"Consumers today are moving beyond the basics and looking for more interesting flavors," comments Mike Chapter, Corporate Chef, Kraft Foodservice. "There are so many delicious specialty cheeses produced domestically. Food manufacturers are also appealing to the needs of consumers with new varieties of flavored, blended and shredded cheeses."

Cheese comes out on top as the favorite savory snack for 70 percent of Americans.3 In fact, consumption of all types of cheese in the U.S. has nearly doubled in the last 20 years with 30 pounds per capita of cheese eaten today. 4

Whether its Smoked Mozzarella, Swiss, or flavored cheeses such as Dill Havarti and Cheddar with Jalapeno, there are endless possibilities for including cheese into all day parts of your menu. For example, breakfast sandwiches with ham, sausage or bacon are mouth-watering when topped off with a slice of cheese, while baked biscuits and scones get a morning lift when you swirl in Asiago or Gouda cheese.

Toasted or grilled sandwiches are the rage on today's restaurant menus and a well-selected cheese can improve the flavor of grilled meats and/or vegetables. Try adding Monterey Jack cheese and a slice of ham to a grilled chicken breast for a delicious Ranch Style Chicken Melt.

Thanks to the convenience of shredded and blended cheeses, items like quesadillas have become popular additions to today's menu. Going beyond the traditional shredded cheddar, food manufacturers have recently introduced varieties such as Mexican Style, Italian Style, Monterey Jack and Parmesan, which are great for melting into sauces, side dishes and appetizers. Keep shredded cheese varieties on hand in your kitchen and you are on your way to creating a dish that will melt in your patron's mouth. An Artichoke Cheese Bread featuring grated Parmesan cheese and shredded mozzarella gets an extra kick with a dash of hot sauce and chopped red peppers.

There's no better place to test your patron's love for cheese than with the makings for a specialty pizza, calzone or other Italian favorite. Experiment by mixing a variety of cheeses together being careful not to match up two competing strong cheeses like Brie and Cheddar. Combine mozzarella, Asiago and Romano for a flavorful topping on a pizza. Or go after your patron's intrigue for new taste with a delectable offering of Asparagus and Smoked Ham Pizzetta, which combines traditional, shredded Parmesan cheese and specialty Fontina cheese. With its nutty, buttery flavor and ease of melting, Fontina's velvety texture is also delicious with French onion soup, pasta or fondue.

Add a European flair to your menu with a cheese course at the end of the meal. For instance, pair up cheddar with apples, Baby Swiss with pears or Brie with strawberries. They're sure to ask for "more cheese, please!"

Sources:
1. www.ilovecheese.com (Dairy Management Inc.)
2. www.ilovecheese.com (Dairy Management Inc.)
3. www.ilovecheese.com (Dairy Management Inc.)
4. Kraft's 2003 "Foodcast for Foodservice" and Go Memphis