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20 GOURMET NEWS www.gourmetnews.com ■ JULY 2011 ■ GOURMET NEWS Meet the Master Cheese Maker: Joe Widmer, Widmer’s Cheese Cellars Entering Widmer’s Cheese Cellars in the tiny town of Theresa, Wis. is like stepping back in time. Adorned with the flags of Swiss cantons on the outside, the plant inside affords visitors a close-up look at the making of some of the Dairy State’s best, most classic cheese varieties. Just a step down from a small retail area sits the “make room,” its traditional open vats being carefully tended, curds being stirred or hand-scooped into forms, or the famous Widmer bricks being gently placed atop the forms to press the whey out of the signature Brick cheese. The plant itself, purchased by the Swiss immigrant John O. Widmer in 1922, has been home—literally—to three generations of Widmer cheesemakers. “It’s a classic Wisconsin cheese plant,” says current owner Joe Widmer, who, like his father before him, grew up in the rooms above the plant and who raised his children here, as well. “Very little has changed in the 80-plus years that my family has been making cheese here,” he says. For Widmer, growing up in a cheesemaking family instilled in him great pride in producing top-quality cheese and a reverence for doing things “the old-fashioned way.” “From the time I was 6 years old, I remember helping out in the plant,” he says. “I’d come down in the morning and do my job before going to school. At the end of the day, I always took pride in the fine products my father had made and in his commitment to always be the best he could be. That’s what keeps me going and makes me believe that sticking to tradition—not taking any short cuts—is the way to go. The way I see it, it’s like comparing Grandma’s donuts to Dunkin’ Donuts. I’ll take Grandma’s every time.” Widmer left the family business after high school to pursue other dreams, but eventually came back to cheesemaking. Today, Widmer’s cheese is widely hailed for its authenticity, handcrafted quality and consistency. The company makes a wide range of cheeses, but is best know for its traditional stirred-curd Wisconsin Colby, award-winning aged Cheddar and, of course, classic Wisconsin Aged Brick. “Brick, particularly the surface-ripened, foil-wrapped version, has always been our calling card,” Widmer says. “It’s a Wisconsin cheese original and is one of the finest cheeses we make. Because it’s a washed-rind cheese that’s aged longer, it develops robust flavors. We’re seeing demand for it increasing as consumers seek out more distinctive artisanal cheeses.” Following in his father and grandfather’s footsteps, Widmer says he’ll continue to maintain and grow his family’s cheesemaking traditions. And, like his father, he strives to never stop learning. He’s one of a handful of cheesemakers in Wisconsin to have earned the title of Wisconsin Master Cheesemaker, having completed a rigorous three-year advanced training program for veteran cheesemakers. Widmer has completed the course not once, but twice, earning Master certification in Brick, Cheddar and Colby varieties. To learn more about Widmer’s fine selection of cheeses, visit www.widmers cheese.com. Buddy Squirrel Looks <strong>New</strong>, But Ingredients, Recipes Haven’t Changed The chocolate confections business launched on the cobblestone streets of Milwaukee, Wis. continues to delight today’s customers with treats like Fairy Food, Pecan Caramel Tads, cordials, butter almond toffee, crèmes, nougats and meltaways―as well as a legendary line of gourmet popcorns and premium nuts. In 1916, Joseph Helminiak and his wife, Lottie, introduced their handmade chocolate confections, naming their business Quality Candy Shoppes to reflect their commitment to using the finest, freshest ingredients. The business grew to multiple retail locations and, in the 1960s, the Buddy Squirrel nut roasting and snack mix operation was acquired. In 1985, Quality Candy/Buddy Squirrel opened a 45,000- square-foot facility in St. Francis, Wisconsin, adding a 15,000-square-foot distribution center in 2001. The tradition of excellence started by Joseph and Lottie continued under family ownership for the next two generations. In June 2010, Milwaukee-based investors led by Trevor D’Souza and Richard Koenings bought the firm’s assets and renamed the company Buddy Squirrel, LLC. The new owners have updated the Buddy Squirrel TM logo and look, but inside the packaging are the same products customers have always loved. The firm is committed to using the precise recipes, ingredients and made-by-hand processes developed over nearly 100 years in the business. Today, Buddy Squirrel operates three retail locations in the Milwaukee area, with plans to open more. The firm’s handmade confections and premium nuts are offered through wholesalers across the country and can be purchased under numerous private labels, as well as the Buddy Squirrel brand. <strong>Product</strong>s are also sold through the Buddy Squirrel (www.buddysquirrel.com) website. As always, each batch is produced to order, ensuring maximum freshness. And as it has been from the very beginning, the Buddy Squirrel commitment is to excellence in taste, service and quality. Stop by booth 1010 to learn more.
