Specialty Food Magazine

FALL 2017

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/873281

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Page 37 of 107

At BelGioioso, cheesemaking is an art. Our American Grana ® , an 18-month Extra Aged Parmesan, takes patience to produce. We deliberately choose not to cut corners and aging rooms are our commitment to traditional cheesemaking methods. By aging on natural wooden shelves, our Master Cheesemakers follow the proper steps to ensure what is best for this cheese. Available in whole wheels, retail cuts, shredded and grated. OUR AGING ROOMS Aging Room, BelGioioso Pulaski Plant, WI December 2016 belgioioso.com Winter Fancy Food Show Booth 3521

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