cheese curds - Page 1

Items Tagged with 'cheese curds'

ARTICLES

Renard’s Cheese set to open transformative new plant in 2026

Open vats, zero to 75% automation expected to quadruple volume of Renard’s small-batch artisan cheese to 12 million pounds.

Barbara Harfmann

September 8, 2023

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.

Award-winning cheese, quaint Melt Bistro elevates success of Door County cheese processor

With a Master Cheesemaker on board, Renard’s Artisan Cheese perfects the craft of cheesemaking.

Barbara Harfmann

September 6, 2023

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

Can the dairy industry extend the squeakiness of fresh cheese curds?

Research underway to measure textural changes to prolong maximum flavor, squeak.

John A. Lucey Ph.D., Director, Center for Dairy Research

October 21, 2022

Research underway to measure textural changes to prolong maximum flavor, squeak.

Crave Brothers Farmstead Cheese’s plant is a model of sustainability

Powered by green energy, the company’s cheese plant transforms fresh milk into handcrafted fresh cheese in hours instead of days.

Kathie Canning

March 3, 2021

The first thing most visitors see as they draw near to the fresh cheese plant operated by Crave Brothers Farmstead Cheese LLC is a colorful, hand-painted 52-square-foot mural depicting the unique farm-to-consumer journey of the family-run company's products.

Cheese snacks get innovative

Consumers want convenient, healthy and tasty snack options.

John A. Lucey Ph.D., Director, Center for Dairy Research

October 8, 2020

There has been a tremendous amount of innovation in the cheese snack category. This innovation is driven by consumers, who are increasingly choosing convenient, ready-to-eat snack options.

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.

Anna Boisseau

August 31, 2020

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.

Ellsworth Cooperative Creamery focuses on its community

The cooperative’s collective attitude extends to its approachable brand personality and its investments in the local community.

Anna Boisseau

August 24, 2020

Ellsworth Cooperative Creamery is so known for its cheese curd production that former Gov. Anthony S. Earl named Ellsworth, Wis., the town where the company is based, the "Cheese Curd Capital of Wisconsin" in 1984.

Dane Huebner, master cheesemaker, Grafton Village Cheese Co., Grafton, Vt.

March 18, 2012

Dane Huebner of Grafton Village Cheese Co.talks about his career in cheesemaking.

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.).

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!

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.