GOURMET NEWS ■ JULY 2011 GOURMET NEWS 21 Old Amsterdam Wins Superior Taste Award Plus Crystal Award In Brussels, for the third consecutive year, the ITQI has awarded Old Amsterdam the Superior Taste Award. The ITQI is an independent organization of chefs, sommeliers and drink experts, focused entirely on the assessment of high-quality food and drinks. The culinary expert jury carries out blind tests. Apart from its flavor, Old Amsterdam cheese is also tested for its smell and structure. The Superior Taste Award is like a Michelin star for the food and drinks industry. Old Amsterdam won the Superior Taste Award with three stars. This means that the cheese has been qualified in the highest category: exceptional products with more than 90 percent out of the total points. In addition, Old Amsterdam also won the Crystal Taste Award. The Crystal Taste Award is awarded to products that are crowned with three stars for three consecutive years. It is the highest recognition for continuous proof of excellent taste. International Character Previously, Old Amsterdam won the gold medal in the aged gouda category at the Wisconsin World Championship Cheese Contest in 2010 and achieved gold eight times at the Deutsche Landwirtschafts-Gesellschaft international food competition. Senior Brand Manager Rogier Snoeks: “Again, we’re extremely pleased to have won such a prestigious award. And three years in a row no less. To me, it’s solid proof that we deliver constant quality with Old Amsterdam and that the food professionals too appreciate us.” Old Amsterdam is a premium imported Aged Gouda with an irresistible smooth, rich and robust taste. To learn more about Old Amsterdam, visit www.oldamsterdam.com or stop by the Westland Holland Cheese booth 5649. Exclusively imported by Norseland Inc. Mantova Spray Extra Virgin Olive Oil Mantova Spray Extra Virgin Olive Oil is a new concept in the olive oil industry. There are a lot of other sprays in the market, and this makes them all look alike. In reality, this item is totally different from other sprays. There are differences in how this item is produced, in the ingredients and in where it can be used. Let’s explain how it works: this product uses a new Bag In Valve spray system; inside the can is a bag that keeps their quality olive oil separate from compressed air, so there is no aerosol, water or any other ingredient mixed with the olive oil. Another difference between Mantova Spray Extra Virgin Olive Oil and other sprays is that Mantova has only one ingredient: Italian Extra Virgin Olive Oil. Other sprays on the market have a mix of ingredients, including propellant, water and other artificial substances. Mantova Spray Extra Virgin Olive Oil isn’t a “no-stick cooking spray”―Mantova is a finishing, and it is used wherever extra virgin olive oil is used: grilling, pasta, pizza, toasted bread, salad, meat, poultry and more. Here are some advantages of this product: • All natural Ingredient: 100 percent extra virgin olive oil • Spread better in dishes • More taste when you use Mantova brand • Use less oil than when you use bottle of oil • As oil is not in contact with light, the oil stays fresh Join Fine Italian Food at the Fancy Food show, where they’ll be presenting Mantova Spray Extra Virgin Olive Oil with garlic, truffle and chili. For more information, call 630-904-0002, email info@fineitalianfood.com, visit www .fineitalianfood.com or stop by booth 1746. Getting What You Pay For: 100% Tunisian Olive Oil Quality Assurance With U.S. food and nutrition quality under more scrutiny, selecting a 100% Tunisian olive oil makes more sense than ever. Evidence of adulterated and mislabeled olive oils have been reported in the news with disturbing regularity, making consumers more cautious and, worse, more confused about a product that contributes significantly to healthy eating. “Which olive oil should I buy?” is a frequent question consumers ask when they are faced with dozens of olive oil brand choices from all over the world. As the world’s fourth largest olive oil producer, Tunisian olive oil has earned a reputation for outstanding quality and purity. In fact, Tunisians have been olive oil experts since the 8th-century B.C. Until recently, most of the olive oil produced there was exported to Italy and Spain, where it was blended with their native oils to enhance quality and flavor. In the past few years, Tunisia has been successfully exporting its unique varieties of olive oil to the U.S.A., Europe and Asia as 100% Tunisian olive oil from a number of regional producers. Increasingly, Tunisian olive oils are becoming more common in leading U.S. specialty-food grocers, and a stringent quality assurance statement backs up each one. For a Tunisian olive oil to qualify as 100% Tunisian, each grower must carefully monitor the entire production process in order to meet government testing through chemical laboratory analysis, statistical reviews by quality control engineers and, of course, pass the taste tests of a panel of olive oil experts. Only the very best oils receive the necessary certification and documentation that allows for export with the 100% Tunisian label. 100% Tunisian olive oil is available in unique cultivars such as Chétoui, Oueslati, Continued on Page 34
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