Category

Dairy

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Originally made in mountain regions for long storage, these cheeses are built for performance.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

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.

Mar 20 2025
31

Say Cheese! Why Restaurants Should Stock Up on Cheese Merchants’ Best

By | Charcuterie, Cheese, Dairy, Gourmet Cheese, Italian

Cheese is more than an ingredient—it’s a key player in unforgettable dishes. It’s what keeps diners coming back for that perfect bite of pasta, that unforgettable slice of pizza, or that Instagram-worthy cheeseboard. And when it comes to sourcing premium cheeses for your menu, Cheese Merchants has exactly what chefs want: quality, consistency, and a range of options that make every dish shine.

Shredded parmesan cheese from Cheese Merchants
Grated parmesan cheese from Cheese Merchants

A Cut Above: What Makes Cheese Merchants Special?

Cheese Merchants is a supplier that stands out from the rest. They specialize in high-quality aged Parmesan, Romano, Asiago, and other hard cheeses that are crafted to meet the high standards of professional kitchens. Cheese Merchants is one of the largest importers of Pecorino Romano in the world, bringing this bold, salty classic to chefs who demand the best.  Their cheeses are aged to perfection, expertly grated, shredded, or shaved to save you time, and packed for maximum freshness.

No fillers, no additives—just pure cheese that speaks for itself. And unlike some mass-produced cheeses that lose their character in processing, Cheese Merchants’ products maintain the deep, nutty, and robust flavors that chefs rely on to make their dishes pop.

Where Cheese Merchants’ Products Shine

Cheese Merchants’ lineup goes beyond just having a great Parmesan or Romano on hand. Their cheeses are workhorses in the kitchen, adaptable to a variety of menu items. Here’s where their cheeses can take your dishes from good to “can I get another order?”

1. Pasta Perfection

There’s no pasta dish that doesn’t benefit from the right cheese. Cheese Merchants’ aged Parmesan is a must-have for finishing pastas with a punch. Their Pecorino Romano is a staple for a proper Cacio e Pepe, while their Asiago adds depth to creamy Alfredo sauces.

2. Pizza That Brings Customers Back

Every great pizza needs a cheese that melts beautifully and delivers bold flavor. Cheese Merchants’ Parmesan add the perfect bite to your house-made tomato sauce, while their aged cheeses bring a complexity that balances out rich toppings. Plus, pre-shredded options save time without sacrificing quality.

3. Soups, Sauces, and More

From French onion soup with a cheesy, bubbling crust to a Caesar dressing that actually tastes like it was made in-house, Cheese Merchants’ products bring depth and authenticity. Their shaved Parmesan is a game-changer for topping everything from creamy risottos to crisp salads.

4. Next-Level Sandwiches and Burgers

Want a burger that stands out? A sprinkle of Asiago in the patty mix adds a savory boost. A finish of Parmesan crisps on a grilled cheese sandwich? That’s the kind of detail that makes your lunch menu a go-to.

steak with blue cheese from Cheese Merchants
Spaghetti with parmesan from Cheese Merchants
Risotto with gourmet cheese from cheese merchants
Brussels with parmesan cheese from Cheese Merchants

Time-Saving, Quality-Boosting Cheese

One of the best parts? Cheese Merchants understands the pace of restaurant kitchens. Their cheeses come in formats that reduce labor while keeping quality high. Pre-shredded, grated, and shaved options mean less prep work and more consistency, while their bulk packaging options are designed to keep your kitchen stocked without unnecessary waste.

Why Chefs Trust Cheese Merchants

  • Consistent Quality: Every wheel, block, and shred meets high standards for flavor and texture.
  • Aged for Maximum Flavor: No shortcuts, just great cheese that tastes the way it should.
  • Restaurant-Friendly Formats: Whether you need shredded, grated, or whole, they’ve got you covered.
  • No Unnecessary Additives: Just pure, high-quality cheese.

So, if your kitchen is serious about serving dishes that keep customers coming back, it’s time to stock up on Cheese Merchants’ best. Because when it comes to cheese, you don’t just want any Parmesan—you want the good stuff.

And that’s grate news for your menu.st real-deal barbecue, done right. Talk to your What Chefs Want customer advocate today to get your hands on some of the best smoked meats in the business.

Find these Cheese Merchant Products at What Chefs Want:

Asiago – 0.5 lb (Item #91441)

Asiago – 20 lb wheel (Item #91870)

Asiago (Item #91001)

Blue Cheese Crumbles – 5 lb bag (Item #91162)

Blue Cheese Crumbles – 4/5 lb case (Item #15407)

Feta – 2/8 lb case (Item #15430)

Feta – 8 lb (Item #91043)

Parmesan – Shaved – 4/5 lb case (Item #15453)

Parmesan – Shaved – 5 lb bag (Item #96542)

Parmesan – 19 lb avg wheel (Item #91872)

Parmesan – Grated Fresh – 5 lb bag (Item #91272)

**Items may not be available in all regions

Jan 23 2025
29
celebrity goat cheese honey

Mariposa Dairy and Celebrity Goat Cheese: A Perfect Pairing of Artisan Craftsmanship and Distinctive Flavor

By | Cheese, Dairy, Gourmet, Gourmet Cheese, What Chefs Want

For chefs who demand the finest ingredients, Mariposa Dairy’s Celebrity Goat Cheese is a standout choice. This Ontario-based artisan producer is known for crafting high-quality, small-batch cheeses with unmatched flavor and versatility, making them a favorite in professional kitchens.

Mariposa Dairy: Crafting Quality in Every Bite

Mariposa Dairy has been a leader in artisanal cheese-making since 2001, sourcing fresh goat’s milk from nearby family farms and crafting their products with traditional methods. Their commitment to sustainable practices and local agriculture ensures every cheese reflects the authentic flavors of Ontario’s countryside while supporting the region’s dairy farmers.

