Making cheese without any automation is a back-breaking, tiring job with a lot of stooping, stirring, manual washing of hoops and so on. When it comes to automation, “zero is not a hero,” for Master Cheesemaker Chris Renard and the team who handle production and packaging for Renard’s Cheese factory in Algoma, Wis.

When something is “grand,” it denotes something “magnificent, the largest/most important item of its kind.”

The Dairy Farmers of Wisconsin announced it will host the first-ever Art of Cheese Festival from Sept. 29 – Oct. 1, 2023, with events in and around Madison, Wis.

New ingredients from Bell, Cargill, Enzyme Development Corp., and more!

It’s not everyday that a company celebrates a milestone 100-year anniversary, but La Fromagerie Henri Hutin, created in 1922 when young Henri, at the age of 22, took over the family creamery, says it is “beyond excited” to celebrate its 100-year as it continues to be a leading French producer and exporter of soft-ripened, pressed soft-ripened and spreadable fresh specialty cheeses.

A complete mozzarella ball processing line supplied by Priamo (part of the Della Toffola Group in Italy) is helping Neapolitan cheesemaker Fratelli Amodio supply overseas consumers with the same taste, texture, and quality expected from an Italian-made cheese, without the added export and transportation costs associated with manufacturing in Italy.

Skilled cheesemakers produce brick, colby, and cheddar cheeses using old-world techniques — and a bit of modern technology.

New equipment from Admix, Advanced Process Technologie, Ampco Pump, and more!

Cheese produced with milk from pasture-fed or grass-fed cows is noticeably different from cheese made from conventional milk: It has a “grassy” note, a golden color, and a unique fat composition.