As we wind down from the excitement of the winter holidays, we know that it's important for cheesemongers to take some time to relax, recharge, and recover. If your New Year's resolution was to learn something new, we've got good news for you - we put together a concise list of the topics we've covered on the blog and social media this month. From counter service tips to cheese serving suggestions, we've covered a wide range of topics. So take the next few minutes, grab a cozy blanket and a cup of tea, and read on to find out what the Formaticum team has been up to this month. 

Right after New Year's Day, we got to work tackling the age-old question: how long will my cheese last in the fridge? Read this post and watch our short video below to learn more about how to rotate and store your cheese selection to preserve the flavor of your cheese. Moving cheese in a timely manner can promote repeat business and shows respect for the work of cheesemakers. 

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We wanted to keep the cozy vibes going even after the holidays, so we hosted a Raclette night to provide you with tried and true serving and pairing suggestions for everyone's favorite hot, melty cheese. Read this post to learn more about the history of this iconic cheese and how to maximize your Raclette sales by offering a varied and comprehensive selection in your case. 

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Wires and hollow knives and offset blades, oh my! The choices for cheese tools can seem endless, but we're here to guide you. Read this post to learn how to perfectly pair different knives and tools with different styles of cheese, and why it's important to carry a sense of pride in your work through every sales interaction. The below video includes tutorials on how to use each of our knives and other cheese tools to get the perfect cut, every time!

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You "cheddar" believe we finished the month out with an in-depth discussion about one of America's favorite cheeses. With the variety of cheddars available on the market being almost as vast as the number of cows who produce the milk to make them, it's important to work with your customers to select the cheese that is right for their needs. In this blog post, we discuss how to talk to your customers about cheddar in a way that forms a connection between them, their monger, and their cheese, and hopefully will have them coming back to give you more of the cheddar in their wallet. 

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Thanks for joining us this month! Check back in February for more service tips, cheese history, wrapping tutorials, and so much more. And don't forget to follow us on Facebook, Instagram, TikTok, and Youtube. 

If you have any questions or want to suggest a topic for us to cover in the future, please email emilia@formaticum.com. 

Cheddar was one of the US's first favorite cheeses, and it only continues to grow in popularity. Today, we have a wide variety of cheddar at our fingertips, and each one is as unique as the landscapes on which the animals are grazing. While cheddar originated in Somerset, England (yes, in the village of Cheddar!), the cheesemaking style has since spread all over the world and is beloved by many. 

So if it isn't the place of origin, then what makes cheddar, cheddar? The answer is partly in the process - appropriately called "cheddaring". During cheddaring, the curds are cut into slabs and continuously stacked on top of each other on the sides of the vat. This encourages whey expulsion, which also results in the signature texture of many cheddars - crumbly, slightly granular, with visible curds. 

Knowing the vast number of cheddars on the market these days, we have to make sure that the way we talk to our customers about cheddar is specific and informative, but not overwhelming to them. We need to make sure that we are providing them with a cheddar that meets their needs and expectations, understanding that they may not have the breadth of cheddar knowledge that we do. 

With the flavor profiles of cheddar being as vast as the number of producers, it's always a good idea to start by asking your customer what kind of flavor they are hoping for. You can start with more general questions and use more specific tasting notes to help narrow down the options - Savory or sweet? Grassy or mild? Oniony or nutty? More creamy or more crumbly? Is it for snacking or is it for a recipe? If you have an understanding of the different cheddar offerings at your counter, you can be an effective guide for your customer and help them select the right one for their specific needs. In the process, you are also helping your customer develop their palate and learn more about their tastes and preferences! Taking the extra few minutes to work with your customer in this way creates a connection between you, the customer, and the cheeses and will likely have them coming back to the counter again for more cheese and conversation. 

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The January edition of Meet Your Monger spotlights Alena Douglas, the Cheese & Specialty Food Director at Provisions Wine in MA. Growing up in a multicultural household helped nurture Alena's passion for specialty food, which has carried her through more than 8 years in the cheese industry! Alena uses her passion and extensive cheese knowledge to create a truly impressive cut-to-order cheese & charcuterie program across Provisions' 3 locations, including teaching their cheese pairing classes and events. Along with being a stellar ambassador of Formaticum products, Alena is also a Cheesemonger Invitational finalist, making her one of the country's best cheesemongers! Keep reading to learn more about why Alena loves Formaticum products for her counters. 

