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.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/802137
The Look. "We use bamboo boards of various sizes and hand- wash them. They hold up for about a year if we oil them regularly." The Perspective. "Cheese boards require adequate staffing at the cheese counter. If you get busy, you can have one person who's totally tied up preparing boards with his back to customers, and he's not in a position to help," Granoff says. "You can use a cheese board to manage inventory, but don't treat it as a place to use up things that shouldn't be presented at all," he adds. RICH ROGERS Scardello Artisan Cheese, Dallas, TX The Basics. "We do a $5 set-up fee to cover a baguette and accompaniments," says Rich Rogers, proprietor. "Then we sell the cheese by weight. That gives customers the flexibility to have any- thing in the case on their boards. We say, 'You're welcome to pick what you want or put your cheese fate in our hands.' We ask whether it's a snack or pre-dinner or going to be dinner, and we size accordingly." The Look. "We use a black wood-composite cutting board. I love it because it sets off the cheese. We'll add Marcona almonds, olives, sometimes a jam or jelly. We also use the beautiful dried fruit from Cali Crisp," Rogers says. "Cheese boards allow the mongers to be creative, and I love it when one of our mongers posts a picture on Instagram of a board they've made." The Perspective. "If a cheese is in a happy place but needs to find a home, the cheese board is a great place to do that. And it's a way to introduce people to cheeses they might not pick out for themselves. They get excited enough to want to take a wedge or two home," he says. cheese focus Janet Fletcher writes the email newsletter Planet Cheese and is the author of "Cheese & Wine" and "Cheese & Beer." Unusual condiments and accompaniments give a cheese tray personality. Mongers suggest thinking seasonally and looking locally first. Summer Fancy Food Show Booth 1836 Every cheese has a story. However, no one else has a story quite like ours. Our award-winning cheeses are crafted by artisans, ensuring the highest quality that not only meets your expectations, but appeals to the changing tastes of your customers. © 2017 Saputo Cheese USA Inc. All rights reserved. The brands and logos shown herein are protected trademarks used by Saputo Cheese USA Inc. Embrace your inner artisan. SAPUTOSPECIALTY.COM | 1-800-824-3373 GET ON BOARD. NEW items! 40 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com