Natural cheese is the consumer choice, with shreds, cubes and slices the preferred forms. Meanwhile, processed cheese spreads/balls are one beacon of light for that category.
Sales indicate that consumers continue to prefer natural over processed cheese, with slices, shreds and cubes sales getting a boost. In the processed cheese category, cheese spreads/balls was the only segment with positive sales numbers.
Wisconsin cheesemakers dominate the top places in the 2017 U.S. Championship Cheese Contest.
March 10, 2017
Sartori's Reserve Black Pepper BellaVitano has been named the best cheese in the 2017 U.S. Championship Cheese Contest. First runner-up belongs to Terry Lensmire of Agropur.
The cheese expo takes place April 12 and 13 in Madison, Wis., at the Alliant Energy Center.
March 10, 2017
Nearly 2,000 cheese industry leaders, suppliers and cheese manufacturers will gather in Madison, Wis., for the Wisconsin Cheese Industry Conference (WCIC) to share information about the latest in cheese technology, new products and issues affecting the cheese, butter and whey industries.
Arla’s cheese plant in Wisconsin is said to be the largest producer of Havarti in the United States. It also turns out Gouda, Edam, Fontina and Muenster.
To see how White Clover Dairy grew up to become Arla Foods, it helps to look at a series of aerial photos hung in the entrance hallway to this cheese plant in Hollandtown, Wis. In the first image there is a farmhouse near the original plant. Later images show how expansions to the plant crept closer and closer to the house. Eventually, the plant completely surrounds the farmhouse, and in the last image, the house is gone. These additions over the years turned the facility into a 110,000-square-foot plant.
Cheese consumption continues to rise in the United States with the most recent data showing that on average, each American consumes a little over 35 pounds of cheese each year – an all-time high, according to the U.S. Department of Agriculture.
Havarti, Gouda and Edam are cheese types from the Old World. But Arla is making them in Wisconsin. The CEO of the U.S. division of this European dairy co-op talks about Arla’s growth strategy here and its Cheddar cheese joint venture with Dairy Farmers of America.
The European dairy cooperative Arla Foods amba has set its sights on the United States. The strategic plan of this co-op based in Denmark states that the goal is to “excel in eight dairy categories; focus on six geographical regions and win as one united and efficient Arla.”