Snowdonia Cheese Company® Black Bomber® Voted Best British Cheese Brand

January 26 2015

Elizabeth, NJ - Black Bomber® has been named the best-selling British cheese brand in English specialty food shops in an annual survey by prominent United Kingdom trade magazine Fine Food Digest.

For the fourth year running, the magazine – published by the prestigious Guild of Fine Food – asked delis, cheesemongers, farm shops and high-end food halls to name the best-performing products in every main section of their shop.

Snowdonia Cheese Company's Black Bomber extra mature cheddar was voted the best-selling British cheese, ahead of a Stilton and two West Country (South West England) cheddars.

The survey was distributed to over 4,000 specialty food stores, including members of the Guild of Fine Food, which also runs the influential Great Taste awards scheme and the World Cheese Awards.

Snowdonia Cheese Company® Managing Director John Newton-Jones said, "We have just received the news that we had won the title of Best British Cheese Brand and are absolutely thrilled.

"Some 14 years ago we brought a cheese to market that redefined the image of cheddar, and met with some resistance, it has now been voted the favorite by people who live in the world of cheese and fine food and we couldn't be prouder."

The iconic Black Bomber® extra mature cheddar has a powerful flavor with the Snowdonia Cheese Company® signature melt in the mouth texture. Coated in a smart black wax, it features the Snowdonia label that pays tribute to the brand's North Wales heritage. Mick Whitworth, editor of Fine Food Digest, said, "Delis and farm shops always love to stock a few quirky, little-known foods, but they also need popular favorites that will keep shoppers coming back week after week. Our 2014-15 Best Brands Survey showed that Black Bomber really delivers the goods for specialist food shops – and their customers."

The quintessential cheese brand Snowdonia Cheese Company® uses only the finest quality of ingredients in their expertly crafted cheese, maintaining the integrity of the product.

Atalanta Corporation is the exclusive importer of Black Bomber® and the entire Snowdonia Cheese Company® range. For more information on these items please visit www.atalantacorp.com and www.snowdoniacheesecompany.co.uk.

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Atalanta Launches New Look, New Website

January 08 2015

Elizabeth, NJ – Atalanta Corporation continues its 70th anniversary celebration by launching a new logo and a refreshed,mobile and tablet-ready website, www.atalantacorp.com. The redesign strengthens the company’s online presence and enhances product and brand awareness, while supporting marketing and training efforts.

As a part of this objective, Atalanta is proud to offer an expansive resource section with product catalogs, tradeshow and press updates as well as in-depth information on products, recipes and pairings. The site will also provide social media integration with company and product updates appearing regularly. The new website will better inform our customers, brokers, partners and employees alike on all of our products and services.

“We are excited to share this great resource with the specialty foods community.” Thomas Gellert, Vice President, Atalanta,said. “We invite all those passionate about food to learn and engage with our wonderful products and their applications on the site. If only we could taste it!” Visit us at www.atalantacorp.com.

About Atalanta Corporation
Dating back to 1945, Atalanta is a third-generation family-operated business which has grown to become the largest privately held food importer in the United States, specializing in imported cheese, charcuterie, grocery and seafood products and brand marketing, including private brands Celebrity®, Del Destino®, Eiffel Tower® and Zerto®. In 2015, the company will celebrate its 70th anniversary.

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Atalanta Corporation Celebrates 70th Anniversary

January 05 2015

Elizabeth, NJ – Atalanta Corporation, a food importer specializing in cheese, charcuterie, grocery and seafood products, will celebrate their 70th year as a third generation family-operated business in early 2015.

Atalanta's success in the food industry began in 1945 importing Polish hams. The late Leon Rubin and Herbert Moeller incorporated Atalanta Trading Company in New York City looking to fill the void in the U.S. domestic food importing market. Much of Atalanta's early success was centered on key relations with the international community that garnered exclusive contracts with the imported meats and cheese markets. In 1970, the company rebranded into what is now Atalanta Corporation and in the late 1980s, their continued expansion in both product diversity and personnel prompted a move to its current headquarters in Elizabeth, New Jersey.

