The Dairy & Nutrition Council of Indiana, Inc. and the American Dairy Association of Indiana have unveiled a 1,400 pound cheese sculpture commemorating the 80th anniversary of the Dairy & Nutrition Council. Created by Sarah Kaufmann, the sculpture will be on display from August 5-21 at the “Our Land Pavilion” at the Indiana State Fair. Watch the video below to see the cheese sculpture from start to finish!
Wisconsin has kept its place atop the cheese world, with production for 2010 once again leading the nation.
Total cheese production for the state was 2.61 billion pounds, up from 2.59 billion pounds the previous year, according the USDA’s National Agricultural Statistics Service. Wisconsin’s production led California, which produced 2.2 billion pounds. The state has been the U.S.’s leading cheese producer since the USDA began tracking the statistics in 1975.
While Wisconsin leading the nation in cheese production is kind of a dog-bites-man level of news, the shape of that production continues to evolve.
Specialty cheese production rose 10 percent in the state, with those category of cheeses accounting for 21 percent (552 million pounds) of the state’s production.
“You’re really seeing the category take shape with some new players,” said John Umhoefer, executive director of the Wisconsin Cheese Makers Association. “You’re seeing it’s an attractive industry for investment and that’s a different story than it was 20 years ago.”
Specialty cheeses are value-added products that command a higher price. They include blue, feta, Hispanic types, specialty mozzarella and provolone and Parmesan Wheel were the state’s most widely produced specialty cheeses.
Umhoefer said recent business moves bear out the increased interest in specialty cheese. Last year, Agropur, Canada’s largest dairy cooperative, completed its acquisition of Little Chute-based Trega foods. Earlier this year, Saputo, a Montreal-based cheese manufacturer with three Wisconsin plants, announced plans to acquire DCI Cheese Co. of Richfield, Wis. DCI is a major specialty cheese marketer in the U.S.
While those are large producers, Umhoefer credited the state’s artisanal cheesemakers for the growth in specialty cheese, too.
Source: Wisconsin State Journal
“They’re driving the message and they’ve been pushing the new types,” Umhoefer said. “That’s important, too. You need the vanguard.”
Tomorrow is Cinco de Mayo, and cheese is the perfect way to celebrate the day!
With so many Hispanic cheeses to choose from, it can be a little overwhelming to know which to select and what the proper usage is for home cooking. The California Milk Advisory Board makes it easy with an at-a-glance tip sheet on Hispanic cheeses found online and recipes for using these delicious ingredients at home. Try your hand at infusing your next fiesta or gathering with Latin flair with this recipe that features a classic Hispanic cheese in an updated savory version of a traditional dish. Oaxaca French Toast with Salsa offers a large quantity size recipe that is perfect for in-home celebrations, such as Cinco de Mayo celebrations, Mother’s Day brunch, graduation fiestas or the family barbecue.
From Manchego and Queso Freso to Cotija and Oaxaca, you don’t have to get on a plane to explore the flavors of Mexico. Hispanic dairy products are designed to add flavor, salt and in some cases, cooling properties to the fiery flavors often associated with Latino cuisine. Try crema tossed with your favorite fruit for a light and tangy salad. Calcium-rich drinkable yogurts in flavors like Mango and Pineapple are an easy, portable way to add a delicious tropical Latin flavor to your diet. Real California dairy products, including Hispanic cheeses and dairy products such as drinkable yogurt and crema, are distributed throughout California and nationally.
Today is one of the best days of the year – National Grilled Cheese Day! Did you have a grilled cheese today? Or, do you need inspiration for a new recipe? If so, check out this collection of recipes from the Huffington Post; or add your own favorite recipe!
The best thing about grilled cheese? Almost anyone can make one, all you really need is bread, cheese and something to heat it up on. It’s even easy to add your own spin, whether it be meat, vegetables, or good old-fashioned spice.
We’ve compiled some of the tastiest-looking grilled cheeses below, each with its own twist on the classic simple sandwich. However, our list isn’t all-encompassing, so if you’ve got a cheese creation that you think could top the list, add it!
Congratulations to the Crave Brothers for several recent awards for their farmstead cheeses!
The Crave Brothers award-winning Mascarpone has just earned its twentieth honor. In March, judges at the 2011 United States Championship Cheese Contest recognized Crave Brothers Mascarpone with the Second Place Award in the Open Class Soft Cheeses Category. With 98.85 points, Crave Brothers Mascarpone was the highest-scoring Mascarpone in the contest. Mascarpone, with its rich and creamy profile, is ideal for desserts, and can be mixed with whipped cream to use as a dip for fresh fruits.
