DOCSLIB.ORG

Intersource Midwest Contacts Intersource Midwest Office: 608.424.1356 Intersource Midwest Fax: 608.424.1358 Intersource Corporate Office: 973.543.3132

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Intersource Midwest Contacts Intersource Midwest Office: 608.424.1356 Intersource Midwest Fax: 608.424.1358 Intersource Corporate Office: 973.543.3132 We are a master distributor for some of the finest artisan and specialty cheese producers in the U.S. We also offer a wide variety of imported cheeses from Italy, Switzerland and England. We pride ourselves on our excellent customer service and schedule regular deliveries. Orders may also be picked up at our local warehouse at 110 N Pratt Rd. Monticello, WI 53570. If you require further information please contact us at [email protected] or visit our website www.Inter-sourceinc.com. To place orders, please contact information below: email: [email protected] phone: 608-424-1356 fax: 608-424-1358 Orders are due by 3pm on Monday for local deliveries same week. Orders due in by noon Monday for orders set to pick up the following week. We will accommodate late orders as best we can. *InterSource does not apply delivery charges. We will be creating a small minimum order of 4cs or $150 across the board. Some customers in outlying areas might have higher requirements. We will work with you if minimums are an issue. InterSource Midwest Contacts InterSource Midwest Office: 608.424.1356 InterSource Midwest Fax: 608.424.1358 InterSource Corporate Office: 973.543.3132 Stephen McKeon Allan Esser Midwest Sales & Logistics Manager Local WI Sales & Deliveries 608.215.9581 608.509.5309 [email protected] [email protected] Deana Howard Emily Peck Midwest Office Manager Accounting Manager 608.424.1356 973.543.3132 x 215 [email protected] [email protected] InterSource Midwest Product List Effective: September 15th, 2018 Code Pack/Size Code Pack/Size *All Pinna Pricing changes monthly with market PECORINO ROMANO DOP (Imported from Sardinia, Italy) Cultured Butter 80012 * Genuino Wheels 1/50 lb 40096 * Sea Salt Basket 6/6 oz cs 80446 * Genuino Wheels (No Box / No Repacks) 1/50 lb 40100 * Sea Salt 12 oz Roll 14/12 oz cs 80314 * Genuino Quarters 4/12 lb 40094 * Sea Salt 4 oz Roll 12/4 oz cs 80331 Genuino Black Label Wheels 1/50 lb 40118 * Lightly Salted Retail Roll 6/8 oz cs 80332 Genuino Black Label Half Wheels 2/25 lb 40126 * Lightly Salted Chef Roll 12/1 lb 80219 * Grated Romano (100% Pure-No Fillers) 4/2.2 lb 40134 * Unsalted Retail Roll 6/8 oz cs OTHER ITALIAN SPECIALTIES 40128 * Unsalted Chef Roll 12/1 lb 02745 * Gran Pecorino Wheels (Aged 2 years) 1/32 lb 40240 * Sea Salt Maple (Seasonal) 12/4 oz cs 02747 * Gran Pecorino Quarters (Aged 2 years) 4/9 lb Chevre Products 3786 * Ricotta Salata 2/5 lb 40150 * Plain Chevre Log 12/4 oz cs 3788 * Ricotta Di Capra (Goat Milk Salata) 2/8 lb 40275 * Herb Chevre Log 12/4 oz cs 80381 *x Ricotta Fresca 1/3.5 lb 40267 * Pepper Chevre Log 12/4 oz cs 80340 *x Ricotta Fresca - Small 8/8 oz 40276 * Cranberry, Orange, Cinnamon Log 12/4 oz cs 80385 * Ricotta Mustia (Smoked) 2/5 lb 40185 Log 12/10.5 oz cs 80341 * Ricotta Fresca Del Brigante 4/3.3 lb 40215 * Kilo Log 3/2.2 lb cs 2755 Brigante 3/3 lb 40223 * Chef Tub 2/4 lb cs 2757 * Brigante with Black Pepper NEW 3/3 lb 40400 * Cranberry & Tarragon