7 New Items

Innovation is one of our core values, so new products are always just around the corner. In this issue of First Bite, unlock the game-changingly tangy Table One Goat Cheddar, Snowdonia’s Truffle Trove made with real Italian truffles, and Mifroma’s all-in-one Raclette grilling kit— all launched within the past 6 months.

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TRUFFLE TROVE CHEDDAR

Truffle Trove is the luxurious combination of exquisite Black Summer Truffles with expertly graded and carefully crafted Extra Mature Cheddar, produced in North Wales. The result is an unrivalled aroma which delivers a perfectly balanced flavor on the palate with undertones of wild mushroom, earthy hazelnut and notes of garlic.

SNOWDONIA 1. TRUFFLE TROVE 202122| 6/5.3oz | 81249020440

A Barolo or a dry sparkling white wine such as Champagne A star attraction on any cheeseboard. Serve with plain crackers or crusty sourdough bread.

GRILLING RACLETTE BOX

Everyone’s favorite Raclette but now with a user guide. The package comes with the sliced Mifroma Traditional Raclette and a barbaclette for grilling and melting. The box itself tells some of the romance and history of this iconic cheese, and also how to best use and serve it! Great for consumers looking to be a bit more adventurous but without all the question marks.

MIFROMA: GRILLING RACLETTE 032126 | 9/7 oz | 852230003418

MENU POMODORINA SAUCE, POUCH

Everyone’s favorite pomodorina sauce is now available in new pouch packaging. From tomato vine to pouch in 2-4 hours, this sauce is always made with fresh, never frozen ingredients and can help save some time in the kitchen without compromising quality.

MENU: POMODORINA SAUCE POUCH 052121| 4/2.5KG

SMOKED CHEESE SLICES

Smoked Processed Cheese Slices are easy to remove from the attractive pack by their shingled presentation. The unique recipe guarentees a creamy and soft melting consistency. The mild smoking over bench wood is responsible for the characteristic hearty smoke flavor and the edible smoking rind. The aromatic taste of smoked cheese unfolds particularly well if you let the cheese melt briefly on a slice of bread in the oven.

DUTCH MILL DANCE SMOKED CHEESE SLICES 024240 | 6/1KG | 071270399859

GOAT CHEDDAR

Table One Goat Cheddar is made with 100% pure goat’s milk by our partner Gay Lea Farmers owned coop using Goat’s Milk from Ontario Canada. This cheddar is aged 4-6 months and boasts a mild, tangy flavor. Made in the traditional Canadian Cheddar Style with a smoother, creamier texture as well a good balance of flavor and sharpness.

TABLE ONE: GOAT CHEDDAR 067757 | 12/6.35 OZ | #071270480519 · LOAF 067759 | 2/6 LB

how to build aBETTER

CHEESE BOARD

Level up your cheese and charcuterie boards! Interest in boards has been growing dramatically, particularly over the past few years as snacking and small group entertaining have expanded. From catering-style grazing tables to grab & go boards in a box, balancing the mix of items, flavors and textures can be an art form. Our Trade Show & Event Manager, Laine Lane, shares her best practices for how to perfect your next cheese & charcuterie board.

Board 2 Items Eiffel Tower Brie Snowdonia Black Bomber Don Juan Iberico (shoot option with back of packaging) Beemster Classic Gouda, 18 mo Il Villaggio Gorgonzola (shoot option without label if you can remove one- even if it’s mostly Here’s the list we sent Fisheye for reference! Board 1 Items Celebrity Goat log Collier’s Cheddar Don Juan Manchego (shoot option with back of packaging) IL Villaggio Parmigiano Reggiano (shoot option with back of packaging)

WATCH A CHEESE BOARD GET MADE

the selection

SELECTION 1: CHEESE

I like to choose from each category of the cheese family: Soft, Semi-soft, Firm, Aged, & Blue. Pick out 5 to 6 cheeses for a range of flavor and texture. SOME SUGGESTIONS INCLUDE:

SOFT SEMI-SOFT FIRM AGED{ BLUE

Celebrity Goat log, Eiffel Tower Brie

Collier’s Cheddar, Snowdonia Black Bomber

Don Juan 6-month Manchego, Don Juan Iberico Il Villaggio Parmigiano Reggiano

Beemster Classic Gouda

Tuxford & Tebbutt Stilton, St. Clemens Blue, Il Villaggio Gorgonzola

SOME SUGGESTIONS INCLUDE:

PROSCIUTTO

Tanara Prosciutto Di Parma or another soft buttery meat like Piacenti Porchetta These will pair nicely with the Parmigiano Reggiano selected as they’re from the same terroir. SALAMI

Black Kassel Old Forest Salami

SPANISH

Don Juan Serrano or Don Juan Chorizo These will pair nicely with the Manchego selected.

