New Packaging for the Famous Taga Cave Cheese
The company’s press release specifies as well that production recipes remain unaltered, the four brands of cheese being matured in the Taga Natural Cave, together with Nasal cheese brand.
06/03/08 Napolact, one of the major companies in the Romanian diary products sector, announced in a press release that it would re-launch four brands of fermented cheese, and namely Tarnava, Alpina, Alpina Afumata-smoke dried Alpina- and Montana under a new packaging design. Each of the four fermented cheese brands presents a different paste water content, and is made of pasteurized cow’s milk: Tarnava is a fermented, semi-hard paste cheese, Alpina and Montana are fermented, soft paste cheeses, while Alpina Afumata is a fermented, smoke-dried, soft paste cheese.
The company’s press release specifies as well that production recipes remain unaltered, the four brands of cheese being matured in the Taga Natural Cave, together with Nasal cheese brand. The particular microbiologic conditions featured by the Taga cave endow cheeses matured in this special place with a worldwide unique taste.
The re-launching of the four cheese brands will be supported as well by a Bellow the line initiative, due to be held between 8 February and 3 March, period during which Napolact will carry out a sampling work in international retail centres from 14 towns. During the month of February, Napolact will also launch the website , in an attempt to reflect its broader outlook and new consumer orientation: the site will provide clients with the secrets of Napolact’s traditional products.
In order to develop and implement these projects-creation of the new website, new packaging and cheese sampling- Napolact collaborated with Propaganda, advertising agency with which the group has been working since 2006.
