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 43 of 91

Winter Fancy FoodShow Booth 1327 Boxcarr Handmade Cheese Cottonseed (North Carolina): Operated by siblings Austin and Samantha Genke, Boxcarr makes a variety of cheeses inspired by northern Italy, including this Scimudin-style bloomy-rind square. The recipe calls for a blend of cow's and goat's milk and a culture cocktail that includes both Geotrichum and Penicillium candi- dum. Weighing about 1 pound and matured for two to four weeks, the cheese smells of mushroom and truffle and is super-runny when ripe. Central Coast Creamery Seascape (California): Combining pasteurized cow's and goat's milk in equal parts, chee- semaker Reggie Jones has created a cheddar-style wheel with layered fla- vor. "You get the cow's milk up front, and then it finishes with the goat's milk," says Jones. "It makes a much more interesting cheese." The 10-pound wheels are ready in three to four months thanks to the addi- tion of a culture that accelerates ripening. The creamery's recipe veers from the tradi- tional cheddar process—there's no stacking or milling of curds—and yields a moister, creamier mouthfeel akin to the texture of young Gouda. Hook's Cheese Triple Play Extra Innings (Wisconsin): Tony and Julie Hook, renowned for their aged cow's-milk cheddars, are having fun with this new creation, which they debuted in 2014. They won't reveal the milk ratios, but cow's, goat's, and sheep's milk are all part with crushed black pepper, safflower oil, rosemary, and vegetable ash. It's a mess to cut but so worth it. The fragrance is buttery, with floral peppercorn notes, and the finish is tart enough to make your mouth water. PHOTO: BELLWETHER FARMS FALL 2018 41

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