American Artisan Cheese producers have been fighting to earn their place at the global table for years. They have been trying to make their mark in the shadows of global cheese brands that had the benefit of name recognition that comes with decades of being staples in the American grocery stores. Recently American cheesemakers are winning top international awards, exporting their cheese to new continents, and taking a place alongside these storied European names. In this issue you will learn from editor Hannah Howard about their road to international acceptance.
With the Summer Fancy Food Show opening at the end of this month, we have the latest information on new products coming to market. You can learn about the latest developments from FrieslandCampina, and be informed about Rovagnati’s new effort to produce Salami in America.
