Saputo-owned cheese brand Montchevre has unveiled its all-new line of sweet and creamy goat cheese flavors, which are set to be released this week at major retailers. The new offerings include a 'Hibiscus Cherry Goat Cheese Log,' and a complete line of 'Topped Goat Cheese,' which to start will consist of two flavors: 'Roasted Red Peppers' and 'Cranberry and Port.'
The new Hibiscus Cherry Goat Cheese Log is described as delivering a sweet yet tart taste with flavors that are reminiscent of sangria. The cheese is meant to be paired with champagne, white wine, or prosecco, as well as nuts and berries.
"As hibiscus is the flavor of the summer, we’re thrilled to introduce it in our famous goat cheese log, as the tartness of the flavor really cuts through the tanginess of our goat cheese, making it a natural flavor pairing," said Saputo USA’s executive chef and senior manager of culinary and sensory, Nikki Trzeciak.
Sangria-Flavored Goat Cheeses
Montchevre Launches New 'Hibiscus Cherry Goat Cheese Log'
Trend Themes
1. Sweet & Savory Cheese Flavors - Fusing sweet and savory flavor profiles in cheeses creates an opportunity for disruptive innovation and new product launches.
2. Cheese Pairings - Offering cheese with suggested pairings with specific drinks, fruits, and nuts is an opportunity for disruptive innovation in the cheese industry.
3. Innovative Goat Cheese Products - Creating new and innovative goat cheese products with unique flavor profiles is a potential opportunity for disruptive innovation.
Industry Implications
1. Dairy - Using innovative flavor combinations and suggested pairings between cheese, drinks, fruits, and nuts provides opportunities for new product development in the dairy industry.
2. Food and Beverage - New and innovative goat cheese products offer opportunities for the creation of unique dishes and cocktails within the food and beverage industry.
3. Retail - Providing consumers with unique and new cheese flavors and suggested pairings allows retailers to stay ahead of the curve and encourage customers to experiment with their food choices.