Deli · 2018. 1. 29. · Beano’s deli condiments have been number one on deli menus since 1986. Ever since then, we’ve gained a faithful following of satisfied customers. Adding

ALSO INSIDE:OlivesDeli PackagingSalami

DeliBUSINESSDec./Jan. ’07 $14.95

SPECIAL SECTION2007 Specialty Cheese Guide

Also Includes The American Cheese Guide

TRENDS 2007New Flavors, New Concerns

Reader Service No. 223

DEC./JAN. 2007 DELI BUSINESS 3

DELI BUSINESS (ISSN 1088-7059) is published by Phoenix Media Network, Inc., P.O. Box 810425, Boca Raton, FL 33481-0425POSTMASTER: Send address changes to DELI BUSINESS, P.O. Box 810217, Boca Raton, FL 33481-0217

DELI BUSINESS Quiz ..................................4Deli Watch............................................10TechNews ............................................56Blast From The Past ............................58Information Showcase..........................58

COMMENTARYEDITOR’S NOTEReaching The People ........................................6To improve the meal experience of consumers, and getmore business, there are a lot of things that can be done short of building a world-class food emporium.

PUBLISHER’S INSIGHTSIs Produce Hazardous To Your Health? No, But The Processing Might Be ..................8To blame growers for the problem the industry is facing is ludicrous.

MARKETING PERSPECTIVEDeli Sandwiches That Load Up On Quality,Variety And Convenience Will Keep ‘EmComing Back For More ..................................57I think deli retailers can grab their share of the business by doing the kinds of things that have made their stores so successful.

1111

TABLE OF CONTENTSDEC./JAN. ’07 • VOL. 11/NO. 6

DeliBUSINESS

COVER STORY

IN EVERY ISSUE

SPECIAL SECTION ..............15

FEATURESBacking Off Olives — A Big Mistake ..........................................47From a side show to a destination stop, olives have been embraced by consumers.

A New Generation Of Deli Packaging ....................................50As the deli becomes a mealtime destination, new packaging will provide greater options for a greater variety of consumers.

DELI MEATSFeaturing Ethnic SalamiBoosts Sales ............................................53This ages-old food is being rediscovered for its versatility and taste.

4477 5533

2007 Specialty Cheese Guide


COVER PHOTO COURTESY OF McCORMICK & COMPANY

WIN AN iPOD NANO 2ND GENERATION 2 GB with 1.5-inch backlit color LCD, anodized aluminum body, holds up to 500

songs/25,000 iPod Nano viewable photos, up to 24 hours playback when fullycharged, skip-free playback, Mac and Windows compatible, silver finish.

HOW TO WINTo win the DELI BUSINESS Quiz, the first thing you have to do is enter. The rules

are simple: Read through the articles and advertisements in this issue to find theanswers. Fill in the blanks corresponding to the questions below, and either cut alongthe dotted line or photocopy the page and send your answers, along with a businesscard or company letterhead, to the address listed below. The winner will be chosen by drawing from the responses received before the publication of the April/May 2007issue of DELI BUSINESS. The winner must agree to submit a photo to be published in that issue.

KEVIN MICHAELSPurchasing Agent Ohio Farmers Inc.Cleveland, OH

Kevin Michaels has been a purchasing agent at Ohio FarmersInc., a 54-year-old foodservice distributor owned by the Gelb fam-ily, for the past five years.

About 90 percent of the operation’s business is with restaurants — both local andchains — and the remaining approximately 10 percent is with the foodservice end ofsupermarkets — kitchens, catering, etc. Kevin buys proteins, dairy and bakery.

Prior to joining Ohio Farmers, he spent 20 years with Stop & Shop (now GiantEagle) in Cleveland.

He has been reading DELI BUSINESS since its inception because, “I love it. I evenhave a file where I keep the issues because I refer to them a lot. I always learn newthings when I read it.”

As the winner of the DEL BUSINESS quiz, Kevin wins an iPod Nano.

Quiz Questions1) What is the street address for Epicure Foods Corp? _________________

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F R O M T H E E D I T O R ’ S D E S K

Make sure you catch Paula Deen’s guestcolumn on page 57. Paula, of course, isthe Food Network TV star, founder of

The Lady & Sons and other restaurants, author,magazine personality, endorser of cooking products.

Her closest collaboration is with Smithfield toencourage families to eat their meals together.

Perhaps, the most important thing the deliindustry can learnfrom Paula is notbased on anything

she is or has done — but onwhat she is not and has notdone. Paula is a good cook,but she never went to culi-nary school and is not a chef.

There has been a shift inhow the food culture inter-sects with popular culture.For a while, the Food Net-work was making celebrities of chefs, such Wolfgang Puckand Emeril Legasse. This still happens, but there is a shift tomore approachable meals made by people more like Paula.

The most popular star ever to come out of the FoodNetwork is Rachel Ray, who cut her eyeteeth working atMacy’s, first at the candy counter, then as manager of freshfoods. She became a star not by showcasing elaboratecooking techniques but by championing 30-Minute Meals —right before your eyes she would actually make a fresh,healthful, delicious dinner for a family in just 30 minutes.

The popularity of the concept is emblematic of a feasibleand desirable focus for deli operations. It is easy to be a fanof Whole Foods and HEB’s Central Market. You just haveto look at the Specialty Cheese Guide, starting on page 15, torealize how exciting the culinary world can be. Yet, Paulaexpresses the way a lot of Americans feel when she writes:

“Nothing is better than a good ham-and-cheese sand-wich. In fact, some folks don’t even need the bread. Lots oftimes when I’m home, I’ll take a slice of ham and Swisscheese, roll them up, dip it in mustard and that’s a meal forme. But it has to be really good ham and cheese.”

Fair enough and, for deli operators, it’s a reminder that toimprove the meal experience of consumers, and get morebusiness, there are a lot of things that can be done short ofbuilding a world-class food emporium.

Start with, as Paula mentions, selling good stuff. Onevery large retailer was bemoaning to me that a big brandwouldn’t sell him for competitive reasons. He was cryingbecause he couldn’t banner this one brand over his delis. Hedidn’t realize it but, actually, he had been done a great favor— if he will seize the opportunity.

No one brand is best at every price point for every prod-uct. Not being able to yoke his operation to that one brand,he was free to select superior products at various price levels.

This is a continuous process we all should do. Anotherretailer mentioned his rotisserie chicken sales were downand theorized about people looking for healthful food and

wanting breasts cooked without skin. It is a theory, but hehad forgotten his rotisserie program was exactly the same asthe one he ran 10 years ago. Chicken only, one flavor only,even the container had the same decade-old graphic.

Maybe his chicken was tops in his market 10 years ago— maybe it isn’t today. Maybe tastes have changed, andpeople want “lemon-pepper” rotisserie instead of what hedecided on so long ago. He needs to do tastings, competi-

tive studies and look at thewhole offer anew.

Selecting the best prod-ucts is key, but it is just astart. Too many delis are runlike a secret society. There isa massive display case of allkinds of meats and cheeses inthe service deli — andscarcely any signage or expla-nation why one might be bet-ter or different than another.

If you don’t know the difference between Jarlsberg andSwiss, nothing will tell you. If you don’t know the differencebetween Genoa salami and kosher salami, there is no way tofind out. Much less, is anyone actually trying to sell any ofthese fine products? They just sit there for those who knowthem to buy them.

We can urge better training of personnel — at the veryleast, every counter person should have tasted every prod-uct. But the nature of mass-market retailing, with rapidturnover and thus inexperienced employees, means we arenot going back to the day of the old “appetizing specialist”who knew how to slice nova, de-bone herring and explainthe difference between pastrami and corned beef.

Sitting around and bemoaning the shortcomings of ourstaff won’t get the job done. We have to look for new tools.

We have to start with information. Every deli operationshould have a website with a page about each product.Nutritional information, flavor profiles, usage information,storage information, etc.

Then, most important, there needs to be a little sectionon why you, the retailer, selected this product and this brandto offer your customers.

Once we’ve got the information, we have to make itaccessible at the point of purchase. With today’s inexpensivewireless networks, that shouldn’t be that hard to do.

The real win is going beyond making information avail-able to using information as a selling tool. Every deli shouldhave a meat, cheese, salad and specialty product of theweek. These have to be chosen not because a manufactur-er funded a sale, but because the retailer is proud of theproduct and wants to introduce it to his customers.

Manufacturers have to help with samples and literature.It is, after all, their products that are being pushed. But, atcore, this is about the relationship between the store and itscustomer and about increasing customer satisfaction bymaking sure the consumer knows how to buy the ham andthe cheese that are “really good.” DB

Reaching The People

To improve the meal experience ofconsumers, and get more business,there are a lot of things that can bedone short of building a world-class

food emporium.

ByJim PrevorEditor-in-Chief of

DELI BUSINESS



http://www.belgioioso.com

P U B L I S H E R ’ S I N S I G H T S

This was the year produce turned into a haz-ardous food. The country saw people dyingfrom fresh spinach and getting sick from car-

rot juice or eating at Taco Bell. Recently, U.S. water-cress distributed in Ireland was recalled for Salmonella.

It sure seems easy to blame the farmers. It is even easierto use this as an excuse to stop using fresh produce inrecipes. But, is it right?

No. Before the countryjumps to conclusions aboutthe safety of fresh produce,we all need to remember it isa raw product that grows inthe ground. Fresh fruit andvegetables come into contactwith dirt throughout theirgrowing period. In the fields,birds fly overhead, rodentslive, deer roam and occasionally farmhands need to relievethemselves. I have friends who are farmers and when they goout into the fields with harvesting equipment, they alwaysbring a roll of toilet paper because it just isn’t practical todrive back to the farmhouse every time you need to “go.”Then there is the dirt. Dirt is dirty.

Food retailers and consumers need to remember produceis dirty. In foodservice, it is very important, because the foodsprepared may not be immediately consumed. Just as employ-ees are trained not to prepare chickens for the rotisserie onthe same table as they prepare party platters, employeesshould be trained not to open a bag of potatoes and thenslice tomatoes without sanitizing the table between uses.

At this point, readers are probably agreeing — with a big“but” at the end of the sentence. The “but” is that a lot ofproduce is bought ready-to-eat and/or pre-washed andassumed to be free of bacteria and safe to consume.

The produce industry is in transition from choppers tofresh food processors and manufacturers. To blame growersfor the problem the industry is facing is ludicrous. It wouldbe the same as if the chicken farmer were blamed for an out-break of salmonella from chicken. Yes, we can reduce thepathogens in raw foods, but we can’t eliminate them. Yes,every precaution should be taken to reduce risk at the growerlevel.The new vaccine for E. coli in cattle is a good example.

But, when talking about processed foods claiming theproduct is ready to eat, the task of assuring a safe food supplyrests, first and foremost, in the hands of the manufacturer.Roast beef and turkey are not supposed to have pathogensready and waiting to make consumers ill, and neither shouldpackaged spinach or juice or lettuce.

While fresh food manufacturers have dealt with the food-

safety issues for a long time, produce processors still think ofthemselves as the fresh fruit and vegetable guys. We all knowof instances when one package tested positive for apathogen, and the manufacturer issued a complete recallonly to find the problem could not be verified in the plant,the product or anyplace else in the food chain. Many manu-facturers have made it through recalls by the skin of theirteeth, and others have perished. However, not to do anything

is immoral. As one meatmanufacturer told me, “I’drather loose my business thanbe responsible for one death.”

Yet, when we hear of alarge produce recall, it is inthe news for months witheveryone looking to placeblame — on the growers, cat-tle, compost, local deer popu-

lation, water. The problem rests solely on the processor whoassured the public and foodservice buyers the produce didn’tneed to be washed and could be eaten as is. If the amount oftime needed to test produce before delivery isn’t enough toinsure the product is safe, then the industry needs to developnew test methods before it is called ready-to-eat.

Is the problem easy to solve? No, mainly because atti-tudes have always made light of food-safety concerns regard-ing fresh produce. The produce industry, retailers and thepublic have always had a casual attitude about produce. Theindustry has almost expected that occasionally people willget sick from cantaloupes or tomatoes or scallions. We havejust never seen it on this scale or this frequently.

It is in all probability true that people will get sick fromproduce because most people still don’t believe in the seri-ousness of washing produce. But, at the same time, produceprocessors should not say their products are safe to eatand/or don’t need to be washed unless they are willing andable to take the responsibility if they are not.

There is not a fresh food company that has not wrestledwith the same concerns. That is why the fresh prepared foodindustry has been so hesitant to do away with preservatives.It is why the shelf life of salads is often weeks before they areexpected to go bad.

This is a relatively new problem for produce, all the moreapparent when a relatively small growing area supplies themajority of product. It has been said there were just as manyfoodborne illnesses attributed to fresh produce when producewas locally produced on small farms. That may be true, butno one ever said it was safe to consume without washing.

The responsibility for food safety still rests with the com-panies claiming their products are safe and ready-to-eat. DB

Is Produce Hazardous To YourHealth? No, But TheProcessing Might Be

ByLee SmithPublisher of

DELI BUSINESS

To blame growers for the problem the industry is facing is ludicrous.


© 2006 Unilever Foodsolutions. Hellmann’s,® Bring Out The Best® and theBlue Ribbon Device are registered trademarks of the Unilever Group of Companies.1ACNielsen, April 22, 2006 (for calendar year 2005).

1-800-272-1217www.unileverfoodsolutions.us

Hellmann’s® is America’s favorite mayonnaise,1

so it’s not surprising that other brands areconstantly trying to match our one-of-a-kind

flavor, texture and exceptional performance…but they never succeed.

For more than100 years, patrons havebeen asking delis to Bring Out The Best.®

There’s still only one way…by bringing out the Hellmann’s.®

HELLMANN’S®The Gold Standard.

There’s a reason everyone elsecompares their mayonnaise

to HELLMANN’S.®


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Mashed, Sweet & Twice BakedGreat American Appetizers, Nampa, ID,introduces a new line of frozen and refrig-erated potatoes: Betty Crocker MashedHomestyle, Sweet and Gourmet TwiceBaked. All three potato varieties may beprepared in the oven or microwave. Great

American Appetizers has been providing premium appetizers andpotato products to the foodservice trade for more than 40 years.Visit www.appetizer.com/appetizer


Advanced Steam TechnologyHenny Penny, Eaton, OH, introduces itsnext generation SmartCombi combi-ovens.SmartCombi incorporates several significantupgrades, including the integration ofAdvanced Steam Technology, which utilizesan integrated heat exchanger to create largeamounts of steam as fast as traditional boil-

er technology. This enables SmartCombi users greater control ofrelative moisture and cooking climate. Visit www.hennypenny.com


Naturally Aged CheddarKiel Cheese, LLC, Kiel, WI, introducesa nationally distributed product, KielSelect Classic Wisconsin Cheddar

cheese available in two varieties — sharp and extra sharp. It has arich, complex flavor with a smooth and tightly knit texture. Anideal cheese to eat by itself or in a sandwich, Kiel Select Cheddar isavailable in 10- and 32-ounce chunks.


New Special Reserve SwissFinlandia Cheese, Inc., Parsippany, NJ,announces the addition of Black Label, a12-month aged Swiss Emmenthaler, to itsline-up of fine specialty and deli cheeses.Now available for the first time in theUnited States, the new specialty Swiss

offers cheese lovers a uniquely robust “bite" with a wonderfullyrich and balanced finish. Visit www.finlandiacheese.com.


Boska Tapas FondueBoska USA, Mount Kisco, NY, intro-duces the Tapas Fondue, designed to beserved alongside a variety of small dishesfor a tapas-style dinner party. The smallsets use inexpensive tea lights that will notoverheat and burn your cheese. Boska

USA was created by Boska Holland and Best Cheese Corpora-tion to improve service and distribution to American customers.Visit www.boskaholland.com


Keith Lyon has been appointed president andCOO of Soup Kitchen International, Inc. (SKI),New York, NY. He will be responsible for build-ing the corporate infrastructure and ensuringthe premium branded gourmet soups are avail-able to consumers throughout North America.SKI makes the Zagat-rated soups of Al Yeganeh,who inspired the “Soup Episode" on Seinfeld.Visit www.originalsoupman.com

Top International HonorsNorseland, Inc., Stamford, CT, exclusiveimporter and distributor of Jarlsbergcheese, was awarded first prize in theGreat Jarlsberg Challenge sponsored by

parent company Tine, B.A., of Oslo, Norway. Judging took placeat the October SIAL Fair, held biennially in France, where talliesshowed Norseland's cumulative sales and imaginative strategiesexceeded those of competitors in other Jarlsberg markets aroundthe globe. Visit www.norseland.com


Actor Launches Food CompanyActor Paul Sorvino is launching a new spe-cialty food company, Paul Sorvino Foods, Inc.,located in Greenville, DE, to produce a varietyof specialty retail-branded food products. Thecompany will begin with two product lines —three varieties of bulk-packed seafood itemsand four varieties of retail-ready packages of

Italian sausage. Visit www.paulsorvinofoods.com


DELI WATCH is a regular feature of DELI BUSINESS. Please send information on new products, personnel changes, industry, corporateand personal milestones and available literature, along with a color photo, slide or transparency to: Editor, DELI BUSINESS, P.O. Box810217 • Boca Raton, FL 33481-0217 • Phone: 561-994-1118 • Fax: 561-994-1610 • E-mail: [email protected]✍

New FlavorsPotatoFinger Snack Foods, Inc., Decatur,GA, introduces PotatoFinger Caramel CornPuffs and adds three new PotatoFinger Pota-

to Chip flavors — jalapeño, cracked pepper & salt, and cheddar &onion. These new products will be available in stores in February.PotatoFinger chips are made without any hydrogenated oils ortrans fats, and each flavor recipe is also kosher. Visitwww.potatofinger.com


John Minahan was appointed president ofBelleville, WI-based Federal Industries, a man-ufacturer of specialty display cases. Previouslythe director of sales and marketing, he hasassumed responsibility for the management ofoperations and products worldwide. For morethan 65 years, Federal Industries has createdcustomized bakery cases, deli cases and candycases. Visit www.federalind.com

Transitions

Announcements

New Products

DELI WATCH


http://www.appetizer.com/appetizer

http://www.federalind.com

http://www.hennypenny.com

http://www.finlandiacheese.com

http://www.boskaholland.com

http://www.originalsoupman.com

http://www.norseland.com

http://www.paulsorvinofoods.com

http://www.potatofinger.com


Power to control the

marketplace is shifting from

the retailer to the consumer.

BY LEE SMITH

plans. Suffice it to say — if you are not lookingto improve the way you communicate, theworld will leave you behind.

NEW FLAVORS AND PRODUCT TRENDS

First, retailers need to look at the food theyare selling. New flavors and food trends areoften forgotten by retailers who are more con-cerned with competition and operational issuesand who are dependent on suppliers offeringthem new products. However, the life span ofnew products is shortening and as competitorsinclude restaurants and other foodservice out-lets, it makes sense to know what flavors andproducts customers are looking for. It’s all partof developing more of a foodservice mentality.

Each year McCormick & Company, locatedin Hunt Valley, MD, publishes a list of hot newflavors. For 2007, flavor combinations are goingto be popular. The following is a list ofMcCormick’s predicted favorites:

C O V E R S T O R Y


TRENDS 2007New Flavors, New Concerns

Each year, DELI BUSINESS

takes a look at the newtrends, flavors and indus-try concerns that aregoing to dominate theupcoming year. Predic-tions are that 2007 willbe a year of significantchanges — changes in

products, attitudes and management.For years the industry has talked about the

“year” of the consumer, but it looks as if 2007will be the year the tables turn from talkingabout what consumers want to consumers hav-ing the ability not only to vote with their pock-etbooks but also to make their thoughts knownpowerfully and without ambiguity.

Unlike many past years, when the changesrevolved around products and product cate-gories, 2007 is a year in which consumer atti-tudes are going to dominate and force retailersto rethink their strategies and communication

• Clove & Green apple• Thyme & Tangerine• Tellicherry Black Pepper & Cherry• Sea Salt & Smoked Tea• Crystallized Ginger & Pistachio• Cumin & Apricot• Toasted Mustard & Fennel Seeds• Wasabi & Maple• Caramelized Garlic & Riesling VinegarWhile the flavors listed may seem to be too

exotic to apply to most chain-store deli depart-ments, they point to flavors that are clean andbright, combinations of bold, savory spices andfruit, and salt and smoke.

Interestingly, interior designers are predict-ing similar “flavors” for 2007. Predictionsinclude:

• Green designs that include more envi-ronmentally friendly fabrics and deco-rating materials.

• Bold uses of color, especially warmcolors such as greens and apricot.

• Global, exotic styles that include influ-ences from the entire world combinedinto easy living and natural motifs.

• Bringing nature indoors, includingplants, natural lightings, floral designsand natural materials.

• Comfortable rooms that people wantto live in as opposed to show off to

friends.Effective display techniques should reflect

consumers’ attitudes — bold, clean, fresh andnatural. Ethnic is no longer reserved for onlythose stores in ethnic areas. Depending onwhere stores are located, the flavors may beexotic and unusual, but in very conservativeareas, the same profile can be achieved withmore traditional ingredients.

Organic and natural are still going to play abig role in new product development, as aremore natural foods and regional and localproducts.

TRANSPARENCYThe Internet has changed the way stories

are told. Introduce a new labor scheduling idea,the way Wal-Mart did, and within 24 hours it iscritiqued on hundreds of websites and blogs.

Unlike past years, when criticism could bewhitewashed and made to look like the com-plaints of a group of disgruntled employees, in2007 industry analysts will have their opinionsout in the open, transmitted to thousands ofpeople who subscribe to a multitude of blogs.These people will influence retail and consumerdecisions as well as government regulationsand the media.

And whatever you do, don’t forget the indi-vidual consumer. Unlike in the past, an individ-ual doesn’t have to be well known to be wellheard. Groups of consumers can get togetherand easily find like-minded people who canquickly blast their message across the globe invery little time — and with significant results.

Retailers and manufacturers need to thinkabout getting brutally honest, helping their cus-tomers and forgetting about the spinning of

C O V E R S T O R YRe

ader

Ser

vice

No.

217


Groups of consumers can get together and easilyfind like-minded people who can quickly blast theirmessage across the globe in very little time — andwith significant results.



http://www.championfoods.com

tales. Point out what products have trans fat, beproactive in food safety, give customers infor-mation and choices, and you will be respected.Don’t — and you may find a public relationsnightmare along with your morning coffeewhen you walk into your office.

GLOBAL WARMINGThe message that global warming is going

to be a factor in everyone’s life is gettingthrough loud and clear. As the warnings aboutthe future of planet earth become direr, peoplewill become more aggressive in searching forplanet-friendly solutions. Organic and free-range products, eco-friendly packaging, alterna-tive fuel sources, regional foods and local prod-ucts will continue to become more important.Consumers will be looking for companies thatare taking care of the environment and avoid-ing those that don’t.

