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Article: First report issued on specialty cheese.(Business)(Brief article)
- Article from:
- Feedstuffs
- Article date:
- June 30, 2008
- Author:
CopyrightCOPYRIGHT 2008 Miller Publishing Company, Inc. 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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A FIRST-of-its-kind study finds that specialty cheese production is expanding five times faster than "big cheese," according to The Food Processing Center at the University of Nebraska, which conducted the research and has written a report on the findings.
Specialty cheeses are artisan and farmstead products that are made and marketed by farm families that typically milk their own cows and represent almost 10% of all cheese sales, according to Dr. Rolando A. Flores, director of the center.
The interest in specialty cheeses "is just tremendous," he said.
Flores said the study found that 60% of specialty cheese ...