Come to cheeses – extreme cheeses, that is. One of the trends I spotted at the 2011 Winter Fancy Food Show. This radical bleu from Belgium has the mold spores distributed between the curds, rather than by injection after the cheese was formed.
OK, the Winter Fancy Food Show is just a memory (except to my thighs), and I’ve finally had a chance to post my picks for the top trends. Maybe I’m the last person to weigh in – but I’m betting Ive caught a few trends (and gained a few pounds) that some others might have missed. Everybody’s a (Mini) Cake Boss



















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