NEW PACKAGINGBetter graphics, value added, higher quality,

but less actual food will become the packagingmantra. People are getting older, metabolismsare slowing down, the workplace has turnedinto desks and computer screens instead of fac-tories and farms, and the population is stabiliz-ing or declining. The country is not going toconsume more food.

Regardless of how much actual food peoplecan consume, companies must grow revenue,and if quantity isn’t going to increase, then pricemust. But, the marketplace is too competitivefor food prices to rise without value. The valuewill come in packaging and convenience. Ofcourse, it also will come in better-quality foodsthat command a higher price, such as organics.

Europe is already facing an older anddeclining population; products on display atthe 2006 SIAL Fair in Paris, France, were a reflec-tion of the new marketing reality. New productsincluded a plate of 10 small goat cheese balls,each with a different garnish, shrink-wrappedand ready to be sold. There were pre-cut andwrapped specialty cheeses — all packaged inways to enhance the appeal of the cheese, addvalue — and price.

There were iced desserts with several layerspackaged in upscale transparent plastic glasses;cheese in a butter tray for multiple uses as aspread, an appetizer or in a sandwich; a tapaspackage with tidbits of fresh cheese on top ofdark wheat cake for entertaining; baby food insqueeze tubes and sweetened whole milkyogurt with fruit marketed to children; andsmall trays of flavored, solidified olive oil to useas a substitute for butter and ready to put onthe table. Upscale pump dispensers of premi-um Madagascar vanilla paste were getting a lotof attention. A fresh appetizer of smokedsalmon with fresh cheese marinated in olive oiland a combination package of fresh appetizer-

size seafood entrées sold in glass dishes wereincluded in the award section.

Another trend to be aware of is the green-ing of packaging. Companies aware of con-sumers’ desire for fresh, wholesome and naturalfoods are changing packaging to make theirproducts “seem” more natural. Look for lots ofgreen, yellow and shades of wheat. You’ll seegrain, pastures, cute animals and farm sceneson many products, but what the consumerreaction will be is unknown. Will consumerspick up on the packaging ruse? Will they gravi-tate to products that look good but don’t deliv-er on implied promises?

TECHNOLOGY INTEGRATIONThe seamless integration of physical and vir-

tual realities is now possible and inevitable. New“phones” that can receive e-mails, take picturesand transmit data will soon be able to pay forpurchases, easily access the Internet and scanbar codes so consumers can find out moreabout the product, download coupons andpossibly compare competitors’ prices. Ofcourse, there is a big question about how manypeople, even if they have the ability to do in-depth research into every product they buy, willdo so.

Strategically, the possibilities for retailers areendless. Imagine a store that sends sales andpromotions — perfectly targeted to the cus-tomer — directly to his or her cell phone.Imagine a customer getting a message, “Just intoday, three new cheeses,” followed by thedescription and pricing along with the optionof placing an order to pick up or have it deliv-ered to office or home.

Or, a customer goes into his or her favoriteretailer to do the weekly shopping and wants tobuy an expensive bottle of 35-year-old balsam-ic vinegar. While there, he or she goes a kioskand places an order with a choice of severaldelivery locations and options. The product isthen shipped directly from the store’s ware-house or from the importer/distributor, savinginventory costs, handling costs and potentialshrink from theft or breakage. Products couldinclude everything from specialty cheeses pro-duced by artisanal farmstead operations to giftbaskets, fine oils, dried fruit, flowers and special-ty meats. Any product that doesn’t make sensefor the retailer to carry in the brick-and-mortarstore can be ordered from or shipped to any-place in the United States from a cell phone.

MEAL ASSEMBLY CENTERSThis is a new concept that is quickly grow-

ing around the country, offering people theoption of preparing fresh foods and customiz-ing recipes to fit an individual family’s tastes.Food is then taken home and put in the freezerfor the next couple of week’s meals.

For the most part, Meal Assemble Centers

C O V E R S T O R Y


Layered desserts in upscale packaging.

(MACS) are independent, freestanding unitsowned by individuals or part of franchise oper-ations, and the concept is too new to have reli-able profitability information. However, theconcept is intriguing, and consumer acceptanceseems to be high.

For retailers looking to compete with restau-rants and offer more services to their cus-tomers, it is an interesting concept. Granted, itdoes take a fair amount of additional space, butit also offers differentiation. For a chain retailer,the cost of food is going to be much less thanfor an independent operator who is buyingproduct from a local foodservice distributor orpossibly the local supermarket or club store. Inaddition to being the low-cost provider, retail-ers, due to the large quantity of food and sup-plies on hand, don’t have to be as precise withtheir ordering and can offer customers moreflexibility.

Tie the concept in with nutritional counsel-ing and weight-control programs, and retailerscan make a real difference in the health of theircustomers. Other space utilization opportuni-ties include cooking schools and menu prepa-ration for the deli and in-store foodservicevenues.

TRANS FATTrans fat is a health issue. Unfortunately, it is

ubiquitous in many foods and even foods thatare labeled “trans-fat free” often have trans fatsin them, but in limited quantities. The issue isnot going to go away, and more cities are goingto institute trans-fat bans, so it will better to beproactive than reactive.

So, what’s a retailer to do? Don’t preach andjust be honest. Have brochures explaining thedanger of trans fat, and explain that some foodscontain them for reasons of shelf life, taste andprice. Make sure your store has alternative prod-ucts available. Let customers know that manu-facturers are working hard to find substitutionsand your buyers are aggressively searching fortrans fat-free foods that taste good.

This is an opportunity to make it very clearthat you a have your consumers’ best interest atheart. DB


DeliBUSINESS


A quick and easy resource for the cheese professional.

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http://www.stellacheese.com

O ne of the darlings of chain-store deli depart-ments is the specialty cheese section,where the selection ranges from factory-made specialty cheeses to cheeses fromsmall farmstead operations that producehandmade product in small batches fromthe milk of their own animals.

The beauty and business of selling specialty cheeses are oneand the same. Consumers are looking for the foods they find dur-ing their restaurant adventures, for regional, organic and naturalfoods they perceive as healthful alternatives to the processedfoods that seem to dominate supermarket shelves and for prod-ucts reflecting the growing community concerned with the envi-ronment and sustainable agriculture.

Specialty cheese offers an opportunity to introduce organicsand regional or local promotions as well as to highlight celebritycheesemakers. As a department, specialty cheese can addintrigue plus a continual learning experience for consumers. Spe-cialty cheese is becoming a hobby food, much like wine, with con-sumers following the results of cheese competitions, collectingbooks on the subject and sharing articles published in leadingnewspapers and magazines around the country. Cheese clubsare attracting new members, and even myspace.com has profilesof people looking to learn more about cheese and make newcheese-loving friends.

Within the abundance of options that make this category soattractive comes the challenge of understanding the literally hun-dreds of cheeses available to every buyer. For the second year,the Specialty Cheese Guide also includes a section on Americancheesemakers along with an expanded list of the cheeses theyproduce. American cheesemakers are gaining stature in the inter-national community, their wares are being exported to most areasof the world, and their products make a worthwhile addition toany cheese lineup.

As with the Specialty Cheese Guides in the past, the descrip-tion of each cheese includes the name, classification, country oforigin and type of milk traditionally used for that individual varietyplus a brief description. Also included in this year’s list is the addi-tion of more Protected Denomination of Origin (PDO) cheeses.

The Specialty Cheese Guide also includes a category listingsignified by the letter A, B, C and D. It can be used to give buyersa feeling about what cheeses should be carried based on con-sumer demographics as well as the level of expertise and servicea retailer can offer. This year, many cheeses have changed theirclassification since once uncommon cheeses have gained wide-spread appeal. Depending on demographics and the sophistica-tion of the stores, the clientele and the store associates, the typeof cheeses any store should carry varies.

A — Basic cheeses that appeal to a wide range of con-sumers, usually available in pre-cut and wrapped versions, withlong shelf life and a mild flavor.

B — Specialty cheeses not usually found in the dairy case.More expensive then “A” cheeses and requiring a more sophisti-cated audience. Usually well known and available pre-cut andwrapped.

C — Require not only a knowledgeable consumer base butalso an educated sales staff. Often quite expensive and usuallynot available pre-cut and wrapped.

D — Unusually exceptional cheeses that are expensive,require an educated staff and sophisticated clientele, and may bedifficult to purchase. Sometimes pungent, fragile or difficult tohandle.

By Lee Smith

2007 Specialty Cheese Guide • Deli Business 17


Abbaye de TamieCategory: D Type: Washed RindMilk: Cow Origin: France

Semi-firm raw milk cheese made by Trappistmonks from the Savoie region of France. Washed inbrine twice a week until it is ready to be sold, it isfruity and full flavored. Usually sold at one month,pasteurized milk version for U.S.

AbondanceCategory: D Type: SemisoftMilk: Cow Origin: France

PDO. Pressed curd cheese with a naturalbrushed, inedible rind. Creamy brown exterior withcreamy beige interior. Complex cheese reminiscentof Comté with a buttery, fruity and nutty flavor.

AdrahanCategory: D Type: Washed RindMilk: Cow Origin: Ireland

Pungent rind that make this cheese fall into thesmelly cheese category. Semi-soft paste that isfresh, fruity and a little acidic. Made from pasteur-ized milk and sold between three and four monthsold.

Allgäuer BergkäseCategory: C Type: Firm/HardMilk: Cow Origin: Germany

PDO. Similar to Allgäuer Emmentaler, Bergkäseis smaller, more aromatic and produced only insummer in mountain pastures in the Allgau region.

Allgäuer EmmentalerCategory: B Type: Firm/HardMilk: Cow Origin: Germany

PDO. Bavarian Swiss. Raw milk cheese madefrom a recipe brought to Bavaria in 1821 from theEmmental region of Switzerland. Yellow paste withregular, cherry-size holes and a nutty taste.

AppenzellerCategory: C Type: Firm/HardMilk: Cow Origin: Switzerland

Natural, raw milk cheese with a grained, yellowto reddish brown rind. Ivory to yellow interior witha few pea-sized holes. Full-flavored to very robustcheese with a unique spicy flavor.

AsaderoCategory: B Type: Pasta FilataMilk: Cow Origin: Mexico

Similar to young provolone with its white colorand shiny exterior. Often referred to as Mexicanmozzarella because of its superior melting quality.Can be found in balls, loaves and braided. Primarilydomestically produced.

AsiagoCategory: A Type: Firm/HardMilk: Cow Origin: USA

Made from fat-free milk. Nutty flavor and palecolor when young. As it ages, texture becomesdrier, more crumbly, and flavor is sharp and pro-nounced. Color deepens with age. Tastes like across between Cheddar and Provolone.

Asiago d’AllevoCategory: C Type: Firm/HardMilk: Cow Origin: Italy

PDO. Light beige inside and out with manysmall holes throughout. Mild flavor. Produced inlarge wheels about 20 pounds, seven to nine incheshigh, from partially skimmed milk. Taste and tex-ture vary greatly with age.

AzeitčoCategory: D Type: SemisoftMilk: Sheep Origin: Portugal

PDO. Prized table cheese similar to Serra daEstrela from the Beija region. Sweet, earthy, agedwheels. Beige, pinkish rind. Cream colored pastecan flow. Supple paste and distinctive taste are typ-ical of cardoon (thistle) coagulated raw ewe’s milkcheeses from Portugal and Spain.

BallyoakCategory: D Type: SemisoftMilk: Cow Origin: Ireland

Made from pasteurized milk. Made in small tra-ditional cheese vats, mold-ripened, then placed in akiln where oak chip smoke slowly imparts uniqueflavor and texture to each individual cheese.

BanonCategory: D Type: SemisoftMilk: Goat, Cow Origin: France

Beautiful soft cheese wrapped in chestnut orgrape leaves and tied into a little bundle. Runnyand intense interior with winey, fruity, nutty taste.

BeaufortCategory: C Type: Hard/FirmMilk: Cow Origin: France

PDO. Superb mountain cheese similar to a fineSwiss Gruyére. Excellent melting characteristics.Smooth creamy texture with occasional fissures.Mild, sweet, fruity flavor.

Beenleigh BlueCategory: D Type: BlueMilk: Sheep Origin: England

From the British Isles. A rich, sweet, gentle bluemade from pasteurized milk that has less blue vein-ing than many blues. An excellent cheese that isconsistent and mellow.

BittoCategory: C Type: Firm/HardMilk: Cow, Goat Origin: Italy

PDO. Semi-cooked wheel aged 70 days and upto 10 years. Ten percent goat milk is allowed. Straw-yellow rind with a white to straw-yellow interior,depending on age. Sweet delicate flavor becomesstronger with age. Produced in Lombardy.

BlarneyCategory: B Type: Firm/HardMilk: Cow Origin: Ireland

Semifirm, part skimmedmed-milk cheese.Golden interior with large eyes. Mild and mellow,especially popular for St. Patrick’s Day. Now avail-able in smaller 5- to 10-pound waxed wheels. Alsoavailable smoked.

Bleu d’AuvergneCategory: C Type: BlueMilk: Cow Origin: France

PDO. Semisoft, moist, sharp blue with pungentaroma. Made with traditional Roquefort recipe.Pale yellow interior with defined, dark blue veins.Very creamy and more subtle than Roquefort.

Bleu de BresseCategory: B Type: BlueMilk: Cow Origin: France

Made in Bresse, near Burgundy. Well knownwith a dedicated following. Originally French com-petitor to Italian Gorgonzola. Basically Brie-stylecheese. Should have mottled bloomy rind or interi-or may be chalky. Domestically produced versionknown as Bresse Bleu.

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Bleu des CaussesCategory: C Type: BlueMilk: Cow Origin: France

PDO. Made in the area around Roquefort fromraw milk. White interior with liberal veining. Aged incaves. Sharp spicy flavor. Less salty than Roquefort.

Bleu du Haut-Jura, de Gex, de SeptmoncelCategory: D Type: BlueMilk: Cow Origin: France

PDO. Hard, uncooked large flat wheel, lesscrumbly than most varieties. Mild flavor with a hintof hazelnuts. Made in small mountain dairies inFranche-Comté from milk of Montbéliard cows.

Bleu du Vercors/SassenageCategory: D Type: BlueMilk: Cow Origin: France

PDO. Mild blue with delicate flavor, subtlefruitiness and mild aroma, first produced by monksin Rhône Alps. The Baron de Sassenage, in the 14thcentury, allowed his subjects to freely sell thecheese they produced.

Blue CastelloCategory: B Type: BlueMilk: Cow Origin: Denmark

Rich triple creme blue with 70 percent fat con-tent. Mild and very creamy. Brie-like texture andfresh, woodsy aroma.

Blue Des Basques BrebisCategory: D Type: BlueMilk: Sheep Origin: France

Made in the Pyrenees Mountains. Complexcheese that is subtle but not heavy. Spicy andearthy.

BocconciniCategory: A Type: FreshMilk: Cow Origin: Italy

Fresh mozzarella in small, egg-shaped balls.Translates as “little mouthfuls.” Delicious whenteamed with herbs, spices and olive oil. Oftenserved with melon and prosciutto. Commondomestic cheese. Water buffalo-milk version nowbeing imported from Italy.

BoerenkaasCategory C Type: Firm/Hard Milk: Cow Origin: Netherlands

Natural rind, unpasteurized, ranges from firmto very hard. Golden rind with beige-yellow interi-or. Pleasant nutty aroma with a rich, sharp, com-plex taste profile.

BoilieCategory: C Type: FreshMilk: Cow Origin: Ireland

Hand-rolled balls of soft, creamy cow’s milkcheese preserved in sunflower oil, herbs and garlic.Made from pasteurized milk and packed in glassjars. Goat’s milk version is mild but with slightlymore pungent taste.

Bonne BoucheCategory: D Type: SoftMilk: Goat Origin: Vermont

A small flat ash-coated disk inspired by Selles-sur-Cher from the Loire Valley. Lemony and tangy,it becomes runny as it ages.

Borough Market CheddarCategory: C Type: Firm/HardMilk: Cow Origin: England

Traditional farmhouse Cheddar from Devon,made from pasteurized milk. Dense, smooth, closetexture. Aged 12-13 months. Rich, nutty, slightlysweet. Caramel flavor, very balanced and mellow.

BoursaultCategory: B Type: Soft-Ripened Milk: Cow Origin: France

Bloomy-rind triple creme with light yellow inte-rior and a mild, rich, creamy taste. Name of cheeseand brand are the same. Individually wrapped andboxed 8-ounce cylinders.

BraCategory: C Type: Firm/HardMilk: Cow Origin: Italy

PDO. Pressed, part-skimmedwheels originatedin 14th century Piedmont. Named for a city. Threevarieties: soft (Tenero), hard (Duro) and summer-only alpine (d’Alpeggio). Small amounts of sheepand/or goat milk allowed.

Bra TeneroCategory: C Type: Firm/Hard Milk: Cow Origin: Italy

From the Piedmont area. A dense full-flavoredcheese that is younger than and not as hard as BraDurro.

BricaCategory: D Type: Firm/Hard Milk: Cow Origin: Italy

Raw cow’s milk cheese with a strong flavor andmild sweet aroma. Relatively new to the market.

BrieCategory: A Type: Soft-RipenedMilk: Cow Origin: France

One of most popular specialty cheeses. Com-pletely edible white rind. Soft, buttery color interiorwith mild flavor that deepens with age and creamytexture that becomes lusher with time. Excellentdomestic Bries available. Many artisanal cheeseproducers making Brie with goat’s and sheep’s milk.Flavored Bries also popular.

Brillat-SavarinCategory: D Type: Soft-RipenedMilk: Cow Origin: France

More like a dessert. Rich and creamy with mini-mum 75 percent butterfat content. Triple creme,Brie-style cheese. About six ounces each.

Brin d’AmourCategory: D Type: SemisoftMilk: Sheep, Goat Origin: France

Soft cheese usually made from sheep’s milk butoccasionally a mixed milk cheese. Characterized byherb-coated crust that is bitter and usually noteaten. White, moist to runny interior. Uniquelyherbaceous flavor.

Brocciu CorseCategory: C Type: FreshMilk: Sheep, goat Origin: France

PDO. Soft, white whey cheese from Corsica,eaten fresh or salted and aged several weeks. Flavorvaries according to where the sheep and/or goatsgrazed.


BündnerkäseCategory: B Type: SemisoftMilk: Cow Origin: Switzerland

Made from organic cow’s milk. Yellowish-brown to reddish rind. Ivory to light yellow interior.Soft, delicious and rich with clean finish. Whenthree to four months old, very mild. Aged six tonine months, pleasantly tart.

BurrataCategory: C Type: Pasta FilataMilk: Cow Origin: Italy

Handformed delicate pouch filled with stretchymozzarella curd amalgamated with cream. Interiorconsistency resembles creamy mozzarella shards orsweet cream butter. Sweet, fresh, milky aroma. Orig-inated in 1920s in Puglia. Best at cool room temper-ature, plain or with olive oil, salt and pepper.

ButterkäseCategory: A Type: SemisoftMilk: Cow Origin: Germany

Made throughout Germany and Austria as wellas in the United States. Name means “buttercheese” and is reflective of taste. Mild, excellentmelting cheese. Children’s favorite.

CabanonCategory: D Type: FreshMilk: Sheep Origin: Canada

Made in Quebec. Slightly aged, sheep’s milkdisk wrapped in eau-de-vie soaked maple leavesand tied into a bundle. Soft texture, rich flavorblending hazelnut, spice, pure milk.

Cabecou FeuilleCategory: D Type: SoftMilk: Goat Origin: France

Fresh and mild, a small 10ounce disk dipped inplum brandy, sprinkled with black pepper and thenwrapped in chestnut leaves. Smooth, creamy andtangy with overtones of brandy. Beautiful additionto a fine cheese department.

Cabot Clothbound CheddarCategory: C Type: Firm/HardMilk: Cow Origin: Vermont

Twenty-five pound clothbound wheel fromCabot Creamery Cooperative, made from pasteur-ized milk, aged 12 months at Jasper Hill Farm.Sharp, creamy, with notes of caramel.

CabralesCategory: C Type: BlueMilk: Cow, Goat, Sheep Origin: Spain

PDO. Made from raw, mainly cow’s milk. Sincemost farmers keep mixed herds, often blendedwith goat’s and ewe’s milk in spring and summer.Cave-aged with deep blue veining, thick textureand creamy, piquant flavor.

CaciocavalloCategory: B Type: Pasta FilataMilk: Cow Origin: Italy

Provolone-style cheese. Table cheese whenyoung and grating cheese when aged. Pear-shapedwith full, mellow flavor. Firm texture, intense aromaand pale yellow color.

Caciotta al TartufoCategory: D Type: Firm/Hard Milk: Sheep Origin: Italy

Pasteurized mixed-milk cheese made with sliv-ers of Umbrian black truffles in the paste. Some-times a mixed milk cheese made with cow’s milk.Compact cheese with intense flavor of truffles.

CaerphillyCategory: C Type: Firm/HardMilk: Cow Origin: England

English “crumbly.” Only lightly pressed and verymoist. Ready to eat as young as six to 10 daysalthough can be aged up to four or five months.Fresh, clean, grassy taste and firm, elastic, school-eraser-type texture when broken.

CambozolaCategory: A Type: BlueMilk: Cow Origin: Germany

Very mild and creamy with subtle flavor. Subtleblue veins with downy white rind. Rich flavor over-tones of fresh cream and piquant woodsy blue.

CamembertCategory: A Type: Soft-RipenedMilk: Cow Origin: France

Now made in many countries and available incow’s, goat’s and sheep’s milk versions. Similar toBrie but smaller and more fluid texture. Edible, thin,white rind sometimes has rusty-colored flecks. Del-icate golden interior. Mild to pungent taste. Whenripe, should feel plump and yield to gentle pressure.

Cana de CabraCategory: D Type: Semi-softMilk: Goat Origin: Spain

A bloomy-rind soft-ripened cheese log similarto Bucheron from the area around Murcia. Creamyand mild yet full-flavored.

Canestrato PuglieseCategory: C Type: Firm/HardMilk: Sheep Origin: Italy

PDO. Tangy grating cheese from Puglia. Basket-ripened two to 10 months. Woven rushes mark therind, which is treated with olive oil, and sometimeswith wine vinegar. Gold exterior, straw-yellow inte-rior with small eyes.

CantabriaCategory: C Type: SemisoftMilk: Cow Origin: Spain

PDO. The full name, Queso de Nata deCantabria, means Cantabria’s creamy cheese. Madein northeastern coastal Spain from pasteurizedmilk, aged one week to two months, it melts in themouth. In Cantabria it is used in fish dishes, soups,stews, with chicken or enjoyed with bread.

CantalCategory: C Type: Firm/HardMilk: Cow Origin: France

PDO. Pressed, uncooked, dense, pleasantly sourtaste. An aluminum badge on the nearly 100-pound wheel identifies the maker. Best made insummer and aged six months: look for a thick, grayrind. Made in Auvergne for 2,000 years. Cantalet:modern, smaller, barrel-shaped.

