Cheese processing - Articles - Page 3

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.

WCMA recognizes leaders of Champion Cheese Contests with new awards

May 4, 2018

The Wisconsin Cheese Makers Association (WCMA) announced the creation of three new awards to recognize leaders who have contributed to the growth and advancement of the World and U.S. Championship Cheese Contests.

Inside Emmi Roth: specialty, with scale

At its Monroe, Wis., creamery, Emmi Roth blends art with science to create award-winning, flavor-packed specialty cheeses that are truly unique.

Kathie Canning

March 5, 2018

Wisconsin produces more cheese than any other state, making more than 3 billion pounds of the savory dairy favorite in 2016 alone, according to the Wisconsin Milk Marketing Board.

Schuman Cheese's Lake Country Dairy plant makes Italian-style, alpine cheeses

Lake Country Dairy makes award-winning Italian-style and alpine cheeses. The plant supports four family dairy farms and spurred an investor to build a whey processing facility across the street.

James Carper

September 5, 2017

In northwest Wisconsin, about 25 miles from the Minnesota border, Schuman Cheese makes award-winning cheeses with techniques borrowed from French and Italian cheesemakers.

How to avoid color defects in cheese

It’s important to understand the cause of visual defects that can occur with cheese and use appropriate preventative methods.

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

April 6, 2017

From the appearance to the flavor profile, enjoying cheese is a wonderful sensory experience. As such, manufacturers work hard to meet the flavor, texture and visual expectations of customers, but visual defects can detract from the premium image of cheese.

In the case of eyes in cheese, size matters

Cheesemakers need to understand fermentation and gas development to avoid defects in their cheese or when they want to create the right number and size of eyes in certain cheeses.

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

April 7, 2016

Eye development in cheese can be a sought-after attribute or an unfortunate defect, but in both cases, gas is the culprit. That’s why it is essential for cheesemakers to understand the basics of gas development and apply that knowledge, whether they are looking to make a tightly knit Cheddar or a Swiss with perfect eyes.

How to maximize cheese shelf life

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

January 11, 2016

To extend the shelf life of cheese, you must understand all the issues that affect its viability.

Flavored cheeses spice up the cheese market

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

August 4, 2015

To gain a slice of the billion-dollar flavored-cheese market, add flavors or inclusions. But watch out for issues like contamination, allergens and undesirable flavor profiles due to aging.