Specialty Food Magazine

MAY-JUN 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: http://specialtyfoodmagazine.epubxp.com/i/123797

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buyers' picks CHEESE ACCOMPANIMENTS When pairing products, cheesemongers like sweet, savory, briny, chocolaty and crunchy with their cheeses. Neutral and BY NICOLE POTENZA DENIS fruity crackers also rate. Brian Wasik, Wasik's The Cheese Shop, Wellesley, MA People buy what they are excited about. Wasik brand crackers and chutney are top sellers. Honeycomb makes a dramatic presentation on a cheeseboard, while glace fruit is up and coming. My picks: q Jan's Farmhouse Crisps u International Glacé Apricots • Savannah Bee Company Honeycomb • Wasik's Harvest Chutney • Wasik's Sesame Gluten-Free Crackers Rob Lawler, The Truffle Cheese Shop, Denver, CO Customers like to pair cheeses with pure dark chocolate— especially blue cheese—spicy and fruity jams, gingery bread and imported mostarda. My picks: • Accoceberry Piment d'Espelette • Dagstani & Sons Preserves • L'abeille Royale Pain d'Epices • Ritual Chocolate 75% Dark • Sperlari Mostarda Krista Daly, Wedge & Bottle, Phoenix, AZ Some customers take the sweet and salty route when it comes to cheese accompaniments, while others choose briny like olives or pickles. Popular choices: t Effie's Homemade Oatcakes • The Girl and the Fig Black Mission Fig Jam • Rustic Bakery Crackers • Sour Puss Pickles • Three Little Figs Jam Bill and Tamara Krieger, Cheese Louise, Richland, WA Mild crackers pair best with cheese because they don't overpower. Honey is fantastic with softer cheeses like chevre, and a Pacific Northwest chardonnay pairs nicely with a cow's milk gouda. Our picks: • Forgeron Cellars Chardonnay • La Panzanella Croccantini • Oregon Growers and Shippers Quince Paste • Tasmanian Honey Company Genuine Leatherwood Honey p Valley Produce Co. Crackerthins Nicole Potenza Denis is a contributing editor to Specialty Food Magazine. CHEESE SHOPS FILLING A NICHE, P. 22 8 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com PHOTOS (CLOCKWISE FROM TOP): POTTER'S CRACKERS; MARIA SAN ANDRES; VALLEY PRODUCE CO.; MARIA SAN ANDRES; EFFIE'S HOMEMADE; MARK FERRI Suzy Thompson, Forward Foods, Norman, OK Briny olives are great with fatty cheeses, while tomato jam goes with every type of cheese imaginable—we use it with an Alpine class. Smoky chorizo is great with Spanish Bauma Garroxta. Our favorites: t Lark Fine Foods Scourtins • Mas Portell Arbequina Olives • Mitica Doce de Tomate Tomato Jam • Olympic Provisions Chorizo Rioja p Potter's Crackers in Classic White

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