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/328566
© 2014 F. Gaviña & Sons, Inc. From our beginnings as a small custom roaster, we've grown over four generations into a business that still values family and coffee above all. And we're honored to offer the kind of there-any-time-you-need-us service, equipment, support, expertise and advice our partners have come to expect. Because, like you, our business was built one cup at a time. Come visit us at Summer Fancy Food Show, Booth # 866. gavina.com/show 1.800.428.4627 /gavinacof eeco You pour your heart and soul into your business. The least we can do is help pour the cof ee. Summer Fancy Food Show Booth 3920 Summer Fancy Food Show Booth 866 cheese focus Booming Consumer Interest— Even at Higher Prices "There are people who just grab everything that has a Jasper Hill sticker on it," says Kate Leeder, co-owner of Aperitivo, a cheese and wine retailer in Grand Rapids, Mich. Leeder says she buys as much as she can from Jasper Hill Cellars and that consumers don't flinch at the relatively high prices. Consider Bardwell's Rupert, an alpine-style cheese from raw Jersey cow's milk that sells briskly at $40 a pound. "The flavor profile really fills a void in our case," Leeder adds. At the other end of the price spectrum, Grafton's 1-Year Aged Cheddar also meets her needs. "It's a great entry-level cheddar and an entry to raw-milk cheese." At Stinky Bklyn, the popular Brooklyn, N.Y., shop, cheese buyer Erin Amey esti- mates that 10 percent of her inventory origi- nates in Vermont. Jasper Hill, Vermont Creamery, and Vermont Shepherd are always represented, but Amey says she has recently introduced products from two of the state's newest producers: Parish Hill Creamery and Spoonwood Cabin Creamery. From Parish Hill, an enterprise start- ed by well-known cheese consultant Peter Dixon, Amey likes the Gorgonzola-style West West Blue, the Asiago-like Vermont Herdsman, and an unusual Balkan-style pasta filata cheese called Kashar. At about $30 a pound, this provolone relative won't succeed everywhere, but Amey's custom- ers are buying. From Spoonwood Cabin, Today, the state counts roughly 65 cheesemakers, many of them considered among the nation's fnest, such as Jasper Hill Farm, Vermont Shepherd, Spring Brook Farm, and Vermont Creamery. 66 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com cheeseFocus_Sum14.indd 66 6/5/14 12:00 PM