Oser Communications Group

GOURMET NEWS NOVEMBER 2018 www.gourmetnews.com SHARING & ENTERTAINING 1 8 Preserving its Italian origin and the qual- ity of its recipes, Pernigotti has been one of the most ap- preciated icons of the Italian chocolate tradition since 1860. The Pernigotti brand carefully selects raw ingredi- ents to offer the best quality products. The brand has re- cently created a duet of gian- duia chocolate hazelnut spreads. The spread is a decadent and creamy blend of gianduia chocolate and hazelnuts, originating in Turin, Italy, where the Pied- monte region is known for its prized hazelnuts. The spread comes in both milk and dark chocolate varieties. The milk chocolate spread contains 30 per- cent hazelnut, while the dark chocolate spread contains 42 percent hazelnut. The spreads are kosher certified, gluten free, made with all natural ingredients and contain no palm oils or hydrogenated fats. The Pernigotti spreads retail for $9.95, with six units per case at wholesale. European Deli 973.425.0100 www.europeandeli.com Hazelnut Spreads from Pernigotti Exploration isn't always about creating something new. Sometimes, it's about making something good bet- ter. That's the motivation be- hind the Yellow Door Creamery Alpine Collection, which puts an American ac- cent on Alpine-style cheeses. It's inspired by the complex, extraordinary flavors of cheeses from the Alps, but hand-crafted in a Wisconsin creamery with milk from local family farms. Copper vats, natural Alpine cave-aging techniques and hand-smearing produce a rich, decadent flavor that fully honors the head cheese- maker's European heritage. Each delicious variety of Yellow Door Creamery's Alpine Collection pays hom- age to a specific Alpine cheese. Valis, inspired by Raclette, has a slightly sweet and nutty taste with superior meltability. Altu is a Gruyere-style cheese with notes of fruit followed by an earthy and nutty fin- ish. Monteau's fruity flavors with hints of butter and hazelnut call to mind the Haute Savoie region's fa- mous Abondance cheese. Yellow Door Creamery www.yellowdoorcreamery.com An American Accent on Alpine Cheeses Buholzer Brothers Cheese for the Deli Case Klondike Cheese Co. is now offering Buholzer Brothers™ Muenster, Brick, Havarti and Dill Havarti cheeses. All four flavors have a mild and creamy flavor profile, great for sandwiches and snack- ing available in a 6-, 9- or 4.5-pound loaf, depending on the cheese variety. Award-winning cheese can be avail- able in your deli case to let your shop- pers know that you're offering them the best high-quality cheese to take home. Recent accolades include first place for Buholzer Brothers Brick Cheese and second place for the Muenster Cheese in the 2018 World Cheese Champi- onship. Retail sizes will be available last quarter of this year. Klondike Cheese Co. www.klondikecheese.com The New MarDona Stuffed Olive Collection MarDona has produced a gourmet olive snack to meet anyone's palate – quality fresh olives stuffed with the finest gourmet treats. The Savory Blue Cheese is a per- fect balance of the olive and cheese. The Turkish Red Hot Pepper is just what the label says: very hot. Garlic Stuffed Olives are offered in two varieties, Natural Garlic and Italian Style, which has spices in the brine that enhance the garlic flavor. Jalapeno Stuffed Olive has a good bal- ance of heat and olive. These items are great as snacks, salad additions, sand- wich toppers and more. MarDona Specialty Foods 855.645.7772 www.truffleoilsandmore.com Unique Flavors and Textures for Every Chocolate Lover DeBrand's chocolates are available not only in beautiful gift box collections, but can also be purchased in bulk, which is perfect for sharing and entertaining. The Classic Collection is ideal for those who appreciate quality and tradition. Timeless favorites make up this most popular collection including lus- cious caramel variations, pure fruit creams bursting with wonderfully intense flavors, as well as re-inspired traditional selections such as PB&J, maple and strawberry with rhubarb. The Truffle Collection is perfect for the ultimate chocolate lover. These 12 incred- ible variations seem almost too beautiful to eat. Each oversized piece is individually and artistically designed, but their true beauty lies within. Each silky, rich truffle is like a petite, luxurious chocolate dessert. The Connoisseur Col- lection is created for those who have an appreciation for diverse flavors, tex- tures and taste combina- tions. By creating unique combinations of spices, rare ingredients and chocolate imported from around the world, this extraordinary palette of choco- lates, with its exciting range of textures and tastes, will take those who receive it to a new level of chocolate appreciation. DeBrand Fine Chocolates 260.969.8331 www.debrand.com Salty Wahine Hawaiian Rub a Perfect Seasoning for Holiday Meals Award-winning Salty Wahine Gourmet Hawaiian Sea Salts provide the right seasoning for holiday meals. Hawaiian Rub has been used by chefs and family cooks for their holiday turkeys and side dishes for more than 10 years. Hawaiian Rub has won three international awards: a first-place Scovie Award for dry rub sea- soning, a first place Golden Chile at the Fiery Food Challenge for a dry rub or sea- soning for fowl and a third-place award in the category for dry rubs and seasonings for fruits or vegetables at the Fiery Food Challenge. Salty Wahine also creates custom blends for chefs at five-star restau- rants. Salty Wahine Gourmet Hawaiian Sea Salts 808.378.4089 www.saltywahine.com Sea Salt Caramel Brownie Mix from Stonewall Kitchen Dessert is served with Stonewall Kitchen's brand-new Sea Salt Caramel Brownie Mix. Just a few common pantry items like butter and eggs are all it takes to transform this mix into a silky- smooth caramel sauce and rich, choco- late chip-studded batter, which then gets swirled together and baked to the perfect fudgy consistency. Once cooled, each brownie is finished off with an extra drizzle of caramel and a sprin- kling of sea salt – a splendid savory note that tempers the sugar and adds a delightful depth of flavor. Irresistible as a midday snack or after- dinner dessert, these ooey-gooey, bakery- quality brownies are delicious down to the last bite. Cus- tomers can enjoy them alongside a glass of cold milk or hot coffee for an in- dulgent, sweet end to any day. Stonewall Kitchen 207.351.2714 www.stonewallkitchen.com Widmer's Aged Brick Cheese (2017 & 2018 ACS Blue Ribbon Winner) Brick cheese is an American original and is among the first washed rind cheeses produced in the U.S. It was developed in 1877 by John Jossi, a Swiss born cheese- maker. As Jossi did, Joe Widmer uses real brick to press his cheese, the same bricks his grandfather used in 1922. After pressing, the cheese is placed in a salt brine for 11 hours, then moved to a warm, humid curing room where it is washed and turned daily for 7 to 10 days. It is then packed in parchment paper and foil. It reaches peak fla- vor at four to five months. This semi-soft cheese has a pleasant, earthy flavor that intensi- fies with age. Widmer's Aged Brick is also avail- able with caraway seeds. Suggested retail price is $12.99 to $15.99/pound. Widmer's Cheese Cellars 888.878.1107 www.widmerscheese.com

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