Wake up your taste buds!

Something about spring seems to put a smile on our faces. Perhaps it’s simply because spring holds
the promise of longer days, warmer temperatures and more colorful landscapes. Spring also brings a
refreshing burst of color to our table and flavor to our recipes with flower-like artichokes, sweet tart
grapefruit, bright green sugar snap peas and more.

But let’s face it – most of us would rather spend more time outdoors and less time in the kitchen once
spring rolls around. That’s why our features recipes are easy to make and call for easy-to-find
ingredients. The secret to each recipe, of course, is the addition of gourmet cheese. You’ll find that
just a touch of a high-quality cheese turns ordinary recipes into extraordinary dishes that are
absolutely delicious! We’ve carefully selected each recipe, and each cheese, choosing varieties that
showcase the flavors of their garden counterparts.

Tease your taste buds with our zesty Manchego Shrimp Ceviche.

Then cool off with our Fruity Spring Salad with Bleu d’Auvergne.

Satisfy your craving for lighter fare with our Smoked Salmon, Alouette and Avocado Verrine.

Enjoy the first strawberries of the season stuffed with a rich blue cheese.

Butterflies and blossoms aren’t the only signs of spring. Your own table will reflect the lusciousness of the season… giving you yet one more reason to smile.

Bon appetit!

When Paris Plans Get Sidetracked to Spain.
Oh, the Problems I Have

Cutting the 3 year Jamón Ibérico

When Dr. Seuss says, “Oh, the places you’ll go!” he wasn’t kidding. With my role at ANCO, constant travel is part of my job description. It’s not always easy, but nevertheless I’ve learned to dig it.

Some trips are spur of the moment. When my schedule for fall 2016 included a trip to one of my favorite places in the world – Paris – my year was looking pretty special! Little did I know it was about to go from special to spectacular – with a slight addition to the itinerary: Spain. Just when my plans were firmed up for a pre-Christmas trip to “La Ville-Lumière” (“The City of Lights”), I got a second invitation. Could I, on my way to Paris, spend a few days in Spain? Hmmm. Let me think. Yes.

The invitation came from one of my new favorite vendors: Unearthed. They offer amazing products – products that happen to be some of my favorite foods! Olives, chorizo, pate, Spanish omelets … Unearthed offers those of us on “the other side of the pond” an opportunity to discover a world of flavor not always available to us. I jumped at the chance to meet with them.

Jamón Ibérico air drying facility

The best products are always produced by the most passionate people

That’s what Unearthed has found, anyway. Their manufacturers are often continuing a family tradition that stretches back for generations. Their products are the result of that passion combined with the terroir – the sense of place. Climate, access to the best raw materials, and the depth of local knowledge combine to create the terroir that plays such a large role in the flavor profiles and high quality of Unearthed products.

Arriving in Seville, I found Unearthed’s Head of International Business Development (also a microbiologist), Marco Águas waiting for me and we drove two hours west to his home country of Portugal, to Elvas. Elvas is a Portuguese city with a Gothic cathedral that dates from the reign of Manuel I of Portugal (1495–1521). Elvas is known for its Moorish architecture, its olives and plums. Brandy is distilled and pottery manufactured in the city.

Jamón Ibérico air drying facility

Fish-bowl sized gin and tonics refreshed us as we joined the rest of the team for our week-long adventure into the world of Jamón Ibérico

In the morning, Diego Pastor, Export Director, led a tour to the natural Jamón air-drying facility Señorío de Olivenza in Olivenza. Now Spain, once Portugal and just over the Elvas border the streets still keep both the Portuguese and Spanish names. Here they produce the famous pata negra, or certified DOP Jamón Ibérico, produced from the black-hooved Ibérian pig. This pork is coated in natural sea salt, the only additive and a natural ingredient in preservation. We learned that humidity and temperature greatly affect the outcome of the perfect product, which is aged a minimum of three years.

We headed to lunch, in an historic restaurant in the city center, hosted by Ramón Martín, the owner of the facility I visited and the brand Montaraz. As we arrived and began to chat, we were greeted with glasses of sherry while master carver Jorge sliced three-year Jamón Ibérico paper-thin. After a rich lunch we left for the farm, where we met the next generation of Ibérico Bellota pigs, running free among the oak trees, waiting for the first of the season’s acorns to fall.

Jamón Ibérico

In Spain, the oak forest is called Dehesa

Each pig is allotted a hectare of land on which to roam. It’s here in Montenara season – October to January – when the acorns fall and the pigs get fat.

When you are shopping, take care to support this free-range method of animal farming. Look for “Bellota” or “Cebo de Campo” on the packages. The word “Cebo” alone designates an animal that was not allowed free-range treatment.

Unearthed now carries these and other exciting discoveries that inspire our foodie culture. This “slight addition” to my itinerary turned out to be a once-in-a-lifetime trip, an up-close look at one of my new favorite vendors, and a new appreciation of imported foods that Dr. Seuss would appreciate.

By Hannah Thompson
Hannah Thompson, ACS CCP, Authorized Educator (TM), Client Services. Hannah resides in Atlanta, Georgia with her chef husband and two dogs.

Winning parties, winning dishes, …and winning hearts!

