March 27: International Cheese Day. From cream cheese to blue cheese, how it is consumed in Argentina

Each March 27 is celebrated on International Cheese Dayan initiative that was born in Europe – promoted by producers from France and Italy – and that over time spread globally to highlight one of humanity’s oldest foods.

In Argentina, where consumption remains among the highest in the region, Saint Ignatius —Santa Fe company with 87 years of experience— reaffirms its development in the category with products ranging from cream cheese—with and without lactose—to blue cheese inspired by French tradition.

A productive tradition from Santa Fe

With plants in Old Willow e HypatiaSan Ignacio highlights its journey in cheese making, a category that is part of its productive history along with its traditional dulce de leche. Just as the brand is widely recognized for the latter, it also develops a line of cheeses that reflects the same focus on quality and improving its production processes.

“We have been working for years to continually improve ‘how we do what we do’, reviewing processes and expanding the portfolio to accompany the different forms of consumption” points out Alejandro Reca, CEO of San Ignacio.

Three products for different moments of consumption

Within its portfolio, the company has three proposals that reflect different uses and profiles:

• Blue cheese: Made at its Hypatia plant, this product—inspired by the French palate—is characterized by its creamy texture and his intense and slightly spicy flavor. Currently, the company is the second exporter of blue cheese in Argentina.
• Classic and light Blancrem: a cream cheese designed for everyday consumption, which adapts to both sweet and savory preparations. Ideal for breakfasts and snacks, but also for cooking, from fillings and sauces to pastry recipes. Available in both its traditional and light (low-fat) versions.
• Blancrem lactose-free: an alternative that responds to new market demands, designed for people with lactose intolerance that seek to maintain the flavor and functionality of traditional cream cheese. It is the main brand that offers this type of proposal and that knew how to adapt to the needs of the current market.

All products have the gluten free certificationwhich expands the consumption possibilities for both celiacs and those who prefer to avoid gluten as part of their healthy diet.

In Argentina, cheese occupies a central place in the daily diet: consumption remains around 12 kilos per person per yearone of the highest levels in Latin America, according to data from the Observatory of the Argentine Dairy Chain (OCLA) .

Preferences show a strong inclination towards soft cheeses —like cream cheese—, followed by semiduros and, to a lesser extent, the hard. Meanwhile, varieties such as blue cheese are gaining interest among those seeking more intense flavors.

«Cheese is a product widely incorporated into the Argentine table and with increasingly broader uses. Today, daily consumption coexists with more intense varieties, which are beginning to gain space on new occasions» adds Reca.

An ancient food in constant evolution

Cheese is one of the oldest foods in history: it is estimated that its origin dates back to more than 7,000 years. Over time, each culture developed its own variants, giving rise to an enormous diversity of styles, textures and flavors.

In the case of blue cheeseits distinctive characteristic comes from the development of the fungus Penicilliumresponsible for its veins and its aromatic profile. In addition, it is a food with a high content of calcium, vitamins and minerals.

He cream cheesefor its part, has a more recent origin: it was developed in the United States in the 19th century and became a key ingredient due to its soft texture and versatility in cooking.