Why Isn’t There Enough Cheese in the Culinary Offerings?
Cheese is becoming an increasingly important part of the restaurant offering – but have we, as a region, fully leveraged its potential? Are we firmly rooted in tradition, or are we keeping pace with global trends? How do the big players, like the French, do it? Do we have the right offerings for restaurants, or are there steps to be taken – in products, collaboration, and market approach?
