| March 14, 2008 |
- Celebrating 50 years, Swiss Valley Farms continues to grow its markets
- DAVENPORT, Iowa — Earlier this month, Swiss Valley Farms Cooperative celebrated a milestone: its 50th anniversary.
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| February 8, 2008 |
- Guggisberg Cheese looks to bright future with its Swiss and Baby Swiss
- MILLERSBURG, Ohio — Many companies make some type of Baby Swiss cheese, but only one — Guggisberg Cheese Inc. — claims to have the original.
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| January 11, 2008 |
- Red Rock Specialty Cheese develops a presence for itself in retail market
Company’s goat’s milk cheeses gaining popularity
- DELTA, Utah — Red Rock Specialty Cheese Co., founded in 2005 by the Nilson family, has experienced a great deal of growth over the past 2 1/2 years. The company started out primarily offering Feta and Ricotta for ingredient and foodservice accounts, but now as the Nilsons and their staff settle in, they are making a coordinated move into the world of retail while still maintaining their other accounts.
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| December 14, 2007 |
- UW-River Falls students get hands-on experience in creating unique cheese
- RIVER FALLS, Wis. — Companies looking for up-and-coming food technology students to join their ranks may need to look no further than University of Wisconsin-River Falls, where students under the tutelage of Falcon Foods plant manager and UW-River Falls instructor Ranee May have developed their own cheese: Cobblestone Red, a semi-soft cheese utilizing wine from a local winery.
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| November 2, 2007 |
- Bella Pak dries, packages cheese for array of customers, applications
- APPLETON, Wis. — Until recently, Bella Pak & Drying was a fairly little known company operating in northeastern Wisconsin, drying and packaging cheese primarily for private label.
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| October 5, 2007 |
- Rogue Creamery celebrates storied history, 50 years of Blue cheese
- CENTRAL POINT, Ore. — This year marks the 50th anniversary of Oregon Brand Blue Vein Cheese, referred to as Oregon Blue, one of the first Blue cheeses ever produced on the West Coast. The flagship brand of Rogue Creamery, Oregon Blue’s anniversary is being marked with increased promotions and tastings at retailers across the country, including at well-known specialty grocery chains such as Whole Foods. Rogue Creamery owner David Gremmels also is working on a book about both the history of the cheese and the historic creamery where it is made.
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| September 14, 2007 |
- King Cheese focuses on producing high-quality meat-and-cheese rolls
- MONROVIA, Calif. — Quality is the hallmark of a good product, and King Cheese Corp. has the certifications and approvals to back up its claims, says Vicken Aghchikian, company owner and CEO, who notes that the cheese-and-meat company passes rigorous inspections on a daily basis by USDA.
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| August 17, 2007 |
- Sargento Foods expands its offerings with Custom Melts, Artisan Blends
- PLYMOUTH, Wis. — U.S. cheese consumption keeps growing — it reached new highs again this past year — and innovations from companies like Sargento Foods continue to spur that growth.
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| July 13, 2007 |
- Cantaré prepares for move into new facility, plans to expand offerings
- SAN DIEGO — For a number of years, Cantaré Foods has been in the difficult position of not being able to grow its fresh Italian cheese business. Customer demand hasn’t been the problem — lack of space to meet increasing customer demand has. However, all that is changing now as the company nears completion of a new 72,000-square-foot facility that will house all of its production lines.
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| June 08, 2007 |
- Whitehall Specialties adds facility to make its new product: sauces
- WHITEHALL, Wis. — For companies looking to add excellent cheese flavor to their frozen entrées or other food products, Whitehall Specialties may be just the place to start.
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| May 11, 2007 |
- Willamette Valley Cheese aims to expand beyond farmer’s markets
- SALEM, Ore. — A life-long love of all aspects of dairying is being transformed into award-winning cheeses here in the heart of Oregon’s Willamette Valley.
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| Apr. 06, 2007 |
- Carr Valley Cheese blends milks with know-how to create American Originals
- LA VALLE, Wis. — In the not-so-distant past, a consumer’s best bet to find a unique cheese was to turn to a specialty cheese shop and peruse the imports. Not so today. Over the past decade or so, production of specialty cheeses has exploded across the United States, with small boutique cheesemakers as well as larger companies experimenting and introducing American Originals — that is, cheeses that are unique to the American cheesemakers producing them.
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| Mar. 09, 2007 |
- Kantner Group supplies customers with Italian cheeses, other ingredients
- WAPAKONETA, Ohio — Chianti Cheese has been known as a supplier of domestic and imported grated Italian-style cheese for foodservice and industrial use since 1979.
