Articles Tagged with ''cheese processing''

AI is transforming dairy operations and boosting investor confidence. One cheese manufacturer achieved a 1% to 3% margin improvement—and millions in additional revenue—through AI-driven yield optimization.

The U.S. has been in the process of building a record amount of new cheese processing capacity which has now been coming online during 2025. 

Founded in 1865 during the height of the Gold Rush, Marin French Cheese Co. has grown from nourishing hungry pioneers to crafting award-winning cheeses that showcase the legacy of the American West in the palm of your hand.

In addition to making seven varieties of spicy, hot cheddar cheeses such as Carolina Reaper and Scorpion, central Wisconsin-based Nasonville Dairy, a third-generation, medium-sized cheese processor, is “hot” for handcrafting 42 varieties of premium cheese, including Cheddar, Colby, along with many flavored cheeses like Blue Marble Jack, Garlic & Herb, and Horseradish.

It’s not everyday that a company celebrates a milestone 100-year anniversary, but La Fromagerie Henri Hutin, created in 1922 when young Henri, at the age of 22, took over the family creamery, says it is “beyond excited” to celebrate its 100-year as it continues to be a leading French producer and exporter of soft-ripened, pressed soft-ripened and spreadable fresh specialty cheeses.

Could the dairy industry turn whey permeate into value-added chemicals? 

Skilled cheesemakers produce brick, colby, and cheddar cheeses using old-world techniques — and a bit of modern technology.

Way back in 1933, an entrepreneur from Portland, Ore., worked with the city of Central Point, Ore., to open the Rogue River Valley Co-op — the first artisan creamery cooperative in Southern Oregon. 

On May 5, Kansas Gov. Laura Kelly and Hilmar Cheese Company Inc. jointly announced the Hilmar Cheese Company’s decision to build a new state-of-the-art cheese and whey protein processing plant in Dodge City, Kan.