Our first stop was at the booth sponsored by the Wisconsin Milk Marketing Board where a 200-pound wheel of Swiss-style cheese was on display. The cheese is being manufactured by Edelweiss Creamery under the expert guidance of Master Cheesemaker Bruce Workman. Using raw milk from local herds, this Emmentaler crafted in an old-fashioned copper kettle is a sweet, nutty classic cheese. Contact Jeff Wideman or Shirley Knox at 608-934-1234, or send e-mail to mapleleaf1@tds.net.
DCI Cheese Company gave a new look to their Great Midwest line of cheeses. Wall Street Journal illustrator Kevin Sprouls has designed a fetching new label printed on natural craft-like paper. In addition, DCI has added new flavors to the Great Midwest line: Roasted Red Pepper Jack, Smokey Jack, Ranch Jack, and Buffalo Blue Jack. Call 800-782-0741, or visit www.dcicheeseco.com.
Roth Kase also featured their new Sole! Line. The line offers eight popular Hispanic-style cheeses crafted in Wisconsin. They include: Queso Fresco, Queso Blanco, Queso Quesadilla, Panela, Anejo Enchilado, Queso Asadero, Cotija, and Oaxaca. For more information, call 608-328-2122, or visit www.rothkase.com.
A sweet treat was had in the Wisconsin booth in the form of the new Dessert Balls from Sugar Brook Farms. Balls of flavored cream cheese, they are rolled in toasted almonds. They make delicious impromptu desserts served either with cookies, fruit, or simply out of hand as a snack. So far, they come in Chocolate Chip, Peanut Butter Chocolate Chip, and Cherry flavors. For more information, call Kelly Longseth at 608-845-5796, or send e-mail to sugarbrookfarms@charter.net.
Yancey's Fancy introduced a new Aged Cheddar with Finger Lakes Champagne. Sparkling wine from the Finger Lakes region in Upstate New York gives this aged Cheddar a light and slightly sweet flavor. Call them at 585-599-4448, or visit www.yanceysfancy.com.
Couturier introduced new pasteurized versions of its Chabichou du Poitou in a 150-gram deli cup and its 60-gram Crottin de Chevre. Made in the Vienne, Chabichou du Poitou -- an A.O.C. cheese -- is molded by hand in traditional cylindrical mlds to form its characteristic small cone shape. Also new from Couturier: La Galette, a washed-rind cheese in 175-gram wheels and Paysan Breton Luxury Cream Cheese seasoned with sea salt from Guerande. For more information, call 401-737-1710, or visit www.soignon.fr.
The folks at Fromartharie were showcasing a new cheese from Spain called Rosey Goat, a fitting companion to their popular Winey Goat. Rosey Goat, an artisanal product from Selected by Solera and made by Garcia Baquero, is a semi-soft goat's milk cheese covered with rosemary. The herb perfectly complements the cheese's tart flavor. Winey Goat is bathed in red wine. Call 800-899-6689, or visit www.fromartharie.com for more information.
Jana Foods introduced a new line of Mil lel cheeses from Australia. These specialty cheeses, including Pepato, Romano, Parmesan, and a Pecorino-style cheese, are made using the traditional methods of Italy. For more information, call 201-592-0336, or visit www.janafoods.com.
Dozens of items were introduced at the Anco Fine Foods booth, including a complete line of exact-weight cheeses developed for the supermarket and deli marketplace. In addition to three new fruit cheeses, the company launched extensions of the Ile de France Camembert and Chevre lines. An extremely creamy cheese with an ivory color and intense mushroom and nutty aftertaste, the new Camembert Cremeux will be sold in the company's exclusive "Extended Freshness" package. It features a parchment-wrapped Camembert packed in a freshness sealed box that preserves the cheese's flavor and enables it to age to perfection. For more information, call 201-641-3535, or visit www.ancofinecheese.com.
In the California pavilion, we found that Sierra Nevada Cheese Company has launched a new line of Organic Cream Cheese, both plain and with garlic and chives. These traditional, handcrafted products are made with pasteurized certified organic milk and cream and untreated sea salt, and they use no stabilizers, gum, preservatives, or artificial flavors. They are also easy to spread with a delightful tangy flavor. Call 530-934-8660, or visit www.sierranevadacheese.com.
Cheezwhse.com tempted attendees with Normandie Brie, a double-creme, soft-ripened cheese from France. Normandie Brie is slowly pasteurized at a lower temperature to allow the cheese to continue ripening and the flavor to continue developing. For more information, call 800-WB CHEESE, or visit www.cheezwhse.com.
Best Cheese introduced a new line of cheeses from Holland -- Legendairy Cheese that includes two organic cheeses called Orgouda. Orgouda Mild is a semi-hard cheese with a creamy flavor. Orgouda Gold is aged for 12 months, resulting in a more pronounced nutty flavor. Both are great for snacking, for sandwiches, and for cooking. Call 914-241-2300, or visit www.bestcheeseusa.com.
