Specialty Food Magazine

JAN-FEB 2012

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/55305

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Page 41 of 159

CHEESE FOCUS Cheese Trend Outlook Whether looking close to home or across the pond, artisanal cheese- makers have shown innovation and staying power for the year to come. Learn which cheeses in 2012 will demand attention—and room in every retailer's display. BY JANET FLETCHER T he start of a new year means it's officially trend-spotting season: time to stand back and try to distinguish the enduring changes from the evanescent. Which regions, styles or creameries have been building steam in recent months and may break through in 2012? What cheeses do you need in your case to be ahead of the curve? To enhance my own pre- dictions, I checked in with sev- eral leading retailers and distribu- tors around the country. These conversations helped identify a few larger industry trends, some specific segments to watch, and even some individual cheeses that could be the year's celebrities. 40 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com Cheeses gaining attention among retailers include (top to bottom): Big Woods Blue from Shepherd's Way; Bavarian Limburger; Rush Creek Reserve from Upland Cheese; Swiss Försterkäse; Wavreumont sheep's milk cheese from Belgium; and Dante sheep's milk from Sheep Dairy. PHOTOGRAPHY BY MARK FERRI; FOOD STYLED BY AJ BATTIFARANO; PROPS STYLED BY FRAN MATALON-DEGNI

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