Items Tagged with 'aged cheese'

From running the pasteurizer to pumping fresh milk to adding the all-important starter culture to putting the cheese in forms and pressing it down, Master Cheesemaker Tony Hook is hands-on when crafting 70 flavors of aged cheddars, blues and mixed milk cheeses that bear the name of Hook’s Cheese.

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?

While family-run Hook’s Cheese only has seven full-time employees, this 8,500-square-foot cheesemaking plant — originally built as a livery stable to the Washington Hotel in 1875 and is on the National Register of Historic Places — has transcended history as one of the first cheese companies in Wisconsin to perfect the art and science of mixed milk cheeses.

Atalanta announced the launch of a brand-new cheese brand, Cracking Good. The playful, pub-themed line features iconic, high-quality cheeses from the British Isles. 

Elizabeth, N.J.-based Belton Farm, an exclusive Atalanta partner, has launched a re-brand of one of their bestselling products, Red Fox aged Red Leicester, their White Fox White Leicester and Smoked Red Fox. 

Since expanding operations and moving from New Gloucester, Maine, 120 miles Northeast to Bangor, home of world-famous horror author Stephen King, Pineland Farms Dairy Co.’s growth and reputation has been anything but scary.

The healthy hydrating refreshment of cool, nutritious, and delicious milk will never go out of style. Founded in 2004, Pineland Farms uses 100% fresh Maine milk from nearby farms — around 20 within a 50-mile radius of Bangor — to handcraft 3,200 to 6,400 pounds of specialty cheeses a day.

Cheesemakers are constantly striving to make high quality cheese by avoiding the occurrence of any unwanted attributes or defects.

Valio USA, a subsidiary of Finland-based Valio Ltd., released four cheese offerings designed to elevate charcuterie boards and home snacking under its Finlandia label, according to the  Parsippany, N.J.-based company which has been producing cheeses and butters with the highest quality natural ingredients for more than a century. 

Making cheese without any automation is a back-breaking, tiring job with a lot of stooping, stirring, manual washing of hoops and so on. When it comes to automation, “zero is not a hero,” for Master Cheesemaker Chris Renard and the team who handle production and packaging for Renard’s Cheese factory in Algoma, Wis.