Articles of category "Cheese industry"

The main aim of Irish cheese manufactorers now is the broadening of the product base of the Dairy industry. It means producing a range of cheese types in addition to the traditional mainline products such as Cheddar, Mozzarella, Emmenthal and Regato. And what is more, physicists from Morocco and France contributed to better cheese manufacturing and developed new, more sensitive, way of deciding when cheese curd is ready to be cut from the whey.

It is just a short overview of the specialty cheese market. Popularity of the cheese has dramatically increased in the past 30 years. It jumped from 11.3 pounds per person in 1970 to 31.2 pounds per person in 2000. Specialty cheese market is developing fast. 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. The main feature of specialty cheeses is their very high quality.