Oser Communications Group

20 The Cheese Guide FEATURED PRODUCTS 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 Located in the Alpine Valley of Switzerland is a 22 million-year- old natural sandstone cave with a small tranquil river running through it. This underground won- der is the Kaltbach Cave. The conditions for cheese re- finement are perfect in this one- of-a-kind cave. In fact, Kaltbach means "cold river" and it's what allows for a constant humidity of 96 percent in the clean, mineral- rich cave air. The climate gives cheeses their inimitable, distinc- tive aroma and texture, and rustic dark brown rind, for the signature look of Kaltbach cheese. At any given time, there are more than 100,000 Kaltbach cheese wheels aging in the caves, including: Emmi Kaltbach™ Em- mentaler ® AOP – a traditional hard Swiss cheese aged for a minimum of 12 months. Through the cave- aging process, this cheese devel- ops complex flavors, blending earthy, intense nuttiness with herbaceous woodiness. Emmi Kaltbach Gruyère ® AOP and Emmi Kaltbach Le Crémeux are also aged there. The Emmi Kaltbach Gruyère AOP is a Swiss classic cheese aged for at least 12 months to give it flavors of dried stone fruit, spice, black tea and hazelnuts, while the Le Crémeux is a semi-firm cheese aged for four months. Made with extra cream, this cheese has a m e l t - i n - y o u r - mouth texture and a buttery, earthy flavor. The natural standstone cave is only part of the Kaltbach secret. The other secret is Emmi's renowned Cave Master Walter Burri and his team of affineurs, who hand-select and care for the cheeses. Not every Emmi cheese has the necessary qualities to be- come an authentic Kaltbach cheese. Before a cheese begins the aging process, Burri carefully checks the appearance, texture and taste of each wheel, ensuring only the very best Emmi cheeses move on to age inside the Kaltbach cave. Equally important is the daily care that the affineurs take of the cheeses, practicing the traditional Swiss craft of cheese affinage. Kaltbach specialty cheeses are enjoyed by an ever-increasing number of cheese lovers around the world and regularly win top awards at international cheese competitions. Emmi Roth 608.285.9800 www.emmiroth.com A Closer Look at Emmi Kaltbach Cave-Aged Cheeses Just Jan's started with 13 flavors of all-natural fruit spreads. As a new brand, launching with that many flavors was ambitious, and the company found that not all of those flavors were gaining a fol- lowing and responded by con- signing them to the archive. Since then, Just Jan's has main- tained its core product mix and expanded its range with new fla- vors as it searched for new and innovative ways to reach its au- dience. Tangerine Sriracha, a 2016 sofi Award finalist is an ex- ample of one of those new cre- ations. But even as Just Jan's ex- pands its range in new direc- tions, those original flavors continue to inspire, and although some didn't gain the widespread following that would have kept them in the core mix, they still had their fans. This was particu- larly true of the Just Jan's Apri- cot Pepper Spread, which has been one of the company's most requested original flavors. In messages to the company's website or in person at shows, the company's customers fre- quently asked about Apricot Pep- per, and for years, the company's re- sponse has been that it was unavail- able but that it might be returned to the lineup at some point. Jan Hogrewe herself has always been one of those Apricot Pepper cultists, and she'd promised herself that someday she'd re-release it. That promise is being kept today. This time around, Hogrewe has revisited her original recipe. While the original version was made from dried apricots, the cur- rent iteration is made from fresh fruit. In addi- tion, the bell pepper of the original version has been kicked up a notch with the addition of jalapenos for a sweet and spicy spread that will pair perfectly with cheese or many other dishes. Just Jan's 818.282.6236 www.justjans.com Just Jan's Remakes an Old Favorite Klondike Cheese Co.'s Tradi- tional 8- and 16-ounce Chunk Brine are an authentic way to taste feta in the family of Odyssey ® Feta cheeses. With the exceptional mouth-feel and freshness you get from the cheese pack- aged in a brine solution, you can be guaranteed the highest qual- ity flavor. Having the availability of the smaller pack size allows house- holds to have the same indul- gent experience at home as they would in their favorite restaurant, using Odyssey Traditional Feta in Brine to create their signature dishes. You can savor the flavor longer when the feta is sub- merged in the brine solution. If you haven't tasted Feta in Brine, you'll no doubt be impressed by its freshness, a u t h e n t i c i t y and traditional flavor. Brine- packed Feta also offers a longer shelf life after opening, adding value to your customers' pur- chase. Odyssey Feta Cheese is avail- able in both retail and bulk food- service. Klondike Cheese 608.325.3021 www.klondikecheese.com Taste the Tradition in Odyssey Feta Cheeses Savello di Roma has perfected this 2,000-year-old traditional 100 percent sheep milk cheese with its distinctive 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 yel- low 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 pasture that varies from season to season. The Roman coun- tryside's pastures produce rich, di- verse and tasty milk that makes these sheep much healthier. The production process uses both traditional techniques of centuries ago as well as modern technology to make Savello Cheese an impor- tant part of a nutritionally well balanced diet. Savello USA 570.822.9743 www.savellousa.com Sheep Milk Cheese from Savello

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