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Article: MAKIN' CHEESE, CALIFORNIA STYLE CAN WISCONSIN REMAIN U.S. LEADER?(BUSINESS)
- Article from:
- The Capital Times
- Article date:
- October 26, 2006
CopyrightCOPYRIGHT 2006 Capital Newspapers. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Jacob Adelman Associated Press
TURLOCK, CALIF. -- Fifteen years ago, Anto Baghassarian had a small shop in East Hollywood where he processed blocks of mozzarella from other manufacturers into the string cheese he learned to make at his family's business in Lebanon.
Now his Karoun Dairies Inc. operates a plant in the state's dairy heartland, turning a couple silos of milk each day into about 16,000 pounds of feta, queso fresco and other exotic cheeses adapted for American palates.
Aided by an abundant supply of milk, an increasing nationwide appetite for cheese and some savvy marketing, manufacturers such as Karoun are contributing to a production boom that ...