Innovative Cheeses to Debut at Summer Show
Specialty cheesemakers have innovated with flavors and production methods to create unique experiences. Following are some of these offerings that will launch at the Summer Fancy Food Show.
To celebrate Vermont Creamery's fortieth anniversary, it will preview its latest product: Hooper, a soft-ripened goat cheese named after the brand's co-founder Allison Hooper. The cheese is the company’s first washed rind, donut-shaped cheese.
“Backed by the dedication and passion of our employees, we continue to strive for excellence and innovation in the industry,” said Harrison Kahn, general manager at Vermont Creamery, in a statement. “Previewing a new aged goat cheese honoring Allison’s influence on the cheese world is the perfect encapsulation of our 40th anniversary milestone and the exciting 40 years ahead.”
More product information can be found at Booth #465.
California-based cheesemaker Marin Frenchy Cheese Co. specializes in soft-ripened cheeses. It is slated to debut Prospector, an 8-ounce Black Truffle Triple Crème Brie alongside its Petite Garlic & Pepper Triple Crème Brie, which was released earlier this year, and its Petite Boo, a seasonal favorite.
Inspired by the Gold Rush, the Prospector incorporates black truffle pieces into the cheese, and is meant to be enjoyed with a spirit, martini, or drizzled with honey.
“Our team is beyond excited to be back in New York to share new creations we’ve been busy perfecting in California,” said Bonnie Kaufman, brand manager of Marin French Cheese Co., in a statement. “Prospector is a particularly noteworthy launch for us, as it’s something special we’ve longed to add to our collection. Alongside our washed-rind Golden Gate, these new California originals take inspiration from the location we’ve been lucky enough to call home for nearly 160 years.”
Samples of various cheeses including the Prospector can be found at Booth #763.
Gayo Azul, a Hispanic cheesemaker with Dutch influence, will debut Queso Fresco, a Latin America-inspired cow milk-based offering.
"Gayo Azul has been a constant companion in many kitchens for years, and we are thrilled to add Gayo Azul Queso Fresco to our lineup,” says Josh Rosen, brand manager at Gayo Azul brand owner FrieslandCampina, in a statement. “With the rise in Hispanic influence in cheeses and other dishes, Queso Fresco is sure to be a big hit at home to enjoy ‘Taco Tuesdays’ and other food occasions.”
The cheese can be found at Booth #3445.
Goat Cheese maker Laura Chenel will showcase its Cranberry Chevre en Croute alongside other fresh and aged goat cheeses. The latest goat cheese is a ready-to-bake appetizer made with ripe cranberries, and cinnamon wrapped in a pastry.
"We're incredibly excited to return to the Summer Fancy Food Show, where we'll be alongside so many legacy and emerging specialty food brands sharing their delicious products," said Durae Hardy, Laura Chenel's brand manager, in a statement. "Our new cheeses are a true labor of love, combining the artistry of artisan cheesemaking methods with the vibrant flavors and culinary richness of Northern California. This annual event is one of our favorite places to share both our new and beloved cheeses with so many industry friends."
Additionally, the brand will showcase the Pear, Wine & Rosemary log. First debuted at the Winter Fancy Food Show, the wine-inspired cheese developed alongside the Culinary Institute of America Consulting and is inspired by Sonoma, California’s Wine Country.
More information about the latest cheeses can be found at Booth #861.