Posted: November 4, 2013 at 11:49 am
By News Editor
Empire Specialty Cheese Co. LLC’s is planning to move into a vacant plant in Ashville, N.Y. with a proposed $6.37 million project.
Armed with incentives from Empire State Development Corp. and the Chautauqua County Industrial Development Agency, Empire Specialty Cheese has acquired the former AFA Food Inc. meat processing plant and will shift its operations there.
Empire Specialty Cheese, founded in 2000, produces ricotta and mozzarella cheese under private label contracts. By moving into the plant, the company will be able to add shredded cheese and cubed cheese lines.
Source: Buffalo Business First
Posted: October 23, 2013 at 12:06 pm
By News Editor
Great Lakes Cheese will invest $100 million to open its first Southeast manufacturing facility in Manchester, Tenn.
The new 330,000-square-foot manufacturing facility will be the company’s fourth “super plant” and its ninth facility nationwide.
“The decision to open another super plant is a measure of our commitment to delivering quality cheese products to our customers who count on Great Lakes for logistical efficiencies,” Vice President of Operations for Great Lakes Craig Filkouski said. “We believe that having strategically placed manufacturing facilities is essential to serving the evolving needs of our customers and to provide opportunities for future growth.”
The new facility also adds capacity for new customer acquisition in the southeastern United States.
Source: Nashville Biz Blog
Posted: October 11, 2013 at 9:00 am
By News Editor
Cabot Creamery Cooperative is inviting their fans to visit the their farm families throughout New York and New England for a free neighborly welcome event!
On October 13 from 11:00 a.m. – 2:00 p.m., many of farm families throughout New England and New York are opening the gates to welcome visitors. Cabot Creamery wants you to know how much our farm families and their communities benefit from your purchases of Cabot dairy products. These are not fancy farm tours with rides and an admission fee. Just free neighborly welcome events. You might even be asked to help with farm chores. You’ll meet the family, the critters and like-minded neighbors and you’ll certainly want to sample some cheddar. We hope you’ll come.
Find a farm near you to visit, or visit the Cooperative’s Facebook page.
Source: Cabot Creamery Cooperative
Posted: September 20, 2013 at 5:49 pm
By News Editor
The city of Milwaukee has an interesting new take on making icy roads safe – cheese brines.
The city’s Department of Public Works will go ahead this winter with a pilot program to determine whether cheese brine — a liquid waste product left over from cheesemaking — can be added to rock salt and applied directly to the street.
There is one downside: The city says cheese brine has a distinctive odor.
A report prepared by the city’s Department of Public Works notes that Milwaukee, like most cities, relies on rock salt as its primary de-icer on roads. Rock salt, according to the report, is plentiful, inexpensive and very effective.
But some concerns have been raised that the use of rock salt has a long-term impact on roads and the environment. In the winter of 2008, for instance, nearly 100,000 tons of rock salt was spread on the city’s 1,418 miles of roads.
Tiny Polk County, in the northwest part of the state, has been using cheese brine since 2009. According to the city report, Polk County saved approximately $40,000 in the first year by using cheese brine as a pre-wet agent to salt or a combination of salt/sand.
Source: Journal Sentinel
Posted: August 20, 2013 at 6:43 am
By News Editor
Dairyfood USA, a Blue Mounds manufacturer of extended-shelf-life cheese, has started construction on a $5 million facility.
The 17,000-square-foot addition to the existing site will house all of its processing equipment, according to Dairyfood USA president Dan Culligan.
Dairyfood USA’s extended-shelf-life, or processed, cheeses include specialty spreads, bars, wedges and naturally smoked cheeses for gift-pack, airline, food service, snack and retail companies. Most of those companies put their own labels on the products.
Culligan said food safety and an opportunity to expand product lines were the biggest reasons for the expansion.
Significant production increases of its spreads and smoked cheeses has helped Dairyfood USA increase revenues by about 18 percent for fiscal 2013, Culligan said.
Culligan hopes construction will be completed by February.
Source: Wisconsin State Journal
Posted: August 13, 2013 at 9:29 am
By News Editor
The Innovation Center for U.S. Dairy has teamed up with Mid-Atlantic Dairy Association and the Dairy Practices Council to sponsor a food safety workshop for artisan cheesemakers on November 5, 2013, in Harrisburg, Pa. at the Holiday Inn East.
More information on the 2013 Conference will be available on this page starting around September 1st.
