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20 The Cheese Guide Carozzi Formaggi Srl combines experience and respect for tradi- tion with advanced competence and an openness for the future. For over 50 years, Carozzi passionately unites the precious skills of cheese-makers with the demands of today's trends. Only commitment and know-how, sensibility and patience, along with skill and respect can give a cheese the genuine taste created by ancient artisans of the region. The Valsassina area has always been known for its cheeses, thanks to its plentiful pastures for cattle and due to the climate that allows for perfect cheese aging. Cheeses from Valsassina were al- ready renowned during Roman times, and in the Middle Ages re- placed money as a form of tax pay- ment. Located in the rich cradle that is V a l s a s s i n a , Carozzi produces the best typical cheeses of Lombardy, Italy. These cheeses range from Taleggio DOP, Gorgonzola DOP, Salva Cremasco DOP and Quartirolo DOP to Capriziola, Caprino, Quader de Cavra and other goat cheeses. Savello USA 570.822.9743 www.savellousa.com Italian Carozzi Formaggi from Savello USA Klondike Cheese Co. is now offer- ing Buholzer B r o t h e r s ™ Muenster, Brick, Havarti and Dill Havarti cheeses. All four flavors have a mild and creamy flavor profile, great for sandwiches and snacking avail- able in a 6-, 9- or 4.5-pound loaf, depending on the cheese variety. Recent accolades include first place for the Brick Cheese and second place for the Muen- ster Cheese in the 2018 World Cheese Cham- pionship. Retail sizes will soon be available last quarter of this year. Klondike Cheese Company www.klondikecheese.com Buholzer Brothers Cheeses from Klondike Emmi Roth has expanded its highly sought-after Kaltbach™ line to include Emmi Kaltbach Le Crémeux, a new imported cheese from Switzerland. Made in 9-pound wheels, Kaltbach Le Crémeux is a washed-rind cheese that's crafted with pasteurized milk and microbial rennet and aged a minimum of 120 days in the Kaltbach Cave in the Alpine Val- ley near Lucerne, Switzerland. The temperature and humidity of the Kaltbach Cave is natu- rally regulated, creating an ideal environment for aging cheese and making the Kaltbach cheeses unlike any other in the world. Emmi Roth 608.285.9800 www.emmiroth.com Emmi Roth Adds Kaltbach Le Crémeux Savello di Roma has perfected a two thousand year-old traditional cheese that originated in the Roman countryside. This ancient cheese is made from 100 percent sheep's milk which gives it a distinct aroma and slightly sharp but delicate and rich fla- vor. The cheese is semi-hard, having been cured with salt and aged for more than 60 days in nat- ural grottos on beechwood planks. The production process incorporates a mix of well-defined century old techniques with mod- ern technology of the cheese in- dustry. The process produces a cheese that is white to slightly yel- low in color with a rind that is both even and smooth. Each wheel is approximately 6 pounds in weight. The sheep that produce the milk for this cheese come from an ancient and tradi- tional Mediterranean stock free from ge- netic alteration. They live in the open air and graze on the rich and diverse grasses of Roman pastures, which vary from season to sea- son and produce healthier flocks. This results in a lush and tasty milk that con- tributes to the well-defined flavor of the Savello di Roma cheese. Savello USA 570.822.9743 www.savellousa.com Savello di Roma Sheep Milk Cheese FEATURED PRODUCTS A S P E C I A L A D V E R T I S I N G S E C T I O N Calabro's new products include Mozzarella di Bufala, Ricotta di Bufala, Burrata di Bufala and Bu- farella. Calabro brings in the freshest, never frozen, buffalo milk and hand makes a truly unique line of cheeses in its New England facility. All of the bufala cheeses are made fresh to order, which assures customers a much longer shelf life than the tra- ditional imported frozen product. The Mozzarella di Bufala is made using a natural lactic culture imported from Campania, Italy, and is available in all the traditional sizes, including Ciliegine, Boc- concini, Ovoline, and 8-ounce. Ricotta di Bufala is delectably rich and creamy and has been awarded top honors by the Spe- cialty Food Association's sofi Awards and World Championship Cheese Competi- tion. The newest ad- dition to the lineup is a hand- made Burrata di Bufala, made with bufala cream and bufala mozzarella. The outer shell is soft and smooth, while the inside bursts with fresh crèma di bufala and hand pulled strands of Moz- zarella di Bufala. Lastly, Calabro's Bufarella is a blend of bufala and cow milk and was formulated specifically for use on artisanal pizza. Calabro Cheese Corporation 203.469.1311 www.calabrocheese.com Calabro Introduces Full Line of Formaggi di Bufala Charcuterie Bites is a grab-and- go, snackable twist on Formaggio Brand's all-time trendsetter - the cheese and meat ro- tolo roll. A thinner mattress of Formag- gio's award-winning Fresh Mozzarella not only allows the taste of the other ingredi- ents to stand out, but it also is naturally bite size, and hence, snackable. It's hand- rolled with an exquisite imported prosciutto and fresh sweet basil. Formaggio brand always offers a variety of flavors in each line to accommodate for various tastes and preferences, so it's no sur- prise that there's also a Provolone version with Genoa salami and red peppers that's based on Formag- gio's popular Antipasto Rotolo Roll. The prosciutto version has already been rolled out into deli cases in East Coast su- permarkets, where it's being received very well in the grab-and-go cate- gory, and it's also creating buzz with convenience stores. With nine protein- filled mouth-watering bites per 4- ounce package, there's plenty for sharing, so Formaggio urges us to "Party On America!™" Formaggio Brand 845.436.4200 www.formaggiocheese.com New Charcuterie Bites from Formaggio Brand