Specialty Food Magazine

FALL 2018

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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Page 40 of 91

Winter Fancy Food Show Booth 2369 cheese focus PHOTO: CENTRAL COAST CREAMERY 38 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com M ixed-milk cheeses are probably as old as cheese itself, but they are a trending niche for America's artisan cheesemakers. Pioneers like Nancy's Hudson Valley Camembert—a sheep- cow blend from New York's Old Chatham Sheepherding Co.—now have plenty of company as more creameries consider the benefits of combining milk from cows, goats, and sheep. For retailers, this blossoming category offers a new story to entice customers. Some Practical Motivations In Europe, mixed-milk cheeses are commonplace wherever the landscape supports mixed livestock. Greece's feta (sheep's and goat's milk) and the mixed-milk robiolas of Italy's Piedmont region come readily to mind. Mixing milks allows a cheesemaker to moderate supply fluctuations, ramping up the goat's milk percentage in a recipe when the sheep output declines. Mixed-milk recipes enable American cheesemakers to stretch precious and costly sheep's milk and to keep a cheese below a target price point. Some cheesemakers are embracing mixed-milk cheeses for the creative challenge or as a way to add novelty to a familiar format like cheddar or brie-style cheese.

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