Spring Fare 2024

SPRING FARE Brought to you by Gourmet Foods International 2024

Spring CocKtails Floral Foccacia

Edible flowers and Cheese specialty Producer Spotlights

fresh and flavorful recipes

Butter Guide Cheesescopes and more!

NEW at

GFI

Wooly Wooly® This soft and spreadable sheep’s milk cheese from Jumilla, Spain is in a class of its own. High-quality Spanish milk gives the cheese its pillowy texture and rich, luscious flavor.

• Spread on bread or bagels • Crumble on salads • Toss in pasta • Add to dip recipes

55685 Wooly Wooly 900129 Wooly Wooly

5 Pepper Blend

900130 Wooly Wooly

Everything Seasoning

forevercheese.com l @forevercheeseco

CONTENTS 4 Seasonal Picks F resh & Flavorf ul Re cipes

14 Floral Focaccia

8

E dibl e Flowers, Herbs & C heese

20 Sp ring Cocktails 1+2+3 Pairings 29 32 Butter Guide Specialty Producer S potlights

42 Jazz It Up Cheese & Music Pairings

44 Cheesescope s Curds & Consciousness

53 Upcoming Eve nts

18

35

43 48

spring fare 1

PEPPERONCINI

RELISH

ON CHEESE BLOCK ING RE D I E N T S 1 pkg (4 oz) Crunchmaster® MultiSeed Original

3 tbsp diced cucumber

3 tbsp chopped jarred pepperoncini chile pepper

2 tbsp freshly squeezed lemon juice

1 tbsp pepperoncini brine 1 small jalapeño pepper, seeded and diced 1 green onion, thinly sliced

2 tbsp finely chopped fresh parsley 1 clove garlic, minced 1/8 tsp salt 1/8 tsp black pepper

DIRECTIONS In medium bowl, stir together pepperoncini, jalapeño, green onion, cucumber, pepperoncini brine, parsley, lemon juice, garlic, salt and pepper.

Place feta block on serving dish. Spoon pepperoncini relish over feta. Drizzle with oil. Serve with crackers.

1 block (8 oz) feta cheese 2 tbsp olive oil

SUBSTITUTE BLOCK OF FETA WITH BLOCK OF CREAM CHEESE, LOG OF GOAT CHEESE OR SMALL WHEEL OF BRIE.

CONTRIBUTORS TASHA LUND Graphic Design Lead & Magazine Director Graphic designer, photographer & creative enthusiast from Atlanta, GA. Growing up in a creatively inclined family with cameras always at arm’s reach, she developed a keen interest in photography from an early age. Tasha holds a studio art degree from Georgia Southern University, where she not only delved into her love for the arts but also honed her graphic design skills through academic and professional experiences.

Her creative journey seamlessly integrates her love for typography, photography, and gourmet food, showcased in her role as the director of our seasonal magazines at GFI. Beyond her professional pursuits, she finds relaxation in kayaking on the Chattahoochee River.

, P O O C DIP, S . the planet er snack on enerously h ot o n e and g ps are lik Ava’s cris en flame, loaded with a er an op is Grilled ov avor, each crisp for more. fl ing back dusted in will keep you com at crunch th

T RY E V E RY

DELIC

!

K N U OR D

VA R WITH OUR O V A L F S U IO

RIET Y PACK

!

ROCHELLE CHILDS Graphic Designer Rochelle grew up with a fascination in everything design, fashion, art, and music.

These passions lead her to a degree in industrial design. Her love for typography, imagery, and pattern play have influenced her art and designs and those skills are translated into the pages of our seasonal magazines. When she’s not designing, she is out thrifting for treasures, taking millions of photos of her two children, and looking for inspirations for her next design.

CHEF SAKI Chef Masaki Murata is a culinary expert with an impressive track record in the food industry. With more than two decades of experience under his belt, Chef Murata has honed his skills in various culinary settings, including restaurants, catering, and corporate food service. Chef Murata spent 12 years as a Chef at Aramark and joined Gourmet Foods International in 2021, where he continues to showcase his culinary talent. Outside of his work, Chef Murata enjoys indulging in two of his favorite hobbies, anime, and cigars.

!

S R O V A L F W E N

HATCH CHILE d up a isps get kicke al Our classic cr of re g in st du ht lig notch with a chiles. hatch green

83468 • 12/6.5 oz

11075 • 12/6.5 oz

83482 • 12/6.5 oz

83475 • 12/6.5 oz

11070 • 12/6.5 oz

83499 • 12/6.5 oz

Simply Salted Grilled Crisps Red Chili Lime Grilled Crisps Hatch Chile Flatbread Crisps

NCH BUFFALO RA crisps with up our classic and ranch We've spiced e uc sa t ho lo buffa a dusting of g. in on as se

Buffalo Ranch Flatbread Crisps Smoked Gouda Garlic Grilled Crisps Italian Spice Grilled Crisps

AVASGRILLEDCRISPS.COM

ADVERTISING & MARKETING

FOOD SERVICE SALES

RETAIL SALES

Kim Chesser | kchesser@gfifoods.com

Jim Galluzzo | jgalluzzo@gfifoods.com

Julie Stokes | jstokes@gfifoods.com

Donnie Wade | dwade@gfifoods.com

Matt Curl | mcurl@gfifoods.com Tabitha Henry | thenry@gfifoods.com

HOW TO REACH US

1.800.966.6172 | WWW.GFIFOODS.COM

spring fare 3

S E A S O NA L F R O M YO U R F R I E N D S AT

PI C K S

G O U RM ET FO O D S I N T E RNAT I O NA L

3

1 KELLY MINISCALCO ACS CCP | Foodservice Sales Manager

JENNIFER COX ACS CCP | IDDBA Certified Salumiere Retail Account Manager

GREG HARDIN ACS CCP | ACS CCSE | IDDBA Certified Salumiere Retail Account Manager

4

2

1. NEW BRIDGE INSPIRATIONS MOREL & LEEK MONTEREY JACK

"Here in the Midwest, Spring means the arrival of Morel mushrooms!

People go "hunt" these wild mushrooms and everyone looks forward to having them prepared with many different recipes. I personally love this cheese for its combination of morel and leeks, the leek gives it a more onion forward flavor which I really enjoy.

This can be sliced for sandwiches or grilled cheese, or put to melt on top of a burger too."

SAVANNAH BEE HONEYCOMB "Spring makes me think of easter and large gatherings and buffets. I love a visual buffet line and think that honeycomb is very underutilized. It displays beautifully and showcases mother nature doing what she does best. Customers can select a few cheeses they love, and put a drizzle of honey over the top!"

2. SINGLETON'S GOAT CHEDDAR This cheddar is an instant favorite for the Spring! Shred it for an elevated grilled cheese drizzled

4 CRISTIAN GLADE

with honey, mix into mashed potatoes or add it to your next charcuterie board.

This goat cheddar has a mild sweet flavor and the perfect texture for a variety of applications.

LAURA CHENEL MARINATED GOAT CHEESE THYME & ROSEMARY The perfect picnic or quick dinner staple for the Spring.

Spread the goat cheese on your favorite crusty bread and top with the oil for an appetizer or mix the whole tub into fresh pasta that will taste like it took you hours to make!

Pairs great with a dry Sauvignon Blanc.

3. TERRAPIN RIDGE HOT

PEPPER PEACH BOURBON SAUCE While peaches are a fall harvest, when Spring hits I want to grill and I want bright, fruity notes in my food. Adding Terrapin Ridge’s Hot Pepper Peach Bourbon sauce to whatever you are grilling will brighten your meal with a burst of sweet flavor and give you a little fiery kick to help you escape the lingering chill of winter.

KRYSSOS HALLOUMI CHEESE When starting the grill up again this Spring, try something a little different and slap some thick slices of the Mediterranean classic Halloumi on your grill with your favorite veggies. This cheese won’t melt but will pick up some lovely char marks while getting warm and soft on the inside. Perfect with a toasted crusty loaf.

4. EXCELLENCE TRIPLE CREAM Brie paired with breakfast or watermelon 5adishes is a delightful way to welcome the sweet smells and sounds of Spring. Crisp, sweet, and slightly peppery radishes serve as a perfect vessel for the rich and buttery triple cream cheese.

