Fine Cheese & Charcuterie August 2017

It’s mid-summer already, and I am beginning to bask in the glory of fresh local produce.  I am eyeing those green tomatoes in my own garden, looking forward to the day when the fresh basil get’s to meet the freshly picked tomatoes laden with thick slices of fresh mozzarella.  All dressed up with authentic balsamic vinegar from Modena Italy and extra virgin olive oil and nowhere to go but my awaiting mouth.  I know some of you may have access to fresh tomatoes year-round, so this seems like no big deal, but up here in Boston it’s reason to celebrate.  In fact, I enjoy celebrating the bounty with numerous salads all of which may be similar in their vegetable composition, but all feature cheese as the star.  Feta, arugula and watermelon are a delicious combination.  Frisee and Roquefort salad with classic French Dijon vinaigrette is simple and delightful. Just about anything tastes good covered in lemon juice and Reggiano Parmigiano or Pecorino.  It’s too bad summer has to end.  

It seems that there is a strong trend toward eating healthy, freshly prepared, and flavorful foods amongst our customers.  Adding cheese to their fresh vegetable preparations will only improve the nutritional nature of the meal while providing great flavor impact.  Sometime it seems difficult to move customers beyond the vision of cheese being served with crackers and bread.  Since many these days may be steering clear of crackers and bread all together with their specialized diets, we need to merchandise cheese in other ways too.  Now that vegetables and fruits are nearing their peak throughout the country, I view it as a perfect opportunity to highlight the pairing of cheese with the fresh harvest.

I hope this issue of Fine Cheese and Charcuterie will inspire you to consider some cross-merchandising ideas for the remainder of the summer and fall seasons.

David Spencer 

Publisher, Fine Cheese & Charcuterie 

dspencer@gourmetbusiness.com