October 2017 | Epicure Foods Magazine

EPICURE

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L A A N A K

October

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how to EAT

BEER

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Central

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Formaggi

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THE TIME FOR FESTIVALS

‘Czech’ING ouT p.38

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Gran MoraviA

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R A V I A A B N G M N A A M D .

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TRY A taste of OKTOBERFEST! Soft-Ripened Cheese with Herbs St. Mang cheeses are all made using fresh, local milk from Brown Swiss cows, a cultural heritage of the Allgau region of German Bavaria. This breed’s alpine diet and protein-rich milk results in cheeses with delicious flavors and melt-in-your mouth richness.

WG-028 Garden Herbs | WG-029 Garlic and Chives WG-030 Mild Green Peppercorns | 2x3.1lb | $6.69/LB

Bavarian Limburger This classic St. Mang red culture cheese specialty develops a mildy spicy to heartily spicy flavor, depending on the stage of maturity. For milder flavor, try Limburger when it is younger, 4-8 weeks before the best by date. For bolder flavor, try Limburger as it approaches the date. This cheese pairs exceptionally well with a strong pale ale, Belgium and German beers.

WG-055 Bavarian Limburger | 6x6.35oz | $19.29/CS

OCTOBER 2017 | 2

October

TABLE OF CONTENTS

ON THE COVER

7. CRAVEABLE KANAAL

Our favorite new Dutch debut arrives in time to satisfy your cravings for Halloween treats with this crunchy, sweet ‘cheese candy’ paired three ways.

12. Imports and Specials

Each and every month we offer the highest quality selections from around the world at the lowest of prices.

16. ACS’ American Cheese Month

October is the official month the American Cheese Society designates to celebrate all of the exceptional ‘red, white, and blue’ cheeses created stateside.

20. Front + Center with Central Formaggi A sheep-filled spotlight on Sardinia, Italy’s fantastic cheesemakers, Central Formaggi.

24. How to Eat Beer

Cheesy recipes remixed so that you can have your beer and eat it too.

33. ‘Czech’ing Out Gran Moravia

Learn how this Italian cheese found greener pastures in the Czech Republic.

38. The Time for Festivals

Exploring Bavarian culture with Champignon.

43. All Hail, Halloumi!

Kynthos proves they really know how to make heavenly Halloumi in Cyprus.

47. Epicure Specials

For even deeper discounts, look no further.

51. Take your pick from our offering of Monthly Product Demonstrations.

OCTOBER 2017 | 3

LILLÉ COULOMMIERS

US-786 • 1x3lb • $7.89/LB From the northern reaches of France comes the origin of Vermont Farmstead Cheese Company’s Coulommiers-style cheese and thicker ancestor to Brie, Lillé.

Handmade in small batches in South Woodstock, VT, each wheel is a slightly different weight. Aged in its own special room, and lovingly turned regularly, the delicate rind develops evenly with a white downy bloom. This decadently sumptuous soft-ripened cheese has a supple paste core enveloped by a rich creamy body and reveals a subtle mushroom nuance with notes of nut and butter. The rind gives a nice salty bite versus the delicate interior.

LILLÉ COULOMMIERS 7oz BEBE US-770 • 6x7oz $24.99/CS

ROTH BLUE CHEESES Made in small batches from the freshest raw cows’ milk, Roth’s rich, creamy blues are beautifully balanced, sultry and seductive, with piquant and earthy flavors. Delicately laced and veined. Higher butterfat for the creamiest texture. Tangy with a touch of mellow. Bold with a bit of restraint. Finishes clean and sweet.

Buttermilk Blue is aged 2 months and Buttermilk Blue Affinée is made from a select amount of wheels and aged six months or longer for an even more robust, hearty taste.

Moody Blue is delicately smoked over fruit wood for a subtle smoky flavor.

US-599 Buttermilk Blue 1x6lb • $5.79/LB

US-600 Affinée 2x3lb • $7.59/LB

US-601 Moody Blue 1x6lb • $6.39/LB

OCTOBER 2017 | 4

Les Trois Petits Cochons is committed to continuing the tradition of making delicious, authentic and quality pâté and charcuterie for its customers. By combining time-honored recipes, choice ingredients, innovative cooking methods, and strict quality control they create consistent, handcrafted products.

PÂTÉS & TERRINES US-778 Pâté Grand-Mère (PREORDER) Pork & Chicken Liver Pâté with Armagnac 8x5.5oz • $22.99/CS US-779 Pâté aux Champignons (PREORDER) Pork & Chicken Liver Pâté with Mushrooms 8x5.5oz • $22.99/CS US-692 Terrine aux Trois Légumes Three Layer Vegetable Terrine 8x5.5oz • $22.99/CS US-726 Rillettes de Canard Duck rillettes confit-style spread 6x7oz • $38.99/CS

MOUSSES Mousse Truffée Pork & Chicken Liver Mousse with Truffles US-710 Bulk 5Lb • 2x5lb • $6.99/LB US-711 Bulk 3Lb • 2x3lb • $7.19/LB US-713 Terrine • 6x8oz • $26.49/CS US-690 Slice • 8x5.5oz • $22.99/CS Mousse de Foie de Canard au Porto Duck Liver & Pork Mousse with Port Wine US-712 Bulk 5Lb • 2x5lb • $6.19/LB US-727 Bulk 3Lb • 2x3lb • $6.39/LB US-703 Terrine • 6x8oz • $24.99/CS US-691 Slice • 8x5.5oz • $22.99/CS Mousse Royale au Sauternes Pork, Duck Liver & Goose Liver Mousse US-719 Bulk 5Lb • 2x5lb • $7.99/LB US-728 Bulk 3Lb • 2x3lb • $8.29/LB US-704 Terrine • 6x8oz • $28.99/CS Mousse du Périgord Black Truffles, Chicken Liver & Turkey Liver Mousse US-730 Bulk 3Lb • 2x3lb • $7.69/LB US-699 Terrine • 6x8oz • $27.89/CS Mousse de Canard au Foie Gras (PREORDER) Duck Mousse with Duck Foie Gras & Grapes US-724 Bulk 3Lb • 2x3lb • $12.99/LB US-688 Terrine • 6x8oz • $42.99/CS

Sartori

Pastorale Blend

BellaVitano

Limited edition cheese made from a blend of the finest cow’s and sheep’s milk — which has been given a sweet, cool, smoky finish and hand-dusted with paprika. It took top honors from the World Cheese Awards and a gold medal from the American Cheese Society.

Inspired by traditional, Italian farmstead cheese, this rich creamy cheese has a nutty, fruity flavor similar to a very buttery parmesan available in a wide array of flavors to suite every mood and meal.

US-912 • 1x20lb • $11.89/LB

Rosemary Asiago Hand-rubbed olive oil and rosemary provides the perfect savory high note for this rich, nutty and fruity taste sensation.

This grana-style cheese is famous for its pungent aroma and creamy finish.

US-904 • 1x20lb • $8.49/LB

Sarvecchio Parmesan America’s most highly decorated Parmesan is fruity with hints of lightly roasted caramel and aged to crumbly perfection. Pair with pears and walnuts for a new take on a classic. Excellent for snacking, cooking, shredding & grating.

US-903 • 1x20lb • $8.49/LB

Vermont Smoke & Cure Vermont Smoke & Cure has been consciously crafting delicious smoked meats and meat snacks since 1962.

They use responsibly sourced meats and simple ingredients combined with the highest quality spices and herbs.

Summer Sausage Uncured Summer Sausage has a clean, tangy flavor from slow fermentation and is made without sodium nitrite. Made with beef and pork raised without antibiotics or added hormones and vegetarian fed. Spices include pepper, cardamom, ground mustard seed and garlic powder.

US-576 • 12x6oz • $39.99/CS

Smoked Pepperoni So much flavor, thin slices go a long way. Try slicing to top your pizza, into spaghetti sauce, or onto a cheese plate. Uncured and made with pork raised without antibiotics or added hormones and vegetarian fed.

Spices include paprika and swiss chard powder.

US-575 • 12x6oz • $42.99/CS

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Prepack Wedges 12x5.3oz • $37.99/CS US-893 Merlot US-892 Espresso US-891 Balsamic Wheels • 1x20lb • $8.49/LB US-908 Merlot US-902 Espresso US-905 Balsamic US-907 Black Pepper US-900 Citrus Ginger US-909 Peppermint US-901 Chai

Cognac BellaVitano This sweet, buttery BellaVitano is aged at least 18 months and then steeped in Rémy Martin Cognac for 7 to 10 intoxicating days. It’s a unique and complex celebration of smoky, nutty, oaky flavors with toasted notes of vanilla and caramel.

US-910 Half Wheel (PREORDER) 1x10lb • $33.99/LB

Realsticks Crafted with lean beef and/or pork raised free of antibiotics or added hormones for nourishing real meat protein.