Elevate this pairing with a Spanish or French Rose… Excellence!!

MIDNIGHT MOON GOAT GOUDA Midnight Moon paired with Savannah Bee Company Tupelo Honey is a treat made for Spring.

Midnight Moon’s dense, buttery, and long finish provide a platform that elevates and illuminates Tupelo honey’s coveted qualities.

Like yearly eruptions of birdsong and Spring flowers, this pairing will

never get old. Pair with Pinot Gris or Gewürztraminer to indulge or impress.

5. LBV ORGANIC GARLIC &

HERB GOAT LOG WITH KRYSSOS SESAME FLATBREAD & SALUMI ITALIANI GENOA SALAMI For a light lunch to put a spring in anyone’s step, place a slice of Genoa salami on a sesame flatbread, and lather it with a heaping helping of garlic and herb goat cheese. The garlic and herbs blend well with the rich umami flavor of the salami, while the flatbread brings the crunch that ties it all together.

BRIATI MASCARPONE WITH FRESH STRAWBERRIES, RASPBERRIES, & BLUEBERRIES Light and sweet, a plump dollop of mascarpone atop a mound of freshpicked berries is the best snack for a warm, sunny spring afternoon.

To make it a full-on dessert, add a slice of fluffy and light angel food cake for a picnic to remember.

5 NATHAN ALDRIDGE ACS CCP | ACS CCSE | IDDBA Certified Salumiere Education and Team Member Enrichment Manager

ACS CCP | Retail Sales Manager

spring fare 5

h c n e r f h fres cheese!

the good life

Our range of Goat Cheeses offer a creamy, smooth texture paired with a rich, full-bodied flavor and a delightfully tangy finish. Crafted with fresh goat’s milk, our goat cheeses are ideal for everything from simple dishes to gourmet creations, enhancing each with their distinct flavor profile and texture.

labonneviecheese.com

goat cheese

6 RECIPES

SPRING-INSPIRED RECIPES FOR A DELICIOUS SEASON Spring is finally in full swing and with it comes a bounty of fresh, vibrant ingredients to inspire our culinary creativity. Fruity flavors, crisp vegetables, herbs and spices bursting with aromas all usher in a new era of cooking as we move away from the hearty stews and warming soups of the winter months. With the rise in temperature, our palates crave lighter fare that highlights the produce of the season. In this article, we will explore some delicious and easy-toprepare spring recipes that are perfect for sharing with family and friends. From pizzas to pasta dishes, we’ve got you covered in the kitchen. So, let’s take a culinary journey through the fresh flavors of spring!

FRESH & FLAVORFUL

MARTIN-POURET DIJON MUSTARD SMOKY PARK SMOKED GOUDA TERRAPIN RIDGE BALSAMIC ONION JAM JOSE ANDRES EXTRA VIRGIN OLIVE OIL

SALUMI ITALIANI PROSCIUTTO KRYSSOS FETA BEAUFOR CHAMPAGNE VINEGAR

SPOTLIGHT ITEMS

8

STATESBORO CRUMBLED GORGONZOLA

VIVALDI PARMIGIANO REGGIANO

BRIATI WHOLE MILK RICOTTA

CHEESE

PIZZA

LEMON RICOTTA PASTA ingredients ½ lb 1 cup ½ cup ½T ¼ cup 1 cup 1 lb

Pasta Whole-Milk Ricotta Parmesan, freshly grated Lemon Zest, freshly grated Lemon Juice Frozen Green Peas Asparagus trimmed and sliced

2.

diagonally into 1-in pieces Chili flakes for serving

1.

GORGONZOLA, PEAR & ONION PIZZA

1. Bring a large pot of salted water to a boil; add pasta and cook until almost al dente, about 5 minutes. Add asparagus and peas and return to a boil; cook until pasta and vegetables are tender, about 4 minutes more. Drain pasta and vegetables, reserving 1 cup of cooking liquid; set aside.

2. In a large skillet, make the sauce: add the ricotta, parmesan, lemon zest and juice, and stir until well combined. Stir in about 1/4 cup of pasta water until smooth. Stir vigorously until well combined.

3. Add the pasta and vegetables mix until well coated, adding more pasta water to loosen up the sauce as needed for a smooth sauce.

Serve immediately and top with extra parmesan cheese, red-pepper flakes, and black pepper.

ingredients 1 lb Pizza Dough 1 tsp Olive Oil 1 tsp Fresh Thyme 1 Pear, sliced thin ½ cup Shredded Smoked Gouda Cheese ½ cup Shredded Mozzarella Cheese ¼ cup Crumbled Gorgonzola Cheese 3 slices Prosciutto, rolled up and sliced thinly 1 handful Argula Salt and fresh ground black pepper to taste

1.

2.

3.

4.

5.

Preheat oven to 450 degrees. Spray a baking sheet or pizza stone with cooking spray.

Roll the pizza dough out onto the sheet or stone.

Brush olive oil all over the top of the dough, then sprinkle on salt, pepper, and the fresh thyme.

Spread a layer of Balsamic Onion Jam Sprinkle the shredded cheeses and gorgonzola crumbles all over the pizza. Top evenly with the sliced pear and prosciutto.

Bake the pizza for 10-15 minutes or until it is bubbly and golden. Remove from the oven, top with argula and serve immediately.

PASTA

spring fare 9

CRISP

4.

ASPARAGUS &

3.

TOMATO QUICHE

RHUBARB CRISP ingredients

8 cups Rhubarb, cut in 3/4 inch pieces ½ cup Sugar ¼ cup Flour ½ tsp Cinnamon TOPPING ½ cup Almond Flour ½ cup Brown Sugar ½ cup Whole Rolled Oats ½ cup Crushed Walnuts ½ tsp Cinnamon ¼ tsp Sea Salt ¼ cup Butter Vanilla ice cream, for serving

ingredients 10 oz Asparagus, trimmed and cut 12 Grape or CherryTomatoes, halved 6 Eggs 2 tsp Dijon Mustard 1½ tsp Chopped Fresh Dill ¼ tsp Pepper ½ cup Shredded White Cheddar Cheese ¼ cup Shredded Parmesan Cheese Cooking spray 1.

Preheat the oven to 350°F. Lightly spray a 9-inch glass pie dish.

2. In a medium bowl, whisk together eggs, Dijon mustard, dill and pepper. Set aside.

3. Arrange the asparagus and cherry tomatoes in the pie dish. Top with half of the cheese. Pour egg mixture over top.

4. Bake for 20 minutes, or until a knife inserted in the center comes out clean. Sprinkle with the cheese. Let the quiche cool for about 10 minutes before slicing.

1. Preheat oven to 375°F. 2. Combine rhubarb, sugar, flour and cinnamon and place in an 11 x 7 inch baking dish.

3. Combine the topping ingredients. Use your hands to work in the butter until the mixture crumbles. If it is too dry, add water, ¼ teaspoon at a time, until the mixture starts to hold together when pinched. Sprinkle over the top of the rhubarb mixture.

4. Bake for 35 minutes or until the top is golden brown.

Serve topped with vanilla ice cream

10

QUICHE

DIP

5

SPOTLIGHT ITEMS

WHIPPED PEA & FETA DIP ingredients 3 Sprigs Fresh Mint 1 cup Frozen Peas, defrosted ½ cup Plain Greek Yogurt 2 oz Feta Cheese 2 T Extra Virgin Olive Oil ½ tsp Salt ¼ tsp Black Pepper Juice of one Lemon 1. In a food processor or blender, add the mint leaves and pulse to chop.

2. Add all other ingredients and process until smooth.

Taste and adjust seasoning if necessary.

Serve with chips, veggies, or sliced bread.

6.

CUCUMBER GAZPACHO ingredients: 2 1 1 ¼ cup ⅓ cup 1 cup 1T ½ tsp 1 1.

Large Cucumbers, seeds removed Shallot, roughly chopped Avocado Plain Greek Yogurt Olive Oil Water Champagne Vinegar Salt, plus more to taste Lime, juice and zest

SOU

Add all ingredients to a high speed blender, starting with ½ cup water. Blend until smooth. Add more water if a thinner consistency is desired. Taste and add more salt if necessary.

