Mar 16 2026
58

A Chef’s Guide to Cheese Styles (and How to Use Them on Your Menu)

By | Cheese, Dairy, Gourmet, Gourmet Cheese

Cheese can be simple. It can also be wildly complex. That’s part of the fun.

Whether you’re building a charcuterie board, finishing a pasta, stuffing a burger, or dialing in a seasonal special, understanding cheese styles helps you choose the right product for flavor, texture, melt, and performance in your kitchen.

We know chefs don’t have time to hunt through hundreds of options for the right cheese.

That’s why in the What Chefs Want ordering app, you can filter and sort cheeses by:

  • Milk type (cow, goat, sheep, blends)
  • Style
  • Texture
  • Shape or format (block, wheel, sliced, shredded, crumbled)
  • Country of origin
  • Region (filter by state to find your local options)

Need a firm sheep’s milk cheese from Italy in shredded format? You can find it fast. Check out our quick video showcasing how you can use our filters to easily find what you are looking for.

Now, let’s break down the main cheese styles and talk about how to actually use them in a working kitchen.

Fresh Cheeses

Examples: Mozzarella, Ricotta, Quark
Style: Unaged, high moisture
Texture: Soft, mild, creamy
Production: Fresh set cheese

Fresh cheeses are all about clean dairy flavor. They’re not aged, so they stay mild, slightly tangy, and creamy.

Why chefs love them:

  • High moisture means excellent melt (think fresh mozz on pizza).
  • Mild flavor lets other ingredients shine.
  • They add richness without overpowering.

Menu ideas:

  • Fresh mozzarella layered with roasted tomatoes and basil oil.
  • Whipped ricotta with hot honey and grilled sourdough.
  • Ricotta folded into pasta fillings or gnocchi.
  • Quark in savory cheesecakes or dips.

Pro tip: Because of their moisture, fresh cheeses can release water during baking. Drain or temper as needed for consistent results.

Alpine Cheeses

Examples: Gruyère, Raclette, Comté
Style: Firm, aged mountain cheeses
Texture: Dense, sliceable
Flavor: Nutty, slightly sweet, savory
Production: Cooked curd, pressed, aged

Originally made in mountain regions for long storage, these cheeses are built for performance.

Why chefs love them:

  • Excellent melt without breaking.
  • Deep, savory flavor.
  • Great browning in gratins.

Menu ideas:

  • French onion soup with Gruyère broiled on top.
  • Raclette over roasted potatoes and charred vegetables.
  • Comté in a next-level grilled cheese.
  • Shaved Alpine cheese on burgers for a richer melt.

If you want structure and stretch without oiling off, Alpine cheeses are your friend.

Bloomy Rind Cheeses

Examples: Brie, Camembert, Triple Cream
Style: Soft-ripened with white mold rind
Texture: Creamy interior that softens as it ages
Flavor: Buttery, mild, slightly mushroomy
Production: Surface ripened

These are your luxurious, creamy crowd-pleasers.

Why chefs love them:

  • They ooze when baked.
  • They pair beautifully with fruit, nuts, and cured meats.
  • They elevate small plates instantly.

Menu ideas:

  • Baked Brie with bourbon peach compote.
  • Brie and caramelized onion flatbread.
  • Triple cream on a cheese board with house pickles.
  • Camembert stuffed into a chicken roulade.

Let them come to temp before serving for the best texture.

Blue Cheeses

Examples: Gorgonzola, Roquefort, Stilton
Style: Internally mold-ripened
Texture: Creamy to crumbly
Flavor: Bold, tangy, sharp
Production: Inoculated and pierced for blue veining

Blue cheese brings attitude.

Why chefs love them:

  • Big flavor in small amounts.
  • Balances sweetness and fat.
  • Cuts through rich dishes.

Menu ideas:

  • Blue cheese compound butter for steaks.
  • Gorgonzola cream sauce for pasta.
  • Roquefort with pears and candied walnuts.
  • Blue cheese dressing made in-house for wings.

Use it strategically. A little goes a long way.

Cheddar-Style Cheeses

Examples: Cheddar, Colby, Pepper Jack
Style: Firm, aged
Texture: Sliceable to crumbly
Flavor: Mild to sharp
Production: Cheddared curd, pressed and aged

A kitchen staple for a reason.

Why chefs love them:

  • Predictable melt.
  • Broad flavor range.
  • Great for slicing, shredding, or cubing.

Menu ideas:

  • Sharp cheddar mac and cheese.
  • Pepper Jack on burgers or breakfast sandwiches.
  • Aged cheddar shaved over soups.
  • Colby in quesadillas.

Sharpness increases with age, so match the age to the role it plays on your plate.

Gouda-Style Cheeses

Examples: Gouda, Edam, Young Dutch cheeses
Style: Washed curd, pressed and aged
Texture: Smooth, sliceable
Flavor: Mild and slightly sweet (younger) to caramel-like (aged)

Gouda gives you versatility.

Why chefs love them:

  • Smooth melt.
  • Subtle sweetness.
  • Excellent snacking or sandwich cheese.

Menu ideas:

  • Smoked Gouda in mac and cheese.
  • Aged Gouda shaved over roasted root vegetables.
  • Gouda on grilled turkey sandwiches.
  • Edam cubes for composed salads.

Aged versions bring deeper, almost butterscotch notes that work beautifully in fall or winter menus.

Pasta Filata Cheeses

Examples: Provolone, Scamorza, Caciocavallo, Mozzarella
Style: Stretched curd cheeses
Texture: Elastic, smooth, great melt
Flavor: Mild to savory depending on age
Production: Curds are heated and stretched before forming

“Pasta filata” literally means spun paste in Italian. After the curds form, they’re heated and stretched until they become smooth and elastic. That stretching process is what gives these cheeses their signature pull, stretch, and melt.

Why chefs love them:

  • Exceptional melt and stretch
  • Great browning under high heat
  • Versatile across cuisines

Menu ideas:

  • Fresh mozzarella for Neapolitan-style pizza.
  • Provolone on cheesesteaks, Italian subs, or baked pasta.
  • Smoked scamorza melted over roasted vegetables.
  • Caciocavallo shaved over grilled meats or pasta.

These cheeses shine in high-heat applications, which is why they’re staples in pizza ovens, broilers, and sandwich stations.

Italian Hard Cheeses

Examples: Parmigiano Reggiano, Grana Padano, Pecorino Romano
Style: Hard, long-aged cheeses
Texture: Dry, granular, crumbly
Flavor: Salty, nutty, deeply savory
Production: Cooked curd, pressed and aged for long periods

Italian hard cheeses are the workhorses of professional kitchens. These cheeses are aged for months or years, which concentrates flavor and creates their signature crystalline texture.

Why chefs love them:

  • Huge umami impact
  • Long shelf life
  • Excellent for grating, shaving, and finishing dishes

Menu ideas:

  • Freshly grated Parmigiano Reggiano over pasta or risotto.
  • Pecorino Romano in cacio e pepe or carbonara.
  • Shaved Grana Padano over salads and roasted vegetables.
  • Parmesan rinds added to soups and stocks for depth.