Original Cracked Pepper Beef & pork with classic spices US-572 • 48x1oz • $40.99/CS Chipotle Beef & pork with chipotle pepper US-573 • 48x1oz • $40.99/CS BBQ Beef with medium spicy BBQ US-574 • 48x1oz • $40.99/CS

Turkeysticks

Crafted with lean turkey raised free of antibiotics or added hormones for nourishing real meat protein.

Ancho Pepper Mexican peppers and spices US-578 • 48x1oz • $40.99/CS Honey Mustard Balanced and slightly sweet US-579 • 48x1oz • $40.99/CS Uncured Pepperoni Classic milldy spicy flavors US-580 • 48x1oz • $40.99/CS

craveable

KANAAL MEET OUR FAVORITE *NEW* DUTCH DEBUT

Kanaal is crunchy, butterscotch, saltysweet cheese candy... fresh from Holland just in time for Halloween. No tricks here, just one tasty treat made to please any sweet-toothed cheese fan.

The older Kanaal gets, the more deliciously dense and fudgy it becomes. As an added bonus, expiration date laws aside, due to its cheesemaking style plus help from the wax-coated protective wrapping, there is a practically unlimited shelf life when well treated. At a glance or from a blind bite, one may guess Kanaal is any number of cheese types. In a way this is true as it is a lesser known style called Proosdij (‘Proooze-Dee’) created to capture the best of many cheese worlds.

Proosdij is a semi-firm to firm style of washed-curd cheese made very similarly to Goudas using specific combinations of mixed-strain starter cultures. The cheese develops aroma, flavor, and texture profiles with characteristics a cross between Gouda and Parmesan cheeses. This also includes the satisfying crunchiness of increasing amounts of tyrosine crystals that form with age along with more sweet, fruity, toasted caramel, and bouillon flavors than Gouda cheeses. Proosdijs have lower butterfat in dry matter than the required 48% for official Gouda status. With Kanaal coming very close at 45% it has the benefits to satisfy while warranting those extra snuck bites. Read on for our beer-fueled pairing guide demonstrating three unique ways to savor Kanaal’s exceptional flavors so good they’re spooky!

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STOUT + CHOCOLATE

Kaslaand’s Kanaal perfectly pairs with so much it’s hard to choose a favorite. Fall for these Autumn inspired, beercentric bites and maximize your eating enjoyment.

AMBER + MUSTARD

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craveable

KANAAL

WHEAT + APPLES

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DARE TO PAIR A hazy, golden, straw-hued German style Wheat Beer with its refreshing, prickly carbonation and aromas of yeast and cloves cuts through Kanaal’s creamy sweetness while matching the understated, tart crispness of a good Granny Smith. Kick the sweetness up a notch with a drizzle of caramel or substitute apples for oranges to play up citrus qualities in the beer and sharpness in the Kanaal.

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WHEAT + APPLES

AMBER + MUSTARD

Amber and Red Ales with their seamless blending of malty sweetness, hoppy bitterness, and alcohol warmth create a versatile palette for piquant mustard and milkysweet Kanaal to mix and meet on your perfectly pleased palate. Easily turn this pairing into a memorable meal with the addition of buttered rye bread, smoked ham, and pickles for a grilled cheese that’ll have you inhaling Kanaal long past Fall.

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STOUT + CHOCOLATE

A sugary, mild bitterness plus espresso aromas and coloring from the deeply roasted barley malt are all winning characteristics of Stouts and Porters. Each sip lends a velvety, mouth-filling toastiness that smartly swirls with the elegant bitterness of a fine dark chocolate and Kanaal’s burnt butterscotch bite. Add drizzles of honey or juicy raspberry jam for a sophisticated and satisfying dessert that dazzles.

FOOD FACTS

Name: Kanaal Style: Proosdij Origin: Netherlands Age: 10+ months Milk: Pasteurized Cow Rennet: Animal

--------------------------buy 2 wheels get 1 free --------------------------ND-600 Wheel • 1 x 22 lb • $7.65/lb ND-602 Pre-cuts • 1 x 10 lb • $7.99/lb

From wind mill generated electricity to the utmost attention paid to quality and hygiene in milk and cheese production including non-GMO ingredients and free-range pasture grazing for all cows supplying the milk, Kanaal represents the best of old world practices combined with modern technology and a sustainability-minded mentality.

Now that makes Kanaal truly craveable.

OCTOBER 2017 | 10

GLUTEN FREE CRACKLEBRED

Natural Nectar helped define the natural foods market and remains committed to enhancing your life sustainably, conscientiously and ecologicalcally.

Harvesting wholesome essential ingredients from the Earth and crafting them into high quality products is the hallmark of their brand… and their commitment to customers.

ORGANIC CRACKERS Natural Nectar’s diverse line of crackers are easy to enjoy for their health benefits, wholesome ingredients, and fantastic crunchy texture. Perfect for pairing with cheeses, charcuterie, dips, and spreads or crumbled over your favorite salads.

FLÄTBREAD

• Certified USDA Organic • No Hydrogenated Oils • 13-17g Wholegrain • No Cholesterol • 0g Trans Fat

Organic Whole Grain Crispbread • 10x4.2oz • $24.99/CS ND-998 Sunflower, Sesame, Flax Seeds ND-999 Pumpkin Seeds Gluten Free Cracklebred • 12x3.5oz • $23.99/CS US-915 Original US-916 Tomato/Oregano US-917 Multigrain US-918 Lentil & Chickpea Organic Flätbread • 12x8.8oz • $29.99/CS US-919 Rye US-936 Spelt

CRISPBREAD OCTOBER 2017 | 11

Imports and Specials France a. Fourme d’Ambert A mild, cow’s milk blue cheese with a beautiful ivory paste and bluish-gray veins. i. FR-371 l’Or des Dômes Raw Milk | 2x5.5lb | $5.99/LB ii. FR-089 Milledome Pasteurized | 2x4.5lb | $4.69/LB b. Delice De Bourgogne A classic, triple crème brie from Fromagerie Lincet in Burgundy made by blending pasteurized, full fat cow’s milk with crème fraîche.

FR-040 | 1x4lb | $6.29/LB c. Brie de Nangis Brie is a soft-ripened cow’s milk cheese named after Brie, the French region where it originated. It is pale in color with a slight grayish tinge under a rind of bloomy white. FR-064 | 2x2.2lb | $28.99/CS

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d. French Emmental Blocks Based off of the original Swiss Ementaller, it has many eyes and a savory but mild taste. Perfect for melting on sandwiches or in recipes.

FR-272 | 2x6.6lb | $3.39/LB e. French Comte Blocks A cooked curd, semi-firm classic aged 4 months. Known for its subtly nutty, sweet, oniony notes and meltability. FR-273 | 4x5.5lb | $6.79/LB f. President Valbreso Feta Valbreso Feta has a unique creaminess with no bitterness or after taste and a rich tangy yet delicate flavor. It has a very subtle saltiness and is made with a very unique breed of sheep- the Lacaune, which is renowned for its rich and creamy milk.

FR-346 Loaves| 2x4.5lb | $4.99/LB

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g. Belletoile Goat Cheese Spread Fromagerie Henri Hutin makes this goat cheese spread from only the freshest hormone-free milk. FR-011 | 12x4.4oz | $23.99/CS

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France (Continued)

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h. President Spreadable Butter Superiorly smooth and creamy in texture, it’s ultra spreadable.

President Spreadable Butter is an ideal addition to vegetables, meats, and breads of any kind. i. FR-220 Unsalted 500g Tub | 16x17.6oz | $89.99/CS ii. FR-221 Unsalted 250g Tub | 40x8.8oz | $105.99/CS i. St. Paulin First made by Trappist monks, this traditional semi-soft French cow’s milk cheese has an edible washed rind. It is soft and creamy, yet firm enough to be sliced. FR-612 | 2x5lb | $4.59/LB j. Papillon Black Label Roquefort Made only in the Cambolou mountains of Southern France and believed to be the original blue cheese ever created, Roquefort is made of sheeps’ milk and is creamy & extremely spreadable with strong, spicy blue veining. FR-563 Halves | 4x3lb | $8.59/LB

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k. Tomme Savoie Traditionelle A variety of Tomme cheese from Savoy in the French Alps dating back to ancient times, it is a mild, semi-firm cows’ milk cheese with a very earthy, natural rind. FR-632 | 1x4lb | $6.59/LB l. Brie de Meaux (AOP) One of the oldest French cheeses with records dating back to 774 ad during the reign of Charlemagne. Named for the town of Meaux in the Brie region where it is produced using pasteurized cows’ milk by Rouzaire. FR-066 | 1x7lb | $6.69/LB

Spain m. Cerrato Iberico Iberico Cerrato is made with pasteurized cow, goat and sheep’s milk. It is semi-firm and offers balanced, earthy, lactic flavors.

