Fine Cheese & Charcuterie January 2014

Welcome to a new year and thanks for joining us as we continue our journey of discovery and knowledge relating to the cheese and charcuterie business. 2013 was an interesting year for us and we would like to thank all of the companies, associations, and shows that hosted us for a variety of interesting adventures that we, in turn, enjoyed sharing with our readers.

We look forward to another year of interesting journeys, great tastes and sharing of knowledge from notable peers in the industry. You can expect more of the comprehensive reporting on new products coming to market as well as exposure to best practices relating to store operations and other stories of interest that have an impact on the business.

We start out the year by sharing some knowledge relating to the famous Dutch cheese Gouda. The Dutch are certainly proud of their cheesemaking heritage, but I sense that consumers in the USA still don’t know the full story behind Gouda. Gouda to me is one of the cheeses that change dramatically in taste and texture the longer they age. The problem is, traditionally in the USA, we were exposed to a younger and milder variety that I think is the flavor profile that we have come to identify with the name. But aged Gouda is something entirely different ... and pleasantly surprising. I have asked James to give us a bit of an education as to why that is, so that we can effectively transfer this knowledge to American consumers who, I know, will become addicted to the bold flavor.

The new year also presents an opportunity to join the trade show circuit once again and see what is new and interesting in the world of cheese and charcuterie. Do you find yourself getting overwhelmed at the Fancy Food Shows with the vast array of foods being sampled? James, with his many years of experience attending shows of this kind all over the world, of- fers some helpful tips on how to organize your time effectively, and make the most of your visit.

For those of you attending the Winter Fancy Food Show in San Francisco this month, we will once again have printed copies of this issue at our booth and in the media bins in the main hall. Please do stop by and share your thoughts and ideas on what you would like to read about in upcoming issues. Enjoy the show!

David Spencer
Publisher, Gourmet Business 

President, HousewaresDirect, Inc. 

dspencer@gourmetbusiness.com