Entegra IN FOCUS: Choosing the perfect cheese-CA

IN FOCUS

trends and insights with a focus on savings

A cheese for each daypart Putting Parmesan to work Understand your mozzarella

CHOOSING THE PERFECT CHEESE

Publisher note

Culinary note Entegra Performance Kitchen culinary leadership

Jeff Porterfield SVP Client Services and Chief Customer Officer Welcome back to In Focus, Entegra’s guide to category trends and insights. In this issue, we’re continuing our data-driven approach to uncovering categories and products — particularly the smart application of cheeses — so you can elevate customer experience while saving more with Entegra.

Today’s insights come directly from the Entegra Performance Kitchen and our expert culinary staff. We’re bringing decades of professional culinary guidance to the table, featuring ingredients and recipes that keep your bottom line in mind.

Advice and flavors from our own EPK team, informed by decades of operational experience.

That mixture of strategy and savings underlines our commitment to being your unmatched purchasing partner. Entegra goes beyond pricing, giving you the services and insights you need to FPO navigate a quickly-shifting hospitality landscape.

IN THIS ISSUE

With EPK expertise, a vast portfolio of products, and the ability to connect you to whatever your business needs, we’re here to help bring hospitality to life.

Enjoy!

J eff

Chef Lynn Hay Director of Culinary Operations, EPK

Chef John Csukor Head of Culinary Entegra, North America

22 years in culinary and chef instruction

35 years in culinary and chef instruction

The race to the top, in cuisine, has always been to satisfy the consumer. It’s aiming for satiety, or the quality or state of being fed or satisfied, which can also refer to the “feeling of eating.”

Cheese — from the creamy mouthful melt of mozzarella to the umami-rich sensation of Parmesan — can alter and round out the flavors of nearly any dish, contributing easily to a satisfying feeling. Complex and available in many forms, it transcends recipes, adding remarkable flavor and nutrition to countless cuisines.

In this issue of In Focus, the Entegra Culinary Team will bring facts, unique applications and an inclusive list of our cheese product portfolio for operators to consider and enjoy.

Of course, our recommendations are only the beginning of a strategic menuing conversation. Key to our objective of partnering with your culinary operations, we at Entegra seek to learn more about your challenges so we can customize our consultation and offerings to your exact product needs.

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A daypart breakdown Entegra offers so many cheese choices, it’s easy to get caught up in the options — especially when parsing well-known mainstays and new cheese names. Our robust offering will grow exponentially in 2023, bringing even more options to the table.

To make your menuing easier, our EPK team has put together top-line advice on daypart selections. Of course, there are no hard-set rules in cheese. But use this guide as a starting point to exploring new cheese inspirations with Entegra.

BREAKFAST Think creamy, soft, delicate flavors that pair well with toasted breads, jams and egg dishes — without overpowering the morning.

Camembert Brie Ricotta Fresh mozzarella Super-soft mascarpone with honey and lavender buds folded in

LUNCH Stay milder, but take a more adventurous and toothy flavor to satisfy bolder midday appetites.

Ricotta salata Mexican style queso fresco The younger, milder Grana Padano Aged white cheddar, toothy and acidic A creamy and pungent fontina Cotija, crumbly with perfect salinity

DINNER Feature your boldest and most robust cheeses — great character and long flavor on the palette.

SELECTION 4

Sharp cheddar Parmesan Gruyere Aged provolone Feta, briny and distinctly Mediterranean Manchego, sharp and begging for dried fruit pairings 5

What cheese to choose — and when

Melting — and mixing

With flavors combined

Also known as performance-enhanced or processed cheeses, melt-fortified cheeses are often assumed to have been developed to freeze without showing signs. Yet this is only one of the lesser qualities of this type of cheese.

When creating a spread, team up the flavor and function of cheeses. John Csukor shares a patron favorite from his past, a bleu spread: leftover chunks of broken crumbled blue cheese, whipped into a base of lemon cream cheese, seasoned with coarse salt, cracked black and flaked Aleppo pepper.

The greatest feature a performance cheese possesses is its ability to hold its melt. That is to say that in a hot holding scenario, the cheese will maintain its stretch, chew and creaminess over a longer time duration.

It is a powerful ability on its own, but one that can also be applied as a supplement to natural cheese.

For instance, if you are preparing a dish that will hold chilled, such as a prepared or composed macaroni and cheese, we suggest a small addition of performance-enhanced cheeses. Their properties will “make up” for anything that might occur from using allnatural cheese: oil purging, grittiness, heat/ cold breakdown or even mild curdling.

