European cheeses at Summer Fancy Food Show rise as global culinary icons
Every July, the gourmet elite gathers at Manhattan’s Javits Center for the Summer Fancy Food Show, a mecca for food connoisseurs. But this year, one exhibit stood out—European cheeses at the Summer Fancy Food Show took center stage, turning heads and tantalizing palates. Backed by the European Union and Spain’s Interprofessional Dairy Organization (InLac), the campaign “Discover the European Cheestories with cheeses from Spain” made a grand entrance with artisan flavors, regional heritage, and a tasting guided by expert Erin T. Connolly.
For visitors from Los Angeles to Berlin, this was more than a tasting—it was a cultural passport. From the earthy tang of Manchego PDO to the wine-washed Murcia PDO al Vino, Spain’s cheeses dazzled an upscale crowd hungry for authenticity. Here’s why this event is redefining what luxury tastes like—one bite at a time.
Spain Takes the Spotlight at America’s Top Gourmet Food Event
Held June 29–July 1 at New York’s iconic Jacob K. Javits Convention Center, the Summer Fancy Food Show isn’t just another trade fair. It’s the most important gourmet food showcase in the U.S.—a place where global taste trends are born. This year, Spain was the guest country, bringing unmatched culinary prestige and a deep-rooted cheesemaking tradition.
“Europe can boast of having some of the best references in the world,” said Erin T. Connolly, Certified Cheese Professional. “In Spain alone, we find more than 150 types of cheeses… gastronomic jewels, authentically unique.”
Among the stars of the show were:
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Manchego PDO – a sheep’s milk icon from La Mancha
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Murcia PDO al Vino – bathed in red wine for a distinctive flavor
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Arzúa-Ulloa PDO – creamy cow’s milk from Galicia
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Idiazabal PDO – bold, smoked cheese made from Latxa sheep
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Majorero PDO – goat cheese from the Canary Islands
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Mahón-Menorca PDO – buttery with a salty finish
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Tetilla PDO, Valdeón PGI, and Zamorano PDO – all steeped in heritage
“Cheestories” Campaign Expands Global Appreciation for Spanish Cheese
Backed by EU funding and implemented by InLac, the “Cheestories” campaign is designed to introduce European cheeses of Spanish origin to new, discerning audiences. “Participation in fairs has been one of the priorities,” explained Nuria María Arribas, Managing Director of InLac, “allowing the European sector to be present in relevant forums in New York, Las Vegas or Chicago.”
With booths tailored to sophisticated American tastes, these cheeses were paired, plated, and explained in a style befitting luxury markets from Aspen to Miami Beach.
This isn’t Spain’s first foray into the U.S. market—but it might be its most impactful. As Arribas emphasized, “Internationalization is unstoppable for our famous cheeses.”
European Cheeses Gain Market Momentum in the United States
In 2024 alone, exports of European cheese from Spain increased by nearly 7% in volume and over 4.5% in value—reaching a whopping 839.42 million euros. The United States is now the third largest foreign market by value and fourth by volume, commanding nearly 14.45% of the total market value.
That growth trajectory is no accident. With international tastemakers—from chefs in Washington DC to restaurateurs in San Francisco—searching for unique regional flavors with authenticity, Spanish cheeses hit the sweet spot.
These PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) labels assure buyers of:
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Farm-to-table traceability
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Ethical animal welfare
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Environmentally sustainable practices
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Artisan craftsmanship passed down through generations
This isn’t just food. It’s legacy on a plate.
The Future of Gourmet: Why European Cheeses Matter Now
For consumers who value origin, quality, and sophistication, European cheeses at Summer Fancy Food Show offered an irresistible narrative. Chefs and buyers from high-end markets in Hong Kong, Chicago, and Manhattan saw firsthand the flexibility of these cheeses—whether folded into a Michelin-worthy dish or served alone with wine.
The cheeses’ versatility is their secret weapon. As Connolly put it, “They’re made with cow’s, goat’s, sheep’s milk or a mixture, in many cases from native breeds… that coexist perfectly with the territories where they are produced.”
As Spain’s cheeses gain a foothold in the U.S., one thing is clear: they’re not just feeding appetites—they’re shaping menus, elevating events, and telling stories.
Conclusion: The Cheestory Is Just Beginning
The Summer Fancy Food Show was more than an event—it was a cultural handshake between Europe and America, with cheese as its medium. With rising exports and an expanding footprint in gourmet markets, Spanish cheeses are poised to become pantry staples among the elite.
If you missed them in New York, don’t worry—their journey is far from over. From Las Vegas to Aspen, the next stop in the European Cheestories is just a bite away.