Pro tip: Save the rinds. Parmesan and Grana rinds add incredible flavor to soups, braises, and tomato sauces.

Processed & Emulsified Cheeses

Examples: American cheese, cheese sauce
Style: Blended and emulsified
Texture: Smooth, consistent
Flavor: Mild and creamy

Let’s be honest. There’s a place for these.

Why chefs love them:

  • Ultra-consistent melt.
  • Stable under heat lamps.
  • Extended shelf life.

Menu ideas:

  • Smash burgers.
  • Loaded fries.
  • Queso for high-volume service.
  • Breakfast sandwiches that need reliability.

If you need flawless melt every time, this is your workhorse.

Swiss-Style Cheeses

Examples: Swiss, Emmental, Jarlsberg
Style: Firm, hole-forming cheeses
Texture: Smooth, sliceable
Flavor: Mild, nutty
Production: Cooked curd with eye-forming cultures

Those holes? They come from gas-producing cultures during aging.

Why chefs love them:

  • Mild flavor with great melt.
  • Clean slice for deli applications.
  • Balanced nuttiness.

Menu ideas:

  • Classic Reuben.
  • Croque monsieur.
  • Swiss and mushroom omelet.
  • Chicken cordon bleu.

A safe but elevated option for sandwiches and hot applications.

Washed Rind Cheeses

Examples: Muenster, Taleggio, Limburger
Style: Surface-washed during aging
Texture: Soft to semi-soft
Flavor: Strong aroma, rich and savory

They smell bold. They taste incredible.

Why chefs love them:

  • Deep savory character.
  • Unique flavor profile.
  • Memorable on cheese boards.

Menu ideas:

  • Taleggio in risotto.
  • Muenster on a grilled sandwich.
  • Washed rind melted into a cream sauce for roasted vegetables.
  • Feature on a chef’s tasting board.

If you want something that gets people talking, this is it.

FAQ: Cheese for Chefs

How should chefs choose cheese for their menu?

Consider:

  • Melt behavior
  • Moisture level
  • Flavor intensity
  • Pairing ingredients
  • Dish format (shredded, sliced, crumbled)

Using filters like milk type, style, texture, format, and origin makes it easier to match cheese to application.

What’s the difference between bloomy rind and washed rind cheese?

Bloomy rind cheeses are surface-ripened with white mold and are typically mild and creamy. Washed rind cheeses are rinsed during aging, which creates stronger aromas and deeper savory flavors.

What makes blue cheese blue?

Blue cheese is inoculated with specific mold cultures and pierced during aging to allow oxygen in. This creates the blue-green veins and bold flavor.

How does aging affect cheese flavor?

As cheese ages, moisture decreases and flavors concentrate. Young cheeses are mild and creamy, while aged cheeses become firmer, sharper, nuttier, and more complex.

How should chefs store different types of cheese?

Store cheese in breathable wrap (cheese paper or parchment with loose plastic wrap) to prevent drying out while avoiding trapped moisture. Keep most cheeses between 34–38°F. Soft cheeses should be stored separately from strong or blue cheeses to prevent flavor transfer. Always let cheese temper before service for best texture and flavor.

How long does cheese last once opened in a commercial kitchen?

It depends on the style.

  • Fresh cheeses: 5–7 days.
  • Soft-ripened cheeses: 1–2 weeks.
  • Semi-hard and hard cheeses: 2–4 weeks if properly wrapped.
  • Blue cheeses: 2–3 weeks.

Always monitor for ammonia smell, excessive mold (beyond natural rind), or texture breakdown.

Can chefs freeze cheese?

Most hard and semi-hard cheeses can be frozen for cooked applications, but texture will change and become crumbly. Fresh and soft cheeses do not freeze well. Frozen cheese is best used in sauces, soups, or baked dishes rather than slicing or boards.

What cheese works best for cheese boards?

Build contrast:

  • One soft (Brie or bloomy rind)
  • One firm (Cheddar or Gouda)
  • One bold (Blue or washed rind)
  • One aged or nutty (Alpine or aged Gouda)

Balance milk types, textures, and intensities for a more dynamic board.

How do chefs prevent cheese from breaking in sauces?

Use lower heat and avoid boiling. Add cheese gradually off heat. Alpine, young cheddar, and processed cheeses are more stable. A small amount of starch (like in a roux) or sodium citrate can help emulsify and prevent separation.

What’s the best cheese for high-heat applications like pizza or broilers?

Low-moisture mozzarella, Alpine cheeses, and young cheddar perform well. They melt evenly and brown without excessive oil separation. Fresh mozzarella is better for lower-moisture bakes or when water release is managed.

What cheese pairs best with wine or beer on menus?

  • Alpine cheeses pair well with lagers and nutty white wines.
  • Blue cheeses work with sweet wines and stouts.
  • Cheddar pairs with IPAs and bold reds.
  • Fresh cheeses pair with crisp whites and light beers.

Pairing by intensity is key. Match strong with strong and mild with mild.

What’s the difference between cow, goat, and sheep milk cheese?

  • Cow milk cheeses are typically creamy and balanced.
  • Goat milk cheeses are tangy and bright.
  • Sheep milk cheeses are rich, slightly sweet, and higher in fat.

Milk type impacts flavor, texture, and menu positioning.

How do chefs reduce cheese waste?

  • Trim rinds for stock or sauces where appropriate.
  • Use aging ends in compound butters or gratins.
  • Cross-utilize trim in mac and cheese or fillings.
  • Order by format (shredded, sliced, crumbled) to match your prep needs.

Using format filters in the What Chefs Want app helps control waste and labor.

What’s the difference between natural and processed cheese?

Natural cheese is made from milk, cultures, and enzymes, then aged. Processed cheese blends natural cheeses with emulsifiers for consistent melt and shelf stability. Each has a place depending on the application.

How do chefs choose cheese based on texture?

  • Soft and creamy: spreads, boards, stuffing
  • Semi-soft: melting, sandwiches
  • Firm: slicing, shredding, cooking
  • Hard: grating, finishing

Texture affects both flavor release and plating.

What cheese works best for mac and cheese?

A blend works best. Combine a flavorful cheese (sharp cheddar, Gouda, Gruyère) with a high-melt cheese (young cheddar or American) for balance between flavor and texture.

What’s the best cheese for burgers?

For a classic melt, American cheese is the most reliable. For more flavor, try cheddar, Alpine-style cheeses, or pepper jack.

Jan 15 2026
58
dealcoholized wines

Q&A: Why Chefs Are Taking a Serious Look at Maison Noel de France Wines

By | Beverages, Chef's Feed, Gourmet

Alcohol-free wine has come a long way, but many chefs still approach it with skepticism. According to Francois Latapie, brand ambassador for Maison Noel de France, that reputation comes from misunderstanding what dealcoholized wine can be when it starts with the right foundation.

