8/18/2023 0 Comments Types of artisan cheese![]() ![]() There are many options available for making cheese. You'll want to either reaffirm that your target market is correct for your product mix or develop new products to fill the desires of the target market you are trying to reach. Keep in mind that market research and product development is a continuing process. For instance, older individuals tend to prefer cheeses with stronger or adventurous flavors, such as blue and goat cheeses, while families with small children tend to prefer cheeses like cheddar and other milder-flavored cheeses. Take time to perform consumer research to understand the demographics of your potential customers. It is critical that you understand consumer preferences for cheese styles and flavors in your target market. Some specialty store and restaurant accounts may be also done by direct sales. In such cases, it is necessary to understand distribution costs when pricing your product, as a margin will need to be built in for the distributor and store. Wholesale marketing may require the use of a distributor to access market outlets. If cheese production reaches a large enough quantity, wholesale marketing to grocery stores, specialty stores, and restaurants is an option that can be considered. Prices for high-quality cheeses can easily start at greater than $10 per pound. Fresh cheeses, such as chèvre and ricotta, are packed in containers. Soft, surface-ripened cheeses, such as Brie and goat cheeses, are made and sold as flat disks, pyramids, or logs. Cheeses that are made into large blocks and wheels, such as cheddar, blue, and Gouda, are sold in blocks or wedges. The form in which cheese is sold is largely determined by its type or by how it is produced. Many beginning cheesemakers start with marketing and selling their cheese at farmers markets as well as directly to consumers from a store on their farm. Both wholesale and retail markets are available to them depending on personal preference and ability to supply needed or desired quantities. Marketingįarmstead and artisan cheesemakers have several options when it comes to marketing their cheeses. ![]() Although specialty cheeses like farmstead and artisan constitute only a small percentage of total cheese production, they represent an increasingly important value-added opportunity for farmers. In the Northeast, cheese production topped 1,400 million pounds in 2016. production of cheese has risen similarly: from 8,250 million pounds in 2000 to over 12,150 million pounds in 2016, per information from the USDA National Agricultural Statistics Service. Both farmstead and artisanal cheeses may be made from any type of milk (cow, goat, sheep, or water buffalo) and may include flavorings.Īccording to the USDA Economic Research Service, per capita consumption of cheese has steadily risen since 1970 and in 2015 stood at approximately 35 pounds per person in the United States. The American Cheese Society defines "farmstead" as cheeses being made from "milk from the farmer's own herd, or flock, on the farm where the animals are raised". Both categories imply that the cheeses are produced in small batches, primarily by hand, with a focus on the traditions of the cheesemaker's art. There are no legal or regulatory distinctions of "farmstead" or "artisanal" cheeses. This publication is intended to provide aspiring farmstead and artisan cheese processors with guidance on the areas of planning and decision making required for this type of start-up enterprise. The renaissance of farm-based dairy processing can be attractive, but it is imperative that farmers research and plan all aspects of a new enterprise. Cheese is a popular first value-added dairy product to produce due to its high consumer demand and ability to be stored for long periods of time. Starting a value-added dairy enterprise may be an attractive option to dairy producers looking to diversify, increase profitability, or sustain the dairy business for the next generation or additional family members. ![]()
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