Cheese processors | Dairy Foods

Sartori Cheese operations expand to keep up with demand

Dairy processor prides itself on “flavor leadership” in creating hard and soft cheeses.

Barbara Harfmann

September 20, 2022

Dairy processor prides itself on “flavor leadership” in creating hard and soft cheeses.

Hispanic cheeses make their mark

Overcoming challenges and embracing opportunities in the cheese market.

Khilendra Bhanduriya

August 5, 2022

Overcoming challenges and embracing opportunities in the cheese market.

A closer look at Whey Protein Phospholipid Concentrate

Could this dairy by-product be the next big value-added ingredient?

John A. Lucey

August 1, 2022

Whey Protein Phospholipid Concentrate (WPPC), a low-value coproduct, is currently being examined as a source of nutritional and functional ingredients.

Joe Widmer (l), president and owner, and Joey Widmer, vice president of operations

Widmer’s Cheese Cellars boasts a century of artisan cheesemaking

Led by Wisconsin Master Cheesemaker Joe Widmer, Widmer’s Cheese Cellars is celebrating its 100th anniversary by sticking with tradition.

Kathie Canning

March 8, 2022

Led by Wisconsin Master Cheesemaker Joe Widmer, Widmer’s Cheese Cellars is celebrating its 100th anniversary by sticking with tradition.

2020 CheeseExpo postponed and rescheduled for 2021

The event will now occur April 6-8, 2021, at the Wisconsin Center in Milwaukee.

March 13, 2020

The Wisconsin Cheese Makers Association (WCMA) and the Center for Dairy Research said that that the 2020 CheeseExpo, which was set to occur on April 14-16 at the Wisconsin Center in Milwaukee, has been postponed until April 6-8, 2021.

CheeseExpo to focus on technology, education and more

The biennial event will take place April 14–16 in Milwaukee

March 10, 2020

More than 4,000 cheese industry leaders, suppliers, marketers and others are expected to gather April 14–16, 2020, at the Wisconsin Center in Milwaukee for CheeseExpo (formerly known as the International Cheese Technology Expo).

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.

2019 State of the Industry report: Cheese has a favorable deck

As it continues on its winning streak, the cheese category is doubling down on innovation and more.

Kathie Canning

November 8, 2019

Cheese has the advantage, you might say, as U.S consumers' love affair with it continues to flourish.

State of the Industry 2017: Consumers say more cheese, please

With an influx of innovative snacking options, convenient packaging, specialty cheeses and unique flavors, the cheese category claims the MOST CREATIVE title this year.

Sarah M. Kennedy

November 3, 2017

As consumers continue to seek out food with clean ingredients, protein on the go, freshness and convenience, cheese is the answer to many of those needs. Over the last year, cheese processors have doubled down on portable snack offerings, from cheese bites to snack packs. Hybrid options (think cheese paired with lunch meats, nuts, fruit and pretzels) are popping up everywhere. Portion control and portability are the keys.

Artisan cheesemakers grow in skill, numbers and prestige

Sharon Gerdes

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.