This is a special message from Saputo Foodservice USA.

One of the best ways to please today’s knowledgeable and demanding restaurant customers is to feature Italian specialty cheeses in signature menu items. In fact, these premium cheeses are starring across the menu spectrum in everything from soups, salads and appetizers to specialty sandwiches, gourmet burgers and main courses.

Italian specialty cheeses are best known as key ingredients of Italian cuisine, delightful when sprinkled on pasta and used in many other flavorful applications. For example, combine grated Parmesan with wild mushrooms, garlic and sundried tomatoes to create a savory stuffing for veal chops. When making gnocchi, fold in some Parmesan with the potato, egg and flour to create an added dimension of flavor.

However, Italian cooking is just the beginning of the culinary applications for these flavorful cheeses. Try adding Asiago or Romano cheese to cream of tomato soup or corn chowder to impart a pleasing tanginess. Or toss Caesar salad with Asiago or Romano to lend a new spin to a classic.

Italian specialty cheeses also have a unique way of enhancing the flavor and texture of main course items. For a delicious seafood dish, coat a fillet of tilapia or sole with shredded Asiago or Parmesan and bake to create a golden, slightly crispy crust with greater flavor. The same technique can be used to create Parmesan Crusted Chicken Breasts. For even more flavor and crunch, add garlic, spices and breadcrumbs to the shredded cheese.

The crusting idea works great with sandwiches, too. For a standout grilled cheese sandwich, give the bread an exterior cheese crust that contrasts with the melted cheese inside. Simply melt grated hard cheese in a nonstick pan and press the bread slices onto the melted cheese. Grated hard cheese can also be melted on a silicone baking sheet to make lacy tuiles that are attractive and tasty soup or sandwich garnishes.

An increasing number of restaurant operators add value to the dining experience by crediting Italian specialty cheeses in the names of menu items. For example, an Asiago Artichoke Dip appetizer is much more marketable than a Cheese Artichoke Dip appetizer. If artisanal pizza is your game, proudly tell your customers that your pizza is topped with Asiago, Parmesan or Romano.

The Stella® brand has been a leader in Italian specialty cheeses for more than 85 years. Stella® Asiago, Romano, Parmesan and Fontinella® Cheeses make your menu more distinctive, excite customers and increase sales and profits.

• Stella® Asiago Cheese is offered in three aged cheese varieties: two-month, six-month and 12-month. Aging Stella® Asiago Cheese creates distinct flavor and texture and brings out more of its smooth, nutty, buttery sweetness. Find out which aged variety provides the best flavor to your signature meals.

• Stella® Parmesan Cheese is one of the finest Italian specialty cheeses available. Its subtle, slightly nutty flavor is superb with pasta, salads, soups, grilled vegetables and main courses. Our 10-month aging process gives the cheese its golden color and a unique granular texture that simply melts in your mouth.

• Stella® Romano Cheese is aged for five months, giving it a sharp, pleasantly tangy flavor. Use Romano with fresh tomatoes, chopped basil and olive oil as a bruschetta topping, sprinkle it over vegetables or toss it with pasta, olive oil and sautéed garlic. It is great with today’s trendy Mediterranean cooking as well as classic Italian cuisine.

• Stella® Fontinella® Cheese, made with a unique recipe created a century ago, is available exclusively from Saputo Cheese USA Inc. It is aged for two months, giving it just a hint of sharpness. Fontinella® Cheese shines in everything from burger toppings to grilled vegetables to signature panini.
 

For more information about how Stella® Italian cheeses can help make your menus more distinctive and profitable, call your Saputo Foodservice USA representative at 800-824-3373, or visit www.saputousafoodservice.com.