1 Brooklyn Cured is expanding its lineup of pre-sliced meats. The company’s newest product is Spicy Bresaola with Calabrian Chili, which pairs beautifully with a cool and creamy burrata. Top
it with arugula, shaved Parmigiano Reggiano, and a drizzle of balsamic to create a simple yet elevated salad.
2 Sisters Stephanie and Hayley Painter, of fourth-generation dairy farm Painterland Farms in Pennsylvania, have launched Painterland Sisters Organic Skyr Yogurt in five flavors. The thick Icelandic-style yogurt is made with organic whole milk from nearby farms and is minimally processed to preserve nutrients. It’s lactose free, high in protein and probiotics, and low in sugar.
3 From the venerable Carr Valley Cheese in Wisconsin—which celebrates its 120th anniversary this year—comes a new addition to its collection of celebrated blue cheeses. Black Truffle Blue is made with Italian black truffle mushrooms to create a rich and balanced flavor delicate enough to be enjoyed on its own, yet complex enough to stand up to a red wine like a Nebbiolo.
4 Rogers Collection has added its first Moroccan olive oil to its catalog. Noor Fès extra virgin olive oil is made from heritage Picholine olive varieties, which are cold pressed within four hours of being hand harvested to preserve the natural aroma and antioxidants. The result is a balanced olive oil that is fruity, spicy, and bitter, and has high levels of polyphenol (a heart-healthy antioxidant).
5 If your Instagram feed looks anything like ours, then you’ve probably seen many giant bubbling raclette wheels enticingly scraped over a pile of potatoes. Thanks to Mifroma’s new Raclette Kit, making this Swiss-style comfort food at home just got a lot easier. Each kit includes eight pieces of Mifroma’s traditional sliced raclette and one grill pan. Try this indulgent, cheesy experience at your next small gathering.
Josie Krogh
Josie Krogh is culture's Digital Strategy Lead. She earned her master's degree in Agricultural and Applied Economics from The University of Georgia. Josie developed a love of food while working at farmstands in the D.C. area as a young adult, and discovered her love of cheese while living and working on a dairy farm on Martha's Vineyard. Josie currently lives in Catskill, NY.
