Specialty Food Magazine

WINTER 2015

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.

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What Mifroma is passionate about. We are passionate about quality cheese, and particularly proud of our Le Gruyère AOP : a superbly flavorful cheese with a typical salty tang. Le Gruyère AOP cheesewheels are aged in a natural rocky cavern in Ursy, small Swiss village at the foot of the Alps. It is here, in this exceptional environment, that Le Gruyère AOP acquires its succulent taste and refi ned character. Choose Le Gruyère AOP from Classic range for all the family to Cavern range, for true cheese gourmets. Discover our complete range of authentic cheeses from Switzerland at www.mifroma.com Switzerland. Naturally. www.cheesesfromswitzerland.com Cheeses from Switzerland. Winter Fancy Food Show Boorh 4539 trends & happenings Winemakers' Migration Climate change is threatening to put an end to winemak- ing in certain parts of the world. According to a study by the U.S. Proceedings of the National Academy of Sciences, up to 73 percent of Australian land currently used for viticulture could become unsuitable by 2050. The same may be true of white grapes in the Bordeaux region of France, the report warns. The rising temperatures will create wines that are much higher in alcohol, mak- ing them bolder and often unappealing to pair with food. In Australia alone, the wine market is a $5.3 billion indus- try in the $292 billion global wine market. Savvy winemak- ers have their sights set north in Tasmania, where the cli- mate is almost 40 percent cooler than on the mainland. On the flip side, new wine- making regions may emerge in countries like China and even Sweden, which is already home to 40 established vineyards. 16 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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