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| Feb. 09, 2007 |
- Omega Farms offers consumers great taste plus benefits of omega-3 acids
- HAYWARD, Calif. — As American consumers kick off the new year with an eye on their health, omega-3 fatty acids are getting a lot of attention. They’re being added to orange juice, salad dressings and spreads as well as cereal, infant formula, eggs and even pet food.
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| Jan. 05, 2007 |
- Chateaux Cheese offers first process slice cheese line on the West Coast
- LOS ANGELES — Chateaux Cheese Corp. is on the cusp of significant change. A longtime supplier of bulk pasteurized, process cheeses, Chateaux Cheese has been a mainstay for West Coast foodservice companies for a number of years.
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| Dec. 15, 2006 |
- Norseland builds dynamic sales, marketing business on Jarlsberg
- STAMFORD, Conn. — Sales and marketing powerhouse Norseland Inc. has had a banner year. 2006 marks the 50th anniversary of Jarlsberg cheese and the 125th anniversary of Tine B.A./Norwegian Dairies, Oslo, Norway, Norseland’s parent company. The company also recently was awarded first prize in the Great Jarlsberg Challenge sponsored by Tine, reflecting Norseland’s top sales of the cheese.
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| Nov. 10, 2006 |
- Sonoma Foods adds new products, makes inroads with strategic plan
- SONOMA, Calif. — This month marks the 75th anniversary for Sonoma Foods, and it’s an anniversary made especially sweet by the growth and success the company has enjoyed over the past few years.
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| Oct. 13, 2006 |
- Sartori Foods expands its presence in the specialty cheese market
- PLYMOUTH, Wis. — Desiring to provide its customers with assured steady access to high-quality cheese and seeing room for new opportunities in the specialty cheese market, Plymouth, Wis.-based Sartori Foods has spent the last year-and-a-half in expansion mode, acquiring three manufacturing facilities.
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| Sept. 8, 2006 |
- Cacique offers its customers a wide range of Hispanic-style dairy products
- CITY OF INDUSTRY, Calif. — Technology and tradition. At first glance the words may seem like they don’t go together, but more and more dairy companies are using advanced technology to produce traditional-type products that are safer and perhaps even more flavorful than their earlier counterparts.
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| August 11, 2006 |
- Cady Creek Farms meets customers’ needs with 4-inch diameter deli horns
- GREEN BAY, Wis. — For deli buyers searching for just the right size of cheese to sell at the counter and to put on deli sandwiches, Cady Creek Farms is happy to offer its solution: its 4-inch diameter deli horns in a wide spectrum of varieties as well as an array of other deli cheese products. The 4-inch diameter cheese is just right for deli employees to handle and fits perfectly on sandwiches and burgers, says John Landmeyer, a co-owner of Cady Creek Farms.
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| July 14, 2006 |
- With new business partnership in place, Bravo Farms moves into new plant
- TRAVER, Calif. — When dairy producers Bill and Pat Boersma began their long journey toward making farmstead cheese 16 years ago, they did it because they saw it as perhaps the only way to stay in an increasingly margin-squeezed dairy business.
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| June 2, 2006 |
- Swiss Valley Farms offers full array of dairy products for its customers
- DAVENPORT, Iowa — Swiss Valley Farms, a cooperative with about 1,100 Midwest dairy farmer members, is a full-service supplier of dairy products, providing customers with cheese, milk and cultured dairy products.
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| May 12, 2006 |
- Gossner Foods expands to meet growing demand for Swiss cheese
- LOGAN, Utah — The Gossner family, which has been making cheese in Utah since the early 1940s, has spent the last decade expanding throughout the West and just began producing cheese at its third location this past fall.
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| April 14, 2006 |
- For 75 years, Vella Cheese has focused on consistent, quality cheese production
- SONOMA, Calif. — While some cheesemakers constantly strive for company growth and attention for their products, Ig Vella, 77, says he is satisfied with letting his products speak for themselves. He doesn’t want to be a flash in the pan, a cheesemaker who shoots to stardom and falls just as quickly.
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| March 17, 2006 |
- Euphrates focuses on top-notch Feta
Sister company soon will debut Greek-style yogurt
- JOHNSTOWN, N.Y. — High-quality Feta made in a state-of-the-art plant following the most stringent of standards — that is the focus of Euphrates Inc., a relatively new entry on the U.S. cheesemaking scene.
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| February 10, 2006 |
- Beyond gift baskets: Lactoprot USA further develops its markets for cheese
- BLUE MOUNDS, Wis. — Lactoprot USA probably is best known for what it has done the longest — cheese for gift baskets.
