New York.- The Unique Cheeses, food products and wines of Cyprus will be exhibited at the International Fancy Food Show (Booth # 111-133), in New Yorkʼs Jacob Javits Convention Center, from June 29 – July 1, 2008.
Cyprusʼ Mediterranean climate, soil composition and unique grasses provide some of the worldʼs best grazing pastureland for sheep and goats. For centuries shepherds in Cyprus turned their milk into some of Europeʼs most delicious cheeses. Halloumi® is unique to Cyprus and has trademark protection in the U.S. (much like Roquefort.)
Halloumi® and Cyprusʼ other fine cheeses are still made following traditional methods. They can be found in the gourmet cheese bins of retail Specialty Food Stores, like Gristedeʼs, Whole Foods, Fairways, Zingermanʼs, Zabarʼs, and other fine stores. It has been discovered by chefs who include it in their menus nationwide.
“Seductively rich” New York Magazine called it. So versatile you can grate it, grill it, sauté it or dice it in a salad, and -cooks take note- it doesnʼt melt when heated.
Sautéed until a “lovely golden brown, Halloumi® has customers popping pieces into their mouths as fast as they come out of the pan”. The best part is that its rich flavor needs no enhancement. Goes great sliced on sandwiches or salads or grated over pasta. Also perfect for snacking with cold beer or a glass of wine.
Thatʼs just the beginning. We also make Anari – a soft and light, creamy cheese, Kefalograviera – a hard pressed fully matured cheese with holes and a clean strong taste, Kashkaval and Kefalotyri fully matured cheeses with excellent body and taste, and a Feta that rivals all the others.
Also this year we will be exhibiting Cyprus Wines, truly new and exciting alternatives to widely known varietals, indigenous grapes from Cyprus produce superior quality wines with a true expression of the terroir and character of their origin. Commandaria, the oldest wine with appellation of origin in the world still in production, made in Cyprus by the same method since at least 1,000 B.C.
In addition you will find other specialty food products, such as Honey Spread derived from the combined mixing of rare varietals of natural bee honey and organic herb extracts and hand cooked Potato Crisps. Hand-Harvested Natural Flavored Cyprus Sea Salt Flakes. No other salt looks like it or feels like it. The delicate pyramid-shaped crystals add a fresh, unique flavor and satisfying crunch. Sprinkle a dash on any of your favorite recipes for a savory true taste of the Mediterranean. Available for interviews will be principals of Cyprusʼ leading food producers.
CheesEU participated in the Sante Restaurant Symposium on June 1-4 with Cyprusʼ traditional sheep and goat milk semi-firm cheese Halloumi®. Participation at the Symposium also included a Product Demonstration / Seminar on Halloumi® cheese, June 2, titled “Halloumi: Beyond Flaming Cheese. Discover why this delicious Cypriot cheese is making headlines all over the world.”
The culinary demonstration was presented by celebrity chef Christine Cushing (www.christinecushing.com), the only chef in Canada to host a live TV program and the author of numerous best selling cookbooks. Ms. Cushing prepared an extraordinary menu for the seminar, including “Cream of Assorted Greens Soup with Halloumi Toast,” “Baby Rocket Salad with Halloumi Croutons in a Citrus Olive Oil Vinaigrette,” and “Inverted Halloumi Grilled Cheese with Spicy Tomato Relish.”
Sante Restaurant Symposium, held at the Equinox Hotel in Manchester, Vermont, brought together influential leaders in the restaurant industry for three days of exclusive seminars, tastings and cooking demonstrations. CheesEUʼs participation presented a great opportunity to familiarize opinion leaders in the food industry with Cyprusʼ fine cheeses.
The goal of the CheesEU campaign is to assist our U.S. food industry partners at the importer / distributor level in increasing awareness of Halloumi® cheese among the hospitality industry and retailers” states Dennis C. Droushiotis, Managing Director of the Cyprus Dairy Association in North America.
CheesEU has spearheaded a targeted public relations campaign to culinary schools, chefs and restaurateurs to educate this important segment of the hospitality industry on European cheeses coming from Cyprus. Chefs are discovering the unique versatility of Halloumi as it can be grilled, broiled, barbequed or sautéed and still maintain its texture.
Recognized as a unique product originating only from Cyprus, Halloumi® holds a U.S. registered trade mark.
Mr. Droushiotis notes, “Our trade mark in the U.S. helps to ensure that the American consumer will enjoy authentic Halloumi® from Cyprus made in the unique traditional method, that uses sheepʼs and goatʼs milk and folding the cheese by hand.”
The Cyprus Association for the Promotion of Milk Products was formed in January 2007 as the result of a joint undertaking between The Republic of Cyprus and the European Union. The Associationʼs mission is to increase consumer awareness and sales of Cyprus sheep and goat cheese products in the U.S. and Canadian markets. Dennis C. Droushiotis, Managing Director of the Association in North America, leads its marketing activities from their New York based office.