Cheese has officially entered its main-character era. Whether shaved, shredded, or sprinkled, it’s stealing the spotlight on menus from Paris to Pittsburgh, with the global market projected to reach $283.4 billion by 2030.1
For chefs, that growing demand is an open invitation to have a little fun. From nutty Parmesan grated over roasted vegetables to creamy mascarpone folded into berry compote, cheese adds drama, depth, and just the right touch of indulgence.
Ready to take advantage of this gouda opportunity? Here are some flavor-forward ways to let cheese shine — pizza not required.
Grate Expectations
Seventy-four percent of guests say they’ll return to a restaurant after a unique dining experience.2 If you’re looking to dish up some memorable (and melty) magic, have servers finish truffle pasta with shaved Piancone® Parmesan or torch exceptional, melty Bacio® Pizza Cheese over flatbread.
For something even more interactive, consider offering mini fondue pots featuring West Creek® Gourmet Butterkäse Cheese Cubes. Or take comfort classics like loaded fries up a notch with a tableside pour of warm cheddar sauce.
Board to be Wild
Charcuterie isn’t just trending — it’s taking over. Ranked number one in appetizers by the National Restaurant Association, boards have evolved from simple snacks to showpieces.3 But to keep things fresh, it’s important to think beyond brie and salami.
Consider pairing Ultimo!® Fontina with prosciutto and fig jam or smoked Gouda with speck, pickled apples, and a touch of grainy mustard. Feeling bold? Try aged cheddar with spicy chorizo and hot honey or go sweet with Roma® Blue Cheese, dark chocolate, and maraschino cherries.
When in doubt, remember the four C’s of charcuterie: creamy, crunchy, cured, and creative. Every great board needs a little of each — something smooth, something crisp, something savory, and something unexpected.
The Sweet Spot
If you want to elevate the finale, bring a little dairy to your dessert menu. Whip Nature's Best Dairy® Goat Cheese with honey and lemon zest for a tangy cheesecake base, or layer Roma Ricotta with spiced pears and a touch of maple syrup for a warm, autumnal flavor.
The finishing touches count, too. For a salty edge guests don’t see coming, dust chocolate fondue with finely shredded provolone or fold a spoonful of blue cheese into warm caramel.
Low Lift, High Flavor
Great cheese shouldn’t come with grate labor. Luckily, with custom solutions, it’s easy to get exactly what you need — no strings attached. From fancy-shredded mozzarella to perfectly diced cheddar, every cut arrives kitchen-ready.
To get started, choose from an extensive lineup of international and specialty cheeses. Then, pick your preferred style — diced or shredded. Customizable offerings such as blending in herbs and spices or the ability to design a custom, private-label mix that matches your menu can be handled for you.
With the prep taken care of, you can focus on what really matters — crafting craveable, cheese-driven dishes that wow guests and bring in the cheddar.
1. https://www.grandviewresearch.com/industry-analysis/cheese-market-report
3. https://restaurant.org/education-and-resources/resource-library/charcuterie-makes-the-cut-for-2023/