CapriniCategory: D Type: FreshMilk: Goat Origin: Italy

Traditionally goat cheese but often made withcow’s milk. Name means “little goats.” Cylindershape. Should be very white, soft and taste like tart,fresh sweet cream.

Casciotta of UrbinoCategory: C Type: Firm/HardMilk: Sheep, cow Origin: Italy

PDO. Pressed, semi-cooked whole milk cylin-der; 70 to 80 percent sheep milk and 20 to 30 per-cent cow milk. From central Italy’s Marches regionand appreciated by Michelangelo. Mild, sweet, witha thin, yellow rind and yellowish, crumbly paste.


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Greek StyleFETA CHEESE2006 World Cheese Championship

Gold Medal Recipient

Manufactured by Klondike Cheese Co.Phone 608-325-3021 Monroe, Wisconsin

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Cashel BlueCategory: C Type: SemisoftMilk: Cow Origin: Ireland

Made from pasteurized milk. Firm and relative-ly moist with fresh, slightly sharp flavor whenyoung. Less salty than other blues. With age, devel-ops melt-in-the-mouth creaminess and round,sweet, mellow flavor. Can be matured up to sixmonths.

CastelmagnoCategory: D Type: BlueMilk: Cow Origin: Italy

PDO. Pressed, semi-hard skimmedmed-milkcylinder aged up to six months. May contain sheepor goat milk, and may be pierced or not. Small pro-duction. Originated in 12th century Piedmontaround the same time as Gorgonzola. Some con-sumers prefer Castelmagno with little or no molddevelopment.

Castelo BrancoCategory: D Type: Semisoft Milk: Sheep, Goat Origin: Portugal

PDO. Three mixed milk cheeses from BeiraBaixa are protected under the name Queijos daBeira Baixa: Queijo de Castelo Branco, QueijoAmarelo da Beira Baixa, and Queijo Picante daBeira Baixa. The milk echoes the characteristics ofthe breeds and the high quality of the pastures theygraze.

Chabichou du PoitouCategory: C Type: Firm/HardMilk: Goat Origin: France

PDO. Tiny cylinder with a firm, white paste,mottled rind and classic taste: milky, a little sour, abit of nuttiness. Goat in Arabic is chebli, and thename is a reminder that Arabs migrating fromSpain established goat milk cheesemaking in theLoire Valley during the 7th century.

ChampignonCategory: A Type: Soft-RipenedMilk: Cow Origin: Germany

Double creme, Brie-like cheese with hand-picked mushrooms throughout. Mushroom flavor,mild and woodsy when young and intensifies withage. Very creamy.

ChaourceCategory: D Type: Soft-RipenedMilk: Cow Origin: France

PDO. From Champagne area. Small, bloomyrind very similar to Brie, but with richer more acidicflavor. Always rich and tart, but with variances fromyoung to aged.

Cheddar, DomesticCategory: A Type: Firm/HardMilk: Cow Origin: USA

No. 1 cheese consumed in the United States;accounts for over half of cheese produced. Flavor,size and color vary among cheesemakers. Alsomade from sheep’s and goat’s milk. Young Ched-dars mild and creamy. With age, become drier andflavor deepens. Made all over the United States.

CheshireCategory: B Type: Firm/HardMilk: Cow Origin: England

English “crumbly.” Bound in calico and thensometimes waxed. Crumbly yet moist texture.Savory taste with gentle bitter tang and slightlysalty. Distinctive character results from salt marsheswhere cattle graze.

ChévreCategory: A Type: FreshMilk: Goat Origin: France

Goat cheese. Mild, dense and smooth whenfresh. In the United States, herbs and spices oftenadded. Flavor strengthens with age. Most freshChévre domestically made.

Chévre NoirCategory: B Type: Firm/HardMilk: Goat Origin: Canada

Made in Quebec. Ivory-colored goat Cheddar,smooth and mellow, with persistent nutty and but-tery flavors. Caramel finish when aged.

ColbyCategory: A Type: SemisoftMilk: Cow Origin: Wisconsin

Originated in Colby, WI. Very mild, Cheddar-like,rich orange color. Higher moisture content thanCheddar makes it soft and light. Excellent meltingcheese. California also is very large producer.

ComtéCategory: C Type: Firm/HardMilk: Cow Origin: France

PDO. Extraordinary French mountain cheesethat owes its special flavor to unique conditions ofJura Mountains. Shift in feeding patterns through-out year explains subtle differences in color and fla-vor from one season to next. Type of Gruyére.Creamy, rich, piquant with a sweet, fruity flavor.

Constant BlissCategory: C Type: Soft-RipenedMilk: Cow Origin: Vermont

From Jasper Hill Diary, a small raw milk cheesethat will retain a dense tangy center. Very cleantaste, rich and creamy with a hint of earthiness as itages.

CooleeneyCategory: D Type: Soft-RipenedMilk: Cow Origin: Ireland

White mold, soft-ripened cheese made fromraw or pasteurized milk in 200 g and 1.7 kg sizes.Robust flavor when ripe. Soft/creamy to butterytexture with mushroom-like tang unlike other soft-ripened cheese.

CotijaCategory: B Type: Firm/HardMilk: Cow Origin: Mexico

Now primarily domestic. Used in Mexican cui-sine same way Parmesan is used in Italian. Excellentgrating cheese with sharp flavor and firm texture.Gaining popularity in mainstream cooking.


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CoulommiersCategory: C Type: Soft-RipenedMilk: Cow Origin: France

Similar to Brie. Uneven rind with brown mot-tling and straw-colored interior. Full, rich, butteryflavor.

Crater Lake BlueCategory: C Type: BlueMilk: Cow Origin: Oregon

Made by Rogue Creamery and somewherebetween a Roquefort and Blue d’Auvergne. Sweet,rich and mild, it is not as intense as Roquefort butstill has a bite. Slightly crumbly, it is an Americanclassic.

Cream CheeseCategory: A Type: FreshMilk: Cow Origin: USA

Soft, very mild. Made from light or heavycream. Velvety texture and rich nutty, slightly sweetflavor. Comes in different flavors, oftentimes withfruit, salmon, nuts or herbs added. Artisan creamcheese is very special, not at all like what is found inmost dairy departments.

CrescenzaCategory: D Type: FreshMilk: Cow Origin: Italy

A member of the stracchino family, a genericname for a group of cheeses from Lombardy thatare soft and square-shaped. Luscious and tangy,best eaten very fresh.

CrottinCategory: B Type: FreshMilk: Goat Origin: France

Many domestic versions. Usually sold as veryyoung, fresh cheese, although aged versions avail-able. Versatile little cheeses. Should be moist andcreamy, mild and snow white. Aged versions can bequite pungent. Added herbs, spices, nuts and edi-ble flowers are popular.

Danish BlueCategory: A Type: BlueMilk: Cow Origin: Denmark

PGI. Easy introduction to new specialty cheeseconsumers. Mild and creamy. White with distinc-tive blue veins and salty taste.

Double GloucesterCategory: C Type: Firm/HardMilk: Cow Origin: England

Color ranges from pale orange to deep red-orange. Firm body and creamy texture, althoughnot as firm as English Cheddar. Round, mellow fla-vor with orange tang upon finish.

Dry JackCategory: A Type: Firm/HardMilk: Cow Origin: California

Sweet and fruity with hints of wine. Rich brownrind and pale golden interior. Excellent gratingcheese. Can be used in dishes that call for goodParmesan or eaten as table cheese with salami, dryham, fruit or nuts.

DublinerCategory: A Type: Firm/HardMilk: Cow Origin: Ireland

Relatively new. Naturally balanced sweet taste iscross between nutty Swiss and Parmesan. Maturedfor more than 12 months. Packaged in distinctiveparchment-like film.

DurrusCategory: D Type: Washed RindMilk: Cow Origin: Ireland

Handmade in town of Coomkeen Durrus byJeffa Gill. Outstanding raw milk cheese similar toTomme. Light hay color interior oozes rather thanruns. Sweet and milky with complex undertones ofgreen leaves and forest undergrowth.

EdamCategory: A Type: SemisoftMilk: Cow Origin: Holland

Made from reduced-fat pasteurized milk.Smooth but supple texture with waxy feel. Mild yettangy taste and golden color. Excellent meltingcheese. Good introduction to specialty cheeseworld. Smoked and caraway versions available.

Emmentaler, DomesticCategory: A Type: Firm/HardMilk: Cow Origin: USA

Also known as domestic Swiss. Milder thanSwiss counterpart. Pale creamy interior. Often-soldin blocks. Good all-around cheese, especially popu-lar for sandwiches.

Emmentaler, SwissCategory: A Type: Firm/HardMilk: Cow Origin: Switzerland

Real Swiss cheese. Made in 200-pound wheels.Natural, firm, dry, yellowish-brown rind. Ivory tolight yellow interior with firm texture and cherry-sized eyes. Nutty, mild-to-flavorful taste. Made inmany countries including the United States.

English CheddarCategory: B Type: Firm/HardMilk: Cow Origin: England

Considered the original Cheddar, produced inSomerset, Dorset and Devon counties. Firm, dense,almost chewy. Tangy, wonderfully complex aromasand taste with nutty rich hints of fresh hay.

ÉpoissesCategory: D Type: Washed RindMilk: Cow Origin: France

PDO. Renowned cheese from Burgundy region,washed with brine, then Marc de Bourgogne.Orange coloration develops naturally from growthof brevibacterium linens, not a dye. When ripe, theelegant, flavorful, buttery paste can be eaten with aspoon.

EsromCategory: B Type: Washed RindMilk: Cow Origin: Denmark

PGI. Known as the Danish Port-Salut. Rich andaromatic. Yellow interior with irregularly shapedholes. Can become quite pungent and spicy as itages.

EvoraCategory: D Type: Firm/HardMilk: Sheep Origin: Portugal

PDO. A wheel, aged six to 12 months. Few orno holes in the light yellow paste. Cardoon used tocoagulate raw ewe’s milk.

ExplorateurCategory: B Type: Soft-RipenedMilk: Cow Origin: France

Bloomy rind, triple creme. Very creamy, slightlygrainy and salty. Should have pleasant aroma andslightly earthy taste, reminiscent of mushrooms.


FetaCategory: A Type: FreshMilk: Sheep, Goat Origin: Greece

PDO. Traditional Greek cheese. White, softcheese ripened and brined at least two months.Made with 100 percent ewe’s milk or up to 30 per-cent goat’s milk. Majority of U.S. feta made fromcow’s milk. Mild, tangy, slightly salty taste. Crumblytexture with small uneven holes. Usually packed inbrine that should be washed off before eating.

Fiore SardoCategory: C Type: Firm/HardMilk: Sheep Origin: Italy

PDO. More than 2,000 years old, uncookedFiore Sardo was made from raw sheep milk inmountain huts in Sardinia, suspended over the fire-place during the primary aging. Today, some ismade from pasteurized, blended cow and sheepmilk. Aged two to eight months.

Fog LightCategory: C Type: Soft-RipenedMilk: Goat Origin: California

From Mary Keehn, a small cheese made atCypress Grove. A layer of ash covers each wheel ontop of which sits a fluffy white bloomy rind. Moistwith a clean lemony taste characteristic of a freshgoat cheese.

Foin d’OdeurCategory: D Type: Washed RindMilk: Sheep Origin: Canada

Made in Quebec. Small wheels with a cultured,washed rind. Named for the herb “sweetgrass” thatadorns it. When ripe, paste is runny.

Fontina, DomesticCategory: A Type: SemisoftMilk: Cow Origin: USA

Good all-around cheese with superior meltingqualities. Also slices and grates easily. Excellenttable cheese. May have thin rind or no rind at all.Mild and nutty. When aged, dry and dark with pro-nounced nutty flavor.

Fontina Val d’AostaCategory: C Type: SemisoftMilk: Cow Origin: Italy

PDO. One of the world’s greatest cheeses, heav-ily imitated, but never copied. Light brown, cocoa-colored crust with warm ivory interior. Softens atroom temperature but never runny. Warm, butter-nut flavor of great Emmentaler, but with tang.

FougerusCategory: D Type: Soft-RipenedMilk: Cow Origin: France

U.S. version made with pasteurized milk. FromRobert Touzaire. Produced in the Ile-de-Franceregion. This bloomy-rind cheese is similar to aCoulommiers and gets its name from the fern thatis draped over the cheese. Produced in small 1.5pound wheels.

Fourme d’AmbertCategory: D Type: BlueMilk: Cow Origin: France

PDO. Tall blue-veined cylinder, from sameregion as Bleu d’Auvergne but more ancient lineage.Gray down covers dry, yellowish rind. White paste,profuse veining and caverns. Creamy texture, bluemold aroma, mild, fruity taste.

Fromage BlancCategory: B Type: FreshMilk: Cow, Sheep, Origin: France

GoatMade by coagulating milk with bacteria. Very

mild with tangy finish. Fat content can range fromdouble creme to triple creme. Soft, creamy texturesimilar to yogurt.

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Marcel et HenriAmerica’s Premier

Charcuterie Since 1960. Many varieties of fresh pâtés andfrench-style sausages using pork,

chicken, duck and game meatsshipped nationally in bulk and retailpacks with an excellent refrigeratedshelf life of seven weeks. Visit ourweb site at www.marcelethenri.com

Marcel et Henri415 Browning Way

South San Francisco, CA 94080

650-871-4230 Fax: 650-871-5948 Read

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GabietouCategory: D Type: Semi-softMilk: Cow, Sheep Origin: France

A natural rind cheese made from a blend ofraw cow and sheep milk in a traditional Pyreneesstyle. Rich and dense, fruity and slightly acid.

Gailtaler AlmkäseCategory: C Type: Firm/HardMilk: Cow Origin: Austria

PDO. Wheels of raw milk mountain cheesehave been made in Austria’s Gailtal region (east ofTyrol), since the 14th century. Dry, golden rind,smooth yellow paste with a small number of uni-formly distributed round eyes. Up to 10 percentgoat milk is allowed.

GamonedoCategory: D Type: Semi-softMilk: Cow, Goat Origin: Spain

A mild smoky cheese produced in the highmeadows of the Asturias and matured in naturalcaves for a minimum of two months. Natural rindwith a gray mold. Buttery and spicy at the sametime.

GaperonCategory: C Type: Soft-RipenedMilk: Cow Origin: France

Bloomy-rind, soft, pressed-curd cheese withbits of garlic and cracked peppercorns throughout.Firm when young and runny with almost over-whelming garlic and peppercorn essence withripened. Very Brie-like.

GarrotxaCategory: C Type: Firm/HardMilk: Goat Origin: Spain

Small Pyrenees cooperative revived this region-al cheese, manufactured long ago. Mild, buttery,clean taste. Gray blue rind, white paste. Aged aminimum of three weeks.

Gjetost Category: A Type: Firm/HardMilk: Goat Origin: Norway

Made from whey, milk and cream, rindless.Dense. Carmelization during manufacturing, cre-ates characteristic color and sweetness. Sliced thinand served with waffles in Norway.

GorgonzolaCategory: C Type: BlueMilk: Cow Origin: Italy

PDO. Sharp, spicy blue with wonderful, creamytexture. Some of finest Italian Gorgonzolas stillaged in caves. American Gorgonzola more creamy,less sharp and similar to sweet milk “dolce latte”Gorgonzolas of Italy.

GoudaCategory: A Type: Firm/HardMilk: Cow Origin: Holland

Classic specialty cheese. Red or black wax coat-ing surrounds deep yellow rind and golden interior.When young, mild and fruity flavor. When aged,becomes drier with more pronounced flavor —nutty and rounder — but always with sweetundertone. Excellent domestic Gouda available.

Gran CanariaCategory: B Type: Firm/HardMilk: Mixed Origin: Wisconsin

Olive oil cured blend of cow, goat, and sheepmilk from Carr Valley Cheese Company. Fruity,nutty, intense, sweet and pungent after two years.

Grana PadanoCategory: B Type: Firm/HardMilk: Cow Origin: Italy

PDO. A grana in the style of Parmesan from thePo valley. An excellent grating and table cheese.Very good value.

GranQuesoCategory: C Type: Firm/HardMilk: Cow Origin: Wisconsin

Handcrafted by Roth Käse USA Ltd., style simi-lar to Manchego. Aged 6 months. Basket-weaverind, full flavored ivory paste has a bite and a linger-ing sweet finish.

Gratte-PailleCategory: D Type: SoftMilk: Cow Origin: France

Made from pasteurized milk for the U.S., thisdouble-creme cheese is aged for about threeweeks. From the Ile de France region and RobertTouzaire, the cheese is a golden color and wrappedin paper. Hand ladled into a brick shape and agedon straw mats. Milky, rich and very special.

Graviera of CreteCategory: C Type: Firm/HardMilk: Sheep Origin: Greece

PDO. Made exclusively in Crete from ewe’s milkor mixtures of goat’s milk. Ripened for at least fivemonths. High-quality hard cheese with slightlysweet taste.

Graviera of NaxosCategory: C Type: Firm/HardMilk: Cow Origin: Greece

PDO. Similar to Graviera of Crete, but madewith either cow’s milk or cow’s milk and smallamounts of ewe’s and/or goat’s milk. High-quality,hard table cheese that must be aged a minimum ofthree months.

GruyéreCategory: A Type: Firm/HardMilk: Cow Origin: Switzerland

Semifirm, moderate fat. Superior melting andtable cheese. Classic French onion soup cheese.Nutty flavor with sweet fruity undertones. Evenlyspaced, medium-sized holes or eyes. DomesticGruyére also available.

Gruyére de SavoieCategory: C Type: Firm/Hard Milk: Cow Origin: France

Milder, sweeter and softer in texture than SwissGruyére, it has a soft butter-colored paste. Madefrom raw milk.

GubbeenCategory: D Type: Washed RindMilk: cow Origin: Ireland

Pungent, semi-soft cheese made from pasteur-ized milk. Like many washed rind cheeses, it has apungent rind and but flavor does not reflect itsaroma and is fruity and clean.

HaloumiCategory: B Type: SemisoftMilk: Cow Origin: Cyprus

Originally flavored with mint. Sold in smallsquares. Supple with no rind and almost rubberytexture. Salty but less so than feta. Mild flavor andaroma. Originally made with sheep’s and goat’smilk. Excellent frying cheese.

HavartiCategory: A Type: SemisoftMilk: Cow Origin: Denmark

Popular specialty cheese that is also domesti-cally produced. Uneven holes and smooth creamytexture. Pale yellow to almost white. Very mild.Often flavored with herbs.

Hoch YbrigCategory: C Type: Firm/HardMilk: Cow Origin: Switzerland

Prized modern raw milk alpine cheese inspiredby fine Swiss Gruyére but in much smaller wheels.Named for a mountain near Zurich. Light red wine-washed rind, pale to yellowish paste. Dense,smooth texture, concentrated, lingering flavor.



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Hoja SantaCategory: C Type: FreshMilk: Goat Origin: Texas

From the Mozzarella Company, delicate goatcheese wrapped into small bundles wrapped withthe leaves of the hoja santa plant that infuses thelemony cheese with refreshing notes of mint andsassafras.

Humbolt FogCategory: C Type: SoftMilk: Goat Origin: California

From Cypress Grove, it is a beautiful five-poundwheel of wonderful, tangy, lemony fresh cheesecharacterized by the thin layer of vegetable ash thatruns through the center of the cheese. The cheeseis sprinkled with a vegetable ash and left to developa soft bloomy white rind on top.

IboresCategory: C Type: SemisoftMilk: Goat Origin: Spain

PDO. Made with unpasteurized milk from Ser-rata goats. Medium aged. Direct, creamy and verybuttery on tongue. Rind is rubbed with olive oil orsmoked paprika.

IdiazábalCategory: C Type: Firm/HardMilk: Sheep Origin: Spain

PDO. From Basque region. Unpasteurized,whole-milk cheese ripened for a long period. Dryand crumbly. Strong, pronounced, slightly acidic,piquant, buttery taste. Made in varying size wheels.Normally smoked, although unsmoked available.

JarlsbergCategory: A Type: Firm/HardMilk: Cow Origin: Norway

Whole-milk cheese often substituted forEmmentaler. Pronounced nutty, buttery, mild,slightly sweet flavor. Yellow rind and pale goldeninterior with well-spaced eyes.

Imokilly RegatoCategory: C Type: Firm/HardMilk: Cow Origin: Ireland

PDO. Produced in Mogeely — in ancient Gael-ic, Ui MacCaille — in Cork. The exceptionally longgrazing period — from March to October — givesthe milk distinctive color and flora, reflected in thetaste and color of the cheese.

KanterkaasCategory: C Type: Firm/HardMilk: Cow Origin: Holland

PDO. Kanter refers to angular shape of Fries-land cheeses. Pleasant sharpness intensifies withage. Kanternagelkaas: with cloves. Kanterkomi-jnekaas: with cumin. Exported since 1500s.

KasseriCategory: B Type: Pasta FilataMilk: Sheep, Goat Origin: Greece

PDO. Made from ewe’s milk or mixtures ofewe’s and goat’s milk. Mild and buttery but full-fla-vored and salty. White or slightly off-white withsmooth, dry consistency. Domestic kasseri is usually80 to 100 percent cow’s milk.

Keen’s Farmhouse CheddarCategory: C Type: Firm/HardMilk: Cow Origin: England

Clothbound raw milk cheese made by Keenfamily in West Country. Aged for minimum of 12months. Sharp, grassy, spicy.

KefalotiriCategory: D Type: Firm/HardMilk: Sheep, Goat Origin: Greece

Made from ewe’s or goat’s milk or mixture ofthe two. Salty, piquant taste and unique rich aromaobtained after ripening for at least three months.

LadotiriCategory: D Type: Firm/HardMilk: Sheep, Goat Origin: Greece

PDO. Exclusively manufactured on MitiliniIsland from ewe’s milk or a mixture of goat’s andewe’s milk. Preserved in olive oil. Strong flavor, hardtexture and slightly salty taste. Also known askefalaki.

LaguioleCategory: D Type: Firm/HardMilk: Cow Origin: France

PDO. Made in Aubrac since the 4th century.Similar to Cantal. Pressed, uncooked cylinder agedfour months. Tangy, herb-inflected flavor. Duringthe Middle Ages, made by religious orders for pil-grims bound for Spain. Image of a bull and“Laguiole” are stamped on the rind.

LangresCategory: D Type: Washed RindMilk: Cow Origin: France

PDO. Small, soft cylinder with a hollow on top.Although aged only three weeks, it has a strongaroma, tangy flavor, and melts in the mouth.Named for the city in its home region of Cham-pagne. Wine is sometimes poured in the hollowbefore eating.

