inStorebuyer - March 2011 - 54

cheesecorner
INNOVATIONS IN DELI CHEESE

texture and high moisture content, soft fresh cheeses carry other flavors well, whether sweet or savory. “That is why many soft fresh cheeses and spreads contain fruits or herbs,” Hise says.

Merchandising
Many soft fresh cheeses can be

sold in the dairy or deli departments. “Since most all studies indicate that dairy and deli shoppers are different, it is a good idea to cross stock when packaging and styles are appropriate,” Hise says. He also says to rotate your display case stock on a first-in and first-out basis, placing older stock still

in code on the top of displays, and to not fill the cases beyond their load level lines that are out of refrigeration. In addition, “Sampling sells and is a great way to familiarize your customers with new and unique products, and new and unique ways to use them,” Hise says.
ANNA COMSTOCK

Soft & Fresh Cheese Varieties
•Cheese Spreads. Combining various natural cheeses and other flavored ingredients, cheese spreads have become one of the most popular items in dairy and deli departments. They are flavorful, convenient and versatile—perfect for snacks, dips and sandwiches. •Cottage Cheese. Cottage cheese was first made on farms by farmers’ wives—hence the name. Fresh milk is curdled using vinegar or citric acid, and then drained using a cheesecloth bag. First made with whole milk (4% milkfat) and available in large or small curds, it is now also available in reduced fat (2% milkfat) and fat free varieties, typically in small curd size. •Cream Cheese. First made popular in delis and bagel shops, cream cheese is now available in full fat, reduced fat (Neufchatel), and fat free versions. In addition to plain, it has become incredibly popular in sweet and savory flavors, and is also a key ingredient in frostings, cheese spreads, and dips of all kinds. •Crème Fraiche. Originating in France, Crème Fraiche can best be described as a fluffier, slightly less tangy version of Sour Cream, making it a great base for sauces, dips and spreads. •Fresh Chevre. The fresh flavors and unique tang of Fresh Chevre make it appealing, especially to first time consumers of goat cheese. Goat cheese curds are softer than other types, making them easier to digest. Fresh Chevre is available in creamy spreads, small logs, or coins, and comes in a variety of flavors—from plain to fresh herbs and olive oil. •Fromage Blanc. Translating to mean “white cheese,” Fromage Blanc is a very soft, fresh, light and airy cheese. Its fresh flavors and fluffy textures make it a delicious addition to fresh fruits, cold sauces or light dips. It is produced in cow and goat milk varieties. •Mascarpone. Originating in Italy, Mascarpone is known as a Triple Cream cheese, meaning it contains over 70 percent milkfat. Its rich, creamy, buttery, and often sweet flavor is most often used in traditional desserts like Tiramisu. •Ricotta. Ricotta, which means re-cooked, is made by combining and heating the leftover whey from the making of other cheeses with vinegar or citric acid. This forces the protein left in the whey to coagulate and rise to the surface, where it is skimmed, drained, and sold as Ricotta. It is most popular in Italian dishes such as lasagna, tortellini and ravioli. •Sour Cream. Although Sour Crème is sometimes classified as a fresh-fluid product like milk or crème, its cultured, tangy flavors and custard-like texture can also place it in the soft and fresh cheese category. It is perfect with fresh fruits or berries, as a base for dips and sauces, and even as a sour crème sorbet. •Yogurts. Similar to sour crème, yogurt can be classified as either a fresh fluid or a soft fresh cheese. It contains active cultures that aid in digestion, and it’s low in fight and high in protein. Plain or flavored, it is a great base for dips and sauces. Source: Regi Hise, corporate chef for Emmi-Roth Kase.

