{"id":43678,"date":"2022-05-11T17:08:49","date_gmt":"2022-05-11T21:08:49","guid":{"rendered":"https:\/\/culturechstage.wpengine.com\/?p=41771"},"modified":"2024-09-18T10:20:53","modified_gmt":"2024-09-18T14:20:53","slug":"travel-issue-2022-spotlight-pairing-spread-mmms","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/travel-issue-2022-spotlight-pairing-spread-mmms\/","title":{"rendered":"Spread-MMMs bring the party to your cheese plate"},"content":{"rendered":"\n

Like so many food entrepreneurs, Rebecca Montero didn\u2019t intend to get into the business<\/i> of making her savory spreads. As a young woman in the early 2000s, she moved into a New York City apartment with roommates, and they wanted to throw a party\u2014not a pizza and beer party, but something a little fancier. Tapanade was on the menu they came up with, and Montero was assigned to find it. Having lived in Italy and around the Mediterranean, she had \u201ceaten oodles of tapenade,\u201d but had never bought it, and unable to find what she remembered, she decided to make her own. \u201cIt was a really big hit, and the next time we were throwing a party my roommates said, \u2018You\u2019ve got to make that again,\u2019\u201d she says. <\/span><\/p>\n\n\n\n

The tapenade, which Montero makes with Moroccan oil-cured olives, garlic and rosemary (no capers, like some versions), became her culinary calling card\u2014until she decided to join the Peace Corps and moved to Paraguay in 2008. There, she was a municipal development volunteer, and eventually became involved in the sustainable animal husbandry business. \u201cIf you ever need a subtropical rabbit-raising expert, call me,\u201d she jokes. When she returned to New York for visits, she left tapenade as a thank you gift for her old roommate, who continually urged Montero to turn her tapenade hobby into a commercial venture. \u201cIt was supposed to be an excuse to stay in New York a little longer when I came back from Paraguay,\u201d she says. We were just going to sell it at summer markets and Christmas markets.\u201d<\/p>\n\n\n\n

Spread-mmms was launched in 2016, with Montero making her tapenade in a food incubator kitchen in East Harlem. She\u2019s now building out her own kitchen in Brooklyn, where she lives. While her products are sold in 14 states, everything is still done by hand, including getting her products into specialty shops like Saxelby Cheese and Kalustyans in New York City. \u201cI prefer reaching out directly and having that personal connection with the buyer, the owner, or the cheesemonger. I feel like that organic placement really goes a long way,\u201d she says. The Spread-mmms line now includes two shelf-stable products\u2014an orange-olive marmalade in addition to the tapenade\u2014plus eight refrigerated spreads with names like Rambunctious Roasted Red Pepper and Brazen Butter Bean, which are only available locally. All of her \u201cladies,\u201d as she calls them, have a sassy lady in a cap on the label. \u201cThey all have different personalities,\u201d she says. \u201cI have a small business, and these are the ladies that keep me going, so I like to refer to them with a personal pronoun.\u201d <\/span><\/span><\/p>\n\n\n\n

Naturally, the ladies love cheese, and both the tapenade and the sweet-savory marmalade go especially well with a plain ch\u00e8vre, says Montero. Here are more of her favorite pairings:<\/p>\n\n\n\n

\u201cI\u2019m a huge fan of <\/i>Nettle Meadow <\/i><\/b>and love their <\/i>Kunik<\/a><\/i><\/b> with both of my jarred spreads. <\/i>Sappy Ewe<\/a><\/i><\/b> is also fun to pair with the tapenade.\u201d<\/i><\/p>\n\n\n\n

\u201cBridgman Blue<\/a><\/i><\/b> and <\/i>Calderwood<\/a><\/i><\/b> from Jasper Hill Farm is delicious with my marmalade.\u201d<\/i><\/p>\n\n\n\n

\u201cThin Red Line<\/a><\/i><\/b> from Lazy Lady Farm looks beautiful when you cut it open and top it with either the tapenade or marmalade.\u201d<\/i><\/p>\n\n\n\n

\u201cI was just at <\/i>Crown Finish Caves<\/i><\/b> and tasted <\/i>Carpenter\u2019s Wheel<\/a><\/i><\/b>\u2014I love my tapenade with it.\u201d<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

Like so many food entrepreneurs, Rebecca Montero didn\u2019t intend to get into the business of making her savory spreads. As a young woman in the early 2000s, she moved into a New York City apartment with roommates, and they wanted to throw a party\u2014not a pizza and beer party, but something a little fancier. Tapanade […]<\/p>\n","protected":false},"author":106,"featured_media":43637,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[543],"tags":[2344,33693],"coauthors":[25425],"class_list":["post-43678","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-cheese-pairings","tag-spotlight-pairing"],"acf":[],"yoast_head":"\nSpread-MMMs bring the party to your cheese plate - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/travel-issue-2022-spotlight-pairing-spread-mmms\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spread-MMMs bring the party to your cheese plate\" \/>\n<meta property=\"og:description\" content=\"Like so many food entrepreneurs, Rebecca Montero didn\u2019t intend to get into the business of making her savory spreads. 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