Gourmet News • Fall Cheese Guide 2023

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Mexican cheese thrives on global market

QViva ueso!

BY A J FLICK

As interest in Mexican cheese continues to grow for a variety of reasons, some beloved regional cheeses are at risk while Latin American cheese makers continue to innovate

The difference between Mexican cheese and many others lies mainly in its freshness and natural qualities And despite the limited experience many consumers may have of Mexican cheese and Mexican cuisine in general, the variety of flavors many cheese fans have yet to explore bodes well for the industry

“Not all tacos have crema and queso on them,” said Jessica Fer nández of Mexican Mongers, a Spanish-language teaching program platform for the cheese industry

“It’s hard to believe, but true,” she said with a laugh

“The Mexican food market has been growing significantly because of its variety of flavors and freshness,” according to a recent report from Research and Markets “The cheeses in Mexico are also available in multiple flavors, and instead of aging them, it is mainly served fresh

“This rising popularity of Mexican food can open many development opportunities for the market As cheese has increasingly become prevalent as a part of healthy, protein-rich food, the demand for natural and assorted cheeses with bold flavors will keep rising ”

As the demand for natural cheese continues, boosting cheese in general as a healthy food, consumers are choosing such Mexican cheeses as fresco, doble crema and crema, according to the report Likewise, the rise in popularity of cheese as a healthy snack will benefit the Mexican cheese industry

“The fast-food chains are further increasing the use of cheese, despite being the largest consumers of cheese in the market,” according to the report “The rapidly expanding fast-food market is to blame for the increase in utilization This is one of the major drivers for the growth of the c h e e s e m a r k e t , p ro m o t i n g n e w m a n u f a c t u re r s ' a n d d i s t r i b u t o r s ’ businesses and boosting the Mexican cheese market ”

Research and Markets estimates the global Mexican cheese market to grow to $1 78 billion by 2027

“The increasing demand for various product flavors in local cuisines drives the Mexico cheese industry,” according to the report “Aside from that, rising consumption of authentic regional cheese in the region is fueling market expansion Furthermore, the rising premiumization of cheese by several regional brands is supporting market expansion ”

Fer nández was joined by Georgina Yescas of Lactography in Mexico City and Aarón González-Córdova, a dairy research professor, at the American Cheese Conference’s annual conference this year in Des Moines

Fernández discussed the migrant past and modern popularity of Quesillo (Queso Oaxaca) and the tenuous future of Queso Bola de Ocosingo, which may disappear as younger generations of cheese makers lose the craft

“There’s no exact moment that cheese making started in Mexico,” Fer nández said

Mexican lore tells of a farm in the norther n region of Mexico on lands owned by Spanish conquistador Diego de Montemayor, where sheep’s milk cheese reportedly was produced There’s no description of what that product was like, she said, though it’s believed it would be similar to the Spanish sheep’s cheese Manchego

Today, 90 percent of Mexican cheese is made from whole, fresh cow’s milk, Fer nández said

“The next is goat’s milk,” she said “We have a very, very limited production of sheep’s milk

“The king of Mexican cheese, the oldest cheese that has been produced, with more than 300 years of history, is made in the mountainous part of Jalisco and Michoacán,” she said

Named after the Michoacán town of Cotija, queso cotija is made from cow’s milk and is either aged slightly or sold fresh

“This cheese has a special place in my heart because my family is from that area,” Fer nández said

Traditional Cotija cheese-making comes in May and June, she said, but it’s now made later in the year as climate change has brought limited rains

“Cotija is endangered,” Fer nández said “It won’t be long before it disappears ”

The biggest danger is the lack of Cotija cheese makers, which used to number more than 300 and now stand at 10 or 15

In the state of Chiapas, the work of Mountain Cotija cheese is endangered by drug traffickers, Yescas said

Fer nández applauds Yescas’s work in promoting artisanal Mexican cheese and Mexican cheese makers

“She’s the guardian of Mexican cheeses,” Fer nández said

Fourteen years ago, Yescas’s brother founded the Mexico City artisan cheese shop Lactography to showcase the country’s wealth of cheese

“It started with a crazy dream,” Yescas said “We love cheese It’s a passion And it was so sad that we didn’t have a store representing the cheese of our country We never thought after so many years, we would be sitting here, talking about Mexican cheese ”

Lactography sees part of its mission as nourishing future cheese makers

“We want to help people, especially women, in artisanal cheese making,” Yescas said “It’s important that we encourage young people ”

Cheese is an important component in Mexican culture, she said

“We eat cheese every day,” Yescas said “It’s a comfort food

“Quesadillas are a way a Mexican mother tells a child, ‘I love you ’”

Corazón de Mantequilla, an iconic cheese from the state of Chiapas, is especially loved in Mexican culture

“Corazón de Mantequilla is close to my heart,” Yescas said “It’s known as a wedding cheese Years ago, a cheese maker made this cheese for a young couple getting married ”

The double-cream, three-layered cheese is now a popular gift for bridal couples, whose layers represent prosperity and happiness – with a peppery layer to represent the groom

Corazón de Mantequilla is produced in various Chiapas towns – though it, too, is endangered because of the lack of younger cheese makers

“There are only a few families that keep making it,” Yescas said

One venerated Corazón de Mantequilla cheese maker died in the pandemic, Yescas said

The Chiapas town of Ocosingo is also renowned for its rare cheese, Queso Bola de Ocosingo, inspired by Edam cheese and made from raw cow’s milk and formed by two cheeses Its inner layer is reminiscent of cream cheese

“It’s only made by 50 families, producing 50 pieces a day,” Yescas said “That’s why it’s so rare ”

The cheese was created after a young Mexican woman traveled to Holland and wanted to adapt the taste at home, Yescas said The Bola cheese has a tropical flavor and silky texture The cheese is perfect for topos (little snacks), served with pork, topped on refried beans or even served as flan

The milk comes from Criollo cows that produce high-fat milk and are resistant to flies and disease

While Fer nández and Yescas focus on keeping Mexican cheese traditions alive, González-Córdova’s expertise is in functional foods, the science and technology of milk and its derivatives, and the quality, authenticity and traceability of food He is a research professor at the Laboratory of Chemistry and Biotechnology of Dairy Products and of Quality, Authenticity and Traceability of Food in the Department of Animal-Based Food Technology at Mexico’s Centro de Investigacion en Alimentacion y Desarrollo

“There’s a new generation of Mexican cheeses,” González-Córdova said The use of pasteurized milk, specific starter cultures, process innovation and culinary values have led to moder n Mexican cheese, he said Innovations such as using jicama flour and huazontle (edible herbs) are energizing the industry, in addition to a Mexican sake washed rind cheese

Lactography’s Kato sake washed rind cheese was created in 2020 after t w o y e a r s o f re s e a rc h a n d d e v e l o p m e n t , s a i d F e r n á n d e z , h e a d cheesemonger at the artisanal cheese shop

“People wanted a washed rind cheese and we didn’t have it,” she said “No one was making one at that time I thought it would be cool if we had a Mexican cheese washed with Mexican sake ”

Aged 15 to 25 days and made with pasteurized cow’s milk, Kato won a bronze medal at the 2022 World Cheese Awards, among other honors The cheese takes its name from a friend from Califor nia who loved Mexico, Daniel Kato, who died in an accident

“I thought it would be nice to take on his name so that in a nice way, somehow, he’s still living on Earth,” Fer nández said “Now, he’s a cheese!”