Crumbles 12/4 oz cs 80390 * Brigante with Pepperoncino NEW 3/3 lb 40410 * Apricot & Thyme Crumbles 12/4 oz cs 2758 * Brigatne with Rosemary NEW 3/3 lb 40420 * Tomato & Basil Crumbles 12/4 oz cs 2759 * Brigante Di Capra (Goat Brigante) NEW 3/3 lb 40200 * Classic Plain Crumbles 12/4oz cs 2756 * Brigante Lactose Free NEW 3/3 lb Creamy Goat Products 2760 * Brigante with Truffles NEW 3/3 lb 40258 * Classic 6/4 oz cs 2761 * Brigante with Saffron & Black Pepper NEW 3/3 lb 40266 * Roasted Red Pepper 6/4 oz cs 1864 Santa Teresa (Pecorino Sardo DOP) 2/5 lb 40274 * Olive & Herb 6/4 oz cs 80055 Medoro (Pecorino Sardo Stagionato DOP) 2/5 lb 40282 * Bulk Creamy Goat 2/5 lb cs 80306 * Pecorino Pepato Quarters 4/9 lb 40290 * Goat Milk Feta 1/6 lb cs 80063 * Capra Sarda 2/7 lb Other Vermont Butter and Cheese Items 80071 * Fiore Sardo (DOP) 2/8 lb 40072 * Mascarpone 12/8 oz cs 80080 * Tamburino 8/1.5 lb 40088 * Mascarpone 6/16 oz 35157 * Capretto 6/1.5 lb 40085 * Mascarpone 4/5 lb 80075 * Pastore Del Tirso 2/5 lb 40002 Crème Fraiche 12/8 oz cs 80438 * Pecorino Da Grattugia (Romanian) 2/12 lb 40010 Crème Fraiche 2/4.75 lb 80505 * Regno Di Sardegna w/ Truffle 2/8 lb 40230 * Vanilla Crème Fraiche 12/8 oz cs 40029 * Fromage Blanc 6/8 oz cs PINNA SPECIALTY CUTS NEW 40045 * Quark 6/8 oz cs 80014 Pecorino Romano Cuts (11-13oz RWT) 6 lb RWT 40347 * Bonne Bouche 4 oz Retail 6/4 oz cs 80001 * Pecorino Pepato NEW 10/9 oz cs 40365 * Bijou 2 oz Retail 6/(2/2 oz) cs 80002 * Ricotta Salata NEW 10/8 oz cs 40304 * Fresh Crottin 12/2.5 oz cs 80003 * Santa Teresa NEW 10/7 oz cs 40363 * Coupole Retail 6/6.5 oz cs 80004 * Brigante Classico NEW 10/7 oz cs 40366 * Cremont - Retail 6/5 oz cs 80005 * Brigante with Pepperoncini NEW 10/7 oz cs 40001 * St. Albans NEW 9/2.8 oz cs 80006 * Brigante with Rosmarino NEW 10/7 oz cs BEL ALP & ALPINE CHEESES 1001 * BelAlp Bergkase 2/6 lb APINE CHEESE (Imported From Austria) 1000 Alpine Gruyere 2/6 lb 1002 * Alpine Gruyere Wheel 1/60 lb 10010 * Gruyere Shred (Import/Domestic Mix) NEW 2/5 lb 1003 * Alpine Gruyere Wedge 2/9 lb 10011 * Gouda Shred NEW 2/5 lb 1006 * Heublumenkase 1/13 lb 1007 * Alpenkoenig 1/13 lb * 2 week lead time on products All bulk products are priced per/lb. except where notedPage 1 of 7, ISMW Product List, 9/15/2018 www.inter-sourceinc.com InterSource Midwest Product List Effective: September 15th, 2018 Code Pack/Size Code Pack/Size CARR VALLEY (Full line available - Including retail cuts) SARTORI CHEESE (Full Line Available) 01026 * Smoked Cheddar Loaves 2/5 lb 02348 SarVecchio Parmesan 1/20 lb 01040 Smoked Gouda 1/10 lb 02308 SarVecchio Parmesan Wedges 12/5.3 oz cs 01037 Gouda Wheel 1/10 lb 02310 SarVecchio Shredded Parmesan Cups 12/5 oz cs 04004 * Bessie's Blend 1/10 lb 11006 Classic Shaved Parmesan Bags 16/8 oz cs 01028 * Bread Cheese 14/10 oz 11007 Classic Shredded Parmesan Bags 16/8 oz cs 01055 * Glacier Blue Pente Crème 1/6 lb 10802 Classic Shredded Parmesan Cups 12/5 oz cs 03003 * Marisa 1/10 lb 10545 * Sartori Shredded Parmesan 2/3 lb 02002 * Billy Blue 1/6 lb 10879 Sartori Shredded Parmesan 4/5 lb * Bellavitano Wheels 1/20 lb Merlot(2349) Pepper(2354) Balsamic(2352) Espresso(2353) Raspberry(2355) Gold(2356) Chai(2351) Citrus Ginger(2358) MARIEKE (Full Line Available) Bellavitano Wedges 12/5.3 oz cs 34060 * Foenegreek Gouda (2-4 mo.) 1/16 