Congratulations are in order for Alto Dairy – there Colby-Jack cheese, entered by Wisconsin Master Cheesemaker, Gregg Palubicki, from Alto Dairy’s Black Creek plant, won its class at the 2008 World Championship Cheese and Butter Contest in Madison, Wis. The block of Colby-Jack earned a score of 97.75 out of 100 possible points. Alto’s Colby-Jack was also named World Champion … Read More
S.D. Cheese Plant Renovation to be Completed
Davisco Foods, headquartered in Le Sueur, Minn. has announced that a multi-phase, $8.22 million improvement project to the Lake Norden Cheese Co., S.D. is on track to complete in May 2008. When completed, Lake Norden will increase its whey processing capacity by 60 percent. The company is adding a new whey pasteurizer, additions to its whey processing infrastructure and upgrades … Read More
Cheese Trail is Vermont's Napa
We’ve all heard of a wine trail, but what about a cheese trail? The Vermont Cheese Council has created the Vermont Cheese Trail, in an effort to promote and publicize 34 farmstead and artisanian cheese makers. Visitors to the state can tour and sample cheese, much like they would in Napa Valley or other vineyards. Called the Taylor Farm after … Read More
Alto Dairy Sale Approved by Membership
The membership of Alto Dairy has approved the sale of its assets to Saputo Cheese USA Inc. for $160 million. The transaction, which was unanimously approved by Alto Dairy’s board of directors last month, was supported by 98-percent of the cooperative’s members who attended a special meeting in Fond du Lac yesterday. “This is an historic day for the Cooperative,” … Read More
Fresh Products In Demand
Enterprising dairy farmers looking for a new niche are turning to dairy products made on-farm in small batches. They are finding consumers, chefs and artisan connoisseurs are very appreciative and excited about their products. These artisanal operations are turning cow, goat or sheep milk into simple, straightforward foods like crème fraîche, butter, buttermilk, ice cream, puddings, custards, yogurt, yogurt-based sauces … Read More
Bagel-fuls a New Morning Offering
A new breakfast food is set to be unveiled, Bagel-Fuls, a frozen breakfast bagel stuffed with cream cheese. Kraft Foods Inc. is banking on the new product to help revive its cheese category. Kraft Foods Inc. which has been working to reignite growth in its cheese business, plans to launch a new line of frozen breakfast offerings called Bagel-Fuls. Kraft’s … Read More
Wis. Cheese Company Sold to Canadain Group
A Wisconsin cheese company, Trega Foods, has agreed to the sale of its three cheese plants to Agropur, Canada’s largest dairy cooperative. The sale is expected to be finalized by the end of February and will include the company’s three cheese plants in Little Chute, Weyauwega and Luxemburg, company officials said Wednesday. Trega, based in Little Chute, Wis. said it … Read More
Alto Dairy to Sell Following Membership Approval
The board of directors of Alto Dairy have unanimously approved the sale of the company’s assets to Saputo Cheese USA Inc. The final approval will come from the cooperative’s members at a special meeting to be held on Wednesday, February 28, 2008 in Fond du Lac, Wis. Alto Dairy announced today that it has entered into an agreement to sell … Read More
New Cheese Plant in California
A new cheese plant has been approved for construction in Fresno county, California. The Blue Ribbon Cheese Company, Bakersfield, Calif. will start construction of the $300 million facility in later this year. Planned types of cheese include cheddar, jack, mozzarella and provolone. The $300 million facility is expected to begin operations in 2010 and employ 300 local residents, Blue Ribbon … Read More
Kraft Offers New Cheese
There’s a new cheese on the market, but it’s missing something according to Kraft Foods Inc. The cheese says it is free of rBST, and may be the first in a line of dairy products that uses the absense claim of the controversial technology to gain market share. Kraft Foods Inc. plans to offer cheese free of a controversial growth … Read More