Cheese Industry Sub-working Group Position Paper 2018/2019 - 干酪子工作组建议书2018/2019 Go back »

  • Published on:
    2018-09-18
  • Category:
    Position Paper
  • by:
    Cheese Industry (Sub-working Group) Working Group / Forum
  • Keywords:

Download


Cheese making dates back several thousand years. The use of different microbes, amounts of salt and lengths of storage have over the years given rise to a huge variety of different cheeses all over the world. Cheese is widely considered a nutritional food in European diets. Chinese consumers are now beginning to recognise cheese as a valuable source of nutrition. The European Chamber’s Cheese Industry Sub-working Group was established in 2014, and has eight prominent European cheese producers and industry associations, committed to bringing the best cheese products to China’s market to meet Chinese consumers’ demand.

The Cheese Industry Sub-working Group represents members’ interests and promotes constructive dialogue and communication between relevant stakeholders, including industry associations and regulators, to ensure a level playing for all players.

Related documents

Annual Working Group Report 2016 Cheese Industry Desk

Annual Working Group Report 2017 - Cheese

Annual Working Group Report 2017 - Paediatric Nutrition

Related EURObiz articles