International dairy, nutrition and flavour company Carbery Group is launching a new cheese brand specifically targeted at the ingredients and foodservice markets in Europe and Asia.
The range includes natural cheddar, ‘Cheese Extra’, which is a functional, reduced-fat cheese, speciality cheeses and a new range of pasta filata, including mozzarella and grilling cheese.
The company says the new range, which consists of versatile cheeses, are suitable for a wide range of applications including pizza, baking, ready meals, sauces, seasonings and snacks.
“Together with our cheesemakers and R&D teams, our chefs have created exciting recipes to satisfy consumer demands around the world. We hope foodservice suppliers enjoy creating delicious dishes for their customers that showcase the very best in Irish grass-fed cheese.”
CEO of Carbery Group, Jason Hawkins, said: “We have been implementing a strategy for a number of years now to diversify and grow our products, and therefore our customer base. Our extensive market research has shown us that demand in Asia for dairy products and particularly cheese is set to grow. We believe that our heritage and expertise in dairy, combined with our talented team of researchers, food scientists and cheese experts, have culminated in this exceptional cheese brand that we hope will inspire new and existing customers to create market-winning products.”
The Professional Range, which includes all of the cheese varieties on offer through Carbery Dairy, has been specifically developed to meet the needs of chefs in the foodservice sector. The cheeses have been tested in real-life foodservice settings to ensure they perform well under different cooking and baking conditions. They are also available in a number of formats, to suit the requirements of different kitchen capabilities.
Orlaigh Matthews, marketing manager for cheese, added: “We’re excited to be entering the foodservice market with our Carbery Dairy range of high-quality cheeses. In developing the range, we drew on the creative and practical expertise of our chefs, who collaborate extensively with our customers to ensure the cheeses are suited to professional kitchens. Together with our cheesemakers and R&D teams, our chefs have created exciting recipes to satisfy consumer demands around the world. We hope foodservice suppliers enjoy creating delicious dishes for their customers that showcase the very best in Irish grass-fed cheese.”
