April 2012.pub - Tony`s Fine Foods

SPECIALTY NEWS
APRIL 2012
CUSTOMER SERVICE 1-800-696-4150
Glaum Egg Ranch started back in the 1920’s by John
Glaum, in a small town in Alexandria, Nebraska. As his
business grew, John added Glaum Hatchery’s and Feed
Mills hatching baby chicks, along with grinding, mixing
and manufacturing his own brand of feed to be used for his
own ranch and selling to others.
After many years of success, in 1946 John and his wife
Pearl along with their youngest son Marvin moved to Live
Oak, California. In 1952 when John passed, Marvin returned home from the Korean War to continue the family
business. Now Glaum Egg Ranch is a third generation
family farm, taking pride in producing the freshest egg you
will ever taste.
Glaum Egg Ranch’s number one priority is the health of
their chickens. They live on a 28 acre ranch located in the
foothills of Santa Cruz County. The ranch is 100% cage
free where the hens have the luxury of roaming freely, dust
bathing, perching, nesting, eating a vegetarian diet and
drinking fresh water daily.
FUN FACTS
If a piece of cheese has mold on it, should it be
thrown away?
The answer depends on the type of cheese. Soft cheeses, such
as cottage cheese or cream cheese, that grow mold should be
discarded. With these cheeses, the mold can send root threads
throughout the cheese. In addition, harmful bacteria, such as
listeria, brucella, salmonella and E. coli can grow along with
the mold. The same goes with any shredded, crumbled or
sliced cheeses.
Mold generally can’t penetrate far into harder and semisoft
cheeses, such as Cheddar, Colby and Swiss. So you can cut
away the moldy part and eat the rest of the cheese. Cut off at
least one inch around and below the moldy spot. Be sure to
keep the knife out of the mold itself so it doesn’t contaminate
other parts of the cheese.
Of course, not all molds pose a risk. In fact, some types of
mold are even used to make cheeses such as Brie and Camembert. These molds are safe to eat. But mold that’s not part of
the manufacturing process is a problem.
From Katherine Zeratsky, R.D., L.D.
“Sourced off the Internet”
Glaum Egg Ranch is Certified Humane meeting the
Humane Farm Animal Care Program standards, which
includes a nutritious diet without antibiotics, or hormones,
animals raised with shelter, resting areas, sufficient space
and the ability to engage in natural behaviors.
43322 Egg, Large Cage Free Flat 6/30ct
43324 Egg, Large Brown Organic Bulk 6/2.5dz
43318 Egg, Jumbo Brown Cage Free 12/12ct
43321 Egg, Large Brown Organic Cage Free 15/12ct
43319 Egg, Large Brown Café Free 15/12ct
43320 Egg, Ex Lg Brown Organic Cage Free 15/12ct
43317 Egg, Large Cage Free 15/12ct
43316 Egg, Extra Large Cage Free 15/12ct
Uniekaas Truffle Gouda also
known as Boerenkaas, is a raw
cow’s milk gouda made with black
truffles from Italy. Produced on a
family farm purchased in 1916 in
Jongenhoeve that is located in the Bergambacht region of
the Netherlands. In the summer their herd of 250 cows
graze on green grass and during the winter they eat sileage produced from the grass grown during the summer.
Epicurean Butters was
created by Chef John
Hubschman, an accomplished and culinary trained professional chef. His commitment to using the finest ingredients will insure customer satisfaction.
This cheese is put into molds by hand following traditional methods. The next day, the cheeses are put into a
brine bath for 3 days then removed and left to age or 9
weeks.
Epicurean Butters are infused butters, combining
grade AA butter with all natural ingredients. Including both sweet and savory categories, these infused
butters will enhance any home cooked meal.
51136 Gouda, Truffle Boerenkaas 1/28#
Dalmatia Sour Cherry Spread
resembling sweet and wild
cherries, ripened to perfection
in the classic Mediterranean
climate of hot sun and cool
nights. Harvested in late summer and simmered
gently to create an intense full flavored spread.
53546 Spread, Sour Cherry Pails 4/3.3#
Case breaks
Galli first began producing butter in
1934 by founder Galli Giovanni. In
1964, they began producing Parmigiano
Reggiano cheese. Galli is produced
with milk from the Parma area on the Po
plain, and has well-balanced aromas of
hay, nutmeg and white pepper.
This young Parmigiano Reggiano has only been aged for
16 months. It’s sweeter in taste and softer in texture than
what we normally have here in the states. Actually most
Italian’s prefer to eat their Parmigiano Reggiano young!
27999 Parmigiano, Reggiano 16 Month 1/36k
51221 Butter, Roasted Garlic Herb 8/3.5oz
51222 Butter, Porcini Sage 8/3.5oz
51123 Butter, Lemon Pepper 8/3.5oz
51124 Butter, Lime Sea Salt 8/4oz
51125 Butter, Mediterranean Sea Salt 8/4oz
51239 Butter, Chili Lime 8/3.5oz
51238 Butter, Caramel Sea Salt 8/3.5oz
Maitras Laitiers
Petit Suisse Montebourg
Fresh Cheese
Contrary to the name, Petit Suisse actually originated in Normandie, France in 1850 by a Swiss employee at a dairy that suggested adding cream to enrich the curd used for cheese.
Although Petit Suisse looks like a yogurt it is actually a fresh
cheese that is rich and soft containing between 60%-74% milk
fat making it a double crème cheese.
We offer a chocolate 6 pack and also a mixed fruit pack that
contains 2 Peach/Pear, 2 Strawberry and 2ea Apricot/Mango.
09761 Petit Suisse w/Fruit 16/6x60g
09762 Petit Suisse w/Chocolate 8/6x60gr