Celebrity Goat Cheese: A Versatile Kitchen Star

Celebrity Goat Cheese is a game-changer for chefs. Its tangy, creamy texture is approachable yet distinct, perfect for creating memorable dishes. Use it as a rich base for sauces, a topping for flatbreads and pizzas, or crumble it over salads and roasted vegetables. Its mild sweetness and refreshing tartness pair effortlessly with fruits, honey, and nuts for elevated cheese boards or desserts. Available in logs and crumbles, Celebrity Goat Cheese offers flexibility for chefs looking to experiment with flavor and presentation.

Why Chefs Love Celebrity Goat Cheese

  • Approachable Flavor: Smooth and creamy with just the right amount of tang, it appeals to a broad range of palates.
  • Exceptional Quality: Made from fresh, local goat’s milk, free of antibiotics and growth hormones.
  • Versatility: Perfect for everything from pasta dishes to savory pastries and elegant cheese boards.

Craftsmanship Meets Sustainability

Mariposa Dairy’s commitment to quality extends beyond the cheese itself. They focus on sustainability with eco-friendly packaging and innovative farming practices, ensuring their products are as responsible as they are delicious.

Incorporate Celebrity Goat Cheese Into Your Menu

Chefs across Canada and beyond are turning to Celebrity Goat Cheese for its rich flavor and versatility. Whether you’re creating a bold entrée or a delicate appetizer, this cheese is the perfect addition to elevate your menu. Looking for inspo? Check out some recipes here!

Ready to add Celebrity Goat Cheese to your kitchen? Reach out to your customer to learn more about this exceptional ingredient that’s transforming dishes everywhere or see below for a full listing of varieties we carry.

Find these Celebrity Goat Cheese options at What Chefs Want:

Celebrity Plain Goat Cheese – #91439 (2.2 lb log)

Celebrity Plain Goat Cheese Crumbles – #91270 (2 lb) or #96537 (2/2 lb)

Celebrity Honey Goat Cheese – #91410 (4.5 oz log) or #91361 (12/4.5 oz logs) – Celebrity International brings the superb combination of fresh goats milk cheese and honey to your table. One drop of gold transforms a creamy cheese into an irresistible spread for everything from baguettes to bruschetta. Honey Goat Cheese is just as versatile as it sounds, and it adds a sweet buzz to an otherwise savory cheese tray.

Celebrity Herb & Garlic Goat Cheese – #91437 (4.5 oz log) – Roll creamy Canadian goat cheese in the classic Mediterranean blend of herbs and garlic and you have a delicacy that is welcome at any party. Herb & Garlic Goat is delicious spread on crackers or bread, and it can also be used as a filling or addition to hot dishes.

Celebrity Cranberry Goat Cheese – #91400 (4.5 oz log) or #91362 (12/4.5 oz logs)  – This chevre, perfect for the summer, is fresh and creamy with a slightly sharp and lightly acidic flavor. Made in Canada, this cheese has added a flavorful twist to the traditional goat log by topping it with cranberries and cinnamon. The tanginess of the cranberries, combined with the warm spiciness of cinnamon, creates a uniquely festive cheese that could not be more ideal for entertaining.

May 03 2024
35

Beyond the Bean – Tips For Coffee Shop Success

By | Beverages, Coffee, Coffee Shop, Dairy, Grab & Go, Local

Running a successful coffee shop is no walk in the park—it’s a grind. To stand out from the competition, you need to brew up some unique ideas that capture your customers’ attention. One way to do this is by focusing on high-quality, unique ingredients that make your coffee shop the talk of the town. Here’s a breakdown of how you can use ingredients to bean the best around (pun intended).

Offer a Diverse Range of Non-Dairy Milks

Offering non-dairy milks is no small coffee feat. It’s about catering to vegan customers, those with dietary restrictions, and those that just want to stay on top of coffee trends, so your coffee shop is welcoming to everyone. Almond milk brings a nutty flavor, coconut milk offers a sweet twist, and oat milk is rich and creamy. By giving your customers a latte choices, you show that you’re serious about providing a tailored coffee experience.

  • #98291 – Almond Milk
  • #34119 – Califia Almond Milk
  • #2154 – Coconut Milk
  • #4191 – Califia Oat Milk
  • #93048 – Soy Milk

Embrace Local and Organic Dairy

If you’re udderly committed to quality, consider embracing local and organic dairy products. Sourcing from local farms ensures your dairy is fresh and supports the community, while organic options appeal to the health-conscious crowd. Featuring products like milk and cream from nearby sources gives your coffee shop a wholesome feel. It’s a moo-ving way to show your dedication to quality.

 OH & KY

  • #23275 – Chaney’s KY Whole, 4/GAL
  • #34025 – Legacy KY Whole, 4/GAL
  • #23258 – Snowville OH 2%, 9/64OZ
  • #18667 – Swallow Hill OH Whole, 4/GAL
  • #23299 – Chaney’s KY Chocolate, 9/Half GAL

COLORADO

  • #20702 – Morning Fresh CO 1%, 1 GAL
  • #20352 – Morning Fresh CO Whole, 1 GAL
  • #19815 – Morning Fresh CO Chocolate, 1 GAL
  • #24505 – Royal Crest 2% Half Gals, 6CT
  • #19821 – Organic Valley Whole, 4/1GAL

Take it to the next level: Make sure you are telling your coffee fans where your milk comes from. Think about including a map or sign to introduce the herd producing the milk you source.

Experiment with Flavored Syrups and Spices

Flavored syrups and spices are a great way to keep your coffee menu brewing with excitement. Get creative with chai, ginger, lavender, and pomegranate syrups. These can add a shot of flavor to your drinks, giving customers a unique experience every time they order. Seasonal spices like cinnamon and nutmeg can make your coffee shop the hottest spot when the weather gets chilly, whereas lavender or strawberry can keep it fresh in the spring. With over 45 flavors, Monin has options from Almond to White Chocolate and everything in between to really get your creativity going.  

Take it to the next level: Create unique spice blends for your lattes and cappuccinos, drawing inspiration from cuisines around the world. You can even offer “world tour” coffee drinks, each featuring a different cultural twist, keeping your menu as fresh as your coffee.

