Fine Cheese & Charcuterie January 2014

Happy New Year and welcome to a new year of Fine Cheese & Charcuterie. For many of us, the beginning of the year is a time to reflect and to make resolutions. I was thinking of this past year, the ups and downs, mostly ups, and what I might look forward to in 2014. Our 22-month-old granddaughter spends a lot of time with us (Nonna and Pa), and I was thinking about how her very first cheese, and one of her first solid foods, was the piece of Parmigiano-Reggiano I gave her. She loved it immediately, of course, and I knew it would be good for her since it’s a very-easy- to-digest cheese that’s loaded with calcium and protein. Not a bad start, I thought. She also loves goat yogurt (she calls it “baa” because of the picture of the goat on the carton), and she has goat milk on her oatmeal, the only fresh milk she’s had besides her mother’s. She’s not a complete purist, though, as she also loves the pre-sliced “Swiss” cheese from Trader Joe’s and has a penchant for french fries that we try to keep to a minimum. As I write this, there is the better part of a wedge of 36-month-old Parmigiano-Reggiano in the fridge along with some cave-aged Gruyere, and the question is how much of it will I, breadwinner and lord of the manor, get to eat and how much will be devoured by the little rug rat. Time will tell but I’m sure I already know the answer. Life is pretty good, and I’m glad to be in and around the food business, and particularly the business of cheese, a food I not only love but believe in very strongly. It’s what milk aspires to become.

We’re kicking off 2014 with a new feature in the magazine, a column called “Shop Talk,” page 9, in which we will engage in discussions with prominent industry lead- ers who we feel have a lot to say to retail- ers of specialty cheeses, meats and other deli products. Our inaugural interview is with David Voremberg, founder of Jana Foods, importer of a terrific range of fine cheeses from Holland, Denmark and else- where around the world. We’ll be inviting many others to join us for this column throughout the year, and we’re looking forward to talking to all of them.

In a bit of serendipity, our “Passport to Fine Cheese” column, page 6, is devoted to the cheeses of the Netherlands. It’s
a small country and yet it is the largest cheese exporter in the world, making it a region well worth taking note of and learning something about its products, a few of which are among the most well- known cheeses anywhere.

Most of us are preparing to attend the Winter Fancy Food Show this month as well as several other trade fairs across the country. For many buyers, it is a daunting challenge. There are so many vendors and products that these shows can be difficult to navigate for the most seasoned buyers; but for those who are new to the game, it can be downright overwhelming. Our feature article this month, “Trading Places,” page 11, is all about making the most out of a trade show. I hope it’s helpful.

As usual, we have Margaret Eckert advising us on the “Rules and Regulations” that can affect the business of importing and selling products in the perishable side of the store. We also include our regular “Products We Love” section, and several of the companies there will also be exhibiting at the Winter Fancy Food Show.

Most of the team from Fine Cheese & Charcuterie and Gourmet Business will be at the Fancy Food Show, looking for new and interesting products to report on. We’ll also have a booth (3200) so I hope you’ll come by and say hello, and grab a copy of one of our printed show issues. I wish everyone good luck as we clear the wreckage from the holidays, survey the field and get ready to do it all over again.

James Mellgren
Managing Editor, Fine Cheese & Charcuterie 

jmellgren@gourmetbusiness.com