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 29 of 217

Calabrian Fig Balls Leaf wrapped figs slowly cooked in their own juices, perfect for a cheese board, antipasto, and even ice cream. Rogue Creamery Oregonzola Award winning Gorgonzola style cow's milk blue cheese Hand Made in Oregon. Meredith Dairy Goat Sheep Blend Farmstead sheep & goat milk cheese from Australia marinated in olive oil, Garlic & herbs. Seggiano Fine Italian products including: Chili glazes, Roasted Garlic, Cherry Tomatoes, Artichokes, Extra Virgin Olive Oil, Balsamic Vinegar, Red Pesto, Raw Basil Pesto, and Olive Tapenade. The Extra Virgin Olive Oil has a peppery finish, and smooth, velvet texture, produced in the family owned groves surrounding the village of Seggiano, Italy. Casa Madaio Rosso Sweet creamy raw pecorino covered in Senise Pepper, aged 4 months. PHOTO BELOW - BACK ROW L TO R Casa Madaio Canestrato PHOTO BELOW - FRONT ROW L TO R Casa Madaio Cinerino Casa Madaio Calcagno Raw Pecorino with hints of hazelnut and hay from Basilicata, Italy. Casa Madaio Barilotto Herbaceous raw Pecorino covered in the Ash of Myrtle Branches. Sweet and aromatic raw sheep milk from Sardinia, aged 4 months min. Casa Madaio Mastorazio Strong and spicy raw Pecorino aged 12-14 mo from the caves of Castelcivita, Italy. 8 | www.wbcheese.com Sbronzo Casa Madaio semi-soft buffalo milk cheese bathed in Aglianico grapes for 10 months. Unique grating buffalo milk cheese, delicate & lovely. Casa Madaio Paglierino Casa Madaio Mozzarella Di Bufala Campana DOP Semi mature raw sheep's milk cheese, aged 2-3 months. Italian Buffalo Mozzarella flown in weekly. Milk from the shores of Cilento National Park. FRONT CHEESE Casa Madaio Ficaccio Fresh buffalo milk cheese aged in cilento fig leaves, aged thirty days in Castelcivita, Italy.

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