Specialty Food Magazine

FALL 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1156964

Contents of this Issue


Page 36 of 91

BY JANET FLETCHER Inventive blue cheeses are delighting adventurous consumers. O f course you stock Stilton, Gorgonzola, Roquefort, Bayley Hazen Blue, and the acclaimed blue cheeses from Rogue Creamery and Point Reyes Farmstead. Those are the basics. But why not distinguish your cheese case with blue cheeses that are a bit off the beaten path? You may have to hand-sell them, but these newcomers will earn you the loyalty of customers who like to be cutting edge. Cross-merchandise with honey, quince paste, panforte, and other dried fruit-and-nut cakes, dessert wines, and strong, spicy craft brews such as Belgian tripels and quadrupels and Imperial stouts. New in Blue PHOTO: JANET FLETCHER/PLANET CHEESE Deer Creek The Blue Jay 34 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com cheese focus

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - FALL 2019