Company Manufacturing began producing retail products in 1994 and selling labeled 64-ounce Cryovac boiling bags. Due to the continued growth of retail sales, Chef John Folse created a new package in 1999. The boiling bag continues to sell well in the southern region, but the new 28-ounce tub can be purchased at major grocery chains in Missouri, Oklahoma, Arkansas, Tennessee, Kansas, Texas, Mississippi, Alabama, Georgia, Florida, South Carolina, and of course, Louisiana.

Our products can also be found in your favorite grocer's deli department served as part of their lunch or dinner specials or also as part of their home meal replacement program.

Bittersweet Dairy

• Fleur de Lis Triple Cream , 4-8 oz. wheels
  This triple cream Guernsey milk blend is characterized by a slightly firm rind and a wonderful, buttery, creamy interior. This cheese is named after the symbol of France, the founder of Louisiana.
• Fleur de Teche Triple Cream, 4-8 oz. wheels
  According to Chetimaches Indian legend, Louisiana's Bayou Teche was formed when a snake, miles in length, battled with the tribe. The snake was killed in the battle and as its great body broadened and curved, it sunk into the damp mud of the swampland. Later, as water flowed through this channel, Bayou Teche was formed. Fleur-de-Teche, a triple cream cow's milk cheese, honors this legend. The vegetable ash "snakes" through the buttery, creamy interior of this soft rind.
• Evangeline, 8-4 oz. wheels
  This triple cream cheese is aged 3-4 weeks. It comes in a 4-ounce wheel and has a tangy, soft, almost runny paste. This variety is named after the heroine in Longfellow's epic poem about the exile of the Acadians from Nova Scotia.
• Gabriel, 8-4 oz. wheels
  This goat variety is aged 3-8 weeks, and comes in a 4-ounce wheel. It has a firm center and a soft, mild outer paste covered in fine vegetable ash. Evangeline spends her life searching for her lost lover Gabriel in the swamps of Louisiana.
• Gelato (White Chocolate, Chocolate Hazelnut, Raspberry, Strawberry, Pistachio, Rum Raisn, C.C.C. White Chocolate Gelato ) , 6 pints
  Dr. James Pivetti of Reggio Emilia, the home of Parmesan cheese, first introduced Chef John Folse to true gelato. It was sitting on a bench in Parma’s town square that his palate first experienced a dessert he was destined to make and name after his friend. This creamy, intensely flavored delicacy is smoother than sherbet and richer than ice cream. Try some of our unique flavors such as White Chocolate, Raspberry, Pistachio, Rum Raisin, Strawberry and Chocolate Hazelnut. You’ll find Bittersweet Plantation Dairy’s Pivetti’s Choice Premium Gelato is authentic in every detail. We offer it as a nod to the rich Italian American influence on our Creole cuisine and as a tribute to our good friend and inspiration Dr. James Pivetti. Enjoy!
• Kashkaval, 1 lb. or 8 oz.
  This semi-hard Bulgarian-style yellow cheese is made from a raw Jersey milk blend. The cheese, which has a texture similar to Cheddar is aged a minimum of 60 days but may be caved up to 2 years. It is great served on a cheese board with fruit or shredded as a cooking ingredient.
• Bulgarian-Style Cow's Milk Feta, 1 lb. or 8 oz.
  This Goat’s Milk Feta is made from a century-old Bulgarian recipe. This rich, tangy soft cheese has been a staple in the Mediterranean diet for generations and is now enjoyed worldwide. The cheese is brined in salty whey three to four weeks prior to shipping and is packaged in 8 ounce portions. Feta is prized in salads, eaten as a snack, or added to Mediterranean style dishes such as spanakopita and stifado.
• Creole Cream Cheese " Louisiana Sour Cream), 12-11.5 oz.
  This farmer's-style cheese indigenous to Louisiana is made with a blend of skim milk and half & half cream. This style of cheese was brought to Louisiana, many think, from the Brittany and Burgundy regions of France and became extremely popular in Louisiana from the 1800s to the 1980s when production ceased. We resurrect this Creole icon for your enjoyment. It is best eaten with a sprinkle of sugar or fresh fruit.
• Marinated Feta in Herbs & Olive Oil, 8oz. (12 to cs)
  This semi-hard Bulgarian-style yellow cheese is made from a raw Jersey milk blend. The cheese, which has a texture similar to Cheddar is aged a minimum of 60 days but may be caved up to 2 years. It is great served on a cheese board with fruit or shredded as a cooking ingredient.
• Feliciana Nevat, 1 lb.
  Our soft-ripened cow and goat's milk cheese is patterned after the Catalonian Nevat from Spain. The name Nevat comes from a Catalan word for snow and refers to the powdery rind and mountain-like shape of the cheese itself. Bittersweet Plantation Dairy chose to name its version "Feliciana" a Spanish word for happy land. The Feliciana parishes were so named by Don Bernardo de Galvez, an early governor of the then Spanish Louisiana colony. The beautiful rolling hills found there are the closest thing to mountains the Bayou can claim, though they are seldom sprinkled with snow.
• Holy Cow - Vache Sante' , 2-lb.
  This bloomy rind cow’s milk cheese builds its tremendous flavor characteristics through longer aging. Although a triple cream, the one-and-a-half to three pound catch weight size allows the cheese to slowly soften over a ten to twelve week period without achieving a molten state. Perfect for cheese trays, eating alone, or as an added flavoring to rich lobster or oyster bisque, no wonder it’s named Holy Cow!
• Artisan Bulgarian Style Yogurt( Plain, Sugar & Vanilla, Raspberry, Strawberry, Mixed Berries, Lemon Meringue, Golden Raisin & Pecan ), 8 oz.
  Bittersweet Plantation Dairy is particularly proud of its line of Bulgarian-style yogurts. These delicious, creamy yogurts are made with Louisiana milk and are unrivaled in flavor and texture.
• Lowfat Bulgarian Style Yogurt ( Ruston Peach, Raspberry, Tahitan Vanilla, Key Lime ), 8 oz.
  In the Rila mountains of Bulgaria, the people make a rich, drained yogurt treasured throughout Europe. With the help of our Bulgarian cheesemakers, Bittersweet Plantation Dairy recreated those traditional fruit-flavored yogurts. Now we've added a low fat line with the same rich textures and flavors you've come to love.
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Cookbooks

