Cheese destination:
Dairies urged to embrace agritourism
BY A.J. FLICK
Cute baby goats? Check Goat cheese? Check Goat yoga? No This isn’t that kind of story American farms and ranches raked in $1 26 billion in 2022 from agritourism services, up by 12 4 percent in 2017 (after adjusting for inflation), according to the USDA’s 2022 Census of Agriculture More than half of U S counties reported agritourism income, with the median county income set at $161,000 The 50 counties making the most were spread across 23 states, with eight of those in Texas and and four each in Califor nia, Colorado and Hawaii – accounting for $352 million in agritourism income, more than a quarter of the U S total
According to USDA’s Economic Research Service, farms located in more populated counties or near abundant natural amenities tend to be top agritourism ear ners
MaryLisa Cordell, who runs Jollity Farm Goat Dairy in Garden Valley, Calif , with her husband, Charley, agrees
“We’re 45 minutes or an hour away from Sacramento,” she said “There’s a lot of people in the area who are very interested in farm to fork ”
Nestled in the Sierra foothills near the historic Sutter’s Mill and the American River in El Dorado County, Jollity Farm Goat Dairy offers a basic, do-it-yourself experience for visitors
“It’s probably not what tourists think of going to see a goat farm,” Cordell said “We don’t do goat yoga
“We don’t want to be bigger We don’t want to be huge,” she said “This is run by two people We go to two farmers markets a week We’re lucky to be in the market ”
Ear ning a spot of the wildly popular Califor nia Cheese Trail helped put Jollity on the map, so to speak This year, the Califor nia Cheese Trail doubled its print copies to 80,000 and yet sold out in six months
“It’s made a huge difference,” Cordell said “It’s bringing people to us, rather than us going to them ”
Agritourist sales now make up about 30 percent of the dairy’s sales, Cordell said
“We think that’s pretty significant ”
Visitors are welcome to visit Jollity from 9 a m to 5 p m daily for selfguided tours
“As a tiny cheesemaker, we don’t have a lot of time to do a lot of fancy stuff,” she said
But judging by online reviews, visitors enjoy the farm, its products and especially Cordell’s willingness to answer their questions
“Went for the farm tour and cheese tasting today and lear ned a lot about sustainable goat farming, breeding, dairy ops and cheese making!” a visitor from Livermore wrote online “This tour/tasting was one of the most fun outings we have experienced, and the homemade artisan cheeses rival the best of any we have tasted at other CA hand-crafted cheese boutiques ”
Cordell encourages other dairies to explore agritourism
“We’ve lear ned that people really like goats,” she said “Just do it Open up your farm and invite people ”
Up in souther n Mendocino County, tiny Boonville, Calif – with a population just over 1,000 – has achieved recognition as a stop for food and wine lovers Pennyroyal Farm, with 100 goats, 30 sheep and a winery, highlights not only contemporary trends, but embraces the area’s quirky past by naming its cheeses from Boontling, a local 19th century folk language such as Boonter’s Blue, a blue-veined cheese made from raw goat and sheep milk
Pennyroyal offers guided tours of its farmstead creamery and vineyard, including walking through the solar-powered bar n to meet the animals
Each tour concludes with a cheese tasting and wine flight (juice for the youngsters and non-drinkers) as well as an opportunity to buy Pennyroyal products
“Cutting out distribution helps keep the bulk of the profits as a farm,” said Erika McKenzie-Chapter, head cheesemaker and dairy manager
“Having people come to the bar n takes out shipping costs
“We have a better chance of selling more and making more with each transaction We’re milking seven days a week – we might as well sell it ”
The issue of being located in a region so well known for its wines presented a challenge for Pennyroyal
“Being in a wine region, the initial design of our front entrance looked like it could be a winery gate,” McKenzie-Chapter said “Nothing smacked, ‘This is a farm ’”
Even “farm-ifying” the sign by putting goats on it didn’t help But when they were advised to put a pasture near the gate
“People stopped because they saw goats,” she said “Letting people know what it is when they’re driving past is important ”
In addition to offering memberships to keep tourists buying products, P e n n y ro y a l F a r m a l s o c ro
destinations as well as other products and services
“It behooves all of us to cross-promote,” she said
W ith roots going back to the tur n of the last century, Merced County’s Hilmar Cheese Company has an impressive visitor center and a thriving agritourism business that includes activities geared toward young visitors including AgXscaspe, a fun and not scary trivia escape game; ice cream making tours; and tours geared toward specific age groups and interests
And then there’s the largest hand-painted dairy mural in the United States
Hilmar’s visitor center features its products, along with other Califor nia dairies
“The owners believe in showcasing the dairy industry,” said Denise Skidmore, Hilmar’s director of education and public relations
The facility has space for special events, banquets and catering as well
The Fork, where cheese tastings, farm dinners and brunches and private events are held for agritourists Neighboring Nicasio Valley Cheese, which also offers tours of its family dairy, co-hosted
These dairies are all included in the Califor nia Cheese Trail, which was founded and is managed by Vivien Straus to bring agritourism to the state’s dairies Her brother, Michael, is a partner Both siblings also comanage their family’s Straus Home Ranch on Tomales Bay, itself a wedding destination and agritourism site
“There is nothing in the world that I would do besides this,” said Vivien Straus, who also narrated the ACS pre-conference road trip
The global agritourism market, estimated at $8 10 billion in 2024, is expected to reach $15 78 billion by 2030, growing at a compound annual growth rate of 11 9 percent, according to Grand View Research Agritourism’s growth is driven by the appeal by domestic and inter national tourists seeking authentic rural experiences, analysts said
The North American market enjoyed the largest revenue share of more than 46 percent in 2024 The U S market is expected to grow at a compound annual growth rate of 11 3 percent from 2025 to 2030, analysts said
In regard to activity, farm-based outdoor recreation activities saw more than 34 percent of the market share last year, with direct booking of agritours gaining more than 51 percent market share
“This market expansion is underpinned by rising consumer interest in sustainable and immersive travel experiences that connect them with agricultural activities and rural lifestyles,” Grand View Research analysts reported “Moreover, heightened awareness and appreciation for local food systems have spurred demand for farm-to-table experiences, where visitors can directly engage in activities such as harvesting produce, participating in cooking classes with farm-fresh i
All three dairies featured in this article are featured on the Califor nia Cheese Trail and participated in an agritourism presentation at the American Cheese Society’s annual conference in Sacramento Following along, taking copious notes, were two generations of dairy farmers from Marin County’s Point Reyes Farmstead Cheese Co , who compared takeaways after the talk ended
Point Reyes Farmstead co-hosted ACS attendees on a pre-conference trip from San Francisco to Sacramento on its scenic outdoor patio called
farming practices from local experts ”
Dairies can benefit from collaborating with local gover nments and tourist groups already promoting rural development and economic diversity, according to the report
“These partnerships often involve initiatives to enhance infrastructure, promote agritourism routes and provide tailored marketing efforts that highlight the cultural and environmental richness of rural areas,” according to the report
In addition, the growth and ease of digital platforms and social media have opened up a
audiences
growing trend toward experiential travel It also a
agencies as well as corporate groups looking for team-building activities and sustainable tourism practices
“In the coming years, the travel industry will witness a sustained shift toward experiential tourism, with travelers increasingly seeking authentic, immersive experiences,” according to analysts “Agritourism offers a distinctive platform for visitors to engage with local communities and experience their way of life firsthand
“Farm stays, which allow guests to reside on active farms and participate in daily agricultural activities, are gaining significant popularity Additionally, the rise of culinary tourism, centered on experiencing regional food and beverages, is becoming a key driver within the agritourism sector
“Farmers markets, food festivals, and farm-to-table dining experiences offer travelers a unique opportunity to engage deeply with local food culture while supporting sustainable, farm-based economies ” Regions for growth include Califor nia’s wine country and the Midwest farming community
CHEESE CAMP what we did at
BY A J FLICK
Each year, the American Cheese Society convenes an annual event featuring educational sessions, networking and – of course – lots of cheese in what is affectionately known as Cheese Camp This year, the City of Cheese was designated as Sacramento, which is not only the capital of the state of Califor nia, but in the heart of the Califor nia Cheese Trail
Before the actual conference began, a group of ACS attendees boarded a bus early one mor ning in San Francisco, headed to Sacramento with a few fun stops along the way Dubbed “ACS or Bust! A SFO to SAC Cheese Odyssey,” campgoers listened to the history of cheesemaking in the region and, yes, ate our way to Sacramento
Before the conference started, a bus full of us ate our way to Sacramento
We traveled to the home of Port Reyes Farmstead Cheese Company in
where we heard from the families that make its
and
We visited Market Hall Foods, an innovative and charming grocery store in Oakland, whose cheese department was inspiring!
