What's Tasty at Sigona's Farmers Market

July 18, 2012

snackLets Provides Next-Generation Snacking

Filed under: Coupons, Feature Articles — Tags: , , , , — Sigona's @ 12:59 pm

snackLets Provides Next-Generation Snacking

By Andy Coffaro

An Interview with snackLets co-founders Laura Woo and Gina Song


Laura Woo and Gina Song, co-founders of snackLets

Americans have long turned snacking into an art form. Let’s be honest here. If snacking were an Olympic sport, we’d be the favorites to bring home gold in London this summer.

The problem, of course, is the poor snacking choices we typically make. From processed cookies to greasy chips, there’s a reason why 36% of Americans are obese. Thank goodness we have Gina Song and Laura Woo, co-founders of snackLets, working tirelessly to create one of the most nutritious and best-tasting snacks you’ll ever devour. To achieve this, they naturally started with … kale?

“Both Laura and I are super passionate about food,” said co-founder Gina Song from their headquarters in Menlo Park. “Whether it’s preparing it, eating it or even watching the Food Network for hours, we’ve always gravitated toward food.”

These lifelong friends that have known each other since their middle schools days in Korea had a mutual friend in Los Angeles making amazing vegan kale chips they adored. Although Laura was in finance at the time and Gina was running her own doggie daycare business, they decided to perfect their own kale-licious recipe and go into business together.

Although only in business since early 2012, snackLets constantly receives praise and compliments from customers that devour their three flavors of kale chips (BBQ Giddy Up!, Double O Cheesy and Spicy Chili-lata). Considering the entire Sigona’s marketing team spent half of a meeting last month scarfing down these delicious bite-sized nuggets of nutrition, it’s not difficult to understand how they’ve come so far in such a short amount of time.

They’re Sneaky Good

American adults aren’t the only ones struggling with obesity. Recent research has childhood obesity rates soaring as high as 20%. snackLets is doing their part to chip away at this frightening stat.

“I have a two year-old boy and he hates any food the color green,” said Laura. “But these have been a huge hit because they taste so good. He eats them by the bag.”

snackLets BBQ kale chipsLaura continued, “The kale chips are also really good for him because he’s allergic to milk. Because these are 100% vegan, his favorite flavor is still the cheese.”

For all the parents out there, snackLets Kale Chips are a great way to feel good about your child’s snacking habits. Kale is a superfood loaded with vitamin K, A and C – not to mention fiber. The masterminds at snackLets use a dehydrator to cook the kale at an extremely low temperature to ensure the nutrients don’t burn off. By adding their top-secret spices – and a dash of TLC – you’re presented with an unbelievably tasty snack that’s incredibly good for you. Heck, you can even sprinkle them on your salad for that extra crunch!

Looking Down the Road

When I asked our fearless entrepreneurs if they have any new flavors or products in the works, they said that while they do have a few new snacks hidden up their sleeves, they’re incredibly focused right now on their three flavors of kale chips.

“We do have a lot of fun things in the pipeline, but we want to grow carefully and be smart about it,” said Laura toward the end of our conversation.

For now, the local outfit is focused on provided Bay Area residents with one of the most unique, healthy and flavor-packed snacks on the market. Come snag a bag the next time you’re in the store. We’re positive you’ll love ‘em. (They’re free between July 19-26 when you spend $30 or more in the store.)

And feel free to contact Gina or Laura with any questions and comments. As Gina said, “The great feedback is what keeps us going.”


June 27, 2012

Raw California Whole, Jumbo Pistachio Meats on Sale at Sigona’s

John Sigona’s Pick of the Week

California Whole Raw (Jumbo Size)

Pistachio Meats

Regularly $6.99 

On special right now for $3.99 (6 oz. container)

Raw pistachio meatsOur raw pistachios are coming from a family owned and operated farm in Terra Bella, California. These pistachios are of the finest quality in the world. They’re jumbo sized and picked at full maturity to assure excellent flavor.