We sat down with Francois to talk about his background, the evolution of alcohol-free wine, and why chefs are uniquely positioned to rethink how these wines belong at the table.

Q: Can you share a bit about your background and how you found your way into the wine world?

Francois:
“I actually have a food & beverage background. I went to hotel and restaurant school in France. I cooked for seven years in really fancy kitchens, then moved into service and management. I worked in top restaurants, and eventually I went on my own and managed my own restaurants for about 30 years.”

Wine, he explains, was never optional.
“It was always and still is more than ever a necessity. You integrate wine into the business, into the food, into the experience. I started visiting vineyards, became friends with winemakers, and developed a huge interest not just in wine, but in the wine world. The people. The obsession of finding great bottles and sharing them over great meals.”

That lifelong connection to food and hospitality eventually led him into consulting and, unexpectedly, into non-alcoholic wine.

Q: What first inspired the focus on dealcoholized wine at Maison Noel de France?

Francois:
“The new non-alcoholic products were actually made by beer makers. Twenty years ago, if I told you to drink a non-alcoholic beer, you would look at me like I was from another planet. But they changed that.” Wine followed.

He explains that the technology to remove alcohol has existed for decades, particularly in Germany.
“The Germans actually invented the process in the 1920s. It was more about chemistry, about process and technology. But nobody thought it could become a product people would enjoy.”

Once non-alcoholic beer succeeded, wine followed.
“People realized you don’t need to be a wine-producing country to make a non-alcoholic wine. You need the tools. You need the process.”

After tasting hundreds of options globally, Francois and his team saw a clear difference in quality.

“We want to always be dealcoholized wine,” he says. “That means real wine first. Then you remove the alcohol. Not aromatic water with spices and berries.”

Q: Many chefs associate alcohol-free wine with sweetness or lack of depth. Why does that happen?

Francois:
“It’s sweet when it’s cheap. Sweetness is introduced to compensate for the lack of alcohol. If you invest more, not just money but interest, and you start with a real wine, the result will not be sweet.”

He compares it to baking.
“If you take a good chocolate, you can make a good chocolate cake. If your chocolate only has five percent cocoa, you already lost. It’s the same thing with dealcoholized wine.”

For Maison Noel de France, that means starting with wines that already have structure, acidity, and balance before alcohol is ever removed.

Q: Without getting too technical, how do you describe the care that goes into preserving aroma and structure?

Francois:
“You need the same thing you need to make great wine. A really good winemaker. Good tools. And knowledge.”

He’s quick to point out that the process keeps improving.
“They learn every day. Ten years ago, five years ago, even last year, it wasn’t the same. No one expects a dealcoholized Bordeaux to be exactly like a real Bordeaux. But every year, it gets closer.”

He compares it to technology.
“Think about your phone. Your old one was good, but the new one is even better. That’s what’s happening here.”

Q: How do you talk to chefs who don’t currently offer alcohol-free wine pairings?

Francois:
“I would rather someone drink dealcoholized red wine with their steak than drink mineral water or soda.”

He believes chefs naturally understand this.
“Wine is like food. It has many dimensions. It’s liquid, but it’s something you pair with what you eat. Chefs always think about harmony.”

At a recent chef tasting, he saw firsthand how pairing changes perception.
“When chefs taste the wine with food, they get it. They understand it belongs at the table.”

He adds that offering choice matters.
“Some people don’t drink for health reasons, religious reasons, or they just want a break. Let the customer decide.”

Q: What do you enjoy most about talking to chefs about these wines?

Francois:
“I used to be a chef, so I know how they think. They speak with their heart. Food is their language.”

He encourages chefs to stay curious.
“Break the wall between the kitchen and the dining room. The restaurant is a whole thing. Think about your guests and please them as much as you can.”

Why Chefs Should Care

Maison Noel de France isn’t trying to replace traditional wine. It’s offering chefs another way to protect the integrity of their food while meeting modern guest expectations. These wines are built for pairing, balance, and choice.

As Francois puts it:
“This is about creating harmony between what people eat and what people drink, without forcing them to include alcohol.”

You guide to storage and serving Maison Noel wines:

White, Rosé & Sparkling Wines – Serve chilled. Once opened, keep refrigerated 32°F to 39°F and consume within the day.

Red Wine Serve cold 55°F – Store in a cool, dry and odorless place.  Once opened, keep refrigerated 32°F to 39°F and consume within the day.

Find Maison Noel de France Wines at WCW:

Choose your region below to see the Maison Noel wines available for purchase:

Jan 09 2026
58

Major Food and Beverage Trends to Watch in 2026 

By | Baking, Beverages, Chef's Feed, Dairy, Farm To Table, Gourmet, Local, Paper / To-Go, Produce, Staples

What Chefs Want’s take on the shifts shaping menus in the year ahead

The pace of change in food and beverage hasn’t slowed. If anything, 2026 is shaping up to be a year defined by high-functioning ingredients, bold flavor work, and a return to timeless cooking foundations. For chefs, these trends signal new ways to design menus that are both practical and full of character. Below is a look at the movements gaining momentum and how WCW can help keep kitchens stocked for whatever comes next.

1. Powerhouse Protein

Protein is still ruling the conversation, but the story is getting more nuanced. Consumers want foods that satisfy, support wellness goals, and feel like a treat at the same time. That means protein is showing up in classic formats and unexpected places.

For chefs, this opens a lane to build dishes that feel indulgent without drifting into the overly heavy. High-protein desserts, savory takes on protein-packed breakfast bowls, and globally inspired preparations of plant-based proteins are becoming more common.

WCW can support this shift with a wide range of animal and plant proteins, along with specialty items like mung bean for operators who want to test out new formats on limited-time menus.

2. Gut Health and the Fiber Foothold

Fiber is having its moment again, and diners are paying attention to how certain ingredients make them feel. Prebiotic roots, functional beverages, and fiber-enriched pantry staples are fueling interest in foods that support digestion without sacrificing taste.

Chefs can tap into this movement by using more whole-grain pastas, legumes, fermented products, and produce-driven sides. Beverages with prebiotic add-ins or fiber-rich snacks for grab-and-go programs fit neatly into the trend as well.

WCW offers everything from ancient grains and specialty beans to kombuchas and fermented ingredients, making it easy to layer digestive benefits into recipes without reinventing the wheel.

3. Ancestral and Traditional Ingredients Make a Comeback

Tallow, heritage fats, and techniques rooted in older culinary traditions are returning. Diners are curious about the flavor and texture that come from ingredients their grandparents used, especially when paired with modern plating or refinement.

Chefs can bring depth and nostalgia to menus with tallow-fried potatoes, butter-forward sauces, vinegar-driven condiments, or house-made tonics. These ingredients pair well with simple preparations that let the natural character shine.

WCW sources a range of premium fats, global vinegars, and traditional pantry staples that help chefs explore these throwback flavors with consistent supply and quality.

4. Smarter, More Functional Beverages

Drinks are now expected to work harder. Consumers are gravitating to beverages that provide focus, calm, energy, or nourishment.

