With colder weather comes the requests for one of winter's most popular cheeses: Raclette. Originating in Switzerland around the 13th century, the name “raclette” comes from the French word “racler,” which means “to scrape," referring to how the cheese is traditionally melted and scraped onto a plate of potatoes, roasted vegetables, and various meats. Raclette was originally created by Alpine shepherds as a way to preserve surplus spring and summer milk so that it could be enjoyed and utilized during the harsh winters when milk was scarce. Today, Raclette is made and enjoyed all over the world, most notably in the Alpine regions of France and Switzerland.  This washed-rind cow's milk cheese is the perfect balance of nutty and funky, and when melted, becomes a silky, luxurious treat. 

View this post on Instagram

A post shared by Formaticum Cheese Paper (@formaticum)

So, how do you decide which Raclette(s) to carry when there are so many different and delicious options on the market these days? In order to please everyone (or at least try to), we recommend offering a minimum of 3 varieties during peak Raclette months (October through March):

- Swiss Raclette (we recommend Raclette du Valais AOP)
- French Raclette
- Domestic Raclette (we recommend Reading Raclette from VT or Alpinage Raclette from WI)
- Flavor-added Raclette (popular flavors include smoked, truffle, peppercorn, chili, and herb)

We recommend selecting 2 classic Raclettes from the above categories, and at least 1 flavored Raclette, making sure that you offer at least 1 pasteurized option for those who need it. Everyone should be able to enjoy this hot, melty treat! 

If and when your customer asks how much cheese they should order, we recommend accounting for 1/2lb per adult as a main course, or 1/4lb per adult as an appetizer.

If you want to go the extra mile for your customers, you can offer to slice their Raclette for them. Getting those thin, even slices can be difficult and offering this added service is a great way to build rapport and trust with your customers, and keep them coming back for more. 

Don't forget to wrap their Raclette in Formaticum cheese paper to keep that beautiful flavor fresh - ensure that your customers are able to experience the full flavor of those lush Alpine pastures, as the cheesemakers intended. 

As cheesemongers, we know that cheese is a living product and a gastronomic miracle, but also that it is not immortal. When we open a new wheel of cheese, we revel in the scent and taste that will never again be as perfect as it is in that moment, and the clock starts ticking. Ensuring that your cheese stays in peak condition for every customer requires careful attention and meticulous care. There is no hard and fast rule about how long a cheese will stay fresh in your case, and different styles of cheese require different levels and techniques of care. Now that the holiday season has ended, customers aren't rushing to buy cheese quite as quickly. Keep reading for some of our tips on how to maintain the freshness and flavor of the cheeses in your case, even during the slower season:

1. Sell the entire wheel in a timely manner, as quickly as possible. Soft cheeses like bloomy or washed rinds have a much shorter shelf life after being cut than an aged cheese like Gouda or clothbound Cheddar. Use a Push/Pin list to keep everyone on the team aware of which cheeses need to be sold more quickly than others to ensure the best quality and experience for customers. Keeping your rotation in motion helps you make sure the cheese is always fresh, and that there is always something new to catch your customers' attention!

2. Face your cheese regularly. Customers eat with their eyes first, so make sure there is no visible mold on your display pieces of cheese. Gently scraping the face of the cheese will remove any mold as well as any "off" flavors caused by plastic wrap or oxidation. The better the flavor, the more likely the customer is to come back and buy more!

3. Use proper packaging that keeps your cheese healthy! Formaticum bulk paper is a great way to store backstock that may not be sold for a few weeks - our paper will allow the cheese to breathe and retain humidity, meaning it will not suffocate in plastic wrap, or dry out. Formaticum Cellophane is a plastic-free alternative to plastic wrap that allows extra oxygen exchange and prevents moisture buildup, making it perfect for those delicate geotrichum-rinded and bloomy rind cheeses that need a little bit of extra care to keep the rinds healthy and thriving. 

At Formaticum, we know how passionate you are about cheese and how much work it takes to run a shop or a counter. Let us help you by helping to take care of your cheese with products that are specially designed for just that. Good cheese is expensive - protect your investment! Making a small change like using professional cheese paper can turn into big changes in the future by creating repeat business from customers who consistently receive cheese in peak condition. 

As New Year's Eve approaches, the catering orders are inevitably piling up. While cheese & charcuterie platters provide an excellent opportunity for mongers to get creative and showcase their styling skills, it's important to remember these tips that will impress your customers and their party guests:

VARIETY: Choose a cheese lineup that encompasses multiple styles, ages, and milk types. Triple cream cheeses are a classic NYE pairing with bubbles like Champagne and Prosecco, while Alpine cheeses like Gruyere and Beaufort are iconic seasonal cheeses that will transport your customers to the high altitude chalets of the Swiss mountaintops. Aged chèvre is always a hit, and don't forget the farmhouse Manchego or crystalline goat Gouda!