SPECK

Recla Speck {

SELECTION 2:

CHARCUTERIE

Now that you have your cheese selected, the easiest way to select charcuterie items is to choose from the same terroir as some of your cheeses. You can also balance flavors (spicy, smokey or sweet) or texture (buttery prosciutto vs firm chorizo). I like to choose about 3 to 4 charcuterie items. Keep in mind that with different textures of the charcuterie items selected gives you options on shapes of how you would like to present on the boards, so it’s important to balance accordingly.

SELECTION 3: ACCOMPANIMENTS

This is a fun step where you can choose a wide variety of flavorful items that pair nicely with the flavors of your cheese and charcuterie selection. Your accompaniments should anchor your board, adding balance and pops of color. SUGGESTIONS INCLUDE:

DRIED FRUITS

Dried apricots, dates, cranberries, kiwi, etc

HONEY

Dalmatia Honey, Darbo Honey, 775 Honey

SPREADS & JAMS

Don Juan Quince Paste, Dalmatia Spreads, Snowdonia Chutneys, Darbo Jams, Quince paste and Fig spread pair especially well with the Spanish items selected.

MUSTARD

Edmond Fallot Mustards- Mustard pairs well with bold charcuterie like Black Kassel Salami.

SELECTION 4:

CRACKERS & BREAD

This is an important step as different breads and crackers provide the vessel for the delicious cheeses, meats, and accompaniments you have selected. These can be placed directly on the board, or for larger breads, off to the side.

SUGGESTIONS INCLUDE:

CRACKERS

Valley Produce Co. crackers, NuBake Phyllo Crisps, Il De France Mini Toasts, Torino Breadsticks

BREADS

Sliced baguette, ciabatta, French bread SELECTION 5: TOPPINGS

The final stage in your selection process is to decide what to sprinkle throughout the board. Select a variety that adds complimentary colors and textures to the board presentation. Greenery in particular can help a board feel finished.

NUTS

Don Juan Marcona Almonds, Caramelized Walnuts or the nut-filled Don Juan Fig Cake- Marcona almonds, for instance, pair nicely with the Spanish cheese & meats.

FRESH FRUITS

Apple slices, grapes, blackberries, raspberries, figs, kiwis, blood oranges, dragon fruit, etc. This is also great for board presentation. and for cleansing the palate

GREENERY

THE BUILD

STEP 1: CHOOSE A BOARD Pick out the board you would like to use, I prefer wood cutting boards as they add a rich contrast to lighter cheeses. But any large platter will work. Usually about a 9” X 13” to a 12” X 18” should be a good size for a party of 5 to 6.

STEP 3: ACCOMPANIMENTS: Decide on bowls, ramekins and other fun containers you will be using for your accompaniments, and which ones will sit directly on the board.

TRIANGLES

CUBES PICKS

TRIANGLES STEP 2: PLAN OUT THE DISPLAY

• CHEESE: Not all boards have cheeses individually cut, but most do as it is easier for guests to enjoy. If you are cutting your cheeses into individual shapes, there are so many different shapes you can choose from. Medallions, butter pats, picks, triangles, matchsticks, cubes, etc. For goat log cheese, medallions or half-moon shapes are a great option. Semi soft and firm cheeses are great for triangle cuts, matchstick cuts, butter pats, and cubes. Hard or Aged cheeses are a great option to chunk and crumble with a cheese pick.

• CHARCUTERIE: Decide on the shapes of your charcuterie items.

Thinner-softer items like Prosciutto and Serrano lends itself to a folded river or a rosette shape, whereas thicker sliced meats like

Chorizo and Salami lends itself to a ribbon or tight rose.

INTERESTED IN TRAINING YOUR TEAM OR CUSTOMERS TO HONE THEIR CHEESEBOARD SKILLS?

Reach out to your Atalanta representative on setting up a workshop with one of our cheese & charcuterie experts.

1. PLACE THE

3 . ADD ACCOMPANIMENTS 2. PLACE THE MEATS

4 FILL IN WITH BREADS AND CRACKERS

PRO TIPS

• Estimate about 2 oz per person. Increase to 3-4 oz per person if serving as a main course. • Take cheese out of refrigeration 30 minutes before plating to reach room temperature. Cut soft cheeses first, then harder cheeses, then blue cheeses. • Thin-sliced meats are easier to handle when cold • Provide separate knives or tongs for each cheese. •Identify your choices with cheese & charcuterie markers.