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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M any great American cheeses mimic European classics, but perhaps more compelling are the ones that don't. Colby, Brick, and Dry Jack are yesteryear's American originals. More recent creations like Roelli's Dunbarton Blue and Point Reyes' Toma demonstrate that unexplored niches remain. These impressive homegrown cheeses show that U.S. cheesemakers are still innovating. BY JANET FLETCHER American Originals Grafton Village Cheese's Shepsog PHOTO: GRAFTON VILLAGE CHEESE 46 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com cheese focus

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