Oser Communications Group

GOURMET NEWS www.gourmetnews.com n JANUARY 2015 n GOURMET NEWS 2 2 Heber Valley Artisan Cheese Creates Unique Cheese Tasting Experience Most people say that when they drive into the high mountain Heber Valley they a feel a unique sense of peace. The views are breath- taking. This beautiful green valley is sur- rounded by the majestic Wasatch Back mountain range on the West, and the 13,000- foot Uintah Wilderness on the East. Nestled at 5,500 feet elevation, it's also home to many natural thermal artesian springs, rich in minerals. The natural beauty is hard to beat, but Heber Valley Artisan Cheese thinks it is matched and maybe exceeded by the wonderful residents. This beautiful place has been home to the Canyon View Farm for more than 90 years. For four generations now it has been raising its cows and working the farm. The history of the Canyon View Farm in Midway actually begins in Switzerland in the 1800s. It was then that Gottlieb Kohler made the decision to emigrate from his home in Switzerland to America, and the untamed high-mountain valleys that we now call the Wasatch Back. He brought his tough Swiss work ethic and some cheese making experi- ence to the Heber Valley. After years of pio- neering and hard work in Midway, Gottlieb's son Albert acquired what is now Canyon View Farm in 1929. Soon they were hauling their milk and cream to Salt Lake City. Al- bert's son Roy and his wife Phyllis raised nine children on the farm, and worked it into the 1970s. One of Roy's sons, Grant, and his wife Caralee, continue to work the farm today as it is being transi- tioned to their son Russel. They have realized a life- long dream in the organiza- tion of Heber Valley Artisan Cheese. Heber Valley Artisan Cheese loves its cows! Its small herd of 200 Holsteins seems like part of the family. It works hard to make sure they are well taken care of – even pampered. They graze in pastures rich in lush grasses and are fed a healthy and nat- ural diet, drink cool mountain spring water rich in minerals, and are cared for at every step. Heber Valley Artisan Cheese recog- nizes how unique and advantageous it is to have the entire dairy process – from raising its cows, to harvesting their milk, to making artisan cheese – happen right here on the family farm. It thinks it is also a great advan- tage for you! The cows are milked each morning and evening, and the fresh milk is taken to The Creamery where it is made into the finest artisan cheese. Heber Valley Artisan Cheese capitalizes on the highest quality milk to produce some of the greatest cheese imaginable. In just three short years of making cheese, it already boasts three American Cheese Society na- tional award winners. It produces several va- rieties of cheese, including: cheddar, jack, queso fresco and juustoleipa. Within each type, it also creates never before seen rubs and flavorings, from the finest ingredients, to create a unique cheese tasting experience. For more information, visit www.heber valleycheese.com, call 435-654-0291 or stop by booth #2410. Discover the Wisdom of Ancient Grains and Start New, Delicious Traditions with truRoots Where are your roots? truRoots ® believes that following ancient wisdom will always lead to rewarding relationships and valuable connections. Relationships between family and friends, relationships between farmers and the earth, and relationships between quality products and delicious meals will al- ways be improved with an added measure of ancient wisdom. A leader in the whole grains and sprouted foods categories, truRoots brand allows one to experience the world through a wide variety of organic, gluten- free and Non-GMO Project Verified prod- ucts. truRoots Originals line: Features the high- est quality organic and sprouted grains that are harvested by traditional farmers using certified organic standards and time-honored practices. Varieties include: Quinoa, Sprouted Quinoa, Germinated Brown Rice, Sprouted Mung Beans, Sprouted Green Lentils and Chia Seeds. truRoots Accents ® : Masterful mix of sprouted grains, purposefully combined to not only create pleasing colors and tastes, but also for nutrition. Varieties include: Sprouted Quinoa Trio, Sprouted Lentil Trio and Sprouted Rice Trio. truRoots Ancient Grain Pastas: Combine quinoa and amaranth, an Aztec supergrain, with whole grain brown rice and whole grain corn into unique, gluten-free Elbows, Fusilli, Penne and Spaghetti varieties. This combination keeps a firm "al dente" tex- ture after cooking, and for delicious pasta dishes. truRoots Pilafs: Come in five delicious and adventurous flavors such as Mediter- ranean Vegetable, Curry Rice and Coconut Lemongrass. Made with whole and sprouted grains, these items are convenient and fla- vorful additions to any meal. About truRoots Based in San Francisco, and recently ac- quired by The J.M. Smucker Comany, tru- Roots is dedicated to creating a connection between healthy meals and healthy land. The brand is committed to