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 27 of 217

Queso Roncal Larra DOP cheese - made from raw sheep's milk and matured more than 4 months. Beautifully aged sheep's milk cheese — buttery with slightly spicy nuances. Enzian Mountain Flower - from the Hostettler collection - a nutty and buttery flavored,washed rind mountain cheese from Switzerland named for the Enzian wild flower growing in the mountains and valleys where the cows graze. Delice de Poitou - from Poitou Charentes region of France a delightful Haystack Mountain ash covered goat's milk cheese - fresh and 'citrusy', with a nutty taste developing as it ripens. Boulder-county-owned and -operated since 1989, Haystack Mountain is a producer of premium, handcrafted raw and pasteurized cheeses known for their outstanding, fresh, clean flavor and texture. Shown are: Queso de Mano (aged Raw goat), Chile Jack (pasteurized goat with green chiles), Buttercup (pasteurized goat), Sunlight (washed rind, raw goat), and Snowdrop (Pasteurized Bloomy Rind Goat). Pyramide de Tradition - a fresh "Valencay" from Jacquin, hand ladled mild and tangy - 65 years and four generations of cheese making in the Loire Valley. 6 | www.wbcheese.com

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