{"id":2371,"date":"2025-02-04T16:26:15","date_gmt":"2025-02-04T16:26:15","guid":{"rendered":"https:\/\/www.sutyo.com\/impressions-and-highlights-of-cheese-from-the-2022-fancy-food-show-in-las-vegas\/"},"modified":"2025-02-04T16:26:15","modified_gmt":"2025-02-04T16:26:15","slug":"impressions-and-highlights-of-cheese-from-the-2022-fancy-food-show-in-las-vegas","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/impressions-and-highlights-of-cheese-from-the-2022-fancy-food-show-in-las-vegas\/","title":{"rendered":"Impressions and Highlights of Cheese from the 2022 Fancy Food Show in Las Vegas"},"content":{"rendered":"
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Editor\u2019s note: The Cheese Professor founder <\/em>Adam Levy<\/em><\/a> attended the <\/em>Winter Fancy Food Show<\/em><\/a> where he met with producers, retailers, and experts. This was the first in-person Winter Fancy Food Show since 2020. <\/em><\/p>\n

This year the Winter Fancy Food Show<\/span><\/a> moved its show from its longtime home base of San Francisco to the Las Vegas Convention Center.\u00a0 The show was well attended by domestic and international buyers and exhibitors. Many buyers and exhibitors were simply happy to see each other and sample each other’s wares. The international pavilions from Spain, France, and Italy all had a strong visible presence along with the California Milk Advisory Board<\/span><\/a> and Wisconsin Cheese<\/span><\/a> pavilions.\u00a0 <\/p>\n

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The Spain pavilion had an invite only luncheon they held each day of the show.\u00a0 Mat Schuster of Canela Bistro Wine & Bar<\/span><\/a> in San Francisco showcased food from the Spanish Pavillion including a cheese plate of Manchego, Oveja Anejo, Goat Blue, and Cana de Cabra.\u00a0 Mat shared his Spanish cheese picks<\/a> with us not long after the Cheese Professor launched.<\/p>\n

There were also several cheese consortiums present at the show showcasing their cheese producers. Interprofession du Gruyere<\/span><\/a> and Switzerland Cheese Marketing<\/span><\/a> were onsite with their Swiss Products.\u00a0 Parmigiano Reggiano<\/span><\/a> and Consorzio Formaggio Pecorino Romano<\/span><\/a> represented the Italian Cheese Consortiums with their individual producers providing samples from their booths.\u00a0 <\/p>\n

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Many individual domestic and international cheese producers were also very busy during the show.\u00a0 World Best Cheese’s<\/span><\/a> and Atalanta<\/span><\/a> full portfolio was on display. Cypress Grove Cheese<\/span><\/a>\u00a0 from California had a very busy stand as did Wyke Farms<\/span><\/a>, the largest independent cheese producer in Britain. Champignon<\/span><\/a> from Bavaria Germany presented their imported cheese as well as Hafco<\/span><\/a> with their cheese from Holland. Read more about Cypress Grove<\/a> or learn how they make a wedding cake from cheese wheels<\/a>. <\/p>\n

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The foot traffic was busy the first day on Sunday with long lines of attendees trying to enter the expo center to present their vaccination cards and or proof of recent negative covid test results.\u00a0 This caused many Sunday morning meetings to be canceled and postponed as the Fancy Food Show management team at times quarreled with those waiting to enter the show. The last day of the show exhibitors were more focused on one-on-one conversations as there was a major drop in foot traffic and distractions.\u00a0\u00a0 <\/p>\n

Overall, I was very happy I attended the Winter Fancy Food Show in its new location in Las Vegas. Everyone was happy to be in front of others and not just seeing each other on a zoom call or tasting out of box that was sent to you.\u00a0 I look forward to the Summer Fancy Food Show in New York. <\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Editor\u2019s note: The Cheese Professor founder Adam Levy attended the Winter Fancy Food Show where he met with producers, retailers, and experts. This was the first in-person Winter Fancy Food Show since 2020. This year the Winter Fancy Food Show moved its show from its longtime home base of San Francisco to the Las Vegas … Okumaya devam et “Impressions and Highlights of Cheese from the 2022 Fancy Food Show in Las Vegas”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-2371","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2371","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=2371"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2371\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2371"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2371"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2371"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}