GB Fine Cheese & Charcuterie December 2014

At last the all- important, ever- profitable fourth quarter is upon us. We’ve kept this issue trim because we know everyone is busy with decorations, getting last-minute merchandise and trying to push as much food, kitchenware, and gifts out the door as possible. What we do have are some interesting features that we hope you will find useful (even if you don’t have time to read them until New Year’s Day!). For example, Passport to Fine Cheese this month looks at two of the ultimate party cheeses, Brie and Camembert (page 5), and we hope you have plenty of both on hand through New Year’s Eve.

The inimitable Nancy Radke, director of information for the Consorzio del Formaggio Parmigiano-Reggiano, agreed to sit down and talk to us for Shop Talk (page 14). She has a lot of great things to say about this iconic cheese and about the industry, much of which you will be able to pass on to your cheese-loving customers.

There is a quartet of cookbooks pertaining to cheese and charcuterie that make up From the Deli Bookshelf (page 18), all of which will make great gifts that can be stacked up in those departments. They are brilliant books and I included them because you still have time to get them in for the holidays if you have a good distributor.

Finally, I spent 10 days in Paris in October, ostensibly to attend SIAL, but I had plenty of time to walk the streets and visit some of the city’s best food and kitchenware shops. There is always a lot to learn in Paris, one of the great food cities of the world, and I have chronicled my experiences so you might benefit.

All of us at Fine Cheese & Charcuterie and Gourmet Business magazines wish you the best of luck, the happiest of holidays, and a very Happy New Year. See you in January.

James Mellgren
Managing Editor,
Fine Cheese & Charcuterie 

jmellgren@gourmetbusiness.com