Here are some cool ideas to warm up a Superbowl party, Valentines Day or any winter entertaining event. Start with a fabulous Fondue and make a superbowl of any party. *(See below to win a super gourmet Fondue Maker.) Winning Fondue Made Simple and Simply Delicious The foundation of most popular cheese fondues is simply melting cheese in one of three basic liquids -white wine- beer or broth with a little flour to hold it together. The Secret of making it truly special is choosing fine artisinal cheeses. One example is Emmi Switzerland Gruyere®. Creamy and fruity, it is one of the world’s most famous melting cheeses. Creating your own signature fondue is as simple as teaspoon touches of your taste preference- hot sauce, garlic, dry mustard, soy sauce, or Worcestershire. Winning Hearts for Valentines Day A fine imported cheese can be a gifted taste surprise that wins over guests and loved ones. Cupid may have had a hand in naming Saint Andre® “The Heavenly Cheese”. This triple cream brie is created in Normandy, France. A satiny taste. An edible downy white rind and a very sweet treat. Viva La Cheeseboard Introducing a cheeseboard centerpiece that’s the most popular brand of hard cheese in all France, Entremont Comte®. Firm, nutty and elegantly rich, it is smooth and sliceable. Surround this versatile connoisseur with unexpected partners like figs, pears, papaya, pistachios, and dark baked bread. For Valentine’s Day, you can even indulge and accent with some dark chocolates. Superbowl Win Fun Fact: Seattle Seahawks victory over Denver Broncos by a score of 43 to 8, was the most lopsided Super Bowl score in 21 years. Five of the past seven Super Bowls have been decided by a touchdown or less. Fun Fact: Actual cave aging is standard process for certain artisanal cheeses. Emmi Kaltbach Cave Aged Emmentaler Emmi Switzerland Gruyere® spends a minimum of 9 months in swiss caves. Valentine’s Day Fun Fact: The popular theory about Valentine’s Day is that Emperor Claudius II didn’t want Roman men to marry during wartime. Bishop Valentine went against his wishes and performed secret weddings. Valentine was jailed and wrote a note to the jailor’s daughter signing it “from your Valentine”.

Deck your halls with artful serving throughout the holiday season

Here are serving ideas that will entertain family, friends and drop-ins on every occasion. A selection of fine artisanal cheeses is a great starter for new taste ideas. Easy to prep, easy to keep on hand, and very easy to love. Cranberries and cheese Spread the word on this creamy conversation piece. Perfect for Thanksgiving, every special holiday or just for giving thanks to wonderful taste. A unique example is Real Yorkshire Wensleydale. This classic imported cheese is artfully blended with Ocean Spray Cranberries. Smooth and just a touch as salty as an old New Englander, it brightens up a cheeseboard or even a grouchy uncle. Thanksgiving Fun Fact: Two Turkeys named May and Flower won a trip to the Disneyworld Parade after a pardon by President Bush in November 2007. Fun Fact Royal Yorkshire: Wensleydale has an original recipe dated to 1141, over 500 years before the first US Thanksgiving. It is the only U.K cheese allowed to use the US logo of Ocean Spray Cranberry. CLICK FOR RECIPES Finger foods, football and fun Surprise the big game fans with an artisanal touch to tradition: a russet colored and rugged tasting cheese. A superb example is Red Fox brand from Belton Farms. Its texture is as crunchy as a great tackle. You’ll get the cheers for your cheeseboard and compliments for your finger foods. Great with beer, ale or Zinfandel. Fun Fact about Red Fox: Russet color in cheese signals rich and savory flavor. It comes from the age-old British tradition of adding natural vegetable dye Annatto. CLICK FOR RECIPES Fondues fabulous for all seasons Melted artisanal handcrafted cheese will melt hearts as a party centerpiece or a sleepover breakfast. French Entremont, for example, is the world’s most famous melting cheese. 55-day maturity brings show-stopping taste to your table and puts the special in every special occasion. CLICK FOR RECIPES

The community of cheese lovers

Oktoberfest Snacks
Every Kid Will Fall For

The weather is changing and after-school appetites are always in season. Oktoberfest harvests bring healthy eating fresh fruit, vegetable and cheese combos. Fine imported cheeses are wunderbar for a fun Oktoberfest after-school party for kids. Serve up with apple slices, soft pretzels and root beer. Parmissimo Parmigiano serves up snackable sticks and spreadable wedges. All natural, healthy for kids.

Fun Fact about Oktoberfest: Along with red cabbage and white wursts almost 7 million visitors celebrate in Munich Germany every year for this festival.

Fun Fact about Cheese: Holes in cheese are called eyes. Cheesemakers typically check for proper eye formation by sound – thumping by hand.



TODAY’S TREND IN CHEESE RETAILING Cheese. It’s growing on us. According to Cheese: Natural and Specialty Cheese in the U.S. and Global Markets, 5th Edition, retail dollar sales in the specialty cheese market will grow by four percent through 2018. USDA figures concur, telling us that cheese consumption is at an all-time high, increasing 42 percent over the last 25 years. Why so? Today’s consumers need to know where their food comes from, says the Wisconsin Milk Marketing Board; natural cheese accounts for close to 80 percent volume share of the total retail cheese category. This ongoing trend toward natural, artisan foods will impact the ways Americans eat in 2016 in the following ways: MORE CHEESEMONGERS A preference for natural, artisan cheeses means shoppers will demand more from their retailers, says a recent report from the International Dairy-Deli-Bakery Association (IDDBA) – bringing more cheesemongers and local cheese experts to the deli departments.