{"id":47353,"date":"2024-03-28T16:38:55","date_gmt":"2024-03-28T20:38:55","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=47353"},"modified":"2024-03-28T16:38:56","modified_gmt":"2024-03-28T20:38:56","slug":"shop-talk-spring-2024","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/shop-talk-spring-2024\/","title":{"rendered":"Cheese Shop Owners Share Perspectives on the Latest Industry Trends"},"content":{"rendered":"\n

Plus, how they got started with their businesses.<\/h4>\n\n\n\n
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During the pandemic, business owners faced significant challenges that continue to impact them today. To gain insight into the industry, we interviewed several\u00a0new\u00a0<\/em>shop owners to learn about their founding stories and the trends they anticipate for the future. Read on to discover what they shared with us.<\/p>\n\n\n\n

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Milk Made<\/a><\/h2>\n\n\n\n

612 23rd St. S, Fargo, North Dakota<\/p>\n\n\n\n

Owner: Megan Lewis<\/p>\n\n\n\n

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Milk Made, a quirky shop in Fargo, North Dakota, serves up cheese and accompaniments with plenty of cheer. The company started as a catering business serving grazing platters, but when the pandemic hit, they had to adapt to survive. They found a creative solution by selling wedges at a socially-distant farmer\u2019s market while educating and connecting with their community. Founder Megan Lewis, who has been a cheesemonger for eight years, says this outreach became a \u201chuge model for their business.\u201d<\/p>\n\n\n\n

This past fall, Milk Made took another step forward by launching a brick-and-mortar shop that offers board-building classes, making it the place to go for those who want to learn more about cheese. The store welcomes community members with luminous decor and colorful, inviting features.<\/p>\n\n\n\n

Expanding the business further, Milk Made introduced Bessie, a 16-foot food truck that echoes a block of cheddar with its bright yellow design. Bessie is a fun and innovative way to sell cheese, whether at local pop-ups or events, and this unique business approach has made Milk Made a favorite among local cheese lovers.<\/p>\n\n\n\n

What cheese trend do you see on the horizon?<\/h3>\n\n\n\n

A trend I\u2019m excited about is pairing cheese with non-alcoholic beverages like mocktails<\/a> in fun and innovative ways. That way, it\u2019s not about pairing wine or cider but about expanding people\u2019s ideas of what cheese can go with.<\/p>\n\n\n\n

What\u2019s your favorite cheese pairing right now?<\/h3>\n\n\n\n

I have actually become obsessed with pairing ginger with delicious aged Gouda<\/a> such as Beemster classic. I\u2019m infatuated with the taste; we tried it with ginger snap cookies, ginger tea, and pickled ginger, resulting in a really fun flavor combination.<\/p>\n\n\n\n

The Aging Moon<\/a><\/h2>\n\n\n\n

Lehigh Valley, Pennsylvania<\/p>\n\n\n\n

Owner: Abby Hudock<\/p>\n\n\n\n

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Abby Hudock is a passionate professional who honed her skills working at a cheese shop for over seven years. During the pandemic, she used her knowledge and platform to amass a social media following. Now, she is putting down roots in Bethlehem, Pennsylvania, with a new brick-and-mortar shop that promises to be a haven for cheese lovers.<\/p>\n\n\n\n

The cozy space will offer a variety of small boards to enjoy onsite or as take out for special occasions. Each plate will feature a carefully curated selection of cheeses and accompaniments, and the menu will also showcase a range of delights, including coffee, tea, and pastries that pair well with cheese. <\/p>\n\n\n\n

\u201cMy goal is to follow what the industry is looking for, and most importantly, what my clients are looking for,\u201d Hudock says. She is committed to supporting local vendors and plans to source cheese board accompaniments from nearby producers. Eventually, the shop aims to host educational events that will help people discover the joys of cheese and build community.<\/p>\n\n\n\n

What cheese trend do you see on the horizon?<\/h3>\n\n\n\n

I\u2019ve noticed dessert cheese trending\u2014such as pairing Champagne and Brie, or chocolate with Purple Haze from Cypress Grove<\/a>. People are looking for a nightcap with cheese rather than starting their dinners with a board.<\/p>\n\n\n\n

What\u2019s your favorite cheese pairing right now?<\/h3>\n\n\n\n

I have been obsessed with Chianti wine, and I cannot stop drinking it with Asiago<\/a> wrapped in olive oil\u2013soaked rosemary. The Chianti has a little Italian spice and smokiness to it so it pulls out that rosemary flavor. It is so good.<\/p>\n\n\n\n

Cheese Meat Board<\/a><\/h2>\n\n\n\n

2054 N Broadway, Denver, Colorado<\/p>\n\n\n\n

Owner: Melanie Flint<\/p>\n\n\n\n

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When COVID reshaped our ability to build connections, Cheese Meat Board, founded by Melanie Flint, emerged to fill the gap. Flint\u2019s travels across Italy and Spain, where she savored aperitivo and tapas, inspired her to create beautifully hand crafted grazing boards and boxes. Despite the challenges posed by the pandemic, Flint\u2019s unwavering dedication helped her successfully sustain her business.<\/p>\n\n\n\n

Her focus is providing elegant and approachable experiences without pretension. When social distancing sparked demand for creative ways to connect, Flint leveraged the opportunity to position her shop during these trying times. \u201cPeople were looking for nice ways to treat their loved ones on special occasions during quarantine,\u201d Flint says. <\/p>\n\n\n\n

Despite these challenges, she successfully mastered the art of providing beloved cheese experiences for her customers. Thanks to the steady community support\u2014who sang her praises on social media\u2014she continues to offer services like grazing tables and cheese plates for special moments.<\/p>\n\n\n\n

What cheese trend do you see on the horizon?<\/strong><\/h3>\n\n\n\n

We have a motto: Presentation without pretension. We preach \u201ccheese plates for all\u201d instead of a cheese board in an expensive, stuffy French restaurant. I love seeing spreads becoming mainstream, even for just a few friends. If you think about trends like #GirlDinner, it\u2019s cool to see cheese becoming accessible to wider audiences.<\/p>\n\n\n\n

What\u2019s your favorite cheese pairing right now?<\/h3>\n\n\n\n

I\u2019ve been sampling loads of jams and chutneys and putting those on everything. There\u2019s a great Colorado brand called PRiMO, and I love spreading their blackberry and serrano pepper preserves on Mimolette<\/a> for sweet and nutty bites with a touch of heat.<\/p>\n\n\n\n

Related:<\/strong><\/p>\n\n\n\n