Saputo Cheese USA Inc. introduces signature menu ideas made easy with their line of over 50 authentic specialty and imported cheeses.

According to Chicago-based Datassential, menu incidence of specialty cheeses increased by as much as 41 percent from 2008–2012. Looking at aged Cheddar, Havarti, Gouda, and Manchego alone, the percentage of restaurants menuing one or more of those varieties has grown by at least 20 percent and as much as 41 percent since 2008. 

“Although our reach spans the globe, Saputo’s success is directly attributed to our way of operating in many ways as if we were still the small, family-owned cheesemaking business that the Saputo family started in Montreal, Canada more than 60 years ago,” says Sean Mason, marketing manager for foodservice for the Cheese Division. “The name Saputo has become synonymous worldwide with the high quality cheeses available in the marketplace thanks in part to our commitment to excellence.”

Each of Saputo’s more than 50 authentic specialty cheeses has its own lush history. Saputo invites U.S. chefs and operators to “Experience the Authentic Difference” of Saputo’s cheeses for themselves and their customers.

Incorporating a specialty cheese into a favorite dish adds value for restaurant patrons. Pairing basic pantry items with distinctive specialty cheeses are sure to captivate customers. Add intrigue to the menu with these trendy and irresistible ideas like White Bean Hummus and Stella® Aged Asiago Cheese Flatbread, Honey Caramel Pears with Salemville Crumbled Gorgonzola Cheese, Grilled Asparagus Salad topped with Maitre D’ Goat Cheese, Greek Nachos topped with Nikos Feta Cheese, Brie Fondue with Joan of Arc Brie Cheese, and Pasta Arrabbiata with il Giardino Parmigiano Reggiano.





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