Despite the challenges that Mexican cheese makers face, Yescas said the industry is determined to continue producing traditional and innovative cheese that will continue to win awards and fans around the world

“Every country has its problems,” she said “We’re fighting hard because of the cartels, but also because of drought and horrible politicians

“This community of people making cheese are good people who are trying not to let these cheese traditions die ”

Surviving

P L A N T - B A S E D

dairy cheese has a story to tell

BY A.J. FLICK

Plant based Plant based Plant based

Everywhere you look these days, plant-based products are being heralded

“We are living in a time where milk and cheese find themselves under relentless attack,” said Paul Kindstedt, professor of food science in the Department of Nutrition and Food Sciences at the University of Vermont

Kindstedt presented a talk, “Why Cheese From Milk? (Because We Have a Better Story),” at the 2023 American Cheese Society annual conference in Des Moines

Activist groups are aiming to undermine dairy in the eyes of the public, Kindstedt said, painting the dairy industry as worthy of moral outrage and that all dairy is destructive to the environment and inherently abusive to animals

The danger is losing support from younger generations, he said

“We must reach into the hearts of the public like never before,” Kindstedt said, “engage them to keep their minds open to dairy

“The good news is that there’s opportunity here Frankly, I believe that the dairy community, globally, you all own the future Why? Because we have a better story

“It’s time for the dairy community globally to unite behind that story, unifying all of us,” he said, from small dairies to the largest

“I know it’s a sensitive issue,” he said “I get that I understand it

“Having a unified voice doesn’t mean there are no problems within the industry Of course not We as the dairy community face all kinds of challenges on every level of production We have to own up to our shortcomings and collectively resolve what is needed to be changed ”

In tur n, he said, the dairy industry can correct mistakes

“There is progress,” he said “We’re on the cutting edge of research on multiple fronts

“I believe we can be unified as a dairy community and serve with a powerful voice ”

Twenty years ago, Kindstedt said, PETA began its “systematic attack” on dairy

“Two decades later, we have the first generation of young adults who have heard the anti-dairy messaging since childhood ”

It was no accident PETA began targeting its anti-dairy messaging to children, beginning in Europe and then in the United States According to most estimates, Kindstedt said, about 3 percent of Americans identify as vegan

“That may seem pretty anemic after 20 years, but I would caution you against complacency,” he said “We now live in an age where great social movements are mounted on the largely unregulated inter net and social media, where they have access to influence young people

“Anti-dairy activists piggyback to leverage great social movements of our time for their own anti-dairy purposes ”

instance, he said, the “Me Too” movement against sexual assault everaged to reshape the attitudes of younger generations toward animal agriculture practices, equating artificial insemination to sexual lt

hey are tapping into the moral sense of our youth, convincing them radicating dairy is one of the great moral imperatives of our time for d whose only contact with animals are pets as companion animals,” tedt said

other war is being waged by groups such as Mothers Against Dairy

Who wants to fight against motherhood?” Kindstedt said “Mothers nfluence and capture the hearts of the next generation You can’t but wonder if we’re seeing the tip of the iceberg of what is to come i-dairy public sentiment ”

v i ro n m e n t a l a c t i v i s t s h a v e m a r s h a l e d t h e i r p o w e r, i n c l u d i n g npeace, into anti-dairy sentiment, he said, with animal rights activists ng on the bandwagon to give them more

u n i t i o n Yo u n g e r g e n e r a t i o n s h a v e aced the environmental movement

We’re facing a coalition of powerful forces ed against us,” he said

thout pushback from the industry, what mers hear is an unbalanced, one-sided age that Kindstedt said is “inexcusable naccurate ”

We have a story to tell that really is second ne,” Kindstedt said “I firmly believe the e of dairy and cheese lies in your ability to late these stories to the public he story is about the natural design of milk, how extraordinary milk is Two hundred million years ago, mammals got the special ability to nurture their newbor ns and enhance their chances of survival by lactation It’s an incredible biological feature

“Milk was designed by nature ”

When dinosaurs were wiped off the earth, mammals survived, he noted

“Mammals managed to survive because they were given the opportunity to compete like never before ”

Lactation gave mammals the advantage to survive, he said

Today, being able to obtain milk from cows, goats and sheep “offers advantages to humans because we, too, are mammals,” he said

“Milk is tailored to fit the needs of newbor ns, but it’s also of value to humans throughout their entire life cycles ”

Kindstedt said as he’s grown older, he’s more appreciative of dairy’s ability to provide healthful calcium, protein and fat

“The bottom line is milk is a treasure trove of components tailored by nature for the survival of mammals,” Kindstedt said “People need to tap into that treasure trove That’s extra good news for dairy ”

Kindstedt suggested attracting children, who often are fascinated by dinosaurs, with evidenced-based storytelling that could even include surviving climate change and natural disasters While NASA searches for ways to prevent asteroid collisions, such as the meteor that wiped out dinosaurs, children can lear n how dairy helped mammals survive

But messages need to include other generations, he stressed

“At 66 years old, as I enter my elder years,” he said with a chuckle, “I have to be more mindful of my calcium intake for healthy bones I love life I enjoy the outdoors and would rather not give it up for as long as I’m able It’s important to the quality of my life That’s why I live in Vermont and put up with the flooding

“To have durable bones, to be active, I need to be mindful of my calcium intake

“And I love eating cheese,” Kindstedt said “Cheese makes me happy

“Throughout our entire lives, we need to have adequate calcium,” he said “It’s critical for the human life cycle

“There’s a natural tendency in bones to weaken Cheese is a win-win for quality of life throughout our life It’s essential in early years and we need enough calcium to reach peak bone mass,” Kindstedt said “From

age 30 onwards, we lose bone mass It’s a necessity to keep calcium intake high enough to slow down catastrophic loss of bone mass It’s a message the public needs to hear

“We’re not alone in telling this story The medical community is spreading the word, too We in the dairy industry need to leverage the information we share ”

