Continuing the discussion about the importance of cheese importers and distributers to the cheese chain, host Greg Blais chats with Stephanie Ciano and Shelli Morton of Crystal Food Import/Worlds Best Cheese. Stephanie and Shelli talk about the history of Crystal Food, and how the company has changed the industry and adapted to changes in American cheese culture. During the busy holiday season, cheese shops around the country stock their walk-ins and cheese cases to the brim. Tune in to hear all of the details about how that cheese gets from the farm to the counter from two veterans in the cheese biz. This program was brought to you by The Wisconsin Milk Marketing Board. Theres exciting things going on in the cheese world beyond what we know now. I was just reading an amazing article about cheese production in India! [17:00] Its great to learn your geography from cheese! [18:45] --Shelli Morton on Cutting the Curd I do think its important for retailers to have a close relationship, knowing the product, and being able to reach out to cheese makers. [23:55] --Stephanie Ciano on Cutting the Curd
Continuing the discussion about the importance of cheese importers and distributers to the cheese chain, host Greg Blais chats with Stephanie Ciano and Shelli Morton of Crystal Food Import/World’s Best Cheese. Stephanie and Shelli talk about the history of Crystal Food, and how the company has changed the industry and adapted to changes in American cheese culture. During the busy holiday season, cheese shops around the country stock their walk-ins and cheese cases to the brim. Tune in to hear all of the details about how that cheese gets from the farm to the counter from two veterans in the cheese biz. This program was brought to you by The Wisconsin Milk Marketing Board.
“It’s great to learn your geography from cheese!” [18:45]
—Shelli Morton on Cutting the Curd
“I do think it’s important for retailers to have a close relationship, knowing the product, and being able to reach out to cheese makers.” [23:55]
—Stephanie Ciano on Cutting the Curd