lb Merlot(2303) Pepper(2311) Balsamic(11874) Espresso(2306) 34020 Gouda Mature (6-9 mo.) 1/16 lb Raspberry(2302) Gold(2304) Chai(2307) Citrus Ginger(2312) 34002 * Gouda Premium (12-18 mo.) 1/16 lb 02357 * Pastorale Blend (limited availability) 1/20 lb 35081 * Overjarige Gouda (2+ years) 1/16 lb 02309 MontAmore Cuts 12/7 oz cs 34070 * Smoked Gouda (2-4 mo.) 1/16 lb 11878 Sartori Basil Asiago Wedges 12/5.3 oz cs 11875 Rosemary Asiago Wedges 12/5.3 oz cs 10814 Sartori Shredded Asiago Cups 12/5 oz cs 3070 Dolcina Gorgonzola Wheel 1/6 lb MAPLE LEAF CHEESE (Full Line Available) 3071 Dolcina Gorgonzola Wedges 12/5.3 oz cs 11282 Maple Leaf Red Wax Gouda 1/10 lb 35572 Maple Leaf Smoked Gouda 1/10 lb 35629 * Maple Leaf Jalapeno Jack 2/5 lb ROELLI CHEESE (Full Line Available) 4500 Dunbarton Blue 2/5 lb 4505 Red Rock 4/4 lb WIDMERS CHEESE CELLARS (Full Line Available) 4502 * Little Mountain 1/13 lb 30400 Brick Cheese Curd Bag 1/10 lb 30403 Whole Aged Brick Cheese 2/5 lb 30408 2 Year Cheddar 10/1 lb 30404 * 4 Year Cheddar 2/5 lb CHALET CHEESE COOP (Full Line Available) 30406 6 Year Cheddar 2/5 lb 5000 Deppler's Baby Swiss 2/6 lb 30405 Brick Cheese Spread 2/10 lb cs 5003 Deppler's Baby Swiss 1/40 lb 30407 Brick Cheese Spread NEW 12/8 oz cs 5001 Limburger 12/8 oz cs 5002 * Limburger Spread 12/8 oz cs EDELWEISS CREAMERY (Full Line Available) HOOK'S CHEESE (Full Line Available) 4002 Creamy WI Butterkase OTM 2/5 lb + 6001 1 Year Colored Cheddar 1/5 lb 35554 * Emmentaler (Eiger Mtn +2yrs) 1/22 lb 4003 3 Year Colored Cheddar 1/5 lb 11285 Grass Fed Aged Gouda 1/12 lb 5003 5 Year Colored Cheddar 1/5 lb 5005 Hook's Triple Play 1/5 lb All bulk products are priced per/lb. except where noted UPLANDS CHEESE * Denotes a 2 week lead time 1309 * Pleasant Ridge Reserve 1/10 lb Page 2 of 7, ISMW Product List, 9/15/2018 www.inter-sourceinc.com InterSource Midwest Product List Effective: September 15th, 2018 Code Pack/Size Code Pack/Size CRAVE BROTHERS FARMSTEAD LACLARE FARMS (Full Line Available) 32409 Fresh Mozzarella Ciliegine Cups 6/8 oz cs 2014 Chandoka 1/5 lb 32417 * Fresh Mozzarella Bocconcini Cups 6/8 oz cs 2030 Chandoka 12/6 oz 32425 Fresh Mozzarella Ovoline Cups 6/12 oz cs 2021 * Cave Aged Chandoka 1/22 lb 32435 Fresh Mozzarella Perline Cups 6/8 oz cs 2015 * Martone 6/6 oz 32420 * Fresh Mozzarella Medallions Cups 6/8 oz cs 2016 Evalon 1/10 lb 03980 * Fresh Mozzarella Ciliegine Tubs 2/3 lb cs 2017 Raw Goat Cheddar 1/5 lb 03972 * Fresh Mozzarella Bocconcini Tubs 2/3 lb cs 2025 Goat Cheddar 1/5 lb 03964 * Fresh Mozzarella Ovoline Tubs 2/3 lb cs 2028 * Goat Cheddar 12/6 oz 05312 * Fresh Mozzarella Perline Tubs 2/3 lb cs 30200 Goat Chevre Bags 2/5 lb cs 32440 * Fresh Mozzarella Medallions Tubs 2/3 lb cs 30205 * Goat Cheddar Curd 1/5 lb cs 32271 Fresh Mozzarella Vac Pack Balls 12/8 oz cs LACLARE 4OZ CHEVRE FAMILY 02739 Fresh Mozzarella Vac Pack Logs 8/1 lb cs 30810 Original Goat Cheese 12/4 oz cs 32430 Fresh Mozz - Marinated Ciliegine 6/8 oz cs 30820 Cranberry Cinnamon Goat Cheese 12/4 oz cs 03985 * Fresh Mozz - Marinated Ciliegine 2/3 lb cs 30830 Garlic Herb Goat Cheese 12/4 oz cs 32433 Farmers Rope Cheese 12/12 oz cs 30840 Blueberry Vanilla Goat Cheese 12/4 oz cs 32432 Farmers Rope Sticks NEW 10/8 oz cs 30851 Honey Goat Cheese
Load more

Recommended publications
  • 2020 World Championship Cheese Contest
