Canada is changing the rules used to classify milk that goes into making mozzarella cheese.
The new milk class, to take effect June 1, is expected to result in lower costs for Canadian-made mozzarella for restaurants that prepare and cook pizzas on site.
The battle to cut the cost of mozzarella for pizza restaurants has been fought for nearly 15 years, ever since frozen pizza makers — including frozen-food giant McCain — won an exemption from Ottawa that allowed them to buy cheese at the cheaper world market price.
It remains to be seen whether dairy processors will pass the savings from the new ‘3d’ classification on to restaurant owners.
A number of restaurant chains recently began circumventing hefty cheese tariffs by importing their mozzarella by way of pizza topping kits.
The case is currently before the Canadian International Trade Tribunal, and is seen as a serious threat to Canada’s farm supply management system.
Source: The Ottawa Citizen ©Copyright