Cheese - Articles - Page 25

Crystal Farms offers two new cheese stick flavors

Gouda and Sharp Cheddar varieties are now available.

April 26, 2023

Crystal Farms is catering to adults and believes cheese sticks aren’t just for kids; they’re also an easy and flavorful snack option for adults on the go.

Sustainable Innovations in cheese packaging

Innovations in bioplastics using dairy waste can make packaging that is biodegradable.

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

April 21, 2023

Packaging is essential to maintaining and protecting the quality of the cheese product as well as attracting the eye of consumers. The Center for Dairy Research is investigating methods to produce bioplastics from dairy waste and looking into producing pure lactic acid, a renewable and biodegradable bioplastic, from the biofermentation of cheese whey.

Championship Cheese Auction raises nearly $340K for dairy education

CheeseCon 2023 celebrates excellence in dairy processing in Madison, Wis.

April 18, 2023

More than 2,700 cheese industry professionals explored over 320 tabletop exhibits, learned from the industry's brightest minds, and celebrated excellence in dairy processing during CheeseCon 2023 held April 5-6 at the Alliant Energy Center in Madison, Wis.

Wisconsin Master Cheesemakers class of 2023 named

Four new and one returning cheesemaker graduated from the program.

April 13, 2023

The class of 2023 collectively earned certifications in cheddar, blue cheese, mozzarella and curds.

WCMA names Tim Omer as president

Omer will assume leadership on July 1, succeeding Steve Bechel of Eau Galle Cheese.

April 12, 2023

As president, Omer will lead an executive team that includes Doug Wilke of Valley Queen Cheese as First Vice President, Mike Sipple of Agropur as Second Vice President, Kim Heiman of Nasonville Dairy as Treasurer, and Chris Renard of Renard’s Cheese as Secretary.

Dollar sales up, unit sales down in the cheese category

Overall natural and processed cheese dollar sales were higher during a recent 52 - week period, according to IRI

Brian Berk

April 10, 2023

Like several other segments of dairy, most natural and processed cheese categories enjoyed strong dollar sales during a recent 52-week period, but suffered unit sales declines, according to information provided by Chicago-based Circana.

A record $340K raised for dairy education

The funds support industry training programs offered by the Wisconsin Cheese Makers Association (WCMA), as well as the World and U.S. Championship Cheese Contests and university dairy training centers.

April 6, 2023

Dairy processors, marketers, and suppliers raised a record $339,835 for dairy education at the 2023 Chr. Hansen Championship Cheese Auction, taking place at CheeseCon in Madison, Wis.

First cheese-themed luxury spa to open-April Fool's

Wedgewater Spa in Madison, Wis., offers an immersive cheese experience built on more than 180 years of world-class artisanship.

March 30, 2023

This spa features a variety of premium beauty and wellness treatments that highlight the iconic cheeses that define Wisconsin in the eyes of the world.

Wyke Farms carbon-neutral Aged English Cheddar expands availability in U.S.

Ivy's Reserve aged up to 18 months under wood to produce complex flavor.

March 28, 2023

Wyke Farms has expanded U.S. availability of Ivy’s Reserve Vintage Cheddar, which it says is the “world’s first carbon-neutral Aged English Cheddar.”

Minnesota cheese processor strengthens its market stake

Through major expansion, First District Association readies itself for the next century.

Barbara Harfmann

March 21, 2023

Through major expansion, First District Association readies itself for the next century. It invested $200 million to update and expand plant and product capacity so “the cooperative is set up to thrive in the next 100 years,” CEO Bob Huffman relays.