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!