A SPECIAL ADVERTISING SECTION
FEATURED PRODUCTS Cheese Straws from J&M Foods
Valbreso Sheep Milk Cheese
J&M Foods proudly continues its family tradition and passion for good food by providing customers with the best-tasting cheese straws and cookies in the market. The company currently offers 21 products as well as additional seasonal offerings, and new possibilities to tickle the taste buds and provide something new for customers' enjoyment are always being explored in the kitchen. In keeping with the 100-yearold family recipe that inspired J&M's great-tasting Original Cheese Straws, J&M Foods is committed to maintaining its her-
itage of providing great products made from the finest ingredients available. All of its products are trans fat free and baked with care. J&M Foods is flexible enough to handle all its customers’ needs. Located in a 32,000 square foot facility residing on 21 acres, J&M Foods has room to grow along with its customers. It's centrally located and nationally recognized for being an award-winning market leader within the specialty foods industry.
Coming from the Causses plateaus surrounding the Mediterranean Sea in the southwest of France, one of the wildest and most spectacular regions of France, Valbreso Feta® cheese is made with the same 100 percent pure sheep milk used for the famed Roquefort Cheese. Valbreso cheese is distinctively delightful because it's made with only sheep milk; it is not aged and never fermented at 70 degrees for 10 days. This gives Valbreso
J&M Foods 800.264.2278 www.janis-melanie.com
Point Reyes Farmstead Toma
Fontina Aosta DOP Fontina Aosta DOP is a semi-soft cow’s milk cheese made exclusively within the Aosta Valley. The area’s particular combination of flowers, herbs and pure water gives the cow’s milk its special fragrance and flavor. Fontina is made from the unskimmed milk of separate milkings. The milk is placed in a cauldron, clotted and processed according to age-long techniques. All thermic treatments aimed at reducing microbes (pasteurization) are excluded, to allow for a richer taste, aroma and quality. The cheese is then salted and left to age for a maturation period of about four to five months. During this phase, the cheese is treated daily, almost completely by hand. In the first three months,
the cheese is placed on pine shelves and turned over every other day, as well as being salted and brushed with salty water. Then, regular cleaning of the cheese’s surface continues until the product is matured. The result is a cheese that acquires a soft-textured paste with the typical sweet and delicate flavor. Fontina is cylindrical and flat in shape. The rind is thin, ranging from reddish yellow to dark brown in color; the paste is soft but compact and springy. The sweet taste varies considerably depending on the degree of aging. Savello USA Inc. www.savellousa.com
Caputo Crafts Elevated Distinction Founded in 1978 by René and Pasquale Caputo, Caputo Cheese, in Melrose Park, Illinois, has been crafting award-winning fresh Mozzarella and Ricotta cheeses using Old World tradition and recipes. While some things stay constant, Natale Caputo, secondgeneration President of Caputo 22
The Cheese Guide
Cheese, is always looking for new and innovative ideas, and with that in mind, the company is proud to introduce its newest addition to the Caputo portfolio, Elevated Cow. Made with the same high-quality milk and with the same attention to detail as Caputo's other cheeses, the Elevated Cow line of
cheese a unique creaminess and a mild, clean flavor that has made it a staple for cheese fans across the world. Va l b re s o 100 percent pure sheep milk cheese is now available in a reusable 14-ounce container with brine. It's the perfect packaging to maintain its moisture and allow for convenience. Lactalis America 212.758.6666 www.valbresocheese.com
Point Reyes Toma is about more than just cheese. Roughly translated to “wheel of cheese made by the farmer herself” in Italian, Toma represents a sense of community and family heritage. It’s about honoring, preserving and living off the land. Toma is as much an approach to cheese and cheesemaking as it is a type or variety. It's an American Original that's also part young Gouda, part traditional Havarti, part philosophy and core value and totally delicious. In creating Toma, the Point Reyes Farmstead team was looking for something with a complex, sophisticated taste, in a completely approachable style. The result is a cheese for snacking on all day or incorporating into
recipes at breakfast, lunch or dinner. Head Cheesemaker Kuba Hemmerling’s process includes pasteurizing the very freshest whole milk, bringing the wheels immediately out of the forms and aging the waxed wheels for 90 days. The intoxicating aroma and addictive flavor is full of fresh, rich creamery butter, purposefully balanced by a slightly herbaceous, grassy tang finish. To fully appreciate Toma, however, you have to think about the role cheese plays in your home. Point Reyes Toma is truly an any time, any table cheese. For snacking, topping and melting into (and on to) pretty much anything, its versatility is legendary.
fresh cheeses is infused with organic, independently tested and verified CBD. Each batch of Elevated Cow is then sent to be tested at an independent lab to ensure accuracy in product and to allow accurate labeling for you and your cus-
tomers. Use Caputo's Elevated Cow line of cheeses on pizza, caprese salads or any dish that highlights fresh Mozzarella.
Point Reyes Farmstead Cheese Co. 800.591.6878 www.pointreyescheese.com
Caputo Cheese 708.450.0074 www.elevatedcow.com