Before coming to Serv-U, I used to be a teacher. That’s why one particular National Restaurant Association headline in my email caught my attention. It’s all about cheese…
Until a foray into brie and camembert, my 7th grade students were perfectly happy getting their cheese intake from Cheetos. One day, I brought in samples of these “exotic” French cheeses and while some were disgusted, almost everyone tried a piece of this “stinky cheese” (brie for the brave ones). And what’s more, most of the kids admitted with some surprise that they enjoyed this strange cheese.
The experience of my students follows a pattern that is being mimicked all across the US; American tastes are changing! The NRA article I mentioned above comes from a Dallas newspaper. The author discusses the recent surge in popularity of artisanal cheeses here in the US, and not all of these cheeses are coming from France. The article cites some compelling reasons for America’s changing tastes:
“The collective American palate has become increasingly adventurous and sophisticated, thanks in part to a pervasive food media that has helped turn the U.S. into a nation of would-be foodies.”
Just take a look at any of the blogs listed in my blogroll (bottom right on this page) and you’ll see that there is a vibrant foodie community in the US (check out “The Amateur Gourmet”). And going “gourmet” isn’t just limited to cheese; if you recall a recent ’Guru post, even McDonald’s is coming out with a line of gourmet espresso coffee drinks.
But beyond observing isolated incidents, this movement toward gourmet foods (and cheeses in particular) is backed up by fact:
“Artisanal cheese is one of the fastest growing segments of the $59 billion gourmet food industry, with cheese and dairy expected to see double digit growth through 2012, according to consumer research firm Packaged Facts. Much of that growth will come from speciality and artisanal cheeses.”
If you’re looking to “freshen up” your menu, you might consider adding a touch of gourmet with a non-traditional cheese or two. And if you don’t want to change your printed menu, you could test out new dishes using a “Today’s Special” sign.
Want a rundown of cheese basics? Try out this list from the American Cheese Society (yes, it’s a real group!)…bon appétit!
