Cheese choices

Cheese

CHOICES

After 18 months of working and studying from home, things are fi nally getting back to some kind of normality and many consumers are rediscovering the joy of having lunch out. But what consumers wanted from their sandwich retailer back in 2020 is changing, and the food to go sector needs to adapt if they are to thrive in a more competitive marketplace.

CHANGE UP

Sector supplier, Bridge Cheese’s (www. bridgecheese.com) managing director, Michael Harte, has some ideas.

“It’s been a hard year and a half for sandwich and food to go retailers and even as all the restrictions lift and we are fi nally ‘free’, there are still plenty of challenges left to negotiate,” Michael Harte acknowledges, feeling that some clever cheese choices can play a part in winning over post-pandemic lunchers.

“Offi ce workers – the staple income for many retailers – are slowly returning to the offi ce but many aren’t doing it every day, putting a dent in the Monday to Friday footfall which used to be the industry’s bread and butter, so to speak.

“Then of course some workplaces have closed altogether, either because they have shifted to permanent homeworking or they have gone out of business, further reducing the revenue streams that food to go retailers used to rely on.”

But there are still reasons to be optimistic, Bridge Cheese emphasise, pointing to a recent survey of Guardian readers that found that workers were keen to ditch their homemade eff orts for lunch on the go, and that the UK’s sandwich shops were now seeing more customers and higher spends. Some recent Kantar data would also suggest that there’s now evidence that “people have re-engaged – they have gone back to eating out where they can.” And food providers in residential areas are starting to attract the business of local homeworkers.

However, to win over new and returning customers, retailers need to off er something a little diff erent, feel Bridge Cheese (an opinion poll commissioned by Allinson’s Bread revealing that some 59% of consumers are keen to try new things when it comes to their lunchtime meals).

“It’s time to get creative,” Michael Harte continues. “And one way to do this is by changing up your cheese selection with simple swaps that off er tasty new sandwich and food to go options. These clever cheese choices can also elevate your off er, and help you join some of the big hitters like M&S in the premiumisation of lunchtime food.”

FLAVOUR

Cheese is such a versatile product that the only limit to its fl avour potential is your imagination, point out Bridge Cheese. Chilli cheese for Mexicaninfl uenced sandwiches and fajitas is a popular swap, as is the use of a subtle smoked cheese which off ers a barbecueinspired fl avour note for Tex-Mex products, they propose, and chilli or garlic cheese work well for hot food to go, like toasties.

“But it’s not just more adventurous and interesting fl avoured cheeses that we are seeing growing demand for. We are currently seeing customers wanting to ‘grade’ their own mature Cheddars,” adds Michael Harte. “Bridge Cheese off ers a range of standard mature cheeses, but now more of our customers want to tailor the cheddar to their exact specifi cations.

“We can off er multiple fl avour profi les of mature cheese, from a smooth mature cheddar to more traditional earthy farmhouse matures. This extra attention to detail for the choice of cheese is helping our customers to deliver exciting new fl avour combinations.”

DIET OPTIONS

If we’re honest, there were two distinct camps during lockdown when it came to diet and keeping fi t – those who used

the time at home to improve their eating habits and exercise more, and those who really didn’t!

Research from Publich Health England has suggested that 41% of adults in England said they had put on weight since the first lockdown, with 21% saying they gained a stone or more. Of those who gained weight since March 2020, 89% said it was important for them to introduce new healthier habits.

“Whether your customers found a love for healthy eating in lockdown, or they are now looking to lose weight, it’s clear that cheeses which are suitable for different diets are a must. It’s an area where we are seeing a high demand, particularly reduced fat cheeses for sandwiches, toasties and hot eat products like omelettes,” Michael Harte continues.

“As well as high protein, low fat options, it’s also worth looking at high fat, low carb cheeses as these are suitable for people on the popular Keto diet (there are currently 23 million #keto hashtags on Instagram). Other ingredients suitable for Keto dieters include avocados, meat, fish, eggs and nuts.”

