Specialty Food Magazine

Spring 2019

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/1090132

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Retailers who aim to offer a represen- tative sampling of American cheesemaking talent should be sure these gems from the Heartland are part of the rotation. From Indiana Capriole Flora: The newest cheese from goat-cheese pioneer Judy Schad is a six- ounce ashed disk inspired by France's Selles- sur-Cher. A ripe Flora has a wrinkly rind, an oozy layer just underneath (the so-called "cream line"), and a seductive mushroom scent. Julianna, an aged goat tomme cloaked in herbes de Provence, is another gem from this creamery. Jacobs & Brichford Cheese Ameribella: This farmstead operation makes only raw cow's milk cheese. A standout in the lineup is the Taleggio-like Ameribella, a semisoft square with a yeasty, garlicky, beefy aroma. Tulip Tree Creamery Trillium: A triple- cream cow's milk cheese in a square format, Trillium catches the eye in a cheese case. Under its bloomy rind is a spreadable paste with a faint mushroom scent and the buttery lushness typical of a cream-enriched cheese. From Iowa Milton Creamery Flory's Truckle: The milk comes from the Flory family farm in Missouri, and this clothbound Cheddar spends its first two months there. Then it's transferred to the cellars at Milton Creamery where it matures for another 10 months. Flory's has Cheddar-like aromas of melted butter, fresh-mown grass, and toasted nuts SPRING 2019 39 PHOTO: TAYLOR BUCKHOLZ Summer Fancy Food Show Booth #568 Jacobs & Brichford Cheese Ameribella

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