As restaurants look to establish extra color and flavor in their menus, they are discovering that they can easily add a little bit of blue—blue cheese, that is.
Americans are increasingly experimenting with more robust flavors, so the big, flavorful, and salty taste of blue cheese is no longer restricted to wine and cheese parties and white tablecloth bistros. It’s part of everyday restaurant life.
“People are getting more educated and exposed to foods of all kinds and with many flavors,” says Liz Thorpe, vice president of Murray’s Cheese, a New York cheese retailer. “Today, blue cheese is a common option among Americans, both at home and in restaurants.” Read more.
Sacre Bleu, Cheese!
June 29, 2010 by Cris | 0 Comments