    2020 World Championship Cheese Contest Winners, Scores, Highlights March 3-5, 2020 | Madison, Wisconsin ® presented by the Cheese Reporter and the Wisconsin Cheese Makers Association World Cheese Contest ® Champions 2020 1998 1976 MICHAEL SPYCHER & PER OLESEN RYKELE SYTSEMA GOURMINO AG Denmark Netherlands Switzerland 1996 1974 2018 HANS DEKKERS GLEN WARD MICHEL TOUYAROU & Netherlands Wisconsin, USA SAVENCIA CHEESE USA France 1994 1972 JENS JENSEN DOMENICO ROCCA 2016 Denmark Italy TEAM EMMI ROTH USA Fitchburg, Wisconsin USA 1992 1970 OLE BRANDER LARRY HARMS 2014 Denmark Iowa, USA GERARD SINNESBERGER Gams, Switzerland 1990 1968 JOSEF SCHROLL HARVEY SCHNEIDER 2012 Austria Wisconsin, USA TEAM STEENDEREN Wolvega, Netherlands 1988 1966 DALE OLSON LOUIS BIDDLE 2010 Wisconsin, USA Wisconsin, USA CEDRIC VUILLE Switzerland 1986 1964 REJEAN GALIPEAU IRVING CUTT 2008 Ontario, Canada Ontario, Canada MICHAEL SPYCHER Switzerland 1984 1962 ROLAND TESS VINCENT THOMPSON 2006 Wisconsin, USA Wisconsin, USA CHRISTIAN WUTHRICH Switzerland 1982 1960 JULIE HOOK CARL HUBER 2004 Wisconsin, USA Wisconsin, USA MEINT SCHEENSTRA Netherlands 1980 1958 LEIF OLESEN RONALD E. JOHNSON 2002 Denmark Wisconsin, USA CRAIG SCENEY Australia 1978 1957 FRANZ HABERLANDER JOHN C. REDISKE 2000 Austria Wisconsin, USA KEVIN WALSH Tasmania, Australia Discovering the Winning World’s Best Dairy Results Wisconsin Cheese Makers Association was honored to host an international team of judges and an impressive array of samples of 2020 cheese, butter, yogurt and dairy ingredients from around the globe at the 2020 World Championship Cheese Contest March 3-5 in Madison. World Champion It was our largest event ever, with a breath-taking 3,667 entries from Michael Spycher, Mountain 26 nations and 36 American states.
    [Show full text]
  • Baricelli Cheese Co
    BARICELLI CHEESE CO. Cheese: Appalachian Country: USA Milk: Cow A semi-soft cheese, developed from the Monterey Jack style but made with raw milk and aged a minimum of sixty days. Wheels are three inches thick with a thin, grayish brown natural rind. The cheese has a creamy texture with tiny eyes, mild with just a hint of sharpness and the flavor of fresh milk. 1oz. $2.25 1/2 piece $8.50 whole piece $16.00 Cheese: Cocoa Cardona Country: USA-Wisconsin Milk: Goat Made from 100% goats milk, this soft cheese is aged and rubbed with cocoa. Winner of Best of Class in the US cheese contest 2003. 1oz. $2.50 1/2 wedge $9.50 wedge $18.00 Cheese: Surchoix Gruyere Grand Cru Country: USA Milk: Cow This is a robust full-bodied cheese for the connoisseur. The producer Roth Kase, located in Wisconsin, has maintained the essential details of this classic Swiss original, including Swiss trained cheesemakers. The result is a nine month aged, firm bodied cheese that has earthy flavors with a hint of nuts. 1oz. $2.50 1/2 wedge $9.50 wedge $18.00 Cheese: Camembert Le Chatelain Country: France Milk: Cow From Normandy, France, this absolutely delicious cows milk cheese is smooth and creamy with a soft white edible rind. This recipe was given to a farmer named Marie Harel by a priest in 1791 while he was in hiding during the French Revolution. Marie and her children made and sold this cheese until it became world famous. A little more potent flavor than typical Camembert.
