Instore - August 2018 - 12
Melted cheese is a delight for the senses. You don't have to watch television very long to find a pizza commercial that includes a gratuitous
shot of stretchy, gooey, melted cheese, being pulled from the edges of a
slice as it is removed from the pie.
Go do a quick Google image search for grilled cheese. You'll be
bombarded with shots of cheese oozing from between two slices of bread.
The imagery, the smell, the texture, the taste: it all leads to the popularity of melting cheeses and the products in which they're used.
breads, sandwiches and recipes, says Oscar Villarreal, vice president of
marketing for BelGioioso Cheese
"Including one of BelGioioso's melting cheeses with our distinct flavors
into signature hot sandwiches or take-and-bake pastas and pizzas will
keep your customers coming back for more," Villarreal says. "Quality
always brings customers back."
To get started, it's key to know what makes a cheese a good melter, so
to speak. Take into consideration moisture content, acidity and age,
This has led to a surge in foodservice usage of melting cheeses, says
Evan Topel, corporate chef for Emmi Roth.
Instore bakeries and prepared foods departments can also take full
advantage of these desired cheeses by incorporating them into their
12 * AUGUST 2018 * instore
"Sliced mild provolone as the cheese
for your pizza is overlooked."
Oscar Villarreal, BelGioioso
"Cheeses that are high in moisture are made up of protein strands that
are loosely packed with water. When these types of cheeses are heated,
the water evaporates quickly, making it easy for the cheese to melt,"
"Both fondue and raclette are seeing a bit of a renaissance with specialized restaurants popping up in cities all over the country," he says.
"The Melting Pot fondue chain currently has over 115 restaurants in the
United States and 18 international locations that are currently in development. Raclette NYC is only a few years old, but its menu is dedicated
entirely to enjoying raclette."