Specialty Cheese
Forget Kraft singles, it’s now cave aged Gruyere or lavender infused goat cheese that’s being sliced or melted onto bread. Sold at farmer’s markets and gourmet grocery stores across the country, sales have increased steadily throughout the recession; last year sales increased 4.5 percent and numbers for 2011 are on track to beat that. “We expect sales to continue to increase in 2011,” said Kelli Beckel of Perishables Group, a consulting firm that tracks specialty food sales. The fancy cheeses are even being added to once-budget friendly American classics like grilled cheese sandwiches and macaroni and cheese.
