Oser Communications Group

The Cheese Guide 23 Odyssey ® 8-ounce Chunk Brine Traditional Feta cheese will bring an authentic feta flavor from your favorite restaurant to your dining room table. With the exceptional mouth-feel you get from the cheese packaged in a brine solution, you can be guaranteed the highest quality taste and great flavor. Having the availability of the smaller pack size of feta in brine allows households to have the same indulgent experience at home, creating their favorite dishes or cubing the feta for a great appetizer. You can savor the fla- vor longer when the feta is submerged in the brine solution. If you haven't tasted Feta in Brine, you'll no doubt be im- pressed by its freshness, authenticity and tradi- tional flavor. Brine-packed Feta also offers a longer shelf life after opening, adding value to the pur- chase. Klondike Cheese Co. 608.325.3021 www.klondikecheese.com Odyssey Traditional Feta Packed in Brine Adds Value Quality fresh olives stuffed with the finest gourmet treats make a gourmet olive snack to satisfy anyone's palate. MarDona's Savory Blue Cheese variety offers a perfect balance of the olive and cheese, while the Turkish Red Hot Pepper is just what the label says – very hot! MarDona offers gar- lic-stuffed olives two ways: the Natural Garlic insert and the Italian Style, with spices in the brine that make the garlic stand out a little more. Let's not forget the Jalapeno Stuffed Olive, with a good balance of heat and olive. These five great products join the other MarDona fa- vorites: Mild or Hot Muffuletta, Olive An- tipasto, Mild or Hot Gi- ardiniera, Sweet and Spicy Garlic Cloves and Spicy Brussels Sprouts. No matter what your mood is, these items are great as snacks, salad addi- tions, sandwich top- pers and more. MarDona Specialty Foods 855.Oil Spray (645.7772) www.truffleoilsandmore.com The New MarDona Stuffed Olive Collection Savello di Roma has perfected this 2,000-year-old traditional 100 percent sheep milk cheese with its dis- tinctive aroma and a slightly sharp but mild taste that has improved immensely with time. It is cured with salt and aged more than 60 days in natural grottos on beech wood boards. It is white or slightly yellow in color with a smooth and even rind. Each wheel weighs in at approximately six pounds. The sheep milk used to make this cheese is produced from Mediterranean sheep that origi- nate from ancient and traditional stock with no genetic alteration. These sheep live in the open air and graze on rich pas- ture that varies from season to season. The Roman countryside's pastures produce rich, diverse and tasty milk that makes these sheep much healthier. The pro- duction process uses both traditional tech- niques of centuries ago as well as modern technology to make Savello Cheese an impor- tant part of a nutritionally well bal- anced diet. Savello Cheese 570.822.9743 www.savellousa.com Sheep Milk Cheese from Savello FEATURED PRODUCTS Hailed by Cook's Illustrated as the best in the nation, Zingerman's Cream Cheese owes its singular greatness to re- search – and an- tiquity. For this spreadable de- light, the creamery based its recipe on one from 1939, which brings out the diverse flavor of the milk. Three other great flavors are available, including Liptauer, a blend of fresh cream cheese with two types of paprika, garlic, sea salt capers, toasted caraway and a touch of anchovy paste; Fresh Goat Cheese, which features a startlingly fresh taste and a sensually creamy texture; and Pi- mento Cheese, fea- turing aged raw milk cheddar ground coarsely with slow roasted red pep- pers, Tellicherry black pepper, may- onnaise and just enough cayenne to make it dangerous. Zingerman's Creamery 734.929.0500 www.zingermanscreamery.com Traditional Cream Cheese from Ann Arbor As you might know, the Kalamata Region of Greece is famous for its figs, along with the Kalamata olives and extra virgin olive oil. Ariston has originated from that area and has taken ad- vantage of this to bring you the absolute best from the area in extra virgin olive oil, olives, and of course, Fig Pre- serves. Its excellent quality and attrac- tive pricing make Ariston Fig Pre- serves a must for every cheese shop. Imagine spreading cream cheese on your bread in the morn- ing and topping it with Ariston Fig preserves. Ariston's Fig Preserves also pairs perfectly with brie, mas- carpone and mozzarella. Ariston Fig Preserves can also be used to marinate meats, especially pork. Others may offer you fig preserves, but bear in mind that Ariston's is not made with a block of frozen fruit. Ariston Preserves are totally fresh and made when the fruit is in season. The pre- serves are made with 100 percent Greek fruit. Ariston Specialties 860.263.8498 www.aristonspecialties.com Ariston Fig Preserves Handmade with passion and hand selected with experience, Bel- Gioioso Master Cheesemakers present their newest cheese, Artigiano ® . Mas- ter Cheesemaker Gianni Toffolon used home- grown cultures to achieve a flavor palette all its own. Artigiano cheese is pleas- antly nutty and sweet with a deli- cate crystalline, yet creamy tex- ture. The cheese is produced in small batches and cured using ar- tisanal methods. Artigiano cheeses are available in three varieties. Classico is nutty, sweet and crystalline yet creamy. Aged Balsamic and Cipolline is rubbed with aged balsamic vine- gar from Modena, Italy and cipolline onions from Cal- abria, Italy. Vino Rosso wheels are soaked in a cus- tom blend of red wines Each is a new addition and only available as part of the company's premium La Bottega di BelGioioso cheeseboard collection that includes hand- wrapped 4-ounce cuts and whole wheels for expert cutting and wrapping by in-store cheese mongers. BelGioioso Cheese 877.863.2123 www.belgioioso.com Artigiano – A New Handcrafted Artisanal Cheese from La Bottega di BelGioioso A S P E C I A L A D V E R T I S I N G S E C T I O N

• Cover