inStorebuyer - February 2011 - 56

cheesecorner
INNOVATIONS IN DELI CHEESE

Innovation department on p. 16 for more on take-and-bake pizza). Just as all cheeses are different, so are types of smoked flavors. “Smoked” can come in an array of varieties, such as • Hickory • Applewood • Maple • Oak A smoked flavor can be added to cheese in a variety of ways, as outlined in Smoked Cheese: A comprehensive guide

for cheesemakers, by W.L. Wendorff in the department of food science and Wisconsin Center for Dairy Research at the University of Wisconsin. Cold smoking uses vapors at a low temperature (85-90° F). Whether cold smoked in a chamber or a smoker, maintaining a low temperature is critical, as well as time. An oversmoked cheese will have a bitter taste. You can also tell if a cheese has been appropriately smoked by the color—a light golden brown. Another method,

according to Wendorff, is using natural smoke flavorings, or “liquid smoke.” It might be added directly to the milk, the brine or the surface of a finished cheese. It’s important to know how the different cheeses that you sell are smoked so that you can effectively communicate to your customers. Read the labels, know your cheeses and provide signage that indicates the types of smoke flavors and processes.
JOANIE SPENCER

Spotlight on Cheddar
The United States produced more than 32 million pounds of Cheddar in 2009, according to a May 2010 USDA report. And the IDDBA has reported that the average American consumes Cheddar more than two times each week. Undoubtedly one of this country’s most popular cheeses, Cheddar comes in several varieties, including: • Mild Cheddar: Only aged for 3 months, hence its mild taste. • Semi-Matured Cheddar: Aged for 3 to 6 months. • Matured Cheddar: Aged for 6 to 12 months. • Vintage Cheddar: Aged up to 18 months. • Flavored Cheddar: Matured Cheddar with an additional flavor, such as garlic or bacon. • Flavored Processed Cheddar: Has an extra ingredient, such as onion or even pecan nut. • Processed Cheddar: Has a mild flavor and smooth texture. • Cheedam: Combination of Cheddar and Edam cheeses; has a mild taste. • Steppen: A low-fat Cheddar cheese. • Double Gloucester: Has a high color and a tangy flavor. • Cheshire: A bit acidic, yet mild. Depending on the aging process it may have a more prominent flavor. • Cotto: Made from skimmed milk; has a fresh, mild flavor. • Red Leicester: Has a slightly lemony taste; its color originates from vegetable dye.
Source: Types of Cheese—The Cheese Info Site

| 56 | inStorebuyer | February 2011 |



inStorebuyer - February 2011

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

inStorebuyer - February 2011
editor’s note - The Economic Picture
Raisin Board Names Pastry Consultant
Pastry Smart Launches New Organic Line
FMI Lauds New Food Safety Rules
Wegmans to Open First New England Store
Walkers Shortbread Expands to Include Minis
Lesaffre Announces Yeast Price Increases
Confectioners Praise Step to Eliminate Tariffs
Meijer Donates Trucks to Food Banks
New Designs and Decorating Ideas Launched in Lucks 2011 Idea Book
Bakery Trends Revealed
A Fresh Take on Take-and-Bake
The Sandwich Parallel
[Compact Ovens]
Scaled Down Desserts
Retailers Raising the Bar on Specialty Desserts
Convenience, Trends Drive Deli Side Dish Sales
Ingredient Education
Consumers are Curious
Food Allergen ALERTS!
Economic Forecast
The Food Channel Top 10 Trends for 2011:
Bristol Farms
Food for Thought
Product Trends
Smoke Screen
Label Guidelines
Spotlight on Cheddar
Specialty Shopping
inStorebuyer - February 2011 - inStorebuyer - February 2011
inStorebuyer - February 2011 - 2
inStorebuyer - February 2011 - editor’s note - The Economic Picture
inStorebuyer - February 2011 - 4
inStorebuyer - February 2011 - 5
inStorebuyer - February 2011 - 6
inStorebuyer - February 2011 - 7
inStorebuyer - February 2011 - Pastry Smart Launches New Organic Line
inStorebuyer - February 2011 - 9
inStorebuyer - February 2011 - Walkers Shortbread Expands to Include Minis
inStorebuyer - February 2011 - 11
inStorebuyer - February 2011 - Confectioners Praise Step to Eliminate Tariffs
inStorebuyer - February 2011 - 13
inStorebuyer - February 2011 - Meijer Donates Trucks to Food Banks
inStorebuyer - February 2011 - 15
inStorebuyer - February 2011 - New Designs and Decorating Ideas Launched in Lucks 2011 Idea Book
inStorebuyer - February 2011 - Bakery Trends Revealed
inStorebuyer - February 2011 - The Sandwich Parallel
inStorebuyer - February 2011 - 19
inStorebuyer - February 2011 - [Compact Ovens]
inStorebuyer - February 2011 - 21
inStorebuyer - February 2011 - Scaled Down Desserts
inStorebuyer - February 2011 - 23
inStorebuyer - February 2011 - 24
inStorebuyer - February 2011 - 25
inStorebuyer - February 2011 - 26
inStorebuyer - February 2011 - 27
inStorebuyer - February 2011 - Retailers Raising the Bar on Specialty Desserts
inStorebuyer - February 2011 - 29
inStorebuyer - February 2011 - 30
inStorebuyer - February 2011 - 31
inStorebuyer - February 2011 - Convenience, Trends Drive Deli Side Dish Sales
inStorebuyer - February 2011 - 33
inStorebuyer - February 2011 - 34
inStorebuyer - February 2011 - 35
inStorebuyer - February 2011 - Consumers are Curious
inStorebuyer - February 2011 - 37
inStorebuyer - February 2011 - 38
inStorebuyer - February 2011 - Food Allergen ALERTS!
inStorebuyer - February 2011 - Economic Forecast
inStorebuyer - February 2011 - 41
inStorebuyer - February 2011 - The Food Channel Top 10 Trends for 2011:
inStorebuyer - February 2011 - 43
inStorebuyer - February 2011 - 44
inStorebuyer - February 2011 - 45
inStorebuyer - February 2011 - 46
inStorebuyer - February 2011 - Bristol Farms
inStorebuyer - February 2011 - Food for Thought
inStorebuyer - February 2011 - 49
inStorebuyer - February 2011 - 50
inStorebuyer - February 2011 - 51
inStorebuyer - February 2011 - Product Trends
inStorebuyer - February 2011 - 53
inStorebuyer - February 2011 - 54
inStorebuyer - February 2011 - Label Guidelines
inStorebuyer - February 2011 - Spotlight on Cheddar
inStorebuyer - February 2011 - 57
inStorebuyer - February 2011 - Specialty Shopping
inStorebuyer - February 2011 - 59
inStorebuyer - February 2011 - 60
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