L’Ariegeois VacheCategory: D Type: Washed RindMilk: Cow, Goat Origin: France

A mountain cheese from the Midi-Pyreneesregion. Creamy white interior with a lovely pinkwashed rind with a dusty of a powdery white mold.It has the power of an aged goat cheese but offsetby the addition of cow’s milk which adds a sweetmilk flavor and a creamy texture.

La SerenaCategory: D Type: SemisoftMilk: Sheep Origin: Spain

PDO. One of the most sought-after, highly val-ued and expensive cheeses in Spain. Made frommilk of Merino sheep. Minimum 50 percent fatcontent. Aged minimum of eight weeks. Very but-tery flavor.

L’ÉtivazCategory: C Type: Firm/HardMilk: Cow Origin: Switzerland

Prized traditional raw milk alpine cheese, simi-lar to a fine Swiss Gruyére. Aged six to 12 months inmountain caves. Light brown natural rind. Dense,exceptionally buttery, spice and sweetness, delicatesmokiness.

LeydenCategory: B Type: Firm/HardMilk: Cow Origin: Netherlands

PDO. Flavored with caraway and/or cumin.Natural inedible rind. Light yellow interior whenyoung, creamy brown-orange interior when aged.Spicy. Large 16-pound wheels about six inchesthick. Aged versions are very special.


LivarotCategory: C Type: Washed RindMilk: Cow Origin: France

PDO. Small round cheese encircled by fivebands, made in Normandy. Annatto added to brinefor final wash to color rind orange. Aged about fourweeks. Creamy interior. Smelly but spicy and flavor-ful, persistent finish.

MahónCategory: C Type: Firm/HardMilk: Cow Origin: Spain

PDO. Name given to all Spanish cheeses pro-duced on island of Menorca. Square with roundededges. Size varies. Smooth, closed rind is oily andyellow or slightly orange due to treatment withpaprika. Compact interior with different size holes.

MajoreroCategory: C Type: Firm/HardMilk: Goat Origin: Spain

PDO. Young cheese has white rind. Agedcheese has brownish-beige rind with somewhatscratchy touch. Interior is compact but open witheyes spread evenly and slightly gummy texture.Acidic, slightly piquant and buttery, but not saltytaste. Made only from unpasteurized goat’s milk.

ManchegoCategory: C Type: Firm/HardMilk: Sheep Origin: Spain

PDO. Closed, clean, engraved rind is yellow tobrownish-beige. Firm, compact interior is closedwith few small air pockets unevenly spread. Ivory topale yellow color. Well-developed but not toostrong taste. Buttery and slightly piquant withsheep’s milk aftertaste.

ManouriCategory: B Type: SemisoftMilk: Sheep, Goat Origin: Greece

PDO. Soft, whey milk cheese enriched withmilk or cream for melt-in-the-mouth flavor. Excel-lent for dessert with fruit and nuts. Very mild andcreamy. Melts well.

MaroillesCategory: D Type: Washed RindMilk: Cow Origin: France

PDO. Not for beginners. One of the world’ssmelliest, strongest-flavored cheeses. Rind coveredwith brownish-yellow mold. Straw yellow interior.

MascarponeCategory: A Type: FreshMilk: Cow Origin: Italy

Seventy percent triple creme. Very rich andcreamy with velvety texture. Taste should be mildand almost sweet, never bitter, lumpy or salty. Pri-mary ingredient in tiramisu. Excellent domestic ver-sions available.

Midnight MoonCategory: C Type: Firm/HardMilk: Goat Origin: Netherlands

Nutty, brown-buttery, with caramel notes.Gouda-style wheel aged one year, made for CypressGrove Chévre. Smooth, with the slight graininess oflong-aged cheese.

MimoletteCategory: C Type: Firm/HardMilk: Cow Origin: France

Looks like a cantaloupe inside and out. Roughrind with bright orange interior and exterior. Firmtexture with small holes and cracks. Mild flavor.

Mirabo WalnutCategory: A Type: Soft-RipenedMilk: Cow Origin: Germany

Brie-like cheese in distinctive blossom shape.Speckled with finely crushed walnuts for subtle,sweet, nutty taste profile. Very creamy. Excellentdessert cheese.

MizithraCategory: C Type: Firm/Hard Milk: Sheep Origin: Greece

Hard, white whey cheese. Mild, salty andshaped like ostrich egg. When young, smooth andnutty. Aged version most often found in the Unit-ed States is firm, pungent and excellent for grating.

Monte VeroneseCategory: C Type: Firm/Hard Milk: Cow Origin: Italy

PDO. Semi-cooked, whole- or skimmedmed-milk cylinder with a thin, elastic rind. The yellowishpaste is fruity with a hint of sharpness. Althoughthe name Monte Veronese originated in the early1900s, Verona’s cheesemaking extends frommedieval times.

MontenebroCategory: D Type: Soft-RipenedMilk: Goat Origin: Spain

Flat, wide loaf shape. Surface-ripened externalblue rind, blue-gray-charcoal in color, bumpy. Aged30-45 days. Dense bone white paste ripens fromoutside in. Creamy, tangy, rich flavor.

Monterey JackCategory: A Type: Firm/Hard Milk: Cow Origin: California

Created in Monterey, CA. Rich and buttery.Commonly found in flavored varieties. Whenyoung supple and soft. Becomes firmer with age.Excellent melting cheese.

MontasioCategory: B Type: Firm/HardMilk: Cow Origin: Italy

PDO. Partially skimmed milk, unpasteurizedhard cheese from Friuli area. Mild and tangy withbutterscotch flavor. Grayish-brown rind withcream-colored interior.

MontrachetCategory: A Type: FreshMilk: Cow Origin: France

Commercially-produced fresh Chévre fromBurgundy. Mild flavor. Sold in pre-wrapped logs.While there are far better Chévres, both domesticand French, it is very well known and generally sellswell.

MorbierCategory: C Type: SemisoftMilk: Cow Origin: France

PDO. Characterized by thin layer of ash in mid-dle. Complex with pungent, pleasing and earthyaroma with overtones of fruit and nuts.

Mozzarella, BuffaloCategory: C Type: FreshMilk: Buffalo Origin: Italy

PDO. The original mozzarella. Sweet and milkytaste with a distinct tang. As with domestic moz-zarella, should never be bitter.


Mozzarella, FreshCategory: A Type: FreshMilk: Cow Origin: Italy

Texture should be very moist. Tender andmilky. Sweet taste ranging from slightly salty to nosalt at all. Described as tasting like fresh milk. Oftenmarinated and used in salads. Primarily a domesticcheese.

Mozzarella, RipenedCategory: A Type: Pasta FilataMilk: Cow Origin: Italy

Mainly domestically produced. Second in con-sumption only to Cheddar. Unlike fresh, ripenedhas lower moisture content. Available in balls,loaves or as string cheese.

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MunsterCategory: C Type: Washed RindMilk: Cow Origin: France

PDO. Original Munster from France is big-fla-vored and nutty with an aromatic rind. Germanand Danish Muensters milder in flavor. AmericanMuenster is not washed rind and is usually madeinto loaves instead of wheels.

Murcia al VinoCategory: C Type: Washed RindMilk: Goat Origin: Spain

PDO. “Queso de Murcia curado” (which meansaged Murcian cheese) is made of pressed paste,washed and not cooked. Intense white color andcreamy, elastic texture. During ripening, bathed inred wine for variable lengths of time, giving rind itscharacteristic color and imparting strong floralbouquet.

MurazzanoCategory: C Type: Soft-Ripened Milk: Sheep, cow Origin: Italy

PDO. From Piedmont, a variant of Toma. Simi-lar to Robiola de Roccaverano but prized for highersheep milk content, only 40 percent cow milkallowed. Soft, dense, slightly springy, mellow, deli-cately aromatic and highly agreeable flavor. Servealone or with pepper and extra virgin olive oil.

NeufchatelCategory: C Type: Soft-Ripened Milk: Cow Origin: France

PDO. Rich, creamy, pleasantly sour, tangy flavor,from Normandy. Often, but not exclusively, heart-shaped. One of France’s oldest cheeses, dating backto 1035 A.D.

NisaCategory: D Type: Firm/Hard Milk: Sheep Origin: Portugal

PDO. Supple, yellowish paste, small eyes.Robust, earthy and pleasantly acidic. From Alente-jo, where the Merino sheep graze under a cover ofoak groves. Excellent table cheese.

Odenwälder FrühstückskäseCategory: C Type: Soft-Ripened Milk: Cow Origin: Germany

PDO. Odenwald breakfast cheese, made frompasteurized milk of cows grazing rich hillside pas-tures. Created in the Hessian Odenwald, part of therent feudal lords demanded from farmers. Brown-ish-yellow rind, yellowish paste, spicy to piquant.

OkaCategory: B Type: SemisoftMilk: Cow Origin: Quebec

Semi-soft, surface ripened 5-pound wheel, tint-ed orange rind, 30 percent FIDM. Classic Oka isaged 60 days. Trappist monks brought Port Salutrecipe with them upon emigrating to Canada,establishing cheesemaking near village named Oka.Now made commercially.



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OrkneyCategory: B Type: Firm/HardMilk: Cow Origin: Scotland

Mature creamy, mellow Cheddar made in thehighlands of Scotland.

Ossau IratyCategory: C Type: Firm/HardMilk: Sheep Origin: France

PDO. Made in the Basque region during sum-mer, when the sheep are in the mountains. In fall,shepherds bring the cheese to the farm to finishaging. Thick rind varies from orange to gray. Whiteinterior is firm, creamy, smooth.

Paneer (Panir)Category: A Type: FreshMilk: Cow Origin: India

White semisoft cheese similar to firm farmer’scheese. Grated, stuffed, simmered or stir-fried invegetable dishes.

Parmigiano-ReggianoCategory: A Type: Firm/HardMilk: Cow Origin: Italy

PDO. Aged average of 24 months. Seasonsinfluence flavor directly. Spring made has soft yel-low rind, delicate flavor and herbal scent. Summercheeses are drier and more pungent, perfect forgrating. Fall cheeses’ higher casein content suitablefor longer aging. Due to cows’ dry hay diet, winter-produced Parmigiano-Reggiano may carry aromat-ic notes of exotic fruit and pineapple.

Parrano Category: A Type: Firm/HardMilk: Cow Origin: Netherlands

An original cheese, pliant and buttery as aGouda, nuttiness reminiscent of a Parmesan, agedfive months, 45 percent FIDM, from Uniekaas, sev-eral versions available.

Pecorino RomanoCategory: A Type: Firm/HardMilk: Sheep Origin: Italy

PDO. Sharp-flavored grating cheese. Pro-nounced, salty, nutty flavor. Classified as grana. Canbe substituted for Parmesan when more pro-nounced flavor is desired. Comes in large cylinders.Very hard rind and yellow-white interior.

Pecorino SardoCategory: B Type: Firm/Hard Milk: Sheep Origin: Italy

PDO. Also called Sardo. Made on the island ofSardinia from fresh, whole sheep’s milk. Milder thanPecorino Romano. Two versions: sweet — which issoft; and ripened — which is hard. Served as a tablecheese or added to sauces, pastas and salads.

Pecorino SicilianoCategory: B Type: Firm/Hard Milk: Sheep Origin: Italy

PDO. The oldest cheese in Sicily, written aboutby ancient Greeks. Cylindrical, uncooked hardcheese made from sheep milk, ripened fourmonths. Pungent and pleasant aroma and sharptaste. Use as a table cheese or for grating.

Pecorino TartufoCategory: C Type: Firm/HardMilk: Sheep Origin: Italy

From the Umbrian region of Italy, a sheep’s milkcheese combined with truffles to make a uniquecheese.

Pecorino ToscanoCategory: C Type: Firm/HardMilk: Sheep Origin: Italy

PDO. From Tuscany. Natural rind with ivoryinterior that darkens and gets oilier with age. Flavorranges from mild to piquant, but always with nuttyolive flavor.

PerailCategory: D Type: Soft-RipenedMilk: Sheep Origin: France

Made in Midi-Pyrenees region. Whitish, yellow-ish disk covered with bloomy rind. Ivory coloredsoft paste. Aroma of ewe’s milk. Velvety, smoothlike very thick cream.

Petit-SuisseCategory: D Type: SoftMilk: Cow Origin: France

Small fresh cheese with pudding-like consisten-cy. Should be sweet, fresh, slightly tart. Fat contentranges from 60 to 75 percent.

PiaveCategory: C Type: Firm/HardMilk: Cow Origin: Italy

Named after the Piave River in the northernarea of Veneto. Intense, full-bodied flavor similar toParmigiano Reggiano, but absolutely unique. Excel-lent table cheese that is rapidly gaining a strong fol-lowing.

Picón Bejes-TrevisoCategory: D Type: BlueMilk: Cow, Sheep, Origin: Spain

GoatPDO. Today, term “Picón” reserved for blue

cheeses made from mixed raw milk and ripened innatural caves in the Liébana region. Aged a mini-mum of three months. Cylindrical shape withcoarse rind. Developed, intense and very butterytaste with fresh mold aroma.

Pierre RobertCategory: D Type: Soft-RipenedMilk: Cow Origin: France

From Robert Rouzaire, this triple-creme, similarto a Brillant-Savarin, but aged longer to develop aneven richer texture. Buttery, smooth with a snowywhite rind, this cheese is absolutely decadent andincredibly rich.

Pleasant Ridge ReserveCategory: D Type: Firm/HardMilk: Cow Origin: Wisconsin

Fruity, nutty, complex, long, sweet finish. Withage, toasted nuttiness, butterscotch. Aged, 10-pound wheel from Uplands Cheese Co. Farmstead,unpasteurized milk, pastured herd.

Pont-l’EvźqueCategory: C Type: SemisoftMilk: Cow Origin: France

PDO. Washed rind cheese made from pasteur-ized milk. Comes in a square and packed in awooden box. Very popular French cheese, creamyand a little smelly, but not unpleasant.

Port-SalutCategory: B Type: Washed RindMilk: Cow Origin: France

Trappist or monastery-style cheese. Mild,creamy and butter-like. Originally made by Trappistmonks in Entrammes. Name sold to large factoryproducer in Lorraine.



Now available in shreds and slices.

ProvoloneCategory: A Type: Pasta FilataMilk: Cow Origin: Italy

PDO. Specialty cheeses bear almost no resem-blance to dairy case varieties. When young, verymild, supple and white in color with a spicy over-tone. Wth age, aromatic, yellower with small fis-sures or cracks. Flavor gets more pronounced, spicywith a salty bite. After 18 months, very assertive.Domestic versions range from blah to outstanding.

QuarkCategory: C Type: FreshMilk: Cow Origin: Germany

May be made from whole, reduced-fat or fat-free milk. Very moist white cheese with verysmooth, soft texture. Should be mild and tangywith bright, fresh taste. Often described as lemontasting. Most often domestic.

Queso BlancoCategory: B Type: FreshMilk: Cow Origin: Mexico

Literally “white cheese.” Latin American favoritemade from fresh pressed curds molded intoshapes. Mild, firm, slightly crumbly cheese. Excel-lent frying cheese. When heated, softens withoutmelting. Most often domestic.

Queso FrescoCategory: B Type: FreshMilk: Cow Origin: Mexico

Made from fresh pressed curds. Mild, soft withcrumbly texture. Slightly grainy and salty. Excellentfor salads or topping Mexican dishes. When heated,softens without melting. Most often domestic.

Queso OaxacaCategory: B Type: Pasta FilataMilk: Cow Origin: Mexico

Stretched curd, pasta filata-style cheese woundin a ball. Can be pulled apart like string cheese. Sim-ilar in taste to ripened mozzarella. Excellent meltingqualities. Also called quesillo. Most often domestic.

Queso PanelaCategory: B Type: FreshMilk: Cow Origin: Mexico

Mild, soft, white, often carrying imprint of bas-ket it was molded in. Easily absorbs other flavors.Often coated/wrapped with herbs, spices andleaves. Lovely and delicate. Most often domestic.

Quesucos de LiébanaCategory: D Type: FreshMilk: Cow, Sheep, Origin: Spain

GoatPDO. From Liébana region. Aged minimum of

two weeks. Regular variety is smooth with sharpand buttery taste. Smoked is more developed.

RacletteCategory: C Type: Firm/HardMilk: Cow Origin: Switzerland

Firm, uncooked, pressed cheese, nutty flavor,silky texture. Originated in canton of Valais. Nowalso made in the Fench regions of Savoie, Franche-Comte and Brittany. Traditionally cheese is heatedin front of a fire or with a special machine and thenscraped onto bread or fingerling potatoes. Deli-cious as table cheese served at room temperature.

RagusanoCategory: C Type: Firm/HardMilk: Cow Origin: Italy

PDO. Uncooked whole milk cheese. Sweet, deli-cate, pleasantly sharp when matured a short timefor table use. Cheeses matured for grating aresharper and more savory. Smooth, thin rind, closetextured white to yellow paste and pleasant aroma.

Red LeicesterCategory: C Type: Firm/HardMilk: Cow Origin: England

Cloth-bound. Firm, flaky, buttery texture andslightly sharp butterscotch richness, rather nuttyand medium-strong flavor. Marvelous deep orangecolor. Best eaten after six to nine months when theflavor has intensified.

RequesonCategory: B Type: FreshMilk: Cow Origin: Mexico

Texture very similar to ricotta, but slightly loos-er. Very mild fresh milky taste that is never salty.Used for enchilada fillings. Most often domestic.

RembrandtCategory: B Type: Firm/HardMilk: Cow Origin: Netherlands

Gouda from Friesland, aged 12 months. Wheelapproximately 22 pounds, natural rind, goldencream color paste, rich, tangy, with slight crystal-lization, 48 percent FIDM. Highly recognized ininternational competitions, Nantwich and London.

RicottaCategory: A Type: FreshMilk: Sheep, Goat Origin: Italy

Traditionally made from whey. Domestic ver-sions commonly made with cow’s milk. May alsobe made from sheep’s or goat’s milk. Mild sweetnutty flavor. Texture should be grainy with smallgrains and slightly dry. Baked, smoked and driedversions available.

Ricotta SalataCategory: B Type: Firm/HardMilk: Sheep Origin: Italy

Rindless, firm but tender whey cheese. Purewhite interior and nutty, milky flavor. Very dense.Domestic versions sometimes made with cow’smilk.

RidderCategory: C Type: Firm/HardMilk: Cow Origin: Norway

Ridder is Norwegian for knight, inspired by PortSalut, produced since 1969. Distinctive, sharp taste,smooth texture without eyes, and edible rind. 38percent FIDM.

Robiola BosinaCategory: D Type: SoftMilk: Cow, Sheep Origin: Italy

From the Langhe region in northern Italy, thislittle square of mixed milk cheese is delicate andperfect when it ripens to a delicious runny, mild,sweet interior. The rind is strong enough to hold ittogether and a taste treat by itself.

Robiola CastagnaCategory: D Type: SoftMilk: Goat Origin: Italy

A mixed milk cheese primarily from goat’s milk.Seasonal cheese from the Langhe region. A smallround disk fresh cheese usually ripened for abouttwo weeks, it is wrapped in chestnut leaves, whichgives it an earthy flavor with a pure white interior.When young it has a chalky texture that give wayto a creamier texture as it ages.


San SimonCategory: C Type: Firm/HardMilk: Cow Origin: Spain

Soft to very firm depending on age. Polished,walnut-colored rind and golden interior. Creamy,delicately smoked flavor ranges from milky topiquant depending on age. Dunce-cap shape.

Sao JorgeCategory: C Type: Firm/Hard Milk: Sheep Origin: Portugal

PDO. Unpasteurized whole milk cheese fromSao Jorge in the Azores. Edible rind, firm, yellowpaste, small, irregular eyes. Tangy, peppery taste.Used as an ingredient or eaten with bread.

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Robiola di RoccaveranoCategory: D Type: FreshMilk: Cow, Sheep, Origin: Italy

GoatPDO. White cylinder, neither ripened nor aged.

Skin develops over the fine paste. Prized for delicatearoma and lightly sour, savory taste. Originated inPiedmont in the time of the Celtic Liguri tribes. Upto 85 percent cow milk, at least 15 percent goat orsheep milk.

Rogue River BlueCategory: C Type: BlueMilk: Cow Origin: Oregon

Selected in 2004 as the Best Blue Cheese at theWorld Cheese Awards in London, the first time inhistory an American cheese has beaten the time-honored Stilton and Roquefort. Very rich, it is cov-ered in Syrah grape leaves and macerated in ClearCreek Pear Brandy.

RoncalCategory: C Type: Firm/HardMilk: Sheep Origin: Spain

PDO. From Navarre in Pyrenees valleys. Madefrom unpasteurized sheep’s milk and aged mini-mum of four months. Cylindrical with dark gray orstraw-colored rind. Well developed, structured,buttery flavor with aroma of straw, dried fruit andmushrooms.

RoquefortCategory: B Type: BlueMilk: Sheep Origin: France

PDO. Most famous French blue. Significant inany cheese lineup. Soft, but crumbly and moist.Abundant blue-green veining. Powerful, full-bodiedbutterscotch-sweet yet spicy with distinctivearoma. Powerful and highly prized.

Saint MarcellinCategory: D Type: Soft-RipenedMilk: Goat, Cow Origin: France

Small disk, about 23ŕ4 inches in diameter and 1inch high. Made with goat’s milk, cow’s milk or ablend. Natural rind is white. Best when runny.

Saint NectaireCategory: C Type: SemisoftMilk: Cow Origin:France

PDO. A Tomme-style, uncooked pressedcheese. The longer the cheese ripens, the greaterthe flavor intensity. A combination of white, yellow,red or brown flora may cover the rind. Body is sup-ple, creamy to soft. Slight acidity, strong lactic tasteand hazelnut flavors.

SalersCategory: C Type: Firm/HardMilk: Cow Origin: France

PDO. Similar to Cantal and from the sameregion. Farm made from raw milk, spring throughfall only. Aged three to 18 months, complex, fruityand supple. Wheels marked “Tradition Salers” areexclusively from milk of the Salers breed.


http://www.foodmatch.com

SbrinzCategory: C Type: Firm/HardMilk: Cow Origin: Switzerland

Bouquet of flowers aroma — the older it gets,the more flowers are in the bouquet. Firm, dry, lightto golden brown, smooth rind. Ivory to light yellowinterior. Salty, sour-sweet, pure clean taste andnuances of roasted chicory.

ScamorzaCategory: C Type: Pasta FilataMilk: Cow Origin: Italy

Mild ivory-colored cheese similar to mozzarella,but drier and chewier. Very good domestic versionsavailable. Scamorza Afumicate, a version smokedover pecan shells, produced domestically.

Selles sur CherCategory: D Type: Soft-RipenedMilk: Goat Origin: France

PDO. From Loire and Cher river valleys. Best inspring through fall. Vegetable ash covering protectspaste from drying while ripening. At peak whenbloom on top of the ash develops blue mold.White interior, hazelnut flavor.

