Instore - August 2018 - 14

specialty insights

Emmi Roth
Villarreal predicts that Piadina will soon be a trendy addition for many
retailers and foodservice operators because of its ability to showcase the
melt, quality and tastefulness of the cheeses. He also says that specialty
mac'n'cheese and the ever-popular grilled cheese sandwiches will
continue to trend.

Raclette
Tartiflette

Emmi Roth showcases a pair of its cheeses for use in melting recipes.

"Older cheeses that have aged longer
will still melt, but may not give you
that signature stretch."
Evan Topel, Emmi Roth

"Emmi makes two of the best melting cheeses available, Gruyére and
Raclette," Topel says. "One of the most common applications for gruyére
is in fondue. More acidic than basic, gruyére melts well on its own, and
even better when mixed with wine to make fondue. Raclette, while less
acidic, is relatively young (typically aged anywhere from three to six
months) and high in fat, which also enhances its capability for melting."
Topel notes that melted cheeses like the raclette and fondue have no
shortage of pairing options.
"They pair well with just about anything, especially fresh fruits and
roasted vegetables," he says. "Instore demos can give a chance to try
some of the cheeses firsthand and discover new way to enjoy items
from the fresh food department."

Ingredients
2 pounds Yukon gold potatoes, cut into 1/4-inch slices
1 large shallot, sliced
8 ounces thick-cut bacon, sliced into 1/4-inch strips
1/4 cup sour cream
Salt and black pepper
2 cups (8 ounces) shredded Emmi Raclette Cheese
Cornichon pickles, optional

Directions
Heat oven to 375°F.

Consider offering apple slices, pears and grapes, as well as roasted
vegetables like broccoli, cauliflower and carrots, which can all be excellent dippers for fondue.

Place potatoes in large pot; cover with cold water. Bring to boil
over high heat; cook 10 minutes. Remove from heat; set aside.

Raclette is particularly delicious when melted over root vegetables,
pickles and cured meats, Topel says.

Cook shallots and bacon in a skillet over medium heat until
bacon is crisp and shallots are softened, about 8 minutes.

In addition to pushing the Piadina and Crescenza-Stracchino pairing,
Villarreal suggests fondue sauce made with Fontina and mixed with
a hot pasta and sautéed mushrooms and asparagus for a quality dish
from the prepared foods department. He also say provolone pizza
topped with freshly sliced tomatoes and fresh basil is a simple, highend product that can spur customer return.

Drain potatoes and return to pot. Pour bacon and shallots (with
bacon grease) over potatoes. Add sour cream and cheese and
gently mix. Season generously with salt and pepper.

"Sliced mild provolone as the cheese for your pizza is overlooked," he
says. "BelGioioso's is aged a minimum of 60 days and has a full flavor
and aroma that adds a touch of authentic flavor to your pizza."
14 * AUGUST 2018 * instore

Transfer mixture to 1 1/2 quart casserole dish. Bake 20 minutes,
or until cheese is melted and slightly browned and potatoes are
fork tender.
Serve with cornichons.



Table of Contents for the Digital Edition of Instore - August 2018

Instore - August 2018
Editor's Note - Home field advantage
CONTENTS
News - NEED TO KNOW
Spotlight - BY THE NUMBERS: Cookies
Specialty Insights - Melting cheeses
Cover Story - Local favorite
Feature - GRAIN REVOLUTION
Commissary Insider - August 2018
INSIGHT INSIDER - Harbar pushing tortilla popularity
SPOTLIGHT - Cake icings
PACKAGING - Packaging equipment
TECHNOLOGY - Production management software
OPERATIONS - Improving worker safety
Feature - Story time
Merchandising - ON DISPLAY: A fresh take on blueberries
Equipment & Packaging - LATEST INNOVATION: Vacuum packaging
Product Trends
Product Showcase
AD INDEX
Instore - August 2018 - Instore - August 2018
Instore - August 2018 - Instore - August 2018
Instore - August 2018 - 2
Instore - August 2018 - Editor's Note - Home field advantage
Instore - August 2018 - 4
Instore - August 2018 - 5
Instore - August 2018 - CONTENTS
Instore - August 2018 - 7
Instore - August 2018 - News - NEED TO KNOW
Instore - August 2018 - 9
Instore - August 2018 - Spotlight - BY THE NUMBERS: Cookies
Instore - August 2018 - 11
Instore - August 2018 - Specialty Insights - Melting cheeses
Instore - August 2018 - 13
Instore - August 2018 - 14
Instore - August 2018 - 15
Instore - August 2018 - Cover Story - Local favorite
Instore - August 2018 - 17
Instore - August 2018 - 18
Instore - August 2018 - 19
Instore - August 2018 - 20
Instore - August 2018 - 21
Instore - August 2018 - 22
Instore - August 2018 - 23
Instore - August 2018 - Feature - GRAIN REVOLUTION
Instore - August 2018 - 25
Instore - August 2018 - 26
Instore - August 2018 - INSIGHT INSIDER - Harbar pushing tortilla popularity
Instore - August 2018 - 28
Instore - August 2018 - 29
Instore - August 2018 - 30
Instore - August 2018 - 31
Instore - August 2018 - SPOTLIGHT - Cake icings
Instore - August 2018 - 33
Instore - August 2018 - 34
Instore - August 2018 - 35
Instore - August 2018 - PACKAGING - Packaging equipment
Instore - August 2018 - 37
Instore - August 2018 - TECHNOLOGY - Production management software
Instore - August 2018 - 39
Instore - August 2018 - 40
Instore - August 2018 - 41
Instore - August 2018 - OPERATIONS - Improving worker safety
Instore - August 2018 - 43
Instore - August 2018 - 44
Instore - August 2018 - 45
Instore - August 2018 - Feature - Story time
Instore - August 2018 - 47
Instore - August 2018 - Merchandising - ON DISPLAY: A fresh take on blueberries
Instore - August 2018 - 49
Instore - August 2018 - Equipment & Packaging - LATEST INNOVATION: Vacuum packaging
Instore - August 2018 - 51
Instore - August 2018 - 52
Instore - August 2018 - 53
Instore - August 2018 - Product Trends
Instore - August 2018 - 55
Instore - August 2018 - 56
Instore - August 2018 - Product Showcase
Instore - August 2018 - AD INDEX
Instore - August 2018 - 59
Instore - August 2018 - 60
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