Oser Communications Group

OCG Show Daily IDDBA June 9, 2015

Issue link: http://osercommunicationsgroup.uberflip.com/i/517305

Contents of this Issue

Navigation

Page 9 of 43

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 1 0 THE HOLY GRAIL: STUFFED MOZZARELLA By JG Riley It's been said that Anthony Mongiello's company Formaggio™ and its concerted efforts to create the world's best fresh Mozzarella products were the driving force behind the ultra-popularization of fresh mozzarella in American pop culture over the last decade or so. Seriously, when is the last time you were at a restau- rant and the menu didn't offer a Caprese salad as standard fare? Mongiello has done his job. You can agree with this or not, but what is undeniable is that Anthony Mongiello, The Big Cheese™ and his company, Formaggio Brand Cheese, is a team that innovates and is a force to be reckoned with. How many more ways can you offer fresh mozzarella? Let us count the ways. Firstly, Anthony is the inventor and patent holder for stuffed-crust pizza, which has become practically a basic food group in pop culture. From there, he and his company, Formaggio, has inno- vated the fresh mozzarella category. Beyond the traditional ball-wraps and balls in water they've reshaped the meat and cheese rolls, vac-packed scamorza, even sliced the fresh mozz up in trays with fresh produce toppings and dipping oil. Most of these are all award-winners, too. That's a lot of innovation. But the Mongiello thinktank is not stopping there. You may have read my other arti- cle about the 'it's-finally-here' pre-sliced meat and cheese rolls, but get ready to take hold of your hat. If you don't wear a hat then sit down and hold onto something else. Here it is: Formaggio Brand is making the unthinkable, Stuffed Mozzarella. Might sound similar but it's not burrata (a fresh moz- zarella bag packed with strings of mozzarella and curd), but a fresh mozzarella pouch drizzled in their award-winning herb and spice infused marinade and stuffed with mouth-water- ing creamy-cheese-based combinations. There are four kinds: Two Cheese, a smooth, creamy cheese combo; then there's Italian Meats with Herbs and Spices paired with the creamy cheese fill- ing; and then a sumptuous Tomato and Basil featuring sundried tomatoes in cheese filling; then finally the amazingly delicious Applewood Smoked Bacon. Each one is more delicious than the other. They come in a tray with two same-variety stuffed moz- zarella pouches in an herb and spice infused drizzle topping. Simple preparation, too. Heat it up, cut it open and watch the delicious creamy cheese stuffing just flow out with the herbs, spices, meats and produce making a delightful centerpiece to any epicurean table or family dinner. It will take your breath away for its beauty let alone the rich creamy savory flavor pro- files. This stuffed mozzarella product will be one of the more gourmet but truly easy-to-prepare items you'll see being served on tables in a long time. And that's the Formaggio touch. For more information, visit booth #4259, go online to www.formaggiocheese.com or call 845.436.4200. DIETZ & WATSON OFFERS COMPREHENSIVE TRAINING PROGRAM FOR RETAIL PARTNER DELI STAFFS Philadelphia deli maker Dietz & Watson works hand-in-hand with retail partners to educate and train store deli personnel and help them build service deli pro- grams designed to produce maximum profit through its Diamond in the Deli Training Program. Dietz & Watson knows that there is a real science to working deli, and they work with associates in a week long training program emphasizing best prac- tices and focusing on exceptional cus- tomer service. The end result is a moti- vated staff of deli associates that work harder to increase profit and decrease shrink. The Diamond in the Deli program is multi-faceted and includes extensive classroom training, the ServSafe Food Handler Program course and certification along with plenty of Shoulder to Shoulder training. Because labor is vari- able with infinite complications, the pro- gram is always evolving to tackle the increasing complexity associated with the food industry and specifically, with deli operations. The course hones down on the details of precisely how Dietz & Watson products are made – from farm to deli – and if the training is taking place in the Philadelphia area, includes tours of the Baltimore and Philadelphia processing facilities. Another full day includes a course highlighting the significance of quality deli products. The quality of Dietz & Watson premium deli meats and artisan cheeses and the impor- tance of teaching its employees to become industry leaders