Port Reyes Station,
cheese
its neighbor, Nicosia Valley
We sipped champagne and tasted Toma Truffle + Honey Heaven
We met a young resident at the farm
We learned about the cheeses from Nicosia Valley and Port Reyes
And we ate them!
We traveled to Marin French Cheese Co in Petaluma, which has been handcrafting cheese since 1865 It’s still churning out its flagship Breakfast Cheese and we got to taste its new cheese inspired by the one that started it all We had a few minutes to take in the scenery
ACS Conference
Of course, the ACS was replete with educational sessions on the industry and we even got to taste the research!
We got to meet a lot of cheesemakers and yes, eat more cheese
We lear ned why Roquefort is such a special cheese and sang happy birthday to the people of Roquefort, France, on the cheese’s centennial of being PDO
Semi-Hard
cheese production
IFF has launched Choozit Lift, a first-of-its-kind culture developed to transform the production of semi-hard cheeses for significant sustainability and business benefits Leveraging the company’s extensive bioscience expertise, the solution combines advanced strain design with practical cheesemaking knowledge to eliminate the curd washing step from the process entirely
In doing so, this novel culture helps reduce water and energy use in production while maintaining the high quality of the final products to meet consumer expectations
“The future of dairy production, including cheesemaking, is about achieving more with less – less water, less energy, less compromise Choozit Lift helps combine the centuries-old craft of cheesemaking with cutting-edge bioscience to unlock that future,” said Annie Mor net, senior business product director for cheese at IFF
“ To d a y ’s p
step used to control acidity and a c h i
h e d e s i re d t a s t e a n d texture It involves rinsing the curd w i t h w a t e r t o re m o v e e x c
s lactose, preventing unwanted acid development This step is waterintensive Choozit Lift is a ready-to-use c
naturally reduce the lactose level of w
acidification and reduce the risk of
ensuring
homogenous taste with
successfully validated through trials w
u re efficacy Data show that by using Choozit Lift to produce 1 kilogram o
c h e e s e , manufacturers can save three liters of water, making processes more cost- and energy-efficient without compromising quality For plants producing 10,000 tons of semi-hard cheese per year, this product could save an average of 25,000 cubic meters of water annually
Plus, with no whey dilution required, Choozit Lift also enables lower costs associated with whey treatment, including energy usage, storage capacity and transportation
In addition to the direct economic benefits, removing the waterintensive curd washing step reduces the environmental footprint of operations and final products, offering cheese producers an effective way to meet growing demand for sustainable products It also helps maintain consistent product quality during seasonal water shortages, ensuring reliable and efficient production
“Our focus is to understand customer needs and provide solutions that make a real, measurable difference in our customers’ operations Choozit Lift represents a new frontier in cheese production, and we’re excited to collaborate with customers to maximize its impact,” said Rossana Rodriguez, global business director for dairy biosciences at IFF
“W ith semi-hard cheeses like Gouda accounting for almost 30 percent of all industrial cheese produced every year, this is an opportunity to make a meaningful impact at scale, both for businesses and the planet, while preserving the high quality that defines great cheese ”
Blue Diamond Almonds launched a flavor innovation, Hot Honey Almonds, in partnership with Mike’s Hot Honey The bold snack perfectly blends the distinct flavor of honey and chili with Blue Diamond almonds creating a delicious, sweet and spicy snack consumers are sure to love
This first-of-its-kind snack collaboration is part of Blue Diamond’s commitment to constantly bringing innovative flavors to consumers Paired with the flavor phenomenon that has taken kitchens, pizzerias and pantries by storm, Blue Diamond Mike’s Hot Honey Almonds are a perfect on-the-go crunchy snack, sweet heat salad topping or flavor-packed addition to charcuterie boards
“Partnering with Mike’s Hot Honey allowed us to create something truly unique for snack lovers,” said Maya Erwin, vice president of marketing & innovation at Blue Diamond “Consumers crave big, exciting flavors and these almonds deliver a mouthwatering combination of crunch, sweetness and heat that only Blue Diamond and Mike’s Hot Honey can provide ”
Blue Diamond Mike’s Hot Honey Almonds are available on Amazon, as well as select Walmart locations nationwide in 1 5-ounce snack tubes (MSRP: $14 99/12 pack) and 6-ounce cans (MSRP: starting at $2 98)
“Like Blue Diamond, Mike’s Hot Honey shares a love and passion for flavor and innovation,” said Mike Kurtz, founder of Mike’s Hot Honey “It was an easy and exciting yes when the opportunity to collaborate with
them came to us
Dairy Far m Waste in Califor nia Converted Into Jet Fuel Components Blue Diamond, Mike’s Hot Honey HEAT A l m o n d s
Circularity Fuels has successfully converted biogas from a California Central Valley dairy farm into synthesis gas (syngas), a key precursor to sustainable aviation fuel, using a compact electric processing unit one-hundredth the cost of conventional steam methane or autothermal reformers
The successful demonstration marks a major step toward transforming the economics of renewable fuel production, one that Circularity believes will help airlines meet mandates for sustainable fuel alter natives while unlocking billions of dollars in new revenue streams for farmers America’s 20,000+ large livestock operations generate nearly a trillion pounds of manure each year, yet fewer than 6 percent of them capture the biogas that is produced as the waste decomposes
Circularity announced that its proprietary, electric-powered Ouro Reactor successfully processed raw biogas from a working dairy farm’s covered lagoon digester, converting methane and carbon dioxide that would typically be flared or vented into valuable fuel components Unlike traditional gas-fired reformers that cost millions and require massive infrastructure, the Ouro Reactor uses modified automotive-industry components to achieve the same result at a fraction of the size and cost
