Fine Cheese & Charcuterie February 2016

With this issue we continue our focus on Italy and her extraordinary products. Why Italy? For one thing, what could be more interesting for a food writer than to explore a country whose cuisine has so influenced our own, and whose products form the very heart of our own gourmet business? Between the vast amount of im- ported products like meats, cheeses, pasta, rice, sauces, confections, oils, vinegars and other condiments, and the domestically produced items that are made in the style of the Italian originals, Italian foods dominate our industry like no other. Added to that fact is the centuries of history, tradition and romance behind almost all of the products and you have a cuisine that is fun and easy to write about. It also makes the creation of good effective signage in the deli a whole lot easier too, which just happens to be the subject of our feature this month, “Signing On in the Italian Deli” (pg. 9). In it, we explore a bit of the Italian nomenclature related to the cheese and deli counters, as well as provide a few examples (feel free to and individual product signs for some of the more prominent Italian foods. 

Our other Italian-themed story is in “Passport to Fine Cheese” (pg. 5) wherein we take a look at one of the world’s oldest cheeses (many believe the oldest), sweet, creamy Gorgonzola. Talk about a versatile cheese, brilliant in the kitchen as well as a star on any cheeseboard selection. Again, products like this make it easy to be a food writer. 

We’re going to continue exploring Italian foods in the next few issues up through our June Summer Fancy Food issue, although in truth, we’ll probably never stop exploring the foods of Italy in these pages or eating them in our kitchens. Of course, we’ll probably not even scratch the surface of this deep, rich, and varied cuisine this year, but that’s okay. There’s plenty more grist for the mill in this remarkable boot- shaped country that is about three-fourths the size of California. I’m also still planning a visit there this spring, from which I hope to report back on the sights and avors of a country that will likely continue to fascinate American consumers for a long time to come. In the meantime, buon appetito e arrivederci! 

James Mellgren, Managing Editor 

jmellgren@gourmetbusiness.com