What inspired you to become a cheesemonger?

I grew up with a Spanish-speaking influence because my mother grew up in Venezuela. That led me to want to connect with another romance language in my mother's family roots - Italian. My connection to these languages and my time in Italy encouraged my appreciation of art and food. Working with cheese was a happy coincidence that turned into a passion and career. 

 

How do you use Formaticum products at your counter?

We have cut-to-order cheese counters at our three Provisions Wine locations in Western Massachusetts. We work exclusively with Formaticum cheese paper for our cheeses and charcuterie. Since we buy whole wheels, we will soon be using custom-branded Formaticum sheets when we cut from the wheel and wrap to order. 

 

What is your favorite Formaticum product and why?

I love the branding and function of all Formaticum products to be honest, especially the Cheese Log books for burgeoning cheese lovers. We currently use the One-Ply sheets at our counters which work well to preserve the food within and keep it tasting fresh. I love the custom-printed Formaticum Enduit paper that we will be using soon, as it has a lighter and and more breathable texture and is biodegradable.

 

If you were a cheese, which one would you be and why?

So hard to choose. Right now it would be the 1kg size Epoisses from Berthaut. 

She has a big and bright personality, bursting with umami. A little funky but surprisingly accessible. 

 

What is one thing you wish consumers knew about artisan cheese?

There's so much love, knowledge and hard work behind the scenes in the making of handmade cheeses. I think if consumers saw what it takes to create these cheeses, there would be a lot more understanding and appreciation about price point.

 

Also there's a cheese for everyone  - truly. 

 

What is your favorite cheese storage fact?

When you cut open a cheese the process of oxidation begins and the beautiful nuance and complexity has a window of quality, based on its texture and style. What something like Formaticum paper does is extend and preserve that delicate nuance so you can enjoy your cheese for longer. A good paper provides your cheese (a living food) with protection and appropriate humidity regulation - it's also re-usable! 

Follow Provisions Wine on Instagram @provisionswine and Formaticum on Instagram and TikTok @formaticum, and stop by one of their 3 locations if you find yourself in Massachusetts!

To nominate a shop or monger for the Meet Your Monger series, email emilia@formaticum.com.

Good cheesemongers know that providing stellar service at the counter goes beyond just making the sale. We strive to create meaningful connections between our customers and our cheeses, maintain a positive and enthusiastic attitude, and provide a smooth and easy sales interaction to keep them coming back for more.

But the interaction doesn't end when the customer leaves the shop - they will continue to be reminded of you and your business when they unwrap and serve the cheese. Make sure that their experience continues to be positive by providing them with a neatly and attractively cut and packaged piece of cheese - and that all starts with choosing the right tool for the job! No matter what kind of cheese you're cutting, there's a Formaticum tool for that. Cutting cheese well is an art form, and there are nuances to this skill that we are happy to share with you to help improve your level of service. 

For soft cheeses like Brie, Taleggio, or Robiola, we recommend the Professional Soft Cheese Knife. The hollow blade will prevent the paste from sticking to the knife, resulting in a cleaner cut. 

For softer, more delicate cheeses like triple creams, fresh goat cheese logs, and aged chevres, we recommend using our Wire Cutter, which will glide through the paste neatly and quickly, without disturbing the delicate rind of these cheeses. 

For semi-hard and hard cheeses like Manchego, younger Goudas, Gruyere, and cheddar, we recommend our Professional Cheese Knife. The thick blade is long enough for you to have good control that results in a sharp, straight cut. 

Blue cheeses are sometimes difficult to cut due to their texture. Our Professional Blue Cheese Knife has a thin, offset blade that is perfect for neatly cutting blue cheese, without needing to pick the cheese up like you would to use the Wire Cutter. 

More aged cheeses like Parmigiano Reggiano, extra-aged Gouda, and Mimolette can be tough to get through with just a knife. For these cheeses, we recommend using a set of good parm tools, or a box wire for safety and accuracy. 

Once you've cut the perfect piece of cheese, carry that same energy through to the end of the interaction by taking the time to wrap the piece of cheese in a neat, attractive way. Take the extra few seconds to make sharp, tight folds, and tuck in any pieces that are sticking out. Attach the sticker or scale tag to one of the faces of the cheese, without folding it over a corner, if possible. Not only is this better for keeping the cheese healthy, but you'll feel a sense of pride in your work that your customer will thank you for, too.