Three Cheers For Cheese This Christmas
Online, December 2, 2011 (Newswire.com) - A visit to Valley Shepherd Creamery and the variety of beautiful cheeses on offer is staggering, but the demand is more so. They can't produce enough cheese. The creativity of the sector right now is, despite the global gloom, a wonderful shining example of American vision, passion and entrepreneurialism. A local Italian restaurant has asked me to help them make mozzarella next weekend. Run by two New Yorkers, they want the best, freshest ingredients for their wonderful pizzas and are ready to explore. They are not alone.
When my father heard I was moving to USA with my wife he gently mentioned he was getting fed up exporting cheese ingredients from his business in England to America every couple of weeks. He couldn't keep up. As I set up the American branch of the family business, http://www.cheeseandyogurtmaking.com, recently, I was keen to push the 'Euopeanness' of our products and our suppliers. But my Old World mentality and prejudices have been truly kicked into touch. Time for a prediction based on the wonderful and inventive people I have already made friends with through cheese making in America.... Soon, very soon, Americans will set up in the traditional cheese heartlands of Europe and teach us some New World Cheese thinking. Full circle.
So with Christmas round the corner I will make another easy prediction for my folks back in England. Someone, somewhere, will send them a cheese and biscuit set as a gift. Somebody always does! But rather than a selection of European cheeses, I suggest they start nice and early dropping loud hints about something a little different. A choice of Shepherd's Logue, Cabot Aged Cheddar and Hudson Valley Camembert should make a welcome change come December 25th.
I hope launching http://www.cheeseandyogurtmaking.com continues to let me meet more enthusiastic people as the sector continues to boom. It's risky starting a business at the best of times but in this downturn it was a real punt. But the feedback from our first customers offering ideas and suggestions will see us add to our range that we pinched from our UK business. I'm looking forward to our business's first Christmas after a solid start and the hopes for more cheese tours of cheese makers in America in the new year. With the way things are moving this side of the Atlantic, I think I will have to book in advance!
Media Contact:
Luke Dolby
201-387-7651
www.cheeseandyogurtmaking.com
luke@cheeseandyogurtmaking.com