Wisconsin Cello Pumpkin Spiced Fontal Cheese from Schuman Cheese comes straight from the "State of Cheese" in a new creamy cow’s milk innovation, rubbed with a blend of cinnamon, pumpkin pie spices, and a touch of honey. Considering Wisconsin is home to the only Master Cheesemaking Program in the U.S., it comes as no surprise Wisconsin would create a seasonal cheese to excite cheese lovers and pumpkin spice lovers alike.
Boursin Cheese rolls out its newest holiday flavor, Fig & Balsamic, available for a limited time only. Boursin's creamy, crumbly cheese and the rich, complex sweetness of balsamic with notes of fig combine to bring cheese lovers an indulgent new flavor.
Prairie Farms’ Caves of Faribault cheese has won the bronze award in the ‘Cheese – Cow Milk’ category as part of the Specialty Food Association’s (SFA) 2020 sofi Awards, a top honor in the $158 billion specialty food industry.
The company's winning entry is their Classic Cambleu, a soft-ripened French-style vegan cheese.
August 26, 2020
RIND’s Classic Cambleu, a soft-ripened, French-style vegan cheese, has won the gold award in the Plant Based - Other Dairy category as part of the Specialty Food Association’s (SFA) 2020 sofi Awards, a top honor in the $158 billion specialty food industry.
Dutch cheesemaker Vandersterre has recently partnered with Willicroft, a plant-based cheese company located in the Netherlands. Partnering with Willicroft will allow Vandersterre to explore the plant-based cheese market and the opportunities that come with it.
Ornua, Ireland’s largest premium dairy cooperative, has announced a major expansion of its Ornua Ingredients North America division with a $10 million investment upgrading its Hilbert, Wisconsin, cheese ingredients operation. Investment will add 30% production capacity to cheese making plant. With this major announcement, Ornua has now invested $23 million total in the Hilbert operation.
Miyoko's Creamery, a plant dairy brand known for its award-winning vegan cheeses and butter crafted 100% from plants, has launched Cultured Vegan Pizza Mozz, ready for immediate delivery to the foodservice industry. The new mozzarella-style cheese tastes and performs like its cow dairy analog and can be used for pizzas, lasagnas, Philadelphia-style cheese steak sandwiches and Italian style dishes--anything that would require a melted mozzarella.
The California Artisan Cheese Guild (CACG) recently voted in Felice Thorpe Charlton as their new President. Dedicated to promoting California artisan cheese through partnerships, outreach and education, Felice’s term will be announced at the non-profit trade organization’s annual meeting on February 9th, 2020.
Seven hand-rubbed fontinas now available from Cello.
January 25, 2020
The inspiration behind Schuman Cheese’s new hand-rubbed Cello fontinas comes from an artisan approach to convenience in entertaining and everyday life. The seven new fontinas are hand-rubbed with vibrant spice blends from around the globe and naturally aged for over 60 days.
Check out the September 2020 edition of Refrigerated & Frozen Foods: Cold storage construction and COVID-19, how foodservice is adapting to coronavirus challenges, SugarCreek, 2020 cold storage construction guide & directory and much more!