SP-494| 2x6.6lb | $4.49/LB n. Smoked Idiazabal (DO) Name protected cheese produced in the Navarra & Basque regions of Northern Spain, Idiazabal is made of raw sheeps’ milk from Latxa or Carranza sheep and is smoked. It is similar to a nutty, sweet, smoky manchego. SP-500| 2x6.6lb | $7.69/LB o. Queso de Oveja al Brandy Raw sheeps’ milk cheese similar to manchego that is aged 10 months, soaked in Brandy and aged 2 more months then coated in lard and aromatic herbs. SP-096| 2x7lb | $6.69/LB

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United States p. Mini Babybel Mild, creamy and delicious, Original Mini Babybel make snack time an adventure. Similar to Edam cheese. This cheese is a good source of calcium and protien.

US-054 | 12x4.5oz | $29.99/CS q. Carr Valley Bread Cheese Based on a mild, baked cheese from Finland called Juustoleipa which translates to ‘cheese bread’. Carr Valley makes theirs with pasteurized cows’ milk by oven baking until golden brown and crusty. Great to grill, saute, and top with jams, honey, walnuts or syrups.

US-1214 Plain | US-1215 Garlic | 14x10oz | $5.29/LB r. Monocacy Silver This is a soft-ripened half-pound cylindrical shaped cheese with a white mold exterior from Cherry Glen Goat Cheese Co. in Boyds, Maryland. Made from pasteurized goats’ milk, it is more tangy and flavorful than most Brie but ripens to a similar creamy internal consistency. US-257 | 6x7oz | $11.99/LB s. Monocacy Ash This soft-ripened two-layer cheese is very similar to Monocacy Silver, but has an edible ash coating and ash line through the center giving it a more earthy, vegetal taste.

US-258 | 6x7oz | $11.99/LB

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t. Monocacy Chipotle Same format as Monocacy Silver with the addition of chipotle peppers. It comes on smoky and follows through with a wonderfully spicy finish; perfect for a savory breakfast strata or tart. US-259 | 6x7oz | $11.99/LB

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u. Midnight Moon Aged six months or more, Cypress Grove’s Midnight Moon is a blushing, ivory-colored pasteurized goats’ milk cheese that’s nutty and brown buttery up front with a long caramel finish. As the cheese ages, protein crystals form and lend a slight crunch to the otherwise dense and smooth cheese.

US-561 | 1x10lb | $12.99/LB v. Cave Aged Chandoka Cave Aged Chandoka is a clothbound New Zealand style cheddar from LaClare Family Creamery. Made from pasteurized cow and goat milk and aged for a minimum of 8 months, it smells of cellar and vegetable notes with a fudgy paste that tastes of rich butter, citrus, grass and horseradish.

US-1267 | 1x20lb | $9.29/LB

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w. Evalon LaClare Family Creamery’s flagship cheese and 2017 ACS award winner, Evalon, is made of solely LaClare Farms’ raw goat milk and is a delicious cross between a young gouda and a parmesan. US-1268 | 1x10lb | $9.79/LB

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Cremont Cremont named for the “Cream of Vermont” is a double cream, mixed-milk cheese combining local fresh cows’ milk, goats’ milk and a hint of Vermont cream. The fresh curd is shaped by hand and then aged for two weeks to develop the unique cream colored rind and luxurious, smooth interior.

US-979

US-984 US-945

US-977

US-979 • 6x5oz • $27.99/CS

Bonne Bouche Bonne Bouche is the flagship of Vermont Creamery’s signature geotrichum-rinded aged goat cheeses. Made with fresh pasteurized goats’ milk from family farms, the curd is carefully hand ladled, lightly sprinkled with ash, and aged just long enough to develop a rind. As a young cheese, the rind has a pleasant yeast flavor and creamy interior becoming softer and more piquant as it ages.

US-984 • 6x4oz • $26.99/CS

artikaas

Fresh Goat Logs VC’s Fresh Goat Cheese has earned an honored place among chefs and consumers alike. The cheese is made with fresh goats’ milk from family farms that is naturally coagulated overnight, drained and then shaped into logs. This cheese is distinguished by a simple, mild, fresh goats’ milk flavor and is highly versatile as an ingredient or as part of a cheeseboard.

US-977 Plain 8oz 12x8oz • $43.99/CS US-945 Cranberry Orange & Cinnamon (PREORDER) 12x4oz • $24.49/CS US-976 Plain US-943 Herbs US-944 Pepper 12x4oz • $25.99/CS

Artikaas 36 Month Vintage Gouda is aged for three years on wooden shelves. It has a hard texture, sharp flavors, scotch whiskey aromas, and is made from pasteurized cows’ milk with vegetarian rennet. Great for snacking with dried apricots and nuts or grated over pastas and salads.

Artikaas Smoked Gouda is a pasteurized processed cows’ milk cheese with a rich, smoky beachwood flavor. It is mild, creamy, and smooth. Ideal for snacking, sliced for sandwiches, and melted on apple pie.

GOUDA 36 MONTH VINTAGE ND-888 • 1x26lb • $10.29/LB

Artikaas takes the wisdom of over 20 generations, the fine art of crafting masterful variations in flavor and texture, and the efficiencies of modern day manufacturing to bring Dutch cheese making to a whole new level. And beyond.

SMOKED GOUDA ND-887 • 4x6lb $2.89/LB

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AMERICAN CHEESE MONTH It’s that time of year again! To get more information and to participate visit americancheesemonth.org

TRY OUR CHAMPION CHEDDARS! What is the purpose of American Cheese Month?

Sponsored by the American Cheese Society, October is meant to be a celebration of North America’s delicious cheeses, and the farmers, cheesemakers, retailers and cheesemongers who bring them to the consumer. It is your chance to spread the word, experience great American cheeses and help support and promote great cheese, local communities and passionate producers.

Get involved and get the word out there! Promote your American cheeses with special offers and tasting menus.

Offer in-store tastings, events and education. Feature these Champion Cheddars and teach consumers just how special, and different cheddar can really be!

Face Rock Creamery

“Technology may advance, but we continue to make our cheddar the old fashioned way.”

-Face Rock Creamery

Making Clothbound Cheddar is a process that requires equal parts quality ingredients, patience and alchemy. Fresh cheese is molded, wrapped in cloth bandages and dipped in butter made from the same milk that goes in to the cheese vats. After two years in the caves, Face Rock’s clothbound cheddar presents with a rich and exquisitely flakey texture with a nutty, complex flavor.

US-1276 • 1x7lb • $12.69lb Try the beginnings of clothbound and get some cheese curds! Deliciously flavored and dangerously snackable. US-1278 Natural • US-1286 Vampire Slayer • 12x6oz • $41.99cs OCTOBER 2017 | 16

FISCALINI FARMSTEAD CHEESE COMPANY Fiscalini’s Smoked Cheddar begins with their traditional award winning cheddar. It is transformed by using a blend of local apple, cherry and hickory wood chips to create a natural smoke that saturates the cheese. They built their own on-site smoker, which allows for them to control all aspects of the process and ensure each batch has the perfect hint of a smoky flavor.

US-1181 • 2x5lb • $7.29lb

“Our cheeses are all made in small batches, using natural ingredients and milk from our own cows. Although the process of making cheese by hand is extremely labor intensive we believe that creating artisan cheese is a tradition well worth the effort.”

-The Fiscalini Family Habanero Cheddar really turns up the heat, adding the perfect amount of spice to their traditional award winning Cheddar. They use all natural habanero peppers and powder when making this cheese, which is then molded into 40 pound blocks and aged. A spicy and flavorful oneof-a-kind kick can be tasted in each bite, with just the right amount of hot and delightful aftertaste.

US-1182 • 1x10lb • $7.29lb

AMERICAN CHEESE SOCIETY WINNER

MILTON CREAMERY

“We get all of our milk from cows on small Amish dairy farms. Herds are managed and milked by the immediate family. All of the herds are less than sixty five cows. Fine cheese starts with the right milk.”

-The Musser Family Prairie Breeze is their twist on a well-aged white Cheddar style cheese. Sweeter than your typical Cheddar with lots of flavor, crumbly yet creamy with a little crunch from the calcium crystals developed during the aging process. This American artisan took home 3rd Place at ACS this year for Aged Cheddars between 12 and 24 Months.

US-794 Block • 1x40lb • $6.99lb US-795 Loaves • 2x5lb • $7.49lb COUNTRY QUEEN- US-800 • 2x5lb • $8.39lb

elevate the everyday with this one-of-a-kind cheese.