Today, Atalanta continues to operate as a "family" with four Gellert family members working in the business along with an additional 260 employees, "More than 70% of family-run businesses don't survive through the first generation, and 80% don't survive through the second generation. We are now on our third generation. That's a milestone." remarked Atalanta Corporation CEO George G. Gellert.

To ensure that the business continues to thrive, Atalanta places resilience and adaptability at the forefront of their business model while continuing to build strong relations with both customers and suppliers. George reflected on Atalanta's growth, "We started as a company that imported Polish hams and seafood, even beef and wood products, and we've diversified to thousands of products over the years." George's son Thomas, current vice president of Atalanta, follows, "70 years is significant. To hit this milestone means we have been able to adapt as business demanded. We have had to have flexibility and strength to navigate the ups and downs over these seven decades. Few family businesses have been able to achieve this. We have had hundreds of hardworking, dedicated employees that have helped us get here. Loyal customers, supportive suppliers have all contributed to our success."

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Atalanta Welcomes New Director of Brand Development

September 29 2014

Elizabeth, NJ - Atalanta Corporation has hired Mari Meriluoto as their new Director of Brand Development. Ms. Meriluoto arrives with over 15 years of consumer packaged goods marketing experience and will lead the company's development and execution of domestic brand strategies, as well as the marketing plans for their portfolio of exclusive supplier and company trademarked brands.

In her most recent position at B&G Foods as Marketing Manager, Mari led the marketing efforts for brands such as Cream of Wheat, Maple Grove Farms and the Emeril's line of  roducts. Prior to this, Mari began her career at Valio Dairy Group in Finland, serving in several progressive marketing roles that led to her placement as Marketing Manager at Finlandia USA.

Mari is originally from Helsinki, Finland where she received her masters degree in economics from the Helsinki School of Economics and currently resides in Morristown, New Jersey with her husband and two children. For more information about Atalanta Corporation, visit www.atalantacorp.com.

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Fine Cheese & Charcutery Magazine: An Interview with Tom Gellert

September 15 2014

Tom Gellert is a principal of the Gellert Global Group, a hugely successful family-owned group of businesses that includes Atalanta Corp., the anchor company founded by his grandfather in 1945. Well-versed in the world of specialty cheeses and other foods, particularly those from Italy, Tom is uniquely qualified to be a leader in the food business. After graduating from the Food Management Program at Cornell University in 1994, he lived and worked in Italy for two years exporting cheeses around the world, all the while gaining fluency in the language and solidifying relationships with many of the top suppliers in that country.

No slouch when it comes to academics, Gellert returned to Cornell in 1996 to complete both an MBA in 1999 and a law degree in 2000. After passing the New York bar exam, he worked as an investment banker for Deutsche Bank, where he focused on the consumer products and retail industry. He rejoined the family business in 2001 to direct several of the Gellert Group's companies, including Tipico Products Co. Inc., Finica Foods Ltd. (Canada), Swiss Chalet Foods and DeMedici Imports. He is also involved in Atalanta's sales and marketing efforts, and works with that company's many fine product managers to help them achieve their goals.

Tom Gellert is the former president of the Cheese Importers Association of America, is an advisory board member to Cornell University's College of Agricultural and Life Sciences, and is a member of the French Cheese Guild and the North Holland Cheese Guild. He travels extensively and still spends a great deal of time in Italy and elsewhere developing products and nurturing the artisans within their portfolio of suppliers. He is extremely knowledgeable and passionate about food, and is one of the true giants of the specialty food industry. He lives in New York with his wife and their two children.

Fine Cheese & Charcuterie: How did you come to be in the food business and what kind of training did you have to prepare?

Tom Gellert: I was fortunate to grow up in a family business and be exposed to the food industry at an early age. As early as 5 years old, I spent family vacations going to food factories and farms. During weekend visits to the supermarket, my siblings and I would rearrange shelves and deli cases to give better visibility to our products. Family dinners served as opportunities to establish relationships with suppliers as well as try new products.

As I got older, I spent summers working at our company, whether in the warehouse, or out in stores merchandising products or doing demos. My brother, sister and I were also present at the Fancy Food Show – sampling product non-stop.

