Fine Cheese & Charcuterie - June '26

The June ’26 Edition of Fine Cheese & Charcuterie is published and available to read on any web-enabled device. In this issue we explore how the PDO designation builds value for the products that carry the designation. Learn how Prosciutto di Parma PDO has perfected the craft of making cured ham. We also highlight how Grana Padano PDO builds value in the product. The Summer Fancy Food Show opens this weekend, and in this issue you can discover some of the new cheeses and charcuterie products coming to market this season.