Historically, raw milk was used for cheesemaking. Apart from the increased risk of foodborne illness, there also was more variation in cheese quality. Today, most milk for cheesemaking is pasteurized at a minimum of 161 degrees Fahrenheit for 15 seconds to kill all pathogens.

Idyllic Crescent City, Calif., is known for being the gateway to Redwood National and State Parks, where some of the oldest trees in the United States live. But the small town, which hugs the Pacific Ocean right by the Oregon border, has another claim to fame.

Cheesemaking in the United States is an inspired story of artisanship and excellence that dates back hundreds of years, representing the vast multicultural experiences brought to the United States by immigrants.

Expect expanded learning opportunities and more tabletop displays at the 2019 Cheese Industry Conference.

Visitors to Schreiber Foods' Fairview cheese converting plant in Carthage, Mo., can't help but be a bit awestruck. The sheer size of the facility, 330,000 square feet largely dedicated to converting operations and another 140,000 housing a distribution center, is certainly impressive. But the high level of automation found within the various departments is perhaps even more remarkable.

Ingredients from Arla Foods, Cargill, and more!

Aged cheeses are a point of pride for cheesemakers and loved by many consumers. However, in today's market, as producers are pressured to cut costs, the quality of some aged cheeses has suffered.