{"id":29220,"date":"2017-01-25T17:05:37","date_gmt":"2017-01-25T22:05:37","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=29220"},"modified":"2019-08-06T13:54:03","modified_gmt":"2019-08-06T17:54:03","slug":"infusions-popcorn-extra-cream-2017-winter-fancy-food-show-trends","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/infusions-popcorn-extra-cream-2017-winter-fancy-food-show-trends\/","title":{"rendered":"Infusions, Popcorn, and Extra Cream: 2017 Winter Fancy Food Show Trends"},"content":{"rendered":"

This past weekend, culture<\/strong> staffers\u2014along with tens of thousands of food industry folks\u2014made our annual pilgrimage to San Francisco for the Winter Fancy Food Show<\/a>. Our goals included connecting with cheese friends, unearthing exciting new products and stories to feature in the magazine, and stake out trends. Our strategy? Stay caffeinated, hydrated, and hungry. Here are a few of the things we got excited about: <\/span><\/span><\/p>\n

Cool Collaborations: <\/b>We tasted both the mellow Trivium (a natural-rind goat\u2019s milk cheddar) and the lush, tart Tricycle (a soft goat\u2019s milk wheel with a wrinkly geo rind) from Creamery 333, a partnership between famed French affineur <\/span>Herve Mons<\/span><\/a>, cheesemaker Arnaud Solandt from <\/span>Montchevre<\/span><\/a> in Wisconsin, and distributor <\/span>Fran\u00e7ois Kerautret of <\/span>The Peterson Company<\/span><\/a>. <\/span><\/p>\n

We were also intrigued by <\/span>Red Barn Family Farms<\/span><\/a> in Wisconsin, which aggregates milk from dairy farms around the state that meet the company\u2019s quality and humane animal husbandry standards. Red Barn pays these family outfits a premium for the milk, then partners with established local cheesemakers to produce top-notch wheels and wedges such as fruity, semi-hard C<\/span>\u016b<\/span>pola (crafted by Katie Fuhrmann from LaClare Farms in Malone, Wis.) Delicious <\/span>and<\/span><\/i> sustainable, this model is a total win-win. And speaking of sustainability, we noticed quite a few cheesemakers adding organic offerings to their repertoires\u2014an encouraging trend indeed. <\/span><\/p>\n

\"Emmi<\/div>\n

Extra Cream, Please: <\/b>We often chat with cheesemakers about consumer preference for luscious cheeses with buttery flavors. So it\u2019s no surprise that producers are adding more and more cream to their curds. Double or triple-cream wheels are nothing new\u2014and they were everywhere, including a decadent new triple from <\/span>Pr\u00e9sident<\/span><\/a>\u2014but what about a <\/span>quintuple<\/span><\/i> cream? Enter The Blue Jay from Wisconsin\u2019s <\/span>Deer Creek Cheese<\/span><\/a>, a robust blue, mellowed by added fat and studded with juniper berries. <\/span>Emmi Kaltbach Le Cremeux<\/a> (right)<\/span>, a Swiss import from Emmi Roth USA, also includes extra cream, resulting in a yielding texture and rich, brothy flavor. <\/span><\/p>\n

Peppy Popcorn: <\/b>Last year, we couldn\u2019t escape hemp stuff at the Winter Fancy Food Show\u2014this year, the \u201cit\u201d item was popcorn, in every variation imaginable. From T-Pops Tokyo Style Popcorn seasoned with nori, sesame, and matcha (our fave) to <\/span>Masala Pop<\/span><\/a> in Indian spice and caramel-rose varieties. In other snack news, chips are still going strong and many also boasted worldly ingredients\u2014from sticky rice and turmeric-tinged cassava to coconut. <\/span><\/p>\n

\"Crown<\/div>\n

Infusions Everywhere: <\/b>Up and down the rows, we found unexpected products injected with flavor. Take <\/span>Pizootz<\/span><\/a>, a line of Virginia peanuts infused with all sorts of herbs and spices prior to roasting (we liked the Bay Spice and Doritos-esque Baha Taco versions), or <\/span>Crown Maple<\/span><\/a>\u2019s syrups (left) dosed with smoke, bourbon, vanilla, and more. Shrubs and drinking tonics were also steeped with intriguing herbs and fruits, such as the Gravenstein apple cider drinking vinegar accented with vanilla and lemon from <\/span>Sonoma Syrup<\/span><\/a>. <\/span><\/p>\n

