Cheesemaking - Articles - Page 4

Wisconsin to host first-ever Art of Cheese Festival

The event, presented by Dairy Farmers of Wisconsin, will include food, classes, tours and more.

January 21, 2020

In honor of National Cheese Lovers Day, Dairy Farmers of Wisconsin, headquartered in Madison, Wis., said it would host the first ever Art of Cheese Festival Aug. 14-16, 2020.

The pros and cons of high-heat treatments

High heat may impact cheese and whey quality, but also increase yield

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

January 8, 2020

Historically, raw milk was used for cheesemaking. Apart from the increased risk of foodborne illness, there also was more variation in cheese quality. Today, most milk for cheesemaking is pasteurized at a minimum of 161 degrees Fahrenheit for 15 seconds to kill all pathogens.

Rumiano Cheese Co.’s plant closes the loop

Rumiano Cheese Co.’s plant strives to ensure nothing is wasted in its cheese-making process.

Anna Boisseau

September 5, 2019

Idyllic Crescent City, Calif., is known for being the gateway to Redwood National and State Parks, where some of the oldest trees in the United States live. But the small town, which hugs the Pacific Ocean right by the Oregon border, has another claim to fame.

Global Cheese Technology Forum returns to Reno in November

The event is an opportunity for those in the cheese and whey manufacturing industries to learn and discuss their role in today's global economy.

August 22, 2019

The event is an opportunity for those in the cheese and whey manufacturing industries to learn and discuss their role in today's global economy.

It’s time for US cheese to be in the spotlight

The variety, quality and artistry of cheeses made in the United States is recognized worldwide.

Kara McDonald

August 7, 2019

Cheesemaking in the United States is an inspired story of artisanship and excellence that dates back hundreds of years, representing the vast multicultural experiences brought to the United States by immigrants.

The 2019 Cheese Industry Conference will expand educational opportunities.

The event will also feature its largest-ever tabletop exhibition hall

Anna Boisseau

March 18, 2019

Expect expanded learning opportunities and more tabletop displays at the 2019 Cheese Industry Conference.

Schreiber Foods' cheese operations are built to impress

Schreiber Foods’ Fairview cheese-converting plant in Carthage, Mo., is notable not only for its massive size, but also for its high level of automation and dedicated partner-owners.

Kathie Canning

March 7, 2019

Visitors to Schreiber Foods' Fairview cheese converting plant in Carthage, Mo., can't help but be a bit awestruck. The sheer size of the facility, 330,000 square feet largely dedicated to converting operations and another 140,000 housing a distribution center, is certainly impressive. But the high level of automation found within the various departments is perhaps even more remarkable.

Ingredient manufacturers offer clean, efficient cheesemaking solutions

January 15, 2019

Ingredients from Arla Foods, Cargill, and more!

The secret to good aged cheese

Follow these tips to produce consistent, quality aged cheese

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

January 11, 2019

Aged cheeses are a point of pride for cheesemakers and loved by many consumers. However, in today's market, as producers are pressured to cut costs, the quality of some aged cheeses has suffered.