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The Cheese Guide 21 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 The Aromatic Puzzone di Moena DOP Puzzone di Moena DOP is a hard cheese made in the valleys of Fiemme, Fassa and Primiero of northern Italy. The Puzzone di Moena cheese owes its name to its characteristic smell, an accentuated scent that's the result of the milk used for its production and from the daily practice of sponging its rind with warm salted water during the aging period, which creates a waterproof surface layer and fosters anaerobic fermentation inside. It is produced exclu- sively using raw cow's milk (which comes from farms within the Fiemma, Fassa and Primiero areas), salt, and rennet; with no ad- ditives or preservatives. It has a creamy, semi- cooked paste and moist rind. This medium-aged cheese has a sugar-free composition that makes it a particularly suitable companion for sweet products. In particular, this cheese matches well with figs, both fresh and dried (the latter being eas- ier to find at any time of the year). Savello USA 570.822.9743 info@savellousa.com www.savellousa.com Introducing Trentingrana DOP Trentingrana DOP is a 100 percent Italian cheese made using only milk, rennet and salt. It is produced in Trento, a region characterized by im- mense valleys, vast mountain forests and pure water resources. This mountainous area of northern Italy is known for its great passion for gas- tronomic culture and the uniqueness of its products. The milk used to produce this cheese comes from cows that are healthy and strong, mainly the Brown Alpine breed. Once processed, the cheese is aged for a minimum of 18 months, with the first nine months of ripen- ing in the dairy. It is a semi-fat cheese and therefore has a reduced lipid content, making it ideal for the modern diet. Only 100,000 cheeses are made per year. Trentingrana is a cheese suitable for every meal with a sweetness that's its best-known distinction. It can be enjoyed with cocktails, or as an appetizing and nourishing second course. It is also an excellent cheese to be grated, suitable for making refined dishes even tastier. Savello USA 570.822.9743 info@savellousa.com www.savellousa.com Klondike Offers Odyssey Crumbled Feta in a New Size Klondike Cheese Co. is now offering Odyssey ® Crumbled Feta Cheese in a 4-ounce container. It showcases Klondike's masterfully crafted cheese with Greek-inspired imagery, emphasizing the authentic Greek tradition used by Klondike's six master cheese makers. Klondike's all-natural, gluten-free, rBST-free Odyssey feta cheese is firm yet crumbly, tangy and salty to the taste but never bitter. Its unique flavor pairs well with all types of food, from pizzas to salads to Mediter- ranean-inspired dishes. Having the 4-ounce crumbled size allows retailers and customers to experience the feta cheese at a great price point. It is an added value for the customer who may only need a smaller amount of feta. With the same look as Odyssey 6-ounce crumbled feta, the 4-ounce container will be available in all the flavors currently offered. Awards for Odyssey Feta Cheese include a first place for the Reduced Vat variety at the 2018 World Cheese Championship and first place awards from the American Cheese Society in 2018 for Traditional, Re- duced Fat and Tomato and Basil. Klondike Cheese Co. www.klondikecheese.com Calabro Introduces Full Line of Formaggi di Bufala Calabro's new products include Mozzarella di Bufala, Ricotta di Bufala, Burrata di Bufala and Bufarella. 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 traditional im- ported frozen product. The Mozzarella di Bufala is made using a natural lactic cul- ture imported from Campania, Italy, and is available in all the traditional sizes, including Ciliegine, Bocconcini, Ovoline, and 8-ounce. Ricotta di Bufala is delectably rich and creamy and has been awarded top honors by the Specialty Food Association's sofi Awards and World Championship Cheese Competition. The newest addition 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 Mozzarella 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