“Farmers in the U S and around the world are sitting on an untapped goldmine,” said Dr Stephen Beaton, CEO and founder “We’re giving them the ability to tur n waste into a profitable product that airlines desperately need ”
The demonstration – the first to electrically reform farm raw biogas from a lagoon digester into a jet-fuel precursor without combustion –validates several critical innovations The Ouro Reactor operates on standard electrical connections, uses industrially proven catalysts and processes raw biogas without expensive pre-treatment
Importantly, it maintains stable operation despite the contaminants typically found in agricultural biogas that would damage conventional
“Sweet heat plus crunch is always a winning combination in my book and I couldn't be more pleased with how the product tur ned out ”
reformers
The milestone comes as airlines face increasing mandates to incorporate SAF into their fuel mix, with current production meeting less than 1 percent of demand The syngas produced by the Ouro Reactor can be converted into jet fuel using Fischer-Tropsch synthesis, a proven industrial process that transforms carbon monoxide and hydrogen into liquid hydrocarbons
The lack of access to natural gas pipelines has prevented most agricultural biogas from being converted into renewable fuels Circularity’s Ouro Reactor helps solve this problem by slashing reforming costs from millions to tens of thousands of dollars, making the technology affordable enough to deploy directly at large farms
distributed units can produce liquid fuel on site that can be transported by truck or rail, eliminating the need for pipeline infrastructure entirely
“For the first time, farmers will become renewable fuel producers without waiting for pipeline infrastructure that will never come,” Beaton said “The liquid fuel can be trucked out using existing transportation networks, making energy production as straightforward as any other farm output ”
If deployed across all viable U S waste sites – including farms, landfills and wastewater treatment plants – biogas-to-SAF technology could produce 42 million gallons per day, meeting 70 percent of the nation’s jet fuel demand
Circularity Fuels showcased the technology in London at the SAF Global Summit, where airlines and fuel producers gather to address the industry’s supply challenges The company plans to demonstrate complete biogasto-SAF production later this year at a Califor nia farm, with commercial deployment targeted for 2026 across farms in Califor nia and beyond
Cent’anni!
Veroni celebrates its sentennial
Veroni, the number one Italian charcuterie brand in the United States, celebrated its 100th anniversary with a showcase at the Summer Fancy Food Show Veroni brought its best-selling product lines to New York, marking a century of craftsmanship, flavor and family history – proving that 100 years is just the beginning
Founded in 1925 in Emilia-Romagna, Veroni has grown from a small local grocery into a global brand, proudly maintaining its artisanal Italian roots Throughout the decades, the company has achieved key milestones that have shaped its unique identity
In 1996, Veroni set an unbeaten record with its Giant Mortadella
Cincinnati Open and will debut at the U S Open, where it will host a private lounge experience
W ith over $190 million in revenue in 2024 and an annual growth of 25 percent in the U S market, Veroni is more than a charcuterie brand – it’s a lifestyle mark Veroni’s strategic expansion blends traditional Italian craftsmanship with product formats tailored to the preferences of American consumers
Aperitivo has never been more appealing Veroni presented two standout product lines at the Summer Fancy Food Show that blend Italian flavors with convenience, bringing the spirit of Italian style straight to
weighing 2 6 tons and measuring 6 5 feet in diameter In 2016, the brand expanded to the United States with a slicing facility in Logan, N J , where its 100 percent Italian-imported meats are sliced and packaged to meet U S standards while preserving their authentic flavor and quality
In 2021, Veroni became the leading Italian charcuterie brand in the United States, gaining further visibility through partnerships with major tennis tour naments such as the Miami Open, Cincinnati Open, Mubadala Citi DC Open and Inter nazionali BNL d'Italia Next up: for the third year in a row, Veroni will be the Official Italian Charcuterie Sponsor of the
recreate an Italian atmosphere
Aperitime Line –
featuring Veroni's premium imported cured meats such
Italian Prosciutto –paired with Italian
Perfect for home
special gatherings, these boards pair well with wine or a Spritz to savor the Italian vibes
Snack Line –
Italian Salame and Prosciutto, Provolone cheese, dried fruits, and breadsticks - is high in protein and designed for portability These trays are ideal for busy professionals, families and consumers seeking convenient yet indulgent options
Veroni also unveiled a new Mortadella concept: Mortadella Grill and Enjoy, a single, thick-cut 14-ounce slice, measuring 8 7 inches in diameter and 0 8 inches thick, specially crafted for grilling and appetizers Already well received in the Italian market, this product offers a moder n twist on a classic, aiming to enhance and diversify the Aperitivo experience
Mike’s Hot Honey
Puts the Heat
on Hissho Sushi
Hissho Sushi has teamed up with Mike’s Hot Honey to deliver a firstof-its-kind sushi experience: The Hot Honey Maple Smoked Salmon Roll This limited-time-only roll will be available for $11 99 at nearly 2,000 retail locations nationwide, bringing bold, sweetheat to sushi lovers everywhere
This sushi roll delivers a craveable flavor punch A spicy Califor nia roll with creamy avocado, crisp cucumber and spicy imitation crab is topped with maple smoked salmon, Japanese BBQ sauce, sriracha, crispy fried onions, green onions and sesame seeds
The finishing drizzle of Mike's Hot Honey Extra Hot delivers a sweet-heat punch that’s bold, balanced, and unforgettable
“ I n n o v a t
“This collaboration is a reflection of our passion for bold flavor, our commitment to premium ingredients and our drive to bring exciting new experiences to sushi lovers ”
T illamook Country Smoker has expanded its fiery partnership with Mike’s Hot Honey Earlier this year, T illamook Country Smoker Beef Sticks made with Mike’s Hot Honey launched, perfectly capturing the “swicy” flavor trend that’s captivating taste buds nationwide Now, T illamook Country Smoker is expanding the line by popular demand to include Beef Jerky made with Mike’s Hot Honey!
