Specialty Food Magazine

Spring 2016

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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MIFROMA PREMIUM is a line of only the finest cheeses made in Switzerland. We have sourced cheeses from all regions, of all milks and types. Cheeses that reflect craftmanship through taste and texture. Cheeses that show character and tell a story. You will happily listen. WE CLIMB TO NEW HEIGHTS CRESTA SPALEN L'ETIVAZ AOP Private Collection LE BON DU JURA MILCHZAPFE HOP ON TOP CEWETIE GLARNER ALPKÄSE AOP CHAPEL HILL CH HEIDA SPITZEBÄRG GOAT SENIOR FORMAGGIO D'ALPE PIORA AOP GREEN FAIRY Switzerland. Naturally. www.cheesesfromswitzerland.com Cheeses from Switzerland. trends & happenings Drone Doctors Not just for future deliver- ies, drones are being used by researchers at Idaho State University to detect potato disease from above. It's clear that crop diseases in potato fields can be detected early and accurately with the help of high-tech cameras mount- ed on drones. 16 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com PINT O' GRIGIO DEBUTS New Era is the first beer-wine hybrid made from pale ale and Pinot Grigio by England's Castle Rock Brewery. The limited-edition run was such a hit that brewer Dan Gilliland plans to continue. "When you consider that both hops and grapes are vinous plants that are heavily affected by agriculture, geography, and weather, especial- ly flavor wise, it makes a lot of sense." He's currently talking with a local vintner to collaborate on more hybrids and is testing batches in bottles for retail. Yielding a 7.7- percent alcohol content, he says, "The cool citrusy hops play off the warm and heady gooseberry notes from the grapes, leaving a tart dry finish from the wine and champagne yeast, and one final sweet kick from the malts."

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