Specialty Food Magazine

Spring 2017

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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T he cheese board has gotten a fashion facelift. Make that an extreme style reboot. Gone are the days when a cheesemon- ger could satisfy a customer by lining a plastic platter with sliced Jarlsberg and salami, scattering on some olives and cornichons, and filling the holes with curly parsley. From their catered cheese platters to take-out cheese boards, mongers have upped their game with reputation-making artful creations that can help the bottom line, too. PHOTO: LILITH SPENCER FOR CHEESEMONGERS OF SANTA FE SPRING 2017 37

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