Encourage your patrons to come up with your next big flavor combo with a contest to recommend the next creative drink!

  • #97854 – Chai
  • #97849 – Ginger
  • #97883 – Lavender
  • #97880 – Pomegranate
  • #97831 – Swiss Chocolate

Search “MONIN” on the app for their 45+ flavors!

Looking for inspo? Monin has hundreds of recipes on hand for creative coffee and tea recipes using their flavors!  

Curate an Extensive Tea Selection

Tea is another brew-tiful way to stand out. A diverse tea selection appeals to a wider audience, and offering everything from classic black tea to herbal blends creates more reasons for customers to visit. Consider featuring local and organic teas to boost your shop’s sustainability cred. This way, even if someone isn’t feeling a cup of joe, they can still steep into something delightful.

Take it to the next level: Offer a “tea flight” where customers can sample a selection of teas, much like a wine tasting. Or have a special teatime each day with finger sandwiches, scones and tea cookies available as a platter.

  • #23304 – Matcha Powder, 100gram
  • #99633 – Blueberry Hibiscus, 50CT
  • #99651 – Chamomile Medley, 50CT

OH/KY/TN/IL/IN

  • #22704 – Bluegrass Breeze, 48/1OZ
  • #99588 – Tiger Spice Chai, 4LB
  • #99348 – Masala Chai Concentrate, 12/32OZ
  • #99532 – Peach Blossom, 1LB
  • #97990 – Iced Classic Black Tea, 24/1GAL

COLORADO

  • #19525 – Chai Concentrate, 6/32OZ
  • #23503 – Colorado Green Tea, 50CT
  • #23502 – Colorado Chamomile, 50CT
  • #23487 – Colorado Iced Hibiscus, 12/12OZ
  • #99634 – Early Grey, 50CT
  • #99633 – Blueberry Hibiscus, 50CT

Have a Variety of Delicious Grab & Go Pastries and Food Items

There is no need to have a full kitchen to show that your coffee shop has the recipe for success. Consider curating specialty baked goods like muffins, croissants and other pastries baked fresh and brought to you by What Chefs Want. By going the extra mile with delicious options you’ll have customers buzzing with excitement about your shop.

Take it to the next level: Make sure to include gluten free and dairy free options for your guests who may appreciate the extra care for their dietary restrictions.

  • #90468 – Croissant – Ghyslain
  • #95776 – Macarons – Ghyslain
  • #18938 – Grandola Granola – Ellas – GF
  • #90246 – Rolled Wafer Cookies
  • #33997 – Yumbana Chocolate Chip Cookies – GF
  • #33986 – Yumbana Blueberry Muffins – GF

Prioritize Sustainability and Eco-Friendliness

Many customers prioritize sustainability and eco-friendliness when choosing where to spend their money. Set yourself apart by using compostable cups, lids, and utensils. Offer incentives for customers who bring their reusable cups, and implement recycling and composting programs. Share your sustainability efforts with customers to show your commitment to being responsible stewards of the environment.

  • #99381 – Compostable Eco Cup 12OZ, 1000CT
  • #99382 – Compostable Eco Cup 16OZ, 1000CT
  • #99303 – Compostable Eco Lid 10-24OZ, 1000C

With these tips, you can create a coffee shop that’s the cream of the crop. Whether it’s through specialty drinks, carefully curated milks, or delicious pastries, the key is to serve up something unique that keeps customers buzzing. With the right combination of quality and creativity, your coffee shop will be steaming ahead of the competition in no time.

And of course – if you are looking for even more coffee shop essentials, search COFFEE on the app or ordering website to see the hundreds of options available, including many of the everyday essentials that you need.

  • #98206 – Filters, 2GAL, 500CT
  • #99094 – Wooden Stirrer 7″, 5000CT
  • #99319 – Espresso Cleaner, 12/20OZ
  • #99160 – Hot Paper Cup 16OZ, 1000CT
  • #99095 – Hot Lid 12-20OZ, 1000CT
  • #10584 – Cold Cup Sip Lid 12-24OZ, 1000CT

*All products may not be available in each region. Please check the app or reach out to your customer advocate for availability.

Apr 18 2024
34

Talk Derby {menu} to Me: Celebrating Derby Tradition and Taste

By | Appetizers, Beef, Breads, Chocolate, Dairy, Desserts, Gourmet, Paper / To-Go, Seafood, Vegetables, What Chefs Want

What Chefs Want, founded and headquartered in Kentucky is proud to support Derby traditions for over 27 years! The Kentucky Derby is near and dear to us, but we believe the traditions and tastes of the Derby expand well beyond just the Kentucky borders. This year, whether you are jockeying for position among best Derby menu features or just want to celebrate from afar, our handpicked selections and ingredients are sure to impress your guests with a taste of true Kentucky spirit.

As Louisville gears up for the Kentucky Derby, the city comes alive with excitement and anticipation. Known not only for its fast horses but also for its distinctive culinary culture, the Kentucky Derby offers a perfect opportunity to showcase flavors and traditions. At What Chefs Want, headquartered right in the heart of Derby activities, we’re dedicated to providing chefs with high-quality, ingredients that reflect the rich heritage of this historic event.

Keep your eyes peeled for our BOLD RED ingredients. These are ingredients from Kentucky producers and vendors to showcase even more Kentucky tradition.

And They’re Off – Starters

Bourbon-Glazed Shrimp Skewers

Kick off the Derby festivities with these sweet and smoky skewers. The bourbon smoked sugar gives the shrimp a unique Kentucky twist, perfect for setting the culinary mood.

  • Shrimp – Mariblu 13/15 PDT/ON 5/2LB – 33189
  • Sugar – Bourbon Smoked 13oz Jar – 97222
  • Skewers – bamboo pick paddle 7″ – 98114

Kentucky Hot Brown Sliders

This miniature version of the classic Kentucky Hot Brown is a must for any Derby menu. These sliders feature juicy turkey and crispy bacon topped with a rich Swiss cheese sauce, all nestled in a soft brioche bun.