Crafted for the adventurous palate, these meat snacks made with 100 percent premium beef blend the sweet, all-natural heat of Mike’s Hot Honey with T illamook’s signature slow-smoked flavor for a flavor that's sure to delight Available in a variety of convenient, portable formats –individual beef sticks, beef sticks in a bag and, most recently, beef jerky –these sweet and spicy beef snacks are set to become the go-to treat for flavor-seeking snackers everywhere expressed her excitement about the launch “We’re thrilled to expand a line of snacks that not only satisfies the current consumer appetite for bold, authentic flavors but also exemplifies our dedication to quality,” said Bree Randall, chief marketing officer of
T
also represents the first time Mike's Hot Honey is working with a sushi brand “We’re always
familiar foods with our
Kurtz, founder of Mike's Hot Honey “ P
H
allows us to bring a whole new layer of excitement to the sushi category ”
The Hot Honey Maple Smoked Salmon Roll will be available through Sept 28 at select grocery retailers including Sprouts Farmers Market, Giant Landover, Giant Food, Meijer, Lowe’s Foods, Stop & Shop, The Fresh Market, Food Lion and many more
fiery
Tillamook Country Smoker expands
T illamook Country Smoker “This collaboration between T illamook Country Smoker and Mike’s Hot Honey represents a union of two iconic brands, each with a steadfast commitment to delivering high-quality, flavorful products
“Our delicious new beef sticks and jerky deliver the perfect balance of sweet, spicy and savory, crafted without any artificial ingredients – a true testament to our shared commitment to excellence ”
“We’re excited to continue our successful partnership with T illamook Country Smoker, bringing the natural sweetness and bold heat of our hot honey to their expertly smoked beef jerky,” said Mike Kurtz, founder, Mike’s Hot Honey “We’ve always aimed to elevate everyday eating with our hot honey’s unique flavor and this new beef jerky collab is the perfect canvas for those who love a little sweet heat in every bite ”
Each product in the line is protein-packed, gluten free and made with all natural ingredients, including 100 percent pure honey infused with real chili peppers Available formats and sizes: 1-ounce individually wrapped beef sticks, 3 6-ounce and 9 25-ounce sticks in a bag and 2 2-ounce and 6 5-ounce bag of beef jerky
T illamook Country Smoker’s beef sticks & jerky made with Mike’s Hot Honey can be purchased on Amazon and on T illamook’s website The 1ounce individual beef sticks are available at select 7-Eleven locations
CROPcash(hew)
Forager Project supports cashew farmers in Côte d’Ivoire
launching to support long-term financial independence for women, with completion expected in 2026
• Creating infrastructure for quality and impact: As part of the partnership, Forager Project helped fund a warehouse and drying yard in Djébonoua, protecting harvests from moisture and weather while increasing income potential for local growers
The project aims to improve farmers’ livelihoods, challenge traditional gender roles to empower women in farming, and provide climate change adaptation solutions to ensure sustainable cashew production in Côte d’Ivoire
Organic cashews are an excellent alter native to cow’s milk and other nuts Not only do they offer strong nutritional benefits, but they are far more environmentally sustainable due to their drought tolerance and minimal irrigation needs
This multi-year initiative reflects Forager Project’s commitment to building strong relationships with the communities that grow their cashews and its commitment to helping to reduce the impact of dairy
“Investing in farming communities means investing in the future of our f o o d I t ’s p a r t o f s u p p o r t
Manoukian, chief community officer “At F o r a g e r P ro j e c t , w e s u p p o r t f a r m i n g practices that adapt to climate change –not worsen it
“Cashews cannot be grown in the United States, so our reliance on farming in other countries like Cote d’Ivoire, is critical in minimizing our dependence on cows for milk production
“We believe when the farmers who grow our food thrive, so do we ”
This landmark program, developed in collaboration with Deutsche Gesellschaft für Inter nationale Zusammenarbeit and olam food ingredients, is built around
m u l t i p l e t r a i n i n g e ff o r t s i n t h e C ô t e d’Ivoire community including:
"The Forager Project team is rooted in the philosophy of ‘Soil to Soul’ –core beliefs that have always guided us Nothing is more fundamental than the soil we have; everything else follows from there,” said John Charles Hanley, co-founder and president “Whether it’s the cashew farmers that grow our ingredients, the harvesters, or anyone in our supply chain, it all starts with the soil
“When you treat the soil with respect and care, it transforms how you think about everything you do That’s why programs like our Cashew Project are so critical – it’s one way of ensuring that our commitment to soil health translates into real support for the farmers who make our products possible ”
Over the next two years, the project seeks to improve the lives of cashew communities, by supporting 10,000+ farmers – 50 percent of w h
• Climate-smart agriculture practices: Cashew trees contribute to reforestation when planted on degraded land and support biodiversity through intercropping with cassava and other local crops The trees also provide habitat for pollinators and wildlife while requiring fewer resources than other nut crops Farmers receive training in pruning, erosion control and composting techniques
• Organic certification training: More than 1,000 farmers are in the organic certification process, with field audits and traceability protocols ensuring product integrity from harvest to processing
• Removing gender-biases in farming: Traditionally, men in Côte d’Ivoire have farmed with the women staying home The program aims to help more women become farmers and become financially independent
More than 1,000 women across 18 villages in Côte d’Ivoire have been trained and a Village Savings and Loan Association program is also
comprehensive training and support to enhance quality and empower farmers to achieve sustainable livelihoods
This partnership demonstrates how supporting farming communities creates benefits that extend far beyond individual farms Better tools and training lead to higherquality products, improved yields, and better wages for farmers
Enhanced post-harvest practices result in better-tasting cashews that meet Forager Project’s high standards This program sets a new standard for how plant-based food companies can invest in the communities behind their ingredients – connecting soil, farmer, and food in a powerful way
unveils Hormel Pepperoni
Jalapeño and Dill Pickle Flavors
As consumers continue to seek out bold, adventurous flavors and new ways to elevate everyday eating occasions, the maker of Hormel Pepperoni is answering the call with two
Pepperoni Dill Pickle Flavored
These bold flavors are made
those who crave a little extra excitement in every bite
W ith nearly half of U S consumers actively seeking
surging in popularity, these all-new pepperoni varieties reflect the bold, craveable f