Raw pistachios are full of extraordinary nutritional benefits. Here are some of the reasons why they are so good for you:

A (1) oz. serving of raw pistachios provides 10% of the daily value for:

  • Dietary fiber
  • Vitamin B6
  • Thiamin
  • Phosphorus
  • Copper

Raw pistachios are rich in:

John outside with produce

John Sigona is the dried fruit & nut buyer for Sigona’s Farmers Markets in Palo Alto and Redwood City, Calif.

  • Phytosterols, which directly aid in lowering cholesterol levels
  • Monounsaturated (healthy) fats
  • High quality plant source of protein, providing essential and non-essential amino acids

Try raw pistachios in:

June 13, 2012

Medjool Dates on Sale at Sigona’s

John Sigona’s Pick of the Week


Best Price Ever!

California grown, jumbo

Medjool Dates

A 15 lb. box for just $3.27 per pound – that’s only $49.00 – an unheard of, excellent sale price for these dates.

Sale ends June 25th so load up now!

Medjools store excellently in the refrigerator (up to 3 months) or in the freezer for up to 8 months.

Try eating them directly out of the freezer – excellent!

Some Nutritional Facts

  • High fiber: six grams per three oz. serving
  • Good source of potassium, iron and copper
  • Excellent source of magnesium (10% per three oz. serving)
  • Medjool dates consist of 2% protein


  • Room temperature—good for at least (2) weeks
  • Refrigeration—good for 2-3 months
  • Freeze—good for 6-8 months
John outside with produce

John Sigona is the dried fruit & nut buyer for Sigona’s Farmers Markets in Palo Alto and Redwood City, Calif.

Eat ‘em up! Medjools are an excellent, healthy alternative to sugar or honey when diced and mixed with:

  • Oatmeal
  • Cereals
  • Muffins
  • Cookies
  • Trail mixes
  • Fresh fruit Smoothies
  • Yogurt
  • Cottage cheese

Stuff Medjools with cheese and enjoy! It’s easy: simply slice lengthwise, remove the pit and add in a slice of:

  • Soft goat cheese (my # 1 favorite!!)
  • Cream Cheese
  • Monterey Jack
  • Sharp cheddar
  • Blue cheese
  • Or dice any of the following and mix with cheese before stuffing:
    • Spicy jalapeno peppers or any hot pepper of you choice
    • Granny Smith apples
    • Any favorite raw nut—like almonds, walnuts or pecans

June 12, 2012

Fresh Cherry Cobbler with Pasta Frolla and Mascarpone Ice Cream

Fresh Cherry Cobbler with Mascarpone Ice Cream

Fresh Cherry Cobbler with Mascarpone Ice Cream. Recipe and photo courtesy of Luisa Ormonde of Luisa’s Catering in San Carlos.

A dish perfect to celebrate the local cherry season! Recipe and photo courtesy of Luisa Ormonde of Luisa’s Catering in San Carlos. Luisa says, “I love traditional cherry cobbler but wanted to give it an Italian twist! Here is my version with a Pasta Frolla crust (Italian-style Shortbread), a brandy and cinnamon laced cherry filling and a homemade mascarpone ice cream.”

Mascarpone Ice Cream (makes about 1 quart):

  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup mascarpone
  • 3/4 cup granulated sugar
  • 3 egg yolks (we recommend local Wattle & Comb pastured eggs, sold only at Sigona’s!)
  • 1/2 tsp pure vanilla extract

Pasta Frolla:

  • 1 whole egg (we recommend local Wattle & Comb pastured eggs — if using the PeeWee eggs, increase to one more)
  • 1 egg yolk (we recommend local Wattle & Comb pastured eggs)
  • 1 3/4 cups all-purpose flour
  • 8 TBL (1 stick) unsalted butter, chilled and diced
  • 1/3 cup sugar
  • Pinch of sea salt
  • Zest of 1 lemon, finely grated

Fresh Cherry Filling:

  • 1 lb. fresh cherries, pitted and halved
  • 1/2 cup granulated sugar
  • 2 TBL unsalted butter, melted
  • Pinch of sea salt
  • 2 TBL cornstarch
  • 1/2 tsp ground cinnamon
  • splash of brandy

For the mascarpone ice cream: In a small bowl, beat the egg yolks with the sugar until fluffy and lighter in color. Set aside. Combine the milk and cream in a medium saucepan and just bring to a boil over medium-high heat.

