Cheese: A Corporate Development Chef’s Perspective
Prepared Foods talks with Glenda Murray, CRC, CEC, corporate development chef for cheese processor Sargento Foods Inc., Plymouth, Wis.
Prepared Foods: What have been a few of the most interesting culinary or menu trends involving cheese?
Glenda Murray: I can still remember my mom always coming home from the store with a plain, big, 5lb block of cheddar cheese. It wasn’t even pre-sliced. By comparison, now we enjoy so many varieties, such as Oaxaca or those flavored with chilis, basil and smoked meats.