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Article: Specialty cheese goes beyond the commodity.(Ingredient Technology: CULTURALLY SPEAKING)
- Article from:
- Dairy Foods
- Article date:
- May 1, 2008
- Author:
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There is growing interest in "specialty cheese" among consumers, retailers and hence; among the cheese industry. I think the whole idea that there is something "special" about some cheeses garners curiosity at minimum, and this attention brings some excitement to a food that has been around, literally, for thousands of years. So what makes one cheese "special" enough to be labeled a "specialty" cheese? More importantly, how can the interest in specialty cheeses become a realized market success?
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Some might say if it's not a "commodity" cheese, then it must be a "specialty" cheese. "Commodity" cheese products are generally categorized as basic ...
Related newspaper, magazine, and journal articles:
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Article: Artisanal Cheese Makers Spread Across U.S.
AP Online;
February 26, 2006 ;
700+ words
......a soft tangy specialty cheese called teleme...crowded field with specialty cheeses now," he said...premium for it: Specialty cheeses can cost $10...biggest surge of specialty cheese makers is happening...retailer of specialty cheeses nationally ...
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