Blue-veined Cheese Market Revenue, Opportunity, Forecast and Value Chain 2017 - 2027

Blue-Veined Cheese: Overview

Cheese, originated in southern Italy, a soft dairy product formed by coagulations of the milk protein is a source of Vitamins, Proteins, and Minerals. Blue-veined Cheese has a range of textures, colors, types, flavors and is widely used all over the world. Milk from the sources such as cow, goat, sheep, reindeer, and yak which are ripened with penicillium mold forms Blue-veined cheese. It has characterized features like off white color cheese with green, gray, blue or black spots or veins all over it. The Blue-veined cheese has a tangy flavor with a smooth, soft and creamy texture. Thus Blue-veined cheese does not belong to the vegetarian group.

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Blue-Veined Cheese: Drivers and Restraints

Blue veined cheese has a tangy flavor and has various health benefits. This is the main driving force in the Cheese Market. Increasing modernization of food habits, triggered demand for fast food, health awareness of dairy products, technological advancement in milk products are some of the factors which are promoting the growth of Blue-veined cheese market. Blue-veined cheese is an excellent source of desired nutrients and lowers health risk. It contains vitamins, nutrients, Proteins and many such factors which boost memory and immunity system, thereby driving the growth of the market. Moreover, it has other health benefits in weight Loss, Arthritis, Osteoporosis, Dental Health, Anti-Cellulite, and Anti-Inflammatory.

Moreover, the factors such as increasing cost of milk and dairy products and high fat content in this cheese, are hampering the growth of the market.

Blue-veined cheese: Segment Overview

Blue-veined cheese has the accountable share in the cheese market and is segmented in various above categories. The Majority of the Blue-veined cheese is produced by the cow milk. Other sources like sheep, goat, reindeer, yak has the comparatively little share in the production. Depending upon various categories like, production process where blue-veined cheese is produced by enzymes, additives, fresh milk or by bacterial growth. It is available in various shapes and sizes such as pouch, packets, cans, sticks, slices. Various categories in which blue-veined cheese can be used are bakeries, food processing, pizzas, burgers, fast food outlets etc. Considering geographical region, Western Europe- Germany, France, and Italy etc. has a greater share in production and consumption of this cheese.

Blue-veined cheese: Regional Overview

The global Blue-veined cheese market consists of into seven regions, namely Western Europe, Eastern Europe, North America, Latin America, Asia-Pacific, Middle East and Africa. Western Europe, in terms of revenue generation for this dairy product, is the market leader with Germany having significantly growing share in the production of blue-veined cheese. Other share for the production of Blue-veined cheese in the world are from North America and Eastern Europe. Major importers include Japan, North America, Eastern America, Latin America, Asia-Pacific[6][7][8].

Asia-Pacific is emerging as a huge market for the cheese market in the forecasting period focusing majorly on India and China. It has attributed the significant demand for the blue-veined cheese due to changing food habits.

Blue-Veined Cheese: Market Players

Few Market players of the Blue-veined cheese market are ARLA Foods, Fonterra Co-operative Group, Shaft’s Cheese Company, LLC, WAIMATA CHEESE COMPANY, The Isle of Wight Cheese Company Ltd, Saputo Cheese USA Inc., Grafton Village Cheese, Cowgirl Creamery, Vermont Shepherd LLC, and Willow Hill Farm.

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