Baby boomers and women need to hear this message, but so do younger generations, he said Children can benefit from hearing about the benefits of having a lifelong “love affair with cheese ”

“What a great story to tell!” Kindstedt said “Falling in love with cheese at an early age and remaining in love until the end of one’s days, that’s a great, good news story We should be talking about it Besides calcium, cheese also delivers exciting benefits throughout the life cycle

“My advice to you folks,” Kindstedt told ACS members, “is keep abreast of nutritional advances The partnership just began and is in

development, but it’s a potential way to keep the flow of information coming ”

Kindstedt said anti-dairy activists aren’t keeping up with the latest research, so countering their message of moral outrage should note that they don’t have the authority to talk and don’t know what they’re talking about

“You need to know the facts and good, evidence-based research to present a balanced story,” he said, whether that’s talking about alleged abuse or dairy’s effect on the environment

Be accurate and tell the truth, he urged the dairy industry

“Pastoralists play a vital role in climate change mitigation and sustainability,” Kindstedt said “Rangelands sequester carbon ”

The survival of the industry depends on taking good care of the animals and the environment, he noted

Then there are humanitarian issues

“If dairy were eradicated from the face of this Earth, billions of marginalized people on this planet will face starvation Yes, it’s a moral imperative not to eradicate dairy from animal agriculture ”

These and more facts are things younger generations need to hear, he said, stories that come from evidence-based research Kindstedt’s own video, “A Brief History of Cheese,” has been viewed more than 15 million times online He also makes lesson plans available to schools and educators

“Cheese makers from a long time ago knew what they were doing when they lear ned to convert milk into cheese Milk was designed by nature to give us an advantage in survival,” Kindstedt said

Chocolate Mascarpone

tops Wisconsin Fair

From the winningest cheese and dairy state, W isconsin, comes the battle royale: the 2023 W isconsin State Fair where only one can be named Grand Master Cheesemaker For the second year in a row, the title goes to Crave Brothers Farmstead Cheese of Waterloo for its Chocolate Mascarpone made by Brian Crave

The Chocolate Mascarpone ear ned the prestigious title for its velvety texture and delicious flavor

“To be named the Grand Master Cheesemaker for the second year in a row is an honor,” said George Crave, founder of Crave Brothers “Our commitment to crafting sustainably made, high-quality products is unwavering, and we’re proud to be recognized as a top dairy producer in such a strong industry ”

C r a v e B ro t h e r s F a r

Cheese, LLC, is run by four brothers and their families They have a f o c u s o n re n e w a b l e energy, use 100 percent g re e n p o w e r a n d a re proud to be a carbonnegative business From the biodigester to water recovery and recycling s u s t a i n a b i l i t y i s t o p o mind at both the farm and cheese factory

Aside from the 202 G r a n d M a s t e

Cheesemaker Award fo C h o c o l a t e M a s c a r p o n e

Crave took home award at the W isconsin State Fa

D a i r y P ro d u c t s C o n t e a c ro s s f o u r c a t e g o r i e

Flavored Soft Cheese cla – Chocolate Mascarpo ( f i r s t ) ; L a t i n A m e r i c

Cheese class – Oaxaca (first); Mozzarella class – Fresh Mozzarella Ciliegine (second) and Fresh Mozzarella Medallions (third); and Soft and Spreadable

Cheese open class – Mascarpone (second)

“W isconsin truly is the best place in the world for dairy,” said Chad Vincent, CEO of the Dairy Farmers of W isconsin “And the State Fair honors the finest amongst a state obsessed with making the world's

greatest cheese ”

More than 400 entries from cheesemakers and dairy companies across the state competed in more than 50 classes including cheese, sour cream, butter, yogurt, milk and custard The W isconsin State Fair Dairy Products Contest Grand Champions also include:

• 2023 Grand Champion Butter – Royal Guer nsey Creamery salted butter, made by Royal Guer nsey Creamery of Columbus

• 2023 Grand Champion Yogurt – Yodelay Pineapple Swiss Yogurt, made by Yodelay Yogurt of Madison

• 2023 Grand Champion Sour Cream – Odyssey Sour Cream, made by Klondike Cheese Co of Monroe

• 2023 Grand Champion – 2% Fluid White Milk e b y L a m e r s D a i r y o f eton

2023 Grand Champion a rd – B a n a n a C re a m e by The Creamy Pig of ton

he dairy industry means e to W isconsin than the mbined value of oranges Florida and potatoes to ho The state is home to e o f o n l y t w o m a s t e r e e s e m a k e r p ro g r a m s i n e w o r l d a n d a t t r a c t s ndreds of thousands of itors each year to lear n o w W i s c o n s i n l e a d s orldwide dairy innovation nd quality

F u n d e d b y W i s c o n s i n a i r y f a r m e r s , D a i r y armers of W isconsin is a f i t o r g a n i z a t i o n t h a t onsin’s world-class dairy products

The tradition of cheesemaking excellence began more than 150 years ago, before W isconsin was recognized as a state W isconsin’s 1,200 cheesemakers, many of whom are third and fourth generation, continue to pass on old-world traditions while adopting moder n innovations in cheesemaking craftsmanship

premium frozen meals

T illamook County Creamery Association, the co-operative behind one of the fastest growing dairy brands in the United States, has entered into a new product category with the addition of frozen macaroni and cheese and frozen pizza to its growing product line

T illamook Mac & Cheese and Crispy Stone-Fired Pizzas feature craveable, chef-inspired recipes, so consumers can enjoy a premium, restaurant-quality meal made with T illamook Cheese, fresh from the oven to the table Like all T illamook products, the new frozen meals are made with the same care, quality and ingredients that deliver the bold taste customers expect from the brand

“ G e t re a d y f o r a t o t a l l y d i ff e re n t e a t i n g e x p e r i e n c e from T illamook with our new M a c & C h e e s e a n d C r i s p y Stone-Fired Pizzas,” said Josh A rc h i b a l d , e x e c u t i v e c h e f o f c u l i n a r y d e v e l o p m e n t “ O u r n e w p ro d u c t s t r u l y s p o t l i g h t and celebrate our bold, award w i n n i n g c h e e s e s T h e e n t i re culinary team worked hard to c re a t e t h e s e re c i p e s , s o t h e taste like a meal you'd enjoy a the T illamook Creamery – now the comfort of your own home

T i l l a m o o k M a c & C h e e brings together al dente jumb macaroni noodles, creamy sauce pp g

award-winning cheeses The time-tested aging process of T illamook Cheddar creates an increasingly complex and delicious flavor that fans love Available in single-serve and multi-serve sizes, you can't go wrong with three family-friendly flavor varieties, including:

