For the love of cheese
A recent industry report says that of the nine out of ten nations that produce, consume and think about cheese, the most are in Europe.
Mintel’s report looking at the world’s “Cheesiest Nations” found that France is the biggest importer in the world, spending a total of $374 million (€344 million) on cheese each year. It produces 246 different varieties, including world-renowned staples like brie, roquefort and camembert.
The French also think about cheese more than most, with over 90,000 monthly Google searches for “fromage”.
So, it was fitting that this year’s International Dairy Federation World Dairy Summit took place in Paris.
As part of the trip, organised by Hopscotch Europe PR on behalf of CNIEL (Centre National Interprofessionnel de l’Economie Laitière), we had a behind-the-scenes tour at Gaec Du Sauget (and to fruitière – Plasne-Barretaine) to see the magic that is Comté cheese – and the ingredients required to make it happen.
Few treasures are as enigmatic as Comté cheese. Its mystique, the way it enchants our senses and its power to captivate our taste buds. In this exploration of Comté cheese’s enchanting qualities, we delved into the myriad reasons why people across the globe have a deep and abiding affection for this dairy delight.
The next time I pick up a piece of Comté, I will think of the masterminds that have gone to the trouble of producing this masterpiece.
Sustainable world
It shouldn’t be forgotten that we assembled in France for the IDF World Dairy Summit 2024 with its theme of “Dairy for the Future – Proudly committed to a sustainable world”.
The summit gathered together business leaders, experts, scholars, and organisation representatives from the global dairy industry to explore the path towards innovation and sustainability.
The IDF should be praised for being proactive in developing a declaration to reiterate and reinforce the dairy sector’s commitment to a sustainable transformation of the whole value chain.
Big changes are ahead and the industry will have to undertake many challenges.
In acknowledging that even if much has been done to-date, it’s still not enough and as we are only six years away from 2030.
Time is running out and the industry will have to accelerate its efforts. However, we shouldn’t be undeterred. Many presenters at the summit offered the words: “global challenges but local solutions”.
When addressing the climate crisis, most of our attention and resources are going to national and intergovernmental institutions. However, relying solely on these large institutions comes at the risk of changes not being implemented at the pace necessary to contend with the climate crisis. Local initiatives will be critical to trigger the transformation needed to meet climate targets.
The IDF Paris Declaration on Sustainability brings to light the commitments undertaken by dairy operators toward the various pillars of sustainability (climate change, nutrition, health, economic security, natural resources stewardship, etc.) and sends a clear message to governments, decision-makers and the public on the dynamism I witnessed within the dairy sector.
- Rodney Jack, editor, Food & Drink Technology.
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