Creativity, ingenuity, and adaptability
Message from Specialty Food Association:
The Specialty Food Association’s Fancy Food Show 2021, scheduled for September 27-29 at the Jacob Javits Center in New York City, will not take place as planned.
We believe strongly that holding a large indoor event and protecting the general safety of all participants will be nearly impossible as a result of the significant increase in COVID-19 cases due to the Delta variant.
As a non-for-profit membership-based organization, our focus will always be on putting people before revenue, and ensuring we do what’s right for you, our members; the industry we serve; our team; and the larger community. We understand that the timing may be a disappointment to those eager to get back together in-person as an industry. We were looking forward to being together too.
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In Wisconsin, we make more flavors, varieties, and styles of cheese than anywhere else in the world. We believe in tradition, producing everything from Italian classics, like parmesan and ricotta, to swiss cheese and cheddar varieties. But every Wisconsin cheesemaker is an innovator as well, which is why we have so many Wisconsin originals, like colby and muenster. Whether it’s a grilled cheese sandwich, potatoes au gratin, or a charcuterie board, Wisconsin cheese makes every dish and recipe tastier.