Regional cheese producers are enjoying a revival in the UK, but the
market as a whole is struggling to grow volumes against an
unhealthy image with consumers.
Cargill is introducing a new aromatic cheese culture to create
subtle fruity aromas in the rind and mould of ripened cheese, a
quality said to be sought after by consumers.
South Koreans are consuming greater quantities of cheese as foods
like pizza, cheeseburgers and sandwiches become more popular among
the younger generation.
UK dairy co-operative Milk Link has consolidated its position in
the country's cheese market after buying out partner firm Glanbia
from The Cheese Company.
Time is running out for producers of specialist, cloth-bound cheese
in the UK as efforts stall in their bid to continue using a
chemical that is banned across the EU.
Bands of thieves are hijacking lorries containing Parmesan cheese
in northern Italy and selling on the products for hard cash, adding
to the woes of a struggling industry.
Consumers in the UK are trading up on their favourite cheese,
cheddar, according to new figures, eating into private label sales
and offering strong opportunities for producers.
Dairy Crest confirmed it was in talks to sell its retailer cheese
division to rival dairy group First Milk, as the firm looks to
branded products for growth.
Americans are eating Danish havarti cheese faster than Arla Foods
can make it for them, the firm has said, helping it to build a
better foothold across the Atlantic.
Children are not getting enough calcium in their diets, according
to US dieticians, who recommend that more milk, cheese and yogurt
products targeting kids would be one way to address the deficiency.
Scientists are using DNA extraction to build a quality 'ID card'
for Andalusian goat's cheese, potentially offering a new way of
proving the safety and quality of speciality products.
Savoury ingredients supplier Synergy has launched a line of cheese
ingredients designed to enhance flavour and mouthfeel while also
providing manufacturers with some cost benefits.
Deep in the heart of Britain's midlands, the only seven dairies in
the world licenced to make Stilton blue cheese have had their work
cut out this year to meet a surge in consumer demand.