While beating the egg yolk mixture, pour in a small spoonful of the hot milk mixture and continue to beat. Repeat process with a larger spoonful, while beating, then repeat. Next, scoop all the egg yolk mixture into the hot milk mixture. Return heat to medium-low. Cook about 8-10 minutes longer, stirring frequently with a spatula to scrape all corners of the bottom of the pot. Do not let boil. The custard should be just thick enough to coat the back of a spoon, but have no lumps.

Chill the custard 4 hours or overnight. Blend in the mascarpone and vanilla until smooth in texture. Follow your ice cream maker’s instructions to churn into ice cream. Transfer to an airtight container and freeze for 2 hours to firm up.

For the pasta frolla*: In a food processor or standing mixer, pulse ingredients until a ball forms. In a mixer, use the paddle attachment to mix ingredients until a ball forms. Wrap dough in parchment paper. Flatten and refrigerate for 1 hour.

Open up parchment paper to reveal dough, dust with flour and flip over. Lightly dust top of dough with flour, and roll dough about ¼-inch thick (this might make more than you need for the cobbler so it’s a great time to make cookies with the scraps!)

To complete: Preheat the oven to 350°.

Pour cherry mixture into a 1-quart casserole dish. Top it with pasta frolla dough. Bake for 25 to 30 minutes or until the top is golden brown and cherries are bubbly.

Serve with mascarpone ice cream and garnish with powdered sugar, cinnamon, fresh cherry (or lemon twist).

*Pasta frolla by hand: Work all ingredients in a bowl with your hands, smashing butter pieces with the tips of your fingers. When the dough starts coming together, transfer to a work surface, and knead for 30 seconds. Wrap dough in parchment paper. Flatten and refrigerate for 1 hour.

May 16, 2012

A Pair for the Palate: Savory Goat Cheese with Fig or Pear

A Pair for the Palate: Savory Goat Cheese with Fig or Pear

Spread a little stuffed goat cheese and top with a slice of fresh fig or pear for an additional pop of flavor.

Figs and goat cheese. Figs stuffed with goat cheese and drizzled with honey, for good measure. How about a pear and goat cheese topped green salad? Goat cheese and any fruit for that matter. Can it get any better?

If you love that savory tang of goat cheese paired with the mellow sweetness of fresh or dried fruit, then you’re in for a treat!

Next week, May 23-29, we’re offering a free 4 oz. package of Coach Farm fresh goat cheese stuffed with either figs or pears with your coupon when you spend $30 or more!

Whether on its own, spread on a baguette or paired up with a glass of red or white wine, Coach Farm creamy, spreadable goat cheese with fig or pear is a simple yet luscious treat that’s even better when it’s free.

Make sure to get your free cheese next week then try these goat cheese recipes:

Strawberry Salad with Walnuts & Coach Farm Goat Cheese with Fig

Recipe adapted from Coach Farm. Serves 4.

Fig Balsamic vinaigrette:

  • 2 TBL Sigona’s Fresh Press Spanish Hojiblanca olive oil
  • 1 TBL Sigona’s fig balsamic
  • 1 tsp finely minced shallot
  • salt to taste

Stuffed goat cheese is delicious when crumbled and sprinkled on a green salad with fresh fruit and nuts.

For salad:

  • 6 cups mesclun or wild arugula (also known as rocket arugula)
  • 1 cup strawberries, hulled and thinly sliced
  • 1/4 cup chopped walnuts, toasted
  • 3 ounces Coach Farm goat cheese with fig, crumbled
  • Freshly ground pepper, to taste


  1. Whisk all the vinaigrette ingredients together and set aside.
  2. Arrange greens on plates. Top with berries, drizzle with dressing and top with walnuts and crumbled goat cheese. Season with freshly ground pepper.

Coach Farm Goat Cheese Pizza with Pear and Arugula

Recipe adapted from Coach Farm. Serves 2-4.