    [Show full text]
  • Flavor Description and Classification of Selected Natural Cheeses Delores H
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by K-State Research Exchange Culinary Arts and Sciences V: Global and National Perspectives, 2005, ed. Edwards, J.S.A., Kowrygo, B, & Rejman, K. pp 641-654, Publisher, Worshipful Company of Cooks Research Centre, Bournemouth, Poole, UK Flavor description and classification of selected natural cheeses Delores H. Chambers1, Edgar Chambers IV1 and Dallas Johnson2 1The Sensory Analysis Center, Department of Human Nutrition, Kansas State University, Justin Hall, Manhattan, KS 66506-1407, USA 2Department of Statistics, Kansas State University, Dickens Hall, Manhattan, KS 66506, USA Abstract Intensities of 30 flavor attributes were measured for 42 cheeses. Rated intensities of flavor characteristics generally fell in the low to moderate range for all cheeses. Some of the flavor characteristics (dairy fat, dairy sour, dairy sweet, sharp, astringent, bitter, salty, sour, and sweet) were present in all cheeses, and some (cooked milk, animalic, goaty, fruity, moldy, mushroom, and nutty) were specific to only a few of the cheeses evaluated in this study. The flavor of each of the 42 cheeses is described. Similarities in flavor were observed among many of the individual cheeses. Therefore, a clustering scheme was developed to show the overall flavor relationships among the cheeses. Those relationships are schematically represented by a tree diagram. Proximity on the tree diagram indicates a high degree of flavor similarity among the types of cheese. Introduction In most countries, consumption of cheese has been on the rise over the past decades (Richards, 1989; Magretti, 1996; Havrila, 1997; Hoebermann, 1997; Anonymous, 2002).
    [Show full text]
  • Cheese Cart at Restaurant Gary Danko Offer Fifteen to Twenty Cheeses Nightly
    The cheese cart at Restaurant Gary Danko offer fifteen to twenty cheeses nightly. We feature cheeses from many corners of the world rotating through hundreds of selections in a year. We balance our cart choices with our local favorites, worldly classics, adventurous flavor combinations and traditional crowd pleasers. A nightly selection might include: Goat's Milk Cheeses Humboldt Fog: Arguably the most well known goat cheese produced in California. This young, snow white cheese has a distinctive layer of ash running through the middle of its form. From Arcata, California in Humboldt County this award winning cheese inspires even non-goat cheese lovers to taste and enjoy! Alternatives may include, Valençay, Selles-sur-Cher, Sainte-Maure Belgique Cendrée, O'Banon, Siltcoos, and more. Roccaverano: Produced in the Langhe region of Italy this DOP cheese is aged by the legendary family of Guffanti to perfection, when the cheese takes on a soft moist cakey texture that sticks to your palate with a tangy creamy finish. Alternatives may include, Brunet, La Tur, Keene, Quatre-Feuille, Cameo, and more. Garrotxa: From Catalonia, Spain. This semi-hard cheese is full of herbaceous flavors resulting from the wild herbs the goats feed on. This complex herbaceous palate pairs with a delicate creaminess that delights the palate. Though usually not more than 6 months old at most, this drier style cheese has intense depth of character that offers layer upon layer of flavors on the palate. Let it linger to enjoy the after taste. Alternatives may include, Midnight Moon, Panteleo, Brabander, Chabrin and more. Sheep's Milk Cheeses Petit Agour: A classic from the Basque region.
