inStorebuyer - October 2011 - (Page 46)

cheesecorner INNOVATIONS IN DELI CHEESE “RAW” In France, cheesemakers follow the concept of terroir. The translation for the word is soil, but in the cheese community, it implies that each pasture, each farm, the soil, the water that feeds the landscape, the geographic location of the farm and the corresponding diet of the animals on it are unique. This uniqueness comes out in the milk the animals provide, and, consequently, in the cheese made from the milk. The goal of an artisan cheesemaker is to accentuate the flavors of the landscape. Andy Hatch, cheesemaker and general manager of Uplands Cheese Inc. in Dodgeville, WI, feels strongly enough about this that he only makes his awardwinning Pleasant Ridge Reserve from May through October when his cows are eating fresh pasture. To retain the unique flavors of the animals’ diet, many artisan cheesemakers prefer unpasteurized or “raw” milk, which allows the character of the cheese to stand out because the nuances of diet and “good” bacteria are not eliminated by the pasteurization process in an effort to make the milk safe for human consumtion. The FDA defines pasteurization as the process of heating every particle of milk or milk product, in properly designed and operated equipment, to one of the following temperatures and held continuously at or above that temperature for at least the corresponding specified time: 145ºF* 30 minutes, 161ºF* 15 seconds, 191ºF 1 second, 194ºF .5 seconds, 201ºF .1 seconds, 204ºF .05 seconds, 212ºF .01 seconds. *If the fat content of the milk product is 10% or greater, or a total solids of 18% or greater, or if it contains added sweeteners, the specified temperature shall be increased by 5ºF. Raw milk cheese has long been the choice of gourmets, artisan food lovers and “foodies” for its deep and rich flavor. The taste quality of raw milk cheese cannot be denied, but some fear the health implications of unpasteurized milk. The FDA is currently in the process of determining whether to increase the mandatory 60 day aging period, or possibly banning raw milk cheese altogether. If the period is extended, it could hamper the making of certain varieties that usually aren’t aged longer than 60 days and, if banned, eliminate numerous award winning and unique cheeses altogether. Sheana Davis owns and operates The Epicurean Connection in Sonoma, CA and is an award-winning cheesemaker. As host of the annual Sonoma Valley Cheese Conference, she has her finger on the pulse of the cheesemaking community. In 2002 Raw Milk Favorites Pleasant Ridge Reserve, Uplands Cheese Inc., Dodgeville WI • The only three time ACS Best of Show winner 2010, 2005, 2001 • Best of Show 2003 US Cheese Championship (only cheese to win Best of Show in both ACS and US Cheese Championship) Rogue River Blue, Rogue Creamery, Central Point, OR • ACS Best of Show 2011, 2009 Organic Colby, Neighborly Farms of Vermont, Randolph Center, VT • ACS First place 2007, Colby Made from Cow’s Milk | 46 | inStorebuyer | October 2011 |

Table of Contents for the Digital Edition of inStorebuyer - October 2011

inStorebuyer - October 2011
editor’s note - How to Energize Your Instore
Contents
New Stop & Shop Features Deli Kiosks
Kroger Commits to Breast Cancer Awareness
Dawn Busy Bakery - Brownie Trends
Dawn Busy Bakery - Brownie Facts
BJ’s Wholesale Opens in Massachusetts
More Mediterranean on Menus
Stratas Foods names Daniels VP of R&D
Price Chopper Launches Shops4U
Dawn 360 - The Donut Opportunity
Sam’s Club Reinvents Brands
Sobeys to Supply Target Canada
Hy-Vee Helps Launch Healthiest State Initiative
FMI Joins Family Day Campaign
Hispanic Trends
Signature Sandwiches
Yeast Donuts on the Rise
Deli Meats Decrease Overall Contribution
Energize & Engage
Trading for Dollars
Meat Slicers Offer Innovative Opportunities
Shoppers Prioritize Portion Control
"Raw" Milk
Product Trends
Product Showcase
Ad Index
Secret Mission

inStorebuyer - October 2011