Chill for at least 1 hour before serving.

SHORT ON TIME SERVE THESE PRE MADE DIPS!

spring fare 11

Floral Focaccia

14

EQUIPMENT Stand mixer with a dough hook INGREDIENTS 16 oz

Warm Water (110ºF)

24 oz

1 Tbsp. Granulated Sugar 7g

Active Dry Yeast (2 ½ tsp.)

2 oz

Olive Oil - ¼ cup

1 tsp.

Salt

1 Tbsp. Flakey Salt

Bread Flour or All-purpose Flour (5 cups spooned and leveled)

divided into two bowls - 2 cups 4 oz

Olive Oil - for the pan and for drizzling on top of the focaccia after rising (½ cup)

2 Tbsp. Fresh Rosemary Chopped Vegetables, herbs and meats for topping- Examples- Cherry tomatoes, chives, Italian parsley, olives, basil, capers, cheese, any fresh herb.

INSTRUCTIONS 1. Combine your first cup of warm water with yeast and sugar, stirring until well combined. Set it aside for about 5 minutes or until it becomes foamy. 2. Place the water/yeast mixture in the bowl of your stand mixer with the bread hook attached. Alternatively, you can make this dough by hand using a bowl and spoon, but it will require some effort. 3. Add approximately 1 cup of flour and mix on low speed until the ingredients are well combined. 4. Add the remaining water, olive oil, salt, and half of the remaining flour. Mix on low speed until the ingredients are thoroughly combined. 5. Gradually add the rest of the flour while continuing to mix on low speed until the dough starts to pull away from the sides of the bowl.

If the dough is still too sticky, add a couple more tablespoons of flour until it comes together. Please note that the dough will be very soft. 6. Keep mixing on low speed until the dough develops enough gluten that it bounces back when touched. You can transfer the dough to a countertop and knead it for about 2 minutes until it bounces back.

7. Place the dough into a bowl greased with about a tablespoon of olive oil.

Cover the bowl with plastic wrap and let the dough rise in a warm place for 1-2 hours or until it has doubled in size.

Note that if you’re using active dry yeast, it may take longer to proof and

double in size. Keep an eye on it. 8. Pour enough olive oil into a 12”x17” sheet pan (or any pan of similar size) to create a thin layer of oil covering the entire bottom of the pan. 9. Rub some olive oil on your hands to prevent sticking, then remove the focaccia dough from the bowl. The dough will be loose. If desired, divide it into two portions. Place the dough in the pan and start stretching it. If the dough shrinks back, leave it for about 15 minutes to allow the gluten to relax before stretching it again. Don’t worry about extending the dough to the edges if you divided it in half. 10. Once you have finished stretching the dough, cover it with plastic wrap and refrigerate it overnight to develop flavor. 11. When you’re ready to bake the bread, take it out of the fridge and let it warm up for approximately 30 minutes. Use your oiled fingers to create dimples on the surface, allowing areas for the olive oil to collect. 12. Drizzle a generous amount of olive oil onto the top of the bread, ensuring that each dimple has some oil in it. Sprinkle flaky salt on top. 13. After the focaccia has risen for 30 mins, decorate the top with your choice of veggies, herbs, and meats. 14. Brush all the veggies and herbs with additional olive oil to prevent burning.

15. Bake in the oven at 450ºF for 20-25 minutes or until the focaccia is golden brown.

spring fare 15

ThePerfect PerfectProtein ProteinSnack, Snack, The Appetizerand andfor forEveryday EverydayRecipes Recipes Appetizer

©2024 Pasture Pride. All rights reserved. ©2024 Pasture Pride. All rights reserved.

Traditional cheeses made from goats’ milk on Southwest Wisconsin pastures, handmilked Traditional cheeses and madedelivered from goats’ oninSouthwest Wisconsin pastures, handmilked

by Amish farmers, to ourmilk plant chilled milk cans creates this clean-flavored

by Amish farmers, and delivered to our plant in chilled milk cans creates this clean-flavored goat cheese. goat cheese.

55745 Goat Colby Jack 12/8oz 55747 Goat Muenster 12/8oz 55745 Goat Colby Jack 12/8oz 55747 Goat Muenster 12/8oz 55750 Goat Mozzarella 12/8oz 55748 Goat Mild Cheddar 12/8oz 55750 Goat Mozzarella 12/8oz 55748 Goat Mild Cheddar 12/8oz

TING 10 YEARS CELEBRA

We craft award-winning ūÁőäŅ ÙŖƅÁěĩ ÚĂääʼnäʼn ĆĢ őĂä úŅÁʼnʼněÁĢàʼn ĩù ĩěĩġÙĆÁ͕

`ÁĢúĩ ϓ ; `ĩŹŹÁŅäěěÁ äŪĆÚĂä Use the creamiest and freshest Būf water buffalo mozzarella. Combine with mango and tangy lime to create a unique vegetarian atternative to classic ceviche. ¯ĩŖŅ Ùäʼnő àĆʼnĂäʼn äěäŪÁőäà͕ <ŅÁʼnʼnʹùäà͖ ěÁÚőĩʼnäʹùŅää͖ ĢĩĢʹ<`g ŪäŅĆƈäà͕

HĢúŅäàĆäĢőʼn

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½ of a slightly raw mango Juice from 1 lemon Juice from ½ a lime ½ teaspoon of paprika 1 ½ teaspoon salt, adjust to taste 1/3 cup of minced red onion 2/3 cup sliced heart of palm ½ cup of sliced Persian cucumbers 1 jalapeno minced ¼ cup chopped cilantro 1 whole Būf Ovoline Mozzarella

1. Scoop out the flesh from ½ of a slightly raw mango and blitz it in your blender until it is a smooth puree.

2. Combine your mango puree, lemon juice, lime juice, paprika and salt into a mixing bowl and set aside.

3. In a large mixing bowl, add minced red onion, sliced heart of palm, Persian cucumber slices, minced jalapeno and chopped cilantro. Pinch *Ȃ *) $) # .$5 +$ . *! /# Būf Ovoline mozzarella and add it to the mixture.

4. Pour the mango puree mixture on top the mozzarella and chopped vegetables and give the whole thing a gentle but thorough mix until everything is well combined. Be gentle as the mozzarella might break apart too much if you mix too vigorously.

5. Let the ceviche marinate for at least 2 hours or overnight. The longer the marination the more flavorful and textural the mozzarella will become.

6. Once the ceviche has marinated, serve as desired. Top with fresh cilantro, flaky sea salt, a dash of paprika and some fresh tortilla chips. Enjoy!

To garnish: Fresh chopped cilantro Flaky sea salt, to top Paprika Tortilla chips, to serve (optional)

COMING SOON

BOMBA

BURRATA WITH A FLAVORED CORE

;ĩŅ ġĩŅä ŅäÚĆłäʼn͖ ŪĆʼnĆő

Ŧù ŅäÁġäŅű͕Úĩġ

EDIBLE FLOWERS, HERBS AND FRESH CHEESE. Embracing the art of pairing flowers with cheese and exploring diverse combinations has proven to be the perfect way to usher in the spirit of Spring. Elevate your cheese board this season by incorporating vibrant floral colors and fragrant fresh herbs. Witness the transformation as we showcase these additions alongside some of our favorite fresh cheeses.

18

EDIBLE FLOWERS, HERBS AND FRESH CHEESE.

HOW WE MADE OUR COVER

1

HAND ROLLED GOAT LOG Line a layer of plastic wrap on a surface.

Arrange a row of edible flowers along the length of the plastic wrap, matching the size of your goat log. Carefully position the goat log on top of the flowers and securely wrap the plastic wrap around it. Once fully wrapped, gently flip it over (as shown in the picture) and lightly roll the log on a surface to press the flowers into the cheese. Refrigerate until ready to serve.

Unwrap and savor the vibrant colors.

OUR CHEESE SELECTION

WHERE TO GET EDIBLE FLOWERS?

