The U.S. Dairy Export Council, Arlington, Va., is supporting an ad-hoc coalition of 16 dairy companies and organizations fighting a plan to further restrict U.S. access to the tight Canadian cheese market.
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.
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.
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.
On Demand Professor John A. Lucey of the University of Wisconsin, Madison will cover defects in cheese, improving yield with processing techniques to get the most from the ingredients you've paid for, the regulatory scene, and the future.