through educating their customers and clients on what sepa- rates Dietz & Watson from the rest. The training doesn't end with class- room sessions and lectures. The Diamond in the Deli program includes extensive hands-on training with deli equipment and product to give associates the confidence to assist and sell to con- sumers optimally in fast paced deli envi- ronments. The training includes lots of instruction on how to handle equipment and slice different proteins, as well as role-playing and sales training to really teach them how to treat customers and sell them premium deli. The overall intent of this crucial train- ing program is to ensure consumer loyalty and lasting profitability through the devel- opment of a real partnership between Dietz & Watson, the retail partner as well as the deli associates. After a Diamond in the Deli training course, associates are much more comfortable practicing sales skills and techniques providing outstanding service, and even more importantly, feel comfortable sharing the knowledge with each deli associate they meet in the future. Quality service behind the glass is just as important as what's sold in the deli case, so Dietz developed Diamond in the Deli to enhance the shopper's experience at the deli through educating its salesman on high class service. So if you are interested in building a deli operation staffed by team members who know a lot about the science of deli as well as deli sales, look no further than Dietz & Watson and its Diamond in the Deli training program. For more information, visit booth #2433 or www.dietzandwatson.com or call 800.333.1974. GUGGISBERG'S SWISS WHEEL NAMED CHAMPION CHEESE Team Guggisberg Sugarcreek, of Guggisberg Cheese, Millersburg, Ohio, took top honors out of 1,892 entries from 28 states at the 2015 U.S. Championship Cheese Contest for their Swiss wheel. Out of a possible 100 points, the Swiss wheel scored 98.496 in the final round of judging, during which judges re-evaluat- ed the top 16 cheeses at an evening char- ity gala to determine the overall champi- on. First runner-up in the contest, with a score of 98.389, is a brick cheese made by John (Randy) Pitman of Mill Creek Cheese in Arena, Wisconsin. Second run- ner-up is a medium cheddar, made by the Kiel Production Team, in Land O Lakes, Kiel, Wisconsin which scored 98.337. "Every medalist should be extreme- ly proud of being recognized as the best of the best in the largest national dairy competition ever held," said John Umhoefer, executive director of the Wisconsin Cheese Makers Association, which hosts the biennial competition. Wisconsin took home the most gold medals, with 56 of the total 90 categories judged. New York came in second among the states, with seven golds. California had six gold medals, Vermont had five, Idaho had four, and Oregon had three. Wisconsin, New York and California cap- tured the most medals in the debut yogurt classes, each winning two medals. The United States Championship Cheese Contest is the largest technical evaluation of cheese, butter and yogurt in the country and is rooted in more than 120 years of history, beginning when the Wisconsin Cheese M a k e r s Association held its first cheese con- test in 1891. In recent years, the event has flour- ished, more than doubling in size since 2001. This year, more than 33,000 pounds of dairy products were entered into the contest. For more information on the contest, as well as complete results for all 90 entry classes and contest photos, visit www.uschampioncheese.org. TRADITIONAL ARTISAN CHEESES FROM APPEL FARMS Each batch of Appel Farms cheese is made in the traditional manner using milk from the farm's own herd of dairy cows. Appel Farms was founded 35 years ago by Jack Appel, who was trained in Europe and brought those cheesemaking skills with him to the U.S. Today, his son, John Appel, takes the milk fresh from the cow and makes arti- san cheese just as his father taught him. Controlling the process from the milk source to the finished product ensures consistent quality and flavor, and John strives to maintain that consistency in the cheese while improv- ing efficiency in the process and adding to the line of cheeses. Appel Farms Gouda has a creamy, buttery texture and nutty flavor. Varieties include Smoked, Mild, Jalapeno, and Sweet Red Pepper. Appel Farms cheeses are available in retail as well as restaurant and food serv- ice sizes. For more information about Appel Farms, call 360.384.4996, email john@appel-farms.com or visit www.appel-farms.com.

Articles in this issue

Links on this page

view archives of Oser Communications Group - OCG Show Daily IDDBA June 9, 2015