Speciality Food - October 2025

W hile compiling the 2025 edition of Inspirational Cheese Retailers , a huge number of specialist cheese shops and delis told us their standout best- seller was scooping Gorgonzola. Cheese as a dining occasion, whether used on grazing platters or melted into a fondue, has been soaring in the last 12 months, and this form of Gorgonzola, with its unctuously creamy texture and dramatic appearance, is certainly climbing up the food trend leaderboard on social media. Carron Lodge director, Tom Rhodes, says the wholesaler’s sales of scooping Gorgonzola have more than tripled this year. “It’s without doubt been one of the standout trends we’ve seen, quickly moving from a niche product to something with broad appeal.” The Cremoso scooping Gorgonzola range has gone down a stormwith Carron Lodge customers, available in regular, truffle or pistachio varieties. “I think part of the appeal is the theatre of it,” Tom continues. “Seeing the cheese being scooped adds a sense of occasion, and it allows shops to be directly involved in the process. It’s interactive and engaging, which makes it more than just a purchase – it becomes an experience.” Produced using pasteurised cow’s milk in Italy’s Lombardy region, scooping Gorgonzola (Gorgonzola al Cucchiaio) is crafted using the same methods as every other variety of this cheese, with one difference – the rind is removed from the paste after 60 days. Aged on for several weeks, the processes of proteolysis and lipolysis break it down, softening this cheese to the melting, oozing quality modern customers love. TOP OF THE BLOCK Peter Pooley, owner of Cheese & Bees, says there’s something wonderfully indulgent about a soft, creamy blue cheese, and adds he has been inundated with requests for scooping Gorgonzola. Agreeing with Tom, he says, “Customers do enjoy the theatre of it. I think it gives people a feeling of a fresher and more special product. The Gorgonzola’s history, combined with its rich, buttery flavour, also suits the current appetite for comfort foods with a touch of luxury.” Valentina Fine Foods’ Bruno Zoccola thinks scooping Gorgonzola is ‘having a moment’. “It’s incredibly indulgent, visually striking, and offers a unique sensory experience,” he says, adding that customers are drawn to its texture and rich flavour. “It feels luxurious but approachable,” appealing 60 days, it’s key to position this cheese so customers can see it, be intrigued by it, and ultimately buy it within a good timeframe. Tom’s main advice for retailers is to ensure it’s properly sealed with a lid at the end of service, keeping it away from open, white- rinded cheeses. “It also benefits from being worked a little each day, which helps maintain the right texture, and makes it even more appealing for customers.” Keep it in the box to maintain its shape, Jessica adds. “It works well displayed on top of the counter, especially in the cooler months. For serving, you can scoop it into ice cream pots with little spoons, which is a fun and memorable way to enjoy it.” Peter likes to showcase his scooping Gorgonzola right in the centre of the counter, with a spoon in it, ready to serve. “It draws the eye immediately and sparks conversations,” he says. “Keeping the surface neat between scoops helps with visual appeal, and offering tasters is essential. It goes a long way in converting curiosity into sales.” Temperature is everything, Bruno reveals. “Keep it cool – but not cold. We often bring it slightly closer to room temperature before serving so the texture is just right for scooping.” MAKING A SALE This cheese, displayed properly, sells itself, say our experts. But they all recommend sampling it in a way that demonstrates and showcases its beauty and luxurious appeal. Peter suggests drizzling it with honey and serving it with wedges of pear at the counter during tastings, while Bruno thinks you should offer it with some fig and toasted walnuts, or spread thickly over pieces of crusty bread, drizzled with aged balsamic. With a fridge life for customers over a few days (having been sold at the peak of perfection), offering recipe ideas and serving suggestions beyond grazing and cheeseboards is a fantastic way to create customer loyalty and engagement, Bruno adds. “It melts like a dream into risotto or polenta, and makes a decadent topping for grilled peaches or pears.” to consumers’ desire for bold, authentic and artisan-driven products. Watching a cheesemonger dip into the core of a Gorgonzola is part of the fun for customers, says Jessica Summer of Mouse & Grape. The product only being available in this format in delis and cheese shops could be one of the factors driving younger customers into speciality retail. If you’re not stocking it – you could be missing out! 27 COUNTERPOINT SPONSORED BY Customers enjoy the theatre of scooping Gorgonzola, and it gives people a feeling of a fresher andmore special product “Unless you have a whole wheel at home, it is not something you can easily recreate yourself, which makes it feel special,” Jessica says. “It is also such a fun way of presenting the cheese, almost ice cream-like.” At home customers can get creative with toppings, she says, such as drizzling with honey, scattering with fresh strawberries, adding a splash of balsamic, or even a few basil leaves. “It is interactive, playful and delicious.” Sales of the Italian delicacy are up. Here’s how (and why) you should be tapping into this top cheese trend HOWTOSELL SCOOPING GORGONZOLA CHOOSING YOUR CHEESE Bruno says the best variety will be glossy, with an almost buttery paste, and a good marbling of blue veining throughout. “The cheese should yield easily under gentle pressure and have a deep, creamy aroma – not overly ammoniated. A high- quality scooping Gorgonzola will be voluptuous, slightly sweet, and complex without being overly sharp.” TAKING CARE With an average shelf life of around