for bolder, spicier flavors Dill pickle has also captured consumer attention, with 65 percent expressing interest in pickle-forward offerings
consumer attention across both meal and snack-time occasions
Jalapeño continues to gain traction amid growing consumer demand
These bold new flavor additions from the Hormel Pepperoni brand reimagine a classic favorite – great on pizza, layered in sandwiches, stacked on a charcuterie board, or enjoyed straight from the package – with trending flavors to match
“Our fans have been asking for something new and exciting, and we're thrilled to deliver with two new flavors that we know people are craving,” said Andrew McElroy, brand manager “Whether you’re chasing heat or looking for that tangy zing, these new pepperoni varieties bring fresh personality to the pepperoni category ”
C
a f
s a n d designed for flavor seekers, Hormel Pepperoni with Jalapeño delivers a bold, spicy kick, while Hormel P e p p e ro n i D i l l P i c k l e F l a v o re d o ff e r s a t a n g y, craveable twist Both are ideal for consumers looking to spice up snack time or add a punch of personality to pizza night
Hormel Jalapeño and Dill Pickle Pepperoni are available at major grocery retailers nationwide and online
Columbus Craft Meats Expands Deli Portfolio
Columbus Craft Meats, a leading brand in premium salumi, has launched its first standalone pepperoni deli product: Columbus Uncured Pepperoni
A b r a n d ro o t e d i n
I t a l i a n A m e r i c a n
t r a d i t i o n , t h e
Columbus Craft Meats brand recognized an opportunity to bring
b o l d , e l e v a t e d pepperoni to the deli, crafted for consumers
c r a v i n g p re m i u m flavor and versatility
“The deli pepperoni
c a t e g o r y h a s s e e n
s i g n i f i c a n t g ro w t h , with $108 million in retail sales and a 5 5 percent increase year-over-year,” said Katie Yan, brand manager for Columbus Craft Meats “Nearly 70 percent of consumers are looking for new flavors and sizes in deli pepperoni This product meets that demand with premium quality and versatility ”
“We saw an opportunity to deliver a pepperoni that fits seamlessly into everyday eating occasions, from sandwiches to school lunches, or just to snack on,” said Evan Inada, charcuterie director for the Columbus Craft Meats brand “This product is our answer to that demand
“It’s not just for charcuterie – it’s designed for everyday use across multiple eating occasions ” Columbus Uncured Pepperoni is available
Columbus Uncured Pepperoni is crafted with whole cuts of hand-trimmed pork and seasoned with cracked fennel and paprika – delivering a bold, spicy and smoky flavor profile Unlike many pepperoni products on the market, uncured pepperoni is slow-aged and never heattreated, keeping with the brand's commitment to traditional methods
Butter Sculpture
lifts
Dairy To New Heights
The curtain has dropped, revealing the 57th Annual American Dairy Association North East Butter Sculpture at the New York State Fair, sponsored by Wegmans This year’s display, titled “Dairy For Good: Nourish Grow Thrive , ” celebrates the joy and nourishment dairy provides at every stage of life and is inspired by the 125th Anniversary of The Wonderful W izard of Oz and its local New York author, L Frank Baum
The centerpiece is a whimsical hot air balloon, emblazoned with the phrase “Dairy Defies Gravity,” soaring above a winding path that charts life’s jour ney Along the way, three butter figures show how dairy powers every chapter – from the
v e r y s t a r t : a p re g n a n t woman with a glass of m i l k , a 6 - m o n t h - o l d
e n j o y i n g y o g u r t a n d a toddler savoring a piece of cheese
“ T h i s y e a r ’s b u t t e r
s c u l p t u re b e a u t i f u l l y showcases the power of dairy nutrition,” said John C h r i s m a n , C E O o f
A m e r i c a n D a i r y
A s s o c i a t i o n N o r t h E a s t
“ T h e c r a f t s m a n s h i p captures not just a scene, b u t a s t o r y – f ro m nourishing mothers and helping babies grow to
s u p p o r t i n g t h r i v i n g
t o d d l e r s , d a i r y p ro v i d e s essential nutrients every step of the jour ney ” Dairy farmer Jaime Mowry from Mowacres Farms II in LeRoy, N Y , marveled at the sculpture “It’s such a fun and creative way to share an important message As a mom, I know how critical it is to give kids a healthy start, and milk, cheese and yogurt are everyday staples in our home
fun way to introduce fairgoers to and educate them about New York dairy
“From the family farms that fuel our economy to the essential nutrients milk provides, dairy plays a fundamental role in keeping us strong and well-nourished ”
“Wegmans is proud to sponsor this year’s Butter Sculpture, which is such an integral part of the New York State Fair,” said Evelyn Ingram, director of community relations at Wegmans Food Markets “We are delighted to once again be a participant in this long-standing tradition ”
“Seeing that message come to life in butter – complete with so many surprising details – makes it all the more memorable ” “Unveiling the Butter Sculpture is one of my favorite traditions at The Fair and a wonderful way to honor the dairy farmers who work tirelessly to feed our families and bring wholesome products to our communities every day,” said Richard A Ball, New York State Department of Agriculture and Markets commissioner “The Butter Sculpture also provides a unique and
Artists Jim Victor and Marie Pelton of Conshohocken, Pa , constructed the sculpture over an 11-day period onsite using more than 800 pounds of butter from O-AT-KA Milk Products in Wester n New York This is the fourth straight year color has enhanced the artistry of the sculpture After The Fair, the butter was recycled in nearby Linwood, N Y , at Noblehurst Farms, now celebrating its 10th anniversary of transforming the sculpture into renewable energy Over the past decade, Noblehurst has recycled a total of 8,000 pounds – or four tons – of butter, preventing it from ending up in a landfill while reducing greenhouse gas emissions and creating enough energy to power one home for about one month
Eat Happy Kitchen’s Cheese Bites Enter
snack category
snack with Eat Happy Kitchen Salt Dust seasoning
in Eat Happy Kitchen, the woman-owned brand founded by bestselling cookbook author, voice actor and culinarian Anna Vocino, has entered into the competitive snack category with the l a u n c h o f C h e e s e B i t e s E a t H a p p y Kitchen now offers product options in t h re e d i s t i n c t g ro c e r y c a t e g o r i e s , furthering its objective to be a premium pantry item brand that customers can trust to be both great-tasting and better for you
T h e s e w h o l e s o m e , c l e a n - l a b e l , mission-driven savory, cheesy snacks are designed to support consumers seeking h i g h - p ro t e i n , n o - s u g a r o p t i o n s T h e snacks only contain real cheese and Eat Happy Kitchen’s fan-favorite seasoning blends
They deliver bold flavor and 1011grams of protein per serving without compromise Each flavor option is gluten free, sugar free and contains no fillers or artificial ingredients
Eat Happy Kitchen Cheese Bites are available directly from Eat Happy Kitchen in 2-ounce resealable pouches in 3-packs or 12-packs