La Bonne Vie 10.5 oz Goat Log

You can buy edible flowers from various sources, including:

2

LOCAL GROCERY STORES: Some well-stocked grocery stores may carry edible flowers in the produce section or specialty foods area.

FARMERS’ MARKETS: Local farmers’ markets often have vendors selling fresh produce, including edible flowers.

SPECIALTY FOOD STORES: Stores that specialize in gourmet or specialty foods may offer a selection of edible flowers.

ONLINE RETAILERS: Many online retailers specialize in selling edible flowers. Make sure to choose a reputable source.

1. F R

2. SA V

3. SW E

RY

ET

O

*When purchasing edible flowers, ensure they are specifically labeled as safe for consumption, and if you have any allergies, double-check that the flowers you choose are suitable for your needs.

To prepare goat cheese balls, you have a couple of options. You can begin by slicing a log into 1-inch sections and then rolling each section into 1-inch thick balls. Alternatively, you can use a tub of fresh goat cheese, scooping out portions with a spoon or scoope to form 1-inch thick balls. Then, in small bowls, create a mixture of herbs or spices according to your preference for coating the balls. Roll the goat cheese balls in the mixture until they are well coated. Finally, serve and enjoy!

OUR MIXES

H ES

GARDENS AND NURSERIES: If you enjoy gardening, consider growing your own edible flowers.

Make sure they are safe for consumption and grown without pesticides.

HAND ROLLED GOAT BALLS

1. Basil, rosemary, parsley 2. Sesame seeds and salt 3. Cinnamon and sugar

OUR CHEESE SELECTION La Bonne Vie Fresh Goat Cheese 4 lb Tub

3

ADDING FLOWERS & FRUIT Looking to elevate your cheese board?

Simply arrange edible flowers and fruits around your favorite cheese for a stunning presentation. It’s a simple yet effective way to add a touch of Spring to any board or plate!

OUR CHEESE SELECTION Cypress Grove Humboldt Fog

DID YOU KNOW? •Edible flowers have been used in culinary practices for centuries in various cultures around the world. •Different flowers contribute unique flavors to dishes. For example, nasturtiums have a peppery taste, violets can be slightly sweet, and lavender adds a hint of floral essence. •Edible flowers can be a good source of vitamins and antioxidants. They often contain beneficial compounds that contribute to overall health.

spring fare 19

Garden Spritzer SERVES 1

1 oz St-Germain Liqueur 2 drops Orange Bitters 5 oz Brut Rosé FOR SERVING: Lemon slice to squeeze on top and slice/peel for glass Ice for glass Place ice in glass of choice about 2/3 full. Pour StGermain and orange bitters over ice. Top with brut rosé and a squeeze of lemon. Garnish with a lemon.

20

spring fare 21

*Pair this drink with Ponce de Leon Sliced Manchego for an unforgettable happy hour.

22

Grapefruit Margarita SERVES 2 FOR THE MARGARITA:

4 oz 1 oz 1 oz 2 oz 2 oz 1 cup

Silver Tequila Simple Syrup Triple Sec Freshly Squeezed Lime Juice Freshly Squeezed Grapefruit Juice Ice

FOR SERVING: Tajín for rimming the glass Dehydrated orange or grapefruit slice, if desired If you’d like to rim your glass, do this first. Add tequila, simple syrup, triple sec, fresh lime juice, fresh grapefruit juice and ice to a cocktail shaker. Cover tightly, and shake vigorously for about 15 seconds. Pour the margarita into your rimmed glasses and garnish with dehydrated orange or grapefruit slices.

spring fare 23

Lavendar Lemonade SERVES 6 :

12 oz 1 Tbsp 1 cup 5 cups 1 1/2 cups

Vodka Dried Lavender Flowers Granulated Sugar Water Divided Freshly Squeezed Lemon Juice

FOR SERVING: Lemon slices and fresh lavendar for glass Place the lavender and sugar in a small saucepan. Off the heat, rub them together with your fingers for a minute or so, until the lavender smells very fragrant. Add 1 cup of water to the sugar and bring to a boil over high heat.

Stir to dissolve sugar. Remove the pan from the heat cover, and allow it to steep for at least 30 minutes or up to 2 hours. Strain the syrup into a serving pitcher. To the pitcher, add the vodka, the fresh lemon juice and the remaining 4 cups of water. Stir together, then chill until nice and cold. Garnish with additional lemon slices or fresh lavender.

24

*We enjoyed our lavendar lemonade with McCall’s 6 month Grass-Fed Irish Cheddar.

spring fare 25

26

Cucumber Mint Vodka Soda SERVES 1

1 Tbsp. ¼ cup 2 oz ½ cup ½ cup ½ cup

Fresh Mint Leaves Cucumber Slices Vodka Ice Cubes Limeade Sparkling Water

FOR SERVING: Cucumber peel/slice, fresh mint, or lime Add cucumber and mint leaves to the bottom of a cocktail glass. Add the vodka to the glass. Muddle the cucumber and mint into the vodka using a muddler. Fill the glass with ice cubes. Top with the limeade and sparkling water. Stir to combine. Garnish with additional cucumber slices and mint.

spring fare 27

Triple Citrus Kombucha Fizz SERVES 2 2 oz Freshly Squeezed Lemon Juice 2 oz Freshly Squeezed Lime Juice 6 oz Freshly Squeezed Grapefruit Juice 2 oz Kombucha of Choice FOR SERVING: Crushed ice and citrus slices for glass Line glass with sliced citrus and fill with ice. In a mixer combine all of your freshly squeezed fruit juice and shake.

Pour over ice in glass and top with kombucha.

*We used Golda Kombucha’s Ginger Peach Kombucha for our fizzy mocktail.

28

Pair

RAINCOAST CRISPS SALTY DATE AND ALMOND CRACKERS

SOUTHERN CITY FLAVORS

ORGANIC PLAIN GOAT LOG

POINT REYES FARMSTEAD CHEESE CO.

BAY BLU

APPLE BUTTER

SAVANNAH BEE CO.

SWEET AND SALTY PAIRING

ACACIA HONEYCOMB

Raw Honey

E

KOSHER

R& BALSAMIC VINEGAION CARAMELIZED ON SEEDED BITES

Sustainable Cheesemakers

Z CRACKERS

RED ONION AND ROSEMARY CRACKERS

SAVORY AND CREAMY PAIRING SWEET GRASS DAIRY

RED BEAR PROVISIONS

GREEN HILL

HOLY COW BEEF SALAMI CHUB

Certified B Corporation

All Natural SWEET AND TART PAIRING

BEEHIVE CHEESE CO. EFFIE’S HOMEMADE

OATCAKE BISCUITS

BARELY BUZZED

FROMAGE AMI

SOUR CHERRY SPR

EAD

NON-GMO VERIFIED

LA BONNE VIE 2S COMPANY

SWEET AND TANGY PAIRING

WOMEN OWNED

All Natural

GLUTEN FREE

Keto Friendly

ORGANIC

Are you a cheese lover who wants to pair your favorite snack with health ier options? We’ve rounded up a selection of gluten -free, keto-friendly, and organic accompaniments that perfectly complement your chees y goodness. And for those who love supporting woman and family-owned businesses, we’ve included some great options for you too!

FAMILY OWNED

1+2+3 PAIRINGS

*MIX AND MATCH PAIRINGS TO TRY DIFFERENT FLAVOR COMBINATIONS. WE DID!

