Items Tagged with 'artisan cheese'

Cheese processors’ cheese creations have performed well in recent years, rising at a compound annual growth rate (CAGR) of 3.5% from 2018-2023 to barely a whisper of growth, at 0.5%, expected from 2023-2028 to reach $69.7 billion by 2028.

When making artisanal cheese, the lion’s share of the milk used — 10 pounds of milk to produce 1 pound of cheese — comes from 1.27 million dairy cows in Wisconsin. 

A new company, Miami, Fl.-based Keep Grazin’ LLC introduces its crunchy cheese biscuits baked with Cassava, a gluten-free and grain-free vegetable and superfood, the company says. 

Producing the finest “artisan cheese for all” in the “Cheese Capital of the World” is pinnacle to success of Sartori Cheese. Founded in 1939, Sartori annually produces such iconic Italian-style cheeses as BellaVitano, MontAmoré, Parmesan and Asiago.

Early this spring, when clover, rye, native fescue, timothy and orchard grasses began to grow in Rogue Creamery’s Southern Oregon pastures, the artisan cheesemaker says it deemed conditions perfect to make its organic Flora Nelle Blue.

Schuman Cheese, Fairfield, N.J., announced the launch of two new rubbed fontal varietals under its Cello brand.

The natural cheese category managed to avoid gridlocks on the retail side in 2021, cruising at a comfortable speed with positive results. 

Way back in 1933, an entrepreneur from Portland, Ore., worked with the city of Central Point, Ore., to open the Rogue River Valley Co-op — the first artisan creamery cooperative in Southern Oregon. 

“Dedicated to Sustainability, Service and Creating the World’s Finest Handmade Cheese.” As mission statements go, that one is a pretty tall order.

Sue Conley and Peggy Smith, the two chefs who co-founded Point Reyes Station, Calif.-based Cowgirl Creamery in 1997 and pioneered organic artisan cheesemaking in America, announced their retirement.