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1 5 S u n d a y, J u n e 2 , 2 0 1 3 O C G S h o w D a i l y NEVER SACRIFICE TASTE, QUALITY WITH EXTENSIVE DIETZ & WATSON'S HEALTHIER LIFESTYLE LINE Since 1939, Dietz & Watson meat del- icacies have been prepared from fami- ly recipes that dictate minimal process- ing and using the highest quality hand- trimmed, lean beef, ham, turkey breast and chicken breast recipes that are low in fat, saturated fat, cholesterol, sodi- um, and sugars; are naturally low in carbs, contain 0g trans fat; and are gluten free. These higher standards also call for all natural spices and seasonings gathered from around the world without any fillers, extenders, artificial colors and never any MSG. The family's philosophy that healthier eating must be delicious eat- ing is incorporated into Dietz & Watson's "Dedicated To Your Healthier Lifestyle ® " Program. This line features more than 60 items. Always look for the Dietz & Watson Healthier Lifestyle Seal in the deli case, meat case and on packages. It is assured that you and your cus- tomers can eat healthier, without sacrific- ing taste! And if your customers are asking about gluten-free products, Dietz & Watson is the perfect solution. Many lesser quality brands of deli contain starchy fillers and extenders which give deli a bad rap when it comes to eating gluten free. Dietz & Watson is proud to say "You can eat this deli meat" because 99.5 percent of Dietz & Watson's premium meat delicacies, 100 percent of Dietz & Watson artisan cheeses and 100 percent of Dietz & Watson condiments are gluten-free. Dietz and Watson doesn't hide gluten in the form of fillers or extenders in its products. More than 400 items from Dietz & Watson have been listed by the Celiac Sprue Association (CSA) as "CSA- Gluten-Free," including roast beef, poultry, ham, pork, lunchmeat and sausage varieties. Available in super- markets, delis and fine independent gro- cers from cosat-to-coast, Dietz & Watson is the perfect partner for your deli needs. For more information visit Dietz & Watson at the Dairy-Deli-Bake Show at booth 2141 or visit the website at www.DietzAndWatson.com. SWISS VALLEY FARMS BRANDS TAKE BEST OF CLASS AT U.S. CHAMPIONSHIP CHEESE CONTEST Swiss Valley Farms and Caves of Faribault took home two Best of Class wins for Mindoro Gorg and St. Pete's Select at the 2013 U.S. Championship Cheese Contest, held March 12 and 13 in Green Bay, Wis. The contest, which is hosted by the Wisconsin Cheese Makers Association (WCMA), is a biennial event that is the largest technical evaluation of cheese and butter in the country, attract- ing participants from across the nation. St. Pete's Select blue cheese domi- nated its class with a score of 97.90. St Pete's Select is a premium blue cheese that is handmade and then cave-aged in the historic sandstone caves of Faribault, Minn. The cheese is named after the caves themselves, which are made from St. Peter's sandstone. These caves have the ideal environmental properties to cure and age cheese, and St. Pete's Select is aged for more than100 days to display a complex flavor profile that is both sharp and creamy. The Caves of Faribault has been dedicated to making cave-aged cheeses of exceptional quality since 2001, and one of their first launches was St. Pete's Select, which is part of the AmaBlu family of cheeses. This victory was followed by word that Swiss Valley Farms Mindoro Gorg took the Best of Class honors in the Gorgonzola Class with a score of 98.20. Mindoro Gorg gorgonzola is handmade and then aged 90 days in Swiss Valley's Mindoro, Wis., blue cheese facility. Named for the town where it is hand- crafted, Mindoro Gorg displays a rich and buttery flavor profile. "It is quite an accomplishment to win not just one, but two Best of Class awards at this prestigious competition," noted Don Boelens, CEO of Swiss Valley Farms. "I am extremely proud of our cheesemakers as well as our farmers who supply the quality milk used to make these award- w i n n i n g products." T h e s e cheeses now join the ranks of other Best of Class wins that the companies have accumulated in recent years at the World Championship Cheese Contest, including Swiss Valley Farms Baby Swiss, which won a Best of Class in 2012, and AmaGorg, a cave-aged gorgonzola from the Caves of Faribault that took home the award in 2010. Swiss Valley Farms is a Midwestern dairy cooperative, headquartered in Davenport, Iowa, that manufactures pre- mium specialty cheeses. The company acquired Caves of Faribault in 2010, uniting the history and talent of two of the industry's most experienced blue cheese makers. For more information on Swiss Valley Farms, located at P.O. Box 4493 or 247 Research Parkway, Davenport, IA 52808, call 563-468-6600, www.swiss- valley.com or head to booth 4409 at the 2013 Dairy-Deli-Bake Show 7 2 , 0 0 0 s q u a r e feet and b o a s t s of cus- tomized p r o d u c- tion equipment to continue the Always Bagels quality tradition. The plant boasts the largest bagel retarder in the country. There is an additional 172,000 square feet available for expansion, and this year Always Bagels will break ground on an addition to expand its packaging capabilities. With locations in New York and Pennsylvania, Always Bagels is equipped to handle the largest demands and create the best-value products possible, not only in the East, but across the country. For more information, visit booth 2148 at the Dairy-Deli-Bake Show, www.always- bagels.com, call 508-971-8895 or email mike.yarmaloff@alwaysbagels.com or joe.holovach@alwaysbagels.com. ALWAYS BAGELS: BAGELS ARE NOT LIKE DONUTS! By Mike Yarmaloff, Vice President of Sales and Marketing Doughnuts have a hole cut out from a round piece of dough. Bagels, on the other hand, are made from dough that is pulled around into a circle and joined to form the ring. Like any great bagel, Always Bagels are firm, have a hearty texture and a unique crust, and are full of fla- vor. They're not soft or squishy, because they're real bagels made from scratch recipes, fermented for 12-14 hours, always boiled the old-fashioned way and baked with a longer bake time for moisture retention. Then the prod- uct is flash frozen and frozen within 60 minutes. It all started in 1985 with one tradi- tional N.Y. retail bagel bakery in Port Jefferson (That's Long Island.), with three additional bakeries in the following years. In 1996, Always Bagels' commit- ment to excellence to provide customers with absolutely the best bagels possible created a tremendous demand for Always Bagels Old Fashioned Boiled Bagels in local hotels, restaurants, supermarkets and direct store deliver- ies. This forced growth to a new 7,000- square-foot manufacturing facility to mass produce and distribute product without sacrificing quality. In 2004, Always Bagels opened its 30,000-square-foot automated produc- tion facility but did not sacrifice on qual- ity and proven techniques for a quality product. A second plant located in Lebanon, Pa. was opened in 2010. The plant is