In the Smear-Ripened Semi-Soft Cheeses Category, Crave Brothers Les Frères took the Third Place Honors. The rich rind-washed cheese is characterized by its earthy, fruity flavor. Les Frères makes a simple yet sensational presentation when served with fruits, bread and wine. This is the eleventh award the cheese has received.
The Crave Brothers—Charles, George, Tom and Mark— produce their artisan quality cheese at a farmstead cheese factory on their state-of-the-art family farm. The farm emphasizes conservation and sustainable practices.
The 2011 United States Championship Cheese Contest is the largest dairy product competition in the U.S. The competition boasts a 120-year history, dating back to the first Wisconsin Cheesemakers Association contest in 1891. This year’s competition, held in Green Bay, Wis., drew 1,602 entries from 30 states.
Posted: February 18, 2011 at 11:39 am
By News Editor
Canadian cheese maker Saputo Inc. will acquire the parent company of DCI Cheese Co Inc, one of the largest U.S. specialty cheese marketers, for $270.5 million to expand its presence in the lucrative market.
DCI’s product portfolio includes more than 100 types of specialty cheeses. It sells products under brand names such as County Line, Great Midwest, Joan of Arc and King’s Choice.
DCI, which employs about 475 people, recorded sales of $460 million in 2010.
The deal is expected to close in March.
Fairmount Cheese Holdings Inc is DCI’s parent.
Source: Reuters
Reporting by S. John Tilak, editing by Gerald E. McCormick
Posted: January 24, 2011 at 8:11 pm
By News Editor
A meeting hosted by the Innovation Center for U.S. Dairy, American cheese companies agreed to step up efforts to reduce the sodium content in cheese and educate consumers about the limits of sodium reduction.
The 17 leading cheese firms, including the likes of Chr Hansen, Kraft Foods and Cargill, discussed the key challenges and opportunities related to sodium reduction. The companies are working pre-competitively on best practice to reduce sodium levels through formulation as well as process and manufacturing control.
Some companies have already begun to reduce sodium levels with the launch of new reduced sodium cheeses and others are making reductions across product lines. However, there is currently no move to introduce industry-wide targets.
Carol Blindauer, SVP, health and wellness, at the Innovation Center told this publication: “While a variety of individual cheese manufacturers or multi-food companies who make cheese may have committed to a targets approach to sodium reduction for their products, the industry at large is not adopting a targets approach.”
Blindauer said this is because cheese is not one single food for which a blanket sodium target would be appropriate. Swiss cheese, for example, is naturally low in sodium so there would be little merit in making cuts that would be particularly difficult to achieve without compromising on taste or risking food safety.
The industry spokesperson said sodium plays a vital role in cheese making for flavour, moisture, versatility and even food safety. Salt is a natural preservative that is not easy to replace without resorting to artificial alternatives that many consumers prefer to stay away from.
The cheese companies are agreed that more work is needed on a marketing level to put these points to the consumer. At the meeting of the task force on sodium in cheese the companies agreed that more education work was needed to inform the consumer about the nutrients in cheese, the role of sodium in cheese and the work that has already been done on sodium reduction.
The companies are also looking to establish more clearly where the industry is as far as sodium reduction is concerned. Blindauer said a marketplace analysis has been completed and is pending publication.
She said: “Understanding where we are as an industry is the first step to being a part if the solution to addressing sodium and cheese.”
Companies involved in the Best Practices Task Force on sodium reduction include: Bongards, Cargill, Chr Hansen, Dairy Farmers of America, Davisco Foods, Foremost Farms, Glanbia, Great Lakes Cheese, Kraft Foods, Kroger, Lactalis, Land O’Lakes, Leprino Foods, Marathon Cheese, Sargento, Schreiber Foods and V&V Supremo Foods.
Posted: October 20, 2010 at 6:56 pm
By News Editor
Cheese, six different delicious types, will be the showcase of Domino’s Pizza newest addition to its line-up.
The Wisconsin 6 Cheese is the first extension to the American Legends specialty pizza line, which showcases iconic tastes from across the country. The pie features tomato sauce and a blend of six cheeses: mozzarella, feta, provolone, cheddar, parmesan and asiago, according to a company statement.
As with last fall’s pizza overhaul, the new product also will usher in new TV spots. The national advertising campaign, which began Oct. 13, aims to show consumers the true source of the 100 percent real cheeses used on all Domino’s Pizza products.
