Article Abstract:
On the French quality cheese market, AOC cheeses lead with 180,010 tonnes, of which 80% are cheeses made with raw milk. These cheeses must improve their promotion at delicatessen counters in order for customers to get to know them. This is more difficult than in the self-service departments, where the packaging makes it possible to communicate. A special association named the National AOC Council is going to be created soon in order to think this over and to carry out studies on the uniqueness of AOC milk. At the beginning of 2001, this council is expected to have settled the problem of camembert from Normandy ('camembert de Normandie') and camembert made in Normandy which represents 80% of the Normandy camembert output. The problem is that only camembert from Normandy can bear the geographical name of Normandy.
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Article Abstract:
Although the segments of cheese made from cow's milk and from goat's milk have reached maturity, 72 new cheeses were launched in the self-service departments in France in 2000. However, the sheep's milk section has high development potential and a strong annual growth rate. Except for innovations on the children's segment (Bongrain's Kidiboo and Lactalis' Acrobat), most of the launches were line extensions. The extensions make the brand more visible and more attractive and modern, and help it get energy, expanding they target group of consumers by rejuvenating it.
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Article Abstract:
Normandy has four AOC cheeses: camembert, livarot, neufchatel, and pont-l'eveque. AOC cheeses from Normandy are very profitable niche products and they are increasingly available in supermarkets and hypermarkets. The annual camembert production comes to 13,000 tonnes, that of pont-l'eveque comes to 3,600 tonnes, that of livarot comes to 1,700 tonnes, and that of neufchatel comes to 1,000 tonnes.
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