• Classic Cheddar: Based on the beloved recipe served at the T illamook Creamery, each bite is filled with a creamy sauce of T illamook aged medium and sharp Cheddar cheeses topped with even more T illamook Farmstyle Shredded Cheese and the welcome crunch of crushed pretzel and herbs

• Sharp Cheddar & Uncured Bacon: A velvety sauce of T illamook aged

sharp white Cheddar and Monterey Jack cheese is topped with even more T illamook Farmstyle Shredded Cheese, uncured bacon bites and crispy onions

• Cheddar & Hatch Chile: A smooth sauce made of T illamook aged sharp white Cheddar and jack cheeses is topped with even more T illamook Farmstyle Shredded Cheese, Hatch green chilies and crispy cor nbread crumbles

“At the T illamook Creamery, we serve the most decadent Mac & Cheese you've ever enjoyed,” said Steve Marko, senior director of research & development “It’s become a staple on our menu and folks travel from es around to get a taste – to say it’s a fan favorite is an understatement We couldn’t be more excited to bring that very special, sought-after ecipe to the masses with our ew line of Mac & Cheese ” T i l l a m o o k C r i s p y S t o n ered Pizza makes cheese the ero with a trio of T illamook eeses, including the awardn n i n g m e d i u m y e l l o w h e d d a r, w h o l e - m i l k ozzarella and Monterey Jack g e t h e r, t h e c h e e s e s b r i n g ious flavor when paired with emium toppings all atop a s p y s t o n e - f i re d c r u s t T h e zas are available in four flavor ieties, including:

Cheesy Uncured Pepperoni: Uncured pepperoni floats over three eses with a savory red sauce

•Three Cheese: There's nothing plain about it Enjoy a melty threecheese blend atop a delicious red sauce

•Three Cheese Supreme: Kick it up a notch with uncured pepperoni and Italian sausage sprinkled with peppers and onions, all over a blend of cheese

•Cheesy BBQ Chicken: Chopped white-meat chicken, red onions and cilantro are sprinkled over a trio of cheese with tangy barbecue sauce

T illamook Mac & Cheese is available at select Target and Walmart locations T illamook Crispy Stone-Fired Pizza will be available in October at select retail locations

Tillamook Debuts

Butter Sculpture Promotes Keeping Kids’ on

Track Health

The 55th Annual Butter Sculpture at the New York State Fair, sponsored by Wegmans, honored the theme “Dairy Every Day is a Healthy Way –Keeping Kids’ Health on Track” by highlighting the important nutritional role dairy foods play in helping brains, bones and bodies grow

W ith a whimsical approach, the butter sculpture depicts a train being conducted by a cow and carrying young passengers fueling up on dairy foods The train’s signage calls out milk, yogurt and cheese as vital ingredients in children’s diets, all of w h i c h a re e s s e n t i a l t o achieve healthy growth, s t re n g t h e n i m m u n e systems and reduce the risk of chronic disease

C h i l d re n a re f a l l i n g s h o r t o f t h e e s s e n t i a l nutrients provided by milk a n d d a i r y f o o d s , s a i d K e i t h Ay o o b , a s s o c i a t e clinical professor emeritus a t t h e A l b e r t E i n s t e i n College of Medicine in New York City

“ M a n y s t u d i e s s h o w that kids are not getting e n o u g h c a l c i u m a n d Vitamin D, and milk along w i t h d a i r y f o o d s l i k e yogurt are a top source of these essential nutrients,” Ayoob said

“As kids head back to school, it’s an ideal time for parents to get their children’s health on track by pairing dairy products with other nutrient rich foods to fuel their days for lear ning in the classroom and playing sports,” said John Chrisman, CEO of the American Dairy Association North East “Dairy farmers are strong supporters of children’s health through school nutrition programs and programs that combat food insecurity ”

“Unveiling the Butter Sculpture is one of my favorite traditions at The Fair and a wonderful way to honor our dairy farmers who work so hard to feed our families and bring healthy products to our communities every day,” said Richard A Ball, New York State Department of Agriculture and

Markets commissioner “I encourage all of our parents and children to get on board with building healthy habits through dairy – it’s a great way to ensure our young people are getting the nutritional benefits they need to succeed and to support New York’s dairy community ”

“Wegmans is once again proud to sponsor the annual Butter Sculpture and delighted to be a part of this long-standing tradition,” said Evelyn I n g r a m , d i re c t o r o f community relations at We g m a n s F o o d Markets “This year’s theme is an important re m i n d e r t o p a re n t s and caregivers as they p re p a re m e a l s a n d snacks for their kids both in-home and on the go ”

T h i s y e a r ’s k i df o c u s e d s c u l p t u re incorporates colors on the station sign and r a i l c a r s A r t i s t s J i m V i c t o r a n d M a r i e P e l t o n o f C o n s h o h o c k e n , P a , c o n s t r u c t e d t h e sculpture over an 11day period using more than 800 pounds of butter from O-AT-KA M i l k P ro d u c t s i n wester n New York

After the fair, the sculpture was deconstructed, with assistance from the Cor nell Cooperative Extension Master Gardeners, and transported to Noblehurst Farms in Linwood, N Y , where it was recycled into renewable energy

Each month, Noblehurst Farms’ massive recycling program tur ns more than 500 tons of food waste from supermarkets, universities and schools into enough energy to power the farm and more than 300 local homes in the community The recycling program not only reduces the farm’s carbon footprint, it diverts food waste from landfills, reducing greenhouse gas emissions

Lifeway Foods expanding Farmer Cheese Line

Lifeway Foods, Inc , a leading U S supplier of kefir and fermented probiotic products to support the microbiome, is increasing cheese production, along with investments in technology that will cut production time by more than half The company will be implementing new automation and efficiency plans to ensure the brand is equipped for future demand and potential distribution opportunities as the brand embarks upon a series of marketing and advertising initiatives to introduce Lifeway Farmer Cheese to new audiences

Lifeway Farmer Cheese has a flavor similar to cottage cheese, spreads like cream cheese and has the added benefits of protein and probiotics

The ultra-creamy texture makes it the perfect addition to many recipes

Plus, it’s up to 99 percent lactose-free, gluten-free and contains no added salt, making it lower in sodium than many cottage cheese varieties W ith its mild, smooth flavor, Lifeway Farmer Cheese adds richness to favorite dishes

One of the season’s biggest surprise trends has been the emergence of cottage cheese recipes on social media Videos matching the term “blended cottage cheese” have more than 320 million views on T ikTok

