Cheesemakers

When Art Meets Science: Using the Latest Technology for More Sustainable and Efficient Cheesemaking

December 9, 2024 dsm-firmenich

As economic and environmental pressures push cheesemakers to increase yield and quality while limiting costs, scientific advancement could again hold the answer to ensuring cheese remains accessible to consumers and profitable for manufacturers. However, this next wave of scientific advancement will not be limited to a single process or ingredient but will focus on the holistic cheese production process. …

Cheesemakers Celebrates 25 Years of Business

February 17, 2023 Cheesemakers

Cheesemakers is celebrating its 25th anniversary of providing authentic Mexican cheese to customers around the world. Founded in 1997, Cheesemakers is a family-run business where the dream started early in childhood for James C. Keliehor, P.E. — on the family farm in South Texas where fresh dairy products were made. From butter to cheese curds, little did anyone know this would be the beginning impressions of a thriving business. …

Local Goods Gathered Helps Maine Cheesemakers Sell Throughout New England

December 28, 2022 Northeast Dairy Business Innovation Center

There are over 80 artisan cheesemakers in Maine making a range of varieties, from feta to camembert to cheddar and beyond.  Unless you’re in the state, though, you’re unlikely to get a taste of Maine’s wide diversity of cheeses.  As Holly Aker, owner of Local Goods Gathered and President of the Maine Cheese Guild, put it, because of the state’s rural nature, limited distribution channels, and unique laws around pasteurization, only a small amount of cheese was leaving Maine.   …

Change From Within: The Efforts of Eco-Conscious Cheesemakers

April 20, 2022 RICH MANNING, VinePair

Discussions of cheese’s impact on the environment tend to skip big-picture discussions concerning the industry and go straight to individual choice. This is particularly the case online, as the internet teems with articles and blog posts urging people to chop cheese from their lives for the good of the planet. While these urgencies have noble intentions, the solutions they produce are ones that only work on a small, individual scale.  …

Cheeses, They’re Just Like Us! The wheels at Crown Finish Caves

November 24, 2021 Eric Lach, The New Yorker

A lot of people think that they want to work in a cheese cave,” Caroline Hesse, the head of sales at Crown Finish Caves, a cheese-aging company in Crown Heights, Brooklyn, said, standing by a door marked “Employees Only.” “Then, when they realize that you’re in a tunnel that’s thirty feet underground for eight hours a day, a lot of them are, like, ‘Oh, maybe not.’ ” Hesse opened the door to let in a visitor. …