New Product Line - Oser Communications Group

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GOURMET NEWS www.gourmetnews.com ■ JULY 2011 ■ GOURMET NEWS
Caribbean Pavilion Filled
With Flavorful Treasures
More than 100 authentic Caribbean products
featured
For three days, it will be easy to get a taste
of the Caribbean. More than 100 products
will be available in the Caribbean Pavilion
at this year’s Summer Fancy Food Show in
Washington, D.C. More than 30 exhibitors
will present authentic products from Barbados,
Belize, Dominica, Guyana, Haiti, Dominican
Republic, Jamaica, Suriname and
Trinidad & Tobago. Innovative foods and
beverages include sauces, syrups, spices
and seasonings, condiments, honey, candy,
snacks, baked goods, tea, juices, rum,
homemade fruit wine, rum, sodas, and beer
made with distinctive Caribbean ingredients
and methods.
Among the featured products is awardwinning
Banks Beer, from Banks (Barbados)
Breweries Ltd. Banks Beer has consistently
been the #1 choice among beer drinkers in
Barbados and Guyana since it was first produced
in the early 1950s. The premium pilsner
style lager is brewed from a pure classic
blend of two-row British and Canadian
malted barleys deliciously flavored by
Galena and Styrian Goldings aroma hops.
Naturally filtered water, along with a special
strain of yeast, gives Banks Beer its exceptional
Caribbean character and distinctive
quality. Barbados Breweries also produces
Guinness Stout, one of the most recognizable
beer brands in the world, under license by
Banks Breweries.
Caribbean food and beverages are known
for being healthy, natural and made primarily
from locally grown ingredients. Jamaica
is well known for its fresh, spicy
peppers, especially the Scotch Bonnet, as
well as fresh tamarind and other spices.
Some products on display, like ginger mint
from Trinidad and Tobago, boast medicinal
qualities. Refreshing beverages boast
exciting citrus blends and exotic flavors like
coconut and grapefruit. Caribbean Pavilion
will also promote several items not associated
with island life, such as bubble gum,
cereal and hot chocolate, exotic wines, and
frozen ready-to-eat meals.
A new twist for this year’s showcase is a
daily prize giveaway by the Caribbean Export
Development Agency, organizers of the
Caribbean Pavilion. Food industry insiders
will learn more if they follow the Caribbean
Pavilion on social media, like Facebook and
Twitter, according to Sam Kruiner, Grant
Advisor to the Agency.
All told, a Caribbean treasure trove awaits
discovery in the nation’s capital. For more information,
visit www.caribbeanpavilion.com
and Fancy Food Show booths 4241-4354.
Cave-Aged Cheeses From America’s
First Blue Cheese Plant
Within the sandstone walls of the caves of
Faribault, MN lies a great history of cheese
making, dating back to the early 1900’s
when the caves became the site of the first
blue cheese plant in America. Today, the
Caves of Faribault ® , formerly known as
Faribault Dairy, continues the legend by curing
and aging its cheeses exclusively in
sandstone caves.
The company’s Amablu ® branded cheeses
are hand-crafted on site at the Faribault plant
before making their way into the caves, and
the amount of time spent in the caves determines
each cheese’s flavor profile. AmaBlu
Blue cheese is aged 75 days to create a tangy,
not-too-sharp flavor. Its cohort, AmaGorg ®
Gorgonzola, is aged 90 days and displays
more sharpness, in addition to being sweeter
and drier than the blue. Both are excellent
additions to a steak or hamburger, or crumbled
over a salad. AmaBlu and AmaGorg are
available in wedges, crumble cups, crumble
pouches, crumble bags and whole wheels.
The premium variety, AmaBlu St. Pete’s Select
® , is aged over 100 days and exhibits a
creamy, slightly peppery, complex flavor
worthy of its signature status. St. Pete’s Select
is available in wedges, crumble bags
and wheels.
Caves of Faribault also produces
seasonal varieties of Blue,
such as Verdant, which owes
its unique flavor to lush Minnesota
pasture grazing. This deliciously
creamy Blue is then
cave-aged for over 100 days and
pairs well with a crisp apple or a
dessert wine. It is available in
wheels. Another seasonal delight is Faribault’s
Blues and Brews series, a delightful combination
of St. Pete’s Select Blue cheese
bathed in Summit Brewing ® beer. Weeks of
this beer bath intensify the natural blue flavor
and give this cheese an earthy, clean finish.
These cheeses are available in half-wheels.
In addition to Blue varieties, Caves of
Faribault also ages specialty Gouda and
Cheddar. St. Mary’s Gouda,
made in Wisconsin, responds
beautifully to cave-finishing and
displays a smooth, buttery
sharpness with a hint of caramel.
Jeffs’ Select Gouda, made in
Wisconsin, is a full-bodied
cheese that displays subtle
caramel notes and a classic European
nuttiness. Both Goudas
are available in wheels. After two years of
conventional aging, Wisconsin-made Fini
Cheddar makes its way into the caves where
cave-finishing accentuates the floral nuances
and gives this cheese a smooth, yet sharp flavor
profile. Fini is available in loaves.
For more information, visit www.cavesof
faribault.com or sample these cheeses at
booth 5965.