Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/235863
R AW M I L K FA R M S T E A D CHEESES FROM HOLLAND cheese focus GREEK CHEESES: A PRIMER Anthotiros: A whey cheese similar to ricotta, from sheep's or goat's milk, or a blend; moist, sweet, delicate and highly perishable. Until he lost his source, Steve Jenkins used to fly in anthotiros for Fairway Markets. "It was better than any ricotta we could get from Rome," the buyer claims. Kasseri: A pasta filata cheese similar to provolone, from sheep's milk or mixed milk; melts well. Broker Sheree Cardoos uses it in omelets or for saganaki (a dish prepared in a small frying pan, like halloumi). "Sometimes we just cut it in slices and put in the toaster oven," says Cardoos. "When it melts, we squeeze lemon on top." NEW Kefalograviera: An aged sheep's milk or mixed-milk wheel with a hard, natural rind and many openings in the firm paste. Use as a table cheese or grating cheese, depending on age. WINTER Kefalotiri: Made with a minimum of 70 percent sheep's milk, an appealing To celebrate the flavors and smells of Winter, this seasonal Boerenkaas contains a mixture of spices reminiscent of the season. Flavors of sweet cream with an essence of cardamom and nutmeg develop after 4 months. table cheese when young (3 to 4 months old), with a buttery aroma, similar to manchego. With age, it becomes drier and more peppery, with a more pronounced lanolin aroma. Grate over pasta with tomato and eggplant. Ladotiri: An aged, oil-cured wheel, firm and herbaceous, similar to aged Tuscan pecorino. Serve with fresh fava beans as a meze, over a salad or on a cheese board. Manouri: A fresh, rindless cheese resembling cream cheese or young ricotta This traditional Boerenkaas or "Raw Milk Farmers Cheese" has a rich sweet cream taste with a hint of Brazil nut and dried apricots after aging for 9 months. salata but "way superior," says Jenkins, who finds it richer, suppler and less salty. Made in a log or loaf shape and packed in plastic. Cube or slice for salads with green beans, fennel or beets. Food writer Diane Kochilas combines it with grapes and walnuts. Or serve for dessert, sprinkled with sugar and cinnamon, drizzled with honey, or paired with fig preserves. Mizithra: A whey cheese Buttery with a hint of roasted walnut, this 10 week Baby Swiss encompasses all the distinct characteristics of a fine, young Emmentaler with a complexity beyond its age. that resembles cottage cheese or ricotta when young, mizithra destined for export is salted, pressed and aged. Some producers add enough sheep's milk to yield a buttery Elevating the original, this Boerenkaas has a generous shaving of Italian Black Truffles sprinkled throughout the cheese. After 10 weeks of aging, notes of walnuts emerge and the earthy truffle flavors are fully developed. table cheese; but most add less so the result is leaner, harder and suitable only for grating. Mild and slightly salty in flavor. Use as a To learn more about Melkbus cheeses, visit us at DairyDial.com Winter Fancy Food Show Booth 2805 60 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com substitute for pecorino A medley of Greek cheeses Romano.