Fine Cheese & Charcuterie May 2016

I have a great trivia question for you to consider.  What type of cheese is consumed most per capita in this country over all the others?  You cheated!  You probably already read the contents of this issue on the cover.  Yes, it’s Mozzarella.  According to the data compiled by the USDA, per capita consumption of Mozzarella is 11.16 pounds.  That is one and half more pounds than the runner up, cheddar.  That is a surprising result, don’t you think?

Furthermore, the consumption of Mozzarella has steadily increased, growing forty percent since 1995.  What has lead to the growth in consumption?  I don’t think consumers are just learning that there is a cheese called mozzarella, it was already a household name.  I think the answer lies in the growth of offerings of fresh Mozzarella, which have become varied and more sophisticated.  I was pleased to find fresh Mozzarella already sliced by Galbani in my local grocery store, which took my homemade pizza up a notch while doing less prep work.  I think these fresh offering have rightfully earned a spot in the specialty cheese assortment.

Another external factor I think is driving demand for fresh cheeses that shouldn’t go unnoticed is the increased desire of American consumers to choose food products that have minimal processing.  The drive for “clean” labels is real, and dairy it doesn’t get much fresher than in this form of cheese.  It’s the perfect addition to any fresh from the garden vegetable preparation, especially mated with the fresh tomatoes and drizzled with olive oil.

If your Mozzarella hasn’t grown beyond the dairy isle, perhaps it’s time for you to consider the varied fresh Mozzarella offerings available on the market today.  The case couldn’t be stronger for this category of cheese to continue to be a high-volume seller.

David Spencer

Publisher, Gourmet Business

President, Housewaresdirect Inc.

dspencer@gourmetbusiness.com