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| January 20, 2006 |
- Mozzarella Fresca adds tiny cheese products, grows into national markets
- CONCORD, Calif. — You could call Mozzarella Fresca the little company that could. In fact, that is how some executives of the company internally refer to this business that has grown from being a tiny, struggling Italian cheesemaker into a respected award-winning specialty cheese industry presence. A decade and a singular focus on quality have made all the difference.
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| December 9, 2005 |
- Buholzers continue to invest in making Klondike Cheese Co. the best it can be
- MONROE, Wis. — After 80 years in the business, the Buholzer family knows that product consistency and, at the same time, a willingness to adapt and change are two critical components to success in the cheese industry.
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| November 11, 2005 |
- Arla creates Bellablu for consumers seeking a mild, creamier Blue flavor
- BASKING RIDGE, N.J. — When it comes to cheese, U.S. consumers are more adventuresome than they used to be. Yet some cheeses still face a bit of a stigma because of their strong flavor. Arla Foods, a Danish company with a U.S. division based in New Jersey, hopes to fight that stigma, for Blue cheese at least, with its new Bellablu.
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| October 14, 2005 |
- New infusion of capital speeds growth and diversification of DCI Cheese Co.
- RICHFIELD, Wis. — With a new owner, new office space and new cheeses, this past year has been one of exciting change and opportunity for DCI Cheese Co., a specialty cheese company based here. The recent developments in some ways culminate an intense period of change, and at the same time are the beginning of what DCI Cheese executives believe is a chapter in which the company will grow to be even more successful.
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| September 2, 2005 |
- Rustic Blue won Bingham Hill its fame; now company delves into new cheeses
Even the company’s first cheese has been updated
- FORT COLLINS, Colo. — Like all good entrepreneurs, Tom and Kristi Johnson entered the cheesemaking business armed with knowledge, training and what they thought was a sound business plan.
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| August 12, 2005 |
- Kineva expands its market presence by working to meet customers’ needs
- GREEN BAY, Wis. — One could say that Greg Kinate, founder and president of Kineva Foods, was destined to be in the cheese business. His grandfather operated a cheese factory south of De Pere, Wis. His father, who was born above the factory, worked in the business his entire life. And as a kid, Kinate had summer jobs in the business.
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| July 8, 2005 |
- Cypress Grove opens new facility, introduces new cheeses at show
- ARCATA, Calif. — “I feel like we have a whole new company,” says Mary Keehn, president of Cypress Grove Chèvre, a specialty goat’s milk cheese company headquartered in northern California.
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| June 10, 2005 |
- Fair Oaks Farms milks cows, makes dairy products, entertains consumers
Operation designed to showcase dairying at its best
- FAIR OAKS, Ind. — Forget amusement parks. For families looking for adventure and reality, a trip to Fair Oaks Farms may be just the ticket.
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| May 13, 2005 |
- White Clover Dairy enters new area of business with four flavored Goudas
- APPLETON, Wis. — When one thinks of flavored cheese, the first thing that comes to mind might be a Pepper Jack or a Horseradish Cheddar. But as anyone who loves cheese knows, today many varieties come filled chock full of added flavors, with new ingredients being tried all of the time. White Clover Dairy, Appleton, Wis., recently has joined in on the trend as well, introducing four new special flavors to Gouda.
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| April 8, 2005 |
- M. Larivée International’s domestic retail business keeps on growing
- MONTREAL —The average consumer doesn’t know much, if anything, about World Trade Organization (WTO) dairy decisions and the nuances of trade agreements such as NAFTA. However, consumers on both sides of the U.S.-Canadian border can thank recent years’ trade rules for playing a role in new cheeses being introduced to the retail market by M. Larivée International Inc.
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| March 11, 2005 |
- Los Altos Foods works to meet growing consumer demand for Hispanic cheese
- CITY OF INDUSTRY, Calif. — Los Altos Foods is a testament to what retailers and market analysts have been saying for several years now: the popularity of Hispanic cheese is on the rise with no signs of waning.
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| February 11, 2005 |
- State-of-the-art cheese shredding business opens in the Southeast
American Food Resources offers cheese, other foods
- NASHVILLE, N.C. — American Food Resources LLC opened its doors here last month, and ran its first commercial line of cheese last week. The company is a new cheese processing and food distribution business that is positioning itself to give customers a new, value-added source of cheese throughout the Southeast and other parts of the East Coast.
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| January 21, 2005 |
- Wisconsin Organics positions itself to be dominant organic cheese supplier
- THORP, Wis. — In a business climate where people often think bigger is better, Chad Pawlak is a different type of businessman. His father worked in a small Wisconsin cheese plant that was eventually shuttered due to a flurry of industry consolidations, and it has been personally difficult to witness the financial squeeze many small dairymen and cheesemakers face. Still, Pawlak believes bigger isn’t necessarily better, particularly in Wisconsin, and that the family farm — and the family cheese plant — can be saved.