For chefs, this can influence both nonalcoholic programs and daypart expansions. Think house-made adaptogen lattes, RTD functional drinks at the counter, prebiotic spritzers, or hydration-focused mocktails that feel elevated but still practical.

WCW’s beverage lineup includes options designed for wellness-focused drink programs as well as ingredients to craft signature functional beverages in-house. We also have a line of dealcoholized wines, Maison Noel de France, that preserves the wine’s original structure, nuance and character, while removing the alcohol.

5. Flavor Innovation: Sweet, Spicy, Savory Layers

The boundary between categories is fading. Chefs are experimenting with combinations that blend sweet with spicy, tangy, or savory components.

This presents an opportunity to rethink sauces, glazes, desserts, and even beverages. Highlights include chili-spiked sweets, layered vinaigrettes, or desserts featuring unexpected spices. Global ingredients like gochujang, Aleppo pepper, and Chantico agave syrup fit squarely into this shift.

WCW’s global pantry makes it simple for chefs to test new combinations and introduce bold signatures that stand out.

6. Mindful Indulgence and Justified Choices

Consumers want to indulge, but they want to feel good about it. That has sparked interest in sweets and snacks made with straightforward ingredients like honey, fruit concentrates, maple syrup, and minimally processed chocolate.

Chefs can respond with pastries sweetened naturally, desserts with transparent ingredient stories, or premium treats built around craftsmanship and clean labels. A focus on balance can keep menus appealing to diners looking for something satisfying that still aligns with their values.

WCW carries a range of natural sweeteners, artisan chocolates, and premium baking ingredients that support this shift toward honest, simple indulgence.

7. Time and Occasion-Based Formats

More diners are eating in micro-moments: during commutes, between meetings, or while unwinding alone. Products tailored to these small, specific windows are on the rise.

For chefs, this can mean rethinking portion sizes and packaging. Single-serve desserts, snackable proteins, grab-and-go bowls, and comforting offerings designed for “me-time” can help operators capture occasions beyond traditional mealtimes.

WCW helps kitchens build these formats with ready-to-eat items, portioned proteins, convenient packaging options, and premium bases that hold well for grab-and-go.

8. Sustainability, Ethical Sourcing, and Transparency

Diners want to know where food comes from and how it was produced. That includes a renewed interest in animal welfare, regenerative agriculture, and heritage production methods.

Chefs can lean into storytelling here. Dishes built around pasture-raised meats, traceable seafood, small-batch dairy, or region-specific produce help meet guest expectations and strengthen brand identity.

WCW’s vendor partnerships, local sourcing programs, and transparent product information make it easier for chefs to highlight integrity and sustainability throughout the menu. You can easily find our Local options via our ordering app or visit our What’s Local Now page to see a list of local produce that is ready for you now!

9. Rediscovery of Dairy

Dairy is regaining ground, particularly in wellness-leaning formats like probiotic dairy drinks, cultured products, and high-protein dairy snacks.

Chefs can refresh dairy applications with kefir-based dressings, cultured-cream desserts, whipped butters, or yogurt-forward sauces. Combining classic dairy flavors with modern nutrition cues is a strategic way to meet demand.

WCW continues to expand access to premium dairy lines, specialty cheeses, and cultured products for chefs ready to explore this return-to-real movement.

Global Behavior Themes Shaping 2026

Across these ingredient and format trends, several broad consumer patterns are influencing how diners choose food:

  • Relaxed sociability – More guests are gathering casually, often earlier in the day. Coffee bars, brunch offerings, and lighter social plates align well with this shift.
  • Time for me – Self-care minded diners want comforting, nurturing food moments. Warm beverages, personal-sized treats, and calming flavors support this trend.
  • Vitality and longevity – Diners are looking at food as a long-term investment. Whole ingredients, functional add-ins, and balanced preparations appeal to guests thinking about tomorrow as much as today.
  • Justified choices – Value still matters, but diners don’t want to compromise on flavor or ethics. Chefs who communicate sourcing and intent help build trust.

WCW’s assortment, flexible ordering, and focus on service give chefs room to test ideas, respond quickly, and keep costs aligned with demand.

Attribution

Thanks to Olivier Geyer for contributing to this blog! Based on insights from Innova Market Insights, FoodNavigator, Whole Foods Market, Forbes, Food Business News, Grocery Business Magazine, Nasdaq, IFT, The Food Institute, Better Homes and Gardens, Business Insider, and other food and beverage industry sources.

Dec 16 2025
58

World Centric Compostable Packaging for Tailored Takeout 

By | Chef's Feed, Paper / To-Go

As takeout and delivery continue to shape the future of foodservice, having durable, dependable, and sustainable packaging is more important than ever. Customers expect convenience, but they also care about the environmental footprint of their dining choices. With World Centric compostable specialty containers, you can deliver the same high-quality dining experience your guests enjoy in-house—while staying true to your commitment to sustainability.

From tacos to salads to burrito bowls and loaded hoagies, World Centric specialty compostable containers are designed to protect your food, elevate your presentation, and keep petroleum-based plastics out of landfills.

Durable Compostable Products to Help You Serve the Best Takeout

World Centric offers a complete line of sturdy, plant-based takeout containers that meet the needs of modern foodservice operations. Whether you’re running a restaurant, deli, food truck, grocery store, or café, our specialty containers provide a safe and secure way to package meals on the go—without sacrificing performance or appearance.

Specialty Compostable Containers for Every Menu Item

Taco Box: Keeps tacos upright, fresh, and intact from kitchen to customer with durable molded fiber that resists leaks and sogginess.

Salad Bowl: Made from PLA, a compostable plastic derived from plant sugars, and perfect for salads, açai bowls, and other cold entrées. Freezer safe and crystal-clear to show off your signature dishes.

Burrito Bowl: Ideal for bowls, burritos, and loaded creations with strong molded fiber that supports heavy fillings, heat, and saucy recipes.

Hoagie Box: Sized for subs, sandwiches, and wraps with a durable, grease and moisture resistant design to keep contents neatly contained.

Why Chefs Choose World Centric Compostable Packaging

Serve Up Quality With Durable, Molded Fiber & PLA Packaging

Our molded-fiber products and clear PLA salad bowls are designed to deliver a standout takeout experience:

Molded Fiber Containers

  • Made from renewable plant fibers such as sugarcane and bamboo
  • Durable, grease and moisture resistant, and gluten free
  • No wax or petroleum-based plastic lining
  • Compostable in industrial composting facilities

Clear PLA Bowls

  • Made from PLA, a compostable bio-plastic made from plant sugars
  • Provides a clear, premium look without petroleum plastic
  • Freezer safe and suitable for cold entrees and desserts
  • Composts in 2 to 4 months in an industrial composting facility

When You Choose Compostable Packaging, Everybody Wins

Investing in compostable takeout packaging is a choice your customers notice—and appreciate. By offering alternatives to petroleum-based plastics, you help reduce landfill waste and promote composting as a practical, planet-friendly solution.

