GB Fine Cheese & Charcuterie April 2015

The easy drive up from Berkeley really set the mood. The low-lying fog on the bay made going over the San Rafael Bridge feel as though I was flying above the clouds, which in a sense I was, but as soon as I left the bridge, rounding the curve past the unsettling beauty of the Art Deco-fashioned San Quentin prison, the fog disappeared and it was the kind of brilliant California day one dreams of during the long winter months back East. The softly undulating Marin hills, still green from the long-overdue December rains, were dotted here and there with lazy and contented cows, the rich, pristine milk from which fuels the Marin economy, and flocks of geese lolled beside the calm blue waters of Stafford Lake. I was reminded once again that, on days like this, being a food writer is not a bad way to make a living. 

I was on my way to Marin French Cheese for a special luncheon to commemorate the company’s 150th anniversary, and my experience is documented in a special report on what turned out to be a very fine day indeed, page 9. In a similar vein, I also had the great pleasure of attending a tasting and presentation by the producers of name-controlled PDO Pecorino Romano cheese. The cheese and the event are discussed in detail in this month’s Passport to Fine Cheese, page 5. Did I mention that being a food writer rocks? 

Our feature this month focuses on the art of selling up, or getting the add-on sale in the deli, page 12. There are many things in business you can’t control so every effort should be made to get the most out of each purchase. Customers don’t always think about what will go with their cheese and charcuterie selections, which is why they benefit from some friendly guidance either from the sales staff or good signage, or both. So, as we shift into spring, a much welcome change for people throughout the eastern parts of the country this year, we’re here to once again offer education, information and a lot of great new products. 

Cheers. 

James Mellgren
Managing Editor,
Fine Cheese & Charcuterie 

jmellgren@gourmetbusiness.com