Specialty Food Magazine

SUMMER 2014

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.

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Booth 5552 info@zainusainc.com Hickory Hills, IL zainusainc.com 708.568.0004 Cagla Truffino Truffles Zain USA Inc New Truffino truffles, available in milky chocolate with hazelnut cream, white chocolate with almond, and cream and coconut. what's hot Booth 5552 info@zainusainc.com Hickory Hills, IL zainusainc.com 708.568.0004 Elit Chocolate Spoons Zain USA Inc Stir your way into the exquisite taste of Elit Chocolate Spoons. Indulge with the Master of Chocolate & Draje. what's hot Visit the What's New, What's Hot! Showcases at the Summer Fancy Food Show North Concourse Get more from What's New, What's Hot! with an Online Gallery at specialtyfood.com/ wnwh • Browse products • Read more information • Get information directly from the manufacturer! Check it out today at specialtyfood.com/wnwh Andy Kehler, partners in Jasper Hill Farm, can't be overstated. The two brothers and their investor partners in the Cellars at Jasper Hill have helped incubate other small Vermont creameries by offering an aging facility and the marketing capabilities that small producers often lack. Talent Overcomes Challenges In a twist of irony, Mateo Kehler does not consider Vermont a great place for cheesemaking. "It's marginal, honestly," says the entrepre- neur. "There are lots of better places, given the marginal productivity of our landscape. Our soils are thin and we have four feet of snow on the ground right now [in late March]. If you want to make a living in agriculture here, you need to be innovative, progressive. You're not going to get 13 cuts of irrigated alfalfa like you can in parts of the West." What Vermont does have, says Kehler, is a population of "innovative, creative, artistic people" who migrated to the state for lifestyle reasons. Plus proximity to 60 million potential customers and "the wealthiest market on the planet right down the road," says Kehler, referring to the New York metropolitan area. Small wonder that Vermont's specialty cheesemakers sense a promising future. "We don't have a lot of new cheesemakers coming on, but the people in business for six to seven years are feeling pretty good," says Hooper. "The larger marketplace has a real soft spot for Vermont cheese. It took the Vermont Cheese Council to create a brand that resonated, and I think we've done that well." cheese focus Bonne Bouche from Vermont Creamery PHOTO: VERMONT CREAMERY 204 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com Janet Fletcher is the weekly cheese columnist for the San Francisco Chronicle and the author of Cheese & Beer. "As mongers, we have to make special mention," Amey acknowledges, "but it seems that people are willing to pay the extra few dollars for well- made, interesting cheeses." (continued from p. 72) 204 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com WNWH_7_14.indd 204 6/5/14 12:08 PM

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