I majored in Food Industry Management at Cornell University and was a "Food Fellow" – where I gained a broader perspective in the overall industry. In my studies, it certainly helped to be passionate about the industry, which I gained during the early exposure I received.

FC&C: Atalanta is particularly known for its selection and knowledge of Italian cheeses and other foods. Why the affinity for Italy and its food?

Tom Gellert: Italy is food. Although we deal with close to 60 countries, Italy is the most important to us in terms of dollar purchases and product mix. We have close to 1,000 SKUs from Italy in every possible category. Italy is important not only to Atalanta, but to our other companies as well – DeMedici Imports, Finica Foods, and Swiss Chalet Fine Foods.

FC&C: How have things changed since you began in the food business?

Tom Gellert: Food is more important than ever. People are concerned with the "who, what, where, when, why (and how) of food." Can we connect with who made it? What is in the product? Where is it made? Is it local? Can we make a connection to the location where it is made? "When" was it first made? What is the history behind products (e.g., ancient grains)? Why is it special? And, of course, how is it made?

FC&C: What do you look for when considering a new product?

Tom Gellert: What makes something unique? What is compelling about it that will set it apart from what already exists? Does it matter? Will it make people happy?

FC&C: How important are trade shows to you and what do you hope to accomplish at them?

Tom Gellert: Trade shows are a great place to see many customers in one place. We get to discuss areas of focus, trends and ways we can make each other better. They are also a great opportunity to get the producers in front of our customers and so get a better understanding and education of what is important about the products.

FC&C: What are you most excited about these days in your business or in the food business in general?

Tom Gellert: This is a great time to be in the food business. More and more people are passionate about specialty food, and this passion is starting at a younger age. A generation from now, food enthusiasm will permeate stronger everywhere. I am fortunate to be a part of a great family business – to work alongside my brother, father, uncle and cousins. I am excited about the "4 P's" of our companies – great "passion, products, partners and, most of all, people." We have such a great, dedicated team that performs at a high level every day.

For more information about Atalanta, please visit  www.atalantacorp.com

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Jersey Company Shops The World In Search Of Innovative Menu Solutions For Culinary Professionals

September 04 2014

It's a dog-eat-dog world out there. So how do you differentiate your foodservice import and distribution business from everyone else?

If you're Atalanta Corporation, you find specialty food products from all over the world before anyone else, educate your customers about them, then show them ways they can use these new products in multiple ways on their menus, all while keeping costs down.

According to John Stephano, director of marketing and training, when the company started in 1945, it chose Atalanta, the goddess of speed and hunting, to represent its prowess in securing the most unique products from around the globe and its ability to get them to customers quickly and easily.

"What our product managers do really well is source products," he says. "We find unique products from throughout the globe and we get them to our foodservice customers in the highest quality and the most competitive price. We as an importing company go out to our suppliers and find the most innovative and trend setting specialty foods, the products that are going to add value to our operators and distributors in a very competitive marketplace ."

Atalanta began importing Krakus Polish hams almost 70 years ago, he notes. "We were an importer of goods from Eastern European countries, behind the Iron Curtain, and political maneuvering was key. Atalanta needed to master the uniqueness and process of importing really well."

"And our founders did that better than anyone else in the industry."

Stephano says the company, because of our rich history and commitment to their customers, believes no one else can source, import and then get product to its distributors faster than Atalanta can. "It could be Parmigiano Reggiano from Italy, Collier's Welsh Cheddar from Wales. It could be saffron from Spain, artichokes from Peru. Over the last 70 years, we've developed a logistics, importing and product awareness process that finds these unique foods, gets them to customers first and helps them beat their competition to the marketplace, allowing them to see clearly the value we add."

Today, with competition so intense – and margins so tight – to make yourself stand out is paramount, Stephano says. And the company, which serves every foodservice sector from chain restaurants to institutions, white tablecloth to quick-serve – does it through finding the right food products no one has or has ever heard of, then distributing quicker and more cost effective than anyone else.

