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Cheese, times three.

The new Kraft Grated Asiago, Parmesan and Romano Cheese Blend features granular Italian-style natural cheeses and boasts an authentic, full-bodied flavor. Made exclusively with cow's milk, the blend provides a perfect complement to pasta, soups, pizza, sauces, snacks and more.

[ILLUSTRATION

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--Kraft Foods Ingredients Corp.

(901) 381-6500 / www.kraftfoodingredients.com

In addition, make sure to read these articles:

  • New KFIC cheeses.
    • Kraft Food Ingredients Corp. introduced Grated Asiago, Parmesan and Romano Cheese Blend, a combination of granular, Italian-style natural cheeses highlighted with an authentic, full-bodied flavor ......
  • Kraft Foods Ingredients Corp.
    • KRAFT FOODS INGREDIENTS CORP. 8000 Horizon Center Boulevard Memphis, TN 38133 PH: 901-381-6500 800-458-8324 (Tech) Web site: www.kraftfoodingredients.com BOOTH 54640 The company invites you to ......
  • If only they were real products ...: IFT's prototype products sizzle with innovation.
    • EVERY YEAR AT THE INSTITUTE OF FOOD TECHNOLOGISTS' Annual Meeting & Food Expo, fabulous prototype food products are developed by ingredient manufacturers just to showcase ......
  • The Cheese
    • Asking a question that has no doubt troubled millions of thinking children down through the years—just why should the cheese stand alone?—a rat grabs a ......
  • Boursin Cheese
    • Two new varieties are available of Boursin's soft spreadable cheese from Normandy -- Fig, Raisin & Nut and Shallot & Chive.
  • The Cheese Course
    • That bountiful display of cheese wedges and wheels atop the deli case looks stunning, but you may be permanently stunting their flavor. Nothing is more ......
  • The Cheese Course
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  • ALL CHEESE CONSIDERED: CHEDDAR
    • The name Cheddar conjures up different images to different people. To some, it means a bright orange block of mild but pleasant cheese, one that ......
  • The Cheese Course
    • In this month's , columnist Debra Dickerson discusses cheese safety and sanitation, asking the tough question: Do you really know where your cheese comes from?
  • The Cheese Course: The Tools of the Trade, Part II
    • In last month's , columnist Debra Dickerson discussed the cheese trade's essential tools. This month, she's back to give cheesemongers step-by-step instructions for using one ......
  • Specialty Cheese Sales Tips
    • In his presentation at the IDDBA show, Jeff Gregori, director of consumer insights at ACNielsen, detailed some strategies and opportunities for marketing specialty cheeses. Among ......
  • Meat and fish for cheese.
    • Fine quality meat and fish are blended with quality ingredients such as vegetables, herbs and spices to make the new premium Food Systems for spreadable ......
  • The Cheese Course: Mind the Rind
    • In this month¿s The Cheese Course, columnist Debra Dickerson talks post-holiday triage for natural rind cheeses.
  • Construction on new Hilmar Cheese plant in Texas progresses on schedule
    • A year after it announced plans to build a new cheese processing plant in Dalhart, Texas, Hilmar Cheese Company says it's right on schedule for ......
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