European Cheeses Make a Grand Debut at Summer Fancy Food Show in New York

In a significant moment for the gourmet food industry, European cheeses have taken center stage at the prestigious "Summer Fancy Food" event in New York. This annual gathering, recognized as one of the most important fairs for gourmet foods in the United States, ran from June 29 to July 1 at the Jacob K. Javits Convention Center. The event celebrated European gastronomic excellence, particularly focusing on the vibrant cheese selections from Spain, as part of the campaign "Discover the European Cheestories with cheeses from Spain."

Organized by the Interprofessional Dairy Organization (InLac) and supported by the European Union, this campaign aims to enlighten consumers about the rich heritage and flavors of Spanish cheeses. Certified cheese professional Erin T. Connolly led a series of exhibitions and tastings, introducing attendees to an impressive range of cheeses, including renowned varieties such as Arzúa-Ulloa PDO, Murcia PDO al Vino, Idiazabal PDO, and several others embodying the robust cheese-making traditions of Spain.

The Summer Fancy Food show, established in 1955, has been a platform not just for American producers but for international culinary artisans, emphasizing unique and high-quality food products. The event typically features two editions each year: the Winter Fancy Food in San Francisco and the Summer Fancy Food in New York, with the latter boasting a larger international footprint.

Spain's participation this year was particularly noteworthy, as it was designated as the guest country of the event. This allowed Spain to showcase its culinary offerings in a prime location, underscoring its commitment to quality, sustainability, and food safety—key attributes of European production methods. More than 150 different kinds of cheeses are produced in Spain, with around thirty of these recognized with special EU designations, further highlighting the country's contribution to the global cheese landscape.

Connolly remarked on the unparalleled variety of European cheeses stemming from Spain, praising the extensive range made from cow's, goat's, and sheep's milk. Many cheeses are crafted from breeds indigenous to the region, adding to their uniqueness. She emphasized, "Europe can boast of having some of the best references in the world. These cheeses are gastronomic jewels, authentically unique."

Continuing the theme of international exposure and growth, Nuria María Arribas, managing director of InLac, noted the importance of participating in such events as a strategic move to bolster the presence of European cheeses in the U.S. market. This initiative helps raise awareness and fosters expansion among American consumers, who are increasingly receptive to imported gourmet cheese.

Data from 2024 indicates a marked increase in exports for European cheeses from Spain, with volumes rising by approximately 6.95% to 125,206 tonnes and values increasing by 4.57% to 839.42 million euros. Notably, shipments to the United States comprise a significant portion of this trade, constituting 14.45% in value and nearly 8% in volume, which ranks the U.S. as the third-largest foreign market for Spanish cheeses.

Despite these advancements, Arribas asserted that substantial growth potential remains. "We are going to continue to bet firmly on this country," she declared, reinforcing the commitment to nurturing and expanding the presence of European cheeses in the American gourmet landscape.

In conclusion, the Summer Fancy Food fair not only serves as a platform for showcasing culinary artistry but also plays a critical role in fostering international trade and appreciation for quality food products across borders. The event's focus on European cheeses, particularly from Spain, exemplifies a successful blending of cultures through gastronomy, inviting food lovers to explore and enjoy new flavors while ensuring the sustainability and welfare of producers and their farming methods.