  • Turkey – Fischer farms Boneless, Skinless, Raw, Whole 4-5 CT – 33919
  • Bacon – Broadbent sliced KY – 5 lb pk – 95032
  • Tomatoes – heirloom 10 lb cs – 50014
  • Slider Buns – brioche 160/1.4 OZ – 90720
  • Swiss Cheese – shredded 10 lb bag – 91277

Kentucky Lamb Sliders with Mint Sauce

Offer your guests a taste of Kentucky’s pastoral heritage with these savory lamb sliders, enhanced by a fresh mint sauce that complements the rich flavors of the meat.

  • Lamb – 20z Freedom Run 64/2oz – 49980
  • Slider Buns – brioche 160/1.4 oz – 90720
  • Paprika – Bourbon Smoked 4.5lb tub – 97156
  • Yogurt – plain 4% greek 32 oz – 97999
  • Mint – fresh by the lb – 40018
  • Arugula – baby cleaned 1.5 lb bag – 20225

Main Courses that Win, Place or Show

Scallop and Corn Salad

This light and refreshing salad features plump scallops and sweet corn as the stars, with a tangy lime dressing that brightens the entire dish.

  • Scallops – u/8 dry domestic – 32713
  • Corn – fresh kernel 4/5 lb cs – 17043
  • Bell Pepper – red/grn dice 3/8″ 10lb – 17430
  • Jalapeno – diced 2/5 lb cs – 99933
  • Red Onion – diced 2/5 lb cs – 70015
  • Lime juice – Natalie’s 6/32oz cs – 99203

Pecan-Crusted Salmon with Sweet Tea Glaze

Nothing says “southern cooking” like sweet tea and pecans. This dish combines them with luxurious Ora King salmon for a main course that’s both innovative and deeply rooted in southern tradition.

  • Ora King salmon – Fillet S-On 3-4lb – 48083
  • Pecans – pieces raw 2 lb bag – 95322
  • Bread crumbs – panko fine 20 lb cs – 13002
  • Paprika – bourbon smoked 7 oz – 97082
  • Worcestershire – Bourbon Barrel aged 1 gal – 96121
  • Tea – Luzianne bag w/filt 32/3 oz cs – 02570

Kentucky Wagyu Smash Burger

A juicy Wagyu burger that captures the essence of high-quality Kentucky beef, served with a tangy dill pickle ketchup that adds an unexpected twist to each bite.

  • Black Hawk patty – 8 oz frzn – 30108
  • Brioche bun – Rotella – 4.25″ 4/12 CT – 14618
  • Cheese – American – 160 slice 4/5lb ca – 15472
  • Worcestershire – Bourbon Barrels Aged 1 Gal. – 96121
  • Mayonnaise – Duke’s 4/1 gal cs – 98048
  • Ketchup – Milo’s Dill Pickle 6/14 OZ – 22586

Lobster and Grits with Scallop Cream Sauce

Enhance your Derby menu with this luxurious take on a southern classic. The creamy grits and rich lobster are complemented by a delicate scallop sauce.

  • Lobster tail – 5/6oz Cold Water – 48421
  • Lobster stock – Stock Shop 10/2 lb – 24073
  • Grits – White Weisenberger 25 lb bag – 92206
  • Heavy cream – 36% 12/1qt cs – 26967

Beef Tenderloin with Henry Bain’s Sauce

This robust entrée features tender beef tenderloin paired with a unique, locally cherished Henry Bain’s sauce, delivering a taste of Kentucky history in every bite.

  • Beef Tenderloin – choice 5 & up case – 00089
  • Henry Bain’s Sauce – Bourbon Barrel Foods – 1 gal each – 21786
  • Parsley – micro 6 oz pk – 02937

Bits and Pieces: Side Dishes to Impress

Collard Greens

A staple in southern cooking, these collard greens are slow-cooked with smoked ham hocks and a hint of apple cider vinegar for a touch of sweetness.

  • Collard Greens – chopped 4/2.5lb cs – 20121
  • Ham Hock – smoked, frzn 10 lb avg – 00451
  • Chicken Broth – Stock Shop 4 lb tub – 31674
  • Apple Cider Vinegar – Madhouse – 18694
  • Bourbon Black Pepper – Bourbon smoked – 7.5oz – 97093

Fried Okra

Crispy and golden, this fried okra is a crowd-pleaser. It’s dusted with a blend of cornmeal and flour seasoned with bourbon smoked paprika for a distinct flavor.

  • Okra – fresh, case – 20918
  • Buttermilk – whole fat 1/2 gal ea – 02550
  • Cornmeal – Weisenberger 25 lb bag – 92220
  • Flour – a/p Weisenberger 25 lb bag – 93311
  • Paprika – Bourbon smoked 4.5lb tub – 97156

Cheese Grits

Creamy and comforting, these cheese grits are made with rich butter and Emmenthal cheese, providing a perfect side dish that’s simple yet satisfying.

  • Grits – yellow Weisenberger 25 lb – 92219
  • Chicken Stock – Stock Shop 4/4 lb – 27262
  • Cheese – Emmenthal shredded 5-6lb – 91349
  • Butter – Beurremont 83% 36/1 lb cs – 93072

The Finish Line: Desserts

Derby Pie

A decadent dessert with a nutty, chocolatey filling, this pie is a beloved Kentucky tradition. It’s the perfect sweet treat to conclude your Derby celebration.

  • Pie Shell – 9″ deep frozen 20 ct cs – 90473
  • Pecans – pecans halves raw 2 lb bag – 95321
  • Chocolate chips – semisweet 2lb bag – 92130
  • Sugar – bourbon smoked 6x13oz jar – 97236
  • Vanilla Extract – pure, quart – 93209
  • Ready to Eat Derby Pie 9” (Item #16632) OR Derby Pie Sheets 8”x12” (Item #02921)

Bourbon Bread Pudding

Rich and custardy, with a hint of bourbon and tart cherries, this bread pudding is an ode to Kentucky’s favorite spirit and a fitting finale to your Derby menu.

