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Lioni Wins Super Gold at World Cheese Awards
Union, NJ—November 30, 2015 – Lioni’s Burrata Con Tartufo received a Super Gold and was named one of the World’s 62 Best Cheeses at the 2015 World Cheese Awards. The World Cheese Awards was held on November, 26, 2015 at the BBC Good Food Show Winter at the NEC, Birmingham, UK. This year a panel of 250 cheese experts from around the world including Italy, France, Australia, Japan and the USA, judged over 2700 entries with 62 of the world’s best cheeses selected for Super Gold awards. Lioni’s Burrata Con Tartufo features the rare delicacy of black truffles originating from ... |
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CIAA QIP Hosts Retailers for SIAL 2016
The Cheese Importers of America Qualified Importer Program (CIAA QIP) will build on the momentum of their very successful Retailer program and host 15 Retailers at the SIAL Show in Paris, France, October 15-19, 2016. The organization is holding a lottery for qualified retailers to win an all-expense paid educational trip to the SIAL trade show. To qualify, retailers should purchase at least 250,000 lbs. of wholesale cheese per year or have 5 or more retail stores. To learn more about the trip and to apply, individuals are encouraged to visit the CIAA website. Food retailers selling wholesale specialty cheese are invited ... |
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Arthur Schuman Opens Asian Offices
Fairfield, NJ – November 2015: Arthur Schuman today announced that it has opened offices in Hong Kong and Singapore, to be headed by Gordon Craig, its new VP of Sales for Asia and Oceania. Gordon, 44, has extensive experience working in the dairy and cheese industry. He worked at the Fortune 500 Company Mitsui & Co., where he set up Mitsui’s US Dairy Department and was in charge of the joint venture CP International LLC with Land O’Lakes in Tulare, California. Most recently he worked at Agropur, one of the top 5 dairy cooperatives in North America. He has served on ... |
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Today's Turkey: Serve Up Something Unexpected
Turkey’s tender flavors and delicious aromas beckon families to the Thanksgiving Dinner table, yet turkey’s lean protein is also finding favor among chefs and dietitians year-round for its unexpected innovative meal choice preparation as tenderloin and breast meat, with versatility in meatballs, soups, wings and burgers. The National Turkey Federation has launched a new program, Today’s Turkey – Serve up something unexpected?, which offers resources and support for grocery retail professionals to engage with consumers about turkey, the perfect lean – but at times overlooked – protein. “Turkey is top-of-mind when consumers are planning the traditional Thanksgiving meal, which makes ... |
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Culinary Collective Launches New Website
Specialty importer Culinary Collective has launched a new website and online ordering portal! The new website at www.culinarycollective.com consolidates Culinary Collective’s three previous websites into one, so product and company information such as details on sourcing practices, product awards, recipes and other resources for consumers and retailers is all at a visitor’s fingertips. Also, the website’s new online ordering function will also allow wholesale direct customers the opportunity to browse an online catalog and place orders quickly and easily. ... |
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Snowdonia Cheese Makes Royal Fan
Elizabeth, NJ –SNOWDONIA CHEESE COMPANY enjoyed a successful summer having garnered a host of awards, and press revelation of a royal fan. It’s been reported that HRH Prince William’s favorite meal during his time in the Royal Air Force (RAF) was a Welsh lamb burger topped with award winning Snowdonia Cheese Company Black Bomber Extra Mature Cheddar and served on brioche topped with a fried egg, after former RAF Chef Gareth Matheson released details and a recipe for the royal burger of choice. The news spread across the press, reaching across the English Channel, into the French Media and now ... |
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WMMB Releases "What's in Store 2016"
Madison, WI — What’s in Store 2016, the latest edition of the annual trends publication of the International Dairy-Deli-Bakery Association™ (IDDBA), and What’s in Store Online, a collection of 150 downloadable tables, as well as white papers and trends articles, are now available. With 30 years of credible reporting, What’s in Store is an essential dairy-deli-supermarket foodservice-bakery-cheese resource providing vital data on the retail and market trends, growth, and category changes shaping the food industry. A secondary research report, What’s in Storeis developed through both interviews with industry experts and sourcing of third-party data and trends. (A complete listing of sources is available at the IDDBA website.) ... |
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Comte Scholarship Winner Announced
The winner of the fourth annual Comté Scholarship for American Cheese Society Certified Cheese Professionals™ (ACS CCPs™) has been announced! Devin Lamma scored the highest points in the blind essay contest and has won an all-expenses-paid trip to the Comté region to explore the area and its culture and to learn about production and the cheese’s history. A fifteen-year Whole Foods Market veteran as well as a cheese educator, Lamma became an ACS CCP in 2013. He states, “I am thrilled and delighted to represent the ACS CCPs next year in France. It is my hope to learn the details of ... |
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Mifroma Allows Buyers to Adopt-an-Alp
Transhumance is a very important tradition in Switzerland. For many centuries farmers, together with their animals, have been moving between places in accordance with the seasons. During summers on the alp they have been crafting cheeses that by now are scientifically proven to be healthier and purer than any other types. While the idea of spending a summer high up on a mountain with some animals and not much more might sound cozy to most, life away from civilization is everything else than easy. Some huts don’t have running water, some no electricity. Days on the alp are long, labor ... |
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Arthur Schuman Wins Big at World Dairy Expo
Fairfield, NJ—October 2015: Arthur Schuman is proud to announce its Montforte Blue won first place, Cello Riserva Asiago won second place, Cello Riserva Artisan Parmesan and won third place in their respective categories at the 2015 World Dairy Expo Championship Dairy Products Awards, sponsored by the Wisconsin Dairy Products Association. The contest drew 1,210 entries from dairy processors throughout North America. Winners are known as the best of the best in North America. Montforte Blue is produced at the Imperia Foods’ manufacturing facilities located in Wisconsin. Cello Riserva Asiago and Cello Riserva Artisan Parmesan are produced at Lake Country Dairy ... |
