table of
www.gourmetnews.com
contents
KIMBERLY OSER Publisher
ANTHONY SOCCI Vice President of Sales
6 Cheesemakers Experienced Pitfalls
YASMINE BROWN Production Manager/Art Director
of the Pandemic AJ FLICK Senior Editor
Generations 10 Younger Adopt Cheese Boards, Adapted to the Times
16
Rogue Creamery 2021 Best for the World B Corporation
JEANIE CATRON Associate Editor
SUSAN STEIN Customer Service Manager
TARA NEAL Circulation Director
JAMIE GREEN Circulation Manager
Milk 18 Potato-Based Enters Booming Plant-Based Milk Market
ALISHA DICOCHEA Advertising Sales
The Cheese Guide is a product of Gourmet News, published by Oser Communications Group ©Copyright 2021. All rights reserved. Reproduction, in whole or in part, without written permission of the publisher, is expressly prohibited.
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Mascarpone Satisfies Global Sweet Tooth
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The Cheese Guide
cheesemakers experienced
PITFALLS pandemic
of the
6
The Cheese Guide
BY A.J. FLICK
As with every other industry, the COVID-19 pandemic left its mark on the cheese industry. “It’s been a wild ride and we’re not going to get off anytime soon,” Emily Harbison, technical specialist with Dairy Connection, Inc., said during a panel discussion at the recent American Cheese Society convention. “Global supply chains are still far from normal,” she added. Harbison said the best thing to do during any crisis is “triage, do the most good with what you have.” “Number one, we’re cheesemakers first,” Harbison said. “Work through potential supply lines.” Adapting is crucial, she said. “Most cultures and enzymes are made in Europe, so the lead time can be two to six weeks. A lot come over on transatlantic commercial flights. Ask many questions for supply planning. Do you need to increase inventory, have more of a buffer? Do you need to keep 10,000 gloves on hand? Uncertainty has a way of pushing the scales.” Harbison urged cheesemakers to be open and transparent in working with vendors, even adding vendors if needed, to ensure supplies are on hand. “Another question would be, ‘Do I have to say no to new customers?’ Sometimes that can affect longtime customers. Do you need to prioritize existing clients, especially for those making bulk products?” Look inward, refine practices and improve as the landscape changes, Harbison advised. “With the world seeming to change dramatically week from week, the more you need better information management,” she said. Information management includes everything from looking at different ways to make short-term and long-term decisions to formalizing a brand to define what it is. “If your foundation isn’t sturdy, the decisions get more difficult,” she said. Now is a good time to develop a better understanding of customers and support, she said. “If hardship continues, in a difficult time in the market, even solid businesses start to fail,” Harbison said. “Last summer, that was a scary thought. Who has made it through this? As you learn more, try to do more. Make more mail orders for your cheese. Let your customers look forward to that beautifully crafted product in the mail.” The pandemic did show an increased demand in unforeseen areas, she said. “Shipping boxes were tricky to get. Everyone was ordering from big retailers. PPE was tricky to get at times.” Before the pandemic, few people thought about how many ingredients come into the country on passenger flights and in shipping containers. “Ports are still clogged and shipments are delayed,” she said. “A lot has to do with staffing. Ports are busy anyway, but now they’re behind. Things are getting better, but it’s too early to tell.” Obtaining animal rennet continues to be a long-standing challenge for the industry, Harbison said, because there are only a
few producers and a lower demand by consumers for meat. Having redundant suppliers could help, she said, but the issue will remain an area of focus. “There was one surprising non-issue,” Harbison said. “Dry ice. It sparked a little bit of a panic, but now you can get it from vendors if you need to.” Emergency operations should be built into every business’s plans, she said. “Moving forward, that should be integrated into your plan. You can’t control what happens around you, but you can control how you react to it,” Harbison said. “If anything, just knowing you have a backup plan, even if it’s not perfect, helps curtail the risk.” Some cheesemakers took a pause in 2020 from processing milk and raising animals to earn additional income doing something else. Others took the time to make a food safety plan and examine their practices, in addition to taking advantage of webinars, Harbison said. Some learned how to extend current inventory and took online classes to learn how to make cheese they’ve never made before or how to get government contracts, she said. Dave Potter, vice president of Dairy Connection, said the pandemic often highlighted the effects of previous business decisions. For instance, in 2016, Dairy Connection decided to bring an integrated system to manage customer resources, sales orders and manufacturing in one database. “When the shutdown came down in March, that proved to be invaluable, so we could operate all operations seamlessly as if nothing happened. That was a big plus for us that we hadn’t anticipated.” A pre-pandemic decision to move into a larger facility was appreciated so employees could distance themselves when they did come in to work during the pandemic, Potter said. And while changing banks might seem like an unrelated decision, Dairy Connection had found one before the pandemic with better cyber security that was proactive about PPP loans. “It’s something you don’t think about as a business, but you need to have that kind of control that you get with a good banking partner,” Potter said. “Everything was happening, both positive and negative, during COVID, from how our business operates to how to control our future. Even with crisis management, we couldn’t have predicted the pandemic. But we made it through and we realize how vulnerable our business is and how little we can control. “We’re taking this opportunity to learn more about how to operate and who we serve,” he said. “The biggest thing we learned was the value of our relationship with our vendors and customers,” Potter said. “If we don’t have a great relationship with a current vendor, we need to get it. “How much do you rely on your employees to do the right thing and carry on with business, so we can all be there when it’s over? That’s a valuable lesson.” There is hope, Potter said. “Things are slowly, steadily improving now,” he said. “We have firm footing in reality and thankfully, we’re not on fire. We lived in the fire and we hope that’s not the new normal.” The Cheese Guide
7
younger generations adopt
Cheese Boards, adapted to the times
BY A.J. FLICK
Cheese boards never went away. But like their cousin, the charcuterie board, cheese boards have survived the pandemic – with a few alterations, such as smaller, individualized boards or kits and digital marketing. These are not the cubed cheese offerings Baby Boomers grew up with. Millennials and Gen-Z have jumped on board the cheese bandwagon thanks to popular Instagram accounts such as @thatcheeseplate, according to Food Trends. Once a familiar sight at large social gatherings – wine and cheese party, anybody? – after 10
The Cheese Guide
what everyone has been through in the past two years, younger generations have brought cheese boards into their homes, with retailers following suit with smaller cheese boards and boxed cheese boxes, gift baskets, picnic boxes, date-night boxes and individual servings. No more diving into the community cheese board spread – pandemic survivors aren’t showing many signs of returning to that habit yet. “Gone are the days when a cheesemonger could satisfy a customer by lining a plastic platter with sliced Jarlsberg and salami,
scattering on some olives and cornichons, and filling the holes with curly parsley,” Janet Fletcher of the Specialty Food Association wrote recently. “From their catered cheese platters to take-out cheese boards, mongers have upped their game with reputationmaking artful creations that can help the bottom line, too.” Where past generations took from traditions or depended on cookbooks for cheese board ideas, today’s aficionados are more adventurous and find cheese-plating education on social media from experts and retailers. Lessons often include tips on photographing the cheese boards, because if it’s not posted on social media, did it ever exist? “I think there is still a lot of excitement about cheese boards,” Sarah Simms, founding partner of the Lady & Larder cheese shop in Santa Monica, California, told Food Trend. “I think there is still a lot of excitement about cheese boards. If anything, the pandemic has made everything feel more precious and special. We celebrate all of the incredible makers that we work with daily at the shop and continue to look for ways to support them.” When you’re looking for advice on what to put on a cheese board, nothing beats going directly to the source: the cheese makers themselves. Rick Lafranchi, fourth-generation cheese maker of Nicasio Valley Cheese Company, said versatility is a great asset when cheese plating, such as the company’s award-winning Foggy Morning fromage blanc-style cheese. “Foggy Morning is a wonderful cheese because it pairs well with virtually anything, anytime, anywhere,” Lafranchi said. “Slice it, spread it, crumble it. “It pairs well with craft beer and wine, especially Sauvignon blanc and Chardonnay, although it does stand up to a medium red. It goes well on a charcuterie board also.” Nicasio Valley also makes a soft-ripening cheese similar to Brie with a more-definied rind and nutty overtones called Loma Alta. “Loma Alta is a very stable cheese with a strong but nice finish,” Lafranci said, adding it pairs well with craft beer and wine. When choosing what to present to fellow members of the American Cheese Society at its annual conference this summer for sample boxes, Lafranchi chose Locarno, a creamy Brie made in 8inch wheels and aged for at least five weeks. “It’s my favorite of our cheeses,” Lafranchi said with pride. (See our other feature on Nicasio Valley Cheese Company in the Cheese Guide.) The Specialty Food Association asked some of its cheese making members for advice on cheese plating. “Cheeses with a lot of fissures and eyes fall apart once you start cutting them,” said Lilith Spencer of Cheesemongers of Santa Fe in New Mexico. “I like to use cheeses that are elastic and smooth, like Heublumen, which is pretty because of the flowers on the rind.” Spencer advises fresh vegetables for a cheese board. “I don’t think they’re used enough. It’s nice to have a palate cleanser, something crunchy that isn’t a cracker or nuts. You can slice a lot of vegetables on the meat slicer and fold them up like salami flowers,” she said. Rich Rogers of Scardello Artisan Cheese, in Dallas, Texas, said the board itself should be considered.
