In early January, as the dust settles after the holidays and the crowds of cheese lovers dissipate, you may find yourself with some extra cheese in the case. Perhaps you ordered one too many wheels of Raclette, or you couldn't quite sell through that last wheel of Comté. Instead of letting it sit lonely in your case for a few more weeks, try introducing some added-value products to help move it out faster and get it into baskets and stomachs. 

While holiday catering orders are probably waning, the single-serve cheese plate is a perennial favorite and a great way to utilize extra cheese or accoutrements you have on hand. Formaticum's Faux Slate Trays are the perfect way to package and display a grab and go platter for a snack option, customers who need something quick to bring to a dinner party, or even the ever-relevant "girl dinner". 

One of our favorite ways to utilize excess cheese is the in-house cheese blend. The convenience of not having to grate or shred their own cheese is something that most customers are willing to pay extra for, especially if they don't also have to choose their own cheeses for the blend when the post-holiday decision fatigue has fully set in.

Use this opportunity to offer a House Mac & Cheese Blend or Fondue Kit that utilizes the cheeses you need to sell through. Formaticum Cheese Storage Bags are the perfect way to package your shreds and keep them fresher, longer! (Available in retail cartons or bulk cases of 500 bags.)

You can even elevate this offering by including a recipe like this one from our friends at Gourmino: 

Fondue for 4: 

1lb (appetizer) or 2lb (main course) TOTAL blend of shredded cheese 

2 tbsp corn starch 

1.5 cups dry pear cider or dry white wine 

1 clove garlic 

5 pinches sea salt 

3 tsp fresh lemon juice 

To Finish: 1-2 oz of Kirsch, freshly ground pepper to taste, a few pinches of fresh nutmeg

Grate all the cheese into a bowl and gently mix in the cornstarch. In a saucepan or fondue pot on the stove, heat the cider or white wine to a gentle simmer. Grate the garlic clove into the liquid, to taste, then add in lemon juice and sea salt and stir to combine.

Slowly whisk in handfuls of the grated cheese mix over steady low-medium heat, adding another handful once the cheese has melted. Be sure to whisk continuously to avoid clumps. Once the cheese is totally incorporated and brought back up to temp, it should have a velvety smooth consistency. Adjust the consistency with more pear cider/ wine if it is too thick, or a little more cheese if it's too thick.

Remove from heat and transfer to a fondue pot over a half-open Sterno can. Adjust seasoning with salt, to taste, add in a splash of Kirch and gently stir. Grate fresh nutmeg and a pinch of black pepper to serve. Serve with crusty bread, apple slices, sausage, pears, and your favorite roasted root vegetables. Enjoy! (And don't forget to store your leftover cheese in Formaticum Cheese Storage Bags.)

Do you have a favorite way to use leftover holiday cheese? Let us know by emailing wholesale@formaticum.com! 

As the holiday season quickly approaches, we know that many of our customers will be hosting cheese-focused classes, tastings, catering events, and more in the coming weeks. Here at Formaticum, we love to see all of your cheese education efforts, and have come up with a way to support you in the best way we know how to - by providing professional cheese storage to your event attendees! 

As a part of the Formaticum Event Partnership Program, you can select any of our best-selling retail cheese storage products to offer as a complimentary add-on to your class or tasting. In return, we would expect the instructor or host of the event to briefly present and explain the product, as well as provide an explanation of Formaticum's mission and some of our professional cheese care and storage tips. The program also includes a personalized Formaticum discount code for all of your guests, as well as a welcome discount for your first wholesale order with us.

For a full list of offerings and expectations, please reach out to us at wholesale@formaticum.com 

Unsure of the best way to incorporate Formaticum products into your event, or unfamiliar with our full product line? Here are some suggestions! 

Cheese 101: Our Cheese Log is the perfect addition to a Cheese 101 class, allowing your guests to take notes on each cheese they taste and keep track of their favorites for future purchases. Our Cheese Storage Bags are also an ideal offering for Cheese 101 students, as they are versatile, easy to use, and provide the best possible environment to keep their cheese looking and tasting as fresh as possible. 

Cheese & Charcuterie Board Building: Treat your guests to a package of our greaseproof Board Liners to elevate their display and add a seasonal touch to any cheese plate! 

Cheesemonger's Choice or Cheese 102: More advanced cheese classes are the perfect opportunity to teach your attendees how to wrap cheese like a cheesemonger - include a package of Cheese Storage Paper and a wrapping tutorial so that your guests leave the class knowing how to wrap cheese so beautifully, they could put a bow on it as a holiday gift. 

