Rumiano Launches First Products in New Performance Line
The Rumiano Cheese Company, California’s oldest family-owned cheese company, continues its centennial celebration with the launch of a new line of nutrient-rich products designed to boost energy and cognitive performance. From Natural Products Expo West, the company introduced the first two products in the line, Grass-Fed Ghee and Regen Butter.
Whether following the trendy low-carb Ketogenic diet or just looking to make healthier choices, both organic, non-GMO products offer key nutrients and natural inflammatory properties that support overall health and body function. Ingredients for Rumiano Grass-Fed Ghee and Regen Butter are sourced from family farms and foragers in the Pacific Northwest. Year-round access to pastures and natural grazing of coastal grasses in Northwest California allows the cows to roam freely. This environment makes for happy cows and some of the best-tasting, highest quality dairy products that have increased amounts of nutrients and are higher in both omega-3 fatty acids and beta-carotene.
Rumiano Grass-Fed Ghee, available in three flavors: plain, turmeric black pepper, and honey, is made from organic, highly-clarified, grass-fed butter. The clarified butter is slowly simmered until it reaches a rich, golden color and nutty aroma. During the process, casein and lactose are removed, making it suitable for those that are dairy intolerant. Each flavor-infused ghee is packed with vitamins, nutrients and healing properties. The shelf-stable superfood has a high smoke-point, which makes it ideal for both frying and sauteing.
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Rumiano Regen Butter is a pure, organic, grass-fed butter that boosts energy, focus and brain function. The nutrient-dense butter is infused with functional and detoxifying ingredients including Lion’s Mane Mushroom, collagen and MCT oil to reduce inflammation, to improve joint health and to increase nutrient absorption. The product can be added to coffee, tea and smoothies, spread on snacks, or eaten directly from the jar.
Rumiano Grass-Fed Ghee and Regen Butter will come in 10 ounce glass jars and will be available in late spring. “Ghee is an ancient staple that is gaining in popularity for its tremendous health benefits and versatility. And Regen Butter has incredible fat-fueling properties that greatly impact energy and clarity. We entered this new category due to the increased emergence of the high performance lifestyle and healthy, high-fat diets,” said Joe Baird, Rumiano Cheese Company’s Chief Executive Officer. “We have big plans to expand our portfolio of organic products and will be filling out our performance line later this year.”
Rumiano also recently launched two new products in its Organics line: Rumiano Raw Organic and Rumiano Organic Grated and Shredded Cups, and an entirely new line, Rumiano Redwood Coast.
Drake’s Organic Spirits Accepted as Associate Member of Wine & Spirits Wholesalers of America
Drake’s Organic Spirits announced today that it is a new Diamond Associate Member of the Wine & Spirits Wholesalers of America (WSWA), a respected national trade association dedicated to advancing the interests and independence of wholesalers, distributors and brokers of wine and spirits. The membership in WSWA is available to select suppliers, vendors and other entities that supply goods and services directly to licensed wine and spirits wholesalers.
Drake’s Organic Spirits, which produces premium organic vodka, white rum, spiced rum, Spiked Ice pops and organic mixes, will participate in the WSWA’s Annual Convention & Exposition at Grande Lakes in Orlando, Florida, on March 31 – April 3, 2019. The event will provide Drake’s with the opportunity to introduce its award-winning spirits to key industry members from around the country. Visitors can find Drake’s booth location at the convention here and online showroom here.
Drake’s will participate in the Brand Battle, a competition at the WSWA Convention & Exposition that provides brands and suppliers the opportunity to pitch their products and compelling stories before a live panel of industry insiders.
“Drake’s Organic Spirits offers exceptional products that taste great and are produced with the best sustainable ingredients on the planet,” said Drake’s Founder Mark Anderson. “Our Diamond Associate Membership in the WSWA will allow us to showcase our spirits, share our story and expand brand awareness of Drake’s.”
Leading the industry in the vertical of environmentally-friendly spirits, Drake’s Organic Spirits is the first and only spirit line in the world to achieve five certifications: USDA organic, vegan, gluten free, Non GMO Project and kosher.
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Drake’s also offers Organic Mixers which beautifully blend with Drake’s Vodka and Rum along with Organic “Spiked Ice” 80-calorie alcohol infused frozen treats which will launch summer of 2019. In addition, Drake’s has developed a unique cocktail keg program to meet the needs of high volume venues seeking speed of service.
Drake’s Organic Rum won best rum of 2018 and Double Gold as well as Drake’s Organic Vodka winning Gold Medals both domestically and internationally.
Proceeds from the sale of Drake’s Organic Spirits and Drake’s Organic Mixes help support Long Lake Animal Rescue, an animal rescue foundation that takes in animals in need of a second chance at life.
Fiscalini Cheese Company Welcomes New Head Cheesemaker
By Lorrie Baumann
Alex Borgo has joined Fiscalini Cheese as its new Head Cheesemaker. Borgo succeeds Mariano Gonzalez, who has moved on to become the Head Cheesemaker at Grafton Village Cheese in Vermont. Borgo came to Fiscalini Cheese, which specializes in aged cheeses and the company’s internationally renowned Clothbound Cheddar, all made with milk from the California company’s dairy herd, from Marin French Cheese, which specializes in soft-ripened cheese made in the French tradition. Although Borgo will have to make some adjustments in his thinking to adapt to the Fiscalini cheeses, he doesn’t anticipate that he’ll have much difficulty with that, he said. “I’ve been in the business for a long time,” he said. “I’ve been in this business for a very long time, and I know what I’m capable of and what I can bring to the table.”
Previous to his employment at Marin French Cheese, Borgo worked as a fifth-generation cheesemaker in his family’s business in Canada. “I started making cheese when I was 10,” he said. “I started making brie when I was 18…. My dad has some aged cheeses, and the process we do in vats here – even mozzarella – is similar, although with different cultures and different temperatures. I’m not walking into something blind.”
From there, he pursued a career playing baseball, and then upon his return to the family business, went to study cheesemaking in Europe, where he met Marin French Cheese’s previous owner, who recruited him to come and work in California. He stayed there for 11 years before moving on to Fiscalini upon Gonzalez’s departure.
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She doesn’t have any qualms about Borgo’s ability to carry on the standards of cheesemaking excellence set by Gonzalez, whose Fiscalini Bandage-Wrapped Cheddar has three times been named the world’s best cheddar at the World Cheese Awards and is the only American cheddar to win the award. “Our small team of cheesemakers has over 20 years combined experience with Fiscalini,” she said. “We are confident we will be able to continue crafting and aging our award-winning products without complication.”
Fiscalini Cheese produces a signature line of three raw milk cheese varieties made in wheel form, ranging from 30 to 60 pounds. Those include Bandage-Wrapped Cheddar, which is aged for 14 months; San Joaquin Gold, which is a hard Italian-style cheese aged 12 months; and Lionza, a Swiss Alpine-style cheese aged for six months. The company also makes a traditional mild block cheddar and a variety of flavored cheddars. “Mariano Gonzalez helped to develop all these cheeses and put us on the map, and for that we are very grateful,” Genasci said.
For the future, in addition to the possibility of moving into cheeses similar to the soft-ripened varieties with which Borgo has recent experience, Fiscalini Cheese is also looking at the possibility of developing other products to use more of the milk produced by the company’s 1,500 dairy cows. The company currently uses about 10 percent of its milk to make its cheeses and sells the other 90 percent to a local milk processor. “There is plenty of opportunity in not only the cheese category, but in the broader dairy category,” Genasci said. “Sky is the limit!”
