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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New Roth Ultimates ® Adventure awaits. A perfect blend of Roth specialty cheeses. An entirely new way to turn traditional recipes into ultimate meals. T e gratif cation is instant. T e cheese, however, took 300 days to age in a 20-million-year-old cave. I n t h e K a l t b a c h C a v e s n e a r L u c e r n e , S w i t z e r l a n d a l i m i t e d n u m b e r o f c h e e s e s m a t u r e u n d e r t h e w a t c h f u l e y e s o f o u r c e l l a r m a s t e r s . O n l y a f e r t h e y h a v e r e a c h e d t h e p i n n a c l e o f f a v o r a n d a r o m a a r e t h e y c r o w n e d w i t h t h e K a l t b a c h l a b e l . O n e t a s t e a n d d e v o t e e s k n o w t h e y a r e e n j o y i n g t h e m o s t d e c a d e n t c h e e s e s i n t h e w o r l d . Cave-Aged Le Gruyère® AOP | Cave-Aged Emmentaler® AOP | Cave-Aged Alpine Extra For more information visit emmiusa.com For more information visit rothcheese.com Summer Fancy Food Show Booth 266

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