Shot on location in Blanchardville, Wis., the campaign focuses on the source of Domino’s cheese – America’s dairy farms. In the spots, real consumers thinking they are attending a focus group are shocked when the “office building” walls collapse, revealing they are actually in the middle of a dairy farm. The campaign will include a social media component and an interactive site called “Behind the Pizza.
McIntyre said the introduction of the Wisconsin 6 Cheese pizza is focused on two things: First, the company wanted to add to its popular American Legends line of premium pizzas. Second, the product is being launched as part of Domino’s partnership with Dairy Management Inc., the association that represents America’s dairy farmers.
“This is one way that we can support dairy farms across the country: by selling a pizza featuring an abundance of their products,” he said. “We think that’s a good thing.”
Source: Pizza Marketplace.com
Photo Source: The Washington Post – Photo provided by Domino’s Pizza Inc. (AP Photo/Domino’s Pizza Inc.) NO SALES (AP)
Since World Dairy Expo is held in the nation’s number one cheese producing state, it’s no surprise to find that cheese is just about everywhere.
One of the special events for the media at the expo is the Talk Session, sponsored by the Wisconsin Milk Marketing Board each year. It gives the media a chance to do interviews with some of the newsmakers at the expo while sampling an assortment of fabulous cheese pairings and recipes cooked up by Chef John Esser. Each year Chef Esser tantalizes our taste buds with special treats, including gourmet grilled cheese concoctions that can be found on the WMMB’s Grilled Cheese Academy website.
I shot a little video here with Chef Esser describing some of the highlights on the table this year:
Posted: September 29, 2010 at 11:17 pm
By John Davis
It’s been a pretty successful 2010 World Dairy Expo in Madison, Wis. for Dairy Farmers of America, Inc. (DFA) products, as the cooperative earned six awards in the expo’s Dairy Product Championship Contest … pretty impressive when you consider there were more than 650 entries!:
Awards were presented for the following products:
First – Sharp Cheddar, Zumbrota, Minn.
First – Borden® Cheese Pasteurized Processed Cheese, Plymouth, Wis.
First – Plugrá® Butter, Winnsboro, Texas
First – Mozzarella, Turlock, Calif.
Second – Mozzarella, Turlock, Calif.
Third – Provolone, Turlock, Calif.
“We are proud of the high quality products made at our plants, and it’s truly an honor to be recognized at one of the industry’s finest and most respected events,” says Mark Korsmeyer, president of DFA’s Global Dairy Products Group. “The awards are a true testament to the value of our people – from production and quality control to safety and maintenance – the plant employees all play a major role in our products’ success.”
The products taking home first-place awards were auctioned off at the World Dairy Expo Championship Dairy Auction.
World Dairy Expo is considered one of the premier events in the dairy industry, as more than 70,000 people from around the country and around the world attend each year.
Posted: September 23, 2010 at 7:33 pm
By News Editor
The First International Festival of Artisan Cheese will be held in Miami March 18-20, 2011. The Cheese Connection will be an unparalleled event in South Florida, welcoming more than 18 thousand lovers of cheese and of its culinary possibilities.
The Cheese Connection will gather at the new Miami Airport Convention Center, more than 340 artisan cheese producers from 45 countries, together with industry executives, restaurant owners, cruise lines, hotel corporations, delicatessen shops, distributors, connoisseurs, renowned chefs, celebrities, and speakers. All united for the same passion: cheese.
Justo Vera-Ayestaran, creator of the Festival and President of The Cheese Connection, LLC said: “The Festival will include “The School of Cheese”, an ensemble of seminars and workshops where attendees can learn about cheese types, appellations, aging, combinations with beer and wine, etc. Visitors will be able to sample new tastes, attend cheese making demonstrations, learn gourmet recipes, enjoy artist performances, and attend international culinary competitions.
Vera, a Cheese Master from the New York Artisanal Premium Cheese Center, stated: “We are convinced that it’s a great time for cheese in the US. Finally, American palates have acquired the taste for specialty cheeses that, until recently, were only sought by a niche market. Consumers have discovered the quality of Artisan Cheeses, such as the silkiness of a good Manchego, the taste of aged Parmesan, and the creamy texture of Brie.” His objective is “to replicate the success story of gourmet coffee in the US, and assist in making Artisan Cheeses a household staple and as popular as in European countries.”