Every flavor brings its own twist on snack-time enjoyment, including:
• Cheddar & BBQ Cheese Bites: Smoky, savory Cheddar crunch seasoned with Eat Happy Kitchen BBQ dust seasoning
• Monterey Jack & Ranch Cheese Bites: An herby, tangy Monterey Jack treat with Eat Happy Kitchen Ranch Dust seasoning
• White Cheddar & Onion Cheese Bites: A noshable Cheddar cheese
They will be available for purchase via Amazon
“For years, I’ve been making my homemade version of cheese snacks, knowing that my no-sugar-added audience would absolutely love them,” said Vocino, founder and CEO “I browsed the snack aisles and recognized a significant snack void: the near impossibility of finding convenient snacks that aren’t heavily processed and laden with sugar and grain fillers
“Cheese Bites fill that void My vision is to see them in every lunchbox, gas station, train station, office break room and airplane, ensuring people always have a high-protein, healthy snack option readily available ”
The launch marks a distinctive entry into the snack market, bolstered by a decade-long foundation of consumer trust established through Vocino’s bestselling cookbooks and widely followed Substack recipe newsletter Drawing from her successful spice blends, these new snacks are designed to appeal to both loyal fans and new audiences
By prioritizing a direct-to-consumer rollout, the brand continues to cultivate personal connections and reinforces the company's ongoing product offering identity
Eat Happy Kitchen’s Cheese Bites launch follows the nationwide cleanlabel pasta sauce rollout into 479 Kroger Family stores, more than doubling the company's retail footprint and positioning the brand as one of the fastest-scaling premium pantry companies in the United States
Oktober fest Bagels Feature Beer Cheese Shmear
Einstein Bros Bagels is kicking off the fall flavor festivities, bringing Oktoberfest to breakfast with a new menu of limited-time offerings
Through Nov 4, guests can enjoy the all-new Oktoberfest Egg Sandwich, Pretzel Bagel Double Dipper and Beer Cheese Shmear
The headliner of the fall lineup is the Oktoberfest Egg Sandwich, a cheffavorite recipe that takes the iconic flavors of pretzels and beer and crafts them into a standout signature egg sandwich A bold limited-time addition to the brand’s signature breakfast sandwich lineup, the Oktoberfest Egg Sandwich features cage-free eggs, smoky ham, crispy bacon, Swiss cheese, deli mustard, and a brand-new Beer Cheese Shmear, stacked on a toasted Pretzel Bagel
For guests looking for a snackable option, the Pretzel Bagel Double Dipper is a whole new way to bagel This rip-and-dip treat includes a hot Pretzel Bagel served with a side of new Beer Cheese Shmear and spicy brown mustard Double dipping is not only allowed, it’s encouraged For a more traditional bagel and cream cheese experience, the Beer
Cheese Shmear is also available to top any of t h e b r a n d ' s f re s hbaked bagels A recipe of cream cheese and classic pub-style beer c h e e s e , g u e s t s c a n pair the Beer Cheese Shmear with up to 24 bagel flavors that are baked fresh each mor ning and throughout the day
“Our guests have always enjoyed unique fall flavors, and Oktoberfest brings a whole new flavor adventure to breakfast,” said Chad Thompson, head of culinary innovation Bagels “W ith our Pretzel Bagel and new Beer Cheese Shmear, we’ve captured that comforting, craveable flavor of fall with a number of delicious ways to enjoy ”
flavor
The Laughing Cow presents pumpkin spice
J u s t i n t i m e f o r c o o l e r d a y s a n d c o z y cravings, The Laughing Cow, makers of the iconic creamy, spreadable cheese wedges, is releasing its newest limited-edition flavor: Pumpkin Spice Available through November, the seasonal variety features the warm flavors of cinnamon and pumpkin blended with The Laughing Cow’s signature creamy texture
of fall
W ith the popularity of pumpkin spice continuing to soar, The Laughing Cow is taking an unexpected and delightful detour from its savory roots by bringing this beloved fall flavor to the cheese aisle This marks the brand's first-ever sweet variety, offering snackers a new way to enjoy their favorite seasonal flavor with a creamy, crave-worthy twist
The Laughing Cow Pumpkin Spice Variety is sweet and smooth, perfect for spreading on graham crackers, incorporating into mid-day snacks or using in recipes like Autumn Delight Crostinis, Pumpkin Spice S’Mores Bites and Pumpkin Spice Cheesecake Dip
“Pumpkin Spice is the flavor of fall, and we’re thrilled to bring it to life in a way only The Laughing Cow can,” said Jessica Dillon, senior brand director “This limited-edition variety delivers all the cozy, craveable notes of the season, combined with our signature creamy texture
“It’s a fun, flavorful twist that will instantly elevate any snack or spread all season long ”
Each individually wrapped wedge is made with real cheese, contains two grams of protein and is a good source of calcium Whether you’re hosting a festive fall gathering, planning a tailgate snack spread or simply looking for a quick post-work snack, The Laughing Cow Pumpkin Spice is the
perfect treat to celebrate the season
The Laughing Cow Pumpkin Spice Variety is available at major retailers nationwide including Kroger, Albertsons, Market Basket, Brookshire Grocery, Meijer and Publix for a suggested retail price of $4 99
Prime Roots Introduces Upgraded Plant-Based Deli Meats
based deli meats that are sliced fresh at the deli counter and – according to third-party blind taste tests – are preferred by a majority of meat eaters who would switch to Prime Roots over conventional deli meats
The technological breakthrough positions Prime Roots as a leader in the growing category of better-for-you deli options Prime Roots’ updated recipes are among the only deli meats on the market that are nitrate-free, cholesterol-free, and packed with complete protein – making them a heart-healthy, clean-label alter native
Recent studies also show that fungi-based proteins used by Prime Roots can build muscle more effectively than animal-based proteins such as milk, offering both functional and nutritional advantages
“As a new-school deli brand, we’ve always been committed to giving people the flavor and health benefits they expect from their favorite deli classics,” said Kimberlie Le, co-founder “We’re thrilled to unveil our upgraded recipes and new packaging that has been refined over years of feedback and that will drive real results W ith some of our retail partners reporting that Prime Roots is driving 20 percent growth in deli sales –we’re not just taking share – we’re growing the category ”
W ith consumers increasingly concer ned about preservatives and additives – especially nitrates, which remain classified as a Group 1 carcinogen by the World Health Organization – Prime Roots offers a
meat but having absolutely no nitrates, not even deceptively hidden nitrates from sources such as celery salt
Prime Roots’ upgraded product lineup includes:
• Smoked Turkey
• Cracked Pepper Turkey
• Smoked Ham
• Black Forest Ham
• Salami
• Cupping Pizza Pepperoni
• Bacon