providing the highest quality, authentic and organic grains and beans. truRoots en- courages nutritious eating and sustainable agriculture while maintaining personal connections with farmers, producers and customers around the world. Visit www.truRoots.com for additional infor- mation. For more information on truRoots, sam- ples or images please contact Ben Heinemann at 303-449-2108, ext. 23 or ben@freshideasgroup.com. Introducing Cookie Spreads from Amoretti – Capitalize on the Hot New Trend Amoretti's delicious, melt-in-your-mouth Cookie Spreads are handcrafted in the U.S.A. with exceptional natural ingredients and flavors. These Cookie Spreads will make your customers' taste buds want to sing! Amoretti ® currently offers Cookie Spreads in three delectable flavors: Specu- loos, Graham Cracker and Cookies & Cream, each available as Creamy and Crunchy. Amoretti's Noisina Hazelnut Spread is a decadent, creamy blend of cocoa with 30 percent more hazelnut than similar products. These spreads can be used to top pancakes, croissants and crêpes, dipped into with fruit, drizzled onto ice cream, slathered between cake layers, swirled into brownie batter or simply enjoyed by the spoonful! Speculoos spread, in- spired by the Dutch cookie, brings the flavors of brown sugar, warming cinnamon and classic vanilla together in an ir- resistible creamy treat. Graham Cracker spread is sure to evoke memories of campfire s'mores and afterschool snacks with its quin- tessential, wholesome flavor. Cookies & Cream spread puts a new spin on a longtime favorite, and is especially fun to dip into with marshmallows. Deliciously made in the U.S.A. with exceptional natural ingredients and flavors, Kosher, containing no artificial flavors, no preservatives, no hydro- genated fats and no trans-fats – these are truly premium prod- ucts you can feel proud to in- clude on your shelves. Packed in 12-ounce jars for retail, larger sizes are available for industrial bakeries and foodservice. For more information, visit www.amoretti .com, call 800-Amoretti (266-7388), or stop by booth #3010 for more information. Ever Want to Make Hot Chocolate Without Milk? Creamy, rich hot chocolate is no longer out of reach for those who can't tolerate – or pre- fer not to drink – milk. Today, natural food stores offer a variety of milk substitutes that withstand heating well enough to make fine hot chocolate. In the grand cafés and chocolate houses of Paris, hot chocolate is made the old fashioned way ("à l'ancienne"). High quality tempered chocolate is slowly melted and lovingly folded into hot milk. Creating this rich and decadent treat can take an hour or more! CocoaPlanet choco- lates were conceived to let you quickly recreate that indulgence in a few simple steps. Now heated milk is transformed into luxuriant hot chocolate in just 10 sec- onds – and with a taste that just can't be found in a powdered instant cocoa. But this treat can be made just as well with milk substitutes based on a wide range of sources including soy, coconut and almonds. Nearly all soy and coconut milks stand up well to heating, but many nut-based milks will break down under heat. Look for the new "barista" style almond milks that have been formulated specifically to take the heat. Stay away from grain based milks (e.g. rice, hemp), which tend to be very watery and not heat tolerant. CocoaPlanet chocolates offer a quick and easy way to make hot chocolate, and have been named sofi™ Award finalists in the Hot Beverage category for two consecutive years (2013 and 2014). To enjoy Cocoa- Planet as a hot chocolate, just follow these simple steps: 1. Pour four to six ounces of milk into a cup or mug. Alternatively, you can use milk substitutes – soy milk or coconut milk work well. Avoid nut milks (e.g. almond or hazel- nut) as these tend to break down when heated. Always use milk or milk substitute – never use water! 2. Heat the milk by steaming or mi- crowave. Heat the milk, never the choco- late! The target temperature for milk is 130-140 degrees Farenheit. When using a microwave, one minute should be suffi- cient, plus or minus 15 seconds depend- ing on your microwave's wattage, the amount of milk being heated, and the size of the cup or mug being used (remember to ensure that your cup or mug is mi- crowave safe). 3. Unwrap one CocoaPlanet chocolate, drop into the cup and stir. CocoaPlanet's round shape and patent-pending Pearls of Flavor™ help the chocolate to break up and dissolve rapidly until… 4. Voila! The chocolate melts along with the flavored filling to create a splendid, deca- dent hot chocolate! About CocoaPlanet Based in Sonoma, Calif., CocoaPlanet Inc. is Non-GMO Project Verified premium chocolate and uses ethically sourced choco- late produced using sustainable practices, en- abling cocoa farmers a better quality of life. For more information, visit cocoaplanet .com, call 707-721-1275, email info@cocoa planet.com or stop by booth #534.

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