Cheese Industry Sub-working Group Position Paper 2019/2020 - 干酪子工作组建议书2019/2020 Go back »

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    Position Paper
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    Dairy Industry (Sub-working Group) Working Group / Forum
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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, and it is widely considered a nutritional food in European diets. Chinese consumers are also now beginning to recognise cheese as a valuable source of nutrition. The European Chamber’s Cheese Industry Subworking Group was established in 2014, and has eight prominent European cheese producers and industry associations that are committed to bringing the best cheese products to China’s market to meet Chinese consumers’ demands.

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 field for all players.

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