APPEARANCE

“It’s been said that we eat with our eyes – if something looks good, we want to eat it! And if it looks great, it encourages consumers to try something new,” says Michael Harte.

“Different types of cheese can help sandwich and food to go providers make their offer more visually appealing. This could be something as simple as a switch to coloured cheddar, or by adding herbs to a white or coloured cheese to give your ingredients an edge both in appearance and flavour.”

TEXTURE

“Changing the texture of the cheese you use can also transform a sandwich or food item. This could be anything from adding the slight crunch of lactic acid crystals in an extra mature farmhouse cheese to using a soft melting cheddar or an oozing Monterey Jack in a hot food option. Each texture creates a different eating experience for the consumer and adds something new to your offer,” suggests Michael Harte.

“If the range of choices available is giving you a little too much food for thought, you aren’t alone. As a cheese supplier, we work with our customers to understand what type of sandwich or food product they are looking to make and what cheese will make it perfect. We then work backwards from there to create cheese and dairy products which are tailored to our customers and their foods.

“There are many ways to shake up your recipes to suit the ever-changing consumer palate, and using cheese is a cost effective and creative way to do it. With a little imagination, there is an opportunity to come out the other side of these challenging times with a stronger offer and even more loyal customers.”

PREMIUM DEMAND

Coffee shops, sandwich bars and food to go outlets are beginning to get back on their feet after the dismal restrictions imposed during the pandemic. Unsurprisingly, the frequency of people buying sandwiches hit rock bottom during lockdown as workplaces across the UK were closed.

However, demand for ‘luxury’ sandwiches is increasing following the easing of lockdown restrictions and an increase in outdoor social occasions; consumers are seeking indulgent lunch time choices, agree cheese supplier, Eurilait Ltd, perhaps something they wouldn’t create at home.

Marks & Spencer, for example, has reported a weekly sales rise of 20% following April’s easing of restrictions and according to a Conde Nast Traveller article (The best sandwiches in London, June 2021) which focused on the best of London’s sandwich scene, “hot choices, stacked high with great quality, unctuous fillings featuring a plethora of world flavours are the order of the day.”

A noticeable desire for hot eating, Continental cheese has prompted Eurilait to offer a range of hot eating cheese favourites, in turn enabling operators the benefits of exceptional quality, on trend products that are high in demand. In particular, feta and halloumi are proving to be top choices, they report (Kantar data supports strong consumer interest, highlighting sales of Halloumi and grilling cheese up by 37.8% YOY to Dec 2020).

Rocky Page, food service & industrial controller, Eurilait Ltd, comments: “We’re experiencing great feedback from our customers who use our halloumi range. We supply Halloumi in many formats from fries to slices, block, cubes and crumble, providing a versatile product for many food to go menu choices.

“It’s grown hugely in demand, particularly due to growth in snacking and sharing trends and the surge in vegetarianism – providing an ideal meat alternative. Our customers can be assured that our Cypriot Halloumi is 100% authentic, made using the traditional folding technique, with the milk mix of a higher ratio of sheep and goat than cow, a fat content minimum of 43% and the addition of mint.

“Because of its firm texture and high melting point, Halloumi can be grilled or fried, yet keep its shape, attaining an appetising golden brown, caramelised exterior, a perfect option for hot eating sandwiches and a tasty side of fries.

“We also have an exciting and varied range of individually quick frozen

LET’S GET BRUNCH!

Jarlsberg® cheese are inviting operators and their customers to join them on the first October weekend (2-3 October 2021) for the UK’s first-ever National Brunch Weekend, and you can get involved in a nationwide cheesy brunch celebration accompanied by specially designed recipes and online competitions to ‘toast’ the occasion.