He likes to cite the Sweety Drop pepper from Peru as an example. "We now do a significant amount of market trend analysis, so we get a chance to see trends often before they hit the consumer. We see them on two levels – either from an increased category volume demand or from our specialty stores focused product selection. Right now, Peruvian and South American cuisine is super hot. Chefs all over the country are pressing for this pepper. White tablecloth restaurants want to garnish it on premium flat breads, or dress it on a specialty pizza, or even drop it into a trendy cocktail. We also are seeing an enormous volume increase in the Piquillo pepper. Several of our chain restaurants' customers are currently in menu development with many of these South American products feverishly trying to get them on their menus. Our Chefs are just begging for it. We can get it for them. We get to go to market quicker and faster than others," he says.

Stephano loves to tell the story of how Atalanta found the Sweety Drop pepper. "It's a lagrima, teardrop shaped, pepper and it was found in the Amazon rainforest. One of our outstanding suppliers in Peru discovered it a couple of years ago. He brought it back to Peru and started to cultivate it. Because of the strength of our relationship, he reached out to us immediately knowing we had the capability to get to customers' tables and ultimately the ever demanding public better than anyone else in the industry. Our excellent sales team took over from there they put feelers out into the US market and began to create a market. Our culinary team then brought it to the Research Chefs Association Show in Portland this past spring, and the Chefs could not stop tasting and gazing at it. The color is brilliant red. The crunchy texture sweet flavor profile with just a hint of heat is very sexy. Right there our customers started a trend. We are just glad to be a part of what is happening.

"Every time they put it in their mouths, they came up with a new concept or recipe. One Chef says, pepper vodka cocktails. Another says a rustic Spanish flat bread with baby arugula and shaved Manchego cheese and throw these Sweety Drop peppers on top," says Stephano. "A chef worked with me to develop a goat cheese stuffed Piquillo pepper recipe where we use ancient grain farro, crumbled Canadian goat cheese, olive oil, lemon juice and the Sweety Drop pepper and stuff it into a beautiful red Peruvian Piquillo pepper."

Stephano, a Chef himself, says their event team is actually working on using these peppers in not only savory recipes but sweet applications like panna cotta. "You can use the Sweety Drop in side dish applications, salads, garnishes, and there's a very real possibility for some unique sweet applications. There's this big huge fusion of flavors now of sweet and savory and this pepper fits ideally."

Stephano is really excited about a new demographic that's helping the company stretch and expand its networks and customers. "We're talking about the millennials," he says. "Years ago, if a food company wanted to launch a product, you'd go to the international food shows, study the demographics, evaluate pricing metrics and packaging, then after a long time hopefully release it. Today a young couple goes on a date in Portland at a hot new restaurant, where we are seeing a lot of new trends develop, and the Chef introduces an appetizer special using our black flour in a rustic pizza. They love it, they need to know the passion of its origin, they take a picture, post it instantaneously on Facebook or Instagram and it goes viral to their foodie friends. Next, one of their friends from college, in let's say Philly, sees it and she's going on a date the next day and she goes to the Chef and says, "I WANT THIS can you make it?"

"In less than 24 hours your brand new specialty food product just traveled 4,000 miles and the Chefs of these chain restaurants and menu developers of these white table cloth hot spots just throw up their hands in disbelief. Our industry now has no choice but to quickly understand this new arena and quickly adjust to the speed to which our customers desire these products," he says. He adds that Atalanta is in a unique position to capitalize on this.

"Because of our network of suppliers, growers across the globe and awareness of developing trends, we're the ones whose salespeople introduce it through our distributors faster than you can blink. We used to be able to launch a product. Now millennials and today's foodies are discovering these foods and simply demanding them. There is no time any more to launch and release a product. You have to be first to market, offer specialty and high-end products today and that's where we shine. Millennials are in control of the flavors, trends and stories today and will be for the forseeable future."

Stephano says where his company really differentiates itself from others is in its ability to help Chefs and Buyers use its products in many different culinary applications. "If we sell a Chimay beer cheese, or a Danish crumbled blue cheese, we provide our customers with recipes and culinary ideas using those products. We teach them how to take it and develop an exceptional three cheese soufflé as apposed to just showing how it looks beautiful on a premium cheese board – We need to offer and share multiple ways to use this product from the appetizer course through the dessert course. By doing this, Chains can drive down costs because they now use these products through the entire spectrum of the menu."