    [Show full text]
  • Bovine Benefactories: an Examination of the Role of Religion in Cow Sanctuaries Across the United States
    BOVINE BENEFACTORIES: AN EXAMINATION OF THE ROLE OF RELIGION IN COW SANCTUARIES ACROSS THE UNITED STATES _______________________________________________________________ A Dissertation Submitted to the Temple University Graduate Board _______________________________________________________________ In Partial Fulfillment of the Requirements for the Degree DOCTOR OF PHILOSOPHY ________________________________________________________________ by Thomas Hellmuth Berendt August, 2018 Examing Committee Members: Sydney White, Advisory Chair, TU Department of Religion Terry Rey, TU Department of Religion Laura Levitt, TU Department of Religion Tom Waidzunas, External Member, TU Deparment of Sociology ABSTRACT This study examines the growing phenomenon to protect the bovine in the United States and will question to what extent religion plays a role in the formation of bovine sanctuaries. My research has unearthed that there are approximately 454 animal sanctuaries in the United States, of which 146 are dedicated to farm animals. However, of this 166 only 4 are dedicated to pigs, while 17 are specifically dedicated to the bovine. Furthermore, another 50, though not specifically dedicated to cows, do use the cow as the main symbol for their logo. Therefore the bovine is seemingly more represented and protected than any other farm animal in sanctuaries across the United States. The question is why the bovine, and how much has religion played a role in elevating this particular animal above all others. Furthermore, what constitutes a sanctuary? Does
    [Show full text]
  • Judging and Competition Awards Guide
    Judging and competition awards guide marquee sponsors: 2016 ACS JUDGING & COMPETITION RESULTS DES MOINES, IOWA JULY 29, 2016 The American Cheese Society (ACS) is the leader in supporting and promoting American cheeses. Founded in 1983 to support the North American artisan and specialty cheese industry, ACS provides advocacy, education, business development, and networking opportunities for members of the cheese industry, while striving to continually raise the quality and availability of cheese in the Americas. The cheesemakers listed on the following pages represent all of the entrants in the 2016 ACS Judging & Competition: 260 companies submitting 1,843 products. Winners in each category are listed separately. Unlike other cheese competitions, where cheeses are graded down for technical defects, the goal of the ACS Judging & Competition is to give positive recognition to those cheeses that are of the highest aesthetic and technical quality. As a result, the highest quality cheeses are those that ACS feels deserve the recognition of an award, based on a minimum number of points awarded (totaling 100 points possible) for first, second, or third place. In categories or sub-categories where the minimum number of points is not earned, no award is given. Our congratulations go out to all of the dedicated, passionate, creative producers who work daily to bring great cheese to life, to market, and to the 33rd Annual ACS Conference & Competition. Thank you to Gourmet Foods International, the sponsor of the ACS Judging & Competition and Awards Ceremony. Gourmet Foods International’s generous support helps to make this renowned judging possible. A LETTER FROM THE 2016 JUDGING & COMPETITION COMMITTEE CHAIR This Awards Booklet represents the culmination of 12 months of hard work, dedication, and commitment.
    [Show full text]
  • A Guide to Kowalski's Specialty Cheese Read
    Compliments of Kowalski’s WWW.KOWALSKIS.COM A GUIDE TO ’ LOCALOUR FAVORITE CHEESES UNDERSTANDING CHEESE TYPES ENTERTAINING WITH CHEESE CHEESE CULTURES OF THE WORLD A PUBLICATION WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS Printed November 2015 SPECIALTY CHEESE EXPERIENCE or many people, Kowalski’s Specialty Cheese Department Sadly, this guide could never be an all-inclusive reference. is their entrée into the world of both cheese and Kowalski’s Clearly there are cheese types and cheesemakers we haven’t Fitself. Many a regular shopper began by exclusively shopping mentioned. Without a doubt, as soon as this guide goes to this department. It’s a tiny little microcosm of the full print, our cheese selection will have changed. We’re certainly Kowalski’s experience, illustrating oh so well our company’s playing favorites. This is because our cheese departments are passion for foods of exceptional character and class. personal – there is an actual person in charge of them, one Cheese Specialist for each and every one of our 10 markets. When it comes to cheese, we pay particular attention Not only do these specialists have their own faves, but so do to cheeses of unique personality and incredible quality, their customers, which is why no two cheese sections look cheeses that are perhaps more rare or have uncommon exactly the same. But though this special publication isn’t features and special tastes. We love cheese, especially local all-encompassing, it should serve as an excellent tool for cheeses, artisanal cheeses and limited-availability treasures. helping you explore the world of cheese, increasing your appreciation and enjoyment of specialty cheese and of that Kowalski’s experience, too.
