{"id":50447,"date":"2026-01-15T16:44:17","date_gmt":"2026-01-15T21:44:17","guid":{"rendered":"https:\/\/culturecheesemag.com\/?p=50447"},"modified":"2026-01-16T11:27:27","modified_gmt":"2026-01-16T16:27:27","slug":"our-favorite-finds-from-the-winter-fancy-foodfaire","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/blog\/our-favorite-finds-from-the-winter-fancy-foodfaire\/","title":{"rendered":"Our Favorite Finds from the Winter Fancy FoodFaire*"},"content":{"rendered":"\n

Every year, the specialty food industry comes together at the Specialty Food Association’s Winter Show, this year launched as the Fancy FoodFaire*<\/a>, to spotlight new products and give buyers a first look at what may land on shelves, cheese counters, and menus in the year ahead. This winter\u2019s show in San Diego brought a wide mix of emerging brands and familiar names, all eager to share what they\u2019ve been working on.<\/p>\n\n\n\n

From thoughtful accompaniments and pantry staples to sweets, charcuterie, and standout cheeses, these are the products that caught our attention on the show floor\u2014items with strong flavor, smart execution, and clear potential for pairing and retail.<\/p>\n\n\n\n

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All-American Crispy Cornbread Crackers<\/a><\/strong> \u2014 Buttery, sweet-leaning cornbread flavor in a thin, snappy cracker that reads like savory shortbread. Ideal base for blue cheese + pepper jelly, or alpine cheeses + honey when you want crunch without stealing the show.<\/p>\n<\/div><\/div>\n\n\n\n

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Big Spoon Roasters Toffee Crunch<\/a><\/strong> \u2014 Creamy peanut\u2013cashew butter studded with toffee-candied pecans, toasted coconut, and cacao nibs\u2014sweet, salty, and ridiculously spoonable.<\/p>\n<\/div><\/div>\n\n\n\n

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Birdy\u2019s Mustards<\/a><\/strong> \u2014 Small-batch mustards that lean into the mustard seed itself\u2014bright, textured, and clean. Spoon a dollop next to washed rinds, p\u00e2t\u00e9, or cured meats.<\/p>\n<\/div><\/div>\n\n\n\n

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Chemin du Br\u00fbl\u00e9<\/a> from American Cheese Society award-winning Fromagerie La Station<\/a><\/strong>\u00a0\u2014 Organic, semi-soft washed rind with a signature line of vegetable ash and a smooth, melty paste\u2014think fresh butter + hazelnut with a savory, brothy edge. It\u2019s a natural with cornichons, mustard, and rustic bread, or alongside a nutty cracker and fruit preserves.<\/p>\n<\/div><\/div>\n\n\n\n

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Maestro Kitchen Chile Crunch <\/a>(Serrano\/Jalape\u00f1o)<\/strong>\u00a0\u2014 Crunchy chile slices in olive oil with garlic, salt, and rosemary\u2014bright heat, herbal lift, and serious texture. Use it like a finishing sprinkle on fresh ch\u00e8vre, triple cream, or panela fresca to wake up a mellow bite.<\/p>\n<\/div><\/div>\n\n\n\n

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LaClare Creamery Lemon Bar Ch\u00e8vre<\/strong> <\/a>\u2014 Creamy goat cheese with real lemon and a touch of vanilla\u2014tangy-sweet like the dessert, but still undeniably ch\u00e8vre. Gorgeous on a board with berries, shortbread-style cookies, or tucked next to buttery crackers for a sweet-savory interlude.<\/p>\n<\/div><\/div>\n\n\n\n

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Runamok Cocktail Mixers<\/a><\/strong> \u2014 Maple-sweetened cocktail mixers and syrups made with real herbs\/spices. Splash a little maple grenadine into sparkling water for an easy non-al cocktail, or whip up an Old Fashioned while you nosh on nuts + aged cheese for a grown-up snack spread.<\/p>\n<\/div><\/div>\n\n\n\n

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Sauc\u2019d Zhoug<\/strong> <\/a>\u2014 Herbaceous, zesty, and gently spicy: cilantro + jalape\u00f1o energy with roasted eggplant and toasted spices for depth. Pair with feta-style cheeses, bloomy rinds, or grilled halloumi.<\/p>\n<\/div><\/div>\n\n\n\n

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Southern Caramels Coffee Caramel<\/a><\/strong> \u2014 Soft, buttery caramel made with strong brewed coffee\u2014like a caramel latte in chew form.<\/p>\n<\/div><\/div>\n\n\n\n

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Tsar Nicoulai Sturgeon Jerky<\/a><\/strong> \u2014 White sturgeon jerky with a sweet-savory spice blend\u2014smoky, snackable, and a fun left-field swap for meat sticks. Add it to boards with briny accompaniments (pickles\/olives).<\/p>\n<\/div><\/div>\n\n\n\n

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Texas Iberico Lomo, Sweet Prickly Pear Cured Pork Loin<\/strong> <\/a>\u2014 Thin-sliced lomo cured ~60 days, marinated with prickly pear, coated with smoked paprika\u2014umami-rich with a delicate sweetness and a gentle spice hum. Pair it with aged sheep\u2019s milk tommes, or a nutty alpine, plus Marcona almonds to make the flavors pop.<\/p>\n<\/div><\/div>\n\n\n\n

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Cowgirl Creamery Wagon Wheel Reserve<\/a><\/strong> \u2014 This hand selected cheese is earthy and brothy with notes of roasted walnut, caramelized garlic, toasted hay, and melted butter. Definitely a wow wedge on a California-forward board.<\/p>\n<\/div><\/div>\n\n\n\n

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BelGioioso Calabrian Fresh Asiago<\/a><\/strong> \u2014 A new twist on a classic Italian-style cheese, this fresh Asiago is infused with Calabrian chili peppers for a balanced hit of heat that plays against the cheese\u2019s natural richness.<\/p>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

Every year, the specialty food industry comes together at the Specialty Food Association’s Winter Show, this year launched as the Fancy FoodFaire*, to spotlight new products and give buyers a first look at what may land on shelves, cheese counters, and menus in the year ahead. This winter\u2019s show in San Diego brought a wide […]<\/p>\n","protected":false},"author":11,"featured_media":50480,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10],"tags":[],"coauthors":[842],"class_list":["post-50447","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nOur Favorite Finds from the Winter Fancy FoodFaire* | culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Every year, the specialty food industry comes together at the Specialty Food Association's Winter Show, this year launched as the Fancy FoodFaire*, to\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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