Dean Foods Company’s Mayfield Creamery ice cream brand is expanding further across the southern U.S. to a collection of new markets in Texas, Oklahoma, Arizona and New Mexico. Mayfield Ice Cream debuted in 1923, and can currently be found in grocery stores across the southeast in Tennessee, Georgia, Alabama, North Carolina, South Carolina, Florida, Virginia, Mississippi, West Virginia, Kentucky and Louisiana.
In conjunction with the brand’s expansion across the south, the company also announced a brand restage initiative that takes Mayfield back to its roots, including restoring the name of the 94-year-old brand to Mayfield Creamery, the original trademark. To bring this update to life, Mayfield Creamery has completely overhauled its packaging graphics to showcase the brand’s core values, reflected in classic iconography and its heritage as a family dairy. The new packaging prominently features a classic Mayfield delivery truck set against the foothills of the Smoky Mountains highlighting the brand’s authentic southern roots. The new Mayfield Creamery logo has been adapted from the iconic circular Mayfield Dairy Farms logo recognized by generations of loyal fans.
Murray’s Cheese has introduced a brand new cheese to its exclusive Cave Master line. Ezra, a Clothbound Cheddar, is the first cheese created by Murray’s from initial concept all the way through research and development, cheesemaking and aging and then into the market. Ezra will be exclusively available at Murray’s New York flagship stores in Greenwich Village and Grand Central Terminal and online at www.murrayscheese.com.
“This cheddar is the culmination of many factors coming together over many years,” said Steve Millard, Senior Vice President of Merchandising and Operations for Murray’s Cheese. “From our unique relationships with cheese makers, to more than a decade’s worth of experience aging cheese in our New York City caves, there’s a lot of things we do well. But we hadn’t ventured into making cheese ourselves.”
Ezra was developed in partnership with Cornell University and Old Chatham (New York) Creamery and is named after the university’s founder, Ezra Cornell. Millard, along with Murray’s Cave Master Peter Jenkelunas, worked closely with Matt Ranieri, Ph.D., a Cornell alumnus and expert on food science and dairy technology, to develop the cheese. Aged 12 months in Murray’s cheese cave, Ezra is modeled after classic British clothbound cheddars. It’s crumbly and boasts bright flavors of lemon curd and brown butter.
“The Old Chatham Creamery team is pleased to be able to collaborate with the Murray’s team in creating and producing the new Murray’s Clothbound Cheddar,” said David Malcolm Galton of Cornell. “We are committed to producing high quality cheeses for Murray’s customers across the country and believe that Ezra is a fantastic place to start.”
Emmi Roth USA is expanding its sought-after Kaltbach line with a new imported cheese from Switzerland. Emmi Kaltbach Le Crémeux will join Kaltbach Le Gruyère AOP, Kaltbach Emmentaler AOP and Kaltbach Alpine Extra as available Swiss imports through Emmi USA.
Made in 9-pound wheels, Kaltbach Le Crémeux is a washed-rind cheese that is sweet and unassuming at first, but keeps you coming back for another bite as the flavor and texture develops and becomes reminiscent of a soft cooked egg yolk in a bowl of ramen. It is a semi-firm cheese that’s crafted with pasteurized milk and microbial rennet and aged a minimum of 120 days in the Kaltbach caves in the Alpine Valley near Lucerne, Switzerland.
Swiss cheesemakers and affineurs carefully handpick a select number of wheels to continue their refinement in the Kaltbach Caves. The caves are a 22 million-year-old natural sandstone labyrinth with a small tranquil river that runs through it. It’s that river that inspired the complex’s name – Kaltbach means “cold river,” and it’s what allows for a constant 96 percent humidity in the cool, mineral-rich cave air. The enormous amount of cave-wall surface area helps regulate the aging atmosphere and promotes a stable setting for the cheese to ripen. The porous nature of the sandstone acts as a give and take. It absorbs moisture when the air is too damp and releases it when it’s needed. This natural process regulates the humidity and is a crucial part of texture and flavor development that makes Kaltbach cheeses unlike any other in the world.
“The demand for artisan cheese continues to grow in the United States,” says Tim Omer, President and Managing Director at Emmi Roth USA. “We remain the number-one importer of Gruyère in the country and are proud to continue to introduce new products to the United States from our parent company in Switzerland. Like all cheeses we import, Kaltbach Le Crémeux is unique and special.”
Emmi Kaltbach Le Crémeux was introduced in the U.S. at the Winter Fancy Food Show from January 21-23 in San Francisco. The entire Kaltbach line is available to retailers nationwide and will continue to be available in specialty cheese shops throughout 2017.