  • 1x 12″ Pizza Shell (store bought or make your own)
  • 4 oz. Coach Farm goat cheese with pear, thinly sliced
  • Ripe pears cut in 8 wedges, marinated and grilled
  • Sigona’s Fresh Press Spanish Hojiblanca olive oil
  • 1 cup Baby Arugula
  • 3 TBL Sigona’s traditional balsamic


Lay cheese out on a partially baked pizza shell. Top will pear wedges and drizzle with olive oil.

Bake in a hot oven until the crust is fully cooked and the cheese is melted.

Meanwhile, in a small sauté pan or pot, reduce the balsamic over medium-high heat until thicker and syrup-like. Remove from heat, cool at least 5 minutes then toss with the arugula.

Top baked pizza with the arugula and balsamic mixture. Slice and serve.

May 8, 2012

Mother’s Day Breakfast Treat: Strawberry & Cream Cheese Stuffed French Toast

Strawberry & Cream Cheese Stuffed French Toast

Luisa Ormonde's Strawberry & Cream Cheese Stuffed French Toast for Mother's DayRecipe courtesy of Luisa Ormonde of Luisa’s Catering. Luisa says, “I made this for our friends that came over our house for brunch. I thought with Mother’s Day coming up, this would be a great recipe to share…it’s great for treating mom to a breakfast in bed! I make my own brioche (see recipe here: Simple Brioche Loaf) but you could certainly purchase one already made”. Time: 20 mins. Serves 4.

For the filling:

  • 12 (or so) fresh organic strawberries, sliced in half
  • 1 small jar of quality strawberry preserves/jam (Luisa used Sigona’s strawberry preserves)
  • 8 oz. cream cheese (very cold), sliced into 12 slices

For the toast:

  • 8 thick slices brioche bread
  • 4 large eggs (Luisa used Wattle & Comb pastured eggs, found only at Sigona’s!)
  • 1/2 cup organic cream
  • 1/4 tsp. ground cinnamon
  • pinch of pink Himalayan salt

Fresh strawberry coulis:

  • 1 small package organic strawberries
  • fine sugar to tasteLuisa Ormonde's Strawberry & Cream Cheese Stuffed French Toast for Mother's Day
  • fresh lemon juice, to taste

What else:

  • unsalted butter, for buttering pan/griddle
  • powdered sugar, for garnish
  • fresh mint sprigs, for garnish

To make strawberry coulis: Blend strawberries, sugar and lemon juice with a hand blender of regular blender Strain into a bowl. Pour into a plastic squeeze bottle (if you got one) and chill until ready to use.

For the French toast: Lay out all 8 slices of bread. On 4 of the slices, place 3 slices of cream cheese slices, some strawberry jam and top with 3 strawberry halves. Top those with the other 4 plain slices of bread (just like you are making a sandwich!).

Luisa Ormonde's Strawberry & Cream Cheese Stuffed French Toast for Mother's DayIn a shallow baking dish or pie plate, whisk together the eggs, cream, cinnamon and salt. One at a time, place the “sandwich” in the egg mixture, soaking about 20-30 seconds per side. Remove the bread and allow the excess custard to drip off. Transfer to a plate and repeat with the remaining “sandwiches.”

Add about a 1 tablespoon of butter to the heated skillet/griddle and coat. Add the filled slices of toast to the skillet/griddle in a single layer. Cook until light golden brown and crisp, about 1-2 minutes per side, adding more butter to the skillet/griddle as needed.

To serve: Cut each “sandwich” in half. Squirt/spoon strawberry coulis on serving platter or individual plates. Transfer French toasts to serving platter/plates, dust with powdered sugar and garnish with fresh mint sprigs.

April 4, 2012

Bonus Recipes Featuring Barber’s 1833 Vintage Reserve Cheddar

Bonus Recipes Featuring Barber’s 1833 Vintage Reserve Cheddar

Absolutely one of the best white cheddars we have in our store, the Barber’s 1833 Vintage Reserve Cheddar is aged at least 24 months before its made available, making it deliciously creamy with both savory and sweet notes. The Barber family have been in the cheese-making business at Maryland Farm in Somerset, England, since 1833. Get a FREE WEDGE April 4-10, 2012 with your coupon.

