Cheese-friendly trends: name a food trend, there's a cheese to complement it

Dairy Foods, August, 2004 by Donna Berry

Cheese flights also often focus on very flavorful cheeses, such as washed rind cheeses. From Gruyere and Fontina, to brick and Muenster, these classics are being discovered and appreciated by a wider-than-ever audience. And, innovative new variations are featuring rinds washed and rubbed with flavorful ingredients such as cocoa, cinnamon, smoked paprika, cumin and coriander.

Many cheesemakers are also taking natural cheese favorites and giving them exciting new flavor profiles. Havarti, for instance, is kicked up with horseradish and chives: Cheddar is spiked with Pinot Grigio or Shiraz wine: and smoked Gouda in enhanced with garlic.

And lastly, the true dessert cheese--mascarpone--is emerging as a favorite ingredient for adding creamy, fresh-tasting richness to everything from soups and appetizers, to sauces and French toast.

To get an idea of some of the new cheeses introduced recently that complement these trends, check out page 86.

Cheese-of-the-month Program

In July, WMMB began giving consumers a reason to shop, stop and taste the cheese--special varieties that is--with its new Wisconsin Cheese of the Month program. The program kicked off in participating cheese specialty stores and departments across Wisconsin. It is designed to acquaint Wisconsin residents with some of the state's more interesting but unfamiliar cheese varieties. Each month, participating stores receive merchandising materials featuring two special Wisconsin cheeses. Stores then choose to feature one of these cheeses--supported by in-store sampling, dell case signage and special cheese-of-the-month cards containing basic cheese and pairing information, as well as a new consumer-friendly recipe. The program began by featuring feta and aged Cheddar.

"The Wisconsin Cheese of the Month program is the first of its kind designed to focus on the special cheese varieties crafted in Wisconsin and available to Wisconsin residents through cheese specialty stores and cheese departments," says Dave Bavlnka, v.p. marketing, fluid and related products for WMMB.

For more information about the program, including a list of participating cheese specialty stores, monthly recipes and photos, visit www.wisdairy.com.