Update The Cheese Plate: 2013 Cheese Trends
June 12, 2013 | 1 min to read
It doesn't matter if its cubed, sliced, shredded, or melted. Cheese is like the little black dress of the food world. It never really goes out of style, and there is a something for everyone.
Just the same there are also trends every year and 2013 has proven to be an interesting one. Past trends have included an introduction to variation of milk, processes, regions and flavor evoked from the effort. Cheese was poignant, interesting, old world. More recently we saw a reinvention and resurgence of old classics appearing in new, more decadent and artisan forms (though no less their timeless flavors and textures).
This time around the trends go beyond how cheese can be made to what can be done with cheese in the process that you maybe weren't expecting. Infusions at various stages of cheese making, such as adding fruit, savory herbs, spicy elements or other ingredients before the final product, are dominating the scene. Karoun Dairies is an example — cheeses that have things like olives or tomatos mixed into the batch.
To read the rest of the story, please go to: Huffington Post / Condiment