Herma’s News – Summer Pizza Recipe, Emile Henry, C’est Magnifique! Four French Cheeses

The golden moments in the stream of life rush past us, and we see nothing but sand; the angels come to visit us, and we only know them when they are gone. – George Eliot

Dear Customers,

We are still in the thick of summer and don’t let anyone tell you different. We have an entire month of August to linger for long afternoons outdoors enjoying all the natural beauty that surrounds us. Let us continue to appreciate time outdoors as best we know how.

Ever cooked pizza on the barbecue? Now you can with Emile Henry’s Pizza Stone. During this newsletter we’ll provide you with a delicious pizza recipe and also bring to light many of our other amazing tools for the kitchen fabulous for storing and preparing foods.

Make it a party! Pizza on the barbecue…

Egg Plant and Prosciutto Pizza Recipe

Creating pizza in summer can be a fun event with family and friends, especially when cooked on the barbecue. So many toppings from which to choose. Why not make it a party?

photo by Emile Henry


200ml/7 fl oz Pizza Sauce – 5 slices of Prosciutto (ask to have sliced thin) – 100g/3 1/2 oz Buffalo Mozzarella – Egg Plant – 10 Black Olives (optional)  – Garlic Box’s Garlic Scape and Kale Pesto – Olive Oil – Basil – Ingredients to make Dough (consider Pizza Worx Pizza Crust Mix – just add water)


1. Roll out the dough. (Find 00 Flour and also Pizza Worx Pizza Crust at Herma’s.)

2. Pour Pizza Sauce on top, spreading it all over the pizza.

3. Cut the egg-plant into thin slices and grill lightly on each side.

4. Pre-heat the Pizza Stone on the barbecue for 10 minutes with the lid closed.

5. Arrange the slices of egg-plant, buffalo mozzarella (dried), Proscuitto and olives (optional) on top of uncooked pizza.

6. Drizzle or sprinkle Garlic and Kale Pesto, Olive Oil, Parmigiana Reggiano and Basil over pizza.

7. Pick up the pizza with a pizza peel and slide onto the hot Pizza Stone on the barbeque. Close the lid and cook for around 10 minutes. The crust should be crisp and golden.

8. Remove the pizza from the Pizza Stone with the pizza peel. You can leave the dish on the barbeque if you want to cook another pizza straight away!

9. Grate more fresh Parmigiana Reggiano over pizza before slicing.

No Pizza Stone?

Of course this pizza may be created without the Pizza Stone in the oven. Timing may be different for how long pizza is cooked. Watch carefully. Make sure crust is crisp and golden before removing.

Pizza Ingredients found at Herma’s

00 Flour – Urban Slicer Pizza Worx Pizza Crust Mix – San Marzano Tomatoes – Stonewall Kitchen Pizza Sauce – Buffalo Mozzarella – Parmigiana Reggiano – Salami – Prosciutto Egg Plant – Artichokes – Sundried Tomatoes – Dried Mushrooms – Pesto – Olivesand so much more  

Don’t Forget Pizza Peels and Pizza Cutters

In addition to the Pizza Stone, find Pizza Peels and Pizza Cutters at Herma’s to help you transport and slice your pizza with ease.

Urban Slicer Pizza Worx Pizza Crust Mix

photo by Urban Slicer Pizza Worx


In no time you’ll have a legit pizza dough that will rival any pizzeria crust in the world. And each package is perfect for TWO pizzas.

Emile Henry Pizza Stone

photo by Emile Henry

Pizza Stones heat pizza more evenly and faster with a crispier crust. They also offer a superior glaze that withstands extreme temperatures. It is so resilient that you may cut your pizza directly on the pizza stone. The pizza stone may also be used to cook thin-crust tarts, appetizers and more.

We carry both smooth and ridged pizza stones.

The ridges on the ridged pizza stone allow air to flow under the pizza, helping to create a crispy crust. Also with the ridged pizza stone the raised edge around the pizza keeps it from sliding.

Three other amazing products from Emile Henry…

Papillote Steamer – Fish cooked to perfection!

photo by Emile Henry

Make the most of freshly caught fish this summer with Emile Henry’s Papillote Steamer.

