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 28 of 217

Stanser Schaf Mutschli A semi-hard raw sheep's milk cheese from Switzerland, meaty in flavor with a creamy finish - Sepp Barmettler was one of the first producers to work with Rolf Beeler. Madaio Tozzetto Cilentano Crackers Kussnachter mit Barlauch From Casa Madaio - little "tiles" made with 00 flour, wine and buffalo butter and salt - what more to say? Elegant and delicate flavor. From the canton of Kussnach this raw cow's milk cheese is flavored with wild ramps, very rare and seasonal cheese (Spring only). Guffanti Capra Fiorito Stunning Fresh artisan goat cheese from Guffanti, strewn with a variety of fragrant herbs and flowers from Italian meadows including camomile, fennel leaves, rose petals, borage and dandelion. World's Best Cheeses | 7

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