Korean cheese imports grow, says USDA Foreign Agricultural Service
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A five per cent compound annual growth rate has been seen over the last five years for South Korean cheese imports, with the majority coming from the US, in the form of mozzarella, the USDA Foreign Agricultural Service reports in a market brief.
The country’s domestic cheese production is limited, so the US supplies 34 per cent of the market share, as of 2023. However, other countries have joined in supplying South Korea with cheese, including New Zealand, Germany and Denmark. More than 50 per cent of the cheese supplied is mozzarella, with other cheeses being cheddar, cream cheese and processed cheese.
Other influences are South Korean consumers heavily prioritising their well-being and seeking health and wellness in multiple products, including dairy. With the rise in popularity of fermented milk products such as Greek yogurt, consumers are looking into other dairy products for alternative health benefits. For instance, cottage cheese has been popular among bodybuilders as it is low-fat, protein-rich and contains probiotics that improve digestion, strengthen immunity and aids in weight loss. Other cheeses, such as parmesan and mozzarella, have stood out not only for their advantages for high protein diets but also for the reduction of risks associated with heart diseases and strokes, the USDA FAS notes.
Another trend is the domestic demand for high-quality imported alcoholic beverages increasing, which has led to the number of consumers who enjoy both domestic and imported cheeses. In South Korean culture, it is common to enjoy anju (drinking snacks) while drinking where a majority of the snacks are Korean. However, as cheese is an easily prepared snack, it has become more prevalent to find cheese and other ingredients such as salami in Korean households. Koreans are enjoying the possible cheese pairings while discovering their own combinations. The entirety of this process imitates the experience of a meal at a high-end restaurant or bar that was previously not possible during the pandemic, but now all available in the comfort of their homes.
Further, as a variety of Western elements have become more popular in South Korea, Korea’s food service market has integrated more Western cuisine such as burgers, pasta and pizzas and several foreign fast-food brands have opened branches in South Korea. This addition of foreign food in the market has created more opportunities for fusion cuisine to flourish where traditional Korean food is combined with ingredients from other foreign cuisines. Notably, dairy ingredients like cream and cheese have been incorporated into Korean dishes that are normally very spicy to reduce the level of spiciness and add a layer of creaminess to balance out the flavour in the dish.
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