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A top-quality line of frozen fruit purees: Fruit content between 90% and 100% Strictly blending the best varieties and origins Only processing fully-ripe fruit to optimize taste and color Using no flavoring, coloring of any type

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Apricot Fruit Puree Blackcurrant Fruit Puree Blood Orange Fruit Puree Coconut Milk Fruit Puree Lychee Fruit Puree Mango Puree Morello Cherry Puree Passion Fruit Puree Pear William Fruit Puree Pineapple Fruit Puree Purple Fig Fruit Puree Raspberry Fruit Puree

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Lemongrass tea Raspberry puree Stawberry puree Lime puree Fresh ginger Fresh mint Lemongrass

4 oz 2 oz 2 oz 1 oz 0.5 oz Sq Sq

La Paloma Extended

Grapefruit puree Lime puree Blackberry puree Ginger beer Agave syrup Fresh mint Fresh blackberries

4 oz 0.6 oz 1.6 oz 2 oz 0.6 oz

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Rum Orgeat Passion fruit puree Lemonade Lime puree

1 oz 0.3 oz 0.1 oz 2 oz 0.1 oz

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Imported by

BUTTER FROM PASTURE TO PLATE: THE JOURNEY OF BUTTER PRODUCTION Who doesn’t love butter? Butter has been a staple ingredient in kitchens around the world for centuries. It is a versatile ingredient that can be used for cooking, baking, and even spread on toast. As one of the most beloved and widely consumed dairy products

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worldwide, it is no surprise that there exist a multitude of butter types and variations, each with their own unique flavor and texture. In this article, we will delve into the butter-making process, different types of butter, and their various applications.

The Butter

Making Process

Butter can be made at home or through industrial processing methods.

Regardless of the means, the process essentially involves separating the fat from milk and churning it until it forms butter. To begin the process, milk is collected and left to sit to allow any cream particles to rise to the surface. This cream is then skimmed off and placed in a churn. The churn is then agitated until the fat globules in the cream come together, forming butter.

The butter will then be washed in cold water to remove any remaining whey and any unwanted milk solids. To create salted butter, salt is usually added at this point. The butter is then kneaded into shape and packaged for sale or personal use. The result is a rich and creamy butter that can be used in a variety of dishes.

our favorite

Types of butter Unsalted

There are numerous types of butter available, and the differences between them can be subtle but significant. One of the most commonly available types is unsalted butter, which is made without the addition of salt.

Uses: This type of butter is often used for baking and cooking as it allows greater control over the salt content in a recipe.

salted Another type of butter is salted butter, which is made by adding salt during the churning process. The addition of salt not only enhances the butter’s flavor but also acts as a preservative, prolonging its shelf life. However, it is important to note that not all salted butter is created equal. Each brand can have varying salt levels, so it is crucial to pay attention to the label when baking.

Uses: Salted butter is

butter brands Banner Butter Small-Batch Cultured Smoked Sea Salt Butter

an excellent spread on crusty bread, used to make sauces and gravies, or poured over fresh popcorn.

clarified Clarified butter, also known as ghee, is another popular type of butter. This type of butter involves heating butter until the milk solids separate from the fat. The milk solids are then removed, leaving behind a clear, golden liquid that has a higher smoke point than regular butter and a nutty flavor.

Uses: Clarified butter has a

higher smoke point compared to regular butter. That makes it perfect for sautéing and frying.

Plugra Unsalted Butter

cultured Infusion Blends Sweet Sweet Honey Butter

Cultured butter is a specialty butter that is made by fermenting the cream before churning. This fermentation process creates a more complex flavor profile, resulting in a tangy, rich, and nutty flavored butter.

Uses: Cultured butter is rich and flavorful which Delitia Burro Di Bufala Butter

makes it perfect for baked goods such as pies, shortbread cookies, and biscuits.

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Our collection of 100% plant-based Fig Salamis, made from premium figs, Aleppo pepper or cinnamon and dried fruits or nuts.

These healthy snacks make for the perfect cheese companion on your platter. They are GMO free and have no added sugars. No refrigeration necessary.

PURVEYORS OF THE FINEST GREEK GOURMET

VEGAN CHARCUTERIE @HONEYBEEBOARDSOFFICIAL

VEGAN NACHOS MADE WITH FIG SALAMI @SPOONABILITIES

S P EC I A LT Y PRODUCER SPOTLIGHT

VELDHUIZEN CHEESE Dublin, TX

DEAN & PEELER Floresville, TX

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SPECIALTY PRODUCER SPOTLIGHT

D E A N & P EEL ER PREMIUM ANGUS BEEF - FLORESVILLE, TX What is the history of Dean & Peeler?

We began Dean & Peeler Premium Angus Beef in July of 2014, leveraging our lifetime of cattle production and feeding backgrounds to create a premium beef brand.

We built Dean & Peeler Premium Angus Beef from the ground up, focusing on a consistent consumer experience by employing the industry’s best practices in animal husbandry.

From selecting high quality Angus based genetics to managing individual animal health and nutrition needs, we carefully manage each animal through their entire life.

We don’t stop there; we follow the beef product all the way through animal harvesting and product marketing. From our herd to your plate, we are involved every step of the way.

Our full-service premium beef brand combines the personal touch of local sourcing with unparalleled product quality and consistency.

How did you get started?

The vision of Dean & Peeler Meats started from a mutual desire to create the most consistent, highest-quality beef products that delivers a great eating experience every single time.

Looking at the current U.S. cattle supply, we knew the variability in animal production style created inconsistency in the final product’s quality. To fix this problem, we combined our extensive beef genetics and cattle feeding experience to develop a cattle herd that focuses on consistency, quality, and the industry’s best animal husbandry.

Our original goal was to create the highest quality, most consistent, and efficient beef model in the country.

We quickly learned that in order to achieve our goals we needed to be able to control every step of the process. We opened Dean & Peeler Meatworks in 2017, our USDA inspected beef harvest facility. Dean & Peeler Meatworks is

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located just 10 miles from our ranch and gave us the opportunity to efficiently harvest our cattle and manage how we process and sell each piece of the animal.

In 2021, we had the opportunity to purchase Supreme Meat Purveyors, a further processing facility in San Antonio with a rich history and reputation of producing high quality further processed proteins for foodservice. Supreme Meat Purveyors is the exclusive further processor of Dean & Peeler Premium Angus Beef, and is dedicated to creating premium, value added retail products. An integral division of the Dean & Peeler family, offering a comprehensive range of co-packing and custom product development capabilities that give our foodservice and retail customers an authentic advantage.

What is the point of distinction for Dean & Peeler?

Dean & Peeler Meats is the only vertically integrated beef operation that controls every step of the process. From selecting high quality Angus based genetics to managing individual animal health and nutrition needs, we carefully manage the wellbeing of each animal

through their entire life. This philosophy is backed by the USDA Responsibly Raised label that all our products carry.

We own our cattle from birth, through the feeding process, the harvesting, further processing, to the sales and marketing of our Dean & Peeler Premium Angus Beef brand.

What is your “mission?”

Creating premium retail and foodservice products for meat connoisseurs Dean & Peeler Meats is a vertically integrated South Texas supplier that raises consistent, high-quality Angus beef and provides premium value added beef, pork, and chicken products.

Both the Dean and Peeler families are deeply involved in every facet of the business. We invite our partners to join our journey and collaborate with our team of experts to create innovative protein solutions and positively impact the future of the meat industry.

What is your “why?”

While our goal is to create the highest quality beef, most consistent beef brand for an exceptional eating experience for our consumers; our team has a united passion to make a positive mark on the meat industry, to be good members of our community, and to create the most sustainable beef operation possible.

At Dean & Peeler Premium Angus Beef we believe we have a responsibility to leave this land in better shape when we are done compared to when we started! We strive everyday to produce a climate friendly product.

We intentionally take steps to be eco-responsible and work hard to create a positive impact on the local environment. Throughout every step of the process we aim to create the most sustainable practices possible to not only better our product but our local community as well.

SPECIALTY PRODUCER SPOTLIGHT

MAKING MEAT BETTER FROM GATE TO PLATE

Creating premium retail and foodservice products for meat connoisseurs Dean & Peeler Meats is a vertically integrated South Texas supplier that raises consistent, high-quality Angus beef and provides premium value-added beef, pork, and chicken products. spring fare 37

SPECIALTY PRODUCER SPOTLIGHT

VELDHUIZEN CHEESE T E XA S FA R M S T E A D - DUBLIN, TX BY CONNIE VELDHUIZEN

When we married over 40 years ago, we lived the life of your typical dairyman. Stuart’s father made his living that way, and so we followed right along and raised our family on the family dairy farm in Minnesota until 1989. After a lifetime of farming in the cold Minnesota winters we began hearing of places where cows could graze year ‘round and you didn’t need ten layers of clothing to be able to get out and tend to them. Stuart and his dad put their heads together and with prayer and determination decided to relocate operations to Texas. There were several factors in settling on the Lone Star State, but the main reason was we just wanted to be warm. We piled the kids high, tucked in Grandma and Grandpa for good measure, and off we went.

