2023-11-29 11:55:55
We eat more than 25 kilos of cheese per person every year. But for the past 20 years, we no longer eat the same types at all. Tastes have changed over time.
20 years ago, on the French cheese board, farm products, strong in taste, and very often with an appellation. Today, there are more and more private label brands that are easy to use in the kitchen. So why such developments?
The first explanation is the increase in the price of cheese, 14.5% more in just one year. As a result, more customers are turning to mass-market brands. In a supermarket, private label Camembert, for example, is 32% cheaper than that of a classic brand. The price argument is attracting more and more customers.
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Is inflation the only reason for these developments? Not only. In the heart of Aveyron, a dairy produces a cheese that is less attractive than before, Roquefort. Only seven dairies make this strong-tasting sheep’s milk cheese. A taste that is not always unanimous. Sales in mass distribution have gradually declined, by 16% in twelve years. Salers, a local cheese with a fruity taste, saw its production decrease by 23% in one year. This AOP from Cantal was affected by the drought of summer 2022.
On the other hand, raclette is a hit, and not just in winter. Sales have increased by 50% in twelve years. Smoked, truffled, with Espelette pepper, wild garlic… it can be served as an aperitif and even in summer.
The editorial staff of TF1 | Report: Johan Maviert, Thierry Valtat, Charif Souary
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