Cheese

Natural and processed cheese products.

ARTICLES

Cheese

The Laughing Cow launches new spicy cheese wedge flavor

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A new spicy Pepper Jack flavor of Laughing Cow wedges joins the other seven flavors.
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Spoonable cheese

Stonyfield shakes up the yogurt shelves with organic Petite Crème

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A new innovation called Petite Crème from Stonyfield will be available nationally in September; the silky-sweet fresh cheese can be eaten like yogurt.
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Cheese snack

Sonoma Creamery creates Mr. Cheese O’s natural crunchy cheese snack

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Mr. Cheese O’s is a new, natural, crunchy snack made with real cheese from Sonoma’s Creamery.
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Cheese awards

Point Reyes Farmstead wins Sofi Gold Award for its blue cheese dip

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Point Reyes’ Blue Cheese Dip, Original Blue flavor, earns a Sofi Gold Award from the Specialty Food Association.
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Dairy products

5 new dairy products for National Dairy Month

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This National Dairy Month we take a look at five brand new dairy products in cheese, cultured, milk and ice cream.
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Alouette Cheese adds 4 spicy flavors to its spreadable cheese line

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Spreadable cheese maker Alouette Cheese, New Holland, Pa., adds four new flavors to its product line: smoky jalapeño, flame-roasted red peppers, buffalo Cheddar and wasabi Cheddar.


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Red, white and blue cheese

Arla Foods makes blue cheese slices that fit perfectly on hamburgers

The Castello Burger Blue slices are made in Denmark by Høgelund Dairy.
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Arla Foods USA, a division of the European giant Arla, is marketing the cheese as Castello Burger Blue. The company says the slices “are cut to be the perfect match for a standard burger.” Høgelund Dairy in Denmark is producing the cheese.


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On, Wisconsin

New from America’s Dairyland: bubblegum-flavored cheese for the bubblegum set

Reportedly, the potential is huge. Flavored cheeses are "extremely popular" in other parts of the world.
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Cheese purists might blanch at the thought of cotton candy-flavored cheese, but children love it, says the Center for Dairy Research at the University of Wisconsin-Madison


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Natural cheese products still winning against processed

Refrigerated grated, crumbled and shredded cheeses are still winners for the natural cheese category, while imitation cheese loaf and shreds show promise in the processed cheese category.
By Sarah M. Kennedy
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Convenience is the key. Shred it, grate it, crumble it. Consumers like their cheese ready-to-go, whether it’s natural or processed, though natural is still winning the game. 


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Cheese products

Horizon goes beyond the dairy case with new Mac & Cheese offerings

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Horizon adds organic Mac & Cheese product offerings to its lineup.
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IMAGE GALLERIES

Swiss Valley Farms, Luana, Iowa

Swiss Valley Farms is a farmer-owned cooperative that has been producing quality dairy products, including Blue cheese, Swiss cheese, cream cheese and whey powders.

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

EVENTS

Build a Better Cheese

6/19/14
Online!
Contact: Adam Thomas

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.

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Master Artisan Cheese course

9/23/14
Babcock Hall, University of Wisconsin
Madison, WI
United States

The Wisconsin Center for Dairy Research invites all cheese manufacturers to attend this year’s Master Artisan Cheese course, Cheeses of the Alpine Region, to be held September 23-25, 2014, at Babcock Hall, Madison, Wisconsin.

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The Science and Art of Cheese Making Short Course

11/10/14
Penn State University
Food Science Building
University Park, PA
United States

 Farmstead and artisan dairy processors and others interested in cheese that take this course will gain knowledge of the materials and processes used to make specialty cheese and learn techniques to improve their business. 

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DOCUMENTS AND FILES

Low-Fat Cheese Research

November 14, 2011

A new report from Dairy Management Inc. shares the latest research on great-tasting low-fat cheese that functions well in many applications.

Gilbreth Shrink Sleeves: Shrink Sleeve Packaging in Just 4 Steps

November 14, 2011
Gilbreth Packaging offers some tips and techniques for making you and your product look good.

Immunel

November 10, 2011
Find out the current state of knowledge regarding Immunel, a proprietary extract from colostral whey.

Bulk Liquid, Food Transport Solutions

November 10, 2011
AsepTrans is a leading provider of aseptic tanks dedicated to food grade products.

ATS Engineering

November 10, 2011
ln today's growing global demand and market for packaged foods, A.T.S. Engineering, Inc. has emerged as a manufacturer of precision packaging equipment for the food industry.

Cooling Tunnel

November 10, 2011
Airinotec offers customized solutions and energy-efficient technologies.

Precisa Optimized Texture Solutions

November 10, 2011
Achieve the perfect texture faster with this new solution from National Starch Food Innovation.

Vector Conveyor Systems

November 10, 2011
Realize the full potential of your Phantom metal detector with an in-line Vector Conveyor from Fortress Technology. 

Delkor Debuts Innovations for International Dairy Show

November 10, 2011
Delkor will showcase new retail- and shelf-ready packaging at the International Dairy Show.  

Sterling Technology Discusses Tegricel

November 10, 2011
Tegricel is a proprietary extract from colostral whey (bovine). This white paper describes the current state of knowledge, involving specific biological mechanisms of action, proof of concept in animal studies and clinical data in humans. 

Multimedia

Videos

Image Galleries

Agropur, Natrel Division USA, St. Paul, Minn.

 At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces. 

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

9/23/14 2:00 pm EDT

Milk/Flavored Milk and Non-Dairy Beverages: Opportunities in the Beverage Segment

This free webinar will cover methods and ingredients available to increase protein levels, processing issues related to high-protein beverages, future ingredients and opportunities for protein fortification, adding value to milk and beverages, niche markets for high-protein milk and beverages and case studies of Core Power and Fairlife.

Training

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Dairy Foods Magazine

august 2014 df cover

2014 August

Smith Brothers Farms is Plant of the Year; Plus we feature our annual Dairy 100 processors.

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THE DAIRY FOODS STORE

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

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