The Year in Cheese Trends, Then and Now
Back in January Janet Fletcher wrote this piece on the year's anticipated cheese trends. We're wondering if you see them unfolding as predicted, or if you see new, unanticipated trends in the industry. Let us know what you think:
American artisanal cheese is a category that simmers with potential. Even European-born shoppers no longer believe that all the best cheeses come from Europe. If you aren’t allocating significant space to domestic selections, you’re missing out on sales. From those first tentative steps with fresh chevre, American cheesemakers have conquered more challenging territory. “I’m seeing an explosion of styles being produced and a significant increase in the state of the art,” says Matt Rubiner, owner of Rubiner’s Cheesemongers in Great Barrington, Mass.
Hyper-local is still hip, but merchants are broadening their view, reports Brad Dubé, president of Food Matters Again, a Brooklyn, N.Y., importer and distributor. New York City retailers who used to insist on “cheese from nearby” are now snapping up artisanal selections from Wisconsin, Idaho and beyond.