Issue link: http://osercommunicationsgroup.uberflip.com/i/1206720
16 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 Fontina Aosta DOP is a semi-soft cow's milk cheese made exclu- sively within Italy's Aosta Valley. The area's particular combination of flow- ers, herbs and pure water gives the cow's milk its special fragrance and flavor. Fontina is made from the un- skimmed milk of separate milkings. The milk is placed in a cauldron, clotted and processed according to age-olf techniques. All thermic treatments aimed at reducing microbes (pas- teurization) are excluded to allow for a richer taste, aroma and qual- ity. The cheese is then salted and left to age for about four to five months. During this phase the cheese is treated daily, almost completely by hand. In the first three months, the cheese is placed on pine shelves and turned over every other day as well as being salted and brushed with salty water. Then regular cleaning of the cheese's surface continues until the product is matured. The result is a cheese that acquires a soft-tex- tured paste with the typical sweet and delicate flavor. Fontina is cylindrical and flat in shape. The rind is thin, ranging from reddish yellow to dark brown in color; the paste is soft but com- pact and springy. The sweet taste varies considerably depending on the degree of aging. Savello USA Inc. www.savellousa.com Fontina Aosta DOP Lagorai Cheese offers a smooth and creamy texture with a light, savory, nutty flavor. With 90 days of aging, this cheese has a deli- cate texture that satisfies the tastes of everyone look- ing for an imported Italian cheese with a lovely taste, wide range of culinary uses (from pizza topping to cheese plates) and a simple struc- ture. This cheese is an all-natural product made from 100 percent Italian mountain milk, handmade as its tradition requires. It's rBST free and GMO free, and the milk comes from Animal Welfare-certi- fied dairies. The recipe for this cheese was found many years ago in a malga, a small dairy high on the moun- tainside that was used only during the summer months when the cows grazed in the nearby pas- ture. The recipe was engraved in an old wood spannarola, an instrument used to make the cheese, and translated by Fabio, Monti Trentini's Mas- ter Cheesemaker from short written phases in the dialect of the north- eastern part of Italy where the recipe was found. He was able to reproduce this cheese and then to adapt the production technique to Monti Trentini's modern facility to resurrect this cheese and bring it back to people's tables. Monti Trentini USA LLC 203.340.5415 www.montitrentini.com Monti Trentini Lagorai Cheese Formaggio Brands has expanded its line of Artisan Wraps beyond the original 22-ounce tray with three meats, prosciutto, pepperoni and sop- pressata wrapped around sticks of For- maggio's award-win- ning fresh mozzarella. The line now includes both new sizes and new meat choices. Two new sizes in- clude an 18-ounce version of the larger variety tray and smaller grab-and-go individual packages, which are either 5 or 6 ounces, depending on flavor, with one kind of deli meat. Meat choices now additionally feature Hard Salami, Genoa Salami and Chorizo with Jamon Serrano coming up. Formaggio Brand sets itself apart not only with its wide range of meat choices but also, impor- tantly, the creamy, silky handmade quality of the award-winning fresh mozzarella cheese from which the sticks are formed. Formaggio Italian Specialties www.formaggiocheese.com Formaggio Brand Artisan Wraps New products from Calabro Cheese include Mozzarella di Bu- fala, 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 as- sures customers a much longer shelf life than the traditional im- ported frozen product. The Mozzarella di Bufala is made using a natural lactic culture imported from Campania, Italy, and is available in all the tradi- tional sizes including Ciliegine, Bocconcini, Ovoline and 8-ounce. Ricotta di Bufala is delectably rich and creamy and has been awarded top honors in the sofi Awards by the Specialty Food As- sociation and in the World Cham- pionship Cheese Competition. The newest addition to the lineup is Cal- abro's hand- made Burrata di Bufala, made with bu- fala 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 cows 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 Klondike Cheese Company intro- duces a healthier alternative to tradi- tional sour cream- based dips with its Odyssey ® brand Greek Yogurt Dips. These gluten-free and rBST-free cow's milk dips add a refreshing taste to the dairy section. Odyssey Greek Yogurt Dips have 40 percent fewer calories per serving, three times the protein per serving and half the fat per serving compared to tradi- tional sour cream based dips. Odyssey Greek Yogurt Dips come in three deli- cious flavors: South- west, French Onion and Bell Pepper. Klondike Cheese www.klondikecheese.com Odyssey Greek Yogurt Dips Bellwether Farms' award winning Crème Fraiche is a classic French-style cultured cream with a rich, nutty flavor and an appealing tart edge. A basic pantry item tradition- ally found in French cooking, this ingredient has spread throughout America's kitchens. Crème Fraiche is very versatile. Use it for topping off soup, chili or spoon it over seasonal fruit. With the depth and richness Crème Fraiche brings to every bite, it's a bet- ter substitute for sour cream. Bellwether Farms www.bellwetherfarms.com Bellwether Farms Crème Fraiche