Your brand benefits too. Sustainable packaging shows your customers you care about the planet, your community, and the future of foodservice. The result? Happier customers, stronger loyalty, and a reputation for responsible leadership.

Supporting the Environment From Start to Finish

The average person generates more than four pounds of trash every day—with much of that ending up in landfills. Petroleum-based, food-soiled packaging only makes this worse since it contaminates recycling streams and is often discarded as waste.

World Centric containers are designed to break that cycle. Our plant-fiber and PLA products are made to fully compost at the end of their lifecycle, helping divert organic waste from landfills and return nutrients to the soil.

Your Takeout Packaging Helps Support Global Environmental Programs

By choosing World Centric products, you’re not just opting for compostable, eco-friendly packaging—you’re also supporting a company that’s committed to global change by donating 25% of its profits to:

  • Support global grassroots environmental and social programs
  • Offset carbon emissions
  • Assist communities working toward climate resilience and sustainability

When you choose World Centric, you’re delivering quality takeout to your customers—and helping to create a more just and sustainable world.

Click on the World Centric banner in your ordering app to view our full assortment, or click your location below to go right to your available selections of World Centric items!

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Central Selection

Dec 11 2025
55
Cacao Noel chocolate being poured by pastry chef

Q&A with Chef Eric: Why Cacao Noel is the Chocolate Chefs Trust Most

By | Chocolate, Desserts, Gourmet, Holiday

In professional pastry work, chocolate isn’t just an ingredient. It is structure, shine, flavor, and the finishing touch that decides whether a dessert feels polished or forgettable. To help chefs work smarter and create better results, we sat down with Chef Eric, Corporate Pastry Chef for Cacao Noel and longtime member of the Paris Gourmet team.

Chef Eric has decades of global experience and hands-on expertise that have made him a trusted resource for chefs across the country. In this interview, Chef Eric shares his approach to chocolate, the unique qualities of Cacao Noel, and practical advice for chefs who want to get the most from their chocolate creations.

What would you say sets Cacao Noel apart from other chocolate brands?

Chef Eric: Versatility. You can bake with it, make ganache with it, temper it for décor. It fits anywhere. High end restaurants use it, smaller bistros use it, and even Disney uses it for all their chocolate needs. That tells you something about its consistency.

Cacao Noel’s couverture line covers everything from bold 64 percent darks to smooth 30 percent whites. The high cocoa butter content gives chefs clean meltability and reliable tempering. That consistency is why it works in so many styles of kitchens, regardless of volume or skill level.

As a pastry chef, how do you define good chocolate?

Chef Eric: It has character. Bitterness, sweetness, texture, flavor, color. Everything should be in balance. The cocoa percentage matters too because it changes how you use it. Some chefs also appreciate that Cacao Noel has no soy lecithin. For them, that is a big advantage.

Cocoa percentage drives flavor intensity, sweetness, and how chocolate behaves in recipes. Higher percentages mean stronger flavor and less sugar. Lower percentages are softer and sweeter. Chefs who understand these differences choose better chocolate for baking, mousse, décor, and dipping.

Many chefs still lean on standard or compound chocolate. How do you explain the importance of couverture?

Chef Eric: Couverture has cocoa butter. Compound chocolate uses vegetable oil. That alone changes the flavor and texture. Couverture has finesse. It melts better, tempers better, tastes better. It does cost more, but the quality is worth it.

Compound chocolate sets without tempering, but the finish is dull and the texture waxy. Couverture gives chefs shine, snap, and smooth melt. It’s the difference between a luxury bonbon and a mass market candy bar. For anything where appearance or mouthfeel matters, couverture wins every time.

When you’re developing a recipe or new technique, what qualities in chocolate matter most?

Chef Eric: The melting point and the taste. I taste the chocolate first. Then I know if it belongs in a mousse, with fruit, with nuts, or something richer. The chocolate decides the direction of the recipe.

Different chocolates interact differently with acidity, dairy, nut pastes, and sugar. Dark couvertures with higher percentages shine in ganache and truffles. Softer milk couvertures help balance sweeter desserts. White couverture supports decoration and flavor infusions. Knowing the chocolate upfront cuts trial and error.

What is your sales pitch when demonstrating Cacao Noel to chefs?

Chef Eric: I start with versatility. Then I ask what percentage they use most. That helps me match them with the right couverture. The goal is to understand what they need, and help them find the best product for them.

Cacao Noel’s lineup gives chefs many options:
• 64 percent for bold flavor
• 61 percent for balance
• 58 percent for smooth, all purpose use
• 36–38 percent milk for creamier applications
• 30 percent white for décor and fillings

Having the right percentage avoids wasted batches and saves time.

Chefs are cost conscious. Does higher quality chocolate help reduce waste?

Chef Eric: Yes. Good chocolate works better, so you use it more efficiently. Some chefs buy expensive fruit, nuts, or vanilla but cut corners on chocolate. That doesn’t make sense. If chocolate is the star, use good chocolate.

Bulk couverture also improves consistency across batches. Fewer remelts, fewer broken shells, cleaner finishes. Over time, that saves money and reduces labor.

What trends are you seeing in chocolate work?

Chef Eric: Honestly, not many. Chefs want classics again. Simple, recognizable chocolate desserts. The pandemic changed things. People want comfort and quality more than elaborate showpieces.

This shift puts more pressure on ingredients. When the dessert is simple, the chocolate has to shine. That is exactly where couverture makes the difference.

How do you coach chefs on choosing the right percentage?

Chef Eric: I ask what they usually use. That tells me where to start. Sixty four percent is our bestseller. The new 38 percent milk chocolate is doing really well too.

Dark chocolate around 60–64 percent hits the sweet spot for ganache, truffles, glazes, and classic pastries. Milk chocolates between 35–38 percent work for bars, fillings, and kid friendly items. White chocolate adds structure and color.

Anything else you want Chefs to know about you?

Chef Eric: We work with all kinds of customers. One in Chicago uses a custom blend of 80 percent coconut oil and 20 percent cocoa butter. It shows how flexible Cacao Noel can be. We’re here to support whatever chefs need.

Cacao Noel gives chefs a reliable, high performing couverture that works across applications and across kitchens. Whether the goal is better shine, cleaner tempering, richer ganache, or more efficient production, the quality shows up in every batch.

From small pastry shops to large theme parks, chefs choose Cacao Noel because it behaves the way chocolate should: consistent, flavorful, and ready for anything.

To find all Cacao Noel Products stocked by What Chefs Want by clicking your region below:

Dec 04 2025
58
Puzycki's Produce

What Chefs Want Announces Agreement to Acquire Puzycki’s Produce and Specialty Foods in St. Petersburg Florida 

By | Chef's Feed, Company News, Produce, What Chefs Want

Louisville, KY and St. Petersburg, FL — December 4, 2025 – What Chefs Want is pleased to announce that the company is under contract to acquire Puzycki’s Produce and Specialty Foods, a respected supplier of fresh produce and specialty food items based in St. Petersburg, Florida. The transaction is scheduled to close on January 12, 2026. 

