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In 2014, Murray’s Cheese in New York City had an idea for a clothbound Cheddar modeled on classic British versions. And this year, after two years of development, the company launched Murray’s Clothbound Cheddar   –  a bright, lemony flavored Cheddar.

Brock joins WMMB with over 14 years of experience in food quality and research and development.

Making cheese predates recorded history, but artisan cheesemaking in the U.S. is a relatively new industry. According to a 2016 American Cheese Society (ACS) report, there are more than 900 artisan, farmstead and specialty cheesemakers operating in the United States. While a few artisan cheesemakers have been in business for over 100 years, the average has been making cheese for only 15 years.

The dairy industry received good news on the regulatory front in August. The Food and Drug Administration granted enforcement discretion for the use and labeling of ultrafiltered (UF) milk in all standardized cheeses and related cheese products covered by the federal standards of identity.

China’s dairy market is getting more competitive. Consumers, however, prefer imported dairy products over domestic ones, due to the lack of confidence and price advantages, according to the analysts at CCM, data & business intelligence.

The U.S. arm of Arla, the Denmark-based dairy cooperative, is growing fast. The company has placement of its natural cheeses and cream cheese in 6,000 stores in the United States.