Specialty Food Magazine


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/912382

Contents of this Issue


Page 48 of 139

Winter Fancy Food Show Booth 4005 Every cheese has a story. However, no one else has a story quite like ours. Our award-winning cheeses are crafted by artisans, ensuring the highest quality that not only meets your expectations, but appeals to the changing tastes of your customers. © 2017 Saputo Cheese USA Inc. All rights reserved. The brands and logos shown herein are protected trademarks used by Saputo Cheese USA Inc. Embrace your inner artisan. SAPUTOSPECIALTY.COM | 1-800-824-3373 GET ON BOARD. NEW items! VISIT US AT WINTER FANCY FOOD SHOW BOOTH #4005 Cowgirl Creamery: A planned move to a larger facility will allow this much- admired producer to ramp up production of Wagon Wheel, an aged cow's-milk cheese with a buttery aroma and great meltability. More exciting to many, Cowgirl Creamery's old-fashioned clabbered cottage cheese will return in early 2018 after a long absence. Garden Variety Cheese Sweet Alyssum: Farmstead sheep cheese pro- duction is as challenging economically in California as anywhere else—maybe more so—but cheesemaker Rebecca King has kept the doors open for seven years now. King milks 100 ewes in Monterey County and makes several aged cheeses, but don't over- look this lemony, lactic, and luscious fresh cheese, as spreadable as whipped butter. A farmstead cheese made with organic cow's milk, the 8-ounce Tomino (left) is a hybrid of bloomy-rind and washed- rind styles cheese focus 46 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com PHOTO: NICASIO VALLEY

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - WINTER 2018