RESEARCH SPOTLIGHT
Cheese Sales:
No Curdling in Sight Rebounding from the economic slump,
cheeses of all types are on the rise—from
popular mozzarella and cheddar to specialty goat's and sheep's milk varieties, and hard cheese to cottage cheese.
BY EVA MESZAROS L
ike many other food categories, cheese sales slumped in the economic recession. But this category has since rebounded across the board, with total U.S. sales of $18.9 billion in 2011, an increase of 6.1 percent. Research firm Mintel expects the positive trend to continue, as consumers take interest in better-for-you options, cre- ative flavors and support for sustainability—and thus local, artisanal cheeses.
Mintel's 2012 report defines cheese in four segments: natural cheese (including premium and standard variants in blocks, slices and shredded forms); American and other processed cheese (including imitation cheese such as spreads, soy, rice, etc.); cream cheese/cream cheese spreads; and cottage cheese. The report covers mostly cow's milk but includes other types such as goat cheese. Excluded from this report are yogurt cheese, cheese sauces and cheese dips.
For consumer survey purposes, Mintel defines "com- mon" cheeses as: cheddar, mozzarella, American, par- mesan or Romano, cream cheese, Swiss, Monterey Jack, provolone, cottage cheese, colby, ricotta, Gouda, brie and Edam; "specialty" and non-dairy cheeses com- prise: Velveeta, blue, Muenster, Asiago, havarti, goat cheese (chevre), Gruyere, sheep's milk cheese, soy-based "cheese" and other non-dairy, non-soy "cheese."
NOVEMBER/DECEMBER 2012
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PHOTO: STOCKFOOD