FSR July 2023

TRENDING ON THE MENU // Specialty Cheese

MENU ADOPTION CYCLE: SPECIALTY CHEESES INCEPTION Trends start here. Found in mostly fine-din ing and ethnic independents, inception-stage trends exemplify originality in flavor, preparation, and presen tation. GORGONZOLA An Italian blue-veined cow’s milk cheese that is predominantly menued on salads and pizza; can be crumbly or firm. CONSUMERS: Know It Have Tried It 60% 35% MENU EXAMPLE: Prosciutto di Parma and White Fig Pizza: Gorgonzola dolce, sage pesto, arugula. Sonsie // BOSTON, MA

ROQUEFORT A French sheep milk cheese with streaks of blue; tends to appear on menus with salads, steak,

and burgers. CONSUMERS:

Know It

Have Tried It

43%

21%

MENU EXAMPLE: Salade de Saumon (Salmon Salad): Atlantic salmon, baby greens, spiced pecans, Roquefort, tomatoes, red

onions, aged balsamic vinaigrette. Anis Cafe & Bistro // ATLANTA, GA

BRIE

1. Grana Padano 2. Stilton

3. Délice De Bourgogne 4. Époisses

ADOPTION Found at fast-casual and casual indepen dent restaurants, adoption-stage trends grow their base via lower price points and simpler prep methods. Still differentiated, these trends often feature premium and generally authentic ingredients.

1. Camembert 2. Mascarpone

3. Burrata 4. Roquefort

5. Raclette

BURRATA

PROLIFERATION Proliferation-stage trends show up at casual and quick-service restaurants. They are adjusted for mainstream appeal. Often combined with popular applications (burgers, pastas, etc.), these trends have become familiar to many.

1. Gorgonzola 2. Brie

3. Asiago 4. Romano

4. UBIQUITY Ubiquity-stage trends are found every where—these trends have reached maturity and can be found across all sectors of the food industry. Though often diluted by this point, their inception-stage roots are still recognizable.

1. Parmesan

2. Blue Cheese 3. Gouda

ADOBE STOCK (2)

50

FSRMAGAZINE.COM

JULY 2023