Super-Stylish Design: <\/b>Call it the Instagram effect, but we noticed sleeker, sexier packaging across the board (holla to the new organic line of <\/span>p\u00e2t\u00e9s and mousses from<\/span> Les Trois Petit Cochons<\/span><\/a>, below). And beyond the souped-up boxes, bottles, and bags, vendors are also finding innovative ways to package old favorites\u2014see the cute, burger-size slices from <\/span>Grillies Halloumi<\/span><\/a> or the ayurvedic spice packets from <\/span>Pranayums<\/span><\/a> for coating grapes, sprinkling on oatmeal, or buzzing into a smoothie. <\/span><\/p>\n

\"Organic<\/center>Featured photo from the 2016 Winter Fancy Food Show<\/small><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

A recap of the top trends we saw at the 2017 Winter Fancy Food Show in San Francisco<\/p>\n","protected":false},"author":60,"featured_media":29230,"comment_status":"open","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":[1660,15311,19136,17052,14637,19142,12990,19137,19134,19145,19148,15479,19140,1342,1962,19147,19141,19143,965,19144,19149,7788,19139,724,19146,14636,19138,972,19135,19133,971,978],"coauthors":[718],"class_list":["post-29220","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-arnaud-solandt","tag-cheese-trends","tag-creamery-333","tag-crown-maple","tag-deer-creek-cheese","tag-emmi-kaltbach-le-cremeux","tag-emmi-roth-usa","tag-francois-kerautret","tag-goats-milk-cheddar","tag-gravenstein","tag-grillies-halloumi","tag-herve-mons","tag-katie-fuhrmann","tag-laclare-farms","tag-leigh-belanger","tag-les-trois-petit-cochons","tag-malone","tag-masala-pop","tag-montchevre","tag-pizootz","tag-pranayums","tag-president","tag-red-barn-family-farms","tag-san-francisco","tag-sonoma-syrup","tag-the-blue-jay","tag-the-peterson-company","tag-trends","tag-tricycle","tag-trivium","tag-winter-fancy-food-show","tag-wisconsin"],"acf":[],"yoast_head":"\nInfusions, Popcorn, and Extra Cream: 2017 Winter Fancy Food Show Trends - culture: the word on cheese<\/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\/infusions-popcorn-extra-cream-2017-winter-fancy-food-show-trends\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Infusions, Popcorn, and Extra Cream: 2017 Winter Fancy Food Show Trends\" \/>\n<meta property=\"og:description\" content=\"A recap of the top trends we saw at the 2017 Winter Fancy Food Show in San Francisco\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/infusions-popcorn-extra-cream-2017-winter-fancy-food-show-trends\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/leigh.belanger\" \/>\n<meta property=\"article:published_time\" content=\"2017-01-25T22:05:37+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-08-06T17:54:03+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/01\/Winter-16-Crowded-Show-Floor-Horizontal_feature.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Leigh Belanger\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Leigh Belanger\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/infusions-popcorn-extra-cream-2017-winter-fancy-food-show-trends\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/infusions-popcorn-extra-cream-2017-winter-fancy-food-show-trends\/\",\"name\":\"Infusions, Popcorn, and Extra Cream: 2017 Winter Fancy Food Show Trends - culture: the word on cheese\",\"isPartOf\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/infusions-popcorn-extra-cream-2017-winter-fancy-food-show-trends\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/infusions-popcorn-extra-cream-2017-winter-fancy-food-show-trends\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/01\/Winter-16-Crowded-Show-Floor-Horizontal_feature.jpg\",\"datePublished\":\"2017-01-25T22:05:37+00:00\",\"dateModified\":\"2019-08-06T17:54:03+00:00\",\"author\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/bb4282cb8f973d11ca71eeba140ff1ea\"},\"breadcrumb\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/infusions-popcorn-extra-cream-2017-winter-fancy-food-show-trends\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/infusions-popcorn-extra-cream-2017-winter-fancy-food-show-trends\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/infusions-popcorn-extra-cream-2017-winter-fancy-food-show-trends\/#primaryimage\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/01\/Winter-16-Crowded-Show-Floor-Horizontal_feature.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/01\/Winter-16-Crowded-Show-Floor-Horizontal_feature.jpg\",\"width\":750,\"height\":368,\"caption\":\"Winter Fancy Food Show 2016\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/infusions-popcorn-extra-cream-2017-winter-fancy-food-show-trends\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Blog\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/blog\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Infusions, Popcorn, and Extra Cream: 2017 Winter Fancy Food Show Trends\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\",\"name\":\"culture: the word on cheese\",\"description\":\"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/bb4282cb8f973d11ca71eeba140ff1ea\",\"name\":\"Leigh Belanger\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/48466301cf1a7d064a0a088d8df5f509\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/Leigh_profpic-96x96.