cravecheese.com
• FAMILY OWNED AND OPERATED
• OUR OWN FARM FRESH MILK
• A CARBON NEGATIVE COMPANY*
• SUSTAINABLE FARMING PRACTICES
• RECYCLABLE PACKAGING
• 100% GREEN POWER
• WATER CONSERVATION & RECYCLING
Crave Brothers
Farmstead Cheese
PROUD PRODUCERS OF AWARD-WINNING
CHEESE AND GREEN ENERGY CHEESE AND GREEN ENERGY
* We produce enough electricity for our farm,
our cheese factory and over 300 area homes.
Family Owned in America's Heartland since1986
www.frontiersoups.com
Family Owned in America's Heartland since1986 Family Owned in America's Heartland since1986
7
natural ingredient s
0
artificial anything
1
hour to prepare
1
satisfying meal!
HEARTY MEALS
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Winter Fancy FoodShow Booth 5129
cheese focus
The annual American Cheese Society
competition provides a good measure of the
energy in this category. Mixed-milk entries
jumped from 69 to 87 in the four years
between 2013 and 2017.
Whatever their motivations, American
producers are enriching cheese counters
with these endeavors. Like the red wines of
Bordeaux, the best blended-milk cheeses are
a harmonious merger of components: but-
tery cow's milk; tangy, lemony goat's milk;
and rich, faintly gamy sheep's milk.
Mixed Milk Cheeses to Know
Here are a few domestic mixed-milk cheeses
to know, some established, others quite new:
Alta Langa Margherita
(California):
From the Italian company that produces
La Tur, this newbie is made in Modesto
from a blend of cow's, goat's, and sheep's
milk. The ratio is roughly 70/20/10 in this
fresh interpretation of cream cheese. Packed
in a tub, Margherita has a delightful sour-
cream aroma and is so fluffy it almost seems
whipped.
Beecher's Flagsheep
(Washington):
This American Cheese Society Best of Show
winner includes one-third sheep's milk but
is otherwise identical to Beecher's popular
cow's-milk Flagship Reserve. Think of it as a
cloth-bound cheddar but with less sharpness
and more sweetness, thanks to the addition
of a Swiss culture. The 16-pound cylinder
is matured for 18 months—longer than
Flagship Reserve—and it develops a firm,
waxy, cheddar-like texture and aromas of
cave and caramel.
Bellwether Farms Blackstone
(California):
Produced from a blend of Jersey cow's and
sheep's milk (roughly 60 percent/40 per-
cent), these 2-1/2-pound wheels are aged for
six to eight weeks but get even tastier with
more time. The firm interior is studded with
black peppercorns, while the rind is rubbed
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