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.
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.
Premature ejaculation affect the younger population equally and if you are leading an unhealthy lifestyle with lots of stress and complications in relation. generic levitra cheap It also has more antioxidants find out address order levitra online than red wine and green tea. levitra without prescription midwayfire.com Extreme care is needed after surgery to restore the desired shape. Not levitra prices http://www.midwayfire.com/wp-content/uploads/2016/07/Prevention-Form-015-Process-and-Procedures-for-Building-Construction.pdf many people have heard about Kamagra. Now at age 38, Borgo has a wife and family of his own, who were delighted with the move from Marin County to the Modesto area, where Fiscalini Cheese is located, and along with his experience in cheesemaking, he brought along a fresh pair of eyes that he’s already put to use as he has settled in at Fiscalini, according to Laura Genasci, who, along with her brother Brian Fiscalini, runs the business started by her great-grandfather, a Swiss immigrant who started it in 1914 with 12 Holstein cows. “We will challenge him to increase production by using updated technology and equipment that we may not be familiar with,” she said. “He brings with him expertise in plant management and will give us the opportunity to open doors to new styles of cheese.”
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!”
Distributor Acquisition Aims to Grow American Market for Dutch Cheeses
By Lorrie Baumann
Dutch dairy giant FrieslandCampina altered the distribution landscape for European cheeses last December with its purchase of both Jana Foods and Best Cheese Corporation USA. The acquisitions were part of a strategy to expand distribution of the dairy cooperative’s portfolio of Dutch cheeses in the American market and to provide a larger market for the milk produced on Dutch dairy farms, so FrieslandCampina is not currently planning to acquire any American cheese producers, said Gert Jan Poort, President of FrieslandCampina Dairy U.S.
FrieslandCampina originated as a local farmers cooperative in the Netherlands, and through several mergers has become the largest dairy cooperative in the world, with more than 18,000 dairy farmers in the Netherlands, Germany and Belgium and an average farm size with less than 200 cows, Poort said. “If it has 200 cows, it’s a big farm,” he said. “We have a fantastic sustainability policy – it’s a normal way of working.”
The FrieslandCampina cows are on pasture at least 120 days a year, Poort said. “Cows have the same habits as humans looking at the weather. When it’s snowing or raining, they want to be in the barn,” he said. “It’s always a very festive event when they go outside in the spring.”
“What we do with our customers from all over the world is to advise them to come to the Netherlands and see the farms, see the creamery,” he added. “They love it, and they want to buy. They love seeing the cows in the meadow, having the transparency and sourcing from the origin that is the most important thing. Buyers of the biggest retailers in the country are demanding this transparency, and we can deliver it.”
Delivering Dutch Cheeses to the American Market
FrieslandCampina acquired Jana Foods after working with Jana as an American importer and marketing partner for more than 20 years, and with the acquisition, the company is planning to build on the strength of its brands, A Dutch Masterpiece and Kroon, and to grow the Gouda segment in the United States. In its acquisition of Best Cheese Corporation, FrieslandCampina assumes American distribution of brands including Parrano, DeWaag, Melkbus and its expansive portfolio of Gouda styles made from cow, goat and sheep milk. “As a part of our transformative strategy, we continue to focus on delivering the best product to serve consumer needs,” said Roel van Neerbos, President of FrieslandCampina Consumer Dairy, in the company’s announcement of the Best Cheese acquisition. “The Americas is a strategic growth market for us. By acquiring Best Cheese and Jana Foods, we will be able to grow our cheese business in the region further.”
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In addition, the company will focus on educating the American market about other Dutch cheeses, including the classic Edam and other Dutch cow milk and goat milk cheeses, Poort said. “We want to expand and educate Americans about the cheeses themselves and also expand the occasions.”
New Products Launching Under Frico Brand
This year, FrieslandCampina is launching new convenient snack cheeses under its Frico brand, including Gouda Snack, packaged in eight 20 gram portions per resealable bag that will retail for $3.99 to $4.99 as well as a line of Cracker Cuts featuring cracker-sized Gouda, Mediterranean Herb and Goat Cheese. The Cracker Cuts will be merchandised in a display-ready case holding eight 7.05-ounce easy-peel and resealable trays. They’ll retail for $4.99 to $5.99. “We are going to make great progress in the snacking segment,” Poort said.
In addition to providing convenient snacking formats for consumers, the Frico brand is considering convenience in the merchandising options it provides to retailers, according to Debbie Seife, Marketing Director at FrieslandCampina. The new Frico Cheese Slices will be offered in easy-peel resealable trays sold in display-ready cases of 12 packages. “It’s a little different from what some of the other groups are doing,” Seife said. “It’s easy to stock and easy for consumers to shop.”
The Frico Cheese Slices line includes Gouda Mild, Edam, Emmental and Goat Cheese. The packages will retail for $3.99 to $4.99.
Frico will also be offering its Goat Cheese in a 5-ounce cup of freshly shaved cheese for consumers to add to salads, soups or flatbreads. The slightly crumbly cheese is made from 100 percent pasteurized goat milk naturally matured for 20 weeks. The cup will retail for $5.99 to $6.99.
The expanded Frico line will also include Cheese Loaves to slice behind the counter in Gouda, Maasdam, Emmental and Goat Cheese. The Gouda and Goat Cheese are both mild and creamy versions of the cheeses, while Maasdam and Emmental are Swiss-style cheeses with a firm bite and nutty flavors.
