{"id":21941,"date":"2015-07-02T11:01:27","date_gmt":"2015-07-02T15:01:27","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=21941"},"modified":"2015-07-02T11:01:56","modified_gmt":"2015-07-02T15:01:56","slug":"trends-at-2015-fancy-food-show","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/trends-at-2015-fancy-food-show\/","title":{"rendered":"As the World Churns: Butter and Other Trends from the 2015 Fancy Food Show"},"content":{"rendered":"

The first thing we tasted at the 2015 Fancy Food Show<\/a> was at the World’s Best Cheeses<\/a> booth: a beautiful Basque-style butter loaded with that region\u2019s signature pepper, piment d\u2019espelette<\/em>. The spice was warm and the butter was rich and silky. And that was just the beginning.<\/p>\n

We saw butter<\/strong> everywhere at the Javits Center last weekend: classic high-butterfat cow\u2019s milk butters from France and Germany, as well as domestic products inspired by their European counterparts, like cultured butter with sea salt from Vermont Creamery<\/a> and also from Arethusa Farm & Dairy<\/a> in Connecticut. There was sheep\u2019s milk butter from California, along with other uniquely American products, like ghee from grass-fed cows made by California’s Tava Life Provisions<\/a> and a line of flavored butters (Maine blueberry, vanilla creme br\u00fbl\u00e9e, and more) from Slate Roof Creamery<\/a> in Pennsylvania.<\/p>\n

In fact, all good-quality fats (read: from happy, grass-fed animals) were front-and-center at the show. We sampled our way around dense, satisfying full-fat dairy products<\/strong> like flavored cr\u00e8me fra\u00eeche<\/a> and quark.<\/a> (One of our favorites was a tangy yogurt with za\u2019atar sprinkled on top from New York’s buzzy Sohha Savory Yogurt<\/a>.)<\/p>\n

\"An<\/a>

An array of butters at the World’s Best Cheeses booth<\/p><\/div>\n

The Paleo movement means that more people are embracing animal fats and proteins, too. Meat bars<\/strong>—think of them like jerky 2.0—featured a range of meats, from beef and bison to turkey and lamb, blended with herbs, spices, dehydrated veggies, and in some cases nuts and dried fruit. Bars from Bricks<\/a> and Epic<\/a> were among the ones we tried.<\/p>\n

Another trend? Truffles<\/strong> for days! We tasted more than one truffle-spiked burrata, a young cheddar with truffles from Grafton Village Cheese<\/a>, and a new bloomy-rind goat’s milk wheel called Hudson Valley Truffle from Coach Farm<\/a> (to mark the creamery’s 30th anniversary)—enough to wonder if truffled cheese is less of a trend than the new normal in the artisan cheese world.<\/p>\n

But we couldn’t subsist on dairy alone, so we were happy to see small-batch confections using fruit, herbs, and spices<\/strong> in fresh new ways. Kansas candy maker Salt & Flint<\/a> caught our attention with orange-saffron caramel sauce and bee pollen caramels, and goat’s milk caramels from Vermont’s Big Picture Farm<\/a> were flavored with ingredients gathered near the farm\u2014the rhubarb-raspberry version was a standout (it won a sofi for Outstanding New Product<\/a> at the show!).<\/p>\n

But really, it was all about the butter. It’s only a matter of time until that espelette-spiced stick hits our local cheese shop… we’ll be waiting.<\/p>\n

Feature Photo Credit: Specialty Food Association<\/a><\/em><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"

Lots of butter. And candies and meat bars and truffle cheese. And butter!<\/p>\n","protected":false},"author":60,"featured_media":22017,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10],"tags":[],"coauthors":[718],"class_list":["post-21941","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nButter, fresh dairy, and paleo meat at the Fancy Food Show<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/trends-at-2015-fancy-food-show\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"As the World Churns: Butter and Other Trends from the 2015 Fancy Food Show\" \/>\n<meta property=\"og:description\" content=\"Lots of butter. 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