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in fact, that have black rinds, Despins says. Le Cremeux is aged for just
four or five months, compared to 12 months for the other two Kaltbach
varieties, Despins says. The result is a semi-soft cheese with a custardlike consistency and notes of caramelized butter and chicken stock.
Experimenting, telling stories
IDDBA '18 found one leading specialty cheese shipper, Green Bay,
Wisconsin-based BelGioioso Cheese Inc., branching out in a noncheese direction. The company introduced its Gianni Piadina line of
piadina, a traditional flatbread from Italy's Emilia-Romaga region.
The line is named for BelGioioso's Gianni Succi, a native of the region,
who prepared piadina with BelGioioso's Crescenza-Stracchino cheese
at the company's IDDBA booth. BelGioioso is pitching the piadinaand-cheese combination for instore prepared foods applications, with
product being made in departments, says Jamie Wichlacz, BelGioioso's
Arugula and prosciutto are among the more popular ingredients to pair
with Crescenza-Stracchino, but almost any other meats and vegetables
can be substituted, Succi says. BelGioioso's piadina comes in three varieties: Piadina Classica, Piadina Spessa Thick and Piadina with Extra
Virgin Olive Oil.
Milwaukee, Wisconsin-based Saputo Cheese USA Inc. showcased its
new Black Creek cheeses at IDDBA '18. The all-cheddar line is targeted
at male consumers, says Melinda Whitehouse, Saputo marketing
Packaging features a drawing of a Wisconsin farmstead, a wooden
board background and the tag line "Wisconsin Classic" and bears the
"Master's Mark Wisconsin" mark of the Master Cheesemakers program,
the only certification program of its kind outside of Europe.
The line features 7 oz blocks packed under the company's Artisan
Series banner and available in five flavors: Extra Sharp Cheddar, Sharp
Cheddar, Double Smoked Cheddar, Cheddar with Parmesan Notes and
Cheddar with Gruyere Notes. Other Black Creek products include Sharp
Cheddar Cheese Sticks and Sharp White Cheddar Cheese Snacks packs
and Sharp Cheddar Cold Pack Cheese Spread.
A new product line that draws on a unique bit of storytelling was a
highlight of Savencia Cheese USA LLC's IDDBA '18 offering. Mahwah,
New Jersey-based Savencia launched its Dorothy's brand in late
2017 through a pilot with Chicago retailer Mariano's, says Sebastien
Lehembre, Savencia senior brand manager.
The line has since been picked up by Wegmans, The Fresh Market,
Publix and other top retailers and will be in 1,500 stores by the end of
the year, Lehembre says.
Dorothy's is named for Dorothy (Demeter) Kolb, who as a girl in the
1930s fell in love with the cows in her grandfather's Illinois creamery.
Later, at Iowa State University, she became the first woman to earn a
degree in dairy science. That was followed by a career making cheese
with her husband.
One of Kolb's sons and one of her nephews work for Savencia today,
Lehembre says. "This is not BS marketing," he says. "This is a real story
about real people." Dorothy's brand cheeses come in two varieties:
Comeback Cow, a brie; and Keep Dreaming, a cream. Both 7 oz cheeses
come in the shape of a flower and feature packaging with vintage
graphics and lettering.
IDDBA '18 also showcased a plethora of dips from dairy producers in
California, Wisconsin and other states. One such product is a line of dips
Chino, California-based Scott Bros. Dairy created through a partnership
with Tapatio, a Vernon, California-based hot sauce specialist. The dips
were introduced at retail this year, with rollout moving eastward from
California, says the company's Jonathan Wilder. "There's much more
need for savory flavors, and these have a little more ethnic flare," he
says. "They can also be spread on sandwiches and used in other ways."
Dips retail for a suggested $4.99, Wilder says.
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