  • Brioche Bread – Ghyslain 8 x 20 oz – 90479
  • Whole Milk – Chaneys whole 4/gal – 23275
  • Heavy Cream – 36% 12/1qt cs – 26967
  • Sugar – Bourbon smoked – 6x13oz jar – 97236
  • Brown Sugar – dark 24/1 lb cs – 22808
  • Dried Fruit – tart cherries 5lb bag – 93105

And we’re off to the races! With these menu ideas and premium ingredients from What Chefs Want, you’re all set to create a Kentucky Derby dining experience that’s as exciting as the races themselves. Celebrate this cherished tradition with flavors and producers that speak to the heart of Kentucky.

*All products may not be available in each region. Please check the app or reach out to your customer advocate for availability.

Apr 12 2024
37

Mother’s Day Brunch: Menu Inspirations for Chefs

By | Beef, Beverages, Breads, Chocolate, Dairy, Desserts, Gourmet, Paper / To-Go, Seafood, Vegetables

Mother’s Day is that special time of year when we get to celebrate the incredible women in our lives. For chefs, it presents a unique opportunity to craft a menu that’s as memorable as the day itself. This Mother’s Day, why not refresh your brunch offerings with some inspired menu ideas that feature some favorite ingredients from What Chefs Want? We’ve gathered some brunch ideas that not only taste incredible but also pay homage to the love and care all mothers give.

Seafood: Brunch Edition

Elegant Bagel & Lox Tray:

Create a stunning bagel and lox tray featuring everything bagels & smoked salmon. Accompany with whipped cream cheese, capers, thinly sliced red onion, and a sprinkle of fresh dill. Allow guests to build their dream bagel, combining the smoky richness of salmon with the tangy bite of capers.

  • Frothy Monkey Everything Bagels (12/6 ct case CS – item #97926)
  • Kendall Brook Smoked Salmon (item #48725)
  • Great Lakes Cream Cheese (3 LB blk – item #91035)
  • Capers (Non-pariel 6/32 OZ case – item #98839)
  • Fresh Dill (1/4 LB – item #40038)

Crab Benedict:

Upgrade the classic Benedict with pasteurized Blue Lump Crab served on top of a toasted, artisanal baguette topped with a silky hollandaise sauce. It’s a luxurious twist on a brunch staple.

  • Blue Lump Crab (item #48206)
  • Ghyslain Baguette (18 Ct – item #90447)
  • Liquid Whole Eggs (15/2 LB item #80006)

Saffron Shrimp Over Lemon-Herb Grits:

Wow with a luxurious version of the Southern classic: Saffron Shrimp Over Lemon-Herb Grits. Begin by sautéing Mariblu Shrimp with a pinch of saffron and garlic, to highlight the shrimp’s natural sweetness while adding an aromatic flair. Serve these golden, flavorful shrimp atop creamy grits infused with lemon zest and a medley of fresh herbs like dill and parsley. This combination brings a fresh, zesty twist to the rich, comforting grits.

  • Mariblu Shrimp (21/25 PDT/ON – item #33191)
  • 100% Pure Spanish Saffron (item #97113)
  • Grits (item #92205)

Land Meets Luxury

Crispy Airline Chicken with Spring Vegetables and Lemon-Herb Butter:

Roasted Airline Chicken Breast, seasoned and roasted until the skin is wonderfully crispy. Serve alongside sautéed spring veggies like baby turnips and carrots. Finish with a lemon-herb butter sauce, combining melted butter, lemon juice, fresh dill, and capers for a burst of bright flavor.

  • Airline Chicken Breast (7-9 oz breast – item #72001)
  • baby turnips (24 Ct Case – item #20541)
  • baby carrots (24 Ct Case – item #20482)

Lamb Lollipop Chops with Mint Pesto:

Go ahead, mom might want to indulge. Offer Lamb Lolly Pop Chops adorned with a fresh mint pesto. The rich flavor of lamb paired with the zesty mint is a combination that will win over any heart.

  • Lamb Lolly Pop Chops (frozen – item #98661)
  • Fresh mint  (item #40018)

Filet Benedict with Horseradish Hollandaise:

Try this refined take on Eggs Benedict, featuring seared Beef Filet on toasted artisanal bread. Top with a poached egg and drizzle with a zesty horseradish hollandaise sauce for a perfect blend of flavors.

  • Beef Filet (C/C CHOICE 2 PACK – item #00628)
  • Horseradish – (item #03960)

Pork Lomo Hash with Sweet Potatoes and Apples:

This dish is both hearty and refined. Pan-sear slices of Iberico Pork Lomo until they’re perfectly caramelized, then chop them into bite-sized pieces. Combine with roasted sweet potatoes and sautéed apples for a sweet and savory hash. Season with a touch of cinnamon and fresh thyme to tie all the flavors together.

  • Iberico Pork Lomo (8/2.25 LB – item #10345)
  • Sweet potatoes (item #99848)
  • Thyme (item #40031)

Refreshing Sips and Sweet Treats

Peach Bellini Bar:

Let your guests customize their drinks with a Bellini bar, featuring Island Oasis Peach Mix and Prosecco. It’s a fun, interactive way to toast to the amazing moms.

Main Ingredients: Peach mix, Prosecco, raspberries, peaches, edible flowers

  • Island Oasis Peach Mix (12/32 oz – item #14427)
  • Raspberries (item #10413)
  • Edible Flowers (item #40412)

Grapefruit Hibiscus Mimosa:

Mix grapefruit juice with Raspberry Hibiscus Sparkling Water for a floral twist on the classic mimosa. Serve in flutes with a thin slice of grapefruit as garnish.

  • Natalies’s Grapefruit Juice (Quart – item #96570)
  • Raspberry Hibiscus Sparkling Collagen Water (12/12 oz – item #22710)
  • Grapefruit (item #99835)

Chocolate Truffle & Macaron Assortment:

Offer a decadent array of Ghyslain Chocolate Truffles and Ghyslain Macarons Vive. Arrange on a cheese board with fruit & nuts (for an elegant presentation that invites guests to indulge in a sweet finale. Don’t forget to let mom take first pick!

