Emmi Roth’s Classic Cheese Kit has a delicious new addition.

Roth 6+ Month Aged Gouda has permanently replaced Roth Vintage Van Gogh Gouda. The kit is a classic selection of cheeses created with pride in Wisconsin using milk from local family farms.

The kit offers award-winning premium specialty cheeses that are gluten- and rBST-free. These cheeses include: Mezzaluna Fontina, 6+ Month Aged Gouda, Grand Cru Reserve, Red Spruce 4-Year Cheddar and Buttermilk Blue Affinee. The Classic Cheese Kit takes the guesswork out of selecting complementary cheese varieties, is convenient and offers an ease of preparation.

In the rolling hills of Wisconsin, Emmi Roth crafted a new Gouda that highlights the best-in-class cheesemaking that happens every day at the Roth creamery. The new Roth Aged Gouda is made with fresh, local Wisconsin milk, then cured for at least six months in the Roth Cellars.

Gouda is one of the fastest growing categories in specialty cheese, according to global market research firm IRI. Roth Aged Gouda will quickly become a favorite with its caramel flavor and perfect Gouda texture. It’s elevated but approachable and is truly what Emmi Roth is all about — delicious, unique and sophisticated without being fussy.

Roth Aged Gouda rivals even the best imported Gouda in both taste and texture. Experience a delightful play of brown butter, butterscotch with a hint of grilled pineapple, and a sweet salted caramel finish. To learn more, contact your IPAP Account Manager.

In the Upper Midwest, the leaves are falling and people can see their breath. Nevertheless, some restaurant owners are determined to keep outdoor seating available.

To many, those tables and furniture have been a lifeline for their businesses during the pandemic. Chicago is one location where city officials are as concerned as the business community that the cooldown could devastate the hospitality industry. IPAP’s September newsletter briefly mentioned Chicago’s unique effort to extend the outdoor dining season: the Winter Design Challenge. This government-sponsored competition invited anyone to submit written proposals and renderings of their innovative ideas to comfortably keep customers outside in the chilly winter air.

The city of Chicago recently named its winners, so IPAP is revisiting the topic by diving into the top three concepts. These ideas are slated to be fast-tracked into development. Because judges deemed these proposals to be feasible, cost-effective and safe, the finished products very well could travel beyond Chicago, popping up on sidewalks and in parking lots near you this winter.

The Winning Ideas

Source: Chicago.gov
  • Cozy Cabins (Amy Young): Inspired by ice fishing huts, Cozy Cabins would emit a warm glow from their frosted glass windows to lure Chicagoans inside for a hot meal. Built from corrugated metal and plywood, three structures would take up one 9-by-18-foot parking space. Cozy Cabins would be equipped with radiant floor heating and vents near the ceiling to keep air warm and circulating. The windows are translucent like a shower door to allow for privacy while still bringing in the city light. They appear to seat approximately four people per structure.
  • Block Party (Neil Reindel): Like Cozy Cabin, the Block Party concept is an enclosed structure designed for placement in outdoor parking spaces. Where it differs is Block Party would be narrower and seat a party of two, but blocks could be connected to increase the party size to four, six, and so on. The blocks are not enclosed to allow for air circulation, so a thermal mesh system would heat the inside to keep customers warm.

Source: Chicago.gov

Source: Chicago.gov
  • Heated Tables (Ellie Henderson): This idea draws inspiration from the kotatsu, a staple in Japanese homes. The concept is a blanketed table with an electric heater attached to the underside of the table. People drape the blanket over their legs. This is an open-air dining concept that would not involve any enclosed structure. It would be carefully designed to ensure the blanket is not a fire hazard and customers would not get burned by the heater.

The Illinois Restaurant Association will partner with designers to refine the concepts and then have construction firms build the prototypes to be tested at Chicago establishments. (Design costs will be covered by a corporate sponsor.) If the initiative is a success in Chicago, then there may be a market for these three innovative solutions, and restaurants nationwide can sustain business through the wintertime. After a turbulent year of lost revenue and closures, good news would be welcomed with open arms.

Are you a master of all things cheese and dairy?

This quiz is a treat, but some questions may be tricky. To celebrate Halloween, IPAP’s October quiz centers on dairy in candy. Answers appear below the Dairy Dive.

1. Which of these chocolate candies does not contain milk?

A) Sno-Caps

B) Junior Mints

C) Tootsie Roll

2. During World War II, Hershey’s produced milk chocolate ration bars for U.S. troops. Why did the bars taste, in the words of one military leader, “a little better than a boiled potato”?

A) Because only sour milk was available as an ingredient due to rationing

B) Because tight military spending did not allow for better ingredients

C) To prevent troops from enjoying the bars and eating them in non-emergencies

3. What bovine-inspired candy has been produced by Goetze’s Candy Company in Baltimore since 1984?

A) Udderly Good

B) Chocolate Moo-usse Bar

C) Cow Tales

4. Two of these cheese-flavored candies are real. Which is not?

A) Chili Cheese Dog Bubble Gum

B) Mac and Cheese Candy Canes

C) Cheesy Nacho Mints

5. In 2016, a chocolatier produced Switzerland’s first chocolate to be made from the milk of what animal?

A) Donkey

B) Alpaca

C) Ibex

Recent headlines about cheese, milk and foodservice from around the web.

  • Enjoy Your Meal—Quickly. Restaurants Introduce Time Limits. (Wall Street Journal)
  • This app lets New Yorkers buy restaurants’ extra food at a big discount (Fast Company)
  • New Zealand’s Fonterra to sell China dairy farms for $368 mln to focus on home markets (Reuters)
  • Artisanal American Cheese Was Finally on Top of the World, and Then the World Fell Apart (Eater)
  • As Cold Weather Arrives, Restaurants Consider How To Keep Up Outdoor Dining (Colorado Public Radio)
  • 6,500 new restaurants opened in September, despite coronavirus pandemic difficulties: report (Fox Business)
  • Why China developed a fresh taste for milk (BBC)
  • M&S cuts soya from production of milk to curb deforestation (The Guardian)
  • Cow’s Milk Versus Milk Imitators: What’s In Your Glass (WTVJ)
  • America’s Dairyland: Weather Can Impact a Dairy Cow’s Milk Production (Spectrum News)
  • How to Arrange a Cheese Platter (Food & Wine)

Quiz Time answers

1. Which of these chocolate candies does not contain milk?

B) Junior Mints

2. During World War II, Hershey’s produced milk chocolate ration bars for U.S. troops. Why did the bars taste, in the words of one military leader, “a little better than a boiled potato”?

C) To prevent troops from enjoying the bars and eating them in non-emergencies

3. What bovine-inspired candy has been produced by Goetze’s Candy Company in Baltimore since 1984?

C) Cow Tales

4. Two of these cheese-flavored candies are real. Which is not?

A) Chili Cheese Dog Bubble Gum

5. In 2016, a chocolatier produced Switzerland’s first chocolate to be made from the milk of what animal?

A) Donkey