Høng CremeBlå and Høng CremeVit have had the best possible start in Norway. Launched in March last year, the two mould cheeses were the most successful cheese launches of 2000 according to AC Nielsen, the opinion-research institute.
“The launch had a rather low profile, so it was great to see that good flavour, top quality and eye-catching design still have an important role to play,” said Product Manager Christian Paulsboe, Arla Foods Norway.
The Norwegian market has long been dominated by traditional cheeses such as camembert and blue mould. Now the slightly different Høng CremeBlå and Høng CremeVit clearly appeal to Norwegian palettes.