Cheesemakers are presenting new products with varied influences. These new cheeses seek to perfect the flavor profiles of their cheese types and can be used in many contexts, whether it be on enchiladas, paired with nuts and jams, or enjoyed on their own.
Parent company FrieslandCampina’s Gayo Azul brand, a Caribbean Hispanic Dutch-influenced cheesemaker, is presenting a new Cotija product that will compliment many Hispanic dishes. The Mexican-style aged cheese will be available in wedge form, and is perfect for street corn, tacos, or can be enjoyed on its own.
“We’re delighted to be showcasing our new Cotija cheese at this Summer’s Fancy Food Show,” said Debbie Seife, marketing director of FrieslandCampina, in a statement. “The rich flavor of our new Gayo Azul Cotija cheese provides a deliciously salty, milky flavor that is sure to turn it into a staple in our fans’ recipes.”
LaClare Creamery wants to capture the flavors of fresh and local Wisconsin dairy into its cheeses, which is captured in the creamy texture and clarity of its newest truffle goat cheese product. Samples are available at Booth 575.
Patrick Considine, national sales director at LaClare, said in a statement, “Our products’ clean flavor is attributed to the freshness of our milk, entirely supplied by local Wisconsin goat herds. This show provides a fantastic opportunity to unveil our new truffle goat cheese for the first time, alongside other new flavors we think everyone will be excited about.”
An importer of Italian, Spanish, Portuguese, and Croatian cheeses and specialty foods, Forever Cheese will feature various new cheeses and accompaniments. New artisan cheeses from Spain and Portugal, as well as Mitica Italian charcuterie from Piacenza, and nuts, jams, olive oils, and confectionary will be available.
"I can’t wait to share these finds with everyone,” Forever Cheese co-founder Michele Buster said in a statement. “Sometimes I just know the product will be a hit, other times it’s just a hunch I have without a clear picture of its acceptance. The one thing that never changes is the passion for all of our products, as well as the quality and story behind them.”
One of its newest cheeses is Nieve de Cabra, a small format, soft-ripened goat cheese from Extremadura, Spain. Km 39 will also make its debut, a granular aged cheese made from 100 percent pasture-fed cow milk. Its name comes from the specific location along the Camino de Santiago where the cheese is made.
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