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| December 10, 2004 |
- Artisan, farmstead cheeses gain popularity for the holiday season
- MADISON, Wis. -— Cheese long has been a popular choice of food at parties, but it takes on a special meaning around the holidays.
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| November 12, 2004 |
- Shullsburg Creamery to jump-start vats, add new dimension to business
- SHULLSBURG, Wis. — In December, Shullsburg Creamery, which ceased cheese production in 1994, will resume making cheese in a new 22,000-square-foot traditional cheese factory with state-of-the art touches.
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| October 8, 2004 |
- Colorado start-up enters the industry with unique goat’s milk cheeses
- LONGMONT, Colo. — With its cheese plant just opened two months ago, Colorado Caprine LLC is one of the newest artisan goat cheese companies in the United States.
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| September 10, 2004 |
- The Cheesemaker’s Daughter offers cheeses to locals, Sonoma tourists
Retail shop samples cheeses from around the world
- SONOMA, Calif. — Ditty Vella is the daughter and granddaughter of cheesemakers and has been active among the foodies in Sonoma, Calif., throughout her life. So it only made sense when she opened her own store, a self-described “eclectic” mix of cheese and other foods, that she named the store “The Cheesemaker’s Daughter.”
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| August 20, 2004 |
- Specialty cheese producer Roth Käse begins multi-phase expansion project
- MONROE, Wis. — Roth Käse USA held a groundbreaking ceremony Thursday for an expansion of its plant here in Green County, Wisconsin.
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| July 16, 2004 |
- Rogue Creamery rakes in awards, adds new products to its lineup
- CENTRAL POINT, Ore. — These days David Gremmels and Cary Bryant find themselves working harder than they ever have — and loving it.
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| June 11, 2004 |
- Blue Moon Brands markets what it calls ‘the first gourmet soy cheese’
- HUNTINGTON, N.Y. — Mark Sherman had always eaten what he calls a “healthy American” diet. But when he was faced with high cholesterol a few years ago, his wife, Gail, brought home some soy cheese to eat.
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| May 14, 2004 |
- Lucille offers products for customers concerned about costs, low carbs
- MONTVILLE, N.J. — In an effort to provide relevant products that meet the needs of today’s customers, Lucille Farms is focusing its attention on marketing two products that until recently were under development — Lucille Farms Select Pizza Cheese and Lucille Farms Premium Reduced-Fat Mozzarella Cheese.
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| Apr. 9, 2004 |
- Rondelé adds Cheddar to its Pub Cheese to fill a unique market niche
- MERRILL, Wis. — Rondelé Specialty Foods, in a continuing effort to provide consumers with value-added products without skimping on quality, has introduced three new flavors of its Rondelé Pub Cheese.
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| Mar. 19, 2004 |
- Cappiello ships its first cheese exports, makes plans to grow
- SCHENECTADY, N.Y. — F. Cappiello Dairy Products Inc. is in the midst of major growth, adding both new markets and production capacity.
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| Feb. 13, 2004 |
- Reilly Dairy offers retail cheese line under Wisconsin Gold brand
- TAMPA, Fla. — In the midst of winter, Wisconsin and Florida may seem worlds apart, but one dairy company headquartered in Tampa, Fla., provides a link between those two worlds, ensuring distribution of high-quality Wisconsin cheese throughout the Southeast and beyond.
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| Jan. 9, 2004 |
- Winchester Cheese focuses on production of farmstead Gouda
- WINCHESTER, Calif. — A longtime dairyman in Winchester, Calif., Jules Wesselink didn't make his first batch of cheese until he was 66 years old. Displeased with milk prices and at an age when many dairymen are looking at an exit strategy from farming, Wesselink instead decided to try his hand at cheesemaking. Today, at age 75, he is the owner of Winchester Cheese Co., a farmstead cheesemaking operation that has continued to grow in both size and popularity and whose cheese has won recognition for the past several years at the Los Angeles County Fair and in the American Cheese Society's annual competition.
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| Dec. 12, 2003 |
- Tillamook brand expands into new markets and onto new products
- TILLAMOOK, Ore. — Visit the Chamber of Commerce website for Tillamook, Ore., or read other promotional material about this Pacific Coast county and you will see the tagline, "Land of Cheese, Trees and Ocean Breeze."
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| Nov. 14, 2003 |
- Sargento celebrates 50 years of innovation, looks ahead to future
- PLYMOUTH, Wis. — This fall marks the 50th anniversary of Sargento Foods Inc., a manufacturer, packager and marketer of shredded, sliced and snack cheeses, ingredients and sauces based in northeastern Wisconsin.
