2024-02-13 19:17:09
Cheese consumption in Ecuador is increasing, especially ripe and semi-ripe cheeses. The growing trend of consumption of this dairy-derived food is confirmed by a measurement study by market researcher Kantar Worldpanel, which indicates that although in Ecuador there are more than 60 varieties of cheese, the category of mature and semi-ripe cheeses registered a growth of consumption of 38% during the first half of 2023.
Ipsos, another market research company with a presence in 90 countries including Ecuador, highlighted that currently 5.5 million liters of milk are processed per day, of which more than a third are used to produce this product.
This trend is also reflected internationally, as highlighted by Alpina, a company of Colombian origin with presence in Venezuela, the United States, Central America and Ecuador, with its Kiosko brand.
According to the firm, the growing demand worldwide is explained because cheese has become an ally of new gastronomic trends due to its versatility, flavor and nutritional contribution of proteins, vitamins, as well as fats, calcium and phosphorus. Proof of this is that the European Union was the largest consumer of this type of products in 2022 and in Latin America the trend is increasing.
For example, the diversity of proposals in the food industry together with the penetration of easily accessible cheeses and nutritious snacks have led to countries such as Brazil, Mexico and Argentina having the highest demand for cheese in Latin America, with Brazil being the most high with 824,000 tons according to a study carried out in 2021, by Global Statista.
Under this context, in Ecuador, a similar growth panorama is presented, but on a smaller scale, in which the dairy sector occupies an important dynamism in the country’s economy, since it represents 1% of the GDP and 4% of the GDP. Agriculture, according to data from the Dairy Industry Center (CIL).
Regarding preferences, the IPSOS study shows that 74% of Ecuadorians consume semi-ripe cheeses in sandwiches, 46% in pasta, 41% in soup and 29% prefer it as a snack.
Mature cheeses are subjected to maturation processes in controlled environments of temperature and relative humidity. “This allows the lactic ferments added during the preparation of the cheese to develop specific and pleasant organoleptic characteristics, for example, in smell, flavor, texture and aroma,” highlights Fernando Leiton, plant manager at Alpina Ecuador.
The expert also highlights that “during maturation, proteolysis and lipolysis is the main biochemical event, which involves splitting and fractionation of protein and fat, generating firm texture, aroma and more intense flavor.” The consistency of this type of cheese makes it easy to slice or grate the product, and it also has a certain ability to stretch and melt when subjected to heat.
On average, this dairy products company processes about 4 million liters of milk monthly for its total production, of which 75% is used to make cheeses under its KiosKo brand. Within the semi-ripe and ripe cheese segment, it reports a 7% increase in sales in December 2023, thanks to its portfolio that offers cheese: Gouda, Provolone, Cheddar, Parmesan, Dutch, Javierino, Hierbas, among others.
Meanwhile, this type of cheese has several varieties. In the case of mature cheeses, there are some that are classified as the most common and others as the most curious, according to Alpina.
The 3 most common and famous mature cheeses
- Brie: It is called the king of cheeses. Its origin is French and several hundred years ago it was one of the tributes paid to kings.
- Blue: it is also French and its aging lasts approximately 5 months. He was one of the favorites of Emperor Charlemagne. One of its most frequent uses is in salads.
- Gruyere: you probably know it, it’s the yellow one with little holes. In cartoons it is usually the one that mice prefer. Its origin is Swiss and it takes around 2 months to mature.
The 3 most curious and rarest mature cheeses
- Chhurpi: It is mainly consumed in the Himalayan region. It can be eaten fresh, but also ripe. When it reaches around 5 years it is called chhurpupu and can even be eaten within a period of 20 years.
- Mahonese: is of Spanish origin. It is produced in Mahón, on the island of Menorca. It is made of hard paste, with a sharp and salty flavor. During its maturation it is rubbed with paprika and oil.
- Tulum: It is made by Turkish shepherds to eat during the winter. It is left to mature in goat skin, where it can last between 3 months and 2 years.