Trendy paninis (above) enclose everything from artisan cheese to aged meat, herb bean spread to eggplant caponata. Photo from Aramark. Cheese loves fruit, whether it is for a savory or sweet menu application."-–David Leon Hardy, WMMB It seems that everywhere you look these days—restaurants, grocery stores, cooking magazines, at-home dining—cheese has taken on a more prominent role on the menu. And old standbys like cheddar, Swiss and Monterey jack have been joined, if not ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.