Finding new opportunities for a product that has been around for centuries may be a daunting task to some. To those looking to serve up the next gastronomic success, it is an endeavor to meet unmet needs. The U.S. Dairy Export Council® (USDEC) will share how the large varieties of U.S. cheeses can open doors for new possibilities in any culinary environment at the 2016 Food & Hotel Asia (FHA) show in Singapore, April 12-15.
The United States is one of the leading cheesemaking countries in the world and is among the top two largest single country cheese exporters. In total, U.S. suppliers are meeting diverse customer needs and delivering more than 316,000 metric tons of cheese globally.
With high production volumes and a proven heritage, U.S. cheeses are being used in more international foods and restaurants than ever before. The U.S. cheese portfolio continues to expand with more than 600 cheese varieties produced every year. Among them are traditional European-style and American Original cheeses, including many artisan and specialty cheeses that meet demands for bolder, more unique flavors.
“The United States is rarely thought of as a cheese source, but U.S. producers continually develop popular cheeses that are all their own,” said Angélique Hollister, Vice President of Cheese & Consumer Product Marketing for USDEC. “As international supply needs increase, opportunities to collaborate with globally recognized chefs and buyers allow U.S. cheese suppliers and importers to share their wide variety of quality cheeses with the world.”
USDEC has planned an interactive experience allowing FHA attendees to explore the culinary possibilities of U.S. cheeses. Visit USDEC Booth 7D4-06 in the USA Pavilion to discover the rich heritage of the U.S. cheese industry and meet with cheesemakers and local end-user experts.
Activities and Features at the USDEC Booth (7D4-06 in the USA Pavilion):
- Daily, U.S. companies will feature samples of their cheeses: Arthur Schuman Inc., MCT Dairies, Inc., Saputo Cheese USA Inc., Schreiber Foods Inc., Oregon Dairy & Nutrition Council and the Wisconsin Department of Agriculture, Trade & Consumer Protection.
- Tuesday, April 12 — Friday, April 15, 11 a.m. and 2 p.m. (no afternoon session on 4/15) — Regionally-renowned chefs Judy Koh and Jill Sandique will showcase how they use U.S. cheeses in delectable pastry products.
- Tuesday, April 12, 5:30 — 7 p.m. — Cheese reception showcasing specialty cheeses from across the United States in Garnet Room 219. Cheese experts Mark Todd (the Cheese Dude) and Chef John Esser will guide guests through regional cheese offerings and discuss the history and craftsmanship of the U.S. cheese industry. This reception is co-sponsored by the California Milk Advisory Board, the Oregon Dairy & Nutrition Council and the Wisconsin Department of Agriculture, Trade & Consumer Protection. Space for this event is limited, so please email Shahirah Mustafa if interested.
Additional booths featuring U.S. cheeses:
- QB Foods Booth 7G4-01 — One of Singapore’s leading food processing and distribution companies will host a “Meet the U.S. Cheesemaker” session where visitors can learn about cheesemaking in the United States and sample delicious creations at the following times:
- Tuesday, April 12 from 12 – 1 p.m. and 2 – 3 p.m.
- Wednesday, April 13 from 12 – 1 p.m.
- Thursday, April 14 from 12 – 1 p.m.
- Friday, April 15 from 12 – 1 p.m.
- Gan Teck Kar Booth 7F3-01 — This food and beverage distributor from Singapore and Malaysia will have an Italian Master Pizza Chef demoing the craft of artisanal pizzas using a variety of U.S. cheeses at the following times:
- Tuesday, April 12 from 2 – 3 p.m.
- Wednesday, April 13 from 2 – 3 p.m.
- Thursday, April 14 from 2 – 3 p.m.
- California Milk Advisory Board: Booth 7B4-06
- Talmera USA Booth: 7D3-02
- Tropical Foods: Booth 7C2-11
For more resources on the nutrition, trends and applications with U.S. cheeses, visit www.ThinkUSAdairy.org.