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R e s t a u r a n t D a i l y N e w s Tu e s d a y, M a y 1 9 , 2 0 1 5 4 2 GOAT CHEESE BECOMES A CHEF'S STAPLE WHILE GAINING SPACE ON THE SNACK PLATE By David Bernard Once a cheese of last resort for those intolerant or allergic to cow dairy prod- ucts, goat cheese has grown in popularity in the last 15 years to achieve mainstream status. With many chefs preferring the bright, tangy flavor of fresh chèvre over creamier cow's milk cheese varieties, goat cheese is "here to stay," according to Lynne Devereux, Marketing Manager at Laura Chenel's Chevre. The rise of goat cheese involves a confluence of factors, from consumer hunger for more healthful foods to the desire for local and artisan products, a taste-adventurous Millennial-generation consumer group along with increasingly knowledgeable and flavor-seeking con- sumers in all categories, to the goat dairy industry's dedication of more resources to education. Goat cheese's increasing popularity among American consumers is attributed to pioneering chef Alice Waters, who co- founded the Farm to Table movement of the 1980s and, working with Laura Chenel, intoduced diners at her Chez Panisse restaurant to goat cheese- inspired dishes. The news about goat cheese spread from there. "A lot of famous chefs worked at her restaurant first, and they went on to open restau- rants across the country," explained Jennifer Lynn Bice, CEO and President of Sebastopol, California's Redwood Hill Farm & Creamery. "Diners would enjoy these wonderful goat cheese dishes, and then go into stores look- ing for the cheese; and from there it just mush- roomed all around the country." While consumers came for the flavor and bright white, clean appearance of goat cheese, they stayed for the health benefits. Goat dairy products often work for those with lactose intolerance, and they contain a different saturated fat composi- tion from that found incow's milk. And it's also higher in calcium, vitamin A and often protein. Some varieties contain just a third of the fat and calories of cow's milk cheese. goat cheese got a hoof in the door, and to grow the category. While the cream cheese-like fresh chèvre, popular in baking and cooking, leads the category, an increasing number of small and some large producers have developed more and varied, quality cheeses, with producers like Redwood Hill Farm & Creamery offering unique varieties like Roasted Chile, Three Peppercorn and Garlic Chive chevres. Producers have also devel- oped harder, aged cheeses more conducive to snacking, sand- wich topping and other uses. Cypress Grove Chevre of Arcata, California, partners with a Dutch cheesemaker to produce the dense and chewy Midnight Moon, a Gouda-type cheese boasting a brown buttery flavor with caramel under- tones. Laura Chenel's Chevre's rich and nutty Tome is a pale ivory, firm cheese that slices and grates easily; and Redwood Hill Farm's offerings include Aged Cheddar and Smoked Cheddar. "When I first started here 15 years ago, we were trying to convince people that goats gave milk," said Lynne Devereux. "So the trajectory in the last 15 years has been fantastic." CABO CHIP FLAVORS MIRROR 2015 FLAVOR TRENDS According to a recent study, the biggest flavor trends of 2015 are expected to include unconventional flavor pairings, regional flavors, sustainable ingredients and savory updates on traditionally sweet items. Cabo Chips, a cantina style chip inspired by the beaches of Mexico, is right on trend with the launch of two new unique flavors that are both mouthwater- ingly delicious and surprisingly healthy – Churro and Mango Chili Lime. Cut from real tortillas, each chip is cooked in antioxidant-rich rice bran oil and made from 100 percent whole grains. They are also gluten-free, non-GMO verified, vegan, and kosher "It's astonishing how many ingredi- ents you'll find on food labels; many of which are tough to pronounce,"said Christian Bunte, Founder and CEO of Cabo Chips. "Cabo Chips are real chips made from real ingredients. Meaning our chips are cut from real tortillas, have pro- nounceable ingredients you can count on both hands, and they are packed full of flavor. It's hard to believe, but our Original flavor has only five ingredi- ents!" The new Churro and Mango Chili Lime Cabo Chips were born from regional flavors of Cabo San Lucas, Mexico, and were inspired by popular Mexican street-style treats. They are the first authentic, Mexican-style tor- tilla chips to combine these unusual flavors in a healthy, portable snack. Unlike other sweetened tortilla chips, the Cabo Chips Churro flavor is salt- free. On the opposite end of the spec- trum, the new Mango Chili Lime fla- vor caters to those looking for some- thing in the sweet and savory category while also incorporating ancient grains like teff and chia. Mango Chili Lime: 100 percent whole grain tortilla infused with mango, a splash of lime juice and a pinch of mild chili and sea salt. This blend of two ancient grains, teff and chia, is a play on the popular Mexican street and beach snack of mango on a stick. The only tor- tilla chips made using real mango, chili, and lime juice; a serving provides 60 mg of omegas, fiber and a full spectrum of other nutrients. The chips are cooked in antioxidant rich rice bran oil – high in gamma oryzanol, and they're gluten free, non-GMO, 100 percent whole grain, vegan and kosher, with no trans fat, no preservatives, dairy free, nut free and no artificial flavor. Churro: 100 percent whole grain vanilla tortilla chips with a dash of sugar and organic cinnamon, these are a healthy and portable twist on the popular Mexican desert. They're cooked with organic cinnamon and vanilla, which have been shown to balance blood sugar, reduce inflammation and aid in relax- ation. These are the only batch-cooked cinnamon and sugar chip on the market. They're also cooked in antioxidant rich rice bran oil – high in gamma oryzanol. They're gluten-free, non-GMO, 100 per- cent whole grain, vegan and kosher, with no trans fat, no preservatives, dairy free, nut free and no artificial flavor. The new flavors join Cabo Chips Original, an unconventional pairing of real soy sauce with lime juice, and Blue Corn, which is seasoned with a dash of sea salt and lime juice. Cabo Chips are made using a small-batch cooking method that results in a cantina-style crunch and texture, transporting the mind and taste buds to an authentic Mexican beachside cantina. The compa- ny uses only simple real ingredients for true flavors. This means no "flavor- ings," yeasts, or maltodextrin. Cabo Chips Original and Blue Corn flavors have only five ingredients – all easy to pronounce. Cabo Chips have a suggest- ed retail price of $3.49.