Posted: August 12, 2013 at 8:19 am
Winnimere from Cellars at Jasper Hill in Vermont was named “Best of Show” among 1,794 entries at the American Cheese Society’s (ACS) 2013 Judging & Competition. The results were announced in a ceremony on Friday, Aug. 2 at the 30th Anniversary ACS Conference in Madison, Wis. Grafton Village Cheese, also in Vermont, was awarded 2nd place overall for Bear Hill. Bleu Mont Dairy in Wisconsin tied itself for 3rd place overall for Bandaged Cheddar and Big Sky Grana.
The 2013 ACS Judging & Competition was record-setting, with the largest number of entries in ACS history: 257 companies entered 1,794 different products. Entering companies represented 34 U.S. states and 4 Canadian provinces, along with Mexico and Colombia. 315 ribbons were awarded: 81 first place ribbons, 114 second place ribbons, and 120 third place ribbons. See the attached media kit for a complete breakdown of awards by product, dairy location, and milk source, as well as for producers’ contact information.
For a printable list of this year’s winners and judges’ bios, visit www.cheesesociety.org.
The 31st Annual ACS Conference & Competition will take place July 29 – Aug. 1, 2014 in Sacramento, Calif.
Posted: July 30, 2013 at 9:09 am
Cooperatives Working Together (CWT) has accepted 14 requests for export assistance from Bongards Creameries, Dairy Farmers of America, Land O’Lakes and Northwest Dairy Association (Darigold) to sell 1.206 million pounds (547 metric tons) of Cheddar and Monterey Jack cheese and 947,988 pounds (430 metric tons) of butter to customers in Asia, Central America, Europe, the Middle East and North Africa. The product will be delivered July through December 2013.
Year-to-date, CWT has assisted member cooperatives in selling 75.678 million pounds of cheese, 61.272 million pounds of butter, 44,092 pounds of anhydrous milk fat and 218,258 pounds of whole milk powder to 34 countries on six continents. These sales are the equivalent of 2.078 billion pounds of milk on a milkfat basis.
Assisting CWT members through the Export Assistance program positively impacts producer milk prices in the short-term by helping to maintain inventories of cheese and butter at desirable levels. In the long-term, CWT’s Export Assistance program helps member cooperatives gain and maintain market share, thus expanding the demand for U.S. dairy products and the farm milk that produces them.
CWT will pay export assistance to the bidders only when delivery of the product is verified by the submission of the required documentation.
Posted: July 25, 2013 at 8:22 am
Cheese Yield Estimator is new app designed by Northwood Advisors to help those in the dairy industry to predict cheese yields with the industry-standard Van Slyke Cheese Yield Formula. The free app defaults to the classic cheddar version of the formula, but can be adjusted for other cheeses with simple changes to the constants for Fat Conversion Ratio, Casein Ratio, Casein Loss, Solids Recovery and Moisture/CWT. Adjustments can also be made to calculate yields on any size batch—from single to extremely high volume—and can accommodate producers ranging from artisanal to industrial.
The Cheese Yield Estimator app is available: click here
Posted: July 3, 2013 at 2:33 pm
By News Editor
Wegmans Food Markets and Cornell University have partnered to put N.Y. on the map for artisanal and specialty cheesemaking. Products from five artisan cheesemakers have debuted at Wegmans’ Pittsford, N.Y. store.
As part of the partnership, Wegmans is providing $360,000 in funding for a three-year pilot program at Cornell that includes the hire of an artisan cheese extension associate position in the CALS Department of Food Science who will create a training curriculum that is supported by focused standard operating procedures (SOPs) which will serve both entrepreneurs as well as the state’s larger cheese producers.
It will focus on the skills required for both basic and advanced cheesemaking through hands-on workshops and coursework. Beginners will start with the basics of dairy microbiology and sanitation, while more advanced cheesemakers can train in molding, brining and curing, and quality assurance.
Early participants in the program include Keeley’s Cheese Co. (King Ferry), Danascara Artisan Cheese (Fonda), Sprout Creek Farm (Poughkeepsie), Goats & Gourmets (Westerlo) and Old Chatham Sheepherding Co. (Old Chatham), each of which was represented at Wednesday’s event.
Wegmans CEO Danny Wegman also announced that the retailer has begun sourcing its store-branded cheddar cheese from New York cheese makers, after years of marketing cheeses manufactured in Canadian dairies. Its mild cheddar is now made in the Great Lakes town of Adams, while its medium cheddar is made by Yancey’s Fancy in Corfu and its intense cheddar hails from New York City’s Flatiron District, where it is made by Beecher’s.
