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- Specialty Cheese Series II: Raising the Bar on Flavor
- This article discusses the various environmental and technical aspects that influence the flavor development of cheese. The process does not stop there though. When the cheese is in the store, it is still developing and maturing. Some, due to temperature fluctuations or improper shipping practices, actually arrive at the door...
- White papers 2004-07-01
- All Cheese Considered: Yogurt
- When one ponders the legends surrounding the origin of cheese - the shepherd who put his milk in a goat skin bag, only to find later that the milk had fermented and become something altogether different, it was very likely that what the hapless shepherd came up with first was...
- White papers 2003-10-01
- All Cheese Considered: American Cheddar
- Cheddar cheese is easily the most popular cheese variety on the planet, though many versions barely retain any qualities of the English original. Originally named for a small village in Somerset, England, near where the cheese was first formed and where most of the English farmhouse versions are still made,...
- White papers 2003-08-01
- Cheese Making Highlights
- California, not only is one of the country's largest cheese producers, it also is home to a rapidly growing farmstead cheese movement that is emerging as a leading force in the country's specialty cheese industry. While only a tiny percentage of the approximate 1.6 billion lbs of cow's milk cheese...
- White papers 2003-08-01
- 2003 Best Merchandising Ideas: Feta Cheeses
- Often the simplest things in life are the best, especially when it comes to food. When it comes to cheese, it doesn't get much simpler than Feta, the wonderful and versatile white, crumbly cheese that most Americans know as a component of a traditional Greek salad. Feta's steady gain in...
- White papers 2003-07-22
- All Cheese Considered: Whey Cheeses
- The coagulation of fresh milk that separates the curds solids and the whey liquids is the most fundamental step in the cheese making process. The curds, of course, are pressed together and treated in various ways to make cheese. The expelled whey is looked upon by some as waste, while...
- White papers 2003-06-01
- All Cheese Considered: Mozzarella
- The well-known Mozzarella has become one of America's favorites and, thanks to countless pizza parlors around the country, one of the most consumed cheeses in our land. Mozzarella belongs to a group of cheeses known variously as pasta filata, which are stretched-curd, or spun-curd cheeses (the verb filare means to...
- White papers 2003-05-01
- 2002 Best Merchandising Ideas: Blue-veined Cheeses
- Normally, the appearance of blue mold on a product would be a signal that something was amiss. No doubt that was the first reaction of some lonely shepherd who discovered that the bread and cheese he had left in a cave had undergone a metamorphosis. His second reaction upon tasting...
- White papers 2002-08-02
- Team Up Private Label and Cheese Brands to Capture Your Share of Cheese Growth
- While retail cheese volume has experienced strong growth over the past few years, a key question on the minds of retailers is how to maintain this momentum for cheese. This article discusses a strategy that is becoming increasingly popular, which is to promote multiple cheese brands in a coordinated "team"...
- White papers 2002-06-17
- Cheese Brings Holiday Cheer to Retailers
- The American Dairy Association's "Ahh, the Gift of Cheese" program will position cheese as the perfect holiday gift. It is being supported by extensive public relations and Internet activity, beginning in November. At ADA's cheese web site, consumers will find tips for creating holiday gift baskets at home with cheese...
- White papers 2002-06-17
- All Cheese Considered: Mascarpone
- Although Mascarpone is not technically a cheese since no rennet or curds are involved, it is an acid-coagulated dairy product that is typically handled by the cheese monger and therefore, we include it here. Mascarpone (sometimes spelled mascherpone, but pronounced the same) has been known since the sixteenth century, but...
- White papers 2002-01-01
- All Cheese Considered: Hispanic Cheeses
- This article explains and throws light on cheese making from Mexico a country not known for it. Without cheese it is difficult to imagine Mexican cuisine without it. Dairy animals and the craft of cheese making were European imports brought to the New World by the Spanish invaders in the...
- White papers 2001-10-01
- 2001 Best Merchandising Ideas: Feta Cheese
- Feta, the distinctive white, crumbly cheese of Greek origin, has been gaining in popularity here in the U.S. for many years. A versatile cheese with a flavor profile that marries well with many different foods, Feta is equally at home as a snacking cheese with olives, sausage, hams, pickled fish,...
- White papers 2001-08-01
- All Cheese Considered: Ossau-Iraty-Brebis Pyrenees
- While the name may not be immediately recognizable to some, AOC designate Ossau-Iraty-Brebis Pyr?n?es is not only one of the great cheeses of the world in its own right, but has inspired great imitations throughout the world, notably in the U.S. Ossau (OH-so) is both a valley and a river...
- White papers 2001-05-01
Additional Resources
- Food inflation: Commodities slump won't mean lower grocery prices
- NEW YORK -- As prices for crude oil and other commodities ease, consumers have gotten a small dose of relief at the gas pump. But don't expect less pain at the grocery counter. Food inflation is here to stay -- and will probably get worse for some...
- Articles 2008-08-24
- Earth Balance(R) Now Available Across Canada at Select Loblaws
- Earth Balance®, a line of all-natural healthybuttery spreads, shortenings, nut butters, and cream cheeses, announcedtoday that Loblaws, Canada's premier grocery store, is now offering twobilingually packaged Earth Balance® products in 230 of its stores acrossCanada. The new Earth Balance® products include the Original ButterySpread and the Mediterranean Spread. "We are...
- Articles 2008-08-21
- A Snapshots Report on the Australian Cheese Industry is Now Available Providing Market Data, 2008 Estimates & 5 Year Forecasts
- DUBLIN, Ireland -- Research and Markets (http://www.researchandmarkets.com/research/0756a3/snapshots_australi) has announced the addition of the "Snapshots Australia Cheese 2008" report to their offering. Snapdatas Snapshots Australia Cheese 2008 provides 2007 year-end market size data, with 2008 estimates, 5 years of historical data and five-year forecasts. The Snapshots report gives an...
- Articles 2008-08-21
- Stanford Business School Research Examines: Do Samples Whet—or Dampen—Consumer Appetites?
- STANFORD, Calif. -- Every grocery store knows that a hungry shopper is likely to buy more. On the other side are product marketers who would love to stuff customers with samples of specific items to obtain converts to their brands. Retailers worry: Could food and product sampling sate hunger--and with...
- Articles 2008-08-19
- Applegate Farms Launches the Company's First Yogurt Cheese with Probiotics
- - Leading Family-Owned Meat and Cheese Company Expands Product Offerings to Include Top Quality Functional Foods - BRIDGEWATER, N.J., Aug. 18 /PRNewswire/ -- Applegate Farms, the leading purveyor of antibiotic and hormone free meats and cheeses, today announces the debut of a brand new product and category...
- Articles 2008-08-18
- Prospect Capital Provides $7.4 Million in Financing for Palladium Equity Partners Portfolio Company
- Prospect Capital Corporation (NASDAQ: PSEC)("Prospect") announced today that it has provided $7.4 million in debtfinancing to Castro Cheese Company, Inc. ("Castro" or "Company"), based inHouston, Texas. Founded in 1971, the Company is a leading manufacturer, marketer, anddistributor of Hispanic cheeses and creams. Castro Cheese markets itsproducts under the "La Vaquita"...
- Articles 2008-08-04
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