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
https://www.nxtbook.com/sosland/isb/2018_12_01
http://digital.instoremag.net/sosland/isb/2018_11_01
http://digital.instoremag.net/sosland/isb/2018_10_01
http://digital.instoremag.net/sosland/isb/2018_09_01
http://digital.instoremag.net/sosland/isb/2018_08_01
http://digital.instoremag.net/sosland/isb/2018_07_01
http://digital.instoremag.net/sosland/isb/2018_06_01
http://digital.instoremag.net/sosland/isb/2018_05_01
http://digital.instoremag.net/sosland/isb/2018_04_01
http://digital.instoremag.net/sosland/isb/2018_03_01
https://www.nxtbook.com/sosland/isb/2018_02_01
https://www.nxtbook.com/sosland/isb/2018_01_01
https://www.nxtbook.com/sosland/isb/2017_12_01
https://www.nxtbook.com/sosland/isb/2017_11_01
https://www.nxtbook.com/sosland/isb/2017_10_01
https://www.nxtbook.com/sosland/isb/2017_09_01
https://www.nxtbook.com/sosland/isb/2017_08_01
https://www.nxtbook.com/sosland/isb/2017_07_01
https://www.nxtbook.com/sosland/isb/2017_06_01
https://www.nxtbook.com/sosland/isb/2017_05_01
https://www.nxtbook.com/sosland/isb/2017_04_01
https://www.nxtbook.com/sosland/isb/2017_03_01
https://www.nxtbook.com/sosland/isb/2017_02_01
https://www.nxtbook.com/sosland/isb/2017_01_01
https://www.nxtbook.com/sosland/isb/2016_12_01
https://www.nxtbook.com/sosland/isb/2016_11_01
https://www.nxtbook.com/sosland/isb/2016_10_01
https://www.nxtbook.com/sosland/isb/2016_09_01
https://www.nxtbook.com/sosland/isb/2016_08_01
https://www.nxtbook.com/sosland/isb/2016_07_01
https://www.nxtbook.com/sosland/isb/2016_06_01
https://www.nxtbook.com/sosland/isb/2016_05_01
https://www.nxtbook.com/sosland/isb/2016_04_01
https://www.nxtbook.com/sosland/isb/2016_03_01
https://www.nxtbook.com/sosland/isb/2016_02_01
https://www.nxtbook.com/sosland/isb/2016_01_01
https://www.nxtbook.com/sosland/isb/2015_12_01
https://www.nxtbook.com/sosland/isb/2015_10_01
https://www.nxtbook.com/sosland/isb/2015_07_01
https://www.nxtbook.com/sosland/isb/2015_06_02
https://www.nxtbook.com/sosland/isb/2015_06_01
https://www.nxtbook.com/sosland/isb/2015_05_01
https://www.nxtbook.com/sosland/isb/2015_03_01
https://www.nxtbook.com/sosland/isb/2015_01_01
https://www.nxtbook.com/sosland/isb/2014_11_01
https://www.nxtbook.com/sosland/isb/2014_09_01
https://www.nxtbook.com/sosland/isb/2014_08_01
https://www.nxtbook.com/sosland/isb/2014_06_01
https://www.nxtbook.com/sosland/isb/2014_07_01
https://www.nxtbook.com/sosland/isb/2014_05_01
https://www.nxtbook.com/sosland/isb/2014_03_01
https://www.nxtbook.com/sosland/isb/2014_01_01
https://www.nxtbook.com/sosland/isb/2013_11_01
https://www.nxtbook.com/sosland/isb/2013_09_01
https://www.nxtbook.com/sosland/isb/2013_08_01
https://www.nxtbook.com/sosland/isb/2013_07_01
https://www.nxtbook.com/sosland/isb/2013_06_01
https://www.nxtbook.com/sosland/isb/2013_05_01
https://www.nxtbook.com/sosland/isb/2013_03_01
https://www.nxtbook.com/sosland/isb/2013_01_01
https://www.nxtbook.com/sosland/isb/2012_11_01
https://www.nxtbook.com/sosland/isb/2012_10_01
https://www.nxtbook.com/sosland/isb/2012_09_01
https://www.nxtbook.com/sosland/isb/2012_08_01
https://www.nxtbook.com/sosland/isb/2012_07_01
https://www.nxtbook.com/sosland/isb/2012_06_01
https://www.nxtbook.com/sosland/isb/2012_05_01
https://www.nxtbook.com/sosland/isb/2012_04_01
https://www.nxtbook.com/sosland/isb/2012_03_01
https://www.nxtbook.com/sosland/isb/2012_02_01
https://www.nxtbook.com/sosland/isb/2011_12_01
https://www.nxtbook.com/sosland/isb/2011_10_01
https://www.nxtbook.com/sosland/isb/2011_09_01
https://www.nxtbook.com/sosland/isb/2011_08_02
https://www.nxtbook.com/sosland/isb/2011_07_01
https://www.nxtbook.com/sosland/isb/2011_06_01
https://www.nxtbook.com/sosland/isb/2011_05_01
https://www.nxtbook.com/sosland/isb/2011_04_01
https://www.nxtbook.com/sosland/isb/2011_03_01
https://www.nxtbook.com/sosland/isb/2011_02_01
https://www.nxtbook.com/sosland/isb/2009_02_01
https://www.nxtbook.com/sosland/isb/2008_12_01
https://www.nxtbook.com/sosland/isb/2008_09_01
https://www.nxtbook.com/sosland/isb/2008_08_01
https://www.nxtbook.com/sosland/isb/2008_07_01
https://www.nxtbook.com/sosland/isb/2008_05_01
https://www.nxtbook.com/sosland/isb/2008_04_01
https://www.nxtbook.com/sosland/isb/2008_02_01
https://www.nxtbook.com/sosland/isb/2007_12_01
https://www.nxtbook.com/sosland/isb/2007_08_01
https://www.nxtbook.com/sosland/isb/2007_07_01
https://www.nxtbook.com/sosland/isb/2007_05_02
https://www.nxtbook.com/sosland/isb/2007_05_02
https://www.nxtbook.com/sosland/isb/2006_06_01
https://www.nxtbook.com/sosland/isb/2006_04_01
https://www.nxtbook.com/sosland/isb/2006_03_01
https://www.nxtbook.com/sosland/isb/2005_12_01
https://www.nxtbook.com/sosland/isb/2005_10_01
https://www.nxtbook.com/sosland/isb/2005_08_01
https://www.nxtbook.com/sosland/isb/2005_05_01
https://www.nxtbook.com/sosland/isb/2005_04_01
https://www.nxtbook.com/sosland/isb/2005_02_01
https://www.nxtbook.com/sosland/isb/2004_12_01
https://www.nxtbookmedia.com