Articles Tagged with ''artisan cheese''

Artisan cheesemakers grow in skill, numbers and prestige

Sharon Gerdes Health and Wellness editor of Dairy Foods

September 6, 2017

Making cheese predates recorded history, but artisan cheesemaking in the U.S. is a relatively new industry. According to a 2016 American Cheese Society (ACS) report, there are more than 900 artisan, farmstead and specialty cheesemakers operating in the United States. While a few artisan cheesemakers have been in business for over 100 years, the average has been making cheese for only 15 years.

Good, safe foods

Artisan and farmstead cheesemakers learn GMPs at food safety courses

The workshops are one of several food safety initiatives that are being offered through the Innovation Center for US Dairy to assure the dairy industry continues to provide consumers and channels a safe and nutritional food/beverage product.

June 3, 2014

The Innovation Center for U.S. Dairy has scheduled two additional regional food safety workshops in a continued effort to provide food safety training to the artisan/farmstead cheesemaking segment of the dairy industry.

The artisan cheese movement fuels a trend: bold flavors

Sarah M. Kennedy

November 11, 2013

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.

Cheese

Vermont Farmstead Cheese adds two new flavors to its artisan cheese line

VFCC’s award-winning lines of cheese are all-natural, rBGH-free, and made with 100% Vermont milk.

September 19, 2013

Two new flavors were introduced to Vermont Farmstead Cheese Co.’s flavored WindsorDale cheese line.

Artisan Deli Cheeses

December 10, 2012

A new line of artisan deli cheeses is available from Litehouse Foods, Sandpoint, Idaho

The true meaning of artisanal dairy foods

Large processors have tried to co-opt the meaning of ‘artisan.’ What does that mean for the rest of us?

Tasia Malakasis

June 11, 2012

Artisan. It’s a beautiful word, one that conjures up green pastures, vineyards on Tuscan hills and weathered hands shaping cheese.

Cheese

Sartori announces release of limited edition extra aged goat cheese

May 31, 2012

Sartori Co. announced the inaugural release of its Paolo Sartori Limited Edition Extra Aged Goat Cheese. The product has been in high demand since it debuted at the Global Cheese Awards in 2011.

David Gremmels, co-owner, Rogue Creamery, Central Point, Ore.

March 18, 2012

David Gremmels of Rogue Creamery talks about his career in cheesemaking.

Dane Huebner, master cheesemaker, Grafton Village Cheese Co., Grafton, Vt.

March 18, 2012

Dane Huebner of Grafton Village Cheese Co.talks about his career in cheesemaking.

Vermont Butter & Cheese Creamery artisan cheese

February 15, 2012

Websterville, Vt.-based Vermont Butter & Cheese Creamery, which added Cremont to its aged cheese artisan line about a year ago, is reintroducing the product in a new package designed to improve the quality and integrity of the cheese.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Join the husband-and-wife team, Rich and Heather Draper, of the Ice Cream Club Inc., who have implemented food safety practices for more than 40 years, for this fascinating and educational webinar.