Progressive Grocer - June/July 2009 - (Page 96)

Cooked Cheese troubled waters of a recession. Another and too often overlooked merchandising strategy is cheese in the kitchen, either by encouraging customers to cook with cheese or using it in your own prepared foods served in-store. Of course, cooked cheese is nothing new to consumers, but getting them to move beyond cheeseburgers, nachos and pizza, as well as upgrading to finer-quality cheese, can help increase sales at the cheese counter and expose your shoppers to new flavors — and you may come up with some very tasty dishes in the process. Grilled, melted, fried, swirled, layered or spread, cheese speaks volumes in the kitchen. It’s the stuff dreams are made of. An International Pantry of Flavors In every cheesemaking country in Europe, cheese is commonly used in the kitchen, often as a way of using scraps of cheese left over from the table. Italy stands out in this regard, with an array of cooking Heirloom Tomato & Wisconsin Asiago Tart I pulled this recipe from my archives, since it was perfect for the subject. I was pleased to note that the author of the recipe, Chef Michael Symon, whom I had not heard of when I originally printed this, courtesy of the Wisconsin Milk Marketing Board (WMMB), has gone on to become one of the Food Network’s Iron Chefs. This is a great, quick way to use up leftover cheese. Leftover cheese can be made into fromage fort, a tangy cheese spread that’s perfect as a snack or a dip. Serves 6 to 8 1 2 1.5 3 4 1.5 20 9-inch blind-baked tart crust large tomatoes, preferably heirloom varieties cups heavy cream eggs garlic cloves, roasted and pureed cups (6 ounces) Wisconsin Asiago cheese, grated basil leaves for garnish cheeses that is hard to beat — Parmigiano-Reggiano, mozzarella, provolone, crescenza, gorgonzola, Grana Padano, asiago and more. Switzerland produces some of the bestknown cooking cheeses, including Emmental, Gruyere, Appenzeller, raclette, sapsago and Sbrinz, to name a few, as well as solid cooking traditions to go along with them. The great majority of English cheeses are good in the kitchen, and there are plenty of English recipes for cheese, from a simple ploughman’s lunch (bread, cheese and pickle at its most basic) to cheese on toast and Welsh Using cheese in the kitchen, besides being delicious and nutritious, is a great way to reduce some of the waste that is common in the cheese department. Facing cheese wheels, trim from sampling and various other remainders are excellent materials for a number of tasty dishes such as tarts, cheese breads, dips, salads, soups, and the French farmhouse staple fromage fort (“strong cheese”), a wonderfully tangy cheese spread that can serve as a quick snack melted on a slab of toast, or a fancy dip at your next soiree. In “Steven Jenkins’ Cheese Primer,” the master cheesemonger Preheat the oven to 375 degrees Fahrenheit. Peel and seed the tomatoes. Cut vertically into eighths. Pat them dry with a paper towel. Mix together the cream, eggs, roasted garlic puree and cheese. Pour the mixture into the prebaked crust. Top with tomato pieces. Bake for 30 minutes or until it is firm in the center and lightly colored. Bake five to 10 minutes longer if necessary. Let cool on a rack for 20 minutes. Garnish with the basil leaves and serve. Using cheese in the kitchen, besides being delicious and nutritious, is a great way to reduce some of the waste that is common in the cheese department. rarebit. Even our own macaroni and cheese can be elevated to the level of haute cuisine with the use of aged farmhouse cheddar or other specialty varieties. With a world of cheese and a world of cheese recipes from which to choose, the prepared foods case suddenly got a lot more interesting. suggests mincing three or four peeled cloves of garlic in a food processor. Add a pound or so of cheese, the more varieties the better, a splash of white wine to moisten the whole thing, plenty of freshly ground black pepper, and blend until it is a creamy mass. Use right away or cover tightly www.progressivegrocer.com 96 • Progressive Grocer • June/July 2009 http://www.progressivegrocer.com

Table of Contents for the Digital Edition of Progressive Grocer - June/July 2009

Progressive Grocer - June/July 2009
Table of Contents
Nielsen’s Shelf Stoppers/ Spotlight: Cheese/Shredded Cheese
Market Snapshot: Sacramento-Stockton-Modesto, Calif.
Independents Report: The Advantages of Older Associates
Lempert Report: Food Experts Tackle the Economy
Industry Achievement: The Top 100 Women in Grocery
Multicultural Marketing: 2050 is Today
Retailer of the Year: Celebrating Kroger
2009 Deli/Bakery Operations Review: Shrink-Wrapped
Fresh Developments: Consumer Shifts Create New Complexities for Fresh Food Trading Partners
Produce: Brimming With Possibilities
Meat: Fired Up!
Store of the Month: Giant Eagle’s Express-Ohhh!
Cheese: Cooked Cheese and Other Spiritual Revelations
Beverage Alcohol: A Cup of Cheer
Frozen Foods: Frozen Vegetable Sales are Steaming
Real Estate: Bigger is not Always Better
Technology: At Your Service
Equipment Innovations
What’s Next: Editors’ Picks for Innovative Products

Progressive Grocer - June/July 2009