Goat cheese is made from goat milk and is healthier and better than the cheese made from cow milk. It has lesser lactose, lower sodium, smaller and easy to digest fats, and similar if not higher vitamins and minerals levels as compared to cow cheese. Most of the goat cheese are called Chevre. The word Chevre means goat but is regularly used to mean goat cheese. The goat cheese has a unique tang and aroma from the beginning and grow more robust and bolder in this rapidly-aging cheese. The flavour comes partly from the fatty acids in goat's milk which differs from cow's milk.
Goat milk production has risen significantly in the past few decades. Since numerous breeds of goats have been raised under different localities, environmental and management conditions in many parts of the world. Moreover, there are many factors that influence the flavour and sensory qualities of goat milk cheeses. The flavour of cheese arises from a series of complex reactions involving microbial metabolism and enzymatic reactions which include proteolysis of proteins, lipolysis of fats, and fermentation of carbohydrates.
The goat cheese market is anticipated to be mounting at a considerable rate over the forecast period due to surging demand globally in accordance to shifting food habits and growing health concerns amongst consumers. Furthermore, industrial progression in production of cheese together with accessibility of various flavors of goat cheese are the major aspects projected to boost the demand for goat cheese over the forecast period. Nevertheless, factors such as limited availability of raw material and high cost as compared to other conventionally available cheese hamper the growth of the market. Goat cheeses are about 15 percent more expensive than comparable cheeses made from cow's milk.
The report analyses the goat cheese market based on product type, texture, distribution channel and geography.
Fresh goat cheese and ripened goat cheese are the two major types of goat cheese available in the market. Fresh cheese can vary in moisture content as some are spoon able, but most of the populace cut with a knife and these can be aged. Ripened cheese has a culture introduced that gives them their special taste and texture. Cheese ripening also called as alternatively cheese maturation or affinage, is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of ripening agents that determines the features that define many different varieties of cheeses, such as taste, texture, and body.
Furthermore, on the basis of texture the global goat cheese market is categorized into soft cheese, semi-soft cheese, hard cheese and aged cheese. Soft goat cheese is easy to make and requires no ripening or aging. It does not change in character throughout its life, are extremely versatile and can be tucked, stuffed, spread, crusted, crumbled or emulsified into any dish, Soft goat cheese represent the majority of the domestic cheese production. They are ready to eat from a few days to two weeks of age. Any type of goat cheese that has been aged until it has a semi-hard or hard texture is called as aged cheese. In many cases, aged goat cheese has a less tangy flavor. Instead, the flavour ranges from nutty to sweet or sharp.
Goat cheese is accessible to customers through grocery stores, food service, specialty stores and online retailers. Goat cheese is mostly sold in the grocery stores as consumer prefer buying it from convenient stores. According to the Agricultural Marketing Resource Center, in the past decade goat cheese has been one of the fastest growing cheeses in the specialty food product market. No longer just found in gourmet food shops, it is available in local grocery stores, supermarkets and through buying clubs. A hot trend on restaurant menus, goat cheese can be found on pizza and salads or even used in desserts.
Geographically, the global goat cheese market is categorized into North America, Europe, Asia Pacific and Rest of the World. Rest of the world comprises of Latin America and Middle East & Africa. Europe is the leading producer of goat cheese and a well-established market in the global goat cheese market. Most goat cheeses come from France and are called chËvres; chËvre means goat. The popularity of the French cheeses has stimulated domestic production; most local cheesemakers also call their products chËvres. Greece, Italy, Spain also has a substantial production of goat cheese. Europe is followed by North America and is expected to contributor to the global goat cheese markets mainly due technological advancements in the production process in goat cheese.
Key players of the global goat cheese market are Carmelis Goat Cheese, Haystack Mountain Goat Dairy, Montchevre, Laura Chenel's Chèvre, Inc, Cherry Glen Goat Cheese Co, Avalanche Cheese Company, Dalter Alimentari S.p.A, DeJong Cheese, Hillsborough Cheese Company, SAVENCIA SA, Fromagerie Moreau Pontlevoy, The Welsh Cheese Company, Delamere Dairy, Kaasmakerij Henri Willig and Lácteos Segarra.
Fresh goat cheese and ripened goat cheese are the two major types of goat cheese available in the market. Furthermore, on the basis of texture the global goat cheese market is categorized into soft cheese, semi-soft cheese, hard cheese and aged cheese. Soft goat cheese is easy to make and requires no ripening or aging. It does not change in character throughout its life. Goat cheese is accessible to customers through grocery stores, food service, specialty stores and online retailers. Goat cheese is mostly sold in the grocery stores as consumer prefer buying it from convenient stores. Geographically, the global goat cheese market is categorized into North America, Europe, Asia Pacific and Rest of the World. Europe is the leading producer of goat cheese and a well-established market in the global goat cheese market
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