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| Oct. 17, 2003 |
- Brewster's renovated plant produces larger blocks for customer convenience
- BREWSTER, Ohio — Brewster Dairy, Ohio's largest manufacturer of Swiss cheese varieties, currently is in the process of positioning itself as a source for not only high-quality Swiss but also conveniently-sized Swiss, now that the company has completed a major plant expansion and renovation that allows it to produce a uniquely-sized 360-pound Swiss block.
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| Sept. 19, 2003 |
- Cacique Inc. celebrates 30 years of business, continues to grow
- LA PUENTE Calif. — This year marks the 30th anniversary for Cacique Inc., a company which three decades ago made 100 pounds of cheese each day in a tiny facility and is now the nation's largest Hispanic-style dairy products producer.
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| Aug. 22, 2003 |
- Zivney Cheese increases marketing presence, looks forward to growth
- MINONK, Ill. — For 90 years, the Zivney family has been in the cheese and dairy business, first in Wisconsin and since 1934 in Illinois. The family's focus has always been on product quality — quality that's achieved by a hands-on approach to business, according to Jeff Zivney, president and owner, Zivney Cheese, and a third generation cheesemaker.
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| July 18, 2003 |
- Agri-Mark updates look of McCadam cheese, introduces more Cabot products
- METHUEN, Mass. — The sales and marketing team for Agri-Mark's branded products is doing double duty these days, expanding the market presence of not only the cooperative's well-known Cabot cheese brand but also its newly-acquired McCadam Cheese brand.
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| June 20, 2003 |
- Masson Cheese focuses on quality, attentiveness to customer service
New company pizza parlor to showcase cheese
- VERNON, Calif. — High-quality cheese, coupled with dependable service and reasonable prices, is the focus of Masson Cheese, an Italian cheese company headquartered in Vernon, Calif.
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| May 16, 2003 |
- Unique Food Concepts launches Hispanic, Caribbean cheeses
- ARCADIA, Wis. — One of the latest arrivals on the Wisconsin cheese scene is Unique Food Concepts, a creator and marketer of Hispanic and Caribbean cheeses which just recently started appearing on store shelves.
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| April 18, 2003 |
- IDDBA attendees to experience 'the big payoff' at Show & Sell Center
- LAS VEGAS — In just six weeks, dairy manufacturers and retailers will get to experience "The Big Payoff" in Las Vegas. That can be said with certainty, because even if one doesn't gamble, one can easily visit the Show & Sell Center at the International Dairy-Deli-Bakery Association's (IDDBA) annual seminar and expo. The Show & Sell Center, located on the trade show floor Sunday, June 1 through Tuesday, June 3, features exhibitors' products combined in unique retail displays in an effort to offer new ideas for merchandising dairy, deli and bakery products to retail attendees.
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| March 14, 2003 |
- Working with individual farmers boosts Cedar Grove's business
- PLAIN, Wis. — Cedar Grove Cheese first made its way into the specialty cheese business about a decade ago when owner Bob Wills decided it was necessary to transition the small family-owned cheese factory from a commodity operation in order to survive in an increasingly competitive market.
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| February 14, 2003 |
- Fromartharie focuses on increasing sales of value-added specialty foods
- MILLINGTON, N.J. — Whether it's domestic or imported, whether it's a cheese or some other perishable specialty food typically found in the perimeter of the grocery or specialty store, as long as it's a value-added, high-quality product, Ron Schinbeckler believes there is always a way to enhance a product's market presence.
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| January 10, 2003 |
- Faribault Dairy enters second year with awards and growing business
- FARIBAULT, Minn. — For 10 years, former cheese plant co-workers Jeff Jirik, Joe Sherman and Randy Ochs' careers followed different paths, paths that took them all outside of the dairy industry at times. However, their divergent career paths were all instrumental in helping them recently reopen the blue cheese plant where they had once worked in Faribault, Minn. The name for the newly-founded company came easily for the three men who all grew up in the area — Faribault Dairy Co. Inc.
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| December 13, 2002 |
- Formaggio develops new products, gets ready to move to new plant
- STATEN ISLAND, N.Y. — Formaggio Italian Cheese Specialties Inc.'s sales literature carries a key phrase, "Quality + Imagination = Success." However, the phrase isn't just some promotional language the company slaps onto a flier. For Anthony Mongiello, company owner, it's a phrase that's at the heart and soul of his business.
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| November 15, 2002 |
- Arla Foods adds to Rosenborg line, updates packaging of two brands
- UNION, N.J. — Arla Foods Inc., the U.S. arm of Arla Foods amba, a Danish dairy foods company, continues to refine and add to its line of both imported and domestic cheeses.
