Specialty Food Magazine

FALL 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/1156964

Contents of this Issue

Navigation

Page 40 of 91

Winter Fancy Food Show Booth #2033 © 2019 Crave Brothers Farmstead Cheese LLC Our farmstead cheeses are crafted with farm fresh milk. Perfect for sweet and savory culinary applications. Visit cravecheese.com S I M P L E . S O P H I S T I C AT E D . S E N S AT I O N A L . S I M P L E . S O P H I S T I C AT E D . S E N S AT I O N A L . C H E E S E B O A R D Portland's Cheese Bar, calls it "a really cool addition" to his counter. The name is an insiders' joke. Roquefort received its appellation d'origine—the first for cheese—in 1925 and the appellation rules require sheep's milk. Before that, farm- ers sometimes used mixed milk. Erborinato Sancarlone allo Zafferano (Italy): Made by a single farmer in the Piedmont region, this new cow's-milk blue from Guffanti is perfumed with saffron. "It's aesthetically interesting because it has that tinge of color, but it's not super-saffrony," says James Higgins of the Cheese Board Collective in Berkeley, Calif., where the cheese is selling well. Wheels weigh about 7 pounds and are matured for a minimum of three months. Guffanti describes the flavor as "strong and intense." Saffron is cultivated commercially in Italy, and adding it to cheese, especially pecorino, is not unknown. Fior d'Arancio (Italy): From Sergio Moro, a cheesemaker and ager in the Veneto, comes this seductive blue, a cow's-milk wheel soaked in sweet Fior d'Arancio wine for a month. The steeped cheese absorbs the wine's fruity aromas and honeyed flavor. "It tastes like blue-cheese candy," says Andy Lax of Fresca Italia, a distributor near San Francisco. "People who are anti-blue will taste it and say, 'Wow.'" Le Ganix (France): This sheep's-milk gem comes from acclaimed affineur Rodolph Le Meunier. Produced in the Basque country, it shows "all of the loveable characteristics of Basque cheeses: toasted nuts, brown butter, perfect balance," says Emily O'Conor, gour- met cheese coordinator for Oliver's Markets in Northern California. Weighing in at about 7 pounds, Le Ganix resembles Bleu des Basques. "It's got a little bite but there's a mel- lowness to it," says Lax. Janet Fletcher writes the email newsletter "Planet Cheese" and is the author of Cheese & Wine and Cheese & Beer. 38 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com cheese focus

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - FALL 2019