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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Roelli Cheese Haus Select Cheddar: This new creation from award-winning cheese- maker Chris Roelli is a 20-pound bandage- wrapped Cheddar with a twist. Roelli adds some non-Cheddar cultures to produce nutty, mellow flavors and he tints the inte- rior the color of butterscotch with annatto. "People gravitate to it because of the color," says Burns, "but then they try it and it's deli- cious. It's a little more fudgy and earthy, not a bitey Cheddar." Roth Cellars Monroe: A double-cream, washed-rind cow's milk cheese, Monroe has a tender, open texture and a yeasty, eggy aroma. It's a lovely new creation from the experts at Roth but in limited distribution. Landmark Creamery Anabasque: The two partners behind Landmark specialize in sheep's milk cheese and the washed-rind Anabasque is their flagship. Modeled after Ossau-Iraty, the aged French Basque tomme, Anabasque smells of caramel and warm but- ter and has a firm yet creamy texture. From Wisconsin Deer Creek Cheese The Blue Jay: This rindless cow's-milk blue wheel is scented with juniper berries. Ignore the quintuple- crème claim on the label. Triple crème would be more accurate. In any case, the cheese is luscious and the juniper scent does not overwhelm. Hook Triple Play Extra Innings: Tony and Julie Hook developed Triple Play in 2014, then decided to give a few batches of this three-milk cheese (cow, goat, and sheep) some extra age. Made in 40-pound rind- less blocks and matured about 15 months, Extra Innings develops a Gouda-like caramel sweetness, a nutty aroma typical of Swiss alpine wheels and some mellow Cheddar character, too. Janet Fletcher writes the email newsletter "Planet Cheese" and is the author of Cheese & Wine and Cheese & Beer. Our hand-crafted, twice-baked CheeseCrisps are ready for your show. sales@johnwmmacys.com You want a star? You want a wingman? These are the ones. Summer Fancy Food Show Booth #1968 cheese focus PHOTO: LANDMARK CREAMERY Landmark Creamery Anabasque SPRING 2019 41

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