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GOURMET NEWS APRIL 2014 www.gourmetnews.com SPRING CHEESE REVIEW 1 7 Mieli Thun Monofloral Honeys: The Perfect Cheeseboard Accompaniment By nomadic beekeeper Andrea Paternoster The amazing variety of Mieli Thun monofloral honeys are perfect for pairing with cheeses of different flavors and tex- tures. Though cheese and honey have their own presti- gious identity and can stand alone, there exists a tradition to unite these two products of na- ture. And like all things which require measure and equilib- rium, certain principles apply. In general, a delicate cheese calls for a stronger full bodied honey. For example, fir tree honeydew honey with a dark amber color and complex notes of malt pairs nicely with a fresh ricotta or goat cheese. The floral acacia honey is a much better match for the pungency of a Gorgonzola. A sweeter Parmigiano Reggiano or grana will pair nicely with a more bitter chestnut honey. Fresh honeys such as apple or orange complement a pecorino. The intense aroma of eucalyptus or thyme honey will balance a saltier cheese such Greek feta. And the more pungent dandelion honey pairs nicely with a robiola. Enjoy your pairings by first preparing the palate with the honey and then fol- low with the cheese. The possibilities are limitless when given the variety of- fered by Mieli Thun Monofloral Honeys. Seth Greenberg's Southwest Brownie Crunch Surprises with Unique Pairings The spicy flavors of South- west Brownie Crunch are starting to catch fire! Buy- ers looking for hot new items have discovered this new line from Seth Green- berg, and customers are re- sponding to its unique flavors. Supermarkets are placing Crunch shippers in the beer aisle, and wine and liquor stores find Southwest Crunch to be an easy add-on sale. Southwest Brownie Crunch customers are cre- ating their own unique Crunch combinations. Some dip South- west crunch in guacamole for an extra kick. One fan told us he loves a scoop of vanilla ice cream with a handful of nuts, topped with a generous helping of Jalapeño Crunch. In his words: "The flavors of the sweet, the cold, nuts and heat exploded my taste buds." Made in the USA, 100 per- cent all-natural and kosher, Brownie Crunch is only 120 calories per 1-ounce serving. The product is available in five sweet and three spicy flavors. Learn more at www.brown- iecrunch.com. Brownie Crunch: "It's the brownie reinvented!" Kerrygold Introduces Dubliner Cracker Cut Cheese Dubliner, Kerrygold's most popular cheese in the United States, is now available in convenient, cracker- size slices to satisfy consumer demand for healthy, good-tast- ing snacking choices. A mature cheese with elements of a fine Cheddar, the nutty quality of a Swiss and the piquant bite of aged Parmesan, Dubliner is crafted in Ireland with milk from grass-fed cows raised on small family farms. No growth hor- mones are used. The new Dubliner Cracker Cut Cheese comes in a 6-ounce re- sealable parchment package, 18 slices to a package, each slice measuring 2 inches square, perfect for the average cracker. Pre-slicing provides both con- venience and portion control. Dubliner Cracker Cut Cheese can be eaten right from the package, arranged on a cheese board or used in tea sandwiches, mini- grilled cheese sand- wiches, in sliders or as an impromptu nibble on a cracker with a glass of wine. It makes an excellent workplace snack and a nutritious addition to kids' lunch- boxes. Dubliner Cracker Cut Cheese is available in supermarkets na- tionwide. Visit www.kerrygoldusa.com for more information. Quinn's Pepper Jellies from Seattle Gourmet Foods Complement Cheese Seattle Gourmet Foods is a manufacturer in Kent, Wash. that consists of a variety of gourmet brands across several categories. One of these brands is Quinn's, a collec- tion of salsas and pepper jellies whose recipes are based on flavors from the Southwest. Quinn's pepper jellies come in five flavors, jalapeño, peach habanero, rasp- berry, marionberry and cilantro lime, and provide an exquisite addition to your fa- vorite selection of cheeses and charcu- terie. Try the peach habanero with