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Soft cheese gaining popularity

"Americans are getting a little more adventurous in their purchasing,” Kehler says. “And we are seeing a huge increase in demand for soft cheese.”

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February 2015: Soft cheeses

Snapshots of all the recipes from the February 2015 issue featuring soft cheeses.

The regulatory agency is turning to the courts for a temporary injunction until regulatory proceedings are completed. It characterized the $8.2-billion merger as a restraint of the competition that helps foodservice operations’ bottom lines.

The global food management firm says it will eliminate veal crates from the supply chain and switch to cage-free eggs.

New Orleans may be the most famous U.S. location for Mardi Gras celebrations, but foodservice departments nationwide also know how to “let the good times roll.”

Employees who do something above and beyond are awarded a certificate and they get to choose any #10 can of food from our storeroom.

Director of food, nutrition and conference services loves thinking out of the box, hates having to justify staffing and wishes she could sing.

The market for gluten-free foods reached $8.8 billion in 2014, a 63% increase from 2012 numbers, according to recent data from research firm Mintel.

Three Takes On offers several different versions of the same classic dish. This month sweet, savory and spicy takes on grilled cheese.

From tangy feta to milky mozzarella, soft cheeses are a valuable ingredient in the culinary arsenal of non-commercial chefs.

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