Source: Cornell University
Posted: March 15, 2013 at 12:31 pm
By News Editor
The Irish Dairy Board has introduced Kerrygold Skellig, a sweet Cheddar cheese, to supermarkets and specialty stores across the U.S.
A popular Cheddar variety in the U.K., Kerrygold’s sweet Cheddar is a complex cheese with a firm yet creamy texture, a distinct nuttiness and sweet apple notes. The cheese is not “sweet” as sugar is sweet, but describes an intensely flavorful, high-umami quality.
Like all Kerrygold cheeses and butters, Skellig is made in Ireland with milk from grass-fed cows that are free of artificial growth hormones. The cows are raised on small family farms, with an average herd size of 60.
Kerrygold Skellig will be available beginning in March at major supermarkets and specialty stores.
Source: Irish Dairy Board
Posted: February 6, 2013 at 6:20 pm
By News Editor
Third-generation, family-owned cheesemaker Joseph Gallo Farms closed out 2012 with a record 30 awards for its dairy products, including 17 gold medals, and a first place win at the World Dairy Expo Championship Dairy Championship Contest.
Joseph Gallo Farms, maker of Joseph Farms Cheese, was established in 1946 by Joseph Gallo and continues to produce cheese from its own dairies.
“We raise the cows, grow the feed, milk the herd and make the cheese here on our farm,” said Peter Gallo, director of operations for Joseph Farms.
The focus on farm-to-table and quality control has contributed to the Gallo family’s success and the growing list of prestigious awards.
Among the gold medal winners are the newest Joseph Farms cheeses – Chipotle Cheddar, Jalapeño Muenster, Italian Garden Jack, Caraway Cheddar and Reduced Fat Monterey Jack. These new products are a result of the cheesemakers “dreaming up new ideas.”
Among the 2012 awards is the national first place World Dairy Expo award for the Joseph Farms whey protein isolate. This is a high-protein product used in many name-brand drinks, weight loss supplements, sports nutrition bars and bodybuilding supplements, Gallo explained. It is also shipped globally to developing nations without a developed dairy industry.
The most recent awards bring the total to over 100 awards in state, national and international competitions, including 77 first place awards at prestigious state and world-wide competitions.
Source: Joseph Farms
Posted: November 8, 2012 at 5:58 pm
By News Editor
Congratulations to Dairy Farmers of America’s (DFA) for having six of its cheese products earned recognition at the 2012 National Milk Producers Federation (NMPF) Championship Cheese Contest in Orlando, Fla.
NMPF’s contest serves as a platform for cooperatives from across the country to showcase their top products and recognize the individuals who make them. The annual event was the first cheese competition that utilized grading standards to improve cheese quality, and to display such quality in a competitive forum. This year’s competition drew 176 entries, a record number.
Awards were presented for the following products:
· First Place, Soft Italian — DFA Mozzarella, New Wilmington, Pa.
· First Place, Open Class — La Vaquita Queso Panela, Houston, Texas
· Second Place, Soft Italian — DFA Provolone, New Wilmington, Pa.
· Second Place, Processed American Flavor — DFA White American Loaf with Pepper, West Middlesex, Pa.
· Third Place, Processed American Plain — DFA White American Loaf, West Middlesex, Pa.
· Third Place, Open Class — La Vaquita Queso Fresco Mexicano, Houston, Texas
Through Global Dairy Products Group (GDPG), DFA produces retail cheese and butter, foodservice cheese and butter and a wide range ofdairy protein ingredients. The Cooperative’s consumer brands include Borden® Cheese and Butter, Keller’s® Butter, Plugrá® Butter and Cache Valley® Cheese, among others. GDPG also is a leading contract manufacturer of shelf-stable products for national and international food companies.
Source: Dairy Farmers of America (DFA)
Posted: October 31, 2012 at 3:43 pm
By News Editor
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 of many land-grant universities in the U.S. It gives students hands-on experience, provides food safety and production training to state businesses, tests products and flavors, and provides the campus (students, staff and alumni) with a healthy supply of milk, cheese, butter and most importantly, ice cream.
After 30 years of closed doors, OSU’s cheese plant re-opened in 2009 with a new philosophy and a unique product.
In addition to educating students, the goal is grow the local dairy markets, not compete with them. In OSU’s case, that also means growing the local artisan cheese market, which now consists of about 20 vendors. In the cheese business, startup costs can be quite pricey, so OSU allows cheesemakers to come in and use the plant to produce their first cheeses for up to a year.
