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When cheese is the main squeezeWhen cheese is the main squeeze

Here are three ways to highlight cheese on your menu.

Tara Fitzpatrick, Editor-in-Chief

May 3, 2019

3 Slides
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Firm, grillable cheese like halloumi and paneer are starting to catch on in the U.S., with a growth of 6.4% per year with an expected uptick in the next decade, according to FoodNavigator-USA.

About the Author

Tara Fitzpatrick

Editor-in-Chief, FoodService Director

Tara Fitzpatrick is editor-in-chief of FoodService Director. She previously served as senior editor for Food Management magazine.

At the start of her career, Tara was a reporter for the daily newspaper in her hometown of Lorain, Ohio, where she still resides. She holds a journalism degree from Kent State University. She's also a mom, a pretty good home cook and a fan of ghost stories, folklore, architecture, retro recipes, cheese of all kinds and cats of all kinds.

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