  • Ghyslain Chocolate Truffles (120 Ct – item #92197)
  • Ghyslain Macarons Vive (150 Ct – item #95776)
  • Verterra Cheese Boards (8×8 100 Ct – item #34067)

Lemon-Rhubarb Cheesecake:

End on a sweet note with slices of Libby’s Cheesecake topped with a tart lemon-rhubarb compote. It’s the perfect balance of sweet and tangy, and Libby’s Cheesecake is the perfect canvas to show off amazing compote and topping combinations.

  • Libby’s Tall Cheesecake (2/16 slices – item #16680)
  • Organic Rhubarb (Oregon – 15 Lb case – item #19280)

Mother’s Day brunch is more than just a meal; it’s a celebration of love, care, and gratitude. By incorporating some of these menu ideas featuring What Chefs Want’s premium ingredients, you can offer a brunch experience that mothers will remember fondly. Each dish has been thoughtfully designed to be fresh and full of flavor, ensuring that your guests leave with full hearts and satisfied appetites.

*All products may not be available in each region. Please check the app or reach out to your customer advocate for availability.

Mar 29 2024
33

Spring Forward: Refreshing Menu Ideas to Welcome the Season

By | Baking, Cheese, Dairy, Farm To Table, Gourmet, Local, Produce, Seafood, Staples, Vegetables, What Chefs Want

As the snow melts away and the first green shoots begin to appear, chefs everywhere know it’s time to rejuvenate their menus. Spring brings a bounty of fresh produce and new flavors, offering a fantastic opportunity to introduce vibrant, light, and refreshing dishes. This article is a springboard for those looking to infuse their menus with the essence of spring, presenting ideas and dishes that are as fresh as the season itself.

Embrace the Season’s Best

Seasonal Vegetables Front and Center

Spring is synonymous with fresh produce. Think tender greens, sweet peas, artichokes, and asparagus. These vegetables can easily become the star of any dish, offering a crisp, fresh taste that’s perfect for the season.

Grilled Asparagus with Hollandaise Sauce: A simple yet sophisticated side that highlights the asparagus. Main ingredients: asparagus spears, butter, egg yolks, lemon juice, cayenne pepper.

  • Asparagus – Jumbo – item #20001, Large – item #20080, Standard – item #20005
  • Lemons – item #04019
  • Butter – unsalted – item #93001

Spring Vegetable Risotto: Creamy and comforting while still being light. Main ingredients: Arborio rice, chicken or vegetable stock, Parmesan cheese, a mix of spring vegetables (peas, asparagus, baby carrots).

  • Carrots – item #20467
  • Carrots – diced #20456 *diced in house by our Prep Kitchen team to save you time!
  • Arborio rice – item #94928
  • Parmesan cheese – grated – item #91272 (also available shaved, shredded or whole)

Pea and Mint Soup: Vibrantly green and refreshingly light. Main ingredients: fresh peas, mint leaves, vegetable stock, onion, garlic, and light cream.

  • English Peas – item #09570
  • Fresh mint leaves – item #40052
  • Roasted Vegetable stock base – item #96117

Herb-Infused Dishes

Herbs come back to life in spring, bringing their fresh aromas and flavors. Integrating a variety of herbs into your dishes can add a new dimension of taste.

Herb-Infused Grilled Pork Chops with a Spring Herb Chimichurri: This dish captures the essence of spring through the use of fresh herbs both in the marinade and in the chimichurri.  Main ingredients: bone-in porkchops, fresh rosemary, thyme, parsley, garlic, cilantro, lemon juice.

  • Bone-in Berkwood Center Cut Pork Chop – item #00829
  • Parsley – item #40009
  • Garlic – peeled – #70118

Lemon Herb Chicken: Light and zesty, perfect for a spring evening. Main ingredients: chicken breasts, lemon zest and juice, olive oil, rosemary, thyme, garlic.

  • Springer Mountain Farms airline chicken breast – item #18270
  • Pons Spanish Extra Virgin Olive Oil – item #95413
  • Fresh Rosemary – item #40023

Light and Bright

Salads That Excite

Spring is the perfect time to revamp your salad offerings with light, yet satisfying options that incorporate fruits, nuts, and cheeses.

Strawberry Spinach Salad: A sweet and savory combination. Main ingredients: fresh spinach, strawberries, goat cheese, walnuts, balsamic vinaigrette.

  • Baby spinach – item #20280
  • Strawberries – item #10422
  • Capriole Tea Rose Goat Cheese – item #91921

Citrus and Avocado Salad: Creamy and citrusy, a delight for the taste buds. Main ingredients: mixed greens, orange segments, grapefruit segments, avocado, almonds, citrus vinaigrette.

  • Lettuce – Arcadian Mix – item #02518
  • Grapefruit – item #99835
  • Avocado – item #20063

Seafood Selections

Seafood is a great choice for spring menus, offering dishes that are both light and satisfying.

Seared Scallops with Pea Puree: Elegant and easy to prepare. Main ingredients: scallops, fresh peas, mint, butter, lemon.

  • Scallops – U/10 – item #32502
  • Scallops – U/8 – item #32713

Grilled Halibut with Mango Salsa: A tropical twist that screams spring. Main ingredients: halibut fillets, mango, red bell pepper, jalapeno, lime, cilantro.

  • Wild Alaskan Halibut – item #48052
  • Mango – item #10902
  • Jalapeno – item #20825

Farm to Table Connection

Highlighting Local Producers

Spring is an excellent time to strengthen relationships with local farmers and showcase their produce directly on your menu. Dishes that tell a story about where their ingredients come from can create a deeper connection with diners.

Local Farm Vegetable Tart: A rustic and visually appealing dish. Main ingredients: seasonal vegetables from local farms, puff pastry, ricotta cheese, fresh herbs.

