D.M.I. launches Hispanic cheese guide
December 03, 2008
by FoodBusinessNews.net Staff
ROSEMONT, ILL. —- The Hispanic population is the fastest-growing segment in the United States today with the U.S. Census Bureau projecting the population will reach 55.2 million by the year 2020. As a result of the population growth, Hispanic-influenced cheeses have been growing in popularity, appearing more frequently on grocery shelves and restaurant menus.
With a variety of functions and flavors, Hispanic cheeses may add new appeal to entrees, snacks, sauces, appetizers, side dishes and salads, presenting new market opportunities for cheese processors and food manufacturers. Dairy Management Inc. has introduced the "Hispanic Cheese Reference Guide," which provides a primer on more than 60 types of Hispanic cheeses from Latin American countries, including translations, origins, flavors, mouthfeel, melting points and detailed production tips.
"Hispanic cheeses can often be confusing because identical varieties may have different names in different countries," said Dean Sommer, cheese and food technologist for the Wisconsin Center for Dairy Research at the University of Wisconsin-Madison. "For example, cottage-type cheese made with fresh skim milk is called Queso de Puna in Puerto Rico, but in El Salvador and Venezuela it’s called Queso Fresco. The Hispanic Cheese Reference Guide will help clarify such details so food manufacturers and cheese processors can explore the new world of Hispanic cheeses and tap into potential markets."