FSR July 2023

TRENDING ON THE MENU // Specialty Cheese

WITH ITS DISTINCT FLAVOR PROFILE, GORGONZOLA IS HELPING RESTAURANTS SET THEIR MENU APPLICATIONS APART.

BELGIOIOSO CHEESE

Going Beyond Blue Introducing gorgonzola varieties to elevate a menu from ordinary to extraordinary. C onsumers are expressing desire for the unique experiences res taurants provide that simply rants bring to their menus. “Specialty cheese in general has turned into one of those little indulgences we allow ourselves,” says Frank Alfaro, direc tor of foodservice and export sales at BelGioioso Cheese, Inc. restaurants introduce an elevated expe rience and generate higher pro ts.

“Gorgonzola has a very distinct a vor profile that can set menu applica tions apart,” Alfaro says. “Aged cheeses are worth paying for to deliver the extra avor and taste that consumers expect at full-service restaurants. Quality expec tations at full service are high, so good cheeses should deliver on avor.” Gorgonzola skews to more Italian

can’t be replicated at home. According to the National Restaurant Association, 64 percent of adults say restaurants are essential to their lifestyle, and 78 per cent say their favorite restaurants o er tastes and avors they can’t easily dupli cate themselves. It’s clear that consum ers enjoy the elevated twists that restau

Blue cheese, one of the most widely menued cheeses, appears on about 43 percent of menus in the U.S., according to Datassential. O ering gorgonzola, a specialty blue-veined cheese, can help

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JULY 2023 | SPONSORED BY BELGIOIOSO CHEESE, INC.

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