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Home » Keywords » cheesemakers

Items Tagged with 'cheesemakers'

ARTICLES

McDonald Dairy Detective

It’s time for US cheese to be in the spotlight

The variety, quality and artistry of cheeses made in the United States is recognized worldwide.
Kara McDonald
August 7, 2019
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.
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acs

Artisan cheesemakers grow in skill, numbers and prestige

Sharon gerdes dairy foods columnist
Sharon Gerdes
September 6, 2017

Making cheese predates recorded history, but artisan cheesemaking in the U.S. is a relatively new industry. According to a 2016 American Cheese Society (ACS) report, there are more than 900 artisan, farmstead and specialty cheesemakers operating in the United States. While a few artisan cheesemakers have been in business for over 100 years, the average has been making cheese for only 15 years.


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State of the Industry 2016: Convenience boosts the cheese category

State of the Industry 2016: Convenience boosts the cheese category

An abundance of new snacking cheeses, hybrid products and packaging formats dominate the cheese category. Bold and intense flavors also take hold.
Kennedy headshot
Sarah M. Kennedy
November 10, 2016

Consumers love their cheese and are clear about what they want. It has to be easy to eat, portable, available in a variety of flavors and all-natural. These are the dominant themes from almost every cheese processor we spoke with. Convenience, flavor innovation, authenticity and freshness are key factors that will drive consumer cheese purchases, according to the Wisconsin Milk Marketing Board, Madison.


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cheese3-default.jpg
Cheese workshop

WCMA launches two-day workshop for artisan cheesemakers

March 3, 2016
The intensive training workshop from WCMA and CDR will run alongside the Cheese Technology Expo in Milwaukee, April 12-14.
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susan larson

U.S. cheesemakers meet the demand for industrial cheese

Susan larson dairy detective thumb
Susan Larson
March 17, 2015

More than 2.5 billion pounds of cheese were bought by industrial users, accounting for 25% of all cheese consumed in the United States. Cheese exports are up 575% since 2000.


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bel brand cheese

Bel Brands invests $144 million in a plant to make Mini Babybel cheeses in South Dakota

Carper200
James Carper
March 6, 2015

Bel Brands USA built a plant on a green field in Brookings, S.D., to make the popular Mini Babybel cheeses. The management philosophy values transparency and the building itself reflects that.


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ethnic cheeses

Ethnic cheeses from Karoun Dairies find a mainstream audience

Carper200
James Carper
March 5, 2015

Karoun Dairies started out making cheeses for ethnic markets. Today, the cheesemaker is tapping into mainstream America’s taste for feta, queso fresco, labne and other specialty cheeses and cultured dairy foods.


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bel brands

Bel Brands has big plans for its Babybel cheese

Carper200
James Carper
March 4, 2015

Bel Brands USA is enjoying double-digit growth with its Mini Babybel brand. It opened a plant last year to meet demand for the little waxed-covered cheeses. President Frederic Nalis (right) talks about the success of the brand and the challenges yet to be overcome.


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cheese makers

Farmstead and artisan cheeses steal the show

Kennedy headshot
Sarah M. Kennedy
October 8, 2014

The top cheeses in the American Cheese Society’s annual competition include a French Alpine-style, a non-traditional blue and an aged Gouda.


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vermont farmstead cheese

A Vermont cheese company brings the Old World to the East Coast

October 7, 2014

This farmstead cheese company completely reinvented itself and now offers its own unique, Old World style cheeses, including a flavored British-style hard, a German-style and beer Cheddar.


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More Articles Tagged with 'cheesemakers'

IMAGE GALLERIES

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Rumiano Cheese Co., Crescent City, Calif.

Rumiano Cheese Co.’s plant produces award-winning organic and conventional cheeses, along with whey protein concentrate (WPC-80%), dried edible lactose and European-style butter.

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!

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Rutter’s Dairy celebrates a century of local milk

Rutter’s Dairy celebrates a century of local milk

CheeseDr.jpg

Hispanic cheeses present opportunities, challenges

Cultured dairy category is on-trend and growing

Cultured dairy category is on-trend and growing

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April 20, 2021

Getting the Job Done Without Being There: Automating in a Socially Distant World

This webinar will look at the advances in secondary packaging automation and the role those advances will play in minimizing the number of people needed to install, operate and support automated packaging lines.
May 20, 2021

Innovation Spells Opportunity in Cultured Dairy

This webinar will explore emerging trends and opportunities tied to functional products within the yogurt space. It will also examine trends and innovation opportunities for cultured dairy products outside of the yogurt space.

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

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