Despite the price of milk “thoroughly collapsing” in the past few months, Leprino Foods of Denver has not changed plans to build a new cheese plant in Greeley. And when complete, it will be the second largest of the nine plants the company has in the U.S., a Leprino official said Wednesday. Mike Reidy, senior vice president of business development … Read More
Dairy Checkoff Works to Accelerate Sales in Pizza Category
America’s dairy producers, through their investment in the dairy checkoff, are working to help reinvigorate the pizza category and increase sales for pizza products containing more cheese. Dairy Management Inc. (DMI), which manages the national dairy checkoff program, is facilitating an industry task force to develop action plans on how the dairy and pizza industries can reinforce pizza as the … Read More
Mexican-Style Cheese Melting Into U.S.
Until just a few years ago, Mexican-style cheese wasn’t readily available in the United States. To taste its fresh simplicity, you had to go to Mexico. There, in restaurants, mercados, households or from street vendors, you could get crumbly, salty sprinkles of cotija cheese on top of fragrant mashed beans. Or, warm Oaxaca cheese (sometimes called quesillo) melted onto small, … Read More
Saratoga Cheese Corporation to Build N.Y. Plant
Saratoga Cheese Corporation will build a $40 million cheese production plant in New York State’s Cayuga County. Construction on the plant will take between 12 and 18 months. “The cooperation has been incredible. It is a reason that we are locating here, along with the tremendous opportunity to add value to the raw milk supply that flows in this region,” … Read More
Wis. Cheeses Show Their Personalities
You know that your favorite Wisconsin cheese tastes good, but have you ever thought about what kind of personality its flavor is comparable to? The folks at the Wisconsin Milk Marketing Board (WMMB) can help you out with their new campaign launching in November that illustrates the unique personalities of Wisconsin Cheeses. The first ad in the series introduces the … Read More
Vt. Saputo Plant Closes
Quebec dairy firm Saputo has permanently closed one of its U.S. cheesemaking facilities that was damaged in a fire last month. The plant at Hinesburg, Vermont, south of Montreal, is officially closed as of Wednesday, putting 80 permanent staff out of work. The plant was damaged by fire on Sept. 29, since which time its cheese production has been moved … Read More
Vermont Company Takes International Awards
Congratulations to the Vermont Butter and Cheese Company for bringing home five awards at the World Cheese Awards held in Dublin, Ireland. From the images on their website, the cheeses this company produces look very tasty! The winners include Vermont Chevre, Vermont Fresh Crottin, Vermont Creamy Goat Cheese, Vermont Quark and our Signature Aged Cheese Bijou. The company’s cheeses also … Read More
Davisco Foods Receives Governor's International Honor
Davisco Foods International, Inc. has won the Governor’s International Trade Award. This award honors Minnesota companies, organizations and individuals who have excelled in the international marketplace. The award highlights the crucial role exporting plays in Minnesota’s economy and recognizes the recipient’s efforts to expand and promote the state’s exports. For sixty-five years, Davisco, a privately held, three generation family owned … Read More
Lots of Cheese Available at World Dairy Expo
It’s the end of a busy day at World Dairy Expo. I haven’t done a lot of posts but that’s because I’ve been taking lots of pictures and doing lots of interviews. I’ll be posting them over the next couple days. Right now I’m getting ready to head to a reception where we’ll probably find some excellent cheese like this. … Read More
Probiotic Yogurt Cheese Introduced
Applegate Farms, has introduced Yogurt Cheese with probiotics. The product is a pre-sliced cheese that contains probiotics, beneficial microorganisms in the form of live active cultures. Applegate Farms new yogurt cheese is made from yogurt that is certified with “live and active cultures,” having at least 100 million bacteria per gram at the time of manufacture. There are three main … Read More