Puzycki’s Produce, owned and led by Brian Puzycki, has served restaurants, schools, and foodservice operations across a wide stretch of central Florida for many years. The company operates from its primary St. Petersburg location and an additional warehouse in Vero Beach, allowing the team to support customers from Tampa Bay through Daytona and along the eastern corridor. Puzycki’s Produce is known for reliable service, strong relationships, and high quality fresh products. What Chefs Want will continue to operate these locations and will build upon the trusted foundation already in place. 

This acquisition expands the reach of What Chefs Want throughout the entire state of Florida. In recent years, the company has welcomed other Florida-based organizations into the What Chefs Want family, including The Garden Produce Company in Jacksonville, Florida, and more recently, Premier Produce in Dania Beach, Florida. With Premier Produce serving much of the eastern and southeastern regions and Puzycki’s Produce serving the western and central regions, What Chefs Want will now maintain a cohesive and strategically aligned footprint throughout the entire state. This creates new opportunities to strengthen logistics, streamline distribution, and deliver greater consistency and convenience for chefs from coast to coast. 

Ron Turnier, Chief Executive Officer and Founder of What Chefs Want, shared the following statement: 

“We are excited to welcome Puzycki’s Produce into our growing Florida network. Brian Puzycki and his team have built a trusted business with a strong reputation for quality and service. This acquisition allows us to serve chefs across the entire state of Florida with a larger catalogue of items and the full scope of What Chefs Want offerings, including meat, seafood, dairy, gourmet products, pantry staples, and to go and paper essentials. We look forward to supporting new customers and delivering the convenience and reliability that chefs expect from our team.” 

Brian Puzycki, owner of Puzycki’s Produce and Specialty Foods, added: 

“This partnership opens an incredible path forward for our customers. With What Chefs Want, we gain the resources, technology, and product depth needed to grow in a meaningful way. I am excited for what this will mean for chefs throughout the Tampa Bay region and for the future of our business.” 

In the coming months, What Chefs Want will begin introducing expanded services that are standard in its other markets. These include daily delivery, no order minimums, 24/7 customer support, and split case quantities across every product line. Florida customers will also gain access to the company’s robust online ordering and account management platform, which provides a fast and intuitive experience for professional kitchens. 

Current customers of Puzycki’s Produce will continue to receive dependable service from the local team they know and trust. What Chefs Want will also add resources in logistics, operations, marketing, and customer support to ensure a smooth transition and a strong platform for future growth in the region. 

Nov 25 2025
55

Celebrating the Small Businesses – The Heart of Our Food Chain

By | Dairy, Holiday, Local, Local and Specialty, Produce, Staples

Small Business Saturday reminds us why we do what we do. Every week we get to stand in the middle of a network built on trust, care, and real craft, connecting the growers, makers, and family run farms we admire with the chefs and customers who value their work. These relationships go beyond transactions. They carry stories, roots, and pride, and they show how much stronger our food community becomes when small businesses lift each other up.

Sunsprout Farms

Central Ohio

Sunsprout Farms is a family owned sprout producer in Central Ohio that has grown from a tiny operation in 1982 to a thriving North Linden facility serving everyone from small groceries to major distributors. They grow fresh, pesticide free sprouts year round with a small, dedicated team.

What does it mean to you to see your products featured in local restaurants?

It means a lot to us…we love seeing the sprouts we grew on the menu and our plates! And it’s inspiring to see that our small family farm, with the support of wholesalers like What Chefs Want, is able to have a place alongside much larger corporations in the food system. 

As a small business, what are you most proud of?   

We’re proud of being able to keep our food safety and quality control programs top notch, putting our resources into what matters. We love providing safe, good paying and dare we say enjoyable jobs for our crew.

What’s something you’d like chefs or restaurant partners to know about your work?  

We really strive to have the best quality sprouts available – we watch inventory closely and only ship out sprouts we expect to last as long as can be expected – please give us a try, and please reach out to us with any questions or concerns, no comment too small – we welcome feedback!!

Morning Fresh Dairy

Bellvue, CO

Morning Fresh Dairy is a fifth generation family farm in Bellvue, Colorado, producing all natural milk from cows raised and cared for on the same land since 1894. They focus on sustainable practices, healthy homegrown feed, and minimal processing to deliver fresh, hormone free milk to local families.

What does it mean to you to see your products featured in local restaurants?

Knowing our products are featured in local restaurants is a great source of pride for Morning Fresh Dairy. Being connected to our community and seeing our products in shops we frequent ourselves keeps us motivated to create the best-tasting, freshest dairy available. Great tasting food starts with great ingredients – and we are proud to be a part of this!   

As a small business, what are you most proud of?

Morning Fresh is dairy done right, and we are very proud of that fact! As a 5th-generation family-owned & operated farm, we are dedicated to producing all natural milk through regenerative agriculture practices, high-quality cow care, and our state-of-the-art processing facility. 

What’s something you’d like chefs or restaurant partners to know about your work?

Since 1894, Morning Fresh Dairy has been deeply rooted in our Northern Colorado community! Our beautiful farm is located in Pleasant Valley and is a hub of activity, with our Howling Cow Café storefront, holiday events, year-round dairy tours, scenic disc golf course, and more! 

Greener Roots Farm

Nashville, TN

Greener Roots Farm is Nashville’s first commercial scale hydroponic vertical farm, growing pesticide free, herbicide free, GMO free herbs and leafy greens year round for local restaurants and grocers. Using state of the art indoor systems, they save 90 percent of the water and land of traditional farming while producing ten times the yield in under 50 miles from farm to plate.

What does it mean to you to see your products featured in local restaurants? 

Our team, our family, and our friends live and eat in the communities where our products are used.  To be a small part of the successes of these restaurants and sharing local, healthy greens is what we do this for.

As a small business, what are you most proud of?  

We are most proud of the quality and consistency of our products that we get to deliver to our customers week after week.  We take pride in the farms, processes, and culture that allows us to be successful each day.

What’s something you’d like chefs or restaurant partners to know about your work?  

We are grateful for the opportunity to be in your kitchens and on your dishes, and we don’t take that responsibility lightly.  Meals gather people around the table for all different reasons – food is the great connector!

Gourmet Soy Foods

Granite City, Illinois

This tofu producer started in Granite City, Illinois in 2010, using simple, Non GMO American grown soybeans to create healthy, flavorful products. They pair traditional tofu making principles with precise, tech driven production to ensure consistent, high quality results every time.

What does it mean to you to see your products featured in local restaurants?
It’s incredibly rewarding to see local restaurants sharing our products. The innovation and creativity shown by local chefs is fantastic.

As a small business, what are you most proud of?
We are most proud of the partnership with the businesses and people we’ve met.

What’s something you’d like chefs or restaurant partners to know about your work?
We continually work with local chefs to incorporate tofu into new innovative dining experiences. Reach out and let us help you incorporate tofu as a healthy option in your menu.

