Specialty Food Magazine

MAY-JUN 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.

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Page 30 of 103

CHEESE FOCUS weighs about one-third of a pound. Underneath its bloomy rind, a ripe Carboncino will have an oozy paste with mushroom and truffle aromas. Salva Cremasco Still in the north, Salva Cremasco merits a look. A compelling cow's milk cheese from Lombardy that has just received PDO designa- tion, Salva is fashioned as a thick 6- to 7-pound square, taller than Taleggio. Aging lasts a minimum of 75 days, producing a thick cloak of multicolored molds on the rind. The paste smells of mushroom and damp cave and shows Caerphilly-like layering, with a crumbly, curdy core sandwiched between two creamier layers. The flavor is tart and tangy. Burrata This cheese is hardly new to American cheese counters, but retailers say this creamy relative of mozzarella is now selling year-round. A specialty of Campania, from the Italian South, burrata has apparent- ly broken free of its association with summer antipasti and tomato salads. As always, restaurant chefs show the way, pairing burrata Robiolas wrapped in chestnut, savoy cabbage, radicchio or leek leaves top almost every retailer's list. with grilled radicchio or frisee in winter, with fava beans or spinach in spring, and with Brussels sprouts and mushrooms in the fall. Ricotta Affumicata My own prediction may be wishful thinking, but perhaps 2012 will be the year that Ricotta Affumicata breaks through. This firm, grate- able, lightly smoked cheese from Puglia and Calabria elevates many Southern Italian-style pasta dishes, especially those with tomato sauce, eggplant, zucchini, broccoli rabe, winter squash, sausage or ragout. Mario Batali highlights it on his website, so could stardom be far behind? |SFM| Janet Fletcher is the weekly cheese columnist for the San Francisco Chronicle and the author of Cheese & Wine: A Guide to Selecting, Pairing and Enjoying. We put the uick Try all 6 delicious flavors: Toasted Sesame Ginger Garden Vegetable Mediterranean Roasted Garlic Lemon Curry Black Bean Display Tray 800-221-4030 U www.rolandfood.com U salessupport@rolandfood.com Summer Fancy Food Show Booth 823 24 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com

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