- Volume 14 ISSUE 2
How to Say
CHEESE
By Robin Schempp
Perhaps no other ingredient offers such a simple way to add indulgent versatility to a menu
(Delicious on its own or with just a sprinkle of olive oil, salt and pepper, burrata also adds a luxurious layer to this Roasted Lamb Sandwich with Mint Pesto. - Photo: WISCONSIN MILK MARKETING BOARD)
Want to make a dish more appealing to diners? “Just add cheese” is the old adage—and perhaps rightly so. Americans ate about 31 pounds of cheese per person last year, with the largest share of that consumed while dining out. Diners love cheese on and in everything from Appetizers to Ziti, and they have proven willing to pay for it. For the chef or R&D professional, cheese needs very little intervention to make a difference in a dish. And, most importantly, cheese fits right in with nearly all the current food trends.
SMALL INDULGENCES, BIG PAYOFF
Bite-sized hors d’oeuvres, warm appetizer salads, sliders and amusebouché top the lists of 2012’s trendiest appetizers. And when it comes to bar food or small plates, cheese is often the tie that binds. Cheese increases perceived value and menu depth while also easing back-ofthe- house pressures. And cheese is the most foolproof protein to portion, plate and finish; unlike with many meats, every ounce of cheese is utilized. A natural stability enhancer and complement to wine, beer and cocktails, cheese may also help boost beverage sales.