Specialty Food Magazine

JAN-FEB 2012

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/55305

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Page 45 of 159

CHEESE FOCUS Cohen also foresees strong inter- est in cheeses from the American South, such as the tomme-style raw-milk Cumberland from Sequatchie Cove Farm in Tennessee. "The American Cheese Society conference being in Raleigh this year is wildly appropriate," Cohen notes. Renaissance for European Cheeses For the first time in years on this sto- ried cheese continent, the buzz centers on Switzerland. A change in the subsidy struc- ture has roused Swiss cheesemakers from their decades-long dormancy. Government policies that actively discouraged innova- tion have been dismantled, freeing these skilled artisans to explore recipes beyond Gruyere, Emmental, Appenzeller and raclette. Thus the emergence of treasures like Heublumen, a raw cow's milk wheel aged in hay; the washed-rind Senne-flade and bark-wrapped Försterkäse; the organic alpine-style Andeerer Gourmet; and the exquisite Chällerhocker. "The big star of the year has to be INSPIRED HEALTHFUL VERIFIED Introducing our new line of third-party verifi ed Non-GMO and Vegan water crackers. Chällerhocker," says Chester Hastings, chee- semonger at Joan's on Third in Los Angeles. "The cheese is so complex, so rich, so nutty. Poor cave-aged Gruyere never stands a chance when this cheese is available." Shelli Morton of Crystal Food Import in Massachusetts expects big sales this year for Swiss cheesemaker Willi Schmid, who produces a goat's milk reblochon and the POTENTIAL TRENDSETTERS FOR 2012 Cheesemongers and producers around the country weighed in on cheeses slated for a rise in popularity. Here are some of their picks: AMERICAN SHEEP'S MILK CHEESES Barinaga Ranch Baserri Carr Valley Cave-Aged Marisa Hook's Little Boy Blue Lark's Meadow Farms Ducinea Shepherd's Way Farms Big Woods Blue ORIGINAL CRACKED PEPPERCORN BASIL & ROASTED PEPPER OLIVE OIL & SEA SALT TOASTED SESAME The sophisticated fl avors, all natural ingredients, and distinctive hexagon shape of Mariner's new water crackers enhance any dining experience. Q Q Non-GMO verifi ed Vegan verifi ed Q Q Saturated and trans fat free Five delicious fl avors SWISS CHEESES Heublumen Senne-flade Försterkäse Andeerer Gourmet Chällerhocker BAVARIAN CHEESES Anton's Liebe Rot Bavarian Munster Bavarian Limburger BELGIAN CHEESES Better-for-you snack crackers www.venuswafers.com Winter Fancy Food Show Booth 1264 44 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com Cabricharme Wavreumont Grevenbroecker Visit us at Fancy Food, booth #1264

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