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Cello Quick Fix snack packs make snacking effortless with perfectly portioned combinations of savory, decadent Schuman Cheese and Olli Salumeria's artisan slow-cured salami. A simple artisan cracker finishes each Quick Fix with a flourish. Every all-natural, authen- tic ingredient is made with care, from Olli's salami, which uses sustainably farmed pork raised without antibiotics, to Cello's carefully selected artisan cheeses that are hand-made in a Wisconsin creamery, to authentic crackers from La Panzanella. Each 2-ounce pack delivers 14 grams of protein per serving, along with at least 10 percent of the recommended daily calcium intake, ideal for snacks, lunches, in the gym bag, on the sports field or even at work. Look for flavor pairings including Aromatic Asiago Cheese with Spicy Cal- abrese Salami and Artisan Crackers; Creamy Fontina Cheese with Genoa Salami and Black Pepper Artisan Crackers; Sharp Cheddar Cheese with Soppres- sata Salami and Rosemary Artisan Crackers; and Spanish Manchego Cheese with Smoky Chorizo Salami and Artisan Crackers. Schuman Cheese www.cellocheese.com Simple Snacking: Artisan Cheese with Ease 30 The Cheese Guide 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 Founded in 1978 by René and Pasquale Caputo, Caputo Cheese in Melrose Park, Illinois, offers countless and diverse types of cheese from all over the world, but Presi- dent Natale Caputo takes special pride in Caputo's award- winning fresh cheese line that in- cludes Mozzarella, Hand-Dipped Ri- cotta, Burratini and the crown jewel, Burrata; all made at the Melrose Park facility. Burrata is part of the mozzarella family. The cheese is stretched to form a pocket and then filled with stracciatella, a mix of shredded mozzarella and creamy panna. Once filled, the cheese is closed and finished with a knot on top. The cheese is then kept in a lightly salted brine bath to help maintain the quality and freshness. That ex- perience of cut- ting into a Burrata and ex- periencing the creamy strac- ciatella filling has gained Burrata a global foodie fol- lowing. Caputo uses only the highest quality products in its cheesemak- ing and that commitment to qual- ity shows in every case, package and ball of fresh Mozzarella crafted in its creamery. Caputo Cheese www.caputocheese.com Burrata a Crown Jewel in Caputo's Fresh Cheese Line Alpine Heritage Creamery cheeses include a two-year-old Cheddar, Applewood Smoked Cheddar and Paradise Colby along with 10 other varieties, all carefully crafted in Lancaster County, Pennsyl- vania. Paradise Re- serve is a full- bodied cheddar with a complex flavor. Smooth and buttery up front but with the classic cheddar bite on the finish, all with a tangy aroma that comes from the creamy milk from 100 percent grass-fed cows. Paradise Reserve comes in a 5-pound loaf or a 20- pound block. Applewood Cheddar is Alpine Heritage Creamery's signature cheddar smoked over apple wood for a more robust flavor. The hint of smoke makes this cheese ideal in a grilled cheese sandwich, with cured meats, pickled vegetables or melted over a burger. Apple- wood Cheddar is available in 5- pound loaf. Paradise Colby is aged approx- imately two to six months. This is a classic farmstead Colby with a smooth buttery flavor and grassy aroma that comes from 100 percent grass- fed organic Jer- sey milk. It's a classic snacking cheese with a wide variety of applications from mac and cheese to your next cheese plate. Alpine Heritage is a second generation, family-run dairy farm with an onsite creamery where cheeses are produced and ma- tured for unique flavor and style. The creamery has full control over everything the cows eat, the milk- ing process and then the making, maturing and sale of the cheese. Alpine Heritage Creamery 717.847.3291 www.alpineheritagecreamery.com A2A2 Certified Organic Cheeses from Alpine Heritage Creamery Brick cheese is an American orig- inal and is among the first washed rind cheeses produced in the U.S. It was developed in 1877 by John Jossi, a Swiss born cheesemaker. As Jossi did, Joe Wid- mer 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 intensifies with age. Widmer's Aged Brick is also available with car- away seeds. Sug- gested retail price is $12.99 to $15.99/pound. Widmer's Cheese Cellars 888.878.1107 www.widmerscheese.com Widmer's Aged Brick Cheese (2017 & 2018 ACS Blue Ribbon Winner) Parrano ® from FrieslandCampina is a delicious cheese that is best described as capturing the nutty flavor and buttery aroma of a fine, aged Italian Parmesan and the smooth, creamy texture of a young Dutch Gouda, bringing you the best of both worlds: a cheese that is full of flavor and versatile enough to cut, shred and melt. Incredibly versatile, Parrano can be served in a vari- ety of ways including on a cheese platter, on a kabob, with fruit, and in recipes both on and off the grill. FrieslandCampina 201.655.7730 www.frieslandcampina.com FrieslandCampina's Parrano Gayo Azul ® cheese, a brand with a rich heritage and a strong Dutch Influence, has been a traditional staple for Caribbean Hispanics for decades. Growing both its fan base and distribution, Gayo Azul has a delicious line-up of cheeses that are made with fresh cow's milk and are 100 percent natural, hormone and an- tibioticfree. The varieties include Dutch Gouda, Dutch Edam, Fresh Queso Blanco, Sliced Muenster and Sliced Swiss. Gayo Azul is a brand of Royal FrieslandCampina, which daily provides millions of con- sumers all over the world with dairy products con- taining valuable nutrients from milk. The products of FrieslandCampina find their ways to more than 100 countries. The company has its Central Office in Amersfoort, the Netherlands. FrieslandCampina 201.655.7730 www.frieslandcampina.com Gayo Azul a Caribbean Staple

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