“We use a black wood-composite cutting board. I love it because it sets off the cheese,” he said. “We’ll add Marcona almonds, olives, sometimes a jam or jelly. We also use the beautiful dried fruit from Cali Crisp. “Cheese boards allow the mongers to be creative, and I love it when one of our mongers posts a picture on Instagram of a board they’ve made.” On the opposite end, there’s the “packed” cheese plate, Marissa Mullen, founder of the website That Cheese Plate and Instagram page @thatcheeseplate told the SFA. “These cheese plates are full to the brim with cheese, meats, crackers and accoutrements. No part of the actual plate is showing. But the packed cheese plate doesn’t provide much room for cutting cheese, so you will have to make some room before serving,” Mullen said. She recommends using ramekins to hold the accompaniments, so they don’t spill or spread on the board. Experts also stress using seasonal and locally made cheese and accompaniments. Since she’s in New Mexico, Spencer uses the famous Hatch chiles when they’re in season. This year, Northwest Cherry Growers, composed of growers in Washington, Oregon, Idaho, Utah and Montana, pushed its robust cherries for cheese boards. “Fresh cherries are such an easy way to take a cheese board or a pitcher of spritzers up a notch, and they make a great quick pickle,” James Michael said through the organization. While all cherries from the Northwest are known for their size and sugar, some varieties stand out, according to Northwest Cherry Growers. Rainiers – yellow cherries with a pink blush – have a short season, typically winding down by mid-July. “They’re the sweetest of all of the varieties and make a nice flavor contrast when mixed in with the classic red varieties,” said Pat Sullivan, a cherry grower in southeastern Washington. Due to optimal growing conditions in the region, which allow for an extended hang time on the tree – when the fruit accumulates sugar, Northwest-grown sweet cherries typically boast the highest fruit sugar content of any cherries. Yet with one of the lowest glycemic index scores of all fruits, they’re good for those watching their blood sugar. Like Hatch chiles, cherries are easily frozen to stretch the growing season into winter. Michael prefers freezing cherries over drying them. Some cheese makers are launching products attuned to the popularity of cheese boards. This summer, Cello added Cello Breese and Cello Sunrise to its portfolio of cheese flights. Cello Breeze cheese flight couples Cello’s classic English Cheddar with two new offerings, Cello Blueberry Lemon Fontal and Cello Red Wine Soaked Goat Cheese. Altogether, this flight provides a combination of sweet, savory and nutty flavors. With a wealth of sweet yet spice-filled flavors, the Cello Sunrise cheese flight features Cello’s Cheddar Gruyere enhanced with roasted red and black peppers, a 10-month aged Asiago and a classic favorite – the Cello Hand-Rubbed Tuscan Fontal. Cello is one of those companies maximizing its profile and cheeses with digital marketing. Cello has an ongoing Instagram Live series for cheese lovers everywhere. The Cheese Guide
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12
inspired award-winning U.S. cheese
Lafranchi Siblings
by
ANCESTORS BY A.J. FLICK
An hour north of San Francisco, you’ll find Nicasio, where the cattle and chickens outnumber the residents. The area is best known as the home for movie producer George Lucas’s Skywalker Ranch, but the valley has a richer history in agriculture. “Nicasio Valley is to cheese what Napa Valley is to wine,” said Rick Lafranchi, sales and marketing director for the family-owned Nicasio Valley Cheese Company. More than a century ago, 17-year-old Fredolino Lafranchi left Maggia, Switzerland, and made his way to Marin County, where he met his wife, Zelma. They settled in Nicasio, raised five children and created Lafranchi Dairy on a 1,150-acre ranch. Their oldest son, Will, took over the dairy and in turn passed it along to his six children, who are running it today. “From the time we were born, we knew it was a fact that we’d work on the dairy,” said Lafranchi, the second oldest of six siblings. “And our family is still working on our dairy today.” Randy Lafranchi operates the dairy while Scott Lafranchi is chief financial officer for the creamery. The three Lafranchi sisters have other careers, but they still are involved in the dairy. “It’s very much a family endeavor,” Lafranchi said. “One thing we wanted to do was give the ranch the best chance it had to handle any adversities. So far, we’re making good on that and hopefully that will be true in the longterm.” Lafranchi and his siblings grew up nurtured by a close-knit community, where they knew kids whose parents went to school The Cheese Guide
with their father and grandparents who went to school with their grandmother. “It’s kind of a comfort that we all knew each other,” Lafranchi said. “We trust each other. It’s a special environment.” Not only that, but the Lafranchis’ cousins are operating their own dairies. “We’re lucky to have that. It’s something we place a really high value on,” Lafranchi said. “Nicasio Valley is home to more cheesemakers than there is in the entire state of Vermont,” Lafranchi noted. “The dairy industry has thrived here for many generations,” he said. “I have a great respect for the business and for the ranch and property and wanted it to continue. We’re fortunate to be able to continue to do something we really wanted to do.” While the dairy farm has been operating for more than 100 years, the Lafranchis began making cheese 11 years ago. “In part, we did it because we felt it was the best way to continue the dairy and make it an attractive option for the next generation,” Lafranchi said. Will Lafranchi ran the ranch as a conventional dairy, but when he died in 2002, the siblings took stock of their place in the dairy industry, especially when the market experiences significant peaks and valleys. Sustainability was never so important to the dairy, despite its history of success. The Lafranchi siblings decided organic milk was a priority and started in 2006 to have the cattle eat from pastures at
least 120 days. The dairy was producing 100 percent organic milk by 2012. Other measures on the ranch include an on-site composting facility to take waste from its more than 3,000 free-range, egglaying chickens and more than 400 cows to fertilize the organic pastures. To create their cheese, the Lafranchis relied on family tradition. “We initially got the idea from our family’s home village in Switzerland in 2003,” Lafranchi said. “When our dad was a little boy, he would remember his dad making cheese and he dreamed of making cheese in our dairy. Unfortunately, he did not have the chance to do that.” The Lafranchis began making cheese in 2007, with help from their mentor, master Swiss cheesemaker Maurizio Lorenzetti, and cheeses inspired by recipes handed down from their grandfather. They remodeled an existing dairy barn to house the creamery, installed modern machinery to make the cheese and recycled shipping containers as ripening rooms. Each morning, the organic milk is poured into a custom-made tank and pumped into the creamery to begin the cheese-making process. “We’re working on having a new cheese each quarter,” Lafranchi said. “Every day, we make our cheese the best we possibly can.” The Nicasio Valley Cheese Company’s line of cheese includes: • Foggy Morning, a soft, subtly tangy cheese and American Cheese Society award winner; • Foggy Morning with Basil & Garlic; • Formagella, the mildest of its aged cheeses, similar to Camembert or Brie; • Halleck Creek, which the siblings describe as the “big brother” to Formagella; • Loma Alta, a soft-ripening cheese with a defined rind and nutty overtones; • Nicasio Reserve, a classic Swiss-Italian mountain cheese aged at least three months; • Nicasio Square, the dairy’s first washed-rind cheese, reminiscent of a Taleggio; • San Geronimo, a washed-rind cheese and cross between a Fontina and Raclette.
