EVERY COUNTRY HAS ITS OWN CONSUMPTION HABITS...
In France, the country where we eat the most cheese, it continues to be enjoyed at lunch or dinner, traditionally at the end of a meal. With new consumer trends, it also occupies a central place in snack foods and flexitarian menus where it is eaten at the heart of meals accompanied by vegetables. Further south, in Italy, cheese, a source of protein also used as a meat substitute, is the essential culinary ingredient to accompany, in particular, traditional pastas and pizzas.
In Northern and Central Europe, the consumption of cheese is widely diversified: hard, soft, fresh and processed cheeses… but it is first on bread, in slices, that cheese is appreciated. In Germany, it is found as a culinary ingredient with the “Abendbrot”, a traditional dinner, which consists of cheese spread or cold meats on bread. In England, cheese is rather eaten in sandwiches or after dessert!
Finally, across the Atlantic, Americans, who have always been snacking lovers, consume cheese especially in burgers and sandwiches or on pizzas. However, the consumption of premium cheese, including soft, blue or goat cheese tends to increase. Americans are becoming enlightened amateurs in search of new cheese experiences.
… FOR EACH CONSUMPTION TREND, ITS CHEESE
- Grassroots excellence
In France, with the growing enthusiasm for origin cheeses or PDO, local shops and notably cheese and dairy specialist stores are regaining favor with consumers. Working closely with this network, Haute Fromagerie contributes, in France, to the renewal and development of traditional cheeses. Internationally, particularly in the United Kingdom and Spain, it contributes to the reputation of cheeses made with respect for know-how.
- Snacking, quite simply
In this new food landscape, cheese, simple and practical by nature, has many advantages: its great diversity of formats, tastes and texture. Sliced, diced, in balls or spreadable, it meets all tastes and is available anytime, for any uses.
- Natural and indulgent products
Made from natural raw materials and simple ingredients, our cheeses and dairy products are “clean label” by nature such as the Caprice des Dieux recipe: “Milk, cream, a pinch of salt and that’s it”.
We help develop our countryside regions
Our products lay proud claim to their origins and differences as the source of the richness and range of their flavors.
In every country where we produce cheeses, butters or creams, we choose the best regions for our facilities.
The authentic nature and distinctive flavors of our PDO* products demonstrate the effectiveness of this approach. Roquefort Papillon in Aveyron, Maroilles Fauquet in Thierache, Epoisses Berthaut in Bourgogne, Carlsbourg in the Belgian Ardennes and Lescure’s Charentes-Poitou butter. This enables us to meet the increasingly high expectations of consumers for authentic regional products.
*Protected Designation of Origin
Promote responsible purchasing and, in conjunction with our raw materials suppliers, co-develop a more sustainable sourcing with greater added value.