Butter Lettuce, Cherimoya, Coppa & Barber’s Cheddar Salad with a Summery Vinaigrette

The delicate flavors of butter lettuce and cherimoya are balanced here with flavorful Choppa and the Barber’s 1833 Vintage Reserve Cheddar. Topped with a lovely olive oil and peach balsamic vinaigrette, this makes a great side or brunch salad. Enjoy!


  • Heart of butter leaf lettuce
  • 1 small-medium cherimoya, *peeled, cubed and seeded (it’s easier to remove the seeds after it’s cut)
  • 3 slices (about 1.5 oz.) Coppa (an air dried, very thinly sliced pork) or substitute Braesaola, diced
  • A bit of Barber’s 1833 Vintage Cheddar, shaved or crumbled (about 1 oz. per serving; more or less as desired) get it FREE!
  • Fresh chives, minced

*Cook’s note: Scoop out the flesh of a halved cherimoya as you would a halved avocado. Use a large spoon and scoop along the line where the peel meets the fruit. Then dice the two removed fruit halves into cubes and remove the seeds.


Mix together in a small bowl a 2:1 ratio of the following:

  • Sigona’s Fresh Press Hojiblanca olive oil from Spain (our April olive oil of the month)
  • Sigona’s Summertime Peach Balsamic

Directions: Slice or tear the butter lettuce into bite-sized pieces and place in a large bowl. Drizzle about 3/4ths of the vinaigrette over the top and toss to mix well.

Split the lettuce among two plates then layer on the cherimoya cubes (seeds removed), Coppa and cheddar. Top the plates with a final drizzle of the remaining vinaigrette and top with minced chives.

Artichoke Frittata

Frittatas are simple dishes that take just minutes to prepare and are great for breakfast, brunch, lunch or dinner. They’re different from a quiche in that they do not have a crust. Using egg whites makes for a healthier option, and you can add in as many veggies as you like. For this one, we’re just using artichokes, but if you’re looking to add something, we suggest mushrooms. Serves 4. – Carmelo Sigona


  • 3 large artichokes
  • 2 TBL Sigona’s Fresh Press extra virgin olive oil
  • 1 small shallot, diced
  • 2 cloves garlic, minced
  • 8 eggs, such as our pastured eggs from Wattle & Comb (you can do 4 whole eggs and 4 egg whites, if desired), lightly beaten with a splash of milk
  • Salt and pepper, to taste
  • 1/4 cup Barber’s 1833 Vintage Reserve Cheddar (get it FREE!)

Directions: Par (or trim) down the artichokes to the cups – this means peel off all the leaves and cut out the fuzzy choke so all you’re left with is the heart.

Cook the heart of the artichokes in boiling water for about 10-15 minutes. Remove and cool. Then chop into smaller 1-2 inch pieces.

Season and sauté the shallots in olive oil for a couple minutes. Add the garlic and diced artichokes. Stir constantly for several minutes to let all the flavors come together.

Remove from heat and incorporate the eggs. Season with salt and pepper. Working quickly, pour egg and artichoke mix into a lightly greased pie or frittata dish. Sprinkle the cheese on top and bake at 325F for about 30 minutes.

Serve warm or at room temp.

Rachael Ray’s Turkey Burgers with Cheddar, Poached Pears and Pepper Relish

Don’t make us twist your arm; the poached pear on this burger, topped with melted cheese, will keep you coming back for more. Try it with either our Sweet Red Pepper Relish or jalapeno jelly and you won’t regret it! Serves 6. For a picture of the finished burger, visit Rachael Ray’s official website.


  • Sigona's sweet red pepper relish2 lbs. ground turkey breast
  • 4 green onions, white parts only, finely chopped
  • 2 TBL Dijon mustard
  • Grated peel and juice of 1 lemon
  • 1 TBL fresh thyme, chopped (fresh makes a difference)
  • Salt and pepper
  • 1 large Bartlett pear, firm but ripe, cut lengthwise into six 1/4-inch thick slices
  • 1/2 cup dry white wine
  • 1 TBL Sigona’s Fresh Press extra virgin olive oil
  • 2 cups shredded white cheddar, such as Barber’s 1833 Vintage Reserve Cheddar (get it FREE!)
  • Sigona’s Red Pepper Relish OR jalapeño jelly (at least 6 TBL)
  • 6 extra-large English muffins, split and toasted (Sourdough is nice)

Directions: In a medium-sized bowl, combine the turkey, green onions, mustard, lemon peel and thyme; season with salt and pepper. Shape into six 3/4 inch-thick patties.