  • Fresh morel mushrooms – item #30911
  • English peas – item #09570
  • Ricotta cheese – item #91094

Farmers’ Market Salad: Change weekly based on what’s available locally. Main ingredients: mixed greens, edible flowers, heirloom tomatoes, cucumber, fresh cheese, vinaigrette made with local honey.

  • Edible flowers – item #40032
  • Fava beans – item #20721
  • Heirloom cherry tomatoes – item #50901

Refreshing Beverages

Spring-Inspired Cocktails and Non-Alcoholic Refreshments

Drinks can also reflect the vibrancy of spring, incorporating fresh fruits, herbs, and edible flowers to create sippable experiences that complement your dishes. A reminder that What Chefs Want has everything you need for your bar but the booze.

Cucumber Basil Gimlet: A crisp, herbaceous cocktail. Main ingredients: gin, fresh lime juice, simple syrup, cucumber slices, basil leaves.

  • Natalie’s Lime Juice – item #99203
  • Monin Pure Cane Syrup – item #97887
  • Cucumbers – item #20089

Strawberry-Rose Lemonade: A non-alcoholic option that’s visually stunning and delicious. Main ingredients: strawberries, rose water, lemon juice, sparkling water, sugar.

  • Rose water – item #93207
  • KY Greenhouse strawberries – item #34010
  • Mountain Valley Sparkling water – item #18096

Sweet Endings

Fruit-Forward Desserts

Spring’s arrival means the return of many beloved fruits. Desserts that showcase these fruits can provide a perfect end to any meal. WCW has the baking staples you need to create memorable desserts!

Rhubarb Crisp: Tangy and sweet, with a crumbly topping. Main ingredients: rhubarb, strawberries, sugar, flour, oats, butter.

  • Rhubarb – item #82871
  • Rolled oats – item #93426
  • Granulated sugar – item #99317

Strawberry Basil Sorbet: A sweet and herbaceous note to end on. Main ingredients: strawberries, basil, sugar, lemon juice.

  • Strawberries – item #10422
  • Fresh Basil – item #40037
  • Natalie’s Fresh Lemon Juice – item #99202

Bringing It All Together

Transitioning your menu for spring doesn’t just mean swapping out ingredients; it’s about capturing the essence of the season—fresh, light, and rejuvenating. Whether it’s by highlighting seasonal vegetables, incorporating fresh herbs, offering lighter main courses, or ending with fruit-forward desserts, there are countless ways to refresh your menu for spring. These ideas and dishes are just a starting point to inspire your creativity and help your menu bloom alongside the season. We are here and ready to offer you the freshest ingredients to help your menu shine.

Jan 12 2024
24

Udderly AMOOsing and EGGstraordinary Dairy Facts & Tips with Dairy Direct

By | Cheese, Dairy, What Chefs Want

Dairy, the unsung hero of every kitchen, takes the spotlight, and we’re dishing out some cool tidbits, tips, and tricks, courtesy of our friends at Dairy Direct! Fresh off a chat with the Dairy Direct squad, it’s clear they’re on a mission to deliver dairy beyond the ordinary. Their emphasis on freshness, efficiency, and high standards ensures that our chefs receive top-tier products.

So, grab your apron and let’s whisk our way through some fun facts and eggstraordinary uses that’ll make you say, “Holy cow, who knew dairy could be this udderly fantastic?”

Cottage Cheese is a powerful secret ingredient

Cottage cheese has been having kind of a moment the past couple of years, with TikTok trends showing cottage cheese added to EVERYTHING. While TikTok trends aren’t always great, they’re not wrong here. You can enhance the creaminess and richness of any dish without the need for excessive calories and fat. As a bonus, incorporate cottage cheese as an excellent protein source to sustain energy levels over extended periods. Your health-conscious patrons will thank you and your regular patrons will just appreciate the upgraded taste! Add it to scrambled eggs for lighter, fluffier eggs. Add it to meatballs to keep them moist when working with leaner meats. Add it to mashed potatoes for an undeniably smooth and velvety texture.

  • Cottage Cheese – 5 pound tub (item #93009)
  • Cottage Cheese – 4/ 5 pound tubs (item #93008)

Buttermilk used beyond breakfast

Move over buttermilk pancakes. In search of a simple method to tenderize your chicken or pork before cooking? Harness the acidic power of buttermilk as an excellent choice for a marinade ingredient. Enhance the flavor with ground spices such as paprika, garlic powder, and cayenne. Allow your protein to rest in this buttermilk-based marinade for a minimum of one hour, or for up to 24 hours.

  • Buttermilk – half gallon (item #02550)
  • Buttermilk – 9 / half gallon (item #93037)

Leverage Liquid Eggs to Make it Easy

No need to walk on eggshells, liquid eggs are a lifesaver in the kitchen. They have a longer shelf life, lasting up to three weeks. They are pasteurized to destroy Salmonella and other bacteria. Liquid whole eggs are simple to use, consistent in measurement, safe, and are high-quality. Regular eggs differ in sizes, so measurements aren’t always consistent. Perfect for batch cooking, custards, or as a base for delicate quiches, liquid eggs provide a streamlined approach to egg-based dishes. They are a perfect solution for high-volume kitchens.

  • Eggs – Liquid Whole – 2 pound (item #80007)
  • Eggs – Liquid Whole – 15/2 pound (item #80006)

Dairy Direct serves as the direct link to top-tier dairy, connecting consumers with products from local dairy farms predominantly in Northern Ohio, Southern Michigan, and Western Pennsylvania. Since 2007, Dairy Direct has championed freshness and quality, specializing in a range of dairy products available through What Chefs Want including, buttermilk, half & half, chocolate milk, eggs, sour cream, heavy cream, varieties of milk, peeled hard-boiled eggs, liquid eggs, and cheese. Their commitment to excellence goes beyond products, aligning with farmers and producers who uphold the highest standards of quality. Dairy Direct delivers dairy beyond the ordinary.

What Was That Tagline? “Milk, Does a Body Good.”

