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/986636
Summer Fancy Food Show Booth 1836 Every cheese has a story. 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. © 2018 Saputo Cheese USA Inc. All rights reserved. The brands and logos shown herein are protected trademarks used by Saputo Cheese USA Inc. Embrace your inner artisan. SAPUTOSPECIALTY.COM | 1-800-824-3373 GET ON BOARD. VISIT US AT SUMMER FANCY FOOD SHOW BOOTH #1836 VISIT US AT SUMMER FANCY FOOD SHOW JUNE 30 th - JULY 2 nd JAVITS CENTER, NY that make Queso de Mano so nutty when aged, but also adds some that produce sweet, fruity notes. Gold Hill leaves the creamery after a minimum of six months aging. It is firm, dry, and quite sweet, with aromas of toast and goat caramel and a saline quality. Montchevre Chevre in Blue (Wisconsin): Made by Montchevre, which was sold last year to Saputo, Chevre in Blue is one of the few goat's-milk blues made in this country. Produced from pasteurized milk from Midwest farms, the rindless 5-pound wheel is snow-white inside, moist and tender with light veining. The f lavor is tangy yet mellow and approachable, with no bite or bitterness. With your eyes closed, you might think it was feta. Twig Farm Tomme (Vermont): A raw-milk cylinder weighing just under two pounds and matured for three to four months, Tomme has a thick natural rind and a semifirm interior. Expect to find cave or damp-stone aromas mingled with caramel; the flavor can be a bit salty. The wheels are lightly pressed ini- tially and brushed occasionally as they age, but the philosophy here is "non-interventionist" cheesemaking to allow each batch to express the season and the place. Pairing Suggestions Help your customers complete their cheese course by partnering these aged goat cheeses with dried fruit, panforte or a dried fig and almond cake. A nutty dessert wine, such as oloroso sherry or an off-dry cider, would be a good complement. For a pre-dinner cheese board, keep the accompaniments savory— roasted Marcona almonds, buttery Lucques, or Picholine olives and grissini. Any one of these cheeses will make converts out of the most resolute goat cheese avoiders. Janet Fletcher writes the email newsletter "Planet Cheese" and is the author of Cheese & Wine and Cheese & Beer. cheese focus PHOTO: CENTRAL COAST CREAMERY Dreamweaver 34 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com