Earth Day/Sustainability: Ad an eco-friendly touch to your next Earth Day class by explaining how our plastic-free and compostable Zero Cheese Storage Bags & Sheets or our new Reusable Cheese Storage Bags & Sheets can help reduce waste while preserving your cheese. 

Of course, our team of seasoned cheese professionals is here to help and ready to provide exceptional guidance and customer service for all of your cheese storage needs. Please don't hesitate to reach out with any questions - and thank you for your interest in spreading the word about proper cheese care and storage with Formaticum! 

One of the first things a cheesemonger learns in training is how to identify PDO products and explain the concept of the PDO system to inquisitive customers. But beyond the basic explanation of the symbol on the packaging, what does a PDO designation mean for a product, and why is it important? 

PDO, meaning protected designation of origin, is a system that guarantees a high quality and authentic product through the preservation of historic recipes and the regulation of the production, marketing, and sale of protected products. The designation is granted to products that are strongly linked to their production zone and whose production process follows strict guidelines set by the consortium, the government group that oversees and verifies these products. You may see these cheeses referred to as AOP, DOP, or AOC in different countries depending on that language's translation, but they all represent the same values. 

The PDO system extends beyond just cheese - while wine was the first product to be name-protected, today many different food products enjoy a PDO designation, such as espelette peppers, balsamic vinegar of Modena, Bronte pistachios, and beyond. 

So what makes these products special, and why is a PDO designation such a big deal? The system is based around the concept of terroir, or how a product's production environment affects its final flavor. The idea behind the system is that these cheeses have been made in the same place, according to the same recipe, for hundreds of years, and that intense history is part of what makes the flavor of these cheeses so iconic. Protecting the production of cheeses allows us to protect their identity and allow us to consume cheese that tastes as authentic as possible. It also protects the producers of the cheese, allowing them a sense of financial security and the ability to consistently produce the highest quality product, as producers who don't meet the consortium's rigid standards are not legally allowed to give their product a protected name. This also guarantees that money spent on a PDO cheese goes back to those producers and in turn, back to their local economies that are inextricably and historically linked to the production of those cheeses. 

A good example of why the PDO system is important is Parmigiano Reggiano - this is a cheese that, according to the PDO, must be made from partially skimmed raw milk obtained from cows raised within Emilia-Romagna and some surrounding provinces, and aged for a minimum of 12 months. The PDO even dictates the size of the wheel down to the millimeter, and that the cows' feed cannot contain silage. These are only a few of the requirements outlined in the 17 page document that also details things like the number of allowable hours between milking and cheesemaking, the fat content of the milk, how much of the feed can come from outside the zone, and whether or not the cheese is allowed to be cut, grated, and packaged outside of the production zone. Because of this, a cheese made  with pasteurized milk in a factory in the United States from the milk of cows fed silage must be called "Parmesan" instead, as the flavor will be vastly different than that of a veritable Parmigiano Reggiano. In this case, the PDO protects the quality of the product and guarantees that anyone purchasing real Parmigiano Reggiano around the world receives a high quality cheese with the best possible flavor. In this way, the system helps build a consumer's trust in the cheese they purchase and ensures consistency in flavor. 

In some cases, like that of Parmigiano Reggiano, there are additional consortiums within the PDO that have different requirements - for example, the Red Cow version of Parmigiano Reggiano requires a minimum of 24 months of aging rather than the standard 12. There are also separate consortia dedicated to the production of "heritage-recipe" versions of protected cheeses - a prime example being the relationship between L'Etivaz and Gruyère AOP from Switzerland or Salers and Cantal from France. 

That is not to say that non-PDO cheeses are not good - there are many, many excellent cheeses around the world that do not have PDO status, partly because of the rigorous process of registering a new PDO. It can take years to complete, and as a result, a cheesemaker requesting PDO status must make their proprietary recipe public - for example, the newest protected cheese Wrangeback, which is not only the oldest cheese brand in Sweden but also the first Nordic PDO cheese.  Some cheeses are also surprisingly not name protected, the most notable of which is Cheddar - due to the fact that the PDO system for cheese was not started until the early 1900s, Cheddar was unable to be name protected because it was already being made around the globe by that point. As a result, certain styles of cheddar have PDO status (like West Country Farmhouse Cheddar) but the style itself can be made anywhere. The United States also produces more and more incredible cheeses every year, with some being the best in their categories and even the world - Rogue River Blue, anyone?