This dish with lid is the perfect size for all types of fish. The lid creates a confined environment for steam cooking. Cooked whole or in portions, your fish will remain soft and tender.

Emile Henry Storage Bowl

Same conditions as a mini cellar. 

photo by Emile Henry

Store your fruits and vegetables in and on top of this elegant bowl. Fruit sits on top of its cork lid, while onions, beets or potatoes stay fresh and out of sight in its ceramic base.

Inside, the lack of light delays germination, and the 3 small holes provide just the right amount of ventilation to create the same conditions as a miniature cellar, right in your kitchen or dining room.

Delight Casserole Dishes

photo by Emile Henry

Developed using the latest technological resources, the light-weight “Delight” casserole dish’s heat distribution enhances flavours while simmering, very gently, without burning.

The dimples on the underside of the lid also concentrate the evaporated juices, which fall back onto the ingredients in tiny droplets, ensuring that the recipe remains moist and full of flavour.

Also at Herma’s from Emile Henry…

Tagine – Crème Brûlée Set with Torch – Baguette Baker – Bread Cloche – Loaf Baker – Gratin Bowls – Baking Dishes – Salt Pig – Spoon Rests – Butter Dishes – Oil Cruet – Small Storage Bowls with Cork Lid – Cheese Baker

Herma’s Cheese Shop

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We are proud of the varied selection of cheese, meat and signature products found in our Cheese Shop.

C’est Magnifique!

Four amazing French Cheeses found at Herma’s

St. Agur

Saint Agur is an award-winning, blue-veined, double cream cheese made from pasteurized cow’s milk in the village of Beauzac from the mountainous French region of Auvergne.

Saint Agur is a unique combination of smooth, creamy texture with a salty and tangy taste, though not as salty as traditional blue cheese.

Due to its creaminess, it melts and spreads easily. It can be used as a dip with crunchy vegetables or in recipes.

Pairs well with Chardonnay and Syrah and also fruits such as walnuts, pears and figs.

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Chateau de Bourgogne au Bleu

The ever popular and prized classic red Château de Bourgogne now has its blue version with a subtle touch of Bleu d’Auvergne in the middle.

Creamy, buttery and with a hint of mushroom, Chateau de Bourgogne au Bleu also manages to integrate the pungency of a mild blue cheese.

Serve with a fresh baguette and pair with a Chardonnay, Bordeaux or Bavarian wheat beer.

Comté – 24 month, raw

Comté is a very popular French cheese produced in the Jura Massif Region of Eastern France. This hard mountain cheese is matured in the darkness of special caves.

The main aromatic flavours that linger on the palate are a balance of brown-butter and roasted-nut aromas with a sweet finish.

Its ability to melt easily means Comté goes well with many recipes from fondues to Croque Monsieur.

Pairs well with Pinot Noir and Champagne. Also particularly lovely is an off-dry Amontillado Sherry from Spain.

 Crémeux du Jura

From the French/Swiss border, high in the mountains is a beautiful, creamy cheese with an aroma of buttermilk, wood and hay.

Its soft creamy texture keeps its form with the help of a spruce band that surrounds the cheese. The taste is mild and lingers with subtle hints of cultured butter, mustard, and a balanced sweet note, typical of milk from the Jura massif.

Best served with a spoon and enjoyed with a nice white wine.


We carry a lovely variety of tasty pre-packaged salamis. We also carry Prosciutto, Fennel Salami and Porchetta Ham from Italy which may be sliced to your liking. Be sure to have Janis, Margaret or Herma slice these meats for you. They will be happy to perform this service.

Herma’s Gift Wrap – Beautiful for Weddings!

Herma’s gift wrap is beautiful, especially when done for weddings and bridal showers. Often adorned with flowers and enveloped in beautiful ribbon, you will for sure be proud to present your picture-perfect gift to bride and groom. $10 fee per box wrapped – just let us know at front desk that you would like your purchase wrapped and we’ll take care of the rest.

We hope you have a lovely weekend and look forward to seeing you in the near future.

Stay safe and be well.


Meredith Ender