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 44 of 91

freshly just for you cheese focus bor's cow's milk for this cheddar-style cheese, produced in 40-pound rindless blocks and matured for two to three months. The goat contribution is only about 30 percent, and the goat flavor is pretty subtle. Expect an aroma of warm melted butter, a creamy tex- ture, and some cheddar-like tang. Vermont Creamery Cremont (Vermont): Enormously popular, this double-cream disk makes a great case for mixing milks. Made from a blend of roughly 60 percent cow's milk, 30 percent goat's milk, and 10 percent cow's cream, the little 5-ounce beauty has crossover appeal, seducing many who think they don't like goat cheese. The recipe calls for a long, slow coagulation and minimal rennet, yielding a moist and tender curd and a tangy sour-cream flavor. Geotrichum yeast produces the wrinkly rind over time and helps develop Cremont's luscious texture and mushroom scent. Willapa Hills Creamery Two- Faced Blue (Washington): One of America's most appealing blue chees- es, Two-Faced Blue is a 5-pound, natural- rinded wheel made of pasteurized cow's and sheep's milk. The latter accounts for only about 25 percent of the blend but contrib- utes to the buttery richness. What luscious cheese this is: smooth, moist, and creamy, with an open texture and an aroma of cellar, mushrooms, and toast. Despite three to four months of aging, it remains mellow. of the recipe. The 40-pound rindless blocks are released at 15 months, when they have developed some internal crys- tals and a nutty aroma. Tony admits to using three different starter cultures (Gouda? cheddar? Swiss?) and hybrid techniques, including the curd-washing that is standard practice for Gouda. It has the creaminess of a young cheddar and the sweetness and caramel scent of aged Gouda. It breaks into cheddar-like nuggets but don't look for much cheddar tang. LaClare Farms Chandoka (Wisconsin): Cheesemaker Katie Hedrich Fuhrmann blends her family's goat's milk with a neigh- Janet Fletcher writes the email newsletter "Planet Cheese" and is the author of Cheese & Wine and Cheese & Beer. PHOTO: MICHAEL GAGE COSTA freshly just for you Follow us to get your morning started on all things specialty food. @Specialty_Food @PresidentSFA @SpecialtyFoodAssociation Specialty Food Association 42 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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