SerpaCategory: D Type: Semisoft Milk: Sheep Origin: Portugal

PDO. Raw milk of Merino sheep from the Alen-tejo region. Aged six months. Strong aroma, but-tery consistency and sweet peppery flavor. It goesparticularly well with a good bread and red wine.

Serra da EstrelaCategory: D Type: SemisoftMilk: Sheep Origin: Portugal

PDO. Handmade aged wheel from the Beiraregion that inspired Azeitčo. Similar to Spain’s LaSerena. Beige, pinkish rind, cream-colored pastewith smooth, buttery consistency. Raw milk coagu-lated with cardoon. Rich, sweet, sheep milk flavor.

Shropshire BlueCategory: C Type: BlueMilk: Cow Origin: England

Cylindrical with bright orange, crumbly interior,rough, brown rind and generous beautiful blueveining. Sharp, rustic flavor. Exceptional blue.

Single GloucesterCategory: C Type: Firm/HardMilk: Cow Origin: England

PDO. Made from skimmed milk. Firm-bodiedbut moist with more open texture than DoubleGloucester. Not colored with annatto. Delicatecreamy taste with pleasant slightly sharp freshnesson finish.

SnofriskCategory: A Type: FreshMilk: Goat, cow Origin: Norway

Smooth, soft, spreadable cream cheese, 80 per-cent goat milk, 20 percent cow cream, 25 percentFIDM. Introduced in 1994, for the LillehammerOlympic Games.

St. AndréCategory: A Type: Soft-RipenedMilk: Cow Origin: France

Bloomy rind triple creme. Wonderful dessertcheese very soft at room temperature, mild yetextremely rich with cream sweetness. Pleasantaroma. Wonderful with fresh fruit. Crowd pleaser.

St. KillianCategory: C Type: Soft-RipenedMilk: Cow Origin: Ireland

Hexagonal Camembert-style cheese handmademade on Carrigbyrne Farm in County Wexford.White rind. Very mild when young but developsclean, aromatic flavor when older.

St. Tola CrottinCategory: D Type: FreshMilk: Goat Origin: Ireland

Fresh buttons of farmhouse melt-in-the-mouthgoat cheese. Smooth texture and rich, sweet,organic milk taste. As it matures, flavors becomemore pronounced and texture firmer. Natural rinddevelops with aging.

St. Tola LogCategory: D Type: FreshMilk: Goat Origin: Ireland

Original St. Tola product. Organic. Smooth,fine-grained texture. Creamy, sweet taste withmany subflavors. Flavor develops and texture getsmore compact with maturity. Natural rind devel-ops with aging. Eaten fresh through to maturity.

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COMTÉ CheeseOffer your customers a unique and authentic taste.

COMTÉ, artisanal cheese from the Franche-Comtéregion of France.Take your time to enjoy its unique characteristics,traditions and taste.Comté can be enjoyed on its own orwith salad, grilled in a sandwichor melted in baked macaroni& cheese or a soufflé.

www.comte.com

Booth 3317-19 at San Francisco Fancy Food Show.

“We offer a full selection of authentic Englishfarmhouse cheddar”

CHEESE FROM BRITAIN, USA

Ph:513-751-4490Fax: 360-248-6677

www.cheesefrombritain.com

For more information contact:

[email protected]

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http://www.comte.com

http://www.cheesefrombritain.com



TaleggioCategory: C Type: Washed RindMilk: Cow Origin: Italy

PDO. Soft and creamy with rough, rosy crust.Mellow taste with slight edge and pleasing aroma.Edge sharpens as cheese ripens. Most importedTaleggio is older and beefier in taste.

TelemeCategory: B Type: Soft-RipenedMilk: Cow Origin: California

Smooth, creamy, and similar in taste to Mon-terey Jack. Texture and interior of good Brie. Slightlytangy. As it ages, flavor deepens and texturebecomes runnier and very spreadable. Large piecesmay have rice flour crust.

Téte de MoineCategory: D Type: Firm/HardMilk: Cow Origin: Switzerland

Strongest Swiss cheese. Sophisticated, complexraw-milk cheese. Sweet, tangy, woodsy, flowery andherbal. Straw-colored interior darkens with age.Typically shaved into rosettes, not cut with knife.

TetillaCategory: C Type: SemisoftMilk: Cow Origin: Spain

PDO. Tetilla translates to “nipple.” Traditionallyflattened, pear-shaped cone with small nipple on top. Easily recognized by shape and smooth,fine, straw-colored rind. Soft and creamy withmild flavor.

TilsiterCategory: C Type: SemisoftMilk: Cow Origin: Switzerland

Made in flat round loaves with natural reddish-brown rind. Ivory to light yellow color. Interior hassmall sparse holes. Taste ranges from full-flavoredto strong.

Toma PiemonteseCategory: C Type: Firm/HardMilk: Cow Origin: Italy

PDO. Pressed, semi-cooked cylinder madethroughout Piedmont since Roman times. Variedappearance, softness and taste result from use ofwhole or skimmed milk, hoop size and maturationperiod. Flavor is sweet to deep and savory

Tomme de SavoieCategory: D Type: Firm/HardMilk: Cow Origin: France

PGI. Pressed, uncooked raw milk wheel agedthree to six months. Rough gray rind develops floraand cellar aromas, but paste has subtle, creamy fla-vor. In this region, Tomme refers to cheese madewith leftover milk, which may be whole orskimmed.

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StiltonCategory: B Type: BlueMilk: Cow Origin: England

PDO. Good Stilton rind exudes wonderful aro-mas of cellars, stonewalls and molds. Perfect Stiltonis rich and creamy, not dry and crumbly, with clean,lasting, tangy finish. Should not be sold too young,when it can be bitter and dry. Classic blue.

String CheeseCategory: A Type: Pasta FilataMilk: Cow Origin: USA

Many countries claim ownership, but majorityis U.S. produced. Handmade string cheese is usuallybraided and in Middle Eastern style. Delicious, verymild and milky. Great for melting or eating out ofhand. Don’t confuse with bland dairy case item.

SveciaCategory: B Type: Firm/HardMilk: Cow Origin: Sweden

PGI. Produced since the 13th century. Firm,resilient yet tender. Matured two months or more,becoming mildly acidic and full-bodied with age.Uniform yellow paste contains evenly distributed,small, irregular holes.

http://www.mdsfoods.com

Tomme des PyrénéesCategory: D Type: Firm/HardMilk: Cow Origin: France

PGI. Mild, buttery-flavor, aged about threemonths, manufactured since the 12th century inthe St. Girons region.Torta del CasarCategory: D Type: SemisoftMilk: Sheep Origin: Spain

PDO. Spectacular Extremadura cheese similarto La Serena. Flat, fragile-rinded cylinder, intenselycreamy texture, rich, nutty and tangy flavor, floraland herbal aromas, slightly bitter finish. Slicechilled, or cut top off as if it were a lid and spreadcheese onto bread.

UrgeliaCategory: D Type: SemisoftMilk: Cow Origin: Spain

PDO. Queso de l’Alt Urgell y la Cerdanya, thissoft cheese is produced from whole pasteurizedmilk. Creamy texture and buttery taste. From Lleidand Girona in the Catalonian Pyrenees. Use in lightdishes.

Vacherin FribourgeoisCategory: D Type: SemisoftMilk: Cow Origin: Switzerland

Classic fondue cheese, although also deliciousraw. Reddish brown rind and light golden interior.When young, mild and fresh. Becomes flavorfulwith age.

Vacherin Mont d’OrCategory: D Type: SemisoftMilk: Cow Origin: Switzerland

Creamy mild and delicate. Comes tied with firbark and packed in fir wood box that imparts hintof tannin to cheese. Bloomy, soft, raised rind,amber to reddish-brown in color. Ivory-coloredinterior.

ValdeónCategory: C Type: BlueMilk: Cow, Goat, Sheep Origin: Spain

PGI. Like Cabrales, may blend cow’s, goat’sand/or ewe’s milk, cave-aged. Unlike Cabrales, milkis pasteurized, wheel is wrapped in leaves andripens from heart outward. Dense deep blue vein-ing, buttery texture. Heady aromas and flavors.Spicy, piquant, sweet undertone. Persistent finish.

ValenćayCategory: D Type: SemisoftMilk: Goat Origin: France

PDO. Natural light-brown rind. Small pyramidsabout 31/2 inches high. Ashed versions available.Texture ranges from soft to firm depending on age.White interior. Flavor also varies with age. Highlyprized aged versions are too strong for mostpalates.

Valtellina CaseraCategory: C Type: Firm/HardMilk: Cow Origin: Italy

PDO. Evolved in 18th century Lombardy frompopular Bitto. Semi-cooked wheel, semi-skimmedmilk. With age, pale yellow rind and white pastedarken, delicate sweet flavor intensifies. Enjoyedfresh or medium mature.

Vorarlberger Alpkäse and BergkäseCategory: C Type: Firm/HardMilk: Cow Origin: Austria

PDO. Aromatic, piquant large wheel aged threeto six months. Partly skimmed, raw milk of grass-fedcows. Produced for centuries by independent alpineVorarlberg dairies, now cooperatively marketed.

WensleydaleCategory: B Type: Firm/HardMilk: Cow Origin: England

Traditional use of sheep milk now beingrevived. White crumbly body, firm but supple withmoist texture similar to young Caerphilly. Sweetlike wild honey balanced with fresh acidity.

ZamoranoCategory: D Type: Firm/HardMilk: Sheep Origin: Spain

PDO. From Castile-León plateau. Dark gray, oilyrind. Closed, compact interior with tiny crystal-likedots spread evenly throughout. Intense, althoughnot too strong, slightly piquant and buttery taste.

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6 S 3797 County Hwy. G • La Valle, WI 53941

800-462-7258Ph: 608-986-2781Fax: [email protected]

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American Original Award WinningCheeses Over 120 Awards

Making Cheese Since 1902



http://www.carrvalleycheese.com

http://www.roguecreamery.com

2007 American Cheese Guide

F or American cheesemakers, 2006 was a year of robust growth andinternational recognition. For the first time, American raw-milkcheeses could be exported to Europe and American cheeses con-tinued to show an impressive winning record in international cheesecompetitions.

New American cheesemakers are turning up in all parts of thecountry. Most are local producers who are catching on that making

cheese is a way of adding value to their dairy operations and stabilizing them from theglobal pressures of the commodity milk market. Just as important, many cheesemakersare starting to see their business grow to the point where they are past the early intro-duction phase and thus stable enough to explore marketing and promotional opportuni-ties.

While cow-milk cheese is still the most prevalent, goat-, sheep- and mixed-milkcheeses are gaining in popularity. Fresh cheeses are also finding an important niche inthe market, especially those that have a very short shelf life and cannot be importedeasily.

Also becoming more popular are unique cheese names for the hundreds of newvarieties being produced that cannot be easily compared with European cheeses.Thenagain, Americans have never felt happy with just imitating, and American diary menand women are showing off the independent heritage that has always made Americanproducts exceptional.

Retailers are finding that adding an American cheese section is a way to supportlocal agriculture and present cheeses many consumers are not familiar with. As moreconsumers see cheese as the new “wine” of entertaining, new varieties, including sea-sonal cheeses, are being added to the line-up.

The organization responsible for supporting and educating professionals in the Unit-ed States is the American Cheese Society, based in Louisville, KY. Additional informa-tion can be obtained by called 502-583-3783 or going to their Website atwww.cheesesociety.org.

By Karen Silverston

Photo courtesy of FireFly Farms


http://www.cheesesociety.org

Achadinha Cheese CompanyPetaluma, CAGoat milk. Handmade aged and semi-hard. Capri-cious — Best of Show, 2002 ACS. Cheeses: Broncha,Capricious, Feta

Andante DairyPetaluma, CACow, goat and mixed milk. Handmade, fresh, soft-ripened and triple creme. Cheeses: Nocturne, Pico-lo, Mélange, Rondo, Minuet, Metronome

Bass Lake Cheese FactorySomerset, WICow and goat milk. Handmade traditional andoriginal recipe cheeses. Cheeses: Colby, Butter Jackwith Cinnamon, Green Olive Cheddar, MuensterDelray, White Gouda

Beechers Handmade CheeseSeattle, WACow milk. Seasonal versions of signature Cheddar,cultured fresh farmer’s cheese, original recipes.Multiple medals, 2005 World Cheese Awards.Cheeses: Flagship, Flagship Reserve, Just Jack, MarcoPolo, Blank Slate

Belfiore Cheese CompanyBerkeley, CACow milk. Artisanal fresh Italian- and Eastern Euro-pean-style cheeses. Cheeses: Fresh Mozzarella, Tra-ditional Mozzarella, Farmer’s Cheese, Feta, SmokedMozzarella

BelGioioso Cheese, Inc.Denmark, WICow milk. Traditional Italian-style cheeses madefrom raw or pasteurized cow’s milk. Cheeses: Pro-volone, Mascarpone, Fresh Mozzarella, AmericanGrana, Gorgonzola, Ricotta con Latte, Parmesan,Asiago, Fontina, Romano, Pepato, Auribella, Italico,Peperoncino, Kasseri, Crescenza-Stracchino, Burrata

Bellwether FarmsPetaluma, CACow and sheep milk. Traditional and original arti-san cheese made from pasteurized and raw milk.San Andreas — Gold Medal, 2006 World CheeseAwards. Carmody — Bronze Medal, 2006 WorldCheese Awards. Cheeses: Creme Fraiche, FromageBlanc, San Andreas, Pepato, Carmody, Crescenza

Bittersweet Plantation DairyGonzales, LACow and goat milk. Artisanal fresh, soft-ripened,triple cream and aged cheeses.Cheeses: Fleur-de-Lis, Fleur-de-Teche, Evangeline,Gabriel, Feliciana Nevat, Holy Cow, Kashkaval, Bul-garian-style Goat’s Milk Feta, Creole Cream Cheese

Boggy Meadow Walpole, NHCow milk. Aged farmstead cheese made with rawmilk, vegetarian rennet. Cheeses: Baby Swiss,Smoked Swiss, Salsa Jack, Fiddlehead Tomme

Bravo FarmsTraver, CACow milk. Raw milk, artisanal cheeses handmadewith vegetarian rennet. Western Sage Cheddar —Silver Medal, 2006 World Cheese Awards. Cheeses:Chipotle, Western Sage and Premium White Ched-dar, Queso de Oro, Silver Mountain, Tulare Can-nonball, Queso Bravo

Cabot Creamery CooperativeMontpelier, VTCow milk. Farmer-owned cooperative since 1919.Specialty Cheddars aged 60 days to 60 months, fla-vored and reduced fat. Cabot Clothbound Ched-dar Wheel — Best of Show 2006 ACS. Cheeses:Classic Vermont Sharp Cheddar, Vintage ChoiceCheddar, Private Stock Cheddar, Mild ReserveCheddar

Calabro Cheese CorporationEast Haven, CTCow milk. Traditional Italian varieties, includingorganic Mozzarella and Ricotta, kosher Ricotta.Cheeses: Ricotta, Mozzarella Fior Di Latte, GratedParmesan and Romano Cheese, Scamorze, Cacio-cavallo, Burrini, Smoked Mozzarella, Fresh BasketCheeses, Queso Blanco

Cantaré Foods, Inc.San Diego, CACow milk. Traditional Italian varieties. Whole MilkFresh Mozzarella Bocconcini — Silver Medal, 2006World Cheese Awards. Cheeses: Whole Milk FreshMozzarella, Medaglione Fresca, Mascarpone,Whole Milk Ricotta Fresca with Draining Basket,Burrata

Capriole, Inc.Greenville, INGoat milk. Handmade French-inspired and originalcheeses, fresh and soft ripened. Aged raw milkcheeses. Cheeses: O’Banon, Piper’s Pyramide,Wabash Cannonball, Sofia, Old Kentucky Tomme,Mont St. Francis, Juliana, Logs, Rounds

Carr Valley Cheese CompanyLa Valle, WICow, goat, sheep, mixed milk. Varied ages andstyles of Cheddars, originals and classics. Five 2006World Cheese Awards. Gran Canaria — Best ofShow 2004 ACS. Cheeses: Mobay, Cocoa Cardona,Show White Goat Cheddar, Cave-Aged MammothCheddar, Billy Blue, Benedictine, Menage, Marisa

Cedar Grove CheesePlain, WICow and sheep milk. Prairie Premium line, organicCheddars, flavored cheeses, handmade from GMO-free ingredients. Cheeses: Faarko, Farmer’s Cheese,Butterkäse, Colby, Havarti, Cheddar, Cheese Curds

Coach Farm, Inc.Pine Plains, NYGoat milk. Farmstead fresh and aged French-stylecheeses. Cheeses: Fresh (various shapes), AgedStick, Green Peppercorn Cone/Pyramid/Brick, Car-away Rounds, Triple Cream

Cowgirl CreameryPoint Reyes, CACow milk. Organic, artisanal, American originalcheeses. Soft-ripened, washed rind and fresh cheesevarieties. Red Hawk — Best of Show, 2003 ACS.Cheeses: Mt. Tam, St. Pat, Pierce Point

Crave Brothers Farmstead Cheese, LLCWaterloo, WICow milk. Handcrafted Farmstead Classics line.Petit Frére, wooden-boxed, washed rind, 8-ouncewheel won a Silver Medal, and Mascarpone won aBronze Medal, 2006 World Cheese Awards.Cheeses: Les Fréres, Petit Frére, Mascarpone, FreshMozzarella, Farmer’s Rope String Cheese

Crowley Cheese, Inc. Mount Holly, VTCow milk. Raw milk recipe dates back to 1824.Handmade in factory since 1882. Similar to Colby.Cheeses: Crowley, aged 6-12 months plus

Cypress Grove ChévreArcata, CAGoat milk. Fresh, soft-ripened and aged artisanalcheeses. Humboldt Fog — Outstanding CheeseProduct 2002 NASFT, Cypress Grove Chévre —Outstanding Product Line Finalist 2006 NASFT.Cheeses: Humboldt Fog, Fog Lights, Bermuda Tri-angle, Mad River Roll, Pee Wee Pyramid, Mt.McKinley, Purple Haze

Dairy Farmers of AmericaNew Wilmington, PACow milk. Regional milk cooperative. Low MoisturePart Skim Mozzarella — Bronze Medal, 2006 WorldCheese Awards. Cheeses: Mozzarella, Provolone,Reduced Fat Provolone



http://www.epicurefoodscorp.com

Everona DairyRapidan, VARaw sheep milk. Handcrafted, natural rind, semi-hard wheels of aged cheese with rich flavor and flo-ral finish. Variations of Piedmont available in small-er quantities, such as Muffaletta, Cracked Pepper.Cheeses: Piedmont, Stony Man, Marble, Pride ofBacchus, Feta

Fagundes Old World CheeseHanford, CACow milk. Handmade, farmhouse, raw-milk Ched-dar and Portuguese-style quiejos. Plain and flavoredhigh-moisture Jack and Hispanic-style quesos madefrom pasteurized milk. Cheeses: St. John, St. Jorge,Hanfordshire Cheddar, Hanford Jack, San Joaquin,Santa Fe, Maria’s Quesos

Fair Oaks Dairy Products, LLCFair Oaks, INCow milk. Mild and aged Goudas, traditional andflavored Havarti. Emmentaler — 2005 WisconsinCheese Maker’s Association U.S. Championship.Cheeses: Gouda, Emmentaler, Sweet Swiss, SmokedSweet Swiss

Faribault Dairy Company, Inc.Faribault, MNRaw cow milk. Handmade blue-veined cheese,aged in St. Peter sandstone caves. Cheeses: AmabluBlue Cheese, Amablu Gorgonzola, Amablu St.Pete’s Select

FireFly FarmsBittinger, MDGoat milk. Artisanal soft ripened cheeses, agedabout five to eight weeks and fresh chévre. Moun-tainTop Bleu — Silver Medal, 2006 World CheeseAwards; Běche Noir — Silver Medal, 2006 WorldCheese Awards. Cheeses: Allegheny Chévre, Moun-tainTop Bleu, Merry Goat Round, Běche Noir

Fiscalini Cheese CompanyModesto, CARaw cow milk. Handcrafted, aged farmstead ban-daged, flavored and plain Cheddars and originals.Multiple medals, 2006 World Cheese Awards.Cheeses: Bandaged Cheddar 18 months+, SanJoaquin Gold, Lionza, Horsefeathers, Purple Moon,Garlic Cheddar, Smoked Cheddar, Tarragon Ched-dar, Saffron Cheddar

Fromagerie Tournevent (Damafro Inc.)Chesterville, QuebecGoat milk. Fresh, soft ripened plain and flavored,and Cheddar. Cheeses: Biquet, Chévre Noir, PlainLow Fat Deli Chévre, Capriati, Chévre Fin

Grafton Village Cheese CompanyGrafton, VTRaw Jersey cow milk. Artisanal Cheddars. Four Star4 Year — Bronze Medal, 2006 World CheeseAwards. Cheeses: Classic Reserve 2 Year, PremiumCheddar 1 Year, Vermont Maple Smoked Cheddar,Grafton Gold 3 Year, Five Star 5 Year, Stone House 6Year, Sage Cheddar, Garlic Cheddar

Matching Crackers And CheeseSpecialty cheeses call for specific types of crackers.

By Jacqueline Ross Lieberman

Wine and cheese pairings get a lot of attention, but how often do you think of pairingcheese with their accompaniments — crackers, chips, breads and toasts? Industryexperts will tell you that to get the best experience from specialty cheeses, it is neces-sary to serve crackers that match, rather than compete. Taste is not the only factor totake into account when pairing the two.

“Texture is one of the most important things, because a different texture of cheese demands a differenttexture of cracker,” says Michael Thompson, vice president international markets, Marblehead, MA-basedDare Foods, Inc., makers of Breton, Cabaret, Vinta, Baguettes, Grainsfirst, Vivant, Bremmer Wafers andWater Crackers. “Taste is also important, because you want the flavors to compliment each other.”

Plain crackers work best with most cheeses, according to Karen Riley, corporate sales and marketingmanager, Walkers Shortbread Inc., Hauppauge, NY, the U.S. arm of Walkers Shortbread Ltd., Abelour onSpey, Scotland, makers of Highland Oatcakes. “Apart from the black pepper, oatcakes are intended as carri-er crackers, so they’re quite plain. The nice thing about them is they’re not competing with whatever youput on top of them. The flavor really comes through.”

That is not to say that crackers should be completely tasteless. For most cheeses, crackers should havesome flavor, even if that flavor is described simply as “buttery” or “bread-like.”

Thompson recommends pairing creamy cheeses, such as Brie, with a buttery-textured and mildly fla-vored cracker. “We did a pairing several years ago. Our friends at Boursin loved Cabaret, which is a large,elegant plain cracker with a buttery texture. Nutty cheese is good with sesame,” he says. For strongly fla-vored cheeses, such as blue cheese and sharp Cheddar, he recommends the Vinta cracker, which is madefrom a blend of eight grains and seeds. “Blue cheese needs a very strong cracker — very plain doesn’t work.What you want is for the cheese to meld with the cracker for a combined flavor that’s better than thecheese alone.”

