Have you tried an American Legends pizza yet from Domino’s? The pizza, which uses 40% more cheese, is one reason why Domino’s was able to report a profit for 2009, and is good news for dairy farmers. The improving sales prospects for Domino’s Pizza, Inc., could help deliver a boost for slumping cheese prices. Domino’s, which owns or franchises more … Read More
Sargento Introduces Reduced Sodium Cheeses
Sargento Foods Inc. has announced the introduction of a new series of Reduced Sodium cheeses! he six new varieties include Colby-Jack slices, Provolone slices, Colby-Jack snack sticks, String snacks, Mild Cheddar shredded cheese and Mozzarella shredded cheese. The series offer great flavor for health-conscious consumers looking to indulge their passion for cheese, without having to sacrifice taste. With 25 percent … Read More
American Cheese Society Hires Weiser
The American Cheese Society has named Nora Weiser as the new Executive Director in an effort to successfully transition its growing membership into a self-managed organization. Nora Weiser, a retail business entrepreneur and former assistant director of the Museum Store Association in Denver Colo., takes the helm of the ACS, an organization that leads in the understanding, appreciation and promotion … Read More
15 Year Cheddar Now on Sale
Karen Herzog of the Journal Sentinel reported on Friday that the country’s oldest and priciest cheddar has been released by a world champion cheese-maker. It’s a 15-year-old cheddar made by Hook’s Cheese Company of Mineral Point, Wis. What an amazing story – wish I could get my hands on some of this cheese – cheddar is one of my favorites! … Read More
What's Your Wisconsin Cheese?
The Wisconsin Milk Marketing Board and Wisconsin Cheese have launched a new, interactive website for cheese-lovers! Called “Cheese for Me”, the site takes your answers to several questions and will select a cheese for you based on your flavor preferences, style and sense of adventure. My cheese selection was “Wisconsin Monterey Jack,” because it is a versatile but reliable standby … Read More
Dairy Farmers Deliver Hot Pizzas to Veterans
America’s dairy farmers delivered a hot and cheesy “thank you” to veterans in five U.S. cities this past Veteran’s Day! Patients in Veterans Administration hospitals in Washington; Chicago; Dallas; San Antonio, Texas and Green Bay, Wis. all received special care packages of pizza and milk courtesy of America’s dairy farmers in partnership with Pizzas 4 Patriots, a non-profit organization that … Read More
Minnesota Dairy Farmers Donate to Hungry
Even though they are facing their own tough times, Minnesota dairy farmers in Minnesota are still helping out those less fortunate. Governor Tim Pawlenty was joined at the state capitol by representatives from Minnesota Farmers Helping Families, a coalition of state agriculture commodity groups, who donated approximately 85,000 pounds of pork and more than 36,000 pounds of cheese to Hunger … Read More
2009 World Cheese Awards Honors Several Calif. Cheesemakers
California’s cow’s milk cheesemakers were honored with 15 awards at the 2009 World Cheese Awards, a prestigious international cheesemaking competition hosted October 1-3 in Las Palmas, Gran Canaria. The annual competition, hosted by the Guild of Fine Foods, boasted more than 2,000 entries from 34 different countries, including Mexico, South Africa, Australia and Japan. The submissions were evaluated by a … Read More
Shelburne Farms Making Cheddar and Reservations
Great and interesting story about a farm in Vermont that is making their cheddar their own, and offering a dairy farming experience to others. Shelburne Farms, 1,400 acres of pasture, gardens and woodland, designed by Frederick Law Olmsted, along the shore of Vermont’s Lake Champlain. Besides offering $450-a-night accommodations in a 24-room inn, the farm employs 200 shepherds, dairymen, cheesemakers, … Read More
The Master Cheesemakers of Wisconsin
This November, the University of Wisconsin Press is serving up a new book about the lives and practices of the Dairyland State’s cream of the crop: the Master Cheesemakers of Wisconsin. Called THE MASTER CHEESEMAKERS OF WISCONSIN, the book is written and photographed by James Norton and Becca Dilley and is due to be published on November 24, 2009. Be … Read More