Cheese

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Cave-aging cheese adds value. But when a cheesemaker doesn’t have the space or the time to age its own cheese, it turns to an outside service. Meet Standard Market of Westmont, Ill.

Consumers’ preference for natural over processed shows in cheese sales. While natural cheese sales remained positive, processed cheese continues to see declines. Consumers are opting for natural slices, sticks and shredded cheese.

Eye development in cheese can be a sought-after attribute or an unfortunate defect, but in both cases, gas is the culprit. That’s why it is essential for cheesemakers to understand the basics of gas development and apply that knowledge, whether they are looking to make a tightly knit Cheddar or a Swiss with perfect eyes.

Elli Quark, owned by P.S. Let’s Eat Inc., Irvine, Calif., is a spoonable, German-style fresh cheese with a creamy texture similar to Greek yogurt.

The Laughing Cow’s cheese and breadsticks snack; Emmi creates a microwavable cheese fondue; BelGioioso launches sample sizes of new artisan cheeses

Convenience, flavor, authenticity and freshness are key factors that will drive consumer cheese purchases in 2016, according to the Wisconsin Milk Marketing Board, Madison.

The International Cheese Technology Expo runs from Apr. 12 to 14 at the Wisconsin Center in Milwaukee.