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/567722
A Classic Favorite sof™ 2014 Gold Winner 800.372.6808 | Seattle, WA franschocolates.com be an overpowering f lavor," says the monger, "but when the cheesemaker does it well, it's phenomenal." Among the 70 offerings in his cheese case, Antonelli has four smoked items. Favorites include Rogue Creamery Smokey Blue, Quickes Oak-Smoked Cheddar from England, the sheep's milk Idiazabal from Spain, and Caldera España, a pecan- Upgrading a Local Favorite "In Texas we can sell smoked cheese all day long," says John Antonelli, proprietor of Antonelli's Cheese Shop in Austin. "We Texans love our barbecue, and smoked cheese is the next best thing." Even so, Antonelli says it was a chal- lenge to find smoked products that met his criteria for balance and nuance. "Smoke can cheese focus Winter Fancy Food Show Booth 3725 SMOKED CHEESE CHECKLIST These 12 domestic and imported cheeses are worth considering. Di Stefano Smoked Scamorza (California): cow's milk pasta filata– style cheese Fiore Sardo (Italy): aged sheep's milk cheese (also known as Pecorino sardo) that's piquant but much less smoky than it used to be; a table cheese or grating cheese, depending on age Gold Creek Farms Smoked Cheddar and Smoked Parmesan (Utah): farmstead cow's milk cheeses Haystack Mountain Applewood Smoked Chevre (Colorado): 4-ounce and 8-ounce fresh logs smoked for about one hour Idiazabal (Spain): aged sheep's milk wheel from the Basque region and Navarra; firm and moderately piquant, becoming more so with age Marieke Smoked Cumin Gouda (Wisconsin): traditional Dutch-style, hickory-smoked Gouda Quickes Traditional Oak-Smoked Cheddar (England): 12- to 15-month traditional clothbound Cheddar, cut into wedges before smoking Redwood Hill Farm Smoked Goat Milk Cheddar (California): hickory- smoked block cheddar; melts well (pictured bottom right) Ricotta affumicata (Italy): salted and smoked sheep's milk ricotta, superb for grating on pasta; Guffanti also offers ricotta affumicata carnica, a cow's milk version from Friuli River's Edge Chevre Up in Smoke (Oregon): 4-ounce fresh goat disks smoked and wrapped in smoked maple leaves Rogue Creamery Smokey Blue (Oregon): the creamery's cow's milk Oregon Blue smoked over hazelnut shells (pictured top right) San Simon (Spain): teardrop-shaped cow's- milk PDO cheese; smooth, supple, and smoky PHOTO: ROGUE CREAMERY PHOTO: REDWOOD HILL FARM 38 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com