Emmi Roth could be described as the Apple Inc. of the cheese-making world. Like Apple, especially in its early days, the Fitchburg, Wis. based company is willing to innovate and take risks in its quest to create unique, high-quality products.

The announcement kicks off a multi-year strategic alliance between the two brands.

Neal Schuman is perhaps the most ardent defender of Parmesan cheese in the United States. Incensed that some cheesemakers were adulterating grated Parm with cellulose, Schuman organized the True Cheese campaign, warning consumers and retailers that all was not right in shelf-stable grated Parmesan products.

Our farmers and employees appreciate the honor of being named the 2017 Dairy Foods Plant of the Year. This vote of confidence by one of our industry’s most trusted information sources reflects our entire industry’s commitment to making high-quality U.S. dairy products.

Litehouse Inc. President and CEO Jim Frank is the first nonfamily member to head the Idaho-based manufacturer of refrigerated salad dressings and blue-veined cheeses. In this interview, he talks about the challenges of running this employee-owned dairy business. 

Ed Hawkins invented a blue cheese buttermilk salad dressing that he served in his steakhouse. When customers asked if they could buy a bottle to take home, he knew it was a hit.

The city of Sandpoint (population 7,500) is in the skinny part of Idaho, wedged between Washington and Montana, and about an hour south of the Canadian border. Sandpoint is the seat of Bonner County which, at 1,920 square miles, is larger than the entire state of Rhode Island. When the Dixie Chicks sing of “Wide Open Spaces,” they could be referring to this part of Idaho.

It was one of 12 food processing facilities nominated for the award. Dairy Foods invited the dairy industry to vote and help select the recipient. During a five-week period ending July 6, more than 3,500 votes were cast.