Oser Communications Group

The Cheese Guide 35 The new Odyssey ® look for Klondike showcases Klondike's masterfully authentic cheese with Greek-inspired imagery, empha- sizing the authentic Greek tradi- tion used by Klondike's five master cheese makers. The eye-catching new packag- ing is designed to appeal to cus- tomers and increase retail sales velocity. "Our new Odyssey packaging highlights Klondike's commitment to both state-of-the-art cheese making while remaining true to au- thentic recipes and tradition," said Teena Buholzer, Marketing Direc- tor at Klondike Cheese Company. "We understand what our feta cheese customer likes and re- sponds to, and we designed our Odyssey feta packaging 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-in- spired dishes. Klondike has mastered the craft of Greek-style feta for more than 25 years, with accolades to prove it: Odyssey feta has won first- place awards at the World Cham- pionship Cheese Contest and from the American Cheese Society. It has also received honors from the Wisconsin State Fair. For more informa- tion about Klondike Cheese and Odyssey, including detailed in- formation about retail and food service bulk products, visit www.klondikecheese.com. Klondike Cheese Company 608.325.3021 www.klondikecheese.com New Odyssey Packaging Appeals to Feta Lovers Holland's Family Cheese in Thorp, Wisconsin, has announced it will be doing business as Marieke Gouda, since this is the name consumers have come to associ- ate with the company's award- winning cheeses. Marieke and Rolf Penterman immigrated to Wisconsin from the Netherlands to dairy farm, and Marieke crafted her first batches of cheese in 2006. Since her first award in 2007, over 110 international and national awards have been awarded to the cheeses that carry her name. The Marieke Gouda line includes seven different aged categories of plain Gouda, 17 fla- vored Goudas and Marieke Golden, which is an American original Gouda-style cheese made with vegetable rennet. All Marieke Gouda cheeses are made with the Penter- mans' farmstead-fresh, raw cows' milk and are hand- crafted using traditional Dutch Gouda cheesemaking methods. Marieke Gouda markets its cheeses to whole- salers and distrib- utors throughout the United States in a variety of packaging op- tions. Marieke Gouda 715.669.5230 www.mariekegouda.com Marieke Gouda: Wisconsin Dairy with a Dutch Flair Cello Whisps are the perfect snack food, made from just one ingredient, 100 percent pure Parmesan cheese. Consumers can't get enough of Whisps, made with Cello's award-winning Cop- per Kettle Parmesan cheese baked into flavorful, airy, crispy — whispy! — bites. Using Cello's award-winning Copper Kettle Parmesan cheese aged 14 months, these wholesome crisps are a new spin on snacking. Whisps are gluten and wheat free and an excellent source of protein and calcium with no artificial colors or flavors, no preservatives and no added sugar. Cello Whisps are not only a great snack; they also pair perfectly with soups, salads, pasta and more. Turn an everyday meal into an unforgettable experience by adding Whisps. Create the perfect last-minute, elegant appetizer, add as a crunchy surprise to a sandwich or use as a healthy re- placement for crou- tons on a salad. The ideas are end- less. Consumers are in love with Cello Whisps. Be sure to stock this hot new item. Arthur Schuman Inc. 973.227.0030 www.arthurschuman.com Cello Whisps from Arthur Schuman Andrew & Everett, a Panos Brands company, is offering the only sharp cheddar cheese balls on the market that are free from antibi- otics, hormones and preserva- tives. The 10-ounce cheese balls are made in Wisconsin with grass- fed milk from family farms and allow consumers to take a gentle step up from mass market cheese without paying the price for a cer- tified-organic product. They come in two varieties, Cheddar and Cheddar with Port Wine, and Andrew & Everett reports that they had a great response during the last holiday sea- son. They're currently being sold in Whole Foods markets east of the Mississippi River. Panos Brands LLC 201.843.8900 www.andrewandeverett.com An Easy Sell from Andrew & Everett Savello di Roma is a two thousand year old traditional 100 percent sheep milk cheese with particular char- acteristics, such as its definite aroma and a slightly sharp but mild taste. This is a semi- hard, semi-cooked cheese that is cured with salt and aged over 60 days in nat- ural grottos. The sheep's milk is produced from a Mediterranean breed of sheep that originates from an- cient and traditional stock that has had no genetic alteration. The sheep live in the open air and graze on a rich pasture that varies from sea- son to season. The grasses of the Roman coun- tryside's pastures produce rich, di- verse and tasty milk that makes these sheep much healthier. Savello USA Inc. 570.822.9743 www.savellousa.com Sheep's Milk Cheese from Savello di Roma Artisan Vegan Cheeses from Miyoko's Kitchen – A hit with veg- ans, vegetarians, chefs and even tradi- tional cheese lovers. Over a year after intro- ducing her Miyoko's Kitchen line of authen- tically delectable, real food-based hand- crafted vegan cheeses, Miyoko has not only cre- ated a selection of internationally- themed cheeses that vegans can enjoy, but has even won over a growing number of dairy-based cheese enthusiasts as well. New from Miyoko's Kitchen, just like traditional mozzarella di bufalo, the cashew-based vegan version is the per- fect answer for everything from pizzas and cap- rese salad to paninis. Creamy, smooth and with just the perfect amount of springiness. This vegan cheese melts and browns and is delicious hot or cold. Miyoko's Kitchen 415.521.5316 www.miyokoskitchen.com Fresh VeganMozz from Miyoko's Kitchen

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