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New on the Market for Spring 2021


We’ve rounded up six new products to look out for on your next shopping trip.


Swoon zero-calorie cocktail mixers are an innovative way to enjoy all your favorite cocktails at home with none of the sugar. Swoon uses monk fruit (a small, melon-like fruit native to China) to sweeten its mixers, simple syrups, and other drinks, so none of these zero-sugar alternatives includes any artificial ingredients. Plus, in Margarita, Cucumber Mint, and Ginger Lime flavors, there’s a Swoon Mixer for every weekend-ing occasion.

Finding yourself more on-the-go lately? (Or just too busy to put together a snack at home?) Good news: BelGioioso’s new Artigiano snack cheeses offer the upscale, indulgent flavors of Balsamic & Cipolline and Vino Rosso in convenient individual packages—the perfect solution to any midday slump.

Better-for-you snacking is growing, and Popchips brand is joining the party with its line of grain-free snacks. Made from vitamin-rich cassava root and air-popped, these chips contain 50 percent less fat than traditional fried chips and come in tasty flavors to pair with cheese.

Everyone’s favorite garlic-and-herb cheese spread, Boursin, is branching out to the dairy-free market. Newly released vegan Boursin is made from organic plant-based oils and promises the same irresistible texture and flavor as its dairy-based sibling.

This just in from Murray’s Cheese Caves: Finocchietto Blue, a lovechild of Point Reyes Creamery’s rindless Bay Blue and a fennel seed-based natural rind from Murray’s Natural Rind Cave. Each wheel is aged for 80 days in a vacuum-and flavor-packed environment. The result? A bold, earthy blue tinged with licorice flavor and a semi-sweet aftertaste.

Volpi’s iconic cured meats are going small. Their 1.5-ounce servings—featuring prosciutto, sopressata, spicy sopressata, and coppa—are a convenient way to take these artisan snacks with you, or serve them safely with friends at a socially distant gathering.

Monica Petrucci

Monica is Culture's Social Media Editor. Coming from a formaggio-obsessed Italian family, she was very excited to combine her passions for cheese and writing at Culture. She loves experimenting in the kitchen and pairing wine and cheese in her spare time.

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