Cheese - Articles - Page 110

Parmesan crisps from Kitchen Table Bakers

June 6, 2012

Basil Pesto is the newest flavor in the 100% cheese Parmesan Crisps line from Kitchen Table Bakers, Syosset, N.Y. Other flavors paired with the cheese include sesame, rosemary, Italian herbs, garlic and jalapeno.

Chevre spreadable goat cheese

June 6, 2012

Belle Chevre, Elkmont, Ala., introduces a new Original Spreadable Goat Cheese. This cheese has won a number of first place awards from the American Cheese Society under its previous name, fromage blanc. The new 6-ounce container has biodegradable packaging and retails for $6.99.

New creative dairy dishes in restaurants

In addition to old standbys like mac and cheese, restaurant chains create dishes like spicy beef queso and Parmesan-crusted walleye.

June 6, 2012

Restaurant operators keep things fresh by revamping their menus and developing new dishes. The dairy foods industry has benefitted big time. Cheese, ice cream, sour cream and other dairy foods are appearing throughout these new menus. They are incorporated into appetizers, main and side dishes, desserts and beverages.

USDA weekly prices

Milk production peaked, cheese plants stayed busy last week, reports the USDA

June 4, 2012

Milk production peaked last week, cheese plants were busy and the dry products market showed mixed results, according to the USDA's Dairy Market News. Following is a summary of the report.

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.

USDA weekly prices

Butter is firming, cheese production is heavy this week, says USDA

May 25, 2012

Butter pricing is firming this week, cheese production nationally remains heavy, Northeast milk production is widely believed to have reached a plateau, and California milk output is mostly steady and remains at or near the seasonal peak, reports the USDA this week.

Research shows how to reduce sodium in cheese

Public health concerns over hypertension have cheesemakers looking to reduce sodium. Research has found that a little dairy in a DASH diet reduces the risk of high blood pressure.

Nigel Kirtley

May 15, 2012

Pressure from public health authorities to reduce sodium in the food supply continues to grow. There are many sides to the debate. Though dairy foods in total contribute only 11% of the sodium in the U.S. diet, the dairy industry has recognized the need to address these concerns and has been taking action. Being proactive helps the industry identify solutions that make sense for the food supply, the dairy business and consumers’ health and taste preferences.

Organic Valley organic American cheese singles

May 14, 2012

Organic American cheese slices from Organic Valley, LaFarge, Wis., are 100% gluten-free and produced without antibiotics, synthetic hormones, toxic pesticides or GMOs.

Foodservice

Dairy ingredients star on T.G.I. Friday's new menu

May 1, 2012

Pretzels with beer cheese dipping sauce, tomato Mozzarella salad and spicy beef queso with white Cheddar are new menu items.

Foodservice trends

Wendy's serves up a heap of cheese

April 27, 2012

Macaroni and cheese made with white Vermont Cheddar cheese; sweet potatoes topped with a buttery cinnamon spread; and chili cheese fries smothered in a sauce made with Cheddar cheese and real milk are on the menu of Wendy's restaurants. The three dishes are known as Signature Sides.