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
E plore T e Master in you Each cheese is made from the milk of small, family farmers and produced by the same farmer-owned cooperative in the classic Dutch way. Discover these award winning cheeses, explore the master in you. A Dutch Masterpiece is a brand of Imported from Holland, exclusively by Jana Foods. For more information please visit www.janafoods.com 800-439-1282 • www.dufourpastrykitchens.com info@dufourpastrykitchens.com • Booth 4325 2014 sof TM Finalist, Outstanding Classic Original Award-Winning Recipe and Ingredients NOW CERTIFIED KOSHER Summer Fancy Food Show Booth 950 Summer Fancy Food Show Booth 4325 cheese focus roughly 200 cheeses, of which 30 to 40 percent are made in the state. Jasper Hill produces several of her top sellers—Bayley Hazen Blue, Harbison, and Winnimere— as does Von Trapp Farmstead with its Oma, a washed-rind cheese, and Mt. Alice, its Camembert-style disk. Cyr is also a fan of the cow's milk cheeses from Orb Weaver Farm. The own- ers make a single aged farmstead cheese but package some of it in wax and put the rest in an aging cellar to develop a natural rind. Grafton's new cave-aged Shepsog—from a blend of sheep's and cow's milk—has also impressed the buyer, as has Champlain Valley Creamery's Champlain Triple, a bloomy-rind triple cream. Vermont's stature in the artisanal cheese world owes much to pioneers like Hooper, a two-term president of the American Cheese Society, and David Major of Vermont Shepherd. Major has mentored other sheep-cheese producers in the state, such as Bonnieview Farm and Woodcock Farm, and provided affinage for their young wheels. "David helped start those dair- ies," says Dondi Ahearn, sales manager for Provisions International, a Vermont distributor. And the contribution of Mateo and Winnimere cheese from Jasper Hill Farm PHOTO: JASPER HILL FARM 72 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com (continued on p. 204) cheeseFocus_Sum14.indd 72 6/6/14 11:03 AM