Publix Introduces Private Label Specialty Cheeses

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January 11, 2011

Publix has introduced a new line of domestic and imported private label specialty cheeses, offering nine varieties with six additional types debuting later this month and February.

“Our customers have told us that they are interested in exploring new cheeses with unique taste and flavors,” said Maria Brous, Publix director of media and community relations. “With 15 varieties, we have a flavor profile for every customer, from the novice to the cheese connoisseurs. Our goal is to have trained associates share their passion for cheese with their customers.”

The featured domestic cheeses include Swiss, Goat Cheese, Asiago, Brie and Cheddar, with Parmesan Mozzarella Balls and Mozzarella Logs debuting soon.

Imported offerings include Italian Parmigiano-Reggiano, Spanish Manchego, French Brie and Italian Pecorino Romano, with French Brie (round mini wheels), Danish Blue and French Camembert (round mini-camembert wheel) debuting soon.

The Publix Deli retail business unit sent representatives overseas to the best cheese-producing regions of the world where associates watched products being made, met with manufacturers and sampled dozens of cheeses. In determining which private label specialty cheeses to launch, the team utilized customer focus group along with experience and knowledge they gained overseas.

The company has designed enhancements to their program that will help customers better understand specialty cheeses, including the basic types, the uses of each and how to pair them with wine and other accompaniments.

Publix customers will have an opportunity to learn more about the company’s specialty cheeses through the weekly sale ad, publix.com, FamilyStyle and Grape publications as well as Apron’s Cooking School presentations and recipes and in-store promotions featuring master cheese makers and wheel-cracking events.

Based in Lakeland, Fla., privately held Publix operates 1,033 stores in Florida, Georgia, South Carolina, Alabama and Tennessee.

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