instore - June 2015 - (Page 44)

specialty cheese 01 french cheese W hen supermarket dairy departments choose to carry imported cheeses, the decision often becomes overwhelming. Vendors offer such a wide variety that department managers need to narrow down what they want to provide, less the entire store fill up with imported cheeses. 02 03 04 05 France has a long and storied history with cheese and takes great pride in its cheeses. Offering a nice variety of French cheeses gives shoppers the feeling that they're choosing some of the best that the world has to offer. While France has over a 1,000 cheeses to offer, the selections below represent a good starting point for US retailers to choose from. 1. Langres A cow's milk cheese from Champagne aged about six weeks. Langres provides a creamy ooze perfect for scooping up with a piece of crusty artisan bread. The aroma is pungent, but it won't knock you down like some. Washed in brine, it pairs well with a Rhone red wine and prunes. 2. Fromage de Meaux Another six week, cow's milk cheese from Ile-de-France (Brie). This is Brie, from Brie. Because the US laws state that cheese must be pasteurized, it loses some of its character on the way over, but for cheese lovers in the states, it's as close as it's going to get. A nice gold colored, buttery paste, this Brie pairs with champagne and burgundy both. 3. Comte A 12 to 18 month aged cow's milk that reigns from Franche-Comté. Perfect for melting, this cheese works great for fondue and grilled cheeses alike. Its hard yet pliable texture means it can also be used for cheese plates, as well. It's been made from the unpasteurized milk of Montbéliarde cows in the Jura Mountains for hundreds of years. 44 * JUNE 2015 * instore 4. Roquefort Nicknamed "The King of the Blues," Roquefort has existed for 1,000 years or more and comes from the surrounding area of Roquefort-surSoulzon in Southern France. The blue and green veining comes from the mold Penicillium roqueforti that gives the classic cheese its name. Best served in any type of salad or melted on top of a nice steak, the strong and punchy flavor is not for the faint of heart. 5. Chèvre Simply translated, chévre means goat and is a generic term for several goat's milk cheeses. Bucheron, Crottin de Chavignol, Pouligny SaintPierre, Chabichou du Poitou and Valençay all fit into the chévre category. Chèvre starts out mild and creamy, and becomes drier, firmer, flakier, and more acidic with age. Uses include, but are not limited to pizza, omelets and salads.

Table of Contents for the Digital Edition of instore - June 2015

instore - June 2015
Editor's Note - Answering the Challenge
What's Ahead
Table of Contents
News - On Our Radar
Industry Research - Trending Donuts
Trendspotting: Pies
Trending Dips, Spreads, Toppings
Trendspotting: Sushi
Consumer Insights - Generation X
Diet Trends - Consider Trans Fat Free
Shopper Demographics - Still Getting Healthier
Nutrition Statistics
Seasonal Promotions - Trading Up for the Holidays
Specialty Foods - Asian Cuisine Takes Hold
Product Spotlight - Sweet Snacking
Specialty Cheese - French Cheese
Equipment - Labor Savers
Product Trends
Next Up
Product Showcase/Ad Index

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