It's particularly important for foodservice operations who may have to order expensive cheeses, then throw them out when they're not used in time for other dishes. "Think Parmigiano Reggiano. It's a gorgeous product, with a rich Italian history of over 750 years, probably the most well known specialty cheese on the planet. But here's what happens in the back of the house. They order a whole wheel of it, and it's pricy, maybe around $1,600. They have a wedding, a huge catering event or a corporate conference, and they crack the wheel and chunk it into beautiful wedges. They pair it with fresh fruit and fantastic wines on a banquette table. It becomes the centerpiece of the catering event.

"People get excited about it. 'Where did you get this?' 'Ooh, this is so-oo good!' They tell their friends, try this cheese, it comes from this unique dairy in Parma. Now, That's what everyone in our industry has done really well. But here's what happens next. The catering event is over, the guys in the back of the house take the cheese and wrap it and then throw it in the walk-in. The sous-chef comes back two weeks later, the cheese is dried out or has mold all over it, puts it on the prep table, then looks at it and he gets upset because the product wasn't taken care of and most importantly doesn't know how else to use the cheese other than grating it on top of pasta, so he throws it away. The last experience the sous-chef has with one of our specialty food products is throwing it in the trash. There's no other industry in the world where you could get away with that."

So what does Atalanta do about that? "We introduce, teach, and offer culinary applications. Meaning, we had a great party, used this premium cheese, now what do I do with it? We have to teach them how to use this in soups, in baked dishes, and how to use this in as many culinary apps as we can," Stephano says. "Now we've truly provided value to the product. We need to be able to take our specialty products and power the entire menu. And that's what we're doing." Stephano says that what Atalanta is now bringing to the table is a teaching-tool and a cost-saving product.

"We're teaching the passion behind it, the story behind it, and the culinary app behind it. We want to offer you an artisanal aged Mahon from Spain and we want to see that on all your specialty cheese boards. But if we're not teaching you how to use that cheese with small plates and tapas or how to take the cheese and put it in a high-end grilled cheese sandwich or how to incorporate that into a specialty salad, we've really missed an opportunity, and then we're just selling products."

Stephano says the company's goals are to offer culinary solutions to its customers. "And the hottest way to do that is to teach them what's happening from a trend basis, offer them multiple uses of a product and teach them the passion and culinary apps behind it. Ultimately, when we do that, we help our customers increase their margins and ultimately their profits."

For more information about Atalanta Corporation, visit www.atalantacorp.com.

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Atalanta Dominates 2014 ACS Conference

August 04 2014

Atalanta Corporation won eight awards at this year's American Cheese Society (ACS) Conference. The 31st annual conference, held this year in Sacramento, California, showcased several of Atalanta's exclusive award-winning producers. Regarded as one of the most prestigious cheese events of the year, the conference showcased over 240 companies and nearly 1,700 products.

Mariposa Dairy and their artisanal cheese line, Lenberg Farms, once again took top honors in the Sheep's Milk Cheese Aged Over 60 Days category for their Tania Sheep's Milk Cheese for the second year in a row. The popular line of Celebrity Goat Cheeses, also sourced from the Mariposa Dairy, claimed more wins, acquiring both first and second place in the Fresh Goat Cheese with Flavor Added (100% Goat's Milk) category for the Apple Cinnamon Goat Cheese and Chocolate Cherry Goat Cheese, respectively.

Quality Cheese, based in Ontario, Canada, and producer of Atalanta's Eiffel Tower soft ripened cheeses, was honored with three awards. Second prize was awarded to their Bella Casara Buffalo Ricotta in the Fresh Unripened Cheese - Sheep's or Mixed Milks category. Quality also garnered awards in the American Made/International Style category for their Oxford Street Buffalo Milk Cheese (second place), and third place for their Eiffel Tower Brie Spread in the Cheese Spreads category.

Canadian partners COWS CREAMERY, located on Prince Edward Island, placed third in separate categories for their Appletree Smoked Cheddar and Avonlea Clothbound Cheddar (see sidebar).