The Marketing Manager of the company, Eduardo Alarcon, stated: “Our Trade Show will become the most important Artisan Cheese Show in southern US, the Caribbean, and Latin America. It’s a great opportunity for producers to showcase or launch new cheeses, increase sales, brand awareness, and reach new markets.”
Posted: September 3, 2010 at 8:32 am
By News Editor
Two Wisconsin cheese makers were honored with wins at the 2010 American Cheese Society competition. With a record-breaking 1,462 entries in this year’s American Cheese Society competition, entries came from 225 producers in 34 states, Canada and Mexico. Klondike Cheese took two First Place awards and a Second Place award, while Crave Brothers Farmstead Classics took four awards.
Klondike Cheese is honored by its First Place award for their Reduced Fat Feta, and its First Place award for Klondike’s Brick Cheese. In addition, Klondike is celebrating its Second Place honor for their Muenster in this same competition category.
Klondike’s Reduced Fat Feta offers an ideal way to add flavor to healthful Mediterranean menu items, a wide range of appetizers, vegetable recipes, and salads. It’s a cow’s milk cheese, prized for its firm yet crumbly texture, and a flavor that’s tangy and salty without being bitter. Brick Cheese is a classic favorite—a semi-soft whole milk cheese that originated in Wisconsin. Muenster is a semi-firm cheese with a creamy texture that is enhanced as it ages. Klondike’s Brick and Muenster make great choices for cheese plates, snacking, or use in sandwiches and salads.
Klondike Cheese Company’s award-winning signature cheeses, including Odyssey® Feta, are produced in a state-of-the-art facility by the Buholzer brothers, Master Cheesemakers Ron, Dave and Steve. Klondike Cheese starts with the freshest cow’s milk from Wisconsin family farms. Today, third and fourth generation family members operate the Klondike Cheese Company, and are devoted to maintaining the tradition originally started by a farmers’ cooperative 75 years ago.
Mozzarella-lovers will appreciate Crave Brothers Farmers Rope Mozzarella Cheese that took second place honors in the Italian Cheese category, Mozzarella types. Other winning Crave Brothers Farmstead Classics include the Fresh Mozzarella 1-lb. ball that won second place in the Fresh Mozzarella category. In addition, Crave Brothers Fresh Mozzarella Ciliegine (cherry size balls) won third place in the Under 8 Oz. Fresh Mozzarella Category.
Crave Brothers Les Fréres Reserve—a European-style washed rind cheese—also was singled out for honors. It earned the third place award in the Farmstead Cheeses Open Category, for cheeses of all milks, aged up to 60 days.
The rich, rind-washed Les Freres Reserve from Crave Brothers is an excellent addition to cheese plates. However, it also can elevate your favorite mac and cheese recipe or add flavor and texture that help you create signature sandwiches. Crave Brothers Fresh mozzarella, available in a variety of sizes, is packed in water for freshness. Its flavor and freshness will inspire your creativity for appetizer and salad ideas. It’s also a winner when served with fresh tomatoes and herbs.
Crave Brothers Farmstead Classics cheeses are produced at the Crave Brothers farmstead factory. The state-of-the-art family farm—operated by brothers Charles, George, Tom and Mark—emphasizes conservation and sustainable practices.
Leprino Foods will build a new $270 million mozzarella plant in Colorado.
The plant and its 500 jobs are expected to produce a major economic uplift to northern Colorado — and help bring the state’s struggling dairy industry back to health.
“This is going to be a hell of an economic boon for the state,” said Greg Yando, a regional official of the Dairy Farmers of America. “We are all just ecstatic.”
The factory is projected to generate $15 billion over 20 years in wages and direct and indirect spending.
Colorado dairy farmers are expected to add, collectively, 80,000 new cows to their herds in coming years and double current milk production to supply the Greeley facility.
The new plant also will solidify Leprino Foods’ stranglehold on the mozzarella business. No other company in the world tops Leprino’s output — a mountain of mozzarella that when the Greeley factory reaches full capacity will be a staggering 2 billion pounds a year.
The new Greeley plant — which will be the second-largest among Leprino’s 10 U.S. factories — will produce millions of dollars in new revenue for Leprino.
Construction began last month. The first phase is scheduled to open next fall, and then the plant will triple in size by 2012.
The Greeley plant will have a capacity of 7 million pounds of a milk per day — equivalent to current statewide dairy production. Farmers say they will be up to the task of providing sufficient milk for Leprino.
Is there a better way to say thank you to someone, than with tasty Cabot cheddar cheese? We don’t think so, and Cabot Creamery agrees. That’s why you can now nominate anyone who is in need of a thank you for a “Random Act of Cheddar.”
