The entrepreneurial spirit is alive and well in the dairy industry. Unprecedented interest in unique and artisanal offerings has spurred dairies and cheesemakers to explore new product lines.
Production and consumption of Hispanic cheeses have grown significantly in the United States. In 2019, the United States manufactured about 333 million pounds of Hispanic cheeses versus only 206 million pounds in 2009.
The first thing most visitors see as they draw near to the fresh cheese plant operated by Crave Brothers Farmstead Cheese LLC is a colorful, hand-painted 52-square-foot mural depicting the unique farm-to-consumer journey of the family-run company's products.
The virtual trade show is packed full of educational opportunities.
February 25, 2021
The biennial CheeseExpo trade show - hosted by the Wisconsin Cheese Makers Association (WCMA) and the Center for Dairy Research (CDR) - will occur virtually this year from April 6-8, 2021, as CheeseExpo Global Online.
Cheese is a "living" food due to the presence of different types of bacteria and sometimes yeast and mold, depending on the cheese variety. Like any other living thing, the bacteria used in cheese can get sick.
At the Plangger organic cheese dairy in the Austrian Tyrol region, a Stäubli six-axis robot is busy de-rinding and coating irregularly shaped blocks of cheese, a demanding job that calls for maximum resilience.
Nearly 4,000 votes were cast in this year’s poll, and the string cheese processor’s plant came out on top.
August 2, 2020
On behalf of the entire Baker Cheese team, we are honored to be voted the Dairy Foods 2020 "Plant of the Year." Our plant’s success is directly impacted by the incredible dedication and talents of our 250-plus employees and the quality of milk we receive from our local farms. These two critical components allow us to partner with an amazing list of customers that value our award-winning and world-class string cheese.
Halfway through the family-owned Baker Cheese Inc. plant in St. Cloud, Wis., you'll come upon a kind of magical lazy river of cheese. Different sizes and varieties of the company's low-moisture, part-skim mozzarella string cheese float through a stream of brine.
Cheesemakers in the United States producing specific varieties of cheese, including cheddar, mozzarella, Parmesan and pasteurized process cheese, must adhere to FDA’s food standards of identity.