“From the time we were born, we
knew it was a fact that we’d work
on the dairy. And our family is still working on our dairy today.”
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13
2021 Best Rogue Creamery
f or the
World B Corporation
Oregon-based artisan cheese maker and certified B Corporation Rogue Creamery, known internationally for its award-winning cheeses, has been recognized on yet another level: as a 2021 Best for the World B Corporation, ranking in the top 5 percent of B Corps worldwide for its positive impact on people and planet. Rogue Creamery was named Best for the World specifically for its environmental impact, one of five impact areas assessed by B Lab, the global nonprofit network that certifies B Corporations and administers the Best for the World recognition. “What an honor it is to be recognized Best for the World among such an inspiring community of businesses, all dedicated to the greater good,” said David Gremmels, president of Rogue Creamery. “I am proud of my team for their commitment to our values, and to consciously conserving our planet’s precious resources.” This accolade comes on the heels of another national honor recognizing Rogue’s sustainability commitments: the U.S. Dairy Sustainability Award in Dairy Manufacturing and Processing, announced in June 2021. Projects such as Rogue’s Nellie Green Pedal Power Program set the small creamery apart. This incentive-based program encourages employees to use energy-efficient forms of transportation on their daily commute. Rogue has inspired numerous partner businesses to “Take the Nellie Green Pledge,” and develop similar green transportation programs among workforces. “From our Nellie Green program to our composting, recycling, rotational grazing and wildlife habitat conservation initiatives, I 16
The Cheese Guide
can confidently declare: Rogue Creamery is making a positive impact in all we do, one wheel of cheese at a time,” Gremmels reflected. “And we’re just getting started! We will continue collaborating with the global B Corp community to improve and positively impact our community and environment.” “This year’s Best for the World companies are operating at the very top of their class, excelling in creating positive impact for their stakeholders, including their workers, communities, customers and the environment,” said Juan Pablo Larenas, executive director of B Lab Global. “We’re proud of the community of stakeholder-driven businesses we’ve cultivated over the last 15 years; together, we’re marching toward our collective vision of an inclusive, equitable and regenerative economic system for all people and the planet.” B Corps meet the highest standards of verified social and environmental performance, public transparency, and legal accountability to balance profit and purpose. The B Corp Certification doesn’t just evaluate a product or service, it assesses the overall positive impact of the company that stands behind it, including Rogue Creamery, according to B Lab. Using the pointsbased B Impact Assessment, B Lab evaluates how a company’s operations and business model impact its workers, community, environment, and customers. There are more than 4,000 Certified B Corporations across 77 countries and 153 industries, unified by one common goal: transforming the global economy to benefit all people, communities, and the planet.
booming potato-based
milk enters
plant-based milk market
At the recent American Cheese Society Conference, potato milk was a hot topic. With plant-based milk becoming more mainstream, with products lining shelves made from oats, cashews, almonds, coconuts, hazelnuts, walnuts, barley, rice, etc., potato milk brings a new dimension to the industry. Most of these crops mentioned, such as oats, can be resource-intensive and tricky to harvest. With that idea in mind, Swedish company Dug developed and launched a potato-based milk to the booming plant-based milk market. At the same time, companies within the plantbased food space are continuing to ramp up their offerings in an effort to gain a larger share of the $7 billion market, according to stock market analysts at MicroSmallCap. Else Nutrition Holdings Inc. is developing plant-based nutrition for babies and toddlers via its Else Nutrition lines of formula and other products. Companies including KKR & Co. Inc. and Yum! Brands collaborated to bring the innovating Violife vegan cheese and Violife stuffed crust dish to Pizza Hut. Oatly and Tyson Foods continue to develop plant-based alternatives that consumers seem to love, according to MicroSmallCap. Else has new products, research and development and clinical studies coming down the pipeline to advance its position in the plantbased infant nutrition food market. The company announced on July 20 that it had completed a full-scale commercial trial manufacturing run of the ready to drink liquid version of its PlantBased Complete Nutrition for Toddlers and Kids products after months of R&D trials. This expansion of manufacturing capacity will prepare Else to offer its products in liquid format and enable the brand to penetrate hospitals while opening up an additional 92 percent of the kids nutritional drinks market. This $1 billion dollar category in the United States brings a vastly larger customer base into the company’s sights, the 18
The Cheese Guide
company said in a press release. Else also recently announced that it is launching a clinical study to validate the growth benefits of Else’s Plant-Based nutrition. The study will focus on a four-month period of consumption to see how Else production supports healthy and proper growth in young children vs. cow-milk-based formula. Global investment company KKR & Co. Inc. gained its stake in the plant-based food market through the purchase of Violife, an awardwinning vegan cheese manufacturer owned by Upfield Group, in 2017, according to MicroSmallCap. In June, Violife announced a collaboration with legendary hip-hop artist and long-time vegan RZA to develop the 2021 Plant Grants program, which will focus on helping community-based Black-owned restaurants recover from the impacts of the COVID-19 pandemic. The program includes funding to support re-investment in the business and coaching on menu development from two plantbased chef pioneers, Lemel Durrah and Laricia Chandler, to inspire the addition of more plantbased dishes to menus. Yum! Brands restaurants have also been bolstering their plant-based offerings. Pizza Hut is collaborating with Violife to launch Vegan Stuffed Crust following countless requests for a plant-based alternative to cheese. The new release comes after the successful January launch of its vegan pepperoni pizza, the Pepperphoni, which resulted in almost 40,000 vegan pizzas sales within the month alone. Oatly expanded its investor base when it went public under the ticker OTLY on the NASDAQ on May 20, 2021, according to MicroSmallCap. The company is also opening one of the largest plant-based dairy factories in the world in Peterborough, U.K. Anticipated to launch in 2023, the factory is expected to create 200 local jobs and will provide Oatly with an end-to-end production solution and facility.
Mascarpone
satisfies
global sweet tooth
It’s a running joke on the popular truTV comedy series “Impractical Jokers” that one of the stars, Joe Gatto, has never met a pastry he didn’t like. He even names his dogs after desserts: Cannoli, Biscotti, Tartufo, Spumoni, Pignoli and Napoleon (for the French dessert, not emperor). Apparently, there are a lot of Joe Gattos out there and their collective sweet tooth is going to drive the global mascarpone cheese market to a value growth of about 9 percent compound annual growth rate over the next 10 years, according to a Persistence Market Research industry analysis. Demand for fast food is growing tremendously in developing markets as a result of busier lifestyles, increasing demand for consumption of functional and beverages, and rising disposable income of consumers, according to the report. Most of the younger generation and working-class demographic consume fast food at least once a day. This growing trend of consumption of fast food has a significant impact on the cheese market, as cheese is widely used for processing a variety of fast food products. Cheese is also a staple in households in developed countries, as it is used in breakfasts, lunches and dinners. These factors are expected to fuel the growth of the global mascarpone cheese market over the coming years, the report says. Other findings: • The mascarpone cheese market in countries of South Asia and East Asia is expected to grow at compound annual growth rates of 10.7 percent and 9.9 percent, respectively, through 2031. • Regular mascarpone cheese is witnessing a prominent market value share at more than 93.3 percent. Different types of flavored mascarpone cheese products are also becoming popular among consumers, covering revenue of around $393.6 million by 2031. • Key contributing factor for the high production ratio of
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The Cheese Guide
mascarpone cheese is its wide application in the food industry in bakery products, desserts, confectionery, ice creams and processed food. • North America and Europe hold more than a 60 percent share of the global market share, mainly on the back of high consumption of mascarpone cheese-based products in these regions. • The foodservice industry holds a market value share around 46.4 percent, while the retail/household sector is anticipated to expand at a compound annual growth rate of more than 11.2 percent in South Asia and 10.5 percent in Europe, respectively. • The United States and China hold significant shares for mascarpone cheese in North America and East Asia, respectively. • COVID-19 has had a moderate impact on the demand for mascarpone cheese. However, with increasing demand for bakery, savory snacks and functional food products, losses are expected to be recovered in the near term. Mascarpone cheese manufacturers are focusing on increasing its application by investing in research and development to develop new products. Manufacturers who are a part of the global market are expected to continue coming up with numerous innovations to expand their product ranges. In the French market, Fista Group is partnering with Jeneil, a company specialized in 100 percent natural dairy flavors. Jeneil is known in particular for the use of the enzyme modified cheese process for elaborating cheese natural flavors. In 2020, Newlat Food S.p.A acquired Italy-based leading milk and milk ingredient manufacturer Centrale del Latte d’Italia. With this acquisition, the company reached revenue of more than $589.6 million to become the third-largest operator in the milk & dairy sector in Italy. Perhaps the next dog in the Gatto household will be named Mascarpone.