Founded in 1983 to support the artisan and specialty cheese industry, the ACS is a non-profit organization that promotes product education, development and opportunities within the cheese industry. For more information about Atalanta, please visit  www.atalantacorp.com

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Snowdonia Cheese Company Unveiled to US Market

July 23 2014

The Snowdonia Cheese Company's wide range of flavorful Welsh cheeses are now available to consumers in North America.

This summer marked the launch of Snowdonia cheeses into the US market. This exclusive partnership with Atalanta Corporation, one of the country's largest cheese importers, will offer the vibrant colored waxed cheeses from North Wales to US supermarkets, specialty retailers, club stores and foodservice distributors nationwide.

Snowdonia made its grand debut at the 2014 Summer Fancy Food Show to great fanfare as part of Atalanta's booth, and also with the wide range of Welsh producers exhibiting in the Welsh Government's Food and Drink Wales Pavilion.

Snowdonia Cheese has established itself as the "product of choice" by many gourmet restaurants and travel industry caterers. Their cheeses can be found on some of the world's
leading airlines, as well as cheese boards at many prestigious sporting and cultural events.

"This is an exciting and important development for our company, and will mean that Snowdonia cheese will soon be available throughout the United States and Canada," said Snowdonia's Commercial Director Richard Newton-Jones.

The award-winning line of cheeses have struck gold in several important competitions, including the British Cheese Awards and the Wales True Taste awards. (con't)

For more product information about Atalanta, visit www.atalantacorp.com.

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Atalanta Heats Up the 2014 Summer Fancy Food Show

June 25 2014

Atalanta is ready to celebrate the Summer Fancy Food Show with award-winning specialties and exciting new brands. Here are some highlights of the featured products:

Snowdonia Cheese Company:
Combining contemporary cheeses with Welsh tradition, Snowdonia Cheese Company has been producing unique products bursting with flavor since 2001. Dedicated to creating rich, vivacious cheeses, each piece is carefully crafted in Snowdonia's state-of-the-art facility located in North Wales, focusing on quality, taste and appreciation for their process. Snowdonia's award-winning favorites include: The Little Black Bomber, a classic mature Cheddar enrobed in striking black wax, the Red Devil, a spicy combination of chilies and peppers dressed in bright red wax, and Green Thunder, a luxurious Cheddar mixed with garlic and herbs.

Ferrarelle Naturally Effervescent Mineral Water:
Ferrarelle is known as "The Water of Italy," as it is that country's most popular sparkling water product. Unique among Italian mineral waters, Ferrarelle is naturally effervescent, drawn from its source in southern Italy, creating a smooth texture and rich finish. Ferrarelle's natural spring waters flow through a protected habitat in Sorgenti di Riardo Park in southern Italy, as the water filters through volcanic rocks to add an abundance of minerals and its famed natural effervescence.

Spanish Cheese & Accompaniment Selection:
New fixed weight authentic Spanish specialties include Don Juan Manchego and Espania Iberico, Don Wine and Rosemary Goat cheeses. Our line of fixed weight accompaniments by Don Juan include Fruit and Nut Cakes, Quince Paste, Marcona Almonds and Nature Terrae Allioli Mediterranean Sauces - perfect for a summer tapas platter! Also featured is the exceptional quality of Pata Negra charcuterie products, including Serrano ham, chorizo and salchichon, all from the famed black hoofed Iberico de Bellota hogs. Visit Atalanta and all of our award-winning products at Booth #2540 at the Summer Fancy Food Show, or visit www.atalantacorp.com.

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Atalanta Wins Top Prizes at the Canadian Cheese Awards

April 14 2014

Elizabeth, NJ - Atalanta Corporation came home with an astonishing eight awards at the first annual Canadian Cheese Awards, held on April 7 in Toronto, Ontario. The competition hosted cheesemakers from across Canada, with nearly 300 products from 76 producers. The independent competition honored cheeses from several provinces, spanning all types including cow, sheep, goat and water buffalo milk cheeses.

Atalanta's valued partner, Quality Cheese, won three top awards for its Bella Casara Mascarpone, winning Best Ontario Cheese, Best Fresh Cheese and Best Cow's Milk Cheese. Director of Sales and Marketing Albert Borgo told the crowd, "We launched [the cheese] last summer but it has evolved. I think we took a more natural approach, using fresh milk, fresh cream and fresh butter. We're always trying to do things better."

