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
Winter Fancy Food Show Booth 4947 should be. Kenne, a soft-ripened goat cheese with a geotrichum rind, smells of sour cream and mushrooms. The aged goat wheel, Assa, matures for about three months and devel- ops aromas of nuts and caramel and a sweet, mellow flavor. Atika, a sheep-goat blend aged for three to nine months, has a buttery aroma and tart finish. Inspired by Italy's La Tur, Teleeka is a variation on Kenne made with cow, goat, and sheep milk. William Cofield Cheesemakers: Keith Adams, of Minnesota's Alemar Cheese Company, has returned to his West Coast home to launch this new Sebastopol creamery. The six-month-old bandage- wrapped McKinley Cheddar is the first release and an impressive effort; a Stilton- inspired blue cheese is not far behind. If you're in the neighborhood, the creamery also sells fresh Cheddar curds, a rarity in Northern California. the recipe includes some proportion of sheep's milk; at other times, it's 100 per- cent goat's milk. When only a few days old, Laychee is remarkably light on the tongue. Boont Corners, the creamery's aged goat wheel, is also delicious when it's not too dry. Stepladder Creamery: This two-year- old venture on the Central Coast, near Hearst Castle, produces farmstead goat cheeses and mixed-milk wheels with pur- chased cow's milk. Cheesemaker and found- er Jack Rudolph is self-taught but seeks advice from experts like Margaret Morris of Glengarry Fine Cheese. Big Sur and Ragged Point are top sellers. Both are 3 ½-ounce bloomy-rind disks. Big Sur is equal parts cow's and goat's milk, with an ash coating; Ragged Point is a cow's-milk, triple-cream cheese with a buttery texture and lactic fin- ish. The creamery's natural-rinded Colby is also a cheese to watch. Tomales Farmstead: This West Marin producer's lineup of five includes Liwa, bright, clean, and tangy, like fresh chèvre Janet Fletcher writes the email newsletter "Planet Cheese" and is the author of Cheese & Wine and Cheese & Beer. cheese focus Laychee 48 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com PHOTO: PENROYAL FARM