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| October 11, 2002 |
- Importers share the differences of Monti Trentini Asiago with consumers
- CHICAGO — "You really have to taste the cheese, not just chew and swallow," Dennis Panozzo tells passersby who stop to sample his cheese. "You have to let the cheese melt in your mouth to let the herbal taste of a good cheese get to the sides of your tongue, like swishing a fine wine in your mouth to taste the fruit."
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| September 13, 2002 |
- Bel / Kaukauna adds to spreadable cheese lineup with Connoisseur
- LITTLE CHUTE, Wis. — Bel / Kaukauna Cheese U.S.A., a leader in the refrigerated cheese spreads category, is adding to its stable of spreadable cheeses with Connoisseur, an upscale line of spreadable European-style cheeses.
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| August 16, 2002 |
- Shepherds Dairy's focus on quality draws sales, accolades from chefs
- TOOELE, Utah — Many people enjoy goat's milk cheese. But few people appreciate it so much that they will start their own business making it, particularly if they've never made cheese or cared for goats. The sheer magnitude of such a task often turns even the most ardent cheese connoisseurs away.
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| July 12, 2002 |
- Lactoprot USA has a niche in the gift pack market with shelf-stable cheese
Imported cheese, dairy proteins round out business
- BLUE MOUNDS, Wis. — The calendar may say July, but at Lactoprot USA, employees' minds are already on Christmas. That's what happens when you're a major supplier of shelf-stable processed cheese and other products for those ever-popular holiday gift packs.
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| June 21, 2002 |
- Crave brothers open new agricultural enterprise: a farmstead cheese factory
- WATERLOO, Wis. — Debbie Crave won't forget the day her husband, George, told her he was thinking about building a farmstead cheese plant on the 600-cow dairy that he and his brothers Charlie, Thomas and Mark own and operate in south central Wisconsin.
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| May 10, 2002 |
- Point Reyes Farmstead Cheese makes inroads into specialty blue market
- POINT REYES STATION, Calif. — Bob Giacomini has been milking Holsteins in California since 1959 and has successfully weathered the price swings and other ups and downs dairying entails.
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| April 12, 2002 |
- Arthur Schuman Inc.'s long-standing partnerships lead to quality imports
- FAIRFIELD, N.J. — Arthur Schuman Inc. is the nation's largest importer of Italian and Italian-style hard grating cheese and is the second largest hard cheese company in the United States. The company also is experiencing strong growth — sales have increased an average of 17 percent annually over the past few years, says Neal Schuman, company president.
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| March 8, 2002 |
- Thiel Cheese & Ingredients positions itself for growth amidst consolidation
- HILBERT, Wis. — Thiel Cheese & Ingredients, no stranger to changing with the times, is once again on the move, positioning itself to better meet the needs of a changing industry.
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| February 15, 2002 |
- Mozzarella Fresca grows its market presence, strives to 'change the world'
- BENICIA, Calif. — Quietly growing and innovating, Mozzarella Fresca, once a tiny fresh Mozzarella cheesemaker on the West Coast, is blossoming into a company with distribution that company President Andrew Branagh hopes will become truly national very soon.
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| January 18, 2001 |
- With factory built and store open, New Glarus Cheese launch underway
- NEW GLARUS, Wis. — New Glarus Cheese Factory LLC celebrated its first days of business in its brand new facility over Labor Day weekend when it opened its retail store for the public in its namesake town of New Glarus, Wis., a southern Wisconsin area known by tourists for its Swiss-style shops and its cheese.
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| December 14, 2001 |
- Dan Carter Inc. focuses on being a one-stop shop for specialty cheese
Organic Creamery, Northern Lights brands launched
- MAYVILLE, Wis. — A marketer, a manufacturing partner and a milk procurer are all rolled into one at Dan Carter Inc., a company an hour north of Milwaukee which focuses on all aspects of the specialty cheese business.
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| November 16, 2001 |
- BelGioioso Cheese focuses on providing specialty cheese in convenient format
- DENMARK, Wis. — Consumers don't have to give up convenience if they want good specialty cheese. That's the belief of the management of BelGioioso Cheese, a specialty Italian cheese manufacturer here.
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| October 5, 2001 |
- 'Make it Swiss' to be Brewster's rallying cry in the marketplace
- BREWSTER, Ohio — Brewster Cheese, the nation's largest Swiss cheese manufacturer, has undertaken a new marketing campaign to spread the word not only about Brewster Cheese's award-winning cheese in particular, but also the flavor profile and benefits of Swiss in general.
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| Sept. 14, 2001 |
- Rondelé focuses on value in the dairy, deli and now, the bakery
- MERRILL, Wis. — If there were to be just one word to describe what Rondelé Specialty Foods executives want consumers to understand about the company's products, it would be "value."
