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.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/1017167

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Page 42 of 91

cravecheese.com • FAMILY OWNED AND OPERATED • OUR OWN FARM FRESH MILK • A CARBON NEGATIVE COMPANY* • SUSTAINABLE FARMING PRACTICES • RECYCLABLE PACKAGING • 100% GREEN POWER • WATER CONSERVATION & RECYCLING Crave Brothers Farmstead Cheese PROUD PRODUCERS OF AWARD-WINNING CHEESE AND GREEN ENERGY CHEESE AND GREEN ENERGY * We produce enough electricity for our farm, our cheese factory and over 300 area homes. Family Owned in America's Heartland since1986 www.frontiersoups.com Family Owned in America's Heartland since1986 Family Owned in America's Heartland since1986 7 natural ingredient s 0 artificial anything 1 hour to prepare 1 satisfying meal! HEARTY MEALS ™ SOUP MIXES ™ Winter Fancy FoodShow Booth 5129 cheese focus The annual American Cheese Society competition provides a good measure of the energy in this category. Mixed-milk entries jumped from 69 to 87 in the four years between 2013 and 2017. Whatever their motivations, American producers are enriching cheese counters with these endeavors. Like the red wines of Bordeaux, the best blended-milk cheeses are a harmonious merger of components: but- tery cow's milk; tangy, lemony goat's milk; and rich, faintly gamy sheep's milk. Mixed Milk Cheeses to Know Here are a few domestic mixed-milk cheeses to know, some established, others quite new: Alta Langa Margherita (California): From the Italian company that produces La Tur, this newbie is made in Modesto from a blend of cow's, goat's, and sheep's milk. The ratio is roughly 70/20/10 in this fresh interpretation of cream cheese. Packed in a tub, Margherita has a delightful sour- cream aroma and is so fluffy it almost seems whipped. Beecher's Flagsheep (Washington): This American Cheese Society Best of Show winner includes one-third sheep's milk but is otherwise identical to Beecher's popular cow's-milk Flagship Reserve. Think of it as a cloth-bound cheddar but with less sharpness and more sweetness, thanks to the addition of a Swiss culture. The 16-pound cylinder is matured for 18 months—longer than Flagship Reserve—and it develops a firm, waxy, cheddar-like texture and aromas of cave and caramel. Bellwether Farms Blackstone (California): Produced from a blend of Jersey cow's and sheep's milk (roughly 60 percent/40 per- cent), these 2-1/2-pound wheels are aged for six to eight weeks but get even tastier with more time. The firm interior is studded with black peppercorns, while the rind is rubbed 40 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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