• The Evolution of Cajun & Creole Cuisine , 10 ct
  
• Plantation Celebrations ,10 ct
  
• Louisiana Sampler ,10 ct
  
• Something Old & Something New ,10 ct
• Hot Beignets & Warm Boudoirs ,10 ct
• The Encyclopedia of Cajun and Creole Cuisine , 4 ct
  
• The Encyclopedia of Cajun & Creole Cuisine CD-ROME, each
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Pita Bread

• Plain , 90 ct
• Wheat, 90 ct

• BOURBON STREET SEAFOOD GUMBO, 4-4 lb
  Nothing says Louisiana better than a steaming bowl of seafood gumbo. Shrimp and crab are combined with the smoky flavored andouille sausage, onions, celery, bell pepper and garlic to finish this classic bayou dish.
• ACADIANA - STYLE SEAFOOD GUMBO, 4-4 lb
  A South Louisiana favorite, crab, shrimp and okra are combined in a rich seafood broth thickened with a dark Cajun roux, the inclusion of the trinity (onions, celery and bell pepper) round out the flavors of this Cajun classic.
  
• PLANTATION STYLE CHICKEN & SAUSAGE GUMBO, 4-4 lb
  A classic dark brown roux simmering with onions, celery and bell pepper is combined with boneless chicken and the finest smoked sausage to create this Louisiana favorite.
• LOUISIANA CHICKEN AND SAUSAGE GUMBO, 4-4 lb
  Our newest version of this Creole Classic is spicy and smooth. It begins with a dark Cajun roux base.
• CHICKEN AND DUMPLINGS SOUP, 4-4 lb
  Chicken and Dumplings is probably the best known dish associated with southern cuisine and culture. This dish, once seen on every Sunday table south of the Mason-Dixon Line, has been transformed into a hearty soup here at Chef John Folse & Company. So take a trip back in time to the "Old South" and pull up a chair at our table as you enjoy a southern Sunday dinner with a twist.
• CREOLE CORN & SHRIMP SOUP, 4-4 lb
  With a medley of shrimp and corn accented by a hint of tomatoes and a blend of herbs, it is no wonder that Corn & Shrimp Soup is as popular in Louisiana as Gumbo.
• "OLDE" TYME BAKED POTATO SOUP, 4-4 lb
  Remember the aroma of hot baked potatoes fresh from the oven? This is the flavor we have recreated by combining potatoes, smoky bacon and sweet cream, just like in the "olde" days!
• SWEET CORN & CRAB BISQUE , 4-4 lb9
  Many said this dish was born in the cast iron pots of Louisiana. Recreating this magnificent soup is a Louisiana "Birth right." The marriage of rich crab stock, white crabmeat and sweet golden corn come together to create an explosion of flavor in the pot. You may have eaten corn and crab soup, but you havn't sampled any this good.
• HEARTH-STYLE CHICKEN NOODLE SOUP, 4-4 lb
• SHRIMP & ASPARAGUS SOUP, 4-4 lb
  We combined stock from shrimp with stock from asparagus, then as is customary with Cajun cuisine, we added a roux. After adding jumbo shrimp and asparagus tips, you know this crowd pleaser is nothing short of fantastic!
• BROCCOLI, CHEESE & BACON SOUP, 4-4 lb
  When the trinity of onions, celery and bell peppers is combined with broccoli florets, minced carrots and cheddar cheese, a soup unlike any other emerges from our black iron pots.
• BOILED CRAWFISH, CORN & POTATO SOUP, 4-4 lb
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RETAIL TUBS

