Hot, stretchy, gooey cheese guarantees craveability
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.
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.
Matadora offers a Kale Salad with melted provolone, chickpeas, olives, red onion, burnt raisins, crispy pumpkin, pepitas
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
Flavor in Focus: Crispy, crunchy and heavenly, fried small plates deliver craveability like nothing else
A cheese-centric approach leads to small-plate success
Six ways to maximize the popularity and versatility of cheese
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.
Achieving a remarkable flavor experience
On-trend menu builds that stand out with rich flavor stories
Bring a little crunch, a touch of class and a ton of creativity to your next dish with goat cheese, figs and crunchy almonds.
Recipe courtesy of Chef Andrew Johnstone, The Little Chihuahua Mexican Restaurant, San Francisco, Calif. and the California Milk Advisory Board.
Regional Italian food and drink at its best can be found in the traditions of the Piedmont region
Our big cheese culture holds its own against its international predecessors
Together, commodity boards and chefs maximize ingredients’ potential