Oser Communications Group

GOURMET NEWS www.gourmetnews.com n JUNE 2017 n GOURMET NEWS 1 3 8 cheese producer. Käserei Champignon was founded more than 100 years ago and is named after the flavor profile of the first cheese it ever produced – a Camembert that had a distinct mushroom aroma and earthy flavor, begetting the name Champignon. The company is still located in the Allgäu, a region of green pastures lined by the Alps, and continues to source its milk only from regional farms. Over the years, Käserei Champignon has expanded its cheese production beyond Camembert, creating a variety of unique spe- cialty cheeses while still retaining the same quality in milk and craftsmanship. "Many of our cheesemakers have been trained in traditional methods handed down for generations but also in innovative tech- nologies," says Flynne Wiley, Director of Administration and Marketing at Champignon North America, the exclusive importer of Käserei Champignon products in the U.S. "We think of our cheesemakers as having one foot in tradition and one in inno- vation. We look back for the expertise of the past but also look forward and make sure we always innovate." Cambozola is one of the most well known examples of Käserei Champignon's innova- tion. This triple cream soft ripened cheese has a bloomy rind and creamy texture – char- acteristic of soft ripened cheeses – but with distinctive delicate blue veining. The com- pany recently introduced another bolder blue – Grand Noir, a blue cheese aged in black wax that took the honor of "Best Blue Cheese 2016" at the World Cheese Champi- onship in Wisconsin. A new line of soft-ripened cheeses, under the brand St. Mang Bavarian Made, have also recently hit the U.S. and bear the tell- tale sign of their origin on their label – the diamond pattern of the Bavarian flag. Aside from the locally sourced milk, these cheeses are also distinctive for their savory flavor profiles, including Garlic & Chives, Mild Green Peppercorn, and Garden Herbs. All of Käserei Champignon cheeses avail- able in the U.S. are gluten-free, rBGH-free, lactose-free and made with microbial ren- net. For more information, visit booth #1969 or go to www.champignon-usa.com. Käserei Champignon (Cont'd. from p. 1) JH: Who doesn't love tacos? I grew up with super fond memories of 'taco night' at our house. The unique flavors and textures that came with all the different components of building my very own taco made it a fun and exciting meal experience. That's just what we aimed to do with our ketchups and bar- becue sauces, so we're bringing that fun to a cuisine that has become so much more main- stream in American cuisine than it was when I was a kid. Let's face it, with how busy we all are these days with work, kids and man- aging everything in between, we're always looking for shortcuts in the kitchen that don't sacrifice quality and deliver in flavor. GN: Tell our readers about the line. JH: We're launching our first three flavors for the line at the Summer Fancy Food Show, and they are Approachably Mild, Uniquely Korean and Actually Spicy. All of the sauces are organic and gluten free, because those are staples of our company and we weren't willing to compromise on either of those characteristics. We're call- ing them taco sauces because that is the ob- vious application, but because our ingredients are so simple and clean, they are great to cook with. GN: What are some ways you think people will use the sauces? JH: Nachos, rice bowls, breakfast – they are going to make some super mixers for cock- tails like Bloody Marys or margaritas. For sure on sandwiches – banh mis, sloppy joes and burgers, to name a few! GN: Tell our readers more about each of the flavors. JH: The Approachably Mild is just that. It's a sauce with my three-year-old daugh- ter's palate in mind that is super flavorful, but not at all spicy. On top of our tomato base, we add carrots, citrus and bell pep- per. The sauce is bright and earthy, and for me, incredibly nostalgic. Next is our Actu- ally Spicy. We say if 'kick in the pants' had a flavor, this would be it. Those same tomatoes in our other products get kicked up with three different kinds of spicy pep- pers that create different levels of heat sen- sations at the beginning, middle and end. Last is our Uniquely Korean, which is probably our most nuanced sauce of the line. It's also tomato-based, but gets some sweetness from tamari, some umami from miso and a little bit of heat from both Bird's Eye chile and gochugaru (Korean red pepper). GN: Which is your favorite sauce? JH: Well, that's like choosing your favorite child! I really like the complexity and versa- tility of the Uniquely Korean. We'll go with that for now. Visit Red Duck at booth #4913. For more in- formation, follow the company on social media, go to www.redduckfoods.com or email info@redduckfoods.com. Red Duck (Cont'd. from p. 1) without a bottle of quality olive oil and a jar of sun dried tomatoes. Sun dried tomatoes are packed with lycopene, making them a "super food" on their own, and olive oil con- tains no cholesterol, no sodium, no trans fats, no sugars and is a rich source of monounsat- urated fat – all of which add up to better health. Bella Sun Luci offers you a double health benefit by having both ingredients in its products. When growing and processing its olives and tomatoes, quality standards are main- tained and exceeded by the family's partici- pation. One hundred percent of its focus is on both its Sun Dried Tomatoes and Arbe- quina Extra