Soignon makes
first impression Soignon Whipped Goat’s Milk Cheese spread, imported from France, is known for its mild and creamy flavor. An innovative aerating method achieves a delightfully light and airy texture. Though Soignon just recently entered the U.S. market, the Whipped Goat’s Milk Cheese, imported by Hudson Valley Creamery and distributed in the United States by Noresland Inc., won the silver award in the non-cow’s milk/mixed cheese category at the Specialty Food Association’s 2021 sofi Awards. Soignon Whipped Goat’s Milk Cheese was one of 130 winners selected from nearly 1,500 entries across 49 product categories. Products are judged in an anonymous sampling for taste, including flavor, appearance, texture, aroma, innovation and quality of ingredients. Soignon Whipped Goat’s Milk Cheese is available throughout the United States in two flavors: Plain or Garlic & Herb.
Apply this fresh whipped spread on fresh bread or crackers for an anytime indulgence or enjoy it on pizza, pasta or with freshcut vegetables. This is an all-natural product with simple ingredients: pasteurized goat’s milk, goat’s milk cream, salt and enzymes. An iconic French brand founded in the PoitouCharentes region of France in 1895, Soignon is the No. 1 brand of goat cheese in France and part of a decision-making farmers’ cooperative. With more than 125 years of traditional French cheese-making experience, Soignon is globally recognized as a producer of innovative and quality goat cheeses. Soignon attributes its success to expertise perfected over decades that reflects through an unequalled wide range of goat and mixed milk cheeses and the spreadable whips, but also 40 different propositions.
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A SPECIAL ADVERTISING SECTION
FEATURED PRODUCTS Le Gruyère AOP Le Gruyère AOP is produced using raw milk, and contains no additives, no GMOs and no preservatives. Each wheel of Le Gruyère AOP weighs between 25 and 40 kg, and is naturally glutenand lactose-free. Each wheel is aged for a minimum of five months before being released for sale, and can be aged between 14 and 18 months. For cheese lovers looking for an even stronger flavor, it can be kept for more than 24 months . AOP means Protected Designation of Origin. To be considered AOP the product must have a
name, tradition, a limited production zone, a know-how and a history. Le Gruyère's production process has been maintained since the origins of Gruyère AOP back in the year 1115, and is strictly respected by the milk producers, the cheesemakers and the affineurs who follow the rules of the AOP specifications. Le Gruyère's milk comes from known sources and is used within 18 hours after milking. Seventy percent of the cattle’s forage comes from the farm, and no silage is allowed. There is no pasteurisation; it is raw milk. Le
Marieke Smoked Gouda Inspired by the great Dutch cheeses, this creamy, semi-soft, Smoked Gouda boasts a flavor profile rich and full flavored – gently smoked over natural hickory wood. Handcrafted by a w a rd - w i n n i n g cheese maker Marieke Penterman and her team, this raw milk beauty is carefully aged for a minimum of two months on Dutch pine planks in a cheese cave. Marieke’s Smoked Gouda is made with farm-fresh cow’s milk piped straight into the processing vat after the first milking of the day, where it is made into cheese within five hours. Its freshness is unrivaled. Pair with dried cherries, toasted cashews and a glass of
Pinot noir or stout beer. Marieke Smoked Gouda has won 19 awards, including best of class in both the U.S. Cheese Championship and World Cheese Championship. Smoked Gouda is just one of Marieke’s exclusive flavored Goudas. Marieke offers more than 20 flavored Goudas, all handcrafted with flavorful ingredients, including herbs, seeds, fruit and bacon. Available in 20-pound wheels, precut wedges, and 5ounce exact weights. Marieke Gouda 715.669.5230 www.mariekegouda.com
Pine River Single Serve Cold Pack Cheese Spread Pine River Pre-Pack, Inc. recently introduced Single Serve Cups of its award-winning Cold Pack Cheese Spread. The 2.5-ounce, single-serving portions are available in two flavors, Sharp Cheddar and Spicy Beer. Sharp Cheddar, one of the company’s top-selling flavors, offers the natural goodness of Aged Wisconsin Grade A Cheddar blended to create a buttery cheddar spread. Spicy Beer is a perfect blend of creamy Cheddar, spicy cayenne pepper, garlic and the bold flavor of artisanal beer. 22
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Pine River Single Serve Cups are ideal for grab-and-go bins at supermarkets, delis, cafeterias and convenience stores. For an easy on-the-go snack, consumers can pair either flavor with pretzels or crackers or make it keto friendly with veggies. Each delicious cup of spread contains 11 grams of protein and 240 calories. Pine River Pre-Pack Inc. www.pineriver.com
Gruyère's cheese is produced in an open copper vat with milk from both the evening and the morning milking. Each wheel is given a casein mark detailing the manufacturing date and the cheese dairy’s unique number. The majority of maturing cellars are located in climate-controlled natural caves or cellars with shelves made of spruce wood. Customers’ tastes are varied. Some appreciate Le Gruyère AOP Classic, aged for a minimum of five
months, while others prefer Le Gruyère AOP Réserve, aged in the cellar for at least 10 months. At each level of maturity, the taste changes slightly. Whether on a cheese platter or in a prepared dish, all varieties of Gruyère AOP share the same impeccable quality and have a delicious flavor to suit your culinary tastes. Le Gruyère www.gruyere.com
FrieslandCampina Royal Hollandia Entry Pack Cheeses Royal Hollandia Entry Packs launches an entire new size of cheese for the deli. This new entry point allows consumers to try cheeses in smaller sizes and at smaller price points. Entry Packs are available in six varieties that are perfectly portioned in 3.5- to 4-ounce exact weight pieces. All product ships in shelf-ready packaging that is easy for retailers to stock and easy for consumers to shop. These are the perfect addition to any cheese case and all varieties in the case take up just over one foot of space. Royal Hollandia Entry Packs are available in five varieties: Mild
Gouda, Creamy Swiss, Smoke Flavored Gouda, Chili Pepper and Mediterranean Herb, with Parrano Originale as the sixth item in the lineup. All Entry Packs have clear descriptors with pairing suggestions and a flavor profile scale, allowing ease of purchase into the specialty cheese category or trial of a new cheese type. For more information and flavor profiles on each of the Royal Hollandia cheeses, visit the website. Royal Hollandia www.royalhollandia.us
Marin French Cheese Co. Golden Gate Marin French Cheese Co. recently introduced Golden Gate, the first in its new line of premium cheeses, handcrafted at the country’s oldest cheese company. This washed-rind, triple crème cheese is aptly named for the golden color of the cheese as well as the Golden Gate Bridge, the iconic gateway to Marin County where the historic creamery is located. The unique cultures naturally present in California’s coastal air result in an artisan cheese with a true sense of place.