Melkbus 149 Truffle Gouda

Melkbus raw milk cheeses are a return to Dutch cheese making traditions. Just prior to pressing and shaping of the cheese, shavings of Italian black truffles are generously sprinkled throughout the curd, making it truly special. After 10 weeks of aging, earthy flavors from the truffles are infused throughout the cheese along with notes of walnuts.

ND-165• 1x18lb • $11.69/LB

Parrano

Aged for five months, developing its nutty Parmigiano Reggiano flavors while maintaining the firm, smooth texture of a young gouda.

ND-200 • 1x23lb • $6.29/LB

Brie dAmir ’ Brie D’Amir is a classic French double cream brie made with pasteurized cows’ milk. It has a buttery, mouth-coating richness thanks to the extra cream used in its production. Its subtly earthy, edible rind that’s not to be missed. Melt on a baguette with apples and honey for a French taste of Fall.

FR-069 Brie D’Amir 3K • 1x7lb • $3.29/LB

FR-094 Brie D’Amir 1K • 2x2.2lb • $17.00/CS

OCTOBER 2017 | 18

Fromagerie Guilloteau FR-889

FR-499

Since 1981, Fromagerie Guilloteau has been using a unique technology to produce all of their cheeses called ultrafiltration. This manufacturing process involves removing the excess water contained in milk prior to the cheesemaking process, leaving only the protein, milk fat and nutrients. All of the milk Fromagerie Guilloteau receives for their production is pasteurized and then filtered. The results are incredibly even and ultra creamy cheeses with very fine, soft bloomy rinds and exceptional nutritional value. What’s not to love?

Pavè D’Affinois Pavé d’Affinois takes its name from the cube shape which characterizes this cows’ milk cheese, plus the geographic origin of the first Pavé, or block.

Created in the Dauphiné region, giving it the name “Dauphinois”, the brand quickly became Pavé d’Affinois, in recognition of the delicate ripening stage (“affinage” in French)needed to produce a quality soft cheese such as this.

FR-499 • 8x5.5oz • $23.69/CS FR-373

Fromager d’Affinois Some of the most striking aspects of the Fromager d’Affinois line of cheeses are the silky, smooth, mouth-coating creaminess and the decadently rich, buttery taste. Made with pasteurized cows’ milk and available in a variety of flavors using only the freshest ingredients, there is a d’Affinois for everyone to adore.

FR-373 Original

2x4.4lb • $55.99/CS

FR-372 Garlic & Herbs FR-368 Pepper

2x4.4lb • $59.99/CS

FR-515 Florette (Goat Brie)

1x2.2lb • $8.79/LB

Saint Angel & Saint Geric

FR-890

FR-372

FR-368

At just five inches square, Saints Angel & Geric are cows’ milk triple cream cheeses with incredibly smooth texture and big flavors that will not go unnoticed. For those craving an even creamier bite, these are the perfect match. With delicate, white bloomy rinds and flavors of sweet cream and mild mushrooms, both cheeses delight and become even more rich and robust with age. St. Geric has the added mild spiciness of a classic blue cheese. Pair either with sparkling wines at any ripeness for a taste of heaven.

FR-889 Saint Angel • 2x1.7lb • $7.19/LB FR-890 Saint Geric • 2x1.7lb • $7.89/LB

FR-515

OCTOBER 2017 | 23

FRONT

AND CENTER WITH

Central

Formaggi

Moliterno, Central Formaggi has been crafting this award winning sheep’s milk cheese in keeping the original Villecco’s family recipe, that has been handed down through four generations.

Moliterno is a firm cheese that balances a strong and slightly salty flavor.

IT-394 | 1x11.5 LB | $7.79/LB

OCTOBER 2017 | 20

OCTOBER 2017 | 21

The Center of Central

I

n the mid 1800’s, in the town of Acerno in south-western Italy, Agostino Villecco left the Italian mainland and voyaged to the island of Sardinia, where he had heard about a great abundance of sheep’s and goat’s milk.

Agostino made trips back and forth, producing and selling cheese, until the 1920’s when Agostino and his eighteen year old son Gerardo decided to settle in Sardinia. The company then grew rapidly as Agostino was able to increase cheese production and introduce new products including Crotonese and Canestrato.

In 1974 Efisio and Carmine Villecco incorporated Central Formaggi and preserved the original cheese recipes and traditions since 1912.

Today, the company is now on its fourth generation and is managed by Efisio Villecco’s two sons Jon and Piergiorgio in its new location in Serrenti, Sardinia.

Sardinia

The Sarda Sheep The Sarda sheep are native to the island of Sardinia and provide all the sheep milk for Central Formaggi.

When compared to cow’s milk, sheep’s milk has double the nutrients, allowing the cheeses of Central to deliver an affluence of vitamins and minerals, including omega three and six. Due to the level of vitamins and mineral’s in Central’s cheeses, they have a deep and rich flavor with a naturally nutty taste.

Sheep and Goat’s milk are perfect for those with a lactose intolerance or people who are concerned about digestion and health. Sheep’s milk contains short chain fatty acids which is easier for the body to digest compared to cow’s milk.

Loglio Rigido

Loglio Italico

At Central Formaggi, preserving the highest quality milk and transforming it to some of the world’s best cheese is the focus. Therefore, the milk they use comes from small family shepards where the sheep and goats graze under the sky. Roaming free as they feed on grass and other indigenious wild plants.

Medica Polimorfa

Sulla

Moliterno al Tartufo is an award winning cheese created by the vast experience of the Villecco family with the help of Central’s skillful artisan cheese makers. Pair this delicious cheese with cured meats, on top of your favorite pasta, or simply enjoy it with a glass of Amarone wine.

IT-391 | 1x11.5 LB | $14.49/LB

The types of plants the sheep feed on in Sardinian pastures.

OCTOBER 2017 | 22

Cheese Making Process Central Formaggi developed and nurtured their own signature cultures used in the cheese making process.

This culture gives the Central cheeses their signature flavor that is recognized and desired worldwide.

Central’s state of the art production facility incorparates the handmade cheese making practices they have used for over 100 years. The Junco Baskets that are featured are used as a mold for many of the Central cheeses.

Once the desired form of the cheese is made, it goes into a warm room allowing more whey to drain. Afterwards, the cheese goes into a cool room to bring the PH levels down. The cheese is then put into a brine bath for 24 to 48 hours allowing the natural rind to develop.

Today, Central processes 15 million liters of milk annually, into 40 types of cheeses and is considered one of the most consistent producers of high quality sheep and goat milk cheese in Italy as well as globally.

Aging With the inscribed name “Central” customers can ensure they are receiving the highest quality.

Fiore Dolce is a firm Italian cheese made only from sheep’s milk and has a mild taste with a caramel sweetness twist.

IT-390 | 2x7 LB | $7.49/LB

Piccolo Truffle is young cheese that is aged for 15 - 20 days.

It’s infused with Black summer Truffle which creates the perfect combination of sheep’s milk and Black Summer Truffle.

IT-392 | 3x1.5 LB | $9/99/LB

Aged for only 20 days, Ca’briolu is a young washed rind cheese made from sheep’s and goat’s milk. Ca’briolu has a silky, rich, and sharp taste.

IT-393 | 2x1.3 LB | $8.99/LB

Ricotta Montella is an aged ricotta with a cone shape attribute. It is a firm and compact, yet not dry ricotta. Try grating Ricotta Montella over pasta for a delicious topping.

IT-395 | 10x0.8 LB | $3.19/LB OCTOBER 2017 | 23

OCTOBER 2017 | 24

how to EAT

BEER remixed recipes featuring beer & cheese pairings

OCTOBER 2017 | 25

Cahill’s Irish Porter Beer Cheese Soup Source: Cahill’s Irish Farmhouse Cheese

Ingredients: 1/2 cup flour 3/4 cup butter 1 tsp dry mustard 1 bunch broccoli 5 cups chicken or vegetable stock 11 fl oz beer **

1 cup diced onions 1 cup diced celery 1 cup diced carrots 1 cup diced mushrooms 2 Tbsp grated Parmesan 6 oz Porter Cheddar, grated salt & pepper to taste

Method: 1. Saute’ the diced vegetables in butter.

2. Mix flour and mustard into sautéed vegetables.

3. Add stock to mixture and cook for five minutes.

4. Break broccoli into small florets; cut stems into bite-sized pieces.

5. Steam until tender-crisp.

6. Add beer and cheeses to the soup.

7. Simmer 10-15 minutes.

8. Check seasonings; salt and pepper to taste 9. To serve, place steamed broccoli into a bowl and ladle the soup over it.