Source: NPR’s The Salt
Posted: October 1, 2012 at 7:53 pm
By News Editor
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 a community effort, where all 13 of the sisters are involved in the process.
“I think what makes our cheese special is the fact that part of our tradition is to do whatever you do as well as you can, whether it’s sweeping a floor or cooking the dinner or feeding the dog, or gardening or making cheese,” says Sister Barbara Smickel.
The nuns expect to sell about 10,000 wheels of their hand-made Monastery Gouda by Christmas.
“I think people buy it because it’s good, but also because they feel a certain solidarity with our way of life and want to support it in the way they can,” Sister Barbara says. “We try to put a lot of love and prayer into the cheese. We say that’s the secret ingredient.”
Source: Voice of America
Posted: September 25, 2012 at 7:13 am
By Cindy Zimmerman
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 Michael R. Morgan, who drove the dragster across Utah’s Bonneville Salt Flats Speedway to its landmark finish earlier this month.
The Aggie A-Salt Streamliner, as it’s officially known, runs on yeast biodiesel derived from the industrial waste of cheese production. The sleek, Aggie-blue hot rod was among some 200 high-tech racers competing at the Utah Salt Flats Racing Association’s 2012 World of Speed event Sept. 8-11.
At its top speed, the Aggie vehicle clocked in at 65.344 miles per hour. At first glance, that speed may fail to impress NASCAR fans or even most interstate motorists. But make no mistake; it’s a head-turning achievement for a biofueled vehicle with a one-liter, two-cylinder engine. The USU team raced the dragster in separate runs, using petroleum diesel and the yeast biofuel, respectively. Powered with the latter, the speedster was able to match its previous petroleum-fueled run.
“Developing a biofuel on a large enough scale to run in the dragster was a tough undertaking,” says USU biochemist Alex McCurdy, a third-year doctoral student in Seefeldt’s lab, who is supported by a National Science Foundation research assistantship and is the recent recipient of a departmental environmental chemistry award. “It’s one thing to produce a small amount in the lab and discuss how it will work in theory. It’s another to actually put it in a dragster, while everyone watches it take off.”
Read more from USU.
Posted: September 14, 2012 at 2:15 pm
By News Editor
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 about Crave Brothers Farmstead Classics, visit their website.
Source: Crave Brothers Farmstead Classics
Posted: July 19, 2012 at 1:46 pm
By News Editor
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 plant in Monroe, Wis., known as the Swiss Cheese Capital of the country.
Prosperity Southwest Wisconsin said the new plant will bring European technology to the U.S. The plant will utilize both copper and stainless steel in its cheese making process, along with the leading edge of computer automation in the dairy industry.
As an incentive, the Wisconsin Economic Development Corporation is providing the company up to $500,000 in tax credits and a $600,000 loan to assist in the expansion. The tax credits will be distributed annually in direct relation to the number of jobs retained over a three-year period, based on the number of new, full-time positions created. The low interest forgivable loan is for seven years and is also based on number of jobs employed. The loan also requires that 80 percent of the milk come from Wisconsin dairy producers. The firm wanted to be close to a good supply of milk and in a city with water treatment facilities, so it would not have to treat its own wastewater.
Source: Area Development Online
Posted: June 27, 2012 at 6:54 pm
By News Editor
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 word “Cabot.” The new one has a green barn and the words “Owned by our Farm Families in New York & New England.”
Some state officials are worried about the change, saying Cabot’s widespread distribution helps promote other Vermont products and tourism. They are considering changing state law to let Cabot keep the Vermont reference in its logo.
While Cabot has been synonymous with Vermont since the cooperative was founded in 1919, the state also has a tough truth-in-labeling law. Cabot’s butter is made in West Springfield, Mass., from cream sourced from around New England, said Roberta MacDonald, Cabot’s vice president for marketing. But Vermont references were “all over the packaging,” Assistant Attorney General Elliot Burg said.
MacDonald said Cabot agreed with Burg’s concern and speeded up introducing the new logo on its butter. Cabot’s cheeses and other products continue to be made in Vermont, but the milk used in making them comes from farms around New England and New York.
Shumlin said he was working on a proposal “that might lead us to a solution that would preserve the integrity of the Vermont brand and enable Vermont companies like Cabot to spread the Vermont love.”
Richard Stammer, CEO of Agri-Mark Inc., a Northeast dairy cooperative that includes Cabot, said that even if the state changes its law, Cabot will not change its logo back.
Source: Times Union
Posted: May 23, 2012 at 5:55 pm
By News Editor
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