Golden Gate undergoes four rounds of handwashing in its 14day aging process to lock in moisture that encourages the growth of Brevibacterium linens cultures. Multiple rounds of handwashing in brine score the cheese to help it develop the cultures and build an edible rind that preserves the cheese’s creamy texture and balances its earthy, rich flavor with just the right amount of salt. Marin French Cheese Co. www.marinfrenchcheese.com
A SPECIAL ADVERTISING SECTION
FEATURED PRODUCTS Formaggio Brand Artisan Wraps Formaggio Brand has a reputation for innovation and timely responses to consumer demand. A few years ago, Formaggio Brand introduced its Artisan Wraps, deli-style meats wrapped around sticks made of award-winning fresh mozzarella. Initially, this product was presented as a 22ounce tray offering three kinds of meats: prosciutto, pepperoni and soppressata. Since then, demand has grown for different meats and a greater variety of package sizes. Known for diversity, Formaggio Brand has answered that demand by offering two new sizes: an 18-ounce version of the larger variety tray and also smaller grab-and-go 5- and 6-ounce trays (depending on fla-
Let the marinade flavors of this Crave Brothers specialty work to your advantage. Crave Brothers’ marinated fresh mozzarella features ciliegine or cherry-size balls of mozzarella and it is the perfect addition to a charcuterie board, pasta salads or served with fresh vegetables on an antipasto platter. The marinade features a delicious olive oil and canola oil blend with a custom mix of herbs and spices. You can save the marinade to drizzle on toasts or salads. Crave Brothers calls it
Formaggio Brand www.formaggiocheese.com
Monti Trentini Black Truffle Caciotta
Colby Cheese From Widmer’s Cheese Cellars Widmer’s Cheese Cellars, Inc.’s Colby is a first-place, blue-ribbon winner at the 2020 World Championship Cheese Contest. The cheese is an American original developed in the village of Colby, Wisconsin, in 1885. Widmer’s Cheese Cellars crafts its Colby in small batches using original family recipes to achieve a sweet, semi-soft cheese with milky flavors. Similar in flavor to Cheddar, Colby is softer and has a more open texture and higher moisture content. Cheese makers spray the curds with cold water and stir them while they are still in the vat to prevent the curds from knitting together. This procedure gives Colby a more elastic
texture than Cheddar. Perfect for shredding, melting or slicing, it complements burgers, fajitas, chili, rye bread, apples or pears. Widmer’s Colby is available in four flavors: Plain, Jalapeno, Caraway Seed and Vegetable and Herb. Widmer’s Cheese Cellars can be purchased in 5-pound pieces (two per order), 2.5-pound pieces (four per order), 1-pound pieces (10 per order) or 8-ounce pieces (20 per order). Widmer’s Cheese Cellars 888.878.1107 www.widmerscheese.com
Old Croc Grand Reserve Australian Cheddar Grand Reserve is crafted with milk from grass-fed cows and nonGMO ingredients. Grand Reserve is carefully aged a minimum of 2 full years for a bold, rich flavor. The cheese’s texture is surprisingly creamy, yet crumbly with notice24
The Cheese Guide
Crave Brothers Farmstead Cheese Marinated Fresh Mozzarella
vor), which feature an individual kind of deli meat. The meat choices have grown as well and now additionally feature hard salami, Genoa salami, chorizo and ramping up on jamon serrano. What sets Formaggio Brand apart is not only the wide range of meat choices but also – and importantly – the creamy, silky, handmade quality of the award-winning fresh mozzarella cheese from which the sticks are formed. Two words describe them best: artisan and gourmet. Just one taste and these will jump out of the case.
ably crunchy crystals. Grand Reserve completes the brand’s top-selling lineup of 7-ounce chunks, which includes medium, sharp, extra sharp and smoked Cheddars. Old Croc www.oldcroccheese.com
As a new product for 2021, Monti Trentini presents aged Black Truffle Caciotta. This new item is the evolution of the company’s bestseller, Caciotta Tartufo. This cheese is aged for a minimum of three months, weekly hand rubbed and “cured” by expert affineurs. The taste of the aged cheese and the texture of the curd marry perfectly the truffle flavor given by the real Italian black truffle pieces that are inside. Beyond that, the aged truffle caciotta is differentiated by a black coating all around the wheel and the engraved (not painted) logos and main information. Each small logo on the outer part is placed to help cut
“appetizer in a cup!” A unique application is a trendy Mediterranean dish called shakshouka, in which the cheese shines and adds flavor to this hearty breakfast treat. A first-place award winner at the 2018 World Cheese Awards, Crave Brothers’ marinated fresh mozzarella cheese comes in 6- to 8-ounce retail cups or ⅔-pound foodservice tubs. Crave Brothers Farmstead Cheese 920.478.4887 www.cravecheese.com
wedges of approximately 8 ounces. The wheels come one per box and vacuum packed. The box can be generic or more luxurious. The luxury box version, ideal for gifts or display, presents the same pattern of the caciotta, which can also be personalized. The product has 180 days of shelf life and the average weight of each wheel is 5 pounds. Contact the company to receive the detailed product information sheet and follow this product on Instagram, @montitrentiniusa. Monti Trentini www.montitrentini.com
Bellwether Farms Blackberry Sheep Milk Yogurt As with all of Bellwether Farm’s sheep milk yogurts, the Blackberry Sheep Milk Yogurt is made with whole sheep milk, is probiotic, contains active/beneficial cultures, and is packed with A2 protein, making it better for people who don't tolerate cow milk. The naturally homogenized sheep’s milk also has more calcium, protein, and better-for-you fats, resulting in
a thicker consistency. Thanks to fruit selected from the Oregon Columbia River area, the Blackberry Yogurt has a touch of natural sweetness and serves as a healthy and delicious anytime snack. Bellwether Farms www.bellwetherfarms.com
A SPECIAL ADVERTISING SECTION
FEATURED PRODUCTS Fiorucci Genoa Salami & Mozzarella Panino
Bluehorn Blue Cheese From Rogue Creamery
Experience the delectable taste of Fiorucci Paninos. Originally introduced in 2011, Fiorucci Paninos created a whole new specialty snacking category. Every Panino is hand rolled with drycured meats such as prosciutto, pepperoni, hard salami and now a brand-new, single-serve offering, Genoa salami, filled with delicious, rBST free cheese to provide a protein-rich treat. Fiorucci Paninos meet the need for convenient, on-the-go, low-carb, keto-friendly snacking, perfect for lunches, workouts, late-night cravings and more! Fiorucci’s new Genoa Salami Panino starts with aged, winemarinated Genoa salami that is infused with natural smokiness and meaty flavor, which is paired
Since its introduction in 2017, Rogue Creamery’s line of winesoaked blue cheeses has been gaining traction with consumers and retail buyers nationwide. Proving particularly popular is its flagship wine-soaked blue, Bluehorn, now available in a convenient exact-weight prepackaged wedge. Bluehorn is a certified organic blue cheese made with pasteurized cow’s milk. After the wheels reach maturation in Rogue’s aging caves, they are soaked in an organic red wine vintner’s blend. The wine’s bright berry and plum notes enhance the fruit flavors naturally found in the cheese, while lending a subtle rose blush hue to the rind – making this cheese an attractive
beautifully with creamy mozzarella cheese in each delicious bite. Fiorucci is the brand of specialty meats that delivers the true taste of Italy. For more than 170 years, Fiorucci has used old-world recipes to produce a full line of authentic Italian charcuterie meats, cheeses and premium snacking products using only hand-trimmed cuts of premium pork and the finest ingredients, then slowly aging them to perfection. For more information, please go to the website or visit the social media pages on Facebook, Instagram, YouTube or Pinterest. Fiorucci Foods www.fioruccifoods.com
Valbreso 100% Pure Sheep Milk Cheese Coming from the Causses plateaus surrounding the Mediterranean Sea in the southwest of France, one of the wildest and most spectacular regions of France, Valbreso cheese is made with the same pure sheep milk used for the famed Roquefort cheese. No wonder it tastes so delicious. Why is Valbreso cheese so distinctively delightful compared to PDO Greek feta? Because Valbreso cheese is made with only sheep milk, it is not aged and never fermented at 70 degrees for