Lifeway Farmer cheese is an alter native to a time-consuming kitchen hack Lifeway Farmer Cheese is a strained, dry curd soft cheese that requires no blending to achieve that creamy texture, thus eliminating the extra step in the kitchen so you can enjoy it as is

of Easter n European style cheeses may be familiar with farmer cheese, also known as Twaróg, a variety of quark Lifeway Farmer Cheese is a premium, reduced fat, low-calorie cultured soft cheese made with Lifeway Foods’ small batch, artisanal recipe

A highly sought-after favorite in many specialty stores, Lifeway Farmer Cheese has been a staple since its introduction almost 37 years ago Like the brand’s well-known kefir, Lifeway Farmer Cheese has seen increased interest from consumers and major retailers in recent years

Lifeway Foods Farmer Cheese is available nationwide

Lifeway Foods, Inc , which has been recognized as one of Forbes’ Best Small Companies, is America’s leading supplier of the probiotic, fermented beverage known as kefir In addition to its line of drinkable kefir, the company also produces cheese, probiotic oat milk and a ProBugs line for kids Lifeway’s tart and tangy fermented dairy products are sold across the United States, Mexico, Ireland and France

Treasure Cave Aims to Revive Love of Blue Cheese

Saputo USA’s Treasure Cave cave-aged blue cheese brand has launched a wonderful and wacky new brand campaign that invites consumers to explore the brand's blue cheese flavor and cave origins with the notion that “You Might Love It Here ” The campaign features a series of ads that bring a mystical treasure cave to life, with characters as bold and flavorful as blue cheese itself

“Let's be real – blue cheese has historically fallen into the topics to avoid at the family dinner category, as its many unique qualities can make it a polarizing cheese choice,” said Jenny Englert, SUSA marketing director “But as a brand, Treasure Cave is all about celebrating this intriguing tension and is inviting everyone to embrace the bold and funky flavors blue cheese brings A n d t h i s c a m p a i g n d e l i v e r s o n that ”

In conjunction with the fresh look and feel of the creative campaign, Treasure Cave fans will be greeted by a moder n new look for the brand, as elevated, updated packaging hits grocery retailer shelves August 2023 The revamped packaging includes a new logo that leans into the brand’s cave-aged heritage, visually telling this story to consumers

W ith another subtle nod to its history and place of origin, the new

packaging incorporates the shape of the state of W isconsin as the mouth of the Treasure Cave on-pack and features larger windows to allow for better product visibility

Additionally, more prevalent flavor and age claims aim to entice blue cheese lovers a n d d e l i v e r o n t h e i r t a s t e expectations

To connect with their curious, e v e r- e x p l o r i n g , b l u e c h e e s e loving audience, the Treasure Cave brand videos will run in key markets through premium video, programmatic video and s o c i a l e n v i ro n m e n t s t h a t complement the irreverent tone of the creative and deliver that funk

The Treasure Cave brand has a long and rich history as the f i r s t c o m m e rc i a l l y p ro d u c e d blue cheese brand in the United S t a t e s I n 1 9 3 5 , c a v e s i n Faribault, Minn , were renovated, tur ning them into a cheese-making facility The caves provided the right temperature and environment to produce authentic, cave-aged cheeses

Bor n in caves, today Treasure Cave cheeses are made in a state-of-theart facility in Almena, W is , with curing cells that ensure the brand’s blue and gorgonzola cheeses continue to delight consumers after all these years

Murray’s Cheese

wins

BIG

at ACS Annual Conference

Murray’s Cheese Cave Aged Cheese line received numerous accolades at the American Cheese Society annual conference, bringing home five awards Murray’s operates more than 1,000 cheese counters in Kroger Family of Stores, creating the customer experience Murray’s has become known for at its flagship Greenwich Village store

Murray’s proprietary Cave Aged cheeses are developed by a team of talented affineurs taking unmatured wheels from top creameries and crafting them into original creations not found anywhere else in the world

“Through our cave aged program, we create exclusive cheeses in collaboration with several wonderful creameries and cheesemakers,” said Nick Tranchina, president of Murray’s Cheese “W ith months or even years of research and development, our team develops new flavors using proprietary aging techniques in our temperature- and humidity-controlled rooms

“We are especially proud to be recognized by the American Cheese Society for our latest project, Carpenter’s Wheel, debuting in October Additionally, Stockinghall Cheddar continues to be awarded and is building a following as the Murray’s Cave Aged cheese available in many Kroger shops nationally ”

The American Cheese Society Judging & Competition is the largest of its kind for American-made cheeses, recognizing products for their achievements in flavor, aroma, texture and appearance The Murray’s Cave Aged Cheese line award-winners honored by the American Cheese Society include:

• Cave Aged Reserve Greensward (second place for soft-ripened washed rind The spruce-wrapped round made by the Cellars at Jasper Hill in Vermont and aged in the Murray’s caves was originally created for Eleven Madison Park

Murray’s team of affineurs washes the cheese in cider and watches over as the pucks age to perfection Greensward has a silky, oozing, spoonable paste that combines tastes of mushrooms and brandied cherries with woodsy, sprucy notes A recent winner at American Cheese Society 2022, third place Best in Show

• Cave Aged Reserve Hudson Flower (second place for soft-ripened with flavor added – all milks) Young wheels of sheep’s milk cheese from New York’s Old Chatham Creamery are coated in the Murray’s caves with a blend of rosemary, lemon thyme, chervil and hop flowers

After ripening in the caves, this riff on Corsican classic Fleur du Maquis has piney, floral, rich and earthy flavors Also a winner at the 2022 American Cheese Society, World Championship Cheese Contest and 2019 American Cheese Society

• Cave Aged Original Stockinghall Cheddar (second place for Cheddar wrapped in cloth, linen with a natural rind – aged through 12 months –all milks) Stockinghall Cheddar is a uniquely Murray’s creation Cheddar wheels are made at Old Chatham Creamery using Murray’s recipe; Murray’s caves team then receives the young wheels, wraps them in cloth, and ages them for a year

The resulting flavors are meaty bacon and sour cream with hints of pineapple W inner of American Cheese Society 2019 Best in Show Available in select Kroger Murray’s Cheese stores

• Cave Aged Original Buttermilk Basque (second place for sheep’s milk cheese aged 31 to 60 days) A rich, buttery cheese inspired by traditional Basque cheese, made in collaboration with Old Chatham Creamery with an original recipe developed by the Murray’s caves team The small wheels with a recognizable woven rind age in Murray's caves for one month to form a pudgy paste with a gentle earthiness

• Carpenter’s Wheel (third place for goat’s milk cheese aged over 60 d a y s , c o m i n g t h i s f a l l ) T h i s a l p i n e - s t y l e g o a t ’s m i l k c h e e s e i s a collaboration with FireFly Farms in Maryland The cheese was originally developed with Crown Finish Caves in Brooklyn Murray’s is proud to carry on the cheese's legacy now that Crown Finish has closed

