Specialty Food Magazine

JUL-AUG 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/139333

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Page 26 of 217

Millstone Nettle Meadow Robiola Incavolata Grey mold rind, raw Jersey cow's milk by Artisan Cheesemaker Willi Schmid from Eastern Switzerland. NY Farmstead triple crème cheese made from goat's milk and Jersey cow cream. Made by Guffanti, fresh goat milk cheese wrapped in cabbage leaves, gives great moisture and flavor to the cheese. Ferme de La Tremblaye Cheese Range Seiras del Fieno Guffanti Sheep's milk ricotta style cheese wrapped in fresh grass/hay, snow white interior. La Tremblaye farm lies on the edge of Rambouillet Forest in ile de France, producing farmstead camembert, brie and st. foin daily (small batch cow's milk, soft ripened cheeses). LEFT TO RIGHT Guffanti Robiola Castagna Guffanti Burro Panna Guffanti Provola Calabrese Fresh goat milk Robiola wrapped in macerated chestnut leaves. Delicious slow-churned, Italian butter, full flavor, creamy texture. Typical pasta filata cow's milk cheese from Calabria. Guffanti Robiola Tre Latte Delicous cheese made from cow, goat, and sheep's milk from Piemonte, Italy. Guffanti Robiola Due Latte Soft-ripened cow & sheep's milk — bloomy rind cheese from Piedmonte, Italy. Guffanti Pecorino Gran Riserva Raw sheep milk cheese from Italy, aged 1+ years, sharp, fruity notes. World's Best Cheeses | 5

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