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O C G S h o w D a i l y Tu e s d a y, J u n e 9 , 2 0 1 5 3 0 THE EMPEROR OF CHEESES NOW AVAILABLE IN GREATER SUPPLY Sweden's Burträsk Dairy, owned by the Swedish dairy cooperative, Norrmejerier, has recently completed a plant expansion that will give more American consumers the chance to taste a very special cheese brought to the United States by the A.V Olsson Trading Company. The cheese, Västerbottensost, is a staple of Swedish cuisine, yet without enough of it on the market for its reputation to spread across the Atlantic, it has been known to few outside of Europe. This isn't the case anymore. "We've imported it for a long, long time, but only in small quan- tities, so now we're able to bring larger amounts," says Kenneth Olsson, Owner and President of A.V. Olsson and a grandson of its founder. "We're really excited that we're able to bring Västerbottensost to more American con- sumers now and we're really thrilled to have larger quantities to this cheese on the market." Västerbottensost is produced only in Burträsk, a tiny community not far south of the Arctic Circle in the Swedish province of Västerbotten. It is said to have been created in 1872 when dairy maid Ulrika Eleonora Lindstrom was dis- tracted from her cheese pot by the charms of a milk man and forgot to stir the cheese. The cheese was thought to have been ruined, but in the spirit of thrift, it was allowed to cure before a final decision was made. A year or so later, the cheese was tasted and Västerbottensost was declared to be a marvel, and it has been made ever since. Despite attempts, the cheese's unique taste has never been duplicated. "We have experts and scientists who have spent years and years trying to figure out why we can only get the right taste with products and resources from Burträsk, but no one knows for sure," says Norrmejerier Brand Manager Agneta Anderson, "It may be the iron in the ground; it may lit- erally be something in the water. We just don't know." Västerbottensost is a hard, cow's milk cheese with straw yellow interior and a slightly crumbly, granular texture. Its rich, complex flavor is reminiscent of Parmigiano-Reggiano – salty and sweet, but with more bitter notes – along with hints of sweet almonds and a long fin- ish. It is served in Sweden as a simple table cheese, on toast or as an ingredient in very refined dishes for fancy dinner parties. It's even served on the Swedish royal table and the Nobel Prize Award Banquet. "Västerbottensost is a true rep- resentative for Swedish food and cook- ery," Anderson said. "Everyone knows what it is and how it tastes. It's a given on both festive occasions and everyday kitchen tables...It's really exciting to hear what consumers say in other countries and to see what chefs abroad make of it." For more information, visit booth #5011 at Dairy-Deli-Bake and after the show or email customerservice@avollson.com. GORDO'S CHEESE DIP HAS A WINNER WITH YELLOW QUESO Americans love cheese, and according to the U.S. Department of Agriculture, they're eating more of it than ever. To offer consumers more of the taste they love, family-owned Kachwa Food Group has expanded its line of Gordo's ® Cheese Dips to six delicious Mexican flavors. Gordo's Cheese Dip – the same dip available in fine Mexican restaurants – is available in Original, Mild, Hot, Cheese 'n Salsa, Chipotle and Yellow Queso. Kachwa produces Gordo's in the U.S.A. for retail accounts nationwide. Made from 100 percent real cheese and natural flavorings, Gordo's has the authentic "Real Taste of Old Mexico." The cheese dips are available in safe, convenient and microwavable 16-ounce containers. Just heat and serve. Consumers love the ease of serving Gordo's at parties, tailgate picnics, back- yard barbecues and other gatherings – and its also perfect for every- day snacking. All flavors of Gordo's are ready to dip in less than two min- utes in the microwave. Cooks appreciate the versatility of Gordo's, which can be added to favorite recipes to give them extra flavor. More appetizing recipes can also be found at www.gordoscheesedip.com, such as Gordo's Fish Tacos or Gordo's Tailgating Fajita Nachos. Located on the website, consumers can get the latest "News from the Big Dipper," or find the closest retailer where they can purchase Gordo's Cheese Dip. Cost-con- scious shoppers will appreciate the one dollar coupons available at www.gordoscheesedip.com as well. Founded in Atlanta, Kachwa Food Group is proud to welcome you to its home, highlighting Gordo's Cheese Dip at the 2015 IDDBA show in the Georgia World Congress Center. For more information, visit booth #4917 or go online to www.gordoscheesedip.com. LOOK WHAT'S HAPPENING AT CAFE VALLEY Cafe Valley is very excited about the introduction of its new Loaf Cake line launching in 2015! These cakes are very upscale and exemplify handcraft- ed baked goods of extreme quality and incredible taste. Available in a variety of flavors, the new loaf cakes offer a great opportunity for retailers to gain incremental sales and profits for their in-store bakeries. In addition to the new line-up of loaf cakes, Cafe Valley is launching its third Annual "Soda Cake Contest" for all retailers across the country. Its 7Up, Orange Crush and A&W Cream Cakes have been a huge success and have substantially helped customers increase category sales in their bak- eries. Cafe Valley is also offering a new "Grape Crush" cake for 2015. The grand prize this year will be $10,000, which will be awarded to the store with the most creative and most impressive display. It is great to have a large dis- play, but the largest display does not always win. The company's judges look for the most creative and unique displays, which will best catch consumer's attention and help in selling additional cakes. Respectively, the second place prize is $5,000 and the third place prize is $2,500. In addition to the grand prize winner, there will be regional store winners of $500 per store based on chains and geo- graphic areas. The contest period begins on June 29, 2015 and will con- tinue through August 28, 2015. All dis- plays must be up in-store for a mini- mum of two weeks and must be built during the contest period. Displays must represent a minimum of two soda cake flavors. The grand prize winners in 2014 were located in Pueblo, Colo., Clovis, Calif. and Mount Carmel, Ind. All three of these stores worked together as a team and their creativity was incredible. Working as a team proved to be a recipe for success. Cafe Valley is again working with the City of Hope in promoting Breast Cancer Awareness. During the month of October, Cafe Valley will be offering its first 16-ounce Chocolate, 16-ounce Lemon and 16- ounce Strawberry Cake with a pink base in honor of those fighting this ter- rible disease. Cafe Valley is proud to support and champion this cause in hopes that it makes an impression on shoppers to do the same. For more information, visit booth #2809 or go online to www.cafevalley.com. EDMOND FALLOT GHERKINS (CORNICHON PICKLES) The Edmond Fallot family has enjoyed a worldwide reputation for exceptional quali- ty products since 1840. The firm of Edmond Fallot, still family owned and operated by Edmond Fallot's great-grandson, continues the uncompromising production of unique delicacies with the manufacture of Cornichons Extra Fine Gherkins. A carefully guarded recipe is used to produce Edmond Fallot Cornichons Extra Fine Gherkins. Select, extra small and crisp baby cucumbers are bathed in a brine of vinegar, pearl onions, tarragon and spices for a zesty, small pickle that is sure to become a favorite in any pantry. Imported from France, these crisp, tart baby pickles can be enjoyed in a number of delicious ways. French Cornichons are a traditional accompaniment to pâtés, smoked meats and fish and are an essential addition to a charcuterie plate. They add a deliciously tart twist when chopped and tossed into pasta salads, hidden between the layers of a Reuben sand- wich or served on an antipasti platter with roasted red peppers, grilled asparagus, arti- chokes and marinat- ed mushrooms. The suggested retail price fro Edmond Fallout Cornichons Extra Fine Gherkins is $6.80. To contact The French Farm, call 713.660.0577 or go online to www.frenchfarm.com.