Category Insights: Cheese
Goat and sheep cheeses trend at Winter Fancy Food Show
While cow’s milk is the most common type of milk used to make cheese, milk from other mammals is often used by artisan cheesemakers. About 75% of all specialty cheeses rely on cow’s milk only, according to the American Cheese Society. Goat (44%) is the next popular, followed by sheep (20%) and buffalo (3%).
Oil and vinegar tasting bars are a growing trend
Infused oils let cooks mix and match flavors, experiment in seasonings
Barbecue on Cue
From roadside stands to fine dining, barbecue dishes are some of the hottest items on the menu. In fact, barbecue dishes are found on nearly 60 percent of all U.S. menus tracked by Chicago-based research firm Datassential, and they've seen 13 percent growth in quick service and midscale restaurant settings since 2005.
Sandwiches with a twist
Retail flatbreads of all flavors reach $286 million in U.S. sales in 2014, according to data from Nielsen Scantrack, with pita bread the top seller. Americanized flatbreads and pizza crusts – not described as pita, nann or other ethnic descriptor – totaled $96.7 million in 2014 sales, but they're just the tip of the culinary iceberg.