10. Wash down the warm soup with a frosty beer. **Use a can or bottle and save a sip for the cook!

Smoky Cheddar & IPA Pesto Tart Source: Adapted from Somerdale.com.au

Ingredients: 2 Tbsp sunflower oil 3 red onions, sliced 1 red pepper, de-seeded and sliced 500g ready made puff pastry 1 cup pesto sauce 1/4 cup of an IPA or another hoppy beer 30g sun dried tomatoes, chopped 20g black olives, stoned and halved 150g Somerdale ‘Enjoy Me With Beer’ Smoked Cheddar, grated

Method: 1.Heat the oil in a frying pan and fry the onion and pepper gently until softened.

2. Cut the puff pastry into 4 squares and roll them out to make 4 x 12cm squares. Place them on a baking sheet.

3. Use a sharp knife to mark a line around the inside of each square, 1cm from the edge. This will allow the outer edge to ‘puff’.

4. In a food processor, add the cold beer to a pesto of your choice and pulse until a smooth paste has formed.

5. Spread the IPA pesto inside the marked area.

6. Arrange the onion mixture over the top of the pesto and scatter on the tomatoes and olives.

7. Sprinkle over the grated cheese and bake in a pre-heated oven at 425°F for 15 minutes.

Hopscotch Cheddar & Beer Butter Mushroom Quesadilla

Source: Adapted from FiscaliniCheese.com with courtesy of the Diamondback Grill, Sonora, CA

Ingredients: 2 pounds fresh, sliced mushrooms 3 Tbsp butter 1 12oz bottle of Scotch ale or brown ale 1 Tbsp minced garlic Salt and pepper, to taste 4 lg. tortillas, any style 1 cup grated Fiscalini Hopscotch Cheddar Optional Sides: salad of fresh greens, fresh salsa, guacamole, sour cream

Method: 1. In large skillet, sauté mushrooms with butter and garlic until most of the water from mushrooms evaporates.

2. Pour in the beer and bring to a rolling simmer on medium-low heat.

3. Poach the mushrooms for approximately 20 minutes, stirring occasionally.

4. Season with salt and pepper, to taste.

5. Warm tortillas on griddle or in a pan, being careful not to dry them out.

6. Divide mushroom mixture and cheese evenly between tortillas. Fold in half. Serve with salad of fresh greens. Pass the salsa, guacamole, and sour cream.

OCTOBER 2017 | 27

Chimay Scampi & Fennel Salad

Tripel Tartiflette

Source: Adapted from Chimay.com

Ingredients (serves 4):

For the sauce:

36 peeled & cleaned jumbo shrimp 4 Tbsp olive oil 2 heads of fennel, cut into long, thin slices 2 tomatoes, peeled 1/2 cup Chimay Gold Belgium Ale 1/4 lb Chimay Première cheese 1 cup tomato sauce (see below) salt and pepper fresh dill sprigs

1 shallot, finely chopped 4 tomatoes, cut into cubes 1/4 cup butter 1 1/2 cup chicken stock 1 cup Chimay Gold Ale 1/2 cup tomato purée 7 Tbsp tomato ketchup 2 tomatoes, peeled, seeds removed and finely diced freshly chopped parsley pepper and fine sea salt

Method: 1. Briefly fry the scampi in the olive oil. Remove from the pan and keep warm.

2. In the same pan, fry the fennel and then add the Chimay Gold. Braise until soft. Cut the tomato into thin slices and add to the fennel. Season to taste with pepper and sea salt.

3. Cut the Grand Chimay cheese into equal cubes and heat up the tomato sauce until lukewarm.

For the sauce : • Fry the shallot in the butter until translucent. Add the tomatoes and cook for a short time. Pour in the stock and the Chimay Gold and allow to thicken.

• Finish with the tomato purée and ketchup and blend until smooth. Pass through a fine sieve. Add salt and pepper to taste.

• Finally, stir in the peeled tomato cubes and parsley.

To Serve: Arrange the braised fennel and tomato mixture on the plates.

Then arrange nine scampi on each plate. Garnish with a few cubes of cheese, drops of tomato sauce and sprigs of dill.

This classic, cold weather French dish originates deep in the Alps in the region of Haute-Savoie as does its pungent, outrageously gooey featured cheese, Reblochon- which is banned from the USA by the FDA because of its young age and use of raw milk. Fear no further, there is a most suitable substitute in another French wonder modeled after Reblochon called Préféré de nos Montagnes (or ‘Favorite of our Mountains) which, thankfully, is allowed stateside because it is made using pasteurized cows’ milk.

Préféré still packs the punch that fans of funky cheese favor while mixing wonderfully with the potatoes, bacon, and onions that complete the recipe. The name derives from the Savoyard word for potatoes, tartifles. It is considered an authentic, traditional French food and was first mentioned in a French cookbook back in 1705.

Tartiflette then really gained attention through the years after appearing on restaurant menus of mountaintop ski chalets and is enjoyed globally to this day. We’ve added a touch of Tripel Ale here for an updated take. Grab your favorite cast-iron or ceramic pot and get ready to melt over this melted masterpiece.

Method: 1. Line a casserole dish with sliced or quartered boiled potatoes.

2. Add layers of diced bacon and sweet, beer-sautéed onions. **Traditionally, a dry white wine is used, but a Tripel ale, lager, or light beer is also a solid option.

3. Then comes the fromage finale. Top the dish with a whole wheel of Préféré cut into quarters as pictured.

4. Pop it in the hot oven for 20 minutes or until golden brown and bubbling.

5. Serve hot with some cold brew. “Beer appétit!”

OCTOBER 2017 | 28

Tripel Tartiflette

OCTOBER 2017 | 25

Tatin Ale Onions with Mimolette Ice Cream Source: Adapted from Isigny-ste-mere.com

Ingredients: 4 large mild onions no bigger than 4 inch diameter 20oz chicken stock 12oz American pale ale or any light beer 1/4 cup butter 1/4 cup sugar Thyme, ground bay leaves, salt and pepper 4 pre-baked puff pastry bases 3 to 4 inches in diameter Mimolette Ice Cream: 1/4 lb mature Mimolette 1 cup milk 1 cup pouring cream 2g agar-agar or three sheets of gelatin

Method: Break the Mimolette cheese up into pieces and melt it in a thick-bottomed pan, stirring constantly. Add the milk and the cream, then bring to the boil and put a stick blender through the pan to smooth out the mixture. If using agaragar, add it to the pan, mix thoroughly for two minutes, filter and transfer the mix to an ice cream making machine. If you are not using agar-agar, soften the gelatine sheets in some cold water, then proceed as above. Once the ice cream maker has been filled, start a mixing and freezing cycle to make the ice cream.

While the ice cream maker is working its magic, peel the onions and stab them all over to ensure they cook evenly.

Having stabbed each onion in a dozen places, put them into a saucepan with the chicken stock, beer, butter, sugar and seasoning. Cover the pan with greaseproof paper and set it to cook. As the stock evaporates, keep the onions moving and caramelise them on the increasingly sticky pan bottom. Add a little more sugar if necessary and check the seasoning. When the ice cream is ready and the onions are just warm, lay out the plates and serve; with the option of putting the cooked onions on top of the pastry bases.

Vanilla Stout Float Make enough Mimolette Ice Cream to add a scoop to a cold, frosty mug of chocolatey Stout or Porter and top with Isigny’s Madagascar vanilla whipped cream for a decadent adult version of a childhood favorite!

how to EAT

BEER

2 1

4

3

5

6

7 buying guide 1 Cahill’s Irish Porter Cheddar IR-225 | 1x5lb | $5.99/LB 2 Somerdale ‘Enjoy Me With Beer’ Smoked Cheddar UK-754 | 12x7oz | $37.99/CS 3 Préféré de nos Montagnes FR-666 | 6x1lb | $7.59/LB 4 Isigny Madagascar Vanilla Whipped Cream FR-204 | 12x7oz | $35.49/CS 5 Fiscalini Hop Scotch Cheddar US-211 | 1x10.5lb | $7.29/LB 6 Isigny Mimolette FR-483 Aged 2-3mo | 2x7lb | $5.79/LB FR-468 Aged 6mo | 2x7lb | $7.49/LB FR-484 Aged 12mo | 2x7lb | $8.29/LB 7 Chimay a La Première BE-270 Wheel | 1x4lb | $9.49/LB BE-243 Pre-cuts | 12x5oz | $47.99/CS

OCTOBER 2017 | 31

Germain Germain is a family creamery created in 1921

by Henri Germain located between thetowns of Dijon and Langres, bordering on the Burgundy and Champagne regions. Germain is the longest continually-operating creamery making Epoisses and Langres cheeses. The authenticity of ingredients from both PDO regions is a true reflection of their terroir, leading you to the heart of a culinary journey.

Le Pico Pico is a soft ripened cheese with a bloomy rind made from pasteurized goat’s milk. Made in Périgord, a region also famous for its truffles and its traditional “Foie Gras”, Pico is also called “Goat’s Camembert” due to its intensive taste and creamy texture.

