Restaurant Supplies: The Growing Menu Role of Specialty CheesesMay 1, 2019
As a commercial restaurant owner or manager, you might wonder what you can do to revive your menu a bit. There are a lot of fun ways to diversify your menu, but one trend you might have noticed is the growing role of specialty cheeses.
We’ve all used common cheeses, from American to cheddar to mozzarella, in dozens of dishes on our menus. However, there are many other options that have a distinctive flavor that you can use in fun ways.
With some new ideas, you might find specialty cheese becomes a key part of your supplies.
Here are some ideas to whet your appetite!
Bleu cheese is a popular, strongly flavored cheese option that a lot of people don’t realize is made with a type of mold. According to legend, in the 7th century, a shepherd forgot his lunch of bread and cheese in a cave. When he returned quite sometime later, it was full of Penicillium roqueforti mold.
I’m not sure what possessed this shepherd to eat the cheese at that point, but today we create cheese with this mold culture and enjoy it in dozens of ways.
In your restaurant, consider adding Gorgonzola to a risotto or pizza. Or, you might put Stilton on a salad with pears and walnuts.
A little goes a long way, making bleu cheese a great addition to your restaurant supplies for those who want to stay healthy but enjoy the excellent flavor.
With the Mediterranean Diet continuing to maintain its popularity, Feta cheese has become much more familiar to many Americans. Feta is made from goat’s milk, originally in Greece. In the EU, only cheeses manufactured in specific regions can be called “feta.”
70% of the cheese consumed in Greece is feta, and Americans love it for its salty full-flavored taste. Depending on the region, the firmness, texture, and flavor will vary.
Keep Feta cheese in your restaurant supplies for use in a variety of Mediterranean-themed dishes and salads. It also pairs well with lamb, and you can even put it on a burger or pizza!
Brie is known as “the queen of cheese,” and its soft and creamy texture stands alone. From France, this soft-ripened cheese was once used as a tribute paid to French kings.
French Brie in France is different than the American version because they sell it unstabilized. This means it can still mature and the flavor is more complex. However, it’s also prone to bacterial growth. Exported Brie is stabilized, so it never matures.
In your establishment, consider keeping Brie among your restaurant supplies as a dessert cheese. Who says dessert has to be all cakes and pies? Instead, serve baked Brie with figs, caramel apple Brie quesadillas, or honey brulee Brie.
Do You Have the Restaurant Supplies You Need?
Having unique cheeses among your ingredients is a great way to have fun with unique flavors on your menu. Of course, your restaurant needs a lot more when it comes to restaurant supplies than just cheese!
If you are looking to resupply your smallwares, replace cooking equipment, or fill other equipment needs, reach out to Tipton Equipment. We’ve been serving restaurants in Little Rock for many years, and we’d love to help you as well. Contact us today!
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