Regardless of the application, consider all these cheese factors. Singularly and together, they will have a profound effect on your final dish.

Stacking and stuffing Even in sandwich applications, cheese application matters, and should be layered with thought. It’s best not to stack cheese against vegetal ingredients such as tomato and lettuce as they can soak up moisture and colors and look and feel off on the palette.

Using cheese in stuffing of vegetables, or even rolled and baked animal proteins, is a great way to affordably add value and mass to an entree. Just keep formed cheese in use here to reduce blowout or melt out of the filling. Prioritize dryer and lean cheeses in these applications, such as feta, cotija or Grana Padano.

Noteworthy cheese characteristics

Aroma – Be careful with Taleggio or Sottocenere. While delicious, they can clear out a dining room when heated.

Fattiness or leanness – Fattier cheese will break out its oils and fail if heated or held too long.

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Age or youth – Younger cheeses tend to be milder and lighter, while their aged counterparts are more pungent and darker in color.

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Specialty cheese

(across dayparts/cheese boards/quality focus) Looking to add specialty cheeses to your menu, but want to ensure cross utilization throughout dayparts? At Entegra, we have a wide variety of specialty cheeses contracted. These delicious treats can be savored throughout the day as well as highlighted on any cheeseboard.

Soft

The soft, creamy cheeses like brie and camembert can easily be added to the breakfast menu to fluff up an omelet or even add an interesting texture to French toast. When tossed in with pasta dishes or added to paninis and flatbreads, a little cheese goes a long way to enhance the dish.

Brie, Camembert, Chevre, Roquefort

What makes a balanced cheese board?

Typically, using three to five varieties of cheese accompanied by an assortment of olives, nuts, dried fruits, cured meats, fermented vegetables, honey, spreads, breads and crackers.

The cheeses should range in color, consistency and flavor.

The semi-firm cheeses may be most popular for their contribution to hot dips and fondues, but their ability to melt and their amazing depth of flavor allow them to shine in quiches, boules, tarts, omelets, gratins and the ultimate scratch mac and cheese.

Cheeses are aged at different rates, and this helps contribute to the texture and complexity of flavor. Simplistically, soft cheeses are aged for shorter periods of time and hard cheeses can age up to 36 months. Having a combination of cheeses on a cheeseboard allows guests to experience vast expanse of the cheese spectrum. Here are some examples of each category: • Soft – Brie, Camembert, Chevre, Roquefort • Semi-firm – Fontina, Gouda, Jarlsberg • Hard/aged – Pecorino, Gruyere, manchego

Semi-firm Fontina, Gouda, Jarlsberg

Parmesan is a hard cheese – so the same principles apply for usability with other hard chesses in the kitchen. A little creates a lot of flavor and the versatility allows application throughout the menu. A sprinkle on eggs, in soups, pastas and topped on vegetables and potatoes enhances flavor while stretching the budget.

Hard/aged Pecorino, Gruyere, manchego

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Parmesan

A cheese with a rich history and a vibrant future Parmesan is as rich in history as it is in flavor. Dating back to the Middle Ages, Parmesan was created in Italy and named after the region where it originated – the Parma-Reggio region. Today, Americans have adapted the name Parmesan for the hard, granular cheese that is a favorite in home kitchens and a staple in the foodservice industry.

The rich and tangy flavor profile creates an amazing depth of flavor in a dish and even a small amount of Parmesan can go a long way to increase flavor, richness, satiety and satisfaction.

This umami food is an incredibly valuable tool in keeping food costs down in today’s climate.

PARMESAN Parmesan is the ultimate in versatility. The savory, nutty flavor lends itself to all dayparts and enhances not only proteins, but vegetables, breads and soups. It’s economical and delicious and a wonderful addition to any kitchen.

Operators can stretch the flavor and the budget with Parmesan’s rich, nutty flavor in pastas, flatbread, soups or stews. Try reducing animal protein in some of your recipes and replacing it with fragrant, shaved Parmesan. Your guests are certain not to miss the costly protein.

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Magical mozzarella Mozzarella cheese has long been associated with pizza, but there are so many types and varieties. It may leave you wondering – what makes the perfect pie? Let’s explore a few categories of mozzarella to find your favorite recipe.

