the cheese market and cheese dairies | Italy

1.1 Definition and scope of study

Cheese is a product derived from milk (whole, semi-skimmed or skimmed) following acid or rennet coagulation or enzymatic coagulation of the caseinogen. The milk used to make cheese is obtained from animals reared in cheese factories. 

The cheese market in Italy can be segmented into two main categories:

·      Natural cheese made from fresh, natural and high quality ingredients;

·      Processed cheese, made from natural cheese to which emulsifiers (two insoluble liquids), sodium citrate, calcium phosphate, sorbic acid (preservative), enzymes, vitamin D3, milk fat, extra salt, saturated vegetable oils, whey and artificial food colours are added.

Processed cheese has a longer shelf life than natural cheese.  

Globally, the cheese market is valued at $72 billion in 2020 and is expected to grow to $106 billion in 2026. 

Italy is the market leader in fresh cheese exports worldwide. In 2020, the value of exports far exceeded the value of imports.

Italian cheese is so appreciated abroad because it is part of the Mediterranean diet and is a valid witness to the benefits of this diet. Moreover, despite all the problems created by the recent pandemic, the volume of Italian cheese exports increased by a solid 3%. 

The domestic market has also shown growth. In particular, cheese was estimated to be the food product on which Italians spent the most in 2020.

Italy is also the leading producer of PDO cheeses, with 52 cheeses recognised with a protected designation of origin.

As we can see from the above information, the cheese and dairy market is definitely growing. Italians have proved to be great consumers of these products, so much so that cheeses were the second most sold food products, second only to eggs. The main trend in sales is the purchase of packaged cheeses at a fixed weight as they are considered convenient by consumers.