In a board meeting room dominated by a framed oil painting of his great grandfather, Errico Auricchio tells the story about his audacious entrepreneurial dream. In 1979, he left Italy with his wife and young children to craft specialty cheeses with the same artisan methods his family had used for 100 years.
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.
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.
Schreiber Foods (Schreiber) is among the largest privately held companies in the United States. The dairy processor ranked No. 74 on Forbes' 2018 "Americas' Largest Private Companies" list and posted $5.2 billion in revenues in 2018.
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.
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.
Neal Schuman and his three children have a nose for good cheeses. They are also adept at sniffing out opportunities with innovative flavors and packaging to appeal to millennials and baby boomers alike.
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.