{"id":47006,"date":"2024-01-30T17:39:29","date_gmt":"2024-01-30T22:39:29","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=47006"},"modified":"2024-01-31T20:05:54","modified_gmt":"2024-02-01T01:05:54","slug":"top-food-trends-from-this-years-fancy-food-show","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/top-food-trends-from-this-years-fancy-food-show\/","title":{"rendered":"Top Food Trends from the 2024 Winter Fancy Food Show"},"content":{"rendered":"\n

Last week, the culture<\/strong> crew flew out to Vegas to attend the 2024 Winter Fancy Food Show\u2014a trade show that together thousands of food professionals and showcases the newest and best food products. We spent two jam-packed days roaming the convention hall aisles looking for new cheeses, innovative products, and trend spotting to see what’s on the horizon for 2024 and beyond. <\/p>\n\n\n\n

From pickles and spreadable salami, to marshmallows and South African cheeses, these are the top trends and best cheeses we ate at this year’s show.<\/p>\n\n\n\n

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‘Nduja from Tempesta<\/figcaption><\/figure>\n\n\n\n

\u2018Nduja<\/h2>\n\n\n\n

“I predict \u2018Nduja<\/strong> may replace some of our fave cured meat BFFs this year. The “how do<\/em> you pronounce that?” spreadable salume was featured as a new product at a variety of charcuterie tables, and each had its own unique twist on suggested application, texture, or spice level. Spread it on crusty bread, plop it on pizza, mix it in a beany brothy soup, or whip up a creamy dip\u2014whatever you do, don’t sleep on it!” – Mallory Scyphers<\/p>\n\n\n\n

Some standouts included Tempesta \u2018Nduja<\/a> and Elevation Nduja<\/a>.<\/p>\n\n\n\n

Peppercorn<\/h2>\n\n\n\n

I sampled a lot of peppercorn<\/strong>-laced cheeses and noticed the spice replacing popular peppers like hatch and chile. It lends gentle heat with a sweet note, and I enjoyed the mix-in of whole peppercorns for added crunch. <\/p>\n\n\n\n

We got to try Marin French Cheese Co.\u2019s<\/a> new Petit Garlic & Pepper<\/strong>\u2014a triple cream with cracked pepper and just enough garlic to let you know it\u2019s there without overpowering the entire cheese. <\/p>\n\n\n\n

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Cheddar + Mustard Plucky Pickle Dip<\/figcaption><\/figure>\n\n\n\n
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Beehive’s pickle-flavored cheese curds<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

Pickles<\/h2>\n\n\n\n

Pickled<\/strong>. Everything. From classics like cucumber and carrots, to colorful varieties like mango, pickled fare seemed to be everywhere. Plucky Pickle Dip<\/a> and Beehive\u2019s<\/a> pickle-flavored cheese curds were two chickle-inspired snacks we couldn’t get enough of. Yes, chickle is a combination of cheese and pickle, and yes, it’s a thing<\/a>.<\/em> <\/p>\n\n\n\n

The pickled green mango we tried with Klein River Cheese’s Gruberg<\/a> was unlike any pickle we’d ever had\u2014in a good way. It had a unique texture and mouthfeel and was a perfect tangy compliment to the South African brushed cheese. <\/p>\n\n\n\n

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Meet Sh’mallow: The marshmallow that sprays like whipped cream. <\/figcaption><\/figure>\n\n\n\n

S\u2019mores<\/h2>\n\n\n\n

Marshmallows<\/strong>! It was like a children’s book come to life: 
In a tub or in a can
Dollop, torch(!) or spoon
Not your average mallow fluffs
They really made us swoon<\/p>\n\n\n\n

Obviously our minds drifted to gooey, melty campfire cheese + s’mores combos.<\/p>\n\n\n\n

Sh\u2019mallow<\/a>, the innovative marshmallow in a can that sprays like whipped cream and toasts like a classic jet puffed, immediately got us thinking about the seemingly limitless applications. And there were several vegan marshmallow brands that were so good we couldn\u2019t tell the difference, including Funky Mellow\u2019s<\/a> vegan fluff made of aquafaba. <\/p>\n\n\n\n

We swooned over Firehook\u2019s<\/a> yet-to-be-released chocolate crispy graham\u2014which I think I may like even more than the original version! Summer can\u2019t come soon enough.<\/p>\n\n\n\n

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Sartori’s new Garlic & Herb BellaVitano spread<\/figcaption><\/figure>\n\n\n\n
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My Three Sons Spicy White Cheddar Pimento Cheese<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

Cheesy Dips and Spreads<\/h2>\n\n\n\n

I’m a sucker for kitsch, so full disclosure the throwback packaging of My Three Sons Gourmet pimento cheese<\/strong><\/a> <\/strong>drew me to their booth. It was the best new pimento cheese I’ve tried in quite some time\u2014and I should know as a southerner with a discerning taste for pimento cheese. It’s used with freshly grated cheddar, eliminating that weird texture that can happen when mixing up pre-shredded bagged cheddar, and comes in three flavors. Spicy white cheddar was my fave.<\/p>\n\n\n\n

Sartori\u2019s new Garlic & Herb BellaVitano<\/strong><\/a> spread is another standout in an increasingly crowded spread category. Equally comfortable on a sophisticated cheeseboard, baked into a gameday dip, or smeared on a sandwich, the uses for this cheesy spread are plentiful.<\/p>\n\n\n\n

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Artikaas’ new pepper line of Goudas<\/figcaption><\/figure>\n\n\n\n
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The Peruvian Everything sauce we couldn’t get enough of<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

Spice Craze<\/h2>\n\n\n\n

Ever on the quest for spicy spreads and sauces to top alpine cheeses (we featured a harissa + hay flower rebel combo on a cheese plate a few years ago<\/a> that I still replicate every chance I can), I’m pleased to report that Tari Peruvian Everything Sauce<\/strong><\/a> will now enter the chat. I especially enjoyed the Amarillo Pepper Sauce<\/a>, made with yellow Peruvian peppers and slightly milder and tangier than its Rocoto counterpart. <\/p>\n\n\n\n

Speaking of spice, we got to sample Artikaas\u2019 new pepper line<\/a> featuring flavors like peppadew and gochugang. These spice-forward varieties are not for the faint of heart!<\/p>\n\n\n\n

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Kinara from Forever Cheese<\/figcaption><\/figure>\n\n\n\n
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Rogue Creamery’s Caveman Blue, aged for several months on the left, and for several years on the right.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

The Best Cheeses We Tried<\/h2>\n\n\n\n