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O C G S h o w D a i l y S u n d a y, J u n e 7 , 2 0 1 5 1 0 KLONDIKE CHEESE COMPANY REFRESHES ODYSSEY FETA CHEESE PACKAGING Klondike Cheese Company of Monroe, Wis., is proud to announce the launch of refreshed packaging for its Odyssey ® brand feta cheese. It showcases Klondike's masterful- ly authentic cheese with Greek-inspired imagery, emphasizing the authentic Greek tradition used by Klondike's five master cheese makers. The eye-catch- ing new packaging is designed to appeal to customers and increase retail sales velocity. "Our new Odyssey packaging high- lights Klondike's commitment to both state-of-the-art cheese making while remaining true to authentic recipes and tradition," said Teena Bulholzer, Marketing Director at Klondike Cheese Company. "We understand what our feta cheese customer likes and responds to, and we designed our Odyssey feta pack- aging to appeal to that demographic." Klondike's all-natural, gluten-free, rBST-free Odyssey feta cheese is firm yet crumbly, tangy and salty to the taste, but never bitter. Its unique flavor pairs well with all types of food, from pizzas to salads to Mediterranean- inspired dishes. Klondike has mastered the craft of Greek-style feta for more than 25 years, with accolades to prove it: Odyssey feta is a first-place World Championship Cheese Contest winner and has received honors from the American Cheese Society and Wisconsin State Fair. It is available crumbled, in loaves or in brine for retail, as well as foodservice bulk sizes. About Klondike Cheese Company Klondike Cheese Company has been pro- ducing award-winning cheese at the same location since the late 1800's. Family owned and operated in Monroe, Wis. by the Bulhozer family for four generations, the secret to Klondike's quality is a com- bination of state-of-the-art equipment, its own special recipes and time-honored traditions of cheese making. Klondike, which markets about 80 percent of its feta for foodservice, also sells its feta at retail using the Odyssey Feta Cheese brand name. For more information, visit booth #2701 at IDDBA or go online to www.klondikecheese.com. CREATE YOUR OWN CHARCUTERIE PLATE WITH COLUMBUS FOODS The latest trend in the salami world today is the resurgence of variety and quality on the traditional charcuterie board. Columbus Foods recognizes and encour- age this trend because it caters perfectly to one of its premier areas of expertise. Charcuterie (pronounced "shar- KYOO-ter-ee") is the art of making sausages and other cured, smoked and preserved meats. The use of social media by the amazing chefs of today have raised the traditional charcuterie plate to a whole new level of artistry as they entertain their guests for any occasion. Hosts love talking about what they are presenting to their guests and Columbus caters to those customers needs by mak- ing some of the highest quality and most authentic salumi in the U.S. worth talking about for almost a century. Columbus focuses on making salami the traditional way with slow curing times, high quality ingredients and old world recipes adopted from various regions of Italy since 1917. Over the years, it has also adopted a few of the finest recipes of Spanish and French influence to contribute to its grab and go line of salami. When it comes to qual- ity, it doesn't get any better than Columbus, as it uses only hand trimmed, lean, quality cuts of pork along with the finest herbs, spices and other ingredients from all across the globe, includ- ing the United States, Spain and Italy. Its salumieri masters attentively slow cure all of its salami the traditional Italian way in its Bay Area, Calif., facilities with var- ious curing times to ensure that every one of its millions of pounds of salami con- sistently have the quality, look and flavor profile that any person young or old can smile and enjoy eating during any occa- sion. Customers can happily choose from over 50 different Columbus salumi items of all shapes, sizes and flavors to create their own artistic charcuterie plate for ultimate enjoyment at any sports occasion, dinner or celebration. Columbus was the first Italian to bring salami to America on the Nina, Pinta and Santa Maria and Columbus Foods hopes that its customers choose Columbus Salami as their first salumi option for their charcuterie plates