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 44 of 207

Rogue Creamery Oregonzola Award winning Gorgonzola style cows milk blue cheese Hand Made in Oregon Meredith Dairy Goat Sheep Blend Farmstead sheep & goat milk cheese from Australia marinated in olive oil, Garlic & herbs Boerenkaas Gouda Farm produced raw cows milk, Dutch Gouda PHOTO BELOW - BACK ROW L TO R Casa Madaio Calcagno Sweet and aromatic raw sheep milk from Sardinia, aged 4 months min Casa Madaio Mastorazio Strong and spicy raw Pecorino aged 12-14 mo from the caves of Castelcivita, Italy Casa Madaio Canestrato Raw Pecorino with hints of hazelnut and hay from Basilicata, Italy Sbronzo Casa Madaio semi-soft buffalo milk cheese bathed in Aglianico grapes for 10 months PHOTO BELOW - FRONT ROW L TO R Casa Madaio Barilotto Unique grating buffalo milk cheese, delicate & lovely Casa Madaio Mozzarella Di Bufala Campana DOP Italian Buffalo Mozzarella flown in weekly. Milk from the shores of Cilento National Park Casa Madaio Rosso Sweet creamy raw pecorino covered in Senise Pepper, aged 4 months Casa Madaio Cinerino Herbaceous raw Pecorino covered in the Ash of Myrtle Branches Casa Madaio Paglierino Semi mature raw sheep's milk cheese, aged 2-3 months FRONT CHEESE Casa Madaio Ficaccio Fresh buffalo milk cheese aged in cilento fig leaves, aged thirty days in Castelcivita, Italy

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