Whole milk shredded cheese

Part skim, lowmoisture cheese

Looking for the optimal cheese pull?This cheese melts beautifully and has a rich mouth feel. A low-moisture shredded whole milk mozzarella will give you an Instagramworthy slice with a crispy crust.

This product is known for its quick and even browning.

It melts evenly and the low moisture allows the crust to maintain its integrity.

Fresh mozzarella Packed in water with a salty finish, this is a firm yet creamy cheese. When melted on a pizza, fresh mozzarella has a rich taste, but tends to release moisture – which can leach into the crust making it a bit soggy.

Fresh mozzarella may not be prime for pizza meltability, but its salty and tangy taste are crowd-pleasers for salads, sandwiches and cheeseboards. There are many varieties to choose from including: Mozzarella bocconcini – This translates into “little mouthfuls” – these little balls are perfect for canapes, salads and pastas Mozzarella ciliegine – “Small cherries” – smaller than bocconcini, ciliegine can be used in similar recipes as well as marinated on their own or as fried bites.

MOZZARELLA 12

Burrata – Mozzarella that has been stretched. This cheese has a deliciously creamy center. It lends itself well to salads and starters and can be highlighted by a drizzle of smoked honey or tangy vinegar reduction.

Vegetables and crusty bread are wonderful delivery vehicles for burrata.

Whether you are looking for the ideal pizza or the freshest salad, there is a mozzarella that can escalate your recipe to the next level. Our vast portfolio of mozzarellas can help you achieve any of these crowd-pleasers.

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InFocus: product highlights PRODUCT NAME/DESCRIPTION

GTIN CODE

MANUFACTURE PROD CODE

SYSCO DISTRB CODE

GFS

62382

5287949

1351210

MORTONS

PRATTS

FLANAGANS CENTENNIAL IMPERIAL DADE

AGD

OKA ORIGINAL 2.5KG

AGROPUR

67400623826

M.GUSTAV SMOKED GOUDA LACTOSE FREE 4.5KG

AGROPUR

67400820621

82062

CATERBOX AGROPUR SOLUTIONS - FOOD SERVICE

AGROPUR

67400996012

99601

JARLSBERG HALF-WHEEL 5KG

AGROPUR

67400011760

1176

1340230

BRIE BAGUETTE AGROPUR SOLUTIONS 2X1,5KG

AGROPUR

67400018721

1872

1363955

GRANAROLO QUATTROCENTO AGED HARD ITALIAN 12X1KG

AGROPUR

67400015560

1556

BRIE DOUBLE CREAM L'EXTRA 3KG

AGROPUR

67400001648

164

AGROPUR GRAND CHEDDAR AGED 3 YEARS 2,27KG

AGROPUR

10064038299048

20159

ST PAULIN CHEESE CANADIAN BLOCK 2,7KG

AGROPUR

90067400823427

82342

HAVARTI CREAMY CHEESE BLOCK 4KG

AGROPUR

90067400822703

82270

PUB MIX SHREDDED TRESTELLE 2-2.5KG

ARLA

10059441181448

22909

1189069

1201519

CHEDDAR SMOKED TRESTELLE 2-3.4 KG

ARLA

90059441002992

70578

8471401

6379105

BOCCONCINI LARGE TRESTELLE (20) 1-2KG

ARLA

10059441001449

70731

2765394

1093396

HAVARTI JALAPENO DOFINO 1x4.5KG

ARLA

90060466432152

43215

4995787

1057691

606384

189902

207015

BRIE TIN CASTELLO 12-125 GR

ARLA

10060466966019

51273

0601532

1184129

606129

525493

207251

BLUE CRUMBLE CASTELLO 2-2KG

ARLA

22451

0601482

1184118

150096

525496

207067

53868

BLUE TRADITIONAL WHEEL CASTELLO 1-3KG

ARLA

90059441181253

22450

0601466

1184111

281527

207059

85841

GRUYERE SWISS 2-2.5 KG

ARLA

97610900023052

70685

0398982

1045283

376236

207252

ARLA

10059441001166

70519

3272424

8068116

123646

207520

ARLA

90059441508838

20390

7136201

1089151

281534

207151

RICOTTA DRY TRESTELLE 2-2KG GORGONZOLA CHEESE CASTELLO 1X1.5KG

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MANUFACTURER NAME

10059441181271

1424240 7847698

1136819

608398

207030

150272 207102 1177127 239442

608901

1424253 1428086

609909

201320

207081

281528

207136

70578

271395

608893

80068

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What sort of training tools and resources do you offer for operators who want to explore specialty cheese offerings?

