Cheese Articles
Wisconsin dairy is ripe for innovation
By: John Lucey
Cheese Market News | November 2018
I think we can all agree that we need growth and innovation in the dairy industry. The latest numbers from the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) show that more than 580 Wisconsin farms have closed this year.
ViewOptimize cheesemaking via quality-minded in-plant practices
By: John Lucey
Dairy Foods | October 2018
Quality-minded in-plant practices are key to more consistent, high-quality cheese
ViewA collaborative effort to help small dairy manufacturers meet safety guidelines
By: John Lucey
Dairy Foods | August 2018
A recently launched Wisconsin food safety program is designed to help small artisan dairy manufacturers meet FSMA guidelines
ViewDairy industry need to step up sustainability efforts
By: John Lucey
Dairy Foods | April 2018
The dairy industry is committed to reducing its environmental impacts, but it could do more
ViewFlavored cheeses add distinction and generate interest
By: John Lucey
Dairy Foods | January 2018
But there are several factors to consider when producing cheeses that include flavor inclusions.
ViewThe evolving microbiology of cheese
By: John Lucey
Dairy Foods | October 2017
New technology, like next-generation sequencing, is leading the way for a new generation of cheesemaking.
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