Cheese - Articles - Page 82

Kraft Heinz Canada to sell its natural cheese business to Parmalat

The transaction is expected to close in the first half of 2019.

November 6, 2018

The transaction is expected to close in the first half of 2019.

Borden Cheese to gift kitchen makeovers just in time for the holidays

The brand is celebrating the importance of enjoying time in the kitchen with family.

November 5, 2018

The brand is celebrating the importance of enjoying time in the kitchen with family.

Joseph Gallo Farms adds Non-GMO Project verification

The verification confirms that the company’s organic cheeses are produced in compliance with rigorous standards for GMO avoidance.

October 30, 2018

The verification confirms that the company’s organic cheeses are produced in compliance with rigorous standards for GMO avoidance.

Associated Milk Producers Inc. invests in new cheesemaking technology

New cheese vats at the cooperative’s Paynesville, Minn., plant will increase cheddar production.

October 25, 2018

New cheese vats at the cooperative’s Paynesville, Minn., plant will increase cheddar production.

Schuman Cheese debuts Cello Cheese Flights

The flights offer a low-risk way for consumers to explore new flavors.

October 23, 2018

The flights offer a low-risk way for consumers to explore new flavors.

Optimize cheesemaking via quality-minded in-plant practices

Quality-minded in-plant practices are key to more consistent, high-quality cheese

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

October 11, 2018

Cheese is a fermented product, which means that cheesemaking requires the growth of millions of bacteria, we call them starters (to start the acid development), to acidify the product. Initially, these bacteria originate from the raw milk itself (cow, milker, equipment, etc.).