Time to Get Fancy! The Fancy Food Show is Nearly Here.
June 28, 2018
The Summer Fancy Food Show is this weekend! Visit us in booth #1774 from Saturday, June 30 to Monday, July 2 at the Javits Center in New York. We’ll be celebrating our 20thanniversary with some of the cheeses and products that are most important to us and helped shape our growth over time. In addition to these old favorites, we have plenty of new things to try. There will be fantastic new dry goods and cheeses from well-loved producers like Sergio Moro, Los Cameros, and Quattro Portoni. So stop by to say hi, meet with your sales rep, and enjoy some exceptional cheese and accompaniments. We source new products throughout the entire year – some we seek out, some we find serendipitously on our travels. The boxes have been arriving from Italy, Spain, and Portugal, full of products that have never before reached our shores. Here’s a preview of a few new items we’re particularly excited about:
Los Cameros Oveja Añejo
A limited edition, 1 year aged sheep’s milk cheese from one of our new favorite Spanish producers, Los Cameros. Based in La Rioja, they make traditional style cheese with milk from local farms. This cheese has great depth, the flavor is buttery and balanced with a pleasant earthiness to it. It’s an aged cheese with a nice, sliceable, toothsome texture. 2/6#
Butterkäse Dolcetto
From the mountain pastures of Trentino-Alto Adige, right on the border of Italy and Austria, comes this farmhouse alpine cheese. This small farm is 4,500 feet above sea level and its meadows contain a multitude of grasses, herbs, and flowers that flavor the cow’s milk, left raw so that the delicate nuances of the milk shine through. This cheese is wonderfully creamy, meaty, and as its name suggests, buttery. 1/1.5#
Terre di Lambrusco Balsamic Vinegar di Modena IGP
This balsamic vinegar is made only with Lambrusco grapes from a single vineyard in the town of Modena. Fabrizio, who also makes our raw Italian honeys, uses this varietal to add acidity, body, and a lovely perfume to the vinegar. Very unique and special. 6/250ml
Margot
The beer-forward flavor of this cow’s milk cheese is the perfect combination with the semisoft, creamy paste. Caseificio Pier Luigi Rosso, who makes our Castelrosso, adds local blonde ale to a traditional Biellese recipe, and ages the cheese 60 days, resulting in a cheese with well balanced sweetness and bitterness. 2/4#
Caprichos del Paladar Artichokes
This company, based in Murcia, grows their own artichokes, the majority of which are Blanca de Tudela, a Spanish varietal. To preserve their high quality, they are harvested, prepared, and packaged in an average of just 8 hours, resulting in a very fresh flavor. We will have a variety of their offerings, from plain preserved artichokes to grilled to Mediterranean style with herbs and spices. Both retail and food service packages available. Their chef will be stopping by our booth at the show to chat and serve samples!
BOM Chestnut Honey
A gorgeous chestnut honey from the mountains of northwest Portugal. Here, one of the largest groves of chesnut trees in Europe grows. BOM uses this natural resource in their distinctive honey. It has a dynamic flavor that is slightly sweet with some bitterness in the finish. It has a high concentration of minerals and does not easily crystallize. It truly captures a unique place in the world. 6/350g
Meet the Maker: Chef Cesare Casella Monday, July 2 Chef Cesare Casella will be in our both on Monday sampling out his Prosciutto Speciale. This incredible slow-cured ham is made in the U.S. from heritage breed pigs from family farms. Chef Casella grew up in Tuscany, learning the ways of the norcini, the traveling butchers who went from house to house preparing, seasoning, and aging meat. He has put this knowledge and his extensive culinary experience to good use with this ham. It’s delicate, nutty, and nitrate/nitrite free. We’re completely in love with it and as soon as you taste it, we think you will be too!
Meet the Maker: Crown Finish Caves Saturday, June 30, 11 am Sunday, July 1, 1:30 pm Meet with an affineur from Crown Finish Caves and try their Bufarolo, a fantastic collaboration between our producer Quattro Portoni and the Brooklyn based caves! Made in Lombardia, Italy by Bruno Gritti and aged in former lagering tunnels in Crown Heights, Bufarolo is a decadent buffalo milk cheese. Crown Finish Caves makes two versions: one with a natural rind and the other washed in Transmitter Brewing Farmhouse Ale. They are both super unique cheeses that combine the best of Bergamo and Brooklyn.