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| August 10, 2001 |
- Berner launches naturally-cultured, cholesterol-free cheese product line
- DAKOTA, Ill. — Over the past several years, Berner Foods, Dakota, Ill., has focused on making a place for itself in the dairy business by meeting the needs of the untapped niche markets demanded by consumers.
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| July 13, 2001 |
- Bingham Hill builds on microbreweries' success with Colorado 'microcheesery'
- FORT COLLINS, Colo. — To find out how just how great the allure of specialty cheese has become for the American consumer, look no further than Tom and Kristi Johnson.
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| June 15, 2001 |
- Maple Leaf utilizes Wisconsin Master Cheesemaker status as marketing tool
- TWIN GROVE, Wis. — In a world where bigger and faster sometimes seems better, Wisconsin Master Cheesemaker Jeff Wideman of Maple Leaf Cheese Cooperative takes pride in the fact that his cheese company is on the smaller side and continues to make its milled curd Cheddars and other cheeses the old-fashioned way.
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| May 11, 2001 |
- Chianti Cheese adds new products to its lineup, takes on retail market
- PEMBERTON, N.J. — In the 22 years Italian cheesemaker and importer Chianti Cheese Co. has been in business, it has focused on foodservice and ingredients. Recently, though, the company has taken the plunge into a market segment where it had previously done little business: retail.
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| April 6, 2001 |
- Klondike Cheese expands facility, develops new label for Odyssey brand
- MONROE, Wis. — Klondike Cheese Co., run by the Buholzer family of Monroe, Wis., is used to changing with the times. Once a Swiss plant and then a Cheddar plant, with a few other cheeses tossed in between, the company is now known for its Feta.
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| March 9, 2001 |
- Marketing boards work to capitalize on chefs' trend-setting capabilities
- MODESTO, Calif. — Americans' palates have become sophisticated as of late — particularly when it comes to cheese. Consumers aren't just trying the mainstay American and Italian cheeses. Increasingly, they are looking to try specialty cheeses that are just beginning to be made in the United States or farmstead cheeses that are truly "American originals," produced nowhere else but in America.
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| Feb. 16, 2001 |
- Companies take their cheese directly to consumers at Minneapolis food show
- MINNEAPOLIS — Picture thousands of people paying $50 each to sample your cheese. You give them a brief pitch about your product and then a coupon or a sheet containing cheese and wine pairing suggestions to help them remember you and your brand the next time they head to the dairy case or the deli. And then they move on to the next cheese or wine display while you greet the next consumer in a growing crowd surrounding your cheese.
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| Jan. 12, 2001 |
- Caprine Estates uses tours, recipes to showcase goat's milk products
- BELLBROOK, Ohio —Believing that dairy goats are wonderful animals whose milk is great not only in and of itself but also in a myriad of foods, Dennis and Patti Dean are taking that conviction to consumers throughout Ohio and beyond.
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| Dec. 16, 2000 |
- California specialty cheesemakers work together to open factory outlet
- SELMA, Calif. — People shop at outlet stores for clothes, toys and kitchen appliances — so why not cheese? Picking up on the ongoing outlet store craze, three California cheesemakers have teamed up to open "The Cheese Factory Outlet" here in California's Central Valley.
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| Nov. 10, 2000 |
- Hilarideses anxiously await to expand Three Sisters Farmstead Cheese
- LINDSAY, Calif. — Not many 20-year-olds can hand out a business card with their title listed as owner.
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| Oct. 13, 2000 |
- Calabro's customer-focused approach translates to higher demand, sales
- EAST HAVEN, Conn. — Joseph Calabro, president and CEO of Calabro Cheese Corp., based here, didn't set out to be a cheesemaker. Born and raised in Italy, the now 78-year-old cheesemaker and business owner attended college at the University of Messina, working toward a Ph.D. in physics-mathematics. He then served in the Italian Army.
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| Sept. 15, 2000 |
- Central Valley Cheese brings 'old world' cheese to United States
- TURLOCK, Calif. — Central Valley Cheese President Anto Baghdassarian has made a home for himself and his cheese in the United States. After less than a decade in this country, the Lebanese immigrant has found success producing Mediterranean-style cheese and dairy products which appeal to a wide array of people.
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| August 4, 2000 |
- Cypress Grove Chèvre plans new facility to keep up with demand
Company also to produce some of its own milk again
- MCKINLEYVILLE, Calif. — Mary Keehn's start in the goats' milk cheese business was a minor aspect of her Alpine goat showing days. Twenty-some years ago, she was showing her goats in competitions across the country, racking up national championships and selling her award-winning goats for breeding stock. Making cheese was just something she did for family and friends as a way to use the milk.
