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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the wild-ale wash, "you're shifting more toward yeast and away from bacteria." Other creative marriages of beer and cheese are happening at Meadowood Farms, the New York farmstead sheep's milk creamery. For the Ledyard, cheesemaker Veronica Pedraza wraps Robiola- style disks in grape leaves soaked in Empire Brewing's Deep Purple, a wheat beer made with Concord grapes. The leaves contribute a fruity aroma, says Pedraza. The Taleggio-style Rippleton is bathed in wort, the unfermented liquid that's the precursor to beer. The sweet wort stimulates yeast growth on the rind. "These are not all f lavors for the ages," says Lewand, "and not all of it is going to stick. But for a small shop like ours, it's really fun to be part of the experiment. These small-batch cheeses are intrigu- ing customers." However, no one else has a story quite like ours. Our award-winning cheeses are crafted by artisans, ensuring the highest quality that not only meets your expectations, but appeals to the changing tastes of your customers. © 2016 Saputo Cheese USA Inc. All rights reserved. The brands and logos shown herein are protected trademarks used by Saputo Cheese USA Inc. Every cheese has a story. Embrace your inner artisan. SAPUTOSPECIALTY.COM | 1-800-824-3373 SAPUTOSPECIALTY.COM | 1-800-824-3373 GET ON BOARD. cheese focus Janet Fletcher writes the email newsletter "Planet Cheese" and is the author of Cheese & Wine and Cheese & Beer. says Germer. Instead, the transformation is more complex and, fortunately, more subtle. Beth Lewand, who sells Trifecta at her Brooklyn cheese and beer shop, Eastern District, says the cheese has "completely different f lavors" than Old Chatham's Camembert, but doesn't taste like cheese that's washed in beer. Lewand says these beer-inf luenced creations are piquing the curiosity of her craft-beer customers and introducing them to specialty cheese. Mateo Kehler and his crew at Vermont's Jasper Hill Farm are also climbing the learning curve with beer washes. Some initial tests with Jasper Hill Winnimere and sour ale failed because the high- acid beer retarded the growth of good bacteria on the rind. "It was impeding the ripening really," says Kehler. The creamery's latest endeavor—a special-edition Willoughby series with a variety of beer washes—has been more successful. Kehler cites, in particular, a Willoughby washed with Petit Mutant, a wild yeast-fermented ale f lavored with sour cherries from Vermont brewery The Alchemist. "It worked well because you could see the cherries and taste the impact of the beer," says Kehler. And with The finished cheese doesn't taste like the beer. Instead, the transformation is more complex and, fortunately, more subtle. Winter Fancy Food Show Booth 3405 22 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com