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

Contents of this Issue

Navigation

Page 42 of 87

but with a fruity pineapple scent as well. It is sweeter and less tangy than the clas- sic English Cheddars, a mellow style that Americans seem to love. "Another cheese that I recently brought in from Milton is the 4 Alarm Cheddar," says Lydia Burns, buyer for Pastoral Artisan Cheese, Bread & Wine in Chicago. "It has ghost pepper in it and is definitely on the kickier side, but it's been really popular, espe- cially in summer with burgers." From Minnesota Alemar Cheese Bent River: This 13-ounce bloomy-rind cow's milk wheel resembles a large Camembert. When perfectly ripe, it's dreamy, with aromas of cooked onion, garlic, cabbage, mushroom, and aged beef. Shepherd's Way Farms Shepherd's Hope: This sheep cheese producer makes the excel- lent Big Woods Blue and a superb natu- ral-rinded aged tomme called Friesago, but Shepherd's Hope, a four-pound fresh wheel, is its most original creation. Think feta with- out the brine. From Michigan Idyll Farms Idyll Pastures: This farm- stead goat producer in Northern Michigan has been amassing awards at the annu- al American Cheese Society competition. Burns is a fan of the creamery's fresh goat cheese, Idyll Pastures. Packed in a four-ounce tub and sealed, it has good shelf life, says Burns. Consumers can invert the tub onto a board and present a molded cheese with an embossed surface. The price point is appeal- ing, too, says Burns. From Missouri Baetje Farms Miette: The farm was recently sold but Veronica Baetje expects to remain on as cheesemaker, producing the beau- ties that she originated, like the mixed-milk Miette. Approximately 30 percent sheep's milk, with goat's milk making up the rest, the petite bloomy-rind Miette leaves the creamery at about two weeks. Over the next few weeks, it becomes much softer, develop- ing a fragrance of porcini mushroom and the flavor of cheesecake. Green Dirt Farm Fresh Sheep Cheese: Nothing this creamery makes disappoints. Try the washed-rind sheep's-milk Bossa and the aged Aux Arcs, a tomme from mixed sheep's and cow's milk. But the little tubs of fresh, spreadable, lemony sheep cheese fill a niche at the cheese counter and have impres- sive shelf life, says C. J. Bienert of the Cheese Shop of Des Moines. "Everyone needs to start eating more of it," says Bienert. "It's so fluffy and delicious." Cross-merchandise with dark bread and smoked salmon. From Nebraska Dutch Girl Creamery Rosa Maria: These four-pound farmstead goat wheels are drained in colander-shaped molds, like English Berkswell, and matured for a minimum of four months. The colander produces an eye- catching studded pattern on the natural rind, and the aging yields Garrotxa-type flavor. Cheesemaker Cheruth Van Beuzekom has spent time working with Mary Holbrook, a highly regarded British goat cheese producer. With the aged Rosa Maria, she is helping fill a niche that American goat-cheese makers have largely ignored. PHOTO: MILTON CREAMERY PHOTO: IDYLL FARMS 40 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com cheese focus Milton Creamery Flory's Truckle Idyll Farms Idyll Pastures

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - Spring 2019