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Fall is the Perfect Time to Discover Sandwich Possibilities with Crave Cheese
FOR IMMEDIATE RELEASE: Media Contact: Linda Funk , Flavorful Insight 515.491.8636 firstname.lastname@example.org Photo included Fall is the Perfect Time to Discover New Sandwich Possibilities with Crave Brothers Farmstead Cheese Waterloo, WI, August 28, 2018
—Americans never need an excuse to enjoy sandwiches, but adding Crave Brothers Farmstead Cheese to your favorite sandwich can turn it into a celebration of flavors. Autumn is sandwich season, with tailgate parties, get-togethers with friends, and busy back-to-school schedules for families. It’s simple to head for sandwich bliss when you upgrade the cheese, elevate your bread choices, incorporate freshly harvested vegetables and customize the condiments, and Crave Brothers Cheese can get you started. Sandwich-worthy cheeses include Crave Brothers Fresh Mozzarella and Crave Brothers Mascarpone. Crave Brothers Fresh Mozzarella is available in Perline (pearl size), Bocconcini (ball size), Ovoline (egg size), Marinated Ciliegine (cherry size balls), Medallions, 8- ounce balls, 1-pound balls, and 1-pound logs. All told, Crave Brothers Fresh Mozzarella varieties have earned more 36 awards for excellence. Most recently, Crave Brothers Marinated Mozzarella won First Place/Blue Ribbon and Best of Show at the 2018 Dodge County Fair in Wisconsin. Crave Brothers Mascarpone is made from fresh sweet cream and adds a velvety texture and rich flavor to sandwiches. The cheese has won more than 30 awards since it was introduced, most recently earning the First Place/Blue Ribbon award at the 2018 Dodge County Fair. Here are some easy ideas for creating out-of-the-ordinary sandwiches that feature Crave Brothers Fresh Mozzarella and Crave Brothers Mascarpone.
• Capitalize on the flavors of Caprese Salad, in sandwich form. Combine a little pesto with Crave Brothers Fresh Mozzarella medallions and fresh tomatoes on ciabatta bread. Add turkey or chicken if desired. • Make yourself a Mozzarella Grilled Cheese Sandwich. Start with award-winning Crave Brothers Fresh Mozzarella and add artichokes and roasted red pepper strips.
• Maximize the flavors of Marinated Fresh Mozzarella and create quick, crispy open-faced sandwiches. Cut small baguettes in half lengthwise and scoop out a small amount of the bread. Generously brush the cut side of baguette halves with marinade from Crave Brothers Marinated Fresh Mozzarella. Crave Brothers’ marinade base is a blend of olive oil and canola oil. It features Italian seasonings, along with garlic, crushed red pepper and black pepper. Add Marinated Fresh Mozzarella—Ciliegine to the slightly hollowed out baguette halves that have been brushed with marinade. Finish the sandwich halves under the broiler, or in a toaster oven, until bread is toasted . • Enjoy more vegetables when you make Grilled Marinated Vegetable Sandwiches with Fresh Mozzarella. Simply layer sliced, marinated eggplant, tomatoes, zucchini and onions on slices of rustic bread with Crave Brothers Fresh Mozzarella medallions. If desired, add a little vinaigrette and lettuce leaves.
• Spread Crave Brothers Mascarpone on sandwiches instead of butter for an extra rich flavor. For example, create a contemporary spin on traditional watercress sandwiches on thin bread slices. To make this appetizer, spread Crave Brothers Mascarpone on bread and then top it with chopped watercress mixed with a dash of salt. Also, adding Mascarpone creates a rich spin to classics like the Reuben Sandwich, made with corned beef, sauerkraut, Swiss cheese, and Thousand Island or Russian dressing. • You’ll find more sandwich specialty ideas like The George Sandwich on the website at www.cravecheese.com. The sandwich is named for cheese maker George Crave. It’s made with sliced roast beef and pumpernickel bread. The secret is in the sandwich spread that combines the rich creaminess of Crave Brothers Mascarpone with the zing of horseradish sauce and ground rosemary. Once the sandwiches are assembled, butter them on both sides and add them to a hot skillet on the stovetop, or an outdoor grill. Cook until the sandwich is browned and crispy. Licensed cheese maker George Crave oversees the making of all the Crave Brothers handcrafted artisan cheeses that are sustainably produced, using milk from the family’s dairy herd, in their farmstead cheese-making facility. The Crave Brothers practice water conservation, recycling, and use 100 percent green power. The anaerobic biodigester produces enough electricity to power not only the Crave Brothers Farm, but also the farmstead cheese-making plant, and more than 300 homes in their community. Visit the website at www.cravecheese.com for product information about Crave Brothers Cheese, serving suggestions and videos highlighting the Crave Brothers green story. The Crave family farms 2,500 acres of productive land in south-central Wisconsin, growing soybeans, corn and alfalfa to use as nutritious feed for their Holstein cows. From the manure digester to water recovery, sustainability is top-of-mind on the farm. Every pound of cheese made by George Crave, a licensed cheese maker, is made with milk from the family’s herd. Crave Brothers also produces Mascarpone, Part-skim Mozzarella, Oaxaca, Cheddar curds and Jalapeňo Cheddar curds. The George featuring Crave Brothers Farmstead Mascarpone
By: George Crave 4 slices Pumpernickel bread ½ pound sliced roast beef 4 oz Crave Brothers Farmstead Mascarpone 1 Tablespoon horseradish sauce 1 teaspoon rosemary, ground finely 2-4 Tablespoons butter, softened Heat a medium-sized skillet on medium heat. In a small bowl, combine Mascarpone, horseradish sauce and ground rosemary. Mix until evenly distributed. If desired, add some more horseradish for a little more zing. Lay out the four slices of bread on a cutting board. Spread half of the Mascarpone mixture on one slice of bread, repeat. Add ¼ pound of roast beef to each slice on top of the spread. Top each with the remaining slices of bread. Spread one tablespoon of butter on each side of the sandwich. When skillet is hot, carefully place each sandwich on heat. Grill on both sides until browned and crispy. Yield: 2 sandwiches