Weisenberger Mill

Midway, KY

Weisenberger Mill is a six generation family mill in Midway, Kentucky that has produced flour, cornmeal, and grits on the same creekside site since 1865. They keep everything in house and stick to old fashioned methods, creating slow milled products with richer texture and flavor that chefs trust.

What does it mean to you to see your products featured in local restaurants?

Very proud!  We work very hard to make the best quality products.  

As a small business, what are you most proud of?

Our continued commitment to consistent quality for over 160 years.

What’s something you’d like chefs or restaurant partners to know about your work?

Being a small family-owned business is more than a job, it’s a way of life.

As you plan your next menu, take a moment to explore the small businesses that help keep our food community strong. You can find all of these partners in the ordering app, or visit our What’s Local Now page to see every local option available in your area. A few extra seconds of searching can bring real impact to the farmers, makers, and family run operations who put so much care into what they do. Supporting them keeps flavor close to home, and it keeps all of us connected.

Nov 18 2025
56

October Numbers Show Massive Momentum for Local Food in Schools

By | Local, Local and Specialty

October was Farm to School Month, and the Local Food Connection team at What Chefs Want saw real movement where it counts: on the ground, in schools, and in the fields.

Across Kentucky, Indiana, Illinois, and Ohio, schools purchased $219,738 worth of local products through our programs. That’s a 253% increase from last October. The message is clear—school food leaders want fresh, local ingredients and are making it a priority.

DOD Fresh Drives the Growth

Much of this growth came through the DOD Fresh program, which makes it easier for schools to order and receive local produce. In just one month:

  • 5,225 cases of local products were shipped to schools through DOD Fresh in these states, up 804% from the previous year.
  • Total DOD Fresh sales reached $104,062, a massive increase over last October.
  • Bringing in Colorado schools’ participation adds over $203,778 on local spending through DOD Fresh—an additional 5,499 cases!

Standout Performance Across Our Schools

In Kentucky, schools used both DOD Fresh and commercial accounts to source over 3,400 cases of local food, totaling $88,844 in sales. That’s a 403% jump from the same time last year. Vendor participation is also on the rise. In just one year, the number of local vendors grew from 4 to 15, and schools had access to 18 different produce options, from apples and strawberries to squash, kale, and onions.

Indiana schools weren’t far behind. DOD Fresh orders increased by 1,110%, with over 2,600 cases of produce delivered and more than $53,000 in sales. The state also added more producers, growing from 3 local vendors to 5.

We’re just getting started serving local in Illinois schools, which used DOD and other funds to purchase 306 cases, or $7,718-worth of local.

Out west, Colorado schools, which we also serve through DOD Fresh and commercial accounts, ordered 7,400 cases of local products during October.

What’s Fueling This?

Access and variety. Schools had more choice, more support, and more reasons to say yes to local. In October, we offered 18 kinds of local produce in each state through DOD Fresh and many more items across categories through other avenues for ordering, including on-bid and through micro-purchasing. From tomatoes apples, and potatoes to grains, dairy, and meat, local options were not just available—they were popular.

Don’t Miss Your Window

If your team is looking to keep or expand local purchasing next year, now is the time to act. Funding allocations for the next school year are due in some states as early as mid-December. Once that deadline passes, the window to plan with those dollars closes. Make sure your school is set up to take full advantage of what local can offer. 

Let’s Keep It Going

The numbers from October show what’s possible when farmers, food hub and distributors like us, technical assistance providers, and school nutrition teams work together. The Local Food Connection team is here to help schools build on this momentum year-round. From product variety to vendor partnerships, we’re ready to make next year even stronger.

Check out our updated Local List for Schools at
🔗 whatchefswant.com/local-food-now

Or contact us directly at
📩 schools@whatchefswant.com

Nov 18 2025
55

Why Verlasso Salmon Deserves a Place on Your Holiday Menu

By | Seafood

The holidays bring full dining rooms, celebratory energy, and guests ready to splurge on something special. It’s the season when chefs look for ingredients that deliver both beauty and performance on the plate. Verlasso salmon does exactly that. Raised in the pristine waters of Patagonia, it’s the kind of fish that impresses at first glance and keeps diners talking long after dessert.

A Salmon with Standards as High as Yours

Verlasso was born from a simple mission: to provide the best salmon for chefs and for the world. Their fish are raised in the remote, icy waters near Antarctica, far from pollution and crowded farming conditions. These deep, mineral-rich currents keep the salmon active and strong, which translates to firm texture, clean flavor, and rich color on the plate.

Each Verlasso salmon is carefully selected and graded by experts.

Beyond Sustainable, Truly Responsible

Verlasso stands out as the first salmon brand to achieve carbon-neutral production. Every part of its process is designed to respect the environment, from using 100% recyclable packaging to implementing farming practices that reduce impact on local ecosystems. Certifications like ASC and BAP back up these claims, giving chefs confidence that this is seafood with integrity.

In Patagonia, Verlasso’s farms operate in harmony with nature. The brand doesn’t just meet sustainability standards, it redefines them. This approach means chefs can serve premium salmon that aligns with growing diner expectations for transparency and responsible sourcing.

Built for the Demands of a Professional Kitchen

Holiday service doesn’t allow for inconsistency, and Verlasso’s attention to detail shows in every cut. Their D-trim and E-trim fillets are hand-processed to meet rigorous specifications, offering clean presentation and minimal prep. The skin-on fillets crisp beautifully, while the deep orange-red flesh stays moist under high heat or gentle sous-vide cooking.

Verlasso’s logistics are also chef-focused. Their salmon arrives fresh or frozen, carefully packed to maintain cold-chain integrity, ensuring the same premium texture whether it’s plated raw, smoked, roasted, or cured.

Making Salmon Shine on Holiday Menus

Salmon is a natural fit for the holidays because it’s versatile, indulgent, and adaptable to both classic and modern menus. Verlasso’s balanced fat content makes it ideal for several techniques:

  • Center-of-plate features: Pan-seared Verlasso fillets with champagne beurre blanc or pomegranate glaze offer festive color and flavor contrast.
  • Shared plates: Try a citrus-cured Verlasso gravlax or smoked salmon board with caper aioli, blinis, and herbs, perfect for cocktail hours.
  • Tasting menus: For fine dining settings, showcase Verlasso in smaller portions, such as a torched salmon crudo with pickled fennel and citrus oil.
  • Brunch service: Add Verlasso smoked salmon to your holiday Benedicts or serve it alongside soft scrambled eggs and chive cream.

Its clean, buttery taste pairs effortlessly with bright winter ingredients like blood orange, fennel, or roasted root vegetables. And because the color is so vivid, it photographs beautifully, an added bonus for chefs who want their specials to stand out online.

Why Chefs Keep Coming Back to Verlasso

Verlasso’s focus on freshness, consistent sizing, and reliable service takes the guesswork out of seafood sourcing. Each shipment reflects the same care and precision chefs bring to their craft.