Jarlsberg is the UK’s leading deli ‘cheese with holes’ brand made from a secret Norwegian recipe that dates back to 1956. It is a sweet and nutty flavoured, versatile cheese used in many recipes and dishes, and its meltability lends itself perfectly to brunch dishes.

In Norway, where Jarlsberg originates from, brunch is a big part of weekend life, particularly when the Norwegians head into autumn and start to cosy up as the nights get longer.

Contact jarlsberg@norseland. co.uk to find out more about collaborating with the event, directing customers to your café/ restaurant, as well as to find out more about the brand’s social media support, promotional items and much more to mark the occasion.

continental cheeses from goat cheese, Provolone, brie, mozzarella and more, that are an indispensable staple for busy caterers – a large choice of formats are available such as slices, crumble, discs, pearls, cubes or grated options, ideal for sandwich fillers, hot meal ingredients or salads.”

Eurilait’s IQF cheese range offers operators many benefits from uniform portion size to help reduce wastage, and therefore aiding cost saving, to a consistent taste and texture of the cheese. With a minimum shelf life of nine months at a temperature of -18°C, ordering and stock replenishment is made easier to manage, making IQF a great benefit to busy operators.

Eurilait’s capabilities in IQF production also help to present the opportunity to tailor make products to customer’s individual needs, they point out, making them suitable for a multitude of applications from sandwich fillers, pizza toppings, recipe inclusion or salad and side dish components.

AUTUMN RETAIL LAUNCHES

Confirming the appeal of premium cheeses with the British consumer, British flavoured cheese supplier, Ilchester®, has announced that it will be kickstarting the autumn season with four new premium cheeses inspired by the flavours, ingredients and key events of autumn.

The new retail cheeses will be available to buy, in portions cut from 500g half wheels from Waitrose counters from 29 September-20 November, and all offer various food pairing and wine potential.

Ilchester Smoky Bonfire Cheddar is a Bonfire Night-inspired Ilchester Smoky Bonfire Cheddar with Smoky Chipotle and Chilli. Their Ilchester Wensleydale Cheese with Fig & Orange features award-winning Wensleydale with the autumnal in-season fruits of fig and orange. Ilchester Wensleydale with Spice Apple, Date & Raisin takes its inspiration from the autumnal favourite, spiced apple and Ilchester West Country Cheddar with Sticky Red Onion features the sharp taste of the red onion which combines well with the mellow taste of the Ilchester West Country Cheddar.

Lisa Harrison, senior brand manager for Ilchester, says: “The great British autumn has so many flavours and events that have inspired our cheeses. We have worked hard to create a really strong range of seasonal cheeses this year that use the best of the autumnal harvest ingredients and flavours.”

Snowdonia Cheese Company has announced the launch of Rock Star, its first vintage cave-aged Cheddar. Aged deep underground within Welsh slate caves in the heart of Snowdonia, Rock Star will be available to wholesalers, independents, delis and premium grocers from this month, say the company (RRP £4.50 for 150g truckle). Encased in bespoke cobalt-coloured wax to celebrate the rocks of the historical mines it’s aged in, Rock Star is set to become a Christmas favourite for family and friends to share, they feel, being fit for a celebration, and having a deeper flavour and denser texture thanks to its time spent underground. Rock Star offers a rich, savoury aroma, is smooth and creamy with the occasional crunchy crystal, and on the palate, complex umami flavours and sweet caramel notes lead to a long finish with a savoury tang. Richard Newton-Jones, commercial director at Snowdonia Cheese Company, told us: “We’re very proud to introduce our first ever vintage cave-aged Cheddar. It’s a real labour of love to mature a cheese deep underground in such a remote setting and for us, it’s absolutely worth it. The flavour is stunning and the setting is incredible – it’s a real honour to work with the natural landscape in this way, surrounded by the majestic beauty of Snowdonia.” Founded in North Wales in 2001, Snowdonia Cheese Company now supplies more than 2,000 cheesemongers and independent retailers, its products available in 25 countries around the world.