Items Tagged with 'cheese processing'

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Ellsworth Cooperative Creamery masterfully adapts its plant operations

Ellsworth Cooperative Creamery masterfully adapts its plant operations

The cooperative made smart moves in its Ellsworth, Wis.-based plant to adjust to its increased production and, more recently, the coronavirus pandemic.
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Anna Boisseau
August 31, 2020
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The small town of Ellsworth, Wis., which is tucked into the Northwest corner of Wisconsin close to the Twin Cities, has a big claim to fame. In a state renowned for its cheese curds, it was the town designated the "Cheese Curd Capital of Wisconsin" due to being home to the eponymous Ellsworth Cooperative Creamery.
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Baker Cheese’s St. Cloud, Wis., plant produces over 200 SKUs under its own brand and for private label customers.

Baker Cheese’s facility is Dairy Foods’ 2020 Plant of the Year winner

Nearly 4,000 votes were cast in this year’s poll, and the string cheese processor’s plant came out on top.
August 2, 2020
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On behalf of the entire Baker Cheese team, we are honored to be voted the Dairy Foods 2020 "Plant of the Year." Our plant’s success is directly impacted by the incredible dedication and talents of our 250-plus employees and the quality of milk we receive from our local farms. These two critical components allow us to partner with an amazing list of customers that value our award-winning and world-class string cheese.
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Baker Cheese’s St. Cloud, Wis., plant produces over 200 SKUs under its own brand and for private label customers.

Baker Cheese’s cheese plant was built to stretch

Baker Cheese’s plant expansion was designed to handle the continually increasing demand for the company’s string cheese
Boisseau 200
Anna Boisseau
March 4, 2020
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Halfway through the family-owned Baker Cheese Inc. plant in St. Cloud, Wis., you'll come upon a kind of magical lazy river of cheese. Different sizes and varieties of the company's low-moisture, part-skim mozzarella string cheese float through a stream of brine.
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Pictured are (top row, l to r) Kevin Baker, chief financial officer, and Eric Baker, vice president of marketing and sales; (bottom row, l to r) Jeff Baker, executive vice president, and Brian Baker, president and CEO.

Baker Cheese Inc. continues its cheesemaking legacy

The fourth-generation owners of Baker Cheese are expanding the family business while continuing to produce its trademark high-quality string cheese
Boisseau 200
Anna Boisseau
March 3, 2020
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Some people, including, most famously, Steve Jobs, say that it is better to focus on one thing and do it well. Off a nondescript state highway in east-central Wisconsin, Baker Cheese Inc. is proving the adage to be true.
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The pros and cons of high-heat treatments

High heat may impact cheese and whey quality, but also increase yield
John lucey 2015
John A. Lucey
January 8, 2020
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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.
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Rumiano Cheese Co. is a cheese-making trendsetter

Rumiano Cheese Co. is a cheese-making trendsetter

As it celebrates its 100-year anniversary, forward-thinking Rumiano Cheese Co. looks to new opportunities to expand
Boisseau 200
Anna Boisseau
September 4, 2019
One Comment
In certain ways, the story of Rumiano Cheese Co. sounds a lot like the American dream. It all began when the Rumianos emigrated from Northern Italy to the San Francisco area during World War I to work first in the mines, and then in the shipyards. A century later, their flourishing cheese company is still in the family.
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High-pressure processing could benefit cheese

Initial research shows the technology can improve shelf life in certain cheeses
John lucey 2015
John A. Lucey
April 15, 2019
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For about the past 20 years, the food and beverage industry has used high-pressure processing (HPP) to improve the safety of products. Foods such as sliced meats, avocado dips and certain beverages have especially benefited from this technology. Could the dairy industry also profit?
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Schreiber Foods' cheese operations are built to impress

Schreiber Foods' cheese operations are built to impress

Schreiber Foods’ Fairview cheese-converting plant in Carthage, Mo., is notable not only for its massive size, but also for its high level of automation and dedicated partner-owners.
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Kathie Canning
March 7, 2019
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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.
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IMAGE GALLERIES

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Ellsworth Cooperative Creamery - Ellsworth, Wis.

The cooperative has operated a plant in Ellsworth since 1910, but the facility’s cheesemaking operations began in the 1960s. In the 1980s, Ellsworth began expanding its cheese curd production beyond just local sales. The company now manufactures 180 SKUs in Ellsworth. (It also operates plants in Comstock, Wis., and New London, Wis.).

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

Bel Brands, Little Chute, Wis.

Bel Brands, Little Chute, Wis.

At this FSSC 22000 certified cheese plant, Bel products cold-pack and gourmet cheese spreads and logs, including WisPride, Kaukauna, Boursin and Merkts. Bel Brands is the U.S. subsidiary of Fromageries Bel, Paris.

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!