Each product is made from a complete whole food protein and designed to be sliced fresh using commercial deli slicers, making them suitable for use in both delis and restaurants They can be served hot or cold and are gluten-free, soy-free, GMO-free, nitrate-free and free from artificial ingredients B
environmental impact with 91 percent fewer carbon emissions, 92 percent less water usage, and 89 percent lower water eutrophication compared to traditional meat production
Prime Roots is now available at hundreds of locations including delis, grocery stores and restaurants across more than 30 states
FEATURED PRODUCTS
S o ciété Ro quefor t Wheel
Celebrating the 100th anniversary of its Protected Designation of Origin in 1925, Roquefort was the first cheese in the world to receive this certification Strict standards require that the cheese be matured in the natural limestone caves of the Roquefort area, and that the milk it’s made with comes from Lacaune sheep fed locally and grazing outside when weather allows This distinction guarantees authenticity, ensuring a taste that reflects the richness of French terroir Roquefort stands out for its creamy texture as well as the perfect balance of boldness and finesse. The cheese is easily recognized for its iconic emerald-green veins, smoothness and complex flavor It is both powerful and refined, making it a versatile ingredient for chefs and home cooks alike This flavorful cheese is the perfect addition to simple dishes, whether melted in gnocchi, served alongside fine
wines, or crumbled over a fresh salad
Le Gruyère AOP
Here are some facts about Le Gruyère AOP:
• A name
• A knowhow and a history
As the world’s leading producer of Roquefort, Société® has worked to preserve the heritage and craftsmanship of this delicacy since 1863 Through seeking the finest taste experience and developing a wide range of production knowledge, Société is the main point of reference for crafting Roquefort
Lactalis American Group www lactalisamericangroup com
Buholzer Brothers Naturally Smoked Gouda
Klondike Cheese Company’s new Buholzer Brothers® Naturally Smoked Gouda cheese is crafted by Wisconsin Cheesemakers at a family-owned plant that has been making cheese at the same location since 1925 The new variety of Naturally Smoked Gouda cheese is available in 8ounce retail chunks, and 6pound loaves
Adding this smokey option extends the family of the other Buholzer Brothers varieties of cheese, which include Muenster, Brick, Havarti, Dill Havarti and Creamy Gouda. Now you can have a full line of Buholzer Brothers Brand in your deli and dairy cheese cases
your next sandwich You can bet it has an appetite appeal to a wide range of consumers as it is a mild, smokey and delicious snacking cheese, great for kids and adults of all ages
The secret to Klondike’s e x c e p t i o n a l quality is the c o m b i n a t i o n of using s t a t e - o f - t h e art equipment, proprietary recipes and timehonored traditions of c h e e s e m a king Sourcing local cow’s milk and high-quality ingredients, made in Wisconsin, so you know it can only be the best
• 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 product
• 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
• A limited production zone
Crave
Naturally Smoked Gouda is a great melting cheese with its creamy, rich, smoky flavor Great for a quick charcuterie board or
To lear n more about the new Buholzer Brothers brand, visit www buholzerbrothers com
Klondike Cheese Company www klondikecheese com
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
Brothers Fresh Mozzarella Hear ts
Crave Brothers Fresh Mozzarella Hearts are a standout specialty item, perfect for driving excitement and incremental sales in the
specialty cheese case Handcrafted on the Crave family’s Wisconsin farmstead using farm-fresh milk from their own dairy, these heart-shaped delights deliver both high quality and visual appeal Ideal for seasonal promotions around Valentine’s Day, Mother’s
Day, weddings, anniversaries or any retail theme focused on love and celebration, they offer retailers a unique merchandising opportunity h Fresh Mozzarella Heart mooth, delicate and milky flavor – perfect for pairing with fresh produce, charcuterie or prepared deli offerings A great summer twist is a Fresh Mozzarella and strawberry skewer! The eye-catching shape draws attention in the case, encouraging impulse purchases and elevating the overall ecialty cheese presentaWith growing consumer in artisanal, locally produced and visually appealing food experiences, Crave Brothers Fresh Mozzarella Hearts check every box Visit cravecheese com to lear n more about products and find recipes!
Crave Brothers Farmstead Cheese LLC www cravecheese com
FEATURED PRODUCTS
Formaggio Brand Ar tisan Wraps
BY JAMES G. RILEY
Brace yourself for a bite-sized love affair with Formaggio Brand’s Artisan Wraps, where savory perfection folds itself around creamy, hand-stretched mozzarella Each piece is a delicate duet: bold, hand-selected slices of premium Italian-style meats – Chorizo, Applewood Prosciutto, Imported Prosciutto, Soppressata, Pepperoni, Hard Salami and Genoa Salami –wrapped tenderly around soft and silky, award-winning mozzarella It’s a match made for those shoppers who crave indulgence with an Old World tradition
Wraps are a taste of Italian craftsmanship – portable, shareable, unforgettable. Whether your customers are building the perfect charcuterie board, crafting an ele-
And now, these irresistible wraps are tur ning heads with allnew packaging Sleek black styling with crisp white accents brings a touch of moder n elegance Think tuxedo chic Each flavor is color-coded for easy recognition, making entertaining effortless and stylish The outside looks as refined as the flavors within
More than a snack, Artisan
Oaxaca Bites
Introducing Oaxaca Bites, the delicious Oaxaca stringy cheese you love in a more convenient format that you can snack on all day long
gant appetizer spread or indulging in a private moment of culinary luxury, these wraps deliver a premium experience in every bite
Available in 22 ounce, 18 ounce and 15 5 ounce trays for gatherings, plus smaller retail packs for everyday indulgence
From deli case to dinner party –this is cheese and charcuterie, all dressed up and ready to dazzle
Formaggio Brand www.formaggiocheese.com
Makes it easier to make queso fundido, quesadillas and any other dish that requires a melting cheese, easy to handle and great for snacking!
Oaxaca Bites are a healthy and
Buholzer Brothers Havar ti
Wisconsin State Fair
The secret to Klondike’s exceptional quality is the combination of using state-of-the art equipment, proprietary recipes and timehonored traditions of cheesemaking. Klondike sources local cow’s milk and highquality ingredients Its products are made in Wisconsin, so you know it can only be the best.
s , a n d
f o o d s e r v i c e 4 5 - a n d 9 - p o u n d
l o a v e s a s w e l l a s 1 5 - p o u n d l o n g
j o h n s . K l o n d i k e C h e e s e C o m p a n y i s
tasty alter native to common snacks as they are keto friendly –high in protein and low in carbs Perfect for consumers in keto/lowcarb diets, it’s available in 8-ounce, 16-ounce, 32ounce and 5-pound bags; zipper and non-zipper bags; and clear bags with label or printed bags.