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| July 14, 2000 |
- Vella takes on new business, continues to focus on making specialty cheeses
- SONOMA, Calif. — In a world guided by business plans, Ignazio "Ig" Vella, CEO, Vella Cheese Co., marches to the beat of a different drummer.
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| June 16, 2000 |
- Sorrento Lactalis aims to add value for consumers with multiple new products
Flavored Mozzarellas, 'Stuffsters' and new 'Mountain Farms' brand of American cheese round out a year of product launches
- BUFFALO, N.Y. — For those retailers looking for a cheese supplier that can meet all of their needs, Sorrento Lactalis is aiming to be that source. In just a little over a year's time, the company has made dramatic changes, including acquisitions, plant expansions and new product introductions.
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| May 12, 2000 |
- Sonoma Cheese Factory's hometown marketing builds growing demand
- SONOMA, Calif. — Many cheese companies are named after their hometowns. But for Sonoma Cheese Factory, located on "Sonoma's historic plaza" in the town of Sonoma, Calif., the town is much more than a source of a name. Sonoma Cheese, manufacturer of flavored Monterey Jack and specialty cheeses, is located in the heart of Sonoma, and in many ways Sonoma is at the heart of Sonoma Cheese.
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| April 14, 2000 |
- Scott's of Wisconsin, Mille Lacs offer customers new flavors and labels
- SUN PRAIRIE, Wis. — Companies under the Wisconsin Cheeseman umbrella, including the Wisconsin Cheeseman, Scott's of Wisconsin and Mille Lacs M.P. Co., say quality is what sets their cheeses apart from other manufacturers of cheese logs, cold pack cheese food and the like.
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| March 10, 2000 |
- Sanchelima plans to expand as demand for authentic Hispanic cheese grows
- MIAMI — While many small family-owned businesses focus on specializing in one market, there are those businesses that are able to take what has been learned in the first market — cheese production, for example — and parlay that knowledge to another aligned market — such as cheese manufacturing equipment. And that's exactly what the Sanchelima family has done.
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| Feb. 11, 2000 |
- Specialty Cheese Co. stands ready to expand market for its 'diet' cheese
Low-carb, full-fat cheese finds its way into dieters' hands
- LOWELL, Wis. — For the first time since Paul Scharfman and his wife Vicki Semo Scharfman acquired the Heim Cheese business in 1991 and turned it into Specialty Cheese Co., Specialty Cheese Co. has room to expand.
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| Jan. 14, 2000 |
- Cheese that is 'sure to please' is goal of Beatrice's new lowfat formulation
- INDIANAPOLIS — At Beatrice Foods, change has become commonplace during the past year and a half. As anyone in the dairy industry can attest, change can be challenging, but the recent developments at Beatrice — a reformulation and relaunch of its well-known Healthy Choice shreds, combined with a company reorganization — are only helping the company serve its customers better and are well worth the challenges, says Kevin Ruda, president, Beatrice Foods.
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| Dec. 10, 1999 |
- Baker Cheese stretches plant to meet growing demand for string cheese
- ST. CLOUD, Wis. — Kids play with it. Adults marvel at it. People of all ages love to eat it. And that's why Baker Cheese Inc. has expanded its plant here to make more of it.
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| Nov. 12, 1999 |
- Customers' wants and needs drive innovation at Level Valley
- WEST BEND, Wis. — Five years ago, Al Costigan, Bill Koch and Dick Rosenbalm didn't know a lot about the ins and outs of dairy pricing. They were employees at Henri's Food Products, Milwaukee, and they knew the food business. But dairy was a different story.
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| Oct. 8, 1999 |
- Roth Käse adds Spreadables to its award-winning specialty cheese lineup
- MONROE, Wis. — While not everyone agrees on the effects of various trade agreements on U.S. agriculture, for a group of businessmen in the dairy industry the GATT has resulted in a profitable business opportunity.
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| Sept. 10, 1999 |
- Drangle Foods targets gift packers with its flavored processed cheeses
- GILMAN, Wis. — The season of holiday gift boxes filled with cheese and other goodies is fast approaching, and this year an increasing number of those holiday boxes will be filled with cheeses from Drangle Foods Inc., based here.
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| August 20, 1999 |
- Dairy Source's Big Dipper provides cheese snack outside the dairy case
- DELAVAN, Wis. — A transformation is occurring at Dairy Source, a full-service cheese supplier based in Southern Wisconsin.
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| July 9, 1999 |
- Cedar Grove combines tradition with its focus on specialty products
- PLAIN, Wis. — It's a piece of advice that's heard often in Wisconsin: if you're a small cheese factory, don't stay in the commodity business. Instead, find a niche where you can stand out.
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