Welcome to the Winsight Grocery Business 2018 Cheese Hand- book, the contents of which are packed with trends, action- able ideas, inspiring stories and merchandising tips. From the front lines of retail to behind- the-scenes talks with some of the world’s best cheese makers
to expert advice and observations from leading industry organizations, we’ve got today’s
cheese industry covered.
While the rise in U.S. cheese consumption
isn’t new—it’s been climbing for more than
20 years—it is worth noting that Americans
are eating 26% more cheese since 1996, or
35 pounds a year per person on average, according to the International Dairy Deli Bakery Association (IDDBA).
Driving growth is the burgeoning specialty
cheese category. It’s no secret that consumers
crave authenticity, transparency and quality,
and artisan and specialty cheeses satiate on all
scores. Cheese was the top category of specialty
food sales in 2015, at more than $4 billion—up
15% from 2013—according to the Specialty
Food Association in New York.
Nutritious, delicious and a sales leader
across multiple categories, cheese is resonating realness with consumers, retailers and producers alike.
Among the key highlights of WGB’s first-ever
The Kroger Co.’s Murray’s Cheese Shop
It’s been a year since the Cincinnati-based Kroger Co. merged with Murray’s Cheese Shop
and acquired its flagship New York store. Kroger supermarkets are now home to hundreds
of Murray’s Cheese Shops around the country.
We take a look at this revolutionary partnership,
discover the difference between Cheese Masters and Red Jackets, and find out what these
two phenomenally successful businesses have
learned from each other.
Beecher’s Handmade Cheese
What began as a mission to change the way
America eats has become a multimillion-dollar business spreading passion for quality
cheese and food from outposts in Seattle and
New York. Beecher’s Handmade Cheese not
only sells American-made cheddars, blues
and bloomy rinds, but it also produces award-winning cheeses behind glass-walled kitchens,
giving customers a rare view into the art and
science of cheese making.
America’s Dairyland is producing more
award-winning, world-class cheese than ever,
as consumers embrace specialty cheese like
never before. From time-honored cheddar
to European-inspired to farmstead gouda,
Wisconsin is turning out a staggering array of
exceptional cheeses, the depth and breadth
of which extend from artisan examples to
40-pound blocks and everything between.
Top Trends in Cheese Today
For every eating occasion, cheese is more popular than ever. Market researchers find that
cheese is the fastest-growing savory snack,
while retailers report that cheese boards are
hotter than hot, as are bold and global flavors,
and cheese as an ingredient. Local, organic
and storytelling around cheese is also resonating with customers. We hear from one retailer
whose most successful cheese promotion
brought not only the farmer and cheese maker
to the store, but also two of the cows that supplied the milk.
As its fans are fond
of saying, cheese
improves the flavor
of life, and we hope
the insights herein
will help retailers
further ripen sales
in the all-important
and a sales
By Jennifer Strailey