It’s the on-trend snacking innovation! Cheese is ranked third in sales among all snack categories
Ninety percent of consumers snack multiple times per day and 21 percent snack more than five years ago Snacks account for half of all eating occasions
Growth of cheese snack sticks, cheese snacks with bold flavors and mini snackable cheeses
Nuestro Queso, LLC
www hcmakers com
To lear n more about the new Buholzer Brothers brand, visit www buholzerbrothers com
Klondike Cheese Company www.klondikecheese.com
Oaxaca Bites
Whole Milk Basket Ricotta
Klondike Cheese Company 608 325 3021 www.klondikecheese.com
Klondike Cheese Company 608 325 3021 www klondikecheese com
Crave Brothers Farmstead Cheese 920 478 4887 www cravecheese com
Hispanic Cheese Makers –Nuestro Queso 847 502 0934 www hcmakers com
Bellwether Farms 707 763 0993 sales@bellwetherfarms com www.bellwetherfarms.com
Snacking
LaClare Family Creamer y 920.670.0051 www laclarefamilycreamer y com Folios www.cheesefolios.com
Odyssey Labneh is thick, creamy and rich with flavor using only quality Wisconsin cow’s milk An ancient food of the Middle East and the Mediterranean, Labneh is a staple in many foods and is an important source of protein, calcium and has gut-healthy probiotics
Traditional 8-ounce chunk brine is an authentic way to taste feta in the family line up of Odyssey Feta Cheeses With the exceptional mouth-feel and freshness you get from the cheese packaged in a brine solution, you can be guaranteed the highest quality taste and great flavor
Crave Brothers Mascarpone is made with 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 The 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 Suggested retail price: $4 59
Hispanic Cheese Makers – Nuestro Queso offers an extensive line of high-quality authentic Mexican, Caribbean and Central American style cheeses and creams for private brands, co-packing and ingredient customers Its state-of-the-art, SQF 3 0-certified plant enables the company to offer the gold standard in food safety The company helps customers build their own brands with ser vices, support and innovation
B L U E C H E E S E
Widmer’s Cheese Cellars, Inc 920 488 2503 or 888 878 1107 www widmerscheese com
Ellsworth Cooperative Creamer y 715 273 4311 www ellsworthcheese com
LaClare’s Original Goat Cheese is now available in a 1-ounce medallion, perfect for snacking Each snack bag contains five 1-ounce individually wrapped goat cheese medallions With 90 calories and 5 grams of protein per ser ving, LaClare’s signature goat cheese is ideal for grab-and-go lunches or a quick nosh
Made with 100 percent all-natural lightly baked sheets of cheese, Folios are lactose and gluten-free, grain free, and have only 1g of carbs – ideal for a low-carb diet No matter what sweet or savor y recipe you crave, Folios Cheese Wraps have you covered. These flavorful, keto-certified wraps can be stuffed, rolled, folded, melted, crisped and baked into most anything you could ever imagine – Chips, tacos, burritos, nachos, pizza, wraps – the list goes on and on
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
Soaked in a red wine vintner’s blend, this certified organic, cave-aged blue cheese surprises with bright berr y and plum notes An attractive rose blush hue to the rind makes this a standout for a holiday cheese platter Available in Whole Wheel, Mini-Wheel and Exact Weight Wedge formats.
Odyssey® Labneh
Odyssey Feta Chunk In Brine
Crave Brothers Mascarpone
Bluehorn Blue Cheese
R T S
Société® Roquefort Blue Cheese Slices 10/3 5-ounce
Le Gruyère AOP
Asiago Vecchio 15 months
Lactalis American Group 212 758 6666 www.societeroquefort.com
Interprofession Du Gruyère +41 29 921 84 10 www.gruyere.com
Monti Trentini USA LLC www montitrentini com
Artisan Wraps
Truffle Seeker
Beemster Goat
Royaal by Beemster Gouda
Formaggio Brand 845 807 3630 www formaggiocheese com
Clawson Farms www clawsonfarms co uk
Beemster www beemstercheese us
Beemster www beemstercheese us
Garcia Baquero Spanish Cheese Plate
Norseland www norseland com
Roquefort celebrates the 100-year anniversar y of its Protected Designation of Origin With its iconic emerald-green veins, “the King of Cheeses” needs no introduction Made with raw sheep’s milk and aged in natural caves, Société Roquefort can be enjoyed by itself, with r ye bread, apples or crumbled in a salad.
The production of Le Gruyère AOP can be traced back to 1115 It is the 100 percent traditional craft and expertise, passed down from generation to generation, that gives Le Gruyère AOP Switzerland its inimitable flavor and impeccable quality The procedure for production of Gruyère AOP Switzerland is strictly specified. Milk producers, cheesemakers and affineurs (maturers) respect each of its steps to the letter This expertise has been guaranteed since 2001 through specifications approved by the Swiss Federal Office for Agriculture
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
With a new look to boast, Formaggio Brand’s Artisan Wraps elevate ever y occasion with the perfect marriage of creamy fresh mozzarella and exquisite Italian-style meats Salami, imported Prosciutto, Soppressata and more encase award-winning cheese, offering a luxurious bite Available in club and retail trays, these wraps bring the authentic taste of Italy to your table
Fred “Piggy” Flaherty has always loved foraging for the gifts of nature, but now he’s hanging up his foraging hat He’s discovered extra mature Cheddar with its rich, rounded flavor, which has been subtly laced with the earthy nuttiness of truffles and imbued with the gentle sweetness of floral honey What a find!
Just like its cows, Beemster goats are raised humanely in small herds This is a great introduction to goat cheese – even people who think they don't like goat cheese fall in love with Beemster’s! A pale ivor y interior and smooth, semi-firm texture deliver a refreshing, sweet, flavorful experience
Royaal has that farm-fresh sweet cream flavor with notes of almond and a dense, creamy texture It’s a young Gouda, but complex Beemster holds an appointment as Pur veyor to the Royal Court of the Netherlands This distinction can only be awarded to companies by the ruling monarch of Holland In order to be selected for a royal appointment, companies must have a deep-rooted histor y in Holland at least 100 years or longer, have an exceptional reputation and represent vibrant Dutch culture In that spirit and to honor the appointment, Beemster developed a ver y special line of cheeses, Royaal by Beemster
Enjoy the award-winning taste of three Spanish originals: Iberico, Cabra al Vino, and Machengo. Handcrafted and rich in flavor, Garcia Baquero Spanish Cheese Plate is presliced and ready to ser ve, making it the perfect addition to any tapas party Ser ve cheese with olives, Marcona almonds, Chorizo sausage and thinly sliced Serrano ham, accompanied by toasted baguette slices
Ivy’s Reser ve Vintage Cheddar
Blumenkäse
Ivy’s Reser ve hello@ivys-reser ve com www ivys-reser ve com
Mifroma www mifroma com
Now the world’s first carbon neutral Cheddar, it’s still made to the recipe Grandmother Ivy perfected almost a century ago, specially selected and aged for up to 18 months underneath wood until it takes on a very particular creaminess, complexity of flavor and nutty, rounded finish.
The Imlig Käserei Oberriet AG cheese dairy is nestled in a village in the heart of the St Gallen Rhine Valley. The milk used to make this cheese is a guarantee of quality and comes exclusively from farms in the region that respect animal welfare The Oberriet village cheese dairy has been using a traditional recipe for Blumenkäse for several generations. The ingredients: Swiss milk, cultures, rennet and salt, that's all With its dried marigold, blueberry and rose blossoms that make yellow, blue and red spots on the crust, Blumenkäse – or “blossoms cheese” – is a feast for the eyes before it is even tasted. In addition, covered with a dozen different herbs, it gives off a delicious scent of mountain savoury, herbs, mint and juniper berries After six months of maturing, the blossoms cheese has fully developed its delicate and slightly acidic aroma After the eyes and nose, it is the palate’s turn to enjoy the flavor of the herbs, as the crust is extremely tasty A cheese, then, that satisfies the senses
