As the processed cheese category continues to struggle and with natural cheese still winning with consumers, we ask: Are fancy cheeses the next big thing?
Executives from Bel’s parent company in Paris were joined by federal, state and local political leaders and French Embassy representatives in South Dakota for a ribbon-cutting ceremony.
October 8, 2014
Bel Brands USA cut the ribbon today at its new $144 million cheesemaking plant in Brookings, S.D. In upstate New York, family-owned Byrne Dairy celebrated the opening of its yogurt facility.
This farmstead cheese company completely reinvented itself and now offers its own unique, Old World style cheeses, including a flavored British-style hard, a German-style and beer Cheddar.
Over the last 100 years, Velvet Ice Cream, a self-styled ‘small batch’ producer, built a reputation for making premium products by using only the best flavorings, nuts, fruits, ribbons and inclusions.
The fourth generation of the Dager family is now leading this 100-year-old dairy company. The ice cream maker stays relevant with social media, new flavors and good-old-fashioned premium product.
The U.S. Dairy Export Council, Arlington, Va., is supporting an ad-hoc coalition of 16 dairy companies and organizations fighting a plan to further restrict U.S. access to the tight Canadian cheese market.
Cows raised on organic and conventional dairy farms in three regions of the United States show no significant differences in health or in the nutritional content of their milk, according to a new study by Oregon State University, Corvallis, Ore., researchers and their collaborators.
The program has two new categories: Achievement in Resource Stewardship and Achievement in Community Partnerships. Deadline in Nov. 7
September 19, 2014
The Innovation Center for U.S. Dairy is accepting nominations for the 2015 U.S. Dairy Sustainability Awards. The awards recognize outstanding dairy farms, businesses and partnerships for socially responsible, economically viable and environmentally sound practices.