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Supplier spotlight

Agropur Q&A with Virginie Bissonnette Agropur Business development manager, Food service

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All our sales teams and our representatives receive trainings on fine cheeses (history, types of cheese, manufacturing methods, AOP, functionality, etc…). These trainings can be shared with our customers and operators by our commercial teams.

What trends are you seeing in cheese?

Food service operators are currently facing challenges due to inflation and are required to closely monitor their food costs. Agropur pizza mozzarella products and Agropur pasteurized cheddar have become increasingly popular among restaurants due to their affordability. Furthermore, operators who have been able to offer preimmunized food options have stood out in recent times. Agropur's range of fine cheeses provides an excellent opportunity for restaurants to enhance their customer experience.

How is Agropur keeping up with these trends?

Our marketing departments are closely monitoring the foodservice market through various channels and platforms.

We meticulously analyze trends related to product availability, competitive landscape, consumer behavior, menu advancements, and financial indicators obtained from our research partners.

Do you have solutions that help operators address consumer demands for convenience?

Agropur is a dynamic and cooperative dairy organization that works closely with its customers. With a vast inventory of products available in our distribution centers, we are well-prepared to promptly ship them to our distributors' warehouses and directly to customers.

Our diverse range of products is designed to cater to the unique requirements of a wide variety of operators.

Q&A

FEATURE

Do you have any resources for operators that need products that hold while chilled, hold their melt, prevent heat/cold breakdown, etc.?

Agropur's premium cheese products conform to the most stringent quality standards, including our locally manufactured popular varieties and our significant imported portfolio. We have an extensive research and development department dedicated to guaranteeing that our products and innovations satisfy the expectations of operators.

What solutions do you have for operators that help them address issues such as low labor or keeping costs low?

Fine cheeses belong to a category that emphasizes taste, enjoyment, and gourmet experiences. However, we recognize that efficiency and functionality are also essential considerations for operators. To cater to this need, we offer practical formats for restaurants, including rectangular baguette brie, pre-cut Italian cheese in approximately 1kg wedges, long-shelf-life individually wrapped double cream brie at low cost, and cater-boxes, among others. At Agropur, we provide a broad selection of top-quality cheese products at competitive prices.

What are your Corporate Social Responsibility (CSR) initiatives?

Agropur publishes an annual ESG report that highlights sustainability-driven commitments and initiatives across key environmental, social and governance (ESG) topics. We would be happy to explore sustainability collaboration opportunities to support you in your sustainability journey!

What trends are you seeing in cheese?

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How is your company keeping up with trends?

Supplier spotlight

Arla Foods Q&A with Paul Seymour Director, National Foodservice Sales

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Arla continues to monitor cheese trends through various sources of retail and foodservice data. As a Global Leading farmer owned dairy cooperative, operating in more than 150 countries, we have the Marketing reach and knowledge to identify growing trends. Consumer tasting panels are held frequently as a bench mark before any new cheese is launched.

Participation in food shows and expositions is another vital source to recognize consumer demand trends.

1. Bold and spicy flavours continue to attract consumers. Chipotle, habanero and Jalapeno remain favourites in the spicy range. Bold flavours like, onion, pepper and truffle continue to grow as demand for new flavours continue to be strong. Arla has addressed these trends with recent launches of products like Castello Havarti Steak & Spice, Castello Black Pepper Cheddar and Castello Savoury Onion Cheddar. Coming soon is a new Castello Chipotle Gouda to add to the assortment.

2. Flexitarian demand for cheese remains strong as Tre Stelle Paneer and Tre Stelle Halloumi continue to outpace growth in this category. No longer Ethnic cheese these two have become staples in creative new recipes like paneer fries and grilled halloumi kebabs.

3. Lactose-free cheese continues to grow outpacing all categories. This consumer trend is now becoming mainstream in foodservice as we see introductions of Tre Stelle lactose-free mozzarella in pizza and pasta for example. Arla will soon launch a Lactose-free Feta in 850g pail in April to broaden our portfolio.

Q&A

FEATURE

What sort of training tools/resources do you offer for operators who want to explore specialty cheese offerings?

For training and support, Arla offers national sales representation. In Ontario and Quebec this is managed with Arla employees and for Western and Atlantic Canada our sales agent Affinity Sales is available to provide knowledge and expertise. Sessions can be conducted in person or online as required. Our website arlafoods.ca can be a great resource for menu and recipe ideas as well.

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