Mariposa Dairy and their artisanal cheese line, Lenberg Farms, placed first in both the Best Sheep's Milk and Best Goat's Milk category, for their Tania Sheep's Milk Cheese and Lindsay
Bandaged Cheddar, respectively. Beyond the Lenberg Farms line, the popular brand of Celebrity Goat Cheeses is also produced by the award-winning Mariposa Dairy. 

Prince Edward Island's own COWS CREAMERY grabbed top honors in the Best Old Cheddar and Best Atlantic Canada Cheese category for their Extra Old Cheddar.

The awards garnered quite a buzz in the Canadian cheese industry, looking for a way to showcase speciality cheeses from across the country. With a bit of flare and fun, the awards even invited the public for a tasting session in the evening, with producers sharing their love of cheese for all. To learn more, click on these exciting articles from The Star and York Region. For more information about Atalanta, please visit www.atalantacorp.com.

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Atalanta Wows at the World Championship Cheese Contest

March 24 2014

Elizabeth, NJ – The World Championship Cheese Contest crowned a new king last week, as the bi-annual competition held in Wisconsin named the Original Schweizer Rohmilch Emmentaler the world's top cheese. Not far behind were several Atalanta favorites, taking home a total of eight awards including five first place honors.

Hosted by the Wisconsin Cheese Makers Association, the show honors cheeses in 90 different categories. The competition took place over several weeks, with more than 2,600 entries from 22 countries.

Atalanta award winners included Canadian specialties Ashlyn Soft Ripened Goat's Milk Cheese, and COWS CREAMERY Extra Old and Appletree Smoked Cheddar. Beemster also took home the two top awards in the Mild Gouda category for its Beemster Vlaskaas and Beemster Medium. Award-winning St. Clemens creamery took home first prize in the Gorgonzola category for its Bornzola cheese, while perennial favorite Queso Manchego D.O. by Dehesa de Los Llanos Gran Reserva placed second in the Hard Sheep's Milk Cheese category (see sidebar for complete list of Atalanta award-winners). 

The winners from The World Championships Cheese Contest join an extensive and accomplished line of cheeses distributed by Atalanta Corporation. For more product information about Atalanta, visit www.atalantacorp.com.

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Atalanta Products Recognized by the Prestigious FABI Awards

March 11 2014

Elizabeth, NJ - The National Restaurant Association has announced its annual award recipients of the 2014 Food & Beverage Innovations Awards to be presented at the National Restaurant Association Restaurant, Hotel-Motel Show, with Atalanta receiving two top honors. As the exclusive importer, Atalanta will receive two 2014 FABI awards for its Pivetti Skura Nera Pizza Flour and Sweety Drop Peppers.

The FABI Awards recognize products that are unique, original and new to the foodservice market. Voted on by a diverse panel of foodservice professionals, the awards identify new products that allow operators to capitalize on today's consumer trends and support new profit opportunities.

Pivetti Skura Nera Pizza Flour is the newest product to offer innovation to the pizza and pasta industry. This distinct, black ash flour is produced by slow-roasted wheat, resulting in a hearty, toasted flavor, complemented by a deep smoky color. Dating as far back as the 18th century, Skura Nera was traditionally referred to as gran arso or "burnt grains", the remaining grains from the harvest that combined with the sun charred soil. Today, Skura Nera Pizza Flour presents an ideal taste and presentation for artisan style pizzas, pastas and breads.

Atalanta's Sweety Drop Peppers are sweet, little tear drop-shaped peppers with a brilliant red hue. This new and versatile pepper originated in the Amazon rainforest. Its sweet flavor and distinctive crunch is a colorful and unique topping for salads, pizzas or even baked goods.

Atalanta Corporation is proud to have Skura Nera Pizza Flour and Sweety Drop Peppers as part of its extensive line of award-winning products. Look for featured Atalanta items at this year's National Restaurant Association Show, Booth #2540, and the annual International Pizza Expo, Booth #347.

For more information about Atalanta Corporation, visit www.atalantacorp.com.

