Staying on top of trends is a tall order today, given the many operational challenges that chefs are facing. Bel Brands USA brings a rare, but valuable blend of tradition and innovation to foodservice operators. With more than 150 years of French cheesemaking expertise, this family company also maintains a robust innovation pipeline:

• meeting evolving consumer needs
• expanding flavor profiles and dietary considerations
• and offering new product solutions across its portfolio of brands

Bel Brands USA’s portfolio includes beloved brands primed for today’s most impactful trends:

• BOURSIN®: A fresh, herbaceous cheese that delivers a signature punch of savory flavor with versatility to enhance dishes across the menu
• PRICE*S® PIMIENTO CHEESE: Real cheddar cheese and pimientos with seasoning and creamy dressing that yields a spreadable texture and delivers the sweet, tangy flavors of the South
• BABYBEL®: 100% real cheese with its iconic red wax, delivers on-the-go snacking with a protein punch
• MERKTS® COLD PACKED CHEDDAR AND CRAFT BEER CHEESES: Rich, bold flavor made from 100% Real Wisconsin cheddar and locally brewed pilsner craft beer will amp up flavor on handhelds
• THE LAUGHING COW®: This iconic spreadable cheese makes it easy to capture that spontaneous purchase for both on-the-go snacking and better-for-you eating crowds

PLANT-BASED CHEESES:

• NURISHH®: Five plant-based cheese varieties, available in a mix of foodservice-packaged slices and shreds that will deliver the taste and texture consumers desire
• BOURSIN® DAIRY FREE GARLIC & HERBS CHEESE SPREAD ALTERNATIVE: A creamy and delicious spread ideal for dips, dressings, sauces and more

Bel Brands USA stands behind its signature brands with support for foodservice, understanding that back-of-house solutions have never been more critical to success than they are today.

5 TRENDS, 5 CHEESES

Chefs across the country turn to Bel Brands when creating innovative menus starring the singular qualities of cheese.

TREND 1: MEXICAN COMFORT

Pimiento Chilaquiles featuring Price*s Southern Style Pimiento Cheese 1

Jennifer Etzkin O’Brien, Senior Manager, Culinary Development, Marriott International, highlights the opportunity to harness pimiento cheese’s popularity and use it in a highly craveable Mexican comfort dish. “Chilaquiles are the ultimate comfort/breakfast food. They’re so satisfying and bold in flavor. The peppers in pimiento cheese lend themselves perfectly to this breakfast dish,” she says. Her Price*s Pimiento Chilaquiles star tortilla chips covered in roasted red pepper salsa, dollops of Price*s Southern Style Pimiento Cheese, poached eggs, avocado, pickled red onion and cilantro.

TREND 2: ELEVATED SANDWICHES

Roast Beef Sandwich featuring Merkts Craft Beer Cheese
2

Jennifer Daskevich, “World Sandwich Champion” and founder of Sandwich America, a site that celebrates the handheld, understands the importance of next-level flavor building. To elevate the everyday roast beef sandwich, she turned to Merkts Craft Beer Cheese, then rounded out the profile with dressed arugula, pickled peppers, crispy shallots and a drizzle of horseradish cream sauce. “The beer cheese is creamy and rich with a nice tang to it,” she says. “It adds a really pleasing mouthfeel and works so well against the acidity in the peppers. It’s also a surprise, which helps make it special.”

TREND 3: PLANT-BASED MENUS

Vegan Pull Apart Pizza featuring Nurishh Mozzarella-Style Cheese Alternative Shreds 3

Amy Smith, Sr. Director Culinary & Operations Innovation, Miller’s Ale House, worked
up this craveable, shareable Vegan Pull Apart Pizza, starring golden brown dough
layered with marinara, vegan pepperoni and Nurishh Mozzarella Shreds. “It is nothing
like the disappointing, starchy goop that I remember from the early 2000s,” she says.
“It’s stretchy, melts wonderfully, tastes super creamy, cheesy and delicious. It has a soft
texture, delicate flavor and incredible melt. Nurishh Mozzarella is the perfect alternative
to its dairy counterpart.”

TREND 4: MODERN BAKES

Boursin, Cremini Mushroom and Chicken Bake featuring Boursin Frozen Cubes 4

Matt Harding, Senior VP of Culinary & Menu Innovation with Piada Italian Street Food, based in Columbus, Ohio, relies on the convenience of Boursin Frozen Cubes when assembling his Boursin, Cremini Mushroom and Chicken Bake, a comfort-centric savory bake ideal for today’s takeout menus. It features a craveable, satisfying combination of roasted chicken, spaghetti, Parmesan, Boursin, Monterey Jack, cremini mushrooms, vermouth and panko.

TREND 5: TO-GO BENTO BOXES

Mini Babybel cheese makes a great centerpiece for innovative to-go snack boxes. 5

High-protein snack boxes, artfully prepared, offer guests memorable on-the-go eating
experiences. A Cheesy Trail Mix with crunchy nuts, creamy Mini Babybel cheese and tangy
fruit serves up feel-good foods. Other ideas for trendy bento boxes include Go Greek, with
Kalamata olives, cucumber, cherry tomato and Mini Babybel, and a Snack Pack, with roasted
almonds, clementine wedges, sesame crackers and Mini Babybel.