There has been a lot of talk in the cheese world about the business dealings of two of New York’s biggest cheese retailers- Murray’s Cheese and Artisanal Premium Cheese (Pacific Northwest Cheese Project, Serious Eats). The concept that the speciality cheese industry is growing in leaps and bounds is not new- the current rumblings are of interest because they are making us all wonder what the growth of our beloved industry is going to look like. Personally, I find both of these announcements incredibly interesting and yet not at all surprising. They are following the same trends we’re seeing in cheese production- expansion, expansion, expansion.
Both announcements come on the heels of this year’s American Cheese Society conference that had the biggest number of cheeses entered ever into it’s competition. It seems like a perfectly natural thing in our culture where commerce rules above all else that Murray’s would create a satellite store program and Artisanal would be purchased by some a large food company that no one knows much about beyond their ticker symbol. These opportunities have come to Murray’s and Artisanal because they offer great products and they are marketing machines- expert at making cheese seem both accessible and complicated enough that we also need them to tell us all about it.
To some extent, both NY area giants have garnered their reputation as cheese experts because they provided the you-can-only-get-it-here kinds of products that are made in small quantities and can be of incredible quality. Of course their cheese selections span the spectrum from precious to pedestrian but there is a focus on and touting of the precious. The interesting thing about their expansions will be to see what happens to the precious? I’m just not sure, particularly with the Murray’s setup how the kiosk at Krogers will feel like Murray’s without the presence of the precious.
Begins to beg the question- what is specialty cheese? The dillution of or alteration of that definition is going to be as big or a bigger deal than any independent retailer expansion over the coming decade. These retailers are taking advantage of an opportunity to increase their revenues, extend their brand, and to elevate the cheese experience of consumers across the country. Not so different from what is going on with cheese production- large dairy companies are stepping boldy into the “specialty cheese” market… Sargento Artisan Blends?
How can we blame them? There is an enormous opportunity in this sector of the cheese market and if it raises the bar on cheeses available to the average cheese consumer it might be a good thing. My bet is that most of us don’t have much of a problem with more Murray’s cheese counters, more online sales maybe even retail locations for Artisanal, or more “specialty cheeses”. The thing that worries me is the potential for commodification of “specialty cheese”. The fact that I feel like I have to put it in quotes doesn’t bode well but honestly I’m concerned about the motives behind the companies going first in these expansions (retailers and producers alike).
Generally I don’t have a huge problem with larger dairy companies venturing into the “specialty cheese” market. I also don’t have gripes with the early cheese-by-hand producers who have grown dramatically over the last decade. What bothers me is the creative marketing done by producers and retailers alike. the use of terms like family-run, hand selected, cave aged, traditional, etc.- all of these can be used to conjure visions of small farms with animals on pasture and craggy stone caves below the cheese house where appropriate molds linger around waiting to develop incoming handcrafted cheeses. Sometimes these terms are accurate but more often than not they are a tarted up version of what is actually happening. Mostly- in a market where it is so challenging to be an informed consumer- I want producers and retailers to be honest about what they’re doing. To be straight about what the products they are making and selling really are.
Artisanal and Murray’s have huge opportunities to help build the infrastructure of this growing business in a way that is both responsible and sustainable. They could opt to focus on getting regional specialties established and distributed within their area of origin, provide useful feedback on cheeses in development, or set standards for producers making cheese for them.
Bottom line: The companies that establish themselves as the true retail cheese experts early on will have considerable power in the market- I hope they will use it to help elevate the caliber of cheeses being produced and to support sustainable production methods. Too much to ask? I don’t think so- not for companies partnering with BIG FOOD.
Add comment August 17th, 2007