Cabot created Random Acts of Cheddar, as an initiative to share their cheddar and celebrate the cooperative spirit that Cabot is founded upon. By participating in Random Acts of Cheddar, you are helping Cabot help a deserving local hero, friend or family member who makes your world (and the world around you) a better place to live in. All of us know someone who consistently goes the extra mile for others and adds value to our lives and the lives of people around us. Why not give that person something to smile about…randomly and virtually? Why not say thank you with one or two Random Acts today? Cabot will randomly select and highlight one nominee per week to receive a coupon for $3.00 off the purchase of Cabot Cheddar.
Do you love cheese? Love wine? Want to know which ones go with which? There’s an iPhone app for that and it’s called Wisconsin Cheese Cupid. Get the app here.
What cheese goes with your wine? What beer goes with your cheese? These questions can finally be answered with Wisconsin Cheese Cupid. With this handy dandy iPhone and iPod Touch application, pairing a cheese with a like-minded beverage has never been easier or more fun. Bon appétit.
FEATURES
• Pairs wine, beer, and liquor with appropriate cheeses.
• Filters by beverage category (e.g., Red Wine) and beverage style (e.g., Merlot).
• Offers correct pronunciation of every cheese, beer, wine, and liquor.
• Cheese selector spotlights appropriate Wisconsin Cheese.
• Includes culinary information about selected Wisconsin Cheese.
Hello from Utrecht, Netherlands where I’ll be attending the 2010 Dairy Solutions Symposium, sponsored by Alltech. Just got in this morning and after a short nap went for a walk. Right away I came to an outdoor market and was very pleased to see dairy products on display.
For lunch I had a really good brie and vegetables sandwich. I figure I’ll be eating pretty well the next couple days so it was strategic thinking to start out on the light side. Hopefully I’ll get to sample more of the cheeses made here in this region. I’ve just started a photo album for this event and have some photos from my walk in it: Dairy Solutions Symposium 2010 Photo Album
This evening I’ll be attending a dinner for speakers and others involved with the Symposium and we’ll get started officially tomorrow morning.
Congratulations to all of the winners of the 2nd World Jersey Cheese Awards, an initiative of the World Jersey Cattle Bureau (WJCB)! In 2008 the World Jersey Cattle Bureau launched the world’s first produce awards dedicated to a single breed of livestock – The World Jersey Cheese Awards. The concept was simple: demonstrate the quality and diversity of cheeses made from 100% Jersey milk to reinforce in the mind of consumers that when it comes to quality, look for ’Jersey’ as a mark of the very best.
102 entries were received from 10 countries, with a total of 38 medals awarded by an expert judging panel. The cheese awarded the title of the World’s Best Jersey Cheese 2010 was “Jersey Blue” made by Willi Schmid from Switzerland.
World’s Best Jersey Cheese 2010
Willi Schmid – Jersey Blue – Switzerland
Gold Medals
Alexandrina Cheese Company, Alexandrina Vintage Cheddar, Australia
Thise Mejeri, Thise Jersey Gouda, Denmark
De Groote Voort, Remeker 6 Month In Age, Netherlands
De Groote Voort, Olde Remeker 1.5 Year In Age, Netherlands
Willi Schmid, Jersey Blue, Switzerland
Willi Schmid, Muhlstein, Switzerland
J&E Dickinson – Longley Farm, Cream Cheese, UK
Exmoor Blue Cheese Company, Partidges Blue, UK
S&R Poortman & Sons, Brucklay Gold – Jersey Gold, UK
Northumberland Cheese Company, Kielder, UK
The Farmstead At Mine Brook, Jersey Maid Neige En Ete, USA
Cobb Hill Cheese, Welsh Caerphilly Style Cheddar, USA
Cobb Hill Cheese, Farmstead Alpine Style Natural Rind Cheese, USA
Bellwether Farms, Carmody, USA
Farms For City Kids Foundation, Spring Brook Farm Tarentaise, USA
Homestead Creamery, Olde Hickory, USA
Gingerbread Jersey Cheese, Taste Of Athens, USA
Silver Medals
Alexandrina Cheese Co, Magnificent Gouda, Australia
Alexandrina Cheese Co, Encounter Bay Edam, Australia
Classic Herd Limited, Golden Blue, Island Of Jersey
Classic Herd Limited, Cache, Island Of Jersey
Buckeye Grove Farm Cheese, Boeren Kaas Gouda, USA
Gingerbread Jersey Cheese, Monterey Jack Cheese, USA
Wake Robin Farm, Floradell, USA
The Farmstead At Mine Brook, Jersey Maid Mountain Cheese, USA
Homestead Creamery, Caraway Seed, USA
Acoustic Farms, Fromage Blanc Con Citrone, USA
Bronze Medals
Franz & Franziska Koster, Weichkase, Switzerland