• Creole Corn & Shrimp , 6-28 oz
  
• Acadiana Seafood Gumbo, 6-28 oz
  
• Crawfish, Corn & Potato Soup, 6-28 oz
  
• Louisiana Style Crawfish Etouffee , 6-28 oz
• Louisiana Style Chicken & Sausage Gumbo , 6-28 oz
• New Orleans Red Bean & Sausage , 6-28 oz
  
• Sweet Corn & Crab Bisque , 6-28 oz
• Spinach & Artichoke Dip , 6-28 oz
• Gumbo Z' Herbes , 6-28 oz
  
• Worlds Famous Jambalaya , 6-28 oz
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CHEF EXPRESS TUBS

• Chicken Stew , 6-28 oz
  
• Beef & Vegetable Stew , 6-28 oz
  
• Chicken & Dumplings, 6-28 oz
  
• Broccoli & Cheese Soup , 6-28 oz
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SMOKEHOUSE MEATS

• Smoked Turkey Tasso , 10-15 lbs cs
  Tasso: (TAH-SO) lean turkey thigh meat roast, sliced then seasoned and smoked. Great as a seasoning meat in many dishes, or as a ready to eat snack.
  Also available made with 95% lean pork.
• Smoked Pork Tasso ,10-15 lbs cs
  Tasso: (TAH-SO) 95% lean pork roast, sliced then seasoned and smoked. Great as a seasoning meat in many dishes, or as a ready to eat snack.
  Also available made with sliced lean turkey thigh meat.
• Smoked Pork Andouille ,10-15 lbs cs
  Pecan Smoked Andouille is a type of smoked sausage in which choice lean pork is cubed rather than ground, seasoned with a little more salt, red pepper, black pepper and garlic, then stuffed into a larger beef casing. It is allowed to hang in the cooler over night to cure, then it is heavily smoked over aged pecan wood for a unique tasting, fully cooked sausage. It is excellent to use for seasoning gumbos, jambalayas, beans and many other dishes.
• Smoked Pork Sausage ,10-15 lbs cs
  Blend of ground pork seasoned with salt, red pepper, black pepper, and garlic then stuffed in the traditional pork casing, which is then smoked to fully cooked perfection over aged pecan wood. Great tasting as a snack; and excellent to cook with. Also available made with beef.
• Smoked Beef Sausage ,10-15 lbs cs
  Blend of ground beef seasoned with salt, red pepper, black pepper, and garlic then stuffed in the traditional pork casing, which is then smoked to fully cooked perfection over aged pecan wood. Great tasting as a snack; and excellent to cook with. Also available made with pork.
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Miscellaneous

• HOT WATER CORNBREAD , 24 ct
  
• Chef John Folse's Tahitian Vanilla Extract 2X 3.4 fl.oz., each
• Olive Oil 700ml Bottle, each
• Butter - Flavored Oil 500ml Bottle, 12 ct
• Southern Stoneground Yellow Grits, 12-1 lb bags
• Southern Stoneground Yellow Corn Flour, 12-1 lb bags
• Southern Stoneground Yellow Cornmeal, 12-1 lb bags
• Southern Fried Chicken Mix, 12-1 lb bags
• Southern Stoneground Hush Puppy Mix, 12-1 lb bags
• Southern Stoneground Seasoned Seafood Fry, 12-1 lb bags
• Southern Stoneground Seasoned Fish Fry, 12-1 lb bags
• Il Gran Gustoso Italian Balsamic Vinegar, aged 10 years 100ml, each
• Il Gran Gustoso Italian Balsamic Vinegar, aged 10 years 250ml, each
• Il Buon Condimento Italian Balsamic Vinegar, aged 6 years 100ml, each
• Il Buon Condimento Italian Balsamic Vinegar, aged 6 years 250ml, each
• Il Buon Condimento Italian Balsamic Vinegar, aged 6 years 500ml, each
• Chef John Folse's Cream of Balsamic, each
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