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
Guffanti Capra Fresca Assorted Fresh Italian goat cheese with herbs, black pepper, and paprika Goat Reblochon Willi Schmid's potent raw goat milk, washed rind creation, a rare work of art from Switzerland Arzua Ulloa DOP Small production cows milk cheese, Galicia, Spain, made by mother & son team Berner Mutschli "The Kiss" Luxuriously creamy Swiss that can rival any French triple crème, tiny artisan production PHOTO BELOW - BACK ROW L TO R Guffanti Buffalo Mozzarella Fresh buffalo milk Mozzarella flown in from Campana, Italy Guffanti Pecorino Nero di Pienza Raw sheep milk cheese aged 8 months with a black wash on the rind Guffanti Capra Cremosa Tartufo Delicious fresh goat cheese generously topped with slices of black truffles San Simon DOP Lightly smoked cow's milk cheese from Galicia, Spain, serve with walnuts & honey Lou Bergier Italian Raw Milk Thistle rennet toma Mt. Vully Delicious raw mountain cow's cheese, Switzerland made with remnants of wine making Guffanti Taleggio Valsassina DOP raw cow's milk washed rind cheese ripened on straw PHOTO BELOW - FRONT ROW L TO R Guffanti 3 year Provolone Mandarini Hand chosen, 36 months+ aged, and rubbed Provolone Guffanti Due Latte Robiola Soft-ripened, creamy cow and sheep cheese from Piedmonte, Italy Brunet Goat cheese from Piedmonte, Italy, wrinkly rind, grassy notes, creamy texture Rogue Creamery Oregon Blue Raw milk blue cheese aged in caves modeled after those in Roquefort, France La Tur Cow, goat, sheep milk cheese from Piemonte, Italy Guffanti Robiola Tre Latte Small production mixed milk cheese with cow, sheep, and goat milk