Cheesemaking - Articles - Page 3

Case Study

Artisan cheese, yogurt producer modernizes to captures competitive edge

Skotidakis Goat Farm relied on Qualtech and Rockwell Automation’s technology to automate more of its plant operations.

July 13, 2021

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.

Hispanic cheeses present opportunities, challenges

The growing category encompasses a range of cheeses.

John A. Lucey Ph.D., Director, Center for Dairy Research

March 29, 2021

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.

Crave Brothers Farmstead Cheese’s plant is a model of sustainability

Powered by green energy, the company’s cheese plant transforms fresh milk into handcrafted fresh cheese in hours instead of days.

Kathie Canning

March 3, 2021

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.

Don’t miss CheeseExpo Global Online

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.

Fend off bacteriophage in cheese plants

Certain preventive measures can reduce phage presence.

John A. Lucey Ph.D., Director, Center for Dairy Research

January 12, 2021

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.

Case Study

Austrian cheese company turns to Stäubli’s robotic solutions

Stäubli’s humid environment robots de-rind and coat cheese blocks, among other applications.

Ralf Högel

December 10, 2020

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.

Baker Cheese’s facility is Dairy Foods’ 2020 Plant of the Year winner

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.

Baker Cheese’s cheese plant was built to stretch

Baker Cheese’s plant expansion was designed to handle the continually increasing demand for the company’s string cheese

Anna Boisseau

March 4, 2020

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.

It’s time for FDA to act on cheese standards

Outdated regulations put the U.S. cheese industry at a competitive disadvantage

Cary Frye

February 20, 2020

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.