Cheese

Picture for Pork Belly Grilled Cheese
Thick-cut pork belly, pimento cheese, jalapeño-bacon jam and pickled red onions on toasted sourdough bread
Picture for Smoked Oyster & Artichoke Dip
Smoked Oyster & Artichoke Dip with Boursin and Georgia Gouda, served with French baguette slices
Picture for Housemade Ricotta
Housemade Ricotta with olive oil and rosemary honey, served with lavosh
Picture for Meat and Cheese Farm Board
Rotating selection of cured meats and cheeses served with fresh honeycomb, blood orange mostarda, crabapple and micro vegetables
Picture for Lebanese Labneh Dip
Lebanese Labneh Dip with za’atar-spiced honey drizzle, served with honey-grilled pita
Picture for Queso Frito
Fried queso blanco, offered throughout the menu, including in the Fritanga Burger with cabbage slaw and crema, or as a side dish, served with guava ketchup
Picture for Pretzel Bites
Pretzel Bites with Wisconsin cheddar cheese sauce
Picture for Six Ways to Punch Up Flavor
Developing a host of trend-forward menu items while maximizing one new SKU
Picture for Cheese Makes Champions
Win the sandwich game with Bel Brands’ flavor-packed lineup of signature cheeses
Picture for Flavor in Focus: The Cheese Advantage
A spectrum of flavors and textures makes cheese a trusted go-to for innovative menu development
Picture for Flavor Composition: Burrata + Carrots
Chef Francesco DiCaudo makes burrata a star of the season
Picture for The Marvelous Melt
Hot, stretchy, gooey cheese guarantees craveability
Picture for Talking Mac
Mac and cheese serves up a great platform for innovation. More sides and shareables, cast-iron serving pans, bite-sized balls, unique add-ins, and longer noodles are also becoming the norm among trend-forward menus. Doing something different—and doing it well—is key to transforming mac and cheese from a stalwart side into a buzz-worthy bite.
Picture for Cheese to Please
Chefs across the country are taking something inherently craveable and familiar — cheese — and relying on it to elevate a menu item. Infinitely adaptable and universally loved, cheese offers a sound strategy in modern menu development. Here’s what’s hitting creative menus today.
Picture for Kale 2.0
Matadora offers a Kale Salad with melted provolone, chickpeas, olives, red onion, burnt raisins, crispy pumpkin, pepitas
Picture for BelGioioso Cheese Wins Big
U.S. Cheesemakers dominated the World Championship Cheese Contest in Madison in 2018, and BelGioioso Cheese was awarded eight prestigious medals out of a total of 3,402 entries from 26 different nations
Picture for Fry Days
Flavor in Focus: Crispy, crunchy and heavenly, fried small plates deliver craveability like nothing else
Picture for 10 Flavor Upgrades: But First, Cheese
A cheese-centric approach leads to small-plate success
Picture for Big Menu Moves for Cheese
Six ways to maximize the popularity and versatility of cheese
Picture for The Test of Time
Champagne French Bakery's decadent sandwich is made with sliced Black Forest ham, Swiss cheese and creamy béchamel sauce, served between two buttered slices of pain de mie. It’s topped with a mild grated Swiss cheese, then oven-baked to create a flavorful crust.