inStorebuyer - September 2012 - (Page 44)

cheesecorner INNOVATIONS IN DELI CHEESE Right in the Backyard With the meteoric rise of farmer’s markets around the country, there is no question that the micro-business scene is booming. With that in mind, local cheeses can be a great addition to a retailer’s product mix. While a single region may not produce a large variety of cheeses, there are a number of smaller scale farmers producing niche, high caliber products. That being said, there are a number of incentives to source locally manufactured cheeses. Photos courtesy of Green Dirt Farm Added complexity Smaller cheese farms often manufacture their product in smaller batches. This method influences the end product in a number of ways. Most notably, it’s a hands-on process that ensures a high quality cheese. In addition, each batch can have its own complex flavor. There is not always a strict consistency maintained between batches. While inconsistency is not a commonly sought after description in the food industry, if marketed and communicated to the consumer correctly, this inconsistency in flavor can add depth to the character of the cheese and brand. Many of these smaller farms are subject to the seasons and the resources offered by the surrounding region. As a result, many batches will have varying flavor profiles. “Our cheeses change with the seasons. Each time you get one of our cheeses, it’s not exactly the same cheese. We have a lot of customers who delight in being able to compare how the cheese tasted in the spring compared to the fall,” says Sarah Hoffmann owner of Green Dirt Farm in Weston, MO. “Their flavor profiles and textures often change as the season evolves and the sheep’s diets change.” Green Dirt Farm is an artisanal sheep’s milk cheesemaker. The sheep are grass fed not only for sustainability purposes, but the grass also lends a unique flavor profile to the farm’s products. The seasonally changing flavors also allow for distinction from other cheeses. The inconsistency of flavor requires more communication between the retailer and the customer. Most importantly, cheese departments can benefit by explaining how the seasons are influencing the product. It is an opportunity to encourage customers to explore new complex flavors. The narrative Another aspect of sourcing local is that it allows retailers to develop a closer relationship with the cheesemakers. This tighter bond allows retailers to know more about the cheese, the changes in flavor and ultimately the narrative supporting the product and brand. Customers appreciate a sincere and engaging story tied to the product they purchase. More than ever, consumers are invested and educated in what they eat | 44 | inStorebuyer | September 2012 |

Table of Contents for the Digital Edition of inStorebuyer - September 2012

inStorebuyer - September 2012
CSM Bakery Products
editor’snote - Functional Food Gains
Contents
front linenews
Package Makes Perfect
baking&decorating - Donut Flavor Makeovers
bakerydevelopment - Breads on the Rise
delidevelopment - Prepared for Growth
100 Years of Weis-dom
It’s Business
packaginginnovation - Sustainable Branding
packaginginnovation - Single Scene
health&nutrition - inStore Buyer’s Healthful Top 10
cheesecorner - Right in the Backyard
producttrends
productshowcase
marketplacenetwork

inStorebuyer - September 2012