As whole grain foods gain popularity, more whole-grain crackers are becoming available, such as Dare’snew Grainsfirst crackers, made from 12 grains and seeds.

FoodMatch, Inc., a New York, NY-based company that manufactures and imports Mediterranean andMediterranean-inspired foods, is launching a whole-wheat version of its popular mini toasts, which are adry, shelf-stable product with a taste similar to fresh baguettes. “Really, I think it’s a great way to bring awhole-grain product into your diet,” says Kevin O’Conner, national sales manager.

“There are a lot of health and diet benefits to whole grains. Now you can actually satisfy your servingsof whole grains for the day by eating these mini toasts,” adds Aaron Conrow, FoodMatch marketing man-ager.

Walkers is already experiencing success with Oatcakes to a large degree because of its whole-grain sta-tus. “Oatcakes, in the United Kingdom, are really taking off because of the perceived health benefits ofoats,” Riley tells us.

Which cheeses pair best with whole-grain crackers has yet to be determined, although there are somethoughts on the matter. “The whole-wheat mini toasts tend to have a slightly sweeter, nuttier profile,” saysConrow.

“There’s been a bit of a trend toward goat cheese,” which is known as much for its healthfulness as forits taste, notes Thompson. “It’s very flavorful and spreadable and would be good on a whole-grain cracker.”

In addition to texture and flavor, “People like a variety of sizes,” says Thompson. Riley agrees, mentioning that Walkers offers a boxed assortment of crackers especially for cheese, so

customers can get several shapes at once. She also believes bite-size crackers are perfect for parties becausethey will not crumble when bitten into the way a larger cracker would.

Thompson points out the importance of displaying crackers nearspecialty cheeses for optimum cross-merchandising opportuni-

ties. “These are impulse purchases, for the most part. Ifwe can be over by the specialty cheeses, that’s where weshould be.”

“You can put these right in the cheese case orin merchandising baskets at the end of the

cheese aisle,” suggests O’Conner. Along withplacing them among the cheeses, freestand-

ing displays will encourage customersto pick up crackers to complement

their purchases.“Sample cheeses on crackers,” to give

customers an idea of the possibilities thatawait them. “And I think that if you goone step further, crackers can be in the

full-service deli. They could use it ina tray or with some of their cater-ing,” recommends Thompson DB

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Great Hill Dairy Inc.Marion, MARaw Guernsey cow milk. Handmade blue-veinedcheese produced in 6-pound wheels from unho-mogenized local milk, then aged from eight to 10months. Cheeses: Great Hill Blue

Great Lakes Cheese CompanyHiram, OHCow milk. Multiple winners of Wisconsin CheeseMakers Assoc., New York State and World Champi-onship Cheese Competitions. Cheeses: Cheddar,Provolone, Colby, Swiss and Jack. Adam’s ReserveNew York State Cheddar

Harley Farms Goat DairyPescadero, CAGoat milk. Handmade, fresh goat cheese, chévrelogs, tortes and festive wheels, decorated with edi-ble flowers. Cheeses: Van Goat, Chévre in Oil,Monet, Apricot Pistachio Torte

Haystack Mountain Goat DairyLongmont, COGoat milk. Handmade fresh, soft-ripened, washedrind and semi-hard varieties using pasteurized andraw milk. Sunlight is aged for 60 days and Queso deMano is aged for four months. Cheeses: HaystackPeak, Sunlight, Queso de Mano, Snowdrop, RedCloud, Chévre in Marinade, Boulder Chévre

Hendricks Farms & Dairy, LLCTelford, PARaw cow and goat milk. Handmade aged, soft-ripened, washed-rind and natural-rind hard cheeseand blocks. Cheeses: Cow: Cow Pie, Blue Beard, PubCheddar, Cheddar Blue, Telford Reserve, BavarianSwiss. Goat: Cabriejo, Blue Bells. Blended: Asiagoat

Henning’s Wisconsin CheeseKiel, WICow milk. Cheddars, Jacks, farmer’s cheese. Mam-moths up to 12,000 pounds. Colby — SecondPlace, 2006 WCMA World Championship CheeseContest. Cheeses: Colby, Jack, Cheddar, MammothCheddar

Hillman Farm Colrain, MARaw goat milk. Aged, farmstead cheeses. LottieGarris — 2005 World Cheese Awards Gold Medal.Cheeses: Harvest Wheel, Lottie Garris, HilltownWheel

Hook’s Cheese Company, Inc.Mineral Point, WICow milk. Aged Cheddars, Jacks, Colby, and freshcheeses. Cheeses: Cheddar, Swiss, Brick, Colby,Monterey Jack, Parmesan, Queso Blanco

Jasper Hill FarmGreensboro, VTRaw Ayrshire cow milk. Handmade, aged cheeses,including Stilton-inspired Bayley Hazen, aged fourto six months and Constant Bliss, aged 60 days.Cheeses: Bayley Hazen, Constant Bliss, Winnemere,Bartlett Blue, Aspenhurst

Joe Matos Cheese FactorySanta Rosa, CARaw cow milk. Handmade, farmstead, Portuguese-style table cheese aged 60 days or more. Cheeses:St. George

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Maytag Dairy FarmsNewton, IARaw cow milk. Artisanal blue-veined cheese madeusing the same process as in 1941, based on arecipe Iowa State University developed. Aged fourto six months. Cheeses: Maytag Blue

Meadow Creek DairyGalax, VARaw Jersey cow milk. Grass-fed cows, aged cheesefrom original recipes, seasonally. Cheeses:Appalachian, Mountaineer, Grayson

Meyenberg Goat Milk ProductsTurlock, CAGoat milk. Goat milk producer since 1934. Beganproducing cheese in 2005. Milk for the cheese issourced in California. Kosher certified. Cheeses:Jack, Smoked Jack, Aged Cheddar, Jack with Garlicand Chive, Jack with Jalapeno

Montchevre-Betin, Inc.Belmont, WIGoat milk (Wisconsin and Iowa). French-style freshand aged specialty cheeses. Cheeses: Fresh ChevreLog with Fig & Peppadew, Mini-Cabrie, Bucheron,Feta, Chevre in Blue, La Chevriotte, Goat MilkCheddar, Le Cabrie, Darsonval, Chabis, Crottin,Cabecou, Sainte Maure, La Chevrotine

MouCo Cheese companyFort Collins, COCow milk. Soft ripened, washed rind and blue.Cheeses: MouCo Camembert, MouCo ColoRouge,MouCo Blü

Mozzarella CompanyDallas, TXCow and goat milk. Fresh and aged Italian cheesevarieties, original cheeses with Mexican and South-western regional influences. Cheeses: Blanca Bianca,Hoja Santa Goat Cheese, Montasio Festivo, QuesoBlanco with Chiles and Epazote, Caciocavallo, DeepEllum Blue, Caciotta, Crescenza, Mozzarella, Ricot-ta, Mascarpone, Scamorza, Burrata, Queso Oaxaca

Mozzarella Fresca, Inc.Concord, CACow milk. Traditional Italian varieties. Kosher certi-fied. Fresh Mozzarella Ovaline — Gold Medal, 2006World Cheese Awards; Fresh Mozzarella Cryovac— Bronze Medal, 2006 World Cheese Awards.Cheeses: Fresh Mozzarella (Bocconcini, Ovaline,Ciliegine, Ball, Log, Perlini, Perles, Medallions, Mari-nated), Mascarpone, Ricotta (Whey, Traditional,Whole Milk)

Old Chatham Sheepherding Company, Inc. Old Chatham, NYSheep milk and hormone-free cow milk. Fresh andsoft-ripened artisanal cheese. Cheeses: blendedsheep and cow milk: Hudson Valley Camembert,Nancy’s Hudson Valley Camembert, Fresh Ricotta.Pure sheep milk: Ewe’s Blue, Shepherd’s Wheel, Pep-pered Shepherd, Mutton Button, Yogurt

Oregon Gourmet Cheeses, LLCAlbany, ORJersey cow milk. Handmade fresh, soft-ripened,plain and flavored washed rind cheese. Cheeses:Sublimity, Camembert, Fromage Blanc, SublimityHerbs de Provence, Sublimity Peppercorn

Organic ValleyLa Farge, WICow milk. Traditional European varieties, includingmild and sharp Cheddar, raw and pasteurized.Organic Valley Raw Sharp Cheddar — BronzeMedal, 2005 World Cheese Awards. Cheeses: Colby,Monterey Jack, Raw Sharp Cheddar, Swiss

Park Cheese CompanyFond du Lac, WICow milk. Artisanal Italian-style Casaro line ofcheeses. Cheeses: Provolone, Asiago, Fontina,Romano, Parmesan, Pepato, Kasseri, Italian Sharp

Pedrozo Dairy & Cheese Co.Orland, CARaw Cow milk. Aged 20-pound wheels. Certifiedorganic pastures. Cheeses: Northern Gold, BlackButte Reserve, Raw Milk Gouda-Style, Tipsy Cow,Mt. Lassen

Point Reyes Farmstead Cheese CompanyPoint Reyes, CARaw Holstein cow milk. Handmade blue-veinedcheese, aged six months or more. Suitable for vege-tarians, certified Kosher. Cheeses: Original Blue

Redwood Hill Farm & CreamerySebastopol, CAGoat milk. Handmade, soft-ripened French-stylecheeses, raw milk feta and fresh chevre — tradi-tional and flavored. Certifications: Kosher, HFACHumane Raised & Handled. Cheeses: Camellia,Crottin, Bucheret, Raw Milk Feta, Chevre

Rogue CreameryCentral Point, ORCow and goat milk. Line of six artisan blue cheeses,2006 NASFT Best Product Line. Crater Lake Blue —Bronze Medal, 2006 World Cheese Awards.Cheeses: Rogue River Blue, Smokey Blue, OregonBlue, Crater Lake Blue, Oregonzola, Echo MountainBlue, Extra Sharp Cheddar, Raw Milk Sharp Ched-dar, Rosemary Cheddar

Joseph GalloAtwater, CAHormone-free cow milk. Family owned dairy,cheese suitable for vegetarians. Kosher varieties.Cheeses: Cheddar, Monterey Jack, Mozzarella,Swiss, Marble

Juniper Grove FarmRedmond, ORGoat milk. Handmade farmstead cheeses, mostlyFrench-style. Fresh cheese made from pasteurizedmilk, and raw milk cheese, aged 60 days or more.Cheeses: Tumalo Tomme, Běche, Redmondo, Oten-tique, Dutchman’s Flat, Pyramid

Klondike Cheese Co., Monroe, WICow milk. Greek-style Odyssey feta cheeses, plainand flavored. Multiple Best of Class awards, Wis-consin Cheese Maker Association World Champi-onship Cheese Contest. Cheeses: Feta, Brick, Muen-ster, Havarti

Lactalis USABelmont, WI and Turlock, CACow milk. French-style, soft-ripened cheeses andFeta in traditional, flavored, reduced-fat and fat-free versions. Cheeses: Président Brie, PrésidentCamembert, Président Feta with MediterraneanHerbs, Président Feta with Tomato and Basil

Leelanau Cheese CompanySuttons Bay, MI Cow milk. Handmade Raclette, traditional, aged,and flavored versions. Green Peppercorn — SilverMedal, 2006 World Cheese Awards. Raclette —Bronze Medal, 2006 World Cheese Awards.Cheeses: Raclette

Loleta Cheese FactoryLoleta, CAJersey cow milk. Plain and flavored cheeses, over 30varieties. Cheeses: Cheddar, Jack, Havarti, Fontina,Organic

LoveTree Farmstead CheeseGrantsburg, WISheep and cow milk. Trade Lake Cedar — ACS Bestof Show, 1998. Cheeses: Gabrielson Lake, TheHolmes Series, Trade Lake Cedar

Maple Leaf Cheese CooperativeMonroe, WIHormone-free, locally produced cow milk. Cooper-ative established 1910. Aged and flavored Ched-dars, Jacks and yogurt cheese. Cheeses: Cheddar,Monterey Jack, Yogurt Cheese, Gouda, Edam,Colby, Jack and Jill, Queso Blanco, NaturallySmoked Gouda

Marin French Cheese CompanyPetaluma, CAJersey cow and goat milk. Artisanal soft-ripenedRouge et Noir and Yellow Buck cheeses. WorldCheese Awards: 2005 Gold: Triple Creme Brie; 2006Gold: Le Petit Déjeuner; 2006 Bronze: Marin FrenchChévre and La Petite Creme. Cheeses: Triple CremeBrie, Camembert, Le Petit Bleu, Yellow Buck Chévre,La Petite Creme, Marin French Blue

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Roth Käse USA, Ltd.Monroe, WICow milk. Signature European varieties and origi-nals. Surchoix Gruyére — ACS Best of Show, 1999.GranQueso — Gold Medal, 2006 and 2005 WorldCheese Awards (WCA). Cheeses: Grand CruGruyére, Buttermilk Blue, GranQueso, Vintage VanGogh, MezzaLuna Fontina

Rumiano Cheese Co.Crescent City, CACow milk. Specialty: Dry Monterey Jack, aged aminimum of nine months. Low sodium, reducedfat and organic varieties. Cheeses: Cheddar,Mediterranean Jack, Calico, Pepper Jack, HabaneroPepper Jack

Sartori FoodsPlymouth, WICow milk. Traditional Italian varieties. StravecchioParmesan — Gold Medal, 2006 World CheeseAwards. Cheeses: Stravecchio Parmesan, DolcinaGorgonzola, Bellavitano

Shelburne FarmsShelburne, VTRaw Brown Swiss cow milk. Farmstead Cheddars.Cheeses: 2 Year Cheddar (Extra Sharp), 1 Year(Sharp), 6-9 Month (Mild), Smoked

Shepherd’s Way FarmsNerstrand, MNSheep milk. Handmade farmstead cheeses: fresh,aged, and blue-veined wheels. Cheeses: Big WoodsBlue, Friesago, Shepherd’s Hope (Original andHerb/Garlic), Ricotta

Sierra Nevada Cheese CompanyWillows, CACow and goat milk. Organic cheese and creamcheese, plain and flavored, including Sierra Nevadaand Gina Marie brands, and paneer. Cheeses: AllNatural Cream Cheese, Organic Monterey Jack,Organic Double Jalapeno Jack, Organic Cheddar

Smith’s Country Cheese, Inc.Winchendon, MACow milk. Farmstead cheese. Plain, aged, smokedand flavored varieties. Cheeses: Gouda, Cheddar,Havarti, Sundried Tomato and Basil Gouda, CuminGouda

Spring Hill Jersey Cheese CompanyPetaluma, CAPasteurized, hormone-free Jersey cow milk. 100%USDA Certified Organic cheese. Cheeses: FreshCheese Curd, Jersey Jack, Zesty Italian Jack, Mike’sFirehouse Cheddar

Sweet Grass DairyThomasville, GACow and goat milk. Handmade fresh, soft-ripened,semi-soft and firm/hard styles. Young cheesesmade from pasteurized milk and a few aged raw-milk varieties. Cheeses: Goat: Fresh Chevre, Geor-gia Pecan Chevre; Lumiere, Holly Springs. Cow:Green Hill, Thomasville Tomme, Georgia Gouda,Myrtlewood

Taylor FarmLondonderry, VTCow milk. Handmade farmstead Gouda-stylecheese, traditional and contemporary. Cheeses:Maple Smoked Gouda, Vermont FarmsteadGouda, Chipotle Gouda, Garlic Gouda, AgedGouda, Natural Rind Gouda

Thistle Hill FarmNorth Pomfret, VTRaw organic Jersey cow milk. Artisanal aged cheesemade in the style of the Savoie region of the FrenchAlps. Cheeses: Tarentaise

Three Sisters Farmstead CheeseLindsay, CARaw, hormone-free Jersey cow milk. American orig-inals, cloth-wrapped and aged six months or more.Cheeses: Serena, Serenita

Tillamook County Creamery AssociationTillamook, ORUnpasteurized cow milk. Farmer-owned dairycooperative. Cheddar aged a minimum of 60 days.Cheeses: Tillamook Medium Cheddar, TillamookSharp Cheddar, Tillamook Special Reserve ExtraSharp Cheddar, Tillamook Vintage White ExtraSharp Cheddar, Tillamook Vintage White MediumCheddar, Smoked Black Pepper White Cheddar,Garlic Chili Pepper Cheddar

Uplands Cheese Co.Dodgeville, WIUnpasteurized cow milk. Alpine Beaufort-inspired.Aged four to 12 months. Silver Medal, 2006 WorldCheese Awards. ACS Best of Show 2005 and 2001.Cheeses: Pleasant Ridge Reserve

Vella Cheese Company, Inc.Sonoma, CACow milk. Bear Flag brand Monterey Jack, Italian-style and Cheddar cheeses. Cheeses: Mezzo Secco,Original High Moisture Jack, Special Select DryMonterey Jack, Dry Monterey Jack

Vermont Butter and CheeseWebsterville, VTCow and goat milk. Fresh European style cow’s milkspecialty cheeses, fresh and signature aged artisanalgoat cheeses. Mascarpone — Gold Medal, 2005World Cheese Awards. Kosher. Cheeses: CremeFraĒche, Fromage Blanc (fat-free), Mascarpone,Quark, Chévre, Creamy Goat Cheese, BonneBouche, Bijou, Coupole

Vermont Shepherd, LLCPutney, VTRaw sheep milk. Pyrenees-style, 7- to 91/2-poundbrushed rind wheels, cave aged three to fourmonths, ACS Best of Show 2000. Seasonal, avail-able August to early March. Cheeses: VermontShepherd

Westfield Farm, Inc.Hubbardston, MAGoat and cow milk. Handcrafted Capri lineincludes fresh, surface ripened, blue, external blue,flavored and aged cheeses. Hubbardston Blue —ACS Best of Show in 1993. Bluebonnet — ACS Bestof Show 1996. Cheeses: Hubbardston Blue, ClassicBlue Log, White Buck, Hubbardston Blue Cow

Widmer’s Cheese CellarsTheresa, WICow milk. Handcrafted aged, washed rind cheeses,Cheddars aged 1 to 6 years, and traditional Colby(plain, caraway or with herbs and vegetables).Washed Rind Brick Cheese — Bronze Medals, 2004and 2006 World Cheese Awards. Cheeses: WashedRind Brick, Cheddar, Traditional Colby, Colby withJalapeno Pepper

Willamette Valley Cheese CompanySalem, ORJersey cow milk, sheep milk. Certified organic pas-tures and production facilities. Traditional Euro-pean varieties and Perrydale. Cheeses: Brindisi,Farmstead Gouda, Perrydale, Farmstead Fontina;Creamy Havarti, Cumin Gouda, Eola Jack

Willow Hill FarmMilton, VTSheep and cow milk. Original recipes, cave-aged,seasonal availability. Alderbrook — Gold Medal,2006 World Cheese Awards. Vermont Brebis — Sil-ver Medal, 2006 World Cheese Awards. Cheeses:Mountain Tomme, Summer Tomme, Alderbrook,Vermont Brebis

Winchester Cheese CompanyWinchester, CARaw, hormone-free Friesen Holstein cow milk. Arti-sanal, traditional Dutch Gouda-style cheeses. Nat-ural-rind cheeses aged 60 days to more than oneyear. Sharp Gouda — Bronze Medal, 2006 WorldCheese Awards. Cheeses: Gouda (Mild to SuperAged), Garden Herb Gouda, Jalapeno Gouda,Smoked Gouda, Cumin Gouda

Woolwich DairyOrangeville, OntarioGoat milk. Soft unripened, ripened, and firm.Cheeses: Brie

Zingerman’s CreameryAnn Arbor, MICow and goat milk. Handmade fresh and soft-ripened cheeses, some evoking traditional Frenchvarieties. Cheeses: Cow: Zingerman’s Cream Cheese,Bridgewater, Manchester, Argyle, Liptauer. Goat:Detroit St. Brick, Lincoln Log, Little Dragon, CityGoat, Aged Chelsea, Little Napoleon, Goat CreamCheese


levels. ACS members identify themselves according tothe following professional demographics.

25% cheesemakers/buttermakers

13% distributors/brokers

35% retailers

6% academic/technical affiliates

3% writers/authors or communications specialists

4% restaurant/foodservice specialists, such as chefs

2% suppliers/dairies

12% enthusiasts, who are mainly consumers or cheese-lovers

Membership in the American Cheese Society is availableto anyone involved in the trade or simply passionateabout American-made specialty and artisanal cheeses.

U nprecedented entries and attendance characterizedthe 2006 23rd Annual American Cheese Society(ACS) Conference, held in Portland, Oregon.

“The Annual Conference remains one of the mostunique events of its kind in the United States. Rarelydoes such a large group gather for the purpose of sharingideas and techniques that help shape and drive the[specialty cheese] industry,” states David Grotenstein,chairman, ACS Competition Committee.

The American Cheese Society is an active, non-profitorganization that encourages the understanding,appreciation and promotion of farmstead and naturalspecialty cheeses produced in the Americas and Canada.By providing an educational forum for cheesemakers,retailers and cheese enthusiasts, The Society fills animportant gap in today’s specialty food world.

Membership in the ACS is constantly growing, withmemberships available at the Associate, Individual,Small Business, Corporate Sponsor and Multi-Unit Retail

157 producers from 28 states and two Canadian provinces entered an astounding 941 cheeses, almost 200 more than last year’s record 749.

A D V E R T I S E M E N T


For more information about ACS, the next conference or American artisanal cheeses, call the American Cheese Society at 502-583-3783 or visit www.cheesesociety.org

http://www.cheesesociety.org

W ith so many varieties ofolives becoming popu-lar, deciding what to

buy can be confusing, so taking thetime to learn about today’s oliveoptions could pay off.

Phil Meldrum, president of NewYork, NY-based FoodMatch Inc.,importer of Mediterranean andMediterranean-inspired foods,believes olives are gaining popularityin the United States in much thesame way olive oils have in recentyears. “Olives have always beensold here, mostly industriallyprocessed olives. But what’s hap-pened in the past few years — likewith wine and cheese and coffee and choco-late — is people are educating themselvesabout the products,”he says.

“It is clear the market is moving fromcanned to fresh fruit, from highly processedto minimally processed,” says Jeffrey Siegel,president, Chloé Foods Corp., olive grower,processor and importer as well as preparedfood manufacturing company, Brooklyn, NY.

“The [retail] canned olive market is dyingfast,” according to Craig Makela, president,Santa Ynez, CA-based Santa Barbara OliveCompany, Inc., growers and producers oforganic olives and producers of conventionalolives. “The American public is getting a lit-tle tired of eating a salty, mealy, tasteless,nutritionless canned black olive.

