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.

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Page 49 of 139

it only twice. Matured for about six weeks, the cheese is semisoft and spreadable, with a distinct mushroom aroma and hints of bread yeast, garlic, and aged beef. Cross- merchandise with saison-style beer. Pennyroyal Farm: This ambitious farmstead creamery in the bucolic Anderson Valley makes the lemony, featherlight Laychee. In late spring and early summer, Nicasio Valley Cheese Company Tomino: This West Marin creamery makes a variety of cheeses inspired by the family's Swiss-Italian heritage. Its newest, Tomino, may well be its best yet. A farm- stead cheese made with organic cow's milk, the 8-ounce Tomino is a hybrid of bloomy- rind and washed-rind styles. Cheesemaker Scott Lafranchi wants Tomino to be aro- matic but not too funky so he brine-bathes Moonside Creamery: Talented chee- semaker Jennifer Kirkham has worked for several of the state's small creameries, including Tomales Farmstead and Pug's Leap. Now she is on her own. Lunetta, a raw cow's milk tomme, is Caerphilly- like with cave aromas, a tart and crumbly center, and a natural rind. It took second- place at last summer's American Cheese Society competition. Dream Weaver WINTER 2018 47 PHOTO: CENTRAL COAST CREAMERY

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