Some refer to the PDO system as a "modern marketing tactic" based on protecting historic recipes and guaranteeing a high quality product to consumers who purchase these cheeses. Because it is so effective, the names of protected cheeses are attractive to those who want to profit off of an established brand identity while offering none of the benefits or flavor traits of the protected name. For example, a recent US court case ruled that the term "Gruyère" is a generic term that can be applied to any cheese made in the US, rather than a highly respected and refined historic cheese with 800 years of history in the Swiss town of (you guessed it) Gruyères. There is no reason why American producers cannot make a great cheese inspired by an iconic one - take Pleasant Ridge Reserve, for example - but giving your cheese a unique name rather than a protected one shows respect for the cheesemaking tradition and those who work tirelessly to preserve it in an age of industrially produced cheese blocks. And in the United States, why not take advantage of the fact that cheesemakers have the ability to give their cheeses fun and funky names like Hooligan or Cowboy Coffee!? Perhaps in the future we may see the creation of a name protection system for American products, but that is a blog post for another time...

While the PDO system protects a cheese's identity, Formaticum cheese paper protects its flavor. We offer a variety of bulk cheese wrapping solutions to fit every cheese in your case - from the versatile One-Ply Rolls to our sturdy new Reusable Wrap that is perfect for blue cheese, there is something for every cheese need in our catalog. Preserving your cheese is the best way to honor the work of farmers, cheesemakers, affineurs, cheesemongers, distributors, and even the animals who produce the milk for the cheese. 

Order bulk cheese paper at your convenience on wholesale.formaticum.com, and reach out to wholesale@formaticum.com to request a wholesale account or samples of a new material to test out. 

The most commonly asked question at cheese counters is probably "how much cheese do I need?" second only to the classic "Is this a Brie?". It's a valid question - and one with no single correct answer. The context for this question is important to consider, because your answer can and should change based on the information the customer provides you with. We've put together a handy portioning guide for cheesemongers to consult when faced with these questions behind the counter. 

Let's start with the more clear-cut situations:

- 1/4lb of cheese is roughly 1 cup grated

- For fondue, recommend 1/3-1/2lb per adult if it is a main course, and 1/4lb per adult as a starter.

- For raclette, recommend 3-5 thin slices per adult if it is a main course, and 1-3 slices per adult as a starter. 

But it's currently graduation party season, and before we know it, it will be holiday party season - many mongers are most likely fielding catering requests and building endless platters. Customers who are buying cheese to build their own boards will also often ask their mongers for this kind of advice, so here are some of Formaticum's tried and true tips for portioning product for cheese and charcuterie platters (and remember, it's only a charcuterie board if it contains meat!). 

- The general guideline is 1oz per cheese/meat per person. You can adjust this according to the context - decrease if the platter is one of many options, or increase if it is the star of the show. 

- The cheese should be the star of the show - make sure that the accoutrements do not crowd or outshine the cheeses. Use Formaticum Board Liners to elevate your platter's presentation and prevent unsightly grease or butterfat stains. 

- If a blue cheese is included, we recommend using a smaller piece in favor of a larger piece of a more popular cheese, as blue cheese can be polarizing and is generally not the most popular option on the plate. 

- Each cheese should be cut and presented appropriately - delicate soft cheeses can be left whole, while harder cheeses like cheddar and Manchego can be sliced, Alpine-style cheeses like Gruyere can be cut into matchsticks, and grana-style cheeses like Parmigiano Reggiano or Grana Padano can be served as rustic chunks. Don't be afraid to get creative with the cuts and display! A cheese platter should be just as visually appealing as it is delicious.

- Don't forget to use the appropriate tool or knife for the cleanest cuts. Triple creams and bloomy rinds should be cut with a Soft Cheese Knife, firm cheeses can be cut with a Hard Cheese Knife, and delicate blue cheeses demand the special touch of an offset Blue Cheese Knife. 

- Make sure the guests enjoying the platter can identify each cheese, and milk type or country of origin if necessary. Our Cheese Signs make it easy to add this touch! 

- After you've spent time creating the perfect platter, it's important to protect your work so it arrives to the customer ready to be served. Our Faux Slate Trays include sturdy lids that will ensure safe transport and delivery. 

And don't forget to document your work! If you build a platter you're particularly proud of, we want to see it - tag us @formaticum on Facebook or Instagram and we will repost our favorites! 

Interested in opening a wholesale account with us to have access to our catering and food service supplies? Email us at wholesale.formaticum.com to get started.