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Craft Ramen That’s Mighty Good

Mike’s Mighty Good Craft Ramen is a northern California move to make the craft ramen experience that’s available in some of the country’s trendiest white tablecloth restaurants something that they can have at home. Five varieties of dry mixes are packed in pillow packs: Spicy Pork Tonkotsu Ramen Soup, Fried Garlic Chicken Ramen Soup, Beef Pho Rice Noodle Soup, Vegetarian Kimchi Ramen Soup and Savory Miso Ramen.

Each of them offers organic noodles that cook in just a few minutes after a pot of cooking water comes to a boil. The home cook may add to the rich broth and noodles some extras like a hard-cooked egg, a handful of basil, maybe some fresh or leftover vegetables and perhaps the last bits of leftover rotisserie chicken to make a complete customized dinner. Each pillow pack retails for $2.39 to $2.49. See the product in booth #3720.


Meat Sticks to Save Virginia Family Farms

Landcrafted Food is a new brand of smoked meat sticks offered by founders Gary Mitchell and Brantley Ivey, who are raising cattle in Grayson County, Virginia. They’ve been in the business of supplying fresh beef to Washington, D.C. restaurateurs for the past decade, and the new meat sticks, offered in two flavors: Original Smoked Beef Stick and Sweet Smoked Beef Stick, are a new venture in vertical integration of their grass-fed cattle farming operations.

They’re buying humanely-raised grass-fed cattle, for a premium price, from their neighboring small family farmers and turning the meat into premium meat snacks in a new facility on their farm. The premium prices they’re paying for beef that’s raised according to their quality standards are an important means of providing extra income to help those farmers stay afloat when commodity beef prices have slid to the low points of cyclic price swings. Visit them in booth 6215.

Mixed Milk Cheeses Offer Affordable Adventure #SFFS17

By Lorrie Baumann

A few cheesemakers at the Summer Fancy Food Show this year are offering new mixed milk cheeses that they hope will be a gateway for inexperienced consumers into artisanal cheeses from the milk of animals other than cows. These cheeses blend in flavors from the milk of goats and/or sheep to result in cheeses that have flavor notes that might be unfamiliar and interesting to neophyte cheese-lovers, but they’re combined with the reassuring familiarity of tastes from cow milk.

One of these is Landmark Creamery‘s new Switchgrass, a mixed cow and sheep milk cheese for which the Wisconsin Center for Dairy Research collaborated on the recipe. The cheese has sweet, nutty characteristics like a sheep milk cheese, but because the cheese is made from cow milk as well, it can be offered at a retail price point in the lower $20s range rather than the price point dictated purely by the cost of sheep milk.

Landmark is a small Wisconsin creamery, just four years old, owned by Anna Thomas Bates and Anna Landmark, who are making and aging their cheeses in space belonging to other cheesemakers. The company has just launched a new Kickstarter campaign that the two Annas hope will produce the financing for new aging equipment and get them into their own aging space, Bates said. Landmark is exhibiting as part of the Wisconsin Milk Marketing Board’s booth, #450 at the Summer Fancy Food Show.

LaClare Farms cheesemaker Katie Fuhrmann is pursuing a similar idea with her GoCo, a fun cheddar cheese made with cow curds melded together with goat milk curds. She’s also offering Blueberry Merlot Chandoka, a holiday spread made from her Chandoka, which tied for a second place in the Brest of Show category at the 2015 American Cheese Society Competition & Judging. That version of Chandoka was aged by Standard Market, but LaClare Farms, owned by Fuhrmann’s parents, Larry and Clare Hedrich, now has enough aging space to allow Chandoka to stay home to be aged there. The Blueberry Merlot Chandoka is a deeply decadent cheese spread, soft enough to be dipped out of its container with a finger when it’s at room temperature. The Merlot helps give it a beautiful caramel color as well as a deep fruitiness that helps to round out the flavor of the blueberries. This cheese is rich enough to make a satisfying after-dinner dessert as well as a cocktail party offering. LaClare Farms is also exhibiting with the Wisconsin Milk Marketing Board in booth #450.

If you’re lucky enough to have the chance to visit the booth during the Summer Fancy Food Show, be sure not to miss the flight of five Wisconsin cheddars that the WMMB has for you to try. These include Vat 17 World Cheddar from Deer Creek Cheese, Hook’s Triple Play-Extra Innings from Hook’s Cheese, Heritage Weis 5-Year Cheddar from Red Barn Family Farms, Red Rock from Roelli Cheese Haus and 8-Year Aged Cheddar from Widmer’s Cheese Cellars. Widmer’s Cheese Cellars is known for traditionally-made cheeses with assertive flavors, but Master Cheesemaker Joe Widmer also knows how to make a cheese that’s perfectly balanced so that these strong flavors comfort and satisfy. The Hook’s Triple Play is another example of these interesting mixed-milk cheeses, as it combines milk from cows, goats and sheep. Extra Innings is an extra-aged variety of the original Triple Play, which received a third-place award in the 2015 American Cheese Society contest. The Vat 17 World Cheddar was made from a mix of cheese cultures from the different styles of cheddar cheese that are made around the world, ending with a cheese that combines the flavors of a familiar American-style cheddar with the nuances of British cheddars. Tasting the entire flight at the Wisconsin Milk Marketing Board booth will give you a new appreciation of the variety of flavors that are possible from a cheese you thought you knew.

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