10 days. This gives Valbreso cheese a unique creaminess and a milder, cleaner flavor that has made it a staple for cheese fans across the world. Va l b r e s o 100% pure sheep milk cheese is now available in a reusable 14-ounce container with brine, the perfect packaging to maintain its moisture and allow for convenience. Lactalis American Group lactalisamericangroup.com
Old Amsterdam Cheese The Reserve Extra Aged Gouda Old Amsterdam Cheese, the market leader in branded aged Gouda and third-generation family owned and operated Westland Cheese Company, debuts a new cheese: Old Amsterdam Extra Aged Gouda known as The Reserve. The new product joins the current line, which includes Old Amsterdam Classic, named the No. 1 aged Gouda in Holland by the 26
The Cheese Guide
World Championship Cheese Contest in the United States and at the World Cheese Awards in the United Kingdom. Old Amsterdam Aged Goat was named the No. 1 hard goat’s milk cheese in the world, according to the World Champion Cheese Contest in the United States. All Old Amsterdam Gouda cheese products are produced
standout on any cheese and charcuterie board. Rogue Creamery suggests serving Bluehorn alongside fruity red or dessert wines, or pairing it with caramelized pecans, poached pears and a balsamic glaze for a h o l i d a y - r e a d y, sweet-and-savory dessert. Bluehorn Blue is available in 5pound wheel and 1-pound mini wheel formats, as well as in the new exact-weight 4.2-ounce prepackaged wedge for the graband-go retail cheese case. Rogue Creamery 866.396.4704 ext. 4 www.roguecreamery.com
SnackUPs Cheese Dip Grab’n Go Snack Packs From Dairyfood USA Inc. Dairyfood USA has taken its Cheese Dip & Pretzel Snack Pack concept to another level with a major redesign under the SnackUps brand. SnackUps provide a more elevated snacking experience by combining Wisconsin made cheese dip and crispy pretzels together for a satisfying snack. The eye-catching design now properly reflects the quality of the product inside while allowing the customer to visually see more of the product. Additional benefits of the new package design also ac-
count for not just visual appeal, but functionality, allowing retailers to double stack the product for improved merchandising opportunities both in and out of the cooler. SnackUps provide a robust 8g of protein and 170 mg of calcium with only 210 calories. Are you ready to elevate your snacking experience with SnackUps?
using high-quality ingredients, providing a good source of calcium and protein, and are naturally lactose free and gluten free. Old Amsterdam Reserve is aged for a minimum of 18 months and has a multitude of deep, rich flavors with bourbon, caramel and pecan undertones and a firm crumbly texture sparked with an abundance of
ripening crystals. The unique flavor profile makes this an excellent treat for special occasions and indulgent moments. It is great paired with cured meats, fresh seasonal fruit, local honey and crusty
Dairyfood USA Inc. 608.437.5598 www.dairyfoodusa.com
bread. Old Amsterdam Cheese 800.326.5620 www.oldamsterdam.com
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A SPECIAL ADVERTISING SECTION
FEATURED PRODUCTS Caputo Cheese Burrata Caputo Cheese in Melrose Park, Illinois, offers countless and diverse types of cheese from all over the world, but President Natale Caputo takes special pride in its award-winning fresh cheese line including mozzarella; hand-dipped ricotta; burratini; and the crown jewel, burrata – all made at the Melrose Park facility. Burrata is part of the mozzarella family. The cheese is stretched to form a pocket. The filling for the pocket is called stracciatella, a mix of shredded mozzarella and panna. Once filled, the cheese is closed and finished with a knot on top. The cheese is then kept in a lightly
Fabrique Délices Jambon de Paris salted brine bath to help maintain the quality and freshness. Once you cut into the burrata and experience the creamy stracciatella filling, you’ll see why burrata has developed a following among foodies the world over. Caputo uses only the highest quality products in cheesemaking and that commitment to quality shows in every case, package and ball of fresh mozzarella crafted. You’ll taste the difference in each bite. Learn how Caputo crafts distinction by visiting the website. Caputo Cheese www.caputocheese.com
A Dutch Masterpiece Premium Mature Cheeses A Dutch Masterpiece® is a true Dutch tradition. The classic but unique A Dutch Masterpiece collection of four premium mature cheeses has won excellence awards worldwide, thanks to the exclusive recipes and commitment to the art of traditional Dutch cheesemaking produced in Holland. Savor the slightly sweet flavor of Vincent, the full-bodied flavor of Frans Hals, the delicate fruity flavor of Vermeer or the rich, tangy flavor and firm texture of Rembrandt®. Each cheese in the range is made from the best milk
of their dairy farmers and has its own unique recipe and ripening process. This results in a distinctive and refined texture, taste and flavor. Rembrandt® by A Dutch Masterpiece is traditionally ripened for one year. This award-winning aged Gouda cheese has a firm texture, robust flavor and an exceptional taste. It was named world champion at the World Championship Cheese Contest in 2004. FrieslandCampina Consumer Dairy North America 201.655.7730 www.adutchmasterpiece.com
Nicasio Valley Blackbird Trio Perfect for holiday gifting, Nicasio Valley’s Blackbird Trio combines three of its finest aged cheeses. Formagella, with its velvety white exterior, is the mildest of Nicasio’s aged cheeses, similar to Camembert or Brie. Tomino, a soft-ripening cheese, is a delicate, lightly washed rind cheese with a pun28
The Cheese Guide
gent aroma and a powerful, yet pleasant flavor. Nicasio Reserve, a classic SwissItalian mountain cheese, has a rich flavor and is a gold-medal winner at the California State Fair. Nicasio Valley Cheese Co. www.nicasiocheese.com
Since 1985, Fabrique Délices has been making charcuterie in the spirit of conviviality with traditional savoir-faire from its home in the San Francisco Bay Area. Specializing in all-natural pâtés and traditional French items that have been enjoyed for decades across the U.S., it has expanded its huge range of gourmet p r o d u c t s with four new formats of Jambon de Paris perfect for customers in the foodservice industry. Cooked according to traditional French recipes, lean, low-fat, whole-muscle pork is carefully seasoned with imported European spices and tumbled for 18 hours for tenderness, then wrapped in its own skin and slowly cooked sousvide. Whole 11-pound and 3pound formats are available for purchase that are perfect for slicing to order in the deli, or for
use as a gourmet addition to sandwiches or charcuterie platters at restaurants. It is also sold both diced and sliced thin packaged in 2-pound and 1.5pound formats for convenience and easy meal preparation; chefs and bakeries alike can use it as an easy base for their own seasonings and as a gourmet topping for pizza, soups and breakfast recipes. For kitchens needing to cut down on labor costs or to add gourmet value to their current offerings, the variety of formats mean any retailer, caterer or restaurant can find a solution to fit their unique menus and customers. Fabrique Délices 510.441.9500 www.fabriquedelices.com
Lovera’s Market Caprino di Krebs Established in 1946, Lovera’s Market is a family-owned business dedicated to supporting the small community of Krebs, Oklahoma. Beginning as an Italian immigrant-owned market, Lovera’s has expanded from a small grocery store to a tourist destination, shipping products nationwide. Lovera’s focuses on handcrafted, Italianstyle cheeses made with the freshest local milk. The head cheese maker, Matteo Lovera, is a fourth-generation family member who has trained all over the world to perfect his craft and carry on the family legacy. A customer favorite, Caprino di
Krebs, is a soft, spreadable goat cheese crafted in small batches to provide the creamiest texture and taste. Lovera’s is proud to say all of its goat milk is sourced from a small family dairy less than an hour away. This chevrestyle cheese is available in traditional, peppercorn and cranberry varieties as 8-ounce retail packaging or a 5-pound bulk case. Shop small. Visit the website to see a full list of cheeses, sausages and jarred goods available for purchase. Lovera’s Market 918.423.2842 www.loverasmarket.com
A SPECIAL ADVERTISING SECTION