In a small nonstick skillet, add the pear slices, wine, lemon juice and enough water to just cover the pear. Bring to a boil, then lower the heat and simmer until the pear is softened, about 10 minutes. Using a slotted spoon, transfer the pear slices to a plate.

In a large nonstick skillet, heat the extra virgin olive oil, one turn of the pan, over medium heat. Add the turkey patties and cook, turning once, for 12 minutes. Top with the cheese and pear slices, tent the pan with foil and cook until the cheese is melted, 2 minutes.

Spread 1 tablespoon pepper relish/jelly on each English muffin bottom; top with a patty and an English muffin top.

Free Barber’s 1833 Vintage Reserve Cheddar

Click image to enlarge

March 29, 2012

Super Cheese Specials

Filed under: News — Tags: , , , , , , — Sigona's @ 10:02 am


Super Cheese Specials

Sigona’s is in cheese heaven and we’re excited to invite you to join us. We want to share with you our current lineup of artisan cheese deals – and wine pairing suggestions – so you can take advantage of them before we run out.

To celebrate, we’re giving away an 8 oz. block of our Barber’s White Cheddar for FREE. Just mention this deal to a cashier during checkout when you spend $3barbers white cheddar0 or more at Sigona’s Farmers Market.*

Barber’s White Cheddar

The Details: Aged one year, our Barber’s White Cheddar is both mature and complex. It’s so diverse that you can even use it to make mouth-watering mac ‘n cheese for yourself and the kids. It’s available now for $9.99 per lb. (Reg. price $16.99). Remember, mention this deal the cashier and get it free with a $30+ purchase.

Wine Pairing: Napa Creek Petite Sirah

Epiros Greek Feta

feta-cheeseThe Details: Rich, creamy and one of the best feta cheeses we’ve ever had in our store. It’s yours now for only $3.99 per 7 oz. (Reg. price $6.99). In fact, use this coupon between Mar. 28-Apr. 3 to get a FREE 7 oz. container when you spend $30 or more.

Wine Pairing: Any of these great California chardonnays: Pacific Oasis; Woodside Vineyards (from the Santa Cruz Mountains); Picket Fence from Russian River, Rusack (from Santa Barbara)

Blue Stilton

Blue stiltonThe Details: We’ve never seen a true Blue Stilton offered at less than $10. Sigona’s current price? $9.99 per lb. (Reg. price $19.99)

Wine Pairing: Robert Hall Port Vintage 2006

Check out our blog for some great cheese recipes!

See you in the store!

*May not be combined with any other offer. One per customer, per visit, per day. Expires April 4, 2012.

March 21, 2012

Cheese Deals: Artisan Cheeses From the Bay Area and Around the World

Cheese Deals: Artisan Cheeses From the Bay Area and Around the World

by Andy Coffaro

Don’t hesitate to come in today to take advantage of these amazing cheese prices!

At this very moment, Sigona’s Farmers Market is featuring some of the best cheese deals the store has ever seen. We’re talking deals that come around about as often as Halley’s Comet. So before you go waiting another 75 years or so to check out these deals, we wanted to provide some backdrop on how Sigona’s is able to offer the very best cheeses in the entire world at the best prices in the entire Bay Area.

You’ll also learn a little bit about each cheese on special right now (including one you can get for free next week, March 28-April 3, with your coupon!) and why you should come in to taste them yourself.

Of Cows and Men

The process of procuring the best cheeses from around the world begins with Sigona’s gourmet food and cheese extraordinaire, John Nava. The man knows more about cow udders than the farmer in the dell. While this night owl is obsessively following news reports on ESPN to see who his beloved San Francisco 49ers have recently signed, he’s also snagging the best cheese deals the store has ever seen.

So how do Nava and Sigona’s do it? It’s pretty simple, actually. It’s all about relationships.

