A recent report by the International Dairy Deli Bakery Association suggested more information could be provided to consumers on the backstory and qualities of different cheeses.
In the report Snacking opportunities: Building better snacks it wrote:
“Focus on the experience… Meet consumer needs by ensuring that there are fresh, interesting and unique items. Focus on small portions of bite-sized, snackable, global cheeses.”
It also suggests bringing cheese experts into stores to help demystify products.
“An in-store kiosk across many stores allows consumers direct access to the cheese specialists, providing an opportunity to learn about products from a healthy snacking and indulgence perspective.”
Dairy Australia was on the case late last year with its consumer cheese-matching guide. The guide was aimed at retailers to help educate customers about Australian cheese.
Called Cheese Please, the booklet provides information on about choosing, storing, serving and matching Australian cheese, and reminds consumers of the quality and variety of cheeses produced in Australia.
Cheese and beverage matching ideas include Darjeeling tea with brie, smoky whisky with cheddar, washed rind with honey and fennel seeds and blue cheese with dark chocolate. Sales of some varieties of specialty cheese were expected to rise more than 90 per cent in the lead-up to Christmas 2015.
Dairy Australia’s Amanda Menegazzo says Cheese Please was created with input from leading cheese experts and would aid retailers in breaking down barriers for novice cheese lovers through to seasoned enthusiasts.
“Quality Australian cheese is an investment, and this can be intimidating for consumers. We encouraged retailers to offer Cheese Please to their customers to inspire and help them,” Menegazzo says.
Parmesan raises its profile
The Consortium for the Protection of Parmigiano-Reggiano now has public representation in Australia.
It has appointed the local arm of the UK-based Dialogue Agency to market Parmigiano Reggiano as completely natural, consistently high-quality and traditionally made, as guaranteed by its Protected Designation of Origin (PD0) status.
That means it can only be made in the designated Italian provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua using milk produced from those regions.
Authentic Parmigiano Reggiano was recently celebrated at an event at Sydney's Marque restaurant featuring specialty dishes prepared by acclaimed chef Mark Best.
Best said: “Parmesan has always been an indispensable part of the Marque larder. For me it is the king of cheeses.”