FEATURED PRODUCTS Klondike Cheese Company Buholzer Brothers Gouda Klondike Cheese Company’s new Buholzer Brothers Gouda cheese is crafted by Wisconsin cheesemakers, at a family-owned plant that has been making cheese at the same location since 1925. The new variety of Gouda cheese is available in 6-ounce retail chunks, 6-pound loaves and 15-pound long johns. Adding this savory option extends the family of the other Buholzer Brothers varieties of cheese, which include Muenster, Brick, Havarti, Dill Havarti, Jalapeño Havarti and Horseradish Havarti. Now you can have a full line of Buholzer Brothers Brand in your deli and dairy cheese cases. Gouda is a great melting cheese with its creamy, rich, nutty and mellow flavor, great for a quick charcuterie board or your
next sandwich. You can bet it has an appetite appeal to a wide range of consumers, as it is a mild and delicious snacking cheese, great for kids and adults of all ages. The secret to Klondike’s exceptional quality is the combination of using state-of-the art equipment, proprietary recipes and time-honored traditions of cheesemaking. Sourcing local cow’s milk and high quality ingredients, made in Wisconsin, so you know it can only be the best. Buholzer Brothers www.buholzerbrothers.com
Cheese Straws and Cookies from J&M Foods J&M Foods proudly continues its family tradition and passion for good food by providing customers with the best-tasting cheese straws and cookies in the market. J&M currently offers 21 products as well as additional seasonal offerings. In addition, J&M is always in the kitchen exploring new possibilities to tickle the taste buds and provide something new for customers’ enjoyment. Its products are great for everyday pleasure and for gifting. In keeping with the 100-yearold family recipe that inspired the great-tasting Original Cheese Straws, J&M Foods is committed to maintaining its heritage of providing great products made from the finest ingredients available. All
of the products are trans fat free and baked with care. J&M Foods enjoys being flexible enough to handle all customer needs. Located in a 32,000-square-foot facility residing on 21 acres, J&M has room to grow along with customers. Centrally located and nationally recognized, J&M Foods is an awardwinning market leader within the specialty foods industry. For more information about J&M Foods, the Janis & Melanie line of treats or to discuss a private label need, please contact the company. J&M Foods 800.264.2278 www.janis-melanie.com
Klondike Cheese Company Odyssey Greek Yogurt Dips Klondike Cheese Company introduces a healthier alternative to traditional sour cream-based dips with its Odyssey brand Greek Yogurt Dips. These gluten-free and rBST free cow’s milk dips add a refreshing taste to the dairy section. Odyssey Greek Yogurt Dips 30
The Cheese Guide
have 40 percent fewer calories per serving, three times the protein per serving and half the fat per serving compared to traditional sour cream-based dips. “Our line of Greek Yogurt Dips are perfect for dipping veggies, chips or crackers in, spread on sandwiches or burg-
Litehouse Simply Artisan Blue Cheese Center Cut Litehouse Simply Artisan Blue Cheese Center Cut is the premium selection of the blue cheese wheel, cored from the center – where the flavor is most rich and developed. This cheese is sustainably produced, meaning that any whey left over after the cheese is cored is then used to produce buttermilk and, eventually, Litehouse dressings. Litehouse Simply Artisan Cheese is handcrafted and aged a minimum of 100 days, making it the perfect elevated appetizer or snack. Consumers will love that this center cut is rBST free and gluten free. This Blue Cheese Center Cut is
perfect for the upscale and distinguished consumer who cares about sustainability and premium products. They primarily use the center cut when entertaining and buy the cheese to include in appetizers such as charcuterie boards. The center cut pairs well with nuts, crackers, meats, fruits and vegetables. Consumers also love Litehouse Simply Artisan Blue Cheese Center Cut for snacking. It’s a convenient snacking product that can be enjoyed with crackers, apple slices and almonds. Litehouse 800.669.3169 www.litehousefoods.com/contact
Bonnie’s Jams Red Pepper Jelly Red Pepper Jelly has always been a favorite in the American South. Bonnie created this signature flavor based on a delicious version from a dear friend in Alabama. After a lot of experimentation in her kitchen, and a lot of tasty samples shared with friends, Bonnie created her signature Red Pepper Jelly for folks to enjoy at home. Made using fresh sweet red peppers, seeded habanero, cider vinegar and sugar, it’s the perfect combination of sweet and heat. Always a top seller, Bonnie’s Red Pepper Jelly is an ideal accompaniment to a sandwich, pairs well with a creamy cheese, and is spectacular when used as a glaze ers and used as a topping on baked potatoes or tacos,” stated Luke Buholzer, VP of sales at Klondike Cheese Company. “Consumers are excited about the line of Odyssey Greek Yogurt Dips not only
for ham, poultry or roast pork. For an easy appetizer, simply drizzle red pepper jelly over cream cheese and serve with buttery crackers. Available in eight distinctive flavors crafted to pair perfectly with artisan cheese, Bonnie’s Jams have been recognized by the editors of many international publications and blogs, including The New York Times, Food & Wine, The Washington Post and, most recently, Bon Appétit, all of which inspires customers and drives sales. The suggested retail price is $8.99. Bonnie’s Jams 209.814.2871 www.bonniesjams.com because of the flavor and nutrition, but they like understanding where it is coming from.” Odyssey Greek Yogurt Dips come in three delicious flavors: Southwest, French Onion & Bell Pepper and the newest, Tzatiki. Klondike Cheese Company www.odysseybrands.com
CHEESE LISTINGS PRODUCT NAME
COMPANY
AWARDS
DESCRIPTION
ACOMPANIMENTS Jams, Conserves, Jellies, Nuts & Honey
Bonnie’s Jams 209.814.2871 www.bonniesjams.com
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Discover why small batch and simple ingredients create the perfect pairing with artisan cheeses. Cheese board accoutrements are driving sales growth and profitability in Specialty and Deli. Fruit spreads and conserves are helping fuel the category. Bonnie’s has the quality, brand recognition and flavor profiles to increase the incremental value of every basket, while delivering a more memorable occasion for your customer. Available in eight distinctive flavors crafted to pair perfectly with artisan cheeses, Bonnie’s Jams have been recognized by the editors of many international publications and blogs including The New York Times, Food & Wine, The Washington Post and most recently, Bon Appétit, all of which inspires customers and drives sales.
Jambon de Paris
Fabrique Délices 510.441.9500 www.fabriquedelices.com
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Since 1985, Fabrique Délices has made charcuterie in the spirit of conviviality with traditional savoir-faire from its home in the San Francisco Bay Area. Specializing in all-natural pâtés and traditional French items that have been enjoyed for decades, it has expanded its range of gourmet products with four formats of Jambon de Paris, perfect for customers in foodservice.
AMERICAN ORIGINAL Aged Brick Cheese
Widmer’s Cheese Cellars Inc. 888.878.1107 www.widmerscheese.com
2017, 2018, & 2019 Blue Ribbon at American Cheese Society
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Buholzer Brothers Brick Cheese
Klondike Cheese Co. 608.325.3021 www.buholzerbrothers.com
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A new brand to the category for semi-soft, mild-flavored cheese. Buholzer Brothers is offered in 6-pound loaves and 8-ounce chunks for your deli case. Great for Detroit-style pizzas and melting on sandwiches. Check out other available flavors in the Buholzer Brothers family which include Muenster, Havarti and flavored Havartis.
1st place, 2018 World Cheese Awards
Let the marinade flavors of this Crave Brothers specialty work to your advantage. Crave Brothers’ marinated fresh mozzarella features ciliegine or cherry-size balls of mozzarella and it is the perfect addition to a charcuterie board, pasta salads or served with fresh vegetables on an antipasto platter. The marinade features a delicious olive oil and canola oil blend with a custom mix of herbs and spices. You can save the marinade to drizzle on toasts or salads. Crave Brothers calls it “appetizer in a cup!” A unique application is a trendy Mediterranean dish called shakshouka, in which the cheese shines and adds flavor to this hearty breakfast treat. Crave Brothers’ marinated fresh mozzarella cheese comes in 6- to 8-ounce retail cups or ⅔-pound foodservice tubs.
