MORE CHEESE, PLEASE
Crystal Farms has debuted a line of
shredded cheeses intended to make cooking authentic Hispanic dishes easier for
The line features four cheese varieties popular for their versatility and melting capabilities
important in Hispanic cooking: Quesadilla,
Oaxaca, Asadero and Muenster.
Quesadilla cheese can be used in most reci-
pes that call for melting cheese. Named after
a region in Mexico, Oaxaca melts effortlessly
into casseroles, refried beans and soups. A
“Our research shows that consumers are looking for ways to make more
authentic and ethnic meals at home, and also prefer to use shredded cheese
when cooking,” says Katie Egan, senior brand manager for Crystal Farms,
based in Minnetonka, Minn. “Crystal Farms’ new shredded varieties will
meet that need and offer more options for enhancing ethnic meals.”
Crystal Farms’ Hispanic shredded cheeses will be available in the dairy
section and the packaging will feature recommended recipes for consum-
ers to enjoy.
For more information, visit crystalfarms.com.
SAVOR(Y) JENNY LEE
The producers of Jenny Lee Cinnamon Swirl Breads, 5 Generation
Bakers, has introduced Jenny Lee savory breads, which include
California Tomato Basil, Parmesan Garlic & Herb and Italian Olive Focaccia.
The savory breads are now available throughout the eastern half of the
U.S. The breads share many of the characteristics of the company’s cinnamon swirl lines including natural formulation, natural fermentation, a
clean label and “crimp” shape.
“Our goal was to create products which built upon the success of
our Cinnamon Swirl Breads, but would expand the serving occasions
beyond primarily breakfast,” says Scott Baker, president and founder of
5 Generation Bakers, based in McKees Rocks, Pa. “These great products
add lunch and dinner to our day-parts, effectively tripling our serving
Just like other Jenny Lee swirl breads, the savory offerings—baked in
crimp pans for a traditional, cylindrical shape—“had to feature natural
formulations beginning with un-bromated, un-enriched flour, no chemi-
cal preservatives and no artificial flavors,” says Baker. “Al Beccard, head
baker and product developer for Jenny Lee, more than met these chal-
lenges during the more than one year spent developing, testing and
redeveloping the lines.”
Company officials say the breads’ flavor profiles lend themselves to
different uses. “While all are excellent as accompaniments to meals
such as pasta dishes with our Parmesan Garlic & Herb bread, their use
as the basis for specialty sandwiches really sets them apart,” Baker says.
During testing, the products were sampled and savored as sandwiches
by diverse groups of people, as grilled cheese (California Tomato Basil),
gourmet hamburgers (Parmesan Garlic & Herb) and muffuletta (Italian
For more information, visit 5generationbakers.com.
JUNE 13-15, 2017
WEST HALL, McCORMICK PLACE, CHICAGO