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/Leigh_profpic-96x96.jpg\",\"caption\":\"Leigh Belanger\"},\"description\":\"Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade\u2014 serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.\",\"sameAs\":[\"https:\/\/www.facebook.com\/leigh.belanger\"],\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/leigh-belanger\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Infusions, Popcorn, and Extra Cream: 2017 Winter Fancy Food Show Trends - culture: the word on cheese","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/infusions-popcorn-extra-cream-2017-winter-fancy-food-show-trends\/","og_locale":"en_US","og_type":"article","og_title":"Infusions, Popcorn, and Extra Cream: 2017 Winter Fancy Food Show Trends","og_description":"A recap of the top trends we saw at the 2017 Winter Fancy Food Show in San Francisco","og_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/infusions-popcorn-extra-cream-2017-winter-fancy-food-show-trends\/","og_site_name":"culture: the word on cheese","article_author":"https:\/\/www.facebook.com\/leigh.belanger","article_published_time":"2017-01-25T22:05:37+00:00","article_modified_time":"2019-08-06T17:54:03+00:00","og_image":[{"width":750,"height":368,"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/01\/Winter-16-Crowded-Show-Floor-Horizontal_feature.jpg","type":"image\/jpeg"}],"author":"Leigh Belanger","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Leigh Belanger","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/infusions-popcorn-extra-cream-2017-winter-fancy-food-show-trends\/","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/infusions-popcorn-extra-cream-2017-winter-fancy-food-show-trends\/","name":"Infusions, Popcorn, and Extra Cream: 2017 Winter Fancy Food Show Trends - culture: the word on cheese","isPartOf":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website"},"primaryImageOfPage":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/infusions-popcorn-extra-cream-2017-winter-fancy-food-show-trends\/#primaryimage"},"image":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/infusions-popcorn-extra-cream-2017-winter-fancy-food-show-trends\/#primaryimage"},"thumbnailUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/01\/Winter-16-Crowded-Show-Floor-Horizontal_feature.jpg","datePublished":"2017-01-25T22:05:37+00:00","dateModified":"2019-08-06T17:54:03+00:00","author":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/bb4282cb8f973d11ca71eeba140ff1ea"},"breadcrumb":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/infusions-popcorn-extra-cream-2017-winter-fancy-food-show-trends\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/infusions-popcorn-extra-cream-2017-winter-fancy-food-show-trends\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/infusions-popcorn-extra-cream-2017-winter-fancy-food-show-trends\/#primaryimage","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/01\/Winter-16-Crowded-Show-Floor-Horizontal_feature.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/01\/Winter-16-Crowded-Show-Floor-Horizontal_feature.jpg","width":750,"height":368,"caption":"Winter Fancy Food Show 2016"},{"@type":"BreadcrumbList","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/infusions-popcorn-extra-cream-2017-winter-fancy-food-show-trends\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/"},{"@type":"ListItem","position":2,"name":"Blog","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/blog\/"},{"@type":"ListItem","position":3,"name":"Infusions, Popcorn, and Extra Cream: 2017 Winter Fancy Food Show Trends"}]},{"@type":"WebSite","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/","name":"culture: the word on cheese","description":"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/bb4282cb8f973d11ca71eeba140ff1ea","name":"Leigh Belanger","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/48466301cf1a7d064a0a088d8df5f509","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/Leigh_profpic-96x96.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/Leigh_profpic-96x96.jpg","caption":"Leigh Belanger"},"description":"Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade\u2014 serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.","sameAs":["https:\/\/www.facebook.com\/leigh.belanger"],"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/leigh-belanger\/"}]}},"_links":{"self":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/29220","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/users\/60"}],"replies":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/comments?post=29220"}],"version-history":[{"count":0,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/29220\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media\/29230"}],"wp:attachment":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media?parent=29220"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/categories?post=29220"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/tags?post=29220"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/coauthors?post=29220"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}