For Chefs: How to use up all that artisanal cheese
Most chefs in the US know that a cheese plate offering on the menu is risky. Artisanal cheese has a short shelf-life. The American public are not raised to finish their fancy dinners with a piece of cheese. But who can resist serving local, hand-crafted cheese curated to complement a chef’s seasonal menu and creative whimsy?
Let’s talk about what else you can do to move that cheese in order to keep your food margins healthy.
Starters are a cheese friendly menu location. Cheese dipping sauces, wings rolled in grated cheese, cheese wrapped in something, cheese wrapped around something.
Salads can have cheese in the dressing, cheese in the salad, and cheese on the salad.
Luncheon is time to dust off your mornay sauces, break out classic quiches, rarebits, and savory cheesecakes. Make gnocchi, or quenelles with the cheese, or served in cheesy sauces. Sandwiches almost go without saying, in the world of cheese consumption.
Cheese even works in select desserts. Filipinos will gladly tell you that their most popular ice cream is ‘queso’. Reimagine cannoli, choux or cake fillings with a cheese carefully paired against the right nut or the perfect seasonal fruit.
Don’t be afraid to make the most of your artisanal cheeses. Moreover, as your customers try the carefully curated cheeses in every other part of the menu, they may well be moved to try your actual cheese plate. Be the start of the next cheese revolution in the US. Add a cheese plate to your menu.