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.

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CHEESE FOCUS (continued from p. 18) resource guide Advertiser ......................................................Page The Oregon Cheese Guild further promotes a collaborative spirit that benefits the industry, Jones notes. Cheesemakers share facilities, ideas and milk sources. "The amount of information that they're passing back and forth very openly is going to change what's happening here," he predicts. Certainly the state's rising profile owes a lot to Jones himself, an influ- ential merchant who nur- tures Oregon's newest cheesemakers, and Oregon State University professor Lisbeth Goddik credits David Gremmels and Cary Bryant of Rogue Creamery for setting a tone of cooperation and mutual support among the state's cheese producers, large and small. occa- sionally lectures them too. "I think that's one of the biggest parts of our job, and not always the fun part," he says. "But for them and us to do better, it's got to happen." Would-be suppliers can expect an unfettered critique of their quality, packaging and price. "And as often as I say, 'You're too expensive,' I say, 'You're not charging enough,'" he adds. "I want you in business in five years too." Given the state's strong locavore sentiments and nurturing Oregon retailers, like Cheese Bar, Foster & Dobbs and Market of Choice, Oregon cheesemakers readily find a statewide audience. Whether many of them have the wherewithal to play on a national stage—or even that desire—remains to be seen. But the swift suc- cess of ambitious enterprises like Rogue Creamery and Tumalo Farms shows the potential for success and longevity. |SFM| Janet Fletcher is the weekly cheese columnist for the San Francisco Chronicle and the author of Cheese & Wine: A Guide to Selecting, Pairing and Enjoying. OCTOBER 2012 59 Bean and Body Coffee ......................................................... 51 American Vintage Wine Biscuits ........................................... 58 BelGioioso Cheese, Inc. ........................................................ 17 Best Cheese Corp. ................................................................ 30 Boston Tea Company ........................................................... 56 Cathy's Homemade Biscuits, LLC ........................................... 58 Columbia Cheese Importing .................................................... 6 Consorzio del Formaggio Parmigiano Reggiano/EU5 ............ 11 Coop's Microcreamery ......................................................... 56 Crossings ............................................................................. 57 Daelia's Food Company, Ltd ................................................. 56 Dave's Gourmet, Inc. ............................................................ 50 Delicaé Gourmet ............................................................ 50, 56 Dishoom Foods, Inc .............................................................. 57 Dispensa-Matic Label Dispensers .......................................... 24 Emmi Roth USA, Inc. ...................................................... 21, 56 European Meats (UPEMI) ...................................................... 15 F. Gaviña & Sons, Inc. .......................................................... 28 Feridies ................................................................................ 26 Franklin Consultants, Inc....................................................... 58 Fromagerie Henri Hutin ........................................................ 29 Frontier Soups ...................................................................... 52 Giovanni Food Company, Inc. .............................................. 28 Golden West Specialty Foods, Inc. ........................................ 57 Himalasalt-Sustainable Sourcing ........................................... 20 J & M Foods ........................................................................ 32 Jelly Belly Candy Company .................................................. 23 Maroc Export (Moroccan Center for Export Promotion) .......... 19 Mifroma .............................................................................. 14 Milo's Whole World Gourmet ............................................... 56 Montchevre-Betin Inc. ........................................................... 18 Peanut Shop of Williamsburg ........................................... 9, 32 Pereg Gourmet .................................................................... 56 Pollen Ranch ........................................................................ 58 Ritrovo Italian Regional Foods .............................................. 56 Robert Rothschild Farm......................................................... 27 Sable & Rosenfeld Foods ...................................................... 51 Salem Baking Company ................................ Inside Front Cover Sartori Company .................................................................. 25 SerendipiTea ........................................................................ 57 Source Atlantique Inc. ....................................Inside Back Cover Southwest Specialty Food Inc. ......................................... 26, 57 Soyummi Foods, Inc. ............................................................ 57 The Spice Lab ....................................................................... 57 Stonewall Kitchen.....................................................Back Cover The Scrumptious Pantry ........................................................ 57 Travel Chocolate LLC ............................................................ 58 Walkers Shortbread, Inc. ...................................................... 13 Wing-Time, Inc. .................................................................... 58 World's Best Cheeses ........................................................... 36 PHOTO: MARK FERRI

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