ACCESSIBILITY: Make sure each cheese is cut into relatively bite-sized pieces that are easy to grab and go, making the board more approachable for guests. Soft cheeses don't always need to be portioned, but you should provide a knife or spreader of some kind. Check out our Catering Cut Guide video for more information and examples!

PRESENTATION: It's essential to make sure everything on the board is edible. Use lots of color and a variety of seasonally appropriate pairings, including dried or fresh fruit, candied or raw nuts, crackers or bread, jams or honey, sliced charcuterie or pate, or any other products you know your customers will love. Garnish with fresh herbs, or edible or dried flowers. 

IDENTIFICATION: Using Formaticum Cheese Signs to label everything on the platter will help your guests identify what they're eating and make it easier to navigate the platter. (Pro tip: we can customize these signs with your logo and products, so you can save your hand from cramping and your Sharpie from running out of ink.)

Happy New Year, and here's to us all eating more cheese in 2024!

View this post on Instagram

A post shared by Formaticum Cheese Paper (@formaticum)

The holidays are a busy time for cheesemongers as customers flock to their shops in search of the perfect cheese to add to their festive holiday boards. Offering a sample can make or break a sale, so here are some tried-and-true sampling techniques and tips from cheesemongers on our staff.

Doing both active and passive sampling will increase your chances of making the sale. 

Active sampling is when a freshly cut sample is offered during a direct interaction with a customer. Here are some tips for active sampling:

1. Never sample off the tip of a knife for safety reasons.

2. Always face (gently scrape) the cheese before cutting a sample to ensure that the customer is getting an accurate representation of the flavor, rather than the taste of plastic wrap. Similarly, always cut a piece for sale from the same side you sampled from. Alternate between sides of the working piece when cutting to order to ensure that one side does not dry out or grow mold faster than the other.

3. Include the rind of the cheese when necessary so that your customer can experience the nuances of the cheese's flavor as the cheesemaker and affineur intended. This is a great opportunity to talk to your customer about which rinds are edible and encourage them to try a rind they may have been hesitant about.

4. Make cuts that respect the integrity of the cheese and that won't impact the overall appearance of your working piece - maintain the rind to paste ratio and make sure that each customer receives the same amount of rind. 

5. If you are cutting a sample for one customer, offer samples to other customers who are waiting so that they feel included, as they might want a piece of what you are already cutting. This streamlines your work and keeps your customers in good spirits, and could lead to additional sales!

6. Create a "Push/Pin List" - focus on suggesting cheeses you want to push and sell more of, and also cheeses that you have a small amount left of and want to finish by the end of the day (so that you can put the "pin" away from the sign). This is a great way to promote certain cheeses and increase sales.

View this post on Instagram

A post shared by Formaticum Cheese Paper (@formaticum)

Passive sampling is leaving a tray of samples on top of the counter for customers to try when they walk by or are waiting to order. This is a great opportunity for impulse buys that will raise your basket average. Here are some tips for passive sampling:

1. Leave small cut and wrapped pieces of the sample cheese on top of the counter near the samples to make it easy for customers to to grab and go if they like the cheese without having to stand in line.

2. Create composed bites with other products from your department, like jam, honey, nuts, or crackers, and include a cross-merchandised display of the suggested pairings. This not only enhances the sample but can also increase sales of these complementary products.

Use these sampling tips to help increase your sales this holiday season and make your customers' cheese shopping a fun and interactive experience!

Another way to add value to your customer interactions and raise basket averages is to cross-merchandise Formaticum retail products on top of the cheese counter or built into cheese displays. Customers who are buying several pieces of cheese may be interested in Cheese Storage Bags to keep them fresh if they are not consuming them immediately, while customers who are building cheese platters or boards for a party will likely be interested in our greaseproof Board Liners to add a touch of elegance to their presentation. Customers who are purchasing cheese as a gift might want to add a Cheese Log so that the recipient can keep track of the cheeses they've tasted. Quickly mentioning these products during a conversation could lead to an additional sale and a happier customer!

And of course, it's important to wrap each piece of cheese like a beautiful gift during the holiday season - browse our full selection of bulk wrapping materials to pick the one that's right for your shop. 

Reach out to wholesale@formaticum.com with any questions or comments. All retail items are available for next-day shipping on wholesale.formaticum.com.