Since expanding operations and moving from New Gloucester, Maine, 120 miles Northeast to Bangor, home of world-famous horror author Stephen King, Pineland Farms Dairy Co.’s growth and reputation has been anything but scary.

The healthy hydrating refreshment of cool, nutritious, and delicious milk will never go out of style. Founded in 2004, Pineland Farms uses 100% fresh Maine milk from nearby farms — around 20 within a 50-mile radius of Bangor — to handcraft 3,200 to 6,400 pounds of specialty cheeses a day.

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.

Kerrygold, an international brand of Ornua, entered the on-the-go snacking category with new Cheese Snacks, available in Dubliner and Aged Cheddar flavors.

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

Wyke Farms has expanded U.S. availability of Ivy’s Reserve Vintage Cheddar, which it says is the “world’s first carbon-neutral Aged English Cheddar.”

Tillamook County Creamery Association (TCCA), Tillamook, Ore., announced the release of Tillamook Maker's Reserve 2012 extra sharp white cheddar, the newest 10-year-old vintage in its Maker's Reserve program.

Chatham, N.J.-based Trugman-Nash LLC says it is bringing even more “bite” to its popular line of cheddars with the introduction of Grand Reserve Old Croc Australian vintage cheddar in a new, convenient 7-ounce retail package.