More than ever before ice cream is about variety and choices. Low fat, no sugar, organic, exotic, you name it and there is a frozen dessert that fits the bill. Plus, pelletized ice cream moves to the supermarket. Ice cream has always been synonymous with choice, but in 2008, the choices go beyond butter pecan or pistachio to include multiple approaches to more healthful products and indulgence. By David Phillips
The strange happenings of the dairy industry continued last month, as one Washington state company decided to jump out of the milk business, and a neighboring company that has redefined coffee began telling the world that it is actually IN the milk business.
This month’s special section includes a profile of California’s renowned Cowgirl Creamery, a new truffle cheese from Cypress Grove Chevre, and a story on the state-by-state rBST defense campaigns.
Continued high prices have halted the baby steps milk was taking in terms of overall volume growth, but the impact has not been drastic. Tea and bottled water are among the beverage categories that continue to do very well. Meanwhile, in the arena of school milk and vending, the industry has reworked flavored milk to meet nutrition guidelines.
In this new section we look at the amazing new Atlas of Artisan
American Cheese by Jeffery Roberts, and this month we rollout our own
Artisan Profile with a visit to Willow Hill Farm, Milton, Vt.
In a new section, focused on artisan and farmstead cheese, we visit with Vermont Butter and Cheese. A pillar of the U.S. artisan cheese community, Vermont Butter and Cheese is now operating in an expanded facility to make and market a new line of Signature Cheeses.
In the new Farm to Fork section, which focuses on artisan and farmstead
cheese, organics, and farm issues, we visit with Vermont Butter and
Cheese. A pillar of the U.S. artisan cheese community,
Vermont Butter and Cheese is now operating in an expanded facility to
make and market a new line of Signature Cheeses.