Dairy group Arla has called for Danish dairies to develop a joint industry approach to foster a ‘cheese culture’ that will see an increase in the number of world-class raw milk cheeses produced in Denmark.
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The dairy giant is hosting a seminar in Settnsgaard Herregård, where representatives from dairies will debate how this can be achieved. Topics will range from how to produce cheese with unique flavours to how to tell the story of the cheeses’ origin, milk quality and food safety.
The Danish dairy industry must reinvent itself in order to tap into the potential of the premium cheese market – a category that is rapidly growing in Denmark but is mostly supplied by foreign cheese makers who use unpasteurised milk – Arla said.
“Working with raw milk means that feed and cattle breeds are of crucial importance in that the characteristics of the raw material are more pronounced in raw milk cheese. Consequently, such a step would mean an enormous change for the industry as nature, traditional skills and the partnerships between farmers and dairies would become more important,” the company said.
To compete with foreign manufacturers, notably French producers, Arla said the Danish dairy industry must work together – sharing knowledge and developing skills across several sectors.
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By GlobalData“It’s clear that there’s a growing demand for products with a unique taste and story,” said Katrine Hvid Ellegård, new venture manager at Arla Foods. “With this seminar we and our colleagues in the industry are taking a first step towards creating raw milk cheese with its own identity and unique taste.”