When we bought our land in 1990 we set up our dairy operation as we knew how to do, as everyone did. We milked 200 cows twice a day and sold that milk to the dairy co-op for whatever they told the members they’d pay. They pooled our milk with that from many other farms, then sent it off for pasteurization and packaging and shipment to grocery stores around the state. We had no say in the final product, or the price we would receive for our labor, and market fluctuations would hit us hard.

In the late 90’s Stuart had had enough of “business as usual” and resolved never to milk another cow for as long as he lived. He spent a few years doing construction, hauling mobile homes (with our three little boys along as assistants), and things like that. But farming and a love for the land runs deep and Stuart was drawn back. He knew there had to be a better way. A way to respect the land, to respect the animals who gave so much for us, to feel whole and content with the work of your hands, and to be in tune with the Creator who made all of it possible. By this time our brood of seven was complete

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and we wanted something our whole family could call their own.

We began researching and learning about the world of raw milk. About how the milk in its natural state is full of antibodies, enzymes, and nutrients.

And of how these things are destroyed through pasteurization. And of how pasteurization originally came about in response to unsanitary and unsafe practices in the crowded cities of the 1910’s. We reconnected with what farmers have known from

SPECIALTY PRODUCER SPOTLIGHT every generation before - fresh milk from healthy cows, kept clean and cool, is a full, abundant, complete food.

We searched online and discovered cheesemaking and realized it wasn’t just for old world Europeans with a fancy accent.

Transplanted Texas Dutchmen might have a shot at it, too.

We started out with 20 cows, instead of 200, which allowed for cleaner operations and more personalized attention for our herd.

Our milk was fresh and nutritious and reaching people who were seeking quality, real, food.

Stuart signed up for his first cheesemaking course at University of Wisconsin in 1999, and the rest is history. The bug bit and we were off.

We spent the year of 2000 trying, and tweaking, and perfecting, and by 2001 we had our first batch of cheese ready for sale. We hit the farmers market circuit in Austin and word of the Veldhuizen Family Farm spread. We added new flavors of cheese and refined our techniques.

All of our children, and Grandma and Grandpa, and us were involved in every aspect - from milking, to churning, to pressing, to coating the cheeses.

We built our own in-ground aging cave, with Grandpa scooping out the hole bit by bit with the Kubota. At first Stuart thought Grandpa had made it too big and that we’d never get it filled. And now it’s bursting at the seams, and eventually we added a second aging room.

Currently we milk around 55 cows as well as adding a flock of over 100 dairy sheep to the operations. We have been making cheeses for over twenty years now and the Lord has blessed us at every turn with favor, good friends, great and loyal customers, and a passion for innovation and quality and just plain good food. That’s where our motto comes from, “Made by hand, blessed by God.” We see that in action every day. We see our animals grazing year ‘round on 180 acres of lush, green pasture that we and our children have planted. This golden, nutritious milk produces great, Texas cheeses that are served in restaurants throughout the state, sold in shops in cities big and small, and enjoyed by rural and urban families and every kind of family in between.

BACKGROUND OF FARM AND PERSONAL HISTORY: -Grew up commercial dairying in Minnesota.

-Moved to Texas in 1990. Change in dairy industry in late 90’s encouraged us to make a change away from commercial dairying/selling to co-op.

-Wanted to find a way to keep a small farm, value added looked like the answer. This would allow us to keep a small number of cows and yet increase the total farm income.

-Raw milk cheese seemed to be an upcoming trend in Texas. We started research.

-Stuarts first cheese making class in 2001.

-Began with raising our own calves and building our first cheese making equipment and aging room.

-Made our first batches of cheese with milk from 20 fresh cows in 2002.

CHANGES IN DAIRY PRACTICE: -Moved from total mixed ration to grazing/pasture raised.

-Not as concerned with high milk production as milk flavor and nutritional content.

-Switched from milking Holstein to mostly Jersey, Guernsey, and other colored breeds that give high fat content. Bred for high components. Over a decade with these practices our cheese yield increased dramatically.

ROTATIONAL GRAZING AND SEASONAL CROPS: -Started doing no-till drill, very good for moisture conservation.

-Throughout the year we grow oats, rye, barley, winter snow peas, high-bred pearl millet, brown mid-rib sorghum, brown top millet and volunteer bermuda grass.

-Cutting/grazing on time is very important. It’s not always about tonnage but about quality of feed.

-During our good rain years we put up as much of our own hay and bayleage as possible.

-Use minimal irrigation, but crops mostly depend on rainfall.

CHEESE MAKING: -What makes our cheese unique? Artisan, raw milk, farmstead, local, cave aged.

-Cheese making took our farm from non-profitable milking 250 cows to profitable milking 20 cows. Bigger is not always better. Small but value added is key.

MARKETING A VALUE ADDED PRODUCT: -There was a big learning curve in finding how to get our cheese on the market. Started with selling at farmers markets in Austin (the move to real local food in Texas started there). Also, started meeting chefs and selling full wheels to high end restaurants.

-Opened our farm store in 2006, we have seen a tremendous amount of traffic through the years. People visit from all over the State, US and other Countries.

-Currently we market to our wholesale customers through food distributors. This allows for food safety since they pick up and deliver on refrigerated vehicles. They have sales teams which we do trainings and ride alongs with, and they in turn sell our cheese. We participate in food shows with our distributors as another way to meet chefs as well.

OUR MISSION

We are very passionate about creating real, healthy food for people. Starting with the health of our land, we use all natural and regenerative farming practices. This allows for the best food and home for our cows and sheep, so they are as healthy and happy as possible. Using raw milk makes our cheeses extremely nutritious as well as keeping the best flavors.

Four generations of our family work hard to produce a delicious product, and sharing our story and helping people connect with their food (in a day that we are generally so disconnected) is always a joy for us. spring fare 39

CHICKEN SALAD

PIZZA

Schaller & Weber Summer Sausage with Hot Honey - The combination of the robust, meaty essence of summer sausage and the sweet, spicy kick from hot honey creates a unique and indulgent pizza experience that tantalizes the taste buds.

SALAD

LBV Organic Plain Goat Crumbles - These goat crumbles, with their rich and velvety profile, add a delightful contrast to the crispness of the salad, providing a gourmet touch that enhances the dining experience.

JAZZ IT UP

Mr Bing Spicy Chili Crisp Incorporating Mr Bing Chili Crisp into a chicken salad imparts a bold and spicy kick, transforming the ordinary into an exciting culinary adventure. The fragrant chili oil, infused with crispy bits, adds a dynamic flavor profile, enhancing the chicken salad with a perfect balance of heat and crunch.

Are you tired of the same old recipes that you've been cooking for years?

Do you long for something new and exciting to jazz up your meals? Look no further than these unique ingredients and toppings! Adding unexpected ingredients can transform ordinary dishes into something extraordinary.

BURGER

Terrapin Ridge Hot Bacon Jam - Terrapin Ridge Hot Bacon Jam in a burger introduces an irresistible combination of smoky bacon flavor and a spicy kick, creating a memorable and indulgent taste experience.

The sweet and savory profile of the bacon jam elevates the burger, adding layers of complexity that enhance the overall richness and satisfaction of each bite.

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WRAP

Hummus Chick Roasted Garlic and Cilantro Hummus - Adding hummus to a wrap introduces a delightful combination of creaminess and flavor that elevates the overall taste and texture of the meal. The smooth and velvety consistency of hummus not only enhances the wrap's mouthfeel but also contributes a distinct taste, especially if opting for flavored varieties like garlic.

SOUP

PASTA

Briati Balsalmic Vinegar Glaze Modena - Adding Briati Balsamic Vinegar glaze to pasta elevates the dish with a sweet and tangy complexity, creating a harmonious blend of flavors.

The rich, velvety texture of the glaze enhances the pasta, providing a delightful contrast that adds depth and sophistication to each bite.