“I think, in terms of tonnage, sales ofolives are growing. But what’s more impor-tant is that people are migrating to qualityolives,” Meldrum says. “When people gofrom canned olives to their first ‘real’ olives,it’s kind of an awakening for them.”

Adin Hester, president, Olive GrowersCouncil of California, Inc., Visalia, CA,believes the proliferation of olive bars in delishas much to do with the rising popularity.“They’re exposing more flavors and process-

ing styles to the public. People are realizingthere’s more than just ripe olives in cans,although that’s still a huge, huge market.”

Eric Moscahlaidis, president,KrinosFoods, Inc., an importer, distributor andmanufacturer of Greek specialty foods basedin Long Island City, NY, believes perceivedhealth benefits have a lot to do with thegrowing popularity of olives. “I also thinkthey are influenced by the proliferation ofolives offered at restaurants,”he observes.

As consumers move away from bland,banal olive offerings found in cans, they arelooking for bolder flavors and more variety.

The more people are exposed to olives,the more sophisticated their palates and themore they look for greater variety and boldertastes, notes Anthony DiPietro, importbuyer, George E. DeLallo Company, curer,producer and importer of olives and antipas-to items, based in Jeannette, PA. DiPietroalso points out that canned olives still repre-sent about 90 percent of total olive sales.

Some industry professionals, including itscompetitors, credit DeLallo as the U.S. olivemerchandising innovator and the companymost responsible for the growth of olive sales,because DeLallo introduced the olive bar and

made it a practical for retailers. Stuffed olives are becoming

important, DiPietro says. “Stuffedolives of any kind are very popularitems in the United States, althoughnot nearly as popular in Europe. It’svery American.” It may have startedwith pimentos and almonds and mor-phed into bolder flavors like peppersand garlic, “but it was olives stuffedwith blue cheese that opened con-sumers’eyes to the possibilities.”

The growing interest in stuffedolives makes these value-added itemsa great plus. “Everybody’s trying tocome up with the next thing to stuffan olive with. I’ve even seen an olive

stuffed with an olive,” Meldrum relates. Pop-ular stuffings include jalapeño peppers,onions, garlic, cheese or almonds, he says.

The largest growth, according to DiPi-etro, is found in olive salads — mixed vari-eties of olives that may contain marinatedvegetables, cheese and/or spices. Vegetablesmay include artichokes, cauliflower, babycorn, peppers and garlic. The salad trend hascaused resurgence in the popularity of mari-nated vegetables. Very popular and growing,says DiPietro, are Roman-style artichokeswith long stems — elegant and upscale.

Varieties of olives that have been aroundfor quite a while are growing in popularity.Niçoise and Picholines from France arebecoming more popular, and oil-cured olives,once popular only in ethnic areas and theNortheast, are seeing increased sales nation-wide. There are many olives to choose from,but two great additions are Bella di Cerigno-la from southern Italy and Castelvetrano,another southern Italian variety that is roundand has a great green color and a mild, but-tery taste, according to DiPietro.

Understanding Olive BasicsSturdy, drought-resistant olive trees are

Backing Off Olives —A BIG MISTAKE

From a side show to a destination stop, olives have been embraced by consumers.

By Jacqueline Ross Lieberman

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some of the oldest living things on the planet.“There are trees that grow in southern Italyand Crete that are 2,000 to 2,500 yearsold,”FoodMatch’s Meldrum says.

Olive crops vary from year to year. Mostfields have an on and an off year, he explains,with yields that vary. “The size of the cropchanges, but the quality also changes. Someof the varieties are more bulletproof.”

“It’s a cyclical crop,” Santa Barbara’sMakela explains. This past year resulted inespecially low yields for California and Spain.Yields that looked low to begin with becameeven smaller because of bad weather. Hebelieves this will affect pricing but says plen-ty of olives will still be available from placessuch as Greece and South America, wherecrop yields were high this year.

Olives are available from around theworld, including California. Olive growing isattracting interest there just as grape grow-ing did a few decades ago. “Over 250 vari-eties are growing in California today. Maybemore,”Makela says.

“Europe will always stay the core, butthere will be more interest in South Ameri-can olives,”Meldrum predicts. Because olivesare often grown in one country and packedin another, buyers should ask where theyoriginated and how they were processed.

Some deli olives are pasteurized toincrease shelf life. Annie Owens, marketingmanager, Plant City, FL-based A. CamachoInc., a grower, producer and distributor ofolives, olive oil and other specialty food prod-ucts, explains, “Once the olives are packed ineither jars, tins or pouches and are taken offthe line, they are placed in special racks onrollers and rolled into a retort machine — likea big steam kettle. The jars are heated withsteam until the inside temperature of thecans reaches a desired temperature in orderto kill the bacteria.”

Maurice Penna, owner, M&CP Farms,Orland, CA, olive growers and producers,does not believe the process is necessarywith today’s vacuum packaging. “With pas-teurization, you soften the product a little bitmore,” he says. Owens says not many storeschose to buy pasteurized olives for the deli.

When buying olives, texture, balance offlavor, scent and appearance are important.“Look for olives that are moist and fresh,”Meldrum advises. “Smell is also important. Ifthey’re going bad, they’ll have a musty smell.They should have a good, clean, fresh olivesmell. They should look hydrated, with theexception of a few types of black olives. Thecoloration is important, but you need toknow what they’re supposed to look like.”

When the olive was picked will impact itsflavor. “All olives start off green, then theyripen and turn color, then they turn black,”

Meldrum explains. Unlike canned olives,which are picked green and dyed black, nat-ural olives can range from light or dark greento gray to purple to black, depending on thevariety and when was picked. The riper theolive, the stronger it will taste.

Olive Bar Or Pre-Packed Cups?While both olive bars and cups are grow-

ing, opinions about the future differ. “We’re going through a maturation

process,” says Chloé’s Siegel. “The olive barand its more mature evolution, the Mediter-ranean bar, are hot concepts. Introducing anolive bar will increase sales 300 percent. But,it is trendy concept that will eventually lose

momentum as the category matures. Some-thing else will come along that is even trendi-er and retailers will want to devote theirprime locations to a new concept.”

Sooner or later olive bars will reach a sat-uration point, continues Siegel. While thereal action in olive bars is in supportive ethnicareas and urban sites where retailers havethe space and are looking for focal points,there are still important points to remember.“The huge increase in olive sales has to bebalanced against the capital costs for floor-ing, electrical work, installation costs andremodels as well as the amount of retailingspace needed. That does not include addi-tional labor and utility costs.”

The cup market is showing stronggrowth; not every retailer has the extra floorspace to devote to a bar concept. Factorssuch as low customer counts and low vol-ume work against an olive bar that requireshigh turnover to be successful.

“As the segment moves toward a maturemarket, the category will mature into a veryhealthy product line, more dependent on thesales of pre-packed,” says Siegel.

While olive bar popularity continues togrow, not everyone favors them, says Mel-drum. “Some people like olive bars, andsome people aren’t comfortable with bars ingeneral.” For shoppers not comforted by bulkdisplays, sealed deli cups will do the trick.The cups also have other advantages. “With

a cup program, they [retailers] can have dif-ferent types of olives at different pricepoints,”he adds.

Labor is a consideration, and pre-sealedcontainers save work for the retailer. “Theadvantage of the cups is they don’t requirethe operator to handle the product, andthey’re still perceived as very fresh by theconsumer,” says Krinos’Moscahlaidis.

Still, olive bars can be a huge draw. Con-sumers are not backing away from self-serveconcepts. In fact, they are growing, explainsDeLallo’s DiPietro. Merchandising is becom-ing more important, and retailers are lookingfor shopper destinations that will draw cus-tomers in. Stores are spending more timeand more money and devoting more spaceto destination marketing.

Retailers are not backing away from olivebars — the opposite is happening. The olivebar has grown into the Mediterranean foodbar to the extent that is too large and manyretailers are moving away from mobile dis-plays to in-line displays. Another growingtrend is creating two destination areas —one for olives and one for a Mediterraneanfood bar. The category is expanding andsales show very strong growth for retailersthat expand the variety and the merchandis-ing footprint, according to DiPietro.

He points out that cup sales are alsogrowing but insists it is a real mistake to backoff creative merchandising and building focalpoints for customers. At this time, DeLallocarries over 75 varieties of olives and saladsand over 60 different antipasto/Mediter-ranean food bar items with the list growingdue to customer demand.

If you carry olives in cups and on a bar,you can avoid confusion by placing the twoofferings near each other. “Surprisingly, we’refinding that most retailers have an olive barand pre-packaged olives in different loca-tions,” says Moscahlaidis. If so, he recom-mends posting signs telling shoppers whereto look for additional olives in the store.

Krinos also makes single-serving pack-ages. “They’re small bags of just three olivesthat go on the deli counter,”he says.

Innovative packaging — such as snackcups and individual serving-size bags — hasturned olives into a grab-and-go item. “Wehave single-serving 2.3-ounce packages,”says Owens. The packages are designed foruse as a stand-alone item near the delicounter and as part of a sandwich tray.

Meldrum believes a cup program plus anolive bar are key to keeping all your olive cus-tomers happy. “Some people are comfortedby the closed container and like the conve-nience of it. And some people enjoy scoopingthem up. If you don’t carry both, you’re miss-ing out on one consumer or the other.” DB

F E A T U R E


“With a cup program,they [retailers] canhave different types of olives at different

price points.”

— Phil MeldrumFoodMatch Inc.


http://www.chloefoods.com

F E A T U R E

The advantage is that customers can moreclearly see the chicken as they decidewhether to make a purchase.

Sahale Snacks, Seattle, WA, also offersversatile convenience packaging for its rangeof nut mix products. “Wehave two sizes — a grab-and-go 2-ounce pouch anda re-sealable 5-ouncepouch,” says DonnaWilliams, vice president ofmarketing. “Our productsare exceptionally versatile,which is why they aresuch a big hit with retailersthat cross-merchandise.Sahale is used by con-sumers as a between-mealsnack, a meal replacement,for entertaining, as an

ingredient in stir-fry and salads and in giftbaskets So while some retailers, such asSafeway, have our product specifically in thedeli, others will put Sahale on the shelf in thenatural section or snacks section and place


An increasing number of deli depart-ment suppliers are offering value-added products in a new generation

of packaging. Following a European delitrend, these packages make it easier to offereye appeal, safety and convenience. Andthat added value may make it possible toincrease receipts without increasing thenumber of customers.

Much of the new generation of packag-ing is oriented toward offering an unprece-dented level of convenience.

“Our latest thing is a plastic bag with ahandle for rotisserie chicken,” says Ed Suss-man, co-owner, Merit Paper Corporation,Melville, NY. “It’s reclosable, definitelydoesn’t leak, is clear and doesn’t fog up.” Anadditive that took years to develop has madeit possible for Merit to provide a plastic bagthat does not fog up or gather condensation.

A New Generation Of Deli Packaging

As the deli becomes a mealtime destination, new packaging

will provide greater options for a greater variety of consumers.

By Bob Johnson

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product at other impulse locations in thestore.”

Even firms that have offered packageddeli products for a very long time are upgrad-ing the packaging.

“We have been packaging our picklesindividually in plastic pouches for over 50years, and we recently added automatedequipment from Spain, which has allowed usto put our pickles in a gusseted-bottomstand-up pouch making it very easy to mer-chandise,” says Steve Byrnes, president, VanHolten’s, Waterloo, WI.

The development of higher quality pack-aging is a result of the demographics repre-senting consumers who are increasinglyturning to the deli department as a mealand/or snack alternative to restaurants.These consumers have higher expectationsof quality in both food and packaging.

“We have noticed the deli managersupgrading their deli bags from flip-top bags tozipper-lock bags,” notes Jonathan Tsui,CEO, Duratech Group, Carlstadt, NJ. “Ifthey are using zipper-lock deli bags already,then they plan to upgrade to slider-lock delibags. With the carryout bags, more andmore deli managers are requesting meal-to-go bags. I think the trend with both spousesworking or limited time for meal preparationdrives the demand for more prepared meals.”

Package manufacturers are working tostay a step ahead in coming up with newproducts.

“In 2005, Robbie created a flexible pack-aging solution called the Hot N HandyPouch for delis looking for something toreplace their current packaging that wouldoffer consumers the benefits they were ask-ing for,” says Tara Downing, product manag-er, Robbie Manufacturing, Lenexa, KS. “TheHot N Handy pouch was designed to holdboth hot and cold deli products like rotisserieand fried chicken, ribs, roasts, ham, wings,

popcorn chicken and many types of grab-and-go items. Hot N Handy Pouches comewith a re-sealable zipper, built-in handle, gus-seted bottom for stand-ability, microwaveability and anti-fog characteristics to helpkeep the pouch crystal clear to help the con-

sumer view the product.”Another new advance brings cool-to-

the-touch packaging and self-venting pack-aging that can be more easily microwaved.

“Flair has recently introduced a couple ofnew packaging concepts to the market,”says Cheryl Miller, operations and marketingmanager, Flair Flexible Packaging Interna-tional, Menasha, WI. “These include a self-

venting microwavable vapor release pouch[VRP] and Cool-to-Touch bowls. The VRPsself-vent in the microwave with reheating,avoiding unnecessary spills and explosions.The new Cool-to-Touch bowls hold theirshape and remain cool on the outside afterheating, thereby eliminating burns andreducing spills. These along with our DeliSolution line of packaging for rotisseriemeats, ribs, stand-up portion pouches, etc.,allow delis to continue to provide a greatdeal of convenience for the consumer byway of packaging.”

The Attention GrabbersThe improved packaging provides

unprecedented convenience, and it frequent-ly provides unprecedented opportunities tolet the customer see what is being offered atthe deli.

“Our packaging is considered to beupscale, striking and unique,” says Williams.“Sahale also has a mystique that is com-pelling to consumers. Unlike most other nutmanufacturers, we do not package our prod-uct in clear pouches. As a result our productstays fresher longer. We use stunning foodphotography to impress upon the consumerthat Sahale is not just a snack — it is a culi-nary experience. People who shop in the deli

F E A T U R E

Another new advancebrings cool-to-the-

touch packaging andself-venting packaging

that can be moreeasily microwaved.

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http://www.allqa.com


area are looking for that type of experience.”The package itself can relay the message

of convenience.“Flair uses only high-quality rotogravure

printing to capture and help relay the mes-sage of freshly prepared, high-quality foods,”Miller says. “Rotogravure printing has theability to produce high-impact, fine-detail,life-like images, and that is the reason it isused exclusively by Flair.”

Jim Daskaleas, vice president for productdevelopment, Walker’s Food Products Com-pany, North Kansas City, MO, believes thereal innovation will not be in the materials,since plastics continue to reign supreme. “Iwould have to say there is a trend towardeye-appealing packaging.” He believes eye-appeal describes packages with numerouscolors and new and different shapes.

The Merit Paper rotisserie chicken bagsare available in up to eight colors, and theingredients can be printed right on the con-tainer rather than on a label that has to beapplied.

“Consumers are demanding better taste,more convenient, better-looking packagingand longer shelf-lives. Consumers aresmarter,” Byrnes says. “This is what droveVan Holten’s to make the changes andimprovements we have over the last coupleof years including automating our productionlines, changing to a stand-up pouch and nowgrowing into a new facility that will be com-pleted in May of 2007.”

One important additional feature of foodpackaging is that it should provide — andappear to provide — safety.

“People have associated pre-packs withsafety, so I think it’s growing more preva-lent,” Daskaleas says. “It’s been looming for alot of years, but with spinach we went froman item that was just always there to a newfear factor.”

Robbie’s Downing agrees, noting con-sumers are looking for three main attributes.“Safety — consumers are seeking packagingthat is tamper proof, leak resistant and prefer-ably has cooking and reheating instructions.Convenience — a built-in handle for easycarrying, microwave abilities for reheatingand a leak-resistant, re-sealable zipper. Andappeal — attention-grabbing designs help tograb the consumer’s eye and health-con-scious consumers get the ability to read thenutrition information right on the package.”

A Growing TrendThe trend toward conveniently packaged

deli foods figures to grow as the boomergeneration continues to age.

“The days of big-basket shopping willdecrease as the boomer generation ages,”says Downing. “As the aging baby-boomer

population grows, many driving factors willbecome more evident — packaging thatcontains health information, provides porta-bility, is easy to use and has larger print, par-ticularly for the preparation and food safetyinformation. Smaller family units need small-er portions or re-sealable packaging. Our lat-est addition to the Hot N Handy Pouch lineis color-specific pouches with large block let-ters to help consumers differentiate oneproduct from another.”

The boomer generation brings its ownhabits and expectations to food. And thosehabits figure to set the trend as they arepassed down to their children.

“We’re living in a different world andthere’s a different generation,” Merit’s Suss-man notes. “People in their 60s are used togoing home to a cooked meal because onlyone person had to go to work to support thefamily. The working families of the next gen-eration are willing to settle for a meal thatwas not cooked by Mom. People are grab-bing their lunch from supermarket delis, andit’s costing them less than if they went to arestaurant. The deli center is expanding — itis becoming more of a profit center for thesupermarket.”

The trend toward convenience packag-ing also figures to accelerate with the influxof immigrants with customs and orientationsdifferent from those of native-born Ameri-cans. Some of their desire for freshness isbound to affect the marketplace.

“In the United States, we went througha period where everyone wanted to buy inbulk and then divide up or store the bulkitem for long period of time,” Duratech’s Tsuiexplains. “In Europe and Asia where housingspace is smaller, they don’t have the luxuryof a large pantry closet or a large refrigerator.It’s unheard of in other countries to keep anadditional freezer in the basement for frozensteaks or seafood. The custom in othercountries is to shop frequently and buyeverything as fresh as possible. ThereforeEuropeans will prefer to buy the smaller pre-packaged deli items for the space and fresh-ness reason.” DB

F E A T U R E


One importantadditional feature

of food packaging isthat it should provide

— and appear toprovide — safety.

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Generations of Fine Italian Deli Products

ProsciuttoMortadella(No MSG or Phosphates)

Extra Lean PorchettaPremium Dry Cured Meats

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See us at Winter Fancy Food Show Booth #3429

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D E L I M E A T S

S ince its practical beginnings, salami hasserved as a source of shelf-stable,ready-to-eat energy. As different cul-

tures developed their own versions of salamibased on the varying climates in their lands,this method of food preservation blossomedinto a diverse ethnic food category. And intoday’s global village, what used to be somepeoples’ food is becoming everybody’s food.

“You wouldn’t only stock certain types ofsalami just because you have a store that hascertain types of clientele,” says Dave Bran-dow, director of sales and marketing, corpo-rate foodservice and export, Piller Sausagesand Delicatessens Ltd. of Waterloo, Ontario.“With people traveling more and more thesedays, they taste different things. Consumersare becoming more aware of flavors, andthey want to experience them again whenthey get back home.”

William Osanitsch, sales and marketingdirector, Karl Ehmer Quality Meats, Ridge-wood, NY, sees salami being rediscovered tothe point of seeming like something entirelynew. “I think every market is looking forsomething new to introduce to their cus-tomers in order to keep their menus fresh.The deli has a menu just like a restaurantbecause people are thinking about what theyare going to put on their tables. Everythinghas cycles, and cervelats and Germansalamis have not really hit the market in a bigway yet. I think they have a lot of potentialin being the next new salami option.”

Francesca Rivas, marketing manager,Cappola Food Inc., Toronto, Ontario, favorssalami to help create a shopping experiencethat allows the consumer to shop for andtaste deli meats without having to travel totheir countries of origin. She says it pro-motes the deli meats from various countriesand offers travelers who have experiencedthe taste of other deli meats the opportunityto buy them at their local supermarkets.

“One item, for example, that has beendoing phenomenal in the last year is pancet-ta,” says Simone Bocchini, director of sales,Fratelli Beretta USA, Inc., South Hacken-


Featuring Ethnic SalamiBoosts Sales

This ages-old food is being rediscovered for its versatility and taste.

By Duane Craig

sack, NJ. “It was just mainly appealing toethnic markets like Italian or South Ameri-can markets that knew the product. Most ofthe Americans were using bacon as part oftheir recipes. Now, in the last year, theadvertising on the Food Channel, for exam-ple, has shown how to use pancetta insteadof bacon in a lot of typical American recipes.We noticed that pancetta doubled its sales inthe last six months. People are getting moreknowledgeable about these products andthey are looking for them.”

Attached to the experience of food arefeelings of home, quaintness and comfortthat also imply quality and freshness.

“Where do you go if you really wanthigh-quality products?” asks John Jack, vicepresident of sales, Fiorucci Foods, Inc.,Colonial Heights, VA. “It’s typically a place

that has some sort of an ethnic flair or flavorto it. The ethnicity certainly has its role inthe overall image that you’re going to estab-lish because the connotation you want as aretailer is freshness, variety and quality.”

“Salami products can accomplish the eth-nic flavor or ‘feel’ because salamis come indifferent varieties from around the world,”Rivas says. “Not only do they vary by coun-try, but salamis also have regional differences.Italian salamis come in varieties like the roundGenoa salami from the northern region andthe sopressata salami that is flatter and nar-rower in size hailing from the southernregions. We manufacture both varieties tocater to the different markets.”

In the past two years, Bocchini relates,his company has noticed a big change inconsumer preferences as they began to

request more upscale products like prosciut-to, dry-cured salami and imported itemsfrom Italy.

Supplier Offerings Span The Globe In Ethnic Tastes

For supermarket delis in multiculturalcommunities, salami not only creates an eth-nic feel but also satisfies the local palate.Recent immigrants’ preferences are oftenrooted in the foods of their native lands.

“Salami also caters to immigrants of vari-

ous ethnic backgrounds who are searching forproducts they enjoyed eating when living intheir mother country,” says Rivas. “It providesthe ethnic consumer the convenience to pur-chase products that are familiar [at the super-market deli] without having to make thatextra trip to their local deli.”

Immigrants from Europe are traditionallythought to be prime consumers of salamiproducts. The 2003 Current PopulationSurvey by the Census Bureau showedapproximately 4.5 million foreign-born peo-

ple in the United States from Europeancountries. This group has many subgroups,each with its own salami preferences .

“Our products can help the supermarketdeli satisfy the new Europeans from theBaltic nations, Soviet bloc countries, Hun-gary and Western Europe,” says Osanitschof Karl Ehmer. “They are also very popularwith people from the Alsace region ofFrance.”

Brandow says Piller’s products will “takeconsumers on a flavor trip through CentralEurope.” Its offerings include the tastes ofGermany, Russia, Poland, Hungary andSpain.

Other suppliers produce and sell a varietyof products appealing to a wide range ofpeople looking for the European flavors. Jacksays that while most of Fiorucci’s productshave their roots in Italy, some are reminis-cent of Hungary, Germany and Spain.

The Census Bureau predicts Hispanicswill be 24 percent of the population by 2050,so there is a growing market for the types ofsalami products preferred by the many His-panic subgroups, each with its own uniquepreferences.

