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1 posts from November 2018

November 7, 2018

Cheese Trends to Make Your Customers Melt

Cheese_boardBy Piet Jones

Cheese sales have been on the uptick for the last 10 years, and changing palates, especially among the millennials, has shifted tastes away from processed cheeses and toward more natural offerings. This trend is evident on the menus everywhere from fast food giants to your corner dive to the uptown swanky bistro. Fortunately, there’s been a huge increase, 40% by some estimates, in domestic cheese production—driven mainly by small producers churning out both the familiar and the unusual to appeal to this seismic shift in tastes.

This increase in options isn’t just limited to cheese varieties, there’s also been a huge increase in how cheese is delivered. Instead of just blocks, many are now available pre-sliced or shredded, something that used to be limited to the processed cheeses. All that’s left is learning how to take advantage of this surfeit of options.

Burgers and Sandwiches
In the age of Instagram, the last thing you want is a picture of your burger tooling across the internet with a piece of cheese that is visibly releasing its oils. A trademark of being processed and high heat, separation is never pretty.

Natural cheeses not only stand out on the menu but also stand up to higher heats, melting beautifully over the patty or the lunch meats. Switch up your burger with slices of smoked gouda for a deeper, smoky flavor or add a kick to your roast beef sandwich with a caraway Havarti.

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