Added: 08/29/2005 |
Developing of specialty cheese marketThe cheese market has grown rapidly in recent years. Not only in the USA, but in other countries. But we take the USA as an example. In 2000, U.S. cheese production totaled a record-high 8.255 billion pounds, up 4.6% from 1999's output, according to USDA's Dairy Products 2000 Summary. Traditional American cheese production mainly concentrated on cheddar and mozzarella, though other cheeses are making significant inroads.
Naturally, the reason cheese production and sales have increased is because cheese consumption has skyrocketed. Other reason to increasing cheese consumption is partly the consumer's desire for new cheese varieties in convenient forms and packages. In fact, consumers are willing to try new varieties of cheese and pay a premium for them. Retailers like the premium that upscale cheeses command. Adding cheese to a menu item, especially a specialty cheese like gorgonzola or asiago, makes consumers pay more, and that is very profitable for restaurant owners. Actually, cheese is listed on almost every menu across the USA. According to recent research from Dairy Management Inc., 74% of consumers love the taste of cheese and 78% say they want to try new and different varieties.
Cheese now is said to contain the calcium and protein content. And that is one more reason for cheese consumption to increase. The whole world is now mad about healthy way of living. So consumers are becoming increasingly more conscious in their food choices. Many non-cheese consumers have turned into users or at least occasional users when new varieties of cheese especially manufactured by artisan producers occurred. Artisan cheesemakers are small independent cheesemakers that use tradition methods in producing cheese. Most of the work is done by hand. Such cheeses, of course, represent only a small portion of the total cheese market, but they also show a great deal of opportunity for market growth.
Cheese is the secret ingredient to the great American culinary melting pot. The history of cheese is longer than all recorded history and nowadays it is at its height of popularity. Despite the fact that most cheeses get more than 50% of their calories from the taboo nutrient of fat. Interestingly, although cheddar and mozzarella continue to be the two most largely consumed cheeses, it's the specialty cheeses that are driving the growth of the cheese market. Let us make an overview of specialty cheese market.
According to the Wisconsin Specialty Cheese Institute, the nature of specialty cheese is derived from one or more unique qualities, such as exotic origin, particular processing, design, limited supply, unusual application or use, and extraordinary packaging or channel of sale. Specialty cheese offers retailers and foodservice providers a higher profit margin than commodity cheese, such as cheddar and mozzarella, because consumers with any appreciation for gourmet food will pay more. Wisconsin, state which we take to make an overview, is the only state to track specialty cheese production separate from its commodity cheese production. U.S. specialty cheese market is flourishing, because specialty cheeses are a perfect fit for today's consumer. They possess subtle variations in textures, flavors and ethnic heritages and are desirable for adventurous and flavor-seeking people.
The quality and variety of U.S. cheese continues to advance through innovation, research, global migrations of cheesemakers, high-quality milk production and craftsmanship programs like the Wisconsin Master Cheesemaker Training and Certification Program. Now in the USA takes place a renewal in specialty cheeses, particularly feta, fresh mozzarella, hard Italian cheeses, Hispanic cheeses, and goat cheeses. Such cheeses are being served by chefs for the time-honored European tradition of the cheese course, long ignored by Americans.
Many new cheese companies appeared this decade. Currently, artisan cheeses of all kinds are experiencing great reception.One of the most popular specialty cheeses is goat cheese, for example feta. Some retailers carry as many as 50 varieties of goat cheeses. Fat-free cheeses have been replaced by reduced-fat varieties. May be consumers are switching to fuller flavored high-quality cheese.
Another feature of cheese market is decreasing of importation while domestic production is growing. This thing is true especially in the blue/gorgonzola, feta and Romano cheeses. Among the most popular specialty cheeses are fresh mozzarella, French Brie, blue cheese, cheddar and feta - a classic Greek cheese made with sheep's or goat's milk. Another unique way in the growing specialty cheese market is developing of the farmstead cheese business. A farmstead cheese is an "artisan" cheese-one handmade in small quantities that are produced on the farm using only milk from the herd located on that farm. The farmstead producer directs the cheesemaking process from the very beginning. He/she may start from determining the milk producing animal's diet and led it to the final stage.
Cheese market in the USA is growing quickly. Now dessert cheeses and many exotic varieties are available. The experts predict future developing of specialty cheese market. Soon we will be able to try all the sorts of cheese without leaving our native town.
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