T R AV E L 202 2 culturecheesemag.com 9
N E W & N O T E W O R T H Y
NEW on the Market
4
Alai Sidra is made at the foot of the Chilean
Andes by a woman oenologist, who uses four
varieties of apples and quince, and artisanal
techniques, including the petillant naturel method
of fermentation. The result is an unfiltered and delightfully
complex hard cider.
2
We discovered
Carmel Berry
Company's
Elderberry Balsamic
Vinegar at the Good Food
Awards and were immediately
smitten. After Carmel Berry
juices American-grown
elderberries for its signature
syrup, the leftover mash is
infused into California balsamic
vinegar. A heady blend of sweet
and tart, it's the perfect partner
for blue cheese.
5
By the time you finish saying "White Chocolate
Walnut Butter," you've thought of so many
things to do with the newest flavor from
Nutty Novelties. Spread it on banana bread,
dip strawberries in it, or just lick it off a spoon. Plus, it's
cholesterol free and full of Omega-3 fatty acids.
1
You've seen pink pickled onions on cheese plates,
sandwiches, and salads at your favorite restaurants, and
may have been tempted to try this latest pickling trend
at home. But why, when Pink Wagon Foods has you
covered with tangy, ready-to-go pickled onions in a pretty jar?
3
Gordo's Cheese Dip is Hot stuff.
Just like Gordo's Original, Mild,
and Queso dips, the newest flavor
is made with real cheese, with an
extra helping of jalapeños for a spicy kick.
Heat and pour over tortilla chips for no-fuss
nachos or use as a dip for soft pretzels.