SANDWICH

Maazah Vegan Aioli – This aioli imparts a creamy and flavorful element that elevates the overall taste profile. This plant-based aioli, with its zesty and garlicky notes, not only enhances the sandwich's texture but also brings a delightful, dairy-free twist that caters to diverse dietary preferences.

Yuzu Juice Shibori - Yuzu Juice “Shibori” (In Its Natural State) is a first press using the whole fruit, capturing the intense floral aroma and tart flavour qualities of ripe Yuzu Fruit. This bright citrus punch with open up any soup with light acid notes.

HARMONIOUS PALATES

DAMIEN RIC

J NORAH

BO HE M IA N RH AP SO DY

S

AVIS AVEN TA IR W AY TO H E

ZORBA T RUM

Let's start with the classic brie, a soft and creamy cheese that screams for some smooth jazz beats. Miles Davis "Kind of Blue" album is the perfect fit for this elegant cheese, with its mellow trumpet and flowing melodies, it will make you feel like you're dining in a Parisian brasserie.

Moving on to the king of cheeses, cheddar. This sharp and versatile cheese deserves a playlist that can match its bold character. How about some classic rock? Led Zeppelin's "Stairway to Heaven" or Queen's "Bohemian Rhapsody" will add some edge to your cheese board. If you prefer a more mellow vibe, Fleetwood Mac's "Rumours" album is an excellent choice.

The sweet harmonies and catchy guitar riffs will make your cheddar experience unforgettable.

Now, let's talk about the tangy feta.

This crumbly cheese is a staple in Mediterranean cuisine and calls for

ONES

MILES D

A SYMPHONY OF CHEESE & MUSIC PAIRINGS

Well, well, well, my cheese-loving friends, it’s time to pair our fromage with some groovy tunes.

E

OURS

HE GREE

K

some upbeat tunes from the same region. Opa! Get ready to dance with some traditional Greek music like "Zorba the Greek" or "Ta Paidia Tou Pirea" by Melina Mercouri. You'll feel like you're in a sunny Greek island, enjoying some salty feta and a refreshing glass of ouzo.

Last but not least, we have the nutty and earthy Gouda. This Dutch cheese is perfect for a cozy night in, snuggled up in a blanket with some red wine and a mellow playlist. Think Norah Jones, Jack Johnson, or Damien Rice. Their soothing voices and romantic lyrics will complement the Gouda's subtle flavors and make you feel all warm and fuzzy inside.

SO, MY CHEESE-LOVING COMRADES, THERE YOU HAVE IT. A PLAYLIST FOR EVERY CHEESE, A CHEESE FOR EVERY PLAYLIST. LET'S CHEERS TO THE POWER OF MUSIC AND CHEESE, AND LET THE GOOD TIMES ROLL!

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UNLOCK THE SECRET OF YOUR

T H E P E R F ECT PA I R I N G S FO R YO U R S I G N R E V E A L E D !

What if we combined the arcane art of astrology with the more tangible pleasure of cheese pairings? That's right, fellow cheese enthusiasts, it's time to discover the cheese that perfectly matches your

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zodiac sign. Just as the stars and planets align in unique ways for each horoscope, so too do certain cheeses and flavors complement the traits and tendencies of your astrological sign. Whether you're

a fiery Aries or a dreamy Pisces, read on for some cheesily accurate horoscopic guidance.

AQUARIUS January 20 - February 18

March 21 - April 19

ARIES

GEMINI

Aquarians - the innovative, yet rebellious water-bearers of the zodiac - thrive on being unconventional and pushing boundaries. They are fiercely independent, known for their quirky quips and often-seen eccentric fashion style.

With their creative spirit and forward-thinking mindset, Aquarians are never afraid to stand out in a crowd and make a statement.

Buf Mozzarella Ciliegine is the ideal cheese for Aquarius because it embodies the sign's love of independence and innovation - it's made from water buffalo milk, which is a departure from the usual cow milk used in mozzarella production.

Additionally, the small size and convenient packaging of the Ciliegine make it perfect for Aquarians who are always on-the-go but refuse to sacrifice flavor for convenience.

An Aries is like a fiery ball of energy powered by caffeine and ambition. They thrive on challenge and can often be found leading the pack with a trail of admiring followers in their wake. Don't let their confident demeanor fool you, though beneath the surface, they're fueled by a deeprooted fear of boredom and routine.

Beehive Red Butte Hatch Chile is the astrological match made in cheese heaven for Aries. Its fiery kick will ignite their adventurous spirit, while the smooth texture will keep them grounded during their moments of impulsive decisions. Plus, it pairs perfectly with their favorite bold red wine, making it the ultimate cheese to fuel their unstoppable energy.

Gemini is the sign of duality, representing twofaced personas who embody both charming and mischievous qualities. They are communicative, adaptable, and vivacious creatures, who are always on the lookout for new experiences to satisfy their ever-curious nature. One day they may be the life of the party, while the next they'll be contemplating their lifelong existential crisis - truly a multifaceted bunch!

Hennings Blueberry Cobbler Cheddar is a dynamic cheese as versatile as a Gemini's social life, with a perfect balance of sweet and savory notes that excite the taste buds like a Gemini's constantly evolving interests and two-faced nature. Furthermore, the blueberries add a pop of color to the cheese, much like a Gemini's wardrobe choices, ensuring it stands out on any cheese board

PISCES

TA U R U S

CANCER

Ah, the Pisces, the zodiac sign that embodies both dreaminess and sensitivity. These fishies are known for their artistic talents and their ability to swim in the deep waters of emotions with ease. They are also notoriously indecisive, which is fitting since they have two fish swimming in opposite directions as their symbol.

Pisces, get ready to swim in the tantalizing flavor of Cypress Grove Bermuda Triangle Cheese. With tangy and rich notes, this artisan cheese will transport you to a world of savory indulgence fit for your imaginative and dreamy nature. So go ahead, dip your toes in and indulge in the mouth-watering mystery of this cheese, just like the enigmatic Bermuda Triangle.

Ah, the sturdy and steadfast Taurus. Known for their love of luxury and comfort, these bulls are not to be underestimated. Their determination and stubbornness can make them a force to be reckoned with, but they also have a gentle and nurturing side, making them great friends and partners. Just don't try to rush them, they'll take their sweet time getting there.

Sequatchie Cove Cumberland Tomme is the ultimate cheese match for Taurus, as it embodies the Bull's love for indulgence and luxury. With its rich, nutty flavor and velvety texture, this cheese is a true celebration of earthly pleasures - exactly what every Taurus needs in their life. So go ahead and treat yourself to a slice (or ten) of this divine creation - your taste buds will thank you for it!

Cancer, also known as the crab, is a sneaky little zodiac sign with a tough exterior and a soft, vulnerable interior. People born under this sign are known for their emotional sensitivity, intuition, and unpredictable moods - much like the crab that can retreat into its shell or lash out with its pincers at a moment's notice.

As a water sign, Cancer needs a cheese that will soothe their emotional tendencies. Queso Campesino Cotija, with its crumbly texture and salty kick, is the perfect accompaniment to a cozy night in and a good cry. Plus, its origins in Mexico align with Cancer's appreciation for heritage and tradition.

February 19 - March 20

April 20 - May 20

May 21 - June 20

June 21 - July 22

spring fare 45

LEO

VIRGO

LIBRA

July 23 - August 22

August 23 – September 22

September 23 - October 22

A Leo is a flamboyant and confident individual who loves to be in the limelight. They have a magnetic personality that attracts people towards them and their creative intuition never ceases to amaze those around them. It’s said that a Leo’s roar can be heard miles away, but when it comes to their loyal and generous nature, they purr like a contented kitten.

Mitica Golden Fleece is the perfect cheese for Leo because like a true king of the jungle, it exudes boldness and richness with its melt-inyour-mouth texture and buttery, nutty flavor.

With its golden color reminiscent of the sun, Leos will feel like they’re indulging in a luxurious piece of cheese that’s fit for royalty.

Ah, the Virgo - the zodiac sign with a heart of gold and a mind sharper than a samurai sword. They are known for their perfectionism, attention to detail, and uncanny ability to organize even the messiest of situations. Think of them as a walking, talking Marie Kondo - ready to bring order and simplicity to your chaotic life with cunning precision and a touch of sass.

