Specialty Food Magazine

OCT 2012

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/83609

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Page 5 of 63

From ITALYcome the products of the three finest producers/Stagionaturas (Cheese ripeners). Their in-depth understanding of selecting, perfecting, and ripening to the peak of flavor is the result of their multigenerational mastery of premium artisanal cheese. Cora Formaggi is a wonderful producer/ Stagionatura from Cuneo, Italy, from the Piedmont region. Cora is a family business specializing in small production, rare cheeses, many leaf wrapped, macerated in eau de vie, and perfectly aged high quality cheeses. They use top quality milk, hand turning, and hand washing, with the individual attention to every cheese that makes them the best of the Piedmont. Casa Madaio is a producer/Stagionatura of artisan cheeses from Southern Italy, based in the Cilento National Park. Madaio is a multigenerational family business, that truly is an artist with cheese aging. They use cow, sheep, goat, and buffalo milk cheeses and age the cheeses to perfection in the caves at Castelcivita. Madaio cheeses are simple and elegant, with complex flavor, amazing nuances, and world class craftmanship. Guffanti Formaggi, from Arona, Italy sources cheeses from all over Italy and ages them in numerous caves, with different humidity on pine shelves, hand washing, and turning the cheeses to guide each cheese to the perfect ripening point. Bringing out the best flavor in each cheese, Guffanti is cutting edge in the art of cheese aging, experimenting and pushing the envelope to introduce exciting new products the world has never before seen. ©2012 World's Best Cheeses

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