As an iconic New York City destination, Murray’s brings its authentic roots and decades of specialty food expertise in creating a fresh cut-andwrap cheese program inside Kroger stores Each Murray’s shop carries more than 150 exceptional cheeses, plus charcuterie, olives, crackers and specialty food items from all over the world

Mozzamini Pearls, Wasabi

honored

at ACS Annual Conference

Cheese Bits’ Mozzamini Pearls, Wasabi was honored with a silver medal at the American Cheese Society Judging and Competition 2023 This recognition highlights the exceptional quality and innovative flavors that Cheese Bits brings to the world of artisanal cheeses

T h e A m e r i c a n C h e e s e S o c i e t y J u d g i n g a n d C o m p e t i t i o n i s o n e o f t h e most respected events in the c h e e s e i n d u s t r y, a t t r a c t i n g entries from across the United States and beyond This year’s c o m p e t i t i o n , h e l d i n D e s Moines, brought together a panel of expert judges who evaluated cheeses in various c a t e g o r i e s f o r t h e i r t a s t e , texture, aesthetics, and overall excellence The competition, which is the largest of its kind in the United States, received more than 1,400 entries from c h e e s e m a k e r s a c ro s s t h e country

Mozzamini Pearls, Wasabi captivated the judges and stood out among its peers, securing the silver medal in the inter national style with flavor added – all milks category Crafted with the finest ingredients and a dedication to culinary craftsmanship, Mozzamini Pearls, Wasabi delivers an

unforgettable sensory experience that balances the creamy richness of mozzarella with the delightful kick of wasabi, creating a harmonious fusion of flavors that appeals to cheese connoisseurs and enthusiasts alike

“We are thrilled to win a silver medal at the American Cheese Society J u d g i n g a n d Competition,” said Stefen Choy, CEO “This award is a testament to the hard work and dedication of our team

“We are committed to bringing convenience to t h e p re m i u m c h e e s e c a t e g o r y a n d w e a re always looking for new ways to innovate We are proud to be a part of the A m e r i c a n c h e e s e m a k i n g community, and we look forward to continuing to c re a t e d e l i c i o u s a n d innovative cheese snacks ”

Cheese Bits continues to redefine the art of cheese-making, creating distinctive flavors that elevate culinary experiences and delight palates around the world Mozzamini Pearls, Wasabi's Silver Medal win adds to the brand’s growing list of accolades, cementing its position as a leader in the industry

St. Malachi Ascends to Top Honor at ACS Competition

St Malachi, an alpine-style cheese in the Farmstead category from The Farm at Doe Run of Coatesville, Pa , was named Best of Show among 1 , 4 5 4 e n t r i e s a t t h e A m e r i c a n C h e e s e S o c i e t y ’s 2 0 2 3 J u d g i n g & Competition The results of the competition were announced at the “40 Years of Cheese” Conference at the Iowa Events Center

The Farm at Doe Run received a total of 10 awards at this year’s competition; four first places, four second places, one third place and Best of Show

The last time the ACS Annual Conference was held in Des Moines was in 2016 and The Farm at Doe Run won first place in the Farmstead category – aged 60 days or more, cow’s milk and then took home second place Best of Show for its St Malachi Reserved

The second place Best of Show went to Cumberland, a Tomme-style cheese from Sequatchie Cove Creamery of Sequatchie, Tenn Three cheeses tied for third place Best of Show: Pleasant Ridge Reserve, a washed rind cheese from Uplands Cheese of Dodgeville, W is ; Prairie Tomme, a sheep’s milk cheese from Green Dirt Farm of Weston, Mo ; and Basket Molded Chevre, a goats’ milk cheese from Pure Luck Dairy of Dripping Springs, Texas

The five Best of Show cheeses are among the 370 total awards given at the ceremony – 113 gold medals, 127 silver medals and 130 bronze

medals among 141 organizations

ACS Judging & Competition, the largest event of its kind for Americanmade cheeses, wrapped up two days of judging at the Huntington Bank Stadium at the University of Minnesota in May Cheeses in 131 categories were submitted to be judged by an esteemed panel of 34 judges

Cheeses entered in the competition were received May 15-17, with judging from May 18-19 Growing from just 89 entries 38 years ago, the ACS J&C welcomed cheeses and cultured dairy products from 195 companies this year

“J&C is a unique competition that focuses on providing expert constructive feedback with the goal of giving cheesemakers the guidance to produce better cheese and elevate cheese made in the Americas in the marketplace,” said Judging & Competition chair, Rachel Perez “The growth of this year’s competition truly reflects the vibrancy of the American cheese industry

“As the industry’s highest honor, winning a medal at Judging & Competition or the coveted Best of Show is not only a sign of excellence but also increases winners’ visibility ”

The ACS competition shines the spotlight on American cheesemakers by showcasing their talents and work as leaders within the industry for their excellent cheesemaking

FEATURED PRODUCTS

Le Gruyère AOP

Here are some facts about Le Gruyère AOP:

• Le Gruyère AOP is produced using raw milk

• Le Gruyère AOP is natural –there are no additives, no GMOs and no preservatives

• Le Gruyère AOP is naturally gluten and lactose free

• Each wheel of Gruyère AOP is aged for a minimum of five months before being released for sale and can be aged for between 14 and 18 months It can be kept for more than 24 months for cheese lovers looking for an even stronger flavor

• A wheel of Gruyère AOP weighs between 25 and 40 kg

What does AOP mean?

It means it has a protected designation of origin. To be considered AOP, you have to have:

• A tradition

Odyssey Greek Yo gur t Dips

• A limited production zone

• A name

• A knowhow and a history

• A product

Production process has been maintained since the origins of Gruyère AOP back in the year 1115 and is strictly respected by the milk producers, the cheesemakers and the affineurs who follow the rules of the AOP specifications.

Le Gruyère www.gruyere.com

Tentation de S aint Felicien

Tentation de Saint Felicien is a triple crème cheese from the pasteurized cow’s milk made in the foothills of the Alps in France in the middle of the famous national parc Massif du Vercors, a range of rugged plateaus and mountains around which we collect our milk amongst 69 partner farms. Tentation is similar to IGP Saint Marcellin except that it is wider and has added cream It is aged between nine and 14 days

and comes in a plastic tray that contains its oozing texture as well as its pungent aroma that cheese connoisseurs will crave and probably not resist

What Oscar Wilde wrote definitely apply to this delicacy from the Dauphine: “I can resist anything except Tentation ”

See it for yourself at your favorite cheese shop.