Champignon was spotlighting their Rougette triple-cream soft-ripened cheese with an orange-white rind. The cheese matures for over three weeks in special ripening rooms where the rind is washed five times with a special blend of spices that give it an aromatic and piquant flavor. This classic cheese is ideal with baguettes or dark rye bread accompanied by a glass of beer or served with a full-bodied red wine. For more information, call 201-871 7211, or visit www.champignon-usa.com.
Montchevre introduced a pack of assorted mini goat cheese logs in Plain, Garlic and Herbs, Cranberry-Cinnamon, and Sun Dried Tomato and Basil. Made with prime-quality goat milk from Wisconsin, each log offers a soft, smooth texture with a mild and fresh tangy flavor. Available in 4X4-ounce logs packed six in a case, the assortment is perfect for appetizers, a buffet, as a snack, for a cheese tray, or as a gift. For more information, call 310-541-3520, or visit www.montchevre.com.
Kerrygold has restyled their packaging into a very distinctive and eye-catching design that highlights the Kerrygold name and color. The new packages currently adorn their Aged Cheddar, Blarney Castle, Swiss, and their signature creation, the outstanding Dubliner cheese. For more information, call The Irish Dairy Board at 847-256-8289, or visit www.kerrygold.com/usa.
Lactoprot debuted a new German Tilburg natural cheese in deli loaves and cut and wrap. This mild, creamy cheese is said to appeal to Gouda and Fontina lovers. For more information, call 608-437-5598, or visit www.lactoprot.com.
Arla Foods unveiled a new blue called bellablu, a wonderfully mild and creamy blue cheese with a spreadable texture and a contemporary container that holds one wedge of cheese. Targeted for a younger customer, the cheese promises to introduce a whole new generation to the taste of blue cheese. Call 800-243-3730, or send e-mail to usa@arlafoods.com.
Organic Valley featured a new line of Stringles Organic String Cheese for kids. Stringles are available in Organic Colby Jack; Organic Low Moisture, Part Skim Mozzarella; and Organic Cheddar. Each colorful package contains eight .75-ounce sticks. For more information, call 608-625-2602, or visit www.organicvalley.coop.
BelGioioso debuted a new 2-pound fresh Mozzarella log, while John Volpi and Co. presented diced Genova Salame in modified atmosphere packaging. Each package contains five ounces of Genova Salame made from extra-lean pork that has been lightly seasoned with natural spices. To reach BelGioioso, call 920-863-2123 or visit www.belgioioso.com, and John Volpi and Co. at 314-772-8550 or visit www.volpifoods.com.
Advantage Cheese debuted a new cheese from Chile called Andes Panquehue Cheese. It is a mild and buttery farmstead cheese produced in the town of Panquehue in the Aconcagua Valley at the base of the Andes Mountains in Central Chile. The feed is grown on the farm and the cows are all raised in a natural, humane fashion and are not given growth hormones. The cheese is perfect for snacking and sandwiches, as well as for all sorts of cooking applications, including omelets, quiches, salads, and souffles. Call Alan Donatiello at 732-458-6112, or send e-mail to alandonatiello@andesfoods.com.
Swiss-American presented Epic Fat Free Crumbled Feta Cheese in Plain, Fat Free Plain, Tomato and Basil, Mediterranean Herbs, and Fat Free Mediterranean. Each of the flavors is available in 6-ounce cups. For more information, call 800-325-8150, or visit www.swissamerican.com.
Keller's Creamery has added a new product to their Plugra line of butter, new Plugra Clarified European-Style Butter. This shelf-stable butter works well for almost any type of cooking. Chefs often keep it above the stove in squeeze bottles, or they keep it with their oils. Great for eggs, seafood, baklava, and more. Call Joe Fallon at 800-KELLER 1,send e-mail to jfallon@kellerscreamery.com, or visit www.kellerscorp.com.
Forever Cheese presented its new Miticrema, a spreadable Spanish sheep's milk cheese. Creamy and sweet, this cream cheese is available for retail or foodservice applications. Retail packaging comes in 3.5-ounce tubs, 12 to a case. For more information, call 718-777-0772, or visit www.forevercheese.com.
Krinos Foods featured a bevy of Greek cheeses, including Vlahotyri. Commonly known as village cheese, this product -- unique to Krinos -- is good for eating on its own or making saganaki. Also new, Kasseri in 7-ounce pre-packs and 4-ounce pregrated Myzithra. For more information, call 718-729-9000, or visit www.krinos.com.
Bingham Hill Cheese Co. spotlighted its Aspen Log, a cow, goat, and sheep's milk cheese with a bloomy rind. The cheese is available in 1.2-pound logs. For more information, call 970-472-0702, or visit www.binghamhill.com.
