November 11, 2013
Natural cheese is still the clear winner for cheese processors, while snacking occasions are on the rise. Plus, consumers’ interest in unique flavors helps fuel the artisan cheese movement and inspires other processors to create more bold combinations.
October 16, 2013
Dutch Farms is seeing dramatic growth in its exports; the company won a 2013 Illinois Export Award.
October 15, 2013
The owners of Lioni Latticini find success in the United States by producing the same authentic fresh mozzarella their family made in Italy for generations. New equipment and technology makes the cheesemaker more efficient.
March 25, 2013
Cheese processors add jalapeno, black pepper and other spices to their new products.Read More
Show organizers expect 1,400 attendees at the Wisconsin Cheese Industry Conference in La Crosse, Wis., April 17 to 18 to see the latest in cheese technology.
March 17, 2013
The 2013 Wisconsin Cheese Industry Conference (WCIC) will see more than 1,400 cheese industry leaders from around the nation gather for the latest in cheese technology, product safety, marketing and dairy issues. The conference, which is co-hosted by the Wisconsin Center for Dairy Research and Wisconsin Cheese Makers Association, takes place at La Crosse Center in La Crosse, Wis., April 17-18.Read More
An exclusive Dairy Foods survey uncovers the trends in cheesemaking, flavors, packaging, processing and equipment purchasing.
March 16, 2013
Specialty and artisan cheeses are in this year. Cheesemakers are putting their efforts into developing all-natural and low-fat varieties. And processors are planning a wide variety of capital investments, including form-fill-sealers, cutting equipment, vats and tanks.Read More
Bel Brands’ recently FSSC 22000 certified manufacturing facility in Little Chute, Wis., produces cold-pack and gourmet cheese spreads, including WisPride, Kaukauna, Boursin and Merkts.
March 8, 2013
Tucked away in a small town in Wisconsin is Bel Brands USA’s Little Chute plant, the smaller of its two cheese plants. Last October the plant was the first of Bel’s to get the Foundation for Food Safety Certification (FSSC) 22000.Read More
Dairy processors are cleaning up on sales of natural cheese. Or, they need to mop up the steady trickle of losses in the fluid milk category.
November 12, 2012
How’s the dairy foods business? Which one? If you sell natural cheese or Greek yogurt, then the answer is: Great. If you bottle milk or package ice cream, then the answer might be: Things could be better.Read More
October 19, 2012
Cheese processors requested Urschel engineers design a heavy duty, sanitary large cheese dicer. They needed a durable dicer possessing a number of key elements: a clean, sanitary design combined with rugged construction, but also they demanded a machine that would deliver precision cuts.Read More
October 11, 2012
In a saturated landscape of cheese and dairy farmers in Wisconsin, one little goat farm is doing what it can to stand out with award-winning goat cheese and milk.Read More