Lactalis

www.lactalisamericangroup.com

Cello Simple Pleasures Trays from S chuman Cheese

After winning a gold sofi award for its Cello Copper Kettle Snack Packs, Schuman

Cheese debuted a handful of products at the Summer Fancy Food Show, including Cello Simple Pleasures Trays

Carefully curated by cheese experts, each Simple Pleasures tray includes a selection of premium Cello cheeses paired with delicious quality snacks that can be enjoyed separately or even better

together! Simple Pleasures Trays are pre-portioned, ready to serve and made up of creative combinations of delicious flavors and textures that perfectly complement each other These trays can be served as an appetizer, or as part of the popular grazing table trend

Schuman

Klondike Cheese Company introduces a healthier alter native to traditional sour cream-based dips with its Odyssey® brand Greek Yogurt Dips These gluten-free and rBST free cow’s milk dips add a refreshing taste to the dairy section

O d y s s e y G r e e k Yogurt Dips have 40 percent fewer calories per serving, three times the protein per serving and half the fat per serving compared to traditional sour cream based dips

“Our line of Greek Yogurt Dips are perfect for dipping veggies, chips or crackers in, spread on sandwiches or burgers and used

as a topping on baked potatoes or tacos,” stated Luke Buholzer, V P of sales at Klondike Cheese Company “Consumers are excited about the line of Odyssey Greek Yogurt Dips not only because of the flavor and nutrition but they like understanding where it is coming from.”

Odyssey Greek Yogurt Dips come in four delicious flavors: Tzatziki, Southwest, French Onion and Bell Pepper. For more information, visit www odysseybrands com

Odyssey Brands www.odysseybrands.com

Crave Brothers Farmstead Cheese

Crave Brothers Farmstead Cheese, including Marinated Fresh Mozzarella Ciliegine, is made with hours-old milk on their dairy farm and cheese factory in Waterloo, Wisconsin

Crave Brothers uses renewable energy to produce award-winning cheeses with energy produced from an on-site anaerobic methane digester Crave Brothers is a carbon negative company It produces enough electricity to power the cheese factory, farm and over 300 area homes in the community Crave Brothers includes a “pro-

duced with renewable energy” logo on packaging to share its sustainability story with consumers

Did you know that Crave Brothers includes a recipe on the inside of the lids on retail cups? WOW! They share easy and fun uses for the variety of shapes and sizes. Are you interested in carrying Crave Brothers’ products in your store? Check out the website or call for more information

Crave Brothers www cravecheese com

c i o u s v e r s i o n f ro m a d e a r f r i e n d i n A l ab a m a . A f t e r a l o t o f e x p e r i m e n t a t i o n i n h e r k i t c h e n , a n d a l o t o f t a s t y s a mples shared with friends, Bonnie c re a t e d h e r s i g n a t u re R e d P e p -

p e r J e l l y f o r f o l k s t o e n j o y a t h o m e M a d e u s i n g f re s h s w e e t re d p e pp e r s , s e e d e d h a b a n e ro , c i d e r v i n e g a r a n d s u g a r, i t ’s t h e p e r f e c t c o m b in a t i o n o f s w e e t and heat.

Bonnie’s Jams 209.814.2871

www bonniesjams com

Bonnie’s Jams Red Pepp er Jelly

FEATURED PRODUCTS

Bellwether Farms’ Whole Milk Basket Ricotta

As many fans of Bellwether Farms already know, delicious, authentic ricotta is one of life’s simple pleasures and is arguably the most enjoyable by itself with a spoon Whole Milk Basket Ricotta’s smooth, creamy, pillowy-soft texture and delicate, slightly sweet flavor make for an indulgent snack, dessert, a star in a variety of savory dishes – and everything in between

In accordance with Bellwether Farms’ motto, “whole is better,” Bellwether Farms’ hand-dipped

Whole Milk Basket Ricotta is made from whole, full-fat Jersey cow milk straight from healthy, happy cows The Whole Milk Basket Ricotta is even housed in its original draining basket, another touch that harkens back to the days of artisanal cheese production and makes it truly unique

“We are delighted that our Whole Milk Basket Ricotta is resonating, because it’s a product we are particularly proud of,” says Liam Callahan, owner of Bellwether Farms “We hear from folks all the time that they’ve never had ricotta as good as ours, and it makes sense. There’s nothing else quite like it on the market, and you can really taste the difference We can’t think of a better way to head into our 35th an-

Odyssey Feta Cheeses

Klondike Cheese Co ’s Traditional 8-ounce and 16-ounce chunk in brine is an authentic way to consume feta in the family lineup of Odyssey®

Feta Cheeses With the exceptional mouth-feel you get from the cheese packaged in a brine solution, you can be guaranteed the highest quality taste and great flavor

Having the availability of the smaller pack size allows households to have the same indulgence experience at home as they would in their favorite restaurant, using Odyssey Traditional Feta in Brine to create their signature dishes

You can savor the flavor longer when the feta is submerged in the brine solution If you haven’t tasted Feta in Brine, you’ll no

niversary year than to continue this great momentum into 2021 ”

To lear n more about Bellwether Farms’ Whole Milk Basket Ricotta, how #WholeIsBetter and for a store locator, please visit Bell-

Dairyfo o d USA’s SnackUPs Cheese Dip Grab’n Go Snack Packs

wetherFarms com Founded in 1986 in Sonoma County, familyowned and -operated Bellwether Farms lovingly crafts dairy products using whole, full-fat sheep’s milk and cow’s milk With a fervent commitment to traditional, artisanal techniques,

Bellwether Farms’ smallbatch cheeses and yogurts are found in grocery stores nationwide and have won dozens of awards One percent of Bellwether Farms’ sales go to organizations providing hunger relief or food-related education Lear n more and follow on Instagram, Facebook and Twitter

Bellwether Farms

www bellwetherfarms com

doubt be impressed by its freshness, authenticity and traditional flavor Brine-packed Feta also offers a longer shelf life after opening, adding value to their purchase

Klondike has mastered the craft of Greek-style feta for more than 25 years, with accolades to prove it: Odyssey feta is a first-place World Championship Cheese Contest winner and the American Cheese Society

It has also received honors from the Wisconsin State Fair.

For more information about Odyssey, including detailed information about retail and foodservice bulk products, visit www.odysseybrands.com.

Odyssey

www.odysseybrands.com

Dairyfood USA has taken its Cheese Dip & Pretzel Snack Pack concept to another level with a major redesign under the SnackUps brand SnackUps provide a more elevated snacking experience by combining Wisconsinmade cheese dip and crispy pretzels together for a satisfying snack

The eye-catching design now properly reflects the quality of the product inside while allowing the customer to visually see more of

the product Additional benefits of the new package design also account for not just visual appeal, but functionality allowing retailers to double stack the product for improved merchandising opportunities both in and out of the cooler SnackUps provide a robust 8g of protein and 170 mg of calcium with only 210 calories Are you ready to elevate your snacking experience with SnackUps?