FR-317 • 8x3.5oz • $29.99/CS

Epoisses Soft ripened cheese made from pasteurized cow’s milk, Epoisses was created by a religious community in the 16th century and has been enjoyed ever since. Designated as “The King of Cheeses”, it is softly washed in Marc de Bourgogne brandy, giving this creamy cheese its natural red-orange washed rind.

Despite a fairly strong smell, Epoisses has a soft and delicate flavor with aromas of underbrush and hay.

Manufactured exclusively in Burgundy as outlined by it’s “Appellation d’Origine Protégée” status.

FR-322 Epoisses• 6x8.8oz • $44.99/CS FR-321 Half Epoisses• 6x4.4oz • $28.99/CS

L’Affiné au Chablis A genuine regional specialty made from pasteurized cow’s milk, L’Affiné au Chablis is a soft cheese washed with Chablis, a white wine from the same region, Bourgogne. Chablis wine gives the cheese a distinctive flavor and a slightly orange color. Less pungent than Epoisses, l’Affiné au Chablis has a milder taste though it is just as creamy.

FR-316 • 6x7.5oz • $34.99/CS

Langres Langres is a soft ripened cheese with a washed rind made from pasteurized cow’s milk. Its distinctive shape with a natural cavity on the top, naturally forms during aging. Tradition is to pour Burgundy wine in the little cavity before enjoying. With a firm and crumbly texture, Langres has nice orange color and a decadent yet milder taste. As a name protected cheese, it is manufactured exclusively in Champagne-Ardenne as its “Appellation d’Origine Protégée” requires for authenticity.

FR-408 • 6x6.3oz • $31.99/CS

Triple Crème The latest innovation in the Germain range of cheeses, Triple Crème is a soft ripened cheese made from pasteurized cow’s milk and added cream to make it even more rich and dense. The texture is like butter. Triple Crème is the mildest of all Germain cheeses as the rind is made with geotrichum cultures, it is less bitter and more velvety.

FR-311 • 6x6.35oz • $34.99/CS

OCTOBER 2017 | 32

‘Czech’ING ouT

Gran MoraviA HOW AN ITALIAN CHEESE FOUND GREENER PASTURES IN THE CZECH REPUBLIC OCTOBER 2017 | 33

ITALIAN roots The start of Gran Moravia’s story goes back much further than its origin-- to the earliest beginnings of the Italian parentcompany which produces it along with many other greatly admired and often name-protected (DOP) Italian cheeses and butter. The Brazzale family has been in the milk world since 1784. Brazzale is the oldest Italian company with uninterupted activity in the dairy industry running for eight generations strong.

They have incorporated new technologies for milk storage, cheese production, and packaging over the years that has kept them deeply influential in much of Italy’s infamous cheese culture. Brazzale was even a founder of the Grana Padano Consortium created to regulate, protect and promote traditional, regional Italian production of Grana Padano (PDO).

Never afraid to go against the grain on their quest to create more and more cheese to satisfy increasing public demand, yet always mindful of finding a way to do so without overtaxing the animals or environment needed, Brazzale made a bold, breakthrough move to Moravia. About 15 years ago in the Czech Republic town of Litovel, an incredibly busy cheese factory was formed as the epicenter of an innovative agri-food supply chain that stretches between the entire region of Moravia and in a full-circle back to Italy.

A greener grana style The Moravia cattle lives in an environment that has the highest standard of ethics and animal welfare.

OCTOBER 2017 | 34

Gran Moravia is a truly unique product crafted by the best Italian dairymen working with raw materials and facilities in the Czech Republic. They produce this Italian-made, Czech-created, long-aged, granastyle cheese that finishes its affinage in Italy before travelling everywhere in the world to be enjoyed by lucky consumers. Comparable to Grana Padano and Parmigiano Reggiano, Gran Moravia is artisanally created inside copper vats as is traditional.

In the Moravian cheese factory in Litovel, Czechia, the best sides of tradition and technology are brought together. This project is not only the fulfillment of an entrepreneurial dream, but also Brazzale’s answer to consumers’ growing attention on companies’ social responsibility and their demand of products which at the same time are good, affordable and environmentally-respectful.

Each stage of the milk and cheese production, maturation and packaging is controlled, traced and certified by reliable third party agencies. Also, unlike most grana-style cheeses, Gran Moravia is suitable for a Vegetarian diet, since it does not use animal rennet.

Grana-style cheese refers to the Italian name for rice, ‘grana’.

This is the size which curds are cut and then repacked together to expel the utmost amount of moisture. The resulting cheese is ideal for long-term aging which also enhances its crumbly, hard, grate-able texture. Though it meant a controversial exit from the Grana Padano Consortium they once helped start, Brazzale President, Roberto Brazzale, sums up the reasons for investing in the Czech Republic, “Italy for geographical constraints does not produce enough agricultural raw material for both its 60 million inhabitants and for export, it has a good technique also in the dairy sector and a surplus of arms and brains that could be (utilized) much better. Thanks to their knowledge and ability,

I am convinced that Italians can transform raw materials at home or abroad with excellent results. Our choice was to turn it out because the best grain cheese is born near milk production.

When the Czechs informed us that they were not able to continue their activity in 2001, we decided to take their side, enchanted by the high quality milk produced in Moravia, a sweet territory with very fertile plains, and which at the time of the Habsburg Empire was an important reservoir of agricultural production. At that point we had the feeling that the road was right. We felt that there was no contrast between the production of Grana Padano and Moravia as well as between Grana Padano and Parmigiano Reggiano. “

OCTOBER 2017 | 35

‘Czech’ING

Gran

CZ-105 Gran Moravia 12x7oz • $29.49/CS

eco-sustainable supply chain Throughout the development of Gran Moravia, Brazzale has always known they’ve wanted to emphasize its origins, sustainability, and traceability. So the multimedia label was born. Thanks to the QR Code printed on all packs, each “smartphone” can connect directly to a page where it can find: the Google map of farms and production plants with satellite photo precision and zoom capabilities; a three-minute movie that illustrates landscape, livestock and production; photos and texts. This was made possible by the organization and efficiency of the system being developed. “We have not only designed the name of a” sustainable chain “, but also coded a standard, defining those parameters that our farms must respect on average to be able to return to this chain that we have self-defined. The parameters are availability of at least 4.5 hectares per head in lactation, ten times higher than the Italian one of 0.5 ha; individual bunks for livestock housing, to promote the well-being and health of the animal, reducing the incidence of

mastitis; nitrate input to the soil 5 times lower than the Community limits; the health of the forage due to the fresh climate of Moravia and the absence of aflatoxins such as M1 in milk and hence in cheeses.”

The supply chain consists of a network of more than 75 farms, directly coordinated by Brazzale technical staff. This network includes nearly 200,000 acres of cultivated lands and almost 17,000 dairy cows; over 10 acres for each to naturally graze. The large allocation of land also allows farmers to feed cows with fodder grown directly on their own ground. The natural rainfall of the region allows the farms to not use artificial irrigation, leading to a great savings in terms of sweet water and fuel, avoiding fodder contamination.

The superior quality of the supply chain is reflected on the characteristics of the finished product: there is no aflatoxin contamination and the “closed cycle” system allows a constant and immediate traceability of each phase. Now that is some sustainable cheese definitely worth ‘Czech’ing out.

OCTOBER 2017 | 36

ouT

MoraviA

cookING with

Gran MoraviA

pumpkin soup

Prep Time: 15 minutes Cooking Time: 15 minutes Ingredients:

Method:

2 lb pumpkin 2 medium onions Vegetable broth Gran Moravia shavings Prosciutto slices or grilled zucchini slices Olive Oil Butter Sage

Dice the pumpkin, put it in a large pot, add butter and olive oil to taste. Then pour the vegetable broth and let it boil ultil the pumpkin becomes soft. Blend it all until you obtain a creamy soup. Garnish with some slices of prosciutto or, if you prefer the vegetarian alternative, with some grilled zucchini slices.

Top it with a sprinkle of Gran Moravia shavings.

THE TIME FOR FESTIVALS

Whether its Almabtrieb in the Allgäu or Octoberfest in Munich, what better time to celebrate with Käserei Champignon! While the world’s eye is turned towards Bavaria for these celebrations you can follow them on your own with cheeses distinct to the area.

OCTOBER 2017 | 38

A Taste of Bavaria Sun rises over the German Alps, lighting the rich green grass of the valley a yellow-gold. Families that have worked this land for hundreds of years rise with it. So begins another day in Allgäu, where the grass is rich with herbs and the cows graze on open pastures that dot the mountainside.

Rugged, ice-capped mountains are interspersed with brilliant blue glacier lakes in the Allgäu, the region of southern Bavaria where Käserei Champignon collects milk and makes its traditional German cheeses.

