Oregon State University has debuted it’s new cheese, a specialty alpine cheese (like Swiss, Comte or Gruyere) dubbed by the students “Beaver Classic.” It’s a mild cheese, with nutty flavors like caramelized onions. OSU started online sales this week, but home football game sales of the stuff have been under way since early September. The college creamery is a hallmark … Read More
Nuns Make Heavenly Cheese
The Gouda produced by the nuns at Our Lady of the Angels Monastery in Virginia has been referred to as ‘heavenly.’ The 13 nuns support themselves by making the Dutch-style Gouda, which they produce in a cheese barn just down the hill from the monastery. It’s an enterprise they inherited from the farm’s previous owner. It is very much … Read More
Cheese Waste Product Powers Utah State Dragster
A team of engineering students from Utah State University has set a new land speed record using a car that burns a new form of sustainable biofuel made from a waste product of the cheese manufacturing process. “How many people get to drive a car they helped build with fuel they created from a living microorganism?” asks USU undergrad biochemist … Read More
Crave Brothers Release Anniversary Cheese
Crave Brothers Farmstead Classics has announced a new Petit Frère® with Truffles to celebrate its tenth anniversary. This celebration cheese has made the tenth anniversary even more exciting by being awarded First Place in the Flavored Cheese Category at the 2012 American Cheese Society Judging and Competition held on August 3, 2012 in Raleigh, NC. For anniversary-worthy recipes and information … Read More
New Artisanal Cheese Plant in Wis.
Emmi-Roth USA will build an artisanal cheese plant in Platteville, Wis.T he company estimating it would employ from 32 to 60 employees, depending on future expansion plans. The company will produce Grand Cru cheese, a type of Gruyere. This product recently won several top awards at the International Cheese Competition held in Madison, Wis. Emmi Roth also has a cheese … Read More
Cabot to Phase Out Vermont Reference
Cabot Creamery Cooperative is phasing out the reference to “Vermont” on its labels, because the milk it uses in it’s dairy foods doesn’t come solely from Vermont, but also from surrounding states. One old logo has “Cabot” stamped over a green outline of the state, with the word “Vermont” next to it. Another has the shape of Vermont under the … Read More
Sargento Introduces Ultra-Thin Slices
Sargento Cheese introduces a new line of Ultra-Thin cheese slices. Have you tried them yet? Our new Ultra Thin Sliced natural cheeses allow you to enjoy the delicious taste of your favorite varieties with 45 or fewer calories per slice. Source: Sargento Cheese
Order a Domino's Pizza This Weekend!
Love pizza and farming? Then you need to be part of the movement to thank Domino’s Pizza for their support of agriculture. This weekend, May 18-20, order a pizza from your local Domino’s and present them with a thank you note. In April Domino’s Pizza shareholders rejected a resolution proposed by the Humane Society of the United States to require … Read More
Cornell to Sell Big Red Cheddar
Cornell University will introduce a six-month aged mild white cheddar this fall. The cheddar, called Big Red Cheddar, will be sold online and in campus retail outlets such as Cornell Orchards and the Cornell Store, in one and two pound wheels. The cheeses were developed by dairy extension specialist Rob Ralyea, with the help of Brian Bailey, master cheese maker … Read More
Wisconsin Picks & Bites
The Wisconsin Milk Marketing Board has a new program for foodservice professionals, retailers and consumers alike who love cheese. Called Wisconsin Cheese Picks & Bites℠, the program offers more than 50 hand-held cheese creations for all to enjoy! Each petite pick or bite combines Wisconsin Cheese with a few luscious ingredients that deliver irresistible flavor combinations and easy preparation. The … Read More