In a new section, focused on artisan and farmstead cheese, we visit with Vermont Butter and Cheese. A pillar of the U.S. artisan cheese community, Vermont Butter and Cheese is now operating in an expanded facility to make and market a new line of Signature Cheeses.
Editor’s note: Shelf Space is a new monthly feature that looks at other
food categories, especially those that have some bearing on dairy.
Portions are contributed by Dairy Foods’ sister publications, Beverage
Industry, Candy Industry and Snack Food & Wholesale
Bakery.
In the beginning you have milk. Once the pH is lowered you end up with one of an array of flavorful nutritious products. Starter cultures are better understood than ever, and food science has just scratched the surface.
From our new Dairy Field Reports Section: As integration continues, the latest acquisition makes Hood a truly national company. The May 2007 buy out of Sacramento-based Crystal Cream Butter was a great leap toward establishing a western manufacturing base, augmenting Hood’s purchase of New York-based Crowley Foods and Minnesota’s Kemps (formerly Marigold Foods) from National Dairy Holdings in 2004, a move that saw Hood grow exponentially.
In the new Farm to Fork section, which focuses on artisan and farmstead
cheese, organics, and farm issues, we visit with Vermont Butter and
Cheese. A pillar of the U.S. artisan cheese community,
Vermont Butter and Cheese is now operating in an expanded facility to
make and market a new line of Signature Cheeses.
Many of the familiar arguments about rBST were being heard all over again in the Keystone State last month and farm organizations and dairy processors reacted the industry’s rejection of rBST as a viable tool, and its subsequent reverberations.
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