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Article: Wisconsin cheese: new varieties and flavor combinations and the popularity of low-carb diets have spurred the growth of Wisconsin Cheese. Nick DeRose, director of sales, retail grocery channel, for the Wisconsin Milk Marketing Board, believes retailers can take advantage of these products to build sales in the dairy case.(Dairy)(Advertisement)
- Article from:
- Grocery Headquarters
- Article date:
- September 1, 2004
CopyrightCOPYRIGHT 2004 MacFadden Communications Group LLC. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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What are the trends within the category?
Nick DeRose: Retail consumer interest in flavored cheeses continues to grow, as does the number of flavors being introduced by Wisconsin cheesemakers. For instance, today's cheesemakers are offering more unique cheese flavors by kicking up Havarti with horseradish and chives, adding tomato and basil to Cheddar and enriching Smoked Gouda with garlic. Ethnic cheeses, including Hispanic and Italian-style varieties, have seen aggressive growth as well. Hispanic-style cheese production rose almost 17%, up 35 million pounds since 2003. Italian specialty cheeses, such as Fontina, Parmesan, Provolone and Romano, also saw a ...