Edgar Soto, vice president of sales andmarketing, Cibao Meat Products, Inc.,Bronx, NY, cites the example of people fromthe Dominican Republic living in and travel-ing to and from New York. Cibao has abrand of salami available in the United Statesand the Dominican Republic.

Cibao’s products’ textures, flavors anduses appeal to people from the Caribbean,Dominican Republic and Puerto Rico, hesays, noting these ethnicities use salami as anentrée rather than just for sandwiches, withDominicans in particular using salami as astaple.

For the population in general, salamioffers opportunities to enjoy familiar foods innew ways. Beretta’s Bocchini notices itbeing linked more often with cheese andwine to create new tastes beyond what isavailable from typical cold cuts.

During the winter holiday season, salamiand its close relatives start showing up inend-caps and freestanding displays. Supplierspredict continuing trends toward moreupscale sales of these during the season.

“Salami products like ours make wonder-ful hors d’oeuvres and appetizer selections,”Osanitsch says. “It can be the alternative topepperoni and cheese.”

Rivas says salami can be an affordablesubstitute for prosciutto, which is popularduring the holidays. She sees the Italian-stylesalami her company produces as giving con-sumers more choices for holiday platters andas an excellent complement to beer or wine.

“It is a simple way do something different

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PILLER SAUSAGES & DELICATESSENS LTD.Export Sales: 1-800-265-2628 or [email protected]

For centuries, majestic castles commanding views of the rivers Rhein and Moselhave inspired legends. The craftsman who lived in these regions used recipeshanded down from generations to produce Europe’s finest meats and salamis -gently smoked with secret blends of hardwood and dry-cured with a legacy ofpracticed patience. Tradition and the flavors of Europe are now the inspiration forPiller’s Black Kassel. From Westphalian Ham to Old Forest Salami, Black Kasselfine meats blend the taste of two worlds - the European tradition of time-honoredfood preperation, with today’s demands for distinctive and superior quality.



as an appetizer, compared to what you gen-erally do every year,” Beretta’s Bocchini says.“I think it is just a different way to show a lit-tle bit more international taste.”

Brandow touts Piller’s different shapedsalamis as adding variety and interest to holi-day foods along with encouraging the con-sumer desire to explore different tastes.

Cibao’s Soto says that while Hispanicshe caters to are year-round, regular con-sumers of salami, the holidays do accountfor higher consumption since this groupplaces heavy emphasis on family gatherings.

Making The Product Work For Its Space

Marketing salami comes down to findingways to strongly suggest it to customers.

According to Fiorucci’s Jack , consumersmay not automatically consider salami forholiday entertaining, even though many ofthem would consider it a good fit with theirholiday food plans. “So really, that becomesthe opportunity gap. It comes down to howyou foster that thought process, because ingeneral, salami, with most households, isvery elastic, and retailers have the opportuni-ty to sell more or less depending upon howthey want to treat it.”

“Customers want something different,”

Brandow explains. “They want a flavor hit.They want their mouths to come alive withsomething. When somebody tastes, he orshe understands and will buy it.” He sayssampling is No. 1 on his company’s list ofthings to do for increasing sales.

Soto recommends catering to Hispaniccustomers by preparing party packs that usetraditional Hispanic cheeses along with sala-mi. For many Hispanics, the holidays extendto Jan. 6 to include Three Kings Day.

When it comes to stocking the deli, Boc-chini suggests limiting selections to their fivebiggest sellers: sopressata, Milano salami andthree imports including prosciutto di Parmaand cooked ham. He recommends introduc-ing one new item every six months to see ifcustomers acquire a taste for it. He alsoencourages demos for the more upscaleproducts.

He says sometimes there is a misconcep-tion that ``customers do not recognize themore expensive products. “This is not true,”he says. “Customers are becoming more andmore familiar with these products, so downthe road keeping more international or higher-quality products in the deli is going to pay off.”

As with other specialty meats, salami isfinding a wide acceptance in prepackagedand presliced form. Jack cites the recent his-

tory of prosciutto. “Prosciutto is probablythe most significant or drastic example ofthis,” he says. “Ten or 12 years ago we didn’tsell any product in the presliced package.Now we sell 50 percent of our product in apresliced package and, by the way, we sellnearly four times as much prosciutto as weever did.”

Brandow echoes that, saying, “Whatdrove us to do the presliced and packagedwas that our experience in Canada showedthose products were the fastest growing.”He includes specialty-shaped meats in thatassessment, since they were originally usedby sausage meisters to further distinguishtheir products from others. piller has hadsuch good luck with shapes, such as squares,flowers and beehives, that it is launching aheart-shaped salami this February.

The packaging trend can be seen as cre-ating the opportunity for supermarkets toexpand their offerings.

“As prepackaged has become moreprevalent, the opportunity to merchandisemore varieties has certainly come about,”Jack says. He cites the willingness of retail-ers to offer the products along with the influ-ences of cooking shows and travel as rea-sons for the increasing availability of salamivarieties in the mainstream. DB

D E L I M E A T S


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http://www.karlehmer.com

TechNewssions, etc. and is accessible FREE through thePSU Food Safety Website. Go to: http://food-safety.psu.edu/retail_Listeria.html

The materials can be used to accommo-date a 6- to 8-hour training program foremployees and/or supervisors of retail establishments or a 4- to 6-hour trainingprogram for inspectors and other health-related professionals.

If you are interested in purchasing the40-minute DVDs in English for $35, pleasecontact the College of Agricultural Sciencesthrough Laurie Yearick at (814) 865-6309 orvia email at [email protected]<MAILTO:[email protected]> payment.

Cloned food28 December 2006Associated PressLibby QuaidWASHINGTON — The U.S. Food and Drug

Administration [FDA] plans, according to thisstory, to brief industry groups in advance ofan announcement Thursday morning that ithas decided that food from cloned animals issafe to eat and does not require speciallabeling. The FDA indicated it would approvecloned livestock in a scientific journal articlepublished online earlier this month.

Consumer groups say labels are a must,because surveys have shown people to be uncomfortable with the idea of clonedlivestock.

However, FDA concluded that cloned ani-mals are “virtually indistinguishable” fromconventional livestock and that no identifi-cation is needed to judge their safety for thefood supply.

Barb Glenn of the Biotechnology IndustryOrganization [Washington, D.C.] was cited assaying labels should only be used if thehealth characteristics of a food are signifi-cantly altered by how it is produced, adding,“The bottom line is, we don’t want to misin-form consumers with some sort of impliedmessage of difference. There is no difference.These foods are as safe as foods from ani-mals that are raised conventionally.”

Joseph Mendelson, legal director of theCenter for Food Safety [Washington, D.C.,was quoted as saying, “Consumers are goingto be having a product that has potentialsafety issues and has a whole load of ethicalissues tied to it, without any labeling.”

Carol Tucker Foreman, director of foodpolicy at the Consumer Federation of Ameri-ca, was cited as saying the FDA is ignoringresearch that shows cloning results in moredeaths and deformed animals than otherreproductive technologies.

The consumer federation will ask food

companies and supermarkets to refuse to sellfood from clones, she said.

Chicken meat salmonella illness risingin the United States

11 December 2006 10:00:54 GMTUnited States Agriculture Department

tests show a type of salmonella found ineggs is turning up more often in chickenmeat. From 2000 through 2005, there was afourfold increase in positive test results forSalmonella enteritidis on chicken carcasses.

Salmonella sickens at least 40,000 peopleand kills about 600 every year in the UnitedStates. Many different salmonella bacteriamake people sick, but salmonella enteritidisis one of the most common. It causes fever,stomach cramps and diarrhea. In vulnerablepeople, infection become deadly by spreadingbeyond the intestine to the bloodstream.

At one time, eggs became contaminatedwith salmonella on the outside from contactwith fecal bacteria. But in recent years, thesalmonella enteritidis strain has been foundinside intact, disinfected, grade A eggs. Thistype of germ contaminates eggs inside ahen’s ovaries, before shells are even formed.

Now the germ is turning up in broilerchickens, the kind used for meat, accordingto research by the Agriculture Departmentpublished in the December issue of theEmerging Infectious Diseases Journal of theCenters for Disease Control and Prevention.

Cooking poultry to 165° will kill the sal-monella germ. The government also stronglyrecommends that people use food ther-mometers and follow basic rules for kitchensafety: wash hands often, keep raw poultryand meat separate from cooked food, andrefrigerate or freeze food right away.

Source: Xinhuanet DB

MartinMitchell,technical

director of theRefrigerated FoodsAssociation (RFA)and managing director of CertifiedLaboratories compiles TechNews.

The information has been com-plied from press releases, news arti-cles and government announce-ments and policy clarifications. Addi-tional information may be obtainedby contacting RFA by phone at 770-452-0660 or online at www.refrigeratedfoods.org.


Food regulations need more bite21 December 2006University of the Sciences in PhiladelphiaThe E. coli outbreaks in October and

December 2006 have thrust the importanceof food safety regulation into the spotlight,says Dr. Robert Field, chair of the Departmentof Health Policy and Public Health at Univer-sity of the Sciences in Philadelphia [Philadel-phia, PA].

“We have come to take the safety ofwhat we eat for granted. We know that toomuch fast food can kill us over time, but howmany people realized that on rare occasions,it can do so much more quickly,” Field said.“A tremendous amount of effort that wenever see goes on in the trenches by regula-tors every day. It is not glamorous, but ourlives can depend on it.”

According to the Centers for Disease Con-trol and Prevention (CDC) [Atlanta, GA], thestrain of E. coli O157:H7 that was linked tocontaminated spinach affected 199 people in26 states in October. The outbreak tied toTaco Bell restaurants in December involved71 people spread throughout five states.

“Effective regulation requires a delicatebalance of many interests,” Field added.“Maintaining it is an ongoing challenge. TheE. coli outbreaks reflect how important it isto do so.”

The average delay before the onset of E.coli symptoms is three to four days after eat-ing contaminated food. However, it rangesbetween as little as one day and as many as10 according to the CDC.

“We do not want to wait until after thefact to discover that a potentially deadlyagent, like E. coli, has contaminated our foodsupply,” Field said. “This is an area in whichmost would agree that vigilant oversight is ineveryone’s interest.”

Field is the author of Health Care Regula-tion in America: Complexity, Confrontationand Compromise, a comprehensive guide tothe regulatory maze.

Control of Listeria monocytogenes inretail establishments

20 December 2006PSU Food Safe, Penn State UniversityCathy CutterThe Department of Food Science at Penn

State University [PSU], in conjunction withUSDA-FSIS and AFDO, is pleased to announcethe launch of a new, comprehensive foodsafety program entitled Control of Listeriamonocytogenes in retail establishments.

The training program includes PowerPointpresentations, booklet pdfs, training materi-als, brochures, evaluations, break-out ses-

http://food-safety.psu.edu/retail_Listeria.html





http://www.refrigeratedfoods.org

M A R K E T I N G P E R S P E C T I V E

W ith so many of us constantly on the gothese days, it’s no wonder deli sandwich-es have become so popular. In fact, right

here in Savannah, I bet we’ve got at least 10 subshops and delis inthe downtown area.It sure seems likethey just keep pop-ping up all over.

Y’all can’t arguewith the conve-

nience of grabbing a sand-wich and staying on sched-ule. But I think the popularityof deli sandwiches is morethan that. I feel people arethinking that sandwiches are a healthy alternative to eatinga half-pound cheeseburger for lunch. Today people are moreaware of what’s nutritious and they’re looking for low-fat,low-carb lunches.

Nothing is better than a good ham and cheese sand-wich. In fact, some folks don’t even need the bread. Lots oftimes when I’m home, I’ll take a slice of ham and Swisscheese, roll them up, dip it in mustard and that’s a meal forme. But it has to be really good ham and cheese.

I learned a lot of important lessons when I opened up myfirst business, The Bag Lady. I was a one-woman caterer —I started out by making sandwiches and other lunches in mykitchen for the lunchtime crowd in Savannah. I made chick-en salad and tuna-fish salad sandwiches, and my boyswould deliver them to my customers.

I made sure the lunches I prepared were absolutely thebest I was capable of making. That meant using only goodquality, wholesome ingredients. It all starts with your rawingredients. My customers kept coming back because myfood was so good. And we were reliable. They knew wewould be there for them every day. And that’s still truetoday for my restaurant ,The Lady & Sons.

Deli retailers certainly have a lot of competition from subshops and such, but the secret to success isn’t such a bigsecret. Just do a better job than your competitors by mak-ing delicious sandwiches that keep ’em coming back formore.

If I had to make a checklist of what you need to do toincrease the popularity of your deli offerings, these itemswould be at the very top of my list:

• Quality. What you put in a sandwich certainly takes itfrom being a mediocre sandwich to a great sandwich. Andthat goes for all of your deli items. Quality ingredients are soimportant. That’s one of the reasons why I decided to part-ner with Smithfield. When you’re using products fromSmithfield, you know you’re using the very best. Nobody,but nobody, does ham the way Smithfield does. They’ve

been around for over 70 years, and they keep their productstrue to their beginnings.

• Variety. Offer your customers a great big selection ofmeats and other ingredients. Stock up on different kinds of

meats that have been smokedor flavored in interesting,tasty ways. And offer yourcustomers choices of sidedishes besides just the usualbag of chips. Give them avariety of side salads and pas-tas. You may be surprised byhow many people will grab asmall pasta dish or salad to gowith their sandwich if it’s dis-played right there.

• Convenience. Sure, people grab deli sandwiches orsome other prepared dish because they’re convenient. Ittakes only a couple minutes to put one together, after all.But I take a little different view on this for deli retailers. Gointo one of those chain sub shops once, and you’ll see a lotof folks sitting down and eating their sandwich right there inthe store. They’d rather do that than eat in the car or backat the office. So, if you have room in your store, try settingup some tables and chairs in your deli. It adds to the conve-nience because it gives them a place to eat and relax for alittle while before heading out again.

• Advertise. Y’all are doing a good job of advertisingyour specials every week, but what about your deli offer-ings? The sub shops are out there talking up their sandwich-es all the time. You need to do likewise. Folks won’t buyyour sandwiches and deli dishes if they don’t know you’remaking them. It’s not enough to rely on people noticing yourdeli department, especially if they hardly ever stop therewhile pushing their carts around on grocery shopping day.

Like I said, there is a lot of competition out there, but Ithink deli retailers can grab their share of the business bydoing the kinds of things that have made their stores so suc-cessful. Stick to top-quality ingredients, offer your cus-tomers many choices and make it as convenient as possibleto enjoy your food. And talk it up — don’t hide your lightunder a bushel. DB

PaulaDeenRestaurateur,

cookbook author

and television

personality.

I think deli retailers can grab theirshare of the business by doing the

kinds of things that have made their stores so successful.


Deli Sandwiches That Load Up OnQuality, Variety And Convenience Will Keep ‘Em Coming Back For More

(EDITOR’S NOTE: Celebrity cook Paula Deen hosts twoTV shows — Paula’s Home Cooking and Paula’s Party —on the Food Network and is the author of six cookbooks.She also publishes a lifestyle magazine called CookingWith Paula Deen and owns and operates a Savannahrestaurant with her two sons called The Lady & Sons.Deen recently partnered with Smithfield Foods in a jointmarketing venture.)


GENERAL POLICIESAdvertisers and advertising agencies agree and accept responsibility for all statements and product claims made in their advertisements for themselves or their organizations. The publish-

er is not responsible, nor does he necessarily agree with any of the opinions or statements expressed in such advertisements. Advertisers and advertising agencies agree to accept responsibil-ity for all content of such advertisements, and agree to assume liability involving any claims arising from such advertising that are made against the publisher. Advertiser and advertising agen-cies agree to indemnify the publisher and to hold him harmless and to defend him from any such claim or claims, and to be responsible for the payment of any expenses or legal fees incurredby the publisher associated with such legal action or claims. The publisher reserves the right to accept or reject advertising that he believes does not meet the publication’s standards. Adver-tising appearing in editorial format may or may not be accepted by the publisher, and if published will be properly labeled “advertisement.” Publisher is not liable for non-delivery or delays,caused by any federal or state agency or association, or by fire, flood, riot, explosion, strike, embargo, either legal or illegal, material or labor shortage, transportation or work interruption orslowdown, or any condition or act of God affecting delivery and beyond the control of the publisher.

n 1960 Henri Lapuyade — chef/owner of Marcel et Henri —founded America’s first and still most distinguished charcuterie at2000 Hyde Street atop San Francisco’s Russian Hill. With ideasfrom his homeland and skills acquired during a six-year apprentice-

ship under Lucien Heyraud, the legendary chef at San Francisco’s Palace Hotel,Henri began experimenting with the making of pâtés. Soon the store becamerenowned for its superb meat, imported French cheeses, specialty foods and wines,and Henri’s fresh pâtés. He was the first retailer and wholesaler of fresh pâtés inthe United States. He began sampling his products at trade shows and marketsacross the country. To keep up with ever-increasing production demands, in 1984Marcel et Henri moved to a new, large facility in South San Francisco. Today, stillunder the close personal supervision of Henri, Marcel et Henri pâtés, French-stylesausages and specialty meats are served in the finest hotels, restaurants, cruiseships, and airlines. They can be found in specialty retailers and supermarket delis inthe United States, Mexico, Singapore and the Persian Gulf.

Blast From The Past is a regular feature of DELI BUSINESS. We welcome submissions of your old photos, labels or advertisements along with a brief description of the photo. Please send material to: Editor, DELI BUSINESS, P.O. Box 810217, Boca Raton, FL 33481-0217

or e-mail [email protected]. For more information contact us at (561) 994-1118

IBlast From The Past

I N F O R M A T I O N S H O W C A S EReceive supplier information fast using the Deli Business Information ShowcaseBy Phone • By Fax • By the Reader Service Cards in each issue of Deli Business.

Here’s How: 1) On the reader service cards between pages 14-15 and 46-47, just circle the numbers that correspond to the ads andinformation showcase listings 2) Mail or fax the reader service card today or phone the supplier of your choice directly.

COMPANY PAGE# READER# CATEGORY PHONE FAXAlexian Pates ............................................................................25 ..............................200 ......................................................Pates ......................................800-927-9473........................................732-775-3223All QA Products ..........................................................................51 ..............................201 ..............................................Equipment ......................................800-845-8818........................................352-335-4980American Cheese Society ............................................................46 ..............................233 ........................................Cheese Society ......................................502-583-3783........................................502-589-3602Anco Foods ................................................................................31 ..............................202....................................................Cheese ......................................800-592-4337........................................201-641-3059BelGioioso Cheese, Inc. ................................................................7 ..............................124....................................................Cheese ......................................877-863-2123........................................920-863-8791Carr Valley Cheese Company, Inc.................................................38 ..............................203....................................................Cheese ......................................800-462-7258........................................608-986-2906Champion Foods ........................................................................13 ..............................204 ..............................Pizza & Bread Sticks ......................................800-485-2636........................................734-753-5366Cheese From Britain USA, LLC ....................................................36 ..............................205....................................................Cheese ......................................513-751-4490........................................360-248-6677Chloe Foods, Inc. ........................................................................49 ..............................206 ....................................................Olives ......................................718-827-9000........................................718-547-0052Ciao Ltd. ....................................................................................19 ..............................207....................................................Cheese ......................................315-475-0475........................................315-475-0557Colombo Importing U.S/Casa Italia ............................................52 ..............................208 ................................Italian Deli Products ......................................800-308-2544........................................905-850-3999Comte Cheese Association............................................................36 ..............................209....................................................Cheese ......................................212-947-5655........................................212-689-0989Conroy Foods................................................................................5 ..............................104 ............................................Condiments ......................................800-317-8316........................................412-781-1409Consorzio Grana Padano ............................................................23 ..............................210 ........................................Grand Padano ..........................011-39-020-910-9811 ..........................011-39-030-991-0487George E. DeLallo Co. ................................................................60 ..............................107 ..................................Olives & Antipasto ......................................800-433-9100........................................724-523-0981Eastern Bag & Paper Co. ............................................................52 ..............................211 ..............................................Packaging ......................................800-972-9622........................................203-882-2887Karl Ehmer Inc. ..........................................................................55 ..............................212 ..................Sausages and Smoked Meats ........................................800-ITS-KARL........................................718-456-2270Epicure Foods Corp. ....................................................................41 ..............................213....................................................Cheese ......................................800-746-6660........................................908-527-8441Fiscalini Cheese Co. ....................................................................22 ..............................214....................................................Cheese ......................................800-610-3276........................................209-545-5008Flair Flexible Packaging Corporation ..........................................51 ..............................215 ..............................................Packaging ......................................920-720-3033........................................413-529-2338FoodMatch, Inc. ..........................................................................35 ..............................216........................................Olives & Toasts ......................................800-350-3411........................................212-334-5042Heinz Deli Division ....................................................................12 ..............................217 ......................................Prepared Foods ......................................412-237-9744........................................412-237-9151Klondike Cheese Co. ..................................................................22 ..............................218....................................................Cheese ......................................608-325-3021........................................608-325-3027Marcel et Henri ..........................................................................25 ..............................219 ......................................................Pates ......................................650-871-4230........................................650-871-5948MDS Foods, Inc. ..........................................................................37 ..............................220....................................................Cheese ......................................330-833-8358........................................330-833-1252Norseland, Inc. ..........................................................................30 ..............................221....................................................Cheese ......................................203-324-5620........................................203-325-3189Parmigiano-Reggiano & Prosciutto di Parma................................27 ..............................222 ..............................Parmigiano-ReggianoPilgrims Pride ..............................................................................2 ..............................223 ..................................................Poultry ......................................800-824-1159........................................214-920-2396Piller Sausages & Delicatessens Ltd. ............................................54 ..............................224 ..............................................Deli Meats ......................................800-265-2628........................................519-743-7111Redondo Iglesias USA ................................................................59 ..............................225 ..........................................Serrano Ham ......................................718-729-2763........................................718-937-3250Rogue Creamery ........................................................................38 ..............................226....................................................Cheese ......................................541-665-1155........................................541-665-1133Rubschlager Baking Corporation..................................................43 ..............................227 ..................................................Bakery ......................................773-826-1245........................................773-826-6619Saputo Cheese USA, Inc. ............................................................16 ..............................228....................................................Cheese ......................................800-824-3373........................................847-267-0224Tillamook County Creamery Association ......................................33 ..............................229....................................................Cheese ......................................800-899-6689........................................503-842-4481Unilever Hellmann’s/Best Foods....................................................9 ....................231 & 250 ............................................Condiments ......................................800-272-1217Vermont Butter & Cheese ............................................................43 ..............................232....................................................Cheese ......................................802-479-9371........................................802-479-3674




http://www.redondoiglesias.com


http://www.delallo.com

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Deli · 2018. 1. 29. · Beano’s deli condiments have been number one on deli menus since 1986. Ever since then, we’ve gained a faithful following of satisfied customers. Adding