As a Virgo, you have high standards and demand excellence in all aspects of your life. Meredith Dairy Marinated Sheep and Goat Feta meets those expectations with its impeccable balance of tangy and creamy flavors, making it the perfect addition to any of your meticulous charcuterie boards. Plus, the fact that it’s handmade with locally sourced milk just proves that this cheese is the embodiment of Virgo’s love for precision and attention to detail.

Known for their charming ways and impeccable social skills, Libras are born diplomats and can smooth talk their way out of any sticky situation.

With their love for balance and harmony, it’s no surprise they’re represented by the scales - but don’t let that fool you, they’ll still be the first to fight for what they believe in.

Marieke Summer Fields Gouda is the ultimate cheese for Libras because it perfectly balances flavor and texture, just like how a Libra’s innate knack for balance keeps their relationships and decisions in check. Additionally, the cheese is made with love and passion by a family-owned business, which aligns with a Libra’s desire for harmony, beauty, and authenticity in everything they do.

SCORPIO

S A G I T TA R I U S

CAPRICORN

Scorpios are the ultimate enigma wrapped in a mystery, tied with a bow of intensity. They possess an innate ability to sniff out lies and secrets, and are not afraid to use their infamous stinger to defend themselves. Don't be fooled by their cool and controlled demeanor, for beneath the surface lies a fiery passion and a depth of emotion that few can handle. Proceed with caution, my friend, for when it comes to Scorpios, what you see is never what you get.

As a Scorpio, you crave intensity, and Limburger Cheese delivers just that. Its pungent aroma and bold flavor are not for the faint of heart, making it the perfect cheese to match your fearless and passionate spirit. Plus, its high fat content will fuel your fiery nature, giving you the energy you need to conquer any challenge that comes your way.

Sagittarius folks are known for their spunk and spirit, often resembling a fiery arrow blazing through life. They possess a natural curiosity and desire for adventure, making them the perfect companion for a spontaneous road trip or daring escapade. With sharpened wit and an infectious sense of humor, they light up any room and quickly make friends wherever they go.

Sagittarius, the adventurous and bold fire sign, needs a cheese as daring as they are. With its distinctive mustard seed crust and sharp, nutty flavor, Wijngaard Kaas Mustard Seed Gouda is the ideal choice for this zodiac sign's palate. It's a cheese that can handle all of Sagittarius' wild tastes and antics, making it the perfect match for this energetic star sign.

Capricorns are like a fine wine - they only get better with age, and are usually enjoyed by those with refined tastes. They're known for their unwavering determination, ambition, and practical nature, which makes them excellent leaders and businesspeople. But don't be fooled by their serious exterior - underneath it all, they're just big softies who love a good cuddle on a cozy winter's night.

Valencay, with its visually striking truncated pyramid shape, is perfect for the disciplined and structured Capricorn who appreciates aesthetics and order. Its pungent, earthy flavor also matches Capricorn's ambition and determination to conquer any challenge, making it a cheese fit for the goat who climbs to the top of the mountain.

October 23 - November 21

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November 22 - December 21

December 22 - January 19

SOFT-RIPENED, HARD TO RESIST

AD

VERMONT CREAMERY AGED CHEESES Our award-winning aged cheeses are distinguished by their wrinkled, Geotrichum rind and smooth, delicate interior.

CURDS

&

CONSCIOUSNESS 48

Q&A .

FIGHTING FISH WITH FROMAGE

Q.

My coworker insists on microwaving fish in the communal kitchen every day, making the entire office smell like a seaside dumpster fire. How do I approach them without causing a scene?

A.

Oh dear, the stench of microwaved fish is a problem that we've all encountered at some point in our professional lives. It's a smelly situation, but have no fear! Your friendly advice columnists are here, armed with a solution as tangy and sharp as a well-aged cheddar: cheese!

Yes, you heard us right, cheese can help solve this olfactory offense. Here's the plan: approach your coworker (surely, they're not doing this on “porpoise,” right?), and politely ask them if they would be willing to try a new lunch option, one that presents a more universally appealing scent to your colleagues' nasal passages. Suggest an alternative, like a grilled cheese sandwich with Cabot Seriously Sharp Cheddar. After all, who could resist the lure of gooey melted cheese between two slices of toasty bread?

If you still find yourself face-to-face with a fish fanatic, let's ramp up the cheese factor. Bring in Époisses de Bourgogne! This pungent cheese scent will be hard to ignore, but more importantly, it will mask the scent of microwaved fish that might linger around the office still.

FROM CRINGE TO CUISINE

Q.

Please help! I love my partner, but I can't stand the way they chew. How can I

A.

Well, well, well. It seems like we have a bit of a munching monster on our hands. We can

get them to chew more quietly?

sympathize with your plight, our dear reader. The sound of someone chomping away like a lawnmower can be quite grating. But fear not, for we have a solution that will have you and your partner chewing happily ever after: pate.

Three Little Pigs Pate is the key to quiet chewing. Why, you ask? Well, it's simple. Pate is a smooth, spreadable delicacy that requires minimal chewing. By incorporating pate into your meals, you'll be able to enjoy your food without the loud and obnoxious sound of someone gnashing their teeth like a wild animal.

So, our advice to you is to gently suggest to your partner that you start incorporating more pate into your meals. Perhaps you can start with a lovely charcuterie board or a delightful French-inspired dinner featuring a rich and creamy pate. By doing so, you'll not only be able to enjoy your food in peace, but you'll also be introducing your partner to a whole new world of culinary delights.

The Case of the Condescending Poltergeist

Q.

I'm convinced my house is haunted by the ghost of a very judgmental former resident. How can I banish them to the next realm without hiring an exorcist?

A.

It seems like you've got yourself a rather picky poltergeist on your hands.

Lucky for you, there's no need to go through the trouble of hiring an exorcist.

The solution to your spooky problem lies in the cured ham known as Prosciutto San Daniele.

Now, you may be thinking, "What the heck does ham have to do with ghosts?" Trust us, my dear reader, Prosciutto San Daniele is no ordinary ham. It's a heavenly slice of pork that has been cured for over a year in the Italian region of Friuli-Venezia Giulia.

And here's the kicker - it's said to have supernatural powers. Legend has it that if

you hang a slice of Prosciutto San Daniele in your home, it wards off evil spirits and bad luck. And if that slice happens to be blessed by a priest, well, you've got yourself some serious ghost-busting power.

So, our advice to you is simple. Head to your local deli and pick up a nice, big slice of Prosciutto San Daniele. Hang it in the room where you feel the ghostly presence the most. You may want to say a quick prayer or two, just for good measure. And voila! Your judgmental ghost should be on their way to the next realm in no time.

How a Condiment Rescued a Browless Beauty

Q.

I accidentally shaved my

eyebrows off. What can I do to make them grow back faster? I have a job interview in two days and I don't want to look like a cartoon villain.

A.

It looks like you've found yourself in a bit of a hairy situation. Fear not, my friend, for we have a spicy solution to your problem: Preservation Society Spicy Plum Chutney.

Now, before you go slathering this delicious condiment on your eyebrows, let's talk about why it might actually work. Plum chutney contains antioxidants and vitamins that promote hair growth, including vitamin E, vitamin C, and betacarotene. These nutrients help to nourish the hair follicles, stimulating growth and preventing further damage.

So, here's what you do. Apply a small amount of spicy plum chutney to your eyebrows before bed. Massage it into the skin, focusing on the areas where your eyebrows are sparse. Leave it on overnight, and rinse off in the morning.

Repeat this process daily for the next two days while enjoying a cheeseboard, and you should see some noticeable growth and tastebud satisfaction.

So, there you have it. A spicy solution to your eyebrow woes. Just don't blame us if you end up craving chutney on your toast every morning.

Good luck with that job interview, and remember: it's not about what's on your face, but what's in your heart. Or something like that.

DO YOU NEED ADVICE OR SUPPORT? Feel free to reach out. Remember to be kind to yourself and trust in your own abilities.

*SPAY & NEUTER YOUR PETS. spring fare 49

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