7 Best Things We Tried at the Fancy Foods Show

Last weekend, the Culture crew flew out to San Francisco to attend the Fancy Food Show, a semi-annual trade show for people in the food industry. We spent three days tasting our way through aisle after aisle of delectable cheeses, meats, jams, honey, chocolates, ice creams, kombuchas, coffees – anything and everything you’d ever want to eat!

Here are some of our favorite bites we discovered out at the Fancy Food Show, straight from the Culture crew’s mouth.

1. Stichelton Toasts from The Fine Cheese Co.

“I’ve long been a huge fan of Stichelton, a raw milk version of Stilton from cheesemaker Joe Schneider. These thin crispy toasts have all that robust and earthy flavor that I love and I bet they’ll taste unbelievable with the nutty, raisin notes in a glass of tawny port.” – Social Media Editor Erika Kubick

2.Adarré Réserve, a Rodolphe le Meunier Exclusive

“Rodolphe le Meunier fed me Adarré, a mixed sheep-goat wheel from the Basque region. It’s decidedly sweet, with buttery overtones and a velvety mouthfeel.” – Cofounder Lassa Skinner

3. Gorgonzola Dolce from CasArrigoni

“This spoonable Gorgonzola Dolce is my new kryptonite. It has the perfect consistency with flavors of sweet cream smoothing out a subtle but persistent bite. It’s begging to be tossed with pasta or smeared on fruit bread.” – Cofounder Stephanie Skinner

4. Everything Seasoning Parmesan Crisps from Joyfull Bakery

“I noticed a lot of on-the-go cheese snacks this year, which I’m all about. I’m obsessed with everything bagels and parmesan crisps, and these flavor bombs are the best of both worlds. Talk about addicting.” – Social Media Editor Erika Kubick

5. Guava Marmalade from Guayeco Gourmet

“Mmmm, love me some guava! This marmalade is fruity without being cloying, and laden with chunks of guava – an excellent counterpart to a creamy cheese.” – Cofounder Lassa Skinner

6. Za’atar Flatbreads from Firehook Baked Crackers

“These might be my new favorite crackers. I carried a stash with me and paired it with all of the marinated feta and hummus I passed by. They’re so flavorful without being too salty and have the perfect texture for scooping up soft, dollopy Lebneh.” – Social Media Editor Erika Kubick

7. Pamplemousse Butter from Rodolphe le Meunier

“Rodolphe le Meunier is a compound butter genius. He introduced me to a startling pamplemousse butter. Who does stuff like that?!” – Cofounder Stephanie Skinner

Erika Kubick

Erika Kubick is culture's Social Media Editor. A monger-turned-preacher, she is devoted to turning on the next generation of cheese connoisseurs with seductive recipes, pairings, and enlightenment through her blog, Cheese Sex Death— a modern guide for cheese lovers.