Here’s a great example: sometimes the big-box stores (a.k.a. superstores or megastores) don’t even realize what’s placed before them. Some stores may place order for four pallet deliveries of a fantastic cheese, only to delay delivery or let it sit too long because it didn’t sell fast enough. Nava does know quality and, more importantly, what our customers prefer, so he snatches up those last three pallets and puts the cheese on super sale to ensure we consistently have great deals on quality cheese for our customers.

John also passes along amazing savings to you by working with vendors who have made too much cheese and need to move it. These situations, which are few and far between, allow us to negotiate awesome deals to pass along those saving directly to you.

Pretty awesome, oui?

What Does Oui Mean Anyway?

Pardon our French, but we actually don’t know the language very well. While we might not be able to properly pronounce the names of all our cheeses, we know quality cheese when we taste it.

Most importantly, cheese experts in our stores can explain every single aspect of all our cheeses to help you find exactly what you’re looking for. From the perfect wedge for a recipe to a gorgeous cheese platter for brunch, our crew is there for you. Besides, you don’t have to be a third-generation cheese maker to recognize great taste at a fantastic price.

Amazing Cheese Available at Sigona’s Right Now

Now that you know how Nava and Sigona’s secure the best cheeses from around the world, let’s take a quick peek at the current line-up we’re featuring. We’ve literally never seen such a star-studded cast of fromage here in the store. (Fromage is French for cheese. We think. We should look that up.)

le Petit d'Affinois

Petit d’Affinois

It’s a very rich, complex and buttery Brie that Sigona’s is currently offering at a fraction of the normal cost. Our 8 oz. rounds are available for $3.99 each, and that’s about $7-12 dollars cheaper per pound than anywhere else in the Bay Area.

Stilton BlueStilton Blue

A favorite of the Queen of England, ours is the only one that can truly be called a Stilton. As far as we know, we’ve never seen it priced for less than $10, but we currently have it for $9.99.

Epiros Greek FetaEpiros Greek Feta

Now the Greeks know how to make a Feta! This is creamy, rich and one of the best Fetas Nava says he has ever tasted, noting, “It has just the right amount of saltiness with a rich, creamy taste on the back end.” Get it FREE next week (March 28-April 3, 2012) with your coupon when you spend $30 or more. Retail value is $6.99 each.


Baber's White ChedearBarber’s White Cheddar

Our Barber’s White Cheddar that has been aged one year. It’s a nice and complex, mature cheddar that is incredibly diverse. You can put it out as a great table cheese, use it to make flavorful mac ‘n cheese or even pair it with a nice glass of chilled wine. Yum!

Mozzarella di Bufala Pomella

Mozzarella di Bufala Pomella

Just like Halley streaking across the sky, this is another super rare sight to see. We’ve never seen anyone – including ourselves – offer Mozzarella di Bufala Pomella at a price as low as $2.99 for an 8 oz hunk.

Bufala ReggianoBufala Reggiano

In the mood to try something a little bit different? We have Bufala Reggiano that’s made from a rockin’ combo of buffalo and cow milk that makes for a one-of-a-kind cheese experience.

Italian Pecorino Gran Cru

Italian Pecorino

Italian Pecorino that’s been aged for 20 months is also available right now. It typically sells for around $17-20 per pound, but we have it for $9.99/lb. This is far and away the best Pecorino we’ve ever tasted! That’s right, even better than the Locatelli Pecorino – that one is a bit salty for our taste.

Bio Parmesan BioParmBioParm

This 2-year-aged parmesan cheese arrived from Germany via cow’s milk in the Swiss Alps. It possesses a creamy texture and buttery taste that pairs exquisitely with our Napa Ridge Petite Sirah.

Don’t Wait, Coagulate!

Dairy puns aside, we’d love for you to come on in today to check out these amazing and rare cheeses that you can take home with you at never-before-seen prices. Nava and everyone at Sigona’s are incredibly confident you’ll love all of our cheeses. We’ve also posted amazingly delicious cheese recipes on our blog, such as one for Stilton and Walnut Quesadillas with Apple Fig Salsa. So good!

As Nava says, we’d gladly take the Pepsi challenge with any cheese shop from around the world and dare them to come up with five better deals than we’re featuring.

We look forward to seeing you!

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