Cheese

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The new flavor will be available exclusively on Walmart.com for an SRP of $1.58. Pre-sale will open on Monday, Nov. 25 with official sales starting Friday, Nov. 29, while supplies last.

Cheese processors’ cheese creations have performed well in recent years, rising at a compound annual growth rate (CAGR) of 3.5% from 2018-2023 to barely a whisper of growth, at 0.5%, expected from 2023-2028 to reach $69.7 billion by 2028.

Although Dairy Foods’ 125-year anniversary is clearly a milestone, many industry suppliers have unique innovations that they share in this special Suppliers' Section. 

The investment will allow it to significantly increase the volume of Président Feta cheese produced in the United States.

This acquisition includes the ownership of Old Croc Australian cheddar, and exclusive U.S. distribution rights for renowned Organic Herd British cheddar brands produced by the Organic Milk Suppliers Co-operative.

In tandem with the company’s 50th anniversary, alouette, the cheese brand welcoming Americans to the unexpected wonders of French specialty cheeses, announced it’s rolling out the brand’s biggest creative campaign to date. 

The battle of dairy versus plant-based products continues to intensify with recent campaigns featuring celebrities on both sides of the coin. The “Got Milk?,” “Milk Does a Body Good” and newer campaigns have faced competition from “Ditch Milk” and other anti-milk advertising efforts. 

From running the pasteurizer to pumping fresh milk to adding the all-important starter culture to putting the cheese in forms and pressing it down, Master Cheesemaker Tony Hook is hands-on when crafting 70 flavors of aged cheddars, blues and mixed milk cheeses that bear the name of Hook’s Cheese.

Two unique product experiences will debuted from Murray's: a curated collection of cheeses selected by SJP to perfectly complement her wines, and a custom cave-aged cheese infused with Invivo X, SJP Sauvignon Blanc.

While family-run Hook’s Cheese only has seven full-time employees, this 8,500-square-foot cheesemaking plant — originally built as a livery stable to the Washington Hotel in 1875 and is on the National Register of Historic Places — has transcended history as one of the first cheese companies in Wisconsin to perfect the art and science of mixed milk cheeses.