AMERICAN INTERNATIONAL Farmstead Cheese Marinated Fresh Mozzarella
Crave Brothers 920.478.4887 www.cravecheese.com
Burrata
Caputo Cheese 708.450.0074 www.caputocheese.com
Caciocavera (Caciocavallo style)
Lovera’s Italian Market 918.423.2842 www.loverasmarket.com
Buholzer Brothers Gouda
Marieke Gouda Mature, 6-9 months
32
The Cheese Guide
2020 World Championship Cheese Contest, Burrata is part of the mozzarella family. The cheese is stretched to form a pocket. The filling 1st place; 2019 World Cheese Awards, for the pocket is called stracciatella, a mix of shredded mozzarella and panna. Once filled, Silver, in Bergamo, Italy the cheese is closed and finished with a knot on top. The cheese is then kept in a lightly salted brine bath to help maintain the quality and freshness. Once you cut into the burrata, and experience the creamy stracciatella filling, you’ll see why burrata has developed a following among foodies the world over. Caputo uses only the highest quality products in cheesemaking and that commitment to quality shows in every case, package and ball of fresh mozzarella that it crafts. You’ll taste the difference in each bite. World Cheese Award Winner 2012; American Cheese Society Winner 2012, 2013, 2014, 2017 and 2018
Lovera’s flagship cheese is made with fresh, locally sourced Jersey cow milk. A beautiful cross between a smooth mozzarella and an earthy provolone, great for melting and grilling. Caciocavera is available in traditional, aged, smoked, Italian Herb and Diavolo (spicy) varieties.
Klondike Cheese Co. 608.325.3021 www.buholzerbrothers.com
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The new variety of Buholzer Brother Gouda cheese is available in 6-ounce retail chunks, 6-pound loaves and 15-pound long johns. Gouda is a great melting cheese with its creamy, rich, nutty and mellow flavor, great for a quick charcuterie board or your next sandwich.
Holland’s Family Cheese LLC 715.669.5230 www.mariekegouda.co
14 national and international awards including Gold, Silver and Bronze Most notable award to date: U.S. Cheese Championship, Grand Champion
Marieke Gouda Mature is a plain gouda aged six to nine months. This is an artisan cheese that has a rich and full flavor profile. Its refined caramel notes finish the gouda with a subtle bite. All Marieke Gouda is made using fresh, raw cow’s milk from the family farm.
CHEESE LISTINGS
PRODUCT NAME
COMPANY
AWARDS
DESCRIPTION
BLUE CHEESE Blue Cheese Center Cut
Litehouse Simply Artisan 800.669.3169 www.litehousefoods.com/contact
Bluehorn Blue Cheese
Rogue Creamery 541.665.1155 www.roguecreamery.com
American Cheese Society and United States This Blue Cheese Center Cut is perfect for the upscale and distinguished consumer who cares Championship Cheese contests about sustainability and premium products. They primarily use the center cut when entertaining and buy the cheese to include in appetizers such as charcuterie boards. The center cut pairs well with nuts, crackers, meats, fruits and vegetables. Consumers also love Litehouse Simply Artisan Blue Cheese Center Cut for snacking. It’s a convenient, snacking product that can be enjoyed with crackers, apple slices and almonds. —
Soaked in a red wine vintner’s blend, this certified organic, cave-aged blue cheese surprises with bright berry and plum notes. An attractive rose blush hue to the rind makes this a standout for a holiday cheese platter. Available in Whole Wheel, Mini-Wheel and Exact Weight Wedge formats.
CHEESE SNACKS Artisan Wraps
Formaggio Brand 845.436.4200 www.formaggiocheese.com
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Formaggio’s distinctive innovation – Artisan Wraps – is a grab-n-go, snackable twist on the classic meat and cheese rolls, but with the meat hand-wrapped around a stick of award-winning fresh mozzarella. Meats include: Prosciutto, Applewood Smoked Prosciutto, Chorizo, Genoa Salami, Hard Salami, Jamon Serrano, Pepperoni and Soppressata. Three sizes. A classic favorite!
Savory Grab ‘n Go Snacks from Glacier Ridge Farms
Dairyfood USA, Inc. 608.437.5598 www.dairyfoodusa.com
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Glacier Ridge Farms has launched Savory Grab ‘n Go Snacks, the ultimate combination of Wisconsin-made cheese and pretzel chips, in Cheddar and Smoked Gouda flavors. The proven design concept ensures the snacks don’t need refrigeration. The cheese spreads, a good source of calcium and protein, are made with 100% all-natural cheese.
Cheese Straws
J&M Foods 800.264.2278 www.janis-melanie.com
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These original Cheese Straws are a traditional Southern delicacy combining a light, crisp texture with just a hint of hot. Serve them anytime as a snack, appetizer or hors d’oeuvres. They’re a delicious counterpart to soups, salads, fruit and wine.
Fiorucci Genoa Salami & Mozzarella Panino
Campofrio Food Group America 800.520.7775 www.fioruccifoods.com
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Fiorucci’s new Genoa Salami Panino starts with aged, wine-marinated Genoa Salami that is infused with natural smokiness and meaty flavor, which is paired beautifully with creamy mozzarella cheese in each delicious bite.
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Valbreso cheese is distinctively delightful with a unique creaminess and a mild, clean flavor. It is delicious diced on salads or crumbled on bruschetta and pasta. It’s perfect with spinach or can simply be topped with olive oil and accompanied by bread.
Best Aged Gouda at the World Championship Cheese Contest (United States) and Best Gouda at the World Cheese Awards (United Kingdom), among many others
Old Amsterdam Aged Gouda known as The Classic. This is the No. 1 aged Gouda in Holland. It is aged for a minimum of eight months and has a perfect balance between sweet and savory. It has rich butterscotch undertones and a dense, smooth texture sparked with fine ripening crystals.
World Championship Cheese Contest Overall Winner 2004
Imported from Holland, A Dutch Masterpiece® Rembrandt® is traditionally ripened for one year. This Aged Gouda Cheese has a firm texture, robust flavor and exceptional taste. Available in wheels and wedges. A Dutch Masterpiece brand has award-winning cheeses created by FrieslandCampina, the world’s largest producer of Gouda and Dutch cheese and one the largest U.S. importers of specialty cheeses.
2004 World Championship Cheese Winner, Best of Class
Imported from Holland and made with a special recipe and production method by Dutch cheesemakers. Rembrandt is traditionally ripened for one year. This award-winning Dutch cheese has a firm texture and a rich, tangy flavor. An exceptional taste. Can be merchandised in an out-of-refrigeration display.
Silver medal, World Cheese Awards 2017
This Asiago Vecchio PDO is made exclusively with raw cow’s milk collected on the Asiago Plateau, located in the north eastern part of the Italian Alps. After the natural skimming of the milk, which is made overnight, the milk is transformed in traditional copper vats by Florindo, an expert cheesemaker. Once the cheese is salted by hand, it is ready for the aging process. From this moment on, the wheels will rest quietly on natural fir boards in a mountain cheese cave. During the 15 months of aging, the cheese will develop its characteristic grainy texture, nutty aroma and light sharpness.
GOAT, SHEEP CHEESE Valbreso 100% Pure Sheep Milk Cheese
Lactalis American Group 212.758.6666 lactalisamericangroup.com
GOUDA Old Amsterdam Aged Gouda
Old Amsterdam Cheese 800.326.5620 www.oldamsterdam.com
A Dutch Masterpiece Rembrandt Aged Gouda
FrieslandCampina Consumer Dairy North America 201.655.7730 www.adutchmasterpiece.com
IMPORTS A Dutch Masterpiece Rembrandt
FrieslandCampina 201.655.7730 www.frieslandcampina.us
Asiago Vecchio 15 months
Monti Trentini USA LLC www.montitrentini.com
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The Cheese Guide