Bavaria is one of the most naturally beautiful regions in the world and Germany’s chief dairy and agricultural center. It has been this way for centuries, with fertile lands nourished by ice-blue lakes.

It wasn’t until the 19th century that dairy production flourished.

Before this point all of the milk made was used for personal consumption, with the land prioritized for growing flax to be used in clothing. Once cotton replaced flax, the farmers in this area began to expand their-

The rich alpine grasses growing at this altitude provide a unique diet for the Swiss Brown Cow that makes the milk from the Allgäu so special. dairy operation. As the farmers learned that they could make a comparable living by selling milk and cheese, the operation expanded. Now the heart of German cheesemaking resides in the Allgäu and for good reason.

Each spring the alpine snow unleashes its bounty, carrying rich minerals down river to the green valleys below. The dairy families soon learned this created exceptional conditions for protein rich milk, ideal for making flavorful cheese. Over the course of the summer, the Brown Swiss cows dine on plentiful swaths of luscious alpine grass and produce milk with a higher concentration of casein protein. The result is a cheese that is a balanced reflection of the Allgäua distinctive flavor and excellent texture.

The Annual Almabtrieb As the summer comes to a close, the cows must descend from their lofty pastures of the mountainside to the valley floor.

This is traditional practice marks the end of summer and the beginning of a down-hill procession. The cows spend their summers in the height of the mountains to build their robustness and resistance- but also to get acces to grazing land that is otherwise unavailable during the fall and winter. Once the winter snows melt, the cows are led up, and they do not come back down until the beginning of Septmber.

This marks the beginning of the Almabtrieb, literally meaning drive from the mountain pasture in German. The herders which accompany the cows up in the spring lead them down in the fall, with the head cow leading the procession in an elaborately decorated wreath. All of the cows sport some sort of headpiece as they make the descent. The occasion is marked with music and festivities in the villages they pass. At the end of the drive, communities gather for local festivals in thanks and celebration for the safe return of their cattle.

The techniques of cheesemaking have been passed down from generation to generation, and are a great source of national pride.

Just like their pride in cows, German’s take pride in their cheese. Käserei Champignon continues in this tradition. Their recipes have been handed down and perfected over the company’s hundred year history of cheese making, beginning with their first cheese- a Camembert. The cheese had such an earthy, mushroomy flavor profile it was the inspiration for the Champignon name.

Since their first cheese in 1908, Champignon has developed traditional Bavarian Limburger and a variety of soft-ripened blue mold varieties. They continue to make their namesake- Brie with Mushrooms. A soft-ripened round dotted with champignon mushrooms.

Top: The Almabtrieb procession making its way down the Allgäu mountains. Left: Ice-capped Allgäu mountains with a lush green valley floor. Bottom: A hearder guiding the procession of cows.

THE BAVARIAN BOARD What better way to celebrate the fall then with a trio of soft-ripened beauties each with a distinct and pleasing flavor? Grab some German beer and you’re ready for Octoberfest

CHAMPIGNON Triple creme brie with flecks of mushrooms. A buttery taste with distinct mushroom finish.

WG-025 | 2x5lb Pairing: Spicier Ale, Pilsner, Lager

CAMBOZOLA BLUE A triple creme with blue veins- a beginner’s blue. It’s name comes from an ancient Roman settlement called Cambodunum, where the art of cheesemaking flourished.

WG-020 | 2x5lb Pairing: Stout with a sweeter tone, Red Ale or IPA

CAMBOZOLA BLACK A triple creme with blue veins and a unique natural gray mold on the exterior.

Stronger blue notes and aged twice as long as their traditional Cambozola.

WG-023 | 2x4.4lb Pairing: Porter, Nut Brown Ale, Bock

OCTOBER 2017 | 41

Montchevre The Coeur de Chèvre 4oz logs come in Natural and Garlic & Herb, both of which are deliciously creamy and rich in flavor.

US-160 Natural US-108 Garlic & Herb 12x4oz • $31.99/CS

Organic Coeur de Chèvre Montchevre has a network of over a dozen independent family farms that produce high quality organic* milk for its Organic Goat Cheese Line “Coeur de Chèvre”. Montchevre Organic cheeses are certified by MOSA and carry the USDA Organic seal.

The Chèvre Fleurie is a

soft-ripened goat cheese

with a bloomy ivory rind

that brings out a

wonderful, earthy

flavor.

As the cheese

ages, a gooey

cream line begins to form below the rind complementing the stronger

taste of the firm center.

US-091 Chèvre Fleurie 8x6oz • $29.99/CS

Divina

GR-630 Fig & Cocoa 12x9oz • $29.99/CS

GR-640 Kalamata Fig Spread with Almonds 12x9oz • $38.99/CS

Divina uses only the finest ingredients while working primarily with small farms to hand-harvest and expertly craft their products with a focus on sustainability and quality.

GR-604 Black Olive GR-636 Green Olive 12x7oz • $23.99/CS

US-1400 Fig US-1402 Orange Fig 12x9oz • $23.99/CS

OCTOBER OCTOBER2017 2017| ||42 6 OCTOBER 2017 6

FRUIT SPREADS Divina’s fruit spreads are wonderful to sweeten a savory sandwich, as a cheese condiment, baked into pastries or spread into a yogurt parfait. For a special treat, try them as a glaze or marinade for ham, turkey or Brussels sprouts.

OLIVE SPREADS

Made from authentic Greek Kalamata olives, a small amount of this delicious tapenade delivers a lot of flavor. Rich, savory and aromatic, it is excellent on pizza, focaccia, sandwiches and pasta.

GR-638 Sour Cherry 12x9oz • $24.49/CS

“

, l i a h l l A “

!

I M U O L L HA

If you haven’t yet had the pleasure, the arrival of Kynthos Halloumi straight from Cyprus presents the perfect opportunity to taste a most excellent authentic example.

Halloumi is a fresh, un-ripened frying cheese similar to a clean, light and lactic tasting mozzarella if it were much firmer and slightly saltier. Halloumi has been increasingly eaten all over the world since its creation in what is now known as the Middle Eastern island country of Cyprus back during the Medieval Byzantine period which started in 395 AD. Halloumi is widely recognized throughout the Mediterranean as the crowning cheese jewel of Cyprus cuisine as well as in neighboring Turkey and Greece.

It is typically produced with different mixes of milk types, but thankfully, Kynthos makes it simple to choose theirs by including a killer combination of cow, sheep, and goat milk. The result is a subtly complex taste well suited to stand on its own as equally well as it does when paired with other ingredients.

What makes Halloumi stand out even further is its very high melting point due to a naturally low acid content. Since it only softens significantly when heated but does not melt, Halloumi allows for grilling, frying, and cooking in a variety of styles usually reserved for meats or firmer vegetables and proteins.

Halloumi is special for being made without the use of acid or acid-producing bacteria as with most cheeses. For this cheese, milk and rennet are heated to about 195 °F to bring out the whey proteins. The fresh curd is then skimmed off, drained, and boiled in the clarified whey until floating. According to tradition, the newly formed Halloumi is wrapped and preserved in mint and ultimately packaged airtight in a brine until meal timeup to as long as a year later when unopened and kept refrigerated.

OCTOBER 2017 | 43

CY-500 Halloumi 12x8.8oz • $40.28/CS

How will you

Halloumi ?

OCTOBER 2017 | 44

The simplest way to cook Halloumi is to dry-fry slices in a non-stick frying pan.

By not using any oil, a lovely golden crust will form on the outside while the inside softens. Serve over a bed of your favorite salad greens with salt and pepper. Add lemon and capers for extra zing.

Next ‘Meatless Monday’ try a filling, vegetarian-friendly grilled Halloumi burger on a toasty brioche bun with roasted peppers, onions, lettuce and balsamic vinegar. Halloumi is best BBQ grilled quickly over very hot direct heat. Add desired seasonings and rub with oil to prevent it from sticking to the bars.

If you can’t get to Cyprus soon, grab a warm bite of Kynthos Halloumi and close your eyes while imagining the beauty pictured above to help cure any cold weather blues. This cheese’s squeaks alone may induce smiles.

Halloumi is a great blank slate of sorts to create endless, easy dishes all yearround. It can be grated, fried, grilled, baked, sautéed or simply eaten raw (with watermelon for a real treat!).

Add any sauce to suit your mood and some simple ingredients to make a one-pan-wonder. Layer between slices of bread or skewered on kabobs for easy and enjoyable quick meals. We’ve included three fantastic, Fall-friendly ideas to help you get started here.

