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Cheese to please in summer Cheese is seasonal, and certain kinds taste best in summer or just seem to fit the season. Mozzarella, burrata, chevre, feta and ricotta are at their peak now, while light cheeses including Gouda are good choices in the heat of summer. Source: The Washington Post, 6/10/09 |
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Cheese Consumption in the US Per capita U.S. cheese consumption reached 32.3 lbs. in 2007, with a forecasted increase to 42 lbs. by 2013. Source: International Dairy-Deli-Bakery Association (IDDBA), “What’s in Store,” 2008. |
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The American Palette is Growing Up The American palate is growing up, & artisan cheese is in demand. Specialty cheese mentions on menus have been on the increase since 2002: Asiago up 72%, Brie up 71%, Blue up 97%, Goat cheese up 57%. Source: Culinology, June 2008. |
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Higher Quality Cheese - Worth Every Penny Consumers are willing to pay more for higher quality menu items when they dine out, even with today’s economic pressure. Nation’s Restaurant News, Oct 14, 2008, Study: Consumers will pay more for premium items even in harsh times. |
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Chefs know when to save, when to splurge
Food professionals say they are able to keep costs down without sacrificing quality by knowing when to save and when to splurge. For example, save on chicken thighs, which are tastier and cheaper than breasts, but splurge on a little bit of good cheese, which packs a flavor punch. |
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