Specialty Food Magazine

JUL-AUG 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/68592

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Page 43 of 207

Millstone Grey mold rind, raw Jersey cows milk by Artisan Cheesemaker Willi Schmid from Eastern Switzerland Nettle Meadow NY Farmstead triple crème cheese made from goat's milk and Jersey cow cream Scharfer Maxx Raw cows milk cheese, made in the mountains of Switzerland "Spicy Max" Robiola Incavolata Made by Guffanti, fresh goat milk cheese wrapped in cabbage leaves, gives great moisture and flavor to the cheese Seiras del Fieno Guffanti Sheeps milk ricotta style cheese wrapped in fresh grass/hay, snow white interior LEFT TO RIGHT Guffanti Provola Calabrese Typical pasta filata cows milk cheese from Calabria Guffanti Robiola Tre Latte Delicous cheese made from cow, goat, and sheep's milk from Piemonte, Italy. Guffanti Pecorino Gran Riserva Raw sheep milk cheese from Italy, aged 1+ years, sharp, fruity notes Guffanti Robiola Castagna Fresh goat milk Robiola wrapped in macerated chestnut leaves Guffanti Burro Panna Delicious slow-churned, Italian butter, full flavor, creamy texture Guffanti Robiola Due Latte Soft-ripened cow & cheep milk bloomy rind cheese from Piedmonte, Italy

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