As award-winning cheeses such as Margie Cheddar and North Fork Whiskey Washed Munster are produced, only about 10% of the milk actually becomes cheese. The rest is whey, a yellowish liquid that can be further broken down into protein — which can be fed to cows or sold commercially for humans — and sugar. …
The American Artisans program has doubled since its initial launch, United Natural Foods has announced the expansion of additional specialty cheese programs, including the European Artisan Program, French Air Program and new Midwest Select Program. …
Forever Cheese, a leading specialty foods importer of cheese, nuts, cured meats, and other gourmet products, announced that it is moving into its next phase of growth by partnering with Tyler Hawes, Founder of Grand Ferry Capital. Tyler Hawes, a specialty food industry veteran will become the new CEO while Michele and Pierluigi will remain shareholders and in their current roles. …
Artisan and farmstead cheesemaking has seen a resurgence in Wisconsin as well; in the 1980’s and 90’s, as California chèvre enjoyed the spotlight in farm-focused restaurants like Chez Panisse, the Wisconsin artisan cheese movement enjoyed a similar flush. …
The U.S. is experiencing a cheese surplus of 1.4 billion pounds, according to the USDA, but Central Coast creameries that specialize in artisan cheeses are seeing an increase in sales. …
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