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24 The Cheese Guide FEATURED PRODUCTS La Truffe Royale, a Wild Forest Products brand, imports from Modena, Italy, a tradi- tional balsamic condi- menti that is naturally sweet with a very low acidity. This balsamic is smooth in taste with no bitter or biting af- tertaste. This bal- samic is perfect for blending with truffles, so naturally, La Truffe Royale takes this quality balsamic and blends it with Wild Forest Products black truffle essence, thus creating a well-balanced and flavorful balsamic that's perfect for any dish that requires balsamic and where you want to have that touch of truffle taste as well. La Truffe Royale also offers a glaze made from this same balsamic condimenti. This is a great addition to cheese platters, salads, and anywhere else you use balsamic. Wild Forest Products 855.645.7772 www.wildforestproducts.com La Truffe Royale Traditional Balsamic Condimenti As you might know, the Kalamata Region of Greece is fa- mous for its figs, along with the Kalamata olives and extra virgin olive oil. Ariston has originated from that area and has taken advantage of this to bring you the absolute best from the area in extra virgin olive oil, olives and fig preserves. Ariston Fig Preserves' excellent quality and attractive pricing make it a must for every cheese shop. Imagine spreading cream cheese on your bread in the morning and topping it with Ariston Fig preserves. Ariston's Fig Preserves also pairs perfectly with brie, mascarpone and mozzarella. Ariston Fig Preserves can also be used to marinate meats, espe- cially pork. Others may offer you fig preserves, but bear in mind that Ariston's is not made with a block of frozen fruit. Ariston Pre- serves are totally fresh – made with 100 percent Greek fruit when the fruit is in season. Ariston Specialties 860.263.8498 www.aristonspecialties.com Ariston Fig Preserve Guggisberg Cheese, famous for being home of the Original Baby Swiss, is nestled among the lush, green pastures of Ohio's Amish Country. Deeply rooted in authen- tic Swiss culture, tradition, and ex- perience, this award-winning cheese is unlike any other. Founded by Swiss immigrant Al- fred Guggisberg and now operated by his son, Richard, Gug- gisberg Cheese prides itself on su- perior standards of quality, which is represented by recent interna- tional and national awards. Gug- gisberg's 2016 World Swiss Champion and 2015 United States Grand Champion Premium Swiss cheese has a unique blend of mild, slightly nutty flavors that have been the Guggisberg tradi- tion from the very beginning. Judged as the number-one cheese in America, it is simply the best of the best. In addition to Premium Swiss and Baby Swiss, Guggisberg's factories produce a wide variety of cheeses, including award-winning Colby, Marble, Pepper Jack, Thunder Jack, Lac- erne, Farmer's Cheese, and Amish Butter Cheese. Rec- ognized across the country as the best, Guggisberg and quality go hand-in-hand. Guggisberg 330.893.2500 www.babyswiss.com Premium Swiss from Guggisberg Klondike Cheese Co. has added a fiery cheese sensation with its new Odyssey ® Sweet Heat fla- vored feta cheese. With red, green and habanero peppers, it offers a bit of kick to any of your favorite traditional dishes. Consumers are looking for hot and unique flavor combi- nations. The blend of the spicy, salty and tanginess of the cheese can be added to scrambled eggs, omelets and burritos. These recipe applications open up new ways to serve feta cheese. It's not just for your traditional salad! Mix into a cream cheese and Greek yogurt to make a zesty spread. Odyssey is made using only the freshest Wisconsin cow's milk by master cheese- makers for the last three out of the four genera- tions at Klondike Cheese Com- pany's plant. It's a great story and a great product to share with c o n s u m e r s . Odyssey Sweet Heat Feta is only one flavor out of the seven vari- eties offered to fill your case. Klondike Cheese Co. 608.325.3021 www.klondikecheese.com Odyssey Sweet Heat Crumbled Feta Cheese CalyRoad Creamery is expanding to a 3,000 square- foot production area to bring out a new line of fresh and hard cow's milk cheeses. With the expansion, CalyRoad Creamery will process approxi- mately 1,000 gallons of local cow's milk per week in addition to its existing line of aged goat cheeses. The creamery, known for its uniquely original style of cheese- making, began as a farmstead creamery making simple chevre and then began tinkering with aged goat cheeses while adding traditional cow's milk cheeses. In 2010, the creamery was moved to the heart of Sandy Springs, Georgia, where the cheesemakers have continued to ask themselves, as they do today: "How can we make cheeses that will leave a distinctly original taste in your mouth?" CalyRoad Creamery 678.773.0843 www.calyroadcreamery.com CalyRoad Creamery Expands Facility, Production Cello Whisps are the perfect snack food, made from just one ingredi- ent, 100 percent pure Parmesan cheese. Consumers can't get enough of Whisps, made with Cello's award-winning Copper Kettle Parmesan cheese baked into flavorful, airy, crispy — whispy! — bites. Using Cello's award-winning Copper Kettle Parmesan cheese aged 14 months, these whole- some 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 per- fectly with soups, salads, pasta and more. Turn an everyday meal into an unforgettable experi- ence by adding Whisps. Create the perfect last-minute, elegant appe- tizer, add as a crunchy surprise to a sandwich or use as a healthy re- placement for croutons on a salad. The ideas are endless. Arthur Schuman Inc. 973.227.0030 www.arthurschuman.com Cello Whisps from Arthur Schuman