Fans of Greek yogurt say the thick, creamy yogurt fills them up with the right stuff. It has a lot more protein – double or even triple the amount that's in conventional yogurt. That's because Greek yogurt is made with a lot more milk. Tom Moffit is President of Commonwealth Dairy in Brattleboro. His plant makes yogurt for retail stores who want their own brand. Moffit said he's getting as much as 45,000 gallons of milk delivered every day. …
Today Chobani, America's #1 yogurt brand, officially announced Charlotte, N.C., as home to its North American Sales Headquarters. Chobani's offices, which will span 5,200 square feet on the 16th floor of the Charlotte Plaza Building, are scheduled to open later this summer. …
Thanks to Cabot Creamery Cooperative's new Lactose Free Mild Cheddar, life just got easier for those who live with lactose intolerance. Wrapped in bright new blue and green packaging and prominently labeled LACTOSE FREE, Cabot's new Lactose Free Mild Cheddar is easy to spot on store shelves, and takes the guess work out of what cheese to choose for people who are lactose intolerant. …
In 2001, there were 58 licensed milk processing facilities in Vermont, according to the Agency of Agriculture. Such facilities take fluid milk and process it into products such as cheese, yogurt or ice cream. In 2011, Vermont had 79 milk processing facilities — an increase of 36 percent.
Often, cheese makers blend milk from different animals to create flavors a single milk can't provide. La Tur, a three milk cheese (sheep, cow and goat) from Caseficio dell'Alta Langa in Italy, is an exceptional example. But sheep- and goat-milk cheese producers blend milk for a functional reason as well: The animals don't produce milk year round. …
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