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Caffè Vergnano Celebrates Its Heritage Through the Art of Espresso

February 05 2014

New York, NY - One of Italy's top coffee roasters took center stage at New York City's Eataly food market last week, as the team behind Caffè Vergnano and the innovative "Èspresso1882" capsules brought their passion and expertise in the coffee industry to the patrons of the famous Italian market.

Eataly partners with Caffè Vergnano to supply the New York and Chicago markets with eight select varieties of high-quality espresso blends, plus their inventive eco-friendly Èspresso1882 espresso capsules (compatible with the popular Nespresso coffee machines). Caffè Vergnano has captured this true Italian-born concept in each of their five varieties of capsules, which presents a perfect, barista-quality brewed cup in each serving.

Caffè Vergnano is a worldwide company, sourcing coffee beans from over 25 countries, then distributing their products exclusively from their factory in Santena, Italy. Currently exporting to 60 countries, Caffè Vergnano takes pride in its modern facilities while using avant-garde, old-world techniques.

Known for their high-quality production and manufacturing standards, Caffè Vergnano boasts a unique single-origin slow-roasting technique which separates the coffee beans by their location and type, rather than roasting in large batches. Resulting in perfectly uniform quality and consistency, the company has maintained these high-quality standards over their 130 year history.

Headlining the exclusive event was Carolina Vergnano, current owner and daughter of Caffè Vergnano CEO, Franco Vergnano, as well as Tommaso Lambert, export manager. Carolina shared with the enthusiastic patrons of Eataly the family traditions, dedication and experience which Vergnano has handed down over the past century. The art of the espresso blends were born in Italy, where for generations, Italian roasters carefully married each coffee blend for balance and flavor. Caffè Vergnano is a fourth generation family-run company that has been producing coffee since 1882, making it the oldest coffee company established in Italy and the sixth largest company in size today.

As the coffee savvy crowd at Eataly engaged in the art of fine espresso with Carolina Vergnano, the head of the Caffè Vergnano Coffee Academy, Damian Burgess, followed with an educational session. As he explained the history of the espresso drink, he also share information on how espresso has translated and changed throughout history to modern times, as well as the care and dedication that Caffè Vergnano puts into every cup. As a Senior International Training Manager with Caffè Vergnano, Mr. Burgess boasts over 15 years of experience in running espresso bars, both in Italy and abroad. Throughout the presentation, he expertly explained the various blends offered in the Eataly markets with great enthusiasm and presence.

For more information about Caffè Vergnano and Atalanta Corporation, visit www.caffevergnano.com or www.atalantacorp.com.

Press Contact:
news@atalanta1.com

Atalanta Releases New Products at the Fancy Food Show Elizabeth, NJ

January 09 2014

Elizabeth, NJ - At this year's 2014 Winter Fancy Food Show, Atalanta is unveiling a new way to take buyers, retailers and consumers alike on a culinary tour they won't soon forget. Spanning the entire perimeter of the largest booth at the show, Atalanta will showcase new and innovative items with our updated deli counter display. From Italian cheeses to Spanish charcuterie, and trending categories such as Grab-and-Go and fusion cuisines, Atalanta is poised to command attention with our exciting line of products.

Our Chimay line of cheeses continues to expand, with the introduction of Chimay Grand Reserve and Chimay Dore Gold. Both cheeses are washed in the Chimay Trappist monk's famous selection of beers to give them a full, robust taste. 

The biggest draw to our booth, the cheese case, will feature our newest category: fixed weight cheeses. With cuts from classic English brands like Coombe Castle to artisan styles of Italian Asiago, Grana Padano, Parmigiano Reggiano and Piave, the selection offers convenience in a retail ready size.

Other key items, including our selection of Spanish and Italian charcuterie, take center stage with Pata Negra Iberico hams and Fontana's premium Italian meats. 

Atalanta's expanding grocery line is also in the spotlight, where Toschi's BalSoy, an innovative combination of Balsamic Vinegar of Modena and Asian soy sauce create a bold but balanced blend.

Atalanta is proud to introduce this extensive line of new products into our family of award-winning items. Look for Atalanta at the Winter Fancy Food Show, booth #4609. For more information, visit www.atalantacorp.com.

Press Contact:
news@atalanta1.com