CY-500 Kynthos Halloumi 12x8.8oz • $40.28/CS

OCTOBER 2017 | 21

To really soak up flavors, add Halloumi slices to an oven safe dish and drizzle with olive oil and herbs or spices. Bake around 375 °F for 10-15 minutes. Halloumi is great baked along with your favorite seasonal vegetables. We can’t wait to pick a pumpkin and bake thyme/sage-seasoned slices alongside some garlicrubbed Halloumi.

Cheeses from Holland Ewephoria Aged

KoKos Coconut Cheese

Made with pasteurized sheep’s milk from a small, family farm and aged for at least one year, Ewephoria is an incredibly creamy, crunchy, sweet and nutty gouda style treat. Butterscotch, sugar cookie flavors make it especially ideal for dessert.

Made with fresh, pasteurized cow’s milk and a healthy dash of organic coconut cream, it’s a delightfully unique cheese with a nutty taste and a touch of refreshing sweetness. Enjoy it with fruit or thinly sliced with crisp crackers.

ND-290• 1x10lb • $9.29/LB

ND-292 • 1x10lb • $7.09/LB

Honey Bee Goat Cheese

Delft Blue Cheese

Made with a drizzle of honey added to pure, pasteurized goat milk for a cashew-like nutty sweetness. Slightly sweet, full of flavor, yet not strong or salty. Easy to slice, grate or cube, wonderful in salads or as a snack with fruit.

This cow’s milk blue cheese is very rich and creamy. It has a distinctive buttery flavor with a subtle sweet finish. Texture is firm enough to slice and it’s superb when melted. An excellent dessert cheese.

ND-291• 1x9lb • $8.19/LB

ND-293 • 1x7lb • $8.19/LB

Dalmatia The unique Mediterranean coastal region of Croatia is the inspiration for the brand Dalmatia. Their flavorful sweet and savory spreads are made from the best local and regional ingredients available. Each fig is inspected by hand for quality, before being gently cooked into their signature Fig Spreads.

Savory Spreads CRO-200 Black Olive Tapenade CRO-210 Green Olive Tapenade 12x6.7oz • $31.99/CS CRO-250 Red Pepper Spread 12x7.1oz • $31.89/CS

Fig Spreads CRO-100 Original CRO-120 Orange CRO-125 Cocoa 12x8.5oz • $30.99/CS CRO-110 Original Bulk 4x3.53lb • $41.99/CS CRO-128 Plum 12x8.5oz $32.99/CS

OCTOBER 2017 | 46

EPICURE SPECIALS Bistro Wafers

Brie d’Amir

$

10 3

FR-069 3K

$

off

40¢

29/LB

off

1x7lb

FR-094 1K

17

$ $

20

64/CS

15

$

71/CS 10x8.5oz

7

$

Kanaal BUY 2 WHEELS GET 1 FREE

65/LB

1x22lb

ND-600 Wheel

99/LB

1x10lb

off

6x750ml

4

$

Heritier Onion Confit

13

$

11/CS 6x6.3oz

BE-152 Mulhouse Onion

ND-602 Pre-cuts

OCTOBER 2017 | 47

off

70/CS

FR-685 Subtle Lemon FR-686 Wild Strawberry FR-688 Morello Cherry FR-689 Mango

FR-332 Etoiles Chocolate

Kaaslands

12x330ml

FR-671Subtle Lemon FR-672 Wild Strawberry FR-673 Passionfruit FR-674 Morello Cherry FR-675 Mango

2

Biscuiterie la Trinitaine

21

NEW

$

50 off

56/CS

$

HU-110 Pepper HU-115 Assorted

$

7 7

2x2.2lb

14

$

18x1.8oz

HU-100 Classic HU-105 Tuscan

$

2

00/CS $

Elixia Limonade Artisanale

off

$

10 off

Mahon Semi-Cured

Manchego SP-081 Aged 3 Months

6

$

29/LB 2x7lb

SP-082 Aged 6 Months

6

$

85/LB 2x7lb

50

¢

off

50

7 7

$

49/LB 2x7lb

¢

off

SP-084 Pasteurized

$

16/LB 2x7lb

50 off

29

$

19/CS

12x6oz SP-962 Retails Trays

¢

$

$

2

off

$

50/LB

SP-011 Three Milk

off

2x7lb

$ ¢

$

5

off

Large Fig Cakes (5KG)

3

off

50

2x7lb SP-001 3M Raw Milk

6

1

75/LB

Membrillo Quince

Aged 12 Months SP-083 Raw Milk

5

$

Tres Leches

99/LB 1x11.02lb

SP-974 Original SP-975 Almond SP-976 Date and Walnut

50

¢

off

OCTOBER 2017 | 48

Marcona Almonds

9

$

49/LB

1x4.41lb SP-917 Fried/Salted Tub

1

$

50 off

9

Chocolate Amatller

19

$

$

Belberry Royal Vinegar

/CS

10x85gram

$

CSP-1500 Blanco CSP-1520 70% Dark CSP-1530 50% Cacao

25

27/CS 6X200ml

BE-130 Black Currant BE-131 Sweet Raspberry BE-132 Cameroon Mango BE-133 Fresh Lime BE-134 Sweet Tomato BE-135 Green Cucumber BE-136 Kalamansi Citrus BE-137 Red Bell Pepper

8

$

off

off

Belberry Royal Balsamic Glaze

28

$

56/CS

Belberry Royal Preserves

6X250ml

BE-060 Alphonso Mango BE-062 Seville Orange BE-063 Wild Limon BE-064 Sweet Raspberry

9

$

Simón Coll Xocolaters Tins

43

$

/CS

24x30gram

CSP-1710 Cacao Nibs

off

$

$

15

17

/CS 6x7.5oz

BE-114 Mango & Maracuja BE-118 Strawberry BE-120 Morello Cherry BE-123 Victoria Plums

off

Maestri Pastai

27

$

2

$

Affineur Walo

10

$

23/LB 1x13lb

SW-801 Starnachas

10

$

off

07/LB 2x8.8lb

SW-804 Red Nose Gold Label Aged 12mo

/CS 12x17.64oz

IT-790 Bucatini Al Bronzo IT-792 Cavatelli IT-795 Creste di Gallo IT-798 Fettucini IT-801 Fusilli Avellinesi IT-804 Gemelli IT-807 Linguini Lunghe IT-811 Paccheri Ondulati IT-812 Pappardelle Lunghe IT-813 Penne Al Limone

1

15

off

$

15 off

IT-815 Penne Rigate IT-816 Radiatori IT-817 Rigatoni IT-819 Spaghetti Alla Chitarra IT-820 Spaghetti Lunghi IT-824 Tagliatelle Lunghe IT-825 Torchietti Al Bronzo IT-827 Caserecci IT-850 Orecchiette IT-852 Radiatori 3 Colori

50 Chef’s $ off Mandala Organic Pomodori Pelati

$

6

$

78/CS

IT-437 Peeled Tomatoes 6x19.4oz

Italian deals Lentischio

1

$

off

$

9

Aresti 08/LB

9

$

1x6lb

IT-525 Goat Aged 4-6 Months

1x6lb

IT-580 Goat Semi Stagionato

1

1

$

08/LB

$

off

Arrocca Aged Pecorino

14

$

off

Nobile Pecorino

96/LB

8

$

1x6lb

IT-587 Aged 22 Months

1 7 off

$

75/LB

1x6lb

IT-582 Aged Min 7 Months

1 8 1 $

Selvaggio

9

$

62/LB 1x6lb

$

IT-586 Goat Stagionato Min 9 Months

1x5lb

1

$

IT-584 Aged Pecorino Min 12 Months

La Goccia Pecorino

$

01/LB

off

Su Entu

$

off

33/LB 1x12lb

IT-527 Sheep Aged 5-6 Months

OCTOBER 2017 | 50

off

Featured DEMOS F I R S T C O M E, F I R S T S E R V E D OCTOBER

BRAND AMBASSADORS are available to

support stores through our demo program

PROMOTE PRODUCTS and

BOOST SALES with

live, in-store sampling

fRENCH cheeses

california cheeses

CHampignon

Tricycle & Montchevre

roth blue & Havarti

istara

Gran moravia

Grafton & Waterwheel

Belletoile Spread

Carr Valley & Quince

assorted cow & goat milk cheeses German soft-ripened cheeses fine Wisconsin cheeses

Italian-style grana cheese

snackable French goat cheese

mifroma

AOP Le Gruyere

La gruta del sol

mix and match Spanish pairings

LET OUR TEAM OF

trained FOOD HANDLERS

certi fied

YOUR CUSTOMERS

OCTOBER 2017 | 51

by Marin French & Laura Chenel

Wisconsin-made, artisan goat cheeses Ossau-Iraty & P’tit Basque cheeses VT cheddar & Australian wafers

bread cheese & Spanish membrillo

Dalmatia & Cadi

Mediterranean spreads & Spanish cheeses

Sweet grass dairy grass fed greats from Georgia