    [Show full text]
  • 62 Final List of 2019 ACS Judging & Competition Winners RC BUTTERS
    Final List of 2019 ACS Judging & Competition Winners RC BUTTERS Salted Butter with or without cultures - made from cow's milk 3rd PLACE Organic Valley Salted Butter CROPP Cooperative/Organic Valley, Wisconsin Team Chaseburg 2nd PLACE CROPP/Organic Valley Salted Butter CROPP Cooperative/Organic Valley, Wisconsin Team McMinnville 1st PLACE Brethren Butter Amish Style Handrolled Salted Butter Graf Creamery Inc., Wisconsin Roy M. Philippi RO BUTTERS Unsalted Butter with or without cultures - made from cow's milk 3rd PLACE Cabot Unsalted Butter Cabot Creamery Cooperative, Massachusetts Team West Springfield 3rd PLACE Organic Valley Cultured Butter, Unsalted CROPP Cooperative/Organic Valley, Wisconsin Team Chaseburg 2nd PLACE CROPP/Organic Valley Pasture Butter, Cultured CROPP Cooperative/Organic Valley, Wisconsin Team McMinnville 1st PLACE Organic Valley European Style Cultured Butter, Unsalted CROPP Cooperative/Organic Valley, Wisconsin Team Chaseburg P a g e 1 | 62 RM BUTTERS Butter with or without cultures - made from goat's milk 3rd PLACE Celebrity Butter (Salted) Atalanta Corporation/Mariposa Dairy, Ontario Pieter Van Oudenaren 2nd PLACE Bella Capra Goat Butter Sierra Nevada Cheese Company, California Ben Gregersen QF CULTURED MILK AND CREAM PRODUCTS Creme Fraiche and Sour Cream Products - made from cow's milk 3rd PLACE Crema Supremo Sour Cream V&V Supremo Foods, Illinois Team Michoacan 2nd PLACE Creme Fraiche Sierra Nevada Cheese Company, California Ben Gregersen 1st PLACE Creme Agria (Sour Cream) Marquez Brothers International, Inc., California Marquez Brothers International, Inc. QK CULTURED MILK AND CREAM PRODUCTS Kefir, Drinkable Yogurt, Buttermilk, and Other Drinkable Cultured Products - all milks 3rd PLACE Karoun Whole Milk Kefir Drink Karoun Dairies LLC, California Jaime Graca P a g e 2 | 62 2nd PLACE Jocoque Marquez Brothers International, Inc., California Marquez Brothers International, Inc.
    [Show full text]
  • Banquet Menus
    BANQUET MENUS Our team of culinary and service professionals look forward to creating a memorable experience for you and your guests. A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. TABLE OF CONTENTS MENU GUIDELINES 3 MORNING · BREAKFAST 5 THEMED BREAKS 16 AFTERNOON · LUNCH 20 EVENING · DINNER 32 THE FARMHOUSE · MENUS 62 THE FARMHOUSE · COOKING EXPERIENCES 82 BAR 88 WINE 92 2 MENU GUIDELINES Please be aware that fluctuations in food costs due to unforeseen market conditions occasionally prompt the resort to adjust menu pricing. The published menus with pricing are accurate at the time of printing, however pricing is only guaranteed 3 months prior to event dates. Pricing is per person unless otherwise indicated. Due to state and local ordinances, all food and beverage must be purchased solely through Ojai Valley Inn. Ojai Valley Inn is the only licensed authority to serve and sell food on the premises; therefore, outside food and beverages are not allowed on the hotel property. A taxable 24% service charge is added to all food and beverage (subject to change). California State Tax is calculated on the total of all charges. MINIMUM GUEST COUNT A minimum of 30 guests is required for all menus within the Banquet Menus unless noted otherwise. For groups fewer than 30 guests, please refer to our Executive Meeting Menus. BAR SERVICE Should you request a bar set-up, a bartender fee of $200 per bartender per five hour event is applicable if sales do not exceed $500 per bar (exclusive of tableside wine service).
