Winter Fancy Food Show Booth #2033
©
2019
Crave
Brothers
Farmstead
Cheese
LLC
Our farmstead cheeses are crafted with farm fresh milk.
Perfect for sweet and savory culinary applications.
Visit
cravecheese.com
S I M P L E . S O P H I S T I C AT E D . S E N S AT I O N A L . S I M P L E . S O P H I S T I C AT E D . S E N S AT I O N A L .
C H E E S E B O A R D
Portland's Cheese Bar, calls it "a really cool
addition" to his counter.
The name is an insiders' joke. Roquefort
received its appellation d'origine—the first
for cheese—in 1925 and the appellation
rules require sheep's milk. Before that, farm-
ers sometimes used mixed milk.
Erborinato Sancarlone allo Zafferano
(Italy): Made by a single farmer in the
Piedmont region, this new cow's-milk blue
from Guffanti is perfumed with saffron. "It's
aesthetically interesting because it has that
tinge of color, but it's not super-saffrony,"
says James Higgins of the Cheese Board
Collective in Berkeley, Calif., where the
cheese is selling well. Wheels weigh about
7 pounds and are matured for a minimum of
three months. Guffanti describes the flavor
as "strong and intense." Saffron is cultivated
commercially in Italy, and adding it to cheese,
especially pecorino, is not unknown.
Fior d'Arancio (Italy): From Sergio Moro, a
cheesemaker and ager in the Veneto, comes
this seductive blue, a cow's-milk wheel
soaked in sweet Fior d'Arancio wine for
a month. The steeped cheese absorbs the
wine's fruity aromas and honeyed flavor. "It
tastes like blue-cheese candy," says Andy
Lax of Fresca Italia, a distributor near San
Francisco. "People who are anti-blue will
taste it and say, 'Wow.'"
Le Ganix (France): This sheep's-milk gem
comes from acclaimed affineur Rodolph Le
Meunier. Produced in the Basque country,
it shows "all of the loveable characteristics of
Basque cheeses: toasted nuts, brown butter,
perfect balance," says Emily O'Conor, gour-
met cheese coordinator for Oliver's Markets
in Northern California. Weighing in at about
7 pounds, Le Ganix resembles Bleu des
Basques. "It's got a little bite but there's a mel-
lowness to it," says Lax.
Janet Fletcher writes the email newsletter
"Planet Cheese" and is the author of
Cheese & Wine and Cheese & Beer.
38 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
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