BMi Research Annual Quantification Report, Everyday Cheese in South Africa, July 2013
BRAND ACTIVITY
Oct 22nd, 10:14
Market trends
The everyday cheese market is expected to stabilise over the following two years.
As a whole, everyday cheese volumes increased in 2012. This was a similar growth to that seen in 2011. The main categories driving this growth was cheddar and gouda.
Cheddar easily remains the largest everyday cheese category, followed by gouda. Mozzarella is close behind gouda.
In terms of channelling, half of everyday cheese volumes are sold through the retail sector. The second largest sector is the foodservice sector.
In terms of the regional distribution of cheese, Gauteng and Western Cape contribute to the majority of these total volumes.
Product Definitions
Cheddar
A hard natural cheese with an orange to yellow colouring. If properly cured it has crumbly texture but if too young the texture is smooth. The maturation time also affects the taste with increasing sharpness with time
Cottage Cheese
Generally a creamy lumpy cheese sold in tubs. It is cured using acid rather than rennet and has a short ripening time of 1 to 2 days. Cottage cheese may either be smooth or chunky and may contain added flavourings.
Cream Cheese
This is also an acid cured cheese but unlike cottage cheese it requires a starter culture of bacteria. It is generally mild and velvety in texture.
Feta Cheese
A solid crumbly cheese with some fissures. Generally white in colour with a strong salty flavour, originally of Greek origin. Other feta variants, such as Danish feta, are also classified within this category.
Gouda
A semi-hard cheese smooth in texture but with a more pliable body than cheddar. It is creamy yellow in colour with a typical nutty flavour.
Mozzarella Cheese
A soft textured light coloured cheese with a mild flavour. Usually used in the preparation of pizza
Other Everyday Cheeses
This includes Emmental, Edam and any uncoloured cheese
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