    [Show full text]
  • Dec/Jan 2008
    SPECIAL SECTION 2008 Specialty Cheese Guide Dec./Jan. ’08 Deli $14.95 BUSINESS Also Includes The American Cheese Guide ALSO INSIDE Entrées Natural Meats Italian Deli Salami Reader Service No. 107 DEC./JAN. ’08 • VOL. 12/NO. 6 Deli TABLE OF CONTENTS BUSINESS FEATURES Merchandising Entrées In The Deli ..............17 Fresh is the buzzword sparking a revolution in today’s supermarket industry. COVER STORY PROCUREMENT STRATEGIES Natural Deli Meats ........................................59 More retailers are responding to consumer concern for both a more healthful product and animal welfare. MERCHANDISING REVIEW Viva Italy! ......................................................63 Learning about the background of imported Italian deli products spurs effective marketing and increased profits. DELI MEATS Salami And Cured Meat: Renaissance With An Ethnic Flair ..................69 Effectively merchandise a range of salami and cured meats as high-end unique products. SPECIAL SECTION......................19 1122 2008 COMMENTARY EDITOR’S NOTE Specialty The Specialty Cheese Challenge/Opportunity..................................6 Cheese Guide It may sound like a burden — can’t we just sell product? — but it really is the opportunity. PUBLISHER’S INSIGHTS 2008 Will Be An Interesting Year...................8 From cause marketing and the invasion of the Brits to the greening of politics, 2008 will prove to be a pivotal year. MARKETING PERSPECTIVE There’s No Place Like You For The Holidays ..................................73 You can mount any merchandising
    [Show full text]
  • Bulk Foods Fresh Produce Cheese Frozen Dairy and Refrigerated Meat
    Table of Contents Product Classes Beverages Dry Grocery and Pantry Bulk Foods Fresh Produce Cheese Frozen Dairy and Refrigerated Meat Product Attributes O = Organic If you see this symbol, the product is certified organic by any of the nationally recognized certifications. GM = GMO Free This tag is only applied to products that have been verified by the Non-GMO Project or are certified organic. R = Regionally Sourced This designation means the product is manufactured in the the following states: NY, CT, NH, PA, MA, ME, VT. K = Kosher A Kosher certified product. Please inquire with your sales rep if you need a particular certification. = Gluten Free GF Please note that this is reserved for manufacturers who have passed a third party audit to get their product certified. There are many items free of gluten containing ingredients that will not have this badge. = Special Order SO This is not a stock item and occasionally requires additional lead time to bring in for you. Product Listings Product ID Please use this code when you place your order via email, fax, or phone. Description The product description. Items that are priced by the pound are designated by a $/# symbol. Size Case size. If an item is sold by weight the product description will indicate an estimated size, ~8#. List Price For a catalog with pricing, please contact your sales rep. Questions? Please contact our sales team! 607.319.5150 x5 [email protected] O GM R K GF SO Product ID Description Pack Size Beverages Beverages: Bottles Bruce Cost R FGA104 Ginger Ale, Blood
    [Show full text]
  • US Cheese Contest
    U.S. Cheese Contest CHAMPIONS TEAM GUGGISBERG RANDY KRAHENBUHL GIANNI TOFFOLON Guggisberg Cheese Fair Oaks Dairy Products Belgioioso Cheese Millersburg, Ohio Fair Oaks, Indiana Denmark, Wisconsin 2019 2005 1991 MIKE MATUCHESKI MICHAEL GINGRICH LARRY MARTEN Sartori Company Uplands Cheese Company Cloverleaf Cheese Company Antigo, Wisconsin Dodgeville, Wisconsin Stanley, Wisconsin 2017 2003 1989 TEAM GUGGISBERG CHRISTINE FARRELL TODD JAKOBI Guggisberg Cheese Old Chatham Sheepherding Co. Sorrento Lactalis Old Chatham, New York Arpin, Wisconsin Millersburg, Ohio 2015 2001 1987 HOLLAND’S FAMILY CHEESE TEAM MILFRED SEVERSON FRITZ KOPP Klondike Cheese Company Deppeler Cheese Factory Holland’s Family Cheese Monroe, Wisconsin Monroe, Wisconsin Thorp, Wisconsin 2013 1999 1985 KATIE HEDRICH RICK RUFER JAMES MEIVES Kolb Lena Bresse Bleu Valley View Cheese Factory LaClare Farms Specialties Watertown, Wisconsin South Wayne, Wisconsin Chilton, Wisconsin 2011 1997 1983 JOHN GRIFFITHS CHARLES MALKASSIAN LOUIS LUYKX Vella Cheese Company of California Land O’ Lakes Sartori Foods Sonoma, California Kiel, Wisconsin Antigo, Wisconsin 2009 1995 1981 KEN ROOT MIKE BRENNENSTUHL Land O’ Lakes McCadam Cheese Company Denmark, Wisconsin Chateaugay, New York 2007 1993 2 UNITED STATES CHAMPIONSHIP CHEESE CONTEST WINNING RESULTS GUGGISBERG EYES SECOND SUCCESS A petite Baby Swiss wheel made by Guggisberg Cheese in 2019 UNITED STATES Millersburg, Ohio earned the title 2019 U.S. Champion Cheese in March, a mere four years after Guggisberg Premium Swiss GRAND CHAMPION topped the U.S. Championship Cheese Contest. Richard Guggisberg Marieke Gouda of Thorp, Wisconsin, also continued their winning ways, earning both & Team Guggisberg the First and Second Runner-Up positions this year, after besting the competition in Doughty Valley 2013.Yet, the frequency of their success had no tempering effect on cheesemakers Richard Guggisberg and Marieke Penterman, with both appearing awed and thrilled at Guggisberg Cheese the Contest’s crowning event, Cheese Champion.
    [Show full text]