Recently, I’ve noticed fondue sets, including a pot, table stand with burner and color-coated forks, are being sold in cookware shops and online again. I say “again” because a couple of times in my past, serving fondue was all the rage, and I loved serving this to my family and friends.
People like to throw around superlatives when talking about the colossus of curd clout, that holey wheel so familiar, it has its own emoji—Emmentaler. It’s been called the world’s largest cheese, Switzerland’s most popular and one of the U.S.’s most imported. And according to Alfred Rufer, vice director of the Emmentaler Appellation d’Origine Protegée (AOP), it’s also the most copied.
The hottest trend in retailing is something called “omni-channel.” The big example that disrupted the whole industry was when Amazon bought Whole Foods. Though this combination of “Bricks and Clicks”—or physical stores and online purchases—is often what is spoken of when talking about Omni-Channel, it can also mean many different sales venues and delivery options.
As part of my job, i have the opportunity to travel, find new foods and beverages as well as take a deep dive into foods I already know. This fall, I joined a press trip to Trentino-Alto Adige and learned more about Speck Alto Adige PGI, a dry-cured and lightly smoked ham from Northern Italy.