| 54 | inStorebuyer | March 2011 |



inStorebuyer - March 2011

Table of Contents for the Digital Edition of inStorebuyer - March 2011

inStorebuyer - March 2011
Editor's note - Where Innovation Starts
IDDBA Reveals Star Speakers for 2011 Show
MaMa Rosa’s Introduces Pizza Grillers
DCI Cheese Enters Merger Agreement with Saputo
Caravan Names Director, Food Ingredient Sales
RBA to Relocate Headquarters
Expert Baker Joins New French Bakery Team
Blommer Chocolate Receives Record Cocoa Shipment
U.S. Bakers Win SIGEP Bread Cup in Italy
A TASTE OF ITALY
What Uncle Giuseppe’s Shoppers Say
Legislation Focuses on Food Safety
ALERT TECHNOLOGY
INVESTING IN FOOD SAFETY
A Guide to Graduation Cake Licensing
Another Decorative Idea
Your Options
Related Definitions
Cakes Rise Above Challenges
Deli Sandwiches Bring Variety to the Table
Get Into Whole Grains
Label Reading 101
Other Healthy Tips
Whole-Grain Ingredients
Dine In and Drive Thru Dinners
San Francisco Natural
A True Neighborhood Grocer
Supporting the Local Community
Specialty Gourmet Goes MAINSTREAM
Product Trends
SOFT AND FRESH
Soft & Fresh Cheese Varieties
Ad Index
Feeling Left Out
White Paper
Valuable Lessons
Back to School Promotions
Special Report - Cakes
Special Report - Cookies
Special Report - Donuts
Special Report - Muffins
Special Report - Brownies
Special Report - Wrap up
inStorebuyer - March 2011 - inStorebuyer - March 2011
inStorebuyer - March 2011 - 2
inStorebuyer - March 2011 - Editor's note - Where Innovation Starts
inStorebuyer - March 2011 - 4
inStorebuyer - March 2011 - 5
inStorebuyer - March 2011 - 6
inStorebuyer - March 2011 - 7
inStorebuyer - March 2011 - 8
inStorebuyer - March 2011 - 9
inStorebuyer - March 2011 - IDDBA Reveals Star Speakers for 2011 Show
inStorebuyer - March 2011 - 11
inStorebuyer - March 2011 - DCI Cheese Enters Merger Agreement with Saputo
inStorebuyer - March 2011 - 13
inStorebuyer - March 2011 - RBA to Relocate Headquarters
inStorebuyer - March 2011 - 15
inStorebuyer - March 2011 - Blommer Chocolate Receives Record Cocoa Shipment
inStorebuyer - March 2011 - U.S. Bakers Win SIGEP Bread Cup in Italy
inStorebuyer - March 2011 - A TASTE OF ITALY
inStorebuyer - March 2011 - White Paper
inStorebuyer - March 2011 - Valuable Lessons
inStorebuyer - March 2011 - Back to School Promotions
inStorebuyer - March 2011 - Special Report - Cakes
inStorebuyer - March 2011 - Special Report - Cookies
inStorebuyer - March 2011 - Special Report - Donuts
inStorebuyer - March 2011 - Special Report - Muffins
inStorebuyer - March 2011 - Special Report - Wrap up
inStorebuyer - March 2011 - What Uncle Giuseppe’s Shoppers Say
inStorebuyer - March 2011 - ALERT TECHNOLOGY
inStorebuyer - March 2011 - INVESTING IN FOOD SAFETY
inStorebuyer - March 2011 - Another Decorative Idea
inStorebuyer - March 2011 - 23
inStorebuyer - March 2011 - Your Options
inStorebuyer - March 2011 - Related Definitions
inStorebuyer - March 2011 - Cakes Rise Above Challenges
inStorebuyer - March 2011 - 27
inStorebuyer - March 2011 - Deli Sandwiches Bring Variety to the Table
inStorebuyer - March 2011 - 29
inStorebuyer - March 2011 - Label Reading 101
inStorebuyer - March 2011 - Whole-Grain Ingredients
inStorebuyer - March 2011 - Dine In and Drive Thru Dinners
inStorebuyer - March 2011 - 33
inStorebuyer - March 2011 - 34
inStorebuyer - March 2011 - 35
inStorebuyer - March 2011 - 36
inStorebuyer - March 2011 - 37
inStorebuyer - March 2011 - 38
inStorebuyer - March 2011 - San Francisco Natural
inStorebuyer - March 2011 - A True Neighborhood Grocer
inStorebuyer - March 2011 - 41
inStorebuyer - March 2011 - Supporting the Local Community
inStorebuyer - March 2011 - 43
inStorebuyer - March 2011 - 44
inStorebuyer - March 2011 - Specialty Gourmet Goes MAINSTREAM
inStorebuyer - March 2011 - 46
inStorebuyer - March 2011 - 47
inStorebuyer - March 2011 - 48
inStorebuyer - March 2011 - Product Trends
inStorebuyer - March 2011 - 50
inStorebuyer - March 2011 - 51
inStorebuyer - March 2011 - 52
inStorebuyer - March 2011 - SOFT AND FRESH
inStorebuyer - March 2011 - Soft & Fresh Cheese Varieties
inStorebuyer - March 2011 - 55
inStorebuyer - March 2011 - 56
inStorebuyer - March 2011 - Ad Index
inStorebuyer - March 2011 - Feeling Left Out
inStorebuyer - March 2011 - 59
inStorebuyer - March 2011 - 60
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