Dairy farmers address Canadian pizza makers concerns with new cheese category

May 02, 2013

Canadian dairy producers approve new milk class for cheese to be used on fresh pizzas

Canadian pizza makers will be happy to hear that the Canadian Dairy Commission (CDC) announced the creation of a new milk class for mozzarella cheese to be used on fresh pizzas. The new class was given the green light by the Canadian Milk Supply Management Committee.

The new changes will take effect July 1st. The class is aimed at lowering the costs for restaurants that prepare pizzas on site and will boost the market segment for mozzarella cheese in Canada.

Agriculture Minister Ritz said that the announcement is good news for dairy farmers, processors and restaurants – noting that this move is an example of the whole value chain working together to grow markets for farmers, while keeping our country’s restaurant industry competitive.

President of the Dairy Farmers of Canada (DFC), Wally Smith says that farmers would like to see this class bring growth in sales of mozzarella cheese for pizza businesses. Smith also notes that DFC and the Canadian Restaurant and Foodservices Association have been working on this proposal for several months.

The creation of the new class is an attempt by DFC to address some of the concerns raised in the fresh pizza industry. The group representing the pizza industry says that they are pleased with the announcement.

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