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Article: Developing specialty and Italian cheeses.(Cheese Supplement)
- Article from:
- Dairy Foods
- Article date:
- April 1, 1999
- Author:
CopyrightCOPYRIGHT 1999 BNP Media. 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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There are two very distinct manufacturers in today's cheese industry: large cheesemakers who produce primarily for foodservice, with mozzarella being the dominant foodservice cheese, and smaller, often homestead cheesemakers who make niche products for retail deli departments.
To give you an idea of how today's cheese industry differs from that of 100 years ago, back then there were more than 4,000 cheese factories in Wisconsin. Today there are fewer than 150.
Dairy Foods magazine spoke with three of the leading culture and enzyme suppliers to bring you the most recent technical advances available to the specialty and Italian cheesemakers of today's very ...