Virgin Olive Oil, guaranteeing customers a premium, high quality product every time it leaves the production plant. Farmed in the rich and fertile soil of Cali- fornia's Feather River Valley, the Extra Vir- gin Arbequina Olive Oil is grown on the Mooney Family estate. This Spanish varietal, an aromatic, rich and full bodied extra virgin olive oil is pressed within hours of harvest, producing the freshest taste. Mooney Farms struck gold again at the 2017 Yolo County Fair Olive Oil Compe- tition. Mooney Farms Arbequina Extra Virgin Olive Oil was awarded a Gold Medal in the Arbequina – Medium Inten- sity category. "The California Olive Oil Industry has set high standards for quality olive oil and we are proud to be among the top producers in California. Winning gold in the Arbequina Medium Intensity Category is a real honor for our family," says Mary Mooney, Owner. During the summer when the temperature and weather are at their finest, many people in Tuscany eat outdoors for a more casual, party-like atmosphere, known as al fresco dining. The Mooney family was gathering 50 of its family members under an oak tree for fabulous Tuscan dinners before it was vogue or anyone knew what "dining alfresco" meant! The time honored flavors of the Mediter- ranean define a culture that treats every meal like an experience. In this same tradition, Bella Sun Luci brings authentic flavor to your table with its newest product, Italian Salad. Marinated vegetables have long been part of this cuisine and the company has combined delicious artichokes, peppers and roasted tomatoes to create an easy and deli- cious topping for pizza, salads or as a twist on traditional bruschetta. "You can always feel confident bringing our products home to your family to pre- pare a healthy meal. We know that con- sumers are searching for high end ingredients to prepare their own gourmet meals at home, and we offer both a healthy and easy solution to prepare these type of meals," explains Mooney. Use any of its products to create a feast of any size, for any occasion. For more information, visit booth #2561 or go to www.bellasunluci.com. Mooney Farms (Cont'd. from p. 1) Milk Chocolate, Mint Dark Chocolate and Caramel Milk Chocolate. The smooth tex- ture and rich flavor infusions will send your senses into overload. Crispy Chocolate Thins are available in Milk Chocolate and Dark Chocolate, and feature the newest flavor profiles to the Collection: Milk Chocolate with Or- ange and Milk Chocolate with Hazelnut. The delicate, thin chocolates with a crispy texture make it a truly unique and dynamic item that stands out over the rest. Each 2.64-ounce box of Sticks and Thins has stunning and upscale graphics that showcase the items within. All items in DORVAL PREMIUM COLLECTION are made with high quality ingredients which highlight the marvelous taste of each of the flavor profiles and will be noticed with every bite. The addition of DORVAL PREMIUM COLLECTION to the already diverse port- folio of DORVAL has rapidly proven to be a large success in the marketplace. About DORVAL Since 1966, the DORVAL name has been synonymous with quality confections. For more than 50 years, DORVAL has been an importer of an extensive range of high qual- ity confectionery products from major man- ufacturers around the world. DORVAL has grown into a significant presence in the con- fectionery and specialty distribution arena. Look for more high quality items from DOR- VAL PREMIUM COLLECTION coming soon. Visit DORVAL at booth #1466. For more infor- mation, call 800.367.8252, email info@dorval trading.com or go to www.dorvaltrading.com. DORVAL (Cont'd. from p. 1) sachets. The sofis, which stands for Specialty Out- standing Food Innovation, is considered a top honor in the specialty food industry. The Tao of Tea was one of 154 winners selected by a national panel of 62 specialty food ex- perts from 3,000 entries across 39 categories. Every entry is carefully judged on taste, in- gredient quality and innovation. In December, The Tao of Tea launched its first line of quality, organic tea sachets – a new step after a long history of offering loose leaf teas. Oregon Mint & Tulsi is one of 10 new products being offered. The sachet line has had a positive response as it has made its way to customers and retailers in Northern California and the Pacific Northwest. "We've been excited to take all we've learned from our years selecting high quality teas and apply it to making a really diverse, delicious line of organic tea bags," said Owner Veerinder Chawla. "It is a wonderful thing to see the response and to be recog- nized by the sofi Awards." The Tao of Tea is now planning to embark on a national distribution campaign and is in the process of finding specialty food brokers and distribution across the country. About The Tao of Tea The Tao of Tea has been promoting the art and culture of tea since 1997. Founded by Veerinder Chawla in Portland, Oregon, it is a pure leaf tea company comprised of tea en- thusiasts from different backgrounds and countries. They travel, learn about, find, take delight in and offer pure leaf teas with great flavor, artistry and soul. All teas are in their original form, as they were intended, with no artificial flavors, additives or preservatives. Learn more at www.taooftea.com. Visit The Tao of Tea at booth #4823. Ques- tions about the new product line can be di- rected to info@taooftea.com or 503.736.0198. The Tao of Tea (Cont'd. from p. 1)

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