Milk stands as a nutritional powerhouse, contributing approximately 73% of the calcium available in our food supply. Packed with essential nutrients like protein, calcium, and vitamin D, one 8-ounce glass of milk offers the calcium equivalent of 4.5 servings of broccoli, 16 servings of spinach, or 5.8 servings of whole wheat bread. Additionally, chocolate milk emerges as a post-workout hero, combining fluids, carbs, and protein to effectively rehydrate and refuel muscles.

Tailor your recipes with precision by selecting the right milk variety. Utilize whole milk for indulgent dishes like mashed potatoes, 2% for lighter soups, and skim milk for calorie-conscious additions to coffee-based sauces.

  • Chocolate Milk 1% – Half Pint (item #02587)
  • Chocolate Milk 1% – 12/16 oz (item #15907)
  • Milk Whole – 4 / 1 gallon (item #93024)
  • Milk Whole – 1 gallon (item #93025)
  • Milk Whole – 50 / half pint (item #93032)
  • Milk 2% – 12/ 1 pint (item #23306)
  • Milk 2% – 1 gallon (item #93014)
  • Milk 2% – 4 / 1 gallon (item #93013)
  • Milk 2% – 50 / half pints (item #93031)
  • Milk 1% – 50 / half pints (item #99754)
  • Milk Skim – 4 / 1 gallon (item #93022)
  • Milk Skim – 1 gallon (item #93023)
  • Milk Skim – 50 half pints (item #93030)

Not to Be Cheesy, But…

Did you know that the average American eats around 23 pounds of cheese every year? Now that’s what we call a grate love affair! Cheddar is the most popular natural cheese in the U.S.! Cheddar has even made it to the moon. In 1962, NASA sent a specially crafted cheddar wheel on the spacecraft Ranger 7 to study how vacuum conditions affect food.

Swiss cheese comes in at a strong fourth place in popularity, in the US, but its number one in our hearts. Did you know that the holes in Swiss cheese are called “eyes,” and larger eyes are associated with a more robust and nutty flavor. So if the holes in swiss are called eyes, what do you call swiss cheese varieties without eyes? Blind. (No really, that’s a real thing! Look it up!)

  • Cheddar Cheese – Tillamook – 2 / 5pounds (item #02338)
  • Cheddar Cheese – Extra Sharp – Tillamook – 10 pounds (item #33573)
  • Swiss Cheese – Cut – 8 pound – (item #91453)

Sour Cream – Beyond the Baked Potato

Sour cream is a versatile kitchen ally, finding its way into baking, cooking, and condiments. With its rich and acidic profile, sour cream imparts a moist and tender texture to baked goods. It serves as the foundation for numerous dips and dressings, graces baked potatoes as a popular topping, and brings its tangy, smooth charm to soups and sauces. Some of our favorite sour cream swaps? Make a quick and tangy frozen yogurt by mixing sour cream with honey and your favorite fruit puree. Or give your potato salad a creamy kick by swapping some of the mayo with sour cream. It adds a delightful tanginess to this classic dish.

Sour Cream Tub – 32 pound case (item #16406)

Dairy, the unsung hero of every kitchen! Now, with What Chefs Want and our partners at Dairy Direct, we’re handing you the golden ticket to the dairy wonderland—think the highest quality and freshest dairy imaginable. Whether you’re spicing up your menu with cottage cheese creations or pondering the cosmic freshness of cheddar on the moon, we’re here, excited and ready to be your dairy dream team.

You can find these products from Dairy Direct at What Chefs Want:

  • Buttermilk – half gallon (item #02550)
  • Buttermilk – 9 / half gallon (item #93037)
  • Cheddar Cheese – Tillamook – 2 / 5pounds (item #02338)
  • Cheddar Cheese – Extra Sharp – Tillamook – 10 pounds (item #33573)
  • Chocolate Milk 1% – half pint (item #02587)
  • Chocolate Milk 1% – 12/16 oz (item #15907)
  • Chocolate Milk – 50 / half pint (item #93033)
  • Cottage Cheese – 5 pound tub (item #93009)
  • Cottage Cheese – 4/ 5 pound tubs (item #93008)
  • Eggs – Brown – Cage Free – 15 dozen (item #03979)
  • Eggs – Large – 1 dozen (item #04730)
  • Eggs – Large – 30 dozen (item #56800)
  • Eggs – XL – 30 dozen (item #04910)
  • Eggs – Liquid Whole – 2 pound (item #80007)
  • Eggs – Liquid Whole – 15/2 pound (item #80006)
  • Eggs – Hard Boiled – Peeled – 20 pound (item #80003)
  • Half & Half – 1 quart (item #02606)
  • Half & Half – 12/1 quart (item #02757)
  • Half & Half – 12/1 quart (item #29039)
  • Half & Half – 402 count portions (item #93021)
  • Heavy Cream 36% – quart (item #16407)
  • Heavy Cream 36% – 12/ 1 quart (item #26967)
  • Heavy Cream 40% – 12/ 1 quart (item #93017)
  • Heavy Cream 40% – 1 quart (item #93018)
  • Milk Whole – 4 / 1 gallon (item #93024)
  • Milk Whole – 1 gallon (item #93025)
  • Milk Whole – 50 / half pint (item #93032)
  • Milk 2% – 12/ 1 pint (item #23306)
  • Milk 2% – 1 gallon (item #93014)
  • Milk 2% – 4 / 1 gallon (item #93013)
  • Milk 2% – 50 / half pints (item #93031)
  • Milk 1% – 50 / half pints (item #99754)
  • Milk Skim – 4 / 1 gallon (item #93022)
  • Milk Skim – 1 gallon (item #93023)
  • Milk Skim – 50 half pints (item #93030)
  • Orange Juice –1 gallon (item #14462)
  • Orange Juice – 4/1 gallon (item #14461)
  • Sour Cream Tub – 32 pound case (item #16406)
  • Swiss Cheese – Cut – 8 pound – (item #91453)

* Some featured items may not be available in all regions. Please contact your customer advocate for substitutions or new fresh, healthy menu ideas.