From its Patagonian origin story to its forward-thinking sustainability practices, Verlasso salmon offers more than premium quality. It brings trust to the table. When the holidays call for ingredients that perform flawlessly and support your brand’s values, Verlasso is a smart and responsible choice.

In short: Verlasso salmon gives chefs a product that looks stunning, handles beautifully, and carries a story worth telling. This holiday season, let it anchor your seafood offerings and remind guests why your kitchen is their favorite celebration destination.

Oct 22 2025
55
extra virgin olive oil

Real Oil, Real Results: Why Chefs Are Turning to O-Med

By | Chef's Feed, Finishing Oil, Gourmet, Oils and Vinegars, Olive Oil, Vinegars

Chefs who know the difference between just olive oil and good olive oil are stocking O-Med. Why? Because when the product is grown, milled, and bottled with this much care, you don’t need to fake the flavor. We talked with Renée Forys, CEO of Venturus Foods, about what makes O-Med’s oils and vinegars different—and why they’re showing up in serious kitchens across the U.S.

Q: What is it that sets O-Med apart?

Renée:
“Well, the really interesting thing about O-Med is that they are fourth-generation growers… but they are also second-generation producers. They own the groves and they own the mill.

They own about 40,000 trees outside of Granada in Andalucía in southern Spain. The brother-sister team that own O-Med now— their father bought the mill. The mill was a really important part of the infrastructure in the region. The kids kind of challenged their father to rethink how the mill was set up. They said, ‘Let’s take a closer look. If we find any part of this mill that isn’t pristine, we rework it to meet our standards.’ And they did.

They ended up redesigning the entire system. No section of pipe is longer than about 12 feet. It’s completely demountable, so they can break it down, wash it, sanitize it, and put it back together quickly. That level of efficiency and hygiene is a huge part of what makes their oils so clean and consistent.

From the grove into the mill, time is of the essence. They really have control over that.”

Q: How does that control affect quality?

Renée:
“Because we own the groves and the mill. We do all the production exactly to our standards. We store it ourselves. We bottle it to order. And the owners of O-Med own half of Venturus Foods. So they also have control over the import into the United States.

All of those pieces together are the reason that we have the quality that we have, the availability that we have, and the market position in the United States.”

Q: Tell us about the varietals and how chefs should use them.

Renée:
“Arbequina, you’ll see it’s in a green bottle. It’s a bit more bright. Green apple, green banana—really bright notes. It’s perfect for fish, any kind of seafood, any kind of crudo. It’s incredible on your cheeses, salad, etc. It’s really good to finish things that maybe need a little bit more of a delicate touch.

Picual, it’s in the red tin, it’s robust, it’s more machismo. It’s fantastic on your high-value proteins. And on your tuna—phenomenal. The Picual is beautiful on roasted vegetables, anything coming off the wood fire grill. Also pasta, because the Picual holds up a little better to heat. It’ll hit that hot dish and be so fragrant. It’ll have a longer finish, whereas the Arbequina… it will have a slightly softer finish.”

Q: And what about your Molino La Condesa Extra Virgin Olive Oil?

Renée:
“We have a second label that we carry with you. It’s our bulk—Molino La Condesa. It’s a coupage. It’s a blend of Arbequina, Picual and Hojiblanca. The key difference for us is simply harvest time. The single varietals—the finishing oil—they’re in October. The coupage, everyday extra virgin, is typically late November. You get a little bit more mature fruit flavor and, of course, a better yield. So that’s how we get better value.

Molino is brilliant across the kitchen. It also has a high smoke point—about 375—so it’s perfect for sautéing, roasting, dressings. Olive oil cake, olive oil ice creams, everything.”

Q: And the vinegars?

Renée:
“The olive oil is from southern Spain, from Andalucía, outside of Granada. The vinegars are different—they’re in Catalonia, up near Barcelona.

We buy wine that could be bottled Spanish wine. We use this really old German method called Schützenbach. It’s really low, really slow, very consistent. That’s the reason we are able to produce a vinegar that’s very low in acidity—it’s about 6.4%—but it keeps all the characteristics of the underlying wine. Industrial vinegar takes about six hours. O-Med’s takes three weeks.

Our vinegars also have really beautiful color to them. Nothing looks oxidized or murky. Nothing is syrup-ized. We’re not cooking it down and adding sugars. There is some grape must in some of our vinegars. The Chardonnay and the Cabernet Sauvignon—they are aged in oak barrels for one year after they become vinegar.”

Q: Any unique products chefs should know about?

Renée:
“Our yuzu vinegar is very, very popular. We also have our yuzu oil, and both of those use Spanish-grown yuzu. We peel it and put it into the masher with the Arbequina olives to make the yuzu oil. The pulp is mixed with a little vinegar and grape must to produce the vinegar.

Our smoked oil—we take the pits from the olives in Andalucía. We send them to the humidor. He burns the pits, cools and filters the smoke, and passes it over sheet trays of our Arbequina extra virgin and bottles. We power our mill by burning pits. Homes in the region do the same thing. So this beautiful, dull smokiness is all around, and it’s got a really amazing olive oil essence to it.”

Q: What would a good entry point product be for chefs?

Renée:
“If it’s for finishing, it will be the one-liter Arbequina. For everyday use, it’s the five-liter Molino.”

Q: What’s the reaction from chefs when they taste it?

Renée:
“It’s taste it to believe it. The top restaurants in the world use our product. The places that these chefs love and respect use our products. It’s refreshing to have that available in regional markets, and it can only grow.

We have nine vinegars. We have three extra virgins. We have the yuzu. We have the smoked. Samples are readily available—just request them. We have little 40ml sample kits. Sometimes the chefs are like, ‘Oh, I love their vinegar,’ and they didn’t even know we had a rosé. Give them the whole breadth of everything we can offer.”

Q: Anything else chefs should know?

Renée:
“You have to pay good money for good extra virgin. You cannot cheapen out on it. Buying cheap, bad quality extra virgin olive oil is a bad decision. At that point, just buy a good quality canola and move on.”

If you’re looking for oils and vinegars that are treated like ingredients, not just commodities, O-Med should be in your kitchen. These aren’t mass-market products with a label stuck on. They’re grown with intention, milled under strict standards, and bottled with care by people who know exactly what they’re doing.

From the redesigned mill in Andalucía to the vinegar tradition in Catalonia, every step is built around doing things right. Not fast. Not cheap. Whether you’re reaching for your everyday bulk oil or finishing a dish with a bright Arbequina, O-Med gives you consistency and quality across the board.

These products aren’t trying to be trendy or dressed up. They’re rooted in family knowledge, clean farming, and a serious respect for the ingredient. No shortcuts. No mystery blends. Just real oils and vinegars that bring real flavor.

Taste it for yourself. Your guests will notice the difference.

See O-Med’s full line of ingredients in our CENTRAL region.

See O-Med’s full line of ingredients in our SOUTHERN region.

See O-Med’s full line of ingredients in our COLORADO region.