Cheesemakers didn’t always have access to plastic packaging materials. It wasn’t until after World War II that plastic packaging became popular in the dairy industry. So, what did cheesemakers do before that?

As the name implies, mixed milk cheeses are produced by blending any combination of cow, sheep, and/or goat milk. These cheeses provide an opportunity for cheesemakers to produce products with unique flavor profiles. 

In the 1970s, some companies began producing cheese in large 640-pound blocks to reduce handling and packaging costs.

Dairy processor prides itself on “flavor leadership” in creating hard and soft cheeses.

Led by Wisconsin Master Cheesemaker Joe Widmer, Widmer’s Cheese Cellars is celebrating its 100th anniversary by sticking with tradition.

The Wisconsin Cheese Makers Association (WCMA) announced the creation of three new awards to recognize leaders who have contributed to the growth and advancement of the World and U.S. Championship Cheese Contests.

Consumers love their cheese and are clear about what they want. It has to be easy to eat, portable, available in a variety of flavors and all-natural. These are the dominant themes from almost every cheese processor we spoke with. Convenience, flavor innovation, authenticity and freshness are key factors that will drive consumer cheese purchases, according to the Wisconsin Milk Marketing Board, Madison.

A Critical Control Point, Whey composition results provide management tools that help optimize profitability.