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A New Cheese of Goat’s and Cow’s MilkThe New York TimesJune 2010 In the hands of the cheesemaker Allison Hooper, cow’s milk (for mellow creaminess) and goat’s milk (for bright tangy balance) are joined to make a new soft-textured cheese that’s as easygoing as a summer novel and as hard to resist... |
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Hungry Girl says “they ROCK!” to 34° Whole Grain Crispbreadwww.hungry-girl.comJune 2010 Don't get all confused by the word "crispbread" -- these things are basically super-light, super-thin crackers with the wafery consistency of flat-bottomed ice cream cones. And with an INCREDIBLY low 35 calories, no fat, 110mg sodium, 7g carbs, 1g fiber, 0g sugars, and 1g protein for NINE crackers, they ROCK!!! |
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34° of Good Taste: Denver Cracker Company Wins Loyal CustomersPortfolio MagazineSpring 2010 Jennifer Margoles (‘03 management) answers most questions with the poise of a veteran brand ambassador. And then I asked about aerosol cheese. “If you had to choose one, would you put Velveeta slices or canned squirty cheese on your crackers?” There was an awkward chuckle; then she asked somewhat seriously, “Do I have to answer? I can not!” So she’s a cheese snob, fair enough. Margoles is, after all, the general manager at 34° Crispbread, where the all natural crackers were designed to play second fiddle to the world’s finest cheeses. |
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Fancy ThatThe Word On Cheese Culture magazineAutumn 2009 The winners of the 37th Specialty Outstanding Food Innovation (SOFI) Awards were announced at the Summer Fancy Food Show on June 29 at the Jacob K. Javits Convention Center in New York City. The awards— picked from a pool of 1,997 entries in thirty-three categories—were presented by the National Association for the Specialty Food Trade and chef Ming Tsai. |
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In My Kitchen: Craig Lieberman and Jennifer Strailey, 34˚5280 magazineAugust 2009 When he worked in the crouton department at Pepperidge Farm during college, Craig Lieberman never dreamt that the experience would someday be relevant to his career. But 20 years later, Lieberman and wife Jennifer make 34° Crispbread, thin, crêpelike crackers that are baked without oil. Now ubiquitous at the grocery store, these are also the cracker of choice for many cheese makers, including Colorado's Haystack Mountain Goat Dairy and Cypress Grove Chèvre in California. |
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sofi awardsfoodspringAugust 2009 2009's most Outstanding Cracker sofi™ Gold Award goes to 34 Degrees for its 34˚ Rosemary Crispbread! |
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Road Test: CrackersReal Simple magazineDecember 2008 All they’re cracked up to be: When you’re serving cheese and crackers, the cheese gets all the attention and the crackers are often a sad afterthought. And given the many dry, bland varieties out there, they deserve to be. Real Simple testers bravely nibbled their way through 290 (!) nationally available crackers. These six trans fat-free picks are the flat-out tops.
Best wafer cracker: 34 Degrees Natural Crispbread. |
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Editor’s Choice: 34 DegreesFancy Food & Culinary ProductsNovember 4, 2008 34 Degrees Crispbread is a light, crunchy crispbread that makes a perfect cracker alternative. It is a product originally designed to be used in place of a cracker with cheese or as part of an hors d'oeuvres platter... |
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Home Grown5280October 2008 Baked without oil, this Denver-based company's crackers are thin, crunchy, and healthy. We find that though they're flavorful none of the four varieties—natural, sesame, cracked pepper, and rosemary—overpower accompanying cheeses, dips, or spreads... |
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Fancy Food Show satisfies specialty appetitesPittsburgh Tribune-ReviewAugust 6, 2008 http://www.philly.com/philly/restaurants/20080807_MarketBasket_.html?text=reg&c=y&c=y |
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Radio Interview with 34 Degrees Founder Craig LiebermanOn The MenuJuly 13, 2008 ...Paul Bertolli, Fra'Mani handcrafted Salumi, made in the Berkeley, CA; Craig Lieberman, 34 degrees, Australian-style crispbread, now made in the USA.... |
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Picnic pizzazz: Fill your basket with store-bought pleasuresStar-News OnlineJuly 9, 2008 Sage Derby teams well (with) the rosemary flavored, all natural crispbread by 34 degrees. The rosemary in these ultra light crackers nicely enhances the sage in the cheese ... |