in America today. For more information, visit booth #4623 at IDDBA. CAN'T MAKE IT TO PHILLY? AMOROSO'S BRINGS PHILLY TO YOU Nothing says more about the quality of your grocery store or supermarket than the quality of the bread you sell. That's why Amoroso's Baking Company is sure to enhance your company's reputation and help attract new customers. For more than 110 years, beginning in 1904 in Philadelphia, Amoroso's authentic Italian Hearth-Baked Bread and Rolls have been the stuff legendary Philly cheese steaks, hoagies, roast beef and roast pork sandwiches are made of. In the past 40 years, that fame has spread across the country and around the world. Amoroso's is "Why Philly sand- wiches are world-famous."™ State-of-the-art frozen facilities and a unique "Thaw & Sell" retail program for grocery stores and supermarkets have enabled customers in 50 states, as well as in Bermuda, Canada, the Dominican Republic, Guam, The Philippines and Puerto Rico, to enjoy Amoroso's prod- ucts. "Thaw & Sell" includes Amoroso's Hearth-Baked Kaiser, Club and Italian Rolls, all made in strict adher- ence to the closely-guarded family recipe. Using only the finest ingredients, Amoroso's Bread and Rolls are baked from scratch 24 hours a day, seven days a week and flash- frozen for immediate shipping. The result is a superior product with a light, crisp crunch on the outside and a soft, yet firm bite on the inside. Now the classic Philly sandwich roll, so ubiquitous in Philadelphia, is available anywhere in the United States or around the world. So high is the qual- ity of Amoroso's frozen products, Philadelphia expatriates immediately recognize Amoroso's unique taste. With the resources and capacity to service both individual food retail- ers and large supermarket chains – even design cus- tom products tailored to specific company needs – Amoroso's is the local Philly bakery that's become an international resource. Now the roll that made Philly sand- wiches world-famous is available world- wide. Stop by Amoroso's in booth #3946. For fur- ther information, contact Bob Rector at 267.295.0530 or brector@amorosobaking .com, or visit www.amorosobaking.com. CLEAN LABEL ENZYME MODIFIED CHEESE FLAVOR CONCENTRATES FROM GAMAY FOODS For more than 25 years, Gamay ® has been a leader in flavor innovation and product customization for manufacturers and mar- keters in industries all around the world. Gamay has recently introduced its new line of Clean Label EMC Concentrates – these are enzyme modi- fied cheese flavors that read as clean as the cheese they're made from. No pro- cessing aids, no emulsifiers, no stabiliz- ers, no salts, or other flavors have been added. They're all-natural and concen- trated so as to maximize the cheese flavor in the finished application. Simple ingre- dients for simple straight-forward label statements make your products more competitive in today's marketplace. For more information about Gamay Foods Innovation Center, call 703.751.7430, email caryg@gamayflavors .com or visit www.gamayfoods.com. TRADITIONAL BRICK CHEESE FROM JOE WIDMER Brick Cheese is a Wisconsin original, developed in 1877 by a Swiss immigrant named John Jossi. Unfortunately, only a small percentage of what is sold as "Brick cheese" comes from traditional production. Third-generation cheesemak- er Joe Widmer presses the cheese using the same bricks that his grandfather used. Among the cheese's fans is Ari Weinsweig, Co-founder of Zingerman's Deli. "Cheese aficionados who swoon over the washed rind offerings from Europe should try this all-American original. Buy Brick, I tell you — it's our heritage, it's endangered, and above all else, it's good.... Take note that there is only one place left – Widmer's Cheese – that makes real Brick," Weinzweig writes on one of his websites. "Great with beer, on a sandwich, with snacks or maybe a spicy Gewurztraminer, Brick is a winner in my book. I'm big on Brick melted over boiled potatoes, with a few caraway or cumin seeds sprinkled over.... Brick rarely caus- es ripples in the cheese world, but it's still, I think, one of best ever contributors to the country's culinary lineup," writes Weinsweig in an article naming Widmer's Brick one of "18 Excellent Cheeses." For information, contact Widmer's Cheese Cellars at 888.878.1107, email kristinem@widmerscheese.com or visit www.widmerscheese.com.