Dalewood Fromage, Dalewood Fromage Wineland Blue Brie, UK
Exmoor Blue Cheese Company, Exmoor Blue, UK
Dalewood Farms, Fromage Wineland Brie With Cape Chilli, UK
Buckeye Grove Farm Cheese, Hill Folk Jersey, USA
Buckeye Grove Farm Cheese, Jersey Emment, USA
Gingerbread Jersey Cheese, Sharp Cheddar Cheese, USA
Gingerbread Jersey Cheese, Mature Gouda Cheese, USA
Gingerbread Jersey Cheese, Co-Jack – Marbled Monterey Jack & Colby, USA
Gingerbread Jersey Cheese, Farmers Cheese, USA
Wake Robin Farm, Opus, USA
DairiConcepts, a joint venture between Fonterra and the Dairy Farmers of America, has acquired the hard Italian cheese business of Swiss Valley Farms. The business, which had been owned by Swiss Valley affiliate Rochester Cheese, includes a facility in Dalbo, Minn.
The business produces private label fresh grated hard Italian cheeses and private label dry hard grated Italian cheeses for retail, foodservice and industrial customers, Fonterra said.
Fonterra managing director, global ingredients and foodservices Andrei Mikhalevsky said the acquisition would cement DairiConcepts’ position as the No 2 player in the US hard Italian cheese market.
“It will also bring a more diverse product and customer mix, with scale in fresh products… And it gives us a clear position in one of the fastest-growing and most attractive cheese categories in the US market,” Mikhalevsky said.
The acquisition of Rochester Cheese’s sales and marketing platform provided resources needed to support the future of the growing hard Italian cheese category of the DairiConcepts business, vice-president of hard Italian cheese Neil Stockman said.
The deal included Rochester’s plant at Dalbo, Minnesota, while Rochester would retain a second plant at Spring Valley, Minnesota, from which Italian cheese production would be moved to Dalbo.
Here’s some good news for older adults – scientists in Finland have discovered that cheese can help preserve and enhance the immune system by acting as a carrier for probiotic bacteria. The research, published in FEMS Immunology & Medical Microbiology, reveals that daily consumption of probiotic cheese helps to tackle age-related changes in the immune system.
“The increase in the proportion of aged individuals in modern society makes finding innovative ways to thwart the deterioration of the immune system a priority,” said lead author Dr Fandi Ibrahim from the University of Turku in Finland. “The intake of probiotic bacteria has been reported to enhance the immune response through other products and now we have discovered that cheese can be a carrier of the same bacteria.”
Dr Ibrahim’s team believe that the daily intake of probiotic cheese can tackle the age-related deterioration of the immune system known as immunosenescene. This deterioration means the body is unable to kill tumour cells and reduces the immune response to vaccinations and infections. Infectious diseases, chronic inflammation disorders and cancer are hallmarks of
To tackle immunosenescene the team targeted the gastrointestinal tract, which is the main entry for bacteria cells into the body through food and drink and is also the site where 70% of vital immunoglobulin cells are created.
The team asked volunteers aged between 72 and 103, all of which lived in the same care home, to eat one slice of either placebo or probiotic Gouda cheese with their breakfast for four weeks. Blood tests where then carried out to discover the effect of probiotic bacteria contained within the cheese on the immune system.
The results revealed a clear enhancement of natural and acquired immunity through the activation of NK blood cells and an increase in phagocytic activity.
“The aim of our study was to see if specific probiotic bacteria in cheese would have immune enhancing effects on healthy older individuals in a nursing home setting,” concluded Ibrahim. “We have demonstrated that the regular intake of probiotic cheese can help to boost the immune system and that including it in a regular diet may help to improve an elderly person’s immune response to external challenges.
Is there anything better than a hot and cheesy grilled cheese sandwich? How about new recipes for 30 grilled cheese sandwiches? Visit the new Grilled Cheese Academy website to try each of these delicious and satisfying grilled cheese recipes – all using Wisconsin Cheese!
Since World Dairy Expo is held in the nation’s number one cheese producing state, it’s no surprise to find that cheese is just about everywhere. 