gouda or Parmigiano Reggiano or perhaps the raspberry with a soft goat cheese or brie. Regardless of the event, Quinn's pepper jellies make for a simple, yet unique addi- tion to your favorite hors d'oeuvres. For more informa- tion on the products that Seattle Gourmet Foods and Quinn's offer, visit www.seat- tlegourmetfoods.com, email sales@seattle- gourmetfoods.com, or call toll free at 800.800.9490. Seattle Gourmet Foods will also be attending the Sweets & Snacks Expo in Chicago this coming May, where the company will be located at booth #1195. Emmi Roth USA Introduces Two Bold New Cheese Varieties To meet consumer demand for bold, ad- venturous flavors, Emmi Roth USA intro- duces two new flavored cheese varieties in the Roth ® Wisconsin line: Chipotle Havarti and 3 Chile Pepper Gouda. These spicy specialties round out "The Fiery Five," an assortment of boldly-fla- vored Roth cheeses, which includes Horseradish Havarti, Jalapeño Havarti and Peppadew ® Havarti. "We always strive to provide on-trend cheese solutions for the foodservice trade. As consumers continue to seek out bold flavors, The Roth Fiery Five offer surefire ways to distinguish menus and delight diners with the heat they crave," said Steve Millard, President and CEO of Emmi Roth USA. The Roth Fiery Five offer five unique tastes, designed to please any and all lovers of boldly flavored cheese. New Chipotle Havarti features smoky and spicy flavors perfectly bal- anced with the bold yet creamy Havarti. And new 3 Chile Pepper Gouda con- tains chipotle, habanero and jalapeño peppers, adding a south- of-the-border flavor to a timeless standard. The Havarti varieties are available in a 9-pound loaf format, while the 3 Chili Pepper Gouda is available in a 6-pound loaf and 10-pound wheel. For recipe concepts and more infor- mation on The Fiery Five, visit www.emmirothfoodservice.com. Delicious and Unique Farmstead Cheese from Sequatchie Cove Creamery Sequatchie Cove Creamery started in 2010 with the creation of farmstead cheeses inspired by traditions of the Euro- pean Alpine regions. The creamery is committed to making high quality, hand-crafted cheeses using raw cow's milk that is produced exclusively from their own pastures. The herd of Jersey-Holstein cross cows live year-round on pasture and produce the excellent quality milk used specifically for making cheese. Two of the current cheeses offered by Sequatchie Cove Creamery are the rustic tomme style Cumberland and the Reblo- chon style Dancing Fern. The Cumberland is aged for 90 days and is inspired by tra- ditional tommes of Southern France. Wheels are made by hand using raw cow's milk and average 4 pounds each. Cumberland cheese has a rich buttery flavor with distinct earthy undertones The Sequatchie Dancing Fern cheese is a unique sur- face ripened cheese made ex- clusively with raw cow's milk from the cows at Sequatchie Cove Farm. It has a yeasty aroma, velvety texture and flavor of crushed walnuts. The wheels are approximately 1¼ pounds and have been aged for 60 days. For more information and to purchase, visit www.sequatchiecovefarm.com. Arran Creamery Wins World's Best Cheddar Award First Milk, owners of the Isle of Arran Creamery, is celebrating as the company's Extra Mature variety was rated best Ched- dar at the World Cheese Awards 2013. The creamery won a 'Super Gold' title which is awarded by the judges from their selection of Gold medal winning Ched- dars. With just one Super Gold awarded for the whole Cheddar category, recipients of this title are classed as one of the "World's Best Cheeses." Paul Murray, Head Cheesemaker at Isle of Arran Creamery, said, "It is a huge honor to receive the top Cheddar award from the judges. Our employees and local supplying farmers take great pride in the cheese we produce and it's fantastic to get this recognition." Isle of Arran Cheddar is handcrafted at the Isle of Arran Creamery on the southern tip of the island. A small team of dedicated cheese makers follow tra- ditional methods, using only milk from cows that graze the island's pastures, to create this classic cheese. For further details, visit www.isleofar- rancheese.co.uk.