Dair yfood USA Inc.

www dair yfoodusa com

Monti Trentini Aged Truffle Caciotta

The Aged Truffle Caciotta cheese aims to be the new Monti Trentini bestseller This cheese is aged for a minimum of three months, weekly hand rubbed and “cured” by expert affineurs The taste of the aged cheese and the texture of the curd marry perfectly the truffle flavor given by the real Italian black truffle pieces that are inside

Beyond that, the aged truffle caciotta is differentiated by a black coating all around the wheel and the engraved (not painted) logos Each small logo on the outer part is placed to help cut wedges of 8 ounces, approximately The wheels come one per box and vacuum packed

Frigo Cheese Heads

Frigo Cheese Heads has launched an integrated campaign, “We Are All Cheese Heads,” featuring a cast of animated characters The campaign aims to celebrate and encourage tweens and teens to embrace their individuality and creativity

The idea for the campaign stems from the ongoing debate about the best way to eat string cheese, creating social media fod-

The box can be generic or more luxurious The luxury box version, ideal for gifts or display, presents the same patter n of the cheese, which can also be p e r s o n a l i z e d The product has 180 days of shelf life and the average weight of each wheel is five pounds

Contact Monti Trentini to receive the detailed product information sheet and follow this product on Instagram at @montitrentiniusa

Monti Trentini USA

www montitrentini com

der by pitting different eating styles against one another Rather than taking sides, the Cheese Heads brand is reimagining how tweens and teens think of string cheese and how they eat it: biting, chomping, nibbling, peeling, twisting or any other way they choose to enjoy the snack

Chocolate Mascarpone

C H E E S E L I S T I N G S

Crave Brothers Farmstead Cheese 920 478 4887

www.cravecheese.com

Buholzer Brothers Muenster Cheese

Klondike Cheese Co 608 325 3021

www buholzerbrothers com

Whole Milk Basket Ricotta

Bellwether Farms 707 763 0993

www bellwetherfarms com

Buholzer Brothers Brick Cheese

Klondike Cheese Co 608 325 3021

www buholzerbrothers com

Colby Cheese

Widmer’s Cheese Cellars Inc 920 488 2503 • 888 878 1107

www widmerscheese com

Natural White Cheddar Cheese Curds

Ellsworth Cooperative Creamer y 715.273.4311

www ellsworthcheese com

Tentation de Saint Felicien 6 oz

Lactalis American Group Inc

212.758.6666

www lactalisamericangroup com

Crave Brothers Mascarpone is made with our sweet cream, which gives it its notable natural sweetness The versatility of this product allows for uses in various recipes, permitting it to continue to grow in popularity and familiarity among consumers. Crave Brothers Mascarpone has a velvety, clean flavor with a hint of fresh milk Our award-winning product is popular among at home chefs, professional chefs, bakers, and cheese fans who just want to show off and explore their charcuterie board or dessert board creations Crave Brothers Mascarpone is sure to add value to your shelves Retail: $3 99

Muenster is a semi-firm cheese with a creamy texture Perfect for grilled cheese, scrambled eggs or pizza This Muenster comes in a 6-pound loaf, 8-ounce chunk and an 8-ounce retail slice pack Check out other available flavors in the Buholzer Brothers family, which includes Brick, Muenster, Havarti and Gouda

Our Whole Milk Basket Ricotta starts with rich, whole Jersey cow milk produced on our neighbors’ farms We first culture the milk to bring out its delicious flavors and then slowly heat each batch in small kettles until the curds form Sold in its original draining basket, this unique ricotta is known for its pillowy texture Retail: $7 99

A new brand to the categor y for semi-soft, mild-flavored cheese Buholzer Brothers offered in 6-pound loaves and 8-ounce chunks for your deli case Great for Detroit-style pizzas and melting on sandwiches Check out other available flavors in the Buholzer Brothers family which include Muenster, Havarti and Gouda

First produced in Colby, Wisconsin, in 1885, Colby cheese has a mild flavor similar to mild Cheddar It has a firm, open texture with tiny holes Slice it for sandwiches, shred into casseroles or cube for snacks Colby has a sweet, nutty flavor that is mild and meant to be mild, yet nutty and flavorful Retail: $11/pound

Ellsworth Cooperative Creamer y Natural White Cheddar Cheese Curds taste like no other because they are crafted with only rBST free milk from 450 family farms throughout Wisconsin and Minnesota

Asiago Vecchio 15 months

Monti Trentini USA LLC

www.montitrentini.com

Silver medal at the 2017 World Cheese Awards

Tentation de Saint Felicien is a triple crème cheese from pasteurized cow’s milk made in the foothills of the French Alps in the middle of the famous national parc Massif du Vercors, around which we collect our milk from 69 partner farms It is similar to IGP Saint Marcellin, but wider and with added cream. What Oscar Wilde once wrote definitely applies to this delicacy from the Dauphine: “I can resist anything except Tentation ” See it for yourself at your favorite cheese shop Retail: $10 99

This Asiago Vecchio PDO is made exclusively with milk collected on the Asiago Plateau, located in the north eastern part of the Italian Alps. After the natural skimming of the milk, which is made overnight, the milk is transformed in traditional copper vats by Florindo, an expert cheesemaker

Cheese Dip Grab’n Go Snack Packs

Hall’s Original Snappy Beer Cheese

Dair yfood USA Inc

608 437 5598

www.dair yfoodusa.com

Hall’s Beer Cheese

859 396 0220 www.beercheese.com

Smoked Gouda flavor took 2nd place in 2017 U S Championship Cheese Contest

Pasteurized Process Cheese Spread Categor y

Dair yfood USA has taken its Cheese Dip & Pretzel Snack Pack concept to another level with a major redesign under the SnackUps brand SnackUps provide a more elevated snacking experience by combining Wisconsin-made cheese dip and crispy pretzels together for a satisfying snack

e e s e h a s b e e n a f a n f a v o r i t e f o r m a n y d e c a d e s H a l l ’s i s t h e p e r f e c t a d d i t i o n t o a n y t a i l g a t e , g e t t o g e t h e r o r j u s t t o s n a c k o n w h i l e b i n g e w a t c h i n g y o u r f a v o r i t e s h o w. H a l l ’s b e e r c h e e s e i s a v a i l a b l e i n 8 - o u n c e a n d 2 4 - o u n c e t u b s H a l l ’s m e l t s s m o o t h l y o v e r m a n y o t h e r d i s h e s a n d i s a g a m e c h a n g e r i n m a n y f a l l f a v o r i t e s .