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The beautiful new Convention Center in Washington, D.C. was the venue this year for the International Dairy Deli Bakery Association's (IDDBA) Dairy•Deli•Bake 2004. With 584 companies representing 30 nations exhibiting in 1,345 booths to over 8,500 buyers, this year's IDDBA Expo was a "Monumental Experience" indeed. As usual, the show's morning seminars were full of information on consumer trends and building your business, as well as the obesity issue and the impact of low-carb and other diets on our industry. Also on hand was a stellar lineup of speakers that included Dr. Phil, Erin Brockovich, and the Iron Man himself, Cal Ripkin, Jr. As you would expect, this year's Show & Sell Center was politically inspired with recipes from the First Ladies, Star Spangled Bakery, the Joint Cheese of Staff, and a host of other whimsical and interesting displays set up by a crew of volunteer retailers from around the country. After hours, two spectacular receptions were held, one by the Wisconsin Milk Marketing Board on the Potomac River in Georgetown complete with music and a grand buffet of foods featuring assorted Wisconsin cheeses. The other was hosted by the California Milk Advisory Board at the Spy Museum, a most fascinating place that offers "the secret history of history." On the show floor, once again, the impact of low-carb dieting was in evidence. Everything from bread mixes to ice cream was to be had in versions that boasted lower amounts of total carbohydrates. There was plenty of regular food, too and a plethora of new products. For those of you who could not attend this year's Dairy•Deli•Bake, following are just a few of the new and innovative products you would have seen.

Dairy
Lactalis, it seems, never rests. On display, they had several innovations, the first being their Comté packaged in a single thin wedge at six months of age, and enclosed inside a parchment sleeve that protects the cheese and yet allows it to breathe and develop. They have also come out with an experimental rectangular-shaped Brie called Lingot, perfect for using in sandwiches without the waste one would normally produce cutting it from a wheel. Also, they introduced new fondue packs for the holidays and a lovely new sheep's milk cheese from the Pyrenees called Chistou.
The folks at the Irish Dairy Board booth were justifiably proud of their Kerrygold butter, which was crowned "Best in Class" in the Salted Sweet Cream Butter category at the 2004 World Championship Competition held earlier this year in Madison, Wisc. They have added an unsalted version free from any hormones or preservatives that they debuted at the expo and expect it to live up to its namesake.
Webeco Foods debuted a wonderful line of 100-percent natural cream cheeses from Dos Pinos in four flavors -- plain, roasted garlic, guava, and mango. Also new was Dos Pinos Queso de Freir, a Central American white cheese for frying.
SFI Anco introduced an entire new range of authentic Italian products, including a variety of cheeses, as well as balsamic vinegar and olive oil. In the cheese arena, they debuted an exclusive reclosable shaker for their grated Parmagiano-Reggiano and Pecorino Romano in 60- and 100-gram sizes. Other authentic Italian cheeses include Grana Padano, Gorgonzola, Marscapone, Provolone Picante, Fresh Mozzarella, Asiago Vecchio, and many others. All are available in unique compact see-through packaging that protects the cheeses and was designed for use in the deli.
Montchevré introduced a mini four-ounce Goat Cheese Log with Sun Dried Tomatoes & Basil to complement their mini log line of Plain, Garlic & Herbs, 4 Peppers, Cranberries & Cinnamon, and Lemon Zest. The new cheese has a soft and smooth texture with a mild, fresh, tangy flavor and may be enjoyed as a snack, on a bagel, or as an appetizer.
Keeping in step with the country's interest in full-flavored foods, Cabot Creamery of Vermont has debuted their Zesty Nacho Cheddar. Following in the success of their Habañero Cheddar, which became their number-one bestseller, and their Chipotle Cheddar last year, also a hit, they are looking to the new Nacho Cheddar to have an even wider appeal for those who want flavor but perhaps a little less heat.
Fromartharie showed off their new Queso Azul Basque Blue, a 100-percent sheep's milk cheese produced in France in the Basque tradition. This mouth-watering mild blue cheese similar to Bleu D'Auvergne is perfect for crumbling in salads, for dips, or over vegetables. The product is part of the Fromartharie Spanish Theme Promotional Program that includes the entire Garcia Baquero and Cadí range of Spanish cheeses and cultured butter.
Champignon North America highlighted their new Champignon de Luxe Pfeffer, a double-cream soft-ripened cheese studded with whole Madagascar peppercorns. The peppercorns infuse the velvety cheese with outstanding flavor.
Emmi (USA) drew lots of attendees to its booth to sample their unique Pirouette Tête de Moine AOC, the popular cheese from the Monastery of Bellelay. The clever, functional octagonal cardboard packaging has foldable sides and includes a parer and a rod with the half Tête de Moine AOC. Also new was their Le Tonneau, a barrel-shaped semi-hard Alpine cheese with a naturally dark rind made from cow's milk that is ripened for four months.